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"content": "\u003cp>Food scientists at the University of Massachussetts Amherst have come up with a technique they say could make it a lot easier to avoid food poisoning.\u003c/p>\n\u003cp>The main piece of equipment? Your smartphone.\u003c/p>\n\u003cp>Currently, to identify the bacteria that can get you sick, like E. coli or salmonella, food scientists often use DNA testing.\u003c/p>\n\u003cp>They obtain samples from, say, raw spinach or chicken skin, by rinsing the food and collecting a tiny bit of bacteria from the water. Then they let that bacteria multiply over 24 hours to get a big enough sample.\u003c/p>\n\u003cp>All this takes time and specialized equipment.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Bacteria can be in the very, very low numbers, and cause illness,\" said UMass microbiologist Lynne McLandsborough. \"So that detection needs to detect low numbers.\"\u003c/p>\n\u003cp>McLandsborough is working with UMass food science professor Lili He on what they say is a much simpler — and more accessible — tool to detect harmful bacteria in food: a smartphone app that uses a $30 microscope attachment.\u003c/p>\n\u003cp>The device works in conjunction with a chemically-coated chip that binds to bacteria, even in tiny amounts.\u003c/p>\n\u003cp>Dipping the chip into contaminated water for half an hour will reveal bacteria, as Adam Salhaney, an undergraduate in He's lab, demonstrated.\u003c/p>\n\u003cp>\"You can take this ... microscope attachment for any smart phone,\" Salhaney said, gripping the iPhone 7 they use as a prototype, \"and you can clip it right onto the camera.\"\u003c/p>\n\u003cp>After pointing the microscope at a gold chip they'd coated with salmonella, Salhaney enlarged an image with a number of black dots set against the gold background of the chip. The dots were bacteria.\u003c/p>\n\u003cp>Since his hand was shaking a bit, Salhaney had to work to get the image into focus. \"But I think the average consumer will be able to figure it out without much trouble,\" he said.\u003c/p>\n\u003cfigure id=\"attachment_125121\" class=\"wp-caption aligncenter\" style=\"max-width: 1165px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0.jpg\" alt=\"To detect bacteria, a microscope attachment clips right on to the phone's camera.\" width=\"1165\" height=\"874\" class=\"size-full wp-image-125121\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0.jpg 1165w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0-520x390.jpg 520w\" sizes=\"(max-width: 1165px) 100vw, 1165px\">\u003cfigcaption class=\"wp-caption-text\">To detect bacteria, a microscope attachment clips right on to the phone's camera. \u003ccite>(Karen Brown/New England Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They hope consumers will eventually buy the testing kit for their own kitchens. It could also prove useful after natural disasters to test drinking water.\u003c/p>\n\u003cp>The UMass scientists say several food-processing companies have contacted them since the research went public last month. But it's still several years away from market.\u003c/p>\n\u003cp>\"Right now, this is really preliminary,\" said McLandsborough. \"We can detect bacteria with the iPhone, but we don't know if they're pathogenic — if they're harmful bacteria or good bacteria.\"\u003c/p>\n\u003cp>She said they're trying to develop a technique that will identify the exact type of bacteria.\u003c/p>\n\u003cp>In the meantime, for her own food safety, McLandsborough avoids raw sprouts and raw oysters, and cooks her hamburgers to medium.\u003c/p>\n\u003cp>\u003cem>A version of \u003ca href=\"http://nepr.net/post/scientists-develop-smartphone-app-prevent-food-poisoning#stream/0\">this story\u003c/a> first appeared on New England Public Radio, where Karen Brown is a senior reporter.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2018 \u003ca href=\"http://nepr.net/\">New England Public Radio\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "A microscope that clips on to your phone's camera can detect bacteria, such as salmonella or E. coli, even in tiny amounts. But the technology can't yet distinguish between good and bad bacteria.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Food scientists at the University of Massachussetts Amherst have come up with a technique they say could make it a lot easier to avoid food poisoning.\u003c/p>\n\u003cp>The main piece of equipment? Your smartphone.\u003c/p>\n\u003cp>Currently, to identify the bacteria that can get you sick, like E. coli or salmonella, food scientists often use DNA testing.\u003c/p>\n\u003cp>They obtain samples from, say, raw spinach or chicken skin, by rinsing the food and collecting a tiny bit of bacteria from the water. Then they let that bacteria multiply over 24 hours to get a big enough sample.\u003c/p>\n\u003cp>All this takes time and specialized equipment.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Bacteria can be in the very, very low numbers, and cause illness,\" said UMass microbiologist Lynne McLandsborough. \"So that detection needs to detect low numbers.\"\u003c/p>\n\u003cp>McLandsborough is working with UMass food science professor Lili He on what they say is a much simpler — and more accessible — tool to detect harmful bacteria in food: a smartphone app that uses a $30 microscope attachment.\u003c/p>\n\u003cp>The device works in conjunction with a chemically-coated chip that binds to bacteria, even in tiny amounts.\u003c/p>\n\u003cp>Dipping the chip into contaminated water for half an hour will reveal bacteria, as Adam Salhaney, an undergraduate in He's lab, demonstrated.\u003c/p>\n\u003cp>\"You can take this ... microscope attachment for any smart phone,\" Salhaney said, gripping the iPhone 7 they use as a prototype, \"and you can clip it right onto the camera.\"\u003c/p>\n\u003cp>After pointing the microscope at a gold chip they'd coated with salmonella, Salhaney enlarged an image with a number of black dots set against the gold background of the chip. The dots were bacteria.\u003c/p>\n\u003cp>Since his hand was shaking a bit, Salhaney had to work to get the image into focus. \"But I think the average consumer will be able to figure it out without much trouble,\" he said.\u003c/p>\n\u003cfigure id=\"attachment_125121\" class=\"wp-caption aligncenter\" style=\"max-width: 1165px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0.jpg\" alt=\"To detect bacteria, a microscope attachment clips right on to the phone's camera.\" width=\"1165\" height=\"874\" class=\"size-full wp-image-125121\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0.jpg 1165w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0-520x390.jpg 520w\" sizes=\"(max-width: 1165px) 100vw, 1165px\">\u003cfigcaption class=\"wp-caption-text\">To detect bacteria, a microscope attachment clips right on to the phone's camera. \u003ccite>(Karen Brown/New England Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They hope consumers will eventually buy the testing kit for their own kitchens. It could also prove useful after natural disasters to test drinking water.\u003c/p>\n\u003cp>The UMass scientists say several food-processing companies have contacted them since the research went public last month. But it's still several years away from market.\u003c/p>\n\u003cp>\"Right now, this is really preliminary,\" said McLandsborough. \"We can detect bacteria with the iPhone, but we don't know if they're pathogenic — if they're harmful bacteria or good bacteria.\"\u003c/p>\n\u003cp>She said they're trying to develop a technique that will identify the exact type of bacteria.\u003c/p>\n\u003cp>In the meantime, for her own food safety, McLandsborough avoids raw sprouts and raw oysters, and cooks her hamburgers to medium.\u003c/p>\n\u003cp>\u003cem>A version of \u003ca href=\"http://nepr.net/post/scientists-develop-smartphone-app-prevent-food-poisoning#stream/0\">this story\u003c/a> first appeared on New England Public Radio, where Karen Brown is a senior reporter.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2018 \u003ca href=\"http://nepr.net/\">New England Public Radio\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Queer, Female Entrepreneur is Taking Back Turmeric for Indian Farmers",
"title": "A Queer, Female Entrepreneur is Taking Back Turmeric for Indian Farmers",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>The founder of Oakland-based Diaspora Co. aims to deconstruct colonial trade practices and champion women and queer people of color.\u003c/em>\u003c/p>\n\u003cp>Sana Javeri Kadri is a 24-year-old queer immigrant woman of color. And as far as she is concerned, that has everything to do with how she runs her business, \u003ca href=\"https://www.diasporaco.com/\">Diaspora Co.\u003c/a>, a turmeric company that puts money into the hands of farmers in her home country of India and queer people of color in her current community of Oakland, California.\u003c/p>\n\u003cp>With the hope of changing centuries-old trade practices left over from colonial times, Javeri Kadri sources all her turmeric from Kasaraneni Prabhu, and compensates him fairly. Prabhu is a fourth-generation turmeric farmer in the Andhra Pradesh state in Southeast India. While all of the neighboring turmeric farms are sprayed with pesticides, Prabhu’s is pesticide-free.\u003c/p>\n\u003cp>“A traditional pest control method,” Javeri Kadri explained, “is to grow marigolds alongside the turmeric, which acts as a perfect companion crop and pest repellent.” When the marigolds bloom—revealing a stunning array of orange and yellow petals—Prabhu knows his turmeric is ready to harvest.\u003c/p>\n\u003cfigure id=\"attachment_125100\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2.jpg\" alt=\"Turmeric seedlings in the field. \" width=\"1200\" height=\"1012\" class=\"size-full wp-image-125100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-160x135.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-800x675.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-768x648.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-1020x860.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-1180x995.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-960x810.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-240x202.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-375x316.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-520x439.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Turmeric seedlings in the field. \u003ccite>(Sana Javeri Kadri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I truly, truly believe that the correct way to do business is to be completely transparent—about your sourcing, your sustainability, your commitments, your finances, all of it,” she said.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>With this conviction, she’s frank about what she pays Prabhu—$1.50 to $1.75 per pound of turmeric, compared to the going rate of roughly 15 cents per pound that other buyers around the world pay Indian farmers for bulk orders of their product. “That’s just evil,” Javeri Kadri said about the market rate of the spice.\u003c/p>\n\u003cp>And in Oakland, where she has lived for the past year and a half, she’s committed to making Diaspora “radically inclusive” as a way of supporting marginalized communities whenever possible. At a time in the food industry when allegations of sexual assault come out daily, and woman, queer people, and people of color continue to get the short end of the stick, Javeri Kadri wants to create a business that will combat that toxicity.\u003c/p>\n\u003cp>For Javeri Kadri, that started with the hiring of queer people—especially those of color—whenever possible. When she first got Diaspora up and running, she considered working with a large company to pack her turmeric. “But,” she said, “I quickly realized that getting to pay my community was so much more wonderful.” The time was right, it seemed, to claim space for a new kind of business—a business that Kadri says is, “committed to social justice, to equity, and to making space for people that are disadvantaged by Plain-Jane capitalism.”\u003c/p>\n\u003cp>Javeri Kadri sells her product through \u003ca href=\"https://www.diasporaco.com/new-products/\">the shop on her website\u003c/a>. It comes in mason jars, tins, and bags, all recognizable from their brightly colored yellow and pink labels containing the silhouette of a single marigold. Customers pay more for Diaspora turmeric than they would for most other brands, but Javeri Kadri says this is because she pays her farmer much more for his product than other companies.\u003c/p>\n\u003cfigure id=\"attachment_125097\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging.jpg\" alt=\"Diaspora turmeric in packages.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-125097\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Diaspora turmeric in packages. \u003ccite>(photo courtesy of Diaspora Co.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Javeri Kadri’s little company has already made an impact in both Andhra Pradesh and Oakland, supporting an Indian farmer’s operations, and offering American consumers an equitable model for how spices can be both sourced and sold—but before she had a business at all, her fascination with spices was sparked by a need to know more about herself and her home country.\u003c/p>\n\u003ch4>\u003cstrong>Out of Place Everywhere\u003c/strong>\u003c/h4>\n\u003cp>In 1992, around the time Javeri Kadri was born, Mumbai was a city torn in two. Muslim-Hindu riots were exploding. Houses were aflame, bodies lay in the streets, and hundreds of people were killed. For her Muslim-Hindu family, it was a time of profound anxiety that set the tone for Javeri Kadri’s early life. India was also opening its gates to Western trade, and American pop culture was flooding into the country. Her Indian-born, U.S.-educated parents had a foot in each world. As Javeri Kadri got older, she did not feel she belonged in either place.\u003c/p>\n\u003cfigure id=\"attachment_125098\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180201-diaspora-turmeric-mother.jpg\" alt=\"Javeri Kadri with her mother as a child.\" width=\"960\" height=\"720\" class=\"size-full wp-image-125098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-mother.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-mother-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-mother-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-mother-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-mother-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-mother-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-mother-520x390.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Javeri Kadri with her mother as a child. \u003ccite>(Photo courtesy of Sana Javeri Kadri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although she did not yet have the vocabulary to describe herself, Javeri Kadri was gay. And as is so common for young queer kids, school was a challenge. After moving to Italy for high school, she found herself in Southern California for college, where she hoped she would finally fit in. But in America, nothing felt quite right. She took to spending her time at the supermarket, wandering through the aisles. “I found that food was the lens that was easiest to approach things from,” she said. “America is a culture of consumption, so studying consumption was the easiest way to understand America.”\u003c/p>\n\u003cp>Javeri Kadri’s fascination with consumption carried her through college, and into a job analyzing food trends at \u003ca href=\"http://www.biritemarket.com/who-we-are/\">Bi-Rite\u003c/a> market in San Francisco. She began to see turmeric touted everywhere as a holistic remedy for inflammation and other modern ailments—notably in the “\u003ca href=\"http://blog.myfitnesspal.com/golden-milk-turmeric-latte/\">golden milk\u003c/a>” or turmeric latte that had taken the world by storm. In 2016, a \u003ca href=\"https://think.storage.googleapis.com/docs/FoodTrends-2016.pdf\">Google report on food trends\u003c/a> identified turmeric as the year’s “rising star.” Between November 2015 and January 2016, online searches for the golden spice shot up by 56 percent. From 2013 to 2017, the amount of turmeric exported from India grew rapidly, climbing from 77,000 to \u003ca href=\"http://www.indianspices.com/sites/default/files/Major%20Item%20wise%20Export%202016-17.pdf\">116,000 tons\u003c/a>.\u003c/p>\n\u003cp>Western consumers were finally catching on to what Ayurvedic medicine had taught for thousands of years—that turmeric can do wonders for one’s health. \u003ca href=\"https://www.umm.edu/health/medical/altmed/herb/turmeric\">Researchers\u003c/a> were suggesting that \u003ca href=\"https://examine.com/supplements/curcumin/\">curcumin\u003c/a>, the chemical that colors turmeric such a bright orange, might aid in reducing inflammation and could fight off or cure indigestion, depression, heart disease, and even cancer.\u003c/p>\n\u003cfigure id=\"attachment_125099\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2.jpg\" alt=\"\" width=\"1200\" height=\"800\" class=\"size-full wp-image-125099\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Turmeric \u003ccite>(photo courtesy of Diaspora Co.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As the American turmeric craze grew, Javeri Kadri wondered, “Why is turmeric important now, when Gwyneth Paltrow is \u003ca href=\"https://goop.com/recipes/ginger-turmeric-latte/\">raving\u003c/a> about it? Why was it not important when thousands of Indian immigrants were eating it?” She wanted to know who was benefiting from the spice’s newfound popularity.\u003c/p>\n\u003ch4>\u003cstrong>A Company Connected to Culture\u003c/strong>\u003c/h4>\n\u003cp>These questions stuck with Javeri Kadri. Then, in a flurry of events, her entire life changed. In late January, President Trump announced his travel ban. Concerned she would have trouble returning to India in the future, she bought a one-way ticket home. It was a chance to be closer to family, and an opportunity to learn more about the Indian spice industry.\u003c/p>\n\u003cp>Her plan: to find the farmers who were growing turmeric and begin her own single-source spice company. Javeri Kadri hoped that in doing this, she would be able to connect with an ancient part of her culture, one she knew so little about.\u003c/p>\n\u003cp>When she first began to meet farmers, she found their turmeric was unusable. “Often,” she said, “[Indian] farmers are in a real bind and have to sprinkle a cocktail of pesticides over everything they grow because that’s the only way to survive.” A 2013-14 \u003ca href=\"https://economictimes.indiatimes.com/news/economy/agriculture/high-pesticides-in-vegetables-and-other-foods-government-report/articleshow/46108223.cms\">Indian government report,\u003c/a> in fact, noted 11 percent of spice samples contained higher pesticide residue than was considered safe.\u003c/p>\n\u003cfigure id=\"attachment_125095\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute.jpg\" alt=\"The Indian Institute of Spices Research.\" width=\"1200\" height=\"1036\" class=\"size-full wp-image-125095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-160x138.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-800x691.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-768x663.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-1020x881.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-1180x1019.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-960x829.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-240x207.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-375x324.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-520x449.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">The Indian Institute of Spices Research. \u003ccite>(Sana Javeri Kadri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just when she was on the brink of giving up, Javeri Kadri met Dr. D Prasath, head scientist at the Indian \u003ca href=\"http://www.spices.res.in/\">Institute of Spices Research\u003c/a>. He presented her with a new proposition. “It’s not just that there’s no upscale [wholesale] market for these spices. There’s a problem in the story that’s being told. And somebody needs to fix that.” Long after the British rule in India ended, an image of India as the “fiery land of exotic spices,” as Javeri Kadri described it, stuck, often supplanting any real information about the spice trade.\u003c/p>\n\u003cp>Having studied both American and Indian consumption and in the divide between the two cultures, Javeri Kadri was uniquely positioned to address the problem. She wanted to tell her farmers’ stories, pay them well, and present consumers with a new image of her country. It was no small task for a 23-year-old first-time business owner. But after Prasath connected Javeri Kadri with Prabhu, she had her source in place and scrambled to put all the pieces of her business together.\u003c/p>\n\u003cp>Diaspora has grown quickly since it was founded in August 2017. So far, Javeri Kadri has bought one ton of Prabhu’s turmeric, but with orders already streaming in for 2018, she plans to place another large order soon. For the foreseeable future, at least, Prabhu grows enough turmeric to continue meeting her demand. “He has enough supply for me [to buy] 25 tons, and I’ve bought one ton. So until I grow by 25, I don’t need to change farmers,” she said.\u003c/p>\n\u003cfigure id=\"attachment_125101\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer.jpg\" alt=\"Kasareni Prabhu (center) with his nephew (left), and Javeri Kadri (right). \" width=\"1200\" height=\"987\" class=\"size-full wp-image-125101\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-160x132.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-800x658.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-768x632.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-1020x839.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-1180x971.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-960x790.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-240x197.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-375x308.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-520x428.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Kasareni Prabhu (center) with his nephew (left), and Javeri Kadri (right). \u003ccite>(Sana Javeri Kadri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even so, Prabhu’s farming methods are spreading among farmers in his area: Slowly, seeing what a good return Prabhu gets and how healthy his soil is, some have moved away from pesticide-heavy farming. Additionally, the\u003ca href=\"http://www.spices.res.in/index.php?option=com_content&view=article&id=244\"> turmeric variety\u003c/a> Prabhu grows requires less water than some and has a higher content of curcumin.\u003c/p>\n\u003cp>Meanwhile in the U.S., Javeri Kadri’s turmeric has piqued the interest of home cooks around the country, and a \u003ca href=\"https://www.diasporaco.com/cooking-with-gold/\">community-sourced cookbook\u003c/a> is in the works.\u003c/p>\n\u003ch4>\u003cstrong>Dreaming Big\u003c/strong>\u003c/h4>\n\u003cp>From the farmer she works with to the people she employs, Javeri Kadri has been able to create the kind of business she longed for when she felt so lost in America.\u003c/p>\n\u003cp>“I can use my business to champion for fellow women of color and queers of color,” she says. “It’s been so wonderful to use the business as a way to collaborate with and hire people that I feel aren’t getting the recognition they deserve.”\u003c/p>\n\u003cp>Recently, Javeri Kadri traveled to Andhra Pradesh and saw the marigolds in full bloom. She watched in delight as turmeric was pulled from the soil and piled high next to the golden flowers. She hopes some day to expand her business beyond turmeric to other spices like vanilla, cloves, and cinnamon.\u003c/p>\n\u003cp>“The dream,” Javeri Kadri said, “is eventually there will be this kind of transparency around all spices. To be a radical spice company that is putting money in the hands of farmers but also feeding the world… Big dreams, big dreams.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This post originally published on\u003c/em> \u003ca href=\"https://civileats.com/2018/02/01/a-queer-female-entrepreneur-is-taking-back-turmeric-for-indian-farmers/\">\u003cem>Civil Eats\u003c/em>\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>The founder of Oakland-based Diaspora Co. aims to deconstruct colonial trade practices and champion women and queer people of color.\u003c/em>\u003c/p>\n\u003cp>Sana Javeri Kadri is a 24-year-old queer immigrant woman of color. And as far as she is concerned, that has everything to do with how she runs her business, \u003ca href=\"https://www.diasporaco.com/\">Diaspora Co.\u003c/a>, a turmeric company that puts money into the hands of farmers in her home country of India and queer people of color in her current community of Oakland, California.\u003c/p>\n\u003cp>With the hope of changing centuries-old trade practices left over from colonial times, Javeri Kadri sources all her turmeric from Kasaraneni Prabhu, and compensates him fairly. Prabhu is a fourth-generation turmeric farmer in the Andhra Pradesh state in Southeast India. While all of the neighboring turmeric farms are sprayed with pesticides, Prabhu’s is pesticide-free.\u003c/p>\n\u003cp>“A traditional pest control method,” Javeri Kadri explained, “is to grow marigolds alongside the turmeric, which acts as a perfect companion crop and pest repellent.” When the marigolds bloom—revealing a stunning array of orange and yellow petals—Prabhu knows his turmeric is ready to harvest.\u003c/p>\n\u003cfigure id=\"attachment_125100\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2.jpg\" alt=\"Turmeric seedlings in the field. \" width=\"1200\" height=\"1012\" class=\"size-full wp-image-125100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-160x135.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-800x675.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-768x648.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-1020x860.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-1180x995.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-960x810.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-240x202.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-375x316.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-field2-520x439.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Turmeric seedlings in the field. \u003ccite>(Sana Javeri Kadri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I truly, truly believe that the correct way to do business is to be completely transparent—about your sourcing, your sustainability, your commitments, your finances, all of it,” she said.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>With this conviction, she’s frank about what she pays Prabhu—$1.50 to $1.75 per pound of turmeric, compared to the going rate of roughly 15 cents per pound that other buyers around the world pay Indian farmers for bulk orders of their product. “That’s just evil,” Javeri Kadri said about the market rate of the spice.\u003c/p>\n\u003cp>And in Oakland, where she has lived for the past year and a half, she’s committed to making Diaspora “radically inclusive” as a way of supporting marginalized communities whenever possible. At a time in the food industry when allegations of sexual assault come out daily, and woman, queer people, and people of color continue to get the short end of the stick, Javeri Kadri wants to create a business that will combat that toxicity.\u003c/p>\n\u003cp>For Javeri Kadri, that started with the hiring of queer people—especially those of color—whenever possible. When she first got Diaspora up and running, she considered working with a large company to pack her turmeric. “But,” she said, “I quickly realized that getting to pay my community was so much more wonderful.” The time was right, it seemed, to claim space for a new kind of business—a business that Kadri says is, “committed to social justice, to equity, and to making space for people that are disadvantaged by Plain-Jane capitalism.”\u003c/p>\n\u003cp>Javeri Kadri sells her product through \u003ca href=\"https://www.diasporaco.com/new-products/\">the shop on her website\u003c/a>. It comes in mason jars, tins, and bags, all recognizable from their brightly colored yellow and pink labels containing the silhouette of a single marigold. Customers pay more for Diaspora turmeric than they would for most other brands, but Javeri Kadri says this is because she pays her farmer much more for his product than other companies.\u003c/p>\n\u003cfigure id=\"attachment_125097\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging.jpg\" alt=\"Diaspora turmeric in packages.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-125097\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-packaging-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Diaspora turmeric in packages. \u003ccite>(photo courtesy of Diaspora Co.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Javeri Kadri’s little company has already made an impact in both Andhra Pradesh and Oakland, supporting an Indian farmer’s operations, and offering American consumers an equitable model for how spices can be both sourced and sold—but before she had a business at all, her fascination with spices was sparked by a need to know more about herself and her home country.\u003c/p>\n\u003ch4>\u003cstrong>Out of Place Everywhere\u003c/strong>\u003c/h4>\n\u003cp>In 1992, around the time Javeri Kadri was born, Mumbai was a city torn in two. Muslim-Hindu riots were exploding. Houses were aflame, bodies lay in the streets, and hundreds of people were killed. For her Muslim-Hindu family, it was a time of profound anxiety that set the tone for Javeri Kadri’s early life. India was also opening its gates to Western trade, and American pop culture was flooding into the country. Her Indian-born, U.S.-educated parents had a foot in each world. As Javeri Kadri got older, she did not feel she belonged in either place.\u003c/p>\n\u003cfigure id=\"attachment_125098\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180201-diaspora-turmeric-mother.jpg\" alt=\"Javeri Kadri with her mother as a child.\" width=\"960\" height=\"720\" class=\"size-full wp-image-125098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-mother.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-mother-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-mother-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-mother-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-mother-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-mother-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-mother-520x390.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Javeri Kadri with her mother as a child. \u003ccite>(Photo courtesy of Sana Javeri Kadri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although she did not yet have the vocabulary to describe herself, Javeri Kadri was gay. And as is so common for young queer kids, school was a challenge. After moving to Italy for high school, she found herself in Southern California for college, where she hoped she would finally fit in. But in America, nothing felt quite right. She took to spending her time at the supermarket, wandering through the aisles. “I found that food was the lens that was easiest to approach things from,” she said. “America is a culture of consumption, so studying consumption was the easiest way to understand America.”\u003c/p>\n\u003cp>Javeri Kadri’s fascination with consumption carried her through college, and into a job analyzing food trends at \u003ca href=\"http://www.biritemarket.com/who-we-are/\">Bi-Rite\u003c/a> market in San Francisco. She began to see turmeric touted everywhere as a holistic remedy for inflammation and other modern ailments—notably in the “\u003ca href=\"http://blog.myfitnesspal.com/golden-milk-turmeric-latte/\">golden milk\u003c/a>” or turmeric latte that had taken the world by storm. In 2016, a \u003ca href=\"https://think.storage.googleapis.com/docs/FoodTrends-2016.pdf\">Google report on food trends\u003c/a> identified turmeric as the year’s “rising star.” Between November 2015 and January 2016, online searches for the golden spice shot up by 56 percent. From 2013 to 2017, the amount of turmeric exported from India grew rapidly, climbing from 77,000 to \u003ca href=\"http://www.indianspices.com/sites/default/files/Major%20Item%20wise%20Export%202016-17.pdf\">116,000 tons\u003c/a>.\u003c/p>\n\u003cp>Western consumers were finally catching on to what Ayurvedic medicine had taught for thousands of years—that turmeric can do wonders for one’s health. \u003ca href=\"https://www.umm.edu/health/medical/altmed/herb/turmeric\">Researchers\u003c/a> were suggesting that \u003ca href=\"https://examine.com/supplements/curcumin/\">curcumin\u003c/a>, the chemical that colors turmeric such a bright orange, might aid in reducing inflammation and could fight off or cure indigestion, depression, heart disease, and even cancer.\u003c/p>\n\u003cfigure id=\"attachment_125099\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2.jpg\" alt=\"\" width=\"1200\" height=\"800\" class=\"size-full wp-image-125099\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-front2-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Turmeric \u003ccite>(photo courtesy of Diaspora Co.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As the American turmeric craze grew, Javeri Kadri wondered, “Why is turmeric important now, when Gwyneth Paltrow is \u003ca href=\"https://goop.com/recipes/ginger-turmeric-latte/\">raving\u003c/a> about it? Why was it not important when thousands of Indian immigrants were eating it?” She wanted to know who was benefiting from the spice’s newfound popularity.\u003c/p>\n\u003ch4>\u003cstrong>A Company Connected to Culture\u003c/strong>\u003c/h4>\n\u003cp>These questions stuck with Javeri Kadri. Then, in a flurry of events, her entire life changed. In late January, President Trump announced his travel ban. Concerned she would have trouble returning to India in the future, she bought a one-way ticket home. It was a chance to be closer to family, and an opportunity to learn more about the Indian spice industry.\u003c/p>\n\u003cp>Her plan: to find the farmers who were growing turmeric and begin her own single-source spice company. Javeri Kadri hoped that in doing this, she would be able to connect with an ancient part of her culture, one she knew so little about.\u003c/p>\n\u003cp>When she first began to meet farmers, she found their turmeric was unusable. “Often,” she said, “[Indian] farmers are in a real bind and have to sprinkle a cocktail of pesticides over everything they grow because that’s the only way to survive.” A 2013-14 \u003ca href=\"https://economictimes.indiatimes.com/news/economy/agriculture/high-pesticides-in-vegetables-and-other-foods-government-report/articleshow/46108223.cms\">Indian government report,\u003c/a> in fact, noted 11 percent of spice samples contained higher pesticide residue than was considered safe.\u003c/p>\n\u003cfigure id=\"attachment_125095\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute.jpg\" alt=\"The Indian Institute of Spices Research.\" width=\"1200\" height=\"1036\" class=\"size-full wp-image-125095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-160x138.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-800x691.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-768x663.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-1020x881.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-1180x1019.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-960x829.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-240x207.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-375x324.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-institute-520x449.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">The Indian Institute of Spices Research. \u003ccite>(Sana Javeri Kadri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just when she was on the brink of giving up, Javeri Kadri met Dr. D Prasath, head scientist at the Indian \u003ca href=\"http://www.spices.res.in/\">Institute of Spices Research\u003c/a>. He presented her with a new proposition. “It’s not just that there’s no upscale [wholesale] market for these spices. There’s a problem in the story that’s being told. And somebody needs to fix that.” Long after the British rule in India ended, an image of India as the “fiery land of exotic spices,” as Javeri Kadri described it, stuck, often supplanting any real information about the spice trade.\u003c/p>\n\u003cp>Having studied both American and Indian consumption and in the divide between the two cultures, Javeri Kadri was uniquely positioned to address the problem. She wanted to tell her farmers’ stories, pay them well, and present consumers with a new image of her country. It was no small task for a 23-year-old first-time business owner. But after Prasath connected Javeri Kadri with Prabhu, she had her source in place and scrambled to put all the pieces of her business together.\u003c/p>\n\u003cp>Diaspora has grown quickly since it was founded in August 2017. So far, Javeri Kadri has bought one ton of Prabhu’s turmeric, but with orders already streaming in for 2018, she plans to place another large order soon. For the foreseeable future, at least, Prabhu grows enough turmeric to continue meeting her demand. “He has enough supply for me [to buy] 25 tons, and I’ve bought one ton. So until I grow by 25, I don’t need to change farmers,” she said.\u003c/p>\n\u003cfigure id=\"attachment_125101\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer.jpg\" alt=\"Kasareni Prabhu (center) with his nephew (left), and Javeri Kadri (right). \" width=\"1200\" height=\"987\" class=\"size-full wp-image-125101\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-160x132.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-800x658.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-768x632.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-1020x839.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-1180x971.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-960x790.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-240x197.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-375x308.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180201-diaspora-turmeric-farmer-520x428.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Kasareni Prabhu (center) with his nephew (left), and Javeri Kadri (right). \u003ccite>(Sana Javeri Kadri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even so, Prabhu’s farming methods are spreading among farmers in his area: Slowly, seeing what a good return Prabhu gets and how healthy his soil is, some have moved away from pesticide-heavy farming. Additionally, the\u003ca href=\"http://www.spices.res.in/index.php?option=com_content&view=article&id=244\"> turmeric variety\u003c/a> Prabhu grows requires less water than some and has a higher content of curcumin.\u003c/p>\n\u003cp>Meanwhile in the U.S., Javeri Kadri’s turmeric has piqued the interest of home cooks around the country, and a \u003ca href=\"https://www.diasporaco.com/cooking-with-gold/\">community-sourced cookbook\u003c/a> is in the works.\u003c/p>\n\u003ch4>\u003cstrong>Dreaming Big\u003c/strong>\u003c/h4>\n\u003cp>From the farmer she works with to the people she employs, Javeri Kadri has been able to create the kind of business she longed for when she felt so lost in America.\u003c/p>\n\u003cp>“I can use my business to champion for fellow women of color and queers of color,” she says. “It’s been so wonderful to use the business as a way to collaborate with and hire people that I feel aren’t getting the recognition they deserve.”\u003c/p>\n\u003cp>Recently, Javeri Kadri traveled to Andhra Pradesh and saw the marigolds in full bloom. She watched in delight as turmeric was pulled from the soil and piled high next to the golden flowers. She hopes some day to expand her business beyond turmeric to other spices like vanilla, cloves, and cinnamon.\u003c/p>\n\u003cp>“The dream,” Javeri Kadri said, “is eventually there will be this kind of transparency around all spices. To be a radical spice company that is putting money in the hands of farmers but also feeding the world… Big dreams, big dreams.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This post originally published on\u003c/em> \u003ca href=\"https://civileats.com/2018/02/01/a-queer-female-entrepreneur-is-taking-back-turmeric-for-indian-farmers/\">\u003cem>Civil Eats\u003c/em>\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Eureka! California-Grown Coffee Is Becoming The State's Next Gold Mine",
"title": "Eureka! California-Grown Coffee Is Becoming The State's Next Gold Mine",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>In most coffee shops, you can choose a cup of joe brewed with beans from countries like Ethiopia, Colombia, Costa Rica and Yemen. Now, a new crop of coffee growers is working to get coffee brewed from California-grown beans included on those menus.\u003c/p>\n\u003cp>When Mark Gaskell moved to California after working in coffee-growing regions in Central America, he noticed coffee plants growing in gardens and wondered if large-scale production was an option.\u003c/p>\n\u003cp>In 2001, Gaskell, farm advisor for the University of California Cooperative Extension, established transplants and discovered that the sub-tropical plants could thrive in the Golden State. He recruited Jay Ruskey of \u003ca href=\"https://goodlandorganics.com\">Good Land Organics\u003c/a> to help with trials, hoping coffee could be a valuable niche crop to help sustain small farms.\u003c/p>\n\u003cp>Ruskey started growing coffee in 2002 on his Santa Barbara, Calif., farm and quickly became a passionate coffee farmer.\u003c/p>\n\u003cp>\"We learned that we had the ability to grow very good coffee with a very unique flavor,\" Ruskey explains. \"There is a misconception that you can't grow coffee outside the Tropic of Cancer.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Local farmers embraced the idea of California coffee and started planting their own crops. The burgeoning state industry now boasts \u003ca href=\"http://ucanr.edu/?blogtag=Coffee&blogasset=96361\">30 farms growing more than 30,000 coffee trees\u003c/a>, according to the University of California's Division of Agriculture and Natural Resources.\u003c/p>\n\u003cp>At least two dozen more farms are expected to begin growing coffee in 2018.\u003c/p>\n\u003cp>Although coffee farms are scattered throughout California, the biggest concentrations are in Santa Barbara and San Diego counties. Most of the farms are fewer than five years old and their beans are just starting to mature. As that happens, Gaskell expects production to double year over year.\u003c/p>\n\u003cp>\"The California coffee industry is growing very quickly,\" he says.\u003c/p>\n\u003cp>Ruskey founded \u003ca href=\"https://www.frinjcoffee.com\">Frinj Coffee\u003c/a> to supply plant materials, provide post-harvest processing and manage sales of California coffee. Last year, the 24-member coffee cooperative harvested 250 pounds of beans. \u003ca href=\"https://bluebottlecoffee.com/store/coffee?utm_medium=adwords&utm_source=google&utm_campaign=201701_bb-coff_maxc_alc_set2&gclid=CjwKCAiAtorUBRBnEiwAfcp_Y7fcbgA66SU3M9A1K7RfAdst5VGeNDWibxYGuVEdzNNTcMKh0A_ViBoCUTgQAvD_BwE\">Blue Bottle Coffee\u003c/a> purchased the entire crop.\u003c/p>\n\u003cp>Blue Bottle coffee buyer Charlie Habegger paid a premium for the beans — $60 per pound compared with $20 per pound for Hawaiian-grown beans and $5 per pound (or less) for coffee beans imported from Ethiopia — and introduced it in cafes in California, New York, Boston, Miami and Washington, D.C.\u003c/p>\n\u003cp>A single cup sold for $18. The coffee sold out within two weeks.\u003c/p>\n\u003cp>Ruskey visited four different Blue Bottle cafes before finding a location where California coffee was still available.\u003c/p>\n\u003cp>\"Curiosity was the number one factor that made people want to try it,\" Habegger says. \"Having coffee produced in [mainland] America is almost too good to believe.\"\u003c/p>\n\u003cp>The price might seem steep — especially given that a tall Pike Place Roast at Starbucks \u003ca href=\"https://www.starbucks.com/smooth\">retails for $1.50\u003c/a> — but it's not the most expensive coffee on the market.\u003c/p>\n\u003cp>Hacienda La Esmeralda made \u003ca href=\"https://dailycoffeenews.com/2017/07/26/record-coffee-earns-601-per-pound-at-best-of-panama-auction/\">headlines\u003c/a> last year when it sold for $601 per pound at auction, the highest price ever paid for green coffee. \u003ca href=\"https://www.klatchroasting.com/search?q=esmeralda\">Klatch Coffee\u003c/a> in Rancho Cucamonga, Calif., sold the record-breaking coffee for $55 per cup.\u003c/p>\n\u003cp>Even Starbucks has introduced premium-priced coffees. Some brews from \u003ca href=\"https://www.starbucksreserve.com\">Starbucks Reserve\u003c/a>, a collection of rare, small-batch coffees served in its special reserve stores in Seattle, New York, Chicago, Milan, Tokyo and Shanghai, \u003ca href=\"https://www.reuters.com/article/us-starbucks-premium/starbucks-courts-millennials-with-10-coffee-at-new-reserve-bars-idUSKBN13W078\">reportedly\u003c/a> retail for $10 per cup.\u003c/p>\n\u003cp>Thanks to higher costs for land and labor in California, Habegger notes that the profit margins on a pound of coffee are the same in California as conventional coffee-growing regions like Ethiopia and Mexico, where production costs are much lower. The rationale doesn't prevent sticker shock.\u003c/p>\n\u003cp>\"To people that are used to drinking cheap coffee, it might seem like an abomination,\" he says. \"But, relative to all of the other things we're willing to spend $18 on — like a glass of wine or small-batch bourbon — investing in the memorable flavor experience of a great cup of coffee is worth it.\"\u003c/p>\n\u003cp>The California farmers growing coffee think it's worth it, too.\u003c/p>\n\u003cp>Avocado growers like Andy Mullins of Mullins Family Farm in Temecula are among the most enthusiastic coffee farmers.\u003c/p>\n\u003cp>Mullins planted 1,000 coffee trees under the canopies of the avocado trees on his 4-acre farm. The fertilizer and irrigation needs of both crops are the same, but coffee produces a superior profit. Farmers earn about\u003ca href=\"http://www.californiaavocadogrowers.com/industry/pounds-and-dollars-variety\"> 37 cents per pound of avocados, \u003c/a>according to the California Avocado Commission.\u003c/p>\n\u003cp>\"Specialty coffee sells for $60 to $600 per pound; there is not another specialty crop that produces that kind of result,\" he explains. \"The market has embraced a retail price that has allowed coffee production in California.\"\u003c/p>\n\u003cp>Even though the number of California coffee growers is expanding rapidly, Gaskell is confident that the drink's continued status as a specialty crop will keep prices stable for farmers.\u003c/p>\n\u003cp>\"The market is so huge compared to the volume we have,\" he says. \"It's going to be a very long time before we can even begin to meet the demand.\"\u003c/p>\n\u003cp>\u003cem>Jodi Helmer is a North Carolina journalist and beekeeper who frequently writes about food and farming.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Sure, a cup of California-grown coffee sells for about $18 a cup, but people are buying it. The niche industry is booming with no signs of slowing, and the state's farmers still can't meet demand.",
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"description": "Sure, a cup of California-grown coffee sells for about $18 a cup, but people are buying it. The niche industry is booming with no signs of slowing, and the state's farmers still can't meet demand.",
"title": "Eureka! California-Grown Coffee Is Becoming The State's Next Gold Mine | KQED",
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"headline": "Eureka! California-Grown Coffee Is Becoming The State's Next Gold Mine",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In most coffee shops, you can choose a cup of joe brewed with beans from countries like Ethiopia, Colombia, Costa Rica and Yemen. Now, a new crop of coffee growers is working to get coffee brewed from California-grown beans included on those menus.\u003c/p>\n\u003cp>When Mark Gaskell moved to California after working in coffee-growing regions in Central America, he noticed coffee plants growing in gardens and wondered if large-scale production was an option.\u003c/p>\n\u003cp>In 2001, Gaskell, farm advisor for the University of California Cooperative Extension, established transplants and discovered that the sub-tropical plants could thrive in the Golden State. He recruited Jay Ruskey of \u003ca href=\"https://goodlandorganics.com\">Good Land Organics\u003c/a> to help with trials, hoping coffee could be a valuable niche crop to help sustain small farms.\u003c/p>\n\u003cp>Ruskey started growing coffee in 2002 on his Santa Barbara, Calif., farm and quickly became a passionate coffee farmer.\u003c/p>\n\u003cp>\"We learned that we had the ability to grow very good coffee with a very unique flavor,\" Ruskey explains. \"There is a misconception that you can't grow coffee outside the Tropic of Cancer.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Local farmers embraced the idea of California coffee and started planting their own crops. The burgeoning state industry now boasts \u003ca href=\"http://ucanr.edu/?blogtag=Coffee&blogasset=96361\">30 farms growing more than 30,000 coffee trees\u003c/a>, according to the University of California's Division of Agriculture and Natural Resources.\u003c/p>\n\u003cp>At least two dozen more farms are expected to begin growing coffee in 2018.\u003c/p>\n\u003cp>Although coffee farms are scattered throughout California, the biggest concentrations are in Santa Barbara and San Diego counties. Most of the farms are fewer than five years old and their beans are just starting to mature. As that happens, Gaskell expects production to double year over year.\u003c/p>\n\u003cp>\"The California coffee industry is growing very quickly,\" he says.\u003c/p>\n\u003cp>Ruskey founded \u003ca href=\"https://www.frinjcoffee.com\">Frinj Coffee\u003c/a> to supply plant materials, provide post-harvest processing and manage sales of California coffee. Last year, the 24-member coffee cooperative harvested 250 pounds of beans. \u003ca href=\"https://bluebottlecoffee.com/store/coffee?utm_medium=adwords&utm_source=google&utm_campaign=201701_bb-coff_maxc_alc_set2&gclid=CjwKCAiAtorUBRBnEiwAfcp_Y7fcbgA66SU3M9A1K7RfAdst5VGeNDWibxYGuVEdzNNTcMKh0A_ViBoCUTgQAvD_BwE\">Blue Bottle Coffee\u003c/a> purchased the entire crop.\u003c/p>\n\u003cp>Blue Bottle coffee buyer Charlie Habegger paid a premium for the beans — $60 per pound compared with $20 per pound for Hawaiian-grown beans and $5 per pound (or less) for coffee beans imported from Ethiopia — and introduced it in cafes in California, New York, Boston, Miami and Washington, D.C.\u003c/p>\n\u003cp>A single cup sold for $18. The coffee sold out within two weeks.\u003c/p>\n\u003cp>Ruskey visited four different Blue Bottle cafes before finding a location where California coffee was still available.\u003c/p>\n\u003cp>\"Curiosity was the number one factor that made people want to try it,\" Habegger says. \"Having coffee produced in [mainland] America is almost too good to believe.\"\u003c/p>\n\u003cp>The price might seem steep — especially given that a tall Pike Place Roast at Starbucks \u003ca href=\"https://www.starbucks.com/smooth\">retails for $1.50\u003c/a> — but it's not the most expensive coffee on the market.\u003c/p>\n\u003cp>Hacienda La Esmeralda made \u003ca href=\"https://dailycoffeenews.com/2017/07/26/record-coffee-earns-601-per-pound-at-best-of-panama-auction/\">headlines\u003c/a> last year when it sold for $601 per pound at auction, the highest price ever paid for green coffee. \u003ca href=\"https://www.klatchroasting.com/search?q=esmeralda\">Klatch Coffee\u003c/a> in Rancho Cucamonga, Calif., sold the record-breaking coffee for $55 per cup.\u003c/p>\n\u003cp>Even Starbucks has introduced premium-priced coffees. Some brews from \u003ca href=\"https://www.starbucksreserve.com\">Starbucks Reserve\u003c/a>, a collection of rare, small-batch coffees served in its special reserve stores in Seattle, New York, Chicago, Milan, Tokyo and Shanghai, \u003ca href=\"https://www.reuters.com/article/us-starbucks-premium/starbucks-courts-millennials-with-10-coffee-at-new-reserve-bars-idUSKBN13W078\">reportedly\u003c/a> retail for $10 per cup.\u003c/p>\n\u003cp>Thanks to higher costs for land and labor in California, Habegger notes that the profit margins on a pound of coffee are the same in California as conventional coffee-growing regions like Ethiopia and Mexico, where production costs are much lower. The rationale doesn't prevent sticker shock.\u003c/p>\n\u003cp>\"To people that are used to drinking cheap coffee, it might seem like an abomination,\" he says. \"But, relative to all of the other things we're willing to spend $18 on — like a glass of wine or small-batch bourbon — investing in the memorable flavor experience of a great cup of coffee is worth it.\"\u003c/p>\n\u003cp>The California farmers growing coffee think it's worth it, too.\u003c/p>\n\u003cp>Avocado growers like Andy Mullins of Mullins Family Farm in Temecula are among the most enthusiastic coffee farmers.\u003c/p>\n\u003cp>Mullins planted 1,000 coffee trees under the canopies of the avocado trees on his 4-acre farm. The fertilizer and irrigation needs of both crops are the same, but coffee produces a superior profit. Farmers earn about\u003ca href=\"http://www.californiaavocadogrowers.com/industry/pounds-and-dollars-variety\"> 37 cents per pound of avocados, \u003c/a>according to the California Avocado Commission.\u003c/p>\n\u003cp>\"Specialty coffee sells for $60 to $600 per pound; there is not another specialty crop that produces that kind of result,\" he explains. \"The market has embraced a retail price that has allowed coffee production in California.\"\u003c/p>\n\u003cp>Even though the number of California coffee growers is expanding rapidly, Gaskell is confident that the drink's continued status as a specialty crop will keep prices stable for farmers.\u003c/p>\n\u003cp>\"The market is so huge compared to the volume we have,\" he says. \"It's going to be a very long time before we can even begin to meet the demand.\"\u003c/p>\n\u003cp>\u003cem>Jodi Helmer is a North Carolina journalist and beekeeper who frequently writes about food and farming.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Black Restaurant Week: Across U.S., Events Remind Diners, 'We're Here. Support Us'",
"title": "Black Restaurant Week: Across U.S., Events Remind Diners, 'We're Here. Support Us'",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Oakland is a city that's rapidly gentrifying, shedding much of its African-American population along the way. The California city, which was 47 percent black in 1980, is now divided roughly into a quarter each of black, white, Asian and Hispanic residents.\u003c/p>\n\u003cp>The sense of the city's changing identity has ended up helping Adrian Henderson's business. He's co-owner of Kingston 11 Cuisine, a Caribbean restaurant in a neighborhood that's changed so much lately that it goes by the dual name of Koreatown Northgate.\u003c/p>\n\u003cp>\"Here in Oakland, folks are seeing black folks being pushed out,\" Henderson says. \"We're a community-based restaurant, so people of color are supporting our business. Any black-owned business or restaurant is being over-supported now, which is great, right?\"\u003c/p>\n\u003cp>To help spread the word about which restaurants are in fact owned by African-Americans, Henderson participates in Bay Area Black Restaurant Week. Over the past couple of years, such promotions have spread to essentially every major city with a substantial African-American population, including Houston, Detroit, Charlotte, Atlanta and New Orleans, along with smaller cities such as Richmond, Va., and Madison, Wis.\u003c/p>\n\u003cp>\"Some of the restaurants that participate in black restaurant week want to remind African-American consumers that are conscientious with their dollars that they're there,\" says Marcia Chatelain, a Georgetown University historian who is working on a book about race and fast food.\u003c/p>\n\u003cfigure id=\"attachment_125065\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce.jpg\" alt=\"After four years on Main Street in Memphis, Tenn., DejaVu shut its doors in January but announced plans to reopen in a new location this spring. Manager Katrina Bolton said the city's Black Restaurant Week did bring in some new customers.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-125065\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">After four years on Main Street in Memphis, Tenn., DejaVu shut its doors in January but announced plans to reopen in a new location this spring. Manager Katrina Bolton said the city's Black Restaurant Week did bring in some new customers. \u003ccite>(Alan Greenblatt for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>During the promotions, diners can often receive multi-course meals at a discount. In some cities, however, it's simply a way of drawing attention to what's on offer all the time at black-owned restaurants, a pure exercise in branding and promotion. Chicago's version is going on \u003ca href=\"http://chiblackrestaurantweek.com/\">this week\u003c/a>. \u003ca href=\"http://www.baltimoresun.com/entertainment/dining/baltimore-diner-blog/bs-fo-black-restaurant-challenge-20180123-story.html\">Baltimore's Black Restaurant Challenge\u003c/a> is continuing throughout most of February. Other cities will follow course throughout the spring.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The idea seems to have spread around the country largely through social media, with local events sponsored variously by public relations consultants, a wine distributor, a radio station and the restaurants themselves.\u003c/p>\n\u003cp>Lauran Smith, the organizer of Chicago Black Restaurant Week, works as a public school guidance counselor. \"For me personally, it came from the fact that I really did not feel like I was celebrating my history enough, and food is something I like,\" she says. \"I created black restaurant week for Chicago to celebrate the fact that we have a lot of delicious businesses in our community.\"\u003c/p>\n\u003cp>Spreading the word has worked. In 2016, eight restaurants participated in Memphis Black Restaurant Week, attracting a total of 3,135 customers. Last year, the number of restaurants grew to 14, which collectively saw more than 6,200 patrons walk in the door over the course of the week.\u003c/p>\n\u003cp>It wasn't rocket science, says Cynthia Daniels, a social media manager who came up with the idea in Memphis. The city already held celebrations for nearly every other type of food — Italian, Mexican, barbecue. HM Dessert Lounge, the black-owned restaurant she was working with, didn't have a marketing budget. By banding together with others, the event was able to draw a considerable amount of publicity, which has also been the case in other cities.\u003c/p>\n\u003cfigure id=\"attachment_125066\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104.jpg\" alt=\"This tempting row of black forest cupcakes was available at SweetArt, a combination bakery and gallery in St. Louis, that participated in Black Restaurant Week last year.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-125066\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">This tempting row of black forest cupcakes was available at SweetArt, a combination bakery and gallery in St. Louis, that participated in Black Restaurant Week last year. \u003ccite>(Alan Greenblatt for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"When black restaurant week started, we were new, so it gave us a lot of exposure,\" says Terrence Callicutt, an owner of Scoops Parlor, a Memphis ice cream shop that also serves sandwiches and crepes.\u003c/p>\n\u003cp>The type of restaurants that are included in various cities range from takeout joints that serve fried fish and chicken to high-end establishments such as the 40/40 Club in Manhattan, a lounge co-owned by hip hop mogul Jay Z.\u003c/p>\n\u003cp>Overall, African-Americans lag when it comes to running restaurants. Blacks make up 13 percent of the population, but only 8 percent of restaurant owners and the same share of restaurant managers, according to the National Restaurant Association.\u003c/p>\n\u003cp>There are African-Americans who are celebrity chefs, such as Carla Hall and Pat Neely. In general, however, blacks often struggle to come up with the capital necessary to open and run restaurants, in part due to the legacy of lack of wealth formation among African-Americans and ongoing discrimination. \"Most black restaurant owners, they take their life savings, open the restaurants and hope for the best,\" Daniels says.\u003c/p>\n\u003cp>Black ownership of restaurants, along with other types of businesses, was often more robust during the Jim Crow era of segregation, at least in some cities. Black-owned businesses served black customers that white owners could not or would not. \"There have been black-owned restaurants as long as there have been racially segregated neighborhoods,\" says Sharon Zukin, a sociologist at Brooklyn College.\u003c/p>\n\u003cp>Black restaurants provided important meeting places during the civil rights era. Paschal's Motor Lodge and Restaurant in Atlanta was a regular gathering spot for Martin Luther King and allied activists. \"If you wanted to know what was going on, that's where most of the discussion ... and where much of the planning was taking place,\" Andrew Young, a King aide who went on to become mayor of Atlanta, \u003ca href=\"https://www.washingtonpost.com/lifestyle/style/paschals-once-a-civil-rights-landmark-is-in-tatters/2011/07/25/gIQAY5xFUJ_story.html?utm_term=.de4110a390d0\">told\u003c/a> \u003cem>The Washington Post\u003c/em> in 2011.\u003c/p>\n\u003cp>Following passage of the 1964 Civil Rights Act, blacks could eat at the lunch counters or restaurants of their choice, no longer restricted to places in their neighborhoods. Roughly around the same time, the construction of interstate highways tore through many traditionally black urban centers, displacing residents and disrupting business. And the rise of fast-food chains didn't help local restaurateurs.\u003c/p>\n\u003cp>\"There was a real clear downfall in black restaurant ownership after Jim Crow ended,\" says Angela Jill Cooley, the author of \u003cem>To Live and Dine in Dixie: The Evolution of Urban Food Culture in the Jim Crow South\u003c/em>. \"Black diners had different options then. They didn't necessarily have to stay in their 'race businesses,' as they would have called them at the time.\"\u003c/p>\n\u003cp>Blacks remain the most underrepresented racial or ethnic group when it comes to overall business ownership, according to a working paper by University of California, Santa Cruz economist \u003ca href=\"https://people.ucsc.edu/~rfairlie/\">Robert Fairlie.\u003c/a> It continues to be harder for them to get credit to start restaurants. It's common for African-Americans who complete culinary training to go into catering, which has far less overhead than restaurants that require large floor spaces and staffs.\u003c/p>\n\u003cfigure id=\"attachment_125063\" class=\"wp-caption aligncenter\" style=\"max-width: 1998px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e.jpg\" alt=\"Thromentta Anderson, the owner of Pass Da Peas in northwest Milwaukee likes to greet customers by name and give them tokens toward free drinks. But he was glad to see new faces during Black Restaurant Week.\" width=\"1998\" height=\"1499\" class=\"size-full wp-image-125063\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e.jpg 1998w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-520x390.jpg 520w\" sizes=\"(max-width: 1998px) 100vw, 1998px\">\u003cfigcaption class=\"wp-caption-text\">Thromentta Anderson, the owner of Pass Da Peas in northwest Milwaukee likes to greet customers by name and give them tokens toward free drinks. But he was glad to see new faces during Black Restaurant Week. \u003ccite>(Alan Greenblatt for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Black restaurant week organizers say that patrons don't always know about the options that do exist. Sometimes, even black food entrepreneurs weren't aware of how many colleagues they have in their cities. The events have brought them together in many cases to share information about trends and employees. \"It's made people want to start their own businesses,\" says Smith, the organizer of Chicago Black Restaurant Week.\u003c/p>\n\u003cp>The main thing it's done is underscore the number of restaurants owned locally by African-Americans, in hopes of attracting more support. \"It highlights a strong need for African-Americans to support Africans-Americans in restaurants,\" says Todd Richards, a chef and cookbook author in Atlanta. \"We can't talk about discrimination if we're not going into our own restaurants and supporting them.\"\u003c/p>\n\u003cp>Of course, black restaurant owners are happy to welcome customers of all backgrounds. Pass Da Peas is a carryout spot in Milwaukee offering wings, catfish fingers and ribs. It doesn't typically see a lot of white customers, but black restaurant week brought more around.\u003c/p>\n\u003cp>\"I got a bunch of Caucasian brothers and sisters coming in, and I was taken aback,\" says owner Thromentta Anderson. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Blacks often struggle to raise capital to open and run restaurants, a legacy of discrimination. Over the past few years, promotions to help diners know which restaurants are black-owned have spread.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Oakland is a city that's rapidly gentrifying, shedding much of its African-American population along the way. The California city, which was 47 percent black in 1980, is now divided roughly into a quarter each of black, white, Asian and Hispanic residents.\u003c/p>\n\u003cp>The sense of the city's changing identity has ended up helping Adrian Henderson's business. He's co-owner of Kingston 11 Cuisine, a Caribbean restaurant in a neighborhood that's changed so much lately that it goes by the dual name of Koreatown Northgate.\u003c/p>\n\u003cp>\"Here in Oakland, folks are seeing black folks being pushed out,\" Henderson says. \"We're a community-based restaurant, so people of color are supporting our business. Any black-owned business or restaurant is being over-supported now, which is great, right?\"\u003c/p>\n\u003cp>To help spread the word about which restaurants are in fact owned by African-Americans, Henderson participates in Bay Area Black Restaurant Week. Over the past couple of years, such promotions have spread to essentially every major city with a substantial African-American population, including Houston, Detroit, Charlotte, Atlanta and New Orleans, along with smaller cities such as Richmond, Va., and Madison, Wis.\u003c/p>\n\u003cp>\"Some of the restaurants that participate in black restaurant week want to remind African-American consumers that are conscientious with their dollars that they're there,\" says Marcia Chatelain, a Georgetown University historian who is working on a book about race and fast food.\u003c/p>\n\u003cfigure id=\"attachment_125065\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce.jpg\" alt=\"After four years on Main Street in Memphis, Tenn., DejaVu shut its doors in January but announced plans to reopen in a new location this spring. Manager Katrina Bolton said the city's Black Restaurant Week did bring in some new customers.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-125065\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030044_slide-27e7696f267dd3ebeafb977afb5d7714f3bd0cce-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">After four years on Main Street in Memphis, Tenn., DejaVu shut its doors in January but announced plans to reopen in a new location this spring. Manager Katrina Bolton said the city's Black Restaurant Week did bring in some new customers. \u003ccite>(Alan Greenblatt for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>During the promotions, diners can often receive multi-course meals at a discount. In some cities, however, it's simply a way of drawing attention to what's on offer all the time at black-owned restaurants, a pure exercise in branding and promotion. Chicago's version is going on \u003ca href=\"http://chiblackrestaurantweek.com/\">this week\u003c/a>. \u003ca href=\"http://www.baltimoresun.com/entertainment/dining/baltimore-diner-blog/bs-fo-black-restaurant-challenge-20180123-story.html\">Baltimore's Black Restaurant Challenge\u003c/a> is continuing throughout most of February. Other cities will follow course throughout the spring.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The idea seems to have spread around the country largely through social media, with local events sponsored variously by public relations consultants, a wine distributor, a radio station and the restaurants themselves.\u003c/p>\n\u003cp>Lauran Smith, the organizer of Chicago Black Restaurant Week, works as a public school guidance counselor. \"For me personally, it came from the fact that I really did not feel like I was celebrating my history enough, and food is something I like,\" she says. \"I created black restaurant week for Chicago to celebrate the fact that we have a lot of delicious businesses in our community.\"\u003c/p>\n\u003cp>Spreading the word has worked. In 2016, eight restaurants participated in Memphis Black Restaurant Week, attracting a total of 3,135 customers. Last year, the number of restaurants grew to 14, which collectively saw more than 6,200 patrons walk in the door over the course of the week.\u003c/p>\n\u003cp>It wasn't rocket science, says Cynthia Daniels, a social media manager who came up with the idea in Memphis. The city already held celebrations for nearly every other type of food — Italian, Mexican, barbecue. HM Dessert Lounge, the black-owned restaurant she was working with, didn't have a marketing budget. By banding together with others, the event was able to draw a considerable amount of publicity, which has also been the case in other cities.\u003c/p>\n\u003cfigure id=\"attachment_125066\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104.jpg\" alt=\"This tempting row of black forest cupcakes was available at SweetArt, a combination bakery and gallery in St. Louis, that participated in Black Restaurant Week last year.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-125066\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/p1030309_slide-980511b8a525c463e447262731ae45ecbb069104-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">This tempting row of black forest cupcakes was available at SweetArt, a combination bakery and gallery in St. Louis, that participated in Black Restaurant Week last year. \u003ccite>(Alan Greenblatt for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"When black restaurant week started, we were new, so it gave us a lot of exposure,\" says Terrence Callicutt, an owner of Scoops Parlor, a Memphis ice cream shop that also serves sandwiches and crepes.\u003c/p>\n\u003cp>The type of restaurants that are included in various cities range from takeout joints that serve fried fish and chicken to high-end establishments such as the 40/40 Club in Manhattan, a lounge co-owned by hip hop mogul Jay Z.\u003c/p>\n\u003cp>Overall, African-Americans lag when it comes to running restaurants. Blacks make up 13 percent of the population, but only 8 percent of restaurant owners and the same share of restaurant managers, according to the National Restaurant Association.\u003c/p>\n\u003cp>There are African-Americans who are celebrity chefs, such as Carla Hall and Pat Neely. In general, however, blacks often struggle to come up with the capital necessary to open and run restaurants, in part due to the legacy of lack of wealth formation among African-Americans and ongoing discrimination. \"Most black restaurant owners, they take their life savings, open the restaurants and hope for the best,\" Daniels says.\u003c/p>\n\u003cp>Black ownership of restaurants, along with other types of businesses, was often more robust during the Jim Crow era of segregation, at least in some cities. Black-owned businesses served black customers that white owners could not or would not. \"There have been black-owned restaurants as long as there have been racially segregated neighborhoods,\" says Sharon Zukin, a sociologist at Brooklyn College.\u003c/p>\n\u003cp>Black restaurants provided important meeting places during the civil rights era. Paschal's Motor Lodge and Restaurant in Atlanta was a regular gathering spot for Martin Luther King and allied activists. \"If you wanted to know what was going on, that's where most of the discussion ... and where much of the planning was taking place,\" Andrew Young, a King aide who went on to become mayor of Atlanta, \u003ca href=\"https://www.washingtonpost.com/lifestyle/style/paschals-once-a-civil-rights-landmark-is-in-tatters/2011/07/25/gIQAY5xFUJ_story.html?utm_term=.de4110a390d0\">told\u003c/a> \u003cem>The Washington Post\u003c/em> in 2011.\u003c/p>\n\u003cp>Following passage of the 1964 Civil Rights Act, blacks could eat at the lunch counters or restaurants of their choice, no longer restricted to places in their neighborhoods. Roughly around the same time, the construction of interstate highways tore through many traditionally black urban centers, displacing residents and disrupting business. And the rise of fast-food chains didn't help local restaurateurs.\u003c/p>\n\u003cp>\"There was a real clear downfall in black restaurant ownership after Jim Crow ended,\" says Angela Jill Cooley, the author of \u003cem>To Live and Dine in Dixie: The Evolution of Urban Food Culture in the Jim Crow South\u003c/em>. \"Black diners had different options then. They didn't necessarily have to stay in their 'race businesses,' as they would have called them at the time.\"\u003c/p>\n\u003cp>Blacks remain the most underrepresented racial or ethnic group when it comes to overall business ownership, according to a working paper by University of California, Santa Cruz economist \u003ca href=\"https://people.ucsc.edu/~rfairlie/\">Robert Fairlie.\u003c/a> It continues to be harder for them to get credit to start restaurants. It's common for African-Americans who complete culinary training to go into catering, which has far less overhead than restaurants that require large floor spaces and staffs.\u003c/p>\n\u003cfigure id=\"attachment_125063\" class=\"wp-caption aligncenter\" style=\"max-width: 1998px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e.jpg\" alt=\"Thromentta Anderson, the owner of Pass Da Peas in northwest Milwaukee likes to greet customers by name and give them tokens toward free drinks. But he was glad to see new faces during Black Restaurant Week.\" width=\"1998\" height=\"1499\" class=\"size-full wp-image-125063\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e.jpg 1998w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/img_6401-f101e1d5e64da09541d11be75aac3b72c80b579e-520x390.jpg 520w\" sizes=\"(max-width: 1998px) 100vw, 1998px\">\u003cfigcaption class=\"wp-caption-text\">Thromentta Anderson, the owner of Pass Da Peas in northwest Milwaukee likes to greet customers by name and give them tokens toward free drinks. But he was glad to see new faces during Black Restaurant Week. \u003ccite>(Alan Greenblatt for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Black restaurant week organizers say that patrons don't always know about the options that do exist. Sometimes, even black food entrepreneurs weren't aware of how many colleagues they have in their cities. The events have brought them together in many cases to share information about trends and employees. \"It's made people want to start their own businesses,\" says Smith, the organizer of Chicago Black Restaurant Week.\u003c/p>\n\u003cp>The main thing it's done is underscore the number of restaurants owned locally by African-Americans, in hopes of attracting more support. \"It highlights a strong need for African-Americans to support Africans-Americans in restaurants,\" says Todd Richards, a chef and cookbook author in Atlanta. \"We can't talk about discrimination if we're not going into our own restaurants and supporting them.\"\u003c/p>\n\u003cp>Of course, black restaurant owners are happy to welcome customers of all backgrounds. Pass Da Peas is a carryout spot in Milwaukee offering wings, catfish fingers and ribs. It doesn't typically see a lot of white customers, but black restaurant week brought more around.\u003c/p>\n\u003cp>\"I got a bunch of Caucasian brothers and sisters coming in, and I was taken aback,\" says owner Thromentta Anderson. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Fish 2.0 Offers Cash, Advice to an Ocean of Seafood Start-Ups",
"title": "Fish 2.0 Offers Cash, Advice to an Ocean of Seafood Start-Ups",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>With the seafood industry in transition, these entrepreneurs are pitching ways to make it more sustainable.\u003c/em>\u003c/p>\n\u003cp>In a large ballroom at Stanford University’s Arrillaga Alumni Center, jittery entrepreneurs make their way onto a small stage to pitch their sustainable seafood ventures. Out of 184 applications, only 40 have made the cut. Among the finalists are a mail-order oyster startup that will ship the food overnight to your door, a manufacturer of devices that track lost fishing gear, an Alaskan processing facility looking to expand, and training programs that teach Peruvian fishermen how to operate more sustainably.\u003c/p>\n\u003cp>They’re taking part in the third bi-annual \u003ca href=\"https://www.fish20.org/\">Fish 2.0 competition\u003c/a>, and the stakes are high. Many of these entrepreneurs have never made a pitch in front of an audience before. And with some of the largest and most respected investors in the sector, including \u003ca href=\"https://www.rabobank.com/en/about-rabobank/food-agribusiness/sectors/from-animals/sustainable-seafood/index.html\">Rabobank\u003c/a>, \u003ca href=\"http://www.aqua-spark.nl/\">Aqua-Spark\u003c/a>, and \u003ca href=\"https://obvious.com/portfolio\">Obvious Ventures\u003c/a>, eagerly looking on, competitors are anxious to make a good impression. Flanked by projectors and armed only with a microphone and a remote to advance their slides, entrepreneurs from as far away as Italy, Peru, and the Solomon Islands have only a few minutes to make their pitch in front of a four-judge panel and a room full of potentially lucrative connections.\u003c/p>\n\u003cp>With global demand for sustainable seafood growing rapidly, the industry hasn’t been able to keep pace. Programs like Fish 2.0 hope to meet that demand and support the sector’s growth by connecting investors to emerging businesses. Similar to accelerators like \u003ca href=\"http://mixingbowlhub.com/about-us/\">Mixing Bowl\u003c/a>, \u003ca href=\"https://www.imagineh2o.org/mission\">Imagine H2O\u003c/a>, and the \u003ca href=\"https://chobaniincubator.com/about/\">Chobani Incubator\u003c/a>, Fish 2.0 aims to strengthen the sustainable seafood movement by helping ventures become financially sustainable, scalable, and profitable.\u003c/p>\n\u003cp>Although Fish 2.0 is framed as a competition, networking is what really matters for most participants. The eight competition winners each receive $5,000 in prize money, but for past winner Norah Eddy, whose company \u003ca href=\"https://www.saltygirlseafood.com/\">Salty Girl Seafood\u003c/a> sells sustainable fish in ready-to-cook, pre-marinated packages, the experience and exposure were more important than the actual cash. Eddy says the connections she fostered at Fish 2.0 two years ago have remained fruitful for Salty Girl, which has expanded its line of products since they \u003ca href=\"https://www.fish20.org/competitions/past\">won a prize\u003c/a> at the competition.\u003c/p>\n\u003cfigure id=\"attachment_125002\" class=\"wp-caption aligncenter\" style=\"max-width: 847px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180125-fish-20-salty-girl-founders.jpg\" alt=\"Salty Girl Seafood founders Norah Eddy (left) and Laura Johnson.\" width=\"847\" height=\"609\" class=\"size-full wp-image-125002\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-salty-girl-founders.jpg 847w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-salty-girl-founders-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-salty-girl-founders-800x575.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-salty-girl-founders-768x552.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-salty-girl-founders-240x173.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-salty-girl-founders-375x270.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-salty-girl-founders-520x374.jpg 520w\" sizes=\"(max-width: 847px) 100vw, 847px\">\u003cfigcaption class=\"wp-caption-text\">Salty Girl Seafood founders Norah Eddy (left) and Laura Johnson. \u003ccite>(Photo courtesy of \u003ca href=\"https://www.saltygirlseafood.com/\">Salty Girl Seafood\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We’ve subsequently raised money and our connection to Fish 2.0 has only served us well in business following the competition,” Eddy adds.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>A Forum for Changemakers\u003c/strong>\u003c/p>\n\u003cp>Fish 2.0 is the brainchild of Monica Jain, a Wharton MBA graduate and former marine biologist, and it brings her two passions together. “There are a lot of great companies starting up and they need capital to grow effectively,” she says. “It’s the same in every field. We can’t expect innovative business to grow without capital.”\u003c/p>\n\u003cfigure id=\"attachment_124999\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180125-fish-20-monica-jain-1-700x1049.jpg\" alt=\"Monica Jain.\" width=\"400\" class=\"size-full wp-image-124999\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-monica-jain-1-700x1049.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-monica-jain-1-700x1049-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-monica-jain-1-700x1049-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-monica-jain-1-700x1049-375x562.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-monica-jain-1-700x1049-520x779.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Monica Jain. \u003ccite>(Photo courtesy of Fish 2.0)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Funded by academic institutions, the David and Lucile Packard Foundation, USAID, the U.S. State Department, investment funds, and others, the Fish 2.0 process starts a year before the actual event, with businesses applying to the competition online. Each applicant is put through a series of assessments that examine their business plans, potential for impact, risks, and opportunities for investment. While some businesses are well-established and looking to expand, others are looking for their initial seed money.\u003c/p>\n\u003cp>No matter the size of their business, each of the top 40 entrepreneurs is paired with an impact advisor and an investment advisor who offer feedback on both the science and the business sense of their model. The contestants span the broad and diverse seafood supply chain, with offerings ranging from an oyster co-op in Florida looking for investors to help fund construction of a hatchery, to \u003ca href=\"http://seafoodiq.com/\">Seafood IQ\u003c/a>, an Icelandic company that uses radio frequency identification (RFID) labels so consumers can be sure they know where their fish is coming from.\u003c/p>\n\u003cp>Seafood provides a unique challenge because the industry is global, fractured, and full of middlemen. Salmon, for example, may be caught in Alaska, processed in China, and then shipped back to the U.S. for sale. As with \u003ca href=\"https://civileats.com/2017/04/06/will-trump-revive-cool-and-make-american-meat-great-again/\">other meats\u003c/a>, it’s often difficult to tell where seafood is coming from or \u003ca href=\"https://civileats.com/2017/10/11/can-we-trust-the-sustainable-meat-we-order-online/\">whether it’s sustainable\u003c/a>. And the problem is getting more pronounced as global demand increases. In 2016, the Food and Agriculture Organization (FAO) \u003ca href=\"http://www.fao.org/3/a-i5555e.pdf\">found\u003c/a> that global per capita fish consumption had hit more than 44 pounds a year, an all-time high.\u003c/p>\n\u003cp>Earlier this year the World Bank \u003ca href=\"http://www.worldbank.org/en/news/press-release/2017/02/14/giving-oceans-a-break-could-generate-83-billion-in-additional-benefits-for-fisheries\">reported\u003c/a> that, “about 90 percent of marine fisheries monitored by the FAO are fully fished or overfished, up from about 75 percent in 2005.” In addition to increased consumption, the report also points to the fact that “fish stocks are also under pressure from pollution, coastal development, and the impacts of climate change.”\u003c/p>\n\u003cp>Rather than focusing on improving consumer education or tightening governmental regulations, Fish 2.0 hopes to protect the oceans by showing sustainability makes good business sense. Because the seafood industry relies on natural resources, Jain believes that sustainable ventures, which are able to preserve those resources for years to come, are more “likely to do better in the long run.” Sustainable, she says, is simply “better business.”\u003c/p>\n\u003cp>Tim Fitzgerald of the \u003ca href=\"https://edf.org/\">Environmental Defense Fund\u003c/a> (EDF)—and a judge at this year’s Fish 2.0 contest—agrees that this investment is vital to the long-term health of the oceans. “To have large-scale change, you have to engage business,” he says.\u003c/p>\n\u003cp>Increasingly, investors and entrepreneurs are recognizing the potential in the sustainable seafood market. The World Bank \u003ca href=\"http://www.worldbank.org/en/news/press-release/2017/02/14/giving-oceans-a-break-could-generate-83-billion-in-additional-benefits-for-fisheries\">estimates\u003c/a> that better, more sustainable fishing practices could have an incredible impact, “boosting the profitability of the fisheries sector from an estimated $3 billion a year to $86 billion.”\u003c/p>\n\u003cp>\u003cstrong>A Changing Industry\u003c/strong>\u003c/p>\n\u003cp>One of the fastest-growing parts of the sustainable seafood sector is aquaculture, a fact that is evident at Fish 2.0. Even with better fisheries management, experts say it’s unlikely we’ll be able to get much more wild-caught fish out of the oceans. Proponents say aquaculture offers a sustainable alternative for increasing the amount of fish on the market, a prospect that intrigues investors and environmentalists alike. Like industrial farming models, however, aquaculture projects have the potential to create both large amounts of food, and \u003ca href=\"https://civileats.com/2016/01/07/can-land-based-fish-farms-solve-farmed-seafood-woes-aquaculture/\">large impacts on the environment\u003c/a>. Fish farms often have a negative reputation for producing excess waste and sub-par food.\u003c/p>\n\u003cp>Still, says Barton Seaver, Director of \u003ca href=\"https://chge.hsph.harvard.edu/sustainable-seafood-and-health-initiative\">Harvard’s Sustainable Seafood and Health Initiative\u003c/a>, aquaculture has huge potential and has made great strides in recent years. “As an industry, it is so young. It deserves some leeway,” he explains. He sees Fish 2.0 as a way to “begin to tell the narrative of aquaculture as an industry with incredible potential.”\u003c/p>\n\u003cp>Indeed, the contestants presented investors with a wide variety of different problems and solutions. \u003ca href=\"http://www.gaskiyadiagnostics.com/\">Gaskiya Diagnostics\u003c/a> developed a rapid, paper-based diagnostic test for common fish diseases, allowing farmers to use fewer antibiotics and reduce waste. \u003ca href=\"https://www.novonutrients.com/\">NovoNutrients\u003c/a> plans to use microbes to convert industrial carbon dioxide emissions into fish and animal feed.\u003c/p>\n\u003cp>New ventures like these—and venture capital firms ready to fund them—have sprung up in recent years. According to \u003ca href=\"https://www.iisd.org/ssi/\">the State of Sustainability Initiatives\u003c/a>, (SSI), an alliance of organizations focused on informing commodity stakeholders around the world, the market for sustainable seafood grew 35 percent from 2003 to 2005, which amounts to 10 times the growth of the conventional seafood market.\u003c/p>\n\u003cp>That trend has only continued. In 2016, SSI \u003ca href=\"http://www.iisd.org/ssi/standards-and-the-blue-economy/\">reported\u003c/a> that investment in the global seafood market hit $11.5 billion.\u003c/p>\n\u003cfigure id=\"attachment_125001\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co.jpg\" alt=\"An oyster harvest with Panacea Oyster Co-op, a 2017 Fish 2.0 winner.\" width=\"980\" height=\"600\" class=\"size-full wp-image-125001\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co-160x98.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co-800x490.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co-768x470.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co-960x588.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co-240x147.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co-375x230.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co-520x318.jpg 520w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">An oyster harvest with Panacea Oyster Co-op, a 2017 Fish 2.0 winner. \u003ccite>(Photo courtesy of \u003ca href=\"https://www.panaceaoysters.com/\">Panacea Oyster\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jain and Fish 2.0 have witnessed this explosive growth first hand. Jain says that five years ago, hosting a bi-annual event made sense, with new companies appearing at a relatively modest rate. “But the rate of innovation I’ve seen this year is much faster,” she says, adding that she receives requests year-round for guidance from investors looking to join the market. The event and resulting networking can be transformative.\u003c/p>\n\u003cp>Take, for example, \u003ca href=\"https://lovethewild.com/\">Love the Wild\u003c/a>, a Boulder-based company that creates easy-to-cook meal kits featuring sustainably farmed fish. When the company competed at Fish 2.0 in 2015, CEO Jacqueline Claudia described it as “all vision.” They had sold less than $1,000 in merchandise in their hometown. Now, thanks in large part to the coaching and contacts they made through Fish 2.0, Love the Wild distributes five products nationwide.\u003c/p>\n\u003cp>The event is also fruitful for investors who are new to the space. \u003ca href=\"https://www.freshsourcecapital.com/\">Fresh Source Capital\u003c/a>’s Dan Pullman (who also serves on Civil Eats’ Advisory Board), attended Fish 2.0 for the first time this year looking for companies working in aquaculture and fish feed. “As an investor, it was great to have an efficient overview of entrepreneurs,” he says. “[It] gave me better education and gave me entrepreneurs to talk to and spend time with.”\u003c/p>\n\u003cp>While Fish 2.0 shows there’s clearly a lot of buzz in the space, the market itself still has a long way to go. According to SSI’s assessment, certified sustainably caught seafood made up only 14.2 percent of the total tonnage of seafood produced in 2015. Sustainably managed aquaculture was even lower, at 6.3 percent.\u003c/p>\n\u003cp>The U.S. and Europe have made great strides in protecting their fisheries, but many producers in and around Asia and Africa continue to overfish. SSI \u003ca href=\"http://www.iisd.org/ssi/standards-and-the-blue-economy/\">found\u003c/a> that Asia produces 63 percent of global seafood but only 11 percent of that is certified sustainable. Without buy-in from China, the world’s largest per capita consumer of seafood and a notable absence at Fish 2.0—which Jain is trying hard to remedy—the sustainable seafood industry will struggle to catch up to its traditional counterpart.\u003c/p>\n\u003cp>Jackie Marks of \u003ca href=\"https://www.msc.org/\">the Marine Stewardship Council\u003c/a> (MSC), whose label is one of the oldest markers of sustainability, is optimistic about what she sees as a shifting tide in Asia. “One of the things that is of utmost importance to Chinese consumers is to make sure their seafood is traceable, because they want to know it comes from a reliable source,” she says. Increasingly, these consumers buy seafood on websites like Alibaba and many are becoming interested in labels like MSC, which guarantee high-quality, traceable supply chains.\u003c/p>\n\u003cfigure id=\"attachment_125000\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab.jpg\" alt=\"Ben Blakey and Pat Glaab of Northline Seafoods, a 2017 Fish 2.0 winner.\" width=\"1000\" height=\"703\" class=\"size-full wp-image-125000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab-800x562.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab-768x540.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab-960x675.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab-240x169.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab-375x264.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab-520x366.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Ben Blakey and Pat Glaab of Northline Seafoods, a 2017 Fish 2.0 winner. \u003ccite>(Photo courtesy of \u003ca href=\"https://www.northlineseafoods.com/\">Northline Seafoods\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>EDF’s Fitzgerald remains hopeful. “Fish is the best environmental issue to work on,” he adds. “We know how to fix it; we’ve already fixed it in lots of places.” Fitzgerald acknowledged that fixing seafood might not be easy. But, he said, “when you get things right, the turnaround can be incredibly quick.”\u003c/p>\n\u003cp>He offers the example of red snapper in the Gulf of Mexico. In the 1990s, the supply was down to only 3 percent of historical levels due to overfishing. Between 2007 and 2013, EDF partnered with local fishermen to determine how many fish could be sustainably caught. Then, they allocated specific catch numbers for each fishing operation. In just five years, \u003ca href=\"https://www.edf.org/oceans/gulf-mexico\">the population tripled and revenue doubled\u003c/a>.\u003c/p>\n\u003cp>Those gains, however, may soon be lost. \u003ca href=\"http://blogs.edf.org/edfish/2017/09/20/new-red-snapper-proposals-need-safeguards-from-overfishing/\">H.R. 3588\u003c/a>, which has just passed the House of Representatives’ Natural Resource Committee, threatens to undo that progress by weakening the science-based catch amounts the EDF and fisherman used to revive the fishery. In the current, unpredictable political climate, the role of a well-educated consumer and investor demands seems all the more important.\u003c/p>\n\u003cp>Seaver emphasizes the need for Americans to increase demand for sustainably produced seafood. “We as Americans need to grow our consumption. When we grow our consumption, we incentivize the growth of the industry.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This story originally appeared on \u003ca href=\"https://civileats.com/2018/01/25/fish-20-offers-cash-advice-to-an-ocean-of-seafood-start-ups/\" target=\"_blank\" rel=\"noopener\">Civil Eats\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>With the seafood industry in transition, these entrepreneurs are pitching ways to make it more sustainable.\u003c/em>\u003c/p>\n\u003cp>In a large ballroom at Stanford University’s Arrillaga Alumni Center, jittery entrepreneurs make their way onto a small stage to pitch their sustainable seafood ventures. Out of 184 applications, only 40 have made the cut. Among the finalists are a mail-order oyster startup that will ship the food overnight to your door, a manufacturer of devices that track lost fishing gear, an Alaskan processing facility looking to expand, and training programs that teach Peruvian fishermen how to operate more sustainably.\u003c/p>\n\u003cp>They’re taking part in the third bi-annual \u003ca href=\"https://www.fish20.org/\">Fish 2.0 competition\u003c/a>, and the stakes are high. Many of these entrepreneurs have never made a pitch in front of an audience before. And with some of the largest and most respected investors in the sector, including \u003ca href=\"https://www.rabobank.com/en/about-rabobank/food-agribusiness/sectors/from-animals/sustainable-seafood/index.html\">Rabobank\u003c/a>, \u003ca href=\"http://www.aqua-spark.nl/\">Aqua-Spark\u003c/a>, and \u003ca href=\"https://obvious.com/portfolio\">Obvious Ventures\u003c/a>, eagerly looking on, competitors are anxious to make a good impression. Flanked by projectors and armed only with a microphone and a remote to advance their slides, entrepreneurs from as far away as Italy, Peru, and the Solomon Islands have only a few minutes to make their pitch in front of a four-judge panel and a room full of potentially lucrative connections.\u003c/p>\n\u003cp>With global demand for sustainable seafood growing rapidly, the industry hasn’t been able to keep pace. Programs like Fish 2.0 hope to meet that demand and support the sector’s growth by connecting investors to emerging businesses. Similar to accelerators like \u003ca href=\"http://mixingbowlhub.com/about-us/\">Mixing Bowl\u003c/a>, \u003ca href=\"https://www.imagineh2o.org/mission\">Imagine H2O\u003c/a>, and the \u003ca href=\"https://chobaniincubator.com/about/\">Chobani Incubator\u003c/a>, Fish 2.0 aims to strengthen the sustainable seafood movement by helping ventures become financially sustainable, scalable, and profitable.\u003c/p>\n\u003cp>Although Fish 2.0 is framed as a competition, networking is what really matters for most participants. The eight competition winners each receive $5,000 in prize money, but for past winner Norah Eddy, whose company \u003ca href=\"https://www.saltygirlseafood.com/\">Salty Girl Seafood\u003c/a> sells sustainable fish in ready-to-cook, pre-marinated packages, the experience and exposure were more important than the actual cash. Eddy says the connections she fostered at Fish 2.0 two years ago have remained fruitful for Salty Girl, which has expanded its line of products since they \u003ca href=\"https://www.fish20.org/competitions/past\">won a prize\u003c/a> at the competition.\u003c/p>\n\u003cfigure id=\"attachment_125002\" class=\"wp-caption aligncenter\" style=\"max-width: 847px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180125-fish-20-salty-girl-founders.jpg\" alt=\"Salty Girl Seafood founders Norah Eddy (left) and Laura Johnson.\" width=\"847\" height=\"609\" class=\"size-full wp-image-125002\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-salty-girl-founders.jpg 847w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-salty-girl-founders-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-salty-girl-founders-800x575.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-salty-girl-founders-768x552.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-salty-girl-founders-240x173.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-salty-girl-founders-375x270.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-salty-girl-founders-520x374.jpg 520w\" sizes=\"(max-width: 847px) 100vw, 847px\">\u003cfigcaption class=\"wp-caption-text\">Salty Girl Seafood founders Norah Eddy (left) and Laura Johnson. \u003ccite>(Photo courtesy of \u003ca href=\"https://www.saltygirlseafood.com/\">Salty Girl Seafood\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We’ve subsequently raised money and our connection to Fish 2.0 has only served us well in business following the competition,” Eddy adds.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>A Forum for Changemakers\u003c/strong>\u003c/p>\n\u003cp>Fish 2.0 is the brainchild of Monica Jain, a Wharton MBA graduate and former marine biologist, and it brings her two passions together. “There are a lot of great companies starting up and they need capital to grow effectively,” she says. “It’s the same in every field. We can’t expect innovative business to grow without capital.”\u003c/p>\n\u003cfigure id=\"attachment_124999\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180125-fish-20-monica-jain-1-700x1049.jpg\" alt=\"Monica Jain.\" width=\"400\" class=\"size-full wp-image-124999\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-monica-jain-1-700x1049.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-monica-jain-1-700x1049-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-monica-jain-1-700x1049-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-monica-jain-1-700x1049-375x562.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-monica-jain-1-700x1049-520x779.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Monica Jain. \u003ccite>(Photo courtesy of Fish 2.0)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Funded by academic institutions, the David and Lucile Packard Foundation, USAID, the U.S. State Department, investment funds, and others, the Fish 2.0 process starts a year before the actual event, with businesses applying to the competition online. Each applicant is put through a series of assessments that examine their business plans, potential for impact, risks, and opportunities for investment. While some businesses are well-established and looking to expand, others are looking for their initial seed money.\u003c/p>\n\u003cp>No matter the size of their business, each of the top 40 entrepreneurs is paired with an impact advisor and an investment advisor who offer feedback on both the science and the business sense of their model. The contestants span the broad and diverse seafood supply chain, with offerings ranging from an oyster co-op in Florida looking for investors to help fund construction of a hatchery, to \u003ca href=\"http://seafoodiq.com/\">Seafood IQ\u003c/a>, an Icelandic company that uses radio frequency identification (RFID) labels so consumers can be sure they know where their fish is coming from.\u003c/p>\n\u003cp>Seafood provides a unique challenge because the industry is global, fractured, and full of middlemen. Salmon, for example, may be caught in Alaska, processed in China, and then shipped back to the U.S. for sale. As with \u003ca href=\"https://civileats.com/2017/04/06/will-trump-revive-cool-and-make-american-meat-great-again/\">other meats\u003c/a>, it’s often difficult to tell where seafood is coming from or \u003ca href=\"https://civileats.com/2017/10/11/can-we-trust-the-sustainable-meat-we-order-online/\">whether it’s sustainable\u003c/a>. And the problem is getting more pronounced as global demand increases. In 2016, the Food and Agriculture Organization (FAO) \u003ca href=\"http://www.fao.org/3/a-i5555e.pdf\">found\u003c/a> that global per capita fish consumption had hit more than 44 pounds a year, an all-time high.\u003c/p>\n\u003cp>Earlier this year the World Bank \u003ca href=\"http://www.worldbank.org/en/news/press-release/2017/02/14/giving-oceans-a-break-could-generate-83-billion-in-additional-benefits-for-fisheries\">reported\u003c/a> that, “about 90 percent of marine fisheries monitored by the FAO are fully fished or overfished, up from about 75 percent in 2005.” In addition to increased consumption, the report also points to the fact that “fish stocks are also under pressure from pollution, coastal development, and the impacts of climate change.”\u003c/p>\n\u003cp>Rather than focusing on improving consumer education or tightening governmental regulations, Fish 2.0 hopes to protect the oceans by showing sustainability makes good business sense. Because the seafood industry relies on natural resources, Jain believes that sustainable ventures, which are able to preserve those resources for years to come, are more “likely to do better in the long run.” Sustainable, she says, is simply “better business.”\u003c/p>\n\u003cp>Tim Fitzgerald of the \u003ca href=\"https://edf.org/\">Environmental Defense Fund\u003c/a> (EDF)—and a judge at this year’s Fish 2.0 contest—agrees that this investment is vital to the long-term health of the oceans. “To have large-scale change, you have to engage business,” he says.\u003c/p>\n\u003cp>Increasingly, investors and entrepreneurs are recognizing the potential in the sustainable seafood market. The World Bank \u003ca href=\"http://www.worldbank.org/en/news/press-release/2017/02/14/giving-oceans-a-break-could-generate-83-billion-in-additional-benefits-for-fisheries\">estimates\u003c/a> that better, more sustainable fishing practices could have an incredible impact, “boosting the profitability of the fisheries sector from an estimated $3 billion a year to $86 billion.”\u003c/p>\n\u003cp>\u003cstrong>A Changing Industry\u003c/strong>\u003c/p>\n\u003cp>One of the fastest-growing parts of the sustainable seafood sector is aquaculture, a fact that is evident at Fish 2.0. Even with better fisheries management, experts say it’s unlikely we’ll be able to get much more wild-caught fish out of the oceans. Proponents say aquaculture offers a sustainable alternative for increasing the amount of fish on the market, a prospect that intrigues investors and environmentalists alike. Like industrial farming models, however, aquaculture projects have the potential to create both large amounts of food, and \u003ca href=\"https://civileats.com/2016/01/07/can-land-based-fish-farms-solve-farmed-seafood-woes-aquaculture/\">large impacts on the environment\u003c/a>. Fish farms often have a negative reputation for producing excess waste and sub-par food.\u003c/p>\n\u003cp>Still, says Barton Seaver, Director of \u003ca href=\"https://chge.hsph.harvard.edu/sustainable-seafood-and-health-initiative\">Harvard’s Sustainable Seafood and Health Initiative\u003c/a>, aquaculture has huge potential and has made great strides in recent years. “As an industry, it is so young. It deserves some leeway,” he explains. He sees Fish 2.0 as a way to “begin to tell the narrative of aquaculture as an industry with incredible potential.”\u003c/p>\n\u003cp>Indeed, the contestants presented investors with a wide variety of different problems and solutions. \u003ca href=\"http://www.gaskiyadiagnostics.com/\">Gaskiya Diagnostics\u003c/a> developed a rapid, paper-based diagnostic test for common fish diseases, allowing farmers to use fewer antibiotics and reduce waste. \u003ca href=\"https://www.novonutrients.com/\">NovoNutrients\u003c/a> plans to use microbes to convert industrial carbon dioxide emissions into fish and animal feed.\u003c/p>\n\u003cp>New ventures like these—and venture capital firms ready to fund them—have sprung up in recent years. According to \u003ca href=\"https://www.iisd.org/ssi/\">the State of Sustainability Initiatives\u003c/a>, (SSI), an alliance of organizations focused on informing commodity stakeholders around the world, the market for sustainable seafood grew 35 percent from 2003 to 2005, which amounts to 10 times the growth of the conventional seafood market.\u003c/p>\n\u003cp>That trend has only continued. In 2016, SSI \u003ca href=\"http://www.iisd.org/ssi/standards-and-the-blue-economy/\">reported\u003c/a> that investment in the global seafood market hit $11.5 billion.\u003c/p>\n\u003cfigure id=\"attachment_125001\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co.jpg\" alt=\"An oyster harvest with Panacea Oyster Co-op, a 2017 Fish 2.0 winner.\" width=\"980\" height=\"600\" class=\"size-full wp-image-125001\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co-160x98.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co-800x490.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co-768x470.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co-960x588.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co-240x147.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co-375x230.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co-520x318.jpg 520w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">An oyster harvest with Panacea Oyster Co-op, a 2017 Fish 2.0 winner. \u003ccite>(Photo courtesy of \u003ca href=\"https://www.panaceaoysters.com/\">Panacea Oyster\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jain and Fish 2.0 have witnessed this explosive growth first hand. Jain says that five years ago, hosting a bi-annual event made sense, with new companies appearing at a relatively modest rate. “But the rate of innovation I’ve seen this year is much faster,” she says, adding that she receives requests year-round for guidance from investors looking to join the market. The event and resulting networking can be transformative.\u003c/p>\n\u003cp>Take, for example, \u003ca href=\"https://lovethewild.com/\">Love the Wild\u003c/a>, a Boulder-based company that creates easy-to-cook meal kits featuring sustainably farmed fish. When the company competed at Fish 2.0 in 2015, CEO Jacqueline Claudia described it as “all vision.” They had sold less than $1,000 in merchandise in their hometown. Now, thanks in large part to the coaching and contacts they made through Fish 2.0, Love the Wild distributes five products nationwide.\u003c/p>\n\u003cp>The event is also fruitful for investors who are new to the space. \u003ca href=\"https://www.freshsourcecapital.com/\">Fresh Source Capital\u003c/a>’s Dan Pullman (who also serves on Civil Eats’ Advisory Board), attended Fish 2.0 for the first time this year looking for companies working in aquaculture and fish feed. “As an investor, it was great to have an efficient overview of entrepreneurs,” he says. “[It] gave me better education and gave me entrepreneurs to talk to and spend time with.”\u003c/p>\n\u003cp>While Fish 2.0 shows there’s clearly a lot of buzz in the space, the market itself still has a long way to go. According to SSI’s assessment, certified sustainably caught seafood made up only 14.2 percent of the total tonnage of seafood produced in 2015. Sustainably managed aquaculture was even lower, at 6.3 percent.\u003c/p>\n\u003cp>The U.S. and Europe have made great strides in protecting their fisheries, but many producers in and around Asia and Africa continue to overfish. SSI \u003ca href=\"http://www.iisd.org/ssi/standards-and-the-blue-economy/\">found\u003c/a> that Asia produces 63 percent of global seafood but only 11 percent of that is certified sustainable. Without buy-in from China, the world’s largest per capita consumer of seafood and a notable absence at Fish 2.0—which Jain is trying hard to remedy—the sustainable seafood industry will struggle to catch up to its traditional counterpart.\u003c/p>\n\u003cp>Jackie Marks of \u003ca href=\"https://www.msc.org/\">the Marine Stewardship Council\u003c/a> (MSC), whose label is one of the oldest markers of sustainability, is optimistic about what she sees as a shifting tide in Asia. “One of the things that is of utmost importance to Chinese consumers is to make sure their seafood is traceable, because they want to know it comes from a reliable source,” she says. Increasingly, these consumers buy seafood on websites like Alibaba and many are becoming interested in labels like MSC, which guarantee high-quality, traceable supply chains.\u003c/p>\n\u003cfigure id=\"attachment_125000\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab.jpg\" alt=\"Ben Blakey and Pat Glaab of Northline Seafoods, a 2017 Fish 2.0 winner.\" width=\"1000\" height=\"703\" class=\"size-full wp-image-125000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab-800x562.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab-768x540.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab-960x675.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab-240x169.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab-375x264.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab-520x366.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Ben Blakey and Pat Glaab of Northline Seafoods, a 2017 Fish 2.0 winner. \u003ccite>(Photo courtesy of \u003ca href=\"https://www.northlineseafoods.com/\">Northline Seafoods\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>EDF’s Fitzgerald remains hopeful. “Fish is the best environmental issue to work on,” he adds. “We know how to fix it; we’ve already fixed it in lots of places.” Fitzgerald acknowledged that fixing seafood might not be easy. But, he said, “when you get things right, the turnaround can be incredibly quick.”\u003c/p>\n\u003cp>He offers the example of red snapper in the Gulf of Mexico. In the 1990s, the supply was down to only 3 percent of historical levels due to overfishing. Between 2007 and 2013, EDF partnered with local fishermen to determine how many fish could be sustainably caught. Then, they allocated specific catch numbers for each fishing operation. In just five years, \u003ca href=\"https://www.edf.org/oceans/gulf-mexico\">the population tripled and revenue doubled\u003c/a>.\u003c/p>\n\u003cp>Those gains, however, may soon be lost. \u003ca href=\"http://blogs.edf.org/edfish/2017/09/20/new-red-snapper-proposals-need-safeguards-from-overfishing/\">H.R. 3588\u003c/a>, which has just passed the House of Representatives’ Natural Resource Committee, threatens to undo that progress by weakening the science-based catch amounts the EDF and fisherman used to revive the fishery. In the current, unpredictable political climate, the role of a well-educated consumer and investor demands seems all the more important.\u003c/p>\n\u003cp>Seaver emphasizes the need for Americans to increase demand for sustainably produced seafood. “We as Americans need to grow our consumption. When we grow our consumption, we incentivize the growth of the industry.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This story originally appeared on \u003ca href=\"https://civileats.com/2018/01/25/fish-20-offers-cash-advice-to-an-ocean-of-seafood-start-ups/\" target=\"_blank\" rel=\"noopener\">Civil Eats\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Building A Latino-Muslim Coalition With #TacoTrucksAtEveryMosque",
"title": "Building A Latino-Muslim Coalition With #TacoTrucksAtEveryMosque",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The connection between Middle Eastern and Mexican food goes all the way back to the Moors, and is well-known in culinary circles. Al pastor tacos are just a pork version of the shawarma spits that Lebanese immigrants brought with them to Mexico City in the 1930s. In nearby Puebla, a wrap called tacos \u003cem>árabes \u003c/em>— Arabic tacos — uses a flatbread that's halfway between pita and lavash. Kibbe (fried meatballs made from bulghur wheat) is popular in the Yucatán, thanks to Syrians who settled in the Peninsula over the past century. And the Lebanese-Mexican Chedraui family of Mexico City owns one of the largest Latino supermarket chains in the United States, El Super.\u003c/p>\n\u003cp>But it wasn't until Orange County, Calif., residents Rida Hamida and Ben Vazquez created #TacoTrucksAtEveryMosque that someone tried to explore the political potential between Muslims and Mexicans in the United States with their shared foodways. The two put on events that are exactly what the hashtag promises. A \u003cem>lonchera\u003c/em> parks at a mosque and serves free tacos after a religious service that includes a talk urging Latino-Muslim unity. Visitors feast on tacos of \u003cem>carne asada\u003c/em> and chicken prepared by a halal-certified butcher.\u003c/p>\n\u003cp>#TacoTrucksAtEveryMosque is more than an epicurean evening of education, though. \"There are layers of sharing beyond just food,\" says Vazquez, a history teacher at Valley High School in Santa Ana, Calif. \"It's our job as activists to nurture understanding and build relationships. And we are developing deeper relationships as we build this.\"\u003c/p>\n\u003cp>\"Dismissed people are longing for a space in these divisive times,\" says Hamida, a staffer for Los Angeles-area Assemblywoman Cristina Garcia, a Democrat. \"And they're doing it in a delicious way.\"\u003c/p>\n\u003cp>It's a perfect meeting ground for Latinos and Muslims in Orange County, a long-conservative place that has changed dramatically since Hamida and Vazquez attended high school there during the 1990s. Today, Orange County is majority-minority; Latinos make up about a third of the county's 3.2 million residents, while an estimated 120,000 Muslims live there.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But the two groups continue to lack political power: There is only one Muslim elected official in Orange County, while Latino politicians are concentrated mostly in the cities of Santa Ana and Anaheim, cities that happen to have sizable Latino and Muslim communities. And the groups suffered the majority of\u003ca href=\"https://www.ocregister.com/2017/06/02/new-report-shows-o-c-hate-crimes-on-the-rise-spiking-since-november/\"> documented hate crimes in Orange County\u003c/a> in 2016, the last full year for which the Orange County Human Relations Commission has statistics.\u003c/p>\n\u003cp>\"We're our neighbors, but we don't know one another,\" says Hamida. \"We go and fight for justice at protests and stand side by side, but we really don't know our stories.\"\u003c/p>\n\u003cp>Hamida and Vazquez first met at a rally in 2015, and realized they shared a passion for immigrant rights because of their families: Vazquez's parents are from the Mexican state of Zacatecas, while Hamida's family is Palestinian. Their first collaboration happened in 2016 with \"Adventures in Al-Andalus,\" \u003ca href=\"https://www.ocweekly.com/mark-gonzales-bridges-muslim-and-latino-worlds-at-valley-hs-in-santa-ana-7011219/\">a lecture series in high schools\u003c/a> that sought to emphasize the commonality of Latinos and Muslims; it also included a voter registration drive at a mosque and a \u003ca href=\"http://www.ocweekly.com/restaurants/arab-americans-take-latinos-on-taste-tour-of-anaheims-little-arabia-7138026\">culinary tour of Little Arabia\u003c/a>, an Anaheim neighborhood that's the largest Middle Eastern enclave in the United States outside of Michigan.\u003c/p>\n\u003cp>The friends also organized #IStandWithHijabis, an evening presentation at the Islamic Society of Orange County in Garden Grove, where Muslim women talked about wearing hijabs with non-Muslim women who wore them throughout that day in solidarity.\u003c/p>\n\u003cp>The two would've continued with similar, relatively mainstream workshops if not for Marco Gutierrez. In the fall of 2016, the Latinos for Trump founder appeared on Joy Reid's MSNBC show \u003ca href=\"https://www.youtube.com/watch?v=PzbusRK7YKM\">and declared\u003c/a>, \"My culture is a very dominant culture, and it's imposing and it's causing problems. If you don't do something about it, you're going to have taco trucks on every corner.\"\u003c/p>\n\u003cp>The statement became instantly infamous, and is mocked to this day in Mexican-American circles. But it particularly bothered Vazquez. His hometown of Santa Ana is the largest city in the United States with an all-Latino city council, yet members have long tried to outlaw \u003cem>loncheras\u003c/em>. And as Hamida and Vazquez were thinking up a new program, his mind kept returning to Gutierrez's comment.\u003c/p>\n\u003cp>\"We have to protect folks who carve out a life any way possible,\" Vazquez says. \"When we organize with taco trucks, we give them the stage and dignity we all deserve.\"\u003c/p>\n\u003cp>\"It wasn't enough to take the [Muslim] community out of their space and bring [it] to a Latino-centric space,\" Hamida adds. \"It's about bringing that taco truck model that everyone is demonizing, and embracing it and welcoming it to our space.\"\u003c/p>\n\u003cp>The first #TacoTrucksAtEveryMosque happened last June during Ramadan at the Islamic Center of Santa Ana, a mosque comprised mainly of Cham, Cambodian and Vietnamese Muslims. Latinos and Muslims alike initially had concerns about the food that was served – though for different reasons.\u003c/p>\n\u003cp>Hamida assured Muslims that the meats were fully halal, with no contamination. \"We had halal markets cut it taco style and pre-marinate it, to ensure it was halal,\" Hamida said. Meanwhile, she says she had to convince some Latinos who went to the event that \"eating a halal taco doesn't make you Muslim. [People] thought they were compromising their own faith!\"\u003c/p>\n\u003cp>The kickoff event drew more than 400 people. (Hamida's dad ate 10 tacos). More than 1,400 people attended the second happening, held a couple of weeks later at the Islamic Society. Since then, #TacoTrucksAtEveryMosque has traveled as far south as Baja California, in Mexico, and as far north as Sacramento, where they held an event last week. All told, Hamida estimates they've served 7,300 people — and nearly 29,000 tacos – at the seven events they've held so far. (They've also \u003ca href=\"http://marufmilwaukee.com/taco-truck-at-every-mosque/\">inspired imitators\u003c/a>.)\u003c/p>\n\u003cp>The taco tour quickly got national attention — a profile on NBC Nightly News, stories in the \u003cem>Los Angeles Times\u003c/em> and PRI's \u003cem>The World\u003c/em>. It even got the attention of Gutierrez: On Instagram, he posted a video of Hamida with the message, \"I tried to warn you people. #TacoTrucksOnEveryCorner has mutated into #TacoTrucksatEveryMosque!\"\u003c/p>\n\u003cp>The next taco tour won't happen until May. In the meantime, Hamida and Vazquez are preparing high school Latino-Muslim unity lectures where students will snack on halal tacos. \"At the end of the events, they're not talking about how amazing the halal tacos are, although the tacos are great,\" Hamida points out. \"They're saying, 'Now, we can fight together.' \"\u003c/p>\n\u003cp>Hamida says she's even seen conservative protesters who initially showed up to troll #TacoTrucksatEveryMosque line up instead at their events. \"I guess they just wanted the halal tacos,\" she now says with a laugh. \"They wanted to know what the magic is.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Gustavo Arellano is the author of \u003c/em>Taco USA: How Mexican Food Conquered America\u003cem>, and a longtime guest on NPR's \"Barbershop\" segment on \u003c/em>Weekend All Things Considered. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "It's just what it sounds like. Food trucks show up at mosques to hand out free halal tacos after religious services. The goal: to foster unity between two communities facing increasing discrimination.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The connection between Middle Eastern and Mexican food goes all the way back to the Moors, and is well-known in culinary circles. Al pastor tacos are just a pork version of the shawarma spits that Lebanese immigrants brought with them to Mexico City in the 1930s. In nearby Puebla, a wrap called tacos \u003cem>árabes \u003c/em>— Arabic tacos — uses a flatbread that's halfway between pita and lavash. Kibbe (fried meatballs made from bulghur wheat) is popular in the Yucatán, thanks to Syrians who settled in the Peninsula over the past century. And the Lebanese-Mexican Chedraui family of Mexico City owns one of the largest Latino supermarket chains in the United States, El Super.\u003c/p>\n\u003cp>But it wasn't until Orange County, Calif., residents Rida Hamida and Ben Vazquez created #TacoTrucksAtEveryMosque that someone tried to explore the political potential between Muslims and Mexicans in the United States with their shared foodways. The two put on events that are exactly what the hashtag promises. A \u003cem>lonchera\u003c/em> parks at a mosque and serves free tacos after a religious service that includes a talk urging Latino-Muslim unity. Visitors feast on tacos of \u003cem>carne asada\u003c/em> and chicken prepared by a halal-certified butcher.\u003c/p>\n\u003cp>#TacoTrucksAtEveryMosque is more than an epicurean evening of education, though. \"There are layers of sharing beyond just food,\" says Vazquez, a history teacher at Valley High School in Santa Ana, Calif. \"It's our job as activists to nurture understanding and build relationships. And we are developing deeper relationships as we build this.\"\u003c/p>\n\u003cp>\"Dismissed people are longing for a space in these divisive times,\" says Hamida, a staffer for Los Angeles-area Assemblywoman Cristina Garcia, a Democrat. \"And they're doing it in a delicious way.\"\u003c/p>\n\u003cp>It's a perfect meeting ground for Latinos and Muslims in Orange County, a long-conservative place that has changed dramatically since Hamida and Vazquez attended high school there during the 1990s. Today, Orange County is majority-minority; Latinos make up about a third of the county's 3.2 million residents, while an estimated 120,000 Muslims live there.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But the two groups continue to lack political power: There is only one Muslim elected official in Orange County, while Latino politicians are concentrated mostly in the cities of Santa Ana and Anaheim, cities that happen to have sizable Latino and Muslim communities. And the groups suffered the majority of\u003ca href=\"https://www.ocregister.com/2017/06/02/new-report-shows-o-c-hate-crimes-on-the-rise-spiking-since-november/\"> documented hate crimes in Orange County\u003c/a> in 2016, the last full year for which the Orange County Human Relations Commission has statistics.\u003c/p>\n\u003cp>\"We're our neighbors, but we don't know one another,\" says Hamida. \"We go and fight for justice at protests and stand side by side, but we really don't know our stories.\"\u003c/p>\n\u003cp>Hamida and Vazquez first met at a rally in 2015, and realized they shared a passion for immigrant rights because of their families: Vazquez's parents are from the Mexican state of Zacatecas, while Hamida's family is Palestinian. Their first collaboration happened in 2016 with \"Adventures in Al-Andalus,\" \u003ca href=\"https://www.ocweekly.com/mark-gonzales-bridges-muslim-and-latino-worlds-at-valley-hs-in-santa-ana-7011219/\">a lecture series in high schools\u003c/a> that sought to emphasize the commonality of Latinos and Muslims; it also included a voter registration drive at a mosque and a \u003ca href=\"http://www.ocweekly.com/restaurants/arab-americans-take-latinos-on-taste-tour-of-anaheims-little-arabia-7138026\">culinary tour of Little Arabia\u003c/a>, an Anaheim neighborhood that's the largest Middle Eastern enclave in the United States outside of Michigan.\u003c/p>\n\u003cp>The friends also organized #IStandWithHijabis, an evening presentation at the Islamic Society of Orange County in Garden Grove, where Muslim women talked about wearing hijabs with non-Muslim women who wore them throughout that day in solidarity.\u003c/p>\n\u003cp>The two would've continued with similar, relatively mainstream workshops if not for Marco Gutierrez. In the fall of 2016, the Latinos for Trump founder appeared on Joy Reid's MSNBC show \u003ca href=\"https://www.youtube.com/watch?v=PzbusRK7YKM\">and declared\u003c/a>, \"My culture is a very dominant culture, and it's imposing and it's causing problems. If you don't do something about it, you're going to have taco trucks on every corner.\"\u003c/p>\n\u003cp>The statement became instantly infamous, and is mocked to this day in Mexican-American circles. But it particularly bothered Vazquez. His hometown of Santa Ana is the largest city in the United States with an all-Latino city council, yet members have long tried to outlaw \u003cem>loncheras\u003c/em>. And as Hamida and Vazquez were thinking up a new program, his mind kept returning to Gutierrez's comment.\u003c/p>\n\u003cp>\"We have to protect folks who carve out a life any way possible,\" Vazquez says. \"When we organize with taco trucks, we give them the stage and dignity we all deserve.\"\u003c/p>\n\u003cp>\"It wasn't enough to take the [Muslim] community out of their space and bring [it] to a Latino-centric space,\" Hamida adds. \"It's about bringing that taco truck model that everyone is demonizing, and embracing it and welcoming it to our space.\"\u003c/p>\n\u003cp>The first #TacoTrucksAtEveryMosque happened last June during Ramadan at the Islamic Center of Santa Ana, a mosque comprised mainly of Cham, Cambodian and Vietnamese Muslims. Latinos and Muslims alike initially had concerns about the food that was served – though for different reasons.\u003c/p>\n\u003cp>Hamida assured Muslims that the meats were fully halal, with no contamination. \"We had halal markets cut it taco style and pre-marinate it, to ensure it was halal,\" Hamida said. Meanwhile, she says she had to convince some Latinos who went to the event that \"eating a halal taco doesn't make you Muslim. [People] thought they were compromising their own faith!\"\u003c/p>\n\u003cp>The kickoff event drew more than 400 people. (Hamida's dad ate 10 tacos). More than 1,400 people attended the second happening, held a couple of weeks later at the Islamic Society. Since then, #TacoTrucksAtEveryMosque has traveled as far south as Baja California, in Mexico, and as far north as Sacramento, where they held an event last week. All told, Hamida estimates they've served 7,300 people — and nearly 29,000 tacos – at the seven events they've held so far. (They've also \u003ca href=\"http://marufmilwaukee.com/taco-truck-at-every-mosque/\">inspired imitators\u003c/a>.)\u003c/p>\n\u003cp>The taco tour quickly got national attention — a profile on NBC Nightly News, stories in the \u003cem>Los Angeles Times\u003c/em> and PRI's \u003cem>The World\u003c/em>. It even got the attention of Gutierrez: On Instagram, he posted a video of Hamida with the message, \"I tried to warn you people. #TacoTrucksOnEveryCorner has mutated into #TacoTrucksatEveryMosque!\"\u003c/p>\n\u003cp>The next taco tour won't happen until May. In the meantime, Hamida and Vazquez are preparing high school Latino-Muslim unity lectures where students will snack on halal tacos. \"At the end of the events, they're not talking about how amazing the halal tacos are, although the tacos are great,\" Hamida points out. \"They're saying, 'Now, we can fight together.' \"\u003c/p>\n\u003cp>Hamida says she's even seen conservative protesters who initially showed up to troll #TacoTrucksatEveryMosque line up instead at their events. \"I guess they just wanted the halal tacos,\" she now says with a laugh. \"They wanted to know what the magic is.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Gustavo Arellano is the author of \u003c/em>Taco USA: How Mexican Food Conquered America\u003cem>, and a longtime guest on NPR's \"Barbershop\" segment on \u003c/em>Weekend All Things Considered. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Eating Leafy Greens Each Day Tied to Sharper Memory, Slower Decline",
"title": "Eating Leafy Greens Each Day Tied to Sharper Memory, Slower Decline",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/me/2018/02/20180205_me_eating_leafy_greens_daily_may_help_keep_minds_sharp.mp3\u003c/p>\n\u003cp>To age well, we must eat well. There has been a lot of evidence that heart-healthy diets help protect the brain.\u003c/p>\n\u003cp>The latest good news: A study recently \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/29263222\">published\u003c/a> in \u003cem>Neurology\u003c/em> finds that healthy seniors who had daily helpings of leafy green vegetables — such as spinach, kale and collard greens — had a slower rate of cognitive decline, compared to those who tended to eat little or no greens.\u003c/p>\n\u003cp>\"The association is quite strong,\" says study author \u003ca href=\"https://www.rushu.rush.edu/faculty/martha-clare-morris-scd\">Martha Clare Morris\u003c/a>, a professor of nutrition science at Rush Medical College in Chicago. She also directs the Rush Institute for Healthy Aging.\u003c/p>\n\u003cp>The research included 960 participants of the \u003ca href=\"https://www.rushu.rush.edu/research/departmental-research/memory-and-aging-project\">Memory and Aging Project\u003c/a>. Their average age is 81, and none of them have dementia. Each year the participants undergo a battery of tests to assess their memory. Scientists also keep track of their eating habits and lifestyle habits.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To analyze the relationship between leafy greens and age-related cognitive changes, the researchers assigned each participant to one of five groups, according to the amount of greens eaten. Those who tended to eat the most greens comprised the top quintile, consuming, on average, about 1.3 servings per day. Those in the bottom quintile said they consume little or no greens.\u003c/p>\n\u003cp>After about five years of follow-up/observation, \"the rate of decline for [those] in the top quintile was about half the decline rate of those in the lowest quintile,\" Morris says.\u003c/p>\n\u003cp>So, what's the most convenient way to get these greens into your diet?\u003c/p>\n\u003cp>\"My goal every day is to have a big salad,\" says Candace Bishop, one of the study participants. \"I get those bags of dark, leafy salad mixes.\"\u003c/p>\n\u003cp>A serving size is defined as a half-cup of cooked greens, or a cup of raw greens.\u003c/p>\n\u003cp>Does Bishop still feel sharp? \"I'm still pretty damn bright,\" she tells me with a giggle. She isn't convinced that her daily salad explains her healthy aging.\u003c/p>\n\u003cp>\"I think a lot of it is in the genes,\" Bishop says, adding, \"I think I'm lucky, frankly.\"\u003c/p>\n\u003cp>She has other healthy habits, too. Bishop attends group exercise classes in her retirement community and she's active on several committees in the community.\u003c/p>\n\u003cp>Many factors play into healthy aging — this study does not prove that eating greens will fend off memory decline. With this kind of research, Morris explains, scientists can only establish an association — not necessarily causation — between a healthy diet and a mind that stays sharp.\u003c/p>\n\u003cp>Still, she says, even after adjusting for other factors that might play a role, such as lifestyle, education and overall health, \"we saw this association [between greens and a slower rate of cognitive decline] over and above accounting for all those factors.\"\u003c/p>\n\u003cp>Some prior research has pointed to a similar benefit. A study of women \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/15852398\">published\u003c/a> in 2006 also found that high consumption of vegetables was associated with less cognitive decline among older women. The association was strongest with greater consumption of leafy vegetables and \u003ca href=\"https://www.cancer.gov/about-cancer/causes-prevention/risk/diet/cruciferous-vegetables-fact-sheet\">cruciferous vegetables\u003c/a> — such as broccoli and cauliflower.\u003c/p>\n\u003cp>And, as NPR has \u003ca href=\"https://www.npr.org/sections/thesalt/2013/11/05/242994376/for-mind-body-study-finds-mediterranean-diet-boosts-both\">reported\u003c/a>, there's evidence that a Mediterranean-style diet — which emphasizes a pattern of eating that is rich in fish, nuts, vegetables and whole grains — may help stave off chronic diseases.\u003c/p>\n\u003cp>What might explain a benefit from greens?\u003c/p>\n\u003cp>Turns out, these vegetables contain a range of nutrients and bioactive compounds including vitamin E and K, lutein, beta carotene and folate.\u003c/p>\n\u003cp>\"They have different roles and different biological mechanisms to protect the brain,\" says Morris. More research is needed, she says, to fully understand their influence, but scientists know that consuming too little of these nutrients can be problematic.\u003c/p>\n\u003cp>For instance, \"if you have insufficient levels of folate in your diet you can have higher levels of homocysteine,\" Morris says. This can set the stage for \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/17654449\">inflammation\u003c/a> and a \u003ca href=\"http://www.heart.org/HEARTORG/Conditions/Cholesterol/AboutCholesterol/Atherosclerosis_UCM_305564_Article.jsp\">buildup of plaque\u003c/a>, or fatty deposits, inside your arteries, which increases the risk of stroke. Research shows elevated homocysteine is \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/29322314\">associated with cognitive impairment\u003c/a> among older adults.\u003c/p>\n\u003cp>Another example: Getting plenty of Vitamin E from foods in your diet can help protect cells from damage and also has been \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4276978/\">associated\u003c/a> with better cognitive performance.\u003c/p>\n\u003cp>\"So, when you eat leafy greens, you're eating a lot of different nutrients, and together they can have a powerful impact,\" Morris says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To age well, we must eat well. There has been a lot of evidence that heart-healthy diets help protect the brain.\u003c/p>\n\u003cp>The latest good news: A study recently \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/29263222\">published\u003c/a> in \u003cem>Neurology\u003c/em> finds that healthy seniors who had daily helpings of leafy green vegetables — such as spinach, kale and collard greens — had a slower rate of cognitive decline, compared to those who tended to eat little or no greens.\u003c/p>\n\u003cp>\"The association is quite strong,\" says study author \u003ca href=\"https://www.rushu.rush.edu/faculty/martha-clare-morris-scd\">Martha Clare Morris\u003c/a>, a professor of nutrition science at Rush Medical College in Chicago. She also directs the Rush Institute for Healthy Aging.\u003c/p>\n\u003cp>The research included 960 participants of the \u003ca href=\"https://www.rushu.rush.edu/research/departmental-research/memory-and-aging-project\">Memory and Aging Project\u003c/a>. Their average age is 81, and none of them have dementia. Each year the participants undergo a battery of tests to assess their memory. Scientists also keep track of their eating habits and lifestyle habits.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To analyze the relationship between leafy greens and age-related cognitive changes, the researchers assigned each participant to one of five groups, according to the amount of greens eaten. Those who tended to eat the most greens comprised the top quintile, consuming, on average, about 1.3 servings per day. Those in the bottom quintile said they consume little or no greens.\u003c/p>\n\u003cp>After about five years of follow-up/observation, \"the rate of decline for [those] in the top quintile was about half the decline rate of those in the lowest quintile,\" Morris says.\u003c/p>\n\u003cp>So, what's the most convenient way to get these greens into your diet?\u003c/p>\n\u003cp>\"My goal every day is to have a big salad,\" says Candace Bishop, one of the study participants. \"I get those bags of dark, leafy salad mixes.\"\u003c/p>\n\u003cp>A serving size is defined as a half-cup of cooked greens, or a cup of raw greens.\u003c/p>\n\u003cp>Does Bishop still feel sharp? \"I'm still pretty damn bright,\" she tells me with a giggle. She isn't convinced that her daily salad explains her healthy aging.\u003c/p>\n\u003cp>\"I think a lot of it is in the genes,\" Bishop says, adding, \"I think I'm lucky, frankly.\"\u003c/p>\n\u003cp>She has other healthy habits, too. Bishop attends group exercise classes in her retirement community and she's active on several committees in the community.\u003c/p>\n\u003cp>Many factors play into healthy aging — this study does not prove that eating greens will fend off memory decline. With this kind of research, Morris explains, scientists can only establish an association — not necessarily causation — between a healthy diet and a mind that stays sharp.\u003c/p>\n\u003cp>Still, she says, even after adjusting for other factors that might play a role, such as lifestyle, education and overall health, \"we saw this association [between greens and a slower rate of cognitive decline] over and above accounting for all those factors.\"\u003c/p>\n\u003cp>Some prior research has pointed to a similar benefit. A study of women \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/15852398\">published\u003c/a> in 2006 also found that high consumption of vegetables was associated with less cognitive decline among older women. The association was strongest with greater consumption of leafy vegetables and \u003ca href=\"https://www.cancer.gov/about-cancer/causes-prevention/risk/diet/cruciferous-vegetables-fact-sheet\">cruciferous vegetables\u003c/a> — such as broccoli and cauliflower.\u003c/p>\n\u003cp>And, as NPR has \u003ca href=\"https://www.npr.org/sections/thesalt/2013/11/05/242994376/for-mind-body-study-finds-mediterranean-diet-boosts-both\">reported\u003c/a>, there's evidence that a Mediterranean-style diet — which emphasizes a pattern of eating that is rich in fish, nuts, vegetables and whole grains — may help stave off chronic diseases.\u003c/p>\n\u003cp>What might explain a benefit from greens?\u003c/p>\n\u003cp>Turns out, these vegetables contain a range of nutrients and bioactive compounds including vitamin E and K, lutein, beta carotene and folate.\u003c/p>\n\u003cp>\"They have different roles and different biological mechanisms to protect the brain,\" says Morris. More research is needed, she says, to fully understand their influence, but scientists know that consuming too little of these nutrients can be problematic.\u003c/p>\n\u003cp>For instance, \"if you have insufficient levels of folate in your diet you can have higher levels of homocysteine,\" Morris says. This can set the stage for \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/17654449\">inflammation\u003c/a> and a \u003ca href=\"http://www.heart.org/HEARTORG/Conditions/Cholesterol/AboutCholesterol/Atherosclerosis_UCM_305564_Article.jsp\">buildup of plaque\u003c/a>, or fatty deposits, inside your arteries, which increases the risk of stroke. Research shows elevated homocysteine is \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/29322314\">associated with cognitive impairment\u003c/a> among older adults.\u003c/p>\n\u003cp>Another example: Getting plenty of Vitamin E from foods in your diet can help protect cells from damage and also has been \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4276978/\">associated\u003c/a> with better cognitive performance.\u003c/p>\n\u003cp>\"So, when you eat leafy greens, you're eating a lot of different nutrients, and together they can have a powerful impact,\" Morris says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Mushrooms Are Good For You, But Are They Medicine?",
"title": "Mushrooms Are Good For You, But Are They Medicine?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/me/2018/02/20180205_me_mushrooms_are_good_for_you_but_are_they_medicine.mp3\u003c/p>\n\u003cp>Mushrooms have been used in Eastern medicine for centuries to treat everything from asthma to gout.\u003c/p>\n\u003cp>Now they're being marketed in the West as functional or medicinal mushrooms that can prevent cancer or stimulate higher brain function, but there are relatively few trials in humans to back up these claims.\u003c/p>\n\u003cp>There are more than 2,000 species of mushrooms on the planet, but many of us probably only know a few kinds. Sauteing or grilling up white button mushrooms and portobellos may sound familiar to Americans, but in other parts of the world, particularly Asia, soups and stews might contain shiitake, maitake, oyster or lion's mane.\u003c/p>\n\u003cp>To find a really good variety of mushrooms, I went to my local \u003ca href=\"http://www.mitsuwa.com/\">Mitsuwa\u003c/a>, a Japanese market chain, located at a busy intersection on the west side of Los Angeles. It's pretty drab outside, but when you walk in the doors, there's lots of color and sound: Japanese snacks in bright packages, an aisle of nothing but singing rice cookers, and a rainbow array of \u003cem>mochi\u003c/em> ice cream, the Japanese answer to an ice cream sandwich.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Vendors hawk steaming bowls of ramen and freshly fried tempura on one side of the building. And on the other side, there's the produce aisle, which includes rows and rows of mushrooms.\u003c/p>\n\u003cp>Manager Yumi Kuwata buys the mushrooms here and says her top sellers include \u003cem>shimeji\u003c/em> (beech mushrooms,) \u003cem>enoki\u003c/em> (tiny white mushrooms with small caps) and shiitake, but she always has at least 10 varieties.\u003c/p>\n\u003cp>Kuwata says her customers buy mushrooms because they're healthy and low in calories. \"Japanese food [is] very healthy cuisine. So that's what they are expecting,\" she says.\u003c/p>\n\u003cp>But mushrooms offer a lot more than low calories.\u003c/p>\n\u003cp>\u003ca href=\"https://umexpert.um.edu.my/viki\">Viki Sabaratnam\u003c/a>, the scientist in charge of the mushroom research center at the University of Malaya in Kuala Lumpur, Malaysia, says mushrooms are particularly good for us because of what they do before humans harvest them: \"Their basic function in the environment is recycling of large molecules, and in the process they produce these fruit bodies, we call them, and they accumulate some of these components.\"\u003c/p>\n\u003cp>The components include dozens of nutrients like selenium, vitamin D, potassium and compounds known as \u003ca href=\"https://www.sciencedirect.com/science/article/pii/S0924224414001939\">beta glucans\u003c/a>, which can help fight inflammation in the body. Chronic inflammation can contribute to many diseases of aging, such as cancer, Parkinson's disease, and dementia. Think of mushrooms as the superheroes of the fungi kingdom.\u003c/p>\n\u003cp>In the lab, researchers have reported \u003ca href=\"http://www.mdpi.com/2304-8158/5/4/80/htm#B192-foods-05-00080\">all kinds of promising mushroom benefits\u003c/a>, from \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/24266369\">killing cancer\u003c/a> in human cells to \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/17430642\">reducing insulin resistance\u003c/a> in diabetic mice.\u003c/p>\n\u003cp>But research on actual humans hasn't been as prolific.\u003c/p>\n\u003cp>There are a few outliers: Shiitake mushroom extracts seem to help \u003ca href=\"http://www.eurekaselect.com/110379/article\">prolong the lives\u003c/a> of stomach cancer patients undergoing chemotherapy, and in fact doctors in Japan now prescribe them for that purpose.\u003c/p>\n\u003cp>Also, maitake (hen-of-the-woods) and scaly wood \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/23833361\">mushroom extracts\u003c/a> seem to \u003ca href=\"https://www.mskcc.org/cancer-care/integrative-medicine/herbs/maitake\">strengthen the immune system\u003c/a> of some breast cancer patients.\u003c/p>\n\u003cp>It's hard to draw big conclusions about how these extracts would impact a broad range of people, though, because the studies have been small and targeted to specific populations.\u003c/p>\n\u003cp>Sabaratnam is studying how mushrooms might someday help fight off dementia, which affects around \u003ca href=\"http://www.who.int/mediacentre/factsheets/fs362/en/\">50 million people\u003c/a> today, with 10 million more added every year.\u003c/p>\n\u003cp>She and her team \u003ca href=\"http://www.tandfonline.com/doi/full/10.3109/07388551.2014.887649?scroll=top&needAccess=true\">reviewed\u003c/a> studies of 20 different medicinal mushrooms thought to improve brain function and about 80 different metabolites isolated from those mushrooms that were tested in cells in the lab and in mice. They found that these metabolites improved recovery and function in damaged neural cells and had antioxidant and anti-inflammatory benefits.\u003c/p>\n\u003cp>\"We have shown in lab experiments, yes, some of these properties are there,\" But as she admits, \"It's quite a long way to go\" to say how these mushroom extracts will work in actual humans.\u003cstrong>\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>But that hasn't stopped the dietary supplement industry from jumping on reports of mushroom health benefits. There are teas, coffees and pills containing extracts of mushrooms that promise to reduce stress or jump start your brain.\u003c/p>\n\u003cp>\u003ca href=\"http://orlandodietitian.com/\">Megan Ware\u003c/a> is a dietitian in private practice in Orlando. She sees the potential health benefits of mushrooms, and even drinks mushroom coffee when she wants to feel extra alert. But she warns: \"If you're eating cheeseburgers and fries for lunch every day and you eat a couple mushrooms along with it, that doesn't mean it's going to lower your risk for heart disease or diabetes or any of those lifestyle conditions.\"\u003c/p>\n\u003cp>As boring as it sounds, a balanced, healthy diet and regular exercise are still the best ways to prevent disease. \"I would caution against calling any food magical,\" Ware says.\u003c/p>\n\u003cp>Maybe one day, science will be able to prove that mushrooms can help prevent and treat disease. And if not, well, mushrooms are really delicious, so why not add a few new ones to your diet?\u003c/p>\n\u003cp>Here's a list of a few tasty mushrooms that also show promising health benefits:\u003c/p>\n\u003cp>\u003cstrong>Mushrooms And Their Potential Medicinal Benefits\u003c/strong>\u003cbr>\nMost edible mushrooms contain high levels of nutrients and antioxidants, are high in fiber and low in cholesterol, and can help us lose weight if we swap them out for less healthy foods. But some appear to contain properties that could potentially benefit human medicine. Here's some selected mushrooms and what we know about them so far.\u003c/p>\n\u003cp>\u003cstrong>Hericium erinaceus (lion's mane or yamabushitake)\u003c/strong>\u003cbr>\nThese mushrooms have been \u003ca href=\"https://pubs.acs.org/doi/10.1021/acs.jafc.5b02914\">shown\u003c/a> to to inhibit the growth of human cancer cells and protect against neurodegeneration in the lab and in mice.\u003c/p>\n\u003cfigure id=\"attachment_124866\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hericium-erinaceus1-a6b8da1dc66517268ca5046cfbe46e27755f008c-s1200.jpg\" alt=\"Hericium erinaceusHericium erinaceus (lion's mane or yamabushitake)\" width=\"1200\" height=\"900\" class=\"size-full wp-image-124866\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hericium-erinaceus1-a6b8da1dc66517268ca5046cfbe46e27755f008c-s1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hericium-erinaceus1-a6b8da1dc66517268ca5046cfbe46e27755f008c-s1200-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hericium-erinaceus1-a6b8da1dc66517268ca5046cfbe46e27755f008c-s1200-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hericium-erinaceus1-a6b8da1dc66517268ca5046cfbe46e27755f008c-s1200-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hericium-erinaceus1-a6b8da1dc66517268ca5046cfbe46e27755f008c-s1200-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hericium-erinaceus1-a6b8da1dc66517268ca5046cfbe46e27755f008c-s1200-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hericium-erinaceus1-a6b8da1dc66517268ca5046cfbe46e27755f008c-s1200-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hericium-erinaceus1-a6b8da1dc66517268ca5046cfbe46e27755f008c-s1200-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hericium-erinaceus1-a6b8da1dc66517268ca5046cfbe46e27755f008c-s1200-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hericium-erinaceus1-a6b8da1dc66517268ca5046cfbe46e27755f008c-s1200-520x390.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Hericium erinaceus (lion's mane or yamabushitake) \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/per_verdonk/8061796502/in/photolist-dhoPeq-cW1V5S-nAsGQy-7RKZMR-nUJmYT-hTUxAc-hTVGcM-hTUxWc-hTV9nW-nV2nWu-njX47X-qcfDWA-FSnsM-hTV3rj-h9L57j-dUtV43-nur3Ws-hTV7WE-hTV3CS-aFQyBX-doWZNw-hTV6ZE-h5Lfca-gnd5KY-hTV6wW-ds3cRs-hTUxkc-9\">Per Verdonk/Flickr\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Grifola frondosa (maitake or hen-of-the-woods)\u003c/strong>\u003cbr>\nThese mushrooms appear to help \u003ca href=\"https://www.mskcc.org/cancer-care/integrative-medicine/herbs/maitake\">improve the immune system\u003c/a> in some cancer patients and reduced blood glucose levels in rats.\u003c/p>\n\u003cfigure id=\"attachment_124864\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hen-of-the-woods21-9785c1593227ad448de40fa04d2ed13e22262af8-s1200.jpg\" alt=\"Grifola frondosa (maitake or hen-of-the-woods)\" width=\"1200\" height=\"899\" class=\"size-full wp-image-124864\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hen-of-the-woods21-9785c1593227ad448de40fa04d2ed13e22262af8-s1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hen-of-the-woods21-9785c1593227ad448de40fa04d2ed13e22262af8-s1200-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hen-of-the-woods21-9785c1593227ad448de40fa04d2ed13e22262af8-s1200-800x599.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hen-of-the-woods21-9785c1593227ad448de40fa04d2ed13e22262af8-s1200-768x575.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hen-of-the-woods21-9785c1593227ad448de40fa04d2ed13e22262af8-s1200-1020x764.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hen-of-the-woods21-9785c1593227ad448de40fa04d2ed13e22262af8-s1200-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hen-of-the-woods21-9785c1593227ad448de40fa04d2ed13e22262af8-s1200-960x719.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hen-of-the-woods21-9785c1593227ad448de40fa04d2ed13e22262af8-s1200-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hen-of-the-woods21-9785c1593227ad448de40fa04d2ed13e22262af8-s1200-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hen-of-the-woods21-9785c1593227ad448de40fa04d2ed13e22262af8-s1200-520x390.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Grifola frondosa (maitake or hen-of-the-woods) \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/urmaso/29092806660/in/photolist-dpARtW-6ZZZrt-5zJX-76YeyD-6ZixrY-7153B1-6XLrWi-dpAGk2-714Z3G-6ZizvS-72XV28-6XLymX-3eT9WP-AaUWAj-zVGGEp-3eXxXs-7fHkPU-5r9gZ2-8Gbdp9-719iSw-719hNY-8G837K-PJ45Dr-8GbdqQ-nKuuE-nGr39-M8zdxt-719igo-n\">Urmas Ojango/Flickr\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Lentinula edodes (shiitake)\u003c/strong>\u003cbr>\nExtracts of this widely consumed mushroom may help humans \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/25866155\">improve their immune system\u003c/a>, \u003ca href=\"http://www.eurekaselect.com/110379/article\">prolong\u003c/a> the lives of some cancer patients, and appear to kill \u003ca href=\"https://virologyj.biomedcentral.com/articles/10.1186/1743-422X-9-37\">certain viruses\u003c/a> in the lab and improve gut microbes in mice.\u003c/p>\n\u003cfigure id=\"attachment_124865\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/siitake1-07d822a67de0b17c433e59299bb4305085b551b7-s1200.jpg\" alt=\"Lentinula edodes (shiitake)\" width=\"1200\" height=\"900\" class=\"size-full wp-image-124865\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/siitake1-07d822a67de0b17c433e59299bb4305085b551b7-s1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/siitake1-07d822a67de0b17c433e59299bb4305085b551b7-s1200-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/siitake1-07d822a67de0b17c433e59299bb4305085b551b7-s1200-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/siitake1-07d822a67de0b17c433e59299bb4305085b551b7-s1200-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/siitake1-07d822a67de0b17c433e59299bb4305085b551b7-s1200-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/siitake1-07d822a67de0b17c433e59299bb4305085b551b7-s1200-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/siitake1-07d822a67de0b17c433e59299bb4305085b551b7-s1200-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/siitake1-07d822a67de0b17c433e59299bb4305085b551b7-s1200-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/siitake1-07d822a67de0b17c433e59299bb4305085b551b7-s1200-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/siitake1-07d822a67de0b17c433e59299bb4305085b551b7-s1200-520x390.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Lentinula edodes (shiitake) \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/wfiupublicradio/29876073542/in/photolist-Mw3FNf-qQw7yK-rK1Ud5-wAMGjY-ptJyKL-s9PV3f-ruKwsu-PFsR69-5GJiYg-5GNAG3-5G1oEz-5G1oJn-5GgiVt-5wWLaD-5CBby9-5uuqag-5CwU1B-7Ayuuv-fhxNXJ-5G5DKU-5whxJJ-6WoGWB-5CwU6M-51u7Dn-5wdcNc-8uGKwu-5E\">Indiana Public Media/Flickr\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ganoderma lucidum (reishi)\u003c/strong>\u003cbr>\nExtracts from this mushroom are credited with \u003ca href=\"https://bmccomplementalternmed.biomedcentral.com/articles/10.1186/1472-6882-11-74\">reducing obesity\u003c/a> in mice by altering their gut bacteria.\u003c/p>\n\u003cfigure id=\"attachment_124862\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/ganoderma-lucidum1-6204706492de4badfa4201b64f7bbcb134aafe28-s1200.jpg\" alt=\"Ganoderma lucidum (reishi)\" width=\"1200\" height=\"900\" class=\"size-full wp-image-124862\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/ganoderma-lucidum1-6204706492de4badfa4201b64f7bbcb134aafe28-s1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/ganoderma-lucidum1-6204706492de4badfa4201b64f7bbcb134aafe28-s1200-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/ganoderma-lucidum1-6204706492de4badfa4201b64f7bbcb134aafe28-s1200-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/ganoderma-lucidum1-6204706492de4badfa4201b64f7bbcb134aafe28-s1200-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/ganoderma-lucidum1-6204706492de4badfa4201b64f7bbcb134aafe28-s1200-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/ganoderma-lucidum1-6204706492de4badfa4201b64f7bbcb134aafe28-s1200-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/ganoderma-lucidum1-6204706492de4badfa4201b64f7bbcb134aafe28-s1200-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/ganoderma-lucidum1-6204706492de4badfa4201b64f7bbcb134aafe28-s1200-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/ganoderma-lucidum1-6204706492de4badfa4201b64f7bbcb134aafe28-s1200-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/ganoderma-lucidum1-6204706492de4badfa4201b64f7bbcb134aafe28-s1200-520x390.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Ganoderma lucidum (reishi) \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/wildbranch/13973122336/\">WildBranch/Flickr\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pleurotus ostreatus (oyster mushroom)\u003c/strong>\u003cbr>\nIn the lab, extracts of this mushroom appear to \u003ca href=\"https://www.spandidos-publications.com/ijo/33/6/1307\">inhibit growth\u003c/a> of breast and colon cancer cells.\u003c/p>\n\u003cfigure id=\"attachment_124863\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/oyster-mushroom2-1a567a3d9a1168b7f524f2361b7912306ca81072-s1200.jpg\" alt=\"Pleurotus ostreatus (oyster mushroom)\" width=\"1200\" height=\"900\" class=\"size-full wp-image-124863\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/oyster-mushroom2-1a567a3d9a1168b7f524f2361b7912306ca81072-s1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/oyster-mushroom2-1a567a3d9a1168b7f524f2361b7912306ca81072-s1200-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/oyster-mushroom2-1a567a3d9a1168b7f524f2361b7912306ca81072-s1200-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/oyster-mushroom2-1a567a3d9a1168b7f524f2361b7912306ca81072-s1200-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/oyster-mushroom2-1a567a3d9a1168b7f524f2361b7912306ca81072-s1200-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/oyster-mushroom2-1a567a3d9a1168b7f524f2361b7912306ca81072-s1200-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/oyster-mushroom2-1a567a3d9a1168b7f524f2361b7912306ca81072-s1200-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/oyster-mushroom2-1a567a3d9a1168b7f524f2361b7912306ca81072-s1200-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/oyster-mushroom2-1a567a3d9a1168b7f524f2361b7912306ca81072-s1200-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/oyster-mushroom2-1a567a3d9a1168b7f524f2361b7912306ca81072-s1200-520x390.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Pleurotus ostreatus (oyster mushroom) \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/sangre-la/3067142777/in/photolist-5F2UG2-dmMEUP-7ez5jP-7tcgux-aFG8Qz-NCunkr-9m5HXR-b5tjJ2-pjb7rc-8UuWiZ-hqzAp7-rLxHKd-BTi8yk-6c7AtQ-rLxGBw-yZAkRB-ar66x9-BuQktD-rNQD3R-Na9wnX-Px1Qmx-swUXE1-7RDBMv-XEVPQb-VufeBj-22S3bLC-PTQXK-UE\">Mark Goebel/Flickr\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Edible mushrooms, not the psychedelic ones, are low in calories and high in fiber and antioxidants. But despite the hype, scientists are just now looking into how they might fight disease in humans.",
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"description": "Edible mushrooms, not the psychedelic ones, are low in calories and high in fiber and antioxidants. But despite the hype, scientists are just now looking into how they might fight disease in humans.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Mushrooms have been used in Eastern medicine for centuries to treat everything from asthma to gout.\u003c/p>\n\u003cp>Now they're being marketed in the West as functional or medicinal mushrooms that can prevent cancer or stimulate higher brain function, but there are relatively few trials in humans to back up these claims.\u003c/p>\n\u003cp>There are more than 2,000 species of mushrooms on the planet, but many of us probably only know a few kinds. Sauteing or grilling up white button mushrooms and portobellos may sound familiar to Americans, but in other parts of the world, particularly Asia, soups and stews might contain shiitake, maitake, oyster or lion's mane.\u003c/p>\n\u003cp>To find a really good variety of mushrooms, I went to my local \u003ca href=\"http://www.mitsuwa.com/\">Mitsuwa\u003c/a>, a Japanese market chain, located at a busy intersection on the west side of Los Angeles. It's pretty drab outside, but when you walk in the doors, there's lots of color and sound: Japanese snacks in bright packages, an aisle of nothing but singing rice cookers, and a rainbow array of \u003cem>mochi\u003c/em> ice cream, the Japanese answer to an ice cream sandwich.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Vendors hawk steaming bowls of ramen and freshly fried tempura on one side of the building. And on the other side, there's the produce aisle, which includes rows and rows of mushrooms.\u003c/p>\n\u003cp>Manager Yumi Kuwata buys the mushrooms here and says her top sellers include \u003cem>shimeji\u003c/em> (beech mushrooms,) \u003cem>enoki\u003c/em> (tiny white mushrooms with small caps) and shiitake, but she always has at least 10 varieties.\u003c/p>\n\u003cp>Kuwata says her customers buy mushrooms because they're healthy and low in calories. \"Japanese food [is] very healthy cuisine. So that's what they are expecting,\" she says.\u003c/p>\n\u003cp>But mushrooms offer a lot more than low calories.\u003c/p>\n\u003cp>\u003ca href=\"https://umexpert.um.edu.my/viki\">Viki Sabaratnam\u003c/a>, the scientist in charge of the mushroom research center at the University of Malaya in Kuala Lumpur, Malaysia, says mushrooms are particularly good for us because of what they do before humans harvest them: \"Their basic function in the environment is recycling of large molecules, and in the process they produce these fruit bodies, we call them, and they accumulate some of these components.\"\u003c/p>\n\u003cp>The components include dozens of nutrients like selenium, vitamin D, potassium and compounds known as \u003ca href=\"https://www.sciencedirect.com/science/article/pii/S0924224414001939\">beta glucans\u003c/a>, which can help fight inflammation in the body. Chronic inflammation can contribute to many diseases of aging, such as cancer, Parkinson's disease, and dementia. Think of mushrooms as the superheroes of the fungi kingdom.\u003c/p>\n\u003cp>In the lab, researchers have reported \u003ca href=\"http://www.mdpi.com/2304-8158/5/4/80/htm#B192-foods-05-00080\">all kinds of promising mushroom benefits\u003c/a>, from \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/24266369\">killing cancer\u003c/a> in human cells to \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/17430642\">reducing insulin resistance\u003c/a> in diabetic mice.\u003c/p>\n\u003cp>But research on actual humans hasn't been as prolific.\u003c/p>\n\u003cp>There are a few outliers: Shiitake mushroom extracts seem to help \u003ca href=\"http://www.eurekaselect.com/110379/article\">prolong the lives\u003c/a> of stomach cancer patients undergoing chemotherapy, and in fact doctors in Japan now prescribe them for that purpose.\u003c/p>\n\u003cp>Also, maitake (hen-of-the-woods) and scaly wood \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/23833361\">mushroom extracts\u003c/a> seem to \u003ca href=\"https://www.mskcc.org/cancer-care/integrative-medicine/herbs/maitake\">strengthen the immune system\u003c/a> of some breast cancer patients.\u003c/p>\n\u003cp>It's hard to draw big conclusions about how these extracts would impact a broad range of people, though, because the studies have been small and targeted to specific populations.\u003c/p>\n\u003cp>Sabaratnam is studying how mushrooms might someday help fight off dementia, which affects around \u003ca href=\"http://www.who.int/mediacentre/factsheets/fs362/en/\">50 million people\u003c/a> today, with 10 million more added every year.\u003c/p>\n\u003cp>She and her team \u003ca href=\"http://www.tandfonline.com/doi/full/10.3109/07388551.2014.887649?scroll=top&needAccess=true\">reviewed\u003c/a> studies of 20 different medicinal mushrooms thought to improve brain function and about 80 different metabolites isolated from those mushrooms that were tested in cells in the lab and in mice. They found that these metabolites improved recovery and function in damaged neural cells and had antioxidant and anti-inflammatory benefits.\u003c/p>\n\u003cp>\"We have shown in lab experiments, yes, some of these properties are there,\" But as she admits, \"It's quite a long way to go\" to say how these mushroom extracts will work in actual humans.\u003cstrong>\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>But that hasn't stopped the dietary supplement industry from jumping on reports of mushroom health benefits. There are teas, coffees and pills containing extracts of mushrooms that promise to reduce stress or jump start your brain.\u003c/p>\n\u003cp>\u003ca href=\"http://orlandodietitian.com/\">Megan Ware\u003c/a> is a dietitian in private practice in Orlando. She sees the potential health benefits of mushrooms, and even drinks mushroom coffee when she wants to feel extra alert. But she warns: \"If you're eating cheeseburgers and fries for lunch every day and you eat a couple mushrooms along with it, that doesn't mean it's going to lower your risk for heart disease or diabetes or any of those lifestyle conditions.\"\u003c/p>\n\u003cp>As boring as it sounds, a balanced, healthy diet and regular exercise are still the best ways to prevent disease. \"I would caution against calling any food magical,\" Ware says.\u003c/p>\n\u003cp>Maybe one day, science will be able to prove that mushrooms can help prevent and treat disease. And if not, well, mushrooms are really delicious, so why not add a few new ones to your diet?\u003c/p>\n\u003cp>Here's a list of a few tasty mushrooms that also show promising health benefits:\u003c/p>\n\u003cp>\u003cstrong>Mushrooms And Their Potential Medicinal Benefits\u003c/strong>\u003cbr>\nMost edible mushrooms contain high levels of nutrients and antioxidants, are high in fiber and low in cholesterol, and can help us lose weight if we swap them out for less healthy foods. But some appear to contain properties that could potentially benefit human medicine. Here's some selected mushrooms and what we know about them so far.\u003c/p>\n\u003cp>\u003cstrong>Hericium erinaceus (lion's mane or yamabushitake)\u003c/strong>\u003cbr>\nThese mushrooms have been \u003ca href=\"https://pubs.acs.org/doi/10.1021/acs.jafc.5b02914\">shown\u003c/a> to to inhibit the growth of human cancer cells and protect against neurodegeneration in the lab and in mice.\u003c/p>\n\u003cfigure id=\"attachment_124866\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hericium-erinaceus1-a6b8da1dc66517268ca5046cfbe46e27755f008c-s1200.jpg\" alt=\"Hericium erinaceusHericium erinaceus (lion's mane or yamabushitake)\" width=\"1200\" height=\"900\" class=\"size-full wp-image-124866\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hericium-erinaceus1-a6b8da1dc66517268ca5046cfbe46e27755f008c-s1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hericium-erinaceus1-a6b8da1dc66517268ca5046cfbe46e27755f008c-s1200-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hericium-erinaceus1-a6b8da1dc66517268ca5046cfbe46e27755f008c-s1200-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hericium-erinaceus1-a6b8da1dc66517268ca5046cfbe46e27755f008c-s1200-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hericium-erinaceus1-a6b8da1dc66517268ca5046cfbe46e27755f008c-s1200-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hericium-erinaceus1-a6b8da1dc66517268ca5046cfbe46e27755f008c-s1200-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hericium-erinaceus1-a6b8da1dc66517268ca5046cfbe46e27755f008c-s1200-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hericium-erinaceus1-a6b8da1dc66517268ca5046cfbe46e27755f008c-s1200-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hericium-erinaceus1-a6b8da1dc66517268ca5046cfbe46e27755f008c-s1200-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hericium-erinaceus1-a6b8da1dc66517268ca5046cfbe46e27755f008c-s1200-520x390.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Hericium erinaceus (lion's mane or yamabushitake) \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/per_verdonk/8061796502/in/photolist-dhoPeq-cW1V5S-nAsGQy-7RKZMR-nUJmYT-hTUxAc-hTVGcM-hTUxWc-hTV9nW-nV2nWu-njX47X-qcfDWA-FSnsM-hTV3rj-h9L57j-dUtV43-nur3Ws-hTV7WE-hTV3CS-aFQyBX-doWZNw-hTV6ZE-h5Lfca-gnd5KY-hTV6wW-ds3cRs-hTUxkc-9\">Per Verdonk/Flickr\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Grifola frondosa (maitake or hen-of-the-woods)\u003c/strong>\u003cbr>\nThese mushrooms appear to help \u003ca href=\"https://www.mskcc.org/cancer-care/integrative-medicine/herbs/maitake\">improve the immune system\u003c/a> in some cancer patients and reduced blood glucose levels in rats.\u003c/p>\n\u003cfigure id=\"attachment_124864\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hen-of-the-woods21-9785c1593227ad448de40fa04d2ed13e22262af8-s1200.jpg\" alt=\"Grifola frondosa (maitake or hen-of-the-woods)\" width=\"1200\" height=\"899\" class=\"size-full wp-image-124864\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hen-of-the-woods21-9785c1593227ad448de40fa04d2ed13e22262af8-s1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hen-of-the-woods21-9785c1593227ad448de40fa04d2ed13e22262af8-s1200-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hen-of-the-woods21-9785c1593227ad448de40fa04d2ed13e22262af8-s1200-800x599.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hen-of-the-woods21-9785c1593227ad448de40fa04d2ed13e22262af8-s1200-768x575.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hen-of-the-woods21-9785c1593227ad448de40fa04d2ed13e22262af8-s1200-1020x764.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hen-of-the-woods21-9785c1593227ad448de40fa04d2ed13e22262af8-s1200-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hen-of-the-woods21-9785c1593227ad448de40fa04d2ed13e22262af8-s1200-960x719.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hen-of-the-woods21-9785c1593227ad448de40fa04d2ed13e22262af8-s1200-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hen-of-the-woods21-9785c1593227ad448de40fa04d2ed13e22262af8-s1200-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hen-of-the-woods21-9785c1593227ad448de40fa04d2ed13e22262af8-s1200-520x390.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Grifola frondosa (maitake or hen-of-the-woods) \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/urmaso/29092806660/in/photolist-dpARtW-6ZZZrt-5zJX-76YeyD-6ZixrY-7153B1-6XLrWi-dpAGk2-714Z3G-6ZizvS-72XV28-6XLymX-3eT9WP-AaUWAj-zVGGEp-3eXxXs-7fHkPU-5r9gZ2-8Gbdp9-719iSw-719hNY-8G837K-PJ45Dr-8GbdqQ-nKuuE-nGr39-M8zdxt-719igo-n\">Urmas Ojango/Flickr\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Lentinula edodes (shiitake)\u003c/strong>\u003cbr>\nExtracts of this widely consumed mushroom may help humans \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/25866155\">improve their immune system\u003c/a>, \u003ca href=\"http://www.eurekaselect.com/110379/article\">prolong\u003c/a> the lives of some cancer patients, and appear to kill \u003ca href=\"https://virologyj.biomedcentral.com/articles/10.1186/1743-422X-9-37\">certain viruses\u003c/a> in the lab and improve gut microbes in mice.\u003c/p>\n\u003cfigure id=\"attachment_124865\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/siitake1-07d822a67de0b17c433e59299bb4305085b551b7-s1200.jpg\" alt=\"Lentinula edodes (shiitake)\" width=\"1200\" height=\"900\" class=\"size-full wp-image-124865\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/siitake1-07d822a67de0b17c433e59299bb4305085b551b7-s1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/siitake1-07d822a67de0b17c433e59299bb4305085b551b7-s1200-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/siitake1-07d822a67de0b17c433e59299bb4305085b551b7-s1200-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/siitake1-07d822a67de0b17c433e59299bb4305085b551b7-s1200-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/siitake1-07d822a67de0b17c433e59299bb4305085b551b7-s1200-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/siitake1-07d822a67de0b17c433e59299bb4305085b551b7-s1200-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/siitake1-07d822a67de0b17c433e59299bb4305085b551b7-s1200-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/siitake1-07d822a67de0b17c433e59299bb4305085b551b7-s1200-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/siitake1-07d822a67de0b17c433e59299bb4305085b551b7-s1200-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/siitake1-07d822a67de0b17c433e59299bb4305085b551b7-s1200-520x390.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Lentinula edodes (shiitake) \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/wfiupublicradio/29876073542/in/photolist-Mw3FNf-qQw7yK-rK1Ud5-wAMGjY-ptJyKL-s9PV3f-ruKwsu-PFsR69-5GJiYg-5GNAG3-5G1oEz-5G1oJn-5GgiVt-5wWLaD-5CBby9-5uuqag-5CwU1B-7Ayuuv-fhxNXJ-5G5DKU-5whxJJ-6WoGWB-5CwU6M-51u7Dn-5wdcNc-8uGKwu-5E\">Indiana Public Media/Flickr\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ganoderma lucidum (reishi)\u003c/strong>\u003cbr>\nExtracts from this mushroom are credited with \u003ca href=\"https://bmccomplementalternmed.biomedcentral.com/articles/10.1186/1472-6882-11-74\">reducing obesity\u003c/a> in mice by altering their gut bacteria.\u003c/p>\n\u003cfigure id=\"attachment_124862\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/ganoderma-lucidum1-6204706492de4badfa4201b64f7bbcb134aafe28-s1200.jpg\" alt=\"Ganoderma lucidum (reishi)\" width=\"1200\" height=\"900\" class=\"size-full wp-image-124862\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/ganoderma-lucidum1-6204706492de4badfa4201b64f7bbcb134aafe28-s1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/ganoderma-lucidum1-6204706492de4badfa4201b64f7bbcb134aafe28-s1200-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/ganoderma-lucidum1-6204706492de4badfa4201b64f7bbcb134aafe28-s1200-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/ganoderma-lucidum1-6204706492de4badfa4201b64f7bbcb134aafe28-s1200-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/ganoderma-lucidum1-6204706492de4badfa4201b64f7bbcb134aafe28-s1200-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/ganoderma-lucidum1-6204706492de4badfa4201b64f7bbcb134aafe28-s1200-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/ganoderma-lucidum1-6204706492de4badfa4201b64f7bbcb134aafe28-s1200-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/ganoderma-lucidum1-6204706492de4badfa4201b64f7bbcb134aafe28-s1200-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/ganoderma-lucidum1-6204706492de4badfa4201b64f7bbcb134aafe28-s1200-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/ganoderma-lucidum1-6204706492de4badfa4201b64f7bbcb134aafe28-s1200-520x390.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Ganoderma lucidum (reishi) \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/wildbranch/13973122336/\">WildBranch/Flickr\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pleurotus ostreatus (oyster mushroom)\u003c/strong>\u003cbr>\nIn the lab, extracts of this mushroom appear to \u003ca href=\"https://www.spandidos-publications.com/ijo/33/6/1307\">inhibit growth\u003c/a> of breast and colon cancer cells.\u003c/p>\n\u003cfigure id=\"attachment_124863\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/oyster-mushroom2-1a567a3d9a1168b7f524f2361b7912306ca81072-s1200.jpg\" alt=\"Pleurotus ostreatus (oyster mushroom)\" width=\"1200\" height=\"900\" class=\"size-full wp-image-124863\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/oyster-mushroom2-1a567a3d9a1168b7f524f2361b7912306ca81072-s1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/oyster-mushroom2-1a567a3d9a1168b7f524f2361b7912306ca81072-s1200-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/oyster-mushroom2-1a567a3d9a1168b7f524f2361b7912306ca81072-s1200-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/oyster-mushroom2-1a567a3d9a1168b7f524f2361b7912306ca81072-s1200-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/oyster-mushroom2-1a567a3d9a1168b7f524f2361b7912306ca81072-s1200-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/oyster-mushroom2-1a567a3d9a1168b7f524f2361b7912306ca81072-s1200-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/oyster-mushroom2-1a567a3d9a1168b7f524f2361b7912306ca81072-s1200-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/oyster-mushroom2-1a567a3d9a1168b7f524f2361b7912306ca81072-s1200-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/oyster-mushroom2-1a567a3d9a1168b7f524f2361b7912306ca81072-s1200-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/oyster-mushroom2-1a567a3d9a1168b7f524f2361b7912306ca81072-s1200-520x390.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Pleurotus ostreatus (oyster mushroom) \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/sangre-la/3067142777/in/photolist-5F2UG2-dmMEUP-7ez5jP-7tcgux-aFG8Qz-NCunkr-9m5HXR-b5tjJ2-pjb7rc-8UuWiZ-hqzAp7-rLxHKd-BTi8yk-6c7AtQ-rLxGBw-yZAkRB-ar66x9-BuQktD-rNQD3R-Na9wnX-Px1Qmx-swUXE1-7RDBMv-XEVPQb-VufeBj-22S3bLC-PTQXK-UE\">Mark Goebel/Flickr\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "From Scraps To Snacks: Pulp Left Over From Juice Bars Is Reborn In New Foods",
"title": "From Scraps To Snacks: Pulp Left Over From Juice Bars Is Reborn In New Foods",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Cold-pressed juice fills refrigerator cases at juice bars, health food shops, even big box stores – especially at the beginning of the year, when people are trying to \"\u003ca href=\"https://www.npr.org/sections/thesalt/2012/02/15/146927835/can-a-diet-clean-out-toxins-in-the-body\">cleanse\u003c/a>\" after holiday excess. Fans of these elixirs, extracted at high pressure and low temperatures, believe they contain more nutrients and enzymes than conventional juices; they now generate \u003ca href=\"https://www.prnewswire.com/news-releases/global-cold-pressed-juice-market-to-reach-us-845-million-in-value-by-2024---persistence-market-research-614235703.html\">$500 million in sales worldwide each year\u003c/a>.\u003c/p>\n\u003cp>But what happens to all the parts of the fruits and vegetables that are left over after juicing? Once thrown out as compost, that fiber is now sneaking its way into snacks, breakfast foods and even burgers.\u003c/p>\n\u003cp>The amount of waste produced by making juice has bothered Los Angeles resident Kaitlin Mogentale since she was a college student. \"I saw a friend juicing a carrot,\" she recalls. \"It smelled so good, but so little juice came out.\"\u003c/p>\n\u003cp>At the same time, many of her peers hardly ate any vegetables. After graduating from the University of Southern California in 2015, Mogentale teamed up with freshman dormmate Ashley Miyasaki to start Pulp Pantry, with the idea of turning fruit and vegetable pulp into snack foods that would appeal to millennials like themselves. \"How do we make it cool to eat fruits and vegetables?\" Miyasaki muses.\u003c/p>\n\u003cp>Mogentale called a dozen juice bars in the LA area and drove around in her own car, picking up 300 pounds of pulp each week. Mogentale, who handles the company's operations, dehydrated the vegetable fiber in a commercial kitchen and turned it into the Pulp Pantry brand of granola, crackers and baking mixes sold at farmers markets.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Rescuing juice pulp from going to waste isn't just the dream of young, idealistic entrepreneurs. Forager, a San Francisco company whose bottled green juices and cashew milk are sold in major chain stores such as Whole Foods and Target, also up-cycles its juice pulp as the main ingredient in its vegetable chips.\u003c/p>\n\u003cp>\"Sixty-five to 70 percent is juice, and the rest is dry pomace,\" says Forager CEO Stephen Williamson. \"That pomace was getting put into compost.\"\u003c/p>\n\u003cp>According to Forager co-founder John-Charles Hanley, each week the company processes 4,000 pounds of pomace, the fruit and vegetable fibers left over after pressing. Like the USC graduates, Williamson also began experimenting with the pulp in his own kitchen.\u003c/p>\n\u003cp>\"We took our pomace and dehydrated it and mixed it with ancient grains and seeds,\" he explains. \"I fried a cracker and said, 'This doesn't taste bad.' I tried to make a tortilla and just experimented, literally, on a Wolf stove, as you would expect anybody at home cooking to do.\"\u003c/p>\n\u003cp>Forager launched its vegetable chips in 2016, with three varieties: beets, yellow root vegetables and greens. The juice and chip lines are now focused on greens. The first ingredient of the chip is rehydrated pressed vegetables, including cucumber, celery, kale and spinach. Among the other ingredients are sprouted brown rice, sesame seeds, millet, quinoa and amaranth. The finished snack has the texture of a tortilla chip.\u003c/p>\n\u003cp>Forager is now introducing three more flavors: barbecue, cheese and wasabi. Even though the company projects its pomace output will increase to 6,000 pounds each week, that's still not enough to keep up with the volume needed to fulfill chip orders, so Forager also gets pulp from other juice manufacturers, such as San Diego-based Suja.\u003c/p>\n\u003cp>Making foods out of juice byproducts does have its challenges. The pomace is wet, heavy and often stringy, and it needs to be refrigerated or frozen and checked for spoilage before being processed. Once in the kitchen, there are other pitfalls to cooking with vegetable pulp. If too much is added to a baked good, the muffin or cookie won't hold together. On its own, vegetable fiber isn't sticky enough to form into items that need to be flexible, like tortillas. Both Pulp Pantry and Forager work around these issues by dehydrating the vegetable fiber and grinding it into a flour-like powder.\u003c/p>\n\u003cp>Last fall, the Los Angeles-based Mendocino Farms sandwich chain served the limited-edition Rescued Veggie burger, a collaboration with Pressed Juicery. The husband and wife founders of Mendocino Farms, Mario Del Pero and Ellen Chen, often stick to juice diets after days of tasting potential new menu items. That led them to wonder what happens to all the vegetable pulp that juice bars generate.\u003c/p>\n\u003cp>So the couple reached out to Pressed Juicery, a Southern California-based chain with 70 juice bars on the West Coast and Northeast.\u003c/p>\n\u003cp>\"Historically, we have given the pulp left over\" – 72,000 pounds each week – \"from our juicing process to local farmers for compost or feed,\" says Pressed Juicery CEO and co-founder Hayden Slater.\u003c/p>\n\u003cp>Mendocino Farms chefs took the pulp of beets, carrots, spinach, kale, romaine and turmeric from Pressed Juicery and blended it with onions, shiitake mushrooms and brown rice. Gluten-free tamari and nutritional yeast were added for flavor. \"In three months, our guests helped us rescue over 3,400 pounds of vegetable waste,\" says Del Pero.\u003c/p>\n\u003cp>While the veggie burger is no longer on the Mendocino Farms menu, Slater says, \"We hope this partnership will contribute to the larger narrative around upcycling and inspire others to be mindful of food waste and hopefully create similar partnerships.\"\u003c/p>\n\u003cp>Making food out of items usually considered waste is gaining in popularity. Portland based Salt & Straw created ice cream flavors with discarded vegetables. At the Winter Fancy Foods Show in San Francisco last week, the Bay Area startup Renewal Mill was debuting soy flour made from okara, bean fiber leftover from tofu manufacturing. The Portland Pet Food Company was showing dog biscuits whose first ingredient is spent barley from Oregon microbreweries.\u003c/p>\n\u003cp>Mogentale and Miyasaki of Pulp Pantry are among those continuing to look for ways to salvage the byproducts of juicing. In the past year, the startup has narrowed down its products to grain-free granolas made of almond pulp, along with apple or carrot fiber. The granolas are offered in apple pie, cinnamon spice, and cacao flavors. They are now partnering with The Butcher's Daughter, a juice bar and vegetarian restaurant with locations in New York and Los Angeles, to make its house-branded granola.\u003c/p>\n\u003cp>While many experts believe that juices – even cold-pressed ones made from kale or beets – are still \u003ca href=\"https://www.npr.org/sections/thesalt/2015/01/29/382422706/blending-vs-juicing-how-to-get-the-most-nutrition-from-your-fruit\">not as healthy as eating whole fruits and vegetables\u003c/a>, the thirst for these health elixirs is expected to grow. A study by Persistence Market Research forecasts cold-pressed juices to grow into a $845 million per year global business by 2024.\u003c/p>\n\u003cp>While drinking juice or munching on plant-based snacks might not be as healthy as actually eating an apple or carrot, Miyasaki says, \"We meet our customers where they're at.\" The pair is upfront that they are selling a lifestyle – of health and sustainability – as well as granola. Mogentale points to herself as an example of how changing her diet led to bigger life changes. Raised a meat and potatoes girl in the Midwest, she is now a vegan who wears thrift store clothes and drives an electric car.\u003c/p>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Cold-pressed juice fills refrigerator cases at juice bars, health food shops, even big box stores – especially at the beginning of the year, when people are trying to \"\u003ca href=\"https://www.npr.org/sections/thesalt/2012/02/15/146927835/can-a-diet-clean-out-toxins-in-the-body\">cleanse\u003c/a>\" after holiday excess. Fans of these elixirs, extracted at high pressure and low temperatures, believe they contain more nutrients and enzymes than conventional juices; they now generate \u003ca href=\"https://www.prnewswire.com/news-releases/global-cold-pressed-juice-market-to-reach-us-845-million-in-value-by-2024---persistence-market-research-614235703.html\">$500 million in sales worldwide each year\u003c/a>.\u003c/p>\n\u003cp>But what happens to all the parts of the fruits and vegetables that are left over after juicing? Once thrown out as compost, that fiber is now sneaking its way into snacks, breakfast foods and even burgers.\u003c/p>\n\u003cp>The amount of waste produced by making juice has bothered Los Angeles resident Kaitlin Mogentale since she was a college student. \"I saw a friend juicing a carrot,\" she recalls. \"It smelled so good, but so little juice came out.\"\u003c/p>\n\u003cp>At the same time, many of her peers hardly ate any vegetables. After graduating from the University of Southern California in 2015, Mogentale teamed up with freshman dormmate Ashley Miyasaki to start Pulp Pantry, with the idea of turning fruit and vegetable pulp into snack foods that would appeal to millennials like themselves. \"How do we make it cool to eat fruits and vegetables?\" Miyasaki muses.\u003c/p>\n\u003cp>Mogentale called a dozen juice bars in the LA area and drove around in her own car, picking up 300 pounds of pulp each week. Mogentale, who handles the company's operations, dehydrated the vegetable fiber in a commercial kitchen and turned it into the Pulp Pantry brand of granola, crackers and baking mixes sold at farmers markets.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Rescuing juice pulp from going to waste isn't just the dream of young, idealistic entrepreneurs. Forager, a San Francisco company whose bottled green juices and cashew milk are sold in major chain stores such as Whole Foods and Target, also up-cycles its juice pulp as the main ingredient in its vegetable chips.\u003c/p>\n\u003cp>\"Sixty-five to 70 percent is juice, and the rest is dry pomace,\" says Forager CEO Stephen Williamson. \"That pomace was getting put into compost.\"\u003c/p>\n\u003cp>According to Forager co-founder John-Charles Hanley, each week the company processes 4,000 pounds of pomace, the fruit and vegetable fibers left over after pressing. Like the USC graduates, Williamson also began experimenting with the pulp in his own kitchen.\u003c/p>\n\u003cp>\"We took our pomace and dehydrated it and mixed it with ancient grains and seeds,\" he explains. \"I fried a cracker and said, 'This doesn't taste bad.' I tried to make a tortilla and just experimented, literally, on a Wolf stove, as you would expect anybody at home cooking to do.\"\u003c/p>\n\u003cp>Forager launched its vegetable chips in 2016, with three varieties: beets, yellow root vegetables and greens. The juice and chip lines are now focused on greens. The first ingredient of the chip is rehydrated pressed vegetables, including cucumber, celery, kale and spinach. Among the other ingredients are sprouted brown rice, sesame seeds, millet, quinoa and amaranth. The finished snack has the texture of a tortilla chip.\u003c/p>\n\u003cp>Forager is now introducing three more flavors: barbecue, cheese and wasabi. Even though the company projects its pomace output will increase to 6,000 pounds each week, that's still not enough to keep up with the volume needed to fulfill chip orders, so Forager also gets pulp from other juice manufacturers, such as San Diego-based Suja.\u003c/p>\n\u003cp>Making foods out of juice byproducts does have its challenges. The pomace is wet, heavy and often stringy, and it needs to be refrigerated or frozen and checked for spoilage before being processed. Once in the kitchen, there are other pitfalls to cooking with vegetable pulp. If too much is added to a baked good, the muffin or cookie won't hold together. On its own, vegetable fiber isn't sticky enough to form into items that need to be flexible, like tortillas. Both Pulp Pantry and Forager work around these issues by dehydrating the vegetable fiber and grinding it into a flour-like powder.\u003c/p>\n\u003cp>Last fall, the Los Angeles-based Mendocino Farms sandwich chain served the limited-edition Rescued Veggie burger, a collaboration with Pressed Juicery. The husband and wife founders of Mendocino Farms, Mario Del Pero and Ellen Chen, often stick to juice diets after days of tasting potential new menu items. That led them to wonder what happens to all the vegetable pulp that juice bars generate.\u003c/p>\n\u003cp>So the couple reached out to Pressed Juicery, a Southern California-based chain with 70 juice bars on the West Coast and Northeast.\u003c/p>\n\u003cp>\"Historically, we have given the pulp left over\" – 72,000 pounds each week – \"from our juicing process to local farmers for compost or feed,\" says Pressed Juicery CEO and co-founder Hayden Slater.\u003c/p>\n\u003cp>Mendocino Farms chefs took the pulp of beets, carrots, spinach, kale, romaine and turmeric from Pressed Juicery and blended it with onions, shiitake mushrooms and brown rice. Gluten-free tamari and nutritional yeast were added for flavor. \"In three months, our guests helped us rescue over 3,400 pounds of vegetable waste,\" says Del Pero.\u003c/p>\n\u003cp>While the veggie burger is no longer on the Mendocino Farms menu, Slater says, \"We hope this partnership will contribute to the larger narrative around upcycling and inspire others to be mindful of food waste and hopefully create similar partnerships.\"\u003c/p>\n\u003cp>Making food out of items usually considered waste is gaining in popularity. Portland based Salt & Straw created ice cream flavors with discarded vegetables. At the Winter Fancy Foods Show in San Francisco last week, the Bay Area startup Renewal Mill was debuting soy flour made from okara, bean fiber leftover from tofu manufacturing. The Portland Pet Food Company was showing dog biscuits whose first ingredient is spent barley from Oregon microbreweries.\u003c/p>\n\u003cp>Mogentale and Miyasaki of Pulp Pantry are among those continuing to look for ways to salvage the byproducts of juicing. In the past year, the startup has narrowed down its products to grain-free granolas made of almond pulp, along with apple or carrot fiber. The granolas are offered in apple pie, cinnamon spice, and cacao flavors. They are now partnering with The Butcher's Daughter, a juice bar and vegetarian restaurant with locations in New York and Los Angeles, to make its house-branded granola.\u003c/p>\n\u003cp>While many experts believe that juices – even cold-pressed ones made from kale or beets – are still \u003ca href=\"https://www.npr.org/sections/thesalt/2015/01/29/382422706/blending-vs-juicing-how-to-get-the-most-nutrition-from-your-fruit\">not as healthy as eating whole fruits and vegetables\u003c/a>, the thirst for these health elixirs is expected to grow. A study by Persistence Market Research forecasts cold-pressed juices to grow into a $845 million per year global business by 2024.\u003c/p>\n\u003cp>While drinking juice or munching on plant-based snacks might not be as healthy as actually eating an apple or carrot, Miyasaki says, \"We meet our customers where they're at.\" The pair is upfront that they are selling a lifestyle – of health and sustainability – as well as granola. Mogentale points to herself as an example of how changing her diet led to bigger life changes. Raised a meat and potatoes girl in the Midwest, she is now a vegan who wears thrift store clothes and drives an electric car.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Facing Slumping Sales, Coke Hopes to Catch a Wave of Fans With New Flavors",
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"content": "\u003cp>Coca-Cola introduced four new fruit-flavored versions of Diet Coke this week in an effort to entice former soda drinkers and \u003ca href=\"https://ww2.kqed.org/pop/2017/08/02/the-cult-of-lacroix-why-everyones-gone-crazy-over-canned-water/\" rel=\"noopener\" target=\"_blank\">LaCroix\u003c/a>-guzzling seltzer lovers.\u003c/p>\n\u003cp>The new flavors — Feisty Cherry, Twisted Mango, Ginger Lime and Zesty Blood Orange — are sold in slimmer, redesigned cans. They were launched as part of the beverage company's endeavor to offset slumping Diet Coke sales, which have steadily declined since the height of soft-drink consumption in the mid-2000s.\u003c/p>\n\u003cp>According to Beverage Digest, while Diet Coke is still the second most popular soda in the U.S. (Coke tops the list), sales of the drink have fallen every year since 2006. Derek Thompson, a senior editor for \u003cem>The Atlantic\u003c/em>, told WBUR's \u003cem>\u003ca href=\"http://www.wbur.org/hereandnow\">Here & Now\u003c/a>\u003c/em> that the decline is part of a broad shift toward bottled water, flavored seltzer and energy drinks. Thompson \u003ca href=\"http://www.wbur.org/hereandnow/2018/01/22/diet-coke-new-flavors\">calls this latest rebranding\u003c/a> a \"moment of panic\" for the beverage company.\u003c/p>\n\u003cp>\"Everything that people wanted out of Diet Coke up till say 2000 [to] 2005 has essentially just been outsourced to other beverages that seem to be doing the same thing better,\" he says, in reference to the hydration, energy and fizzy aspects of soft drinks.\u003c/p>\n\u003cp>The abandonment of Diet Coke highlights a change in \u003ca href=\"https://www.theatlantic.com/business/archive/2018/01/diet-coke-new-can/550478/\">American drinking tastes\u003c/a>, Thompson says. The amount of bottled water consumed in the U.S. \u003ca href=\"https://www.beveragemarketing.com/news-detail.asp?id=438\">surpassed soda\u003c/a> for the first time ever in 2016, according to data from Beverage Marketing Corporation.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Soda consumption has also dropped because more people are now looking to coffee for a caffeine fix. At the peak of soda's popularity, soft drinks \u003ca href=\"https://www.theatlantic.com/business/archive/2013/01/graph-how-coffee-drank-sodas-milkshake/267318/\">outsold coffee\u003c/a> by a three-to-one margin in the U.S. By the 2020s, industry analysts predict coffee sales will outpace soda.\u003c/p>\n\u003cp>Coca-Cola says the new fruit flavors are also an attempt to capture the tastes of young people, who have boosted sales of flavored sparking water, such as LaCroix, Polar and Sparkling Ice, by more than 10 percent each year.\u003c/p>\n\u003cp>\"We're modernizing what has made Diet Coke so special for a new generation,\" Rafael Acevedo, Coca-Cola North America's group director for Diet Coke, \u003ca href=\"http://www.coca-colacompany.com/stories/diet-coke-relaunch\">said in a statement\u003c/a>. \"Millennials are now thirstier than ever for adventures and new experiences, and we want to be right by their side.\"\u003c/p>\n\u003cp>The issue may also be less about Diet Coke and more about the health risks of soda in general and artificial sweeteners, Thompson says. Research has shown drinking diet soda every day can put people at a \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/22282311\">higher risk\u003c/a> of stroke and other vascular problems.\u003c/p>\n\u003cp>\"There is a growing consumer focus on health that has hurt soda's domination,\" he says. \"In many ways, the 'diet' in diet soda used to be an attractor. You drank this because you wanted to be thin. But now the concept of a diet cola seems paradoxical and wrong to a lot of today's drinkers.\"\u003c/p>\n\u003cp>Coca-Cola is also likely to face challenges in getting current Diet Coke drinkers to try to the new flavors. The company, which alienated customers in 1985 with a \u003ca href=\"http://adage.com/article/adages/coke-marketing-s-biggest-blunders-turns-25/143470/\">reformulated version\u003c/a> of Coke, said it tested more than 30 flavor combinations before introducing the new products.\u003c/p>\n\u003cp>\"I am very much a Coke product purist, especially when it comes to Diet Coke,\" Ayana Lage, a 24-year-old writer from Fort Lauderdale, Fla., \u003ca href=\"https://www.wsj.com/articles/can-new-flavors-reverse-diet-cokes-slump-1516622400\">told\u003c/a> \u003cem>The Wall Street Journal\u003c/em>. \"The chances of me branching out are slim to none.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\" rel=\"noopener\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Coca-Cola introduced four new fruit-flavored versions of Diet Coke this week in an effort to entice former soda drinkers and \u003ca href=\"https://ww2.kqed.org/pop/2017/08/02/the-cult-of-lacroix-why-everyones-gone-crazy-over-canned-water/\" rel=\"noopener\" target=\"_blank\">LaCroix\u003c/a>-guzzling seltzer lovers.\u003c/p>\n\u003cp>The new flavors — Feisty Cherry, Twisted Mango, Ginger Lime and Zesty Blood Orange — are sold in slimmer, redesigned cans. They were launched as part of the beverage company's endeavor to offset slumping Diet Coke sales, which have steadily declined since the height of soft-drink consumption in the mid-2000s.\u003c/p>\n\u003cp>According to Beverage Digest, while Diet Coke is still the second most popular soda in the U.S. (Coke tops the list), sales of the drink have fallen every year since 2006. Derek Thompson, a senior editor for \u003cem>The Atlantic\u003c/em>, told WBUR's \u003cem>\u003ca href=\"http://www.wbur.org/hereandnow\">Here & Now\u003c/a>\u003c/em> that the decline is part of a broad shift toward bottled water, flavored seltzer and energy drinks. Thompson \u003ca href=\"http://www.wbur.org/hereandnow/2018/01/22/diet-coke-new-flavors\">calls this latest rebranding\u003c/a> a \"moment of panic\" for the beverage company.\u003c/p>\n\u003cp>\"Everything that people wanted out of Diet Coke up till say 2000 [to] 2005 has essentially just been outsourced to other beverages that seem to be doing the same thing better,\" he says, in reference to the hydration, energy and fizzy aspects of soft drinks.\u003c/p>\n\u003cp>The abandonment of Diet Coke highlights a change in \u003ca href=\"https://www.theatlantic.com/business/archive/2018/01/diet-coke-new-can/550478/\">American drinking tastes\u003c/a>, Thompson says. The amount of bottled water consumed in the U.S. \u003ca href=\"https://www.beveragemarketing.com/news-detail.asp?id=438\">surpassed soda\u003c/a> for the first time ever in 2016, according to data from Beverage Marketing Corporation.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Soda consumption has also dropped because more people are now looking to coffee for a caffeine fix. At the peak of soda's popularity, soft drinks \u003ca href=\"https://www.theatlantic.com/business/archive/2013/01/graph-how-coffee-drank-sodas-milkshake/267318/\">outsold coffee\u003c/a> by a three-to-one margin in the U.S. By the 2020s, industry analysts predict coffee sales will outpace soda.\u003c/p>\n\u003cp>Coca-Cola says the new fruit flavors are also an attempt to capture the tastes of young people, who have boosted sales of flavored sparking water, such as LaCroix, Polar and Sparkling Ice, by more than 10 percent each year.\u003c/p>\n\u003cp>\"We're modernizing what has made Diet Coke so special for a new generation,\" Rafael Acevedo, Coca-Cola North America's group director for Diet Coke, \u003ca href=\"http://www.coca-colacompany.com/stories/diet-coke-relaunch\">said in a statement\u003c/a>. \"Millennials are now thirstier than ever for adventures and new experiences, and we want to be right by their side.\"\u003c/p>\n\u003cp>The issue may also be less about Diet Coke and more about the health risks of soda in general and artificial sweeteners, Thompson says. Research has shown drinking diet soda every day can put people at a \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/22282311\">higher risk\u003c/a> of stroke and other vascular problems.\u003c/p>\n\u003cp>\"There is a growing consumer focus on health that has hurt soda's domination,\" he says. \"In many ways, the 'diet' in diet soda used to be an attractor. You drank this because you wanted to be thin. But now the concept of a diet cola seems paradoxical and wrong to a lot of today's drinkers.\"\u003c/p>\n\u003cp>Coca-Cola is also likely to face challenges in getting current Diet Coke drinkers to try to the new flavors. The company, which alienated customers in 1985 with a \u003ca href=\"http://adage.com/article/adages/coke-marketing-s-biggest-blunders-turns-25/143470/\">reformulated version\u003c/a> of Coke, said it tested more than 30 flavor combinations before introducing the new products.\u003c/p>\n\u003cp>\"I am very much a Coke product purist, especially when it comes to Diet Coke,\" Ayana Lage, a 24-year-old writer from Fort Lauderdale, Fla., \u003ca href=\"https://www.wsj.com/articles/can-new-flavors-reverse-diet-cokes-slump-1516622400\">told\u003c/a> \u003cem>The Wall Street Journal\u003c/em>. \"The chances of me branching out are slim to none.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\" rel=\"noopener\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Personalized Diets: Can Your Genes Really Tell You What to Eat?",
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"content": "\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/01/20180122_me_personalized_diets_can_your_genes_really_tell_you_what_to_eat.mp3\u003c/p>\n\u003cp>The idea that each of us has a unique nutrition blueprint within our genes is a delicious concept.\u003c/p>\n\u003cp>Perhaps, this helps explain the growth in personalized nutrition testing and services such as \u003ca href=\"https://habit.com/\">Habit\u003c/a>, \u003ca href=\"http://www.profileplan.net/precise/\">Profile Precise\u003c/a> and \u003ca href=\"https://www.nutrigenomix.com/\">Nutrigenomix\u003c/a>.\u003c/p>\n\u003cp>So, what exactly can these tests tell you?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Kimberly Desjardine, 52, decided to try Habit last fall. She's very active. She plays tennis, practices yoga and walks regularly. \"But as I've gotten into my 50s, it's been increasingly harder for me to keep those extra few pounds off.\" She was intrigued by the idea of diet advice based on her biology.\u003c/p>\n\u003cp>To get the process started, she used an \u003ca href=\"https://www.youtube.com/watch?v=wAMYoC9HQt8&\">at-home test kit\u003c/a> to take blood and DNA samples. The kit instructs customers to take blood samples both before and after drinking a sugary, high-fat, test drink.\u003c/p>\n\u003cp>Once her samples were analyzed, she was categorized by Habit as a \"Protein Seeker.\" It's one of seven diet types including Fat Seeker, Balance Seeker, and Range Seeker that Habit assigns.\u003c/p>\n\u003cp>\"For me, the biggest 'a-ha' coming out of the test was that ... I need more protein than the average person,\" Desjardine says. Part of the testing showed that her response to starch and sugar was not ideal, so high-protein foods should be at the center of her plate. This meant she cut back on breads and other starchy foods, too.\u003c/p>\n\u003cp>The testing also showed that Desjardine has a variant of a gene that makes her sensitive to caffeine. \"The information makes me think twice about having tea in the afternoon,\" Desjardine says. She had already realized that too much caffeine could keep her awake, but the new information confirmed her instincts. \"The knowledge is good. It just gave me that extra 'a-ha.' \"\u003c/p>\n\u003cp>The Habit approach is based on a bunch of different types of tests, not just genetic tests.\u003c/p>\n\u003cp>For instance, the caffeine test is based on DNA. But the test that revealed Desjardine's response to starch and sugar came from the fasting blood test that measures glucose response. So, that one is not based on DNA.\u003c/p>\n\u003cp>\"Your genes are part of it,\" explains \u003ca href=\"https://habit.com/our-story/\">Neil Grimmer\u003c/a>, the founder and CEO of Habit. In addition to the caffeine sensitivity gene, Habit also analyzes a gene linked to the digestion of lactose, as well as a variant of a gene known as FTO that may predispose people to weight gain.\u003c/p>\n\u003cp>But Grimmer acknowledges there are limits to what DNA tests can reveal. \"So, we take a systems approach. It's a variety of tests we integrate together to give you the recommendation.\"\u003c/p>\n\u003cp>Experts say, when it comes to diet advice, it's misleading to say that the blueprint is our genes.\u003c/p>\n\u003cp>\"DNA is important, but it plays a pretty minor role in making personal decisions about food,\" says cardiologist and dean of the Friedman School of Nutrition Science and Policy at Tufts University \u003ca href=\"https://nutrition.tufts.edu/profile/faculty/dariush-mozaffarian\">Dariush Mozaffarian\u003c/a>.\u003c/p>\n\u003cp>So far, genes only explain about 5 to 10 percent of the risk linked to diet-related diseases such as obesity and type-2 diabetes, he says.\u003c/p>\n\u003cp>\"For basic healthy living, it's not about your genes, it's about your behavior,\" Mozaffarian says.\u003c/p>\n\u003cp>Future advances could give new insights, but for now, a personalized diet mostly comes down to factors other than your genes. \"It's your age, how much extra weight you're carrying, how you respond to eating starch [and]/or sugar, and potentially even your microbiome, that are much more important,\" says Mozaffarian.\u003c/p>\n\u003cp>He says cutting back on snack foods and junk foods that contain lots of refined starch and sugar is good advice for everyone. But, he says, there are significant differences from person to person in blood glucose responses after eating these foods.\u003c/p>\n\u003cp>So, when Kimberly Desjardine's tests showed her response to these starchy, sugary foods was not great, this was useful, actionable information for her. She says it's nudged her to change her habits for the better.\u003c/p>\n\u003cp>So, while the marketing of DNA-based nutrition advice may have gotten ahead of the science, Mozaffarian says these personalized services can be beneficial.\u003c/p>\n\u003cp>\"The real value they have is that they get people to stop, and step back and think about eating a healthy diet,\" Mozaffarian says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\" rel=\"noopener\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The idea that each of us has a unique nutrition blueprint within our genes is a delicious concept.\u003c/p>\n\u003cp>Perhaps, this helps explain the growth in personalized nutrition testing and services such as \u003ca href=\"https://habit.com/\">Habit\u003c/a>, \u003ca href=\"http://www.profileplan.net/precise/\">Profile Precise\u003c/a> and \u003ca href=\"https://www.nutrigenomix.com/\">Nutrigenomix\u003c/a>.\u003c/p>\n\u003cp>So, what exactly can these tests tell you?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Kimberly Desjardine, 52, decided to try Habit last fall. She's very active. She plays tennis, practices yoga and walks regularly. \"But as I've gotten into my 50s, it's been increasingly harder for me to keep those extra few pounds off.\" She was intrigued by the idea of diet advice based on her biology.\u003c/p>\n\u003cp>To get the process started, she used an \u003ca href=\"https://www.youtube.com/watch?v=wAMYoC9HQt8&\">at-home test kit\u003c/a> to take blood and DNA samples. The kit instructs customers to take blood samples both before and after drinking a sugary, high-fat, test drink.\u003c/p>\n\u003cp>Once her samples were analyzed, she was categorized by Habit as a \"Protein Seeker.\" It's one of seven diet types including Fat Seeker, Balance Seeker, and Range Seeker that Habit assigns.\u003c/p>\n\u003cp>\"For me, the biggest 'a-ha' coming out of the test was that ... I need more protein than the average person,\" Desjardine says. Part of the testing showed that her response to starch and sugar was not ideal, so high-protein foods should be at the center of her plate. This meant she cut back on breads and other starchy foods, too.\u003c/p>\n\u003cp>The testing also showed that Desjardine has a variant of a gene that makes her sensitive to caffeine. \"The information makes me think twice about having tea in the afternoon,\" Desjardine says. She had already realized that too much caffeine could keep her awake, but the new information confirmed her instincts. \"The knowledge is good. It just gave me that extra 'a-ha.' \"\u003c/p>\n\u003cp>The Habit approach is based on a bunch of different types of tests, not just genetic tests.\u003c/p>\n\u003cp>For instance, the caffeine test is based on DNA. But the test that revealed Desjardine's response to starch and sugar came from the fasting blood test that measures glucose response. So, that one is not based on DNA.\u003c/p>\n\u003cp>\"Your genes are part of it,\" explains \u003ca href=\"https://habit.com/our-story/\">Neil Grimmer\u003c/a>, the founder and CEO of Habit. In addition to the caffeine sensitivity gene, Habit also analyzes a gene linked to the digestion of lactose, as well as a variant of a gene known as FTO that may predispose people to weight gain.\u003c/p>\n\u003cp>But Grimmer acknowledges there are limits to what DNA tests can reveal. \"So, we take a systems approach. It's a variety of tests we integrate together to give you the recommendation.\"\u003c/p>\n\u003cp>Experts say, when it comes to diet advice, it's misleading to say that the blueprint is our genes.\u003c/p>\n\u003cp>\"DNA is important, but it plays a pretty minor role in making personal decisions about food,\" says cardiologist and dean of the Friedman School of Nutrition Science and Policy at Tufts University \u003ca href=\"https://nutrition.tufts.edu/profile/faculty/dariush-mozaffarian\">Dariush Mozaffarian\u003c/a>.\u003c/p>\n\u003cp>So far, genes only explain about 5 to 10 percent of the risk linked to diet-related diseases such as obesity and type-2 diabetes, he says.\u003c/p>\n\u003cp>\"For basic healthy living, it's not about your genes, it's about your behavior,\" Mozaffarian says.\u003c/p>\n\u003cp>Future advances could give new insights, but for now, a personalized diet mostly comes down to factors other than your genes. \"It's your age, how much extra weight you're carrying, how you respond to eating starch [and]/or sugar, and potentially even your microbiome, that are much more important,\" says Mozaffarian.\u003c/p>\n\u003cp>He says cutting back on snack foods and junk foods that contain lots of refined starch and sugar is good advice for everyone. But, he says, there are significant differences from person to person in blood glucose responses after eating these foods.\u003c/p>\n\u003cp>So, when Kimberly Desjardine's tests showed her response to these starchy, sugary foods was not great, this was useful, actionable information for her. She says it's nudged her to change her habits for the better.\u003c/p>\n\u003cp>So, while the marketing of DNA-based nutrition advice may have gotten ahead of the science, Mozaffarian says these personalized services can be beneficial.\u003c/p>\n\u003cp>\"The real value they have is that they get people to stop, and step back and think about eating a healthy diet,\" Mozaffarian says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\" rel=\"noopener\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Peas Offering for the Dairy Aisle: Can This Milk Alternative Rival the Real Deal?",
"title": "A Peas Offering for the Dairy Aisle: Can This Milk Alternative Rival the Real Deal?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The nearly \u003ca href=\"https://www.marketsandmarkets.com/PressReleases/dairy-alternative-plant-milk-beverages.asp\">$8 billion\u003c/a> dairy-alternatives market is expected to double in size over the next four years, thanks in part to the growing number of people avoiding cow's milk. But, even if former milk drinkers can get over the differences in taste, there's one front on which the almond, cashew and coconut cannot compete with the cow: protein.\u003c/p>\n\u003cp>That's the problem Adam Lowry and Neil Renninger — Silicon Valley-based scientists who previously founded \u003ca href=\"https://methodhome.com/\" target=\"_blank\" rel=\"noopener\">Method\u003c/a> cleaning products and \u003ca href=\"https://amyris.com/\">Amyris Biotechnologies\u003c/a>, respectively — set out to solve when they launched a line of \u003ca href=\"https://www.ripplefoods.com/\" target=\"_blank\" rel=\"noopener\">Ripple Foods\u003c/a> milks made not from nuts or soybeans, but from split yellow peas. Their goal: a plant-based milk that could rival the real deal in both nutrition and taste while using a fraction of the natural resources.\u003c/p>\n\u003cp>\"Depending on the study, anywhere from 20 to 40 percent of carbon emissions globally come from the food system — and a quarter of all food emissions come from the dairy industry,\" says Renninger, an MIT-educated biochemical engineer. \"If we could make a change here, we could have a massive impact.\"\u003c/p>\n\u003cp>Ripple's \u003ca href=\"https://www.ripplefoods.com/products/\" target=\"_blank\" rel=\"noopener\">lineup\u003c/a> of pea-based milks was the first of its kind when it hit the market in 2015. They milks are now available at 10,000 stores nationwide, including Kroger, Target and Whole Foods Market. The plant-based beverages boast 8 grams of protein per cup — the same as a cup of cow's milk — compared with 1 gram of protein in a cup of almond milk. Ripple's original milk also has half the sugar and twice as much calcium as a cup of 2-percent cow's milk.\u003c/p>\n\u003cp>The pea's nutritional punch has other dairy-alternative brands adding it to their recipes. WhiteWave Food's Silk brand launched a \"\u003ca href=\"https://silk.com/products/protein-nutmilk\">protein nutmilk\u003c/a>\" in late 2016 that leans on peas for 10 grams of protein per serving while leaving other nuts in the mix. And Bolthouse Farms, owned by Campbell Soup Company, launched its own \"\u003ca href=\"https://www.bolthouse.com/products/beverages/plant-protein-milk/\">plant protein milk\u003c/a>\" made from peas last year.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But Ripple's founders say they have something the others do not: a pea milk that leaves behind the legume's funky flavor. Their secret sauce is a patent-pending process that extracts the protein isolate from the pea without any of the taste that accompanies many plant-based proteins in their final products.\u003c/p>\n\u003cfigure id=\"attachment_124460\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d.jpg\">\u003cimg class=\"size-large wp-image-124460\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-1020x1360.jpg\" alt=\"Ripple's pea-based milk contains 8 grams of protein per cup, the same amount as in a cup of cow's milk.\" width=\"640\" height=\"853\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-520x693.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ripple's pea-based milk contains 8 grams of protein per cup, the same amount as in a cup of cow's milk. \u003ccite>(Whitney Pipkin/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They call the flavorless, protein-packed ingredient \"\u003ca href=\"https://www.ripplefoods.com/ripptein/\" target=\"_blank\" rel=\"noopener\">Ripptein\u003c/a>\" — and it could have uses far beyond the dairy section. Already, the company has expanded its offerings to include a creamy half-and-half and, this month, a Greek-style yogurt.\u003c/p>\n\u003cp>Renninger says they developed the technology while breaking down the parts that make up cow's milk — proteins, fats, sugars — and replicating them with plant sources in a lab. Those sources can often mimic milk while containing less fat and sugar, and many also have the protein needed to bond the disparate parts together. But there's more to the equation.\u003c/p>\n\u003cp>\"The problem with most plant proteins is they taste like the plants they come from,\" Renninger says. Protein molecules, however, \"are too big to hit the taste receptors on your tongue. Really, what we're tasting is not the protein; it's all the other stuff that's coming along for the ride.\"\u003c/p>\n\u003cp>Using a combination of pressure, temperature and salt, Renninger found a way to untangle the plant protein from its flavor-carrying parts. He describes it as a several-step process in which the protein molecule is mined from the others until it's all that remains.\u003c/p>\n\u003cp>The resulting protein powder is combined with ingredients such as sunflower oil, cane sugar, algal oil (for omega-3 fatty acids) and vitamins and minerals to create a beverage that resembles milk. In its lab, Ripple is working on recipes to take over more of the dairy aisle, with nutritional shakes, cheese and ice cream products.\u003c/p>\n\u003cp>\"It's great for people who have to avoid cow's milk or nut-based milks like almond and cashew to be able to have another alternative for a beverage,\" says Alexia Beauregard, a registered dietitian who specializes in food allergies in Greenville, S.C.\u003c/p>\n\u003cp>But she cautions patients dealing with food allergies against seeing any one plant-based product as a cure-all for their sensitivities. Plant proteins, for example, are \u003ca href=\"https://www.npr.org/templates/story/story.php?storyId=129137062\">not considered \"complete\u003c/a>,\" meaning they do not contain the same combination of essential amino acids — those our bodies cannot produce on their own — as meat and eggs.\u003c/p>\n\u003cp>\"Variety is the key to a healthy diet, no matter what diet,\" Beauregard adds.\u003c/p>\n\u003cp>Still, having a dairy alternative with eight times the protein of almond milk could be a boon for parents trying to funnel nutrition into their children with allergies or aversions — especially if it passes muster on taste. (In a \u003ca href=\"http://www.cookinglight.com/eating-smart/smart-choices/what-is-pea-milk\">taste test\u003c/a>, three out of four editors at \u003cem>Cooking Light\u003c/em> gave Ripple's original milk the green light.)\u003c/p>\n\u003cp>\"We still have people who look at the product and think, 'Oh, milk from peas. I don't like peas,'\" says Renninger, who says his two boys, ages 9 and 11, aren't fans of the green orbs but \"guzzle\" Ripple. \"A lot of the marketing we've done is just to get people to try the product.\"\u003c/p>\n\u003cp>Though taste and nutrition are the deciding factors for most consumers, the pea has an impressive sustainability portfolio, too. Peas are good rotational crops for farmers that fix nitrogen into the soil and often can be grown without irrigation. Making milk from them uses six times less water than making milk from almonds, which are a water-intensive crop.\u003c/p>\n\u003cp>For Ripple, peas are just the beginning. The same protein-extraction process behind its milk could, for example, be used to turn waste products such as flaxseed meal and spent brewer's yeast into protein-rich ingredients.\u003c/p>\n\u003cp>\"Having this really clean protein allows us a lot of space,\" Renninger says, \"We can do a lot of things that haven't been done before.\"\u003c/p>\n\u003cp>\u003cem>Whitney Pipkin is a freelance journalist living just outside Washington, D.C. You can find more of her work \u003ca href=\"http://www.whitneypipkin.com\">here\u003c/a>. Follow her on Twitter at \u003ca href=\"http://www.twitter.com/Whitneypipkin\">@WhitneyPipkin\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "Yellow-pea milk might sound odd, but the founders of Ripple Foods think their protein-rich dairy alternatives could give cow's milk a run for its money and open the door to more plant-based products.",
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"description": "Yellow-pea milk might sound odd, but the founders of Ripple Foods think their protein-rich dairy alternatives could give cow's milk a run for its money and open the door to more plant-based products.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The nearly \u003ca href=\"https://www.marketsandmarkets.com/PressReleases/dairy-alternative-plant-milk-beverages.asp\">$8 billion\u003c/a> dairy-alternatives market is expected to double in size over the next four years, thanks in part to the growing number of people avoiding cow's milk. But, even if former milk drinkers can get over the differences in taste, there's one front on which the almond, cashew and coconut cannot compete with the cow: protein.\u003c/p>\n\u003cp>That's the problem Adam Lowry and Neil Renninger — Silicon Valley-based scientists who previously founded \u003ca href=\"https://methodhome.com/\" target=\"_blank\" rel=\"noopener\">Method\u003c/a> cleaning products and \u003ca href=\"https://amyris.com/\">Amyris Biotechnologies\u003c/a>, respectively — set out to solve when they launched a line of \u003ca href=\"https://www.ripplefoods.com/\" target=\"_blank\" rel=\"noopener\">Ripple Foods\u003c/a> milks made not from nuts or soybeans, but from split yellow peas. Their goal: a plant-based milk that could rival the real deal in both nutrition and taste while using a fraction of the natural resources.\u003c/p>\n\u003cp>\"Depending on the study, anywhere from 20 to 40 percent of carbon emissions globally come from the food system — and a quarter of all food emissions come from the dairy industry,\" says Renninger, an MIT-educated biochemical engineer. \"If we could make a change here, we could have a massive impact.\"\u003c/p>\n\u003cp>Ripple's \u003ca href=\"https://www.ripplefoods.com/products/\" target=\"_blank\" rel=\"noopener\">lineup\u003c/a> of pea-based milks was the first of its kind when it hit the market in 2015. They milks are now available at 10,000 stores nationwide, including Kroger, Target and Whole Foods Market. The plant-based beverages boast 8 grams of protein per cup — the same as a cup of cow's milk — compared with 1 gram of protein in a cup of almond milk. Ripple's original milk also has half the sugar and twice as much calcium as a cup of 2-percent cow's milk.\u003c/p>\n\u003cp>The pea's nutritional punch has other dairy-alternative brands adding it to their recipes. WhiteWave Food's Silk brand launched a \"\u003ca href=\"https://silk.com/products/protein-nutmilk\">protein nutmilk\u003c/a>\" in late 2016 that leans on peas for 10 grams of protein per serving while leaving other nuts in the mix. And Bolthouse Farms, owned by Campbell Soup Company, launched its own \"\u003ca href=\"https://www.bolthouse.com/products/beverages/plant-protein-milk/\">plant protein milk\u003c/a>\" made from peas last year.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But Ripple's founders say they have something the others do not: a pea milk that leaves behind the legume's funky flavor. Their secret sauce is a patent-pending process that extracts the protein isolate from the pea without any of the taste that accompanies many plant-based proteins in their final products.\u003c/p>\n\u003cfigure id=\"attachment_124460\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d.jpg\">\u003cimg class=\"size-large wp-image-124460\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-1020x1360.jpg\" alt=\"Ripple's pea-based milk contains 8 grams of protein per cup, the same amount as in a cup of cow's milk.\" width=\"640\" height=\"853\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-520x693.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ripple's pea-based milk contains 8 grams of protein per cup, the same amount as in a cup of cow's milk. \u003ccite>(Whitney Pipkin/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They call the flavorless, protein-packed ingredient \"\u003ca href=\"https://www.ripplefoods.com/ripptein/\" target=\"_blank\" rel=\"noopener\">Ripptein\u003c/a>\" — and it could have uses far beyond the dairy section. Already, the company has expanded its offerings to include a creamy half-and-half and, this month, a Greek-style yogurt.\u003c/p>\n\u003cp>Renninger says they developed the technology while breaking down the parts that make up cow's milk — proteins, fats, sugars — and replicating them with plant sources in a lab. Those sources can often mimic milk while containing less fat and sugar, and many also have the protein needed to bond the disparate parts together. But there's more to the equation.\u003c/p>\n\u003cp>\"The problem with most plant proteins is they taste like the plants they come from,\" Renninger says. Protein molecules, however, \"are too big to hit the taste receptors on your tongue. Really, what we're tasting is not the protein; it's all the other stuff that's coming along for the ride.\"\u003c/p>\n\u003cp>Using a combination of pressure, temperature and salt, Renninger found a way to untangle the plant protein from its flavor-carrying parts. He describes it as a several-step process in which the protein molecule is mined from the others until it's all that remains.\u003c/p>\n\u003cp>The resulting protein powder is combined with ingredients such as sunflower oil, cane sugar, algal oil (for omega-3 fatty acids) and vitamins and minerals to create a beverage that resembles milk. In its lab, Ripple is working on recipes to take over more of the dairy aisle, with nutritional shakes, cheese and ice cream products.\u003c/p>\n\u003cp>\"It's great for people who have to avoid cow's milk or nut-based milks like almond and cashew to be able to have another alternative for a beverage,\" says Alexia Beauregard, a registered dietitian who specializes in food allergies in Greenville, S.C.\u003c/p>\n\u003cp>But she cautions patients dealing with food allergies against seeing any one plant-based product as a cure-all for their sensitivities. Plant proteins, for example, are \u003ca href=\"https://www.npr.org/templates/story/story.php?storyId=129137062\">not considered \"complete\u003c/a>,\" meaning they do not contain the same combination of essential amino acids — those our bodies cannot produce on their own — as meat and eggs.\u003c/p>\n\u003cp>\"Variety is the key to a healthy diet, no matter what diet,\" Beauregard adds.\u003c/p>\n\u003cp>Still, having a dairy alternative with eight times the protein of almond milk could be a boon for parents trying to funnel nutrition into their children with allergies or aversions — especially if it passes muster on taste. (In a \u003ca href=\"http://www.cookinglight.com/eating-smart/smart-choices/what-is-pea-milk\">taste test\u003c/a>, three out of four editors at \u003cem>Cooking Light\u003c/em> gave Ripple's original milk the green light.)\u003c/p>\n\u003cp>\"We still have people who look at the product and think, 'Oh, milk from peas. I don't like peas,'\" says Renninger, who says his two boys, ages 9 and 11, aren't fans of the green orbs but \"guzzle\" Ripple. \"A lot of the marketing we've done is just to get people to try the product.\"\u003c/p>\n\u003cp>Though taste and nutrition are the deciding factors for most consumers, the pea has an impressive sustainability portfolio, too. Peas are good rotational crops for farmers that fix nitrogen into the soil and often can be grown without irrigation. Making milk from them uses six times less water than making milk from almonds, which are a water-intensive crop.\u003c/p>\n\u003cp>For Ripple, peas are just the beginning. The same protein-extraction process behind its milk could, for example, be used to turn waste products such as flaxseed meal and spent brewer's yeast into protein-rich ingredients.\u003c/p>\n\u003cp>\"Having this really clean protein allows us a lot of space,\" Renninger says, \"We can do a lot of things that haven't been done before.\"\u003c/p>\n\u003cp>\u003cem>Whitney Pipkin is a freelance journalist living just outside Washington, D.C. You can find more of her work \u003ca href=\"http://www.whitneypipkin.com\">here\u003c/a>. Follow her on Twitter at \u003ca href=\"http://www.twitter.com/Whitneypipkin\">@WhitneyPipkin\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"id": "bbc-world-service",
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"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
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"meta": {
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},
"link": "/radio/program/bbc-world-service",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
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},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
"meta": {
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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}
},
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"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",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"order": 1
},
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"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",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"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",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"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.",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"here-and-now": {
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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},
"link": "/radio/program/how-i-built-this",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"order": 15
},
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
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"order": 18
},
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"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/",
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"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": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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