window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"bayareabites_104311": {
"type": "attachments",
"id": "bayareabites_104311",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "104311",
"found": true
},
"parent": 0,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/Participant-receiving-Food-Bank-resources-at-PHC-Event-2-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/Participant-receiving-Food-Bank-resources-at-PHC-Event-2-400x267.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 267
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/Participant-receiving-Food-Bank-resources-at-PHC-Event-2-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/Participant-receiving-Food-Bank-resources-at-PHC-Event-2-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/Participant-receiving-Food-Bank-resources-at-PHC-Event-2.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/Participant-receiving-Food-Bank-resources-at-PHC-Event-2-1440x960.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 960
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/Participant-receiving-Food-Bank-resources-at-PHC-Event-2-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/Participant-receiving-Food-Bank-resources-at-PHC-Event-2-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/Participant-receiving-Food-Bank-resources-at-PHC-Event-2-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/Participant-receiving-Food-Bank-resources-at-PHC-Event-2-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/Participant-receiving-Food-Bank-resources-at-PHC-Event-2-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/Participant-receiving-Food-Bank-resources-at-PHC-Event-2-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/Participant-receiving-Food-Bank-resources-at-PHC-Event-2-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/Participant-receiving-Food-Bank-resources-at-PHC-Event-2-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/Participant-receiving-Food-Bank-resources-at-PHC-Event-2-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1449186578,
"modified": 1449186643,
"caption": "A participant receiving Food Bank resources at a PHC Event.",
"description": "A participant receiving Food Bank resources at a PHC Event.",
"title": "A participant receiving Food Bank resources at a PHC Event.",
"credit": "Jamey Thomas",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_103816": {
"type": "attachments",
"id": "bayareabites_103816",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "103816",
"found": true
},
"parent": 103790,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-food-drive-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-food-drive-400x300.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 300
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-food-drive-960x720.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 720
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-food-drive-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-food-drive-e1480722135982.jpg",
"width": 1920,
"height": 1440
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-food-drive-1440x1080.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 1080
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-food-drive-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-food-drive-800x600.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 600
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-food-drive-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-food-drive-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-food-drive-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-food-drive-1920x1440.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1440
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-food-drive-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-food-drive-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-food-drive-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1447706936,
"modified": 1447707061,
"caption": "Donate to one of the food drives this holiday.",
"description": "Donate to one of the food drives this holiday.",
"title": "BAB - food drive",
"credit": "Courtesy of the SF-Marin Food Bank",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_102053": {
"type": "attachments",
"id": "bayareabites_102053",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "102053",
"found": true
},
"parent": 101903,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/soulwine-train-bus-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/soulwine-train-bus-400x267.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 267
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/soulwine-train-bus-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/soulwine-train-bus-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/soulwine-train-bus.jpg",
"width": 5209,
"height": 3473
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/soulwine-train-bus-1440x960.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 960
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/soulwine-train-bus-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/soulwine-train-bus-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/soulwine-train-bus-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/soulwine-train-bus-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/soulwine-train-bus-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/soulwine-train-bus-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/soulwine-train-bus-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/soulwine-train-bus-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/soulwine-train-bus-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1444628886,
"modified": 1444631410,
"caption": "Attendees on the Mexican Bus during the Oakland Food Policy Council's Wine Soul Train event.",
"description": "Attendees on the Mexican Bus during the Oakland Food Policy Council's Wine Soul Train event.",
"title": "Attendees on the Mexican Bus during the Oakland Food Policy Council's Wine Soul Train event.",
"credit": "Vic Pantelone",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_101866": {
"type": "attachments",
"id": "bayareabites_101866",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "101866",
"found": true
},
"parent": 0,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/15264019997_16eb0a405d_k-2-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/15264019997_16eb0a405d_k-2-400x267.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 267
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/15264019997_16eb0a405d_k-2-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/15264019997_16eb0a405d_k-2-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/15264019997_16eb0a405d_k-2.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/15264019997_16eb0a405d_k-2-1440x960.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 960
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/15264019997_16eb0a405d_k-2-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/15264019997_16eb0a405d_k-2-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/15264019997_16eb0a405d_k-2-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/15264019997_16eb0a405d_k-2-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/15264019997_16eb0a405d_k-2-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/15264019997_16eb0a405d_k-2-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/15264019997_16eb0a405d_k-2-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/15264019997_16eb0a405d_k-2-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/15264019997_16eb0a405d_k-2-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1444185545,
"modified": 1444185674,
"caption": "Last year's Walk to Feed the Hungry in front of Grace Cathedral ",
"description": "Last year's Walk to Feed the Hungry in front of Grace Cathedral ",
"title": "Last year's Walk to Feed the Hungry in front of Grace Cathedral",
"credit": "Kevin K Cheung",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_100260": {
"type": "attachments",
"id": "bayareabites_100260",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "100260",
"found": true
},
"parent": 100257,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/09/CHAMPSS-1024x576.jpeg",
"width": 1024,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/09/CHAMPSS-400x266.jpeg",
"width": 400,
"mimeType": "image/jpeg",
"height": 266
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/09/CHAMPSS-960x639.jpeg",
"width": 960,
"mimeType": "image/jpeg",
"height": 639
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/09/CHAMPSS-672x372.jpeg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/09/CHAMPSS.jpeg",
"width": 1024,
"height": 682
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/09/CHAMPSS-150x150.jpeg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/09/CHAMPSS-96x96.jpeg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/09/CHAMPSS-800x533.jpeg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/09/CHAMPSS-64x64.jpeg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/09/CHAMPSS-75x75.jpeg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/09/CHAMPSS-32x32.jpeg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/09/CHAMPSS-128x128.jpeg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1441849300,
"modified": 1441849495,
"caption": "Two of the pasta dishes served as part of the CHAMPSS menu for seniors at Prince Cooking, a Hong Kong-style restaurant in San Francisco's Outer Sunset district.",
"description": "Two of the pasta dishes served as part of the CHAMPSS menu for seniors at Prince Cooking, a Hong Kong-style restaurant in San Francisco's Outer Sunset district.",
"title": "Two of the pasta dishes served as part of the CHAMPSS menu for seniors at Prince Cooking, a Hong Kong-style restaurant in San Francisco's Outer Sunset district.",
"credit": "Andria Lo",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_97068": {
"type": "attachments",
"id": "bayareabites_97068",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "97068",
"found": true
},
"parent": 97064,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-400x300.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 300
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-960x720.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 720
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a.jpg",
"width": 1052,
"height": 789
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-800x600.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 600
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1434578043,
"modified": 1434582623,
"caption": "The marketplace demands white, blemish-free, perfectly sized heads of cauliflower. So that's almost all of what workers pick.",
"description": "The marketplace demands white, blemish-free, perfectly sized heads of cauliflower. So that's almost all of what workers pick",
"title": "The marketplace demands white, blemish-free, perfectly sized heads of cauliflower. So that's almost all of what workers pick.",
"credit": "Allison Aubrey/NPR",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_96997": {
"type": "attachments",
"id": "bayareabites_96997",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "96997",
"found": true
},
"parent": 96996,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/trash-man-2bc556b6649a696f7ba6ed8b2189f9a3b4d89f55-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/trash-man-2bc556b6649a696f7ba6ed8b2189f9a3b4d89f55-400x300.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 300
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/trash-man-2bc556b6649a696f7ba6ed8b2189f9a3b4d89f55-960x720.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 720
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/trash-man-2bc556b6649a696f7ba6ed8b2189f9a3b4d89f55-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/trash-man-2bc556b6649a696f7ba6ed8b2189f9a3b4d89f55-e1434483323327.jpg",
"width": 1920,
"height": 1440
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/trash-man-2bc556b6649a696f7ba6ed8b2189f9a3b4d89f55-1440x1080.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 1080
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/trash-man-2bc556b6649a696f7ba6ed8b2189f9a3b4d89f55-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/trash-man-2bc556b6649a696f7ba6ed8b2189f9a3b4d89f55-800x600.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 600
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/trash-man-2bc556b6649a696f7ba6ed8b2189f9a3b4d89f55-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/trash-man-2bc556b6649a696f7ba6ed8b2189f9a3b4d89f55-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/trash-man-2bc556b6649a696f7ba6ed8b2189f9a3b4d89f55-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/trash-man-2bc556b6649a696f7ba6ed8b2189f9a3b4d89f55-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/trash-man-2bc556b6649a696f7ba6ed8b2189f9a3b4d89f55-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/trash-man-2bc556b6649a696f7ba6ed8b2189f9a3b4d89f55-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1434482888,
"modified": 1434483317,
"caption": "Cesar Zuniga, operations manager at the Salinas Valley municipal dump in California, points to salad greens that still have two weeks before their sell-by date. \"Some loads ... look very fresh,\" Zuniga says. \"We question, wow, why is this being tossed?",
"description": "Cesar Zuniga, operations manager at the Salinas Valley municipal dump in California, points to salad greens that still have two weeks before their sell-by date. \"Some loads ... look very fresh,\" Zuniga says. \"We question, wow, why is this being tossed?",
"title": "Cesar Zuniga, operations manager at the Salinas Valley municipal dump in California, points to salad greens that still have two weeks before their sell-by date. \"Some loads ... look very fresh,\" Zuniga says. \"We question, wow, why is this being tossed?\"",
"credit": "Allison Aubrey/NPR ",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_96555": {
"type": "attachments",
"id": "bayareabites_96555",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "96555",
"found": true
},
"parent": 96554,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/gettyimages-470825962-233e527c936066d715bcb66dda77222147a678cf-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/gettyimages-470825962-233e527c936066d715bcb66dda77222147a678cf-400x300.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 300
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/gettyimages-470825962-233e527c936066d715bcb66dda77222147a678cf-960x720.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 720
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/gettyimages-470825962-233e527c936066d715bcb66dda77222147a678cf-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/gettyimages-470825962-233e527c936066d715bcb66dda77222147a678cf-e1433272872471.jpg",
"width": 1920,
"height": 1440
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/gettyimages-470825962-233e527c936066d715bcb66dda77222147a678cf-1440x1080.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 1080
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/gettyimages-470825962-233e527c936066d715bcb66dda77222147a678cf-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/gettyimages-470825962-233e527c936066d715bcb66dda77222147a678cf-800x600.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 600
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/gettyimages-470825962-233e527c936066d715bcb66dda77222147a678cf-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/gettyimages-470825962-233e527c936066d715bcb66dda77222147a678cf-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/gettyimages-470825962-233e527c936066d715bcb66dda77222147a678cf-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/gettyimages-470825962-233e527c936066d715bcb66dda77222147a678cf-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/gettyimages-470825962-233e527c936066d715bcb66dda77222147a678cf-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/gettyimages-470825962-233e527c936066d715bcb66dda77222147a678cf-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1433272835,
"modified": 1433272907,
"caption": "A farm laborer uses a sieve to separate grains of wheat from the husk in Amritsar, India.",
"description": "A farm laborer uses a sieve to separate grains of wheat from the husk in Amritsar, India.",
"title": "A farm laborer uses a sieve to separate grains of wheat from the husk in Amritsar, India.",
"credit": "Hindustan Times via Getty Images",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_95701": {
"type": "attachments",
"id": "bayareabites_95701",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "95701",
"found": true
},
"parent": 95680,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-400x266.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 266
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-960x639.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 639
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2.jpg",
"width": 1920,
"height": 1278
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-1440x959.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 959
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-1180x785.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 785
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1430172896,
"modified": 1430188214,
"caption": "A recent day in the kitchen at Open Hand. ",
"description": null,
"title": "A recent day in the kitchen at Open Hand.",
"credit": "Project Open Hand",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_93584": {
"type": "attachments",
"id": "bayareabites_93584",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "93584",
"found": true
},
"parent": 93583,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/food-waste-1_enl-6a0a590462479a2a9eeac8f3e4f465eef08bc3dc-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/food-waste-1_enl-6a0a590462479a2a9eeac8f3e4f465eef08bc3dc-400x269.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 269
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/food-waste-1_enl-6a0a590462479a2a9eeac8f3e4f465eef08bc3dc-320x216.jpg",
"width": 320,
"mimeType": "image/jpeg",
"height": 216
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/food-waste-1_enl-6a0a590462479a2a9eeac8f3e4f465eef08bc3dc-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/food-waste-1_enl-6a0a590462479a2a9eeac8f3e4f465eef08bc3dc.jpg",
"width": 1783,
"height": 1201
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/food-waste-1_enl-6a0a590462479a2a9eeac8f3e4f465eef08bc3dc-1440x970.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 970
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/food-waste-1_enl-6a0a590462479a2a9eeac8f3e4f465eef08bc3dc-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/food-waste-1_enl-6a0a590462479a2a9eeac8f3e4f465eef08bc3dc-800x539.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 539
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/food-waste-1_enl-6a0a590462479a2a9eeac8f3e4f465eef08bc3dc-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/food-waste-1_enl-6a0a590462479a2a9eeac8f3e4f465eef08bc3dc-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/food-waste-1_enl-6a0a590462479a2a9eeac8f3e4f465eef08bc3dc-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/food-waste-1_enl-6a0a590462479a2a9eeac8f3e4f465eef08bc3dc-1180x795.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 795
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/food-waste-1_enl-6a0a590462479a2a9eeac8f3e4f465eef08bc3dc-768x517.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 517
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/food-waste-1_enl-6a0a590462479a2a9eeac8f3e4f465eef08bc3dc-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/food-waste-1_enl-6a0a590462479a2a9eeac8f3e4f465eef08bc3dc-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1425078187,
"modified": 1425079930,
"caption": "Student volunteers with The Campus Kitchens Project evaluate produce. The initiative gets high-school and college students to scavenge food from cafeterias, grocery stores and farmers' markets, cook it and deliver it to organizations serving low-income people in their communities. Photo: Courtesy of DC Central Kitchen ",
"description": "Student volunteers with The Campus Kitchens Project evaluate produce. The initiative gets high-school and college students to scavenge food from cafeterias, grocery stores and farmers' markets, cook it and deliver it to organizations serving low-income people in their communities.",
"title": "Student volunteers with The Campus Kitchens Project evaluate produce. The initiative gets high-school and college students to scavenge food from cafeterias, grocery stores and farmers' markets, cook it and deliver it to organizations serving low-income people in their communities.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_92075": {
"type": "attachments",
"id": "bayareabites_92075",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "92075",
"found": true
},
"parent": 92074,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/01/pizza-1_enl-36c7409d6a04456a921be823c8e4e236551cdfd5-e1421272673835.jpg",
"width": 1000,
"height": 667
}
},
"publishDate": 1421271734,
"modified": 1421272663,
"caption": "Slices of pizza on the counter of Rosa's Fresh Pizza where customers are encouraged to pay it forward. Photo: Elizabeth Fiedler/WHYY",
"description": "Slices of pizza on the counter of Rosa's Fresh Pizza where customers are encouraged to pay it forward.",
"title": "Slices of pizza on the counter of Rosa's Fresh Pizza where customers are encouraged to pay it forward.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_90717": {
"type": "attachments",
"id": "bayareabites_90717",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "90717",
"found": true
},
"parent": 90716,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/12/carrot-8fb1fe4b6fce4279cd17e6de7b3b7c5ea2817f70.jpg",
"width": 718,
"height": 539
}
},
"publishDate": 1418168905,
"modified": 1418168905,
"caption": null,
"description": "A still from the Intermarché campaign for ugly fruits and vegetable",
"title": "A still from the Intermarché campaign for ugly fruits and vegetables.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"byline_bayareabites_100257": {
"type": "authors",
"id": "byline_bayareabites_100257",
"meta": {
"override": true
},
"slug": "byline_bayareabites_100257",
"name": "Lisa Wong Macabasco, Hyphen on \u003ca href=\"https://ww2.kqed.org/bayareabites/author/caamedia/\">CAAM\u003c/a>",
"isLoading": false
},
"byline_bayareabites_97064": {
"type": "authors",
"id": "byline_bayareabites_97064",
"meta": {
"override": true
},
"slug": "byline_bayareabites_97064",
"name": "Allison Aubrey, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"isLoading": false
},
"byline_bayareabites_96996": {
"type": "authors",
"id": "byline_bayareabites_96996",
"meta": {
"override": true
},
"slug": "byline_bayareabites_96996",
"name": "Allison Aubrey, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"isLoading": false
},
"byline_bayareabites_96554": {
"type": "authors",
"id": "byline_bayareabites_96554",
"meta": {
"override": true
},
"slug": "byline_bayareabites_96554",
"name": "Linda Poon, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Goats and Soda\u003c/a>",
"isLoading": false
},
"byline_bayareabites_93583": {
"type": "authors",
"id": "byline_bayareabites_93583",
"meta": {
"override": true
},
"slug": "byline_bayareabites_93583",
"name": "Linda Poon",
"isLoading": false
},
"byline_bayareabites_92074": {
"type": "authors",
"id": "byline_bayareabites_92074",
"meta": {
"override": true
},
"slug": "byline_bayareabites_92074",
"name": "Elizabeth Fiedler",
"isLoading": false
},
"byline_bayareabites_90716": {
"type": "authors",
"id": "byline_bayareabites_90716",
"meta": {
"override": true
},
"slug": "byline_bayareabites_90716",
"name": "Maria Godoy",
"isLoading": false
},
"kdomara": {
"type": "authors",
"id": "1459",
"meta": {
"index": "authors_1716337520",
"id": "1459",
"found": true
},
"name": "Kelly O'Mara",
"firstName": "Kelly",
"lastName": "O'Mara",
"slug": "kdomara",
"email": "komara@kqed.org",
"display_author_email": false,
"staff_mastheads": [
"news"
],
"title": "KQED Contributor",
"bio": "Kelly O'Mara is a writer and reporter in the San Francisco Bay Area. She writes about food, health, sports, travel, business and California news. Her work has appeared on KQED, online for Outside Magazine, epsnW, VICE and in Competitor Magazine, among others. Follow Kelly on Twitter \u003ca href=\"https://twitter.com/kellydomara\">@kellydomara\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/768fec7412028b72f13bdd0f5f9d8186?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": []
},
{
"site": "news",
"roles": []
},
{
"site": "bayareabites",
"roles": []
},
{
"site": "stateofhealth",
"roles": []
},
{
"site": "science",
"roles": []
},
{
"site": "checkplease",
"roles": [
"editor"
]
},
{
"site": "food",
"roles": []
},
{
"site": "forum",
"roles": [
"editor"
]
},
{
"site": "liveblog",
"roles": [
"editor"
]
}
],
"headData": {
"title": "Kelly O'Mara | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/768fec7412028b72f13bdd0f5f9d8186?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/768fec7412028b72f13bdd0f5f9d8186?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/kdomara"
},
"shelbypope": {
"type": "authors",
"id": "5566",
"meta": {
"index": "authors_1716337520",
"id": "5566",
"found": true
},
"name": "Shelby Pope",
"firstName": "Shelby",
"lastName": "Pope",
"slug": "shelbypope",
"email": "shelbylpope@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Shelby Pope is a freelance writer living and eating her way through the East Bay. She’s written about food, art and science for publications including the Smithsonian, Lucky Peach, and the Washington Post's pet blog. When she’s not taste testing sourdough bread to find the Bay Area’s best loaf, you can find her on Twitter \u003ca href=\"https://twitter.com/shelbylpope\">@shelbylpope\u003c/a> or at \u003ca href=\"https://shelbypope.com/\">shelbypope.com\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=mm&r=g",
"twitter": "shelbylpope",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": []
},
{
"site": "food",
"roles": []
}
],
"headData": {
"title": "Shelby Pope | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=mm&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=mm&r=g"
},
"isLoading": false,
"link": "/author/shelbypope"
}
},
"pagesReducer": {
"bayareabites_category_food-banks-hunger-volunteer": {
"type": "terms",
"id": "bayareabites_3032",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3032",
"score": 13.892206
},
"featImg": null,
"name": "food banks, hunger, volunteer",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food banks, hunger, volunteer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2109,
"slug": "food-banks-hunger-volunteer",
"isLoading": false,
"title": "food banks, hunger, volunteer",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 4
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=food-banks-hunger-volunteer",
"seeMore": false,
"paginated": true,
"page": 4
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://streams.kqed.org/kqedradio",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_104312": {
"type": "posts",
"id": "bayareabites_104312",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "104312",
"score": null,
"sort": [
1449502537000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1449502537,
"format": "standard",
"disqusTitle": "Project Homeless Connect Provides Diverse Resources for Homeless San Franciscans",
"title": "Project Homeless Connect Provides Diverse Resources for Homeless San Franciscans",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Not only do the \u003ca href=\"http://sfgov.org/lhcb/sites/sfgov.org.lhcb/files/2015%20San%20Francisco%20Homeless%20Count%20%20Report_0.pdf\" target=\"_blank\">almost 7,000 \u003c/a>homeless residents of San Francisco have to grapple with the obvious challenges of homelessness, there’s another hidden set of challenges that come with their situation: simply accessing the services designed to help them.\u003c/p>\n\u003cp>Say you’re homeless and trying to get information about your veteran benefits. Once you’ve found the money to ride across the city on Muni, you might wait in line for two hours for an appointment. Then, when you finally reach the front of the line, you realize that you’ve you left your ID at the shelter where you’re staying. Or maybe you reach into your pack to pull out your ID, but realize that everything else you carry in your pack damaged it. Or maybe you left it at another shelter. Now you’ve wasted two hours, and have to trek back across the city. You know what church offers a free meal, but it’s later than you anticipated and they’ve stopped serving: your failed errand has cost you dinner.\u003c/p>\n\u003cp>That’s just a sample scenario of what homeless residents face everyday while trying to access the services geared to help the: a maze of small indignities and painfully banal problems that might seem simple to housed residents (Muni fare, internet access to look up a service’s hours, a safe place to store valuables) but are magnified to insurmountable obstacles to those experiencing homelessness. San Francisco’s \u003ca href=\"http://www.projecthomelessconnect.org/\" target=\"_blank\">Project Homeless Connect\u003c/a> aims to change that. The organization holds all-in-one help days several times a year offering over 150 services to assist homeless residents with everything from pet care to getting a California ID card.\u003c/p>\n\u003cp>“Project Homeless Connect is not about duplicating what already exists in the community, but bringing together what exists and making it easier to access for people experiencing homelessness,” said Emily Cohen, the group’s Deputy Director. “The idea of putting together over 100 different non-profit and city agencies together in a single day is so somebody doesn’t have to go all over town for months trying to get the things that they need, but can talk to the people they need all at once, in a single day.”\u003c/p>\n\u003cfigure id=\"attachment_104308\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104308\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/150923_JameyThomas_PHC_060-2.jpg\" alt=\"A sprawling PHC event\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/150923_JameyThomas_PHC_060-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/150923_JameyThomas_PHC_060-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/150923_JameyThomas_PHC_060-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/150923_JameyThomas_PHC_060-2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/150923_JameyThomas_PHC_060-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/150923_JameyThomas_PHC_060-2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A sprawling PHC event \u003ccite>(Jamey Thomas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Project Homeless Connect got its start in 2004 when then-mayor Gavin Newsom launched the program in conjunction with the San Francisco Department of Public Health. Since then, they’ve held about five well attended events a year: they’ve \u003ca href=\"http://www.projecthomelessconnect.org/about/results/\" target=\"_blank\">now served\u003c/a> over 75,000 homeless and low income San Franciscans. In 2012, they spun off the events into a daily program, called \u003ca href=\"http://www.projecthomelessconnect.org/get-help/every-day-connect/\" target=\"_blank\">Every Day Connect\u003c/a>, that offers the same kind of needs-based matchmaking on an everyday basis. The large events have been lauded for their success by the federal government's \u003ca href=\"http://usich.gov/\" target=\"_blank\">Interagency Council on Homelessness\u003c/a>, who deemed it a best practice model. The concept has also been replicated in over 200 cities across the country and in Canada and Australia.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“We really pride ourselves on hospitality, and treating every person who comes through our doors with the utmost dignity and respect: greeting them warmly, offering them a cup of coffee while they wait, and making people feel welcomed,” Cohen said. “We really believe that services in a dignified and compassionate setting are the most successful.”\u003c/p>\n\u003cp>The \u003ca href=\"http://www.projecthomelessconnect.org/calendar/\" target=\"_blank\">next PHC event\u003c/a> happens December 16. Before every event, a small army of volunteers is marshaled, a corporate sponsor secured. Volunteers spend the weeks leading up to the event handing out flyers to promote it, but Cohen said the biggest driver of traffic is word of mouth: “‘When people come to Project Homeless Connect and get what they need, and they’re treated with dignity and respect, they share that message with their friends and their peers, [and] it snowballs.”\u003c/p>\n\u003cp>A typical PHC event aims to cover every resource a homeless or low income person could need, including hair cuts, dental procedures, STD tests, and legal counseling. At their last event in September, they handed out 475 pairs of reading glasses, exchanged 175 needles and repaired 23 walkers or wheelchairs.\u003c/p>\n\u003cp>Food is also a focus. All attendees have the option to bring home a bag of groceries, provided by the \u003ca href=\"http://www.sfmfoodbank.org/\" target=\"_blank\">SF Marin Food Bank\u003c/a> and carefully tailored to their situation: are they living on the streets, with no access to refrigeration? Are they living in a shelter with limited kitchen access? Are they living in a cramped SRO with no cooking supplies? Attendees, and volunteers, also get a lunch served in a pop-up cafe, typically with relaxing live music playing in the background.\u003c/p>\n\u003cfigure id=\"attachment_104310\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104310\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Food-Resource-2.jpg\" alt=\"Bags of food for participants from the Food Bank.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bags of food for participants from the Food Bank. \u003ccite>(Jamey Thomas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For those who want to donate food, Goldie Pyka, the public relations manager for the Food Bank, recommends looking at their list of \u003ca href=\"http://www.sfmfoodbank.org/sites/default/files/documents/FoodFundDrives/2015_food_and_fund_drive_most-needed-foodsposter_final.pdf\" target=\"_blank\">most needed items\u003c/a>. But there are special considerations to keep in mind when donating to a largely homeless population: “Many of the people who come to PHC also have dental concerns, so soft foods are preferable. Think apple sauce, instant-oatmeal, canned fruits and veggies, beans, etc,” Pyka wrote in an email. “It may sound obvious, but people who are homeless generally have very few personal possessions, so ready-to-eat items are best. But this also means that other items, like ultra-sturdy bags and can openers, are critically important.”\u003c/p>\n\u003cp>There are also certain items to avoid: “A small but important note is to avoid foods that contain poppy seeds as these can, in some cases, result in a false-positive drug test,” she wrote.\u003c/p>\n\u003cp>And while some of PHC’s event offerings don’t deal with immediate concerns like food and shelter, Cohen says amenities like photo portraits and massage are still vital services in other ways.\u003c/p>\n\u003cp>“There are so many sort of peripheral benefits to the services we provide. Take massage. People experiencing homelessness have very high levels of stress in their lives, and to be able to help alleviate some of that burden is tremendous,” Cohen said.\u003c/p>\n\u003cp>“People sleeping on hard ground outside? Their backs hurt. They’re carrying around their belongings on their feet a lot, so being able to provide massage is a really nice gift,” she continued. “It’s not what you think of when you think of when you think of ending homelessness. But it restores dignity, it restores well being, and it’s a really important part of what we do.”\u003c/p>\n\u003cp>Like many nonprofits, PHC cobbles together their funding from a variety of sources: city funds, corporate sponsorship, grants and individual donations. And like every nonprofit, they’re in constant need of more of that funding. The group is hoping to expand their events, possibly by making them smaller and more frequent, or devising a mobile event to reach more people.\u003c/p>\n\u003cp>Yet for all the challenges that come with running such ambitious and large scale events, Cohen says there’s one thing they don’t have to worry about: the support of their community. The group has an active group of hundreds of volunteers who eagerly return to each event. And the group is also a shrewd user of social media. Using the hashtag \u003ca href=\"https://twitter.com/hashtag/PHCHelps?src=hash\" target=\"_blank\">#PHChelps\u003c/a>, they post items needed by their clients--say, a new pair of work boots for someone who got a construction job. Followers repost the message, ideally finding someone who has a spare pair of boots or who’s willing to buy a pair for them off of Amazon. Not every request gets fulfilled, but Cohen said she’s been impressed with the response.\u003c/p>\n\u003cfigure id=\"attachment_104309\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104309\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Food-Resource-at-the-Ready-2.jpg\" alt=\"Volunteers prepare bags of food for a PHC event.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-at-the-Ready-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-at-the-Ready-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-at-the-Ready-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-at-the-Ready-2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-at-the-Ready-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-at-the-Ready-2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Volunteers prepare bags of food for a PHC event. \u003ccite>(Jamey Thomas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“Homelessness is a community problem and it’s going to require a community response. PHC provides that apparatus for folks in San Francisco and in the Bay Area to get involved, and be an active participant in the solution,” she said. “We get calls everyday from people saying,‘I want to help. I don’t know what to do, but there are so many homeless people in San Francisco, and I want to do something.’ We offer them the ability to get really involved.”\u003c/p>\n\n",
"disqusIdentifier": "104312 http://ww2.kqed.org/bayareabites/?p=104312",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/12/07/shelter-is-just-the-beginning-project-homeless-connect-hosts-multi-service-events-to-help-homeless-san-franciscans/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1418,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 19
},
"modified": 1481592491,
"excerpt": "PHC hosts all-in-one help days several times a year that provides over 150 services to homeless and low income residents. Their next event is December 16.\r\n",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "PHC hosts all-in-one help days several times a year that provides over 150 services to homeless and low income residents. Their next event is December 16.\r\n",
"title": "Project Homeless Connect Provides Diverse Resources for Homeless San Franciscans | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Project Homeless Connect Provides Diverse Resources for Homeless San Franciscans",
"datePublished": "2015-12-07T07:35:37-08:00",
"dateModified": "2016-12-12T17:28:11-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "shelter-is-just-the-beginning-project-homeless-connect-hosts-multi-service-events-to-help-homeless-san-franciscans",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/food-banks-hunger-volunteer/",
"source": "Food Banks, Hunger, Volunteer",
"path": "/bayareabites/104312/shelter-is-just-the-beginning-project-homeless-connect-hosts-multi-service-events-to-help-homeless-san-franciscans",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Not only do the \u003ca href=\"http://sfgov.org/lhcb/sites/sfgov.org.lhcb/files/2015%20San%20Francisco%20Homeless%20Count%20%20Report_0.pdf\" target=\"_blank\">almost 7,000 \u003c/a>homeless residents of San Francisco have to grapple with the obvious challenges of homelessness, there’s another hidden set of challenges that come with their situation: simply accessing the services designed to help them.\u003c/p>\n\u003cp>Say you’re homeless and trying to get information about your veteran benefits. Once you’ve found the money to ride across the city on Muni, you might wait in line for two hours for an appointment. Then, when you finally reach the front of the line, you realize that you’ve you left your ID at the shelter where you’re staying. Or maybe you reach into your pack to pull out your ID, but realize that everything else you carry in your pack damaged it. Or maybe you left it at another shelter. Now you’ve wasted two hours, and have to trek back across the city. You know what church offers a free meal, but it’s later than you anticipated and they’ve stopped serving: your failed errand has cost you dinner.\u003c/p>\n\u003cp>That’s just a sample scenario of what homeless residents face everyday while trying to access the services geared to help the: a maze of small indignities and painfully banal problems that might seem simple to housed residents (Muni fare, internet access to look up a service’s hours, a safe place to store valuables) but are magnified to insurmountable obstacles to those experiencing homelessness. San Francisco’s \u003ca href=\"http://www.projecthomelessconnect.org/\" target=\"_blank\">Project Homeless Connect\u003c/a> aims to change that. The organization holds all-in-one help days several times a year offering over 150 services to assist homeless residents with everything from pet care to getting a California ID card.\u003c/p>\n\u003cp>“Project Homeless Connect is not about duplicating what already exists in the community, but bringing together what exists and making it easier to access for people experiencing homelessness,” said Emily Cohen, the group’s Deputy Director. “The idea of putting together over 100 different non-profit and city agencies together in a single day is so somebody doesn’t have to go all over town for months trying to get the things that they need, but can talk to the people they need all at once, in a single day.”\u003c/p>\n\u003cfigure id=\"attachment_104308\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104308\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/150923_JameyThomas_PHC_060-2.jpg\" alt=\"A sprawling PHC event\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/150923_JameyThomas_PHC_060-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/150923_JameyThomas_PHC_060-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/150923_JameyThomas_PHC_060-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/150923_JameyThomas_PHC_060-2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/150923_JameyThomas_PHC_060-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/150923_JameyThomas_PHC_060-2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A sprawling PHC event \u003ccite>(Jamey Thomas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Project Homeless Connect got its start in 2004 when then-mayor Gavin Newsom launched the program in conjunction with the San Francisco Department of Public Health. Since then, they’ve held about five well attended events a year: they’ve \u003ca href=\"http://www.projecthomelessconnect.org/about/results/\" target=\"_blank\">now served\u003c/a> over 75,000 homeless and low income San Franciscans. In 2012, they spun off the events into a daily program, called \u003ca href=\"http://www.projecthomelessconnect.org/get-help/every-day-connect/\" target=\"_blank\">Every Day Connect\u003c/a>, that offers the same kind of needs-based matchmaking on an everyday basis. The large events have been lauded for their success by the federal government's \u003ca href=\"http://usich.gov/\" target=\"_blank\">Interagency Council on Homelessness\u003c/a>, who deemed it a best practice model. The concept has also been replicated in over 200 cities across the country and in Canada and Australia.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“We really pride ourselves on hospitality, and treating every person who comes through our doors with the utmost dignity and respect: greeting them warmly, offering them a cup of coffee while they wait, and making people feel welcomed,” Cohen said. “We really believe that services in a dignified and compassionate setting are the most successful.”\u003c/p>\n\u003cp>The \u003ca href=\"http://www.projecthomelessconnect.org/calendar/\" target=\"_blank\">next PHC event\u003c/a> happens December 16. Before every event, a small army of volunteers is marshaled, a corporate sponsor secured. Volunteers spend the weeks leading up to the event handing out flyers to promote it, but Cohen said the biggest driver of traffic is word of mouth: “‘When people come to Project Homeless Connect and get what they need, and they’re treated with dignity and respect, they share that message with their friends and their peers, [and] it snowballs.”\u003c/p>\n\u003cp>A typical PHC event aims to cover every resource a homeless or low income person could need, including hair cuts, dental procedures, STD tests, and legal counseling. At their last event in September, they handed out 475 pairs of reading glasses, exchanged 175 needles and repaired 23 walkers or wheelchairs.\u003c/p>\n\u003cp>Food is also a focus. All attendees have the option to bring home a bag of groceries, provided by the \u003ca href=\"http://www.sfmfoodbank.org/\" target=\"_blank\">SF Marin Food Bank\u003c/a> and carefully tailored to their situation: are they living on the streets, with no access to refrigeration? Are they living in a shelter with limited kitchen access? Are they living in a cramped SRO with no cooking supplies? Attendees, and volunteers, also get a lunch served in a pop-up cafe, typically with relaxing live music playing in the background.\u003c/p>\n\u003cfigure id=\"attachment_104310\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104310\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Food-Resource-2.jpg\" alt=\"Bags of food for participants from the Food Bank.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bags of food for participants from the Food Bank. \u003ccite>(Jamey Thomas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For those who want to donate food, Goldie Pyka, the public relations manager for the Food Bank, recommends looking at their list of \u003ca href=\"http://www.sfmfoodbank.org/sites/default/files/documents/FoodFundDrives/2015_food_and_fund_drive_most-needed-foodsposter_final.pdf\" target=\"_blank\">most needed items\u003c/a>. But there are special considerations to keep in mind when donating to a largely homeless population: “Many of the people who come to PHC also have dental concerns, so soft foods are preferable. Think apple sauce, instant-oatmeal, canned fruits and veggies, beans, etc,” Pyka wrote in an email. “It may sound obvious, but people who are homeless generally have very few personal possessions, so ready-to-eat items are best. But this also means that other items, like ultra-sturdy bags and can openers, are critically important.”\u003c/p>\n\u003cp>There are also certain items to avoid: “A small but important note is to avoid foods that contain poppy seeds as these can, in some cases, result in a false-positive drug test,” she wrote.\u003c/p>\n\u003cp>And while some of PHC’s event offerings don’t deal with immediate concerns like food and shelter, Cohen says amenities like photo portraits and massage are still vital services in other ways.\u003c/p>\n\u003cp>“There are so many sort of peripheral benefits to the services we provide. Take massage. People experiencing homelessness have very high levels of stress in their lives, and to be able to help alleviate some of that burden is tremendous,” Cohen said.\u003c/p>\n\u003cp>“People sleeping on hard ground outside? Their backs hurt. They’re carrying around their belongings on their feet a lot, so being able to provide massage is a really nice gift,” she continued. “It’s not what you think of when you think of when you think of ending homelessness. But it restores dignity, it restores well being, and it’s a really important part of what we do.”\u003c/p>\n\u003cp>Like many nonprofits, PHC cobbles together their funding from a variety of sources: city funds, corporate sponsorship, grants and individual donations. And like every nonprofit, they’re in constant need of more of that funding. The group is hoping to expand their events, possibly by making them smaller and more frequent, or devising a mobile event to reach more people.\u003c/p>\n\u003cp>Yet for all the challenges that come with running such ambitious and large scale events, Cohen says there’s one thing they don’t have to worry about: the support of their community. The group has an active group of hundreds of volunteers who eagerly return to each event. And the group is also a shrewd user of social media. Using the hashtag \u003ca href=\"https://twitter.com/hashtag/PHCHelps?src=hash\" target=\"_blank\">#PHChelps\u003c/a>, they post items needed by their clients--say, a new pair of work boots for someone who got a construction job. Followers repost the message, ideally finding someone who has a spare pair of boots or who’s willing to buy a pair for them off of Amazon. Not every request gets fulfilled, but Cohen said she’s been impressed with the response.\u003c/p>\n\u003cfigure id=\"attachment_104309\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104309\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Food-Resource-at-the-Ready-2.jpg\" alt=\"Volunteers prepare bags of food for a PHC event.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-at-the-Ready-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-at-the-Ready-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-at-the-Ready-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-at-the-Ready-2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-at-the-Ready-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Food-Resource-at-the-Ready-2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Volunteers prepare bags of food for a PHC event. \u003ccite>(Jamey Thomas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Homelessness is a community problem and it’s going to require a community response. PHC provides that apparatus for folks in San Francisco and in the Bay Area to get involved, and be an active participant in the solution,” she said. “We get calls everyday from people saying,‘I want to help. I don’t know what to do, but there are so many homeless people in San Francisco, and I want to do something.’ We offer them the ability to get really involved.”\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/104312/shelter-is-just-the-beginning-project-homeless-connect-hosts-multi-service-events-to-help-homeless-san-franciscans",
"authors": [
"5566"
],
"categories": [
"bayareabites_109",
"bayareabites_1962",
"bayareabites_50",
"bayareabites_3032",
"bayareabites_2035",
"bayareabites_90"
],
"tags": [
"bayareabites_3038",
"bayareabites_15125",
"bayareabites_12738"
],
"featImg": "bayareabites_104311",
"label": "source_bayareabites_104312"
},
"bayareabites_103790": {
"type": "posts",
"id": "bayareabites_103790",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "103790",
"score": null,
"sort": [
1447718234000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1447718234,
"format": "standard",
"disqusTitle": "Your Bay Area Guide to Holiday Volunteering and Donations",
"title": "Your Bay Area Guide to Holiday Volunteering and Donations",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>This post was originally published Nov. 16, 2015 and was updated October 31, 2019.\u003c/em>\u003c/p>\n\u003cp>It's that time of year when we give thanks by donating our time, money and goods to local charities. It's also the time of year when most nonprofit organizations receive the majority of financial contributions and requests from volunteers. That's great, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/11/volunteers-most-needed-to-feed-the-hungry-after-the-holiday-season/\" target=\"_blank\" rel=\"noopener\">but the problem is that it can overwhelm popular charities\u003c/a>; Glide often fills up its holiday volunteer spots within days of opening them up.\u003c/p>\n\u003cp>We've compiled a list of organizations all over the Bay Area that will be helping to feed the hungry over the holidays -- and throughout the year. Refer to this guide if you'd like to support these charities for upcoming events or even after the holidays are over. \u003ca href=\"http://www.handsonbayarea.org/HOC__Volunteer_Opportunity_Calendar_Page\" target=\"_blank\" rel=\"noopener\">HandsOn Bay Area also has a fairly comprehensive volunteer calendar\u003c/a> of organizations that could use your help. (If we missed your favorite nonprofit organization, please add it in the comments.)\u003c/p>\n\u003cfigure id=\"attachment_103817\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-103817\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/BAB-SF-Food-bank-1440x960.jpg\" alt=\"Volunteers help distribute food to participants at one of the SF-Marin Food Bank’s pantries\" width=\"640\" height=\"427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-SF-Food-bank-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-SF-Food-bank-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-SF-Food-bank-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-SF-Food-bank-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-SF-Food-bank-960x640.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Volunteers help distribute food to participants at one of the SF-Marin Food Bank’s pantries. \u003ccite>(Courtesy of the SF-Marin Food Bank)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>San Francisco\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sfmfoodbank.org/\" target=\"_blank\" rel=\"noopener\">SF-Marin Food Bank\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/sfmfoodbank?ref=nf\" target=\"_blank\" rel=\"noopener\">SF-Marin Food Bank\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/SFMFoodBank\" target=\"_blank\" rel=\"noopener\">@SFMFoodBank\u003c/a>\u003c/p>\n\u003cp>The Marin and San Francisco Food Banks merged a few years ago to become the SF-Marin Food Bank, which serves up enough food for 107,000 meals every day. During this time of year, they collect nearly half of their year's operating budget through donations. They also gather thousands of pounds of non-perishable food during this time.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nYou can drop off food donations at any of \u003ca href=\"http://www.sfmfoodbank.org/food-donation-drop-off-locations\" target=\"_blank\" rel=\"noopener\">the locations listed at the bottom of this page\u003c/a> in San Francisco or Marin.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.sfmfoodbank.org/volunteer-opportunities\" target=\"_blank\" rel=\"noopener\">Sign up to volunteer on their website \u003c/a>either in Marin, San Francisco, or with the CalFresh team. There are also a number of \u003ca href=\"https://www.sfmfoodbank.org/events-and-promotions/\" target=\"_blank\" rel=\"noopener\">special events and promotions\u003c/a> currently underway.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.stanthonysf.org/\" target=\"_blank\" rel=\"noopener\">St. Anthony Foundation\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/stanthonysf/\" target=\"_blank\" rel=\"noopener\">St. Anthony Foundation\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/stanthonysf\" target=\"_blank\" rel=\"noopener\">@stanthonysf\u003c/a>\u003c/p>\n\u003cp>The St. Anthony dining room serves up 3,000 meals every day of the year. It also provides a number of programs, including medical assistance and a food pantry for the homeless and low-income families.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.stanthonysf.org/donatefood/\" target=\"_blank\" rel=\"noopener\">Food can be dropped off during the weekday\u003c/a>. There are also a number of \u003ca href=\"https://www.stanthonysf.org/donatenow/\" target=\"_blank\" rel=\"noopener\">ongoing donations\u003c/a> needed.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003c/p>\n\u003cp class=\"p1\">\u003cspan class=\"s1\">Volunteer positions are available in \u003ca href=\"https://www.stanthonysf.org/dining-room-free-meal-san-francisco/\" target=\"_blank\" rel=\"noopener\">the dining room\u003c/a>, \u003ca href=\"http://stanthonysf.org/clothing/\" target=\"_blank\" rel=\"noopener\">free clothing program\u003c/a>, and other parts of the organization. There are \u003ca href=\"https://www.stanthonysf.org/holidayvolunteering/\" target=\"_blank\" rel=\"noopener\">holiday-specific volunteer shifts\u003c/a> available, as well as post-holiday shifts.\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"http://www.glide.org/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Glide Memorial Church\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Glide-Memorial-Church/112256452119873\" target=\"_blank\" rel=\"noopener\">Glide Memorial Church\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/glidesf\" target=\"_blank\" rel=\"noopener\">@glidesf\u003c/a>\u003c/p>\n\u003cp>Glide's mission is to welcome everyone into their community and help those in need, whomever they may be. That happens through a \u003ca href=\"https://www.glide.org/volunteer/\">number of programs\u003c/a>, one of the biggest of which is a daily meal program that serves up breakfast, lunch, and dinner (as well as special holiday meals).\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nSee \u003ca href=\"https://connect.clickandpledge.com/w/Form/66d77485-ba3c-4010-a0ef-30a22b55c68f\" target=\"_blank\" rel=\"noopener\">what donations are needed on their website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\nServe up meals by \u003ca href=\"http://www.glide.org/serveameal\" target=\"_blank\" rel=\"noopener\">volunteering with the daily free meal program\u003c/a>, though spots often fill up around the holiday season. (Cantonese and Spanish speakers are especially needed.)\u003c/p>\n\u003cp>\u003ca href=\"http://currywithoutworry.org/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Curry without Worry\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/Curry-Without-Worry-207424749284087/\" target=\"_blank\" rel=\"noopener\">Curry Without Worry\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/currywow\" target=\"_blank\" rel=\"noopener\">@CurryWoW\u003c/a>\u003c/p>\n\u003cp>Curry without Worry started in 2006 to serve up hot meals to hungry people. Today, it serves tasty vegan meals every Tuesday in both San Francisco and Kathmandu.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.networkforgood.org/donation/MakeDonation.aspx?ORGID2=450552584&vlrStratCode=pHRyUw3zBf6I72DHS0%2fMdIohXlTVybyquz6gJV1eKyC9oA8HXtZb4tjo5p7m1eb4\" target=\"_blank\" rel=\"noopener\">Donations can be made online\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\nWeekly shifts are available to help prepare meals, serve them, and clean up. \u003ca href=\"http://currywithoutworry.org/volunteer-for-cwow/#.WEHismQrIb0\" target=\"_blank\" rel=\"noopener\">Sign up online\u003c/a>. Curry without Worry is also looking for volunteers with \u003ca href=\"http://currywithoutworry.org/volunteer-for-cwow/#.WEHismQrIb0\" target=\"_blank\" rel=\"noopener\">specific organizational skills\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.foodrunners.org/\" target=\"_blank\" rel=\"noopener\">Food Runners\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/Food-Runners-SF-1418722245060307/\" target=\"_blank\" rel=\"noopener\">Food Runner SF\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/foodrunnerssf\" target=\"_blank\" rel=\"noopener\">@FoodRunnersSF\u003c/a>\u003c/p>\n\u003cp>There's often tons of leftover food after the holidays. Fortunately, it doesn't need to go to waste. Food Runners picks up excess food from businesses and delivers over 15 tons of food each week to local food banks and charity programs.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nIf you're a business, you can donate excess food with \u003ca href=\"http://www.foodrunners.org/donate-food/\" target=\"_blank\" rel=\"noopener\">their online form or app\u003c/a>. \u003ca href=\"http://www.foodrunners.org/donate-money/\" target=\"_blank\" rel=\"noopener\">Monetary donations\u003c/a> are also accepted.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\nTo pick up and deliver all that food requires volunteers. \u003ca href=\"http://www.foodrunners.org/donate-time/\" target=\"_blank\" rel=\"noopener\">Become a regular or an on-call runner\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_103815\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-103815\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/BAB-curry-without-worry-1440x1080.jpg\" alt=\"Curry without Worry serves hot meals to the hungry.\" width=\"640\" height=\"480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-curry-without-worry-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-curry-without-worry-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-curry-without-worry-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-curry-without-worry-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-curry-without-worry-960x720.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Curry without Worry serves hot meals to the hungry. \u003ccite>(Courtesy of Curry without Worry)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>East Bay\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.accfb.org/\" target=\"_blank\" rel=\"noopener\">Alameda County Community Food Bank\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/alcofoodbank\" target=\"_blank\" rel=\"noopener\">Alameda County Community Food Bank\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/ACCFB\" target=\"_blank\" rel=\"noopener\">@ACCFB\u003c/a>\u003c/p>\n\u003cp>The food bank provides food for over 240 agencies around the East Bay through its distribution network. It also operates an emergency food hotline, CalFresh outreach, and educational programs.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.accfb.org/donation/donate-food/\" target=\"_blank\" rel=\"noopener\">Check their website to find food drop off location\u003c/a>. There are also a number of food drives happening right now. Or donate to the food bank's \u003ca href=\"https://www.vfd-accfb.org/\" target=\"_blank\" rel=\"noopener\">virtual food drive\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.accfb.org/volunteering/\" target=\"_blank\" rel=\"noopener\">Check on their website for volunteer opportunities\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.foodbankccs.org/\" target=\"_blank\" rel=\"noopener\">Food Bank of Contra Costa and Solano\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/foodbankccs/\" target=\"_blank\" rel=\"noopener\">Food Bank of Contra Costa and Solano\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/foodbankccs\" target=\"_blank\" rel=\"noopener\">@foodbankccs\u003c/a>\u003c/p>\n\u003cp>The food bank delivers food both directly to people in need and to partner nonprofit agencies which help distribute the donations.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.foodbankccs.org/give-help/donate-food.html\" target=\"_blank\" rel=\"noopener\">Food donations can be accepted at both the Concord and Fairfield warehouses\u003c/a>, which are particularly looking for fresh fruits and vegetables. Or use their \u003ca href=\"http://www.foodbankccs.org/give-help/donate-food/ongoingdrives.html\" target=\"_blank\" rel=\"noopener\">interactive map to find a local community food drive\u003c/a>. You can also donate online or start a \u003ca href=\"http://www.foodbankccs.org/give-help/donate/buy-a-bag.html\" target=\"_blank\" rel=\"noopener\">Buy a Bag fundraiser\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://volunteer.foodbankccs.org/\" target=\"_blank\" rel=\"noopener\">Visit their website to find volunteer opportunities\u003c/a> based on needs and location.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.loavesfishescc.org/\" target=\"_blank\" rel=\"noopener\">Loaves and Fishes of Contra Costa County\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/loavesfishescc\" target=\"_blank\" rel=\"noopener\">@loavesfishescc\u003c/a>\u003c/p>\n\u003cp>Loaves and Fishes provides meals to the hungry of Contra Costa County. They have five dining rooms that operate daily for lunch during the week, as well as a couple of partner meal services.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://interland3.donorperfect.net/weblink/WebLink.aspx?name=E345720&id=1\">Check online for needed donations.\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\nPeople are needed to serve food, prepare it, pick it up, and oversee projects. \u003ca href=\"https://www.loavesfishescc.org/vol_landing.html\" target=\"_blank\" rel=\"noopener\">Check their website for information on how to volunteer\u003c/a> Monday through Friday.\u003c/p>\n\u003ch3>North Bay\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.vinnies.org/\" target=\"_blank\" rel=\"noopener\">St. Vincent de Paul Society of Marin County\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/vinniesmarin/\" target=\"_blank\" rel=\"noopener\">St. Vincent de Paul Society of Marin County\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/vinniesmarin\" target=\"_blank\" rel=\"noopener\">@vinniesmarin\u003c/a>\u003c/p>\n\u003cp>Although St. Vincent's is an international Catholic charity organization, the Marin chapter is independent; all donations to Marin stay in Marin. The chapter provides a number of programs to help those in need, such as a free dining room that serves daily meals. They also offer housing assistance that includes operating affordable low-income apartments.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nYou can \u003ca href=\"https://app.etapestry.com/hosted/StVincentdePaulSocietyof/OnlineDonation.html\" target=\"_blank\" rel=\"noopener\">donate online\u003c/a> or you can drop off donations at the San Rafael location, including food to be used at the kitchen. \u003ca href=\"http://www.vinnies.org/donate/kinds-of-gifts/\" target=\"_blank\" rel=\"noopener\">Check online for donation needs\u003c/a>. You can also \u003ca href=\"http://www.vinnies.org/give-help/sponsor-a-person/\" target=\"_blank\" rel=\"noopener\">sponsor a person in need\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\nPeople are needed every day to prepare food, serve food, organize the pantry, and clean up after meals.\u003ca href=\"http://www.vinnies.org/get-involved/\" target=\"_blank\" rel=\"noopener\"> Check online for a list of the different jobs\u003c/a> and \u003ca href=\"https://www.volgistics.com/ex/portal.dll/ap?AP=425127759\" target=\"_blank\" rel=\"noopener\">to apply to be a volunteer\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://canv.org/\" target=\"_blank\" rel=\"noopener\">Community Action of Napa Valley\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/CommunityActionNapaValley/\" target=\"_blank\" rel=\"noopener\">Community Action of Napa Valley\u003c/a>\u003c/p>\n\u003cp>Among its many programs, Community Action of Napa Valley operates \u003ca href=\"http://canv.org/food-nutrition/food-bank/\" target=\"_blank\" rel=\"noopener\">a food bank\u003c/a> for the region. It provides seven pantry locations, as well as runs distribution programs to seniors and low-income Napa residents.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://app.etapestry.com/onlineforms/CommunityActionofNapaValle/donate.html\" target=\"_blank\" rel=\"noopener\">Donate online\u003c/a> via their website.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://canv.org/food-nutrition/food-bank/\" target=\"_blank\" rel=\"noopener\">Contact the food bank director\u003c/a> to volunteer to pick-up food, help sort, or work in the pantry. You can also contact the other programs' directors directly to volunteer for those programs.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.refb.org/\" target=\"_blank\" rel=\"noopener\">Redwood Empire Food Bank\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/Redwood-Empire-Food-Bank-115482921809001/\" target=\"_blank\" rel=\"noopener\">Redwood Empire Food Bank\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/refb\" target=\"_blank\" rel=\"noopener\">@refb\u003c/a>\u003c/p>\n\u003cp>The Redwood Empire Food Bank distributes nearly 15 million pounds of food to Sonoma County residents annually through its pantry, emergency food program, and grocery boxes to seniors and meals for kids.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nIn addition to \u003ca href=\"https://interland3.donorperfect.net/weblink/weblink.aspx?name=redempire&id=1\" target=\"_blank\" rel=\"noopener\">online donations\u003c/a>, the Redwood Empire Food Bank has a number of \u003ca href=\"https://refb.org/ways-to-give/make-donation/donate-food/\" target=\"_blank\" rel=\"noopener\">drop-off locations\u003c/a> to donate food.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.refb.org/\">Sign up online to help with food sorting and packing.\u003c/a>\u003c/p>\n\u003ch3>South Bay\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.shfb.org/\" target=\"_blank\" rel=\"noopener\">Second Harvest of Santa Clara and San Mateo\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/2ndharvest\" target=\"_blank\" rel=\"noopener\">Second Harvest Food Bank\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/2ndharvest\" target=\"_blank\" rel=\"noopener\">@2ndharvest\u003c/a>\u003c/p>\n\u003cp>Since 1974, Second Harvest has been distributing food to low-income residents of San Mateo and Santa Clara Counties. It now hands out 1 million pounds of food every week, half of which is fresh produce.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nYou can also use \u003ca href=\"https://www.shfb.org/give-help/donate-food/#most-needed-items\" target=\"_blank\" rel=\"noopener\">their online tool to find local food drives\u003c/a> near you. Or \u003ca href=\"https://www.shfb.org/mostneededfoods\" target=\"_blank\" rel=\"noopener\">donate food directly\u003c/a> at one of their three centers or multiple drop off locations.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.shfb.org/volunteer\" target=\"_blank\" rel=\"noopener\">Check online for volunteer opportunities\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.marthas-kitchen.org/\" target=\"_blank\" rel=\"noopener\">Martha's Kitchen\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/MarthasKitchenSanJose\" target=\"_blank\" rel=\"noopener\">Martha's Kitchen\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/kitchenmarthas\" target=\"_blank\" rel=\"noopener\">@KitchenMarthas\u003c/a>\u003c/p>\n\u003cp>Started as a little soup kitchen in 1981, San Jose's Martha's Kitchen now serves 25,000 meals every week. In addition to serving meals, Martha's Kitchen also prepares meals for other nonprofit organizations and distributes food.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.givedirect.org/donate/index.php?cid=12235\" target=\"_blank\" rel=\"noopener\">Donate online\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.marthas-kitchen.org/volunteer.html\" target=\"_blank\" rel=\"noopener\">Volunteers are needed in the kitchen program\u003c/a>.\u003c/p>\n\u003ch3>\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003c/p>\n\n",
"disqusIdentifier": "103790 http://ww2.kqed.org/bayareabites/?p=103790",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/11/16/your-bay-area-guide-to-holiday-volunteering-and-donations/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1412,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 57
},
"modified": 1572545348,
"excerpt": "The holidays are a time for giving. Use this guide to learn about upcoming events and nonprofit organizations that are helping families in need. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The holidays are a time for giving. Use this guide to learn about upcoming events and nonprofit organizations that are helping families in need. ",
"title": "Your Bay Area Guide to Holiday Volunteering and Donations | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Your Bay Area Guide to Holiday Volunteering and Donations",
"datePublished": "2015-11-16T15:57:14-08:00",
"dateModified": "2019-10-31T11:09:08-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "your-bay-area-guide-to-holiday-volunteering-and-donations",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/food-banks-hunger-volunteer/",
"source": "Food Banks, Hunger, Volunteer",
"path": "/bayareabites/103790/your-bay-area-guide-to-holiday-volunteering-and-donations",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>This post was originally published Nov. 16, 2015 and was updated October 31, 2019.\u003c/em>\u003c/p>\n\u003cp>It's that time of year when we give thanks by donating our time, money and goods to local charities. It's also the time of year when most nonprofit organizations receive the majority of financial contributions and requests from volunteers. That's great, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/11/volunteers-most-needed-to-feed-the-hungry-after-the-holiday-season/\" target=\"_blank\" rel=\"noopener\">but the problem is that it can overwhelm popular charities\u003c/a>; Glide often fills up its holiday volunteer spots within days of opening them up.\u003c/p>\n\u003cp>We've compiled a list of organizations all over the Bay Area that will be helping to feed the hungry over the holidays -- and throughout the year. Refer to this guide if you'd like to support these charities for upcoming events or even after the holidays are over. \u003ca href=\"http://www.handsonbayarea.org/HOC__Volunteer_Opportunity_Calendar_Page\" target=\"_blank\" rel=\"noopener\">HandsOn Bay Area also has a fairly comprehensive volunteer calendar\u003c/a> of organizations that could use your help. (If we missed your favorite nonprofit organization, please add it in the comments.)\u003c/p>\n\u003cfigure id=\"attachment_103817\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-103817\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/BAB-SF-Food-bank-1440x960.jpg\" alt=\"Volunteers help distribute food to participants at one of the SF-Marin Food Bank’s pantries\" width=\"640\" height=\"427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-SF-Food-bank-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-SF-Food-bank-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-SF-Food-bank-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-SF-Food-bank-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-SF-Food-bank-960x640.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Volunteers help distribute food to participants at one of the SF-Marin Food Bank’s pantries. \u003ccite>(Courtesy of the SF-Marin Food Bank)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>San Francisco\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sfmfoodbank.org/\" target=\"_blank\" rel=\"noopener\">SF-Marin Food Bank\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/sfmfoodbank?ref=nf\" target=\"_blank\" rel=\"noopener\">SF-Marin Food Bank\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/SFMFoodBank\" target=\"_blank\" rel=\"noopener\">@SFMFoodBank\u003c/a>\u003c/p>\n\u003cp>The Marin and San Francisco Food Banks merged a few years ago to become the SF-Marin Food Bank, which serves up enough food for 107,000 meals every day. During this time of year, they collect nearly half of their year's operating budget through donations. They also gather thousands of pounds of non-perishable food during this time.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nYou can drop off food donations at any of \u003ca href=\"http://www.sfmfoodbank.org/food-donation-drop-off-locations\" target=\"_blank\" rel=\"noopener\">the locations listed at the bottom of this page\u003c/a> in San Francisco or Marin.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.sfmfoodbank.org/volunteer-opportunities\" target=\"_blank\" rel=\"noopener\">Sign up to volunteer on their website \u003c/a>either in Marin, San Francisco, or with the CalFresh team. There are also a number of \u003ca href=\"https://www.sfmfoodbank.org/events-and-promotions/\" target=\"_blank\" rel=\"noopener\">special events and promotions\u003c/a> currently underway.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.stanthonysf.org/\" target=\"_blank\" rel=\"noopener\">St. Anthony Foundation\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/stanthonysf/\" target=\"_blank\" rel=\"noopener\">St. Anthony Foundation\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/stanthonysf\" target=\"_blank\" rel=\"noopener\">@stanthonysf\u003c/a>\u003c/p>\n\u003cp>The St. Anthony dining room serves up 3,000 meals every day of the year. It also provides a number of programs, including medical assistance and a food pantry for the homeless and low-income families.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.stanthonysf.org/donatefood/\" target=\"_blank\" rel=\"noopener\">Food can be dropped off during the weekday\u003c/a>. There are also a number of \u003ca href=\"https://www.stanthonysf.org/donatenow/\" target=\"_blank\" rel=\"noopener\">ongoing donations\u003c/a> needed.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003c/p>\n\u003cp class=\"p1\">\u003cspan class=\"s1\">Volunteer positions are available in \u003ca href=\"https://www.stanthonysf.org/dining-room-free-meal-san-francisco/\" target=\"_blank\" rel=\"noopener\">the dining room\u003c/a>, \u003ca href=\"http://stanthonysf.org/clothing/\" target=\"_blank\" rel=\"noopener\">free clothing program\u003c/a>, and other parts of the organization. There are \u003ca href=\"https://www.stanthonysf.org/holidayvolunteering/\" target=\"_blank\" rel=\"noopener\">holiday-specific volunteer shifts\u003c/a> available, as well as post-holiday shifts.\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"http://www.glide.org/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Glide Memorial Church\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Glide-Memorial-Church/112256452119873\" target=\"_blank\" rel=\"noopener\">Glide Memorial Church\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/glidesf\" target=\"_blank\" rel=\"noopener\">@glidesf\u003c/a>\u003c/p>\n\u003cp>Glide's mission is to welcome everyone into their community and help those in need, whomever they may be. That happens through a \u003ca href=\"https://www.glide.org/volunteer/\">number of programs\u003c/a>, one of the biggest of which is a daily meal program that serves up breakfast, lunch, and dinner (as well as special holiday meals).\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nSee \u003ca href=\"https://connect.clickandpledge.com/w/Form/66d77485-ba3c-4010-a0ef-30a22b55c68f\" target=\"_blank\" rel=\"noopener\">what donations are needed on their website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\nServe up meals by \u003ca href=\"http://www.glide.org/serveameal\" target=\"_blank\" rel=\"noopener\">volunteering with the daily free meal program\u003c/a>, though spots often fill up around the holiday season. (Cantonese and Spanish speakers are especially needed.)\u003c/p>\n\u003cp>\u003ca href=\"http://currywithoutworry.org/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Curry without Worry\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/Curry-Without-Worry-207424749284087/\" target=\"_blank\" rel=\"noopener\">Curry Without Worry\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/currywow\" target=\"_blank\" rel=\"noopener\">@CurryWoW\u003c/a>\u003c/p>\n\u003cp>Curry without Worry started in 2006 to serve up hot meals to hungry people. Today, it serves tasty vegan meals every Tuesday in both San Francisco and Kathmandu.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.networkforgood.org/donation/MakeDonation.aspx?ORGID2=450552584&vlrStratCode=pHRyUw3zBf6I72DHS0%2fMdIohXlTVybyquz6gJV1eKyC9oA8HXtZb4tjo5p7m1eb4\" target=\"_blank\" rel=\"noopener\">Donations can be made online\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\nWeekly shifts are available to help prepare meals, serve them, and clean up. \u003ca href=\"http://currywithoutworry.org/volunteer-for-cwow/#.WEHismQrIb0\" target=\"_blank\" rel=\"noopener\">Sign up online\u003c/a>. Curry without Worry is also looking for volunteers with \u003ca href=\"http://currywithoutworry.org/volunteer-for-cwow/#.WEHismQrIb0\" target=\"_blank\" rel=\"noopener\">specific organizational skills\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.foodrunners.org/\" target=\"_blank\" rel=\"noopener\">Food Runners\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/Food-Runners-SF-1418722245060307/\" target=\"_blank\" rel=\"noopener\">Food Runner SF\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/foodrunnerssf\" target=\"_blank\" rel=\"noopener\">@FoodRunnersSF\u003c/a>\u003c/p>\n\u003cp>There's often tons of leftover food after the holidays. Fortunately, it doesn't need to go to waste. Food Runners picks up excess food from businesses and delivers over 15 tons of food each week to local food banks and charity programs.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nIf you're a business, you can donate excess food with \u003ca href=\"http://www.foodrunners.org/donate-food/\" target=\"_blank\" rel=\"noopener\">their online form or app\u003c/a>. \u003ca href=\"http://www.foodrunners.org/donate-money/\" target=\"_blank\" rel=\"noopener\">Monetary donations\u003c/a> are also accepted.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\nTo pick up and deliver all that food requires volunteers. \u003ca href=\"http://www.foodrunners.org/donate-time/\" target=\"_blank\" rel=\"noopener\">Become a regular or an on-call runner\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_103815\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-103815\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/BAB-curry-without-worry-1440x1080.jpg\" alt=\"Curry without Worry serves hot meals to the hungry.\" width=\"640\" height=\"480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-curry-without-worry-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-curry-without-worry-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-curry-without-worry-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-curry-without-worry-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-curry-without-worry-960x720.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Curry without Worry serves hot meals to the hungry. \u003ccite>(Courtesy of Curry without Worry)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>East Bay\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.accfb.org/\" target=\"_blank\" rel=\"noopener\">Alameda County Community Food Bank\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/alcofoodbank\" target=\"_blank\" rel=\"noopener\">Alameda County Community Food Bank\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/ACCFB\" target=\"_blank\" rel=\"noopener\">@ACCFB\u003c/a>\u003c/p>\n\u003cp>The food bank provides food for over 240 agencies around the East Bay through its distribution network. It also operates an emergency food hotline, CalFresh outreach, and educational programs.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.accfb.org/donation/donate-food/\" target=\"_blank\" rel=\"noopener\">Check their website to find food drop off location\u003c/a>. There are also a number of food drives happening right now. Or donate to the food bank's \u003ca href=\"https://www.vfd-accfb.org/\" target=\"_blank\" rel=\"noopener\">virtual food drive\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.accfb.org/volunteering/\" target=\"_blank\" rel=\"noopener\">Check on their website for volunteer opportunities\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.foodbankccs.org/\" target=\"_blank\" rel=\"noopener\">Food Bank of Contra Costa and Solano\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/foodbankccs/\" target=\"_blank\" rel=\"noopener\">Food Bank of Contra Costa and Solano\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/foodbankccs\" target=\"_blank\" rel=\"noopener\">@foodbankccs\u003c/a>\u003c/p>\n\u003cp>The food bank delivers food both directly to people in need and to partner nonprofit agencies which help distribute the donations.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.foodbankccs.org/give-help/donate-food.html\" target=\"_blank\" rel=\"noopener\">Food donations can be accepted at both the Concord and Fairfield warehouses\u003c/a>, which are particularly looking for fresh fruits and vegetables. Or use their \u003ca href=\"http://www.foodbankccs.org/give-help/donate-food/ongoingdrives.html\" target=\"_blank\" rel=\"noopener\">interactive map to find a local community food drive\u003c/a>. You can also donate online or start a \u003ca href=\"http://www.foodbankccs.org/give-help/donate/buy-a-bag.html\" target=\"_blank\" rel=\"noopener\">Buy a Bag fundraiser\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://volunteer.foodbankccs.org/\" target=\"_blank\" rel=\"noopener\">Visit their website to find volunteer opportunities\u003c/a> based on needs and location.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.loavesfishescc.org/\" target=\"_blank\" rel=\"noopener\">Loaves and Fishes of Contra Costa County\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/loavesfishescc\" target=\"_blank\" rel=\"noopener\">@loavesfishescc\u003c/a>\u003c/p>\n\u003cp>Loaves and Fishes provides meals to the hungry of Contra Costa County. They have five dining rooms that operate daily for lunch during the week, as well as a couple of partner meal services.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://interland3.donorperfect.net/weblink/WebLink.aspx?name=E345720&id=1\">Check online for needed donations.\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\nPeople are needed to serve food, prepare it, pick it up, and oversee projects. \u003ca href=\"https://www.loavesfishescc.org/vol_landing.html\" target=\"_blank\" rel=\"noopener\">Check their website for information on how to volunteer\u003c/a> Monday through Friday.\u003c/p>\n\u003ch3>North Bay\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.vinnies.org/\" target=\"_blank\" rel=\"noopener\">St. Vincent de Paul Society of Marin County\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/vinniesmarin/\" target=\"_blank\" rel=\"noopener\">St. Vincent de Paul Society of Marin County\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/vinniesmarin\" target=\"_blank\" rel=\"noopener\">@vinniesmarin\u003c/a>\u003c/p>\n\u003cp>Although St. Vincent's is an international Catholic charity organization, the Marin chapter is independent; all donations to Marin stay in Marin. The chapter provides a number of programs to help those in need, such as a free dining room that serves daily meals. They also offer housing assistance that includes operating affordable low-income apartments.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nYou can \u003ca href=\"https://app.etapestry.com/hosted/StVincentdePaulSocietyof/OnlineDonation.html\" target=\"_blank\" rel=\"noopener\">donate online\u003c/a> or you can drop off donations at the San Rafael location, including food to be used at the kitchen. \u003ca href=\"http://www.vinnies.org/donate/kinds-of-gifts/\" target=\"_blank\" rel=\"noopener\">Check online for donation needs\u003c/a>. You can also \u003ca href=\"http://www.vinnies.org/give-help/sponsor-a-person/\" target=\"_blank\" rel=\"noopener\">sponsor a person in need\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\nPeople are needed every day to prepare food, serve food, organize the pantry, and clean up after meals.\u003ca href=\"http://www.vinnies.org/get-involved/\" target=\"_blank\" rel=\"noopener\"> Check online for a list of the different jobs\u003c/a> and \u003ca href=\"https://www.volgistics.com/ex/portal.dll/ap?AP=425127759\" target=\"_blank\" rel=\"noopener\">to apply to be a volunteer\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://canv.org/\" target=\"_blank\" rel=\"noopener\">Community Action of Napa Valley\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/CommunityActionNapaValley/\" target=\"_blank\" rel=\"noopener\">Community Action of Napa Valley\u003c/a>\u003c/p>\n\u003cp>Among its many programs, Community Action of Napa Valley operates \u003ca href=\"http://canv.org/food-nutrition/food-bank/\" target=\"_blank\" rel=\"noopener\">a food bank\u003c/a> for the region. It provides seven pantry locations, as well as runs distribution programs to seniors and low-income Napa residents.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://app.etapestry.com/onlineforms/CommunityActionofNapaValle/donate.html\" target=\"_blank\" rel=\"noopener\">Donate online\u003c/a> via their website.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://canv.org/food-nutrition/food-bank/\" target=\"_blank\" rel=\"noopener\">Contact the food bank director\u003c/a> to volunteer to pick-up food, help sort, or work in the pantry. You can also contact the other programs' directors directly to volunteer for those programs.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.refb.org/\" target=\"_blank\" rel=\"noopener\">Redwood Empire Food Bank\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/Redwood-Empire-Food-Bank-115482921809001/\" target=\"_blank\" rel=\"noopener\">Redwood Empire Food Bank\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/refb\" target=\"_blank\" rel=\"noopener\">@refb\u003c/a>\u003c/p>\n\u003cp>The Redwood Empire Food Bank distributes nearly 15 million pounds of food to Sonoma County residents annually through its pantry, emergency food program, and grocery boxes to seniors and meals for kids.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nIn addition to \u003ca href=\"https://interland3.donorperfect.net/weblink/weblink.aspx?name=redempire&id=1\" target=\"_blank\" rel=\"noopener\">online donations\u003c/a>, the Redwood Empire Food Bank has a number of \u003ca href=\"https://refb.org/ways-to-give/make-donation/donate-food/\" target=\"_blank\" rel=\"noopener\">drop-off locations\u003c/a> to donate food.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.refb.org/\">Sign up online to help with food sorting and packing.\u003c/a>\u003c/p>\n\u003ch3>South Bay\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.shfb.org/\" target=\"_blank\" rel=\"noopener\">Second Harvest of Santa Clara and San Mateo\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/2ndharvest\" target=\"_blank\" rel=\"noopener\">Second Harvest Food Bank\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/2ndharvest\" target=\"_blank\" rel=\"noopener\">@2ndharvest\u003c/a>\u003c/p>\n\u003cp>Since 1974, Second Harvest has been distributing food to low-income residents of San Mateo and Santa Clara Counties. It now hands out 1 million pounds of food every week, half of which is fresh produce.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nYou can also use \u003ca href=\"https://www.shfb.org/give-help/donate-food/#most-needed-items\" target=\"_blank\" rel=\"noopener\">their online tool to find local food drives\u003c/a> near you. Or \u003ca href=\"https://www.shfb.org/mostneededfoods\" target=\"_blank\" rel=\"noopener\">donate food directly\u003c/a> at one of their three centers or multiple drop off locations.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.shfb.org/volunteer\" target=\"_blank\" rel=\"noopener\">Check online for volunteer opportunities\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.marthas-kitchen.org/\" target=\"_blank\" rel=\"noopener\">Martha's Kitchen\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/MarthasKitchenSanJose\" target=\"_blank\" rel=\"noopener\">Martha's Kitchen\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/kitchenmarthas\" target=\"_blank\" rel=\"noopener\">@KitchenMarthas\u003c/a>\u003c/p>\n\u003cp>Started as a little soup kitchen in 1981, San Jose's Martha's Kitchen now serves 25,000 meals every week. In addition to serving meals, Martha's Kitchen also prepares meals for other nonprofit organizations and distributes food.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.givedirect.org/donate/index.php?cid=12235\" target=\"_blank\" rel=\"noopener\">Donate online\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.marthas-kitchen.org/volunteer.html\" target=\"_blank\" rel=\"noopener\">Volunteers are needed in the kitchen program\u003c/a>.\u003c/p>\n\u003ch3>\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/103790/your-bay-area-guide-to-holiday-volunteering-and-donations",
"authors": [
"1459"
],
"categories": [
"bayareabites_109",
"bayareabites_8770",
"bayareabites_3032",
"bayareabites_13746",
"bayareabites_1763",
"bayareabites_90",
"bayareabites_91"
],
"tags": [
"bayareabites_1046",
"bayareabites_15097",
"bayareabites_10896",
"bayareabites_15094",
"bayareabites_1602",
"bayareabites_3941",
"bayareabites_8676",
"bayareabites_248",
"bayareabites_15093",
"bayareabites_15095",
"bayareabites_15100",
"bayareabites_15098",
"bayareabites_12738",
"bayareabites_15099",
"bayareabites_15096",
"bayareabites_1045"
],
"featImg": "bayareabites_103816",
"label": "source_bayareabites_103790"
},
"bayareabites_101903": {
"type": "posts",
"id": "bayareabites_101903",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "101903",
"score": null,
"sort": [
1444672790000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1444672790,
"format": "standard",
"disqusTitle": "Race, Money and Food: Talking To The Oakland Food Policy Council",
"title": "Race, Money and Food: Talking To The Oakland Food Policy Council",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When the Sacramento book club Sistahs on the Reading Edge, composed of ten black women and one white woman, was kicked off the \u003ca href=\"http://winetrain.com/\" target=\"_blank\">Napa Valley Wine Train\u003c/a> for making too much noise--among other complaints, they were accused of laughing too loudly--the outcry was immediate. The CEO quickly \u003ca href=\"http://ww2.kqed.org/news/2015/08/25/napa-wine-train-says-it-was-100-wrong-to-kick-black-women-off\" target=\"_blank\">apologized\u003c/a>, but the story was already picked up nationally from ABC to BET, and the hashtag \u003ca href=\"https://twitter.com/search?q=%23laughingwhileblack&lang=en\" target=\"_blank\">#LaughingWhileBlack\u003c/a> went viral. Locally, the \u003ca href=\"http://oaklandfood.org/\" target=\"_blank\">Oakland Food Policy Council\u003c/a> knew they had to respond. They put together the \u003ca href=\"http://www.nbcbayarea.com/news/local/Wine-Soul-Train-Tours-Black-Latino-Wineries-Vineyards-325472591.html\" target=\"_blank\">Wine Soul Train\u003c/a>, a tour of black, Asian and Latino-owned wineries via the colorful “\u003ca href=\"http://www.mexicanbus.net/\" target=\"_blank\">Mexican Bus\u003c/a>.” The \u003ca href=\"http://ww2.kqed.org/news/2015/10/08/more-than-red-and-white-in-napa-black-and-brown-as-well\" target=\"_blank\">event was a success\u003c/a>, quickly selling out, and the council hopes to continue hosting the event in the future.\u003c/p>\n\u003cp>The event was the perfect example of the Oakland Food Policy Council’s approach to combating the city’s food issues: focusing on actionable, specific ways to create a more equitable food system while examining the deeper, systemic racial and economic inequities that lead to such an unequal system in the first place.\u003c/p>\n\u003cp>The council is the result of a \u003ca href=\"http://clerkwebsvr1.oaklandnet.com/attachments/14033.pdf\" target=\"_blank\">2006 report\u003c/a> then mayor Jerry Brown commissioned on the state of food and hunger in Oakland. The report called for the formation of a council to address issues within Oakland’s food system, and the council officially formed in 2009.\u003c/p>\n\u003cp>Now, the council is made up of 21 members who are divided into \u003ca href=\"http://oaklandfood.org/our-work/workgroups-2/\" target=\"_blank\">four main areas of focus\u003c/a>: economic security and development, food access, procurement policy and urban agriculture. All meetings are open to the public.\u003c/p>\n\u003cp>In just a few years, the council has made impressive strides. They’ve worked to get food trucks allowed in areas where they were previously prohibited, helped increase the amount of food insecure residents signed up for food assistance programs, and last year, they published the “\u003ca href=\"http://oaklandfood.org/resources/the-hustle-guide/\" target=\"_blank\">Hustle Guide\u003c/a>,” which covers everything people need to know to start their own mobile or cottage food business. One of their biggest accomplishments was their “Right To Grow” \u003ca href=\"http://oaklandfood.org/2014/06/04/growing-food-is-a-right-not-a-privilege/\" target=\"_blank\">campaign\u003c/a>, which helped push the Oakland city council to \u003ca href=\"http://www.sfgate.com/bayarea/article/Oakland-plowing-a-path-for-urban-farming-on-5835728.php\" target=\"_blank\">relax the permitting\u003c/a> around urban agriculture, making it easier for residents to grow their own food.\u003c/p>\n\u003cfigure id=\"attachment_101975\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/OFPC_mtg2-2.jpg\">\u003cimg class=\"size-full wp-image-101975\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/OFPC_mtg2-2.jpg\" alt=\"A meeting of the Oakland Food Policy Council\" width=\"1920\" height=\"1137\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/OFPC_mtg2-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/OFPC_mtg2-2-400x237.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/OFPC_mtg2-2-800x474.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/OFPC_mtg2-2-1440x853.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/OFPC_mtg2-2-1180x699.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/OFPC_mtg2-2-960x569.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A meeting of the Oakland Food Policy Council \u003ccite>(Oakland Food Policy Council)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Over the last few years, they’ve also made an internal shift to viewing food issues through the lens of racial and economic inequities--mainly in part due to their current executive director, \u003ca href=\"http://oaklandfood.org/who-we-are/staff/\" target=\"_blank\">Esperanza Pallana\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_102084\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg class=\"size-thumbnail wp-image-102084\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/Pallana1_CloseUp2011-400x417.jpg\" alt=\"Esperanza Pallana.\" width=\"400\" height=\"417\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/Pallana1_CloseUp2011-400x417.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Pallana1_CloseUp2011.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Pallana1_CloseUp2011-32x32.jpg 32w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Esperanza Pallana. \u003ccite>(Russell Yip/San Francisco Chronicle/Polaris)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As soon as Pallana read an article about the council's formation, she knew she wanted to get involved. But when she attended the first meetings in 2009, she was disenchanted with what she saw: a sea of white faces--she estimated that over 80% of the council was white--who were mainly academics and professionals.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pallana wanted a more representative council, one that not only reflected the ethnic makeup of the city, but the diversity of community leaders already working in the city.\u003c/p>\n\u003cp>“We’re not really a council if we’re not actually representing the community,” she said. “Since our focus is equity and sustainability, our target is definitely working to transform the food system to be equitable. We need the folks who are living the inequities in that food system to be part of the work, to be informing us--and really at the end of the day--leading us.”\u003c/p>\n\u003cp>While her first attempts to join the council were unsuccessful, she persisted, and in 2011, she came on as executive director.\u003c/p>\n\u003cp>When the council began, their main focus was sustainability. Now, under Pallana’s leadership, the council has shifted to emphasize equity as their guiding principle. “Our emphasis is in equity because we really understand that equity is the first step to sustainability,” she said. “You can’t have--you will not have--a sustainable system if you do not have an equitable system.”\u003c/p>\n\u003cp>What would an equitable food system look like in Oakland? In the council’s eyes, it would mean an Oakland where food service workers work in fair working conditions for a living wage. It would also mean getting rid of the disparities caused by wealth inequalities, which lead to radically different life expectancies: a \u003ca href=\"http://thepulseofoakland.com/\" target=\"_blank\">commonly cited\u003c/a> Alameda County Public Health Department report states that, on average, a black person living in West Oakland will die almost 15 years earlier than a white person born in the Oakland Hills.\u003c/p>\n\u003cp>Many food organizations base their programs on the idea of food literacy, which typically entails going into at-risk communities and teaching them the basics of cooking and eating, and lecturing on what foods are healthy and unhealthy. Pallana says this can lead to a pedantic, unintentionally condescending approach that ends up alienating the people they’re trying to reach.\u003c/p>\n\u003cp>“[Food literacy] culturally tends to be very Eurocentric and did not resonate with communities of color. The phrase itself, ‘food literacy’ implies that there are people who are food illiterate,” she said. “That kind of sets a power dynamic that there are some people that are more literate on food than others, and I think when it comes to food and culture, I just don’t see that to be the case.”\u003c/p>\n\u003cp>\u003ca href=\"http://decolonizeyourdiet.org/\">\u003cimg class=\"alignright size-full wp-image-102086\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/decolonize-kitchen.jpg\" alt=\"Decolonize Your Diet\" width=\"300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/decolonize-kitchen.jpg 444w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/decolonize-kitchen-400x450.jpg 400w\" sizes=\"(max-width: 444px) 100vw, 444px\">\u003c/a>\u003c/p>\n\u003cp>Now, the OFPC tries to work within communities, to draw on the knowledge that’s already there, and encourage people to eat healthy foods that are culturally relevant and accessible to them. On Dia de Los Muertos (November 1), the council is hosting \u003ca href=\"https://www.eventbrite.com/e/decolonize-your-diet-political-action-you-can-savor-tickets-18399658875?utm_content=buffer17ad1&utm_medium=social&utm_source=facebook.com&utm_campaign=buffer\" target=\"_blank\">hosting a launch party\u003c/a> for a book that covers this topic: \u003ca href=\"http://decolonizeyourdiet.org/\" target=\"_blank\">\u003cem>Decolonize Your Diet\u003c/em>\u003c/a>, by Oakland authors Luz Calvo and Catriona Rueda Esquibel. Calvo, a professor of Ethnic Studies at Cal State East Bay and Esquibel, an associate professor in Race and Resistance Studies at San Francisco State University, are partners. When Calvo was diagnosed with breast cancer in 2006, they shifted their diet to one full of traditional vegetarian Mexican foods. The book's subtitle is \"Mexican-American Plant-Based Recipes for Health and Healing,\" and the two emphasize that a diet based on what their ancestors ate--corn, beans, squash--can help reverse some of the damage of a harmful, modern day standard American diet. This new intersectional approach to food justice has also coincided with a demographic shift on the council: Pallana said that this year’s council is only 38% white.\u003c/p>\n\u003cfigure id=\"attachment_101974\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/FOT775F-2.jpg\">\u003cimg class=\"wp-image-101974 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/FOT775F-2.jpg\" alt=\"Attendees board the "Wine Soul Train" (aka the Mexican Bus) at the Council's recent event\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/FOT775F-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/FOT775F-2-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/FOT775F-2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/FOT775F-2-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/FOT775F-2-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/FOT775F-2-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Attendees board the \"Wine Soul Train\" (aka the Mexican Bus) at the Council's recent event \u003ccite>(James Johnson-Piett)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pallana is optimistic about the council’s future, and the city’s commitment to food justice issues, pointing to Mayor Schaaf’s appointment of Jose Corona as Director of Equity and Strategic Partnerships: “She couldn't have picked a better person, and it definitely gave me a sense that she is getting people who have demonstrated that they are committed to the issue of economic equity.”\u003c/p>\n\u003cp>But even with the city’s support, the OFPC has been struggling with their future. The influx of wealth into Oakland the last few years has led to a changing demographic makeup and more money coming into the city, but it doesn’t mean that Oakland’s hunger problems have gotten better. In fact, they’ve gotten worse: in their 2010 report, the Alameda County Food Bank reported that 1 in 6 members of Alameda County rely on their services. In 2014, that number was \u003ca href=\"http://www.accfb.org/1-in-5-county-residents-now-relies-on-food-bank-assistance/\" target=\"_blank\">1 in 5\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“The constant economic shift is hard,” Pallana said. “We’re doing this work so our Oakland residents can have stronger, healthier communities. We’re working with our community, within it, as part of it. And if economic forces are such that [residents are] actually being displaced out of Oakland, then all this great work that we’re doing, who is it for? Who’s going to benefit?”\u003c/p>\n\n",
"disqusIdentifier": "101903 http://ww2.kqed.org/bayareabites/?p=101903",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/10/12/race-money-and-food-talking-to-the-oakland-food-policy-council/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1352,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 21
},
"modified": 1444753179,
"excerpt": "Oakland’s Food Policy Council aims to combat the inequity that lead to food insecurity and inequalities.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Oakland’s Food Policy Council aims to combat the inequity that lead to food insecurity and inequalities.",
"title": "Race, Money and Food: Talking To The Oakland Food Policy Council | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Race, Money and Food: Talking To The Oakland Food Policy Council",
"datePublished": "2015-10-12T10:59:50-07:00",
"dateModified": "2015-10-13T09:19:39-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "race-money-and-food-talking-to-the-oakland-food-policy-council",
"status": "publish",
"path": "/bayareabites/101903/race-money-and-food-talking-to-the-oakland-food-policy-council",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When the Sacramento book club Sistahs on the Reading Edge, composed of ten black women and one white woman, was kicked off the \u003ca href=\"http://winetrain.com/\" target=\"_blank\">Napa Valley Wine Train\u003c/a> for making too much noise--among other complaints, they were accused of laughing too loudly--the outcry was immediate. The CEO quickly \u003ca href=\"http://ww2.kqed.org/news/2015/08/25/napa-wine-train-says-it-was-100-wrong-to-kick-black-women-off\" target=\"_blank\">apologized\u003c/a>, but the story was already picked up nationally from ABC to BET, and the hashtag \u003ca href=\"https://twitter.com/search?q=%23laughingwhileblack&lang=en\" target=\"_blank\">#LaughingWhileBlack\u003c/a> went viral. Locally, the \u003ca href=\"http://oaklandfood.org/\" target=\"_blank\">Oakland Food Policy Council\u003c/a> knew they had to respond. They put together the \u003ca href=\"http://www.nbcbayarea.com/news/local/Wine-Soul-Train-Tours-Black-Latino-Wineries-Vineyards-325472591.html\" target=\"_blank\">Wine Soul Train\u003c/a>, a tour of black, Asian and Latino-owned wineries via the colorful “\u003ca href=\"http://www.mexicanbus.net/\" target=\"_blank\">Mexican Bus\u003c/a>.” The \u003ca href=\"http://ww2.kqed.org/news/2015/10/08/more-than-red-and-white-in-napa-black-and-brown-as-well\" target=\"_blank\">event was a success\u003c/a>, quickly selling out, and the council hopes to continue hosting the event in the future.\u003c/p>\n\u003cp>The event was the perfect example of the Oakland Food Policy Council’s approach to combating the city’s food issues: focusing on actionable, specific ways to create a more equitable food system while examining the deeper, systemic racial and economic inequities that lead to such an unequal system in the first place.\u003c/p>\n\u003cp>The council is the result of a \u003ca href=\"http://clerkwebsvr1.oaklandnet.com/attachments/14033.pdf\" target=\"_blank\">2006 report\u003c/a> then mayor Jerry Brown commissioned on the state of food and hunger in Oakland. The report called for the formation of a council to address issues within Oakland’s food system, and the council officially formed in 2009.\u003c/p>\n\u003cp>Now, the council is made up of 21 members who are divided into \u003ca href=\"http://oaklandfood.org/our-work/workgroups-2/\" target=\"_blank\">four main areas of focus\u003c/a>: economic security and development, food access, procurement policy and urban agriculture. All meetings are open to the public.\u003c/p>\n\u003cp>In just a few years, the council has made impressive strides. They’ve worked to get food trucks allowed in areas where they were previously prohibited, helped increase the amount of food insecure residents signed up for food assistance programs, and last year, they published the “\u003ca href=\"http://oaklandfood.org/resources/the-hustle-guide/\" target=\"_blank\">Hustle Guide\u003c/a>,” which covers everything people need to know to start their own mobile or cottage food business. One of their biggest accomplishments was their “Right To Grow” \u003ca href=\"http://oaklandfood.org/2014/06/04/growing-food-is-a-right-not-a-privilege/\" target=\"_blank\">campaign\u003c/a>, which helped push the Oakland city council to \u003ca href=\"http://www.sfgate.com/bayarea/article/Oakland-plowing-a-path-for-urban-farming-on-5835728.php\" target=\"_blank\">relax the permitting\u003c/a> around urban agriculture, making it easier for residents to grow their own food.\u003c/p>\n\u003cfigure id=\"attachment_101975\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/OFPC_mtg2-2.jpg\">\u003cimg class=\"size-full wp-image-101975\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/OFPC_mtg2-2.jpg\" alt=\"A meeting of the Oakland Food Policy Council\" width=\"1920\" height=\"1137\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/OFPC_mtg2-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/OFPC_mtg2-2-400x237.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/OFPC_mtg2-2-800x474.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/OFPC_mtg2-2-1440x853.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/OFPC_mtg2-2-1180x699.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/OFPC_mtg2-2-960x569.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A meeting of the Oakland Food Policy Council \u003ccite>(Oakland Food Policy Council)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Over the last few years, they’ve also made an internal shift to viewing food issues through the lens of racial and economic inequities--mainly in part due to their current executive director, \u003ca href=\"http://oaklandfood.org/who-we-are/staff/\" target=\"_blank\">Esperanza Pallana\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_102084\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg class=\"size-thumbnail wp-image-102084\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/Pallana1_CloseUp2011-400x417.jpg\" alt=\"Esperanza Pallana.\" width=\"400\" height=\"417\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/Pallana1_CloseUp2011-400x417.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Pallana1_CloseUp2011.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Pallana1_CloseUp2011-32x32.jpg 32w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Esperanza Pallana. \u003ccite>(Russell Yip/San Francisco Chronicle/Polaris)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As soon as Pallana read an article about the council's formation, she knew she wanted to get involved. But when she attended the first meetings in 2009, she was disenchanted with what she saw: a sea of white faces--she estimated that over 80% of the council was white--who were mainly academics and professionals.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pallana wanted a more representative council, one that not only reflected the ethnic makeup of the city, but the diversity of community leaders already working in the city.\u003c/p>\n\u003cp>“We’re not really a council if we’re not actually representing the community,” she said. “Since our focus is equity and sustainability, our target is definitely working to transform the food system to be equitable. We need the folks who are living the inequities in that food system to be part of the work, to be informing us--and really at the end of the day--leading us.”\u003c/p>\n\u003cp>While her first attempts to join the council were unsuccessful, she persisted, and in 2011, she came on as executive director.\u003c/p>\n\u003cp>When the council began, their main focus was sustainability. Now, under Pallana’s leadership, the council has shifted to emphasize equity as their guiding principle. “Our emphasis is in equity because we really understand that equity is the first step to sustainability,” she said. “You can’t have--you will not have--a sustainable system if you do not have an equitable system.”\u003c/p>\n\u003cp>What would an equitable food system look like in Oakland? In the council’s eyes, it would mean an Oakland where food service workers work in fair working conditions for a living wage. It would also mean getting rid of the disparities caused by wealth inequalities, which lead to radically different life expectancies: a \u003ca href=\"http://thepulseofoakland.com/\" target=\"_blank\">commonly cited\u003c/a> Alameda County Public Health Department report states that, on average, a black person living in West Oakland will die almost 15 years earlier than a white person born in the Oakland Hills.\u003c/p>\n\u003cp>Many food organizations base their programs on the idea of food literacy, which typically entails going into at-risk communities and teaching them the basics of cooking and eating, and lecturing on what foods are healthy and unhealthy. Pallana says this can lead to a pedantic, unintentionally condescending approach that ends up alienating the people they’re trying to reach.\u003c/p>\n\u003cp>“[Food literacy] culturally tends to be very Eurocentric and did not resonate with communities of color. The phrase itself, ‘food literacy’ implies that there are people who are food illiterate,” she said. “That kind of sets a power dynamic that there are some people that are more literate on food than others, and I think when it comes to food and culture, I just don’t see that to be the case.”\u003c/p>\n\u003cp>\u003ca href=\"http://decolonizeyourdiet.org/\">\u003cimg class=\"alignright size-full wp-image-102086\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/decolonize-kitchen.jpg\" alt=\"Decolonize Your Diet\" width=\"300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/decolonize-kitchen.jpg 444w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/decolonize-kitchen-400x450.jpg 400w\" sizes=\"(max-width: 444px) 100vw, 444px\">\u003c/a>\u003c/p>\n\u003cp>Now, the OFPC tries to work within communities, to draw on the knowledge that’s already there, and encourage people to eat healthy foods that are culturally relevant and accessible to them. On Dia de Los Muertos (November 1), the council is hosting \u003ca href=\"https://www.eventbrite.com/e/decolonize-your-diet-political-action-you-can-savor-tickets-18399658875?utm_content=buffer17ad1&utm_medium=social&utm_source=facebook.com&utm_campaign=buffer\" target=\"_blank\">hosting a launch party\u003c/a> for a book that covers this topic: \u003ca href=\"http://decolonizeyourdiet.org/\" target=\"_blank\">\u003cem>Decolonize Your Diet\u003c/em>\u003c/a>, by Oakland authors Luz Calvo and Catriona Rueda Esquibel. Calvo, a professor of Ethnic Studies at Cal State East Bay and Esquibel, an associate professor in Race and Resistance Studies at San Francisco State University, are partners. When Calvo was diagnosed with breast cancer in 2006, they shifted their diet to one full of traditional vegetarian Mexican foods. The book's subtitle is \"Mexican-American Plant-Based Recipes for Health and Healing,\" and the two emphasize that a diet based on what their ancestors ate--corn, beans, squash--can help reverse some of the damage of a harmful, modern day standard American diet. This new intersectional approach to food justice has also coincided with a demographic shift on the council: Pallana said that this year’s council is only 38% white.\u003c/p>\n\u003cfigure id=\"attachment_101974\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/FOT775F-2.jpg\">\u003cimg class=\"wp-image-101974 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/FOT775F-2.jpg\" alt=\"Attendees board the "Wine Soul Train" (aka the Mexican Bus) at the Council's recent event\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/FOT775F-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/FOT775F-2-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/FOT775F-2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/FOT775F-2-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/FOT775F-2-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/FOT775F-2-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Attendees board the \"Wine Soul Train\" (aka the Mexican Bus) at the Council's recent event \u003ccite>(James Johnson-Piett)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pallana is optimistic about the council’s future, and the city’s commitment to food justice issues, pointing to Mayor Schaaf’s appointment of Jose Corona as Director of Equity and Strategic Partnerships: “She couldn't have picked a better person, and it definitely gave me a sense that she is getting people who have demonstrated that they are committed to the issue of economic equity.”\u003c/p>\n\u003cp>But even with the city’s support, the OFPC has been struggling with their future. The influx of wealth into Oakland the last few years has led to a changing demographic makeup and more money coming into the city, but it doesn’t mean that Oakland’s hunger problems have gotten better. In fact, they’ve gotten worse: in their 2010 report, the Alameda County Food Bank reported that 1 in 6 members of Alameda County rely on their services. In 2014, that number was \u003ca href=\"http://www.accfb.org/1-in-5-county-residents-now-relies-on-food-bank-assistance/\" target=\"_blank\">1 in 5\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“The constant economic shift is hard,” Pallana said. “We’re doing this work so our Oakland residents can have stronger, healthier communities. We’re working with our community, within it, as part of it. And if economic forces are such that [residents are] actually being displaced out of Oakland, then all this great work that we’re doing, who is it for? Who’s going to benefit?”\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/101903/race-money-and-food-talking-to-the-oakland-food-policy-council",
"authors": [
"5566"
],
"categories": [
"bayareabites_109",
"bayareabites_1962",
"bayareabites_3032",
"bayareabites_366",
"bayareabites_2035"
],
"tags": [
"bayareabites_2891",
"bayareabites_14931",
"bayareabites_14932",
"bayareabites_14930"
],
"featImg": "bayareabites_102053",
"label": "bayareabites"
},
"bayareabites_101867": {
"type": "posts",
"id": "bayareabites_101867",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "101867",
"score": null,
"sort": [
1444400973000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1444400973,
"format": "standard",
"disqusTitle": "Fighting World Hunger The Buddhist Way: Walk to Feed the Hungry with Buddhist Global Relief",
"title": "Fighting World Hunger The Buddhist Way: Walk to Feed the Hungry with Buddhist Global Relief",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>In 2007, \u003ca href=\"https://en.wikipedia.org/wiki/Bhikkhu_Bodhi\" target=\"_blank\">Bhikkhu Bodhi\u003c/a> was disenchanted with a growing trend he saw in the American Buddhism community. The Theravada Buddhist monk, \u003ca href=\"http://www.amazon.com/Bhikkhu-Bodhi/e/B001JXB7VI\" target=\"_blank\">the author \u003c/a>of several influential translations of Buddhist texts, was happy that Buddhism was growing and becoming popular in the US, but he was troubled with what he saw as the community’s emphasis on self-fulfillment at the expense of empathy for the greater world--Buddhism in a vacuum, essentially.\u003c/p>\n\u003cp>He penned an editorial about the topic in the magazine \u003cem>Buddhadharma\u003c/em>, titling it “\u003ca href=\"http://www.lionsroar.com/a-challenge-to-buddhists/\" target=\"_blank\">A Challenge to Buddhists\u003c/a>,” and implored readers to do more to fight global suffering, declaring that:\u003c/p>\n\u003cblockquote>\u003cp>“The special challenge facing Buddhism in our age is to stand up as an advocate for justice in the world, a voice of conscience for those victims of social, economic, and political injustice who cannot stand up and speak for themselves.”\u003c/p>\u003c/blockquote>\n\u003cp>Bodhi’s editorial sparked a major response in the American Buddhist community. Many felt the same, and wanted to channel their energy into actionable charity work. In 2009, Bodhi and others created \u003ca href=\"https://buddhistglobalrelief.org/index.html\" target=\"_blank\">Buddhist Global Relief\u003c/a> (BGR). They see the ultimate work of Buddhism as helping others and ending suffering, and point out that Buddha himself spoke out against hunger: in the Dhammapada, one of the most widely read collections of his writings, Buddha said that “Hunger is the worst illness.”\u003c/p>\n\u003cp>The nonprofit works on \u003ca href=\"https://buddhistglobalrelief.org/active/whatWeDo.html\" target=\"_blank\">long term solutions\u003c/a> to ending poverty and hunger, and helps communities create their own sustainable food sources, rather than creating an endless cycle of food dependence. They’ve built wells in Cambodia, provided deworming medication in Niger, and promoted the health benefits of breastfeeding in Côte d'Ivoire. The group also focuses on promoting \u003ca href=\"https://buddhistglobalrelief.org/active/projects2015.html\" target=\"_blank\">women’s education and economic power worldwide\u003c/a>, which they see as a crucial step in eradicating the inequities that lead to hunger and poverty.\u003c/p>\n\u003cfigure id=\"attachment_101869\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2.jpg\">\u003cimg class=\"wp-image-101869 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2.jpg\" alt=\"At Từ Quang Temple, walk leader Ayya Santussika Bhikkhuni talks to one of the original temple founders, Minh Huynh\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At Từ Quang Temple, walk leader Ayya Santussika Bhikkhuni talks to one of the original temple founders, Minh Huynh \u003ccite>(Kevin K Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of BGR’s most popular events are the annual \u003ca href=\"https://buddhistglobalrelief.org/active/walks.html\" target=\"_blank\">Walks to Feed the Hungry\u003c/a>, which take place in cities across the US ranging from Milford, Michigan (population: 6,175) to Los Angeles (3.8 million). The money raised by the walks goes to both the group’s international projects as well as a local charity chosen by the group’s members.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On October 24, BGR will host \u003ca href=\"http://www.karunabv.org/san-francisco-walk-2015.html\" target=\"_blank\">its walk in San Francisco\u003c/a> (there's also a \u003ca href=\"http://www.karunabv.org/san-jose-walk-2015.html\" target=\"_blank\">San Jose walk\u003c/a> this Sunday, October 11). The walk will be led by Ayya Santussika, an Indiana born Buddhist nun who moved to Mountain View to become a software developer and became inspired by the area’s vibrant Buddhist community. Part of the funds raised by the walk--last year’s walk raised more than $13,000--will go to San Francisco’s \u003ca href=\"http://www.projecthomelessconnect.org/\" target=\"_blank\">Project Homeless Connect\u003c/a>, which provides food and health care to vulnerable populations.\u003c/p>\n\u003cp>These walks have been going on in San Francisco since 2012, but this year’s event is particularly special. Bhikkhu Bodhi--the man whose impassioned editorial started the organization--will be attending.\u003c/p>\n\u003cp>“That’s a big honor,” said Sonali Aggarwal, the organizer of this year’s San Francisco walk. “This is going to be even more special. [Attendees have] been just reading his books and now they can personally meet him.”\u003c/p>\n\u003cp>Buddhism has enjoyed a long history in San Francisco, thanks to its large communities of Asian immigrants, who each brought their version of the religion and helped spread it across the US. The 3.3 mile walk echoes this history, with a route that winds through the city’s Asian neighborhoods and serves as a walking timeline of Buddhism's spread throughout Asia.\u003c/p>\n\u003cp>“[Buddhism] came to America last, so we go to the \u003ca href=\"http://www.mindfulnesscare.org/\" target=\"_blank\">Mindfulness Center\u003c/a> last,” said Aggarwal. “We start in Chinatown, Japantown, the Vietnamese temple, in a similar fashion to how Buddhism spread in Asia. We are following the same pattern.”\u003c/p>\n\u003cfigure id=\"attachment_101865\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2.jpg\">\u003cimg class=\"wp-image-101865 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2.jpg\" alt=\"Last year's group at the Buddhist Church of San Francisco, where Rev. Ronald K. Kobata is leading them in devotional chanting\" width=\"1920\" height=\"1273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2-1440x955.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2-1180x782.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2-960x637.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Last year's group at the Buddhist Church of San Francisco, where Rev. Ronald K. Kobata is leading them in devotional chanting \u003ccite>(Kevin K Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>People can help the group’s work by\u003ca href=\"https://buddhistglobalrelief.org/active/donation.php\" target=\"_blank\"> donating\u003c/a> or \u003ca href=\"https://buddhistglobalrelief.org/active/volunteerOp.html\" target=\"_blank\">volunteering\u003c/a>, and if they’re interested in the walk, signing up a group for the event and finding sponsors.\u003c/p>\n\u003cp>Aggarwal hopes the event will appeal to people who are attracted to the now zeitgeisty ideas of mindfulness and want to learn more about its Buddhist roots--not to mention have a fun day enjoying a sunny walk through some of San Francisco’s most beautiful places of worship.\u003c/p>\n\u003cp>“It’s a great way to have fun, meet like minded people who are interested in both meditation and seeing how Buddhism started and spread around in the world, and also help out with the global relief,” said Aggarwal.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>https://youtu.be/3K0XDIaj0SM\u003c/p>\n\n",
"disqusIdentifier": "101867 http://ww2.kqed.org/bayareabites/?p=101867",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/10/09/fighting-world-hunger-the-buddhist-way-walk-to-feed-the-hungry-with-buddhist-global-relief/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 839,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 16
},
"modified": 1446155838,
"excerpt": "Buddhist Global Relief's annual walk features a walking tour of iconic San Francisco’s Buddhist temples while raising money for local and international charities.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Buddhist Global Relief's annual walk features a walking tour of iconic San Francisco’s Buddhist temples while raising money for local and international charities.",
"title": "Fighting World Hunger The Buddhist Way: Walk to Feed the Hungry with Buddhist Global Relief | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Fighting World Hunger The Buddhist Way: Walk to Feed the Hungry with Buddhist Global Relief",
"datePublished": "2015-10-09T07:29:33-07:00",
"dateModified": "2015-10-29T14:57:18-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "fighting-world-hunger-the-buddhist-way-walk-to-feed-the-hungry-with-buddhist-global-relief",
"status": "publish",
"path": "/bayareabites/101867/fighting-world-hunger-the-buddhist-way-walk-to-feed-the-hungry-with-buddhist-global-relief",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In 2007, \u003ca href=\"https://en.wikipedia.org/wiki/Bhikkhu_Bodhi\" target=\"_blank\">Bhikkhu Bodhi\u003c/a> was disenchanted with a growing trend he saw in the American Buddhism community. The Theravada Buddhist monk, \u003ca href=\"http://www.amazon.com/Bhikkhu-Bodhi/e/B001JXB7VI\" target=\"_blank\">the author \u003c/a>of several influential translations of Buddhist texts, was happy that Buddhism was growing and becoming popular in the US, but he was troubled with what he saw as the community’s emphasis on self-fulfillment at the expense of empathy for the greater world--Buddhism in a vacuum, essentially.\u003c/p>\n\u003cp>He penned an editorial about the topic in the magazine \u003cem>Buddhadharma\u003c/em>, titling it “\u003ca href=\"http://www.lionsroar.com/a-challenge-to-buddhists/\" target=\"_blank\">A Challenge to Buddhists\u003c/a>,” and implored readers to do more to fight global suffering, declaring that:\u003c/p>\n\u003cblockquote>\u003cp>“The special challenge facing Buddhism in our age is to stand up as an advocate for justice in the world, a voice of conscience for those victims of social, economic, and political injustice who cannot stand up and speak for themselves.”\u003c/p>\u003c/blockquote>\n\u003cp>Bodhi’s editorial sparked a major response in the American Buddhist community. Many felt the same, and wanted to channel their energy into actionable charity work. In 2009, Bodhi and others created \u003ca href=\"https://buddhistglobalrelief.org/index.html\" target=\"_blank\">Buddhist Global Relief\u003c/a> (BGR). They see the ultimate work of Buddhism as helping others and ending suffering, and point out that Buddha himself spoke out against hunger: in the Dhammapada, one of the most widely read collections of his writings, Buddha said that “Hunger is the worst illness.”\u003c/p>\n\u003cp>The nonprofit works on \u003ca href=\"https://buddhistglobalrelief.org/active/whatWeDo.html\" target=\"_blank\">long term solutions\u003c/a> to ending poverty and hunger, and helps communities create their own sustainable food sources, rather than creating an endless cycle of food dependence. They’ve built wells in Cambodia, provided deworming medication in Niger, and promoted the health benefits of breastfeeding in Côte d'Ivoire. The group also focuses on promoting \u003ca href=\"https://buddhistglobalrelief.org/active/projects2015.html\" target=\"_blank\">women’s education and economic power worldwide\u003c/a>, which they see as a crucial step in eradicating the inequities that lead to hunger and poverty.\u003c/p>\n\u003cfigure id=\"attachment_101869\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2.jpg\">\u003cimg class=\"wp-image-101869 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2.jpg\" alt=\"At Từ Quang Temple, walk leader Ayya Santussika Bhikkhuni talks to one of the original temple founders, Minh Huynh\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At Từ Quang Temple, walk leader Ayya Santussika Bhikkhuni talks to one of the original temple founders, Minh Huynh \u003ccite>(Kevin K Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of BGR’s most popular events are the annual \u003ca href=\"https://buddhistglobalrelief.org/active/walks.html\" target=\"_blank\">Walks to Feed the Hungry\u003c/a>, which take place in cities across the US ranging from Milford, Michigan (population: 6,175) to Los Angeles (3.8 million). The money raised by the walks goes to both the group’s international projects as well as a local charity chosen by the group’s members.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On October 24, BGR will host \u003ca href=\"http://www.karunabv.org/san-francisco-walk-2015.html\" target=\"_blank\">its walk in San Francisco\u003c/a> (there's also a \u003ca href=\"http://www.karunabv.org/san-jose-walk-2015.html\" target=\"_blank\">San Jose walk\u003c/a> this Sunday, October 11). The walk will be led by Ayya Santussika, an Indiana born Buddhist nun who moved to Mountain View to become a software developer and became inspired by the area’s vibrant Buddhist community. Part of the funds raised by the walk--last year’s walk raised more than $13,000--will go to San Francisco’s \u003ca href=\"http://www.projecthomelessconnect.org/\" target=\"_blank\">Project Homeless Connect\u003c/a>, which provides food and health care to vulnerable populations.\u003c/p>\n\u003cp>These walks have been going on in San Francisco since 2012, but this year’s event is particularly special. Bhikkhu Bodhi--the man whose impassioned editorial started the organization--will be attending.\u003c/p>\n\u003cp>“That’s a big honor,” said Sonali Aggarwal, the organizer of this year’s San Francisco walk. “This is going to be even more special. [Attendees have] been just reading his books and now they can personally meet him.”\u003c/p>\n\u003cp>Buddhism has enjoyed a long history in San Francisco, thanks to its large communities of Asian immigrants, who each brought their version of the religion and helped spread it across the US. The 3.3 mile walk echoes this history, with a route that winds through the city’s Asian neighborhoods and serves as a walking timeline of Buddhism's spread throughout Asia.\u003c/p>\n\u003cp>“[Buddhism] came to America last, so we go to the \u003ca href=\"http://www.mindfulnesscare.org/\" target=\"_blank\">Mindfulness Center\u003c/a> last,” said Aggarwal. “We start in Chinatown, Japantown, the Vietnamese temple, in a similar fashion to how Buddhism spread in Asia. We are following the same pattern.”\u003c/p>\n\u003cfigure id=\"attachment_101865\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2.jpg\">\u003cimg class=\"wp-image-101865 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2.jpg\" alt=\"Last year's group at the Buddhist Church of San Francisco, where Rev. Ronald K. Kobata is leading them in devotional chanting\" width=\"1920\" height=\"1273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2-1440x955.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2-1180x782.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2-960x637.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Last year's group at the Buddhist Church of San Francisco, where Rev. Ronald K. Kobata is leading them in devotional chanting \u003ccite>(Kevin K Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>People can help the group’s work by\u003ca href=\"https://buddhistglobalrelief.org/active/donation.php\" target=\"_blank\"> donating\u003c/a> or \u003ca href=\"https://buddhistglobalrelief.org/active/volunteerOp.html\" target=\"_blank\">volunteering\u003c/a>, and if they’re interested in the walk, signing up a group for the event and finding sponsors.\u003c/p>\n\u003cp>Aggarwal hopes the event will appeal to people who are attracted to the now zeitgeisty ideas of mindfulness and want to learn more about its Buddhist roots--not to mention have a fun day enjoying a sunny walk through some of San Francisco’s most beautiful places of worship.\u003c/p>\n\u003cp>“It’s a great way to have fun, meet like minded people who are interested in both meditation and seeing how Buddhism started and spread around in the world, and also help out with the global relief,” said Aggarwal.\u003c/p>\n\u003cp>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/3K0XDIaj0SM'\n title='//www.youtube.com/embed/3K0XDIaj0SM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/101867/fighting-world-hunger-the-buddhist-way-walk-to-feed-the-hungry-with-buddhist-global-relief",
"authors": [
"5566"
],
"categories": [
"bayareabites_1962",
"bayareabites_50",
"bayareabites_12493",
"bayareabites_3032",
"bayareabites_10028",
"bayareabites_2035",
"bayareabites_90",
"bayareabites_60"
],
"tags": [
"bayareabites_14929",
"bayareabites_14661",
"bayareabites_14928",
"bayareabites_248",
"bayareabites_14933"
],
"featImg": "bayareabites_101866",
"label": "bayareabites"
},
"bayareabites_100257": {
"type": "posts",
"id": "bayareabites_100257",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "100257",
"score": null,
"sort": [
1441916503000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1441916503,
"format": "standard",
"disqusTitle": "Are Your Grandparents Being Served?",
"title": "Are Your Grandparents Being Served?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>James Wong is a man of routine. Every morning, the 63-year-old resident of San Francisco’s Sunset District meets his friends for some tai-chi exercise. Then they decide where to eat lunch. It’s usually at one of three senior centers in the southwest corner of the city. There they can get a hot meal, perhaps even freshly cooked, for $2.\u003c/p>\n\u003cp>Recently Wong and his crew have added a new element to their routine: dinner at S & E Café or Prince Cooking, two Hong Kong–style cafes in the Outer Sunset. These restaurants that are part of an innovative new program that allows seniors to choose from a special menu of healthy Chinese American favorites and dine with friends and family whenever they want.\u003c/p>\n\u003cp>“We go there, have a good time, gossip a little bit,” he said. His favorite menu item is fish with curry sauce over pasta. “It’s a good value for us, considering you usually pay $10 to $12 for a dish. Now it’s $3.50 for a dish, a drink, and a little dessert.” He’s a fan, and he knows what a well-run dining program should look like: he previously worked as a restaurant manager at a Mariott hotel in San Mateo.\u003c/p>\n\u003cp>The program, called CHAMPSS (Choosing Healthy Appetizing Meal Plan Solutions for Seniors), is a step towards giving seniors more flexibility and choice beyond the two usual ways to get low-cost meals: congregate meals at senior centers or home-delivered meals. Both are limited in terms of menu variety (there’s usually only one meal option per day) and meal-time (diners must eat at set times for congregate meals, usually limited to an hour or 90 minutes). Plus, some seniors just don’t find the idea of a congregate meal at a senior center that appealing.\u003c/p>\n\u003cp>“A lot of seniors now, especially the baby boomers, they don’t want to tell people they’re attending a senior center program,” said Josephine Ma, director of fund development at Self-Help for the Elderly, the San Francisco senior service agency that runs the program. With CHAMPSS, “they can just go to a restaurant any time they want and enjoy gathering and having fun with friends. That opens up the social life of the seniors. They love it. They can go whenever they want, and pick whatever they want from the menu.”\u003c/p>\n\u003cfigure id=\"attachment_100262\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/prince-cooking.jpeg\" alt=\"Outer Sunset resident David Lok eating lunch off the CHAMPSS Menu at Prince Cooking.\" width=\"1024\" height=\"682\" class=\"size-full wp-image-100262\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/prince-cooking.jpeg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/prince-cooking-400x266.jpeg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/prince-cooking-800x533.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/prince-cooking-960x639.jpeg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Outer Sunset resident David Lok eating lunch off the CHAMPSS Menu at Prince Cooking. \u003ccite>(Andria Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At S & E Café, a Hong Kong-style diner on 19th Avenue near Taraval Street, diners can order from the 16-item CHAMPSS menu four days a week, anytime during the café’s hours, 10:30 a.m. to 2 a.m. Another perk is that the CHAMPSS menu is heavy on Chinese American fare, ideal for the Sunset’s large Chinese American population; about half of the district’s residents are Asian American, and 99 percent of the CHAMPSS diners are as well. There’s wonton noodle soup, BBQ pork fried rice, fish fillet with bok choi over rice, braised tofu with bok choi and mushroom over rice, and the Hong Kong–style perennial favorite comfort food, baked rice dishes. The meals come with milk or calcium- and vitamin D–fortified orange juice, and fruit or Jello for dessert—all for a bargain suggested donation of $3.50, tax and tip included. (A second CHAMPSS dining establishment, Prince Cooking on Noriega Street near 21st Avenue, was added in June. The menu has a similar Asian and American bent: salmon pasta with Japanese gravy and seafood udon with vegetables, for example.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The CHAMPSS program is only the newest approach in a longstanding effort dating back to the 1970s, that aims for culturally appropriate, low-cost meals for an exponentially growing and increasingly diverse senior population. And the call to address this population is only getting stronger. The number of people age 65 and older is expected to double over the next 30 years. Today two in 10 elders are elders of color; by 2050 that number will double to over four in 10. Over the next four decades, AAPI elders will have the largest relative population growth among all elders. And diverse elders experience disproportionately higher poverty rates, according to a 2012 report by the Diverse Elders Coalition: nearly 10 percent of AAPI elders have incomes below the Federal Poverty Thresholds, compared to 9 percent of all American elders and 7 percent of non-Hispanic white elders.\u003c/p>\n\u003cp>San Francisco in particular has seen an explosion of growth among Asian American seniors. Asian Pacific Islanders made up 27 percent of the city’s senior population in 1990; that jumped to 40 percent by 2008. During that time, the number of white seniors decreased by over 9,000, while Asian Pacific Islanders increased by almost 25,000. Today more than 60,000 API seniors live in San Francisco, and a third of those live below 150 percent of the Federal Poverty Line.\u003c/p>\n\u003cp>Groups catering to this booming AAPI elder population today with culturally sensitive meals must navigate not only cuts in funding but also strict regulations on food preparation and nutrients. Yet ambitious and innovative new programs like CHAMPSS are attempting to serve this population—literally—with not only healthy, nutritious meals from their heritage but also with increased choice and flexibility about how and when they eat their meals.\u003c/p>\n\u003cp>The issue of culturally appropriate meals has been enduring challenge.\u003c/p>\n\u003cp>“It’s been an issue ever since communities of color and Jewish communities have complained about how the meal program doesn’t meet their needs,” said Donna L. Yee, CEO of the Asian Cultural Center in Sacramento. “There’s been an ongoing roil about how to make the program be more responsive to the seniors it serves.”\u003c/p>\n\u003cp>Although a number of groups in California and New York have been serving culturally appropriate meals for the past 30 years, Wesley Lum, president and CEO of the National Asian Pacific Center on Aging, says that progress on the issue is uneven throughout the states. “To be frank, to have just tasty nutritional meals for seniors, that seniors want to eat, is a challenge, let alone something that is culturally or ethnically specific,” Lum said.\u003c/p>\n\u003cp>Yet Lum notes that he’s seen a push towards meals that can be tasty and nutritional. “Meals can be done creatively so that they’re diverse and people have choice. So it’s not just something that’s served, and it’s not just mush.”\u003c/p>\n\u003cp>The CHAMPSS program in San Francisco is run by Self-Help for the Elderly, a nearly 50-year old group that serves some 60 to 100 Chinese meals a day (suggested donation: $2.50) at each of 11 senior centers spread throughout the Bay Area. It’s one of a number of providers that the city’s Department of Aging and Adult Services has contracted with to serve solely cuisine targeting different ethnic populations, among them Centro Latino de San Francisco (serving Mexican and Central American meals), Kimochi in Japantown, and Russian American Community Services.\u003c/p>\n\u003cfigure id=\"attachment_100261\" class=\"wp-caption alignright\" style=\"max-width: 512px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/pasta-dish.jpeg\" alt=\"A pasta dish served as part of the CHAMPSS menu for seniors at Prince Cooking, a Hong Kong-style restaurant in San Francisco’s Outer Sunset district.\" width=\"512\" height=\"768\" class=\"size-full wp-image-100261\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/pasta-dish.jpeg 512w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pasta-dish-400x600.jpeg 400w\" sizes=\"(max-width: 512px) 100vw, 512px\">\u003cfigcaption class=\"wp-caption-text\">A pasta dish served as part of the CHAMPSS menu for seniors at Prince Cooking, a Hong Kong-style restaurant in San Francisco’s Outer Sunset district. \u003ccite>(Andria Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We take a lot of effort to make sure people have meals that are culturally appropriate because we know that nutrition is really important,” Anne Hinton, executive director of San Francisco’s Department of Aging and Adult Services. “We know people in their 70s, 80s, and early 90s, who are used to eating certain types of food, are more likely to eat a meal they’re familiar with. As you get older, senses can dim. Taste buds can be not as sharp as when you’re younger. So familiar food will attract them to eat the food more than something less well known.” And the food is good, Hinton notes. “We get a lot of praise for all of our ethnic foods. Some people even travel all over the city to because they think the food is so good.”\u003c/p>\n\u003cp>Hinton had been on the lookout for novel ways to operate programs in areas of the city where affordable properties for senior services are scarce but the need is great, like the Sunset District. “We only have one senior center in that area, run by Self-Help, and it already has two meal seatings,” Hinton noted. “The site cannot accommodate any more meal servings. We knew they would want to expand if they could, they just didn’t have the site. That just seemed like a great opportunity to do something different.” Then she heard about Kansas.\u003c/p>\n\u003cp>The first-ever CHAMPSS meal was served in 2008 at a Hy-Vee grocery store food court in Johnson County, Kansas, which contains many of Kansas City’s affluent suburbs. Like the Self-Help for the Elderly, Johnson County had watched the number of seniors at their congregate meal sites decline in recent years, despite a growing number of older adults. In fact, on a national basis, both congregate and home-delivered nutrition programs have been experiencing declines since 2010, for a variety of reasons. Johnson County managed to correctly pinpoint the source of its decline to limited dining hours and menu choices. The CHAMPSS in Kansas became a success, and the people behind the program gave presentations around the country to show how it could be done.\u003c/p>\n\u003cp>To Hinton, the Kansas program was a revelation. “They were using businesses to deliver programs,” she marveled. “Find a business that has a kitchen and make use of it in a neighborhood where you’re having trouble finding a kitchen yourself.” She was confident it would be perfect for the Sunset. “We didn’t have any reservations that people would go to the site. We were pretty clear that if we could establish a site like this, we would have more than enough customers.”\u003c/p>\n\u003cp>The hardest and most time-consuming part was finding a restaurant to partner with, according to Kelly Chew, Self-Help for the Elderly’s director of nutrition and senior centers, who visited about 60 eating establishments in the Sunset and the adjacent Richmond District over the better part of 2013 before signing on with S & E Café, already well-known among the Chinese American community. Chew and Ma both admit that the café sees very little profit, and may even operate at a loss, in the CHAMPSS partnership—the actual cost for each meal is around $10, Self-Help gives the café $7, and the rest is covered through Self-Help’s fundraising efforts and funds from the city’s Department of Aging and Adult Services. They highly praised S & E Café’s owner for his generosity and support of seniors and the community.\u003c/p>\n\u003cp>Following a kitchen remodel and meetings with Self-Help’s dietician to develop a menu, the first CHAMPSS meal was served in July 2014. Within a month, they had dished up 2,000 more meals. Today the restaurant sees around 50 CHAMPSS customers a day on average, and on some days up to 90 such customers, far exceeding expectations of 40 customers per day. The number of active CHAMPSS clients has ballooned from 200 in the first few months to about a thousand today.\u003c/p>\n\u003cp>Most are Chinese: “It’s been really well-received by seniors in the Chinese community,” Ma said proudly. Chew underscores that fact by saying that the vast majority pay the full $3.50 suggested donation—a testament to how much they appreciate the program. “They love the CHAMPSS program, that’s why they are willing to support it,” she said.\u003c/p>\n\u003cfigure id=\"attachment_100263\" class=\"wp-caption alignright\" style=\"max-width: 510px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/prince-cooking1.jpg\" alt=\"Prince Cooking is one of two San Francisco restaurants that are part of an innovative new program that allows seniors to choose from a special menu of healthy Chinese American favorites and dine with friends and family whenever they want.\" width=\"510\" height=\"340\" class=\"size-full wp-image-100263\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/prince-cooking1.jpg 510w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/prince-cooking1-400x267.jpg 400w\" sizes=\"(max-width: 510px) 100vw, 510px\">\u003cfigcaption class=\"wp-caption-text\">Prince Cooking is one of two San Francisco restaurants that are part of an innovative new program that allows seniors to choose from a special menu of healthy Chinese American favorites and dine with friends and family whenever they want. \u003ccite>(Andria Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What’s more, seniors are clamoring for even more CHAMPSS restaurants, Chew says. Self-Help is continuing to seek out restaurants, perhaps at a sit-down–style restaurant instead of a café, and maybe at a place serving Asian fusion food. After all, eating one kind of cuisine all the time can get tiresome, even if it’s your own culture’s food. “The seniors tell me they’d like to try more, different cuisines,” Chew said.\u003c/p>\n\u003cp>Much like the Asian community itself, the Asian palate is very diverse: not all Asians want to eat Asian food. Those involved with the issue of culturally appropriate food acknowledge that it’s far more relevant to recently arrived immigrants than those who are very familiar with American food. Donna Yee’s Asian Community Center caters to a broad population around Sacramento and thus serves American food. But Yee says that’s precisely why a large number of Japanese American elders dine at her group’s sites. “They like coming to the site because we don’t serve Japanese food,” Yee said. “It’s one of the times of the week they eat American food.”\u003c/p>\n\u003cp>Plus sometimes culturally appropriate meals are not the most nutritious, points out Michael Tsang, project manager at Two Bridges Neighborhood Council in Manhattan’s Lower East Side. “While there is a general perception that Asian seniors eat a lot of fresh produce, the reality is that they often do not meet the recommended daily minimums for fresh fruits and vegetables,” Tsang said. A 2015 study of 3,000 of NYC’s of Chinese seniors found that 19 percent of respondents ate fruits and vegetables more than or equal to five times daily, and over 60 percent of respondents rated their health as fair or poor.\u003c/p>\n\u003cp>He believes it isn’t too late to introduce seniors to new, healthier foods or cooking techniques. “We are trying to understand how daily meals are being prepared, how seniors respond to different foods, and how we can encourage seniors to try healthier alternatives or try something entirely different.” After a major local supermarket where most of Two Bridges’ senior residents bought groceries closed in 2013, the group has tried a number of ways to promote other options for shopping in the neighborhood, including producing a grocery guide and giving monthly walking tours of the many small markets in the area. For seniors who have trouble getting to shops, the group also partners with a CSA to deliver food boxes of up to 12 pounds of fresh, locally grown vegetables for $12 and has enlisted a chef to show seniors how less-familiar vegetables can be cooked.\u003c/p>\n\u003cp>But ever-tighter funding and strict regulations are curbing more truly innovative ways to provide culturally appropriate meals for seniors. Funding for many senior nutrition programs has also been often meager and unreliable at best. “Oftentimes the money that is given to community-based organizations and kitchens to provide these meals are not enough even to meet the cost of preparing these meals,” said the National Asian Pacific Center on Aging’s Lum.\u003c/p>\n\u003cp>“Anyone doing a meal program has to do a significant amount of fundraising in addition to getting other kinds of steady money,” said Yee, who is a member of AARP’s Caregiving Advisory Panel. “There are as many ways nutrition programs are funded, in terms of what the payer mix, as there are programs.”\u003c/p>\n\u003cp>Overall for senior nutrition programs across the country, “an increase in funding would really go a long way,” Yee noted. “If money wasn’t an issue, I think the program would be substantially further ahead and it would really be a more exciting venture. And people would probably be getting better nutrition too.”\u003c/p>\n\u003cfigure id=\"attachment_100259\" class=\"wp-caption alignright\" style=\"max-width: 510px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/CHAMPSS-menu.jpg\" alt=\"All meals on the CHAMPSS menu include a drink and a dessert of jello or fruit—all for only $3.50 suggested donation, including tax and tip.\" width=\"510\" height=\"340\" class=\"size-full wp-image-100259\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/CHAMPSS-menu.jpg 510w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/CHAMPSS-menu-400x267.jpg 400w\" sizes=\"(max-width: 510px) 100vw, 510px\">\u003cfigcaption class=\"wp-caption-text\">All meals on the CHAMPSS menu include a drink and a dessert of jello or fruit—all for only $3.50 suggested donation, including tax and tip. \u003ccite>(Andria Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The regulations are just as constricting as the funding. All menus must be reviewed by a city or state agency, sometimes months in advance, to ensure meals are nutritious and balanced for seniors, rich in vitamins they need (vitamins D and B12 and calcium, for example) and low in the ingredients they don’t need (transfats, salt, and sugar, to name a few). The federal Older Americans Act requires that all meals served using OAA funds must adhere to the current \u003ca title=\"External link to Dietary Guidelines on Health.gov website\" href=\"http://www.health.gov/dietaryguidelines/\" target=\"_blank\">Dietary Guidelines for Americans (DGAs)\u003c/a>, provide a minimum of one-third of the \u003ca title=\"External link to Dietary Reference Intakes on the United States Department of Agriculture website\" href=\"http://fnic.nal.usda.gov/dietary-guidance/dietary-reference-intakes\" target=\"_blank\">Dietary Reference Intakes\u003c/a>, meet state and local food safety and sanitation requirements and be appealing to older adults. States also have their own rules. In California, for example, meals must be at least 300 calories, have milk or another source of calcium, be low in salt and sugar, and contain a certain proportion as protein.\u003c/p>\n\u003cp>The standardized rules that govern nutrition programs are extremely limiting, according to Yee. “On the one hand you could say that we barely ever see headlines that some senior has gotten sick because the food wasn’t safe to eat,” Yee said. “On the other hand I know that there are a lot of ways we err to the extreme. It’s pretty regulated. [Regulators] would say it’s pretty safe.”\u003c/p>\n\u003cp>Tsang is also familiar with the “long and challenging” process of serving seniors tasty, cost-effective, nutritious meals. “There are certain food and diet standards that senior institutions must follow when preparing daily meals and menus, but sometimes these standards don’t quite match what seniors are used to eating culturally,” he said. “Additionally, most food programs are limited by budget, and often rely on bulk ordering shelf-stable foods to stay within that budget. The skills of kitchen staff, as well as the amount of time it takes to prepare fresh produce, is yet another challenge.”\u003c/p>\n\u003cp>The CHAMPSS program is not without its flaws. Joyce Chan, a 70-year-old resident of San Francisco’s Sunset District, has dined at both CHAMPSS restaurants some 10 times. Although she says she and her friends love the program and enjoy having a place to gather and socialize outside of the senior center, she strongly criticized the service CHAMPSS diners receive. “I don’t like the attitude sometimes,” she said. “They treat you like second class. They should treat all customers the same.” She claimed the restaurants direct CHAMPSS diners to sit in certain areas of the restaurant and have refused to provide to-go boxes for leftover food. “Don’t divide it like, ‘You are eating senior citizen meals so I don’t need to provide you good service.’ Why? Because I pay $3.50 and you treat me like that? That’s bad. I feel so irritated. I will go somewhere else.” But she acknowledged she often forgets her pledge to never return: “Old people forget things so easily.” (Chew said she has not received any complaints about the service and those practices were not part of the restaurants’ policy.)\u003c/p>\n\u003cp>Yee also sounded skeptical about the CHAMPSS program. She questioned whether it was cost effective, noting that similar voucher programs have ended up proving more expensive than serving meals at a senior centers. But she acknowledged that any program that gives more choice to seniors about what they eat is remarkable. “It’s been a longtime challenge endemic to the senior nutrition program since it started in the 1970s. It’s wonderful that nutrition providers continue to innovate and improve on what they’re doing. It’s also no secret that, because of the uncertain funding, providers are constantly under the gun to meet price points that are more and more ridiculous every year. It’s always amazing when a provider is able to give individual choices on food items on any given day.”\u003c/p>\n\u003cp>Wong, for one, is sure to keep going back to the CHAMPSS restaurants. But, as someone who’s lived in the United States for 50 years and has developed a taste for all types of cuisine, he has one tip for the organizers: “Think about getting some Mexican food.”\u003c/p>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Lisa Wong Macabasco\u003c/strong> is the assistant social media editor at Slate. A former editor in chief of Hyphen magazine, she has worked for Mother Jones, Modern Farmer, the San Francisco Bay Guardian, KoreAm, the Asian American Writers’ Workshop’s Open City magazine, and AsianWeek. Find her at \u003ca href=\"https://twitter.com/lmacabasco\" target=\"_blank\">@lmacabasco\u003c/a> and \u003ca href=\"http://macabasco.com/\" target=\"_blank\">macabasco.com\u003c/a>. She wrote this article through a Journalists in Aging Fellowship, a collaboration of New America Media and the Gerontological Society of America, with support from AARP.\u003c/p>\n\n",
"disqusIdentifier": "100257 http://ww2.kqed.org/bayareabites/?p=100257",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/09/10/are-your-grandparents-being-served/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 3602,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 37
},
"modified": 1441916503,
"excerpt": "A new San Francisco program serves Chinese seniors nutritional Chinese American favorites far from the senior center.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A new San Francisco program serves Chinese seniors nutritional Chinese American favorites far from the senior center.",
"title": "Are Your Grandparents Being Served? | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Are Your Grandparents Being Served?",
"datePublished": "2015-09-10T13:21:43-07:00",
"dateModified": "2015-09-10T13:21:43-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "are-your-grandparents-being-served",
"status": "publish",
"nprByline": "Lisa Wong Macabasco, Hyphen on \u003ca href=\"https://ww2.kqed.org/bayareabites/author/caamedia/\">CAAM\u003c/a>",
"path": "/bayareabites/100257/are-your-grandparents-being-served",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>James Wong is a man of routine. Every morning, the 63-year-old resident of San Francisco’s Sunset District meets his friends for some tai-chi exercise. Then they decide where to eat lunch. It’s usually at one of three senior centers in the southwest corner of the city. There they can get a hot meal, perhaps even freshly cooked, for $2.\u003c/p>\n\u003cp>Recently Wong and his crew have added a new element to their routine: dinner at S & E Café or Prince Cooking, two Hong Kong–style cafes in the Outer Sunset. These restaurants that are part of an innovative new program that allows seniors to choose from a special menu of healthy Chinese American favorites and dine with friends and family whenever they want.\u003c/p>\n\u003cp>“We go there, have a good time, gossip a little bit,” he said. His favorite menu item is fish with curry sauce over pasta. “It’s a good value for us, considering you usually pay $10 to $12 for a dish. Now it’s $3.50 for a dish, a drink, and a little dessert.” He’s a fan, and he knows what a well-run dining program should look like: he previously worked as a restaurant manager at a Mariott hotel in San Mateo.\u003c/p>\n\u003cp>The program, called CHAMPSS (Choosing Healthy Appetizing Meal Plan Solutions for Seniors), is a step towards giving seniors more flexibility and choice beyond the two usual ways to get low-cost meals: congregate meals at senior centers or home-delivered meals. Both are limited in terms of menu variety (there’s usually only one meal option per day) and meal-time (diners must eat at set times for congregate meals, usually limited to an hour or 90 minutes). Plus, some seniors just don’t find the idea of a congregate meal at a senior center that appealing.\u003c/p>\n\u003cp>“A lot of seniors now, especially the baby boomers, they don’t want to tell people they’re attending a senior center program,” said Josephine Ma, director of fund development at Self-Help for the Elderly, the San Francisco senior service agency that runs the program. With CHAMPSS, “they can just go to a restaurant any time they want and enjoy gathering and having fun with friends. That opens up the social life of the seniors. They love it. They can go whenever they want, and pick whatever they want from the menu.”\u003c/p>\n\u003cfigure id=\"attachment_100262\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/prince-cooking.jpeg\" alt=\"Outer Sunset resident David Lok eating lunch off the CHAMPSS Menu at Prince Cooking.\" width=\"1024\" height=\"682\" class=\"size-full wp-image-100262\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/prince-cooking.jpeg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/prince-cooking-400x266.jpeg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/prince-cooking-800x533.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/prince-cooking-960x639.jpeg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Outer Sunset resident David Lok eating lunch off the CHAMPSS Menu at Prince Cooking. \u003ccite>(Andria Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At S & E Café, a Hong Kong-style diner on 19th Avenue near Taraval Street, diners can order from the 16-item CHAMPSS menu four days a week, anytime during the café’s hours, 10:30 a.m. to 2 a.m. Another perk is that the CHAMPSS menu is heavy on Chinese American fare, ideal for the Sunset’s large Chinese American population; about half of the district’s residents are Asian American, and 99 percent of the CHAMPSS diners are as well. There’s wonton noodle soup, BBQ pork fried rice, fish fillet with bok choi over rice, braised tofu with bok choi and mushroom over rice, and the Hong Kong–style perennial favorite comfort food, baked rice dishes. The meals come with milk or calcium- and vitamin D–fortified orange juice, and fruit or Jello for dessert—all for a bargain suggested donation of $3.50, tax and tip included. (A second CHAMPSS dining establishment, Prince Cooking on Noriega Street near 21st Avenue, was added in June. The menu has a similar Asian and American bent: salmon pasta with Japanese gravy and seafood udon with vegetables, for example.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The CHAMPSS program is only the newest approach in a longstanding effort dating back to the 1970s, that aims for culturally appropriate, low-cost meals for an exponentially growing and increasingly diverse senior population. And the call to address this population is only getting stronger. The number of people age 65 and older is expected to double over the next 30 years. Today two in 10 elders are elders of color; by 2050 that number will double to over four in 10. Over the next four decades, AAPI elders will have the largest relative population growth among all elders. And diverse elders experience disproportionately higher poverty rates, according to a 2012 report by the Diverse Elders Coalition: nearly 10 percent of AAPI elders have incomes below the Federal Poverty Thresholds, compared to 9 percent of all American elders and 7 percent of non-Hispanic white elders.\u003c/p>\n\u003cp>San Francisco in particular has seen an explosion of growth among Asian American seniors. Asian Pacific Islanders made up 27 percent of the city’s senior population in 1990; that jumped to 40 percent by 2008. During that time, the number of white seniors decreased by over 9,000, while Asian Pacific Islanders increased by almost 25,000. Today more than 60,000 API seniors live in San Francisco, and a third of those live below 150 percent of the Federal Poverty Line.\u003c/p>\n\u003cp>Groups catering to this booming AAPI elder population today with culturally sensitive meals must navigate not only cuts in funding but also strict regulations on food preparation and nutrients. Yet ambitious and innovative new programs like CHAMPSS are attempting to serve this population—literally—with not only healthy, nutritious meals from their heritage but also with increased choice and flexibility about how and when they eat their meals.\u003c/p>\n\u003cp>The issue of culturally appropriate meals has been enduring challenge.\u003c/p>\n\u003cp>“It’s been an issue ever since communities of color and Jewish communities have complained about how the meal program doesn’t meet their needs,” said Donna L. Yee, CEO of the Asian Cultural Center in Sacramento. “There’s been an ongoing roil about how to make the program be more responsive to the seniors it serves.”\u003c/p>\n\u003cp>Although a number of groups in California and New York have been serving culturally appropriate meals for the past 30 years, Wesley Lum, president and CEO of the National Asian Pacific Center on Aging, says that progress on the issue is uneven throughout the states. “To be frank, to have just tasty nutritional meals for seniors, that seniors want to eat, is a challenge, let alone something that is culturally or ethnically specific,” Lum said.\u003c/p>\n\u003cp>Yet Lum notes that he’s seen a push towards meals that can be tasty and nutritional. “Meals can be done creatively so that they’re diverse and people have choice. So it’s not just something that’s served, and it’s not just mush.”\u003c/p>\n\u003cp>The CHAMPSS program in San Francisco is run by Self-Help for the Elderly, a nearly 50-year old group that serves some 60 to 100 Chinese meals a day (suggested donation: $2.50) at each of 11 senior centers spread throughout the Bay Area. It’s one of a number of providers that the city’s Department of Aging and Adult Services has contracted with to serve solely cuisine targeting different ethnic populations, among them Centro Latino de San Francisco (serving Mexican and Central American meals), Kimochi in Japantown, and Russian American Community Services.\u003c/p>\n\u003cfigure id=\"attachment_100261\" class=\"wp-caption alignright\" style=\"max-width: 512px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/pasta-dish.jpeg\" alt=\"A pasta dish served as part of the CHAMPSS menu for seniors at Prince Cooking, a Hong Kong-style restaurant in San Francisco’s Outer Sunset district.\" width=\"512\" height=\"768\" class=\"size-full wp-image-100261\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/pasta-dish.jpeg 512w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pasta-dish-400x600.jpeg 400w\" sizes=\"(max-width: 512px) 100vw, 512px\">\u003cfigcaption class=\"wp-caption-text\">A pasta dish served as part of the CHAMPSS menu for seniors at Prince Cooking, a Hong Kong-style restaurant in San Francisco’s Outer Sunset district. \u003ccite>(Andria Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We take a lot of effort to make sure people have meals that are culturally appropriate because we know that nutrition is really important,” Anne Hinton, executive director of San Francisco’s Department of Aging and Adult Services. “We know people in their 70s, 80s, and early 90s, who are used to eating certain types of food, are more likely to eat a meal they’re familiar with. As you get older, senses can dim. Taste buds can be not as sharp as when you’re younger. So familiar food will attract them to eat the food more than something less well known.” And the food is good, Hinton notes. “We get a lot of praise for all of our ethnic foods. Some people even travel all over the city to because they think the food is so good.”\u003c/p>\n\u003cp>Hinton had been on the lookout for novel ways to operate programs in areas of the city where affordable properties for senior services are scarce but the need is great, like the Sunset District. “We only have one senior center in that area, run by Self-Help, and it already has two meal seatings,” Hinton noted. “The site cannot accommodate any more meal servings. We knew they would want to expand if they could, they just didn’t have the site. That just seemed like a great opportunity to do something different.” Then she heard about Kansas.\u003c/p>\n\u003cp>The first-ever CHAMPSS meal was served in 2008 at a Hy-Vee grocery store food court in Johnson County, Kansas, which contains many of Kansas City’s affluent suburbs. Like the Self-Help for the Elderly, Johnson County had watched the number of seniors at their congregate meal sites decline in recent years, despite a growing number of older adults. In fact, on a national basis, both congregate and home-delivered nutrition programs have been experiencing declines since 2010, for a variety of reasons. Johnson County managed to correctly pinpoint the source of its decline to limited dining hours and menu choices. The CHAMPSS in Kansas became a success, and the people behind the program gave presentations around the country to show how it could be done.\u003c/p>\n\u003cp>To Hinton, the Kansas program was a revelation. “They were using businesses to deliver programs,” she marveled. “Find a business that has a kitchen and make use of it in a neighborhood where you’re having trouble finding a kitchen yourself.” She was confident it would be perfect for the Sunset. “We didn’t have any reservations that people would go to the site. We were pretty clear that if we could establish a site like this, we would have more than enough customers.”\u003c/p>\n\u003cp>The hardest and most time-consuming part was finding a restaurant to partner with, according to Kelly Chew, Self-Help for the Elderly’s director of nutrition and senior centers, who visited about 60 eating establishments in the Sunset and the adjacent Richmond District over the better part of 2013 before signing on with S & E Café, already well-known among the Chinese American community. Chew and Ma both admit that the café sees very little profit, and may even operate at a loss, in the CHAMPSS partnership—the actual cost for each meal is around $10, Self-Help gives the café $7, and the rest is covered through Self-Help’s fundraising efforts and funds from the city’s Department of Aging and Adult Services. They highly praised S & E Café’s owner for his generosity and support of seniors and the community.\u003c/p>\n\u003cp>Following a kitchen remodel and meetings with Self-Help’s dietician to develop a menu, the first CHAMPSS meal was served in July 2014. Within a month, they had dished up 2,000 more meals. Today the restaurant sees around 50 CHAMPSS customers a day on average, and on some days up to 90 such customers, far exceeding expectations of 40 customers per day. The number of active CHAMPSS clients has ballooned from 200 in the first few months to about a thousand today.\u003c/p>\n\u003cp>Most are Chinese: “It’s been really well-received by seniors in the Chinese community,” Ma said proudly. Chew underscores that fact by saying that the vast majority pay the full $3.50 suggested donation—a testament to how much they appreciate the program. “They love the CHAMPSS program, that’s why they are willing to support it,” she said.\u003c/p>\n\u003cfigure id=\"attachment_100263\" class=\"wp-caption alignright\" style=\"max-width: 510px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/prince-cooking1.jpg\" alt=\"Prince Cooking is one of two San Francisco restaurants that are part of an innovative new program that allows seniors to choose from a special menu of healthy Chinese American favorites and dine with friends and family whenever they want.\" width=\"510\" height=\"340\" class=\"size-full wp-image-100263\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/prince-cooking1.jpg 510w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/prince-cooking1-400x267.jpg 400w\" sizes=\"(max-width: 510px) 100vw, 510px\">\u003cfigcaption class=\"wp-caption-text\">Prince Cooking is one of two San Francisco restaurants that are part of an innovative new program that allows seniors to choose from a special menu of healthy Chinese American favorites and dine with friends and family whenever they want. \u003ccite>(Andria Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What’s more, seniors are clamoring for even more CHAMPSS restaurants, Chew says. Self-Help is continuing to seek out restaurants, perhaps at a sit-down–style restaurant instead of a café, and maybe at a place serving Asian fusion food. After all, eating one kind of cuisine all the time can get tiresome, even if it’s your own culture’s food. “The seniors tell me they’d like to try more, different cuisines,” Chew said.\u003c/p>\n\u003cp>Much like the Asian community itself, the Asian palate is very diverse: not all Asians want to eat Asian food. Those involved with the issue of culturally appropriate food acknowledge that it’s far more relevant to recently arrived immigrants than those who are very familiar with American food. Donna Yee’s Asian Community Center caters to a broad population around Sacramento and thus serves American food. But Yee says that’s precisely why a large number of Japanese American elders dine at her group’s sites. “They like coming to the site because we don’t serve Japanese food,” Yee said. “It’s one of the times of the week they eat American food.”\u003c/p>\n\u003cp>Plus sometimes culturally appropriate meals are not the most nutritious, points out Michael Tsang, project manager at Two Bridges Neighborhood Council in Manhattan’s Lower East Side. “While there is a general perception that Asian seniors eat a lot of fresh produce, the reality is that they often do not meet the recommended daily minimums for fresh fruits and vegetables,” Tsang said. A 2015 study of 3,000 of NYC’s of Chinese seniors found that 19 percent of respondents ate fruits and vegetables more than or equal to five times daily, and over 60 percent of respondents rated their health as fair or poor.\u003c/p>\n\u003cp>He believes it isn’t too late to introduce seniors to new, healthier foods or cooking techniques. “We are trying to understand how daily meals are being prepared, how seniors respond to different foods, and how we can encourage seniors to try healthier alternatives or try something entirely different.” After a major local supermarket where most of Two Bridges’ senior residents bought groceries closed in 2013, the group has tried a number of ways to promote other options for shopping in the neighborhood, including producing a grocery guide and giving monthly walking tours of the many small markets in the area. For seniors who have trouble getting to shops, the group also partners with a CSA to deliver food boxes of up to 12 pounds of fresh, locally grown vegetables for $12 and has enlisted a chef to show seniors how less-familiar vegetables can be cooked.\u003c/p>\n\u003cp>But ever-tighter funding and strict regulations are curbing more truly innovative ways to provide culturally appropriate meals for seniors. Funding for many senior nutrition programs has also been often meager and unreliable at best. “Oftentimes the money that is given to community-based organizations and kitchens to provide these meals are not enough even to meet the cost of preparing these meals,” said the National Asian Pacific Center on Aging’s Lum.\u003c/p>\n\u003cp>“Anyone doing a meal program has to do a significant amount of fundraising in addition to getting other kinds of steady money,” said Yee, who is a member of AARP’s Caregiving Advisory Panel. “There are as many ways nutrition programs are funded, in terms of what the payer mix, as there are programs.”\u003c/p>\n\u003cp>Overall for senior nutrition programs across the country, “an increase in funding would really go a long way,” Yee noted. “If money wasn’t an issue, I think the program would be substantially further ahead and it would really be a more exciting venture. And people would probably be getting better nutrition too.”\u003c/p>\n\u003cfigure id=\"attachment_100259\" class=\"wp-caption alignright\" style=\"max-width: 510px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/CHAMPSS-menu.jpg\" alt=\"All meals on the CHAMPSS menu include a drink and a dessert of jello or fruit—all for only $3.50 suggested donation, including tax and tip.\" width=\"510\" height=\"340\" class=\"size-full wp-image-100259\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/CHAMPSS-menu.jpg 510w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/CHAMPSS-menu-400x267.jpg 400w\" sizes=\"(max-width: 510px) 100vw, 510px\">\u003cfigcaption class=\"wp-caption-text\">All meals on the CHAMPSS menu include a drink and a dessert of jello or fruit—all for only $3.50 suggested donation, including tax and tip. \u003ccite>(Andria Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The regulations are just as constricting as the funding. All menus must be reviewed by a city or state agency, sometimes months in advance, to ensure meals are nutritious and balanced for seniors, rich in vitamins they need (vitamins D and B12 and calcium, for example) and low in the ingredients they don’t need (transfats, salt, and sugar, to name a few). The federal Older Americans Act requires that all meals served using OAA funds must adhere to the current \u003ca title=\"External link to Dietary Guidelines on Health.gov website\" href=\"http://www.health.gov/dietaryguidelines/\" target=\"_blank\">Dietary Guidelines for Americans (DGAs)\u003c/a>, provide a minimum of one-third of the \u003ca title=\"External link to Dietary Reference Intakes on the United States Department of Agriculture website\" href=\"http://fnic.nal.usda.gov/dietary-guidance/dietary-reference-intakes\" target=\"_blank\">Dietary Reference Intakes\u003c/a>, meet state and local food safety and sanitation requirements and be appealing to older adults. States also have their own rules. In California, for example, meals must be at least 300 calories, have milk or another source of calcium, be low in salt and sugar, and contain a certain proportion as protein.\u003c/p>\n\u003cp>The standardized rules that govern nutrition programs are extremely limiting, according to Yee. “On the one hand you could say that we barely ever see headlines that some senior has gotten sick because the food wasn’t safe to eat,” Yee said. “On the other hand I know that there are a lot of ways we err to the extreme. It’s pretty regulated. [Regulators] would say it’s pretty safe.”\u003c/p>\n\u003cp>Tsang is also familiar with the “long and challenging” process of serving seniors tasty, cost-effective, nutritious meals. “There are certain food and diet standards that senior institutions must follow when preparing daily meals and menus, but sometimes these standards don’t quite match what seniors are used to eating culturally,” he said. “Additionally, most food programs are limited by budget, and often rely on bulk ordering shelf-stable foods to stay within that budget. The skills of kitchen staff, as well as the amount of time it takes to prepare fresh produce, is yet another challenge.”\u003c/p>\n\u003cp>The CHAMPSS program is not without its flaws. Joyce Chan, a 70-year-old resident of San Francisco’s Sunset District, has dined at both CHAMPSS restaurants some 10 times. Although she says she and her friends love the program and enjoy having a place to gather and socialize outside of the senior center, she strongly criticized the service CHAMPSS diners receive. “I don’t like the attitude sometimes,” she said. “They treat you like second class. They should treat all customers the same.” She claimed the restaurants direct CHAMPSS diners to sit in certain areas of the restaurant and have refused to provide to-go boxes for leftover food. “Don’t divide it like, ‘You are eating senior citizen meals so I don’t need to provide you good service.’ Why? Because I pay $3.50 and you treat me like that? That’s bad. I feel so irritated. I will go somewhere else.” But she acknowledged she often forgets her pledge to never return: “Old people forget things so easily.” (Chew said she has not received any complaints about the service and those practices were not part of the restaurants’ policy.)\u003c/p>\n\u003cp>Yee also sounded skeptical about the CHAMPSS program. She questioned whether it was cost effective, noting that similar voucher programs have ended up proving more expensive than serving meals at a senior centers. But she acknowledged that any program that gives more choice to seniors about what they eat is remarkable. “It’s been a longtime challenge endemic to the senior nutrition program since it started in the 1970s. It’s wonderful that nutrition providers continue to innovate and improve on what they’re doing. It’s also no secret that, because of the uncertain funding, providers are constantly under the gun to meet price points that are more and more ridiculous every year. It’s always amazing when a provider is able to give individual choices on food items on any given day.”\u003c/p>\n\u003cp>Wong, for one, is sure to keep going back to the CHAMPSS restaurants. But, as someone who’s lived in the United States for 50 years and has developed a taste for all types of cuisine, he has one tip for the organizers: “Think about getting some Mexican food.”\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Lisa Wong Macabasco\u003c/strong> is the assistant social media editor at Slate. A former editor in chief of Hyphen magazine, she has worked for Mother Jones, Modern Farmer, the San Francisco Bay Guardian, KoreAm, the Asian American Writers’ Workshop’s Open City magazine, and AsianWeek. Find her at \u003ca href=\"https://twitter.com/lmacabasco\" target=\"_blank\">@lmacabasco\u003c/a> and \u003ca href=\"http://macabasco.com/\" target=\"_blank\">macabasco.com\u003c/a>. She wrote this article through a Journalists in Aging Fellowship, a collaboration of New America Media and the Gerontological Society of America, with support from AARP.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/100257/are-your-grandparents-being-served",
"authors": [
"byline_bayareabites_100257"
],
"categories": [
"bayareabites_2998",
"bayareabites_3032",
"bayareabites_1245",
"bayareabites_90"
],
"tags": [
"bayareabites_14807",
"bayareabites_475",
"bayareabites_14808",
"bayareabites_13702"
],
"featImg": "bayareabites_100260",
"label": "bayareabites"
},
"bayareabites_97064": {
"type": "posts",
"id": "bayareabites_97064",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "97064",
"score": null,
"sort": [
1434583016000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1434583016,
"format": "video",
"disqusTitle": "To Tackle Food Waste, Big Grocery Chain Will Sell Produce Rejects",
"title": "To Tackle Food Waste, Big Grocery Chain Will Sell Produce Rejects",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It's easy to blame someone else for food waste. If this is really a $2.6 trillion issue, as the United Nations \u003ca href=\"http://www.fao.org/nr/sustainability/food-loss-and-waste/en/\">estimates\u003c/a>, then who's in charge of fixing it?\u003c/p>\n\u003cp>Turns out, we the eaters play a big role here.\u003c/p>\n\u003cp>When we shop with our eyeballs in the produce aisle, our expectations for perfection contribute to the problem.\u003c/p>\n\u003cp>We've come to expect a dazzling array of eye candy with beautiful displays of cosmetically perfect fruits and vegetables.\u003c/p>\n\u003cp>But, of course, nature serves up much more variation.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And now, a big grocery chain in the West called Raley's is taking a swing at the food waste problem by trying to get customers to embrace the differences.\u003c/p>\n\u003cp>Raley's announced Tuesday it will begin selling less-than-perfect fruits and vegetables in July.\u003c/p>\n\u003cp>But let's go back to where it all begins: the farm. As part of a \u003ca href=\"http://www.pbs.org/newshour/bb/almost-half-americas-food-go-waste/\">collaboration \u003c/a>with PBS NewsHour, we hit the fields of Salinas Valley, Calif., for a reality check.\u003c/p>\n\u003cp>In a cauliflower field, we found lots of slightly yellow heads of cauliflower.\u003c/p>\n\u003cp>\"You see how it just has that yellow tinge to it?\" Art Barrientos of Ocean Mist Farms points out. \"This is not marketable.\"\u003c/p>\n\u003cp>There's nothing wrong with these heads of cauliflower. The yellow tint comes from sun exposure. It's crunchy and every bit as nutritious as white cauliflower.\u003c/p>\n\u003cp>\"But this just doesn't meet our standards,\" Barrientos says as we give it a taste.\u003c/p>\n\u003cp>The marketplace demands white, blemish-free, perfectly sized heads. So, these heads are plowed under.\u003c/p>\n\u003cfigure id=\"attachment_97066\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-400x300.jpg\" alt=\"The yellow tint on this cauliflower comes from sun exposure. It's crunchy and every bit as nutritious as white cauliflower.\" width=\"400\" height=\"300\" class=\"size-thumbnail wp-image-97066\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-960x720.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">The yellow tint on this cauliflower comes from sun exposure. It's crunchy and every bit as nutritious as white cauliflower. \u003ccite>(Allison Aubrey/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The story is similar with misshapen crowns of broccoli and peaches that aren't perfectly shaped or colored. Harold McLarty of \u003ca href=\"http://www.hmcfarms.com/welcome-to-hmc\">HMC Farms\u003c/a> in Kingsburg, Calif., says 35 percent of his crop never makes it to market. Much of his surplus goes to cattle feed.\u003c/p>\n\u003cp>The Natural Resources Defense Council estimates that depending on the crop, anywhere from 1 to 30 percent of food grown by farmers doesn't get to the grocery store.\u003c/p>\n\u003cp>And, as we've reported, food is wasted at every step in the supply chain — during transportation and processing and once it gets to our refrigerators.\u003c/p>\n\u003cp>And think of everything that goes into growing crop: the water, the fertilizer, the fuel to run the tractor.\u003c/p>\n\u003cp>\"Eighty percent of our water, 10 percent of our energy, 40 percent of our land is used to grow our food,\" says Peter Lehner of the NRDC. And, according to this NRDC \u003ca href=\"http://www.nrdc.org/food/files/wasted-food-ip.pdf\">report\u003c/a>, up to 40 percent of the food produced never gets eaten. \"It's crazy.\"\u003c/p>\n\u003cp>Food waste is among the biggest contributors to landfills in the U.S. Lehner says this creates another problem: \"When [food] rots, it emits methane, which is a very potent greenhouse gas.\" Food waste is responsible for a significant portion of methane emissions.\u003c/p>\n\u003cfigure id=\"attachment_97067\" class=\"wp-caption aligncenter\" style=\"max-width: 1996px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1.jpg\" alt=\"Cauliflower on the conveyor belt at Ocean Mist Farms in Salinas Valley, Calif.\" width=\"1996\" height=\"1497\" class=\"size-full wp-image-97067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1.jpg 1996w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-960x720.jpg 960w\" sizes=\"(max-width: 1996px) 100vw, 1996px\">\u003cfigcaption class=\"wp-caption-text\">Cauliflower on the conveyor belt at Ocean Mist Farms in Salinas Valley, Calif. \u003ccite>(Allison Aubrey/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are new efforts underway to reduce food waste. The Environmental Protection Agency has a \u003ca href=\"http://www.epa.gov/smm/foodrecovery/participants.htm\">Food Recovery Challenge\u003c/a> that diverts about 375,000 tons of food waste.\u003c/p>\n\u003cp>And some producers, including Ocean Mist and HMC Farms, donate some of the less-than-perfect produce to California food banks.\u003c/p>\n\u003cp>Over the past decade, the California Association of Food Banks says it has doubled the amount of produce it distributes, thanks in part to these kinds of donations.\u003c/p>\n\u003cp>\"This year, we hope to grow the California Farm to Family program by over 70 million pounds,\" says Paul Ash, executive director of the San Francisco Marin Food Banks. He hopes to expand the program to other parts of the country.\u003c/p>\n\u003cfigure id=\"attachment_97068\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-400x300.jpg\" alt=\"The marketplace demands white, blemish-free, perfectly sized heads of cauliflower. So that's almost all of what workers pick.\" width=\"400\" height=\"300\" class=\"size-thumbnail wp-image-97068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a.jpg 1052w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">The marketplace demands white, blemish-free, perfectly sized heads of cauliflower. So that's almost all of what workers pick. \u003ccite>(Allison Aubrey/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Part of that growth has been fueled by a novel way of collecting surplus produce. For cauliflower and broccoli growers, who pack their products in the field as they're being harvested, there's now a co-packing system. As the workers slice and harvest the crop, they pack the premium heads in boxes headed to grocery stores. They separate out the less-than-perfect seconds and pack them in crates destined for the food banks.\u003c/p>\n\u003cp>It's a simple process, but it's tough to recruit more farmers to join in. Only three out of 25 broccoli and cauliflower growers in California participate.\u003c/p>\n\u003cp>Why? \"It's a lot easier and cheaper just to basically throw [unmarketable produce] away,\" says McLarty of HMC Farms. He says he'd like to donate more of his peaches to the food banks, but \"there's got to be an economic incentive.\"\u003c/p>\n\u003cp>California offers tax credits to farmers who donate produce, but the food banks are lobbying for bigger deductions. And there are only six other states besides California that give tax breaks to growers for donating food.\u003c/p>\n\u003cp>As food banks work to expand their programs, some entrepreneurs say there are so many seconds to go around, they see a whole new business model: selling imperfect produce at discounted prices.\u003c/p>\n\u003cfigure id=\"attachment_97065\" class=\"wp-caption alignright\" style=\"max-width: 356px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/carrots-5f6d91b04096e6731378d025dc6376561ef5c18f.jpg\" alt=\"Imperfect Produce is a new venture that's sourcing funny-looking produce and partnering with the chain Raley's to sell it at discounted prices.\" width=\"356\" height=\"267\" class=\"size-full wp-image-97065\">\u003cfigcaption class=\"wp-caption-text\">Imperfect Produce is a new venture that's sourcing funny-looking produce and partnering with the chain Raley's to sell it at discounted prices. \u003ccite>(Courtesy of \u003chref>Imperfect Produce)\u003c/href>\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2014/12/09/369613561/in-europe-ugly-sells-in-the-produce-aisle\">reported\u003c/a>, a French supermarket chain launched a campaign last year to sell what they dubbed \"the grotesque apple, and the ridiculous potato.\" The concept has so far worked well in France.\u003c/p>\n\u003cp>Here in the U.S., entrepreneurs behind a venture called \u003ca href=\"http://www.imperfectproduce.com/home.php\">Imperfect Produce\u003c/a> are betting they can turn Americans on to less-than-perfect produce, too.\u003c/p>\n\u003cp>In this \u003ca href=\"https://www.indiegogo.com/projects/imperfect-redefining-beauty-in-produce#/story\">promotional fundraising video\u003c/a>, the startup's co-founder Ben Simon explains how it works: \"You get a box of seasonal ugly produce delivered to your door every week, and because this produce looks a little funky on the outside you get it for 30 to 50 percent less.\" They plan to start delivery in the San Francisco area sometime this summer.\u003c/p>\n\u003cp>And it seems at least one major grocery chain may give it a go. Imperfect has just inked a deal with high-end chain \u003ca href=\"http://www.raleys.com/www/\">Raley's\u003c/a>, which has more than 100 stores in California and Nevada. The chain says it will launch a pilot program, \"Real Good\" produce, in 10 Northern California stores in mid-July.\u003c/p>\n\u003cp>Raley's Megan Burritt says she's working on in-store education. When customers are picking up a funky-looking double cherry or an apple that may look like a reject, she wants them to see it in a new way. Perhaps she'll market them as the underdogs of the produce aisle. \"Who doesn't love an underdog story!\" Burritt says. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "97064 http://ww2.kqed.org/bayareabites/?p=97064",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/06/17/to-tackle-food-waste-big-grocery-chain-will-sell-produce-rejects/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1144,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 36
},
"modified": 1434583016,
"excerpt": "If fruits and vegetables don't measure up to cosmetic standards, they're often plowed under in the field. One company wants to help change that by creating a market for less-than-perfect produce.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "If fruits and vegetables don't measure up to cosmetic standards, they're often plowed under in the field. One company wants to help change that by creating a market for less-than-perfect produce.",
"title": "To Tackle Food Waste, Big Grocery Chain Will Sell Produce Rejects | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "To Tackle Food Waste, Big Grocery Chain Will Sell Produce Rejects",
"datePublished": "2015-06-17T16:16:56-07:00",
"dateModified": "2015-06-17T16:16:56-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "to-tackle-food-waste-big-grocery-chain-will-sell-produce-rejects",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=414986650&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"videoEmbed": "https://www.youtube.com/embed/k8TDfjbpSBE",
"nprByline": "Allison Aubrey, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"nprStoryDate": "Wed, 17 Jun 2015 13:45:00 -0400",
"nprLastModifiedDate": "Wed, 17 Jun 2015 16:45:01 -0400",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2015/06/17/414986650/to-tackle-food-waste-big-grocery-chain-will-sell-produce-rejects?ft=nprml&f=414986650",
"nprStoryId": "414986650",
"nprRetrievedStory": "1",
"nprPubDate": "Wed, 17 Jun 2015 16:45:00 -0400",
"path": "/bayareabites/97064/to-tackle-food-waste-big-grocery-chain-will-sell-produce-rejects",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's easy to blame someone else for food waste. If this is really a $2.6 trillion issue, as the United Nations \u003ca href=\"http://www.fao.org/nr/sustainability/food-loss-and-waste/en/\">estimates\u003c/a>, then who's in charge of fixing it?\u003c/p>\n\u003cp>Turns out, we the eaters play a big role here.\u003c/p>\n\u003cp>When we shop with our eyeballs in the produce aisle, our expectations for perfection contribute to the problem.\u003c/p>\n\u003cp>We've come to expect a dazzling array of eye candy with beautiful displays of cosmetically perfect fruits and vegetables.\u003c/p>\n\u003cp>But, of course, nature serves up much more variation.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And now, a big grocery chain in the West called Raley's is taking a swing at the food waste problem by trying to get customers to embrace the differences.\u003c/p>\n\u003cp>Raley's announced Tuesday it will begin selling less-than-perfect fruits and vegetables in July.\u003c/p>\n\u003cp>But let's go back to where it all begins: the farm. As part of a \u003ca href=\"http://www.pbs.org/newshour/bb/almost-half-americas-food-go-waste/\">collaboration \u003c/a>with PBS NewsHour, we hit the fields of Salinas Valley, Calif., for a reality check.\u003c/p>\n\u003cp>In a cauliflower field, we found lots of slightly yellow heads of cauliflower.\u003c/p>\n\u003cp>\"You see how it just has that yellow tinge to it?\" Art Barrientos of Ocean Mist Farms points out. \"This is not marketable.\"\u003c/p>\n\u003cp>There's nothing wrong with these heads of cauliflower. The yellow tint comes from sun exposure. It's crunchy and every bit as nutritious as white cauliflower.\u003c/p>\n\u003cp>\"But this just doesn't meet our standards,\" Barrientos says as we give it a taste.\u003c/p>\n\u003cp>The marketplace demands white, blemish-free, perfectly sized heads. So, these heads are plowed under.\u003c/p>\n\u003cfigure id=\"attachment_97066\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-400x300.jpg\" alt=\"The yellow tint on this cauliflower comes from sun exposure. It's crunchy and every bit as nutritious as white cauliflower.\" width=\"400\" height=\"300\" class=\"size-thumbnail wp-image-97066\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-960x720.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">The yellow tint on this cauliflower comes from sun exposure. It's crunchy and every bit as nutritious as white cauliflower. \u003ccite>(Allison Aubrey/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The story is similar with misshapen crowns of broccoli and peaches that aren't perfectly shaped or colored. Harold McLarty of \u003ca href=\"http://www.hmcfarms.com/welcome-to-hmc\">HMC Farms\u003c/a> in Kingsburg, Calif., says 35 percent of his crop never makes it to market. Much of his surplus goes to cattle feed.\u003c/p>\n\u003cp>The Natural Resources Defense Council estimates that depending on the crop, anywhere from 1 to 30 percent of food grown by farmers doesn't get to the grocery store.\u003c/p>\n\u003cp>And, as we've reported, food is wasted at every step in the supply chain — during transportation and processing and once it gets to our refrigerators.\u003c/p>\n\u003cp>And think of everything that goes into growing crop: the water, the fertilizer, the fuel to run the tractor.\u003c/p>\n\u003cp>\"Eighty percent of our water, 10 percent of our energy, 40 percent of our land is used to grow our food,\" says Peter Lehner of the NRDC. And, according to this NRDC \u003ca href=\"http://www.nrdc.org/food/files/wasted-food-ip.pdf\">report\u003c/a>, up to 40 percent of the food produced never gets eaten. \"It's crazy.\"\u003c/p>\n\u003cp>Food waste is among the biggest contributors to landfills in the U.S. Lehner says this creates another problem: \"When [food] rots, it emits methane, which is a very potent greenhouse gas.\" Food waste is responsible for a significant portion of methane emissions.\u003c/p>\n\u003cfigure id=\"attachment_97067\" class=\"wp-caption aligncenter\" style=\"max-width: 1996px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1.jpg\" alt=\"Cauliflower on the conveyor belt at Ocean Mist Farms in Salinas Valley, Calif.\" width=\"1996\" height=\"1497\" class=\"size-full wp-image-97067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1.jpg 1996w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-960x720.jpg 960w\" sizes=\"(max-width: 1996px) 100vw, 1996px\">\u003cfigcaption class=\"wp-caption-text\">Cauliflower on the conveyor belt at Ocean Mist Farms in Salinas Valley, Calif. \u003ccite>(Allison Aubrey/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are new efforts underway to reduce food waste. The Environmental Protection Agency has a \u003ca href=\"http://www.epa.gov/smm/foodrecovery/participants.htm\">Food Recovery Challenge\u003c/a> that diverts about 375,000 tons of food waste.\u003c/p>\n\u003cp>And some producers, including Ocean Mist and HMC Farms, donate some of the less-than-perfect produce to California food banks.\u003c/p>\n\u003cp>Over the past decade, the California Association of Food Banks says it has doubled the amount of produce it distributes, thanks in part to these kinds of donations.\u003c/p>\n\u003cp>\"This year, we hope to grow the California Farm to Family program by over 70 million pounds,\" says Paul Ash, executive director of the San Francisco Marin Food Banks. He hopes to expand the program to other parts of the country.\u003c/p>\n\u003cfigure id=\"attachment_97068\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-400x300.jpg\" alt=\"The marketplace demands white, blemish-free, perfectly sized heads of cauliflower. So that's almost all of what workers pick.\" width=\"400\" height=\"300\" class=\"size-thumbnail wp-image-97068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a.jpg 1052w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">The marketplace demands white, blemish-free, perfectly sized heads of cauliflower. So that's almost all of what workers pick. \u003ccite>(Allison Aubrey/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Part of that growth has been fueled by a novel way of collecting surplus produce. For cauliflower and broccoli growers, who pack their products in the field as they're being harvested, there's now a co-packing system. As the workers slice and harvest the crop, they pack the premium heads in boxes headed to grocery stores. They separate out the less-than-perfect seconds and pack them in crates destined for the food banks.\u003c/p>\n\u003cp>It's a simple process, but it's tough to recruit more farmers to join in. Only three out of 25 broccoli and cauliflower growers in California participate.\u003c/p>\n\u003cp>Why? \"It's a lot easier and cheaper just to basically throw [unmarketable produce] away,\" says McLarty of HMC Farms. He says he'd like to donate more of his peaches to the food banks, but \"there's got to be an economic incentive.\"\u003c/p>\n\u003cp>California offers tax credits to farmers who donate produce, but the food banks are lobbying for bigger deductions. And there are only six other states besides California that give tax breaks to growers for donating food.\u003c/p>\n\u003cp>As food banks work to expand their programs, some entrepreneurs say there are so many seconds to go around, they see a whole new business model: selling imperfect produce at discounted prices.\u003c/p>\n\u003cfigure id=\"attachment_97065\" class=\"wp-caption alignright\" style=\"max-width: 356px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/carrots-5f6d91b04096e6731378d025dc6376561ef5c18f.jpg\" alt=\"Imperfect Produce is a new venture that's sourcing funny-looking produce and partnering with the chain Raley's to sell it at discounted prices.\" width=\"356\" height=\"267\" class=\"size-full wp-image-97065\">\u003cfigcaption class=\"wp-caption-text\">Imperfect Produce is a new venture that's sourcing funny-looking produce and partnering with the chain Raley's to sell it at discounted prices. \u003ccite>(Courtesy of \u003chref>Imperfect Produce)\u003c/href>\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2014/12/09/369613561/in-europe-ugly-sells-in-the-produce-aisle\">reported\u003c/a>, a French supermarket chain launched a campaign last year to sell what they dubbed \"the grotesque apple, and the ridiculous potato.\" The concept has so far worked well in France.\u003c/p>\n\u003cp>Here in the U.S., entrepreneurs behind a venture called \u003ca href=\"http://www.imperfectproduce.com/home.php\">Imperfect Produce\u003c/a> are betting they can turn Americans on to less-than-perfect produce, too.\u003c/p>\n\u003cp>In this \u003ca href=\"https://www.indiegogo.com/projects/imperfect-redefining-beauty-in-produce#/story\">promotional fundraising video\u003c/a>, the startup's co-founder Ben Simon explains how it works: \"You get a box of seasonal ugly produce delivered to your door every week, and because this produce looks a little funky on the outside you get it for 30 to 50 percent less.\" They plan to start delivery in the San Francisco area sometime this summer.\u003c/p>\n\u003cp>And it seems at least one major grocery chain may give it a go. Imperfect has just inked a deal with high-end chain \u003ca href=\"http://www.raleys.com/www/\">Raley's\u003c/a>, which has more than 100 stores in California and Nevada. The chain says it will launch a pilot program, \"Real Good\" produce, in 10 Northern California stores in mid-July.\u003c/p>\n\u003cp>Raley's Megan Burritt says she's working on in-store education. When customers are picking up a funky-looking double cherry or an apple that may look like a reject, she wants them to see it in a new way. Perhaps she'll market them as the underdogs of the produce aisle. \"Who doesn't love an underdog story!\" Burritt says. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/97064/to-tackle-food-waste-big-grocery-chain-will-sell-produce-rejects",
"authors": [
"byline_bayareabites_97064"
],
"categories": [
"bayareabites_1874",
"bayareabites_3032",
"bayareabites_10028",
"bayareabites_10916",
"bayareabites_2035",
"bayareabites_358",
"bayareabites_60",
"bayareabites_1593"
],
"tags": [
"bayareabites_250",
"bayareabites_3707",
"bayareabites_14572",
"bayareabites_10292",
"bayareabites_667",
"bayareabites_14571"
],
"featImg": "bayareabites_97068",
"label": "bayareabites"
},
"bayareabites_96996": {
"type": "posts",
"id": "bayareabites_96996",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "96996",
"score": null,
"sort": [
1434483568000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1434483568,
"format": "audio",
"disqusTitle": "Landfill Of Lettuce: What Happens To Salad Past Its Prime?",
"title": "Landfill Of Lettuce: What Happens To Salad Past Its Prime?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/06/20150616_me_landfill_of_lettuce_what_happens_to_salad_past_its_prime.mp3\u003c/p>\n\u003cp>Here's a scenario lots of us can relate to: tossing a bag of lettuce because it sat too long in the back of the fridge.\u003c/p>\n\u003cp>It doesn't take a long time for greens to turn to slime.\u003c/p>\n\u003cp>Bag by bag, this waste adds up. The Environmental Protection Agency estimates that the typical American family throws out about $1,600 worth of food each year. And what we consumers toss out is just the last step in a long chain of waste.\u003c/p>\n\u003cp>Food is lost on farms, during processing and trucking. Supermarkets toss out unsold food.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We were curious about this downstream waste — the part of the food supply chain that's largely hidden from consumers.\u003c/p>\n\u003cp>And we wondered how the fast-growing, packaged produce and salads category — which is expected to approach \u003ca href=\"http://www.reportlinker.com/p02234073-summary/Branded-Packaged-Produce-and-Salads-U-S-Market-Trends.html\">$7 billion in sales\u003c/a> by 2018 — might contribute to waste.\u003c/p>\n\u003cp>In the Salinas Valley of California — known as America's salad bowl — we visited the \u003ca href=\"http://www.svswa.org/\">municipal dump\u003c/a>. The fertile strip of land surrounding the town of Salinas produces an estimated 70 percent of U.S. salad greens.\u003c/p>\n\u003cp>At the dump, we caught up with Operations Manager Cesar Zuniga as a dump truck pulled in. It was filled to the brim with salads and other waste from nearby farms.\u003c/p>\n\u003cp>\"This one looks like a mixed load,\" Zuniga says. As it tipped its load, out tumbled a 15-foot heap of greens.\u003c/p>\n\u003cp>And a lot of it looked crisp and ready to eat.\u003c/p>\n\u003cfigure id=\"attachment_97002\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/salad-salinas.jpg\" alt=\"The Salinas Valley is known as America's salad bowl. The Natural Resources Defense Council estimates that farmers here and elsewhere around the country may over-plant by about 10 percent. \" width=\"300\" height=\"225\" class=\"size-full wp-image-97002\">\u003cfigcaption class=\"wp-caption-text\">The Salinas Valley is known as America's salad bowl. The Natural Resources Defense Council estimates that farmers here and elsewhere around the country may over-plant by about 10 percent. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/128012869@N08/15209767607/in/photolist-pb331x-7ZDsmm-5sXA2A-c8XR6G-5yiJ9P-4AbBr2-psvVkV-dVy7PS-ptGgQc-N64eA-iEkAkz-4XUo3p-ptJNV-zhKgt-c2YrZG-c2YpUU-c2Yrry-9hR3h5-gHH8J5-56qZwc-5sTcC8-4dBvFk-4kTyXX-5sXzMu-7m35Kh-4aSGdf-rwjNYB-\">Faces of Fracking/Flickr \u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Some loads ... look very fresh,\" Zuniga says. \"We question, wow, why is this being tossed?\"\u003c/p>\n\u003cp>Zuniga says the load that arrived on this day is pretty typical. \"This is what we see through the spring and fall months: We see a lot of food waste from the salad processing plants,\" he says.\u003c/p>\n\u003cp>As we step closer to the dumped load, Zuniga picks up a bag of salad and looks at the sell-by date stamped on the package.\u003c/p>\n\u003cp>\"What ended up here was good for [another] two weeks or so,\" Zuniga says.\u003c/p>\n\u003cp>So, why were these salad greens dumped?\u003c/p>\n\u003cp>We called \u003ca href=\"http://www.taylorfarms.com/\">Taylor Farms\u003c/a>, the brand name on the bags we saw at the dump. It's one of the big salad processors in the area.\u003c/p>\n\u003cp>In an email, Mark Campion, president of Taylor Farms Retail, told us that the \"primary reason\" that salad gets disposed of is that it gets too close to its \"code date\" — what consumers think of as the sell-by date.\u003c/p>\n\u003cp>\"If we overrun a particular product ... it might not have enough code date for the customer to receive it,\" Campion said.\u003c/p>\n\u003cp>The bags we saw at the dump still had almost two weeks before reaching the sell-by date. But that was probably not long enough to ship them and get them onto store shelves, because grocery chains need plenty of time to sell the products while they're still fresh.\u003c/p>\n\u003cp>\"Most [grocery store] customers require 10-11 days of useable code date upon arrival at their distribution center,\" explains Campion.\u003c/p>\n\u003cp>Campion says Taylor Farms gives surplus product to its employees and donates some to food banks, too. \"The last option is sending product to disposal,\" Campion wrote. \"It's rare that product gets disposed of, but it does happen.\"\u003c/p>\n\u003cp>There are no official estimates of waste from salad processors. And as the U.S. Department of Agriculture has noted, it's \u003ca href=\"http://www.ers.usda.gov/data-products/food-availability-%28per-capita%29-data-system/loss-adjusted-food-availability-documentation.aspx#limitations\">difficult to estimate\u003c/a> food loss at the farm level not just for salad greens but for foods across the supply chain.\u003c/p>\n\u003cp>The Natural Resources Defense Council has \u003ca href=\"http://switchboard.nrdc.org/blogs/dgunders/left_out_how_much_of_the_fresh.html\">surveyed\u003c/a> California farmers about waste. \"It's a a difficult topic,\" says \u003ca href=\"http://switchboard.nrdc.org/blogs/jberkenkamp/\">JoAnne Berkenkamp\u003c/a>, a senior advocate for the environmental group's Food & Agriculture Program. \"Farmers don't want to talk about something they've grown and weren't able to sell.\"\u003c/p>\n\u003cp>It's a sensitive topic — especially in drought-stricken California — where farmers use a large quantity of the state's precious water. But Berkenkamp says the survey research shows that some farmers grow more than they can sell.\u003c/p>\n\u003cp>\"Most large growers have strong incentive to over-plant,\" explains Berkenkamp, because they \"don't want to run out of product or come up short on a contract.\"\u003c/p>\n\u003cp>The NRDC estimates growers may over-plant by about 10 percent. This may not sound like much, \"but it can really add up to thousands of pounds of surplus product,\" Berkenkamp says.\u003c/p>\n\u003cp>And here's another issue: When bags of lettuce and other produce end up in landfills, it contributes to climate change.\u003c/p>\n\u003cp>As the food decomposes, \"it will release methane — a very powerful greenhouse gas,\" explains Berkenkamp. And food waste in landfills is responsible for a significant portion of methane emissions.\u003c/p>\n\u003cp>Some of the methane gas from landfills is being captured and converted to energy. But a lot of it goes into the atmosphere.\u003c/p>\n\u003cp>So, what steps can shoppers take to address this issue?\u003c/p>\n\u003cp>They can compost the greens they don't eat instead of tossing them. If more produce were composted, it could help reduce methane emissions, according to NRDC.\u003c/p>\n\u003cp>And, here's a novel idea: Maybe more of us should rethink our shopping habits — and only buy what we know we can eat.\u003c/p>\n\u003cp>Back at the Salinas Valley dump, there's a separate pile for compost. But because of all the plastic in the lettuce waste from the salad processors, it can't be composted.\u003c/p>\n\u003cp>So, where will it end up? A landfill.\u003c/p>\n\u003cp>Tune in Tuesday night (June 16) to the PBS NewsHour and check The Salt on Wednesday for more on food waste in the Salinas Valley. Here's a \u003ca href=\"https://www.dropbox.com/s/dsbhn34wcfeioe7/food-waste-PROMO.mov?dl=0\">sneak peak of\u003c/a> the upcoming story. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "96996 http://ww2.kqed.org/bayareabites/?p=96996",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/06/16/landfill-of-lettuce-what-happens-to-salad-past-its-prime/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1008,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 39
},
"modified": 1434483568,
"excerpt": "The bagged salad industry is growing quickly. Consumers love the convenience. But one unintended consequence is waste. We investigate why a dump truck full of bagged greens got tossed in a landfill.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The bagged salad industry is growing quickly. Consumers love the convenience. But one unintended consequence is waste. We investigate why a dump truck full of bagged greens got tossed in a landfill.",
"title": "Landfill Of Lettuce: What Happens To Salad Past Its Prime? | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Landfill Of Lettuce: What Happens To Salad Past Its Prime?",
"datePublished": "2015-06-16T12:39:28-07:00",
"dateModified": "2015-06-16T12:39:28-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "landfill-of-lettuce-what-happens-to-salad-past-its-prime",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=414667913&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Allison Aubrey, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"nprStoryDate": "Tue, 16 Jun 2015 05:07:00 -0400",
"nprLastModifiedDate": "Tue, 16 Jun 2015 15:03:12 -0400",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2015/06/16/414667913/landfill-of-lettuce-what-happens-to-salad-past-its-prime?ft=nprml&f=414667913",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/me/2015/06/20150616_me_landfill_of_lettuce_what_happens_to_salad_past_its_prime.mp3?orgId=1&topicId=1053&d=311&p=3&story=414667913&t=progseg&e=414831047&seg=1&ft=nprml&f=414667913",
"nprAudioM3u": "http://api.npr.org/m3u/1414831936-811225.m3u?orgId=1&topicId=1053&d=311&p=3&story=414667913&t=progseg&e=414831047&seg=1&ft=nprml&f=414667913",
"nprStoryId": "414667913",
"nprRetrievedStory": "1",
"nprPubDate": "Tue, 16 Jun 2015 15:03:00 -0400",
"path": "/bayareabites/96996/landfill-of-lettuce-what-happens-to-salad-past-its-prime",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/me/2015/06/20150616_me_landfill_of_lettuce_what_happens_to_salad_past_its_prime.mp3?orgId=1&topicId=1053&d=311&p=3&story=414667913&t=progseg&e=414831047&seg=1&ft=nprml&f=414667913",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/06/20150616_me_landfill_of_lettuce_what_happens_to_salad_past_its_prime.mp3\u003c/p>\n\u003cp>Here's a scenario lots of us can relate to: tossing a bag of lettuce because it sat too long in the back of the fridge.\u003c/p>\n\u003cp>It doesn't take a long time for greens to turn to slime.\u003c/p>\n\u003cp>Bag by bag, this waste adds up. The Environmental Protection Agency estimates that the typical American family throws out about $1,600 worth of food each year. And what we consumers toss out is just the last step in a long chain of waste.\u003c/p>\n\u003cp>Food is lost on farms, during processing and trucking. Supermarkets toss out unsold food.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We were curious about this downstream waste — the part of the food supply chain that's largely hidden from consumers.\u003c/p>\n\u003cp>And we wondered how the fast-growing, packaged produce and salads category — which is expected to approach \u003ca href=\"http://www.reportlinker.com/p02234073-summary/Branded-Packaged-Produce-and-Salads-U-S-Market-Trends.html\">$7 billion in sales\u003c/a> by 2018 — might contribute to waste.\u003c/p>\n\u003cp>In the Salinas Valley of California — known as America's salad bowl — we visited the \u003ca href=\"http://www.svswa.org/\">municipal dump\u003c/a>. The fertile strip of land surrounding the town of Salinas produces an estimated 70 percent of U.S. salad greens.\u003c/p>\n\u003cp>At the dump, we caught up with Operations Manager Cesar Zuniga as a dump truck pulled in. It was filled to the brim with salads and other waste from nearby farms.\u003c/p>\n\u003cp>\"This one looks like a mixed load,\" Zuniga says. As it tipped its load, out tumbled a 15-foot heap of greens.\u003c/p>\n\u003cp>And a lot of it looked crisp and ready to eat.\u003c/p>\n\u003cfigure id=\"attachment_97002\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/salad-salinas.jpg\" alt=\"The Salinas Valley is known as America's salad bowl. The Natural Resources Defense Council estimates that farmers here and elsewhere around the country may over-plant by about 10 percent. \" width=\"300\" height=\"225\" class=\"size-full wp-image-97002\">\u003cfigcaption class=\"wp-caption-text\">The Salinas Valley is known as America's salad bowl. The Natural Resources Defense Council estimates that farmers here and elsewhere around the country may over-plant by about 10 percent. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/128012869@N08/15209767607/in/photolist-pb331x-7ZDsmm-5sXA2A-c8XR6G-5yiJ9P-4AbBr2-psvVkV-dVy7PS-ptGgQc-N64eA-iEkAkz-4XUo3p-ptJNV-zhKgt-c2YrZG-c2YpUU-c2Yrry-9hR3h5-gHH8J5-56qZwc-5sTcC8-4dBvFk-4kTyXX-5sXzMu-7m35Kh-4aSGdf-rwjNYB-\">Faces of Fracking/Flickr \u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Some loads ... look very fresh,\" Zuniga says. \"We question, wow, why is this being tossed?\"\u003c/p>\n\u003cp>Zuniga says the load that arrived on this day is pretty typical. \"This is what we see through the spring and fall months: We see a lot of food waste from the salad processing plants,\" he says.\u003c/p>\n\u003cp>As we step closer to the dumped load, Zuniga picks up a bag of salad and looks at the sell-by date stamped on the package.\u003c/p>\n\u003cp>\"What ended up here was good for [another] two weeks or so,\" Zuniga says.\u003c/p>\n\u003cp>So, why were these salad greens dumped?\u003c/p>\n\u003cp>We called \u003ca href=\"http://www.taylorfarms.com/\">Taylor Farms\u003c/a>, the brand name on the bags we saw at the dump. It's one of the big salad processors in the area.\u003c/p>\n\u003cp>In an email, Mark Campion, president of Taylor Farms Retail, told us that the \"primary reason\" that salad gets disposed of is that it gets too close to its \"code date\" — what consumers think of as the sell-by date.\u003c/p>\n\u003cp>\"If we overrun a particular product ... it might not have enough code date for the customer to receive it,\" Campion said.\u003c/p>\n\u003cp>The bags we saw at the dump still had almost two weeks before reaching the sell-by date. But that was probably not long enough to ship them and get them onto store shelves, because grocery chains need plenty of time to sell the products while they're still fresh.\u003c/p>\n\u003cp>\"Most [grocery store] customers require 10-11 days of useable code date upon arrival at their distribution center,\" explains Campion.\u003c/p>\n\u003cp>Campion says Taylor Farms gives surplus product to its employees and donates some to food banks, too. \"The last option is sending product to disposal,\" Campion wrote. \"It's rare that product gets disposed of, but it does happen.\"\u003c/p>\n\u003cp>There are no official estimates of waste from salad processors. And as the U.S. Department of Agriculture has noted, it's \u003ca href=\"http://www.ers.usda.gov/data-products/food-availability-%28per-capita%29-data-system/loss-adjusted-food-availability-documentation.aspx#limitations\">difficult to estimate\u003c/a> food loss at the farm level not just for salad greens but for foods across the supply chain.\u003c/p>\n\u003cp>The Natural Resources Defense Council has \u003ca href=\"http://switchboard.nrdc.org/blogs/dgunders/left_out_how_much_of_the_fresh.html\">surveyed\u003c/a> California farmers about waste. \"It's a a difficult topic,\" says \u003ca href=\"http://switchboard.nrdc.org/blogs/jberkenkamp/\">JoAnne Berkenkamp\u003c/a>, a senior advocate for the environmental group's Food & Agriculture Program. \"Farmers don't want to talk about something they've grown and weren't able to sell.\"\u003c/p>\n\u003cp>It's a sensitive topic — especially in drought-stricken California — where farmers use a large quantity of the state's precious water. But Berkenkamp says the survey research shows that some farmers grow more than they can sell.\u003c/p>\n\u003cp>\"Most large growers have strong incentive to over-plant,\" explains Berkenkamp, because they \"don't want to run out of product or come up short on a contract.\"\u003c/p>\n\u003cp>The NRDC estimates growers may over-plant by about 10 percent. This may not sound like much, \"but it can really add up to thousands of pounds of surplus product,\" Berkenkamp says.\u003c/p>\n\u003cp>And here's another issue: When bags of lettuce and other produce end up in landfills, it contributes to climate change.\u003c/p>\n\u003cp>As the food decomposes, \"it will release methane — a very powerful greenhouse gas,\" explains Berkenkamp. And food waste in landfills is responsible for a significant portion of methane emissions.\u003c/p>\n\u003cp>Some of the methane gas from landfills is being captured and converted to energy. But a lot of it goes into the atmosphere.\u003c/p>\n\u003cp>So, what steps can shoppers take to address this issue?\u003c/p>\n\u003cp>They can compost the greens they don't eat instead of tossing them. If more produce were composted, it could help reduce methane emissions, according to NRDC.\u003c/p>\n\u003cp>And, here's a novel idea: Maybe more of us should rethink our shopping habits — and only buy what we know we can eat.\u003c/p>\n\u003cp>Back at the Salinas Valley dump, there's a separate pile for compost. But because of all the plastic in the lettuce waste from the salad processors, it can't be composted.\u003c/p>\n\u003cp>So, where will it end up? A landfill.\u003c/p>\n\u003cp>Tune in Tuesday night (June 16) to the PBS NewsHour and check The Salt on Wednesday for more on food waste in the Salinas Valley. Here's a \u003ca href=\"https://www.dropbox.com/s/dsbhn34wcfeioe7/food-waste-PROMO.mov?dl=0\">sneak peak of\u003c/a> the upcoming story. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/96996/landfill-of-lettuce-what-happens-to-salad-past-its-prime",
"authors": [
"byline_bayareabites_96996"
],
"categories": [
"bayareabites_1962",
"bayareabites_3032",
"bayareabites_10028",
"bayareabites_4084",
"bayareabites_10916",
"bayareabites_2035",
"bayareabites_34",
"bayareabites_60"
],
"tags": [
"bayareabites_3707",
"bayareabites_12825",
"bayareabites_14571"
],
"featImg": "bayareabites_96997",
"label": "bayareabites"
},
"bayareabites_96554": {
"type": "posts",
"id": "bayareabites_96554",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "96554",
"score": null,
"sort": [
1433273567000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1433273567,
"format": "standard",
"disqusTitle": "There Are 200 Million Fewer Hungry People Than 25 Years Ago",
"title": "There Are 200 Million Fewer Hungry People Than 25 Years Ago",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>So what does it mean to be hungry?\u003c/p>\n\u003cp>That's a question that occurred to us as we read some encouraging news: The world isn't as hungry as it used to be.\u003c/p>\n\u003cp>A U.N. \u003ca href=\"http://www.fao.org/hunger/en/\">report\u003c/a> has noted that 795 million people were hungry in the year 2014. That's a mind-boggling number. But in fact it's 200 million lower than the estimated 1 billion hungry people in 1990.\u003c/p>\n\u003cp>The improvement is especially impressive because the world population has gone up by around 2 billion since the '90s.\u003c/p>\n\u003cp>And the rate of hunger is also declining. Only 12.9 percent of the population in developing regions are hungry today, compared to 23.3 percent a quarter century ago.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here's a look at what hunger is like — and why it's declining.\u003c/p>\n\u003cp>\u003cstrong>The Hungry Person's Diet\u003c/strong>\u003c/p>\n\u003cp>The world's hungry people consume fewer than the 2,000 or so daily calories the average person needs to survive (the amount varies based on age, gender and energy expended).\u003c/p>\n\u003cp>There are two reasons for this calorie deficit, says Pedro Sanchez, director of Agriculture and Food Security Center at Columbia University. There's acute hunger: When sudden conflicts and disasters like a drought leave people starving.\u003c/p>\n\u003cp>That accounts for less than 10 percent of the hungry population, \u003ca href=\"https://www.wfp.org/hunger/what-is\">according\u003c/a> to the World Food Program.\u003c/p>\n\u003cp>The more prevalent type is chronic hunger, which happens mainly in rural areas and among the poorest of the poor.\u003c/p>\n\u003cp>People who are chronically hungry do eat. But their diet tends to consist of food like cereal, corn, cassava and rice — high in calories and carbohydrates but not much else.\u003c/p>\n\u003cp>Even then, these people eat so little that the carbs barely fill their stomach with the calories they need. And they don't eat the vegetables, meat, fish and/or dairy products that provide ample protein, vitamin A, zinc, iron and iodine, says \u003ca href=\"http://agriculture.columbia.edu/about-us/people-at-agcenter/full_time_staff/psanchez/\">Pedro Sanchez\u003c/a>, director of Agriculture and Food Security Center at Columbia University.\u003c/p>\n\u003cp>\u003cstrong>What Hunger Does To The Body...\u003c/strong>\u003c/p>\n\u003cp>A person who is chronically hungry would feel more than just hunger pangs. The body produces less energy and develops a daily sense of weakness. \"They feel tired, they don't feel like they can perform their work optimally,\" says \u003ca href=\"http://publichealth.yale.edu/people/rafael_perez-escamilla.profile\">Rafael Perez-Escamilla\u003c/a>, a chronic disease epidemiologist at Yale University. \"They feel fatigued and a sense of apathy.\" He adds that the hunger can become so severe that a person barely has the ability to get up from bed.\u003c/p>\n\u003cp>The lack of nutrients is especially detrimental for children under 5, for whom hunger is the leading cause of death. Each year, hunger kills some \u003ca href=\"http://www.wfp.org/hunger/stats\">3.1 million\u003c/a> children under 5, accounting for 45 percent of child mortality within that age group. Those who survive suffer a lack of physical and mental development. Roughly 100 million are underweight, and 1 in 4 children are stunted, meaning their height is below the fifth percentile for their age.\u003c/p>\n\u003cp>\u003cstrong>... And To The Brain\u003c/strong>\u003c/p>\n\u003cp>Perez-Escamilla warns that the physical consequences are only part of the problem. \"The vast majority of people facing chronic hunger cannot concentrate very well,\" he says. \"You start having a headache and getting into a bad mood, and you can't concentrate on your work.\"\u003c/p>\n\u003cp>Now, he says, imagine that happening every day. Add the distress of not being able to provide for your family. He recalls a study in which he asked people what hunger meant. \"People talked about how hunger is the worst form of violence against human beings,\" he says. \"It's the worst thing that can happen to the dignity of a human being.\"\u003c/p>\n\u003cp>\u003cstrong>Why Hunger Is Declining\u003c/strong>\u003c/p>\n\u003cp>Against that stark backdrop of hunger and death comes the good news about a dropoff in world hunger.\u003c/p>\n\u003cp>\"I was basically in tears,\" says Pedro Sanchez of Columbia University.\u003c/p>\n\u003cp>While he wasn't involved in this latest State of Food Insecurity report from the Food and Agriculture Organization, Sanchez coauthored another U.N. report back in 2005 laying out a \u003ca href=\"http://www.unmillenniumproject.org/documents/Hunger-lowres-complete.pdf\">series of recommendations\u003c/a> on how to cut hunger in half in the developing world. Its ambitious title: \"Halving Hunger: It Can Be Done.\" And 72 of 129 developing countries surveyed have met that goal.\u003c/p>\n\u003cp>\"That's happened in huge countries with enormous populations such as Nigeria and Ethiopia, and also in [smaller] countries like Malawi, Ghana, Mali,\" he says. \"This is fantastic.\"\u003c/p>\n\u003cp>The first step is getting those calories in by filling their stomachs with \"maize, flour, rice and the like,\" says Sanchez. To curb vitamin and mineral deficiency, foods like protein-rich legumes (peanuts, beans and soybeans), milk, fish and meat should be introduced.\u003c/p>\n\u003cp>The best way to do that, Sanchez says, is to in increase the yield of crops in small farming communities by providing seeds selectively bred to produce crops that can survive the harsh weather in some of these countries — as well as training small farmers to use manure and other fertilizers to improve the soil.\u003c/p>\n\u003cp>And those small family farms made a difference. When they become more productive, there's more food on the table but and more income to buy other nutrient-rich foods.\u003c/p>\n\u003cp>The report also cites government programs for making a dent in hunger.\u003c/p>\n\u003cp>Take Brazil, for example, says Rafael Perez-Escamilla at Yale. A multimillion-dollar program called Bolsa Familia rewards families with money for doing things like attending health and nutrition classes, sending kids to school and taking the family for checkups. And ideally, they can use the cash they receive to buy healthful food for the family.\u003c/p>\n\u003cp>\u003cstrong>What Gets In The Way Of Cutting Hunger \u003c/strong>\u003c/p>\n\u003cp>The U.N. report notes that the overall progress has been uneven. Some countries like India, Kenya and Liberia report little or no progress. \"With Somalia, with all sorts of civil wars, the government is worried about other things unfortunately,\" Sanchez says.\u003c/p>\n\u003cp>And in Ebola-stricken countries like Liberia, the disease took a toll as did inadequate government response to the outbreak\u003cstrong>, \u003c/strong>adds Perez-Escamilla.\u003c/p>\n\u003cp>\u003cstrong>When Hunger Ends, Other Problems Begin\u003c/strong>\u003c/p>\n\u003cp>If and when hunger is just a memory, other food-related problems will take its place. \"This is not an issue of just fattening people up,\" says Perez-Escamlla.\u003c/p>\n\u003cp>\"In many countries, the problem now is becoming obesity,\" he says. \"The big challenge ahead is not only ensuring that everybody has enough calories but that we ensure that everyone has access to healthy diets — fruits, vegetables, fish — and significant reduction in the consumption of junk foods.\"\u003c/p>\n\u003cp>He points to Mexico, which has reduced hunger but has also become among the fattest countries in the world, with \u003ca href=\"http://www.fao.org/docrep/018/i3300e/i3300e.pdf\">a third\u003c/a> of adults reported as obese. \"What's happening in Latin America should not be happen in Africa,\" he says, where countries are starting to record high numbers of heart disease and diabetes.\u003c/p>\n\u003cp>Sanchez agrees that cutting hunger in half is only part of the battle. \"It's not a total victory,\" he says, \"but it's a tremendous thing that has happened.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "96554 http://ww2.kqed.org/bayareabites/?p=96554",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/06/02/there-are-200-million-fewer-hungry-people-than-25-years-ago/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1176,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 40
},
"modified": 1556746088,
"excerpt": "That's the good news. The bad news is that there are still 795 million people who don't get enough to eat — and enough nutrients in their food.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "That's the good news. The bad news is that there are still 795 million people who don't get enough to eat — and enough nutrients in their food.",
"title": "There Are 200 Million Fewer Hungry People Than 25 Years Ago | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "There Are 200 Million Fewer Hungry People Than 25 Years Ago",
"datePublished": "2015-06-02T12:32:47-07:00",
"dateModified": "2019-05-01T14:28:08-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "there-are-200-million-fewer-hungry-people-than-25-years-ago",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=411265021&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Linda Poon, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Goats and Soda\u003c/a>",
"nprStoryDate": "Mon, 01 Jun 2015 17:50:00 -0400",
"nprLastModifiedDate": "Mon, 01 Jun 2015 18:03:31 -0400",
"nprHtmlLink": "http://www.npr.org/sections/goatsandsoda/2015/06/01/411265021/there-are-200-million-fewer-hungry-people-than-25-years-ago?ft=nprml&f=411265021",
"nprStoryId": "411265021",
"nprRetrievedStory": "1",
"nprPubDate": "Mon, 01 Jun 2015 17:50:00 -0400",
"path": "/bayareabites/96554/there-are-200-million-fewer-hungry-people-than-25-years-ago",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>So what does it mean to be hungry?\u003c/p>\n\u003cp>That's a question that occurred to us as we read some encouraging news: The world isn't as hungry as it used to be.\u003c/p>\n\u003cp>A U.N. \u003ca href=\"http://www.fao.org/hunger/en/\">report\u003c/a> has noted that 795 million people were hungry in the year 2014. That's a mind-boggling number. But in fact it's 200 million lower than the estimated 1 billion hungry people in 1990.\u003c/p>\n\u003cp>The improvement is especially impressive because the world population has gone up by around 2 billion since the '90s.\u003c/p>\n\u003cp>And the rate of hunger is also declining. Only 12.9 percent of the population in developing regions are hungry today, compared to 23.3 percent a quarter century ago.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here's a look at what hunger is like — and why it's declining.\u003c/p>\n\u003cp>\u003cstrong>The Hungry Person's Diet\u003c/strong>\u003c/p>\n\u003cp>The world's hungry people consume fewer than the 2,000 or so daily calories the average person needs to survive (the amount varies based on age, gender and energy expended).\u003c/p>\n\u003cp>There are two reasons for this calorie deficit, says Pedro Sanchez, director of Agriculture and Food Security Center at Columbia University. There's acute hunger: When sudden conflicts and disasters like a drought leave people starving.\u003c/p>\n\u003cp>That accounts for less than 10 percent of the hungry population, \u003ca href=\"https://www.wfp.org/hunger/what-is\">according\u003c/a> to the World Food Program.\u003c/p>\n\u003cp>The more prevalent type is chronic hunger, which happens mainly in rural areas and among the poorest of the poor.\u003c/p>\n\u003cp>People who are chronically hungry do eat. But their diet tends to consist of food like cereal, corn, cassava and rice — high in calories and carbohydrates but not much else.\u003c/p>\n\u003cp>Even then, these people eat so little that the carbs barely fill their stomach with the calories they need. And they don't eat the vegetables, meat, fish and/or dairy products that provide ample protein, vitamin A, zinc, iron and iodine, says \u003ca href=\"http://agriculture.columbia.edu/about-us/people-at-agcenter/full_time_staff/psanchez/\">Pedro Sanchez\u003c/a>, director of Agriculture and Food Security Center at Columbia University.\u003c/p>\n\u003cp>\u003cstrong>What Hunger Does To The Body...\u003c/strong>\u003c/p>\n\u003cp>A person who is chronically hungry would feel more than just hunger pangs. The body produces less energy and develops a daily sense of weakness. \"They feel tired, they don't feel like they can perform their work optimally,\" says \u003ca href=\"http://publichealth.yale.edu/people/rafael_perez-escamilla.profile\">Rafael Perez-Escamilla\u003c/a>, a chronic disease epidemiologist at Yale University. \"They feel fatigued and a sense of apathy.\" He adds that the hunger can become so severe that a person barely has the ability to get up from bed.\u003c/p>\n\u003cp>The lack of nutrients is especially detrimental for children under 5, for whom hunger is the leading cause of death. Each year, hunger kills some \u003ca href=\"http://www.wfp.org/hunger/stats\">3.1 million\u003c/a> children under 5, accounting for 45 percent of child mortality within that age group. Those who survive suffer a lack of physical and mental development. Roughly 100 million are underweight, and 1 in 4 children are stunted, meaning their height is below the fifth percentile for their age.\u003c/p>\n\u003cp>\u003cstrong>... And To The Brain\u003c/strong>\u003c/p>\n\u003cp>Perez-Escamilla warns that the physical consequences are only part of the problem. \"The vast majority of people facing chronic hunger cannot concentrate very well,\" he says. \"You start having a headache and getting into a bad mood, and you can't concentrate on your work.\"\u003c/p>\n\u003cp>Now, he says, imagine that happening every day. Add the distress of not being able to provide for your family. He recalls a study in which he asked people what hunger meant. \"People talked about how hunger is the worst form of violence against human beings,\" he says. \"It's the worst thing that can happen to the dignity of a human being.\"\u003c/p>\n\u003cp>\u003cstrong>Why Hunger Is Declining\u003c/strong>\u003c/p>\n\u003cp>Against that stark backdrop of hunger and death comes the good news about a dropoff in world hunger.\u003c/p>\n\u003cp>\"I was basically in tears,\" says Pedro Sanchez of Columbia University.\u003c/p>\n\u003cp>While he wasn't involved in this latest State of Food Insecurity report from the Food and Agriculture Organization, Sanchez coauthored another U.N. report back in 2005 laying out a \u003ca href=\"http://www.unmillenniumproject.org/documents/Hunger-lowres-complete.pdf\">series of recommendations\u003c/a> on how to cut hunger in half in the developing world. Its ambitious title: \"Halving Hunger: It Can Be Done.\" And 72 of 129 developing countries surveyed have met that goal.\u003c/p>\n\u003cp>\"That's happened in huge countries with enormous populations such as Nigeria and Ethiopia, and also in [smaller] countries like Malawi, Ghana, Mali,\" he says. \"This is fantastic.\"\u003c/p>\n\u003cp>The first step is getting those calories in by filling their stomachs with \"maize, flour, rice and the like,\" says Sanchez. To curb vitamin and mineral deficiency, foods like protein-rich legumes (peanuts, beans and soybeans), milk, fish and meat should be introduced.\u003c/p>\n\u003cp>The best way to do that, Sanchez says, is to in increase the yield of crops in small farming communities by providing seeds selectively bred to produce crops that can survive the harsh weather in some of these countries — as well as training small farmers to use manure and other fertilizers to improve the soil.\u003c/p>\n\u003cp>And those small family farms made a difference. When they become more productive, there's more food on the table but and more income to buy other nutrient-rich foods.\u003c/p>\n\u003cp>The report also cites government programs for making a dent in hunger.\u003c/p>\n\u003cp>Take Brazil, for example, says Rafael Perez-Escamilla at Yale. A multimillion-dollar program called Bolsa Familia rewards families with money for doing things like attending health and nutrition classes, sending kids to school and taking the family for checkups. And ideally, they can use the cash they receive to buy healthful food for the family.\u003c/p>\n\u003cp>\u003cstrong>What Gets In The Way Of Cutting Hunger \u003c/strong>\u003c/p>\n\u003cp>The U.N. report notes that the overall progress has been uneven. Some countries like India, Kenya and Liberia report little or no progress. \"With Somalia, with all sorts of civil wars, the government is worried about other things unfortunately,\" Sanchez says.\u003c/p>\n\u003cp>And in Ebola-stricken countries like Liberia, the disease took a toll as did inadequate government response to the outbreak\u003cstrong>, \u003c/strong>adds Perez-Escamilla.\u003c/p>\n\u003cp>\u003cstrong>When Hunger Ends, Other Problems Begin\u003c/strong>\u003c/p>\n\u003cp>If and when hunger is just a memory, other food-related problems will take its place. \"This is not an issue of just fattening people up,\" says Perez-Escamlla.\u003c/p>\n\u003cp>\"In many countries, the problem now is becoming obesity,\" he says. \"The big challenge ahead is not only ensuring that everybody has enough calories but that we ensure that everyone has access to healthy diets — fruits, vegetables, fish — and significant reduction in the consumption of junk foods.\"\u003c/p>\n\u003cp>He points to Mexico, which has reduced hunger but has also become among the fattest countries in the world, with \u003ca href=\"http://www.fao.org/docrep/018/i3300e/i3300e.pdf\">a third\u003c/a> of adults reported as obese. \"What's happening in Latin America should not be happen in Africa,\" he says, where countries are starting to record high numbers of heart disease and diabetes.\u003c/p>\n\u003cp>Sanchez agrees that cutting hunger in half is only part of the battle. \"It's not a total victory,\" he says, \"but it's a tremendous thing that has happened.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/96554/there-are-200-million-fewer-hungry-people-than-25-years-ago",
"authors": [
"byline_bayareabites_96554"
],
"categories": [
"bayareabites_3032",
"bayareabites_10028",
"bayareabites_10916"
],
"tags": [
"bayareabites_14775",
"bayareabites_11497",
"bayareabites_449"
],
"featImg": "bayareabites_96555",
"label": "bayareabites"
},
"bayareabites_95680": {
"type": "posts",
"id": "bayareabites_95680",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "95680",
"score": null,
"sort": [
1430237534000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1430237534,
"format": "standard",
"disqusTitle": "Project Open Hand Turns 30: An Iconic San Francisco Nonprofit Looks Forward",
"title": "Project Open Hand Turns 30: An Iconic San Francisco Nonprofit Looks Forward",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It started with pasta. Spaghetti, to be exact: tupperwares full of spaghetti cooked in the basement of Trinity Church then delivered to the homes of patients with HIV. That spaghetti was the beginning of San Francisco nonprofit \u003ca href=\"http://www.openhand.org/\" target=\"_blank\">Project Open Hand\u003c/a>, and in the three decades since they started cooking in that basement, Open Hand has not just been able to survive, but thrive, changing and expanding to meet the needs of their city, with a model that’s been successfully duplicated across the country. And with an ambitious new study with UCSF underway, they’re pioneering research to support their belief that food can act as medicine.\u003c/p>\n\u003cp>The organization started when Ruth Brinker, a grandmother and former food service worker, noticed a friend with AIDS struggling to cook for himself. She successfully organized a group of friends to deliver home cooked meals, but the man died after one of the members went on vacation and wasn’t able to deliver the meals. The incident spurred Brinker to create Project Open Hand in 1985, with the aim to provide free, home cooked meals for the city’s increasing numbers of HIV patients.\u003c/p>\n\u003cfigure id=\"attachment_95737\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/ruth-brinker.jpg\" alt=\"Ruth Brinker and a Project Open Hand volunteer.\" width=\"500\" class=\"size-full wp-image-95737\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/ruth-brinker.jpg 1472w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ruth-brinker-400x513.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ruth-brinker-800x1026.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ruth-brinker-1440x1847.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ruth-brinker-1180x1513.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ruth-brinker-960x1231.jpg 960w\" sizes=\"(max-width: 1472px) 100vw, 1472px\">\u003cfigcaption class=\"wp-caption-text\">Ruth Brinker and a Project Open Hand volunteer. \u003ccite>(Project Open Hand)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When the organization began, it was a casual affair, starting with just $2,000 and a group of spirited volunteers. Many HIV positive patients at the time suffered from \u003ca href=\"http://www.hiv.va.gov/patient/diagnosis/OI-wasting-syndrome.asp\" target=\"_blank\">wasting syndrome\u003c/a>, causing them to lose about 10% of their body fat, so Open Hand’s meals centered around hearty, fattening comfort food: mac and cheese, meatloaf, lots of fried foods.\u003c/p>\n\u003cp>“When the epidemic first started, there was nothing we could do,” said Jim Mercer, a volunteer for over 25 years. “We didn’t know what to do. We were finding that people were hungry, people were starving, they weren’t able to cook with themselves.”\u003c/p>\n\u003cfigure id=\"attachment_95699\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/Volunteers-and-Bananas-2.jpg\" alt=\"Volunteers bag groceries in the early days.\" width=\"1920\" height=\"1334\" class=\"size-full wp-image-95699\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/Volunteers-and-Bananas-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Volunteers-and-Bananas-2-400x278.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Volunteers-and-Bananas-2-800x556.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Volunteers-and-Bananas-2-1440x1001.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Volunteers-and-Bananas-2-1180x820.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Volunteers-and-Bananas-2-960x667.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Volunteers bag groceries in the early days. \u003ccite>(Project Open Hand)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Volunteers delivered the meals, and served as a point of human interaction and contact for the isolated, terminally ill patients. It was difficult, emotionally taxing work: volunteers would often return to a client’s house the next week, and find that the client had died.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The organization expanded, and started to serve Alameda County in 1989, then moved into its current Polk Street location in 1997. A year later, the Salvation Army’s anti-gay stance allowed them to expand even more. San Francisco had just voted that all city employers were required to provide domestic partner benefits to their employees. The Salvation Army, which was previously running the city’s senior meal service, refused to provide the benefits, and was forced to give up its contract with the city. Open Hand took over the contract, and started providing lunch to seniors around the city. In 2000 they started serving clients with conditions other than HIV, including heart disease and various cancers. Other cities, including Los Angeles, New York and Atlanta, successfully duplicated the program.\u003c/p>\n\u003cp>Now, they serve 2,500 meals a day in San Francisco and the East Bay, and have a grocery center in downtown Oakland where clients can pick up meal ingredients. A steady supply of funding (a combination of government funding and individual and corporate donors) and volunteers (they work with 125 every day) allows them to successfully help more and more patients. Since they started serving more than just clients with HIV, they’ve developed seven specialized diets, so clients with everything from low carb needs to clients on dialysis can receive specifically tailored meals.\u003c/p>\n\u003cp>One of the organization’s biggest shifts over the years has been their increasing emphasis on healthy eating, a far cry from the meatloaf and mac and cheese of the early days. Now, an average meal is a lean protein with lots of veggies, an apple for dessert, local and organic when cost allows.\u003c/p>\n\u003cp>Their new focus on health also shows how HIV has changed over the years. An HIV diagnosis is no longer a death sentence, and Open Hand’s food reflects that: instead of rich comfort food to provide physical and emotional sustenance to dying patients, their healthy food is designed to help extend the lifespan of their HIV positive clients.\u003c/p>\n\u003cp>“The face of HIV, especially with gay men in San Francisco, is they’re facing aging issues. You have to realize alright, we’ve got to watch our cholesterol, carb intakes and all those other things,” says Mercer, who has HIV and credits Open Hand with keeping him healthy over the years.\u003c/p>\n\u003cp>“I’m asymptomatic, I have no viral loads, I don’t have any symptoms of the disease and I think a lot of that has to do with making healthier choices early in the epidemic stage. Project Open Hand was instrumental in that, in giving me a base that was centered on healthy living,” he said. “At some point I realized, “Hey, looks like I’m going to be around here for a while. Put down the pasta and pick up the kale and the broccoli.’”\u003c/p>\n\u003cfigure id=\"attachment_95698\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/Kitchen57-2.jpg\" alt=\"Volunteers prep meals in the organization's early days.\" width=\"1920\" height=\"1262\" class=\"size-full wp-image-95698\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/Kitchen57-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Kitchen57-2-400x263.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Kitchen57-2-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Kitchen57-2-1440x947.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Kitchen57-2-1180x776.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Kitchen57-2-960x631.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Volunteers prep meals in the organization's early days. \u003ccite>(Project Open Hand)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That new focus on healthy eating led to Open Hand’s 2014 “Food=Medicine” \u003ca href=\"http://www.openhand.org/food-medicine-pilot-study/\" target=\"_blank\">pilot study\u003c/a> with UCSF. In an effort to determine what effect a healthy diet has on people’s overall health, Open Hand took a group of their clients with HIV/AIDS or both HIV/AIDS and diabetes and provided all their meals--not just the one they typically offer--customized to their nutritional needs for six months. The study is just wrapping up, and the initial results are expected to come out later this summer.\u003c/p>\n\u003cp>It seems like a simple enough hypothesis--of course healthy eating is better for your health, right?-- but it’s one that’s hard to prove. Although popular culture is awash in often contradictory nutrition advice, there are fairly few studies that have empirically examined the impact of food on health because it’s so hard to determine what someone actually eats--self reported accounts of one’s diets are typically way off, leading to skewed results.\u003c/p>\n\u003cfigure id=\"attachment_95735\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/serving-meals1920.jpg\" alt=\"Project Open Hand volunteer serving a meal.\" width=\"1920\" height=\"1278\" class=\"size-full wp-image-95735\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/serving-meals1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/serving-meals1920-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/serving-meals1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/serving-meals1920-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/serving-meals1920-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/serving-meals1920-960x639.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Project Open Hand volunteer serving a meal. \u003ccite>(Project Open Hand)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Open Hand is also trying to scale their operations to be able to support the rapidly increasing senior population: a 2012 Department of Aging and Adult Services \u003ca href=\"http://www.sfhsa.org/asset/ReportsDataResources/DAASNeedsAssessmentPartI.pdf\" target=\"_blank\">report\u003c/a> projected that San Francisco’s senior population is going to swell 20% over the next ten years. \u003c/p>\n\u003cp>They’re also focusing on meeting the needs of food insecure individuals in the Bay Area, said Simon Pitchford, co-CEO of Open Hand.\u003c/p>\n\u003cblockquote>\u003cp>“I serve on the food security task force and we put out a report about a year ago that indicated one in four people in the Bay Area is food insecure,” Pitchford said. “In a city that’s so resource rich as San Francisco, it’s such a startling statistic. That forms a lot of the population that we currently serve, and to continue to serve that population is really critical to our mission.”\u003c/p>\u003c/blockquote>\n\u003cp>For all of Open Hand’s changes over the last thirty years--from serving only HIV patients, to patients with several other diseases, from meatloaf to kale--there’s one thing that’s stayed the same: their slogan, \u003cstrong>“meals with love.”\u003c/strong>\u003c/p>\n\u003cp>“Ruth used to come around in the kitchen--this is going to get me verklempt every time I think about it--she would always ask the volunteers if they were cooking and [say], ‘Now you be sure you’re putting the love in that meal,’” said Mercer. “That was always something that was very important from the start and still goes on, to make sure that not only is it nutritious, but we put love in it. That’s what we’re serving our clients.”\u003c/p>\n\u003cp>Sure, food is food and we all need calories to survive. But Open Hand’s enduring impact can partially be attributed to their recognition that serving food to someone is more than just a meal--it’s a personal connection, demonstrable evidence that someone cares about you.\u003c/p>\n\u003cp>“There’s something about food. Food is such a comfort item. Taking somebody a hot meal just speaks volumes about the care and the love that you’re bringing to that person,” said Pitchford. “Food that was cooked by somebody’s hand, it’s just [got] such a special aura around it.”\u003c/p>\n\u003cp>“It’s the community. Going back to why Ruth started this organization, she recognized that there were people who were dying because they were malnourished, but also that there was no contact, there was a lack of socialization, an isolation,” Pitchford added. “That’s the thing that makes this so special, that we get to interact and talk to our clients all the time.”\u003c/p>\n\u003cfigure id=\"attachment_95703\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/Archive54-2.jpg\" alt=\"Ruth Brinker and a volunteer.\" width=\"1920\" height=\"1264\" class=\"size-full wp-image-95703\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/Archive54-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Archive54-2-400x263.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Archive54-2-800x527.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Archive54-2-1440x948.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Archive54-2-1180x777.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Archive54-2-960x632.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ruth Brinker and a volunteer. \u003ccite>(Project Open Hand)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That personal service extends to their delivery service, which Sumiyati Monoarfa found out last summer. After suffering three heart attacks in one week, she left UCSF with Open Hand scheduled to deliver her six months of dinners. It was a godsend for Monoarfa, who lives in a Tenderloin SRO with one kitchen for almost 200 rooms, making cooking a challenge. Not only did Open Hand introduce her to new foods (polenta, dill), it provided a valuable sense of community and security.\u003c/p>\n\u003cp>One night, Monoarfa wasn’t in her room when her delivery person came by with her food. Instead of leaving the food for her at the front desk, he asked the receptionist to call and check on her, to make sure she was safe.\u003c/p>\n\u003cp>“I can’t tell you how--I get emotional when I talk about them--” she said, choking up. “--How much that meant to me that he would take time out to check on my well being. It’s that personal touch, they became like your extended family because they care about you.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>It is so much more than food. Their slogan “food made with love” is absolutely correct.”\u003c/p>\n\n",
"disqusIdentifier": "95680 http://ww2.kqed.org/bayareabites/?p=95680",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/04/28/project-open-hand-turns-30-an-iconic-san-francisco-nonprofit-looks-forward/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1748,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 27
},
"modified": 1430320388,
"excerpt": "Meal delivery charity that got its start delivering mac and cheese and meatloaf to AIDS patients now serves 2,500 healthy meals a day to seniors and people suffering from a variety of diseases--and with an ambitious new research study and plans for expansion, the meals are just the beginning. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Meal delivery charity that got its start delivering mac and cheese and meatloaf to AIDS patients now serves 2,500 healthy meals a day to seniors and people suffering from a variety of diseases--and with an ambitious new research study and plans for expansion, the meals are just the beginning. ",
"title": "Project Open Hand Turns 30: An Iconic San Francisco Nonprofit Looks Forward | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Project Open Hand Turns 30: An Iconic San Francisco Nonprofit Looks Forward",
"datePublished": "2015-04-28T09:12:14-07:00",
"dateModified": "2015-04-29T08:13:08-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "project-open-hand-turns-30-an-iconic-san-francisco-nonprofit-looks-forward",
"status": "publish",
"sourceUrl": "http://ww2.kqed.org/bayareabites/category/food-banks-hunger-volunteer/",
"source": "Food Banks, Hunger, Volunteer",
"path": "/bayareabites/95680/project-open-hand-turns-30-an-iconic-san-francisco-nonprofit-looks-forward",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It started with pasta. Spaghetti, to be exact: tupperwares full of spaghetti cooked in the basement of Trinity Church then delivered to the homes of patients with HIV. That spaghetti was the beginning of San Francisco nonprofit \u003ca href=\"http://www.openhand.org/\" target=\"_blank\">Project Open Hand\u003c/a>, and in the three decades since they started cooking in that basement, Open Hand has not just been able to survive, but thrive, changing and expanding to meet the needs of their city, with a model that’s been successfully duplicated across the country. And with an ambitious new study with UCSF underway, they’re pioneering research to support their belief that food can act as medicine.\u003c/p>\n\u003cp>The organization started when Ruth Brinker, a grandmother and former food service worker, noticed a friend with AIDS struggling to cook for himself. She successfully organized a group of friends to deliver home cooked meals, but the man died after one of the members went on vacation and wasn’t able to deliver the meals. The incident spurred Brinker to create Project Open Hand in 1985, with the aim to provide free, home cooked meals for the city’s increasing numbers of HIV patients.\u003c/p>\n\u003cfigure id=\"attachment_95737\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/ruth-brinker.jpg\" alt=\"Ruth Brinker and a Project Open Hand volunteer.\" width=\"500\" class=\"size-full wp-image-95737\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/ruth-brinker.jpg 1472w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ruth-brinker-400x513.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ruth-brinker-800x1026.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ruth-brinker-1440x1847.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ruth-brinker-1180x1513.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ruth-brinker-960x1231.jpg 960w\" sizes=\"(max-width: 1472px) 100vw, 1472px\">\u003cfigcaption class=\"wp-caption-text\">Ruth Brinker and a Project Open Hand volunteer. \u003ccite>(Project Open Hand)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When the organization began, it was a casual affair, starting with just $2,000 and a group of spirited volunteers. Many HIV positive patients at the time suffered from \u003ca href=\"http://www.hiv.va.gov/patient/diagnosis/OI-wasting-syndrome.asp\" target=\"_blank\">wasting syndrome\u003c/a>, causing them to lose about 10% of their body fat, so Open Hand’s meals centered around hearty, fattening comfort food: mac and cheese, meatloaf, lots of fried foods.\u003c/p>\n\u003cp>“When the epidemic first started, there was nothing we could do,” said Jim Mercer, a volunteer for over 25 years. “We didn’t know what to do. We were finding that people were hungry, people were starving, they weren’t able to cook with themselves.”\u003c/p>\n\u003cfigure id=\"attachment_95699\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/Volunteers-and-Bananas-2.jpg\" alt=\"Volunteers bag groceries in the early days.\" width=\"1920\" height=\"1334\" class=\"size-full wp-image-95699\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/Volunteers-and-Bananas-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Volunteers-and-Bananas-2-400x278.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Volunteers-and-Bananas-2-800x556.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Volunteers-and-Bananas-2-1440x1001.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Volunteers-and-Bananas-2-1180x820.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Volunteers-and-Bananas-2-960x667.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Volunteers bag groceries in the early days. \u003ccite>(Project Open Hand)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Volunteers delivered the meals, and served as a point of human interaction and contact for the isolated, terminally ill patients. It was difficult, emotionally taxing work: volunteers would often return to a client’s house the next week, and find that the client had died.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The organization expanded, and started to serve Alameda County in 1989, then moved into its current Polk Street location in 1997. A year later, the Salvation Army’s anti-gay stance allowed them to expand even more. San Francisco had just voted that all city employers were required to provide domestic partner benefits to their employees. The Salvation Army, which was previously running the city’s senior meal service, refused to provide the benefits, and was forced to give up its contract with the city. Open Hand took over the contract, and started providing lunch to seniors around the city. In 2000 they started serving clients with conditions other than HIV, including heart disease and various cancers. Other cities, including Los Angeles, New York and Atlanta, successfully duplicated the program.\u003c/p>\n\u003cp>Now, they serve 2,500 meals a day in San Francisco and the East Bay, and have a grocery center in downtown Oakland where clients can pick up meal ingredients. A steady supply of funding (a combination of government funding and individual and corporate donors) and volunteers (they work with 125 every day) allows them to successfully help more and more patients. Since they started serving more than just clients with HIV, they’ve developed seven specialized diets, so clients with everything from low carb needs to clients on dialysis can receive specifically tailored meals.\u003c/p>\n\u003cp>One of the organization’s biggest shifts over the years has been their increasing emphasis on healthy eating, a far cry from the meatloaf and mac and cheese of the early days. Now, an average meal is a lean protein with lots of veggies, an apple for dessert, local and organic when cost allows.\u003c/p>\n\u003cp>Their new focus on health also shows how HIV has changed over the years. An HIV diagnosis is no longer a death sentence, and Open Hand’s food reflects that: instead of rich comfort food to provide physical and emotional sustenance to dying patients, their healthy food is designed to help extend the lifespan of their HIV positive clients.\u003c/p>\n\u003cp>“The face of HIV, especially with gay men in San Francisco, is they’re facing aging issues. You have to realize alright, we’ve got to watch our cholesterol, carb intakes and all those other things,” says Mercer, who has HIV and credits Open Hand with keeping him healthy over the years.\u003c/p>\n\u003cp>“I’m asymptomatic, I have no viral loads, I don’t have any symptoms of the disease and I think a lot of that has to do with making healthier choices early in the epidemic stage. Project Open Hand was instrumental in that, in giving me a base that was centered on healthy living,” he said. “At some point I realized, “Hey, looks like I’m going to be around here for a while. Put down the pasta and pick up the kale and the broccoli.’”\u003c/p>\n\u003cfigure id=\"attachment_95698\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/Kitchen57-2.jpg\" alt=\"Volunteers prep meals in the organization's early days.\" width=\"1920\" height=\"1262\" class=\"size-full wp-image-95698\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/Kitchen57-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Kitchen57-2-400x263.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Kitchen57-2-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Kitchen57-2-1440x947.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Kitchen57-2-1180x776.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Kitchen57-2-960x631.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Volunteers prep meals in the organization's early days. \u003ccite>(Project Open Hand)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That new focus on healthy eating led to Open Hand’s 2014 “Food=Medicine” \u003ca href=\"http://www.openhand.org/food-medicine-pilot-study/\" target=\"_blank\">pilot study\u003c/a> with UCSF. In an effort to determine what effect a healthy diet has on people’s overall health, Open Hand took a group of their clients with HIV/AIDS or both HIV/AIDS and diabetes and provided all their meals--not just the one they typically offer--customized to their nutritional needs for six months. The study is just wrapping up, and the initial results are expected to come out later this summer.\u003c/p>\n\u003cp>It seems like a simple enough hypothesis--of course healthy eating is better for your health, right?-- but it’s one that’s hard to prove. Although popular culture is awash in often contradictory nutrition advice, there are fairly few studies that have empirically examined the impact of food on health because it’s so hard to determine what someone actually eats--self reported accounts of one’s diets are typically way off, leading to skewed results.\u003c/p>\n\u003cfigure id=\"attachment_95735\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/serving-meals1920.jpg\" alt=\"Project Open Hand volunteer serving a meal.\" width=\"1920\" height=\"1278\" class=\"size-full wp-image-95735\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/serving-meals1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/serving-meals1920-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/serving-meals1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/serving-meals1920-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/serving-meals1920-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/serving-meals1920-960x639.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Project Open Hand volunteer serving a meal. \u003ccite>(Project Open Hand)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Open Hand is also trying to scale their operations to be able to support the rapidly increasing senior population: a 2012 Department of Aging and Adult Services \u003ca href=\"http://www.sfhsa.org/asset/ReportsDataResources/DAASNeedsAssessmentPartI.pdf\" target=\"_blank\">report\u003c/a> projected that San Francisco’s senior population is going to swell 20% over the next ten years. \u003c/p>\n\u003cp>They’re also focusing on meeting the needs of food insecure individuals in the Bay Area, said Simon Pitchford, co-CEO of Open Hand.\u003c/p>\n\u003cblockquote>\u003cp>“I serve on the food security task force and we put out a report about a year ago that indicated one in four people in the Bay Area is food insecure,” Pitchford said. “In a city that’s so resource rich as San Francisco, it’s such a startling statistic. That forms a lot of the population that we currently serve, and to continue to serve that population is really critical to our mission.”\u003c/p>\u003c/blockquote>\n\u003cp>For all of Open Hand’s changes over the last thirty years--from serving only HIV patients, to patients with several other diseases, from meatloaf to kale--there’s one thing that’s stayed the same: their slogan, \u003cstrong>“meals with love.”\u003c/strong>\u003c/p>\n\u003cp>“Ruth used to come around in the kitchen--this is going to get me verklempt every time I think about it--she would always ask the volunteers if they were cooking and [say], ‘Now you be sure you’re putting the love in that meal,’” said Mercer. “That was always something that was very important from the start and still goes on, to make sure that not only is it nutritious, but we put love in it. That’s what we’re serving our clients.”\u003c/p>\n\u003cp>Sure, food is food and we all need calories to survive. But Open Hand’s enduring impact can partially be attributed to their recognition that serving food to someone is more than just a meal--it’s a personal connection, demonstrable evidence that someone cares about you.\u003c/p>\n\u003cp>“There’s something about food. Food is such a comfort item. Taking somebody a hot meal just speaks volumes about the care and the love that you’re bringing to that person,” said Pitchford. “Food that was cooked by somebody’s hand, it’s just [got] such a special aura around it.”\u003c/p>\n\u003cp>“It’s the community. Going back to why Ruth started this organization, she recognized that there were people who were dying because they were malnourished, but also that there was no contact, there was a lack of socialization, an isolation,” Pitchford added. “That’s the thing that makes this so special, that we get to interact and talk to our clients all the time.”\u003c/p>\n\u003cfigure id=\"attachment_95703\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/Archive54-2.jpg\" alt=\"Ruth Brinker and a volunteer.\" width=\"1920\" height=\"1264\" class=\"size-full wp-image-95703\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/Archive54-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Archive54-2-400x263.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Archive54-2-800x527.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Archive54-2-1440x948.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Archive54-2-1180x777.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/Archive54-2-960x632.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ruth Brinker and a volunteer. \u003ccite>(Project Open Hand)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That personal service extends to their delivery service, which Sumiyati Monoarfa found out last summer. After suffering three heart attacks in one week, she left UCSF with Open Hand scheduled to deliver her six months of dinners. It was a godsend for Monoarfa, who lives in a Tenderloin SRO with one kitchen for almost 200 rooms, making cooking a challenge. Not only did Open Hand introduce her to new foods (polenta, dill), it provided a valuable sense of community and security.\u003c/p>\n\u003cp>One night, Monoarfa wasn’t in her room when her delivery person came by with her food. Instead of leaving the food for her at the front desk, he asked the receptionist to call and check on her, to make sure she was safe.\u003c/p>\n\u003cp>“I can’t tell you how--I get emotional when I talk about them--” she said, choking up. “--How much that meant to me that he would take time out to check on my well being. It’s that personal touch, they became like your extended family because they care about you.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It is so much more than food. Their slogan “food made with love” is absolutely correct.”\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/95680/project-open-hand-turns-30-an-iconic-san-francisco-nonprofit-looks-forward",
"authors": [
"5566"
],
"categories": [
"bayareabites_8770",
"bayareabites_3032",
"bayareabites_10028",
"bayareabites_1245",
"bayareabites_366",
"bayareabites_2035",
"bayareabites_90"
],
"tags": [
"bayareabites_3039",
"bayareabites_1657",
"bayareabites_3040",
"bayareabites_14415",
"bayareabites_14414",
"bayareabites_14416"
],
"featImg": "bayareabites_95701",
"label": "source_bayareabites_95680"
},
"bayareabites_93583": {
"type": "posts",
"id": "bayareabites_93583",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "93583",
"score": null,
"sort": [
1425080136000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1425080136,
"format": "aside",
"disqusTitle": "When Food Is Too Good To Waste, College Kids Pick Up The Scraps",
"title": "When Food Is Too Good To Waste, College Kids Pick Up The Scraps",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_93584\" class=\"wp-caption aligncenter\" style=\"max-width: 1783px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/food-waste-1_enl-6a0a590462479a2a9eeac8f3e4f465eef08bc3dc.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/food-waste-1_enl-6a0a590462479a2a9eeac8f3e4f465eef08bc3dc.jpg\" alt=\"Student volunteers with The Campus Kitchens Project evaluate produce. The initiative gets high-school and college students to scavenge food from cafeterias, grocery stores and farmers' markets, cook it and deliver it to organizations serving low-income people in their communities. Photo: Courtesy of DC Central Kitchen \" width=\"1783\" height=\"1201\" class=\"size-full wp-image-93584\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/food-waste-1_enl-6a0a590462479a2a9eeac8f3e4f465eef08bc3dc.jpg 1783w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/food-waste-1_enl-6a0a590462479a2a9eeac8f3e4f465eef08bc3dc-400x269.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/food-waste-1_enl-6a0a590462479a2a9eeac8f3e4f465eef08bc3dc-800x539.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/food-waste-1_enl-6a0a590462479a2a9eeac8f3e4f465eef08bc3dc-1440x970.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/food-waste-1_enl-6a0a590462479a2a9eeac8f3e4f465eef08bc3dc-1180x795.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/food-waste-1_enl-6a0a590462479a2a9eeac8f3e4f465eef08bc3dc-768x517.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/food-waste-1_enl-6a0a590462479a2a9eeac8f3e4f465eef08bc3dc-320x216.jpg 320w\" sizes=\"(max-width: 1783px) 100vw, 1783px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Student volunteers with The Campus Kitchens Project evaluate produce. The initiative gets high-school and college students to scavenge food from cafeterias, grocery stores and farmers' markets, cook it and deliver it to organizations serving low-income people in their communities. Photo: Courtesy of DC Central Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>by Linda Poon, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/27/389284061/when-food-is-too-good-to-waste-college-kids-pick-up-the-scraps\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/27/15)\u003c/p>\n\u003cp>Back in 2011 when I was a student at the University of Maryland in College Park I once noticed a massive pile of trash in front of a dining hall. A closer look revealed that it was mostly food — a half-eaten sandwich, a browning apple and what appeared to be the remains of the day's lunch special.\u003c/p>\n\u003cp>The heap was gross, but intriguing. Turned out it was a stunt to get students thinking about how much food they throw out each day.\u003c/p>\n\u003cp>Nowadays, students are coming face to face with their food waste, and its environmental and social impact, a lot more often. They also have more opportunities do something about it.\u003c/p>\n\u003cp>The conspirator behind the stinky installation at UMD was Ben Simon, 25. Simon founded the \u003ca href=\"http://www.foodrecoverynetwork.org/\">Food Recovery Network\u003c/a> as an undergraduate as a way to get college kids to salvage uneaten food from cafeterias and deliver it to local agencies that feed the needy. He's been so successful with the initiative that he \u003ca href=\"http://www.forbes.com/pictures/emeg45edife/ben-simon-25/\">was recently highlighted\u003c/a> on Forbes' \"30 Under 30\" list of entrepreneurs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The average college student generates 142 pounds of food waste a year, \u003ca href=\"http://www.recyclingworksma.com/food-waste-estimation-guide/#Jump01\">according\u003c/a> to Recycling Works, a program in Massachusetts. And college campuses as a group throw out a total of 22 million pounds of uneaten food each year, the Food Recovery Network has found. It's a small – but significant — piece of the 35 million tons of food discarded by Americans in 2012 alone, \u003ca href=\"http://www.epa.gov/osw/nonhaz/municipal/pubs/2012_msw_fs.pdf\">according\u003c/a> to the latest estimate from the U.S. Environmental Protection Agency. About 40 percent of all food in the U.S. never even makes it to the plate before it's tossed. Yet \u003ca href=\"http://www.feedingamerica.org/hunger-in-america/\">1 in 6\u003c/a> Americans go hungry.\u003c/p>\n\u003cp>Like many institutions with big food service operations, colleges and universities are forced to throw food away because they never know exactly how many people will be dining in their cafeterias every day. Many schools are serving meals buffet-style and can't run the risk of running out of food.\u003c/p>\n\u003cp>Simon says all the waste at the UMD began to resonate with him as a lost opportunity to feed the hungry — he was volunteering at soup kitchens and involved with food drives at the time. He discovered that only a handful of U.S. colleges had some sort of program to repurpose uneaten food. There was \u003ca href=\"http://hunger.stanford.edu/\">SPOON\u003c/a> at Stanford University and the \u003ca href=\"http://www.campuskitchens.org/\">The Campus Kitchens Project\u003c/a>, which had chapters in a few dozen schools.\u003c/p>\n\u003cp>\"It just seemed like everywhere across the country, this surplus food from college campuses was just getting wasted,\" he tells The Salt.\u003c/p>\n\u003cp>So he got to work, initially with a group of 11 people. Soon 200 people from other student organizations on campus came to volunteer. Three years later, the program expanded to more than 100 chapters around the country. To date, students in the network have salvaged nearly 640,000 pounds of food, which they repackage and driven by students in their own cars to local agencies that feed the hungry.\u003c/p>\n\u003cp>Colleges and universities have also been coming up with their own ways to prevent food waste, says \u003ca href=\"http://www.ulsf.org/about_bio_wcalder.html\">Wynn Calder\u003c/a>, a sustainability consultant and the director of the Association of University Leaders for a Sustainable Future. \"A lot of schools have done things like introduce trayless dining,\" he says. \"A study at Loyola University Chicago found that a combination of getting rid of trays and reducing plate sizes makes about a 25 percent reduction in food waste.\"\u003c/p>\n\u003cp>Other tactics include offering fewer food choices and putting unhealthful food further in the back to make students take less at a time.\u003c/p>\n\u003cp>Simon says part of his inspiration came from The Campus Kitchens Project, which was started in 2001 by the nonprofit \u003ca href=\"http://www.dccentralkitchen.org/\">D.C. Central Kitchen\u003c/a> and now has 42 chapters. Whereas Simon's organization rescues food that's already been cooked, The Campus Kitchens Project has high-school and college students scavenging food from cafeterias, grocery stores and farmers' markets, preparing it and delivering it to organizations serving low-income people in their communities.\u003c/p>\n\u003cp>\"It's the students who come up with the recipes, who check the temperature of the food, who are trained in [food] safety and who are running the shifts as a chef would,\" says Jenny Bird, a coordinator for the The Campus Kitchens Project at the St. Louis University chapter.\u003c/p>\n\u003cfigure id=\"attachment_93585\" class=\"wp-caption aligncenter\" style=\"max-width: 1291px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/composting-1_slide-43aea62eb22ed09ae8812b788dbb54ade0a7f915.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/composting-1_slide-43aea62eb22ed09ae8812b788dbb54ade0a7f915.jpg\" alt=\"Former Director Nidhi Solanki of Project Compost uses a tractor and compost turner to turn food waste into compost. Photo: Sequoia Williams \" width=\"1291\" height=\"860\" class=\"size-full wp-image-93585\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/composting-1_slide-43aea62eb22ed09ae8812b788dbb54ade0a7f915.jpg 1291w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/composting-1_slide-43aea62eb22ed09ae8812b788dbb54ade0a7f915-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/composting-1_slide-43aea62eb22ed09ae8812b788dbb54ade0a7f915-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/composting-1_slide-43aea62eb22ed09ae8812b788dbb54ade0a7f915-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/composting-1_slide-43aea62eb22ed09ae8812b788dbb54ade0a7f915-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/composting-1_slide-43aea62eb22ed09ae8812b788dbb54ade0a7f915-320x213.jpg 320w\" sizes=\"(max-width: 1291px) 100vw, 1291px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Former Director Nidhi Solanki of Project Compost uses a tractor and compost turner to turn food waste into compost. Photo: Sequoia Williams\u003c/figcaption>\u003c/figure>\n\u003cp>At University of California, Davis, students are focusing on food waste that can't be eaten but can be composted. Jessica Siegel, 21, is a senior who runs \u003ca href=\"http://projectcompost.ucdavis.edu/\">Project Compost\u003c/a>. The student-led program collects nearly 2,000 pounds a week in carrot peels and coffee grounds from the school's main coffee house and from a plant lab. It all gets composted into a material that's donated to community gardens.\u003c/p>\n\u003cp>\"You just see so much when you're behind the scenes digging at the waste, like how much waste is produced and how much of that can be used to make compost,\" says Siegel.\u003c/p>\n\u003cp>Wynn Calder at Association of University Leaders for a Sustainable Future says he's thrilled that students are getting involved with the food waste issue.\u003c/p>\n\u003cp>\"If you become aware of the importance of not wasting food at the age of 15, 18 or 20, it's a heck of a lot better than figuring that out when you're 50,\" he tells The Salt.\u003c/p>\n\u003cp>If anyone is going to reverse the trend of food waste, it's millennials, says \u003ca href=\"http://www.nrdc.org/about/staff/dana-gunders\">Dana Gunders\u003c/a> at the nonprofit National Resources Defense Council. \"They care, they're just starting to form their food habits and they're opened to new things,\" she says. \"And they're going to be eating food for longer than [older] generations.\u003c/p>\n\u003cp>What's really needed, she says, is a \"paradigm shift in how we value food. And I think millennials are really poised to drive that.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "93583 http://blogs.kqed.org/bayareabites/?p=93583",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/02/27/when-food-is-too-good-to-waste-college-kids-pick-up-the-scraps/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1066,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 23
},
"modified": 1425080136,
"excerpt": "Millions of tons of food are wasted on college campuses around the country, and students are noticing. Some of them are now rescuing food to make tasty meals for the needy and compost for gardens.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Millions of tons of food are wasted on college campuses around the country, and students are noticing. Some of them are now rescuing food to make tasty meals for the needy and compost for gardens.",
"title": "When Food Is Too Good To Waste, College Kids Pick Up The Scraps | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "When Food Is Too Good To Waste, College Kids Pick Up The Scraps",
"datePublished": "2015-02-27T15:35:36-08:00",
"dateModified": "2015-02-27T15:35:36-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "when-food-is-too-good-to-waste-college-kids-pick-up-the-scraps",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=389284061&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Linda Poon",
"nprStoryDate": "Fri, 27 Feb 2015 13:51:00 -0500",
"nprLastModifiedDate": "Fri, 27 Feb 2015 16:57:38 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2015/02/27/389284061/when-food-is-too-good-to-waste-college-kids-pick-up-the-scraps?ft=nprml&f=389284061",
"nprStoryId": "389284061",
"nprRetrievedStory": "1",
"nprPubDate": "Fri, 27 Feb 2015 16:57:00 -0500",
"path": "/bayareabites/93583/when-food-is-too-good-to-waste-college-kids-pick-up-the-scraps",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93584\" class=\"wp-caption aligncenter\" style=\"max-width: 1783px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/food-waste-1_enl-6a0a590462479a2a9eeac8f3e4f465eef08bc3dc.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/food-waste-1_enl-6a0a590462479a2a9eeac8f3e4f465eef08bc3dc.jpg\" alt=\"Student volunteers with The Campus Kitchens Project evaluate produce. The initiative gets high-school and college students to scavenge food from cafeterias, grocery stores and farmers' markets, cook it and deliver it to organizations serving low-income people in their communities. Photo: Courtesy of DC Central Kitchen \" width=\"1783\" height=\"1201\" class=\"size-full wp-image-93584\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/food-waste-1_enl-6a0a590462479a2a9eeac8f3e4f465eef08bc3dc.jpg 1783w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/food-waste-1_enl-6a0a590462479a2a9eeac8f3e4f465eef08bc3dc-400x269.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/food-waste-1_enl-6a0a590462479a2a9eeac8f3e4f465eef08bc3dc-800x539.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/food-waste-1_enl-6a0a590462479a2a9eeac8f3e4f465eef08bc3dc-1440x970.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/food-waste-1_enl-6a0a590462479a2a9eeac8f3e4f465eef08bc3dc-1180x795.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/food-waste-1_enl-6a0a590462479a2a9eeac8f3e4f465eef08bc3dc-768x517.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/food-waste-1_enl-6a0a590462479a2a9eeac8f3e4f465eef08bc3dc-320x216.jpg 320w\" sizes=\"(max-width: 1783px) 100vw, 1783px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Student volunteers with The Campus Kitchens Project evaluate produce. The initiative gets high-school and college students to scavenge food from cafeterias, grocery stores and farmers' markets, cook it and deliver it to organizations serving low-income people in their communities. Photo: Courtesy of DC Central Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>by Linda Poon, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/27/389284061/when-food-is-too-good-to-waste-college-kids-pick-up-the-scraps\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/27/15)\u003c/p>\n\u003cp>Back in 2011 when I was a student at the University of Maryland in College Park I once noticed a massive pile of trash in front of a dining hall. A closer look revealed that it was mostly food — a half-eaten sandwich, a browning apple and what appeared to be the remains of the day's lunch special.\u003c/p>\n\u003cp>The heap was gross, but intriguing. Turned out it was a stunt to get students thinking about how much food they throw out each day.\u003c/p>\n\u003cp>Nowadays, students are coming face to face with their food waste, and its environmental and social impact, a lot more often. They also have more opportunities do something about it.\u003c/p>\n\u003cp>The conspirator behind the stinky installation at UMD was Ben Simon, 25. Simon founded the \u003ca href=\"http://www.foodrecoverynetwork.org/\">Food Recovery Network\u003c/a> as an undergraduate as a way to get college kids to salvage uneaten food from cafeterias and deliver it to local agencies that feed the needy. He's been so successful with the initiative that he \u003ca href=\"http://www.forbes.com/pictures/emeg45edife/ben-simon-25/\">was recently highlighted\u003c/a> on Forbes' \"30 Under 30\" list of entrepreneurs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The average college student generates 142 pounds of food waste a year, \u003ca href=\"http://www.recyclingworksma.com/food-waste-estimation-guide/#Jump01\">according\u003c/a> to Recycling Works, a program in Massachusetts. And college campuses as a group throw out a total of 22 million pounds of uneaten food each year, the Food Recovery Network has found. It's a small – but significant — piece of the 35 million tons of food discarded by Americans in 2012 alone, \u003ca href=\"http://www.epa.gov/osw/nonhaz/municipal/pubs/2012_msw_fs.pdf\">according\u003c/a> to the latest estimate from the U.S. Environmental Protection Agency. About 40 percent of all food in the U.S. never even makes it to the plate before it's tossed. Yet \u003ca href=\"http://www.feedingamerica.org/hunger-in-america/\">1 in 6\u003c/a> Americans go hungry.\u003c/p>\n\u003cp>Like many institutions with big food service operations, colleges and universities are forced to throw food away because they never know exactly how many people will be dining in their cafeterias every day. Many schools are serving meals buffet-style and can't run the risk of running out of food.\u003c/p>\n\u003cp>Simon says all the waste at the UMD began to resonate with him as a lost opportunity to feed the hungry — he was volunteering at soup kitchens and involved with food drives at the time. He discovered that only a handful of U.S. colleges had some sort of program to repurpose uneaten food. There was \u003ca href=\"http://hunger.stanford.edu/\">SPOON\u003c/a> at Stanford University and the \u003ca href=\"http://www.campuskitchens.org/\">The Campus Kitchens Project\u003c/a>, which had chapters in a few dozen schools.\u003c/p>\n\u003cp>\"It just seemed like everywhere across the country, this surplus food from college campuses was just getting wasted,\" he tells The Salt.\u003c/p>\n\u003cp>So he got to work, initially with a group of 11 people. Soon 200 people from other student organizations on campus came to volunteer. Three years later, the program expanded to more than 100 chapters around the country. To date, students in the network have salvaged nearly 640,000 pounds of food, which they repackage and driven by students in their own cars to local agencies that feed the hungry.\u003c/p>\n\u003cp>Colleges and universities have also been coming up with their own ways to prevent food waste, says \u003ca href=\"http://www.ulsf.org/about_bio_wcalder.html\">Wynn Calder\u003c/a>, a sustainability consultant and the director of the Association of University Leaders for a Sustainable Future. \"A lot of schools have done things like introduce trayless dining,\" he says. \"A study at Loyola University Chicago found that a combination of getting rid of trays and reducing plate sizes makes about a 25 percent reduction in food waste.\"\u003c/p>\n\u003cp>Other tactics include offering fewer food choices and putting unhealthful food further in the back to make students take less at a time.\u003c/p>\n\u003cp>Simon says part of his inspiration came from The Campus Kitchens Project, which was started in 2001 by the nonprofit \u003ca href=\"http://www.dccentralkitchen.org/\">D.C. Central Kitchen\u003c/a> and now has 42 chapters. Whereas Simon's organization rescues food that's already been cooked, The Campus Kitchens Project has high-school and college students scavenging food from cafeterias, grocery stores and farmers' markets, preparing it and delivering it to organizations serving low-income people in their communities.\u003c/p>\n\u003cp>\"It's the students who come up with the recipes, who check the temperature of the food, who are trained in [food] safety and who are running the shifts as a chef would,\" says Jenny Bird, a coordinator for the The Campus Kitchens Project at the St. Louis University chapter.\u003c/p>\n\u003cfigure id=\"attachment_93585\" class=\"wp-caption aligncenter\" style=\"max-width: 1291px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/composting-1_slide-43aea62eb22ed09ae8812b788dbb54ade0a7f915.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/composting-1_slide-43aea62eb22ed09ae8812b788dbb54ade0a7f915.jpg\" alt=\"Former Director Nidhi Solanki of Project Compost uses a tractor and compost turner to turn food waste into compost. Photo: Sequoia Williams \" width=\"1291\" height=\"860\" class=\"size-full wp-image-93585\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/composting-1_slide-43aea62eb22ed09ae8812b788dbb54ade0a7f915.jpg 1291w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/composting-1_slide-43aea62eb22ed09ae8812b788dbb54ade0a7f915-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/composting-1_slide-43aea62eb22ed09ae8812b788dbb54ade0a7f915-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/composting-1_slide-43aea62eb22ed09ae8812b788dbb54ade0a7f915-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/composting-1_slide-43aea62eb22ed09ae8812b788dbb54ade0a7f915-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/composting-1_slide-43aea62eb22ed09ae8812b788dbb54ade0a7f915-320x213.jpg 320w\" sizes=\"(max-width: 1291px) 100vw, 1291px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Former Director Nidhi Solanki of Project Compost uses a tractor and compost turner to turn food waste into compost. Photo: Sequoia Williams\u003c/figcaption>\u003c/figure>\n\u003cp>At University of California, Davis, students are focusing on food waste that can't be eaten but can be composted. Jessica Siegel, 21, is a senior who runs \u003ca href=\"http://projectcompost.ucdavis.edu/\">Project Compost\u003c/a>. The student-led program collects nearly 2,000 pounds a week in carrot peels and coffee grounds from the school's main coffee house and from a plant lab. It all gets composted into a material that's donated to community gardens.\u003c/p>\n\u003cp>\"You just see so much when you're behind the scenes digging at the waste, like how much waste is produced and how much of that can be used to make compost,\" says Siegel.\u003c/p>\n\u003cp>Wynn Calder at Association of University Leaders for a Sustainable Future says he's thrilled that students are getting involved with the food waste issue.\u003c/p>\n\u003cp>\"If you become aware of the importance of not wasting food at the age of 15, 18 or 20, it's a heck of a lot better than figuring that out when you're 50,\" he tells The Salt.\u003c/p>\n\u003cp>If anyone is going to reverse the trend of food waste, it's millennials, says \u003ca href=\"http://www.nrdc.org/about/staff/dana-gunders\">Dana Gunders\u003c/a> at the nonprofit National Resources Defense Council. \"They care, they're just starting to form their food habits and they're opened to new things,\" she says. \"And they're going to be eating food for longer than [older] generations.\u003c/p>\n\u003cp>What's really needed, she says, is a \"paradigm shift in how we value food. And I think millennials are really poised to drive that.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/93583/when-food-is-too-good-to-waste-college-kids-pick-up-the-scraps",
"authors": [
"byline_bayareabites_93583"
],
"categories": [
"bayareabites_1962",
"bayareabites_3032",
"bayareabites_4084",
"bayareabites_10916",
"bayareabites_2035",
"bayareabites_60"
],
"tags": [
"bayareabites_14178",
"bayareabites_2524",
"bayareabites_3707",
"bayareabites_248",
"bayareabites_11439",
"bayareabites_10921"
],
"featImg": "bayareabites_93584",
"label": "bayareabites"
},
"bayareabites_92074": {
"type": "posts",
"id": "bayareabites_92074",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "92074",
"score": null,
"sort": [
1421272908000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1421272908,
"format": "aside",
"disqusTitle": "Pay-It-Forward Generosity at Pizza Place Helps to Feed the Homeless",
"title": "Pay-It-Forward Generosity at Pizza Place Helps to Feed the Homeless",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_92076\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/pizza-2_enl-420a0a5e59f388b13fec30c5cdc198cc7070a608-e1421272477198.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/pizza-2_enl-420a0a5e59f388b13fec30c5cdc198cc7070a608-e1421272477198.jpg\" alt=\"The lunchtime rush at Rosa's Fresh Pizza in Center City Philadelphia where customers pay extra money to buy slices for the homeless. Photo: Elizabeth Fiedler/WHYY\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92076\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The lunchtime rush at Rosa's Fresh Pizza in Center City Philadelphia where customers pay extra money to buy slices for the homeless. Photo: Elizabeth Fiedler/WHYY\u003c/figcaption>\u003c/figure>\n\u003cp>by Elizabeth Fiedler, \u003ca href=\"http://www.whyy.org\" target=\"_blank\">WHYY\u003c/a> at \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/14/377033772/philadelphia-pizza-lovers-pay-it-forward-one-slice-at-a-time\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/15/15) \u003c/p>\n\u003cp>Some pizza restaurants decorate the walls with signed photos of minor local celebrities who once stopped by for a slice.\u003c/p>\n\u003cp>At Rosa's Fresh Pizza in Philadelphia the shop is adorned with post-it notes and letters. The messages are from customers who gave $1 so homeless members in the community could get a slice, which cost $1.\u003c/p>\n\u003cp>\"The homeless, they come in and say, 'I hear you give out free pizza to homeless people,' \" owner Mason Wartman tells The Salt.\u003c/p>\n\u003cp>The pay-it-forward pizza program started about a year ago, Wartman says, when one paying customer asked if he could buy a slice for a homeless person. \"I said 'Sure.' I took his dollar and ran out and got some post-it notes and put one up to signify that a slice was purchased,\" he recalls.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pay-it-forward pizza was born.\u003c/p>\n\u003cp>Over the last nine months, Wartman says clients have bought 8,400 slices of pizza for their homeless neighbors. He kept track of the pre-paid slices with post-it notes on the walls until he hit about 500 free slices. Then the accounting system became untenable. He now keeps track at the register.\u003c/p>\n\u003cp>But his customers — both paying and non-paying — keep sharing their motivations and their thanks in writing. On the post-it notes and papers hung around the shop there are messages like, \"I just want to thank everyone that donated to Rosa's; it gave me a place to eat everyday and the opportunity to get back on my feet. I start a new job tomorrow!\"\u003c/p>\n\u003cfigure id=\"attachment_92075\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/pizza-1_enl-36c7409d6a04456a921be823c8e4e236551cdfd5-e1421272673835.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/pizza-1_enl-36c7409d6a04456a921be823c8e4e236551cdfd5-290x193.jpg\" alt=\"Slices of pizza on the counter of Rosa's Fresh Pizza where customers are encouraged to pay it forward. Photo: Elizabeth Fiedler/WHYY\" width=\"290\" height=\"193\" class=\"size-medium wp-image-92075\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slices of pizza on the counter of Rosa's Fresh Pizza where customers are encouraged to pay it forward. Photo: Elizabeth Fiedler/WHYY\u003c/figcaption>\u003c/figure>\n\u003cp>Wartman says the customer who started it all was inspired by a practice in Italy called \"\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/25/eu-embraces-suspended-coffee-pay-it-forward-with-a-cup-of-joe/\">suspended coffee\u003c/a>\" where customers purchase an extra cup for someone who can't afford it.\u003c/p>\n\u003cp>Pay-it-forward generosity isn't limited to Italian cafes or one Philly pizza shop. Even mega-chains including the bakery and sandwich chain Panera have gotten into the giving act.\u003c/p>\n\u003cp>\u003ca href=\"http://paneracares.org/locations/\">At five \"Panera Cares\" locations\u003c/a> across the country, there are no set menu prices. In a written statement, Panera spokesperson Kate McConnell tells The Salt that the cafes \"provide suggested donation amounts for all menu items to help guide those who would like to 'pay it forward.' \" She says the money collected is used to cover the operating costs of the cafes, \"while also covering the cost of the meals for those who come in and are unable to contribute the suggested donation amount.\"\u003c/p>\n\u003cp>Other chains' pay-it-forward systems have grown organically. Starbucks Coffee company spokesperson Sanja Gould says the company doesn't have a formal system in place but some customers ask to pay for others and some store partners may encourage customers to do so verbally.\u003c/p>\n\u003cfigure id=\"attachment_92077\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/pizza_enl-e8c20e171a874bed213c97937f44826dc4b4784e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/pizza_enl-e8c20e171a874bed213c97937f44826dc4b4784e-e1421272597986.jpg\" alt=\"Messages adorn the walls of a Philadelphia pizza shop where customers pay an extra $1 to feed a person who is homeless. Photo: Courtesy of Mason Wartman\" width=\"1000\" height=\"750\" class=\"size-full wp-image-92077\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Messages adorn the walls of a Philadelphia pizza shop where customers pay an extra $1 to feed a person who is homeless. Photo: Courtesy of Mason Wartman\u003c/figcaption>\u003c/figure>\n\u003cp>\"It happens for Starbucks all around the world,\" she says.\u003c/p>\n\u003cp>The latte-giving spans a huge range. Gould says some people just offer to pay for the person behind them in line while others \"might load a certain dollar amount onto a Starbucks card and the store partners have it on hand and they keep adding to it as the line goes on.\"\u003c/p>\n\u003cp>Gould points to an impressive example: \u003ca href=\"http://www.eater.com/2013/12/30/6306591/ct-starbucks-customers-pay-it-forward-1468-times\">more than 1,000 customers at a Connecticut Starbucks\u003c/a> paid it forward on Christmas Eve in 2013.\u003c/p>\n\u003cp>Wartman says the pay-it-forward method at his tiny Philly pizza shop has made him think about customers' motivations.\u003c/p>\n\u003cp>\"They're just really nice people, you know? Sometimes homeless people buy them for other homeless people.\" He says people want to help but aren't sure what to do.\u003c/p>\n\u003cp>\"This is a super-easy way, a super-efficient way and a super-transparent way to help the homeless.\"\u003c/p>\n\u003cp>Wartman doesn't need to advertise, and he is receiving enough \"paid forward\" pizza that he does not have to turn away any of the homeless people who come in. He says word has spread within Philadelphia's homeless community and each day 30 to 40 homeless people come in asking for a free slice.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.whyy.org\" target=\"_blank\">WHYY\u003c/a>, Inc.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "92074 http://blogs.kqed.org/bayareabites/?p=92074",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/01/14/pay-it-forward-generosity-at-pizza-place-helps-to-feed-the-homeless/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 763,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 22
},
"modified": 1421272908,
"excerpt": "A Philadelphia pizza shop has become an ad hoc feeding program for the homeless where customers can pay the $1 slices forward. To date, some 8,400 slices have been bought for the homeless.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A Philadelphia pizza shop has become an ad hoc feeding program for the homeless where customers can pay the $1 slices forward. To date, some 8,400 slices have been bought for the homeless.",
"title": "Pay-It-Forward Generosity at Pizza Place Helps to Feed the Homeless | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Pay-It-Forward Generosity at Pizza Place Helps to Feed the Homeless",
"datePublished": "2015-01-14T14:01:48-08:00",
"dateModified": "2015-01-14T14:01:48-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "pay-it-forward-generosity-at-pizza-place-helps-to-feed-the-homeless",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=377033772&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Elizabeth Fiedler",
"nprStoryDate": "Wed, 14 Jan 2015 15:53:00 -0500",
"nprLastModifiedDate": "Wed, 14 Jan 2015 15:58:08 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2015/01/14/377033772/philadelphia-pizza-lovers-pay-it-forward-one-slice-at-a-time?ft=3&f=377033772",
"nprStoryId": "377033772",
"nprRetrievedStory": "1",
"nprPubDate": "Wed, 14 Jan 2015 15:58:00 -0500",
"path": "/bayareabites/92074/pay-it-forward-generosity-at-pizza-place-helps-to-feed-the-homeless",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92076\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/pizza-2_enl-420a0a5e59f388b13fec30c5cdc198cc7070a608-e1421272477198.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/pizza-2_enl-420a0a5e59f388b13fec30c5cdc198cc7070a608-e1421272477198.jpg\" alt=\"The lunchtime rush at Rosa's Fresh Pizza in Center City Philadelphia where customers pay extra money to buy slices for the homeless. Photo: Elizabeth Fiedler/WHYY\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92076\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The lunchtime rush at Rosa's Fresh Pizza in Center City Philadelphia where customers pay extra money to buy slices for the homeless. Photo: Elizabeth Fiedler/WHYY\u003c/figcaption>\u003c/figure>\n\u003cp>by Elizabeth Fiedler, \u003ca href=\"http://www.whyy.org\" target=\"_blank\">WHYY\u003c/a> at \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/14/377033772/philadelphia-pizza-lovers-pay-it-forward-one-slice-at-a-time\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/15/15) \u003c/p>\n\u003cp>Some pizza restaurants decorate the walls with signed photos of minor local celebrities who once stopped by for a slice.\u003c/p>\n\u003cp>At Rosa's Fresh Pizza in Philadelphia the shop is adorned with post-it notes and letters. The messages are from customers who gave $1 so homeless members in the community could get a slice, which cost $1.\u003c/p>\n\u003cp>\"The homeless, they come in and say, 'I hear you give out free pizza to homeless people,' \" owner Mason Wartman tells The Salt.\u003c/p>\n\u003cp>The pay-it-forward pizza program started about a year ago, Wartman says, when one paying customer asked if he could buy a slice for a homeless person. \"I said 'Sure.' I took his dollar and ran out and got some post-it notes and put one up to signify that a slice was purchased,\" he recalls.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pay-it-forward pizza was born.\u003c/p>\n\u003cp>Over the last nine months, Wartman says clients have bought 8,400 slices of pizza for their homeless neighbors. He kept track of the pre-paid slices with post-it notes on the walls until he hit about 500 free slices. Then the accounting system became untenable. He now keeps track at the register.\u003c/p>\n\u003cp>But his customers — both paying and non-paying — keep sharing their motivations and their thanks in writing. On the post-it notes and papers hung around the shop there are messages like, \"I just want to thank everyone that donated to Rosa's; it gave me a place to eat everyday and the opportunity to get back on my feet. I start a new job tomorrow!\"\u003c/p>\n\u003cfigure id=\"attachment_92075\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/pizza-1_enl-36c7409d6a04456a921be823c8e4e236551cdfd5-e1421272673835.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/pizza-1_enl-36c7409d6a04456a921be823c8e4e236551cdfd5-290x193.jpg\" alt=\"Slices of pizza on the counter of Rosa's Fresh Pizza where customers are encouraged to pay it forward. Photo: Elizabeth Fiedler/WHYY\" width=\"290\" height=\"193\" class=\"size-medium wp-image-92075\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slices of pizza on the counter of Rosa's Fresh Pizza where customers are encouraged to pay it forward. Photo: Elizabeth Fiedler/WHYY\u003c/figcaption>\u003c/figure>\n\u003cp>Wartman says the customer who started it all was inspired by a practice in Italy called \"\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/25/eu-embraces-suspended-coffee-pay-it-forward-with-a-cup-of-joe/\">suspended coffee\u003c/a>\" where customers purchase an extra cup for someone who can't afford it.\u003c/p>\n\u003cp>Pay-it-forward generosity isn't limited to Italian cafes or one Philly pizza shop. Even mega-chains including the bakery and sandwich chain Panera have gotten into the giving act.\u003c/p>\n\u003cp>\u003ca href=\"http://paneracares.org/locations/\">At five \"Panera Cares\" locations\u003c/a> across the country, there are no set menu prices. In a written statement, Panera spokesperson Kate McConnell tells The Salt that the cafes \"provide suggested donation amounts for all menu items to help guide those who would like to 'pay it forward.' \" She says the money collected is used to cover the operating costs of the cafes, \"while also covering the cost of the meals for those who come in and are unable to contribute the suggested donation amount.\"\u003c/p>\n\u003cp>Other chains' pay-it-forward systems have grown organically. Starbucks Coffee company spokesperson Sanja Gould says the company doesn't have a formal system in place but some customers ask to pay for others and some store partners may encourage customers to do so verbally.\u003c/p>\n\u003cfigure id=\"attachment_92077\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/pizza_enl-e8c20e171a874bed213c97937f44826dc4b4784e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/pizza_enl-e8c20e171a874bed213c97937f44826dc4b4784e-e1421272597986.jpg\" alt=\"Messages adorn the walls of a Philadelphia pizza shop where customers pay an extra $1 to feed a person who is homeless. Photo: Courtesy of Mason Wartman\" width=\"1000\" height=\"750\" class=\"size-full wp-image-92077\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Messages adorn the walls of a Philadelphia pizza shop where customers pay an extra $1 to feed a person who is homeless. Photo: Courtesy of Mason Wartman\u003c/figcaption>\u003c/figure>\n\u003cp>\"It happens for Starbucks all around the world,\" she says.\u003c/p>\n\u003cp>The latte-giving spans a huge range. Gould says some people just offer to pay for the person behind them in line while others \"might load a certain dollar amount onto a Starbucks card and the store partners have it on hand and they keep adding to it as the line goes on.\"\u003c/p>\n\u003cp>Gould points to an impressive example: \u003ca href=\"http://www.eater.com/2013/12/30/6306591/ct-starbucks-customers-pay-it-forward-1468-times\">more than 1,000 customers at a Connecticut Starbucks\u003c/a> paid it forward on Christmas Eve in 2013.\u003c/p>\n\u003cp>Wartman says the pay-it-forward method at his tiny Philly pizza shop has made him think about customers' motivations.\u003c/p>\n\u003cp>\"They're just really nice people, you know? Sometimes homeless people buy them for other homeless people.\" He says people want to help but aren't sure what to do.\u003c/p>\n\u003cp>\"This is a super-easy way, a super-efficient way and a super-transparent way to help the homeless.\"\u003c/p>\n\u003cp>Wartman doesn't need to advertise, and he is receiving enough \"paid forward\" pizza that he does not have to turn away any of the homeless people who come in. He says word has spread within Philadelphia's homeless community and each day 30 to 40 homeless people come in asking for a free slice.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.whyy.org\" target=\"_blank\">WHYY\u003c/a>, Inc.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/92074/pay-it-forward-generosity-at-pizza-place-helps-to-feed-the-homeless",
"authors": [
"byline_bayareabites_92074"
],
"categories": [
"bayareabites_3032",
"bayareabites_4084",
"bayareabites_10916",
"bayareabites_1807"
],
"tags": [
"bayareabites_3038",
"bayareabites_14066",
"bayareabites_8946",
"bayareabites_443",
"bayareabites_11279"
],
"featImg": "bayareabites_92075",
"label": "bayareabites"
},
"bayareabites_90716": {
"type": "posts",
"id": "bayareabites_90716",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "90716",
"score": null,
"sort": [
1418169354000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1418169354,
"format": "aside",
"disqusTitle": "In Europe, Ugly Sells In The Produce Aisle",
"title": "In Europe, Ugly Sells In The Produce Aisle",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/12/09/369613561/in-europe-ugly-sells-in-the-produce-aisle\" target=\"_blank\">The Salt at NPR Food\u003c/a> (12/9/14)\u003c/p>\n\u003cp>[vimeo 105657593]\u003c/p>\n\u003cp>In Europe, the ugly ducklings of the produce aisle are increasingly admired for their inner swans.\u003c/p>\n\u003cp>Call it the return of unsightly fruit.\u003c/p>\n\u003cp>Retailers (at least in Europe and the U.S.) by default now cater to the perfectionist shopper who prefers only the plump, round tomato or the unblemished apple to grace the fruit bowl. But many fruits and vegetables, while edible and nutritious, don't measure up.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That means farmers end up tossing out a huge amount of food that fails to meet retailers' cosmetic standards – in some cases, as \u003ca href=\"http://www.unep.org/newscentre/Default.aspx?DocumentID=2726&ArticleID=9611\">much as 20 to 40 percent\u003c/a> of fresh produce gets wasted, according to estimates from the United Nations Environment Program.\u003c/p>\n\u003cp>But the European Union declared 2014 to be the Year Against Food Waste. And earlier this year, French retailer Intermarche, the country's third-largest supermarket, took that initiative viral, launching a cheeky \"inglorious fruit\" campaign to get consumers to see the beauty of ugly produce.\u003c/p>\n\u003cp>[vimeo 98441820]\u003c/p>\n\u003cp>As this video shows, the Intermarche campaign made hideous fruits and veggies the star of the show. In TV commercials and print ads, the supermarket promoted absurd-looking produce like \"the grotesque apple,\" \"the failed lemon,\" \"the disfigured eggplant,\" \"the ugly carrot\" and the \"unfortunate clementine.\"\u003c/p>\n\u003cp>The campaign was a temporary experiment in a store in Provins, outside of Paris. Intermarche bought up the lumpy and bumpy stuff that would have gotten discarded and gave it its own aisle in the supermarket, selling it at a 30 percent discount. And to convince shoppers that looks may have suffered, but taste did not, the retailer also sold soups and shakes made with them\u003c/p>\n\u003cp>That initial campaign, launched in March, was quite successful: Marcel, the creative agency behind Intermarche's campaign, says overall store traffic rose 24 percent. It was so successful, in fact, that Intermarche brought the idea back for \u003ca href=\"http://www.connexionfrance.com/Ugly-fruit-veg-Intermarche-soup-juice-16212-view-article.html\">a week in October\u003c/a> in all of its 1,800 stores, and its competitors in France, Auchan and Monoprix, have \u003ca href=\"http://www.dw.de/imperfect-fruit-and-vegetables-back-en-vogue-in-france/a-17893176\">launched similar initiatives\u003c/a>.\u003c/p>\n\u003cp>And ugly fruit fever is spreading.\u003c/p>\n\u003cp>In Portugal, \u003cem>The New York Times\u003c/em> \u003ca href=\"http://www.nytimes.com/2014/05/25/world/europe/tempting-europe-with-ugly-fruit.html?_r=0\">reports\u003c/a>, a food cooperative called Fruta Feia (Ugly Fruit) buys up produce too gnarly for supermarkets and sells it to customers attracted both to its lower prices and its food waste prevention mission. Farmers like the scheme, too — they get extra income instead of adding the ugly ones to the rubbish pile.\u003c/p>\n\u003cp>In the U.K., \"a growing number of supermarkets are preparing to follow the French lead and stock produce that isn't as aesthetically pleasing,\" market intelligence firm Companies and Markets \u003ca href=\"http://www.companiesandmarkets.com/News/Food-and-Drink/Ugly-fruit-and-vegetables-to-see-UK-supermarket-shelves/NI9639\">wrote\u003c/a> in a research note.\u003c/p>\n\u003cp>This summer, Waitrose, a sort of U.K. version of Whole Foods, stocked apples prominently branded as \"\u003ca href=\"http://www.fruitnet.com/fpj/article/161683/waitrose-begins-selling-ugly-fruit\">weather blemished\u003c/a>\" – the result of extensive damage from hail at its South African farm suppliers. In previous years the retailer has sold imperfect eggplants, carrots and plums.\u003c/p>\n\u003cp>Other supermarkets are finding different uses for the produce, says Shazia Ejaz of the British Retail Consortium, an industry group.\u003c/p>\n\u003cfigure id=\"attachment_90718\" class=\"wp-caption alignleft\" style=\"max-width: 233px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/waitroseapples_enl-b8ed4d883c5688977b0c071932eee50fe891b514-e1418169252557.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/waitroseapples_enl-b8ed4d883c5688977b0c071932eee50fe891b514-233x290.jpg\" alt='This summer, U.K. supermarket chain Waitrose stocked apples prominently branded as \"weather blemished\" – the result of extensive damage from hail at its South African farm suppliers. Photo: Courtesy of Waitrose' width=\"233\" height=\"290\" class=\"size-medium wp-image-90718\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This summer, U.K. supermarket chain Waitrose stocked apples prominently branded as \"weather blemished\" – the result of extensive damage from hail at its South African farm suppliers. Photo: Courtesy of Waitrose\u003c/figcaption>\u003c/figure>\n\u003cp>\"The key is to make the most of the crop, which all supermarkets are doing,\" she tells The Salt in an email. \"This could be using the best of the crop for bagged or loose produce, but [also] looking for alternative uses for those that don't make the grade — i.e. pre-prepared produce (a growing trend), ready meals and soups.\"\u003c/p>\n\u003cp>So what's driving the interest? The European Union relaxed strict rules governing the sale of imperfect fruit in 2009. But \u003ca href=\"http://www.tristramstuart.co.uk/\">Tristram Stuart\u003c/a>, a food waste activist with the group Feeding the 5000, says growing consumer awareness was also crucial.\u003c/p>\n\u003cp>\"Supermarkets will cater to what public demand requires,\" he says. And, he notes, \"there are not a lot of environmental measures out there that are going to save you money, but stopping wasting food is one of them.\"\u003c/p>\n\u003cp>And consumers will scoop up these tasty uglies when they know the story behind their unfortunate looks, says Waitrose spokesperson Jess Hughes.\u003c/p>\n\u003cp>\"We always find these products are popular with customers — they always sell well,\" Hughes tells The Salt via email.\u003c/p>\n\u003cp>For now, there appear to be limits to just how much imperfection retailers will take.\u003c/p>\n\u003cp>\"The experience of retailers in the U.K. is that customers naturally select, they always pick the cream of the crop,\" Ejaz says.\u003c/p>\n\u003cp>And even Intermarche \u003ca href=\"http://www.connexionfrance.com/Ugly-fruit-veg-Intermarche-soup-juice-16212-view-article.html\">has said\u003c/a> its promotion of inglorious fruits can only be occasional, as problems with suppliers occur.\u003c/p>\n\u003cp>Nonetheless, the fever is also making the leap across the pond: In Canada, \u003ca href=\"https://www.youtube.com/watch?v=Ja_SRYNpnQU&feature=youtu.be&list=UUHK7tgD0IUq0KvvkDF1FbHw\">Safeway is experimenting\u003c/a> with \"misfit produce\" displays. And your local U.S. farmers market might just have \"seconds\" of peaches, tomatoes or apples for sale. Stay tuned: Plenty of activists stateside are hoping to bring ugly fruit to a supermarket or CSA near you soon. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "90716 http://blogs.kqed.org/bayareabites/?p=90716",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/12/09/in-europe-ugly-sells-in-the-produce-aisle/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 848,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 28
},
"modified": 1418169354,
"excerpt": "Lumpy, bumpy produce that fails to meet supermarkets' high bar for beauty usually ends up as waste. But increasingly, European supermarkets are finding that ugly sells, if you tell the right story.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Lumpy, bumpy produce that fails to meet supermarkets' high bar for beauty usually ends up as waste. But increasingly, European supermarkets are finding that ugly sells, if you tell the right story.",
"title": "In Europe, Ugly Sells In The Produce Aisle | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "In Europe, Ugly Sells In The Produce Aisle",
"datePublished": "2014-12-09T15:55:54-08:00",
"dateModified": "2014-12-09T15:55:54-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "in-europe-ugly-sells-in-the-produce-aisle",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=369613561&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Maria Godoy",
"nprStoryDate": "Tue, 09 Dec 2014 18:46:14 -0500",
"nprLastModifiedDate": "Tue, 09 Dec 2014 18:46:14 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2014/12/09/369613561/in-europe-ugly-sells-in-the-produce-aisle?ft=3&f=369613561",
"nprStoryId": "369613561",
"nprRetrievedStory": "1",
"nprPubDate": "Tue, 09 Dec 2014 18:46:00 -0500",
"path": "/bayareabites/90716/in-europe-ugly-sells-in-the-produce-aisle",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/12/09/369613561/in-europe-ugly-sells-in-the-produce-aisle\" target=\"_blank\">The Salt at NPR Food\u003c/a> (12/9/14)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "vimeo",
"attributes": {
"named": {
"label": "105657593"
},
"numeric": [
"105657593"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In Europe, the ugly ducklings of the produce aisle are increasingly admired for their inner swans.\u003c/p>\n\u003cp>Call it the return of unsightly fruit.\u003c/p>\n\u003cp>Retailers (at least in Europe and the U.S.) by default now cater to the perfectionist shopper who prefers only the plump, round tomato or the unblemished apple to grace the fruit bowl. But many fruits and vegetables, while edible and nutritious, don't measure up.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That means farmers end up tossing out a huge amount of food that fails to meet retailers' cosmetic standards – in some cases, as \u003ca href=\"http://www.unep.org/newscentre/Default.aspx?DocumentID=2726&ArticleID=9611\">much as 20 to 40 percent\u003c/a> of fresh produce gets wasted, according to estimates from the United Nations Environment Program.\u003c/p>\n\u003cp>But the European Union declared 2014 to be the Year Against Food Waste. And earlier this year, French retailer Intermarche, the country's third-largest supermarket, took that initiative viral, launching a cheeky \"inglorious fruit\" campaign to get consumers to see the beauty of ugly produce.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "vimeo",
"attributes": {
"named": {
"label": "98441820"
},
"numeric": [
"98441820"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As this video shows, the Intermarche campaign made hideous fruits and veggies the star of the show. In TV commercials and print ads, the supermarket promoted absurd-looking produce like \"the grotesque apple,\" \"the failed lemon,\" \"the disfigured eggplant,\" \"the ugly carrot\" and the \"unfortunate clementine.\"\u003c/p>\n\u003cp>The campaign was a temporary experiment in a store in Provins, outside of Paris. Intermarche bought up the lumpy and bumpy stuff that would have gotten discarded and gave it its own aisle in the supermarket, selling it at a 30 percent discount. And to convince shoppers that looks may have suffered, but taste did not, the retailer also sold soups and shakes made with them\u003c/p>\n\u003cp>That initial campaign, launched in March, was quite successful: Marcel, the creative agency behind Intermarche's campaign, says overall store traffic rose 24 percent. It was so successful, in fact, that Intermarche brought the idea back for \u003ca href=\"http://www.connexionfrance.com/Ugly-fruit-veg-Intermarche-soup-juice-16212-view-article.html\">a week in October\u003c/a> in all of its 1,800 stores, and its competitors in France, Auchan and Monoprix, have \u003ca href=\"http://www.dw.de/imperfect-fruit-and-vegetables-back-en-vogue-in-france/a-17893176\">launched similar initiatives\u003c/a>.\u003c/p>\n\u003cp>And ugly fruit fever is spreading.\u003c/p>\n\u003cp>In Portugal, \u003cem>The New York Times\u003c/em> \u003ca href=\"http://www.nytimes.com/2014/05/25/world/europe/tempting-europe-with-ugly-fruit.html?_r=0\">reports\u003c/a>, a food cooperative called Fruta Feia (Ugly Fruit) buys up produce too gnarly for supermarkets and sells it to customers attracted both to its lower prices and its food waste prevention mission. Farmers like the scheme, too — they get extra income instead of adding the ugly ones to the rubbish pile.\u003c/p>\n\u003cp>In the U.K., \"a growing number of supermarkets are preparing to follow the French lead and stock produce that isn't as aesthetically pleasing,\" market intelligence firm Companies and Markets \u003ca href=\"http://www.companiesandmarkets.com/News/Food-and-Drink/Ugly-fruit-and-vegetables-to-see-UK-supermarket-shelves/NI9639\">wrote\u003c/a> in a research note.\u003c/p>\n\u003cp>This summer, Waitrose, a sort of U.K. version of Whole Foods, stocked apples prominently branded as \"\u003ca href=\"http://www.fruitnet.com/fpj/article/161683/waitrose-begins-selling-ugly-fruit\">weather blemished\u003c/a>\" – the result of extensive damage from hail at its South African farm suppliers. In previous years the retailer has sold imperfect eggplants, carrots and plums.\u003c/p>\n\u003cp>Other supermarkets are finding different uses for the produce, says Shazia Ejaz of the British Retail Consortium, an industry group.\u003c/p>\n\u003cfigure id=\"attachment_90718\" class=\"wp-caption alignleft\" style=\"max-width: 233px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/waitroseapples_enl-b8ed4d883c5688977b0c071932eee50fe891b514-e1418169252557.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/waitroseapples_enl-b8ed4d883c5688977b0c071932eee50fe891b514-233x290.jpg\" alt='This summer, U.K. supermarket chain Waitrose stocked apples prominently branded as \"weather blemished\" – the result of extensive damage from hail at its South African farm suppliers. Photo: Courtesy of Waitrose' width=\"233\" height=\"290\" class=\"size-medium wp-image-90718\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This summer, U.K. supermarket chain Waitrose stocked apples prominently branded as \"weather blemished\" – the result of extensive damage from hail at its South African farm suppliers. Photo: Courtesy of Waitrose\u003c/figcaption>\u003c/figure>\n\u003cp>\"The key is to make the most of the crop, which all supermarkets are doing,\" she tells The Salt in an email. \"This could be using the best of the crop for bagged or loose produce, but [also] looking for alternative uses for those that don't make the grade — i.e. pre-prepared produce (a growing trend), ready meals and soups.\"\u003c/p>\n\u003cp>So what's driving the interest? The European Union relaxed strict rules governing the sale of imperfect fruit in 2009. But \u003ca href=\"http://www.tristramstuart.co.uk/\">Tristram Stuart\u003c/a>, a food waste activist with the group Feeding the 5000, says growing consumer awareness was also crucial.\u003c/p>\n\u003cp>\"Supermarkets will cater to what public demand requires,\" he says. And, he notes, \"there are not a lot of environmental measures out there that are going to save you money, but stopping wasting food is one of them.\"\u003c/p>\n\u003cp>And consumers will scoop up these tasty uglies when they know the story behind their unfortunate looks, says Waitrose spokesperson Jess Hughes.\u003c/p>\n\u003cp>\"We always find these products are popular with customers — they always sell well,\" Hughes tells The Salt via email.\u003c/p>\n\u003cp>For now, there appear to be limits to just how much imperfection retailers will take.\u003c/p>\n\u003cp>\"The experience of retailers in the U.K. is that customers naturally select, they always pick the cream of the crop,\" Ejaz says.\u003c/p>\n\u003cp>And even Intermarche \u003ca href=\"http://www.connexionfrance.com/Ugly-fruit-veg-Intermarche-soup-juice-16212-view-article.html\">has said\u003c/a> its promotion of inglorious fruits can only be occasional, as problems with suppliers occur.\u003c/p>\n\u003cp>Nonetheless, the fever is also making the leap across the pond: In Canada, \u003ca href=\"https://www.youtube.com/watch?v=Ja_SRYNpnQU&feature=youtu.be&list=UUHK7tgD0IUq0KvvkDF1FbHw\">Safeway is experimenting\u003c/a> with \"misfit produce\" displays. And your local U.S. farmers market might just have \"seconds\" of peaches, tomatoes or apples for sale. Stay tuned: Plenty of activists stateside are hoping to bring ugly fruit to a supermarket or CSA near you soon. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/90716/in-europe-ugly-sells-in-the-produce-aisle",
"authors": [
"byline_bayareabites_90716"
],
"categories": [
"bayareabites_3032",
"bayareabites_4084",
"bayareabites_10916",
"bayareabites_2035"
],
"tags": [
"bayareabites_3707",
"bayareabites_13981",
"bayareabites_667",
"bayareabites_10921",
"bayareabites_13980"
],
"featImg": "bayareabites_90717",
"label": "bayareabites"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=food-banks-hunger-volunteer": {
"isFetching": false,
"latestQuery": {
"from": 36,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 116,
"relation": "eq"
},
"items": [
"bayareabites_104312",
"bayareabites_103790",
"bayareabites_101903",
"bayareabites_101867",
"bayareabites_100257",
"bayareabites_97064",
"bayareabites_96996",
"bayareabites_96554",
"bayareabites_95680",
"bayareabites_93583",
"bayareabites_92074",
"bayareabites_90716"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_food-banks-hunger-volunteer": {
"isLoading": true
},
"bayareabites_3032": {
"type": "terms",
"id": "bayareabites_3032",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3032",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food banks, hunger, volunteer",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food banks, hunger, volunteer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2109,
"slug": "food-banks-hunger-volunteer",
"isLoading": false,
"link": "/bayareabites/category/food-banks-hunger-volunteer"
},
"source_bayareabites_104312": {
"type": "terms",
"id": "source_bayareabites_104312",
"meta": {
"override": true
},
"name": "Food Banks, Hunger, Volunteer",
"link": "https://ww2.kqed.org/bayareabites/category/food-banks-hunger-volunteer/",
"isLoading": false
},
"source_bayareabites_103790": {
"type": "terms",
"id": "source_bayareabites_103790",
"meta": {
"override": true
},
"name": "Food Banks, Hunger, Volunteer",
"link": "https://ww2.kqed.org/bayareabites/category/food-banks-hunger-volunteer/",
"isLoading": false
},
"source_bayareabites_95680": {
"type": "terms",
"id": "source_bayareabites_95680",
"meta": {
"override": true
},
"name": "Food Banks, Hunger, Volunteer",
"link": "http://ww2.kqed.org/bayareabites/category/food-banks-hunger-volunteer/",
"isLoading": false
},
"bayareabites_109": {
"type": "terms",
"id": "bayareabites_109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "109",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 73,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/category/bay-area"
},
"bayareabites_1962": {
"type": "terms",
"id": "bayareabites_1962",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1962",
"found": true
},
"relationships": {},
"featImg": null,
"name": "economy and food costs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "economy and food costs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1488,
"slug": "economy-and-food-costs",
"isLoading": false,
"link": "/bayareabites/category/economy-and-food-costs"
},
"bayareabites_50": {
"type": "terms",
"id": "bayareabites_50",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "50",
"found": true
},
"relationships": {},
"featImg": null,
"name": "events",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "events Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 750,
"slug": "events",
"isLoading": false,
"link": "/bayareabites/category/events"
},
"bayareabites_2035": {
"type": "terms",
"id": "bayareabites_2035",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2035",
"found": true
},
"relationships": {},
"featImg": null,
"name": "politics, activism, food safety",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "politics, activism, food safety Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 943,
"slug": "politics-activism-food-safety",
"isLoading": false,
"link": "/bayareabites/category/politics-activism-food-safety"
},
"bayareabites_90": {
"type": "terms",
"id": "bayareabites_90",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "90",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 54,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/category/san-francisco"
},
"bayareabites_3038": {
"type": "terms",
"id": "bayareabites_3038",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3038",
"found": true
},
"relationships": {},
"featImg": null,
"name": "homeless",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "homeless Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2113,
"slug": "homeless",
"isLoading": false,
"link": "/bayareabites/tag/homeless"
},
"bayareabites_15125": {
"type": "terms",
"id": "bayareabites_15125",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15125",
"found": true
},
"relationships": {},
"featImg": null,
"name": "project homeless connect",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "project homeless connect Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99455,
"slug": "project-homeless-connect",
"isLoading": false,
"link": "/bayareabites/tag/project-homeless-connect"
},
"bayareabites_12738": {
"type": "terms",
"id": "bayareabites_12738",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12738",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco and marin food banks",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco and marin food banks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7201,
"slug": "san-francisco-and-marin-food-banks",
"isLoading": false,
"link": "/bayareabites/tag/san-francisco-and-marin-food-banks"
},
"bayareabites_8770": {
"type": "terms",
"id": "bayareabites_8770",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8770",
"found": true
},
"relationships": {},
"featImg": null,
"name": "east bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "east bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7634,
"slug": "east-bay",
"isLoading": false,
"link": "/bayareabites/category/east-bay"
},
"bayareabites_13746": {
"type": "terms",
"id": "bayareabites_13746",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13746",
"found": true
},
"relationships": {},
"featImg": null,
"name": "guides",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "guides Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8219,
"slug": "guides-2",
"isLoading": false,
"link": "/bayareabites/category/guides-2"
},
"bayareabites_1763": {
"type": "terms",
"id": "bayareabites_1763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holidays and traditions",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holidays and traditions Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1254,
"slug": "holidays-and-traditions",
"isLoading": false,
"link": "/bayareabites/category/holidays-and-traditions"
},
"bayareabites_91": {
"type": "terms",
"id": "bayareabites_91",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "91",
"found": true
},
"relationships": {},
"featImg": null,
"name": "south bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "south bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8157,
"slug": "south-bay",
"isLoading": false,
"link": "/bayareabites/category/south-bay"
},
"bayareabites_1046": {
"type": "terms",
"id": "bayareabites_1046",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1046",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Alameda County Community Food Bank",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Alameda County Community Food Bank Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 947,
"slug": "alameda-county-community-food-bank",
"isLoading": false,
"link": "/bayareabites/tag/alameda-county-community-food-bank"
},
"bayareabites_15097": {
"type": "terms",
"id": "bayareabites_15097",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15097",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Community Action of Napa Valley",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Community Action of Napa Valley Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99427,
"slug": "community-action-of-napa-valley",
"isLoading": false,
"link": "/bayareabites/tag/community-action-of-napa-valley"
},
"bayareabites_10896": {
"type": "terms",
"id": "bayareabites_10896",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10896",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Curry Without Worry",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Curry Without Worry Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5354,
"slug": "curry-without-worry",
"isLoading": false,
"link": "/bayareabites/tag/curry-without-worry"
},
"bayareabites_15094": {
"type": "terms",
"id": "bayareabites_15094",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15094",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Food Bank of Contra Costa and Solano",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Food Bank of Contra Costa and Solano Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99424,
"slug": "food-bank-of-contra-costa-and-solano",
"isLoading": false,
"link": "/bayareabites/tag/food-bank-of-contra-costa-and-solano"
},
"bayareabites_1602": {
"type": "terms",
"id": "bayareabites_1602",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1602",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food banks",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food banks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2112,
"slug": "food-banks",
"isLoading": false,
"link": "/bayareabites/tag/food-banks"
},
"bayareabites_3941": {
"type": "terms",
"id": "bayareabites_3941",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3941",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food runners",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food runners Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2500,
"slug": "food-runners",
"isLoading": false,
"link": "/bayareabites/tag/food-runners"
},
"bayareabites_8676": {
"type": "terms",
"id": "bayareabites_8676",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8676",
"found": true
},
"relationships": {},
"featImg": null,
"name": "glide",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "glide Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3129,
"slug": "glide",
"isLoading": false,
"link": "/bayareabites/tag/glide"
},
"bayareabites_248": {
"type": "terms",
"id": "bayareabites_248",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "248",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hunger",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hunger Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 213,
"slug": "hunger",
"isLoading": false,
"link": "/bayareabites/tag/hunger"
},
"bayareabites_15093": {
"type": "terms",
"id": "bayareabites_15093",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15093",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hunger bay area",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hunger bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99423,
"slug": "hunger-bay-area",
"isLoading": false,
"link": "/bayareabites/tag/hunger-bay-area"
},
"bayareabites_15095": {
"type": "terms",
"id": "bayareabites_15095",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15095",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Loaves and Fishes of Contra Costa County",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Loaves and Fishes of Contra Costa County Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99425,
"slug": "loaves-and-fishes-of-contra-costa-county",
"isLoading": false,
"link": "/bayareabites/tag/loaves-and-fishes-of-contra-costa-county"
},
"bayareabites_15100": {
"type": "terms",
"id": "bayareabites_15100",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15100",
"found": true
},
"relationships": {},
"featImg": null,
"name": "martha's kitchen",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "martha's kitchen Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99430,
"slug": "marthas-kitchen",
"isLoading": false,
"link": "/bayareabites/tag/marthas-kitchen"
},
"bayareabites_15098": {
"type": "terms",
"id": "bayareabites_15098",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15098",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Redwood Empire Food Bank",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Redwood Empire Food Bank Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99428,
"slug": "redwood-empire-food-bank",
"isLoading": false,
"link": "/bayareabites/tag/redwood-empire-food-bank"
},
"bayareabites_15099": {
"type": "terms",
"id": "bayareabites_15099",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15099",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Second Harvest of Santa Clara and San Mateo",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Second Harvest of Santa Clara and San Mateo Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99429,
"slug": "second-harvest-of-santa-clara-and-san-mateo",
"isLoading": false,
"link": "/bayareabites/tag/second-harvest-of-santa-clara-and-san-mateo"
},
"bayareabites_15096": {
"type": "terms",
"id": "bayareabites_15096",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15096",
"found": true
},
"relationships": {},
"featImg": null,
"name": "St. Vincent de Paul Society of Marin County",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "St. Vincent de Paul Society of Marin County Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99426,
"slug": "st-vincent-de-paul-society-of-marin-county",
"isLoading": false,
"link": "/bayareabites/tag/st-vincent-de-paul-society-of-marin-county"
},
"bayareabites_1045": {
"type": "terms",
"id": "bayareabites_1045",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1045",
"found": true
},
"relationships": {},
"featImg": null,
"name": "volunteer",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "volunteer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 946,
"slug": "volunteer",
"isLoading": false,
"link": "/bayareabites/tag/volunteer"
},
"bayareabites_366": {
"type": "terms",
"id": "bayareabites_366",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "366",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oakland",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oakland Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7635,
"slug": "oakland",
"isLoading": false,
"link": "/bayareabites/category/oakland"
},
"bayareabites_2891": {
"type": "terms",
"id": "bayareabites_2891",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2891",
"found": true
},
"relationships": {},
"featImg": null,
"name": "east oakland",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "east oakland Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2021,
"slug": "east-oakland",
"isLoading": false,
"link": "/bayareabites/tag/east-oakland"
},
"bayareabites_14931": {
"type": "terms",
"id": "bayareabites_14931",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14931",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Esperanza Pallana",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Esperanza Pallana Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99261,
"slug": "esperanza-pallana",
"isLoading": false,
"link": "/bayareabites/tag/esperanza-pallana"
},
"bayareabites_14932": {
"type": "terms",
"id": "bayareabites_14932",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14932",
"found": true
},
"relationships": {},
"featImg": null,
"name": "income inequality",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "income inequality Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99262,
"slug": "income-inequality",
"isLoading": false,
"link": "/bayareabites/tag/income-inequality"
},
"bayareabites_14930": {
"type": "terms",
"id": "bayareabites_14930",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14930",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Oakland Food Policy Council",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Oakland Food Policy Council Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99260,
"slug": "oakland-food-policy-council",
"isLoading": false,
"link": "/bayareabites/tag/oakland-food-policy-council"
},
"bayareabites_12493": {
"type": "terms",
"id": "bayareabites_12493",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12493",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Food & Spirituality",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Food & Spirituality Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6956,
"slug": "food-spirituality",
"isLoading": false,
"link": "/bayareabites/category/food-spirituality"
},
"bayareabites_10028": {
"type": "terms",
"id": "bayareabites_10028",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10028",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food news",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food news Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8301,
"slug": "food-news",
"isLoading": false,
"link": "/bayareabites/category/food-news"
},
"bayareabites_60": {
"type": "terms",
"id": "bayareabites_60",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "60",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sustainability, environment, climate change",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sustainability, environment, climate change Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 23,
"slug": "sustainability",
"isLoading": false,
"link": "/bayareabites/category/sustainability"
},
"bayareabites_14929": {
"type": "terms",
"id": "bayareabites_14929",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14929",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bhikkhu Bodhi",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bhikkhu Bodhi Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99259,
"slug": "bhikkhu-bodhi",
"isLoading": false,
"link": "/bayareabites/tag/bhikkhu-bodhi"
},
"bayareabites_14661": {
"type": "terms",
"id": "bayareabites_14661",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14661",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Buddhism",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Buddhism Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99037,
"slug": "buddhism",
"isLoading": false,
"link": "/bayareabites/tag/buddhism"
},
"bayareabites_14928": {
"type": "terms",
"id": "bayareabites_14928",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14928",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Buddhist Global Relief",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Buddhist Global Relief Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99258,
"slug": "buddhist-global-relief",
"isLoading": false,
"link": "/bayareabites/tag/buddhist-global-relief"
},
"bayareabites_14933": {
"type": "terms",
"id": "bayareabites_14933",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14933",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Walk to Feed the Hungry",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Walk to Feed the Hungry Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99263,
"slug": "walk-to-feed-the-hungry",
"isLoading": false,
"link": "/bayareabites/tag/walk-to-feed-the-hungry"
},
"bayareabites_2998": {
"type": "terms",
"id": "bayareabites_2998",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2998",
"found": true
},
"relationships": {},
"featImg": null,
"name": "asian food and drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "asian food and drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 58,
"slug": "asian-food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/asian-food-and-drink"
},
"bayareabites_1245": {
"type": "terms",
"id": "bayareabites_1245",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1245",
"found": true
},
"relationships": {},
"featImg": null,
"name": "health and nutrition",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "health and nutrition Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1078,
"slug": "health-and-nutrition",
"isLoading": false,
"link": "/bayareabites/category/health-and-nutrition"
},
"bayareabites_14807": {
"type": "terms",
"id": "bayareabites_14807",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14807",
"found": true
},
"relationships": {},
"featImg": null,
"name": "CHAMPSS",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "CHAMPSS Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99137,
"slug": "champss",
"isLoading": false,
"link": "/bayareabites/tag/champss"
},
"bayareabites_475": {
"type": "terms",
"id": "bayareabites_475",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "475",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chinese",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chinese Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 440,
"slug": "chinese",
"isLoading": false,
"link": "/bayareabites/tag/chinese"
},
"bayareabites_14808": {
"type": "terms",
"id": "bayareabites_14808",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14808",
"found": true
},
"relationships": {},
"featImg": null,
"name": "meal plans",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "meal plans Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99138,
"slug": "meal-plans",
"isLoading": false,
"link": "/bayareabites/tag/meal-plans"
},
"bayareabites_13702": {
"type": "terms",
"id": "bayareabites_13702",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13702",
"found": true
},
"relationships": {},
"featImg": null,
"name": "seniors",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "seniors Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8174,
"slug": "seniors",
"isLoading": false,
"link": "/bayareabites/tag/seniors"
},
"bayareabites_1874": {
"type": "terms",
"id": "bayareabites_1874",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1874",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers and farms",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers and farms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1452,
"slug": "farmers-farmers-markets",
"isLoading": false,
"link": "/bayareabites/category/farmers-farmers-markets"
},
"bayareabites_10916": {
"type": "terms",
"id": "bayareabites_10916",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10916",
"found": true
},
"relationships": {},
"featImg": null,
"name": "NPR food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "NPR food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5375,
"slug": "npr-food",
"isLoading": false,
"link": "/bayareabites/category/npr-food"
},
"bayareabites_358": {
"type": "terms",
"id": "bayareabites_358",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "358",
"found": true
},
"relationships": {},
"featImg": null,
"name": "science",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "science Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7943,
"slug": "science",
"isLoading": false,
"link": "/bayareabites/category/science"
},
"bayareabites_1593": {
"type": "terms",
"id": "bayareabites_1593",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1593",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tv, film, video, photography",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tv, film, video, photography Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 9,
"slug": "tv-film-video",
"isLoading": false,
"link": "/bayareabites/category/tv-film-video"
},
"bayareabites_250": {
"type": "terms",
"id": "bayareabites_250",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "250",
"found": true
},
"relationships": {},
"featImg": null,
"name": "California",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "California Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 215,
"slug": "california",
"isLoading": false,
"link": "/bayareabites/tag/california"
},
"bayareabites_3707": {
"type": "terms",
"id": "bayareabites_3707",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3707",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food waste",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food waste Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2448,
"slug": "food-waste",
"isLoading": false,
"link": "/bayareabites/tag/food-waste"
},
"bayareabites_14572": {
"type": "terms",
"id": "bayareabites_14572",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14572",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Imperfect Produce",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Imperfect Produce Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 98948,
"slug": "imperfect-produce",
"isLoading": false,
"link": "/bayareabites/tag/imperfect-produce"
},
"bayareabites_10292": {
"type": "terms",
"id": "bayareabites_10292",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10292",
"found": true
},
"relationships": {},
"featImg": null,
"name": "PBS",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "PBS Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4746,
"slug": "pbs",
"isLoading": false,
"link": "/bayareabites/tag/pbs"
},
"bayareabites_667": {
"type": "terms",
"id": "bayareabites_667",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "667",
"found": true
},
"relationships": {},
"featImg": null,
"name": "produce",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "produce Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 632,
"slug": "produce",
"isLoading": false,
"link": "/bayareabites/tag/produce"
},
"bayareabites_14571": {
"type": "terms",
"id": "bayareabites_14571",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14571",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Salinas Valley",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Salinas Valley Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 98947,
"slug": "salinas-valley",
"isLoading": false,
"link": "/bayareabites/tag/salinas-valley"
},
"bayareabites_4084": {
"type": "terms",
"id": "bayareabites_4084",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4084",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food trends and technology",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food trends and technology Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2573,
"slug": "food-and-technology",
"isLoading": false,
"link": "/bayareabites/category/food-and-technology"
},
"bayareabites_34": {
"type": "terms",
"id": "bayareabites_34",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "34",
"found": true
},
"relationships": {},
"featImg": null,
"name": "radio",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "radio Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1158,
"slug": "radio",
"isLoading": false,
"link": "/bayareabites/category/radio"
},
"bayareabites_12825": {
"type": "terms",
"id": "bayareabites_12825",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12825",
"found": true
},
"relationships": {},
"featImg": null,
"name": "lettuce",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "lettuce Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7288,
"slug": "lettuce",
"isLoading": false,
"link": "/bayareabites/tag/lettuce"
},
"bayareabites_14775": {
"type": "terms",
"id": "bayareabites_14775",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14775",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food news",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food news Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4482,
"slug": "food-news",
"isLoading": false,
"link": "/bayareabites/tag/food-news"
},
"bayareabites_11497": {
"type": "terms",
"id": "bayareabites_11497",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11497",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food policy",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food policy Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5958,
"slug": "food-policy",
"isLoading": false,
"link": "/bayareabites/tag/food-policy"
},
"bayareabites_449": {
"type": "terms",
"id": "bayareabites_449",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "449",
"found": true
},
"relationships": {},
"featImg": null,
"name": "nutrition",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "nutrition Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 414,
"slug": "nutrition",
"isLoading": false,
"link": "/bayareabites/tag/nutrition"
},
"bayareabites_3039": {
"type": "terms",
"id": "bayareabites_3039",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3039",
"found": true
},
"relationships": {},
"featImg": null,
"name": "AIDS",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "AIDS Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2114,
"slug": "aids",
"isLoading": false,
"link": "/bayareabites/tag/aids"
},
"bayareabites_1657": {
"type": "terms",
"id": "bayareabites_1657",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1657",
"found": true
},
"relationships": {},
"featImg": null,
"name": "charity",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "charity Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1330,
"slug": "charity",
"isLoading": false,
"link": "/bayareabites/tag/charity"
},
"bayareabites_3040": {
"type": "terms",
"id": "bayareabites_3040",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3040",
"found": true
},
"relationships": {},
"featImg": null,
"name": "HIV",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "HIV Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2115,
"slug": "hiv",
"isLoading": false,
"link": "/bayareabites/tag/hiv"
},
"bayareabites_14415": {
"type": "terms",
"id": "bayareabites_14415",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14415",
"found": true
},
"relationships": {},
"featImg": null,
"name": "non profit",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "non profit Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 98791,
"slug": "non-profit",
"isLoading": false,
"link": "/bayareabites/tag/non-profit"
},
"bayareabites_14414": {
"type": "terms",
"id": "bayareabites_14414",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14414",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Project Open Hand",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Project Open Hand Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 98790,
"slug": "project-open-hand",
"isLoading": false,
"link": "/bayareabites/tag/project-open-hand"
},
"bayareabites_14416": {
"type": "terms",
"id": "bayareabites_14416",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14416",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Ruth Brinker",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Ruth Brinker Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 98792,
"slug": "ruth-brinker",
"isLoading": false,
"link": "/bayareabites/tag/ruth-brinker"
},
"bayareabites_14178": {
"type": "terms",
"id": "bayareabites_14178",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14178",
"found": true
},
"relationships": {},
"featImg": null,
"name": "college",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "college Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8654,
"slug": "college",
"isLoading": false,
"link": "/bayareabites/tag/college"
},
"bayareabites_2524": {
"type": "terms",
"id": "bayareabites_2524",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2524",
"found": true
},
"relationships": {},
"featImg": null,
"name": "compost",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "compost Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1822,
"slug": "compost",
"isLoading": false,
"link": "/bayareabites/tag/compost"
},
"bayareabites_11439": {
"type": "terms",
"id": "bayareabites_11439",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11439",
"found": true
},
"relationships": {},
"featImg": null,
"name": "students",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "students Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5899,
"slug": "students",
"isLoading": false,
"link": "/bayareabites/tag/students"
},
"bayareabites_10921": {
"type": "terms",
"id": "bayareabites_10921",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10921",
"found": true
},
"relationships": {},
"featImg": null,
"name": "the salt",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "the salt Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5380,
"slug": "the-salt",
"isLoading": false,
"link": "/bayareabites/tag/the-salt"
},
"bayareabites_1807": {
"type": "terms",
"id": "bayareabites_1807",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1807",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurants, bars, cafes, pop-ups",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurants, bars, cafes, pop-ups Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 56,
"slug": "restaurants-and-bars",
"isLoading": false,
"link": "/bayareabites/category/restaurants-and-bars"
},
"bayareabites_14066": {
"type": "terms",
"id": "bayareabites_14066",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14066",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pay-it-forward",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pay-it-forward Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8541,
"slug": "pay-it-forward",
"isLoading": false,
"link": "/bayareabites/tag/pay-it-forward"
},
"bayareabites_8946": {
"type": "terms",
"id": "bayareabites_8946",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8946",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Philadelphia",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Philadelphia Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3399,
"slug": "philadelphia",
"isLoading": false,
"link": "/bayareabites/tag/philadelphia"
},
"bayareabites_443": {
"type": "terms",
"id": "bayareabites_443",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "443",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pizza",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pizza Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 408,
"slug": "pizza",
"isLoading": false,
"link": "/bayareabites/tag/pizza"
},
"bayareabites_11279": {
"type": "terms",
"id": "bayareabites_11279",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11279",
"found": true
},
"relationships": {},
"featImg": null,
"name": "whyy",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "whyy Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5738,
"slug": "whyy",
"isLoading": false,
"link": "/bayareabites/tag/whyy"
},
"bayareabites_13981": {
"type": "terms",
"id": "bayareabites_13981",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13981",
"found": true
},
"relationships": {},
"featImg": null,
"name": "misfit produce",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "misfit produce Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8455,
"slug": "misfit-produce",
"isLoading": false,
"link": "/bayareabites/tag/misfit-produce"
},
"bayareabites_13980": {
"type": "terms",
"id": "bayareabites_13980",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13980",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ugly produce",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ugly produce Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8454,
"slug": "ugly-produce",
"isLoading": false,
"link": "/bayareabites/tag/ugly-produce"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
}
}
