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"bio": "Maria Finn lives on a floating houseboat in Sausalito, where she grows a rooftop container garden, despite the salty winds. She’s the author of the book, \u003ca href=\"http://www.bookpassage.com/book/9780789320278\">“A Little Piece of Earth, How to Grow Your Own Food in Small Spaces\u003c/a>” (Rizzoli, 2010), and the memoir, \u003ca href=\"http://www.bookpassage.com/book/9781565125179\">“Hold Me Tight and Tango Me Home”\u003c/a> (Algonquin Books, 2010) , which is in development for a television series with Fox Studios. Her novel-in-progress, “Sea Legs and Fish Nets,” loosely based on her experiences working on an all female fishing boat in Alaska, is a finalist for the Pen/Bellwether Prize, founded by Barbara Kingsolver for novels that address issues of social justice. She writes for Sunset Magazine, Afar Magazine, The Wall Street Journal, and many other publications. Visit her website at \u003ca href=\"http://www.mariafinn.com/\">mariafinn.com\u003c/a> and follow her on Twitter \u003ca href=\"https://twitter.com/#!/mariafinn\">@mariafinn\u003c/a>.",
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"disqusTitle": "Tucson Food Bank Helps The Needy Grow Their Own Food",
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"content": "\u003cfigure id=\"attachment_66622\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/urbanfarming-arizona.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/urbanfarming-arizona.jpg\" alt=\"Efren Martinez (right), 22, and his friend Marcos Perez try to get neighborhood kids interested in gardening at Las Milpitas de Cottonwood farm, which is run by the local food bank in Tucson, Ariz. Photo: Pam Fessler/NPR\" width=\"1120\" height=\"838\" class=\"size-full wp-image-66622\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Efren Martinez (right), 22, and his friend Marcos Perez try to get neighborhood kids interested in gardening at Las Milpitas de Cottonwood farm, which is run by the local food bank in Tucson, Ariz. Photo: Pam Fessler/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/27/205240639/tucson-food-bank-helps-the-needy-grow-their-own-food\">Weekend Edition Saturday\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/wesat/2013/07/20130727_wesat_05.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100470/pam-fessler\">Pam Fessler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/27/205240639/tucson-food-bank-helps-the-needy-grow-their-own-food\">The Salt at NPR Food\u003c/a> (7/27/13)\u003c/p>\n\u003cp>Food banks around the country face growing demand, despite improvements in the economy. Many families are still underemployed and struggling. So some food banks are looking for more permanent ways to address hunger, beyond handing out food.\u003c/p>\n\u003cp>One of them is the \u003ca href=\"http://www.communityfoodbank.com\">Community Food Bank of Southern Arizona\u003c/a>, based in Tucson. Among the many programs it runs is Las Milpitas de Cottonwood, a community farm located in one of the city's lower-income neighborhoods.\u003c/p>\n\u003cp>More than 50 families have garden plots there. Most, like Jamie Senik, who lives in a nearby trailer park, are regular clients at the food bank.\u003c/p>\n\u003cfigure id=\"attachment_66623\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/urbanfarming-arizona1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/urbanfarming-arizona1-290x217.jpg\" alt=\"Food bank client Jamie Senik takes a break near her garden plot sponsored by the Community Food Bank of Southern Arizona. She grows food for herself and her diabetic mother. Photo: Pam Fessler/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-66623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food bank client Jamie Senik takes a break near her garden plot sponsored by the Community Food Bank of Southern Arizona. She grows food for herself and her diabetic mother. Photo: Pam Fessler/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Working under the hot morning sun, Senik says the ground at the farm might look hard and dry, but it's good for growing. Her plot is surprisingly green.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I have tomatoes and basil, cucumbers and peppers and some beans,\" she says, walking around her plot. Senik says the food bank provides the land, the seeds and the water: \"All I have to do is plant it and tend it.\"\u003c/p>\n\u003cp>But then she gets to reap the benefits. Senik says the fresh produce is a big help for her and her mother, who has diabetes.\u003c/p>\n\u003cp>Robert Ojeda, who oversees the program, calls it \"part of a growing movement within food banking.\" Ojeda says as the number of people seeking emergency aid continues to grow, food banks have started thinking about what more they can do to help their clients become more self-sufficient.\u003c/p>\n\u003cp>He says it involves \"thinking about long-term solutions to the problem of hunger and really getting at the core issues.\"\u003c/p>\n\u003cp>Besides operating this farm, the Community Food Bank of Southern Arizona has helped about 1,000 people set up home gardens. It encourages those who grow more than they need to earn extra cash by selling the surplus at farmers' markets, which are also run by the food bank.\u003c/p>\n\u003cp>The food bank also trains people to raise chickens and bees. And president and CEO Bill Carnegie says it has programs to help local schoolchildren learn about nutrition and food.\u003c/p>\n\u003cfigure id=\"attachment_66625\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/urbanfarming-arizona2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/urbanfarming-arizona2-290x191.jpg\" alt=\"Community Food Bank of Southern Arizona President and CEO Bill Carnegie says the food bank uses this area to teach clients how to raise chickens. Photo: Pam Fessler/NPR\" width=\"290\" height=\"191\" class=\"size-medium wp-image-66625\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Community Food Bank of Southern Arizona President and CEO Bill Carnegie says the food bank uses this area to teach clients how to raise chickens. Photo: Pam Fessler/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"I was at a little session, probably a year ago, with I think it was fourth-graders, and they were asked where carrots come from. Not one child knew that carrots grew in the ground,\" he recalls.\u003c/p>\n\u003cp>Many U.S. food banks are doing similar work, as they warily eye the future. They're especially worried about efforts in Congress to cut federal food aid, including food stamps, which many of their clients use.\u003c/p>\n\u003cp>Carnegie says you have to take a holistic approach if you want people to thrive. He says many of his clients need jobs, but they also have to be healthy enough to do them.\u003c/p>\n\u003cp>\"We're one of the few food banks in the country that we only accept healthy foods being donated to us. We turn down truckloads of chips or truckloads of things that aren't really considered healthy for people to eat,\" he says.\u003c/p>\n\u003cp>Back at the community farm, 22-year-old Efren Martinez pulls two huge green zucchinis out from under a plant.\u003c/p>\n\u003cp>\"These are really good to make zucchini bread with,\" he says.\u003c/p>\n\u003cp>Martinez has been gardening since high school and says there's nothing like eating something you've grown. He and a few friends have taken over several plots here, so they can work with neighborhood kids to get them interested in gardening and the benefits that go with it.\u003c/p>\n\u003cp>\"A space for where they feel they belong at,\" says Martinez. \"And also to do it in a drop-in, drop-out sort of way, so they can bring their friends and kind of come and go as they please.\"\u003c/p>\n\u003cp>They've got only four takers so far, but Martinez hopes the idea will catch on.\u003c/p>\n\u003cp>That's another goal of the food bank — getting people here more involved in the well-being of their community. It hopes that also will eventually yield something good. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "As the number of people seeking emergency food aid continues to grow, food banks have started thinking about what more they can do to help their clients become more self-sufficient. Some, like the Community Food Bank of Southern Arizona, are teaching people to grow food at community farms and helping them set up home gardens.",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100470/pam-fessler\">Pam Fessler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/27/205240639/tucson-food-bank-helps-the-needy-grow-their-own-food\">The Salt at NPR Food\u003c/a> (7/27/13)\u003c/p>\n\u003cp>Food banks around the country face growing demand, despite improvements in the economy. Many families are still underemployed and struggling. So some food banks are looking for more permanent ways to address hunger, beyond handing out food.\u003c/p>\n\u003cp>One of them is the \u003ca href=\"http://www.communityfoodbank.com\">Community Food Bank of Southern Arizona\u003c/a>, based in Tucson. Among the many programs it runs is Las Milpitas de Cottonwood, a community farm located in one of the city's lower-income neighborhoods.\u003c/p>\n\u003cp>More than 50 families have garden plots there. Most, like Jamie Senik, who lives in a nearby trailer park, are regular clients at the food bank.\u003c/p>\n\u003cfigure id=\"attachment_66623\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/urbanfarming-arizona1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/urbanfarming-arizona1-290x217.jpg\" alt=\"Food bank client Jamie Senik takes a break near her garden plot sponsored by the Community Food Bank of Southern Arizona. She grows food for herself and her diabetic mother. Photo: Pam Fessler/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-66623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food bank client Jamie Senik takes a break near her garden plot sponsored by the Community Food Bank of Southern Arizona. She grows food for herself and her diabetic mother. Photo: Pam Fessler/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Working under the hot morning sun, Senik says the ground at the farm might look hard and dry, but it's good for growing. Her plot is surprisingly green.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I have tomatoes and basil, cucumbers and peppers and some beans,\" she says, walking around her plot. Senik says the food bank provides the land, the seeds and the water: \"All I have to do is plant it and tend it.\"\u003c/p>\n\u003cp>But then she gets to reap the benefits. Senik says the fresh produce is a big help for her and her mother, who has diabetes.\u003c/p>\n\u003cp>Robert Ojeda, who oversees the program, calls it \"part of a growing movement within food banking.\" Ojeda says as the number of people seeking emergency aid continues to grow, food banks have started thinking about what more they can do to help their clients become more self-sufficient.\u003c/p>\n\u003cp>He says it involves \"thinking about long-term solutions to the problem of hunger and really getting at the core issues.\"\u003c/p>\n\u003cp>Besides operating this farm, the Community Food Bank of Southern Arizona has helped about 1,000 people set up home gardens. It encourages those who grow more than they need to earn extra cash by selling the surplus at farmers' markets, which are also run by the food bank.\u003c/p>\n\u003cp>The food bank also trains people to raise chickens and bees. And president and CEO Bill Carnegie says it has programs to help local schoolchildren learn about nutrition and food.\u003c/p>\n\u003cfigure id=\"attachment_66625\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/urbanfarming-arizona2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/urbanfarming-arizona2-290x191.jpg\" alt=\"Community Food Bank of Southern Arizona President and CEO Bill Carnegie says the food bank uses this area to teach clients how to raise chickens. Photo: Pam Fessler/NPR\" width=\"290\" height=\"191\" class=\"size-medium wp-image-66625\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Community Food Bank of Southern Arizona President and CEO Bill Carnegie says the food bank uses this area to teach clients how to raise chickens. Photo: Pam Fessler/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"I was at a little session, probably a year ago, with I think it was fourth-graders, and they were asked where carrots come from. Not one child knew that carrots grew in the ground,\" he recalls.\u003c/p>\n\u003cp>Many U.S. food banks are doing similar work, as they warily eye the future. They're especially worried about efforts in Congress to cut federal food aid, including food stamps, which many of their clients use.\u003c/p>\n\u003cp>Carnegie says you have to take a holistic approach if you want people to thrive. He says many of his clients need jobs, but they also have to be healthy enough to do them.\u003c/p>\n\u003cp>\"We're one of the few food banks in the country that we only accept healthy foods being donated to us. We turn down truckloads of chips or truckloads of things that aren't really considered healthy for people to eat,\" he says.\u003c/p>\n\u003cp>Back at the community farm, 22-year-old Efren Martinez pulls two huge green zucchinis out from under a plant.\u003c/p>\n\u003cp>\"These are really good to make zucchini bread with,\" he says.\u003c/p>\n\u003cp>Martinez has been gardening since high school and says there's nothing like eating something you've grown. He and a few friends have taken over several plots here, so they can work with neighborhood kids to get them interested in gardening and the benefits that go with it.\u003c/p>\n\u003cp>\"A space for where they feel they belong at,\" says Martinez. \"And also to do it in a drop-in, drop-out sort of way, so they can bring their friends and kind of come and go as they please.\"\u003c/p>\n\u003cp>They've got only four takers so far, but Martinez hopes the idea will catch on.\u003c/p>\n\u003cp>That's another goal of the food bank — getting people here more involved in the well-being of their community. It hopes that also will eventually yield something good. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Obama Would Veto House's Farm Bill, White House Says",
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"content": "\u003cp>\u003ca href=\"http://www.gpo.gov/fdsys/pkg/BILLS-113hr1947ih/pdf/BILLS-113hr1947ih.pdf\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/farmbill.jpg\" alt=\"farm bill\" width=\"500\" class=\"aligncenter size-full wp-image-63650\">\u003c/a>\u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/14562108/bill-chappell\">Bill Chappell\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/06/17/192834899/obama-would-veto-houses-farm-bill-white-house-says\">The Two-Way\u003c/a>, at NPR (6/17/13)\u003c/p>\n\u003cp>President Obama will be advised to veto a multi-year farm bill slated to be discussed in the House this week, the White House says. The administration issued a statement on the legislation Monday afternoon, criticizing it for cutting food programs for the poor.\u003c/p>\n\u003cp>At \u003ca href=\"http://www.gpo.gov/fdsys/pkg/BILLS-113hr1947ih/pdf/BILLS-113hr1947ih.pdf\">more than 575 pages\u003c/a>, the bipartisan bill was introduced by Reps. Frank Lucas, R-Okla., and Collin Peterson, D-Minn., the chairman and ranking member of the House Committee on Agriculture.\u003c/p>\n\u003cp>\u003ca href=\"http://agriculture.house.gov/press-release/lucas-peterson-release-house-farm-bill-saves-nearly-40-billion\">When it was released\u003c/a> in early May, Rep. Lucas called the bill, officially titled the Federal Agriculture Reform and Risk Management Act of 2013, \"a responsible and balanced bill that addresses Americans' concerns about federal spending and reforms farm and nutrition policy to improve efficiency and accountability.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Obama administration doesn't agree, saying today that the \"bill makes unacceptable deep cuts in SNAP, which could increase hunger among millions of Americans who are struggling to make ends meet, including families with children and senior citizens.\"\u003c/p>\n\u003cp>The White House added that if the bill's sponsors want to make budget cuts, they ought to reduce federal subsidies, such as crop insurance.\u003c/p>\n\u003cp>\"Rather than reducing crop insurance subsidies by $11.7 billion over 10 years, as proposed in the President's Budget,\" the statement reads, \"H.R. 1947 would increase reference prices for farmers by roughly 45 percent and increase already generous crop insurance subsidies at a cost of nearly $9 billion over 10 years to the Nation's taxpayers.\"\u003c/p>\n\u003cp>A \u003ca href=\"http://agriculture.house.gov/sites/republicans.agriculture.house.gov/files/farm%20bill/2013_FARRMSummary_0.pdf\">summary of the bill\u003c/a> released by the House Agriculture Committee says the legislation will \"eliminate or consolidate over 100 programs,\" in addition to enacting the \"first reforms to SNAP since the welfare reforms of 1996, saving more than $20 billion.\"\u003c/p>\n\u003cp>Among those changes, Republicans say, are two moves to keep states from adding more people to the food program than the law was meant to allow. Earlier today, Lucas \u003ca href=\"https://twitter.com/RepFrankLucas/status/346738584189038592/photo/1\">tweeted a photo\u003c/a> of a chart listing those reforms.\u003c/p>\n\u003cp>When the farm bill was released, Rep. Peterson said he believes \"there are more responsible ways to reform nutrition programs,\" but he added that \"the bottom line is that this is the first step in the process and it is past time to pass a five-year farm bill.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.gpo.gov/fdsys/pkg/BILLS-113hr1947ih/pdf/BILLS-113hr1947ih.pdf\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/farmbill.jpg\" alt=\"farm bill\" width=\"500\" class=\"aligncenter size-full wp-image-63650\">\u003c/a>\u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/14562108/bill-chappell\">Bill Chappell\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/06/17/192834899/obama-would-veto-houses-farm-bill-white-house-says\">The Two-Way\u003c/a>, at NPR (6/17/13)\u003c/p>\n\u003cp>President Obama will be advised to veto a multi-year farm bill slated to be discussed in the House this week, the White House says. The administration issued a statement on the legislation Monday afternoon, criticizing it for cutting food programs for the poor.\u003c/p>\n\u003cp>At \u003ca href=\"http://www.gpo.gov/fdsys/pkg/BILLS-113hr1947ih/pdf/BILLS-113hr1947ih.pdf\">more than 575 pages\u003c/a>, the bipartisan bill was introduced by Reps. Frank Lucas, R-Okla., and Collin Peterson, D-Minn., the chairman and ranking member of the House Committee on Agriculture.\u003c/p>\n\u003cp>\u003ca href=\"http://agriculture.house.gov/press-release/lucas-peterson-release-house-farm-bill-saves-nearly-40-billion\">When it was released\u003c/a> in early May, Rep. Lucas called the bill, officially titled the Federal Agriculture Reform and Risk Management Act of 2013, \"a responsible and balanced bill that addresses Americans' concerns about federal spending and reforms farm and nutrition policy to improve efficiency and accountability.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Obama administration doesn't agree, saying today that the \"bill makes unacceptable deep cuts in SNAP, which could increase hunger among millions of Americans who are struggling to make ends meet, including families with children and senior citizens.\"\u003c/p>\n\u003cp>The White House added that if the bill's sponsors want to make budget cuts, they ought to reduce federal subsidies, such as crop insurance.\u003c/p>\n\u003cp>\"Rather than reducing crop insurance subsidies by $11.7 billion over 10 years, as proposed in the President's Budget,\" the statement reads, \"H.R. 1947 would increase reference prices for farmers by roughly 45 percent and increase already generous crop insurance subsidies at a cost of nearly $9 billion over 10 years to the Nation's taxpayers.\"\u003c/p>\n\u003cp>A \u003ca href=\"http://agriculture.house.gov/sites/republicans.agriculture.house.gov/files/farm%20bill/2013_FARRMSummary_0.pdf\">summary of the bill\u003c/a> released by the House Agriculture Committee says the legislation will \"eliminate or consolidate over 100 programs,\" in addition to enacting the \"first reforms to SNAP since the welfare reforms of 1996, saving more than $20 billion.\"\u003c/p>\n\u003cp>Among those changes, Republicans say, are two moves to keep states from adding more people to the food program than the law was meant to allow. Earlier today, Lucas \u003ca href=\"https://twitter.com/RepFrankLucas/status/346738584189038592/photo/1\">tweeted a photo\u003c/a> of a chart listing those reforms.\u003c/p>\n\u003cp>When the farm bill was released, Rep. Peterson said he believes \"there are more responsible ways to reform nutrition programs,\" but he added that \"the bottom line is that this is the first step in the process and it is past time to pass a five-year farm bill.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Nudging Detroit: Program Doubles Food Stamp Bucks In Grocery Stores",
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"content": "\u003cfigure id=\"attachment_63493\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/detroitmetro-foodland.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/detroitmetro-foodland-1024x767.jpeg\" alt=\"A customer in the produce section at Metro Foodland, one of the Detroit grocery stores participating in a healthy food incentive program for people with SNAP benefits. The store will add a section of specially marked local produce as part of the program. Photo: Courtesy of the Fair Food Network\" width=\"1024\" height=\"767\" class=\"size-large wp-image-63493\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A customer in the produce section at Metro Foodland, one of the Detroit grocery stores participating in a healthy food incentive program for people with SNAP benefits. The store will add a section of specially marked local produce as part of the program. Photo: Courtesy of the Fair Food Network\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/13/191427746/nudging-detroit-program-doubles-food-stamp-bucks-in-grocery-stores\">The Salt at NPR Food\u003c/a> (6/14/13)\u003c/p>\n\u003cp>In recent years, programs that double the value of food stamp dollars spent at farmers markets have generated a lot of attention. The basic idea: Spend, say, $10 in food stamps and get an extra $10 credit for purchases at the market.\u003c/p>\n\u003cp>The model, which has spread to more than 25 states, \u003ca href=\"http://www.healthyfoodincentives.org/_site/_downloads/cluster-evaluation-2011-final-report.pdf\">has been hailed\u003c/a> as one of the most effective ways to help low-income consumers get better access to fresh fruits and vegetables, while also supporting local farmers. But it has one major flaw: Most people don't shop at farmers markets.\u003c/p>\n\u003cp>That's why the Fair Food Network announced Friday that it's taking its food stamp incentive program to a new frontier: grocery stores.\u003c/p>\n\u003cp>The Fair Food Network already runs one such program, called \u003ca href=\"http://www.doubleupfoodbucks.org/\">Double Up Food Bucks\u003c/a>, at 100 farmers markets in Michigan and Ohio. The program gives consumers a credit of up to $20 a day for using food stamps, or SNAP benefits, at the markets.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But Fair Food is well aware of the shortcomings of this approach. So the organization will soon pilot a new version of its program — the first of its kind — at three independent grocery stores in Detroit. This time, shoppers who use food stamps will get a $10 reward card for local produce with the purchase of $10 of groceries.\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.fairfoodnetwork.org/our-story/leadership/oran-b-hesterman\">Oran Hesterman\u003c/a>, president and CEO of the Fair Food Network, involving grocery stores in healthy food incentive programs is a critical step in reaching even more people who rely on federal food assistance.\u003c/p>\n\u003cp>\"Ever since we started the program in 2009, we never conceived of it as just a farmers market program,\" Hesterman tells The Salt. \"We knew that while farmers markets were a great place to demonstrate that people would use the program, if we were going to have an impact on a big scale, at some point we would have to move from farmers markets to grocery stores, where most people get their food most of the time.\"\u003c/p>\n\u003cp>So why Detroit? It's notorious for its \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=131000846\">food deserts\u003c/a>, and fruits and vegetables are especially expensive for its poorest residents. But, Hesterman says, the city has a billion-dollar food economy, and half of that is spent by people on food assistance, \"so it's the perfect place for us\" to test the idea. (The Fair Food Network is based in Ann Arbor, Mich.)\u003c/p>\n\u003cp>One in 7 Americans receives food stamps, known as Supplemental Nutrition Assistance, or SNAP, benefits. The average recipient receives about $133 a month. As one of the biggest government assistance programs at $80 billion, SNAP has been highly successful at reducing food insecurity and poverty in the U.S. Still, there's long been a \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=183628315\">debate\u003c/a> about which foods should be allowed in the program and how to encourage healthful choices.\u003c/p>\n\u003cp>That's one reason why Fair Food Network and Wholesome Wave, another organization offering SNAP incentive programs, decided to partner with farmers markets. (Check out our \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/04/26/151473374/fresh-food-advocate-links-farmers-doctors-low-income-families\">Q&A\u003c/a> with Wholesome Wave CEO Michel Nischan for more on their work.)\u003c/p>\n\u003cp>But Osterman says the programs are not just about encouraging people to buy fresh fruits and vegetables; they're also about building a market that local farmers can depend on.\u003c/p>\n\u003cp>\"The more we can capture those SNAP dollars in the community, the more wealth and jobs we can generate,\" says Hesterman. \"We're trying to demonstrate that we can think about using SNAP not just as a hunger and food insecurity program for low-income families, but also as an economic development tool.\"\u003c/p>\n\u003cp>In the new grocery pilot program, he says SNAP recipients will have about 15 Michigan-grown fruits and vegetables to choose from at the three participating stores. This local produce will be in a special section of the stores, labeled as eligible for the program.\u003c/p>\n\u003cp>Each store will have a different selection, depending on the season, but Hesterman says he expects most will be offering tomatoes, eggplants, squash and a variety of fruit.\u003c/p>\n\u003cp>\"This year we are going to have a fabulous fruit crop in Michigan,\" he says. \"So these stores will likely have apples, peaches, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/23/186076355/inside-a-tart-cherry-revival-somebody-needs-to-do-this\">cherries\u003c/a> and blueberries galore.\"\u003c/p>\n\u003cp>The participating stores are Honey Bee Market, Metro Foodland and Mike's Fresh Market; the pilot will run between July 1 and Oct. 31.\u003c/p>\n\u003cp>Despite the success of the incentive program at farmers markets, there's some uncertainty about whether it will work in grocery stores. The program isn't yet integrated in the grocery stores' computer systems, which is why the recipients will get their credit for produce purchases on a separate card.\u003c/p>\n\u003cp>\"My biggest fear is that people won't know about it,\" says Hesterman. To get the word out, his group will be advertising the program on the radio and through billboards. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Incentive programs that double the value of food stamp dollars spent at farmers markets have been hailed as one of the most effective ways to encourage healthful eating and support local farmers. The flaw: Most people don't shop at farmers markets. So a new program will soon pilot the concept at three grocery stores in Detroit.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_63493\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/detroitmetro-foodland.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/detroitmetro-foodland-1024x767.jpeg\" alt=\"A customer in the produce section at Metro Foodland, one of the Detroit grocery stores participating in a healthy food incentive program for people with SNAP benefits. The store will add a section of specially marked local produce as part of the program. Photo: Courtesy of the Fair Food Network\" width=\"1024\" height=\"767\" class=\"size-large wp-image-63493\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A customer in the produce section at Metro Foodland, one of the Detroit grocery stores participating in a healthy food incentive program for people with SNAP benefits. The store will add a section of specially marked local produce as part of the program. Photo: Courtesy of the Fair Food Network\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/13/191427746/nudging-detroit-program-doubles-food-stamp-bucks-in-grocery-stores\">The Salt at NPR Food\u003c/a> (6/14/13)\u003c/p>\n\u003cp>In recent years, programs that double the value of food stamp dollars spent at farmers markets have generated a lot of attention. The basic idea: Spend, say, $10 in food stamps and get an extra $10 credit for purchases at the market.\u003c/p>\n\u003cp>The model, which has spread to more than 25 states, \u003ca href=\"http://www.healthyfoodincentives.org/_site/_downloads/cluster-evaluation-2011-final-report.pdf\">has been hailed\u003c/a> as one of the most effective ways to help low-income consumers get better access to fresh fruits and vegetables, while also supporting local farmers. But it has one major flaw: Most people don't shop at farmers markets.\u003c/p>\n\u003cp>That's why the Fair Food Network announced Friday that it's taking its food stamp incentive program to a new frontier: grocery stores.\u003c/p>\n\u003cp>The Fair Food Network already runs one such program, called \u003ca href=\"http://www.doubleupfoodbucks.org/\">Double Up Food Bucks\u003c/a>, at 100 farmers markets in Michigan and Ohio. The program gives consumers a credit of up to $20 a day for using food stamps, or SNAP benefits, at the markets.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But Fair Food is well aware of the shortcomings of this approach. So the organization will soon pilot a new version of its program — the first of its kind — at three independent grocery stores in Detroit. This time, shoppers who use food stamps will get a $10 reward card for local produce with the purchase of $10 of groceries.\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.fairfoodnetwork.org/our-story/leadership/oran-b-hesterman\">Oran Hesterman\u003c/a>, president and CEO of the Fair Food Network, involving grocery stores in healthy food incentive programs is a critical step in reaching even more people who rely on federal food assistance.\u003c/p>\n\u003cp>\"Ever since we started the program in 2009, we never conceived of it as just a farmers market program,\" Hesterman tells The Salt. \"We knew that while farmers markets were a great place to demonstrate that people would use the program, if we were going to have an impact on a big scale, at some point we would have to move from farmers markets to grocery stores, where most people get their food most of the time.\"\u003c/p>\n\u003cp>So why Detroit? It's notorious for its \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=131000846\">food deserts\u003c/a>, and fruits and vegetables are especially expensive for its poorest residents. But, Hesterman says, the city has a billion-dollar food economy, and half of that is spent by people on food assistance, \"so it's the perfect place for us\" to test the idea. (The Fair Food Network is based in Ann Arbor, Mich.)\u003c/p>\n\u003cp>One in 7 Americans receives food stamps, known as Supplemental Nutrition Assistance, or SNAP, benefits. The average recipient receives about $133 a month. As one of the biggest government assistance programs at $80 billion, SNAP has been highly successful at reducing food insecurity and poverty in the U.S. Still, there's long been a \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=183628315\">debate\u003c/a> about which foods should be allowed in the program and how to encourage healthful choices.\u003c/p>\n\u003cp>That's one reason why Fair Food Network and Wholesome Wave, another organization offering SNAP incentive programs, decided to partner with farmers markets. (Check out our \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/04/26/151473374/fresh-food-advocate-links-farmers-doctors-low-income-families\">Q&A\u003c/a> with Wholesome Wave CEO Michel Nischan for more on their work.)\u003c/p>\n\u003cp>But Osterman says the programs are not just about encouraging people to buy fresh fruits and vegetables; they're also about building a market that local farmers can depend on.\u003c/p>\n\u003cp>\"The more we can capture those SNAP dollars in the community, the more wealth and jobs we can generate,\" says Hesterman. \"We're trying to demonstrate that we can think about using SNAP not just as a hunger and food insecurity program for low-income families, but also as an economic development tool.\"\u003c/p>\n\u003cp>In the new grocery pilot program, he says SNAP recipients will have about 15 Michigan-grown fruits and vegetables to choose from at the three participating stores. This local produce will be in a special section of the stores, labeled as eligible for the program.\u003c/p>\n\u003cp>Each store will have a different selection, depending on the season, but Hesterman says he expects most will be offering tomatoes, eggplants, squash and a variety of fruit.\u003c/p>\n\u003cp>\"This year we are going to have a fabulous fruit crop in Michigan,\" he says. \"So these stores will likely have apples, peaches, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/23/186076355/inside-a-tart-cherry-revival-somebody-needs-to-do-this\">cherries\u003c/a> and blueberries galore.\"\u003c/p>\n\u003cp>The participating stores are Honey Bee Market, Metro Foodland and Mike's Fresh Market; the pilot will run between July 1 and Oct. 31.\u003c/p>\n\u003cp>Despite the success of the incentive program at farmers markets, there's some uncertainty about whether it will work in grocery stores. The program isn't yet integrated in the grocery stores' computer systems, which is why the recipients will get their credit for produce purchases on a separate card.\u003c/p>\n\u003cp>\"My biggest fear is that people won't know about it,\" says Hesterman. To get the word out, his group will be advertising the program on the radio and through billboards. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Congress: Where Food Reforms Go To Die?",
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"content": "\u003cfigure id=\"attachment_62088\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/capital.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/capital-1024x576.jpg\" alt=\"The U.S. Capitol building. Photo: Jewel Samad/AFP/Getty Images\" width=\"1024\" height=\"576\" class=\"size-large wp-image-62088\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The U.S. Capitol building. Photo: Jewel Samad/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/16/184497092/congress-where-food-reforms-go-to-die\">The Salt at NPR Food\u003c/a> (5/16/13)\u003c/p>\n\u003cp>Two seemingly common-sense, bipartisan food reforms have gotten mugged on Capitol Hill in recent days. If you're a loyal reader of The Salt, you've heard of them.\u003c/p>\n\u003cp>First, there's the \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/26/145900751/ex-foes-stage-coop-detat-for-egg-laying-chickens\">proposal\u003c/a> — backed by an \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/10/146635596/how-two-bitter-adversaries-hatched-a-plan-to-change-the-egg-business\">odd-couple alliance\u003c/a> of egg producers and animal-welfare activists — to set minimum standards for the housing of egg-laying chickens. Second, the Obama administration wants to \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/10/as-promised-obama-wants-to-overhaul-global-anti-hunger-efforts/\">change\u003c/a> the way the United States provides food aid to people in foreign countries, buying more of that food close to where it's needed.\u003c/p>\n\u003cp>Neither proposal seems, at first glance, controversial. Changing the rules for food aid should save money, according to most independent analyses, allowing the program to feed more hungry people. Similar reforms, in fact, were proposed by President George W. Bush. The \"egg bill,\" meanwhile, is a remarkable instance of pragmatic compromise between bitter adversaries.\u003c/p>\n\u003cp>Any change, however, threatens somebody, and both of these proposals have run afoul of politically well-connected people.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the case of food aid, the skeptics include American shippers and dock workers, who will get slightly less work if the U.S. sends cash to buy food abroad. They, in turn, have a powerful friend in Congress: Sen. Barbara Mikulski, proud native of the port city of Baltimore and chairwoman of the Senate Appropriations Committee. In an e-mail to NPR, Mikulski wrote that \"we need to find a sensible center that will allow us to implement smart reforms without jeopardizing U.S. jobs, particularly those in the maritime industry.\"\u003c/p>\n\u003cp>In part because of Mikulski's resistance, advocates of reform are now trying a different route entirely — a \u003ca href=\"http://foreignaffairs.house.gov/press-release/chairman-royce-subcommittee-ranking-member-bass-move-reform-us-food-aid-delivery-help\">free-standing bill\u003c/a> that's been introduced by Edward Royce, the Republican chairman of the House Foreign Affairs Committee. Its prospects are uncertain.\u003c/p>\n\u003cp>The \"egg bill,\" meanwhile, has some influential supporters. Secretary of Agriculture Tom Vilsack brings it up frequently as an exemplary compromise between large-scale agriculture and its critics. Debbie Stabenow, D-Mich., chairwoman of the Senate Agriculture Committee, actually tried to include it in her draft of the farm bill, which is up for renewal (again) this year.\u003c/p>\n\u003cp>Pork and beef producers, however, object in principle to the notion of federal regulation of farm animal housing — even though, in this case, the egg producers themselves are asking for federal regulations as a way to pre-empt state rules that are more troublesome.\u003c/p>\n\u003cp>When the agriculture committees of both House and Senate finished their versions of the farm bill this week, all mention of guaranteed living space for egg-laying hens had vanished.\u003c/p>\n\u003cp>In fact, the House committee adopted a provision that could make it more difficult for states to set such standards. This amendment, offered by Rep. Steve King, R-Iowa, would prohibit any effort by state governments to control the way that their food is produced by out-of-state farmers. The measure is aimed specifically at California's Proposition 2, which is set to ban farmers in Iowa or Idaho from selling their eggs in California if those eggs come from chickens housed in traditional cages. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "As Congress gets to work on the farm bill, two common-sense, bipartisan reform measures seem to have gotten run over somewhere along the way. The first would set minimum standards for housing egg-laying chickens. The second sought to change how the U.S. provides food aid to people in foreign nations.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_62088\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/capital.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/capital-1024x576.jpg\" alt=\"The U.S. Capitol building. Photo: Jewel Samad/AFP/Getty Images\" width=\"1024\" height=\"576\" class=\"size-large wp-image-62088\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The U.S. Capitol building. Photo: Jewel Samad/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/16/184497092/congress-where-food-reforms-go-to-die\">The Salt at NPR Food\u003c/a> (5/16/13)\u003c/p>\n\u003cp>Two seemingly common-sense, bipartisan food reforms have gotten mugged on Capitol Hill in recent days. If you're a loyal reader of The Salt, you've heard of them.\u003c/p>\n\u003cp>First, there's the \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/26/145900751/ex-foes-stage-coop-detat-for-egg-laying-chickens\">proposal\u003c/a> — backed by an \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/10/146635596/how-two-bitter-adversaries-hatched-a-plan-to-change-the-egg-business\">odd-couple alliance\u003c/a> of egg producers and animal-welfare activists — to set minimum standards for the housing of egg-laying chickens. Second, the Obama administration wants to \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/10/as-promised-obama-wants-to-overhaul-global-anti-hunger-efforts/\">change\u003c/a> the way the United States provides food aid to people in foreign countries, buying more of that food close to where it's needed.\u003c/p>\n\u003cp>Neither proposal seems, at first glance, controversial. Changing the rules for food aid should save money, according to most independent analyses, allowing the program to feed more hungry people. Similar reforms, in fact, were proposed by President George W. Bush. The \"egg bill,\" meanwhile, is a remarkable instance of pragmatic compromise between bitter adversaries.\u003c/p>\n\u003cp>Any change, however, threatens somebody, and both of these proposals have run afoul of politically well-connected people.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the case of food aid, the skeptics include American shippers and dock workers, who will get slightly less work if the U.S. sends cash to buy food abroad. They, in turn, have a powerful friend in Congress: Sen. Barbara Mikulski, proud native of the port city of Baltimore and chairwoman of the Senate Appropriations Committee. In an e-mail to NPR, Mikulski wrote that \"we need to find a sensible center that will allow us to implement smart reforms without jeopardizing U.S. jobs, particularly those in the maritime industry.\"\u003c/p>\n\u003cp>In part because of Mikulski's resistance, advocates of reform are now trying a different route entirely — a \u003ca href=\"http://foreignaffairs.house.gov/press-release/chairman-royce-subcommittee-ranking-member-bass-move-reform-us-food-aid-delivery-help\">free-standing bill\u003c/a> that's been introduced by Edward Royce, the Republican chairman of the House Foreign Affairs Committee. Its prospects are uncertain.\u003c/p>\n\u003cp>The \"egg bill,\" meanwhile, has some influential supporters. Secretary of Agriculture Tom Vilsack brings it up frequently as an exemplary compromise between large-scale agriculture and its critics. Debbie Stabenow, D-Mich., chairwoman of the Senate Agriculture Committee, actually tried to include it in her draft of the farm bill, which is up for renewal (again) this year.\u003c/p>\n\u003cp>Pork and beef producers, however, object in principle to the notion of federal regulation of farm animal housing — even though, in this case, the egg producers themselves are asking for federal regulations as a way to pre-empt state rules that are more troublesome.\u003c/p>\n\u003cp>When the agriculture committees of both House and Senate finished their versions of the farm bill this week, all mention of guaranteed living space for egg-laying hens had vanished.\u003c/p>\n\u003cp>In fact, the House committee adopted a provision that could make it more difficult for states to set such standards. This amendment, offered by Rep. Steve King, R-Iowa, would prohibit any effort by state governments to control the way that their food is produced by out-of-state farmers. The measure is aimed specifically at California's Proposition 2, which is set to ban farmers in Iowa or Idaho from selling their eggs in California if those eggs come from chickens housed in traditional cages. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_59728\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/usaid-hunger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/usaid-hunger.jpg\" alt=\"Palestinians unload bags of flour donated by USAID, or the United States Agency for International Development, at a depot in the West Bank village of Anin near Jenin, in 2008. Photo: Mohammed Ballas/AP\" width=\"624\" height=\"467\" class=\"size-full wp-image-59728\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Palestinians unload bags of flour donated by USAID, or the United States Agency for International Development, at a depot in the West Bank village of Anin near Jenin, in 2008. Photo: Mohammed Ballas/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Dan Charles, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/10/176800377/as-promised-obama-wants-to-overhaul-global-anti-hunger-efforts\">The Salt at NPR Food\u003c/a> (4/10/13)\u003c/p>\n\u003cp>The White House \u003ca href=\"http://www.usaid.gov/foodaidreform\">unveiled\u003c/a> its proposal Wednesday for drastic changes in government programs that donate food to fight hunger abroad — and surprised no one.\u003c/p>\n\u003cp>As we \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/04/a-political-war-brews-over-food-for-peace-aid-program/\">reported\u003c/a> last week, rumors of such an overhaul had been circulating for weeks, arousing both hope and anger among organizations involved in global anti-hunger programs.\u003c/p>\n\u003cp>The rumors, it turns out, were largely on-target — and the groups that previously had expressed \u003ca href=\"http://politicsofpoverty.oxfamamerica.org/2013/04/10/5-ways-the-presidents-budget-would-shift-food-aid/?utm_source=rss&utm_medium=rss&utm_campaign=5-ways-the-presidents-budget-would-shift-food-aid\">enthusiasm\u003c/a> or \u003ca href=\"http://foodaid.org/news/wp-content/uploads/2013/04/AGFS-Media-Alert-Food-Aid-Reforms-that-Work-4-10-20131.pdf\">skepticism\u003c/a> repeated those views today.\u003c/p>\n\u003cp>The Obama administration wants to increase sharply the share of food aid that the U.S. provides in the form of cash, rather than through food commodities that are bought in the United States and shipped abroad. Humanitarian groups could use that cash to buy food wherever it can be found most cheaply and quickly.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In addition, the U.S. would end the awkward and much-criticized practice known as \"monetization.\" This essentially uses food as a way to transfer cash. The government buys commodities in the U.S. and ships them abroad, only to sell them on local markets in order to fund local nutrition and agricultural development projects. Critics of monetization call it a highly inefficient way to fund such projects.\u003c/p>\n\u003cp>The change that may matter most for the proposal's chances of success, though, is purely bureaucratic. The Obama administration wants foreign food aid to be funded through the U.S. Agency for International Development instead of the U.S. Department of Agriculture.\u003c/p>\n\u003cp>This change is more than symbolic. For one thing, the agriculture committees of the U.S. Congress would lose authority over these programs — a prospect that is unlikely to please those committees, and will certainly complicate the prospects for this reform on Capitol Hill.\u003c/p>\n\u003cp>In addition, what people think of this bureaucratic switcheroo seems to depend a great deal on their opinion of these two agencies.\u003c/p>\n\u003cp>Supporters of the Obama administration's proposal have no love for the USDA. They see it as a knee-jerk defender of domestic farmers, hopelessly out-of-touch when it comes to fighting hunger abroad.\u003c/p>\n\u003cp>Defenders of the current system, meanwhile, see USAID as a lightweight agency that continually revises its programs to fit the latest political fashion in Washington. They point out, for instance, that USAID's new flagship program in agricultural development, called \u003ca href=\"http://www.feedthefuture.gov/\">Feed the Future\u003c/a>, is active in a relatively small number of countries, most of which are friendly to the U.S. Anti-hunger programs funded through traditional monetized food aid are active in twice as many countries.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The change that may matter most for the proposal's chances of success, though, is purely bureaucratic. The White House wants foreign food aid to be funded through the U.S. Agency for International Development instead of the U.S. Department of Agriculture.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_59728\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/usaid-hunger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/usaid-hunger.jpg\" alt=\"Palestinians unload bags of flour donated by USAID, or the United States Agency for International Development, at a depot in the West Bank village of Anin near Jenin, in 2008. Photo: Mohammed Ballas/AP\" width=\"624\" height=\"467\" class=\"size-full wp-image-59728\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Palestinians unload bags of flour donated by USAID, or the United States Agency for International Development, at a depot in the West Bank village of Anin near Jenin, in 2008. Photo: Mohammed Ballas/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Dan Charles, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/10/176800377/as-promised-obama-wants-to-overhaul-global-anti-hunger-efforts\">The Salt at NPR Food\u003c/a> (4/10/13)\u003c/p>\n\u003cp>The White House \u003ca href=\"http://www.usaid.gov/foodaidreform\">unveiled\u003c/a> its proposal Wednesday for drastic changes in government programs that donate food to fight hunger abroad — and surprised no one.\u003c/p>\n\u003cp>As we \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/04/a-political-war-brews-over-food-for-peace-aid-program/\">reported\u003c/a> last week, rumors of such an overhaul had been circulating for weeks, arousing both hope and anger among organizations involved in global anti-hunger programs.\u003c/p>\n\u003cp>The rumors, it turns out, were largely on-target — and the groups that previously had expressed \u003ca href=\"http://politicsofpoverty.oxfamamerica.org/2013/04/10/5-ways-the-presidents-budget-would-shift-food-aid/?utm_source=rss&utm_medium=rss&utm_campaign=5-ways-the-presidents-budget-would-shift-food-aid\">enthusiasm\u003c/a> or \u003ca href=\"http://foodaid.org/news/wp-content/uploads/2013/04/AGFS-Media-Alert-Food-Aid-Reforms-that-Work-4-10-20131.pdf\">skepticism\u003c/a> repeated those views today.\u003c/p>\n\u003cp>The Obama administration wants to increase sharply the share of food aid that the U.S. provides in the form of cash, rather than through food commodities that are bought in the United States and shipped abroad. Humanitarian groups could use that cash to buy food wherever it can be found most cheaply and quickly.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In addition, the U.S. would end the awkward and much-criticized practice known as \"monetization.\" This essentially uses food as a way to transfer cash. The government buys commodities in the U.S. and ships them abroad, only to sell them on local markets in order to fund local nutrition and agricultural development projects. Critics of monetization call it a highly inefficient way to fund such projects.\u003c/p>\n\u003cp>The change that may matter most for the proposal's chances of success, though, is purely bureaucratic. The Obama administration wants foreign food aid to be funded through the U.S. Agency for International Development instead of the U.S. Department of Agriculture.\u003c/p>\n\u003cp>This change is more than symbolic. For one thing, the agriculture committees of the U.S. Congress would lose authority over these programs — a prospect that is unlikely to please those committees, and will certainly complicate the prospects for this reform on Capitol Hill.\u003c/p>\n\u003cp>In addition, what people think of this bureaucratic switcheroo seems to depend a great deal on their opinion of these two agencies.\u003c/p>\n\u003cp>Supporters of the Obama administration's proposal have no love for the USDA. They see it as a knee-jerk defender of domestic farmers, hopelessly out-of-touch when it comes to fighting hunger abroad.\u003c/p>\n\u003cp>Defenders of the current system, meanwhile, see USAID as a lightweight agency that continually revises its programs to fit the latest political fashion in Washington. They point out, for instance, that USAID's new flagship program in agricultural development, called \u003ca href=\"http://www.feedthefuture.gov/\">Feed the Future\u003c/a>, is active in a relatively small number of countries, most of which are friendly to the U.S. Anti-hunger programs funded through traditional monetized food aid are active in twice as many countries.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Political War Brews Over 'Food For Peace' Aid Program",
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"content": "\u003cfigure id=\"attachment_59490\" class=\"wp-caption aligncenter\" style=\"max-width: 667px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/usfoodaid.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/usfoodaid.jpg\" alt=\"Pakistani aid workers offload USAID food supplies from an Army helicopter in Kallam Valley during catastrophic flooding in 2010. Photo: Behrouz Mehri/AFP/Getty Images\" width=\"667\" height=\"500\" class=\"size-full wp-image-59490\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pakistani aid workers offload USAID food supplies from an Army helicopter in Kallam Valley during catastrophic flooding in 2010. Photo: Behrouz Mehri/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/04/176154775/a-political-war-brews-over-food-for-peace-aid-program\">Morning Edition\u003c/a>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/04/20130404_me_06.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/04/176154775/a-political-war-brews-over-food-for-peace-aid-program\">The Salt at NPR Food\u003c/a> (4/4/13)\u003c/p>\n\u003cp>Washington is awash in rumors this week that the White House is planning \u003ca href=\"http://www.politico.com/story/2013/04/food-aid-for-the-21st-century-89545.html\">major changes\u003c/a> in the way the U.S. donates food to fight hunger in some of the world's poorest countries.\u003c/p>\n\u003cp>It has set off an emotional debate. Both sides say they are trying to save lives.\u003c/p>\n\u003cp>America's policies on food aid are singularly generous — and also unusually selfish. On the generous side, the U.S. spends roughly $1.5 billion every year to send food abroad, far more than any other country.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On the other hand, the rules for this program, known as \u003ca href=\"http://foodaid.org/food-aid-programs/food-for-peace/\">Food for Peace\u003c/a>, ensure that much of the money stays in American hands. Most of the food, which commonly includes wheat, corn and soy meal, and vegetable oil, has to be bought from U.S. farmers, processed here and delivered to its destination by U.S. shippers.\u003c/p>\n\u003cp>That eats up money and time. \u003ca href=\"http://bush.tamu.edu/faculty/anatsios/\">Andrew Natsios\u003c/a>, who ran the U.S. Agency for International Development under President George W. Bush, says the results can be tragic. \"I've run these operations, and I know that food aid often gets there after everyone's dead,\" he says.\u003c/p>\n\u003cp>Sometimes food is available for sale much closer to the disaster, Natsios says. If U.S. food aid money could be used to buy that food, instead of shipping it from the U.S., it could save lives.\u003c/p>\n\u003cp>A decade ago, Natsios started a \u003ca href=\"http://m.npr.org/story/7761652\">campaign\u003c/a> to reform Food for Peace. He pushed for a change that would allow up to a quarter of the program's budget to be distributed as cash that humanitarian groups could use to buy food wherever they needed it.\u003c/p>\n\u003cp>Among many of the groups that carry out food aid, Natsios' proposal did not go over well. When Natsios first announced it, at a meeting in Kansas City, he \"was almost physically assaulted,\" he recalls.\u003c/p>\n\u003cp>It took a beating in Congress, too. It never got through the agriculture committees of Congress, which control the food aid budget.\u003c/p>\n\u003cp>In 2008, though, Natsios and the Bush administration were able to set up a couple of pilot programs that allow foreign purchases of food. Those programs now account for about a quarter of U.S. food aid, and according to independent \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/07/148127942/when-food-aid-goes-local-some-say-it-works-better\">reviews\u003c/a>, they're working pretty well.\u003c/p>\n\u003cp>According to the Washington rumor mill, the Obama administration now wants to go even further.\u003c/p>\n\u003cp>\u003ca href=\"http://www.oxfamamerica.org/whoweare/oxfam-experts/gawain-kripke\">Gawain Kripke\u003c/a>, policy director for \u003ca href=\"http://www.oxfamamerica.org/\">Oxfam America\u003c/a>, an anti-poverty activist group, says it's an open secret that the White House is thinking of eliminating the current food aid program, which is funded through the U.S. Department of Agriculture.\u003c/p>\n\u003cp>A new food aid program within the U.S. Agency for International Development would take its place. This program would distribute cash that humanitarian groups could use to buy food where it is most needed.\u003c/p>\n\u003cp>The Obama effort to reform food aid \"looks like it will be more ambitious than what President Bush ever proposed, and more meaningful,\" Kripke says.\u003c/p>\n\u003cp>According to Kripke, this could be a really good thing. \"We think the U.S. food aid program is quite broken and needs to be improved,\" he says. \"It's wasteful for taxpayers and doesn't help nearly as many poor people as it could.\"\u003c/p>\n\u003cp>But there's already a wave of protest against it.\u003c/p>\n\u003cp>Leading the charge are some other humanitarian groups, such as \u003ca href=\"http://www.ird.org/\">International Relief and Development\u003c/a> (IRD).\u003c/p>\n\u003cp>\"We can't figure out what's going on,\" says \u003ca href=\"http://www.ird.org/about-us/leadership/executive-management/#bio1903\">Jeffrey Grieco\u003c/a>, IRD's chief of public and government affairs.\u003c/p>\n\u003cp>There are a couple of reasons why these groups are upset. Some are worried that tampering with traditional food aid will lead to less funding because the agricultural lobby won't support the program anymore.\u003c/p>\n\u003cp>But there's another reason that's less well-known. Some humanitarian groups — including IRD — rely on traditional food aid to help fund their work in Third World countries.\u003c/p>\n\u003cp>Here's how.\u003c/p>\n\u003cp>Not all food aid goes to places suffering from famine. There's also nonemergency food aid. When that food arrives, in a wide variety of countries, it's turned over to nonprofit groups like IRD.\u003c/p>\n\u003cp>The way the system works, these groups sell that food on the local market and use the proceeds to pay for projects that help farmers or improve people's nutrition.\u003c/p>\n\u003cp>IRD's Grieco says this arrangement does a lot of good: \"The reason why these programs are important to us is because these programs are working, and we're able to save lives.\"\u003c/p>\n\u003cp>Critics, including Oxfam America, call it a horribly inefficient way to pay for local development projects. According to some calculations, at least a third of the money is wasted.\u003c/p>\n\u003cp>But Grieco says this system has been reliable. By law, all food aid funding has to be used to fight hunger. Any new cash program, he says, might end up paying for lots of other things, depending on shifting political fashions in Washington. \"If we remove the conditionalities about how the money should be spent, that money may never be available for those crises, at a key time when we need it,\" he says.\u003c/p>\n\u003cp>Some of these fears are still, at the moment, fears of the unknown. The Obama administration is expected to release the actual details of its food aid proposal next week.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/04/176154775/a-political-war-brews-over-food-for-peace-aid-program\">The Salt at NPR Food\u003c/a> (4/4/13)\u003c/p>\n\u003cp>Washington is awash in rumors this week that the White House is planning \u003ca href=\"http://www.politico.com/story/2013/04/food-aid-for-the-21st-century-89545.html\">major changes\u003c/a> in the way the U.S. donates food to fight hunger in some of the world's poorest countries.\u003c/p>\n\u003cp>It has set off an emotional debate. Both sides say they are trying to save lives.\u003c/p>\n\u003cp>America's policies on food aid are singularly generous — and also unusually selfish. On the generous side, the U.S. spends roughly $1.5 billion every year to send food abroad, far more than any other country.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On the other hand, the rules for this program, known as \u003ca href=\"http://foodaid.org/food-aid-programs/food-for-peace/\">Food for Peace\u003c/a>, ensure that much of the money stays in American hands. Most of the food, which commonly includes wheat, corn and soy meal, and vegetable oil, has to be bought from U.S. farmers, processed here and delivered to its destination by U.S. shippers.\u003c/p>\n\u003cp>That eats up money and time. \u003ca href=\"http://bush.tamu.edu/faculty/anatsios/\">Andrew Natsios\u003c/a>, who ran the U.S. Agency for International Development under President George W. Bush, says the results can be tragic. \"I've run these operations, and I know that food aid often gets there after everyone's dead,\" he says.\u003c/p>\n\u003cp>Sometimes food is available for sale much closer to the disaster, Natsios says. If U.S. food aid money could be used to buy that food, instead of shipping it from the U.S., it could save lives.\u003c/p>\n\u003cp>A decade ago, Natsios started a \u003ca href=\"http://m.npr.org/story/7761652\">campaign\u003c/a> to reform Food for Peace. He pushed for a change that would allow up to a quarter of the program's budget to be distributed as cash that humanitarian groups could use to buy food wherever they needed it.\u003c/p>\n\u003cp>Among many of the groups that carry out food aid, Natsios' proposal did not go over well. When Natsios first announced it, at a meeting in Kansas City, he \"was almost physically assaulted,\" he recalls.\u003c/p>\n\u003cp>It took a beating in Congress, too. It never got through the agriculture committees of Congress, which control the food aid budget.\u003c/p>\n\u003cp>In 2008, though, Natsios and the Bush administration were able to set up a couple of pilot programs that allow foreign purchases of food. Those programs now account for about a quarter of U.S. food aid, and according to independent \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/07/148127942/when-food-aid-goes-local-some-say-it-works-better\">reviews\u003c/a>, they're working pretty well.\u003c/p>\n\u003cp>According to the Washington rumor mill, the Obama administration now wants to go even further.\u003c/p>\n\u003cp>\u003ca href=\"http://www.oxfamamerica.org/whoweare/oxfam-experts/gawain-kripke\">Gawain Kripke\u003c/a>, policy director for \u003ca href=\"http://www.oxfamamerica.org/\">Oxfam America\u003c/a>, an anti-poverty activist group, says it's an open secret that the White House is thinking of eliminating the current food aid program, which is funded through the U.S. Department of Agriculture.\u003c/p>\n\u003cp>A new food aid program within the U.S. Agency for International Development would take its place. This program would distribute cash that humanitarian groups could use to buy food where it is most needed.\u003c/p>\n\u003cp>The Obama effort to reform food aid \"looks like it will be more ambitious than what President Bush ever proposed, and more meaningful,\" Kripke says.\u003c/p>\n\u003cp>According to Kripke, this could be a really good thing. \"We think the U.S. food aid program is quite broken and needs to be improved,\" he says. \"It's wasteful for taxpayers and doesn't help nearly as many poor people as it could.\"\u003c/p>\n\u003cp>But there's already a wave of protest against it.\u003c/p>\n\u003cp>Leading the charge are some other humanitarian groups, such as \u003ca href=\"http://www.ird.org/\">International Relief and Development\u003c/a> (IRD).\u003c/p>\n\u003cp>\"We can't figure out what's going on,\" says \u003ca href=\"http://www.ird.org/about-us/leadership/executive-management/#bio1903\">Jeffrey Grieco\u003c/a>, IRD's chief of public and government affairs.\u003c/p>\n\u003cp>There are a couple of reasons why these groups are upset. Some are worried that tampering with traditional food aid will lead to less funding because the agricultural lobby won't support the program anymore.\u003c/p>\n\u003cp>But there's another reason that's less well-known. Some humanitarian groups — including IRD — rely on traditional food aid to help fund their work in Third World countries.\u003c/p>\n\u003cp>Here's how.\u003c/p>\n\u003cp>Not all food aid goes to places suffering from famine. There's also nonemergency food aid. When that food arrives, in a wide variety of countries, it's turned over to nonprofit groups like IRD.\u003c/p>\n\u003cp>The way the system works, these groups sell that food on the local market and use the proceeds to pay for projects that help farmers or improve people's nutrition.\u003c/p>\n\u003cp>IRD's Grieco says this arrangement does a lot of good: \"The reason why these programs are important to us is because these programs are working, and we're able to save lives.\"\u003c/p>\n\u003cp>Critics, including Oxfam America, call it a horribly inefficient way to pay for local development projects. According to some calculations, at least a third of the money is wasted.\u003c/p>\n\u003cp>But Grieco says this system has been reliable. By law, all food aid funding has to be used to fight hunger. Any new cash program, he says, might end up paying for lots of other things, depending on shifting political fashions in Washington. \"If we remove the conditionalities about how the money should be spent, that money may never be available for those crises, at a key time when we need it,\" he says.\u003c/p>\n\u003cp>Some of these fears are still, at the moment, fears of the unknown. The Obama administration is expected to release the actual details of its food aid proposal next week.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": " Dumpster Diver TV: Austrians Cook Up Food Waste Reality Show ",
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"content": "\u003cfigure id=\"attachment_54036\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/waste-cooking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/waste-cooking.jpg\" alt=\"The Austrians behind Waste Cooking want to show the culinary possibilities of food that ends up in the trash. Courtesy Wastecooking.com\" title=\"The Austrians behind Waste Cooking want to show the culinary possibilities of food that ends up in the trash. Courtesy Wastecooking.com\" width=\"560\" class=\"size-full wp-image-54036\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Austrians behind Waste Cooking want to show the culinary possibilities of food that ends up in the trash. Courtesy Wastecooking.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/04/168482950/dumpster-diver-tv-austrians-cook-up-food-waste-reality-show\">The Salt, NPR Food\u003c/a>\u003cbr>\n\u003c/strong>\u003cbr>\nSure, we've got \"freegans\" in the U.S. — people happy not to pay for food when they can just dig it out of trash bins. But even as awareness of \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/08/22/159825659/theres-too-much-food-waste-but-here-are-five-things-people-are-doing-about-it\">food waste\u003c/a> grows, these Dumpster divers are parodied on \u003ca href=\"http://www.youtube.com/watch?v=vuD1oDth6es\">Portlandia\u003c/a> and \u003ca href=\"http://www.funnyordie.com/videos/75cb7616d0/we-be-dumpsta-diving-dumpster-dive-rap\">Funny Or Die\u003c/a> for putting their palates where their principles are.\u003c/p>\n\u003cp>But in Austrian media, Dumpster divers aren't being mocked — they're starring in their own reality cooking show, \u003ca href=\"http://www.wastecooking.com/\">Waste Cooking\u003c/a>.\u003c/p>\n\u003cp>The show is produced by a group of artists/activists. Show director David Gross, who hails from Salzburg, says he did his first dive there in January 2012 and was shocked by the food waste he encountered.\u003c/p>\n\u003cp>\"Although I was prepared for large amounts, the amount of waste left me speechless,\" he writes in German on the show's website.\u003c/p>\n\u003cp>Gross felt that more people need to understand what it means that Austria throws out around 105,000 tons of edible food each year. (Austria, mind you, has one of the most sophisticated \u003ca href=\"http://www.lebensministerium.at/dms/lmat/umwelt/abfall-ressourcen/behandlung-verwertung/behandlung-biotechnisch/richtlinie_sdt/StdT-Kompostierung-englisch/StdT%2520Kompostierung%2520englisch.pdf+&hl=en&gl=us&pid=bl&srcid=ADGEESj_svqFLiMEw5dKOyo7q3FM9YKUF5onfV0CSp04RcG-mOk6YuVGQ5abgwEavpUllN8ELc33xOL1noJPB9aBENzMLnDNJg_6Oce9QhucI5JoWIBGdKJ0-Bii9mm4Bw0E-BYILGc8&sig=AHIEtbQ1jg8klFg0PqxwsmaVeLcVKq2K2Q\">composting programs\u003c/a> in the world.) So, inspired by reality TV shows like \u003cem>Fear Factor\u003c/em>, he decided to team up with cooks and fellow divers to demonstrate the delicious possibilities of all the food in the trash.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A typical episode of \u003cem>Waste Cooking\u003c/em>\u003cem> \u003c/em>begins with a group of divers congregating on their bikes. They then set off into the night, their bike lights flashing, in search of trash cans specifically designated for organic waste — Austria has had an ordinance requiring separate collection of organic waste since 1995.\u003c/p>\n\u003cp>Invariably, the divers gather an impressive haul of pristine fruits, vegetables, cheese and other foods, packaged or not. Then Vienna food blogger and cooking instructor \u003ca href=\"http://www.tobiaskocht.com/\">Tobias Judmaier\u003c/a> transforms it into vittles in a kitchen set up on a public pedestrian thoroughfare, where he and others try to lure passersby to taste their fare. Many are titillated by the gambit, but some wrinkle their noses when they learn the provenance of the food.\u003c/p>\n\u003cp>Episodes of the show — which is a pretty low-budget affair — first went up online last March. The Viennese community TV station \u003ca href=\"http://translate.googleusercontent.com/translate_c?depth=1&hl=en&rurl=translate.google.com&sl=de&tl=en&twu=1&u=http://okto.tv/wastecooking/10054/20121219&usg=ALkJrhjdPG6yr1wLm2qQ3-76QYpNw4-TGw\">Okto\u003c/a> began airing it in December. You can find recipes for the dishes they've thrown together on the show's website, and to this food blogger, they don't look half bad — lentil stew and asparagus salad among them.\u003c/p>\n\u003cp>Last month, the team sent off a short film, called \u003cem>Days in Trash\u003c/em>, to an international \u003ca href=\"http://www.artfortheworld.net/project.php?id=4\">art exhibition\u003c/a> on food at the Museum Ariana in Geneva. (The exhibit lasts through Feb. 24.) You can watch the film here, at left. It has English subtitles and features an earnest song in German about food waste performed by a young woman on a keyboard. \u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=Wv_rLicv9lA]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_54036\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/waste-cooking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/waste-cooking.jpg\" alt=\"The Austrians behind Waste Cooking want to show the culinary possibilities of food that ends up in the trash. Courtesy Wastecooking.com\" title=\"The Austrians behind Waste Cooking want to show the culinary possibilities of food that ends up in the trash. Courtesy Wastecooking.com\" width=\"560\" class=\"size-full wp-image-54036\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Austrians behind Waste Cooking want to show the culinary possibilities of food that ends up in the trash. Courtesy Wastecooking.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/04/168482950/dumpster-diver-tv-austrians-cook-up-food-waste-reality-show\">The Salt, NPR Food\u003c/a>\u003cbr>\n\u003c/strong>\u003cbr>\nSure, we've got \"freegans\" in the U.S. — people happy not to pay for food when they can just dig it out of trash bins. But even as awareness of \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/08/22/159825659/theres-too-much-food-waste-but-here-are-five-things-people-are-doing-about-it\">food waste\u003c/a> grows, these Dumpster divers are parodied on \u003ca href=\"http://www.youtube.com/watch?v=vuD1oDth6es\">Portlandia\u003c/a> and \u003ca href=\"http://www.funnyordie.com/videos/75cb7616d0/we-be-dumpsta-diving-dumpster-dive-rap\">Funny Or Die\u003c/a> for putting their palates where their principles are.\u003c/p>\n\u003cp>But in Austrian media, Dumpster divers aren't being mocked — they're starring in their own reality cooking show, \u003ca href=\"http://www.wastecooking.com/\">Waste Cooking\u003c/a>.\u003c/p>\n\u003cp>The show is produced by a group of artists/activists. Show director David Gross, who hails from Salzburg, says he did his first dive there in January 2012 and was shocked by the food waste he encountered.\u003c/p>\n\u003cp>\"Although I was prepared for large amounts, the amount of waste left me speechless,\" he writes in German on the show's website.\u003c/p>\n\u003cp>Gross felt that more people need to understand what it means that Austria throws out around 105,000 tons of edible food each year. (Austria, mind you, has one of the most sophisticated \u003ca href=\"http://www.lebensministerium.at/dms/lmat/umwelt/abfall-ressourcen/behandlung-verwertung/behandlung-biotechnisch/richtlinie_sdt/StdT-Kompostierung-englisch/StdT%2520Kompostierung%2520englisch.pdf+&hl=en&gl=us&pid=bl&srcid=ADGEESj_svqFLiMEw5dKOyo7q3FM9YKUF5onfV0CSp04RcG-mOk6YuVGQ5abgwEavpUllN8ELc33xOL1noJPB9aBENzMLnDNJg_6Oce9QhucI5JoWIBGdKJ0-Bii9mm4Bw0E-BYILGc8&sig=AHIEtbQ1jg8klFg0PqxwsmaVeLcVKq2K2Q\">composting programs\u003c/a> in the world.) So, inspired by reality TV shows like \u003cem>Fear Factor\u003c/em>, he decided to team up with cooks and fellow divers to demonstrate the delicious possibilities of all the food in the trash.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A typical episode of \u003cem>Waste Cooking\u003c/em>\u003cem> \u003c/em>begins with a group of divers congregating on their bikes. They then set off into the night, their bike lights flashing, in search of trash cans specifically designated for organic waste — Austria has had an ordinance requiring separate collection of organic waste since 1995.\u003c/p>\n\u003cp>Invariably, the divers gather an impressive haul of pristine fruits, vegetables, cheese and other foods, packaged or not. Then Vienna food blogger and cooking instructor \u003ca href=\"http://www.tobiaskocht.com/\">Tobias Judmaier\u003c/a> transforms it into vittles in a kitchen set up on a public pedestrian thoroughfare, where he and others try to lure passersby to taste their fare. Many are titillated by the gambit, but some wrinkle their noses when they learn the provenance of the food.\u003c/p>\n\u003cp>Episodes of the show — which is a pretty low-budget affair — first went up online last March. The Viennese community TV station \u003ca href=\"http://translate.googleusercontent.com/translate_c?depth=1&hl=en&rurl=translate.google.com&sl=de&tl=en&twu=1&u=http://okto.tv/wastecooking/10054/20121219&usg=ALkJrhjdPG6yr1wLm2qQ3-76QYpNw4-TGw\">Okto\u003c/a> began airing it in December. You can find recipes for the dishes they've thrown together on the show's website, and to this food blogger, they don't look half bad — lentil stew and asparagus salad among them.\u003c/p>\n\u003cp>Last month, the team sent off a short film, called \u003cem>Days in Trash\u003c/em>, to an international \u003ca href=\"http://www.artfortheworld.net/project.php?id=4\">art exhibition\u003c/a> on food at the Museum Ariana in Geneva. (The exhibit lasts through Feb. 24.) You can watch the film here, at left. It has English subtitles and features an earnest song in German about food waste performed by a young woman on a keyboard. \u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Wv_rLicv9lA'\n title='//www.youtube.com/embed/Wv_rLicv9lA'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "The Food Pantry's Sara Miles on Serving the City's Hungry",
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"content": "\u003cfigure id=\"attachment_52979\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/sarah-miles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/sarah-miles.jpg\" alt=\"Sara Miles. Photo courtesy of Sara Miles.\" title=\"Sara Miles. Photo courtesy of Sara Miles.\" width=\"560\" class=\"size-full wp-image-52979\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sara Miles. Photo courtesy of Sara Miles.\u003c/figcaption>\u003c/figure>\n\u003cp>She's not your stereotypical Christian do-gooder: Former hardcore foreign correspondent \u003ca href=\"http://saramiles.net/\">Sara Miles\u003c/a>, a self-described Jesus freak, also counts lesbian, activist leftist, author, and former atheist among her handles. Oh, and she's the mom of a 23-year-old too.\u003c/p>\n\u003cfigure id=\"attachment_52973\" class=\"wp-caption alignleft\" style=\"max-width: 324px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/1PantryLineFar4C.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/1PantryLineFar4C.jpg\" alt=\"The Food Pantry Line.\" title=\"The Food Pantry Line. Photo courtesy of The Food Pantry\" width=\"324\" height=\"216\" class=\"size-full wp-image-52973\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Food Pantry Line.\u003c/figcaption>\u003c/figure>\n\u003cp>So just how does someone like Miles, 59, long suspicious of church-run charities, wind up having \u003ca href=\"http://www.sfgate.com/news/article/FINDING-MY-RELIGION-How-San-Francisco-writer-2646175.php#page-1\">a religious transformation\u003c/a> and founding \u003ca href=\"http://thefoodpantry.org/\">The Food Pantry\u003c/a> at \u003ca href=\"http://www.saintgregorys.org/\">St. Gregory of Nyssa Episcopal Church\u003c/a> in San Francisco? It all started with a bite of bread and sip of wine, almost 20 years ago now.\u003c/p>\n\u003cp>Today, this former line cook and current director of ministry at the church finds herself helping to feed up to 600 hungry people in the city every week. Over 1,400 people are registered at The Food Pantry and come alternate weeks to get groceries. And for the past dozen years Miles has pulled this feat off without any funding from the church or government agencies. (The non-profit food pantry, while housed inside the church, is not a church-run program.)\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=9PwKqzmnuEc]\u003c/p>\n\u003cp>Instead, Miles runs the operation on the generous support of community members and through fund-raising events like the \u003ca href=\"http://newtastemarketplace.org/\">New Taste Marketplace\u003c/a>, the most recent of which was held December 1 and raised around three thousand dollars. The event was hosted by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/jessehirsch/\">occasional BAB contributor\u003c/a> and \u003ca href=\"http://www.sfexaminer.com/people/jesse-hirsch\">\u003cem>SF Examiner\u003c/em> restaurant critic Jesse Hirsch\u003c/a>, who lined up some 30 edible vendors including food trucks, local food artisans selling take-home gift items, and on-site gourmet grub (this writer welcomed the \u003ca href=\"http://artofarancini.wordpress.com/\">arancini\u003c/a> on a cold day).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Miles' efforts have spawned more than 18 other food pantries around the Bay Area. Every Friday the author of \u003ca href=\"http://saramiles.net/books/take_this_bread\">\u003cem>Take This Bread: A Radical Conversion\u003c/em>\u003c/a> and \u003ca href=\"http://saramiles.net/books/jesus_freak\">\u003cem>Jesus Freak\u003c/em>\u003c/a> helps transform the church's main sanctuary into a sort of free pop-up farmers' market for the poor where this city's most needy pick up produce, pantry items, and other edibles. She welcomes everyone -- ex-cons, meth heads, former heroin addicts, the elderly and the infirm, pensioners, those with dubious immigration status, and others without homes, gay, straight, and transsexual. Unlike some other food programs, nobody has to prove they're poor either.\u003c/p>\n\u003cfigure id=\"attachment_52974\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/28.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/28-300x199.jpg\" alt=\"Volunteering at The Food Pantry.\" title=\"Volunteering at The Food Pantry. Photo courtesy of The Food Pantry.\" width=\"300\" height=\"199\" class=\"size-medium wp-image-52974\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Volunteering at The Food Pantry.\u003c/figcaption>\u003c/figure>\n\u003cp>Many of these hungry souls serve as volunteers too. About nine tons of groceries, supplied by the \u003ca href=\"http://www.sffoodbank.org/\">San Francisco Food Bank\u003c/a> and \u003ca href=\"http://www.foodrunners.org/\">Food Runners\u003c/a>, are handed out each week. Unlike some other programs, much of what goes home is fresh fruit and vegetables--not processed foods or canned goods--along with rice, beans, cereal, bread, and other items. Neighbors supplement food bank offerings with hyper-local donations of apples, figs, and lemons from backyard gardens.\u003c/p>\n\u003cp>Along the way, Miles, an avid cook, has encountered the powerful connection people make when they enjoy a meal together -- whether it's in the home she shares with her partner, at church with the 50 volunteers at The Food Pantry, or in unfamiliar territory in her former war reporter life when strangers took her and a group of guerrilla soldiers she traveled with in and shared their supper.\u003c/p>\n\u003cp>Miles believes everyone deserves to eat and the desire to nourish others is a universal phenomenon that transcends class, race, and economic status. She shared her food philosophy during this season of giving.\u003c/p>\n\u003cp>\u003cstrong>Are there skills from your journalism days that come in handy in your pantry work?\u003c/strong>\u003cbr>\nI love hearing people's stories and at The Food Pantry there are a million of them! \u003c/p>\n\u003cp>\u003cstrong>What are the biggest misconceptions about hunger in our community?\u003c/strong>\u003cbr>\nSan Francisco is foodie heaven for people who have money. But rents are so crazily high in this city that if you're working at a low-wage job (or even two low-wage jobs) it's hard to earn enough to buy basic groceries, never mind wood-fired artisan pizza.\u003c/p>\n\u003cp>\u003cstrong>Who are your clients and your volunteers and where do they come from?\u003c/strong>\u003cbr>\nWe give groceries to all kinds of people, from all over San Francisco: elderly and disabled people living on Social Security; parents with young kids; minimum-wage workers; immigrants from Latin America, Russia, and China; families who've lost their homes, runaway teens, the newly unemployed. These same people run The Food Pantry: almost all our volunteers are folks who came to get food, and stayed to help others. \u003c/p>\n\u003cp>\u003cstrong>How does the \u003ca href=\"http://www.sfgate.com/bayarea/article/Food-banks-seeing-new-face-of-hunger-3206406.php\">\"new face\" of hunger\u003c/a> play out at The Food Pantry?\u003c/strong>\u003cbr>\nOver the last two years, we've had more people show up who've never been to a food pantry before, but are in trouble because they lost their jobs or have had their hours cut back. \u003c/p>\n\u003cp>\u003cstrong>What have you learned from your clientele and your volunteers?\u003c/strong>\u003cbr>\nThat poor people are incredibly resourceful, smart, and generous. That everyone has something to give--and wants to give it. \u003c/p>\n\u003cfigure id=\"attachment_52978\" class=\"wp-caption alignright\" style=\"max-width: 177px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/russianlady600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/russianlady600-177x300.jpg\" alt=\"101 year old Russian woman client at The Food Pantry.\" title=\"101 year old Russian woman client at The Food Pantry. Photo courtesy of The Food Pantry.\" width=\"177\" height=\"300\" class=\"size-medium wp-image-52978\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">101 year old Russian woman client at The Food Pantry.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Do you have any particularly memorable clients?\u003c/strong>\u003cbr>\nLast week we celebrated the birthday of a Russian woman who had just turned 101. She accepted a bunch of roses gracefully from our volunteers, and then carried some of her own groceries home!\u003c/p>\n\u003cp>\u003cstrong>Has anything in particular touched you during the dozen years you've fed people at the pantry?\u003c/strong>\u003cbr>\nIt always means a lot when someone who's hungry and has come to get groceries brings food to share with others. Over the years we've been given homemade tamales, dumplings, cakes, lumpia, soup, carrot juice, pies, chili -- you name the food, people want to share it.\u003c/p>\n\u003cp>\u003cstrong>When people come to stock up on food, what are some go-to items everyone seeks?\u003c/strong>\u003cbr>\nFresh fruit is a favorite: we usually have several varieties, thanks to the growers who supply us with oranges, grapes, mandarins, strawberries, pears, melons, apples and more. The Russians are very happy when we have yogurt. We always offer rice, beans, cereal, bread, and potatoes. \u003c/p>\n\u003cp>\u003cstrong>Why have people pick their own food?\u003c/strong>\u003cbr>\nEach week, there's something for everyone. We let people choose their own groceries: It's more dignified, and there's far less waste. \u003c/p>\n\u003cfigure id=\"attachment_52977\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/pantry-overview.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/pantry-overview-300x225.jpg\" alt=\"The Food Pantry.\" title=\"The Food Pantry. Photo courtesy of The Food Pantry.\" width=\"300\" height=\"225\" class=\"size-medium wp-image-52977\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Food Pantry.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What's radical about running a food pantry?\u003c/strong>\u003cbr>\nUnlike some places, at The Food Pantry we don't ask you to prove anything to get groceries: you don't have to show us a picture ID, verify your income or your address, document how many kids you have, show us utility bills, prove you're a citizen, or otherwise jump through hoops. We don't think anyone should have to demonstrate they're \"deserving\" in order to eat. \u003c/p>\n\u003cp>\u003cstrong>Can you sum up your self-described preoccupation with food?\u003c/strong>\u003cbr>\nI worked in restaurants for years, as a line cook. I still cook a lot for people. I had a religious conversion, midlife, when I ate a piece of bread at my first communion. \u003c/p>\n\u003cp>\u003cstrong>How does your faith, activism, and need to feed the hungry intersect?\u003c/strong>\u003cbr>\nOn the St. Gregory's altar there's an inscription from the 7th century bishop Isaac of Ninevah: \"Did not our Lord dine with publicans and harlots? Therefore, make no distinction between worthy and unworthy: all must be equal in your eyes to love and to serve.\" After all, Christianity is a faith that connects God with human beings through eating. A few years ago, we were honored to have Bishop Desmond Tutu come visit The Food Pantry, and he told the volunteers, \"Thank you, because when you feed the people, you're feeding God.\"\u003c/p>\n\u003cp>\u003cstrong>What's the idea behind the New Taste Marketplace and how did \u003ca href=\"http://sf.eater.com/archives/2012/11/14/why_examiner_critic_jesse_hirsch_is_keeping_new_taste_marketplace_alive.php\">Jesse Hirsch's first event\u003c/a> pan out?\u003c/strong>\u003cbr>\nWe created New Taste as a way to connect people who are passionate about food with people who are hungry and to deepen everyone's understanding of the ways food can build community. \u003ca href=\"http://thefoodpantry.org/2011/11/22/behind-the-scenes-fall-2011/\">Elianna Roffman\u003c/a> [now \u003ca href=\"http://www.cuesa.org/page/cuesa-staff\">Elianna Friedman\u003c/a>] was NTM's fabulous founding market director, and when she stepped down Michael Davidson (the great \u003ca href=\"http://grilledcheezguy.com/\">GrilledCheez Guy\u003c/a>) ran it for a while. We took a break, and then Jesse Hirsch organized the December NTM, which was a huge success. Jesse is just wonderful to work with: he's completely unflappable, and a genius at bringing together the most interesting foods and the most interesting people. We're discussing another market sometime in the spring. \u003c/p>\n\u003cp>\u003cstrong>What do you need most to continue with your outreach?\u003c/strong>\u003cbr>\nWorking with the \u003ca href=\"http://www.sffoodbank.org/\">San Francisco Food Bank\u003c/a> and \u003ca href=\"http://www.foodrunners.org/\">Food Runners\u003c/a>, we can provide fresh groceries for a family for about $1 a week, and we feed about 500 people a week. So financial gifts go a long way--fifty bucks will buy groceries for one family for a year. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>All photos courtesy of The Food Pantry\u003c/em>\u003c/p>\n\n",
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"excerpt": "Self-described Jesus freak Sara Miles, who runs The Food Pantry at St. Gregory of Nyssa Episcopal Church in San Francisco, explains to Sarah Henry why she feels compelled to feed people in need.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_52979\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/sarah-miles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/sarah-miles.jpg\" alt=\"Sara Miles. Photo courtesy of Sara Miles.\" title=\"Sara Miles. Photo courtesy of Sara Miles.\" width=\"560\" class=\"size-full wp-image-52979\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sara Miles. Photo courtesy of Sara Miles.\u003c/figcaption>\u003c/figure>\n\u003cp>She's not your stereotypical Christian do-gooder: Former hardcore foreign correspondent \u003ca href=\"http://saramiles.net/\">Sara Miles\u003c/a>, a self-described Jesus freak, also counts lesbian, activist leftist, author, and former atheist among her handles. Oh, and she's the mom of a 23-year-old too.\u003c/p>\n\u003cfigure id=\"attachment_52973\" class=\"wp-caption alignleft\" style=\"max-width: 324px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/1PantryLineFar4C.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/1PantryLineFar4C.jpg\" alt=\"The Food Pantry Line.\" title=\"The Food Pantry Line. Photo courtesy of The Food Pantry\" width=\"324\" height=\"216\" class=\"size-full wp-image-52973\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Food Pantry Line.\u003c/figcaption>\u003c/figure>\n\u003cp>So just how does someone like Miles, 59, long suspicious of church-run charities, wind up having \u003ca href=\"http://www.sfgate.com/news/article/FINDING-MY-RELIGION-How-San-Francisco-writer-2646175.php#page-1\">a religious transformation\u003c/a> and founding \u003ca href=\"http://thefoodpantry.org/\">The Food Pantry\u003c/a> at \u003ca href=\"http://www.saintgregorys.org/\">St. Gregory of Nyssa Episcopal Church\u003c/a> in San Francisco? It all started with a bite of bread and sip of wine, almost 20 years ago now.\u003c/p>\n\u003cp>Today, this former line cook and current director of ministry at the church finds herself helping to feed up to 600 hungry people in the city every week. Over 1,400 people are registered at The Food Pantry and come alternate weeks to get groceries. And for the past dozen years Miles has pulled this feat off without any funding from the church or government agencies. (The non-profit food pantry, while housed inside the church, is not a church-run program.)\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/9PwKqzmnuEc'\n title='//www.youtube.com/embed/9PwKqzmnuEc'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Instead, Miles runs the operation on the generous support of community members and through fund-raising events like the \u003ca href=\"http://newtastemarketplace.org/\">New Taste Marketplace\u003c/a>, the most recent of which was held December 1 and raised around three thousand dollars. The event was hosted by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/jessehirsch/\">occasional BAB contributor\u003c/a> and \u003ca href=\"http://www.sfexaminer.com/people/jesse-hirsch\">\u003cem>SF Examiner\u003c/em> restaurant critic Jesse Hirsch\u003c/a>, who lined up some 30 edible vendors including food trucks, local food artisans selling take-home gift items, and on-site gourmet grub (this writer welcomed the \u003ca href=\"http://artofarancini.wordpress.com/\">arancini\u003c/a> on a cold day).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Miles' efforts have spawned more than 18 other food pantries around the Bay Area. Every Friday the author of \u003ca href=\"http://saramiles.net/books/take_this_bread\">\u003cem>Take This Bread: A Radical Conversion\u003c/em>\u003c/a> and \u003ca href=\"http://saramiles.net/books/jesus_freak\">\u003cem>Jesus Freak\u003c/em>\u003c/a> helps transform the church's main sanctuary into a sort of free pop-up farmers' market for the poor where this city's most needy pick up produce, pantry items, and other edibles. She welcomes everyone -- ex-cons, meth heads, former heroin addicts, the elderly and the infirm, pensioners, those with dubious immigration status, and others without homes, gay, straight, and transsexual. Unlike some other food programs, nobody has to prove they're poor either.\u003c/p>\n\u003cfigure id=\"attachment_52974\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/28.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/28-300x199.jpg\" alt=\"Volunteering at The Food Pantry.\" title=\"Volunteering at The Food Pantry. Photo courtesy of The Food Pantry.\" width=\"300\" height=\"199\" class=\"size-medium wp-image-52974\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Volunteering at The Food Pantry.\u003c/figcaption>\u003c/figure>\n\u003cp>Many of these hungry souls serve as volunteers too. About nine tons of groceries, supplied by the \u003ca href=\"http://www.sffoodbank.org/\">San Francisco Food Bank\u003c/a> and \u003ca href=\"http://www.foodrunners.org/\">Food Runners\u003c/a>, are handed out each week. Unlike some other programs, much of what goes home is fresh fruit and vegetables--not processed foods or canned goods--along with rice, beans, cereal, bread, and other items. Neighbors supplement food bank offerings with hyper-local donations of apples, figs, and lemons from backyard gardens.\u003c/p>\n\u003cp>Along the way, Miles, an avid cook, has encountered the powerful connection people make when they enjoy a meal together -- whether it's in the home she shares with her partner, at church with the 50 volunteers at The Food Pantry, or in unfamiliar territory in her former war reporter life when strangers took her and a group of guerrilla soldiers she traveled with in and shared their supper.\u003c/p>\n\u003cp>Miles believes everyone deserves to eat and the desire to nourish others is a universal phenomenon that transcends class, race, and economic status. She shared her food philosophy during this season of giving.\u003c/p>\n\u003cp>\u003cstrong>Are there skills from your journalism days that come in handy in your pantry work?\u003c/strong>\u003cbr>\nI love hearing people's stories and at The Food Pantry there are a million of them! \u003c/p>\n\u003cp>\u003cstrong>What are the biggest misconceptions about hunger in our community?\u003c/strong>\u003cbr>\nSan Francisco is foodie heaven for people who have money. But rents are so crazily high in this city that if you're working at a low-wage job (or even two low-wage jobs) it's hard to earn enough to buy basic groceries, never mind wood-fired artisan pizza.\u003c/p>\n\u003cp>\u003cstrong>Who are your clients and your volunteers and where do they come from?\u003c/strong>\u003cbr>\nWe give groceries to all kinds of people, from all over San Francisco: elderly and disabled people living on Social Security; parents with young kids; minimum-wage workers; immigrants from Latin America, Russia, and China; families who've lost their homes, runaway teens, the newly unemployed. These same people run The Food Pantry: almost all our volunteers are folks who came to get food, and stayed to help others. \u003c/p>\n\u003cp>\u003cstrong>How does the \u003ca href=\"http://www.sfgate.com/bayarea/article/Food-banks-seeing-new-face-of-hunger-3206406.php\">\"new face\" of hunger\u003c/a> play out at The Food Pantry?\u003c/strong>\u003cbr>\nOver the last two years, we've had more people show up who've never been to a food pantry before, but are in trouble because they lost their jobs or have had their hours cut back. \u003c/p>\n\u003cp>\u003cstrong>What have you learned from your clientele and your volunteers?\u003c/strong>\u003cbr>\nThat poor people are incredibly resourceful, smart, and generous. That everyone has something to give--and wants to give it. \u003c/p>\n\u003cfigure id=\"attachment_52978\" class=\"wp-caption alignright\" style=\"max-width: 177px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/russianlady600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/russianlady600-177x300.jpg\" alt=\"101 year old Russian woman client at The Food Pantry.\" title=\"101 year old Russian woman client at The Food Pantry. Photo courtesy of The Food Pantry.\" width=\"177\" height=\"300\" class=\"size-medium wp-image-52978\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">101 year old Russian woman client at The Food Pantry.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Do you have any particularly memorable clients?\u003c/strong>\u003cbr>\nLast week we celebrated the birthday of a Russian woman who had just turned 101. She accepted a bunch of roses gracefully from our volunteers, and then carried some of her own groceries home!\u003c/p>\n\u003cp>\u003cstrong>Has anything in particular touched you during the dozen years you've fed people at the pantry?\u003c/strong>\u003cbr>\nIt always means a lot when someone who's hungry and has come to get groceries brings food to share with others. Over the years we've been given homemade tamales, dumplings, cakes, lumpia, soup, carrot juice, pies, chili -- you name the food, people want to share it.\u003c/p>\n\u003cp>\u003cstrong>When people come to stock up on food, what are some go-to items everyone seeks?\u003c/strong>\u003cbr>\nFresh fruit is a favorite: we usually have several varieties, thanks to the growers who supply us with oranges, grapes, mandarins, strawberries, pears, melons, apples and more. The Russians are very happy when we have yogurt. We always offer rice, beans, cereal, bread, and potatoes. \u003c/p>\n\u003cp>\u003cstrong>Why have people pick their own food?\u003c/strong>\u003cbr>\nEach week, there's something for everyone. We let people choose their own groceries: It's more dignified, and there's far less waste. \u003c/p>\n\u003cfigure id=\"attachment_52977\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/pantry-overview.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/pantry-overview-300x225.jpg\" alt=\"The Food Pantry.\" title=\"The Food Pantry. Photo courtesy of The Food Pantry.\" width=\"300\" height=\"225\" class=\"size-medium wp-image-52977\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Food Pantry.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What's radical about running a food pantry?\u003c/strong>\u003cbr>\nUnlike some places, at The Food Pantry we don't ask you to prove anything to get groceries: you don't have to show us a picture ID, verify your income or your address, document how many kids you have, show us utility bills, prove you're a citizen, or otherwise jump through hoops. We don't think anyone should have to demonstrate they're \"deserving\" in order to eat. \u003c/p>\n\u003cp>\u003cstrong>Can you sum up your self-described preoccupation with food?\u003c/strong>\u003cbr>\nI worked in restaurants for years, as a line cook. I still cook a lot for people. I had a religious conversion, midlife, when I ate a piece of bread at my first communion. \u003c/p>\n\u003cp>\u003cstrong>How does your faith, activism, and need to feed the hungry intersect?\u003c/strong>\u003cbr>\nOn the St. Gregory's altar there's an inscription from the 7th century bishop Isaac of Ninevah: \"Did not our Lord dine with publicans and harlots? Therefore, make no distinction between worthy and unworthy: all must be equal in your eyes to love and to serve.\" After all, Christianity is a faith that connects God with human beings through eating. A few years ago, we were honored to have Bishop Desmond Tutu come visit The Food Pantry, and he told the volunteers, \"Thank you, because when you feed the people, you're feeding God.\"\u003c/p>\n\u003cp>\u003cstrong>What's the idea behind the New Taste Marketplace and how did \u003ca href=\"http://sf.eater.com/archives/2012/11/14/why_examiner_critic_jesse_hirsch_is_keeping_new_taste_marketplace_alive.php\">Jesse Hirsch's first event\u003c/a> pan out?\u003c/strong>\u003cbr>\nWe created New Taste as a way to connect people who are passionate about food with people who are hungry and to deepen everyone's understanding of the ways food can build community. \u003ca href=\"http://thefoodpantry.org/2011/11/22/behind-the-scenes-fall-2011/\">Elianna Roffman\u003c/a> [now \u003ca href=\"http://www.cuesa.org/page/cuesa-staff\">Elianna Friedman\u003c/a>] was NTM's fabulous founding market director, and when she stepped down Michael Davidson (the great \u003ca href=\"http://grilledcheezguy.com/\">GrilledCheez Guy\u003c/a>) ran it for a while. We took a break, and then Jesse Hirsch organized the December NTM, which was a huge success. Jesse is just wonderful to work with: he's completely unflappable, and a genius at bringing together the most interesting foods and the most interesting people. We're discussing another market sometime in the spring. \u003c/p>\n\u003cp>\u003cstrong>What do you need most to continue with your outreach?\u003c/strong>\u003cbr>\nWorking with the \u003ca href=\"http://www.sffoodbank.org/\">San Francisco Food Bank\u003c/a> and \u003ca href=\"http://www.foodrunners.org/\">Food Runners\u003c/a>, we can provide fresh groceries for a family for about $1 a week, and we feed about 500 people a week. So financial gifts go a long way--fifty bucks will buy groceries for one family for a year. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Curry Without Worry: Soul-Pleasing Food for the Hungry and the Curious ",
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"content": "\u003cfigure id=\"attachment_52442\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/1_Curry-Without-Worry560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/1_Curry-Without-Worry560.jpg\" alt=\"Curry Without Worry feeds approximately 250 every Tuesday night at the UN Plaza.\" title=\"Curry Without Worry feeds approximately 250 every Tuesday night at the UN Plaza.\" width=\"560\" height=\"315\" class=\"size-full wp-image-52442\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Curry Without Worry feeds approximately 250 every Tuesday night at the UN Plaza.\u003c/figcaption>\u003c/figure>\n\u003cp>My neighbor, Catherine Lyons, would often stop by with a big bag of day old pastries from \u003ca href=\"http://laboulangebakery.com/\">La Boulange Bakery\u003c/a>. Almond croissants and palmiers, even a day old, are still quite good. After eating myself into a carb and sugar coma a few times, I started waving her away. “You are a terrible person,” I would yell at her, but quickly cave in to something sugary. \u003c/p>\n\u003cp>As it turned out, she wasn’t such a terrible person. These day-old pastries were bound for \u003ca href=\"http://currywithoutworry.org/\">Curry Without Worry\u003c/a>, a small non-profit organization that she volunteers with. The group provides a free dinner at the U.N. Plaza near the Civic Center every Tuesday night. Despite the baked goods set out for dessert, it’s one of the healthiest meals around. Volunteers ladle out rice, and then top it with a nine-bean soup, a specialty from Nepal, along with curried vegetables, spicy achar, or tomato and timur chutney and homemade whole-wheat flatbread. \u003c/p>\n\u003cfigure id=\"attachment_52443\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2_Curry-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2_Curry-560.jpg\" alt=\"Shrawan Nepali serves bowls of nine-bean soup to the volunteers in the test kitchen before they all head out to serve the food.\" title=\"Shrawan Nepali serves bowls of nine-bean soup to the volunteers in the test kitchen before they all head out to serve the food.\" width=\"560\" height=\"420\" class=\"size-full wp-image-52443\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shrawan Nepali serves bowls of nine-bean soup to the volunteers in the test kitchen before they all head out to serve the food.\u003c/figcaption>\u003c/figure>\n\u003cp>The founder of Curry Without Worry, Shrawan Nepali, has shoulder length salt and pepper hair, brown eyes that sparkle like he’s about to break into a smile, and a lightness to him, as if he seems to defy gravity. He played drums and sang while the food was served and then took breaks to walk around and shake hands and thank people for coming. They feed approximately 250 people in San Francisco, and 300 in Katmandu, Nepal every Tuesday night. \u003c/p>\n\u003cp>Kerry Adams, a man waiting in line, told me, “Not only is the food here healthy and tasty, but Shrawan and everyone else working is so polite that you walk away with good manners. And if you want, you can volunteer.”\u003cbr>\nShrawan’s last name is Nepali, which is given to children who grow up in orphanages in Nepal. He had little self-pity when it came to his fate, and explained, “The orphanage was wonderful. We were like a family where I had 50 brothers.” While in the orphanage, he met volunteers for the Peace Corps who sponsored him to come to the United States for college in North Carolina. After earning a degree in economics at Warren Wilson College, he moved to San Francisco and started working as an accountant. He then earned an MBA from Lincoln University, which was once based in San Francisco, but is now in Oakland. While he was doing well financially, he felt that he was missing his purpose in life and he wanted to make a difference in other peoples’ lives. So he started the \u003ca href=\"http://www.ama-foundation.org/\">Ama Foundation\u003c/a> in 2001 in order to open an orphanage in Nepal. It is now home to 50 orphans in Katmandu. \u003c/p>\n\u003cp>He also loved to cook, and so bought the restaurant, “Taste of the Himalayas” in San Francisco. Then he decided that he wanted to give back. “I want to show my gratitude to this beautiful city.” As well, he was shocked that even here, people went hungry and ate from garbage cans. \u003c/p>\n\u003cblockquote>\u003cp>“I read that one out of five adults in San Francisco go hungry. And one out of every four children are in danger of hunger here,” he said. “Coming from a developing country to a world class city like San Francisco, this surprised me.”\u003c/p>\u003c/blockquote>\n\u003cp>With a group friends and a sympathetic security guard who worked at the UN Plaza, he served his first meal in December of 2006 to about 50 people. Currently, to comply with health codes, he rents a commercial kitchen to prepare the food, but then sets up under a tent at 5:30 pm every Tuesday night, rain or shine. A long line has often formed by the time the volunteers start serving. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Shrawan estimated that about 60 percent of the people fed were homeless, and 40 percent students, city workers and tourists or travelers. \u003c/p>\n\u003cblockquote>\u003cp>“This is a great way for the have’s and have not’s to interact,” he explained. “They wait in line together and enjoy each other’s company. And I play soul pleasing music. It’s a healing experience.”\u003c/p>\u003c/blockquote>\n\u003cp>The people waiting in line were diverse. Some looked like they had been down on their luck for some time, and carried their belongings in a cart, while others wore sporty ski jackets and hand knitted hats; some were handicapped and others wheeling bikes. A few carried to-go containers for shut in family members. \u003c/p>\n\u003cp>Alisha Pelton certainly did not look homeless. She was in her early twenties and had a healthy glow. \u003c/p>\n\u003cblockquote>\u003cp>“I live nearby, and with high rents and student loans to pay off, I don’t have much of a budget left over for food,” she said. “So I often meet friends down here for dinner on Tuesdays.”\u003c/p>\u003c/blockquote>\n\u003cp>It also has made it onto the backpacker circuit and a young, international crowd lined up for curry. Gisel Mociño, a student visiting from Mexico City, explained that while she really liked the curry, she still kind of missed the street food in her hometown. \u003c/p>\n\u003cfigure id=\"attachment_52445\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/3_Curry-Without-Worry560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/3_Curry-Without-Worry560.jpg\" alt=\"Mayek Querales (left) and Gisel Mociño (right) are college students visiting from Mexico City. \" title=\"Mayek Querales (left) and Gisel Mociño (right) are college students visiting from Mexico City. \" width=\"560\" height=\"315\" class=\"size-full wp-image-52445\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mayek Querales (left) and Gisel Mociño (right) are college students visiting from Mexico City. \u003c/figcaption>\u003c/figure>\n\u003cp>While most of the diners seemed very content, there were a few suggestions, like a man who yelled out to Shrawan, “If you served iced chai with this, that would be the bomb!” \u003c/p>\n\u003cp>Rafael Pizarro, who lived in an SRO not far from the UN Plaza gave his take on it, “I live on a fixed income, so this is really helpful. Not too far away from here, some nuns are serving sausages. So you can choose this vegetarian meal, or meat one. Some people do both.” \u003c/p>\n\u003cfigure id=\"attachment_52446\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/4_Curry-Without-Worry560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/4_Curry-Without-Worry560.jpg\" alt=\"My neighbor Catherine Lyons ladling achar over the curry, rice and nine-bean soup while Shrawan Nepali chats with people in the background.\" title=\"My neighbor Catherine Lyons ladling achar over the curry, rice and nine-bean soup while Shrawan Nepali chats with people in the background.\" width=\"560\" height=\"315\" class=\"size-full wp-image-52446\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">My neighbor Catherine Lyons ladling achar over the curry, rice and nine-bean soup while Shrawan Nepali chats with people in the background.\u003c/figcaption>\u003c/figure>\n\u003cp>The winter night grew chillier, and volunteers continued to ladle out nine-bean soup. Scents of coriander, turmeric, cardamom and bay filled the air. Murmurs of “thank you” and responses of “namaste” were passed between patrons and volunteers. The line grew shorter, but still people were beckoned by the music and warm food. My neighbor Catherine ladled achar or tomato chutney onto people’s plates. \u003c/p>\n\u003cblockquote>\u003cp>“I think that we are so fortunate and that everyone should give back,” she said. “I volunteer here because food is fun for me. And I love the music.”\u003c/p>\u003c/blockquote>\n\u003cp>The goal for \u003ca href=\"http://currywithoutworry.org/\">Curry Without Worry\u003c/a> is to continue to feed the needy in San Francisco, and in Katmandu, where most of the people served are street children and the elderly and handicapped. In San Francisco, it takes an estimated $1.00-$2.00 to feed each person, and in Katmandu, the cost is 50 cents. So this holiday season, please feel free to volunteer on a Tuesday evening or donate money to them so they can continue to feed people. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://currywithoutworry.org/\">Curry Without Worry\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/currywow\">@CurryWoW\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Curry-Without-Worry/207424749284087\">Curry Without Worry\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_52442\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/1_Curry-Without-Worry560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/1_Curry-Without-Worry560.jpg\" alt=\"Curry Without Worry feeds approximately 250 every Tuesday night at the UN Plaza.\" title=\"Curry Without Worry feeds approximately 250 every Tuesday night at the UN Plaza.\" width=\"560\" height=\"315\" class=\"size-full wp-image-52442\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Curry Without Worry feeds approximately 250 every Tuesday night at the UN Plaza.\u003c/figcaption>\u003c/figure>\n\u003cp>My neighbor, Catherine Lyons, would often stop by with a big bag of day old pastries from \u003ca href=\"http://laboulangebakery.com/\">La Boulange Bakery\u003c/a>. Almond croissants and palmiers, even a day old, are still quite good. After eating myself into a carb and sugar coma a few times, I started waving her away. “You are a terrible person,” I would yell at her, but quickly cave in to something sugary. \u003c/p>\n\u003cp>As it turned out, she wasn’t such a terrible person. These day-old pastries were bound for \u003ca href=\"http://currywithoutworry.org/\">Curry Without Worry\u003c/a>, a small non-profit organization that she volunteers with. The group provides a free dinner at the U.N. Plaza near the Civic Center every Tuesday night. Despite the baked goods set out for dessert, it’s one of the healthiest meals around. Volunteers ladle out rice, and then top it with a nine-bean soup, a specialty from Nepal, along with curried vegetables, spicy achar, or tomato and timur chutney and homemade whole-wheat flatbread. \u003c/p>\n\u003cfigure id=\"attachment_52443\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2_Curry-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2_Curry-560.jpg\" alt=\"Shrawan Nepali serves bowls of nine-bean soup to the volunteers in the test kitchen before they all head out to serve the food.\" title=\"Shrawan Nepali serves bowls of nine-bean soup to the volunteers in the test kitchen before they all head out to serve the food.\" width=\"560\" height=\"420\" class=\"size-full wp-image-52443\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shrawan Nepali serves bowls of nine-bean soup to the volunteers in the test kitchen before they all head out to serve the food.\u003c/figcaption>\u003c/figure>\n\u003cp>The founder of Curry Without Worry, Shrawan Nepali, has shoulder length salt and pepper hair, brown eyes that sparkle like he’s about to break into a smile, and a lightness to him, as if he seems to defy gravity. He played drums and sang while the food was served and then took breaks to walk around and shake hands and thank people for coming. They feed approximately 250 people in San Francisco, and 300 in Katmandu, Nepal every Tuesday night. \u003c/p>\n\u003cp>Kerry Adams, a man waiting in line, told me, “Not only is the food here healthy and tasty, but Shrawan and everyone else working is so polite that you walk away with good manners. And if you want, you can volunteer.”\u003cbr>\nShrawan’s last name is Nepali, which is given to children who grow up in orphanages in Nepal. He had little self-pity when it came to his fate, and explained, “The orphanage was wonderful. We were like a family where I had 50 brothers.” While in the orphanage, he met volunteers for the Peace Corps who sponsored him to come to the United States for college in North Carolina. After earning a degree in economics at Warren Wilson College, he moved to San Francisco and started working as an accountant. He then earned an MBA from Lincoln University, which was once based in San Francisco, but is now in Oakland. While he was doing well financially, he felt that he was missing his purpose in life and he wanted to make a difference in other peoples’ lives. So he started the \u003ca href=\"http://www.ama-foundation.org/\">Ama Foundation\u003c/a> in 2001 in order to open an orphanage in Nepal. It is now home to 50 orphans in Katmandu. \u003c/p>\n\u003cp>He also loved to cook, and so bought the restaurant, “Taste of the Himalayas” in San Francisco. Then he decided that he wanted to give back. “I want to show my gratitude to this beautiful city.” As well, he was shocked that even here, people went hungry and ate from garbage cans. \u003c/p>\n\u003cblockquote>\u003cp>“I read that one out of five adults in San Francisco go hungry. And one out of every four children are in danger of hunger here,” he said. “Coming from a developing country to a world class city like San Francisco, this surprised me.”\u003c/p>\u003c/blockquote>\n\u003cp>With a group friends and a sympathetic security guard who worked at the UN Plaza, he served his first meal in December of 2006 to about 50 people. Currently, to comply with health codes, he rents a commercial kitchen to prepare the food, but then sets up under a tent at 5:30 pm every Tuesday night, rain or shine. A long line has often formed by the time the volunteers start serving. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Shrawan estimated that about 60 percent of the people fed were homeless, and 40 percent students, city workers and tourists or travelers. \u003c/p>\n\u003cblockquote>\u003cp>“This is a great way for the have’s and have not’s to interact,” he explained. “They wait in line together and enjoy each other’s company. And I play soul pleasing music. It’s a healing experience.”\u003c/p>\u003c/blockquote>\n\u003cp>The people waiting in line were diverse. Some looked like they had been down on their luck for some time, and carried their belongings in a cart, while others wore sporty ski jackets and hand knitted hats; some were handicapped and others wheeling bikes. A few carried to-go containers for shut in family members. \u003c/p>\n\u003cp>Alisha Pelton certainly did not look homeless. She was in her early twenties and had a healthy glow. \u003c/p>\n\u003cblockquote>\u003cp>“I live nearby, and with high rents and student loans to pay off, I don’t have much of a budget left over for food,” she said. “So I often meet friends down here for dinner on Tuesdays.”\u003c/p>\u003c/blockquote>\n\u003cp>It also has made it onto the backpacker circuit and a young, international crowd lined up for curry. Gisel Mociño, a student visiting from Mexico City, explained that while she really liked the curry, she still kind of missed the street food in her hometown. \u003c/p>\n\u003cfigure id=\"attachment_52445\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/3_Curry-Without-Worry560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/3_Curry-Without-Worry560.jpg\" alt=\"Mayek Querales (left) and Gisel Mociño (right) are college students visiting from Mexico City. \" title=\"Mayek Querales (left) and Gisel Mociño (right) are college students visiting from Mexico City. \" width=\"560\" height=\"315\" class=\"size-full wp-image-52445\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mayek Querales (left) and Gisel Mociño (right) are college students visiting from Mexico City. \u003c/figcaption>\u003c/figure>\n\u003cp>While most of the diners seemed very content, there were a few suggestions, like a man who yelled out to Shrawan, “If you served iced chai with this, that would be the bomb!” \u003c/p>\n\u003cp>Rafael Pizarro, who lived in an SRO not far from the UN Plaza gave his take on it, “I live on a fixed income, so this is really helpful. Not too far away from here, some nuns are serving sausages. So you can choose this vegetarian meal, or meat one. Some people do both.” \u003c/p>\n\u003cfigure id=\"attachment_52446\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/4_Curry-Without-Worry560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/4_Curry-Without-Worry560.jpg\" alt=\"My neighbor Catherine Lyons ladling achar over the curry, rice and nine-bean soup while Shrawan Nepali chats with people in the background.\" title=\"My neighbor Catherine Lyons ladling achar over the curry, rice and nine-bean soup while Shrawan Nepali chats with people in the background.\" width=\"560\" height=\"315\" class=\"size-full wp-image-52446\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">My neighbor Catherine Lyons ladling achar over the curry, rice and nine-bean soup while Shrawan Nepali chats with people in the background.\u003c/figcaption>\u003c/figure>\n\u003cp>The winter night grew chillier, and volunteers continued to ladle out nine-bean soup. Scents of coriander, turmeric, cardamom and bay filled the air. Murmurs of “thank you” and responses of “namaste” were passed between patrons and volunteers. The line grew shorter, but still people were beckoned by the music and warm food. My neighbor Catherine ladled achar or tomato chutney onto people’s plates. \u003c/p>\n\u003cblockquote>\u003cp>“I think that we are so fortunate and that everyone should give back,” she said. “I volunteer here because food is fun for me. And I love the music.”\u003c/p>\u003c/blockquote>\n\u003cp>The goal for \u003ca href=\"http://currywithoutworry.org/\">Curry Without Worry\u003c/a> is to continue to feed the needy in San Francisco, and in Katmandu, where most of the people served are street children and the elderly and handicapped. In San Francisco, it takes an estimated $1.00-$2.00 to feed each person, and in Katmandu, the cost is 50 cents. So this holiday season, please feel free to volunteer on a Tuesday evening or donate money to them so they can continue to feed people. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://currywithoutworry.org/\">Curry Without Worry\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/currywow\">@CurryWoW\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Curry-Without-Worry/207424749284087\">Curry Without Worry\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_51502\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/about_us_colGardens.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/about_us_colGardens.jpg\" alt=\"Food bank volunteers help get fresh produce to people quickly. Photo: Courtesy Alameda County Community Food Bank\" title=\"Food bank volunteers help ensure that fresh produce gets to people quickly. Photo: Courtesy Alameda County Community Food Bank\" width=\"300\" height=\"192\" class=\"size-full wp-image-51502\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food bank volunteers help get produce to people quickly. Photo: Courtesy Alameda County Community Food Bank\u003c/figcaption>\u003c/figure>\n\u003cp>It's not enough to simply feed the hungry. Given the obesity epidemic and other diet-related illnesses, hunger-relief organizations like the \u003ca href=\"http://www.accfb.org/\">Alameda County Community Food Bank\u003c/a> are seeking ways to make sure those calories count. They want their clients to have nutrient-dense foods -- including fresh produce -- that will fuel their bodies, not simply stave off the rumblings of an empty stomach. \u003c/p>\n\u003cp>That mission is clear the minute you enter the ACCFB's vast warehouse. Last Friday, one of the busiest days of the year for the local food bank, Corey Garmon, a nutrition education intern, was positioned at the entrance handing out samples of his sweet potato hash -- made from scratch with a little heat and a lot of heart -- using fresh produce available to food pantry members dashing in for their pre-Thanksgiving pick ups. Those paper cups of comfort food (a simple mix of onions, bell peppers, and bright orange tuber cubes seasoned with red pepper flakes) added a sweet note of tasty cheer on a dreary, cold day. They got snapped right up.\u003c/p>\n\u003cp>Meanwhile, warehouse workers deftly moved heavy pallets of chicken stock, cranberry sauce, and turkey stuffing in a flurry of activity, while other employees handed out boxes of turkey breasts and volunteers bagged a mountain of carrots. \u003c/p>\n\u003cp>ACCFB is considered a national leader in efforts to ensure that the neediest receive nourishment. Back in 2005 -- well before the recent \u003ca href=\"http://www.nytimes.com/2012/06/03/us/richmond-calif-seeks-to-tax-sweetened-beverages.html\">soda tax campaigns\u003c/a> -- the food bank banned carbonated drinks from its warehouse shelves. It's been making strides to offer more healthy options ever since.\u003c/p>\n\u003cp>Now, as the biggest eating holiday of the year looms, comes word about the results of an initiative designed to improve the quality of edible offerings in food banks nationwide. ACCFB is one of 12 food banks around the country participating in a program dubbed \u003ca href=\"http://mazon.org/2011/01/31/mazon-kicks-off-healthy-options-healthy-meals-initiative/\">Healthy Options, Healthy Meals\u003c/a>, in collaboration with the nonprofit \u003ca href=\"http://mazon.org/\">MAZON: A Jewish Response to Hunger\u003c/a>, health care giant \u003ca href=\"http://www.kp.kaiser.org\">Kaiser Permanente\u003c/a>, and the \u003ca href=\"http://cwh.berkeley.edu/resource/healthy-options-healthy-meals-evaluation\">University of California, Berkeley's Center for Weight & Health\u003c/a>. The program, in place for two years, provides financial and other support to food banks who want to develop and implement formal nutrition policies.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That is not as splashy news as, say, the end of the \u003ca href=\"http://www.sfgate.com/bayarea/nevius/article/Twinkies-are-mortal-Then-so-are-Boomers-4045670.php\">Twinkie\u003c/a>. But it's significant in the food banking world. It may come as a surprise to learn that food banks typically don't have nutritional guidelines in place -- even the ACCFB's soda ban isn't part of a formal written policy. That's because, in part, most people in the anti-hunger world are too busy trying to meet a growing need, and have had scant time for mulling over policy matters.\u003c/p>\n\u003cp>So taking small steps to assess what constitutes healthy food for clients is a big shift in food bank circles, say leaders in the fight against hunger, malnutrition, and obesity. \"These food banks are setting a new standard within the food banking community, paving the way for their peers to be more proactive,\" says Marla Feldman, director of the initiative at MAZON. \"Formal, documented nutrition policies provide a concrete blueprint for how food providers can increase the nutritional quality of the foods and beverages they distribute.\"\u003c/p>\n\u003cfigure id=\"attachment_51504\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/foodbank.chop560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/foodbank.chop560.jpg\" alt=\"The CHOP system is a quick reference for food pantry members choosing products for their clients. Photo: Courtesy ACCFB\" title=\"The CHOP system is a quick reference for food pantry members choosing products for their clients. Photo: Courtesy ACCFB\" width=\"560\" height=\"373\" class=\"size-full wp-image-51504\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">CHOP offers a quick reference for pantry members choosing food for their clients. Photo: Courtesy ACCFB\u003c/figcaption>\u003c/figure>\n\u003cp>Here's how the initiative's work has played out in practice at the food bank: The organization, which has two nutritionists on staff, implemented a system on the warehouse floor known as the Choosing Healthy Options Program or CHOP for short -- a simple traffic-light grading of goods (green represents healthy choices recommended any time, yellow foods are sometimes options, and red items, heavy on sugar, salt, and/or fats are rare treats.) In addition, notices like the one below are posted throughout the warehouse offering suggestions for more nutritious eating.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/foodbank.rice400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/foodbank.rice400.jpg\" alt=\"Foodbank - Rice\" title=\"Foodbank - Rice\" width=\"400\" height=\"488\" class=\"aligncenter size-full wp-image-51505\">\u003c/a>\u003c/p>\n\u003cp>Food pantries served by ACCFB are also experimenting with a new distribution method known as client choice in place of a pre-packed bag of staples. Client choice recognizes the diverse range of dietary needs in a community, whether due to culture, religion, health preferences, or medical concerns. Tofu may be an everyday food for one family, while peanut butter more appropriate for another. Food bank staffers say that client choice decreases waste and increase dignity for clients -- and volunteers enjoy the extra interaction they have with the people they’re helping. At the \u003ca href=\"http://gregharland.wix.com/food-bank#!\">Oakland Food Pantry\u003c/a> -- located in a former liquor store in West Oakland -- clients appreciate the chance to \"go shopping\" for fresh foods and kitchen staples in a so-called food desert. \"Offering vegetables and fruits has made a big difference in the way people choose what they take home,\" pantry executive director Greg Harland reports in an ACCFB newsletter. \"At first, people didn't grab broccoli, but now it's all gone at the end of the day. With availability comes change.\"\u003c/p>\n\u003cfigure id=\"attachment_51506\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/OaklandFoodPantry560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/OaklandFoodPantry560.jpg\" alt=\"Food bank clients at the Oakland Food Pantry report a preference for choosing the types of produce they take home to cook. Photo: ACCFB\" title=\"Food bank clients at the Oakland Food Pantry report a preference for choosing the types of produce they take home to cook. Photo: ACCFB\" width=\"560\" height=\"373\" class=\"size-full wp-image-51506\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clients at the Oakland Food Pantry report a preference for choosing the produce they take home. Photo: ACCFB\u003c/figcaption>\u003c/figure>\n\u003cp>And the ACCFB now has a mobile produce hub program delivering fresh fruits and vegetables to small and medium-sized member agencies, saving them the trek out to the food bank's warehouse near Oakland airport. These pop-up produce events take place in parking lots in Oakland, Berkeley, and Hayward and they save smaller agencies time and money. Most importantly, people they serve are now able to enjoy a lot more farm fresh strawberries and oranges. \u003c/p>\n\u003cp>The food bank is also in the early stages of developing formal, written nutritional guidelines and, as part of that process, is evaluating the contents of all the cans, boxes, and containers of products that are either donated or purchased for distribution to people in need, according to Justine Kaplan, the food bank's director of food, agency, and nutrition services. This time-consuming process will likely have implications for purchasing decisions down the track, adds Kaplan, who notes that 60 percent of the food banks' offerings are procured. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Such practices shift the focus from quantity to quality. \u003c/p>\n\u003cblockquote>\u003cp>\"The real opportunity here is to get beyond a pounds in/pounds out approach to food banking, and to take a careful look at the nutritional value of food on the shelves,\" says Loel Solomon, vice president for community health at Kaiser Permanente. \"Every family deserves access to healthy food, and that’s especially important for low-income people who are more likely to suffer from diabetes, heart disease and obesity.\"\u003c/p>\u003c/blockquote>\n\n",
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"excerpt": "Food banks are in the business of combating hunger -- and they want to nourish their clients too. Sarah Henry reports on a new initiative designed to help places like the Alameda County Community Food Bank better serve people in need of a good feed.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_51502\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/about_us_colGardens.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/about_us_colGardens.jpg\" alt=\"Food bank volunteers help get fresh produce to people quickly. Photo: Courtesy Alameda County Community Food Bank\" title=\"Food bank volunteers help ensure that fresh produce gets to people quickly. Photo: Courtesy Alameda County Community Food Bank\" width=\"300\" height=\"192\" class=\"size-full wp-image-51502\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food bank volunteers help get produce to people quickly. Photo: Courtesy Alameda County Community Food Bank\u003c/figcaption>\u003c/figure>\n\u003cp>It's not enough to simply feed the hungry. Given the obesity epidemic and other diet-related illnesses, hunger-relief organizations like the \u003ca href=\"http://www.accfb.org/\">Alameda County Community Food Bank\u003c/a> are seeking ways to make sure those calories count. They want their clients to have nutrient-dense foods -- including fresh produce -- that will fuel their bodies, not simply stave off the rumblings of an empty stomach. \u003c/p>\n\u003cp>That mission is clear the minute you enter the ACCFB's vast warehouse. Last Friday, one of the busiest days of the year for the local food bank, Corey Garmon, a nutrition education intern, was positioned at the entrance handing out samples of his sweet potato hash -- made from scratch with a little heat and a lot of heart -- using fresh produce available to food pantry members dashing in for their pre-Thanksgiving pick ups. Those paper cups of comfort food (a simple mix of onions, bell peppers, and bright orange tuber cubes seasoned with red pepper flakes) added a sweet note of tasty cheer on a dreary, cold day. They got snapped right up.\u003c/p>\n\u003cp>Meanwhile, warehouse workers deftly moved heavy pallets of chicken stock, cranberry sauce, and turkey stuffing in a flurry of activity, while other employees handed out boxes of turkey breasts and volunteers bagged a mountain of carrots. \u003c/p>\n\u003cp>ACCFB is considered a national leader in efforts to ensure that the neediest receive nourishment. Back in 2005 -- well before the recent \u003ca href=\"http://www.nytimes.com/2012/06/03/us/richmond-calif-seeks-to-tax-sweetened-beverages.html\">soda tax campaigns\u003c/a> -- the food bank banned carbonated drinks from its warehouse shelves. It's been making strides to offer more healthy options ever since.\u003c/p>\n\u003cp>Now, as the biggest eating holiday of the year looms, comes word about the results of an initiative designed to improve the quality of edible offerings in food banks nationwide. ACCFB is one of 12 food banks around the country participating in a program dubbed \u003ca href=\"http://mazon.org/2011/01/31/mazon-kicks-off-healthy-options-healthy-meals-initiative/\">Healthy Options, Healthy Meals\u003c/a>, in collaboration with the nonprofit \u003ca href=\"http://mazon.org/\">MAZON: A Jewish Response to Hunger\u003c/a>, health care giant \u003ca href=\"http://www.kp.kaiser.org\">Kaiser Permanente\u003c/a>, and the \u003ca href=\"http://cwh.berkeley.edu/resource/healthy-options-healthy-meals-evaluation\">University of California, Berkeley's Center for Weight & Health\u003c/a>. The program, in place for two years, provides financial and other support to food banks who want to develop and implement formal nutrition policies.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That is not as splashy news as, say, the end of the \u003ca href=\"http://www.sfgate.com/bayarea/nevius/article/Twinkies-are-mortal-Then-so-are-Boomers-4045670.php\">Twinkie\u003c/a>. But it's significant in the food banking world. It may come as a surprise to learn that food banks typically don't have nutritional guidelines in place -- even the ACCFB's soda ban isn't part of a formal written policy. That's because, in part, most people in the anti-hunger world are too busy trying to meet a growing need, and have had scant time for mulling over policy matters.\u003c/p>\n\u003cp>So taking small steps to assess what constitutes healthy food for clients is a big shift in food bank circles, say leaders in the fight against hunger, malnutrition, and obesity. \"These food banks are setting a new standard within the food banking community, paving the way for their peers to be more proactive,\" says Marla Feldman, director of the initiative at MAZON. \"Formal, documented nutrition policies provide a concrete blueprint for how food providers can increase the nutritional quality of the foods and beverages they distribute.\"\u003c/p>\n\u003cfigure id=\"attachment_51504\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/foodbank.chop560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/foodbank.chop560.jpg\" alt=\"The CHOP system is a quick reference for food pantry members choosing products for their clients. Photo: Courtesy ACCFB\" title=\"The CHOP system is a quick reference for food pantry members choosing products for their clients. Photo: Courtesy ACCFB\" width=\"560\" height=\"373\" class=\"size-full wp-image-51504\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">CHOP offers a quick reference for pantry members choosing food for their clients. Photo: Courtesy ACCFB\u003c/figcaption>\u003c/figure>\n\u003cp>Here's how the initiative's work has played out in practice at the food bank: The organization, which has two nutritionists on staff, implemented a system on the warehouse floor known as the Choosing Healthy Options Program or CHOP for short -- a simple traffic-light grading of goods (green represents healthy choices recommended any time, yellow foods are sometimes options, and red items, heavy on sugar, salt, and/or fats are rare treats.) In addition, notices like the one below are posted throughout the warehouse offering suggestions for more nutritious eating.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/foodbank.rice400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/foodbank.rice400.jpg\" alt=\"Foodbank - Rice\" title=\"Foodbank - Rice\" width=\"400\" height=\"488\" class=\"aligncenter size-full wp-image-51505\">\u003c/a>\u003c/p>\n\u003cp>Food pantries served by ACCFB are also experimenting with a new distribution method known as client choice in place of a pre-packed bag of staples. Client choice recognizes the diverse range of dietary needs in a community, whether due to culture, religion, health preferences, or medical concerns. Tofu may be an everyday food for one family, while peanut butter more appropriate for another. Food bank staffers say that client choice decreases waste and increase dignity for clients -- and volunteers enjoy the extra interaction they have with the people they’re helping. At the \u003ca href=\"http://gregharland.wix.com/food-bank#!\">Oakland Food Pantry\u003c/a> -- located in a former liquor store in West Oakland -- clients appreciate the chance to \"go shopping\" for fresh foods and kitchen staples in a so-called food desert. \"Offering vegetables and fruits has made a big difference in the way people choose what they take home,\" pantry executive director Greg Harland reports in an ACCFB newsletter. \"At first, people didn't grab broccoli, but now it's all gone at the end of the day. With availability comes change.\"\u003c/p>\n\u003cfigure id=\"attachment_51506\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/OaklandFoodPantry560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/OaklandFoodPantry560.jpg\" alt=\"Food bank clients at the Oakland Food Pantry report a preference for choosing the types of produce they take home to cook. Photo: ACCFB\" title=\"Food bank clients at the Oakland Food Pantry report a preference for choosing the types of produce they take home to cook. Photo: ACCFB\" width=\"560\" height=\"373\" class=\"size-full wp-image-51506\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clients at the Oakland Food Pantry report a preference for choosing the produce they take home. Photo: ACCFB\u003c/figcaption>\u003c/figure>\n\u003cp>And the ACCFB now has a mobile produce hub program delivering fresh fruits and vegetables to small and medium-sized member agencies, saving them the trek out to the food bank's warehouse near Oakland airport. These pop-up produce events take place in parking lots in Oakland, Berkeley, and Hayward and they save smaller agencies time and money. Most importantly, people they serve are now able to enjoy a lot more farm fresh strawberries and oranges. \u003c/p>\n\u003cp>The food bank is also in the early stages of developing formal, written nutritional guidelines and, as part of that process, is evaluating the contents of all the cans, boxes, and containers of products that are either donated or purchased for distribution to people in need, according to Justine Kaplan, the food bank's director of food, agency, and nutrition services. This time-consuming process will likely have implications for purchasing decisions down the track, adds Kaplan, who notes that 60 percent of the food banks' offerings are procured. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Such practices shift the focus from quantity to quality. \u003c/p>\n\u003cblockquote>\u003cp>\"The real opportunity here is to get beyond a pounds in/pounds out approach to food banking, and to take a careful look at the nutritional value of food on the shelves,\" says Loel Solomon, vice president for community health at Kaiser Permanente. \"Every family deserves access to healthy food, and that’s especially important for low-income people who are more likely to suffer from diabetes, heart disease and obesity.\"\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_51429\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/SFFoodBank20121115.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/SFFoodBank20121115.jpg\" alt=\"San Francisco Food Bank. Photo: Justin Sullivan/Getty Images\" title=\"San Francisco Food Bank. Photo: Justin Sullivan/Getty Images\" width=\"248\" height=\"140\" class=\"size-full wp-image-51429\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A worker passes a nearly empty shelf at the San Francisco Food Bank in November, 2009, a time when food banks saw increased demand due to the recession. Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Thanksgiving is just around the corner -- but some local food banks are reporting a lack of donations. KQED's \u003ca href=\"http://www.kqed.org/radio/programs/forum/index.jsp\">Forum\u003c/a> talks with local food banks about food shortages and what people can do to help.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201211161030\">Original Broadcast:\u003c/a> Fri, Nov 16, 2012 -- 10:30 AM\u003cbr>\n\u003cstrong>Listen to the radio program:\u003c/strong>\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2012/11/20121116bbforum.mp3\"] \u003cbr clear=\"all\">\u003c/p>\n\u003cul>\nHost: Dave Iverson\u003cbr>\nGuests:\n\u003cli>Barry Stenger, interim executive director of the St. Anthony Foundation\u003c/li>\n\u003cli>John Healey, president and CEO of California Emergency Foodlink\u003c/li>\n\u003cli>Kelly Siefkin, communications director for the Sacramento Food Bank and Family Services\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.feedingamericanortherncalifornia.org/\">List of Northern California food banks\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.foodlink.org/\">California Emergency Foodlink\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.sacramentofoodbank.org/\">Sacramento Food Bank\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.stanthonysf.org/\">St. Anthony's of San Francisco\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_51429\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/SFFoodBank20121115.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/SFFoodBank20121115.jpg\" alt=\"San Francisco Food Bank. Photo: Justin Sullivan/Getty Images\" title=\"San Francisco Food Bank. Photo: Justin Sullivan/Getty Images\" width=\"248\" height=\"140\" class=\"size-full wp-image-51429\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A worker passes a nearly empty shelf at the San Francisco Food Bank in November, 2009, a time when food banks saw increased demand due to the recession. Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Thanksgiving is just around the corner -- but some local food banks are reporting a lack of donations. KQED's \u003ca href=\"http://www.kqed.org/radio/programs/forum/index.jsp\">Forum\u003c/a> talks with local food banks about food shortages and what people can do to help.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201211161030\">Original Broadcast:\u003c/a> Fri, Nov 16, 2012 -- 10:30 AM\u003cbr>\n\u003cstrong>Listen to the radio program:\u003c/strong>\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003cbr clear=\"all\">\u003c/p>\n\u003cul>\nHost: Dave Iverson\u003cbr>\nGuests:\n\u003cli>Barry Stenger, interim executive director of the St. Anthony Foundation\u003c/li>\n\u003cli>John Healey, president and CEO of California Emergency Foodlink\u003c/li>\n\u003cli>Kelly Siefkin, communications director for the Sacramento Food Bank and Family Services\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.feedingamericanortherncalifornia.org/\">List of Northern California food banks\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.foodlink.org/\">California Emergency Foodlink\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.sacramentofoodbank.org/\">Sacramento Food Bank\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.stanthonysf.org/\">St. Anthony's of San Francisco\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Eating Richly: Even When You're Broke",
"title": "Eating Richly: Even When You're Broke",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/eating-richly-screenshot560a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/eating-richly-screenshot560a.jpg\" alt=\"eating richly recipe page screenshot \" title=\"eating richly recipe page screenshot \" width=\"560\" height=\"506\" class=\"alignnone size-full wp-image-45224\">\u003c/a>\u003c/p>\n\u003cp>It's probably safe to say that there aren't too many formerly homeless food bloggers around. \u003c/p>\n\u003cp>But that perspective -- what it feels like to taste hunger and not know where your next meal is coming from -- informs everything about how \u003ca href=\"http://eatingrichly.com/about/\">Diana Johnson\u003c/a>, the voice behind \u003ca href=\"http://eatingrichly.com/\">Eating Richly: Even When You're Broke\u003c/a>, approaches her food blog, dedicated to penny-pinching, nutritious \u003ca href=\"http://eatingrichly.com/category/recipes/\">recipes\u003c/a> for those living on a shoestring or less. \u003c/p>\n\u003cp>The bubbly blonde with a heart as big as her smile was once part of the so-called hidden hungry, living in her car and finding food wherever she could. These days she's helping people down on their luck learn how to cook and eat well on a budget in free \u003ca href=\"http://eatingrichly.com/healthy-cooking-classes/\">community classes\u003c/a> in Auburn, Washington, where she lives, and through her online presence as well.\u003c/p>\n\u003cp>Johnson, 31, recently spoke about her experience at the \u003ca href=\"http://www.blogher.com/blogher-food-12\">BlogHer Food conference\u003c/a> in Seattle, where she appeared on a panel discussing \u003ca href=\"http://www.blogher.com/values-hunger-america-understanding-problem-galvinizing-community-action\">hunger in America\u003c/a> and community action to feed the needy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>She caught up with \u003cstrong>Bay Area Bites\u003c/strong> during the two-day event.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Diana-Mixing-Bowl400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Diana-Mixing-Bowl300.jpg\" alt=\"Diana Johnson helps the hungry cook cheaply and eat well. Photo: Heather Johnson\" title=\"Diana Johnson helps the hungry cook cheaply and eat well. Photo: Heather Johnson\" width=\"300\" height=\"462\" class=\"alignnone size-full wp-image-45205\">\u003c/a>\u003cbr>\n\u003cem>Diana Johnson helps the hungry cook cheaply and eat well. Photo: Heather Johnson\u003cbr>\n\u003c/em>\u003cbr>\n\u003cstrong>Hunger is really personal for you. Can you tell us about that?\u003c/strong>\u003c/p>\n\u003cp>It all started when I lost my job suddenly during 2001, right after September 11. I worked in the tourism industry; I was a dancer on cruise ships and in hotels. All of a sudden, I did not have money for food. One month I literally only had a loaf of bread and a jar of peanut butter for the whole month. There were some days when I was so hungry. \u003c/p>\n\u003cp>I was a volunteer doing musical theater at the time and nobody knew. It was hard to go out and try to look for jobs and present myself when I was living in my car and I was weak and exhausted. Fortunately, I was living in Hawaii at the time, so I could shower at the beach. It was really easy to hide it.\u003c/p>\n\u003cp>\u003cstrong>What happened next?\u003c/strong>\u003c/p>\n\u003cp>I got a part-time job at Starbucks and after I got my first paycheck I was able to find a teeny tiny apartment. It was actually a storage shed that had been turned into an apartment by adding a toilet and a refrigerator. Once I paid my rent, my cell phone bill, and electricity for the month I only had one or two dollars a day for food.\u003c/p>\n\u003cp>That was when I started living off the \u003ca href=\"http://www.jackinthebox.com/menu/product.php?prod_id=value-menu\">Dollar Menu at Jack in the Box\u003c/a>. I would have a chicken sandwich every morning on my way to work and then if I felt I could spare another dollar I'd have two tacos for dinner in the evening. And I ate that way for over a year.\u003c/p>\n\u003cp>\u003cstrong>Did you find yourself getting creative about where to find free food?\u003c/strong>\u003c/p>\n\u003cp>I did. Fortunately in Hawaii there are a lot of fruit trees. My church had grapefruit and lychee trees. I knew all the different places around where there were trees I could pick fruit. I had friends who would say let's go out to eat and I would come just to tag along and say I wasn't really hungry and they'd let me finish up food they couldn't eat. That was also part of the reason I kept doing musical theater: We had potlucks all the time. And I was very blessed to have families in my church who would have me over for dinner.\u003c/p>\n\u003cp>\u003cstrong>What turned things around for you on the food front?\u003c/strong>\u003c/p>\n\u003cp>It was when a friend gave me a bag of groceries -- she knew me well enough to know I was struggling, although I don't think she knew just how much I was struggling -- and she also knew me well enough that she didn't just give me a bag of groceries. She said she and her husband had gone to the store on the same day and didn't realize it so they had extra food. She didn't want me to feel embarrassed.\u003c/p>\n\u003cp>I still remember what was in it: There were two cans of Dole pineapple, bell peppers, cans of beans, soy sauce, and much more. \u003ca href=\"http://eatingrichly.com/02/how-i-learned-to-cook-with-almost-no-money/\">I wrote it all down, it's on my site.\u003c/a> I was able to cook for myself for a week.\u003c/p>\n\u003cp>I felt so much better that week when I was eating real food instead of fast food. And that's when the light bulb went on for me: What if I take my $7-10 dollars a week to the grocery store? And so I became kind of a student of the grocery store, trying to figure out how to stretch my money, especially in a place like Hawaii, which is astronomically expensive.\u003c/p>\n\u003cp>I signed up for every free club card. At Starbucks, when people would throw out their newspapers, I would fish them out of the bin and search for coupons. I would look at all the discard bins in the store where they put things on sale because they're dented or about to expire and shop there.\u003c/p>\n\u003cp>This was the start of my journey learning to cook by using what I had or what was on sale. i had a lot of failures: The worst one was when I tried to use the buttermilk ranch dressing from Jack in the Box with ramen noodles and peas to try to make some kind of pasta. It was terrible.\u003c/p>\n\u003cp>But I also had some really great successes, like using the same ramen noodles with some soy sauce packets from a local sushi place -- I couldn't afford sushi but I would go in and take their soy sauce packets and honey packets from a fast food place -- and I used that to make something like a teriyaki sauce. And I'd toss that with some frozen or canned vegetables in a stir fry, maybe with some Spam (Spam is really big in Hawaii). I started with really bare bones stuff.\u003c/p>\n\u003cp>Then I learned how to slowly build a pantry. For example, if I only spent $7 one week, and was able to save $3, I'd have enough to buy a big bottle of soy sauce. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/orange-maple-carrots-recipe400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/orange-maple-carrots-recipe300.jpg\" alt=\"orange maple carrots recipe\" title=\"orange maple carrots recipe\" width=\"300\" height=\"450\" class=\"alignnone size-full wp-image-45209\">\u003c/a>\u003cbr>\n\u003cem>Johnson focuses on whole foods that nourish like this dish for \u003ca href=\"http://eatingrichly.com/11/maple-orange-carrots-recipe/\">Orange Maple Carrots\u003c/a>. Photo: Diana Johnson\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Did your parents know?\u003c/strong> \u003c/p>\n\u003cp>My parents didn't know a lot of what was going on. After reading about it on my blog, my mom did let on that when she came out to visit back then she was very concerned. She told my dad that I was malnourished: She could just see it in my skin, eyes, and hair.\u003c/p>\n\u003cp>But I wouldn't have taken their help. At the time we didn't have a good relationship. I was running away from hurts in my life and still hadn't gotten to a place of self-acceptance to be able to then figure out how I fit with the rest of my family.\u003c/p>\n\u003cp>\u003cstrong>Why did you start blogging about eating on a budget?\u003c/strong>\u003c/p>\n\u003cp>My husband Eric and I met in Washington at church when I was visiting for my sister's college graduation. Three months after I moved there in 2006 we started dating. We actually got married a year to the day after our first date. He would ask me to cook things over again and because I didn't follow recipes, I would type them up on my personal blog -- I called it Dianasaur Dishes -- just so I could keep track of things. I would often put how we saved money on a recipe because we were still on a tight budget -- we made $12,000 between us for the first year we were married. We had about $100 a month for food. \u003c/p>\n\u003cp>\u003cstrong>Why did you change the name of your blog recently?\u003c/strong>\u003c/p>\n\u003cp>I chose Eating Richly because I wanted to focus on foods that are rich in both nutrients and flavor. I made the shift a few months ago. Dianasaur Dishes was just for me. But when people started telling me how helpful it was I realized that my blog wasn't just for me, it was for others too, and I really wanted to have a title that better described what the blog does.\u003c/p>\n\u003cp>Eric and I decided it was something we wanted to work on together as well. Dianasaur Dishes was mine. Eating Richly is ours. That's really important to me. He jokes he's the CTO: Chief technical officer. He's also my chief recipe tester and dish washer. And he also does videos: We shoot them together and he edits them.\u003c/p>\n\u003cp>\u003cstrong>Do you still cook on a budget at home and how do you cook now?\u003c/strong>\u003c/p>\n\u003cp>We're still very frugal: Yes, we're both earning and between the two of us, we were able to buy a house -- a foreclosure -- but money is still tight. We also host two exchange students -- they're teenage boys, they eat a lot -- so for the four of us we budget $400 a month on groceries. \u003c/p>\n\u003cp>I make most things from scratch now. I still have a few short-cut items that I'll buy like frozen ravioli -- the kind that are healthy, all natural, and ingredients that I recognize. Sometimes I'll get home and we've had stir fry three times in a row, (it's my go-to 15-minute meal), so we'll boil a pot of water and throw in some ravioli. We like very simple foods. We make lots of frittatas, omelets and salads. We eat sandwiches for lunch almost every day, we slice our own lunch meal--roast beef or turkey breast. I make my own mustard and pickles. I grind my own flour for cookies and pizza dough but i have not learned to bake my own bread well yet.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/healthy-banana-bread-recipe400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/healthy-banana-bread-recipe300.jpg\" alt=\"healthy banana bread recipe\" title=\"healthy banana bread recipe\" width=\"300\" height=\"450\" class=\"alignnone size-full wp-image-45207\">\u003c/a>\u003cbr>\n\u003cem>Johnson's version of \u003ca href=\"http://eatingrichly.com/03/whole-wheat-banana-bread-recipe/\">Healthy Banana Bread\u003c/a>. Photo: Diana Johnson\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What have you learned about working with the hungry for four years?\u003c/strong>\u003c/p>\n\u003cp>The biggest thing I've learned, in the program I created called \u003ca href=\"http://eatingrichly.com/healthy-cooking-classes/\">Healthy Cooking on a Tight Budget\u003c/a>, is something I should have known from my own experience: Hunger is not recognizable. You can be in a room full of people and not know that a tenth of them are struggling with hunger. Recently, at a food bank in my area, a doctor who had just lost his practice because of the economy came in because he didn't have money for food. Hunger is humbling for everyone.\u003c/p>\n\u003cp>\u003cstrong>Any myths about the hungry you'd like to debunk?\u003c/strong>\u003c/p>\n\u003cp>I don't think the stereotypes around hunger are always accurate. Some people think that those who are hungry are homeless or have made poor choices and that's why they're hungry. But there are so many people who are hungry from losing a job or getting injured and being unable to work or just because of circumstances like a death in the family. You just never know. It could be your neighbor, it could be your third grade teacher, or it could be you.\u003c/p>\n\u003cp>\u003cstrong>What are some of the challenges helping hungry people?\u003c/strong>\u003c/p>\n\u003cp>Some food banks have the mindset that we just need to get food to people, no matter what its nutritional value. That's something that I run into regularly. One of the food banks I teach classes at gives away giant platters of donated cakes to kids and families.\u003c/p>\n\u003cp>What really makes me sad is a lot of these people are taking the bus or walking to the food bank so they get their bag of groceries, and there are bags with apples, onions, and potatoes, and these huge trays of cupcakes. If they can't carry it all home they tend to leave the bag of apples and carry the cupcakes.\u003c/p>\n\u003cp>Sometimes it can just get discouraging and tiring -- there's so much need out there -- and sometimes people don't know what to do with basic staples like dried beans, rice, or plain yogurt. I'm creating specific recipes for these items that can just get stuck in the bag that goes home so people have some ideas about what to do with the ingredients they get.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/031212easy-chicken-salad-recipe560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/031212easy-chicken-salad-recipe560.jpg\" alt=\"easy chicken salad recipe\" title=\"easy chicken salad recipe\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-45204\">\u003c/a>\u003cbr>\n\u003cem>The recipe developer focuses on simple, \u003ca href=\"http://eatingrichly.com/03/parmesan-crusted-chicken/\">nutritious dishes\u003c/a> that taste good too. Photo: Diana Johnson\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What's rewarding about what you do in your community cooking classes?\u003c/strong>\u003c/p>\n\u003cp>I enjoy hearing people's stories and seeing them have that light bulb moment like I had when I got that bag of groceries. Every time there are new people in my classes I want them to know I'm not just some foodie coming in and telling them what to do. It helps to share my story. I've talked with food bloggers who can't believe that some people don't make everything from scratch. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>But I've used the $1 box of noodles that were absolutely horrible and had no nutritional value but was the best I knew at the time. Still, it was a step above fast food. It gives me an understanding of what's realistic and that you have to take baby steps.\u003c/p>\n\n",
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"excerpt": "Formerly homeless and now the voice behind Eating Richly: Even When You're Broke, Diana Johnson talks with Sarah Henry about eating healthily on a shoestring, the hidden hungry, and teaching people to cook cheaply and well.",
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"description": "Formerly homeless and now the voice behind Eating Richly: Even When You're Broke, Diana Johnson talks with Sarah Henry about eating healthily on a shoestring, the hidden hungry, and teaching people to cook cheaply and well.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/eating-richly-screenshot560a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/eating-richly-screenshot560a.jpg\" alt=\"eating richly recipe page screenshot \" title=\"eating richly recipe page screenshot \" width=\"560\" height=\"506\" class=\"alignnone size-full wp-image-45224\">\u003c/a>\u003c/p>\n\u003cp>It's probably safe to say that there aren't too many formerly homeless food bloggers around. \u003c/p>\n\u003cp>But that perspective -- what it feels like to taste hunger and not know where your next meal is coming from -- informs everything about how \u003ca href=\"http://eatingrichly.com/about/\">Diana Johnson\u003c/a>, the voice behind \u003ca href=\"http://eatingrichly.com/\">Eating Richly: Even When You're Broke\u003c/a>, approaches her food blog, dedicated to penny-pinching, nutritious \u003ca href=\"http://eatingrichly.com/category/recipes/\">recipes\u003c/a> for those living on a shoestring or less. \u003c/p>\n\u003cp>The bubbly blonde with a heart as big as her smile was once part of the so-called hidden hungry, living in her car and finding food wherever she could. These days she's helping people down on their luck learn how to cook and eat well on a budget in free \u003ca href=\"http://eatingrichly.com/healthy-cooking-classes/\">community classes\u003c/a> in Auburn, Washington, where she lives, and through her online presence as well.\u003c/p>\n\u003cp>Johnson, 31, recently spoke about her experience at the \u003ca href=\"http://www.blogher.com/blogher-food-12\">BlogHer Food conference\u003c/a> in Seattle, where she appeared on a panel discussing \u003ca href=\"http://www.blogher.com/values-hunger-america-understanding-problem-galvinizing-community-action\">hunger in America\u003c/a> and community action to feed the needy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>She caught up with \u003cstrong>Bay Area Bites\u003c/strong> during the two-day event.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Diana-Mixing-Bowl400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Diana-Mixing-Bowl300.jpg\" alt=\"Diana Johnson helps the hungry cook cheaply and eat well. Photo: Heather Johnson\" title=\"Diana Johnson helps the hungry cook cheaply and eat well. Photo: Heather Johnson\" width=\"300\" height=\"462\" class=\"alignnone size-full wp-image-45205\">\u003c/a>\u003cbr>\n\u003cem>Diana Johnson helps the hungry cook cheaply and eat well. Photo: Heather Johnson\u003cbr>\n\u003c/em>\u003cbr>\n\u003cstrong>Hunger is really personal for you. Can you tell us about that?\u003c/strong>\u003c/p>\n\u003cp>It all started when I lost my job suddenly during 2001, right after September 11. I worked in the tourism industry; I was a dancer on cruise ships and in hotels. All of a sudden, I did not have money for food. One month I literally only had a loaf of bread and a jar of peanut butter for the whole month. There were some days when I was so hungry. \u003c/p>\n\u003cp>I was a volunteer doing musical theater at the time and nobody knew. It was hard to go out and try to look for jobs and present myself when I was living in my car and I was weak and exhausted. Fortunately, I was living in Hawaii at the time, so I could shower at the beach. It was really easy to hide it.\u003c/p>\n\u003cp>\u003cstrong>What happened next?\u003c/strong>\u003c/p>\n\u003cp>I got a part-time job at Starbucks and after I got my first paycheck I was able to find a teeny tiny apartment. It was actually a storage shed that had been turned into an apartment by adding a toilet and a refrigerator. Once I paid my rent, my cell phone bill, and electricity for the month I only had one or two dollars a day for food.\u003c/p>\n\u003cp>That was when I started living off the \u003ca href=\"http://www.jackinthebox.com/menu/product.php?prod_id=value-menu\">Dollar Menu at Jack in the Box\u003c/a>. I would have a chicken sandwich every morning on my way to work and then if I felt I could spare another dollar I'd have two tacos for dinner in the evening. And I ate that way for over a year.\u003c/p>\n\u003cp>\u003cstrong>Did you find yourself getting creative about where to find free food?\u003c/strong>\u003c/p>\n\u003cp>I did. Fortunately in Hawaii there are a lot of fruit trees. My church had grapefruit and lychee trees. I knew all the different places around where there were trees I could pick fruit. I had friends who would say let's go out to eat and I would come just to tag along and say I wasn't really hungry and they'd let me finish up food they couldn't eat. That was also part of the reason I kept doing musical theater: We had potlucks all the time. And I was very blessed to have families in my church who would have me over for dinner.\u003c/p>\n\u003cp>\u003cstrong>What turned things around for you on the food front?\u003c/strong>\u003c/p>\n\u003cp>It was when a friend gave me a bag of groceries -- she knew me well enough to know I was struggling, although I don't think she knew just how much I was struggling -- and she also knew me well enough that she didn't just give me a bag of groceries. She said she and her husband had gone to the store on the same day and didn't realize it so they had extra food. She didn't want me to feel embarrassed.\u003c/p>\n\u003cp>I still remember what was in it: There were two cans of Dole pineapple, bell peppers, cans of beans, soy sauce, and much more. \u003ca href=\"http://eatingrichly.com/02/how-i-learned-to-cook-with-almost-no-money/\">I wrote it all down, it's on my site.\u003c/a> I was able to cook for myself for a week.\u003c/p>\n\u003cp>I felt so much better that week when I was eating real food instead of fast food. And that's when the light bulb went on for me: What if I take my $7-10 dollars a week to the grocery store? And so I became kind of a student of the grocery store, trying to figure out how to stretch my money, especially in a place like Hawaii, which is astronomically expensive.\u003c/p>\n\u003cp>I signed up for every free club card. At Starbucks, when people would throw out their newspapers, I would fish them out of the bin and search for coupons. I would look at all the discard bins in the store where they put things on sale because they're dented or about to expire and shop there.\u003c/p>\n\u003cp>This was the start of my journey learning to cook by using what I had or what was on sale. i had a lot of failures: The worst one was when I tried to use the buttermilk ranch dressing from Jack in the Box with ramen noodles and peas to try to make some kind of pasta. It was terrible.\u003c/p>\n\u003cp>But I also had some really great successes, like using the same ramen noodles with some soy sauce packets from a local sushi place -- I couldn't afford sushi but I would go in and take their soy sauce packets and honey packets from a fast food place -- and I used that to make something like a teriyaki sauce. And I'd toss that with some frozen or canned vegetables in a stir fry, maybe with some Spam (Spam is really big in Hawaii). I started with really bare bones stuff.\u003c/p>\n\u003cp>Then I learned how to slowly build a pantry. For example, if I only spent $7 one week, and was able to save $3, I'd have enough to buy a big bottle of soy sauce. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/orange-maple-carrots-recipe400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/orange-maple-carrots-recipe300.jpg\" alt=\"orange maple carrots recipe\" title=\"orange maple carrots recipe\" width=\"300\" height=\"450\" class=\"alignnone size-full wp-image-45209\">\u003c/a>\u003cbr>\n\u003cem>Johnson focuses on whole foods that nourish like this dish for \u003ca href=\"http://eatingrichly.com/11/maple-orange-carrots-recipe/\">Orange Maple Carrots\u003c/a>. Photo: Diana Johnson\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Did your parents know?\u003c/strong> \u003c/p>\n\u003cp>My parents didn't know a lot of what was going on. After reading about it on my blog, my mom did let on that when she came out to visit back then she was very concerned. She told my dad that I was malnourished: She could just see it in my skin, eyes, and hair.\u003c/p>\n\u003cp>But I wouldn't have taken their help. At the time we didn't have a good relationship. I was running away from hurts in my life and still hadn't gotten to a place of self-acceptance to be able to then figure out how I fit with the rest of my family.\u003c/p>\n\u003cp>\u003cstrong>Why did you start blogging about eating on a budget?\u003c/strong>\u003c/p>\n\u003cp>My husband Eric and I met in Washington at church when I was visiting for my sister's college graduation. Three months after I moved there in 2006 we started dating. We actually got married a year to the day after our first date. He would ask me to cook things over again and because I didn't follow recipes, I would type them up on my personal blog -- I called it Dianasaur Dishes -- just so I could keep track of things. I would often put how we saved money on a recipe because we were still on a tight budget -- we made $12,000 between us for the first year we were married. We had about $100 a month for food. \u003c/p>\n\u003cp>\u003cstrong>Why did you change the name of your blog recently?\u003c/strong>\u003c/p>\n\u003cp>I chose Eating Richly because I wanted to focus on foods that are rich in both nutrients and flavor. I made the shift a few months ago. Dianasaur Dishes was just for me. But when people started telling me how helpful it was I realized that my blog wasn't just for me, it was for others too, and I really wanted to have a title that better described what the blog does.\u003c/p>\n\u003cp>Eric and I decided it was something we wanted to work on together as well. Dianasaur Dishes was mine. Eating Richly is ours. That's really important to me. He jokes he's the CTO: Chief technical officer. He's also my chief recipe tester and dish washer. And he also does videos: We shoot them together and he edits them.\u003c/p>\n\u003cp>\u003cstrong>Do you still cook on a budget at home and how do you cook now?\u003c/strong>\u003c/p>\n\u003cp>We're still very frugal: Yes, we're both earning and between the two of us, we were able to buy a house -- a foreclosure -- but money is still tight. We also host two exchange students -- they're teenage boys, they eat a lot -- so for the four of us we budget $400 a month on groceries. \u003c/p>\n\u003cp>I make most things from scratch now. I still have a few short-cut items that I'll buy like frozen ravioli -- the kind that are healthy, all natural, and ingredients that I recognize. Sometimes I'll get home and we've had stir fry three times in a row, (it's my go-to 15-minute meal), so we'll boil a pot of water and throw in some ravioli. We like very simple foods. We make lots of frittatas, omelets and salads. We eat sandwiches for lunch almost every day, we slice our own lunch meal--roast beef or turkey breast. I make my own mustard and pickles. I grind my own flour for cookies and pizza dough but i have not learned to bake my own bread well yet.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/healthy-banana-bread-recipe400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/healthy-banana-bread-recipe300.jpg\" alt=\"healthy banana bread recipe\" title=\"healthy banana bread recipe\" width=\"300\" height=\"450\" class=\"alignnone size-full wp-image-45207\">\u003c/a>\u003cbr>\n\u003cem>Johnson's version of \u003ca href=\"http://eatingrichly.com/03/whole-wheat-banana-bread-recipe/\">Healthy Banana Bread\u003c/a>. Photo: Diana Johnson\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What have you learned about working with the hungry for four years?\u003c/strong>\u003c/p>\n\u003cp>The biggest thing I've learned, in the program I created called \u003ca href=\"http://eatingrichly.com/healthy-cooking-classes/\">Healthy Cooking on a Tight Budget\u003c/a>, is something I should have known from my own experience: Hunger is not recognizable. You can be in a room full of people and not know that a tenth of them are struggling with hunger. Recently, at a food bank in my area, a doctor who had just lost his practice because of the economy came in because he didn't have money for food. Hunger is humbling for everyone.\u003c/p>\n\u003cp>\u003cstrong>Any myths about the hungry you'd like to debunk?\u003c/strong>\u003c/p>\n\u003cp>I don't think the stereotypes around hunger are always accurate. Some people think that those who are hungry are homeless or have made poor choices and that's why they're hungry. But there are so many people who are hungry from losing a job or getting injured and being unable to work or just because of circumstances like a death in the family. You just never know. It could be your neighbor, it could be your third grade teacher, or it could be you.\u003c/p>\n\u003cp>\u003cstrong>What are some of the challenges helping hungry people?\u003c/strong>\u003c/p>\n\u003cp>Some food banks have the mindset that we just need to get food to people, no matter what its nutritional value. That's something that I run into regularly. One of the food banks I teach classes at gives away giant platters of donated cakes to kids and families.\u003c/p>\n\u003cp>What really makes me sad is a lot of these people are taking the bus or walking to the food bank so they get their bag of groceries, and there are bags with apples, onions, and potatoes, and these huge trays of cupcakes. If they can't carry it all home they tend to leave the bag of apples and carry the cupcakes.\u003c/p>\n\u003cp>Sometimes it can just get discouraging and tiring -- there's so much need out there -- and sometimes people don't know what to do with basic staples like dried beans, rice, or plain yogurt. I'm creating specific recipes for these items that can just get stuck in the bag that goes home so people have some ideas about what to do with the ingredients they get.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/031212easy-chicken-salad-recipe560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/031212easy-chicken-salad-recipe560.jpg\" alt=\"easy chicken salad recipe\" title=\"easy chicken salad recipe\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-45204\">\u003c/a>\u003cbr>\n\u003cem>The recipe developer focuses on simple, \u003ca href=\"http://eatingrichly.com/03/parmesan-crusted-chicken/\">nutritious dishes\u003c/a> that taste good too. Photo: Diana Johnson\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What's rewarding about what you do in your community cooking classes?\u003c/strong>\u003c/p>\n\u003cp>I enjoy hearing people's stories and seeing them have that light bulb moment like I had when I got that bag of groceries. Every time there are new people in my classes I want them to know I'm not just some foodie coming in and telling them what to do. It helps to share my story. I've talked with food bloggers who can't believe that some people don't make everything from scratch. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/news/series/baycurious",
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"source": "kqed",
"order": 3
},
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"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
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}
},
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"id": "bbc-world-service",
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"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"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": {
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"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
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"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
"meta": {
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
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}
},
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"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"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": {
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"officialWebsiteLink": "/podcasts/closealltabs",
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"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
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"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 />",
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"meta": {
"site": "radio",
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},
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"meta": {
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"source": "kqed",
"order": 9
},
"link": "/forum",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"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.",
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