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"disqusTitle": "Meal Kits Have Smaller Carbon Footprint Than Grocery Shopping, Study Says",
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"content": "\u003cp>[aside postID=\"bayareabites_133310,lowdown_29456\" label=\"More About Plastics\"]\u003cbr>\nMeal kit delivery services like Blue Apron or HelloFresh promise gourmet meals without the hassle of shopping for ingredients. But the environmentally conscious consumer may feel guilty about seeing all the plastic and cardboard it takes to bring that Pork and Veggie Bibimbap to their doorstep.\u003c/p>\n\u003cp>That guilt may be misplaced, according to a new study. The researchers argue that, pound for pound, meal kit delivery services have a smaller carbon footprint than equivalent meals bought from a grocery store and prepared at home.\u003c/p>\n\u003cp>The study, published Monday in the scientific journal \u003ca href=\"https://www.journals.elsevier.com/resources-conservation-and-recycling\">\u003cem>Resources, Conservation and Recycling\u003c/em>\u003c/a>, examines the whole life-cycle — from farm to garbage can — of meal kits and their grocery store equivalents, and finds that, on average, grocery store meals produce 33% more greenhouse gas emissions than their equivalents from Blue Apron. Much of the reduced emissions stems from less food waste and a more streamlined supply chain, according to the study.\u003c/p>\n\u003cp>\"Folks are really focused on the plastics and packaging in meal kits,\" says \u003ca href=\"https://seas.umich.edu/research/faculty/shelie_miller\">Shelie Miller\u003c/a>, an environmental scientist at the University of Michigan who led the study. \"That's important, but it's not the full story.\"\u003c/p>\n\u003cp>\u003ca href=\"https://seas.umich.edu/student_profiles/brent_heard\">Brent Heard\u003c/a>, a PhD candidate at the University of Michigan and first author of the study, says, \"When you zoom out and look at the whole life cycle, packaging is a relatively small contributor to the overall environmental impacts of a meal. What really ends up mattering is the quantity of food wasted throughout the supply chain.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Food production has a huge carbon footprint. One study estimates it's responsible for \u003ca href=\"https://www.annualreviews.org/doi/abs/10.1146/annurev-environ-020411-130608\">19 to 29%\u003c/a> of annual greenhouse gas emissions. The plastic that keeps food fresh certainly contributes to food's carbon footprint. A small part of this is producing the plastic that keeps food fresh. But to get the whole picture, Heard says you need to consider emissions from fertilizer production, farm equipment and processing operations and how that food gets distributed.\u003c/p>\n\u003cp>A substantial chunk of food's carbon footprint is waste, much of which happens during distribution and consumption. According to a \u003ca href=\"http://www.fao.org/3/i3347e/i3347e.pdf\">U.N. report\u003c/a>, if food waste were a country, its production, processing and distribution would be the third largest emitter of greenhouse gases, just behind the U.S. and China. In a study from 2010, the USDA \u003ca href=\"https://www.ers.usda.gov/webdocs/publications/43833/43680_eib121.pdf?v=0\">estimated\u003c/a> that about 31% of the food produced in the U.S. is wasted, 10% occurring at the retail level, and 21% at the consumer level. (Losses on the farm and between the farm and retailer were not estimated due to data limitations for some of the food groups.)\u003c/p>\n\u003cp>The researchers thought that, perhaps, because meal kits generally deliver only the food you need for a meal, their larger plastic footprint could be offset by savings from reduced waste.\u003c/p>\n\u003cp>To find out, the study's authors ordered five meals from Blue Apron, and enlisted undergraduate researchers to purchase the necessary ingredients from grocery stores for the same recipes. Then they cooked both in parallel, and \"measured every bit of food, plastic, bits of cardboard, everything for each type of meal,\" says Miller. \"I think they had a lot of fun.\"\u003c/p>\n\u003cp>For the Blue Apron meals, all food provided was used. But grocery store meals required purchasing food in larger quantities than necessary (think a 12-pack of hamburger buns for a two-person meal). The researchers took these leftovers and estimated how much would eventually be wasted, based on USDA data about consumer habits.\u003c/p>\n\u003cp>For each meal type, the researchers fed their measurements into a life-cycle analysis — which incorporates existing data on emissions throughout the supply chain — to estimate the total emissions for each stage of the process: agricultural production, packaging production, distribution, supply chain losses (for example: unsold grocery store food), consumption and food waste.\u003c/p>\n\u003cp>It turned out that meal kits had more plastic waste than grocery store meals, but less food waste. Greenhouse gas emissions tied to distribution were also lower for kits, due to their streamlined supply chain. Grocery stores can't always predict demand, and so generally buy more food than they can sell. Meal kit services skip the brick-and-mortar stage altogether by shipping directly to the consumer, which cuts down on food waste and distribution emissions, according to the authors.\u003c/p>\n\u003cp>Of course, shipping meal kits to millions of households causes emissions. But these kits are delivered alongside other mail on normal routes, and the researchers found that this last stage of distribution accounted for 11% of grocery store meal emissions, but only 4% for meal kits.\u003c/p>\n\u003cp>\"This study is a good first step towards understanding the environmental impacts of meal kits,\" says Rebecca Boehm, an economist who studies food and environment at the Union of Concerned Scientists, \"but more research will be needed to understand the whole picture.\" She was not involved in the new study.\u003c/p>\n\u003cp>\"Even though it may seem like that pile of cardboard generated from a Blue Apron subscription is incredibly bad for the environment, that extra chicken breast bought from the grocery store that gets freezer-burned and finally gets thrown out is much worse, because of all the energy and materials that had to go into producing that chicken breast in the first place,\" Miller said in a press release from her university.\u003c/p>\n\u003cp>The kinds of foods purchased also affects the emissions profile. For emissions-intensive foods, like red meat, so much of their carbon footprint comes from just producing the food that meal kits didn't come out much ahead of grocery store-bought foods.\u003c/p>\n\u003cp>The outsized role of food production on emissions is consistent with \u003ca href=\"https://www.sciencedirect.com/science/article/abs/pii/S0306919217310552\">Boehm's research\u003c/a> as well. \"The largest share of emissions from U.S. household food purchases comes fairly early in the food supply chain at production,\" she says.\u003c/p>\n\u003cp>What if a consumer was extra vigilant against food waste, but still bought from the grocery store?\u003c/p>\n\u003cp>\"We didn't see that dramatically influencing results in any way or flipping the relationship,\" says Heard. He says this underlines the benefits of meal kits' direct-to-consumer supply chains in reducing food waste at grocery stores and distribution costs.\u003c/p>\n\u003cp>Boehm says future research should aim to incorporate more data on consumer behavior. For example, if a consumer stops by the grocery store on the way home from work, it can be difficult to assign emissions to grocery store food they eat at home. Boehm also notes that Americans are increasingly \u003ca href=\"https://www.ers.usda.gov/webdocs/publications/90228/eib-196.pdf\">eating at restaurants\u003c/a>, which could change the overall impact of meal kits compared with other meals.\u003c/p>\n\u003cp>Additionally, meal kit delivery services still have their environmental drawbacks. While much of the packaging material is recyclable, components like freezer packs can often be a hassle for consumers to figure out how to recycle.\u003c/p>\n\u003cp>Miller hopes this study will push people to think more carefully about a product's environmental impact. \"We really want to have people to think beyond just what their automatic gut reaction\" is in terms of whether a product is good or bad for the environment, Miller says.\u003c/p>\n\u003cp>\"Yes plastic is bad, but it's not necessarily the whole environmental story,\" Miller says. \"To understand the actual environmental impacts [of food production] and how to reduce them, we need to look at the whole system.\"\u003c/p>\n\u003cp>\u003cem>Jonathan Lambert is a freelance science journalist based in Washington, D.C. You can follow him on twitter @evolambert\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/04/22/716010599/meal-kits-have-smaller-carbon-footprint-than-grocery-shopping-study-says\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n",
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"excerpt": "While it may seem that heaps of plastic from meal kit delivery services make them less environmentally friendly than traditional grocery shopping, a new study suggests that's not necessarily true.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nMeal kit delivery services like Blue Apron or HelloFresh promise gourmet meals without the hassle of shopping for ingredients. But the environmentally conscious consumer may feel guilty about seeing all the plastic and cardboard it takes to bring that Pork and Veggie Bibimbap to their doorstep.\u003c/p>\n\u003cp>That guilt may be misplaced, according to a new study. The researchers argue that, pound for pound, meal kit delivery services have a smaller carbon footprint than equivalent meals bought from a grocery store and prepared at home.\u003c/p>\n\u003cp>The study, published Monday in the scientific journal \u003ca href=\"https://www.journals.elsevier.com/resources-conservation-and-recycling\">\u003cem>Resources, Conservation and Recycling\u003c/em>\u003c/a>, examines the whole life-cycle — from farm to garbage can — of meal kits and their grocery store equivalents, and finds that, on average, grocery store meals produce 33% more greenhouse gas emissions than their equivalents from Blue Apron. Much of the reduced emissions stems from less food waste and a more streamlined supply chain, according to the study.\u003c/p>\n\u003cp>\"Folks are really focused on the plastics and packaging in meal kits,\" says \u003ca href=\"https://seas.umich.edu/research/faculty/shelie_miller\">Shelie Miller\u003c/a>, an environmental scientist at the University of Michigan who led the study. \"That's important, but it's not the full story.\"\u003c/p>\n\u003cp>\u003ca href=\"https://seas.umich.edu/student_profiles/brent_heard\">Brent Heard\u003c/a>, a PhD candidate at the University of Michigan and first author of the study, says, \"When you zoom out and look at the whole life cycle, packaging is a relatively small contributor to the overall environmental impacts of a meal. What really ends up mattering is the quantity of food wasted throughout the supply chain.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Food production has a huge carbon footprint. One study estimates it's responsible for \u003ca href=\"https://www.annualreviews.org/doi/abs/10.1146/annurev-environ-020411-130608\">19 to 29%\u003c/a> of annual greenhouse gas emissions. The plastic that keeps food fresh certainly contributes to food's carbon footprint. A small part of this is producing the plastic that keeps food fresh. But to get the whole picture, Heard says you need to consider emissions from fertilizer production, farm equipment and processing operations and how that food gets distributed.\u003c/p>\n\u003cp>A substantial chunk of food's carbon footprint is waste, much of which happens during distribution and consumption. According to a \u003ca href=\"http://www.fao.org/3/i3347e/i3347e.pdf\">U.N. report\u003c/a>, if food waste were a country, its production, processing and distribution would be the third largest emitter of greenhouse gases, just behind the U.S. and China. In a study from 2010, the USDA \u003ca href=\"https://www.ers.usda.gov/webdocs/publications/43833/43680_eib121.pdf?v=0\">estimated\u003c/a> that about 31% of the food produced in the U.S. is wasted, 10% occurring at the retail level, and 21% at the consumer level. (Losses on the farm and between the farm and retailer were not estimated due to data limitations for some of the food groups.)\u003c/p>\n\u003cp>The researchers thought that, perhaps, because meal kits generally deliver only the food you need for a meal, their larger plastic footprint could be offset by savings from reduced waste.\u003c/p>\n\u003cp>To find out, the study's authors ordered five meals from Blue Apron, and enlisted undergraduate researchers to purchase the necessary ingredients from grocery stores for the same recipes. Then they cooked both in parallel, and \"measured every bit of food, plastic, bits of cardboard, everything for each type of meal,\" says Miller. \"I think they had a lot of fun.\"\u003c/p>\n\u003cp>For the Blue Apron meals, all food provided was used. But grocery store meals required purchasing food in larger quantities than necessary (think a 12-pack of hamburger buns for a two-person meal). The researchers took these leftovers and estimated how much would eventually be wasted, based on USDA data about consumer habits.\u003c/p>\n\u003cp>For each meal type, the researchers fed their measurements into a life-cycle analysis — which incorporates existing data on emissions throughout the supply chain — to estimate the total emissions for each stage of the process: agricultural production, packaging production, distribution, supply chain losses (for example: unsold grocery store food), consumption and food waste.\u003c/p>\n\u003cp>It turned out that meal kits had more plastic waste than grocery store meals, but less food waste. Greenhouse gas emissions tied to distribution were also lower for kits, due to their streamlined supply chain. Grocery stores can't always predict demand, and so generally buy more food than they can sell. Meal kit services skip the brick-and-mortar stage altogether by shipping directly to the consumer, which cuts down on food waste and distribution emissions, according to the authors.\u003c/p>\n\u003cp>Of course, shipping meal kits to millions of households causes emissions. But these kits are delivered alongside other mail on normal routes, and the researchers found that this last stage of distribution accounted for 11% of grocery store meal emissions, but only 4% for meal kits.\u003c/p>\n\u003cp>\"This study is a good first step towards understanding the environmental impacts of meal kits,\" says Rebecca Boehm, an economist who studies food and environment at the Union of Concerned Scientists, \"but more research will be needed to understand the whole picture.\" She was not involved in the new study.\u003c/p>\n\u003cp>\"Even though it may seem like that pile of cardboard generated from a Blue Apron subscription is incredibly bad for the environment, that extra chicken breast bought from the grocery store that gets freezer-burned and finally gets thrown out is much worse, because of all the energy and materials that had to go into producing that chicken breast in the first place,\" Miller said in a press release from her university.\u003c/p>\n\u003cp>The kinds of foods purchased also affects the emissions profile. For emissions-intensive foods, like red meat, so much of their carbon footprint comes from just producing the food that meal kits didn't come out much ahead of grocery store-bought foods.\u003c/p>\n\u003cp>The outsized role of food production on emissions is consistent with \u003ca href=\"https://www.sciencedirect.com/science/article/abs/pii/S0306919217310552\">Boehm's research\u003c/a> as well. \"The largest share of emissions from U.S. household food purchases comes fairly early in the food supply chain at production,\" she says.\u003c/p>\n\u003cp>What if a consumer was extra vigilant against food waste, but still bought from the grocery store?\u003c/p>\n\u003cp>\"We didn't see that dramatically influencing results in any way or flipping the relationship,\" says Heard. He says this underlines the benefits of meal kits' direct-to-consumer supply chains in reducing food waste at grocery stores and distribution costs.\u003c/p>\n\u003cp>Boehm says future research should aim to incorporate more data on consumer behavior. For example, if a consumer stops by the grocery store on the way home from work, it can be difficult to assign emissions to grocery store food they eat at home. Boehm also notes that Americans are increasingly \u003ca href=\"https://www.ers.usda.gov/webdocs/publications/90228/eib-196.pdf\">eating at restaurants\u003c/a>, which could change the overall impact of meal kits compared with other meals.\u003c/p>\n\u003cp>Additionally, meal kit delivery services still have their environmental drawbacks. While much of the packaging material is recyclable, components like freezer packs can often be a hassle for consumers to figure out how to recycle.\u003c/p>\n\u003cp>Miller hopes this study will push people to think more carefully about a product's environmental impact. \"We really want to have people to think beyond just what their automatic gut reaction\" is in terms of whether a product is good or bad for the environment, Miller says.\u003c/p>\n\u003cp>\"Yes plastic is bad, but it's not necessarily the whole environmental story,\" Miller says. \"To understand the actual environmental impacts [of food production] and how to reduce them, we need to look at the whole system.\"\u003c/p>\n\u003cp>\u003cem>Jonathan Lambert is a freelance science journalist based in Washington, D.C. You can follow him on twitter @evolambert\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/04/22/716010599/meal-kits-have-smaller-carbon-footprint-than-grocery-shopping-study-says\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Can This Breakfast Cereal Help Save The Planet?",
"title": "Can This Breakfast Cereal Help Save The Planet?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>This past week in San Francisco, food writers and environmentalists gathered to taste some breakfast cereal. \u003c/p>\n\u003cp>This particular cereal had an ingredient — the milled seeds of a little-known plant called \u003ca href=\"https://landinstitute.org/our-work/perennial-crops/kernza/\">Kernza\u003c/a> — that's the result of a radical campaign to reinvent agriculture and reverse an environmentally disastrous choice made by our distant ancestors.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/wesat/2019/04/20190413_wesat_can_this_breakfast_cereal_help_save_the_planet.mp3\u003cbr>\n[aside postID=\"bayareabites_112980\" label=\"More About Kernza\"]\u003c/p>\n\u003cp>The campaign began 40-some years ago with a scientist-environmentalist named \u003ca href=\"https://landinstitute.org/about-us/staff/wes-jackson/\">Wes Jackson\u003c/a>. He argued that humanity took a wrong turn, thousands of years ago, when it came to rely on crops like wheat and rice for basic sustenance. These \"annual\" crops need replanting each year, \"which means that if you're going to get your seed to germinate, you've got to destroy the vegetation at the surface,\" clearing away anything that might compete with the fragile seedlings, Jackson \u003ca href=\"https://www.youtube.com/watch?v=4hWjj_mQCS0\">said\u003c/a>.\u003c/p>\n\u003cp>As farmers use tillage tools or herbicides to get rid of competing vegetation, they inevitably wipe away habitat for birds and insects. Bare soil washes away and pollutes streams and rivers. Tilling the soil releases vast amounts of carbon dioxide into the atmosphere.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Jackson imagined a totally different style of farming. And he founded a small organization called \u003ca href=\"https://landinstitute.org/\">The Land Institute\u003c/a>, in Salina, Kan., to pursue the dream.\u003c/p>\n\u003cp>\u003ca href=\"https://landinstitute.org/about-us/staff/tim-crews/\">Tim Crews\u003c/a>, the institute's director of research, takes me on a little tour of the grounds at The Land Institute, and our first stop is a patch of native prairie. Crews gesture toward the carpet of grass, wildflowers and clover. \"This is the vegetation that actually builds soil. It's what created the rich soils that feed us, across the breadbasket of the Midwest,\" he says.\u003c/p>\n\u003cp>These plants don't require reseeding. Their roots go deep into the earth, live right through the winter, and send up fresh green stems every spring.\u003c/p>\n\u003cp>The Land Institute believes that we should be getting our staple foods from perennial plants like this. And they're feeling pretty excited at the Land Institute these days. They actually have some examples of grain from perennial plants to show off. \u003c/p>\n\u003cfigure id=\"attachment_133362\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/untitled-1_custom-4f870d54a7ec09eb57a01df1c1263a282feec35d-s1600-c85.jpg\" alt=\"Plant breeder Lee DeHaan in a greenhouse at the Land Institute in Salina, Kan. These plants were created by cross-pollinating intermediate wheatgrass and regular wheat.\" width=\"1600\" height=\"550\" class=\"size-full wp-image-133362\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/untitled-1_custom-4f870d54a7ec09eb57a01df1c1263a282feec35d-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/untitled-1_custom-4f870d54a7ec09eb57a01df1c1263a282feec35d-s1600-c85-160x55.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/untitled-1_custom-4f870d54a7ec09eb57a01df1c1263a282feec35d-s1600-c85-800x275.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/untitled-1_custom-4f870d54a7ec09eb57a01df1c1263a282feec35d-s1600-c85-768x264.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/untitled-1_custom-4f870d54a7ec09eb57a01df1c1263a282feec35d-s1600-c85-1020x351.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/untitled-1_custom-4f870d54a7ec09eb57a01df1c1263a282feec35d-s1600-c85-1200x413.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Plant breeder Lee DeHaan in a greenhouse at the Land Institute in Salina, Kan. These plants were created by cross-pollinating intermediate wheatgrass and regular wheat. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The first is Kernza. The plant's real name is intermediate wheatgrass, but that struck people as kind of clunky, so they renamed it. It's a distant relative of regular wheat. It's never been grown as a grain crop because it doesn't produce nearly as much seed as wheat. But it is a perennial.\u003c/p>\n\u003cp>For the past 15 years, plant breeder \u003ca href=\"https://landinstitute.org/about-us/staff/lee-dehaan/\">Lee DeHaan\u003c/a> has been cross-pollinating individual Kernza plants. He grows them in greenhouses and in open fields and selects the best offspring, paying particular attention to the size of the seeds they make. Bigger seeds means a bigger harvest to mill into flour.\u003c/p>\n\u003cp>He opens a paper bag to show me some recent results. \"As you can see, the seed is pretty small. It's about one-fifth the size of wheat,\" he says. \u003c/p>\n\u003cp>But he has been making progress. These seeds are twice as large as when the project started. The Land Institute has recruited farmers to grow Kernza in small fields (small for the Midwest, at least) of 40 acres or so. They're harvesting it with standard farm machinery.\u003c/p>\n\u003cp>DeHaan recalls the day, years ago, when he realized that Kernza might be more than a long-term scientific experiment. He was visiting a farmer who'd grown a field of Kernza. The farmer had just finished his wheat harvest, and DeHaan asked if he'd be willing to try to harvest the Kernza field with his combine. \"He was kind of skeptical, but he was willing to give it a shot,\" DeHaan recalls. \"I'm riding with him in the combine, and it's starting to fill up his bin in the back. He was almost giddy; he was starting to giggle about it. He couldn't believe it was working.\" They ended up with almost a full semitrailer load of Kernza grain.\u003c/p>\n\u003cp>Even more remarkable: General Mills, the company that makes Cheerios and Wheaties, now says it \u003ca href=\"https://www.generalmills.com/en/News/NewsReleases/Library/2017/March/kernza-3-7\">wants\u003c/a> to make cereal out of it. \u003c/p>\n\u003cfigure id=\"attachment_133357\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/img_8512.cr2_enl-ab51cb000fe0265881c100b5a48a2b6b40996849-e1555622794379.jpg\" alt=\"Grain from intermediate wheatgrass, or Kernza. The Land Institute is recruiting farmers to grow larger quantities of the grain for General Mills.\" width=\"1920\" height=\"1182\" class=\"size-full wp-image-133357\">\u003cfigcaption class=\"wp-caption-text\">Grain from intermediate wheatgrass, or Kernza. The Land Institute is recruiting farmers to grow larger quantities of the grain for General Mills. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I think the R&D team saw this lovely grain and thought, 'There is something we can do with it,' \" says Maria Carolina Comings, marketing director for General Mills' organic brand, Cascadian Farm. \u003c/p>\n\u003cp>In recent months, General Mills gathered up all the Kernza grain that it could find, milled it, and made 6,000 small boxes of cereal to hand out as samples — and at events like the one this week in San Francisco.\u003c/p>\n\u003cp>There's actually more regular wheat in this cereal than Kernza, and it looks and tastes kind of like Wheaties. It's pretty sweet. \u003c/p>\n\u003cp>But General Mills wants to market Kernza — eventually, when there's more of it available — as the first grain that grows like grass on the prairie, protecting the soil, taking carbon from the air and storing it in the earth. \u003c/p>\n\u003cp>\"We want to scale this and be able to find it on any grocery store, sitting on the same shelves\" alongside every other cereal put out by General Mills' Cascadian Farm brand, Comings says. \"You can start to be part of the solution to climate change by eating a cereal, which is just so lovely.\" \u003c/p>\n\u003cp>The Land Institute is recruiting farmers to grow larger quantities of Kernza, but they're telling people not to expect too much, too soon. \"Commercial production of Kernza in 2019 is akin to taking a car for a test drive when it's halfway down the assembly line,\" says \u003ca href=\"https://landinstitute.org/about-us/staff/fred-iutzi/\">Fred Iutzi\u003c/a>, the institute's president. For one thing, Kernza produces small harvests right now — perhaps 500 pounds per acre. By comparison, the average U.S. field of wheat yields about 4,000 pounds per acre. \u003c/p>\n\u003cp>But long-term, the Land Institute also has grand ambitions. \"Our goal is not for it to be a small-scale, niche thing,\" says Lee DeHaan. \"We have landscape-scale problems,\" and to make a real impact, perennial grains need to cover the landscape. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/04/13/711144729/can-this-breakfast-cereal-help-save-the-planet\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n",
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"excerpt": "Some environmentalists say food production needs a fundamental reboot, with crops that stay rooted in the soil for years, like Kernza, a prairie grass. Even General Mills says it likes the idea.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This past week in San Francisco, food writers and environmentalists gathered to taste some breakfast cereal. \u003c/p>\n\u003cp>This particular cereal had an ingredient — the milled seeds of a little-known plant called \u003ca href=\"https://landinstitute.org/our-work/perennial-crops/kernza/\">Kernza\u003c/a> — that's the result of a radical campaign to reinvent agriculture and reverse an environmentally disastrous choice made by our distant ancestors.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The campaign began 40-some years ago with a scientist-environmentalist named \u003ca href=\"https://landinstitute.org/about-us/staff/wes-jackson/\">Wes Jackson\u003c/a>. He argued that humanity took a wrong turn, thousands of years ago, when it came to rely on crops like wheat and rice for basic sustenance. These \"annual\" crops need replanting each year, \"which means that if you're going to get your seed to germinate, you've got to destroy the vegetation at the surface,\" clearing away anything that might compete with the fragile seedlings, Jackson \u003ca href=\"https://www.youtube.com/watch?v=4hWjj_mQCS0\">said\u003c/a>.\u003c/p>\n\u003cp>As farmers use tillage tools or herbicides to get rid of competing vegetation, they inevitably wipe away habitat for birds and insects. Bare soil washes away and pollutes streams and rivers. Tilling the soil releases vast amounts of carbon dioxide into the atmosphere.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Jackson imagined a totally different style of farming. And he founded a small organization called \u003ca href=\"https://landinstitute.org/\">The Land Institute\u003c/a>, in Salina, Kan., to pursue the dream.\u003c/p>\n\u003cp>\u003ca href=\"https://landinstitute.org/about-us/staff/tim-crews/\">Tim Crews\u003c/a>, the institute's director of research, takes me on a little tour of the grounds at The Land Institute, and our first stop is a patch of native prairie. Crews gesture toward the carpet of grass, wildflowers and clover. \"This is the vegetation that actually builds soil. It's what created the rich soils that feed us, across the breadbasket of the Midwest,\" he says.\u003c/p>\n\u003cp>These plants don't require reseeding. Their roots go deep into the earth, live right through the winter, and send up fresh green stems every spring.\u003c/p>\n\u003cp>The Land Institute believes that we should be getting our staple foods from perennial plants like this. And they're feeling pretty excited at the Land Institute these days. They actually have some examples of grain from perennial plants to show off. \u003c/p>\n\u003cfigure id=\"attachment_133362\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/untitled-1_custom-4f870d54a7ec09eb57a01df1c1263a282feec35d-s1600-c85.jpg\" alt=\"Plant breeder Lee DeHaan in a greenhouse at the Land Institute in Salina, Kan. These plants were created by cross-pollinating intermediate wheatgrass and regular wheat.\" width=\"1600\" height=\"550\" class=\"size-full wp-image-133362\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/untitled-1_custom-4f870d54a7ec09eb57a01df1c1263a282feec35d-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/untitled-1_custom-4f870d54a7ec09eb57a01df1c1263a282feec35d-s1600-c85-160x55.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/untitled-1_custom-4f870d54a7ec09eb57a01df1c1263a282feec35d-s1600-c85-800x275.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/untitled-1_custom-4f870d54a7ec09eb57a01df1c1263a282feec35d-s1600-c85-768x264.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/untitled-1_custom-4f870d54a7ec09eb57a01df1c1263a282feec35d-s1600-c85-1020x351.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/untitled-1_custom-4f870d54a7ec09eb57a01df1c1263a282feec35d-s1600-c85-1200x413.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Plant breeder Lee DeHaan in a greenhouse at the Land Institute in Salina, Kan. These plants were created by cross-pollinating intermediate wheatgrass and regular wheat. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The first is Kernza. The plant's real name is intermediate wheatgrass, but that struck people as kind of clunky, so they renamed it. It's a distant relative of regular wheat. It's never been grown as a grain crop because it doesn't produce nearly as much seed as wheat. But it is a perennial.\u003c/p>\n\u003cp>For the past 15 years, plant breeder \u003ca href=\"https://landinstitute.org/about-us/staff/lee-dehaan/\">Lee DeHaan\u003c/a> has been cross-pollinating individual Kernza plants. He grows them in greenhouses and in open fields and selects the best offspring, paying particular attention to the size of the seeds they make. Bigger seeds means a bigger harvest to mill into flour.\u003c/p>\n\u003cp>He opens a paper bag to show me some recent results. \"As you can see, the seed is pretty small. It's about one-fifth the size of wheat,\" he says. \u003c/p>\n\u003cp>But he has been making progress. These seeds are twice as large as when the project started. The Land Institute has recruited farmers to grow Kernza in small fields (small for the Midwest, at least) of 40 acres or so. They're harvesting it with standard farm machinery.\u003c/p>\n\u003cp>DeHaan recalls the day, years ago, when he realized that Kernza might be more than a long-term scientific experiment. He was visiting a farmer who'd grown a field of Kernza. The farmer had just finished his wheat harvest, and DeHaan asked if he'd be willing to try to harvest the Kernza field with his combine. \"He was kind of skeptical, but he was willing to give it a shot,\" DeHaan recalls. \"I'm riding with him in the combine, and it's starting to fill up his bin in the back. He was almost giddy; he was starting to giggle about it. He couldn't believe it was working.\" They ended up with almost a full semitrailer load of Kernza grain.\u003c/p>\n\u003cp>Even more remarkable: General Mills, the company that makes Cheerios and Wheaties, now says it \u003ca href=\"https://www.generalmills.com/en/News/NewsReleases/Library/2017/March/kernza-3-7\">wants\u003c/a> to make cereal out of it. \u003c/p>\n\u003cfigure id=\"attachment_133357\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/img_8512.cr2_enl-ab51cb000fe0265881c100b5a48a2b6b40996849-e1555622794379.jpg\" alt=\"Grain from intermediate wheatgrass, or Kernza. The Land Institute is recruiting farmers to grow larger quantities of the grain for General Mills.\" width=\"1920\" height=\"1182\" class=\"size-full wp-image-133357\">\u003cfigcaption class=\"wp-caption-text\">Grain from intermediate wheatgrass, or Kernza. The Land Institute is recruiting farmers to grow larger quantities of the grain for General Mills. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I think the R&D team saw this lovely grain and thought, 'There is something we can do with it,' \" says Maria Carolina Comings, marketing director for General Mills' organic brand, Cascadian Farm. \u003c/p>\n\u003cp>In recent months, General Mills gathered up all the Kernza grain that it could find, milled it, and made 6,000 small boxes of cereal to hand out as samples — and at events like the one this week in San Francisco.\u003c/p>\n\u003cp>There's actually more regular wheat in this cereal than Kernza, and it looks and tastes kind of like Wheaties. It's pretty sweet. \u003c/p>\n\u003cp>But General Mills wants to market Kernza — eventually, when there's more of it available — as the first grain that grows like grass on the prairie, protecting the soil, taking carbon from the air and storing it in the earth. \u003c/p>\n\u003cp>\"We want to scale this and be able to find it on any grocery store, sitting on the same shelves\" alongside every other cereal put out by General Mills' Cascadian Farm brand, Comings says. \"You can start to be part of the solution to climate change by eating a cereal, which is just so lovely.\" \u003c/p>\n\u003cp>The Land Institute is recruiting farmers to grow larger quantities of Kernza, but they're telling people not to expect too much, too soon. \"Commercial production of Kernza in 2019 is akin to taking a car for a test drive when it's halfway down the assembly line,\" says \u003ca href=\"https://landinstitute.org/about-us/staff/fred-iutzi/\">Fred Iutzi\u003c/a>, the institute's president. For one thing, Kernza produces small harvests right now — perhaps 500 pounds per acre. By comparison, the average U.S. field of wheat yields about 4,000 pounds per acre. \u003c/p>\n\u003cp>But long-term, the Land Institute also has grand ambitions. \"Our goal is not for it to be a small-scale, niche thing,\" says Lee DeHaan. \"We have landscape-scale problems,\" and to make a real impact, perennial grains need to cover the landscape. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/04/13/711144729/can-this-breakfast-cereal-help-save-the-planet\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "What's So Great About Bay Area Coffee, Anyway?",
"title": "What's So Great About Bay Area Coffee, Anyway?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_130682,bayareabites_125102,bayareabites_60709' label='Sip on This']\u003cbr>\n\u003cem>Cover photo by \u003ca href=\"https://unsplash.com/photos/Y3AqmbmtLQI?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText\">Nathan Dumlao\u003c/a> on \u003ca href=\"https://unsplash.com/?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText\">Unsplash\u003c/a>\u003c/em>\u003c/p>\n\u003cp>I remember the day I moved to the Bay Area. I had coffee at a small shop in Oakland — the sun was shining, folks from the neighborhood were milling about with their kids, and a woman with a comically small Pomeranian, one that you might expect has its own Instagram account, kept the café crowd entertained by throwing a bouncy ball around the store, prompting the dog to run and chase the ball around the room. It was some sort of magic.\u003c/p>\n\u003cp>Now, after living in and leaving the Bay Area, I keep coming back to the reasons why its coffee community is unlike any other. Although experiences like the one I shared perhaps aren’t unique to any one city, there are a number of factors that make the coffee industry and its people in the Bay Area truly special.\u003c/p>\n\u003ch2>A Place to be a Coffee Professional\u003c/h2>\n\u003cp>The Bay Area is a breeding ground for coffee professionals — not just the baristas who are picking up shifts to fill in gaps in their schoolwork or to supplement a second job, but folks who truly love their craft.\u003c/p>\n\u003cp>“My first day in the Bay Area, I woke up off my friend’s couch in Oakland and hiked over to the \u003ca href=\"https://uvfm.org/temescal-sunday\">Temescal Farmers’ Market,\u003c/a>” shares Evan Gilman, Creative Director for \u003ca href=\"https://royalcoffee.com/\">Royal Coffee\u003c/a>, an importer based in Oakland, and its specialty coffee branch, \u003ca href=\"https://royalcoffee.com/the-crown/\">The Crown\u003c/a>. Eventually, Gilman ended up at \u003ca href=\"https://bluebottlecoffee.com/\">Blue Bottle\u003c/a>, an early tenant of the Temescal Farmers’ Market, and there he connected with a number of folks who started their careers at Blue Bottle and never stopped their journey through coffee.\u003c/p>\n\u003cfigure id=\"attachment_133287\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133287\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/pic5-800x600.jpg\" alt=\"evan gilman pouring coffee beans\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic5-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic5-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic5-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic5.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Evan Gilman, Creative Director for Royal Coffee, remembers his early days in the coffee industry, and has seen colleagues he started out with advance and create meaningful careers. \u003ccite>(by Hiền Nguyễn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The people I met and worked with went on to do admirable, incredible, amazing things. Blue Bottle was chock full of talented coffee people, and really drew the best people into the fold. I was fortunate enough to train some of them,” Gilman says. “James Parrish now has \u003ca href=\"https://rhetoric-coffee.myshopify.com/\">Rhetoric Coffee\u003c/a> and works at the \u003ca href=\"https://www.corocoffee.com/\">CoRo Coffee Room\u003c/a> as the manager. I recently traveled with Alicia Adams, who now works as the Green Buyer for \u003ca href=\"https://www.redbaycoffee.com/\">Red Bay Coffee\u003c/a>. I work with Sandra Loofbourow, Ruthie Knudsen, and Jen Apodaca here at The Crown, and I worked with them all at Blue Bottle.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And he knows that list only scratches the surface: “sorry if I’m forgetting anyone!”\u003c/p>\n\u003cp>Gilman, like many coffee pros who look to expand their careers in the Bay, works for an importer bringing in green coffee, or coffee before it’s roasted, from all over the world. The \u003ca href=\"https://www.portofoakland.com/\">Port of Oakland\u003c/a> is one of the main ports for green coffee, meaning that a number of importers call Oakland home.\u003c/p>\n\u003cfigure id=\"attachment_133288\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133288\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-800x976.jpeg\" alt=\"rj joseph red fox wall photo\" width=\"800\" height=\"976\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-800x976.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-160x195.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-768x937.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-1020x1244.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-984x1200.jpeg 984w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">RJ Joseph is a lab technician and content writer for Red Fox Coffee Merchants. Her and her wife, Ellan, moved to the Bay Area for better coffee opportunities. \u003ccite>(Jenn Chen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“What I think makes coffee in the Bay special is the diverse array of coffee professionals and businesses in the region,” says RJ Joseph, Lab Technician for \u003ca href=\"http://www.redfoxcoffeemerchants.com/\">Red Fox Coffee Merchants\u003c/a> and freelance journalist. “Countless studies show that the more diversity teams have, the better they perform, and in the Bay Area, this couldn't be more true.”\u003c/p>\n\u003ch2>Creating Equitable Communities\u003c/h2>\n\u003cp>Along with writing and working for Red Fox, Joseph is also involved with local coffee organizations, and started Queer Cup with her wife, Ellan Kline, to address issues facing the queer coffee community in the Bay Area. “In particular, the community organizers who have taken the time to make the community what it is today are from diverse backgrounds and bring diverse unique perspectives to the table.” Kline says. “Even as the vast majority of coffee workers in the Bay Area (especially in positions of power) are white, the people from marginalized identities work hard to create and grow alternative space and uplift others, and I think that has a cumulative effect of making this a stronger space as a whole.”\u003c/p>\n\u003cp>Folks like Joseph and Kline came to the Bay Area specifically because of the opportunities to learn and expand their coffee careers. Kline is the Head of Retail Training for \u003ca href=\"https://www.ritualroasters.com/\">Ritual Coffee Roasters\u003c/a>, which means she works with new and seasoned baristas to hone their skills over Ritual’s six retail locations.\u003c/p>\n\u003cfigure id=\"attachment_133289\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133289\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/rj-pouring-cupping-photo-800x450.jpg\" alt=\"rj pouring cupping photo\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/rj-pouring-cupping-photo-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/rj-pouring-cupping-photo-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/rj-pouring-cupping-photo-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/rj-pouring-cupping-photo-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/rj-pouring-cupping-photo.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Joseph, pictured here conducting a cupping, or a formal coffee tasting, notes the variety of jobs available to people who want to make their career in coffee. However, she also notes the pitfalls—primarily wages and a lack of diversity. \u003ccite>(Christy Duggan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I came to The Bay because, with the concentration of great cafes and roasters, it represented the possibility to create a career in coffee as a barista while still providing opportunities to advance that career,” Kline notes.\u003c/p>\n\u003cp>The diversity of both businesses and individuals in the Bay Area means that the coffee community is robust. “I think having so many different types of companies based here (nonprofits to importers to cafes) offers us a chance to have more nuanced conversations and diverse events,” says Jenn Chen, a \u003ca href=\"https://jennchen.com/\">coffee marketer\u003c/a> based in San Francisco, “We don’t have only baristas on a panel. We’re likely to see an event with a producer in the same month as an event with a co-roasting organization. I love this variety and this constant desire among all of us to learn more about the industry.”\u003c/p>\n\u003cp>While these opportunities are enriching for coffee professionals, folks are starting to extend their hands out to customers as more and more events become available to the general public. “The Royal Crown [Royal Coffee’s retail and education space] just opened up, and they will be hosting a lot of great classes. \u003ca href=\"https://www.sweetmarias.com/\">Sweet Maria’s\u003c/a> also does classes and events in their education space, and of course, there’s a \u003ca href=\"https://counterculturecoffee.com/\">Counter Culture\u003c/a> training center in Emeryville,” notes Umeko Motoyoshi, CEO of \u003ca href=\"https://umeshiso.com/\">umeshiso.com\u003c/a>, which sells coffee gear to coffee pros and enthusiasts alike. Places like Counter Culture and Royal Crown do trainings on things like latte art, how to brew better coffee at home, and often host public coffee tastings open to anyone.\u003c/p>\n\u003cfigure id=\"attachment_133286\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133286\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/pic2-800x600.jpg\" alt=\"cupping with mokhtar\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic2.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">At The Crown, both coffee pros and home brewers can learn about the ins and outs of brewing, and participate in special events, like this cupping with Mokhtar Alkhanshali, a coffee importer from Yemen and subject of the newest Dave Eggers' book, The Monk of Mokha. \u003ccite>(Mokhtar Alkhanshali)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s a really nice thing to see, especially with Oakland being a historic port town. The more coffee education, the better I think — especially since these classes are almost all open to the public. It helps to deepen the public’s understanding of why specialty coffee costs more, which is always a great thing,” says Motoyoshi.\u003c/p>\n\u003ch2>Room To Grow\u003c/h2>\n\u003cp>As knowledge rich as the community is, there are still concerns. Increasing rents threaten the livelihood of most coffee professionals — many who are baristas — and they can’t afford to keep up with the continuing rising cost of living.\u003c/p>\n\u003cp>“Many companies aren't able to pay enough to make ends meet and retain talent, and hardly anyone on the labor side makes a living wage,” Joseph shares.\u003c/p>\n\u003cp>“With the ever-increasing costs of living and operating continually accelerating ahead of wage raises, less and less coffee people are able to make it here for a significant amount of time,” Kline explains.. Many baristas have to work two jobs to make ends meet, but most still find the time to work with and engage in local community events.\u003c/p>\n\u003cp>However, Kline is hopeful that the Bay Area can set an example for how coffee pros can live a balanced life.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“One inspiring thing about that shift is that the sense of community is shifting from folks who are continually hustling, effectively working huge amounts of overtime for no pay in order to build community, towards folks who have stronger, healthier boundaries between work and the rest of their lives.\"\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cem>Cover photo by \u003ca href=\"https://unsplash.com/photos/Y3AqmbmtLQI?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText\">Nathan Dumlao\u003c/a> on \u003ca href=\"https://unsplash.com/?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText\">Unsplash\u003c/a>\u003c/em>\u003c/p>\n\u003cp>I remember the day I moved to the Bay Area. I had coffee at a small shop in Oakland — the sun was shining, folks from the neighborhood were milling about with their kids, and a woman with a comically small Pomeranian, one that you might expect has its own Instagram account, kept the café crowd entertained by throwing a bouncy ball around the store, prompting the dog to run and chase the ball around the room. It was some sort of magic.\u003c/p>\n\u003cp>Now, after living in and leaving the Bay Area, I keep coming back to the reasons why its coffee community is unlike any other. Although experiences like the one I shared perhaps aren’t unique to any one city, there are a number of factors that make the coffee industry and its people in the Bay Area truly special.\u003c/p>\n\u003ch2>A Place to be a Coffee Professional\u003c/h2>\n\u003cp>The Bay Area is a breeding ground for coffee professionals — not just the baristas who are picking up shifts to fill in gaps in their schoolwork or to supplement a second job, but folks who truly love their craft.\u003c/p>\n\u003cp>“My first day in the Bay Area, I woke up off my friend’s couch in Oakland and hiked over to the \u003ca href=\"https://uvfm.org/temescal-sunday\">Temescal Farmers’ Market,\u003c/a>” shares Evan Gilman, Creative Director for \u003ca href=\"https://royalcoffee.com/\">Royal Coffee\u003c/a>, an importer based in Oakland, and its specialty coffee branch, \u003ca href=\"https://royalcoffee.com/the-crown/\">The Crown\u003c/a>. Eventually, Gilman ended up at \u003ca href=\"https://bluebottlecoffee.com/\">Blue Bottle\u003c/a>, an early tenant of the Temescal Farmers’ Market, and there he connected with a number of folks who started their careers at Blue Bottle and never stopped their journey through coffee.\u003c/p>\n\u003cfigure id=\"attachment_133287\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133287\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/pic5-800x600.jpg\" alt=\"evan gilman pouring coffee beans\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic5-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic5-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic5-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic5.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Evan Gilman, Creative Director for Royal Coffee, remembers his early days in the coffee industry, and has seen colleagues he started out with advance and create meaningful careers. \u003ccite>(by Hiền Nguyễn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The people I met and worked with went on to do admirable, incredible, amazing things. Blue Bottle was chock full of talented coffee people, and really drew the best people into the fold. I was fortunate enough to train some of them,” Gilman says. “James Parrish now has \u003ca href=\"https://rhetoric-coffee.myshopify.com/\">Rhetoric Coffee\u003c/a> and works at the \u003ca href=\"https://www.corocoffee.com/\">CoRo Coffee Room\u003c/a> as the manager. I recently traveled with Alicia Adams, who now works as the Green Buyer for \u003ca href=\"https://www.redbaycoffee.com/\">Red Bay Coffee\u003c/a>. I work with Sandra Loofbourow, Ruthie Knudsen, and Jen Apodaca here at The Crown, and I worked with them all at Blue Bottle.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And he knows that list only scratches the surface: “sorry if I’m forgetting anyone!”\u003c/p>\n\u003cp>Gilman, like many coffee pros who look to expand their careers in the Bay, works for an importer bringing in green coffee, or coffee before it’s roasted, from all over the world. The \u003ca href=\"https://www.portofoakland.com/\">Port of Oakland\u003c/a> is one of the main ports for green coffee, meaning that a number of importers call Oakland home.\u003c/p>\n\u003cfigure id=\"attachment_133288\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133288\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-800x976.jpeg\" alt=\"rj joseph red fox wall photo\" width=\"800\" height=\"976\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-800x976.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-160x195.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-768x937.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-1020x1244.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-984x1200.jpeg 984w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">RJ Joseph is a lab technician and content writer for Red Fox Coffee Merchants. Her and her wife, Ellan, moved to the Bay Area for better coffee opportunities. \u003ccite>(Jenn Chen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“What I think makes coffee in the Bay special is the diverse array of coffee professionals and businesses in the region,” says RJ Joseph, Lab Technician for \u003ca href=\"http://www.redfoxcoffeemerchants.com/\">Red Fox Coffee Merchants\u003c/a> and freelance journalist. “Countless studies show that the more diversity teams have, the better they perform, and in the Bay Area, this couldn't be more true.”\u003c/p>\n\u003ch2>Creating Equitable Communities\u003c/h2>\n\u003cp>Along with writing and working for Red Fox, Joseph is also involved with local coffee organizations, and started Queer Cup with her wife, Ellan Kline, to address issues facing the queer coffee community in the Bay Area. “In particular, the community organizers who have taken the time to make the community what it is today are from diverse backgrounds and bring diverse unique perspectives to the table.” Kline says. “Even as the vast majority of coffee workers in the Bay Area (especially in positions of power) are white, the people from marginalized identities work hard to create and grow alternative space and uplift others, and I think that has a cumulative effect of making this a stronger space as a whole.”\u003c/p>\n\u003cp>Folks like Joseph and Kline came to the Bay Area specifically because of the opportunities to learn and expand their coffee careers. Kline is the Head of Retail Training for \u003ca href=\"https://www.ritualroasters.com/\">Ritual Coffee Roasters\u003c/a>, which means she works with new and seasoned baristas to hone their skills over Ritual’s six retail locations.\u003c/p>\n\u003cfigure id=\"attachment_133289\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133289\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/rj-pouring-cupping-photo-800x450.jpg\" alt=\"rj pouring cupping photo\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/rj-pouring-cupping-photo-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/rj-pouring-cupping-photo-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/rj-pouring-cupping-photo-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/rj-pouring-cupping-photo-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/rj-pouring-cupping-photo.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Joseph, pictured here conducting a cupping, or a formal coffee tasting, notes the variety of jobs available to people who want to make their career in coffee. However, she also notes the pitfalls—primarily wages and a lack of diversity. \u003ccite>(Christy Duggan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I came to The Bay because, with the concentration of great cafes and roasters, it represented the possibility to create a career in coffee as a barista while still providing opportunities to advance that career,” Kline notes.\u003c/p>\n\u003cp>The diversity of both businesses and individuals in the Bay Area means that the coffee community is robust. “I think having so many different types of companies based here (nonprofits to importers to cafes) offers us a chance to have more nuanced conversations and diverse events,” says Jenn Chen, a \u003ca href=\"https://jennchen.com/\">coffee marketer\u003c/a> based in San Francisco, “We don’t have only baristas on a panel. We’re likely to see an event with a producer in the same month as an event with a co-roasting organization. I love this variety and this constant desire among all of us to learn more about the industry.”\u003c/p>\n\u003cp>While these opportunities are enriching for coffee professionals, folks are starting to extend their hands out to customers as more and more events become available to the general public. “The Royal Crown [Royal Coffee’s retail and education space] just opened up, and they will be hosting a lot of great classes. \u003ca href=\"https://www.sweetmarias.com/\">Sweet Maria’s\u003c/a> also does classes and events in their education space, and of course, there’s a \u003ca href=\"https://counterculturecoffee.com/\">Counter Culture\u003c/a> training center in Emeryville,” notes Umeko Motoyoshi, CEO of \u003ca href=\"https://umeshiso.com/\">umeshiso.com\u003c/a>, which sells coffee gear to coffee pros and enthusiasts alike. Places like Counter Culture and Royal Crown do trainings on things like latte art, how to brew better coffee at home, and often host public coffee tastings open to anyone.\u003c/p>\n\u003cfigure id=\"attachment_133286\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133286\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/pic2-800x600.jpg\" alt=\"cupping with mokhtar\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic2.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">At The Crown, both coffee pros and home brewers can learn about the ins and outs of brewing, and participate in special events, like this cupping with Mokhtar Alkhanshali, a coffee importer from Yemen and subject of the newest Dave Eggers' book, The Monk of Mokha. \u003ccite>(Mokhtar Alkhanshali)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s a really nice thing to see, especially with Oakland being a historic port town. The more coffee education, the better I think — especially since these classes are almost all open to the public. It helps to deepen the public’s understanding of why specialty coffee costs more, which is always a great thing,” says Motoyoshi.\u003c/p>\n\u003ch2>Room To Grow\u003c/h2>\n\u003cp>As knowledge rich as the community is, there are still concerns. Increasing rents threaten the livelihood of most coffee professionals — many who are baristas — and they can’t afford to keep up with the continuing rising cost of living.\u003c/p>\n\u003cp>“Many companies aren't able to pay enough to make ends meet and retain talent, and hardly anyone on the labor side makes a living wage,” Joseph shares.\u003c/p>\n\u003cp>“With the ever-increasing costs of living and operating continually accelerating ahead of wage raises, less and less coffee people are able to make it here for a significant amount of time,” Kline explains.. Many baristas have to work two jobs to make ends meet, but most still find the time to work with and engage in local community events.\u003c/p>\n\u003cp>However, Kline is hopeful that the Bay Area can set an example for how coffee pros can live a balanced life.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“One inspiring thing about that shift is that the sense of community is shifting from folks who are continually hustling, effectively working huge amounts of overtime for no pay in order to build community, towards folks who have stronger, healthier boundaries between work and the rest of their lives.\"\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Where to Have Easter Brunch Around the Bay Area",
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"content": "\u003cp>[aside postID=\"bayareabites_107930\" label=\"DIY Your Easter Brunch\"]\u003cbr>\n\u003ci>by Anna Volpicelli\u003c/i>\u003c/p>\n\u003cp>Easter is an excellent excuse to have a big brunch and bottomless mimosas.\u003c/p>\n\u003cp>Make this year's meal a melting pot of flavors with a range of dishes — from Spanish tortilla to French omelette to coconut curry—at these Bay Area restaurants.\u003c/p>\n\u003ch2>Easter Brunches in San Francisco\u003c/h2>\n\u003cfigure id=\"attachment_133326\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-133326\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/4505-easter.jpg\" alt=\"Doesn't this Easter ham sandwich look delicious?\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/4505-easter.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/4505-easter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/4505-easter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/4505-easter-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Doesn't this Easter ham sandwich look delicious? \u003ccite>(4505 Burgers & BBQ)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>The Commissary\u003c/b>\u003cbr>\n101 Montgomery St. (The Presidio)\u003cbr>\n11am-3pm\u003cbr>\n\u003ca href=\"thecommissarysf.com\">Website\u003c/a>\u003cbr>\nReservations are available through \u003ca href=\"https://www.opentable.com/restref/client/?rid=173023&restref=173023&partysize=2&covers=2&lang=en-US&r3uid=yYrFE4Lomd&datetime=2019-04-09T19%3A00&corrid=de83daf6-103d-42fa-9710-95625387191f\">OpenTable\u003c/a>\u003c/p>\n\u003cp>Executive chef Eric Minnich will homage the holiday with an a la carte menu with a Spanish twist—think poached eggs with Spanish potato hash, chorizo, and brava sauce; and avocado toast with Serrano ham. Sweet tooth? Go for the pain perdu with maple syrup, chantilly cream, and macerated berries.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>4505 Burgers & BBQ\u003c/b>\u003cbr>\n705 Divisadero St. (NoPa)\u003cbr>\n10:30am-11pm, April 19-21\u003cbr>\n\u003ca href=\"4505burgersandbbq.com\">Website\u003c/a>\u003c/p>\n\u003cp>If you grew up anywhere near the south, you might be accustomed to having an Easter ham. Get in sando form 4505 style: pork legs—split, brined, and smoked in house—and stacked with bread and butter pickles, gruyere cheese, and crispy onions on an Acme pan de mie roll.\u003c/p>\n\u003cp>\u003cb>Bluestem Brasserie\u003c/b>\u003cbr>\n1 Yerba Buena Ln. (SoMa)\u003cbr>\n11am-3pm\u003cbr>\n\u003ca href=\"bluestembrasserie.com\">Website\u003c/a>\u003c/p>\n\u003cp>Hop over to Bluestem for a hoppy and sweet pairing: The restaurant is offering is a bright lager or IPA to pair with a massive cinnamon roll with brown butter cream cheese frosting or king pancakes with bacon, peanut butter, and bananas.\u003c/p>\n\u003cp>\u003cb>Magnolia Brewing Co.\u003c/b>\u003cbr>\n1398 Haight St. (Haight-Ashbury)\u003cbr>\n10am-10pm\u003cbr>\n\u003ca href=\"magnoliabrewing.com\">Website\u003c/a>\u003c/p>\n\u003cp>Chefs Roque Mendoza and Laurance Gordon will be serving huevos rancheros, side salads, and fried egg and sausage sandwiches. Wash it all down with a light pilsener or a Billy's Sunday Bitter.\u003c/p>\n\u003cp>\u003cb>Campton Place\u003c/b>\u003cbr>\n340 Stockton St. (Union Square)\u003cbr>\n11:30am-1:30 pm\u003cbr>\n$98/person, $65/wine pairings\u003cbr>\n\u003ca href=\"tajcamptonplace.com\">Website\u003c/a>\u003c/p>\n\u003cp>Celebrate the day with a sophisticated Indian touch. Executive chef Srijith Gopinathan has designed a four-course meal of French toast with fresh berries; butter-poached Maine lobster with coconut curry; seared Angus beef fillet with black truffle and potato mousse; and a dessert of mango, avocado, and white chocolate.\u003c/p>\n\u003ch2>Easter Brunches in Oakland\u003c/h2>\n\u003cfigure id=\"attachment_133327\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-133327\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/lamb-prosciutto-duende.jpg\" alt=\"Anyone for some lamb prosciutto?\" width=\"980\" height=\"731\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/lamb-prosciutto-duende.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lamb-prosciutto-duende-160x119.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lamb-prosciutto-duende-800x597.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lamb-prosciutto-duende-768x573.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Anyone for some lamb prosciutto? \u003ccite>(Duende Restaurant + Bodega)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Lake Chalet\u003c/b>\u003cbr>\n1520 Lakeside Dr. (Oakland)\u003cbr>\n10am-3pm\u003cbr>\n\u003ca href=\"thelakechalet.com\">Website\u003c/a>\u003c/p>\n\u003cp>After the Easter egg hunt at Lake Merritt, chow specials including slow-cooked lamb shoulder and pan-roasted striped bass at this waterfront restaurant, which will also has a bountiful raw bar.\u003c/p>\n\u003cp>\u003cb>Duende Restaurant + Bodega\u003c/b>\u003cbr>\n468 19th St. (Oakland)\u003cbr>\n11am-2pm\u003cbr>\n\u003ca href=\"duendeoakland.com\">Website\u003c/a>\u003c/p>\n\u003cp>Open for brunch especially for Easter, Duende will serve a family-style meal of Catalan toasts; spicy pork rillettes; avocado montaditos; grilled pork belly with slow cooked egg and spring vegetables; and tortilla de papas.\u003c/p>\n\u003ch2>Easter Brunches in Marin\u003c/h2>\n\u003cfigure id=\"attachment_133328\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003cimg class=\"size-full wp-image-133328\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/cavallo-point-easter-brunch.png\" alt=\"Heap your plate with fruits, pastries, seafood, meats, and more at Cavallo Point's Easter buffet brunch.\" width=\"900\" height=\"594\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/cavallo-point-easter-brunch.png 900w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/cavallo-point-easter-brunch-160x106.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/cavallo-point-easter-brunch-800x528.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/cavallo-point-easter-brunch-768x507.png 768w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003cfigcaption class=\"wp-caption-text\">Heap your plate with fruits, pastries, seafood, meats, and more at Cavallo Point's Easter buffet brunch. \u003ccite>(Cavallo Point)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Cavallo Point\u003c/b>\u003cbr>\nTwo seatings (10am-noon, and 12:30-2:30pm) are available for the buffet at\u003cstrong> 601 Tidewater and Surfbird\u003c/strong>\u003cbr>\nPre-Fixe Brunch will be served from 9am-2pm at the restaurant \u003cstrong>Murray Circle, 601 Murray Circle (Sausalito)\u003c/strong>\u003cbr>\nReservations can be made by calling 415-339-4700\u003cbr>\n\u003ca href=\"cavallopoint.com\">Website\u003c/a>\u003c/p>\n\u003cp>You can always count on a fancy hotel to go all out. At Sausalito's Cavallo Point, there are two options: the Grand Brunch Buffet ($110/adults, $55/kids ) with multiple stations for classic brunch fare, seafood, and more; and the Prix-Fixe Brunch ($58/adults, $22/kids), which starts with an array of appetizers (think artisanal charcuterie and pastries) followed by a main course, such as honey ham Benedict or smoked whitefish hash, and a series of desserts.\u003c/p>\n\u003cp>PS: Prefer to do your major dining at night? Murray Circle is also serving a five-course Easter dinner ($95/person, $48/wine pairings).\u003c/p>\n\u003cp>\u003cb>Copita Tequileria y Comida\u003c/b>\u003cbr>\n739 Bridgeway (Sausalito)\u003cbr>\n11am-2pm\u003cbr>\n\u003ca href=\"copitarestaurant.com\">Website\u003c/a>\u003c/p>\n\u003cp>Make it festive with lamb birriaquiles or huevos Rancheros and a new spin on the Violetta cocktail (tequila, creme de violet, creme de pampelmousse, lime and grapefruit).\u003c/p>\n\u003ch2>Easter Brunches in Wine Country\u003c/h2>\n\u003cfigure id=\"attachment_133329\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-133329\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/la-toque-dining-room.jpg\" alt=\"La Toque's dining room is always a pretty place for a proper brunch.\" width=\"980\" height=\"642\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/la-toque-dining-room.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/la-toque-dining-room-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/la-toque-dining-room-800x524.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/la-toque-dining-room-768x503.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">La Toque's dining room is always a pretty place for a proper brunch. \u003ccite>(Megan Menicucci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>La Toque\u003c/b>\u003cbr>\nThe Westin Verasa Napa, 1314 Mckinstry St. (Napa)\u003cbr>\n12pm-2pm\u003cbr>\nFor reservations, call 707-257-5157\u003cbr>\n\u003ca href=\"latoque.com\">Website\u003c/a>\u003c/p>\n\u003cp>See Michelin stars at chef Ken Frank's celebrated Napa restaurant, which will be serving a three-course, contemporary French brunch ($48/person, $24/wine pairings). Refined palates will love a lobster omelet with tender leeks, potato, and fontina cheese; Alaskan halibut tempura; and grilled hanger steak with bone marrow and pickled shallots.\u003c/p>\n\u003cp>\u003cb>Farm at Carneros\u003c/b>\u003cbr>\nCarneros Resort\u003cbr>\n4048 Sonoma Hwy\u003cbr>\n10am-4pm\u003cbr>\n\u003ca href=\"farmatcarneros.com\">Website\u003c/a>\u003c/p>\n\u003cp>This multi-course, family-style meal ($85/adults, $42/kids) celebrates the season with avocado toast; seared scallop with trumpet mushroom \"bacon\"; and mixed chicory salad with duck confit. There's also a special menu for kids.\u003c/p>\n\u003ch2>Easter Brunches in the South Bay\u003c/h2>\n\u003cfigure id=\"attachment_133330\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003cimg class=\"size-full wp-image-133330\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/madera-rosewood-sand-hill.jpg\" alt=\"If you're aiming for Michelin stars, then make it Madera at the Rosewood Sand Hill.\" width=\"900\" height=\"650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/madera-rosewood-sand-hill.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/madera-rosewood-sand-hill-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/madera-rosewood-sand-hill-800x578.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/madera-rosewood-sand-hill-768x555.jpg 768w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003cfigcaption class=\"wp-caption-text\">If you're aiming for Michelin stars, then make it Madera at the Rosewood Sand Hill. \u003ccite>(Madera)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Madera\u003c/b>\u003cbr>\nMadera at Rosewood Sand Hill Hotel\u003cbr>\n2825 San Hill Rd. (Menlo Park)\u003cbr>\n10am-3pm\u003cbr>\n\u003ca href=\"maderasandhill.com\">Website\u003c/a>\u003c/p>\n\u003cp>The Easter menu ($120/person, beverages not included) at this Michelin-starred restaurant is designed to be shared. Start with chilled pea soup with pancetta and mint or smoked salmon flatbread; entrees include honey-glazed ham and roasted leg of lamb.\u003c/p>\n\u003cp>\u003cb>Verge Restaurant\u003c/b>\u003cbr>\nToll House Hotel\u003cbr>\n140 Santa Cruz Ave. (Los Gatos)\u003cbr>\n$75/adults, $32/kids age 6-12\u003cbr>\n\u003ca href=\"vergerestaurant.com\">Website\u003c/a>\u003c/p>\n\u003cp>First thing to know: unlimited mimosas. Have your fill and then fuel up at the buffet stocked with herb roasted prime rib, oysters Rockefeller, eggs Benedict, and more.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/easter-brunch-bay-area-2634075016.html\">7x7 Bay Area\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003ci>by Anna Volpicelli\u003c/i>\u003c/p>\n\u003cp>Easter is an excellent excuse to have a big brunch and bottomless mimosas.\u003c/p>\n\u003cp>Make this year's meal a melting pot of flavors with a range of dishes — from Spanish tortilla to French omelette to coconut curry—at these Bay Area restaurants.\u003c/p>\n\u003ch2>Easter Brunches in San Francisco\u003c/h2>\n\u003cfigure id=\"attachment_133326\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-133326\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/4505-easter.jpg\" alt=\"Doesn't this Easter ham sandwich look delicious?\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/4505-easter.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/4505-easter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/4505-easter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/4505-easter-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Doesn't this Easter ham sandwich look delicious? \u003ccite>(4505 Burgers & BBQ)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>The Commissary\u003c/b>\u003cbr>\n101 Montgomery St. (The Presidio)\u003cbr>\n11am-3pm\u003cbr>\n\u003ca href=\"thecommissarysf.com\">Website\u003c/a>\u003cbr>\nReservations are available through \u003ca href=\"https://www.opentable.com/restref/client/?rid=173023&restref=173023&partysize=2&covers=2&lang=en-US&r3uid=yYrFE4Lomd&datetime=2019-04-09T19%3A00&corrid=de83daf6-103d-42fa-9710-95625387191f\">OpenTable\u003c/a>\u003c/p>\n\u003cp>Executive chef Eric Minnich will homage the holiday with an a la carte menu with a Spanish twist—think poached eggs with Spanish potato hash, chorizo, and brava sauce; and avocado toast with Serrano ham. Sweet tooth? Go for the pain perdu with maple syrup, chantilly cream, and macerated berries.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>4505 Burgers & BBQ\u003c/b>\u003cbr>\n705 Divisadero St. (NoPa)\u003cbr>\n10:30am-11pm, April 19-21\u003cbr>\n\u003ca href=\"4505burgersandbbq.com\">Website\u003c/a>\u003c/p>\n\u003cp>If you grew up anywhere near the south, you might be accustomed to having an Easter ham. Get in sando form 4505 style: pork legs—split, brined, and smoked in house—and stacked with bread and butter pickles, gruyere cheese, and crispy onions on an Acme pan de mie roll.\u003c/p>\n\u003cp>\u003cb>Bluestem Brasserie\u003c/b>\u003cbr>\n1 Yerba Buena Ln. (SoMa)\u003cbr>\n11am-3pm\u003cbr>\n\u003ca href=\"bluestembrasserie.com\">Website\u003c/a>\u003c/p>\n\u003cp>Hop over to Bluestem for a hoppy and sweet pairing: The restaurant is offering is a bright lager or IPA to pair with a massive cinnamon roll with brown butter cream cheese frosting or king pancakes with bacon, peanut butter, and bananas.\u003c/p>\n\u003cp>\u003cb>Magnolia Brewing Co.\u003c/b>\u003cbr>\n1398 Haight St. (Haight-Ashbury)\u003cbr>\n10am-10pm\u003cbr>\n\u003ca href=\"magnoliabrewing.com\">Website\u003c/a>\u003c/p>\n\u003cp>Chefs Roque Mendoza and Laurance Gordon will be serving huevos rancheros, side salads, and fried egg and sausage sandwiches. Wash it all down with a light pilsener or a Billy's Sunday Bitter.\u003c/p>\n\u003cp>\u003cb>Campton Place\u003c/b>\u003cbr>\n340 Stockton St. (Union Square)\u003cbr>\n11:30am-1:30 pm\u003cbr>\n$98/person, $65/wine pairings\u003cbr>\n\u003ca href=\"tajcamptonplace.com\">Website\u003c/a>\u003c/p>\n\u003cp>Celebrate the day with a sophisticated Indian touch. Executive chef Srijith Gopinathan has designed a four-course meal of French toast with fresh berries; butter-poached Maine lobster with coconut curry; seared Angus beef fillet with black truffle and potato mousse; and a dessert of mango, avocado, and white chocolate.\u003c/p>\n\u003ch2>Easter Brunches in Oakland\u003c/h2>\n\u003cfigure id=\"attachment_133327\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-133327\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/lamb-prosciutto-duende.jpg\" alt=\"Anyone for some lamb prosciutto?\" width=\"980\" height=\"731\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/lamb-prosciutto-duende.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lamb-prosciutto-duende-160x119.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lamb-prosciutto-duende-800x597.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lamb-prosciutto-duende-768x573.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Anyone for some lamb prosciutto? \u003ccite>(Duende Restaurant + Bodega)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Lake Chalet\u003c/b>\u003cbr>\n1520 Lakeside Dr. (Oakland)\u003cbr>\n10am-3pm\u003cbr>\n\u003ca href=\"thelakechalet.com\">Website\u003c/a>\u003c/p>\n\u003cp>After the Easter egg hunt at Lake Merritt, chow specials including slow-cooked lamb shoulder and pan-roasted striped bass at this waterfront restaurant, which will also has a bountiful raw bar.\u003c/p>\n\u003cp>\u003cb>Duende Restaurant + Bodega\u003c/b>\u003cbr>\n468 19th St. (Oakland)\u003cbr>\n11am-2pm\u003cbr>\n\u003ca href=\"duendeoakland.com\">Website\u003c/a>\u003c/p>\n\u003cp>Open for brunch especially for Easter, Duende will serve a family-style meal of Catalan toasts; spicy pork rillettes; avocado montaditos; grilled pork belly with slow cooked egg and spring vegetables; and tortilla de papas.\u003c/p>\n\u003ch2>Easter Brunches in Marin\u003c/h2>\n\u003cfigure id=\"attachment_133328\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003cimg class=\"size-full wp-image-133328\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/cavallo-point-easter-brunch.png\" alt=\"Heap your plate with fruits, pastries, seafood, meats, and more at Cavallo Point's Easter buffet brunch.\" width=\"900\" height=\"594\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/cavallo-point-easter-brunch.png 900w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/cavallo-point-easter-brunch-160x106.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/cavallo-point-easter-brunch-800x528.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/cavallo-point-easter-brunch-768x507.png 768w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003cfigcaption class=\"wp-caption-text\">Heap your plate with fruits, pastries, seafood, meats, and more at Cavallo Point's Easter buffet brunch. \u003ccite>(Cavallo Point)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Cavallo Point\u003c/b>\u003cbr>\nTwo seatings (10am-noon, and 12:30-2:30pm) are available for the buffet at\u003cstrong> 601 Tidewater and Surfbird\u003c/strong>\u003cbr>\nPre-Fixe Brunch will be served from 9am-2pm at the restaurant \u003cstrong>Murray Circle, 601 Murray Circle (Sausalito)\u003c/strong>\u003cbr>\nReservations can be made by calling 415-339-4700\u003cbr>\n\u003ca href=\"cavallopoint.com\">Website\u003c/a>\u003c/p>\n\u003cp>You can always count on a fancy hotel to go all out. At Sausalito's Cavallo Point, there are two options: the Grand Brunch Buffet ($110/adults, $55/kids ) with multiple stations for classic brunch fare, seafood, and more; and the Prix-Fixe Brunch ($58/adults, $22/kids), which starts with an array of appetizers (think artisanal charcuterie and pastries) followed by a main course, such as honey ham Benedict or smoked whitefish hash, and a series of desserts.\u003c/p>\n\u003cp>PS: Prefer to do your major dining at night? Murray Circle is also serving a five-course Easter dinner ($95/person, $48/wine pairings).\u003c/p>\n\u003cp>\u003cb>Copita Tequileria y Comida\u003c/b>\u003cbr>\n739 Bridgeway (Sausalito)\u003cbr>\n11am-2pm\u003cbr>\n\u003ca href=\"copitarestaurant.com\">Website\u003c/a>\u003c/p>\n\u003cp>Make it festive with lamb birriaquiles or huevos Rancheros and a new spin on the Violetta cocktail (tequila, creme de violet, creme de pampelmousse, lime and grapefruit).\u003c/p>\n\u003ch2>Easter Brunches in Wine Country\u003c/h2>\n\u003cfigure id=\"attachment_133329\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-133329\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/la-toque-dining-room.jpg\" alt=\"La Toque's dining room is always a pretty place for a proper brunch.\" width=\"980\" height=\"642\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/la-toque-dining-room.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/la-toque-dining-room-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/la-toque-dining-room-800x524.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/la-toque-dining-room-768x503.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">La Toque's dining room is always a pretty place for a proper brunch. \u003ccite>(Megan Menicucci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>La Toque\u003c/b>\u003cbr>\nThe Westin Verasa Napa, 1314 Mckinstry St. (Napa)\u003cbr>\n12pm-2pm\u003cbr>\nFor reservations, call 707-257-5157\u003cbr>\n\u003ca href=\"latoque.com\">Website\u003c/a>\u003c/p>\n\u003cp>See Michelin stars at chef Ken Frank's celebrated Napa restaurant, which will be serving a three-course, contemporary French brunch ($48/person, $24/wine pairings). Refined palates will love a lobster omelet with tender leeks, potato, and fontina cheese; Alaskan halibut tempura; and grilled hanger steak with bone marrow and pickled shallots.\u003c/p>\n\u003cp>\u003cb>Farm at Carneros\u003c/b>\u003cbr>\nCarneros Resort\u003cbr>\n4048 Sonoma Hwy\u003cbr>\n10am-4pm\u003cbr>\n\u003ca href=\"farmatcarneros.com\">Website\u003c/a>\u003c/p>\n\u003cp>This multi-course, family-style meal ($85/adults, $42/kids) celebrates the season with avocado toast; seared scallop with trumpet mushroom \"bacon\"; and mixed chicory salad with duck confit. There's also a special menu for kids.\u003c/p>\n\u003ch2>Easter Brunches in the South Bay\u003c/h2>\n\u003cfigure id=\"attachment_133330\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003cimg class=\"size-full wp-image-133330\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/madera-rosewood-sand-hill.jpg\" alt=\"If you're aiming for Michelin stars, then make it Madera at the Rosewood Sand Hill.\" width=\"900\" height=\"650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/madera-rosewood-sand-hill.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/madera-rosewood-sand-hill-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/madera-rosewood-sand-hill-800x578.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/madera-rosewood-sand-hill-768x555.jpg 768w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003cfigcaption class=\"wp-caption-text\">If you're aiming for Michelin stars, then make it Madera at the Rosewood Sand Hill. \u003ccite>(Madera)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Madera\u003c/b>\u003cbr>\nMadera at Rosewood Sand Hill Hotel\u003cbr>\n2825 San Hill Rd. (Menlo Park)\u003cbr>\n10am-3pm\u003cbr>\n\u003ca href=\"maderasandhill.com\">Website\u003c/a>\u003c/p>\n\u003cp>The Easter menu ($120/person, beverages not included) at this Michelin-starred restaurant is designed to be shared. Start with chilled pea soup with pancetta and mint or smoked salmon flatbread; entrees include honey-glazed ham and roasted leg of lamb.\u003c/p>\n\u003cp>\u003cb>Verge Restaurant\u003c/b>\u003cbr>\nToll House Hotel\u003cbr>\n140 Santa Cruz Ave. (Los Gatos)\u003cbr>\n$75/adults, $32/kids age 6-12\u003cbr>\n\u003ca href=\"vergerestaurant.com\">Website\u003c/a>\u003c/p>\n\u003cp>First thing to know: unlimited mimosas. Have your fill and then fuel up at the buffet stocked with herb roasted prime rib, oysters Rockefeller, eggs Benedict, and more.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/easter-brunch-bay-area-2634075016.html\">7x7 Bay Area\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Why A South Korean Brewery Moved To California To Make Korean Beer",
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"content": "\u003cp>Booth Brewing, one of South Korea's most visible craft beer producers, doesn't make its beer where Korean beer giants Hite and OB produce their ubiquitous watery lagers. Instead, most of Booth's beers are brewed in Eureka, the California city near the Oregon border most known for redwood trees and marijuana cultivation.\u003cbr>\n[aside postID=\"bayareabites_117246,bayareabites_133140\" label=\"More Brews For You\"]\u003cbr>\nBooth launched in Seoul in 2013 after husband and wife team Sunghoo Yang, a former investment analyst, and Heeyoon Kim, a former doctor, wanted to help correct the dearth of craft beer in South Korea. Part of their impetus was \u003ca href=\"https://www.economist.com/business/2012/11/24/fiery-food-boring-beer\">an article\u003c/a> that ran a few years prior in \u003cem>The\u003c/em> \u003cem>Economist\u003c/em>. \"Brewing remains just about the only useful activity at which North Korea beats the South,\" the article concluded, while declaring North Korea's \u003ca href=\"https://www.nytimes.com/2008/03/10/business/worldbusiness/10iht-beer.1.10865644.html?_r=1&login=smartlock&auth=login-smartlock\">government-brewed Taedonggang\u003c/a> as more memorable than South Korea's beer offerings.\u003c/p>\n\u003cp>Like many South Koreans, Yang and Kim wanted to prove that conclusion wrong. So they teamed up with Daniel Tudor, the article's author, and opened a pub that served pizza and craft beer out of a Seoul alley. Their patriotic origin story and quirky branding — their bottles have colorful labels featuring the adventures of a blue creature called the Boothman — quickly attracted a fan base. Within the year, they expanded to four more locations.\u003c/p>\n\u003cp>\"Hoppy beers, it's an acquired taste,\" says Yang. \"The first time you try it, it's a little different and bitter, but then once you get the hang of it, you really appreciate the style and then people kind of get addicted to it.\" For many of their customers, trying American-style hoppy IPAs for the first time was a hard sell. \"I think half the customers, when they first came to our bar, thought our beer was too bitter, so they couldn't finish a pint. But then as time passed on, that wasn't a problem anymore,\" Yang says.\u003c/p>\n\u003cp>It was a good time to join the craft beer business. In the early 2000s, the Korean government started issuing microbrewery licenses, leading to a boom in brewpubs, usually offering German-style beers like wheat beers and Pilsners. But they were only allowed to sell their beer on the brewery premises. In 2014, the laws changed, allowing smaller breweries to finally distribute outside of their pubs.\u003c/p>\n\u003cfigure id=\"attachment_133320\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/eurekaseoul-hop-ale-series2-6eb0536c55f912d7ce5ab9d98bcb9086b0266071-e1554828453905.jpg\" alt=\"Booth's patriotic origin story and quirky branding — its cans and bottles have colorful labels featuring the adventures of a blue creature called the Boothman — quickly attracted a fan b\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-133320\">\u003cfigcaption class=\"wp-caption-text\">Booth's patriotic origin story and quirky branding — its cans and bottles have colorful labels featuring the adventures of a blue creature called the Boothman — quickly attracted a fan b \u003ccite>(Courtesy of The Booth Brewing Co.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A few years ago, Booth was having its beers made off-site by a contract brewery. But the company wanted to grow, and to do that, it needed its own brewery. At the same time, Eureka's Lost Coast brewing, an American craft beer mainstay since 1989, was also growing. Yang and Kim were familiar with Lost Coast, and when that brewery announced its move to a bigger facility, the Booth founders heard the news. So they traveled across the world to buy Lost Coast's 30-barrel brew house, and started producing beer there in 2017.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Yes, shipping the beer back to Korea is expensive, Yang says. But it's actually a better business model for them, because of access to ingredients like hops. There wasn't a distributor in Korea, so they had to import their own, which sometimes didn't make it through customs. There was also a bigger pool of brewer talent in America. And it was cheaper for Booth to make beer overseas because of Korea's tax laws, which impose larger taxes on Korean-made beers than on imported ones, much to the irritation of local breweries.\u003c/p>\n\u003cp>While Booth also has a small, four-barrel brewing system in Korea, the majority of its beer is brewed in Eureka and shipped back, or distributed throughout Humboldt County, Calif., and the Bay Area. The company offers a variety of beers and enjoys collaborating with other breweries worldwide as well as producing limited edition beers, such as a smoothie IPA that benefits LGBT charities.\u003c/p>\n\u003cp>Booth's beer offerings are tailored to the two markets. The company doesn't push its hoppier IPAs in Korea, since they're more expensive to produce and not as price competitive as other options. And craft beer has become such an established part of American drinking culture that any decent bar is more likely to have a variety of craft beers than mass lagers like Budweiser, Yang points out. \"Whereas Korea, we're still in the stages where craft beer is something new, it's interesting to try, so it's something that you kind of opt for and maybe not go back to it for a while,\" he says.\u003c/p>\n\u003cp>There's a lot of excitement in the Korean beer scene, but it's still early. \"The craft market in Korea is growing steadily and has a pretty wide 'general awareness' in the country, but details and a real understanding is still lacking outside of a few small groups of hardcore fans,\" Erik Moynihan, CEO of Seoul-based Magpie Brewing, wrote in an email. He points to encouraging signs, like the fact that there's been a spike in the number of new breweries opening, and new laws allowing craft breweries to sell their products in grocery and convenience stores.\u003c/p>\n\u003cp>Recently, there have been discussions in the Korean craft beer scene about what defines a Korean brewery: If the owners aren't Korean nationals, does it still count? What about Booth and Korean breweries that make their beers in other countries? \"It's a whirlpool of opinion that we at Magpie are often caught up in as well,\" Moynihan says. \"Regardless, Booth was present at the beginning of the beer scene in Korea, and really had an impact on the attention (domestic and global) that our market has attracted.\"\u003c/p>\n\u003cp>And Booth — which considers itself a \"global company starting from Seoul,\" Kim wrote in an email — hopes to grow that market even more, with a taproom in Eureka slated to open this year, and possibly one in Los Angeles. The company also wants to expand into Southeast Asian countries like Vietnam, which have been slower to adopt craft beer than Korea has.\u003c/p>\n\u003cp>\"Trends are really fast,\" Yang says of Korea's relationship with craft beer. \"It catches on really fast, it goes away really fast, but we hope that this one's here to stay.\"\u003c/p>\n\u003cp>\u003cem>Shelby Pope is a freelance writer living and eating her way through Oakland, Calif. \u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/04/09/696638173/why-a-south-korean-brewery-moved-to-california-to-make-korean-beer\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nBooth launched in Seoul in 2013 after husband and wife team Sunghoo Yang, a former investment analyst, and Heeyoon Kim, a former doctor, wanted to help correct the dearth of craft beer in South Korea. Part of their impetus was \u003ca href=\"https://www.economist.com/business/2012/11/24/fiery-food-boring-beer\">an article\u003c/a> that ran a few years prior in \u003cem>The\u003c/em> \u003cem>Economist\u003c/em>. \"Brewing remains just about the only useful activity at which North Korea beats the South,\" the article concluded, while declaring North Korea's \u003ca href=\"https://www.nytimes.com/2008/03/10/business/worldbusiness/10iht-beer.1.10865644.html?_r=1&login=smartlock&auth=login-smartlock\">government-brewed Taedonggang\u003c/a> as more memorable than South Korea's beer offerings.\u003c/p>\n\u003cp>Like many South Koreans, Yang and Kim wanted to prove that conclusion wrong. So they teamed up with Daniel Tudor, the article's author, and opened a pub that served pizza and craft beer out of a Seoul alley. Their patriotic origin story and quirky branding — their bottles have colorful labels featuring the adventures of a blue creature called the Boothman — quickly attracted a fan base. Within the year, they expanded to four more locations.\u003c/p>\n\u003cp>\"Hoppy beers, it's an acquired taste,\" says Yang. \"The first time you try it, it's a little different and bitter, but then once you get the hang of it, you really appreciate the style and then people kind of get addicted to it.\" For many of their customers, trying American-style hoppy IPAs for the first time was a hard sell. \"I think half the customers, when they first came to our bar, thought our beer was too bitter, so they couldn't finish a pint. But then as time passed on, that wasn't a problem anymore,\" Yang says.\u003c/p>\n\u003cp>It was a good time to join the craft beer business. In the early 2000s, the Korean government started issuing microbrewery licenses, leading to a boom in brewpubs, usually offering German-style beers like wheat beers and Pilsners. But they were only allowed to sell their beer on the brewery premises. In 2014, the laws changed, allowing smaller breweries to finally distribute outside of their pubs.\u003c/p>\n\u003cfigure id=\"attachment_133320\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/eurekaseoul-hop-ale-series2-6eb0536c55f912d7ce5ab9d98bcb9086b0266071-e1554828453905.jpg\" alt=\"Booth's patriotic origin story and quirky branding — its cans and bottles have colorful labels featuring the adventures of a blue creature called the Boothman — quickly attracted a fan b\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-133320\">\u003cfigcaption class=\"wp-caption-text\">Booth's patriotic origin story and quirky branding — its cans and bottles have colorful labels featuring the adventures of a blue creature called the Boothman — quickly attracted a fan b \u003ccite>(Courtesy of The Booth Brewing Co.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A few years ago, Booth was having its beers made off-site by a contract brewery. But the company wanted to grow, and to do that, it needed its own brewery. At the same time, Eureka's Lost Coast brewing, an American craft beer mainstay since 1989, was also growing. Yang and Kim were familiar with Lost Coast, and when that brewery announced its move to a bigger facility, the Booth founders heard the news. So they traveled across the world to buy Lost Coast's 30-barrel brew house, and started producing beer there in 2017.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Yes, shipping the beer back to Korea is expensive, Yang says. But it's actually a better business model for them, because of access to ingredients like hops. There wasn't a distributor in Korea, so they had to import their own, which sometimes didn't make it through customs. There was also a bigger pool of brewer talent in America. And it was cheaper for Booth to make beer overseas because of Korea's tax laws, which impose larger taxes on Korean-made beers than on imported ones, much to the irritation of local breweries.\u003c/p>\n\u003cp>While Booth also has a small, four-barrel brewing system in Korea, the majority of its beer is brewed in Eureka and shipped back, or distributed throughout Humboldt County, Calif., and the Bay Area. The company offers a variety of beers and enjoys collaborating with other breweries worldwide as well as producing limited edition beers, such as a smoothie IPA that benefits LGBT charities.\u003c/p>\n\u003cp>Booth's beer offerings are tailored to the two markets. The company doesn't push its hoppier IPAs in Korea, since they're more expensive to produce and not as price competitive as other options. And craft beer has become such an established part of American drinking culture that any decent bar is more likely to have a variety of craft beers than mass lagers like Budweiser, Yang points out. \"Whereas Korea, we're still in the stages where craft beer is something new, it's interesting to try, so it's something that you kind of opt for and maybe not go back to it for a while,\" he says.\u003c/p>\n\u003cp>There's a lot of excitement in the Korean beer scene, but it's still early. \"The craft market in Korea is growing steadily and has a pretty wide 'general awareness' in the country, but details and a real understanding is still lacking outside of a few small groups of hardcore fans,\" Erik Moynihan, CEO of Seoul-based Magpie Brewing, wrote in an email. He points to encouraging signs, like the fact that there's been a spike in the number of new breweries opening, and new laws allowing craft breweries to sell their products in grocery and convenience stores.\u003c/p>\n\u003cp>Recently, there have been discussions in the Korean craft beer scene about what defines a Korean brewery: If the owners aren't Korean nationals, does it still count? What about Booth and Korean breweries that make their beers in other countries? \"It's a whirlpool of opinion that we at Magpie are often caught up in as well,\" Moynihan says. \"Regardless, Booth was present at the beginning of the beer scene in Korea, and really had an impact on the attention (domestic and global) that our market has attracted.\"\u003c/p>\n\u003cp>And Booth — which considers itself a \"global company starting from Seoul,\" Kim wrote in an email — hopes to grow that market even more, with a taproom in Eureka slated to open this year, and possibly one in Los Angeles. The company also wants to expand into Southeast Asian countries like Vietnam, which have been slower to adopt craft beer than Korea has.\u003c/p>\n\u003cp>\"Trends are really fast,\" Yang says of Korea's relationship with craft beer. \"It catches on really fast, it goes away really fast, but we hope that this one's here to stay.\"\u003c/p>\n\u003cp>\u003cem>Shelby Pope is a freelance writer living and eating her way through Oakland, Calif. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Are Plastic Bag Bans Garbage?",
"title": "Are Plastic Bag Bans Garbage?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>\u003cem>Editor's note:\u003c/em>\u003c/strong>\u003cem> This is an excerpt of Planet Money's newsletter. You can \u003c/em>\u003ca href=\"http://click.et.npr.org/?qs=0f58426c20711c96eb86962aa75f80d116a3dbe482b720309a0cfc7e38ea8c236c54255f4ce3e0281ef7d857a5b06cc77cc907a188052e76\">\u003cem>sign up here\u003c/em>\u003c/a>\u003cem>.\u003c/em>\u003cbr>\n[aside postID=\"lowdown_29456,bayareabites_132936\" label=\"More Info About Plastics\"]\u003cbr>\nIt was only about \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595f090eebf6b5b8677328b4160fa6c148256dee3a62fd75f97e141d7e9fdf2bdb9dcd7a701a47e920440c9b9defc150d9f\">40 years ago\u003c/a> that plastic bags became standard at U.S. grocery stores. This also made them standard in sewers, landfills, rivers and \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc095955ff14c30247bc135c72429f9b517947e287896f1eb36fdedbbe319afebc711e5a3a1f3f66cd951c3a2f8b5d915836425\">the Great Pacific Garbage Patch\u003c/a>. They clog drains and cause floods, litter landscapes and kill wildlife. The national movement to get rid of them is gaining steam — with \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595d0c737c7dc6c8e81882bfec1511b24d6e8f9ecbbb07fe99934c10907de22053de7b14b6936a0c21039a1380347958161\">more than 240 cities and counties\u003c/a> passing laws that ban or tax them since 2007. \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595c037fb4b66cd3cfa972ccadf1bd1040b6d42896c75f5ac763efda9caecd83cdcd01134bd8bc1f797599191683c0774d6\">New York\u003c/a> recently became the second U.S. state to ban them. But these bans may be hurting the environment more than helping it.\u003c/p>\n\u003cp>University of Sydney economist Rebecca Taylor started studying bag regulations because it seemed as though every time she moved for a new job — from Washington, D.C., to California, to Australia — bag restrictions were implemented shortly after. \"Yeah, these policies might be following me,\" she jokes. Taylor \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc0959585a9885c922bffd84687da04c992a51c68ef688dc70d231b0ef7c79b639e77b918c9fec52af5a407b36305c8ae9d9145\">recently published\u003c/a> a study of bag regulations in California. It's a classic tale of unintended consequences.\u003c/p>\n\u003ch3>\u003cstrong>Paper or plastic?\u003c/strong>\u003c/h3>\n\u003cp>Before California banned plastic shopping bags statewide in late 2016, a wave of \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc095958c514da571b7b53f3d2c5c1e4b74ded2c17c1e7d920323852a7d0ca168fcd9faf449bc07f86f58c92142dcae2c8ca4d6\">139 Californian cities and counties\u003c/a> implemented the policy themselves. Taylor and colleagues compared bag use in cities with bans to those without them. For six months, they spent weekends in grocery stores tallying the types of bags people carried out (she admits these weren't her wildest weekends). She also analyzed these stores' sales data.\u003c/p>\n\u003cp>Taylor found these bag bans did what they were supposed to do. People in the cities with the bans used fewer plastic bags, which led to about 40 million fewer pounds of plastic trash per year. But people who used to reuse their shopping bags for other purposes, like picking up dog poop or lining trash bins, still needed bags. \"What I found was that sales of garbage bags actually skyrocketed after plastic grocery bags were banned,\" she says. This was particularly the case for small, 4-gallon bags, which saw a 120 percent increase in sales after bans went into effect.\u003c/p>\n\u003ch2>Trash Bag Sales Jumped After Grocery Bag Bans\u003c/h2>\n\u003cfigure id=\"attachment_133315\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/Trash-Bag-Sales-Jumped-After-Grocery-Bag-Bans-e1554827044116.png\" alt=\"Source: Taylor, 2019, “Bag leakage: The effect of disposable carryout bag regulations on unregulated bags.” Researcher’s own analyses calculated based in part on data from The Nielsen Co. (US) LLC and marketing databases provided through the Nielsen Datasets at the Kilts Center for Marketing Data Center at The University of Chicago Booth School of Business. The conclusions drawn from the Nielsen data are those of the researcher and do not reflect the views of Nielsen. Nielsen is not responsible for, had no role in, and was not involved in analyzing and preparing the results reported herein.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-133315\">\u003cfigcaption class=\"wp-caption-text\">Source: Taylor, 2019, “Bag leakage: The effect of disposable carryout bag regulations on unregulated bags.” Researcher’s own analyses calculated based in part on data from The Nielsen Co. (US) LLC and marketing databases provided through the Nielsen Datasets at the Kilts Center for Marketing Data Center at The University of Chicago Booth School of Business. The conclusions drawn from the Nielsen data are those of the researcher and do not reflect the views of Nielsen. Nielsen is not responsible for, had no role in, and was not involved in analyzing and preparing the results reported herein. \u003ccite>(Koko Nakajima and Alyson Hurt/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://apps.npr.org/dailygraphics/graphics/pm-plastic-bags-20190405?mode=childlink&utm_source=nprnews&utm_medium=app&utm_campaign=storyredirect\">\u003cem>\u003cstrong>Don't see the graphic above? Click here.\u003c/strong>\u003c/em>\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Trash bags are thick and use more plastic than typical shopping bags. \"So about 30 percent of the plastic that was eliminated by the ban comes back in the form of thicker garbage bags,\" Taylor says. On top of that, cities that banned plastic bags saw a surge in the use of paper bags, which she estimates resulted in about 80 million pounds of extra paper trash per year.\u003c/p>\n\u003cp>Plastic haters, it's time to brace yourselves. A \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc0959588e107f0dd2207a44cbbdc612ae8881a1e90f3e3653e87bb42fab1b8d02e71dfb416cbcc2a7fef7b31ad98fab4575785\">bunch\u003c/a> \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595b958d40e8bf45ade43c3abeb7a03e6ad5750e3e4a858c1e64d14ea15f6ea80783d4f5e64027b18176e23d30bf26da78a\">of\u003c/a> \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595878ccef3b3490cc049ee41812ef5c4aae26ee82a368fd2480d7a85a21fdc1cc4b7db8e0141ae27c1a946e113e74419ea\">studies\u003c/a> find that paper bags are actually worse for the environment. They require cutting down and processing trees, which involves lots of water, toxic chemicals, fuel and heavy machinery. While paper is biodegradable and avoids some of the problems of plastic, Taylor says, the huge increase of paper, together with the uptick in plastic trash bags, means banning plastic shopping bags increases greenhouse gas emissions. That said, these bans do reduce nonbiodegradable litter.\u003c/p>\n\u003ch3>\u003cstrong>Are tote bags killing us?\u003c/strong>\u003c/h3>\n\u003cp>What about reusable cloth bags? We know die-hard public radio fans love them! They've got to be great, right?\u003c/p>\n\u003cp>Nope. They can be even worse.\u003c/p>\n\u003cp>A \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc095959e202c8a5f6b81128b8dc59def3bf06cd51a07ef176319b33119075d17d659c296b95b18fa673641132a8dcd9dfaacc4\">2011 study\u003c/a> by the U.K. government found a person would have to reuse their cotton tote bag 131 times before it was better for climate change than using a plastic grocery bag once. The Danish government recently did \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595e0325dd395fd7be3b711c8bb1224a6723ab95153d26abdbd7606758f1b736d8036338ca82f56b0f7c9191544d8bdcb51\">a study\u003c/a> that took into account environmental impacts beyond simply greenhouse gas emissions, including water use, damage to ecosystems and air pollution. These factors make cloth bags even worse. They estimate you would have to use an organic cotton bag \u003cem>20,000 times\u003c/em> more than a plastic grocery bag to make using it better for the environment.\u003c/p>\n\u003cp>That said, the Danish government's estimate doesn't take into account the effects of bags littering land and sea, where plastic is clearly the worst offender.\u003c/p>\n\u003ch3>\u003cstrong>Stop depressing me. What should we do?\u003c/strong>\u003c/h3>\n\u003cp>The most environment-friendly way to carry groceries is to use the same bag over and over again. According to the Danish study, the best reusable ones are made from polyester or plastics like polypropylene. Those still have to be used dozens and dozens of times to be greener than plastic grocery bags, which have \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc095950476b0a8d5dd9b42f48813059c745045465075066f86e6c385be89af362ef0f57317053a3191765a5ecb49c42528925c\">the smallest carbon footprint\u003c/a> for a single use.\u003c/p>\n\u003cp>As for bag policies, Taylor says a fee is smarter than a ban. She has \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595ad5ff265b7133522d269b211af71322ab9613e6dbc8429036f6d146e847f31fe437c95125ec810b25aa538dbb68f6fbe\">a second paper\u003c/a> showing a small fee for bags is just as effective as a ban when it comes to encouraging use of reusable bags. But a fee offers flexibility for people who reuse plastic bags for garbage disposal or dog walking.\u003c/p>\n\u003cp>Taylor believes the recent legislation passed in New York is a bad version of the policy. It bans only plastic bags and gives free rein to using paper ones (\u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595b933a02378175fe2cff042f510b693b5692697e5f185f6679d64063408f84e7d17de604b2074f04ef3709b50f399c7e1\">counties have the option\u003c/a> to impose a 5-cent fee on them). Taylor is concerned this will drive up paper use. The best policy, Taylor says, imposes a fee on both paper and plastic bags and encourages reuse.\u003c/p>\n\u003cp>This bag research makes public radio's love for tote bags awkward, doesn't it? It might be weird though if we started giving out plastic grocery bags.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/money/2019/04/09/711181385/are-plastic-bag-bans-garbage\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n",
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"excerpt": "A national movement to ban plastic bags is gaining steam, but these restrictions may actually hurt the environment more than help it. Human nature, hard truths, and what kind of bag to use anyway?",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nIt was only about \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595f090eebf6b5b8677328b4160fa6c148256dee3a62fd75f97e141d7e9fdf2bdb9dcd7a701a47e920440c9b9defc150d9f\">40 years ago\u003c/a> that plastic bags became standard at U.S. grocery stores. This also made them standard in sewers, landfills, rivers and \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc095955ff14c30247bc135c72429f9b517947e287896f1eb36fdedbbe319afebc711e5a3a1f3f66cd951c3a2f8b5d915836425\">the Great Pacific Garbage Patch\u003c/a>. They clog drains and cause floods, litter landscapes and kill wildlife. The national movement to get rid of them is gaining steam — with \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595d0c737c7dc6c8e81882bfec1511b24d6e8f9ecbbb07fe99934c10907de22053de7b14b6936a0c21039a1380347958161\">more than 240 cities and counties\u003c/a> passing laws that ban or tax them since 2007. \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595c037fb4b66cd3cfa972ccadf1bd1040b6d42896c75f5ac763efda9caecd83cdcd01134bd8bc1f797599191683c0774d6\">New York\u003c/a> recently became the second U.S. state to ban them. But these bans may be hurting the environment more than helping it.\u003c/p>\n\u003cp>University of Sydney economist Rebecca Taylor started studying bag regulations because it seemed as though every time she moved for a new job — from Washington, D.C., to California, to Australia — bag restrictions were implemented shortly after. \"Yeah, these policies might be following me,\" she jokes. Taylor \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc0959585a9885c922bffd84687da04c992a51c68ef688dc70d231b0ef7c79b639e77b918c9fec52af5a407b36305c8ae9d9145\">recently published\u003c/a> a study of bag regulations in California. It's a classic tale of unintended consequences.\u003c/p>\n\u003ch3>\u003cstrong>Paper or plastic?\u003c/strong>\u003c/h3>\n\u003cp>Before California banned plastic shopping bags statewide in late 2016, a wave of \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc095958c514da571b7b53f3d2c5c1e4b74ded2c17c1e7d920323852a7d0ca168fcd9faf449bc07f86f58c92142dcae2c8ca4d6\">139 Californian cities and counties\u003c/a> implemented the policy themselves. Taylor and colleagues compared bag use in cities with bans to those without them. For six months, they spent weekends in grocery stores tallying the types of bags people carried out (she admits these weren't her wildest weekends). She also analyzed these stores' sales data.\u003c/p>\n\u003cp>Taylor found these bag bans did what they were supposed to do. People in the cities with the bans used fewer plastic bags, which led to about 40 million fewer pounds of plastic trash per year. But people who used to reuse their shopping bags for other purposes, like picking up dog poop or lining trash bins, still needed bags. \"What I found was that sales of garbage bags actually skyrocketed after plastic grocery bags were banned,\" she says. This was particularly the case for small, 4-gallon bags, which saw a 120 percent increase in sales after bans went into effect.\u003c/p>\n\u003ch2>Trash Bag Sales Jumped After Grocery Bag Bans\u003c/h2>\n\u003cfigure id=\"attachment_133315\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/Trash-Bag-Sales-Jumped-After-Grocery-Bag-Bans-e1554827044116.png\" alt=\"Source: Taylor, 2019, “Bag leakage: The effect of disposable carryout bag regulations on unregulated bags.” Researcher’s own analyses calculated based in part on data from The Nielsen Co. (US) LLC and marketing databases provided through the Nielsen Datasets at the Kilts Center for Marketing Data Center at The University of Chicago Booth School of Business. The conclusions drawn from the Nielsen data are those of the researcher and do not reflect the views of Nielsen. Nielsen is not responsible for, had no role in, and was not involved in analyzing and preparing the results reported herein.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-133315\">\u003cfigcaption class=\"wp-caption-text\">Source: Taylor, 2019, “Bag leakage: The effect of disposable carryout bag regulations on unregulated bags.” Researcher’s own analyses calculated based in part on data from The Nielsen Co. (US) LLC and marketing databases provided through the Nielsen Datasets at the Kilts Center for Marketing Data Center at The University of Chicago Booth School of Business. The conclusions drawn from the Nielsen data are those of the researcher and do not reflect the views of Nielsen. Nielsen is not responsible for, had no role in, and was not involved in analyzing and preparing the results reported herein. \u003ccite>(Koko Nakajima and Alyson Hurt/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://apps.npr.org/dailygraphics/graphics/pm-plastic-bags-20190405?mode=childlink&utm_source=nprnews&utm_medium=app&utm_campaign=storyredirect\">\u003cem>\u003cstrong>Don't see the graphic above? Click here.\u003c/strong>\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Trash bags are thick and use more plastic than typical shopping bags. \"So about 30 percent of the plastic that was eliminated by the ban comes back in the form of thicker garbage bags,\" Taylor says. On top of that, cities that banned plastic bags saw a surge in the use of paper bags, which she estimates resulted in about 80 million pounds of extra paper trash per year.\u003c/p>\n\u003cp>Plastic haters, it's time to brace yourselves. A \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc0959588e107f0dd2207a44cbbdc612ae8881a1e90f3e3653e87bb42fab1b8d02e71dfb416cbcc2a7fef7b31ad98fab4575785\">bunch\u003c/a> \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595b958d40e8bf45ade43c3abeb7a03e6ad5750e3e4a858c1e64d14ea15f6ea80783d4f5e64027b18176e23d30bf26da78a\">of\u003c/a> \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595878ccef3b3490cc049ee41812ef5c4aae26ee82a368fd2480d7a85a21fdc1cc4b7db8e0141ae27c1a946e113e74419ea\">studies\u003c/a> find that paper bags are actually worse for the environment. They require cutting down and processing trees, which involves lots of water, toxic chemicals, fuel and heavy machinery. While paper is biodegradable and avoids some of the problems of plastic, Taylor says, the huge increase of paper, together with the uptick in plastic trash bags, means banning plastic shopping bags increases greenhouse gas emissions. That said, these bans do reduce nonbiodegradable litter.\u003c/p>\n\u003ch3>\u003cstrong>Are tote bags killing us?\u003c/strong>\u003c/h3>\n\u003cp>What about reusable cloth bags? We know die-hard public radio fans love them! They've got to be great, right?\u003c/p>\n\u003cp>Nope. They can be even worse.\u003c/p>\n\u003cp>A \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc095959e202c8a5f6b81128b8dc59def3bf06cd51a07ef176319b33119075d17d659c296b95b18fa673641132a8dcd9dfaacc4\">2011 study\u003c/a> by the U.K. government found a person would have to reuse their cotton tote bag 131 times before it was better for climate change than using a plastic grocery bag once. The Danish government recently did \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595e0325dd395fd7be3b711c8bb1224a6723ab95153d26abdbd7606758f1b736d8036338ca82f56b0f7c9191544d8bdcb51\">a study\u003c/a> that took into account environmental impacts beyond simply greenhouse gas emissions, including water use, damage to ecosystems and air pollution. These factors make cloth bags even worse. They estimate you would have to use an organic cotton bag \u003cem>20,000 times\u003c/em> more than a plastic grocery bag to make using it better for the environment.\u003c/p>\n\u003cp>That said, the Danish government's estimate doesn't take into account the effects of bags littering land and sea, where plastic is clearly the worst offender.\u003c/p>\n\u003ch3>\u003cstrong>Stop depressing me. What should we do?\u003c/strong>\u003c/h3>\n\u003cp>The most environment-friendly way to carry groceries is to use the same bag over and over again. According to the Danish study, the best reusable ones are made from polyester or plastics like polypropylene. Those still have to be used dozens and dozens of times to be greener than plastic grocery bags, which have \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc095950476b0a8d5dd9b42f48813059c745045465075066f86e6c385be89af362ef0f57317053a3191765a5ecb49c42528925c\">the smallest carbon footprint\u003c/a> for a single use.\u003c/p>\n\u003cp>As for bag policies, Taylor says a fee is smarter than a ban. She has \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595ad5ff265b7133522d269b211af71322ab9613e6dbc8429036f6d146e847f31fe437c95125ec810b25aa538dbb68f6fbe\">a second paper\u003c/a> showing a small fee for bags is just as effective as a ban when it comes to encouraging use of reusable bags. But a fee offers flexibility for people who reuse plastic bags for garbage disposal or dog walking.\u003c/p>\n\u003cp>Taylor believes the recent legislation passed in New York is a bad version of the policy. It bans only plastic bags and gives free rein to using paper ones (\u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595b933a02378175fe2cff042f510b693b5692697e5f185f6679d64063408f84e7d17de604b2074f04ef3709b50f399c7e1\">counties have the option\u003c/a> to impose a 5-cent fee on them). Taylor is concerned this will drive up paper use. The best policy, Taylor says, imposes a fee on both paper and plastic bags and encourages reuse.\u003c/p>\n\u003cp>This bag research makes public radio's love for tote bags awkward, doesn't it? It might be weird though if we started giving out plastic grocery bags.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/money/2019/04/09/711181385/are-plastic-bag-bans-garbage\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "First Taste: Serving Eastern Mediterranean–style fare, Noosh is a neighborhood gem",
"title": "First Taste: Serving Eastern Mediterranean–style fare, Noosh is a neighborhood gem",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ci>by Sarah Chorey\u003c/i>\u003cbr>\n[aside postID=\"bayareabites_133163\" label=\"More first looks\"]\u003cbr>\nNo matter how many neighborhoods comprise San Francisco, and no matter that our disdain of chain businesses means an abundance of independently owned eateries in every one of them, that just-right neighborhood restaurant can be elusive. They're either too hard to get into without reservations, too pricey to frequent on the regular, or just not that special.\u003c/p>\n\u003cp>But for lucky Fillmore Street residents, \u003ca href=\"https://www.nooshsf.com/\">Noosh\u003c/a> hits the mark for what we want in a casual neighborhood gem: a touch fancier than Souvla; less formalized than NoPa; and without the headache of snagging a res—we're looking at you, Che Fico. And all the flavors are there.\u003c/p>\n\u003cfigure id=\"attachment_133300\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-133300\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/noosh-interior.jpg\" alt=\"Noosh is a bright, cheerful spot thanks to floor-to-ceiling windows and a Mediterranean style whitewash.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/noosh-interior.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/noosh-interior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/noosh-interior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/noosh-interior-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Noosh is a bright, cheerful spot thanks to floor-to-ceiling windows and a Mediterranean style whitewash. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To understand how Noosh came to be, you'd need to rewind to 2016 when married chef duo Laura and Sayat Ozyilmaz were ready to break away from the grind of working in Michelin-starred kitchens—between them, the pair has manned stoves in New York's Cafe Boulud, Eleven Madison Park, and Le Bernardin—to focus on a project of their own. They launched a small pop-up on \u003ca href=\"https://eatfeastly.com/\">Feastly\u003c/a> called Istanbul Modern, channeling the Eastern Mediterranean flavors of Sayat's home country, Turkey.\u003c/p>\n\u003cfigure id=\"attachment_133302\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-133302\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/noosh-yogurt-hummus-muhammara.jpg\" alt=\"From left: yogurt dip, hummus, and muhammara.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/noosh-yogurt-hummus-muhammara.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/noosh-yogurt-hummus-muhammara-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/noosh-yogurt-hummus-muhammara-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/noosh-yogurt-hummus-muhammara-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">From left: yogurt dip, hummus, and muhammara. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It quickly became one of the most successful concepts on the platform, booking out dinner after dinner. John Litz, an advisor at Feastly and also a founding partner in Lazy Bear, recognized the staying power of the Ozyilmazes' food, and approached them to develop a permanent restaurant in SF. Litz would be the third partner in what has now become Noosh.\u003c/p>\n\u003cp>Taking over the old Thai Stick on pedestrian-friendly Fillmore Street, Noosh serves approachable Eastern Mediterranean food made with California ingredients and techniques. The menu is packed with shareable small plates as well as some heftier options so you can devise your own feast.\u003c/p>\n\u003cfigure id=\"attachment_133303\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-133303\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/lamb-meatballs-noosh.jpg\" alt=\"If you're a meat lover, definitely get a bowl of the rich lamb meatballs; they come swimming in a savory pomegranate tomato sauce and topped with a sprinkle of crunchy dukkah.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/lamb-meatballs-noosh.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lamb-meatballs-noosh-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lamb-meatballs-noosh-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lamb-meatballs-noosh-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">If you're a meat lover, definitely get a bowl of the rich lamb meatballs; they come swimming in a savory pomegranate tomato sauce and topped with a sprinkle of crunchy dukkah. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are creamy spreads like hummus, babaganoosh, and muhammara; pita sandwiches; freshly fried falafel; flatbreads; lamb meatballs; a variety of kebabs; and a few soups and salads. It's hard to decide what to order, so just cut yourself some agony and carve out space in your schedule for at least two visits in the near future.\u003c/p>\n\u003cfigure id=\"attachment_133305\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-133305\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/noosh-lokumade.jpg\" alt=\"Craving something sweet? Finish the meal with the light-as-air lokumades, aka fancy donuts, coated with a seasonal syrup. Right now it's a blend of orange and honey; keep an eye out for a strawberry-infused flavor next month.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/noosh-lokumade.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/noosh-lokumade-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/noosh-lokumade-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/noosh-lokumade-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Craving something sweet? Finish the meal with the light-as-air lokumades, aka fancy donuts, coated with a seasonal syrup. Right now it's a blend of orange and honey; keep an eye out for a strawberry-infused flavor next month. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kirleyplus.com/\">Kirley+ Architecture\u003c/a> and \u003ca href=\"https://www.collingdesignandbuild.com/\">Colling Design + Build\u003c/a> executed the build-out of the 120-seat space with Greek-inspired interiors pulled together by two firms, \u003ca href=\"https://www.edenwrightdesign.com/\">Eden Wright Design\u003c/a> and \u003ca href=\"http://www.mokumedesignstudio.com/\">Mokume Design\u003c/a>. The result is a European vacation vibe with whitewashed walls, a smattering of blue-and-white glassware, a cascade of circular mirrors staggered along the bar, and a domed, white-brick oven anchoring the main dining room and churning out doughy pita breads.\u003c/p>\n\u003cfigure id=\"attachment_133301\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-133301\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/pita-bread-noosh.jpg\" alt=\"Watch as loaf after loaf of dense, chewy pita bread comes piping hot from the oven.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/pita-bread-noosh.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pita-bread-noosh-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pita-bread-noosh-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pita-bread-noosh-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Watch as loaf after loaf of dense, chewy pita bread comes piping hot from the oven. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The final touch to the laid-back ambience is a cashless approach to dining. As you queue up in line for a table (Noosh takes no reservations except for parties of 10 or more), a host will greet you by the entrance and take your order and credit card info via tablet; they'll seat you when a table opens up. Every one of the staff is capable of serving you, adding a dish to your order or fetching you another drink, and closing you out at the end of your meal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The concept is casual by nature, but it doesn't feel too fast: We felt welcome to stay awhile. That's in part thanks to a full bar run by Andrew Meltzer—don't miss his refreshing Noosh Mule.\u003c/p>\n\u003cfigure id=\"attachment_133304\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-133304\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/noosh-flatbread-pork-soujuk.jpg\" alt=\"Whatever you do, you must order at least one of the three flatbreads. We fell for the pork soujuk with juicy sausage crumbles, red pepper, cheese, and a soft egg on top.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/noosh-flatbread-pork-soujuk.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/noosh-flatbread-pork-soujuk-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/noosh-flatbread-pork-soujuk-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/noosh-flatbread-pork-soujuk-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Whatever you do, you must order at least one of the three flatbreads. We fell for the pork soujuk with juicy sausage crumbles, red pepper, cheese, and a soft egg on top. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hungry for breakfast? Noosh's all-day offerings include a few morning-only options starting at 11am on weekdays. Can't make it over to Pac Heights? Caviar is hooking it up with delivery so you can get your flatbreads on the regular.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>This article originally appeared on \u003ca href=\"https://www.7x7.com/first-taste-noosh-restaurant-sf-2633966187.html\">7x7 Bay Area\u003c/a>.\u003c/b>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>by Sarah Chorey\u003c/i>\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nNo matter how many neighborhoods comprise San Francisco, and no matter that our disdain of chain businesses means an abundance of independently owned eateries in every one of them, that just-right neighborhood restaurant can be elusive. They're either too hard to get into without reservations, too pricey to frequent on the regular, or just not that special.\u003c/p>\n\u003cp>But for lucky Fillmore Street residents, \u003ca href=\"https://www.nooshsf.com/\">Noosh\u003c/a> hits the mark for what we want in a casual neighborhood gem: a touch fancier than Souvla; less formalized than NoPa; and without the headache of snagging a res—we're looking at you, Che Fico. And all the flavors are there.\u003c/p>\n\u003cfigure id=\"attachment_133300\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-133300\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/noosh-interior.jpg\" alt=\"Noosh is a bright, cheerful spot thanks to floor-to-ceiling windows and a Mediterranean style whitewash.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/noosh-interior.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/noosh-interior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/noosh-interior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/noosh-interior-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Noosh is a bright, cheerful spot thanks to floor-to-ceiling windows and a Mediterranean style whitewash. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To understand how Noosh came to be, you'd need to rewind to 2016 when married chef duo Laura and Sayat Ozyilmaz were ready to break away from the grind of working in Michelin-starred kitchens—between them, the pair has manned stoves in New York's Cafe Boulud, Eleven Madison Park, and Le Bernardin—to focus on a project of their own. They launched a small pop-up on \u003ca href=\"https://eatfeastly.com/\">Feastly\u003c/a> called Istanbul Modern, channeling the Eastern Mediterranean flavors of Sayat's home country, Turkey.\u003c/p>\n\u003cfigure id=\"attachment_133302\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-133302\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/noosh-yogurt-hummus-muhammara.jpg\" alt=\"From left: yogurt dip, hummus, and muhammara.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/noosh-yogurt-hummus-muhammara.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/noosh-yogurt-hummus-muhammara-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/noosh-yogurt-hummus-muhammara-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/noosh-yogurt-hummus-muhammara-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">From left: yogurt dip, hummus, and muhammara. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It quickly became one of the most successful concepts on the platform, booking out dinner after dinner. John Litz, an advisor at Feastly and also a founding partner in Lazy Bear, recognized the staying power of the Ozyilmazes' food, and approached them to develop a permanent restaurant in SF. Litz would be the third partner in what has now become Noosh.\u003c/p>\n\u003cp>Taking over the old Thai Stick on pedestrian-friendly Fillmore Street, Noosh serves approachable Eastern Mediterranean food made with California ingredients and techniques. The menu is packed with shareable small plates as well as some heftier options so you can devise your own feast.\u003c/p>\n\u003cfigure id=\"attachment_133303\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-133303\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/lamb-meatballs-noosh.jpg\" alt=\"If you're a meat lover, definitely get a bowl of the rich lamb meatballs; they come swimming in a savory pomegranate tomato sauce and topped with a sprinkle of crunchy dukkah.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/lamb-meatballs-noosh.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lamb-meatballs-noosh-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lamb-meatballs-noosh-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lamb-meatballs-noosh-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">If you're a meat lover, definitely get a bowl of the rich lamb meatballs; they come swimming in a savory pomegranate tomato sauce and topped with a sprinkle of crunchy dukkah. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are creamy spreads like hummus, babaganoosh, and muhammara; pita sandwiches; freshly fried falafel; flatbreads; lamb meatballs; a variety of kebabs; and a few soups and salads. It's hard to decide what to order, so just cut yourself some agony and carve out space in your schedule for at least two visits in the near future.\u003c/p>\n\u003cfigure id=\"attachment_133305\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-133305\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/noosh-lokumade.jpg\" alt=\"Craving something sweet? Finish the meal with the light-as-air lokumades, aka fancy donuts, coated with a seasonal syrup. Right now it's a blend of orange and honey; keep an eye out for a strawberry-infused flavor next month.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/noosh-lokumade.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/noosh-lokumade-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/noosh-lokumade-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/noosh-lokumade-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Craving something sweet? Finish the meal with the light-as-air lokumades, aka fancy donuts, coated with a seasonal syrup. Right now it's a blend of orange and honey; keep an eye out for a strawberry-infused flavor next month. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kirleyplus.com/\">Kirley+ Architecture\u003c/a> and \u003ca href=\"https://www.collingdesignandbuild.com/\">Colling Design + Build\u003c/a> executed the build-out of the 120-seat space with Greek-inspired interiors pulled together by two firms, \u003ca href=\"https://www.edenwrightdesign.com/\">Eden Wright Design\u003c/a> and \u003ca href=\"http://www.mokumedesignstudio.com/\">Mokume Design\u003c/a>. The result is a European vacation vibe with whitewashed walls, a smattering of blue-and-white glassware, a cascade of circular mirrors staggered along the bar, and a domed, white-brick oven anchoring the main dining room and churning out doughy pita breads.\u003c/p>\n\u003cfigure id=\"attachment_133301\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-133301\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/pita-bread-noosh.jpg\" alt=\"Watch as loaf after loaf of dense, chewy pita bread comes piping hot from the oven.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/pita-bread-noosh.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pita-bread-noosh-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pita-bread-noosh-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pita-bread-noosh-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Watch as loaf after loaf of dense, chewy pita bread comes piping hot from the oven. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The final touch to the laid-back ambience is a cashless approach to dining. As you queue up in line for a table (Noosh takes no reservations except for parties of 10 or more), a host will greet you by the entrance and take your order and credit card info via tablet; they'll seat you when a table opens up. Every one of the staff is capable of serving you, adding a dish to your order or fetching you another drink, and closing you out at the end of your meal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The concept is casual by nature, but it doesn't feel too fast: We felt welcome to stay awhile. That's in part thanks to a full bar run by Andrew Meltzer—don't miss his refreshing Noosh Mule.\u003c/p>\n\u003cfigure id=\"attachment_133304\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-133304\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/noosh-flatbread-pork-soujuk.jpg\" alt=\"Whatever you do, you must order at least one of the three flatbreads. We fell for the pork soujuk with juicy sausage crumbles, red pepper, cheese, and a soft egg on top.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/noosh-flatbread-pork-soujuk.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/noosh-flatbread-pork-soujuk-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/noosh-flatbread-pork-soujuk-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/noosh-flatbread-pork-soujuk-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Whatever you do, you must order at least one of the three flatbreads. We fell for the pork soujuk with juicy sausage crumbles, red pepper, cheese, and a soft egg on top. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hungry for breakfast? Noosh's all-day offerings include a few morning-only options starting at 11am on weekdays. Can't make it over to Pac Heights? Caviar is hooking it up with delivery so you can get your flatbreads on the regular.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>This article originally appeared on \u003ca href=\"https://www.7x7.com/first-taste-noosh-restaurant-sf-2633966187.html\">7x7 Bay Area\u003c/a>.\u003c/b>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Some In The Beef Industry Are Bucking The Widespread Use Of Antibiotics. Here's How",
"title": "Some In The Beef Industry Are Bucking The Widespread Use Of Antibiotics. Here's How",
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"content": "\u003cp>If you ate a hamburger today, or a high-priced steak, chances are it came from an animal that was fed an antibiotic during the last few months of its life.\u003cbr>\n[aside postID=\"news_11719669,bayareabites_131706\"]\u003cbr>\nThis is one of the most controversial uses of antibiotics in the entire food industry. There's growing pressure on the beef industry to stop doing this.\u003c/p>\n\u003cp>I wanted to know how hard that would be. My questions eventually led me to \u003ca href=\"http://zwtranch.com/pcf_nsb.php\">Phelps County Feeders\u003c/a>, a cattle feedlot near Kearney, Neb.\u003c/p>\n\u003cp>It was cold and wet on the day I visited. The weather had been bad for weeks. Joe Klute, the feedlot's co-owner, was unhappy because he knew his 15,000 cattle were miserable, too. And miserable cattle don't gain weight.\u003c/p>\n\u003cp>\"I mean, you spend all this time and energy and effort and money to put weight on them that you hope to get paid [for], and now it's all going to be gone,\" he said. \"Because of the weather stress.\"\u003c/p>\n\u003cp>We head out to look at the raw ingredients of beef-making: giant bales of hay; piles of chopped up, fermented corn stalks and leaves called silage; steaming, flattened kernels of corn. \"They get corn flakes for breakfast, just like we do,\" he says with a grin.\u003c/p>\n\u003cfigure id=\"attachment_133233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133233\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/4_img_8421.cr2_enl-30f48eba3d80967d047f0d466d3cdee8b4265b67-e1554231360563.jpg\" alt=\"Steamed, flattened corn is fed to cattle to make them gain weight quickly. This diet can also lead to liver abscesses\" width=\"1920\" height=\"1175\">\u003cfigcaption class=\"wp-caption-text\">Steamed, flattened corn is fed to cattle to make them gain weight quickly. This diet can also lead to liver abscesses \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And then there are the micro-ingredients, like vitamins. They get dissolved in water and mixed into the truckloads of corn and hay. \"On a 20,000-pound load, those micro-ingredients are going to be less than a pound,\" Klute says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One of these micro-ingredients is an antibiotic called tylosin. It's in there because when cattle eat a high-calorie diet, with lots of grain — which they do in feedlots, to fatten them up quickly during the last four to six months of their life — many will develop abscesses on the liver.\u003c/p>\n\u003cp>\u003ca href=\"https://www.vet.k-state.edu/education/dmp/faculty-staff/faculty/nagaraja/\">T. G. Nagaraja\u003c/a>, at Kansas State University, has spent most of his life studying this process. Fermenting grain produces acid in the bovine stomach that's called the rumen, Nagaraja explains. When there's lots of it, the acids can damage the rumen wall. This lets bacteria escape into the bloodstream and travel to the liver, where they get trapped, multiply, and cause abscesses.\u003c/p>\n\u003cp>Liver abscesses don't usually kill cattle, but they slow the animals' growth and can make slaughtering operations more complicated.\u003c/p>\n\u003cp>Nagaraja says that when cattle are fed a standard feedlot diet, 20 percent or more of them typically develop liver abscesses. Tylosin cuts that percentage by more than half, to single digits.\u003c/p>\n\u003cp>This is, of course, great for the feedlot, but according to \u003ca href=\"https://publichealth.gwu.edu/departments/environmental-and-occupational-health/lance-price\">Lance Price\u003c/a>, director of the Antibiotic Resistance Action Center at George Washington University in Washington, D.C., it's not good at all for the rest of us.\u003c/p>\n\u003cfigure id=\"attachment_133234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133234\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/22222_img_8399.cr2_enl-2268ebb8cf3d42ae125ef5849b3eb01b16bbf169-e1554231396784.jpg\" alt=\"At Corrin Farms, near Neola, Iowa, the cattle aren't fed antibiotics to control liver abscesses.\" width=\"1920\" height=\"1279\">\u003cfigcaption class=\"wp-caption-text\">At Corrin Farms, near Neola, Iowa, the cattle aren't fed antibiotics to control liver abscesses. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"It's basically a public health decision that they're making,\" he says, and it's a bad one, undermining the effectiveness of drugs that people depend on.\u003c/p>\n\u003cp>Tylosin, for instance, is almost the same as an antibiotic that doctors often prescribe, called erythromycin. So when you feed tylosin to cattle, Price says, \"it puts pressure on all the bacteria in and on that animal. Those bacteria respond to the antibiotic and eventually become resistant to it.\"\u003c/p>\n\u003cp>Those antibiotic-resistant bacteria can migrate away from the feedlot, perhaps carried by animal waste. If the bacteria then infect people, they can't be treated with erythromycin.\u003c/p>\n\u003cp>The Food and Drug Administration has banned some uses of antibiotics in animals for exactly this \u003ca href=\"https://www.npr.org/sections/thesalt/2013/07/11/200870193/are-antibiotics-on-the-farm-risky-business\">reason\u003c/a>. Farmers can \u003ca href=\"https://www.fda.gov/animalveterinary/safetyhealth/antimicrobialresistance/\">no longer\u003c/a> use antibiotics to make cattle grow faster. Overall, their use of these drugs is \u003ca href=\"https://www.fda.gov/downloads/ForIndustry/UserFees/AnimalDrugUserFeeActADUFA/UCM628538.pdf\">down\u003c/a>. But farmers still can give antibiotics to treat or prevent diseases like liver abscesses.\u003c/p>\n\u003cp>This gets Lance Price kind of angry. \"We are \u003cem>creating\u003c/em> this disease,\" he says. \"We are creating liver abscesses by the way we're raising [cattle].\" Raise them differently, he says, and cattle wouldn't need tylosin.\u003c/p>\n\u003cp>In fact, it's being done. It's even being done at Phelps County Feeders. About 40 percent of the cattle at Joe Klute's cold, wet feedlot are not getting any tylosin, or any growth-promoting hormones. This beef gets sold as an \"all-natural\" product under the company's own brand: \u003ca href=\"https://www.nebraskastarbeef.com/\">Nebraska Star Beef\u003c/a>. The feedlot gets more money for it.\u003c/p>\n\u003cp>\"We decided, hey, it's another avenue of survival. It's another niche. Let's find this niche; let's try to be different,\" Klute says.\u003c/p>\n\u003cp>I also visited another, much smaller, feedlot in Iowa that's completely antibiotic-free. It grows cattle for the company \u003ca href=\"https://www.nimanranch.com/\">Niman Ranch\u003c/a>.\u003c/p>\n\u003cp>In both places, they're doing it pretty much the same way.\u003c/p>\n\u003cp>\"We change how the animals are fed, and we don't have to use tylosin,\" says John Tarpoff, vice president of beef for Niman Ranch.\u003c/p>\n\u003cp>They feed these cattle more hay and silage — and less energy-rich corn. This diet is easier on the animals' stomachs. \"The idea is, you have to protect the whole digestive system,\" Tarpoff says.\u003c/p>\n\u003cfigure id=\"attachment_133235\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133235\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/5_img_8466.cr2_enl-64ab32cc475119f4f011f83e8611f660ab135db3-e1554231426574.jpg\" alt=\"At Phelps County Feeders, trucks are loaded with hay, rolled corn kernels, corn silage, and dried distillers grains. The proportion varies, depending on which cattle are getting that feed.\" width=\"1920\" height=\"1182\">\u003cfigcaption class=\"wp-caption-text\">At Phelps County Feeders, trucks are loaded with hay, rolled corn kernels, corn silage, and dried distillers grains. The proportion varies, depending on which cattle are getting that feed. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But there's a trade-off. The animals grow more slowly when their diet is less energy-rich. To gain the same amount of weight, it can take these cattle about five months — as opposed to four months with conventional feeding. And some cattle — less than 10 percent of them — develop liver abscesses under this feeding regimen, too. That's about the same as in feedlots that use a high-energy diet combined with tylosin.\u003c/p>\n\u003cp>Another fly in the antibiotic-free ointment: Occasionally, cattle get sick with other diseases and need antibiotics. In that case, they're treated and their meat is no longer sold as \"natural.\" Tarpoff says this happens to fewer than 1 percent of Niman Ranch's cattle. At Phelps County Feeders, it's between 5 and 10 percent.\u003c/p>\n\u003cp>In case you're wondering, these antibiotic-free cattle still are getting plenty of grain in their diet. That's necessary, Tarpoff says, to produce the tender steaks that many consumers prefer.\u003c/p>\n\u003cp>Because of the longer time and extra feed required to raise cattle this way, it costs more. Tarpoff estimates that it's roughly 15 to 18 percent more. \"We get the complaint all the time, 'Gee, your product costs more than the other guy's,' \" he says. \"Well, yeah, it does.\"\u003c/p>\n\u003cp>Some big customers are \u003ca href=\"https://uspirg.org/sites/pirg/files/ChainReaction4_Report-10_17_18.pdf\">willing to pay\u003c/a> for antibiotic-free production. They include Whole Foods and the fast-food chain Shake Shack.\u003c/p>\n\u003cp>Last December, in perhaps the biggest shift in the industry away from antibiotics, McDonald's \u003ca href=\"https://news.mcdonalds.com/stories/using-our-scale-for-good/antibiotic-policy-beef-2018\">announced\u003c/a> that it's taking steps to cut antibiotic use by its beef suppliers.\u003c/p>\n\u003cp>I asked Tarpoff for his reaction. He sounded cautious.\u003c/p>\n\u003cp>\"It's not so easily done,\" he said. This industry, at least the mass-market part of it, has always been driven to cut costs. Cutting out the antibiotics will raise costs. \"It'll be interesting to see what happens,\" he says.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/04/02/707406946/some-in-the-beef-industry-are-bucking-the-widespread-use-of-antibiotics-heres-ho\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n",
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"excerpt": "Most beef cattle receive antibiotics in their feed to prevent liver abscesses while eating a high-energy diet. There's growing pressure on feedlots to stop this — and some have. But it's costly.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you ate a hamburger today, or a high-priced steak, chances are it came from an animal that was fed an antibiotic during the last few months of its life.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThis is one of the most controversial uses of antibiotics in the entire food industry. There's growing pressure on the beef industry to stop doing this.\u003c/p>\n\u003cp>I wanted to know how hard that would be. My questions eventually led me to \u003ca href=\"http://zwtranch.com/pcf_nsb.php\">Phelps County Feeders\u003c/a>, a cattle feedlot near Kearney, Neb.\u003c/p>\n\u003cp>It was cold and wet on the day I visited. The weather had been bad for weeks. Joe Klute, the feedlot's co-owner, was unhappy because he knew his 15,000 cattle were miserable, too. And miserable cattle don't gain weight.\u003c/p>\n\u003cp>\"I mean, you spend all this time and energy and effort and money to put weight on them that you hope to get paid [for], and now it's all going to be gone,\" he said. \"Because of the weather stress.\"\u003c/p>\n\u003cp>We head out to look at the raw ingredients of beef-making: giant bales of hay; piles of chopped up, fermented corn stalks and leaves called silage; steaming, flattened kernels of corn. \"They get corn flakes for breakfast, just like we do,\" he says with a grin.\u003c/p>\n\u003cfigure id=\"attachment_133233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133233\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/4_img_8421.cr2_enl-30f48eba3d80967d047f0d466d3cdee8b4265b67-e1554231360563.jpg\" alt=\"Steamed, flattened corn is fed to cattle to make them gain weight quickly. This diet can also lead to liver abscesses\" width=\"1920\" height=\"1175\">\u003cfigcaption class=\"wp-caption-text\">Steamed, flattened corn is fed to cattle to make them gain weight quickly. This diet can also lead to liver abscesses \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And then there are the micro-ingredients, like vitamins. They get dissolved in water and mixed into the truckloads of corn and hay. \"On a 20,000-pound load, those micro-ingredients are going to be less than a pound,\" Klute says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One of these micro-ingredients is an antibiotic called tylosin. It's in there because when cattle eat a high-calorie diet, with lots of grain — which they do in feedlots, to fatten them up quickly during the last four to six months of their life — many will develop abscesses on the liver.\u003c/p>\n\u003cp>\u003ca href=\"https://www.vet.k-state.edu/education/dmp/faculty-staff/faculty/nagaraja/\">T. G. Nagaraja\u003c/a>, at Kansas State University, has spent most of his life studying this process. Fermenting grain produces acid in the bovine stomach that's called the rumen, Nagaraja explains. When there's lots of it, the acids can damage the rumen wall. This lets bacteria escape into the bloodstream and travel to the liver, where they get trapped, multiply, and cause abscesses.\u003c/p>\n\u003cp>Liver abscesses don't usually kill cattle, but they slow the animals' growth and can make slaughtering operations more complicated.\u003c/p>\n\u003cp>Nagaraja says that when cattle are fed a standard feedlot diet, 20 percent or more of them typically develop liver abscesses. Tylosin cuts that percentage by more than half, to single digits.\u003c/p>\n\u003cp>This is, of course, great for the feedlot, but according to \u003ca href=\"https://publichealth.gwu.edu/departments/environmental-and-occupational-health/lance-price\">Lance Price\u003c/a>, director of the Antibiotic Resistance Action Center at George Washington University in Washington, D.C., it's not good at all for the rest of us.\u003c/p>\n\u003cfigure id=\"attachment_133234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133234\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/22222_img_8399.cr2_enl-2268ebb8cf3d42ae125ef5849b3eb01b16bbf169-e1554231396784.jpg\" alt=\"At Corrin Farms, near Neola, Iowa, the cattle aren't fed antibiotics to control liver abscesses.\" width=\"1920\" height=\"1279\">\u003cfigcaption class=\"wp-caption-text\">At Corrin Farms, near Neola, Iowa, the cattle aren't fed antibiotics to control liver abscesses. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"It's basically a public health decision that they're making,\" he says, and it's a bad one, undermining the effectiveness of drugs that people depend on.\u003c/p>\n\u003cp>Tylosin, for instance, is almost the same as an antibiotic that doctors often prescribe, called erythromycin. So when you feed tylosin to cattle, Price says, \"it puts pressure on all the bacteria in and on that animal. Those bacteria respond to the antibiotic and eventually become resistant to it.\"\u003c/p>\n\u003cp>Those antibiotic-resistant bacteria can migrate away from the feedlot, perhaps carried by animal waste. If the bacteria then infect people, they can't be treated with erythromycin.\u003c/p>\n\u003cp>The Food and Drug Administration has banned some uses of antibiotics in animals for exactly this \u003ca href=\"https://www.npr.org/sections/thesalt/2013/07/11/200870193/are-antibiotics-on-the-farm-risky-business\">reason\u003c/a>. Farmers can \u003ca href=\"https://www.fda.gov/animalveterinary/safetyhealth/antimicrobialresistance/\">no longer\u003c/a> use antibiotics to make cattle grow faster. Overall, their use of these drugs is \u003ca href=\"https://www.fda.gov/downloads/ForIndustry/UserFees/AnimalDrugUserFeeActADUFA/UCM628538.pdf\">down\u003c/a>. But farmers still can give antibiotics to treat or prevent diseases like liver abscesses.\u003c/p>\n\u003cp>This gets Lance Price kind of angry. \"We are \u003cem>creating\u003c/em> this disease,\" he says. \"We are creating liver abscesses by the way we're raising [cattle].\" Raise them differently, he says, and cattle wouldn't need tylosin.\u003c/p>\n\u003cp>In fact, it's being done. It's even being done at Phelps County Feeders. About 40 percent of the cattle at Joe Klute's cold, wet feedlot are not getting any tylosin, or any growth-promoting hormones. This beef gets sold as an \"all-natural\" product under the company's own brand: \u003ca href=\"https://www.nebraskastarbeef.com/\">Nebraska Star Beef\u003c/a>. The feedlot gets more money for it.\u003c/p>\n\u003cp>\"We decided, hey, it's another avenue of survival. It's another niche. Let's find this niche; let's try to be different,\" Klute says.\u003c/p>\n\u003cp>I also visited another, much smaller, feedlot in Iowa that's completely antibiotic-free. It grows cattle for the company \u003ca href=\"https://www.nimanranch.com/\">Niman Ranch\u003c/a>.\u003c/p>\n\u003cp>In both places, they're doing it pretty much the same way.\u003c/p>\n\u003cp>\"We change how the animals are fed, and we don't have to use tylosin,\" says John Tarpoff, vice president of beef for Niman Ranch.\u003c/p>\n\u003cp>They feed these cattle more hay and silage — and less energy-rich corn. This diet is easier on the animals' stomachs. \"The idea is, you have to protect the whole digestive system,\" Tarpoff says.\u003c/p>\n\u003cfigure id=\"attachment_133235\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133235\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/5_img_8466.cr2_enl-64ab32cc475119f4f011f83e8611f660ab135db3-e1554231426574.jpg\" alt=\"At Phelps County Feeders, trucks are loaded with hay, rolled corn kernels, corn silage, and dried distillers grains. The proportion varies, depending on which cattle are getting that feed.\" width=\"1920\" height=\"1182\">\u003cfigcaption class=\"wp-caption-text\">At Phelps County Feeders, trucks are loaded with hay, rolled corn kernels, corn silage, and dried distillers grains. The proportion varies, depending on which cattle are getting that feed. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But there's a trade-off. The animals grow more slowly when their diet is less energy-rich. To gain the same amount of weight, it can take these cattle about five months — as opposed to four months with conventional feeding. And some cattle — less than 10 percent of them — develop liver abscesses under this feeding regimen, too. That's about the same as in feedlots that use a high-energy diet combined with tylosin.\u003c/p>\n\u003cp>Another fly in the antibiotic-free ointment: Occasionally, cattle get sick with other diseases and need antibiotics. In that case, they're treated and their meat is no longer sold as \"natural.\" Tarpoff says this happens to fewer than 1 percent of Niman Ranch's cattle. At Phelps County Feeders, it's between 5 and 10 percent.\u003c/p>\n\u003cp>In case you're wondering, these antibiotic-free cattle still are getting plenty of grain in their diet. That's necessary, Tarpoff says, to produce the tender steaks that many consumers prefer.\u003c/p>\n\u003cp>Because of the longer time and extra feed required to raise cattle this way, it costs more. Tarpoff estimates that it's roughly 15 to 18 percent more. \"We get the complaint all the time, 'Gee, your product costs more than the other guy's,' \" he says. \"Well, yeah, it does.\"\u003c/p>\n\u003cp>Some big customers are \u003ca href=\"https://uspirg.org/sites/pirg/files/ChainReaction4_Report-10_17_18.pdf\">willing to pay\u003c/a> for antibiotic-free production. They include Whole Foods and the fast-food chain Shake Shack.\u003c/p>\n\u003cp>Last December, in perhaps the biggest shift in the industry away from antibiotics, McDonald's \u003ca href=\"https://news.mcdonalds.com/stories/using-our-scale-for-good/antibiotic-policy-beef-2018\">announced\u003c/a> that it's taking steps to cut antibiotic use by its beef suppliers.\u003c/p>\n\u003cp>I asked Tarpoff for his reaction. He sounded cautious.\u003c/p>\n\u003cp>\"It's not so easily done,\" he said. This industry, at least the mass-market part of it, has always been driven to cut costs. Cutting out the antibiotics will raise costs. \"It'll be interesting to see what happens,\" he says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "To Curb Kids' Sugary Drink Habits, Pediatricians Now Call For Soda Taxes",
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"content": "\u003cp>Pediatricians have long warned parents about the risks of consuming too many sugary drinks — including the link to Type 2 diabetes and obesity.\u003cbr>\n[aside postID=\"news_11727515,news_11727998\"]\u003cbr>\nNow, the nation's leading group of kids' doctors, the American Academy of Pediatrics, together with the American Heart Association, has endorsed a \u003ca href=\"https://pediatrics.aappublications.org/content/early/2019/03/21/peds.2019-0282\">range of strategies designed to curb children's consumption\u003c/a> — including taxes on sugary drinks, limits on marketing sugary drinks to kids and financial incentives to encourage healthier beverage choices.\u003c/p>\n\u003cp>\"For children, the biggest source of added sugars often is not what they eat, it's what they drink,\" says Natalie Muth, a pediatrician and the lead author of the new joint policy statement. By one estimate, kids and teens get about 17 percent of their calories from added sugars — and about half of those calories come from drinks. \u003c/p>\n\u003cp>While consumption of \u003ca href=\"https://academic.oup.com/ajcn/article/98/1/180/4578319\">sugary drinks has declined\u003c/a> in the U.S., kids and teens still consume about 150 calories a day, on average, from them. That's about 12 ounces per day. But the heart association recommends that children consume no more than 8 ounces per week. \u003c/p>\n\u003cp>\"There's a huge difference between what a typical child is drinking ... and what the recommendations are,\" Muth says. By one estimate, \u003ca href=\"https://www.cambridge.org/core/journals/public-health-nutrition/article/to-what-extent-have-sweetened-beverages-contributed-to-the-obesity-epidemic/591E6F0B7DF9ED6D309239AD661C643D\">sweetened beverages account for at least one-fifth of the weight gained\u003c/a> between 1977 and 2007 among people in the U.S. \u003c/p>\n\u003cp>The new statement calls on local, state and national policymakers to consider raising the price of sugary drinks. Muth says taxes on sugary drinks have been shown to be successful. She says taxes are \"a great example of a way to increase the price of sugary drinks, which we know decreases consumption.\" The AAP and the AHA note that such taxes are already in place in U.S. cities including Berkeley, Calif., and Philadelphia.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As we've reported, a study published last year found that Philadelphians were about \u003ca href=\"https://www.npr.org/sections/thesalt/2018/04/13/601948072/philadadelphians-drink-less-sugary-soda-more-water-after-tax\">40 percent less likely to drink sweetened beverages daily\u003c/a> after the tax went into effect, compared with people in surrounding areas that didn't have a sugary drink tax. (One caveat: \u003ca href=\"https://www.npr.org/sections/thesalt/2019/02/21/696709717/u-s-soda-taxes-work-studies-suggest-but-maybe-not-as-well-as-hoped\">Other studies suggest\u003c/a> that people in cities with soda taxes will go outside the city to buy sugary drinks.) \u003c/p>\n\u003cp>The soda industry has spent millions of dollars to \u003ca href=\"https://www.npr.org/sections/thesalt/2016/10/20/498589273/trick-or-treat-critics-blast-big-sodas-efforts-to-fend-off-taxes\">fend off soda taxes\u003c/a>. And the American Beverage Association argues there is a better way to reduce the amount of sugar consumers get from beverages. \"We are supporting parents who want less sugar in their kids' diets by creating more drinks than ever before with less or no sugar,\" says William Dermody, spokesperson for the ABA. \"Today, 50 percent of all beverages sold contain zero sugar as we drive toward a goal of reducing beverage calories consumed by 20 percent by 2025.\"\u003cem> \u003c/em>\u003c/p>\n\u003cp>The new joint policy statement also called on federal and state governments to support efforts to decrease the marketing of sugary drinks to children and teens. \"As a nation we have to say 'no' to the onslaught of marketing of sugary drinks to our children,\" Rachel Johnson, a professor emeritus of nutrition at the University of Vermont and the former chair of the AHA's nutrition committee, \u003ca href=\"https://www.aap.org/en-us/about-the-aap/aap-press-room/Pages/AAP-and-AHA-Endorse-Suite-of-Policies-to-Reduce-Kids-Consumption-of-Sugary-Drinks.aspx\">said in a statement\u003c/a>. \"We know what works to protect kids' health and it's time we put effective policies in place that bring down rates of sugary drinks consumption, just like we've done with tobacco.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/03/25/706635209/to-curb-kids-sugary-drink-habits-pediatricians-now-call-for-soda-taxes\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nNow, the nation's leading group of kids' doctors, the American Academy of Pediatrics, together with the American Heart Association, has endorsed a \u003ca href=\"https://pediatrics.aappublications.org/content/early/2019/03/21/peds.2019-0282\">range of strategies designed to curb children's consumption\u003c/a> — including taxes on sugary drinks, limits on marketing sugary drinks to kids and financial incentives to encourage healthier beverage choices.\u003c/p>\n\u003cp>\"For children, the biggest source of added sugars often is not what they eat, it's what they drink,\" says Natalie Muth, a pediatrician and the lead author of the new joint policy statement. By one estimate, kids and teens get about 17 percent of their calories from added sugars — and about half of those calories come from drinks. \u003c/p>\n\u003cp>While consumption of \u003ca href=\"https://academic.oup.com/ajcn/article/98/1/180/4578319\">sugary drinks has declined\u003c/a> in the U.S., kids and teens still consume about 150 calories a day, on average, from them. That's about 12 ounces per day. But the heart association recommends that children consume no more than 8 ounces per week. \u003c/p>\n\u003cp>\"There's a huge difference between what a typical child is drinking ... and what the recommendations are,\" Muth says. By one estimate, \u003ca href=\"https://www.cambridge.org/core/journals/public-health-nutrition/article/to-what-extent-have-sweetened-beverages-contributed-to-the-obesity-epidemic/591E6F0B7DF9ED6D309239AD661C643D\">sweetened beverages account for at least one-fifth of the weight gained\u003c/a> between 1977 and 2007 among people in the U.S. \u003c/p>\n\u003cp>The new statement calls on local, state and national policymakers to consider raising the price of sugary drinks. Muth says taxes on sugary drinks have been shown to be successful. She says taxes are \"a great example of a way to increase the price of sugary drinks, which we know decreases consumption.\" The AAP and the AHA note that such taxes are already in place in U.S. cities including Berkeley, Calif., and Philadelphia.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As we've reported, a study published last year found that Philadelphians were about \u003ca href=\"https://www.npr.org/sections/thesalt/2018/04/13/601948072/philadadelphians-drink-less-sugary-soda-more-water-after-tax\">40 percent less likely to drink sweetened beverages daily\u003c/a> after the tax went into effect, compared with people in surrounding areas that didn't have a sugary drink tax. (One caveat: \u003ca href=\"https://www.npr.org/sections/thesalt/2019/02/21/696709717/u-s-soda-taxes-work-studies-suggest-but-maybe-not-as-well-as-hoped\">Other studies suggest\u003c/a> that people in cities with soda taxes will go outside the city to buy sugary drinks.) \u003c/p>\n\u003cp>The soda industry has spent millions of dollars to \u003ca href=\"https://www.npr.org/sections/thesalt/2016/10/20/498589273/trick-or-treat-critics-blast-big-sodas-efforts-to-fend-off-taxes\">fend off soda taxes\u003c/a>. And the American Beverage Association argues there is a better way to reduce the amount of sugar consumers get from beverages. \"We are supporting parents who want less sugar in their kids' diets by creating more drinks than ever before with less or no sugar,\" says William Dermody, spokesperson for the ABA. \"Today, 50 percent of all beverages sold contain zero sugar as we drive toward a goal of reducing beverage calories consumed by 20 percent by 2025.\"\u003cem> \u003c/em>\u003c/p>\n\u003cp>The new joint policy statement also called on federal and state governments to support efforts to decrease the marketing of sugary drinks to children and teens. \"As a nation we have to say 'no' to the onslaught of marketing of sugary drinks to our children,\" Rachel Johnson, a professor emeritus of nutrition at the University of Vermont and the former chair of the AHA's nutrition committee, \u003ca href=\"https://www.aap.org/en-us/about-the-aap/aap-press-room/Pages/AAP-and-AHA-Endorse-Suite-of-Policies-to-Reduce-Kids-Consumption-of-Sugary-Drinks.aspx\">said in a statement\u003c/a>. \"We know what works to protect kids' health and it's time we put effective policies in place that bring down rates of sugary drinks consumption, just like we've done with tobacco.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/03/25/706635209/to-curb-kids-sugary-drink-habits-pediatricians-now-call-for-soda-taxes\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>If you want healthy plants, some people say you should talk to them. If you want to make delicious cheese, try playing hip-hop music.\u003cbr>\n[aside postID=\"bayareabites_124469,bayareabites_113616\"]\u003cbr>\nThat's the finding of a recent experiment by researchers in Switzerland who set out to determine how soundwaves might affect the microorganisms that give cheese its flavor.\u003c/p>\n\u003cp>The experiment, titled Cheese in Surround Sound, started last fall with nine 22-pound wheels of Emmental cheese placed in nine separate wooden crates. The assorted fromage was played various types of sound waves and songs, including Mozart's \"The Magic Flute,\" Led Zeppelin's \"Stairway to Heaven,\" and \"Jazz (We've Got)\" from hip-hop legends A Tribe Called Quest. There was also one control cheese wheel that wasn't given any music at all.\u003c/p>\n\u003cfigure id=\"attachment_133123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/gettyimages-1056141234_wide-b4d5b097c61a1d7d87b74c12baefebf28dd723bd-e1553535516334.jpg\" alt=\"Swiss cheesemaker Beat Wampfler, left, and director of the Music Department at University of the Arts in Bern, Michael Harenberg pose with a vinyl record and a wheel of Emmental.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-133123\">\u003cfigcaption class=\"wp-caption-text\">Swiss cheesemaker Beat Wampfler, left, and director of the Music Department at University of the Arts in Bern, Michael Harenberg pose with a vinyl record and a wheel of Emmental. \u003ccite>(FABRICE COFFRINI/AFP/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The cheese was exposed to the music 24 hours a day over six months through a transmitter that focused the sound waves into the cheese wheels. When the cheeses were produced, the milk came from the same farmers and were processed in the same vat so that the wheels would be as identical as possible.\u003c/p>\n\u003cp>Once the cheese matured, it was analyzed by professional food technologists, who concluded the cheese wheels exposed to music had a milder flavor compared to the control cheese. The group also determined the cheese that was played hip-hop had \"a discernibly stronger smell and stronger, fruitier taste than the other test samples,\" according to \u003ca href=\"http://cheeseinsound.ch/wp-content/uploads/2019/03/KaeseBeschallen_mediarelease_English.pdf\">a summary of the experiment's findings\u003c/a>.\u003c/p>\n\u003cp>A panel of Swiss chefs, politicians, and artists also sampled cheese from each wheel in a blind taste test and agreed that the cheeses that were played hip-hop or had low frequencies were sweeter than the rest.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I like its flavor and so the hip-hop cheese was my favorite cheese ... rock 'n' roll and techno, there was not such a big difference,\" Beat Wampfler, a long-time cheese enthusiast who worked with researchers at Bern University of the Arts in Switzerland to create the experiment, told NPR's Lulu Garcia-Navarro.\u003c/p>\n\u003cp>The next goal: creating another study with only the transmission of hip-hop to cheese wheels against other control cheeses in silence. Wampfler said the potential benefits could go well beyond flavor.\u003c/p>\n\u003cp>\"The cheese can also work as a transmitter between different people who like hip-hop or who like folk or who like rock 'n' roll,\" Wampfler said. \"So this can also help bring society a little bit together.\"\u003c/p>\n\u003cp>There's no report yet on how the sound of NPR might impact the taste of cheese.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/2019/03/24/706344902/need-a-cant-miss-wheel-of-cheese-try-playing-it-some-hip-hop\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThat's the finding of a recent experiment by researchers in Switzerland who set out to determine how soundwaves might affect the microorganisms that give cheese its flavor.\u003c/p>\n\u003cp>The experiment, titled Cheese in Surround Sound, started last fall with nine 22-pound wheels of Emmental cheese placed in nine separate wooden crates. The assorted fromage was played various types of sound waves and songs, including Mozart's \"The Magic Flute,\" Led Zeppelin's \"Stairway to Heaven,\" and \"Jazz (We've Got)\" from hip-hop legends A Tribe Called Quest. There was also one control cheese wheel that wasn't given any music at all.\u003c/p>\n\u003cfigure id=\"attachment_133123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/gettyimages-1056141234_wide-b4d5b097c61a1d7d87b74c12baefebf28dd723bd-e1553535516334.jpg\" alt=\"Swiss cheesemaker Beat Wampfler, left, and director of the Music Department at University of the Arts in Bern, Michael Harenberg pose with a vinyl record and a wheel of Emmental.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-133123\">\u003cfigcaption class=\"wp-caption-text\">Swiss cheesemaker Beat Wampfler, left, and director of the Music Department at University of the Arts in Bern, Michael Harenberg pose with a vinyl record and a wheel of Emmental. \u003ccite>(FABRICE COFFRINI/AFP/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The cheese was exposed to the music 24 hours a day over six months through a transmitter that focused the sound waves into the cheese wheels. When the cheeses were produced, the milk came from the same farmers and were processed in the same vat so that the wheels would be as identical as possible.\u003c/p>\n\u003cp>Once the cheese matured, it was analyzed by professional food technologists, who concluded the cheese wheels exposed to music had a milder flavor compared to the control cheese. The group also determined the cheese that was played hip-hop had \"a discernibly stronger smell and stronger, fruitier taste than the other test samples,\" according to \u003ca href=\"http://cheeseinsound.ch/wp-content/uploads/2019/03/KaeseBeschallen_mediarelease_English.pdf\">a summary of the experiment's findings\u003c/a>.\u003c/p>\n\u003cp>A panel of Swiss chefs, politicians, and artists also sampled cheese from each wheel in a blind taste test and agreed that the cheeses that were played hip-hop or had low frequencies were sweeter than the rest.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I like its flavor and so the hip-hop cheese was my favorite cheese ... rock 'n' roll and techno, there was not such a big difference,\" Beat Wampfler, a long-time cheese enthusiast who worked with researchers at Bern University of the Arts in Switzerland to create the experiment, told NPR's Lulu Garcia-Navarro.\u003c/p>\n\u003cp>The next goal: creating another study with only the transmission of hip-hop to cheese wheels against other control cheeses in silence. Wampfler said the potential benefits could go well beyond flavor.\u003c/p>\n\u003cp>\"The cheese can also work as a transmitter between different people who like hip-hop or who like folk or who like rock 'n' roll,\" Wampfler said. \"So this can also help bring society a little bit together.\"\u003c/p>\n\u003cp>There's no report yet on how the sound of NPR might impact the taste of cheese.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/2019/03/24/706344902/need-a-cant-miss-wheel-of-cheese-try-playing-it-some-hip-hop\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Martini glasses emblazoned with the words \"Mommy Juice.\" Hundreds of people lined up in the bitter cold for a Christmas-themed bar. Cocktails, including one at \u003ca href=\"https://www.cookingchanneltv.com/devour/2012/11/worlds-most-expensive-cocktail\">$8,500 a pop\u003c/a>, made with vintage liqueurs.\u003c/p>\n\u003cp>It may seem like we're living in the golden age of cocktails — yet \u003ca href=\"https://www.washingtonpost.com/news/wonk/wp/2014/09/25/think-you-drink-a-lot-this-chart-will-tell-you/?utm_term=.f17bb7555ca6\">30 percent of Americans don't indulge at all\u003c/a>, while another 30 percent have only two alcoholic drinks per week.\u003cbr>\n[aside postID=\"bayareabites_129981,bayareabites_78032\"]\u003cbr>\nMillennials — who drive so many trends these days — are actually \u003ca href=\"https://www.businessinsider.com/millennials-gen-z-drinks-less-drags-down-alcohol-sales-2019-2\">drinking less\u003c/a>. And while some companies might view that as a problem, many beverage entrepreneurs see it as an opportunity.\u003c/p>\n\u003cp>\"There's a greater movement of people not drinking, for a variety of reasons,\" says Pam Wiznitzer, beverage director of New York City's \u003ca href=\"http://henrynomad.com/\">The Henry at Life Hotel\u003c/a>, which invents specialty cocktails using ingredients from the kitchen and house-made syrups. \"Even people who drink want to have a break sometimes, but the nonalcoholic options weren't particularly creative.\"\u003c/p>\n\u003cp>So when Wiznitzer, a past president of the U.S. Bartender's Guild, heard about \u003ca href=\"https://seedlipdrinks-us.com/shop?gclid=Cj0KCQiAn4PkBRCDARIsAGHmH3fxfusp4-INNmxMD83ZkhAeO_LU97oMoRxihtaZQFWgsOzbabcrS9caAvFeEALw_wcB\">Seedlip Distilled Non-Alcoholic Spirits\u003c/a>, she was, naturally, a little skeptical.\u003c/p>\n\u003cp>\"The idea that you could craft a product that could act in the capacity of alcohol without having alcoholic content seemed contradictory,\" Wiznitzer says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>She was won over, however, when she met Ben Branson, who was inspired to create Seedlip when he came across a 17\u003csup>th\u003c/sup>-century book, \u003cem>The Art of Distillation\u003c/em>. Written by physician John French, the volume contained recipes for distilled nonalcoholic remedies for a variety of maladies — from epilepsy to kidney stones. Branson had other ideas.\u003c/p>\n\u003cp>\"I wanted to change the way the world drinks, with grown-up alternatives,\" he says. \"Nobody feels great drinking a Shirley Temple or a club soda when they go out. I wanted to create something without compromise, without trying to copy something else.\"\u003c/p>\n\u003cp>For Branson, that meant creating \"spirits\" that didn't necessarily mimic gin, tequila or another traditional alcohol, but instead using herbs, spices, citrus and even peas from his family farm to create distinct flavor profiles. Bartenders such as Wiznitzer add Seedlip to a variety of mixers to create unique zero-proof cocktails. In fact, Wiznitzer says, \"Quite often, no one knows the difference.\"\u003c/p>\n\u003cp>Zero-proof brands such as Seedlip, Ceder's, Herbie, Whissen and Strykk are aiming to disrupt the way we view traditional liquor-focused cocktails.\u003c/p>\n\u003cp>Indeed, Joanna Carpenter, a self-described \"semi-sober\" bar director at \u003ca href=\"https://seedlipdrinks-us.com/shop?gclid=Cj0KCQiAn4PkBRCDARIsAGHmH3fxfusp4-INNmxMD83ZkhAeO_LU97oMoRxihtaZQFWgsOzbabcrS9caAvFeEALw_wcB\">Town Stages\u003c/a> in Manhattan, says that flavor, not alcohol content, is the true driver behind a great cocktail.\u003c/p>\n\u003cp>\"When you get down to it,\" she says, \"we're selling a toxin. If there's a way to celebrate a flavor and a beautiful experience without always relying on alcohol, then we should be doing it.\"\u003c/p>\n\u003cp>\u003ca href=\"https://curiouselixirs.com/\">Curious Elixirs\u003c/a>, a line of bottled zero-proof cocktails, was dreamt up by former bar owner John Wiseman after a night when he says he consumed some 20 alcoholic drinks — and suffered no ill effects the next day. \"I was trying to chase the dragon,\" he says, \"and that's when I realized it was a problem.\" Coming up with nonalcoholic options to some of his favorite cocktails, such as a classic Negroni or a spicy cross between a Dark 'n' Stormy and a margarita, Wiseman set out to craft alternatives that were less sweet, low-calorie and easy drinking.\u003c/p>\n\u003cp>\"I still like a cocktail,\" Wiseman says, \"but if I'm hanging out with friends for four or five hours and have a couple of traditional cocktails, what am I drinking in between? Customers who don't want alcohol should be able to have something special too.\"\u003c/p>\n\u003cp>The reasons why people choose not to drink alcohol are varied, says Ezra Star, general manager of Boston cocktail bar \u003ca href=\"http://www.drinkfortpoint.com/\">Drink\u003c/a>, such as health, religion or allergies. But several studies, including one funded by Mocktails, a U.K.-based bottled zero-proof cocktail company that Star works with, also found that one compelling reason for the younger generation to abstain was \u003ca href=\"https://www.gq-magazine.co.uk/article/millennial-drinking-habits-2016\">social media\u003c/a>.\u003c/p>\n\u003cp>\"Young people don't want to look ridiculous,\" Star says. \"They want to participate, but they are also very conscious of how they look.\"\u003c/p>\n\u003cp>Not wanting to be blackout drunk is always a good goal, but choosing not to drink when out with friends can sometimes be viewed as social suicide.\u003c/p>\n\u003cp>\"I personally have gotten bullied for being out with large groups and not drinking,\" says Carpenter, the bartender. \"It's important for people to be able to go out to a bar and not feel shamed or judged. You just want someone to be nice to you and give you a sense of belonging.\"\u003c/p>\n\u003cp>That's where a well-crafted zero-proof cocktail comes in — and it might cost close to the same as the alcohol-fueled items on the same menu, because of the labor and the pricier ingredients being used, whether it's exotic fruits or products like Seedlip, which retails for about the same price as many traditional liquor brands.\u003c/p>\n\u003cp>\"I love to cook,\" says Carpenter, \"so I'm making shrubs and bitters and garnishes. There's a lot of labor that goes into those. I use Seedlip for a nonalcoholic Gibson martini with a house-made pickle brine — it's truly a craft cocktail. It just doesn't happen to have alcohol in it.\"\u003c/p>\n\u003cp>In developing recipes for the Mocktails brand, Star focused on building complex flavors that could provide the same experience of traditional favorites, including a sangria made with a blend of grapes sourced from Italy, France and Spain. Bitter orange and juniper lend some traditional flavor to many of the recipes, while ingredients such as carthamus flower and black carrot can add more earthy, vegetal notes, keeping the recipe from skewing too sweet.\u003c/p>\n\u003cp>\"People are shocked that the zero-proof margarita doesn't have tequila in it,\" Star says. \"But complex flavors can mimic spirits.\"\u003c/p>\n\u003cp>Seedlip's Branson agrees, saying, \"If you take the alcohol out, it won't just magically be the same. Ultimately, that drink has to stand on its own.\"\u003c/p>\n\u003cp>\u003ca href=\"https://www.npr.org/sections/thesalt/2017/04/13/520000573/kristenhartke.com\">\u003cem>Kristen Hartke\u003c/em>\u003c/a>\u003cem> is a food writer based in Washington, D.C.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/03/21/701177978/now-there-is-zero-proof-that-alcohol-is-what-makes-a-great-cocktail\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Martini glasses emblazoned with the words \"Mommy Juice.\" Hundreds of people lined up in the bitter cold for a Christmas-themed bar. Cocktails, including one at \u003ca href=\"https://www.cookingchanneltv.com/devour/2012/11/worlds-most-expensive-cocktail\">$8,500 a pop\u003c/a>, made with vintage liqueurs.\u003c/p>\n\u003cp>It may seem like we're living in the golden age of cocktails — yet \u003ca href=\"https://www.washingtonpost.com/news/wonk/wp/2014/09/25/think-you-drink-a-lot-this-chart-will-tell-you/?utm_term=.f17bb7555ca6\">30 percent of Americans don't indulge at all\u003c/a>, while another 30 percent have only two alcoholic drinks per week.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nMillennials — who drive so many trends these days — are actually \u003ca href=\"https://www.businessinsider.com/millennials-gen-z-drinks-less-drags-down-alcohol-sales-2019-2\">drinking less\u003c/a>. And while some companies might view that as a problem, many beverage entrepreneurs see it as an opportunity.\u003c/p>\n\u003cp>\"There's a greater movement of people not drinking, for a variety of reasons,\" says Pam Wiznitzer, beverage director of New York City's \u003ca href=\"http://henrynomad.com/\">The Henry at Life Hotel\u003c/a>, which invents specialty cocktails using ingredients from the kitchen and house-made syrups. \"Even people who drink want to have a break sometimes, but the nonalcoholic options weren't particularly creative.\"\u003c/p>\n\u003cp>So when Wiznitzer, a past president of the U.S. Bartender's Guild, heard about \u003ca href=\"https://seedlipdrinks-us.com/shop?gclid=Cj0KCQiAn4PkBRCDARIsAGHmH3fxfusp4-INNmxMD83ZkhAeO_LU97oMoRxihtaZQFWgsOzbabcrS9caAvFeEALw_wcB\">Seedlip Distilled Non-Alcoholic Spirits\u003c/a>, she was, naturally, a little skeptical.\u003c/p>\n\u003cp>\"The idea that you could craft a product that could act in the capacity of alcohol without having alcoholic content seemed contradictory,\" Wiznitzer says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>She was won over, however, when she met Ben Branson, who was inspired to create Seedlip when he came across a 17\u003csup>th\u003c/sup>-century book, \u003cem>The Art of Distillation\u003c/em>. Written by physician John French, the volume contained recipes for distilled nonalcoholic remedies for a variety of maladies — from epilepsy to kidney stones. Branson had other ideas.\u003c/p>\n\u003cp>\"I wanted to change the way the world drinks, with grown-up alternatives,\" he says. \"Nobody feels great drinking a Shirley Temple or a club soda when they go out. I wanted to create something without compromise, without trying to copy something else.\"\u003c/p>\n\u003cp>For Branson, that meant creating \"spirits\" that didn't necessarily mimic gin, tequila or another traditional alcohol, but instead using herbs, spices, citrus and even peas from his family farm to create distinct flavor profiles. Bartenders such as Wiznitzer add Seedlip to a variety of mixers to create unique zero-proof cocktails. In fact, Wiznitzer says, \"Quite often, no one knows the difference.\"\u003c/p>\n\u003cp>Zero-proof brands such as Seedlip, Ceder's, Herbie, Whissen and Strykk are aiming to disrupt the way we view traditional liquor-focused cocktails.\u003c/p>\n\u003cp>Indeed, Joanna Carpenter, a self-described \"semi-sober\" bar director at \u003ca href=\"https://seedlipdrinks-us.com/shop?gclid=Cj0KCQiAn4PkBRCDARIsAGHmH3fxfusp4-INNmxMD83ZkhAeO_LU97oMoRxihtaZQFWgsOzbabcrS9caAvFeEALw_wcB\">Town Stages\u003c/a> in Manhattan, says that flavor, not alcohol content, is the true driver behind a great cocktail.\u003c/p>\n\u003cp>\"When you get down to it,\" she says, \"we're selling a toxin. If there's a way to celebrate a flavor and a beautiful experience without always relying on alcohol, then we should be doing it.\"\u003c/p>\n\u003cp>\u003ca href=\"https://curiouselixirs.com/\">Curious Elixirs\u003c/a>, a line of bottled zero-proof cocktails, was dreamt up by former bar owner John Wiseman after a night when he says he consumed some 20 alcoholic drinks — and suffered no ill effects the next day. \"I was trying to chase the dragon,\" he says, \"and that's when I realized it was a problem.\" Coming up with nonalcoholic options to some of his favorite cocktails, such as a classic Negroni or a spicy cross between a Dark 'n' Stormy and a margarita, Wiseman set out to craft alternatives that were less sweet, low-calorie and easy drinking.\u003c/p>\n\u003cp>\"I still like a cocktail,\" Wiseman says, \"but if I'm hanging out with friends for four or five hours and have a couple of traditional cocktails, what am I drinking in between? Customers who don't want alcohol should be able to have something special too.\"\u003c/p>\n\u003cp>The reasons why people choose not to drink alcohol are varied, says Ezra Star, general manager of Boston cocktail bar \u003ca href=\"http://www.drinkfortpoint.com/\">Drink\u003c/a>, such as health, religion or allergies. But several studies, including one funded by Mocktails, a U.K.-based bottled zero-proof cocktail company that Star works with, also found that one compelling reason for the younger generation to abstain was \u003ca href=\"https://www.gq-magazine.co.uk/article/millennial-drinking-habits-2016\">social media\u003c/a>.\u003c/p>\n\u003cp>\"Young people don't want to look ridiculous,\" Star says. \"They want to participate, but they are also very conscious of how they look.\"\u003c/p>\n\u003cp>Not wanting to be blackout drunk is always a good goal, but choosing not to drink when out with friends can sometimes be viewed as social suicide.\u003c/p>\n\u003cp>\"I personally have gotten bullied for being out with large groups and not drinking,\" says Carpenter, the bartender. \"It's important for people to be able to go out to a bar and not feel shamed or judged. You just want someone to be nice to you and give you a sense of belonging.\"\u003c/p>\n\u003cp>That's where a well-crafted zero-proof cocktail comes in — and it might cost close to the same as the alcohol-fueled items on the same menu, because of the labor and the pricier ingredients being used, whether it's exotic fruits or products like Seedlip, which retails for about the same price as many traditional liquor brands.\u003c/p>\n\u003cp>\"I love to cook,\" says Carpenter, \"so I'm making shrubs and bitters and garnishes. There's a lot of labor that goes into those. I use Seedlip for a nonalcoholic Gibson martini with a house-made pickle brine — it's truly a craft cocktail. It just doesn't happen to have alcohol in it.\"\u003c/p>\n\u003cp>In developing recipes for the Mocktails brand, Star focused on building complex flavors that could provide the same experience of traditional favorites, including a sangria made with a blend of grapes sourced from Italy, France and Spain. Bitter orange and juniper lend some traditional flavor to many of the recipes, while ingredients such as carthamus flower and black carrot can add more earthy, vegetal notes, keeping the recipe from skewing too sweet.\u003c/p>\n\u003cp>\"People are shocked that the zero-proof margarita doesn't have tequila in it,\" Star says. \"But complex flavors can mimic spirits.\"\u003c/p>\n\u003cp>Seedlip's Branson agrees, saying, \"If you take the alcohol out, it won't just magically be the same. Ultimately, that drink has to stand on its own.\"\u003c/p>\n\u003cp>\u003ca href=\"https://www.npr.org/sections/thesalt/2017/04/13/520000573/kristenhartke.com\">\u003cem>Kristen Hartke\u003c/em>\u003c/a>\u003cem> is a food writer based in Washington, D.C.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/03/21/701177978/now-there-is-zero-proof-that-alcohol-is-what-makes-a-great-cocktail\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Secret Menus and Pop-Ups to Honor San Francisco's Filipino Food Scene",
"title": "Secret Menus and Pop-Ups to Honor San Francisco's Filipino Food Scene",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Did you know the SOMA district in San Francisco is the Filipino Cultural Heritage district?\u003cbr>\n[aside postID=\"news_109044,bayareabites_113629\"]\u003cbr>\nIn \u003ca href=\"https://caamedia.org/blog/2016/10/05/filipino-americans-make-a-new-name-for-their-san-francisco-neighborhood/\">April 2016\u003c/a>, former mayor Ed Lee and the city’s Board of Supervisors recognized the need to preserve “the living landmark that is the Filipino community in the South of Market neighborhood and established the SoMa Pilipinas Filipino Cultural Heritage District.” Since then, community organizers have worked hard to make the existing Filipino community more visible to the rest of the Bay Area.\u003c/p>\n\u003cfigure id=\"attachment_133042\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-133042\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law.jpg\" alt=\"Dinuguan from Manila Bowl\" width=\"1600\" height=\"1068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law-1200x801.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Dinuguan from Manila Bowl \u003ccite>(Albert Law)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That's where Desi Danganan, the executive director of Kultivate Labs, a local non-profit business accelerator, comes in. One of his team’s first projects to promote Filipino culture, food and art was a carefully curated night market festival called UNDISCOVERED SF that first launched in August 2017. It became a monthly summer festival, but, if you look at UNDISCOVERED SF’s \u003ca href=\"https://www.facebook.com/undiscoveredsf/\">social media presence\u003c/a> today, you’ll see that is has been taken over by a special event called Kulinary Confidential.\u003c/p>\n\u003cp>When asked for more details, Danganan explained, “Kulinary Confidential is a delicious way to explore the incredible Filipino food scene that exists in our city. The Bay Area is home to the largest population of Filipinos in the country, and there’s so much undiscovered culinary talent here. These chefs are pushing the boundaries of Filipino cuisine and reinterpreting it a uniquely Filipino-American perspective.”\u003c/p>\n\u003cfigure id=\"attachment_133043\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-133043\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law.jpg\" alt=\"Sarap Shop’s Mystery bag will include their signature Halo Halo Milk Tea and a mystery flavor of onigiri.\" width=\"1600\" height=\"1068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law-1200x801.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Sarap Shop’s Mystery bag will include their signature Halo Halo Milk Tea and a mystery flavor of onigiri. \u003ccite>(Albert Law)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With participation from 7 restaurants and 16 chefs, this two-week affair will showcase the vibrant flavors of the Philippines through two self-guided food crawls featuring secret, off-menu dishes chosen by the chefs themselves. You could munch on Toyomansi-glazed Fried Chicken & Pandan Mochi Waffle at \u003ca href=\"http://www.littleskilletsf.com/\">Little Skillet\u003c/a> or try your luck with the Mystery Bag at \u003ca href=\"https://thesarapshop.com/\">Sarap Shop\u003c/a> — just 2 out of 8 options available to passport holders!\u003c/p>\n\u003cp>You might know a thing or two about lumpia, sisig, and other delicious Filipino fare but the tasting passport will help you dive into the cuisine with a little help from chefs and their special off-the-menu items. After all, what better way to learn about another culture than through their cuisine? Plus, each week has a different lineup of participating restaurants and secret dishes to keep things fresh. To keep the messaging concise, all of the participating restaurants and pop-up dinners are located within \u003ca href=\"https://www.somapilipinas.org/\">SOMA Pilipinas\u003c/a>, San Francisco’s Filipino cultural district.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>Note: You can ONLY get the secret menu items by redeeming purchased passport tickets.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133044\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-133044\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law.jpg\" alt=\"Lechon Kawali tacos from Mestiza\" width=\"1600\" height=\"1068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law-1200x801.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Lechon Kawali tacos from Mestiza \u003ccite>(Albert Law)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There will also be 6 pop-up dinners where chefs will show off their creative interpretations of Filipino cuisine, like an elegant, modern Filipino tasting menu from \u003ca href=\"https://www.pinoyheritage.com/\">Pinoy Heritage\u003c/a>’s Chef Francis Ang or a flavorful Filipino and Japanese mashup from \u003ca href=\"http://www.undiscoveredsf.com/kc-tickets/ox-and-tigerpop-up-dinner\">Ox & Tiger\u003c/a> chefs EJ Macayan and Hitomi Wada.\u003cbr>\n[aside postID=\"bayareabites_130235,checkplease_19979\"]\u003cbr>\nTasting passports clock in at $48 and pop-up meal tickets range from $65-90. \u003ca href=\"http://www.undiscoveredsf.com/kc-ticket-page\">You can purchase your tickets here\u003c/a>. Go eat some delicious food and feel good while doing so because 5% of ticket sales go to Balboa High School’s Tagalog immersion trip! Thanks in part to donations, 20+ students will go to the Philippines to learn about their cultural roots and practice Tagalog.\u003c/p>\n\u003cp>Check it out and make sure to give feedback to the team! “If the participating chefs and public are happy and our efforts are helping to energize the conversation about Filipino food in the Bay Area, then I don’t see why we wouldn’t do this again. I can imagine us doing more thematic events like an all ube Kulinary Confidential,” says Danganan. An all ube tasting event? Sign me up.\u003c/p>\n\u003cp>See below for the full list of secret menu items and pop-up dinners.\u003c/p>\n\u003ch2>Secret Menu Items\u003c/h2>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Week 1 (April 1-7)\u003c/span>\u003c/i>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Lechon Kawali Tacos & Coconut Horchata at \u003c/span>\u003ca href=\"https://www.mestizasf.com/\">\u003cb>Mestiza \u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400\">(crispy pork belly tacos)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Dinuguan at\u003c/span>\u003ca href=\"https://manilabowl.com/\">\u003cb> Manila Bowl \u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400\">(pork blood stew with rice cakes)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Filipino Fried Chicken at \u003c/span>\u003ca href=\"https://www.facebook.com/alchemysf/\">\u003cb>Alchemy\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400\"> x SFC Christian Ciscle (pineapple mochi, spiced batter, soy chile sauce)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Mystery Bag at \u003c/span>\u003cb>Sarap Shop\u003c/b>\u003cspan style=\"font-weight: 400\"> (Sarap’s signature Halo Halo Milk Tea and a mystery flavor of onigiri)\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Week 2 (April 8-14)\u003c/span>\u003c/i>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Chicken Escabeche at \u003c/span>\u003cb>Alchemy\u003c/b>\u003cspan style=\"font-weight: 400\"> (\u003c/span>\u003cspan style=\"font-weight: 400\">coconut vinegar marinated fried chicken thigh, calamansi tartar sauce, cabbage, tomato salad)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Chicken Afritada at \u003c/span>\u003ca href=\"https://www.yelp.com/biz/jt-restaurant-san-francisco\">\u003cb>JT’s \u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400\">(chicken tomato and vegetable stew)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Toyomansi-glazed Fried Chicken & Pandan Mochi Waffle at \u003c/span>\u003cb>Little Skillet\u003c/b>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Adobo Carnitas with Dirty Rice at \u003c/span>\u003ca href=\"https://www.senorsisig.com/\">\u003cb>Senor Sisig \u003c/b>\u003c/a>\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_133046\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-133046\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law.jpg\" alt=\"Adobo Carnitas with Dirty Rice\" width=\"1600\" height=\"1068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law-1200x801.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Adobo Carnitas with Dirty Rice \u003ccite>(Albert Law)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Pop-Up Dinners\u003c/h2>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 1: Rod Reyes of \u003c/span>\u003ca href=\"https://www.facebook.com/Baryakitchen/\">\u003cb>Barya Kitchen\u003c/b>\u003c/a>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">5-course meal of classic Filipino dishes with a modern spin at Copyright Cocktail Kitchen, $65\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 6: EJ Macayan + Hitomi Wada of \u003c/span>\u003cb>Ox & Tiger\u003c/b>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">6-course meal fusing Filipino and Japanese flavors at Joint Venture, $70\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 7: Marc Pescon of\u003c/span>\u003ca href=\"http://www.undiscoveredsf.com/kc-tickets/aliwang-lutu-pop-up-dinner-xs3kb\">\u003cb> Aliwang Lutu\u003c/b>\u003c/a>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">3-course Filipino ‘Kamayan’ with a French twist at Executive Order, $90\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 8: Yana Gilbuena of\u003c/span>\u003ca href=\"http://saloseries.com/\">\u003cb> Salo Series\u003c/b>\u003c/a> \u003cb>+ author of \u003c/b>\u003cb>\u003ci>No Forks Given\u003c/i>\u003c/b>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Family-style ‘Kamayan’ spread of 6 dishes featuring island-inspired flavors at Mestiza, $70\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 13: Francis Ang of \u003c/span>\u003cb>Pinoy Heritage\u003c/b>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">8-course modern Filipino at Picnic on Third, $80\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 14: Aileen Suzara of\u003c/span>\u003ca href=\"https://www.facebook.com/sariwakitchen/\">\u003cb> Sariwa\u003c/b>\u003c/a>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Meal will highlight the deep influences of Indian influences on Filipino flavors and show a contemporary take on Aileen’s blended roots at Mestiza, $65\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Celebrate the past, present and future of Filipino cuisine with Kulinary Confidential: a delicious two-week exploration of the SoMa Pilipinas Filipino Cultural Heritage District.",
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"description": "Celebrate the past, present and future of Filipino cuisine with Kulinary Confidential: a delicious two-week exploration of the SoMa Pilipinas Filipino Cultural Heritage District.",
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"headline": "Secret Menus and Pop-Ups to Honor San Francisco's Filipino Food Scene",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Did you know the SOMA district in San Francisco is the Filipino Cultural Heritage district?\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nIn \u003ca href=\"https://caamedia.org/blog/2016/10/05/filipino-americans-make-a-new-name-for-their-san-francisco-neighborhood/\">April 2016\u003c/a>, former mayor Ed Lee and the city’s Board of Supervisors recognized the need to preserve “the living landmark that is the Filipino community in the South of Market neighborhood and established the SoMa Pilipinas Filipino Cultural Heritage District.” Since then, community organizers have worked hard to make the existing Filipino community more visible to the rest of the Bay Area.\u003c/p>\n\u003cfigure id=\"attachment_133042\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-133042\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law.jpg\" alt=\"Dinuguan from Manila Bowl\" width=\"1600\" height=\"1068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law-1200x801.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Dinuguan from Manila Bowl \u003ccite>(Albert Law)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That's where Desi Danganan, the executive director of Kultivate Labs, a local non-profit business accelerator, comes in. One of his team’s first projects to promote Filipino culture, food and art was a carefully curated night market festival called UNDISCOVERED SF that first launched in August 2017. It became a monthly summer festival, but, if you look at UNDISCOVERED SF’s \u003ca href=\"https://www.facebook.com/undiscoveredsf/\">social media presence\u003c/a> today, you’ll see that is has been taken over by a special event called Kulinary Confidential.\u003c/p>\n\u003cp>When asked for more details, Danganan explained, “Kulinary Confidential is a delicious way to explore the incredible Filipino food scene that exists in our city. The Bay Area is home to the largest population of Filipinos in the country, and there’s so much undiscovered culinary talent here. These chefs are pushing the boundaries of Filipino cuisine and reinterpreting it a uniquely Filipino-American perspective.”\u003c/p>\n\u003cfigure id=\"attachment_133043\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-133043\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law.jpg\" alt=\"Sarap Shop’s Mystery bag will include their signature Halo Halo Milk Tea and a mystery flavor of onigiri.\" width=\"1600\" height=\"1068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law-1200x801.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Sarap Shop’s Mystery bag will include their signature Halo Halo Milk Tea and a mystery flavor of onigiri. \u003ccite>(Albert Law)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With participation from 7 restaurants and 16 chefs, this two-week affair will showcase the vibrant flavors of the Philippines through two self-guided food crawls featuring secret, off-menu dishes chosen by the chefs themselves. You could munch on Toyomansi-glazed Fried Chicken & Pandan Mochi Waffle at \u003ca href=\"http://www.littleskilletsf.com/\">Little Skillet\u003c/a> or try your luck with the Mystery Bag at \u003ca href=\"https://thesarapshop.com/\">Sarap Shop\u003c/a> — just 2 out of 8 options available to passport holders!\u003c/p>\n\u003cp>You might know a thing or two about lumpia, sisig, and other delicious Filipino fare but the tasting passport will help you dive into the cuisine with a little help from chefs and their special off-the-menu items. After all, what better way to learn about another culture than through their cuisine? Plus, each week has a different lineup of participating restaurants and secret dishes to keep things fresh. To keep the messaging concise, all of the participating restaurants and pop-up dinners are located within \u003ca href=\"https://www.somapilipinas.org/\">SOMA Pilipinas\u003c/a>, San Francisco’s Filipino cultural district.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Note: You can ONLY get the secret menu items by redeeming purchased passport tickets.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133044\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-133044\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law.jpg\" alt=\"Lechon Kawali tacos from Mestiza\" width=\"1600\" height=\"1068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law-1200x801.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Lechon Kawali tacos from Mestiza \u003ccite>(Albert Law)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There will also be 6 pop-up dinners where chefs will show off their creative interpretations of Filipino cuisine, like an elegant, modern Filipino tasting menu from \u003ca href=\"https://www.pinoyheritage.com/\">Pinoy Heritage\u003c/a>’s Chef Francis Ang or a flavorful Filipino and Japanese mashup from \u003ca href=\"http://www.undiscoveredsf.com/kc-tickets/ox-and-tigerpop-up-dinner\">Ox & Tiger\u003c/a> chefs EJ Macayan and Hitomi Wada.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nTasting passports clock in at $48 and pop-up meal tickets range from $65-90. \u003ca href=\"http://www.undiscoveredsf.com/kc-ticket-page\">You can purchase your tickets here\u003c/a>. Go eat some delicious food and feel good while doing so because 5% of ticket sales go to Balboa High School’s Tagalog immersion trip! Thanks in part to donations, 20+ students will go to the Philippines to learn about their cultural roots and practice Tagalog.\u003c/p>\n\u003cp>Check it out and make sure to give feedback to the team! “If the participating chefs and public are happy and our efforts are helping to energize the conversation about Filipino food in the Bay Area, then I don’t see why we wouldn’t do this again. I can imagine us doing more thematic events like an all ube Kulinary Confidential,” says Danganan. An all ube tasting event? Sign me up.\u003c/p>\n\u003cp>See below for the full list of secret menu items and pop-up dinners.\u003c/p>\n\u003ch2>Secret Menu Items\u003c/h2>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Week 1 (April 1-7)\u003c/span>\u003c/i>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Lechon Kawali Tacos & Coconut Horchata at \u003c/span>\u003ca href=\"https://www.mestizasf.com/\">\u003cb>Mestiza \u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400\">(crispy pork belly tacos)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Dinuguan at\u003c/span>\u003ca href=\"https://manilabowl.com/\">\u003cb> Manila Bowl \u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400\">(pork blood stew with rice cakes)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Filipino Fried Chicken at \u003c/span>\u003ca href=\"https://www.facebook.com/alchemysf/\">\u003cb>Alchemy\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400\"> x SFC Christian Ciscle (pineapple mochi, spiced batter, soy chile sauce)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Mystery Bag at \u003c/span>\u003cb>Sarap Shop\u003c/b>\u003cspan style=\"font-weight: 400\"> (Sarap’s signature Halo Halo Milk Tea and a mystery flavor of onigiri)\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Week 2 (April 8-14)\u003c/span>\u003c/i>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Chicken Escabeche at \u003c/span>\u003cb>Alchemy\u003c/b>\u003cspan style=\"font-weight: 400\"> (\u003c/span>\u003cspan style=\"font-weight: 400\">coconut vinegar marinated fried chicken thigh, calamansi tartar sauce, cabbage, tomato salad)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Chicken Afritada at \u003c/span>\u003ca href=\"https://www.yelp.com/biz/jt-restaurant-san-francisco\">\u003cb>JT’s \u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400\">(chicken tomato and vegetable stew)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Toyomansi-glazed Fried Chicken & Pandan Mochi Waffle at \u003c/span>\u003cb>Little Skillet\u003c/b>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Adobo Carnitas with Dirty Rice at \u003c/span>\u003ca href=\"https://www.senorsisig.com/\">\u003cb>Senor Sisig \u003c/b>\u003c/a>\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_133046\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-133046\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law.jpg\" alt=\"Adobo Carnitas with Dirty Rice\" width=\"1600\" height=\"1068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law-1200x801.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Adobo Carnitas with Dirty Rice \u003ccite>(Albert Law)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Pop-Up Dinners\u003c/h2>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 1: Rod Reyes of \u003c/span>\u003ca href=\"https://www.facebook.com/Baryakitchen/\">\u003cb>Barya Kitchen\u003c/b>\u003c/a>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">5-course meal of classic Filipino dishes with a modern spin at Copyright Cocktail Kitchen, $65\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 6: EJ Macayan + Hitomi Wada of \u003c/span>\u003cb>Ox & Tiger\u003c/b>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">6-course meal fusing Filipino and Japanese flavors at Joint Venture, $70\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 7: Marc Pescon of\u003c/span>\u003ca href=\"http://www.undiscoveredsf.com/kc-tickets/aliwang-lutu-pop-up-dinner-xs3kb\">\u003cb> Aliwang Lutu\u003c/b>\u003c/a>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">3-course Filipino ‘Kamayan’ with a French twist at Executive Order, $90\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 8: Yana Gilbuena of\u003c/span>\u003ca href=\"http://saloseries.com/\">\u003cb> Salo Series\u003c/b>\u003c/a> \u003cb>+ author of \u003c/b>\u003cb>\u003ci>No Forks Given\u003c/i>\u003c/b>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Family-style ‘Kamayan’ spread of 6 dishes featuring island-inspired flavors at Mestiza, $70\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 13: Francis Ang of \u003c/span>\u003cb>Pinoy Heritage\u003c/b>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">8-course modern Filipino at Picnic on Third, $80\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 14: Aileen Suzara of\u003c/span>\u003ca href=\"https://www.facebook.com/sariwakitchen/\">\u003cb> Sariwa\u003c/b>\u003c/a>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Meal will highlight the deep influences of Indian influences on Filipino flavors and show a contemporary take on Aileen’s blended roots at Mestiza, $65\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"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. ",
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"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. ",
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"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>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"radiolab": {
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},
"rightnowish": {
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"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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