window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"bayareabites_129532": {
"type": "attachments",
"id": "bayareabites_129532",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "129532",
"found": true
},
"parent": 129312,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3601-new-520x390.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 390
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3601-new-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3601-new-160x120.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 120
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3601-new-960x720.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 720
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3601-new-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3601-new-375x281.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 281
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3601-new.jpg",
"width": 1920,
"height": 1440
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3601-new-1020x765.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 765
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3601-new-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3601-new-1200x900.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 900
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3601-new-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3601-new-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3601-new-800x600.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 600
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3601-new-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3601-new-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3601-new-1920x1440.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1440
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3601-new-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3601-new-1920x1440.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1440
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3601-new-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3601-new-768x576.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 576
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3601-new-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3601-new-240x180.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 180
}
},
"publishDate": 1532158113,
"modified": 1532464902,
"caption": "Beloved Café's Green Goddess Bowl ($13): avocado, spinach, dates, ginger, lime, coconut water, topped with homemade granola, banana, fresh berries, goji berries, hemp seeds, chia seeds and maca. This bowl was great for getting energized at the start of a day. A perfect combo of sweet and savory.",
"description": null,
"title": "IMG_3601-new",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_129668": {
"type": "attachments",
"id": "bayareabites_129668",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "129668",
"found": true
},
"parent": 129667,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-664940502-1-b54e3b1cb825ff967a0ff46b1a3faba677195d15-520x390.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 390
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-664940502-1-b54e3b1cb825ff967a0ff46b1a3faba677195d15-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-664940502-1-b54e3b1cb825ff967a0ff46b1a3faba677195d15-160x120.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 120
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-664940502-1-b54e3b1cb825ff967a0ff46b1a3faba677195d15-960x720.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 720
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-664940502-1-b54e3b1cb825ff967a0ff46b1a3faba677195d15-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-664940502-1-b54e3b1cb825ff967a0ff46b1a3faba677195d15-375x281.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 281
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-664940502-1-b54e3b1cb825ff967a0ff46b1a3faba677195d15-e1532455949626.jpg",
"width": 1920,
"height": 1440
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-664940502-1-b54e3b1cb825ff967a0ff46b1a3faba677195d15-1020x765.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 765
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-664940502-1-b54e3b1cb825ff967a0ff46b1a3faba677195d15-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-664940502-1-b54e3b1cb825ff967a0ff46b1a3faba677195d15-1200x900.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 900
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-664940502-1-b54e3b1cb825ff967a0ff46b1a3faba677195d15-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-664940502-1-b54e3b1cb825ff967a0ff46b1a3faba677195d15-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-664940502-1-b54e3b1cb825ff967a0ff46b1a3faba677195d15-800x600.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 600
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-664940502-1-b54e3b1cb825ff967a0ff46b1a3faba677195d15-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-664940502-1-b54e3b1cb825ff967a0ff46b1a3faba677195d15-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-664940502-1-b54e3b1cb825ff967a0ff46b1a3faba677195d15-1920x1440.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1440
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-664940502-1-b54e3b1cb825ff967a0ff46b1a3faba677195d15-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-664940502-1-b54e3b1cb825ff967a0ff46b1a3faba677195d15-1920x1440.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1440
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-664940502-1-b54e3b1cb825ff967a0ff46b1a3faba677195d15-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-664940502-1-b54e3b1cb825ff967a0ff46b1a3faba677195d15-768x576.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 576
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-664940502-1-b54e3b1cb825ff967a0ff46b1a3faba677195d15-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-664940502-1-b54e3b1cb825ff967a0ff46b1a3faba677195d15-240x180.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 180
}
},
"publishDate": 1532455857,
"modified": 1532456040,
"caption": "Brick transfers heat to dough more slowly than steel, allowing both pizza crust and toppings to simultaneously reach perfection.",
"description": "Brick transfers heat to dough more slowly than steel, allowing both pizza crust and toppings to simultaneously reach perfection.",
"title": "Brick transfers heat to dough more slowly than steel, allowing both pizza crust and toppings to simultaneously reach perfection.",
"credit": "Aldo Pavan/Getty Images",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_129513": {
"type": "attachments",
"id": "bayareabites_129513",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "129513",
"found": true
},
"parent": 129512,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/apron_sign_language-439ddbf66d492d7b877baa017d8b4c8bf008c387-520x390.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 390
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/apron_sign_language-439ddbf66d492d7b877baa017d8b4c8bf008c387-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/apron_sign_language-439ddbf66d492d7b877baa017d8b4c8bf008c387-160x120.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 120
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/apron_sign_language-439ddbf66d492d7b877baa017d8b4c8bf008c387-960x720.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 720
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/apron_sign_language-439ddbf66d492d7b877baa017d8b4c8bf008c387-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/apron_sign_language-439ddbf66d492d7b877baa017d8b4c8bf008c387-375x281.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 281
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/apron_sign_language-439ddbf66d492d7b877baa017d8b4c8bf008c387.jpg",
"width": 1511,
"height": 1133
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/apron_sign_language-439ddbf66d492d7b877baa017d8b4c8bf008c387-1020x765.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 765
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/apron_sign_language-439ddbf66d492d7b877baa017d8b4c8bf008c387-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/apron_sign_language-439ddbf66d492d7b877baa017d8b4c8bf008c387-1200x900.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 900
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/apron_sign_language-439ddbf66d492d7b877baa017d8b4c8bf008c387-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/apron_sign_language-439ddbf66d492d7b877baa017d8b4c8bf008c387-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/apron_sign_language-439ddbf66d492d7b877baa017d8b4c8bf008c387-800x600.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 600
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/apron_sign_language-439ddbf66d492d7b877baa017d8b4c8bf008c387-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/apron_sign_language-439ddbf66d492d7b877baa017d8b4c8bf008c387-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/apron_sign_language-439ddbf66d492d7b877baa017d8b4c8bf008c387-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/apron_sign_language-439ddbf66d492d7b877baa017d8b4c8bf008c387-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/apron_sign_language-439ddbf66d492d7b877baa017d8b4c8bf008c387-768x576.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 576
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/apron_sign_language-439ddbf66d492d7b877baa017d8b4c8bf008c387-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/apron_sign_language-439ddbf66d492d7b877baa017d8b4c8bf008c387-240x180.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 180
}
},
"publishDate": 1532148805,
"modified": 1532148948,
"caption": "Starbucks is opening its first deaf-friendly store in the U.S., where employees will be versed in American Sign Language and stores will be designed to better serve deaf people.",
"description": "Starbucks is opening its first deaf-friendly store in the U.S., where employees will be versed in American Sign Language and stores will be designed to better serve deaf people.",
"title": "Starbucks is opening its first deaf-friendly store in the U.S., where employees will be versed in American Sign Language and stores will be designed to better serve deaf people.",
"credit": "Courtesy of Starbucks",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_129471": {
"type": "attachments",
"id": "bayareabites_129471",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "129471",
"found": true
},
"parent": 129470,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-90896938_wide-a30ca6ffa3e3306414ef8407e8c537504fabcd95-520x292.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 292
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-90896938_wide-a30ca6ffa3e3306414ef8407e8c537504fabcd95-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-90896938_wide-a30ca6ffa3e3306414ef8407e8c537504fabcd95-160x90.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 90
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-90896938_wide-a30ca6ffa3e3306414ef8407e8c537504fabcd95-960x540.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 540
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-90896938_wide-a30ca6ffa3e3306414ef8407e8c537504fabcd95-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-90896938_wide-a30ca6ffa3e3306414ef8407e8c537504fabcd95-375x211.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 211
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-90896938_wide-a30ca6ffa3e3306414ef8407e8c537504fabcd95.jpg",
"width": 2872,
"height": 1615
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-90896938_wide-a30ca6ffa3e3306414ef8407e8c537504fabcd95-1020x574.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 574
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-90896938_wide-a30ca6ffa3e3306414ef8407e8c537504fabcd95-1180x664.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 664
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-90896938_wide-a30ca6ffa3e3306414ef8407e8c537504fabcd95-1200x675.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 675
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-90896938_wide-a30ca6ffa3e3306414ef8407e8c537504fabcd95-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-90896938_wide-a30ca6ffa3e3306414ef8407e8c537504fabcd95-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-90896938_wide-a30ca6ffa3e3306414ef8407e8c537504fabcd95-800x450.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 450
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-90896938_wide-a30ca6ffa3e3306414ef8407e8c537504fabcd95-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-90896938_wide-a30ca6ffa3e3306414ef8407e8c537504fabcd95-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-90896938_wide-a30ca6ffa3e3306414ef8407e8c537504fabcd95-1920x1080.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1080
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-90896938_wide-a30ca6ffa3e3306414ef8407e8c537504fabcd95-1180x664.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 664
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-90896938_wide-a30ca6ffa3e3306414ef8407e8c537504fabcd95-1920x1080.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1080
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-90896938_wide-a30ca6ffa3e3306414ef8407e8c537504fabcd95-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-90896938_wide-a30ca6ffa3e3306414ef8407e8c537504fabcd95-768x432.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 432
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-90896938_wide-a30ca6ffa3e3306414ef8407e8c537504fabcd95-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-90896938_wide-a30ca6ffa3e3306414ef8407e8c537504fabcd95-240x135.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 135
}
},
"publishDate": 1532102898,
"modified": 1532103051,
"caption": "A hotel employee prepares coconut husks for recycling into rope at the luxury Soneva Fushi island resort in the Maldives. It's just one of many initiatives the resort is taking to reduce food waste.",
"description": "A hotel employee prepares coconut husks for recycling into rope at the luxury Soneva Fushi island resort in the Maldives. It's just one of many initiatives the resort is taking to reduce food waste.",
"title": "A hotel employee prepares coconut husks for recycling into rope at the luxury Soneva Fushi island resort in the Maldives. It's just one of many initiatives the resort is taking to reduce food waste.",
"credit": "Amal Jayasinghe/AFP/Getty Images",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_129464": {
"type": "attachments",
"id": "bayareabites_129464",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "129464",
"found": true
},
"parent": 129463,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-932406182-db3ad2e5b465008ac099992638ce546d7e2c4c6a-520x390.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 390
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-932406182-db3ad2e5b465008ac099992638ce546d7e2c4c6a-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-932406182-db3ad2e5b465008ac099992638ce546d7e2c4c6a-160x120.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 120
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-932406182-db3ad2e5b465008ac099992638ce546d7e2c4c6a-960x720.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 720
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-932406182-db3ad2e5b465008ac099992638ce546d7e2c4c6a-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-932406182-db3ad2e5b465008ac099992638ce546d7e2c4c6a-375x281.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 281
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-932406182-db3ad2e5b465008ac099992638ce546d7e2c4c6a.jpg",
"width": 3644,
"height": 2733
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-932406182-db3ad2e5b465008ac099992638ce546d7e2c4c6a-1020x765.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 765
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-932406182-db3ad2e5b465008ac099992638ce546d7e2c4c6a-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-932406182-db3ad2e5b465008ac099992638ce546d7e2c4c6a-1200x900.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 900
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-932406182-db3ad2e5b465008ac099992638ce546d7e2c4c6a-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-932406182-db3ad2e5b465008ac099992638ce546d7e2c4c6a-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-932406182-db3ad2e5b465008ac099992638ce546d7e2c4c6a-800x600.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 600
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-932406182-db3ad2e5b465008ac099992638ce546d7e2c4c6a-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-932406182-db3ad2e5b465008ac099992638ce546d7e2c4c6a-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-932406182-db3ad2e5b465008ac099992638ce546d7e2c4c6a-1920x1440.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1440
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-932406182-db3ad2e5b465008ac099992638ce546d7e2c4c6a-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-932406182-db3ad2e5b465008ac099992638ce546d7e2c4c6a-1920x1440.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1440
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-932406182-db3ad2e5b465008ac099992638ce546d7e2c4c6a-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-932406182-db3ad2e5b465008ac099992638ce546d7e2c4c6a-768x576.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 576
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-932406182-db3ad2e5b465008ac099992638ce546d7e2c4c6a-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-932406182-db3ad2e5b465008ac099992638ce546d7e2c4c6a-240x180.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 180
}
},
"publishDate": 1532043666,
"modified": 1532043666,
"caption": null,
"description": "Pesto and pulled jackfruit tacos. In Southern California, working-class Mexican-American chefs are giving traditionally meaty dishes a vegan spin",
"title": "Pesto and pulled jackfruit tacos. In Southern California, working-class Mexican-American chefs are giving traditionally meaty dishes a vegan spin.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_129423": {
"type": "attachments",
"id": "bayareabites_129423",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "129423",
"found": true
},
"parent": 129422,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-497396938-c0057d75cb37fad8b412cd6413d77744e2063de2-520x390.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 390
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-497396938-c0057d75cb37fad8b412cd6413d77744e2063de2-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-497396938-c0057d75cb37fad8b412cd6413d77744e2063de2-160x120.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 120
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-497396938-c0057d75cb37fad8b412cd6413d77744e2063de2-960x720.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 720
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-497396938-c0057d75cb37fad8b412cd6413d77744e2063de2-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-497396938-c0057d75cb37fad8b412cd6413d77744e2063de2-375x281.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 281
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-497396938-c0057d75cb37fad8b412cd6413d77744e2063de2.jpg",
"width": 2664,
"height": 1998
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-497396938-c0057d75cb37fad8b412cd6413d77744e2063de2-1020x765.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 765
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-497396938-c0057d75cb37fad8b412cd6413d77744e2063de2-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-497396938-c0057d75cb37fad8b412cd6413d77744e2063de2-1200x900.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 900
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-497396938-c0057d75cb37fad8b412cd6413d77744e2063de2-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-497396938-c0057d75cb37fad8b412cd6413d77744e2063de2-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-497396938-c0057d75cb37fad8b412cd6413d77744e2063de2-800x600.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 600
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-497396938-c0057d75cb37fad8b412cd6413d77744e2063de2-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-497396938-c0057d75cb37fad8b412cd6413d77744e2063de2-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-497396938-c0057d75cb37fad8b412cd6413d77744e2063de2-1920x1440.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1440
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-497396938-c0057d75cb37fad8b412cd6413d77744e2063de2-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-497396938-c0057d75cb37fad8b412cd6413d77744e2063de2-1920x1440.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1440
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-497396938-c0057d75cb37fad8b412cd6413d77744e2063de2-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-497396938-c0057d75cb37fad8b412cd6413d77744e2063de2-768x576.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 576
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-497396938-c0057d75cb37fad8b412cd6413d77744e2063de2-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-497396938-c0057d75cb37fad8b412cd6413d77744e2063de2-240x180.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 180
}
},
"publishDate": 1531930111,
"modified": 1531930234,
"caption": "Marriott International became the latest company to announce it will stop using plastic straws, saying it would remove them from its more than 6,500 properties by next July.",
"description": "Marriott International became the latest company to announce it will stop using plastic straws, saying it would remove them from its more than 6,500 properties by next July.",
"title": "Marriott International became the latest company to announce it will stop using plastic straws, saying it would remove them from its more than 6,500 properties by next July.",
"credit": "Justin Sullivan/Getty Images",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_129415": {
"type": "attachments",
"id": "bayareabites_129415",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "129415",
"found": true
},
"parent": 129414,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/butcher-5-11-25cd8beb2f16f62d78c35e88fbc03dc4b7c7c805-520x390.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 390
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/butcher-5-11-25cd8beb2f16f62d78c35e88fbc03dc4b7c7c805-939x576.jpg",
"width": 939,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/butcher-5-11-25cd8beb2f16f62d78c35e88fbc03dc4b7c7c805-160x120.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 120
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/butcher-5-11-25cd8beb2f16f62d78c35e88fbc03dc4b7c7c805-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/butcher-5-11-25cd8beb2f16f62d78c35e88fbc03dc4b7c7c805-375x281.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 281
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/butcher-5-11-25cd8beb2f16f62d78c35e88fbc03dc4b7c7c805.jpg",
"width": 939,
"height": 704
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/butcher-5-11-25cd8beb2f16f62d78c35e88fbc03dc4b7c7c805-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/butcher-5-11-25cd8beb2f16f62d78c35e88fbc03dc4b7c7c805-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/butcher-5-11-25cd8beb2f16f62d78c35e88fbc03dc4b7c7c805-800x600.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 600
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/butcher-5-11-25cd8beb2f16f62d78c35e88fbc03dc4b7c7c805-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/butcher-5-11-25cd8beb2f16f62d78c35e88fbc03dc4b7c7c805-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/butcher-5-11-25cd8beb2f16f62d78c35e88fbc03dc4b7c7c805-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/butcher-5-11-25cd8beb2f16f62d78c35e88fbc03dc4b7c7c805-768x576.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 576
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/butcher-5-11-25cd8beb2f16f62d78c35e88fbc03dc4b7c7c805-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/butcher-5-11-25cd8beb2f16f62d78c35e88fbc03dc4b7c7c805-240x180.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 180
}
},
"publishDate": 1531929381,
"modified": 1531929675,
"caption": "Didier Tass, behind the counter of his butcher shop, says he purchases meat from small farmers who raise cows and butcher them humanely and in small quantities.",
"description": "Didier Tass, behind the counter of his butcher shop, says he purchases meat from small farmers who raise cows and butcher them humanely and in small quantiti",
"title": "Didier Tass, behind the counter of his butcher shop, says he purchases meat from small farmers who raise cows and butcher them humanely and in small quantities.",
"credit": "Eleanor Beardsley/NPR",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_129409": {
"type": "attachments",
"id": "bayareabites_129409",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "129409",
"found": true
},
"parent": 129408,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/dsc07545-1-3e78c902c20ebbf203b86800ebf0af3a442656dc-520x390.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 390
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/dsc07545-1-3e78c902c20ebbf203b86800ebf0af3a442656dc-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/dsc07545-1-3e78c902c20ebbf203b86800ebf0af3a442656dc-160x120.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 120
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/dsc07545-1-3e78c902c20ebbf203b86800ebf0af3a442656dc-960x720.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 720
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/dsc07545-1-3e78c902c20ebbf203b86800ebf0af3a442656dc-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/dsc07545-1-3e78c902c20ebbf203b86800ebf0af3a442656dc-375x281.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 281
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/dsc07545-1-3e78c902c20ebbf203b86800ebf0af3a442656dc.jpg",
"width": 3070,
"height": 2302
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/dsc07545-1-3e78c902c20ebbf203b86800ebf0af3a442656dc-1020x765.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 765
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/dsc07545-1-3e78c902c20ebbf203b86800ebf0af3a442656dc-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/dsc07545-1-3e78c902c20ebbf203b86800ebf0af3a442656dc-1200x900.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 900
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/dsc07545-1-3e78c902c20ebbf203b86800ebf0af3a442656dc-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/dsc07545-1-3e78c902c20ebbf203b86800ebf0af3a442656dc-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/dsc07545-1-3e78c902c20ebbf203b86800ebf0af3a442656dc-800x600.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 600
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/dsc07545-1-3e78c902c20ebbf203b86800ebf0af3a442656dc-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/dsc07545-1-3e78c902c20ebbf203b86800ebf0af3a442656dc-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/dsc07545-1-3e78c902c20ebbf203b86800ebf0af3a442656dc-1920x1440.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1440
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/dsc07545-1-3e78c902c20ebbf203b86800ebf0af3a442656dc-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/dsc07545-1-3e78c902c20ebbf203b86800ebf0af3a442656dc-1920x1440.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1440
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/dsc07545-1-3e78c902c20ebbf203b86800ebf0af3a442656dc-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/dsc07545-1-3e78c902c20ebbf203b86800ebf0af3a442656dc-768x576.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 576
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/dsc07545-1-3e78c902c20ebbf203b86800ebf0af3a442656dc-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/dsc07545-1-3e78c902c20ebbf203b86800ebf0af3a442656dc-240x180.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 180
}
},
"publishDate": 1531408199,
"modified": 1531408362,
"caption": "A foal nurses from a mare at the Lindenhof Stud in Brandenburg, Germany. While mare's milk remains a niche product, its reputation as a health elixir is causing trouble for European producers in a more regulated age.",
"description": "A foal nurses from a mare at the Lindenhof Stud in Brandenburg, Germany. While mare's milk remains a niche product, its reputation as a health elixir is causing trouble for European producers in a more regulated age.",
"title": "A foal nurses from a mare at the Lindenhof Stud in Brandenburg, Germany. While mare's milk remains a niche product, its reputation as a health elixir is causing trouble for European producers in a more regulated age.",
"credit": "Susanna Forrest/for NPR",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_129384": {
"type": "attachments",
"id": "bayareabites_129384",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "129384",
"found": true
},
"parent": 129383,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-675605831-5315302713a65b636cc85b7039110b506b2807a8-520x390.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 390
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-675605831-5315302713a65b636cc85b7039110b506b2807a8-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-675605831-5315302713a65b636cc85b7039110b506b2807a8-160x120.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 120
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-675605831-5315302713a65b636cc85b7039110b506b2807a8-960x720.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 720
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-675605831-5315302713a65b636cc85b7039110b506b2807a8-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-675605831-5315302713a65b636cc85b7039110b506b2807a8-375x281.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 281
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-675605831-5315302713a65b636cc85b7039110b506b2807a8.jpg",
"width": 3794,
"height": 2845
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-675605831-5315302713a65b636cc85b7039110b506b2807a8-1020x765.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 765
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-675605831-5315302713a65b636cc85b7039110b506b2807a8-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-675605831-5315302713a65b636cc85b7039110b506b2807a8-1200x900.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 900
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-675605831-5315302713a65b636cc85b7039110b506b2807a8-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-675605831-5315302713a65b636cc85b7039110b506b2807a8-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-675605831-5315302713a65b636cc85b7039110b506b2807a8-800x600.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 600
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-675605831-5315302713a65b636cc85b7039110b506b2807a8-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-675605831-5315302713a65b636cc85b7039110b506b2807a8-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-675605831-5315302713a65b636cc85b7039110b506b2807a8-1920x1440.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1440
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-675605831-5315302713a65b636cc85b7039110b506b2807a8-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-675605831-5315302713a65b636cc85b7039110b506b2807a8-1920x1440.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1440
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-675605831-5315302713a65b636cc85b7039110b506b2807a8-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-675605831-5315302713a65b636cc85b7039110b506b2807a8-768x576.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 576
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-675605831-5315302713a65b636cc85b7039110b506b2807a8-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/gettyimages-675605831-5315302713a65b636cc85b7039110b506b2807a8-240x180.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 180
}
},
"publishDate": 1531325584,
"modified": 1531325749,
"caption": "As cities and companies — including Starbucks — move to oust straws in a bid to reduce pollution, people with disabilities say they're losing access to a necessary, lifesaving tool.",
"description": "As cities and companies -- including Starbucks -- move to oust straws in a bid to reduce pollution, people with disabilities say they're losing access to a necessary, lifesaving tool.",
"title": "As cities and companies — including Starbucks — move to oust straws in a bid to reduce pollution, people with disabilities say they're losing access to a necessary, lifesaving tool.",
"credit": "Thn Rocn Khosit Rath Phachr Sukh /EyeEm via Getty Images",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_129347": {
"type": "attachments",
"id": "bayareabites_129347",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "129347",
"found": true
},
"parent": 129326,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-uses-ahi-tuna-520x352.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 352
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-uses-ahi-tuna-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-uses-ahi-tuna-160x108.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 108
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-uses-ahi-tuna-960x650.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 650
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-uses-ahi-tuna-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-uses-ahi-tuna-375x254.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 254
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-uses-ahi-tuna.jpg",
"width": 1920,
"height": 1300
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-uses-ahi-tuna-1020x691.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 691
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-uses-ahi-tuna-1180x799.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 799
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-uses-ahi-tuna-1200x813.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 813
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-uses-ahi-tuna-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-uses-ahi-tuna-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-uses-ahi-tuna-800x542.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 542
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-uses-ahi-tuna-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-uses-ahi-tuna-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-uses-ahi-tuna-1920x1300.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1300
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-uses-ahi-tuna-1180x799.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 799
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-uses-ahi-tuna-1920x1300.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1300
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-uses-ahi-tuna-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-uses-ahi-tuna-768x520.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 520
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-uses-ahi-tuna-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-uses-ahi-tuna-240x163.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 163
}
},
"publishDate": 1531182046,
"modified": 1531245628,
"caption": "The Chino-Peruano Cebiche uses ahi tuna at Piqueo’s",
"description": null,
"title": "The Chino-Peruano Cebiche uses ahi tuna",
"credit": "Patrick Wong",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_129260": {
"type": "attachments",
"id": "bayareabites_129260",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "129260",
"found": true
},
"parent": 129251,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_Portraits_Hasselblad_Adrionna-new-520x534.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 534
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_Portraits_Hasselblad_Adrionna-new-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_Portraits_Hasselblad_Adrionna-new-160x164.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 164
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_Portraits_Hasselblad_Adrionna-new-960x987.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 987
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_Portraits_Hasselblad_Adrionna-new-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_Portraits_Hasselblad_Adrionna-new-375x385.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 385
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_Portraits_Hasselblad_Adrionna-new.jpg",
"width": 1920,
"height": 1973
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_Portraits_Hasselblad_Adrionna-new-1020x1048.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 1048
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_Portraits_Hasselblad_Adrionna-new-1180x1213.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 1213
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_Portraits_Hasselblad_Adrionna-new-1168x1200.jpg",
"width": 1168,
"mimeType": "image/jpeg",
"height": 1200
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_Portraits_Hasselblad_Adrionna-new-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_Portraits_Hasselblad_Adrionna-new-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_Portraits_Hasselblad_Adrionna-new-800x822.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 822
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_Portraits_Hasselblad_Adrionna-new-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_Portraits_Hasselblad_Adrionna-new-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_Portraits_Hasselblad_Adrionna-new-1920x1973.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1973
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_Portraits_Hasselblad_Adrionna-new-1180x1213.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 1213
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_Portraits_Hasselblad_Adrionna-new-1920x1973.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1973
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_Portraits_Hasselblad_Adrionna-new-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_Portraits_Hasselblad_Adrionna-new-768x789.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 789
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_Portraits_Hasselblad_Adrionna-new-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_Portraits_Hasselblad_Adrionna-new-240x247.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 247
}
},
"publishDate": 1530672090,
"modified": 1530672304,
"caption": "Adrionna Fike, co-owner of the Mandela Grocery Cooperative, works in West Oakland, lives in Berkeley.",
"description": "Adrionna Fike, co-owner of the Mandela Grocery Cooperative, works in West Oakland, lives in Berkeley.",
"title": "BFI_Portraits_Hasselblad_Adrionna-new",
"credit": "Fabián Aguirre and Maya Pisciotto, \u003ca href=\"http://www.theunderstory.co\">The Understory \u003c/a>",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_129305": {
"type": "attachments",
"id": "bayareabites_129305",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "129305",
"found": true
},
"parent": 129304,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_3-757b14f2d5b2d8725bd1d8b6f24545000d0f3bf2-520x390.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 390
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_3-757b14f2d5b2d8725bd1d8b6f24545000d0f3bf2-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_3-757b14f2d5b2d8725bd1d8b6f24545000d0f3bf2-160x120.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 120
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_3-757b14f2d5b2d8725bd1d8b6f24545000d0f3bf2-960x720.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 720
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_3-757b14f2d5b2d8725bd1d8b6f24545000d0f3bf2-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_3-757b14f2d5b2d8725bd1d8b6f24545000d0f3bf2-375x281.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 281
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_3-757b14f2d5b2d8725bd1d8b6f24545000d0f3bf2.jpg",
"width": 2516,
"height": 1887
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_3-757b14f2d5b2d8725bd1d8b6f24545000d0f3bf2-1020x765.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 765
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_3-757b14f2d5b2d8725bd1d8b6f24545000d0f3bf2-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_3-757b14f2d5b2d8725bd1d8b6f24545000d0f3bf2-1200x900.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 900
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_3-757b14f2d5b2d8725bd1d8b6f24545000d0f3bf2-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_3-757b14f2d5b2d8725bd1d8b6f24545000d0f3bf2-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_3-757b14f2d5b2d8725bd1d8b6f24545000d0f3bf2-800x600.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 600
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_3-757b14f2d5b2d8725bd1d8b6f24545000d0f3bf2-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_3-757b14f2d5b2d8725bd1d8b6f24545000d0f3bf2-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_3-757b14f2d5b2d8725bd1d8b6f24545000d0f3bf2-1920x1440.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1440
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_3-757b14f2d5b2d8725bd1d8b6f24545000d0f3bf2-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_3-757b14f2d5b2d8725bd1d8b6f24545000d0f3bf2-1920x1440.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1440
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_3-757b14f2d5b2d8725bd1d8b6f24545000d0f3bf2-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_3-757b14f2d5b2d8725bd1d8b6f24545000d0f3bf2-768x576.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 576
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_3-757b14f2d5b2d8725bd1d8b6f24545000d0f3bf2-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_3-757b14f2d5b2d8725bd1d8b6f24545000d0f3bf2-240x180.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 180
}
},
"publishDate": 1530896147,
"modified": 1530896718,
"caption": "Jana Kročáková and Petra Plánková of Mamma HELP show off their new brew aimed at helping breast cancer patients undergoing chemo \"feel normal\" and overcome their impaired sense of taste.",
"description": "Jana Kročáková and Petra Plánková of Mamma HELP show off their new brew aimed at helping breast cancer patients undergoing chemo \"feel normal\" and overcome their impaired sense of t",
"title": "Jana Kročáková and Petra Plánková of Mamma HELP show off their new brew aimed at helping breast cancer patients undergoing chemo \"feel normal\" and overcome their impaired sense of taste.",
"credit": "Elizabeth Zahradnicek-Haas",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"byline_bayareabites_129667": {
"type": "authors",
"id": "byline_bayareabites_129667",
"meta": {
"override": true
},
"slug": "byline_bayareabites_129667",
"name": "Angus Chen, NPR Food",
"isLoading": false
},
"byline_bayareabites_129512": {
"type": "authors",
"id": "byline_bayareabites_129512",
"meta": {
"override": true
},
"slug": "byline_bayareabites_129512",
"name": "Kristen Hartke, NPR Food",
"isLoading": false
},
"byline_bayareabites_129470": {
"type": "authors",
"id": "byline_bayareabites_129470",
"meta": {
"override": true
},
"slug": "byline_bayareabites_129470",
"name": "Laura Ratliff, NPR Food",
"isLoading": false
},
"byline_bayareabites_129463": {
"type": "authors",
"id": "byline_bayareabites_129463",
"meta": {
"override": true
},
"slug": "byline_bayareabites_129463",
"name": "Gustavo Arellano, NPR Food",
"isLoading": false
},
"byline_bayareabites_129422": {
"type": "authors",
"id": "byline_bayareabites_129422",
"meta": {
"override": true
},
"slug": "byline_bayareabites_129422",
"name": "Avie Schneider, NPR Food",
"isLoading": false
},
"byline_bayareabites_129414": {
"type": "authors",
"id": "byline_bayareabites_129414",
"meta": {
"override": true
},
"slug": "byline_bayareabites_129414",
"name": "Eleanor Beardsley, NPR Food",
"isLoading": false
},
"byline_bayareabites_129408": {
"type": "authors",
"id": "byline_bayareabites_129408",
"meta": {
"override": true
},
"slug": "byline_bayareabites_129408",
"name": "Susanna Forrest, NPR Food",
"isLoading": false
},
"byline_bayareabites_129383": {
"type": "authors",
"id": "byline_bayareabites_129383",
"meta": {
"override": true
},
"slug": "byline_bayareabites_129383",
"name": "Maria Godoy and Tove Danovich, NPR Food",
"isLoading": false
},
"byline_bayareabites_129304": {
"type": "authors",
"id": "byline_bayareabites_129304",
"meta": {
"override": true
},
"slug": "byline_bayareabites_129304",
"name": "Elizabeth Zahradnicek-Haas, NPR Food",
"isLoading": false
},
"wendy-goodfriend": {
"type": "authors",
"id": "5014",
"meta": {
"index": "authors_1716337520",
"id": "5014",
"found": true
},
"name": "Wendy Goodfriend",
"firstName": "Wendy",
"lastName": "Goodfriend",
"slug": "wendy-goodfriend",
"email": "wendy@wendygoodfriend.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.",
"avatar": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twitter": null,
"facebook": "bayareabites",
"instagram": null,
"linkedin": "wendygoodfriend",
"sites": [
{
"site": "jpepinheart",
"roles": []
},
{
"site": "about",
"roles": [
"editor"
]
},
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "science",
"roles": [
"administrator"
]
},
{
"site": "checkplease",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"author"
]
},
{
"site": "essentialpepin",
"roles": [
"administrator"
]
}
],
"headData": {
"title": "Wendy Goodfriend | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/wendy-goodfriend"
},
"sarahhenry": {
"type": "authors",
"id": "5125",
"meta": {
"index": "authors_1716337520",
"id": "5125",
"found": true
},
"name": "Sarah Henry",
"firstName": "Sarah",
"lastName": "Henry",
"slug": "sarahhenry",
"email": "sarahhenry0509@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.",
"avatar": "https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g",
"twitter": "lettuceeatkale",
"facebook": "pages/Lettuce-Eat-Kale/239312194611",
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Sarah Henry | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/sarahhenry"
},
"patrickwong": {
"type": "authors",
"id": "11494",
"meta": {
"index": "authors_1716337520",
"id": "11494",
"found": true
},
"name": "Patrick Wong",
"firstName": "Patrick",
"lastName": "Wong",
"slug": "patrickwong",
"email": "patrickkaiwong@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Patrick is a Seattle native who grew up in a very food-centric family. His father owns a restaurant supply company, his two older sisters are former owners of a successful restaurant in Seattle's International District, and Patrick thinks his mother and grandmother are the best cooks in the world.\r\n\r\nAs editor of a food travel magazine in college and eating his way through New York City and Europe, it for some reason took him a long time to realize he wanted to work professionally in food. After trying to make it in television news in the Bay Area, he realized he hated it and ran for the world of food. Since then, Patrick has been able to combine his journalism chops with his love of food, dining, and cooking into lead marketing roles at several Bay Area food start-ups. Currently, he is the Brand Director for Roli Roti and is the video producer for restaurant podcast, Menu Stories and co-founder of food-inspired streetwear line, Mother Sauce. Patrick is also a contributing writer/photographer/videographer for Thrillist SF, Eater SF, SF Gate, and Tastemade.",
"avatar": "https://secure.gravatar.com/avatar/50251a078d2d4cde5a02394138ea501b?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"author"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Patrick Wong | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/50251a078d2d4cde5a02394138ea501b?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/50251a078d2d4cde5a02394138ea501b?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/patrickwong"
}
},
"pagesReducer": {
"bayareabites_category_food-news": {
"type": "terms",
"id": "bayareabites_10028",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10028",
"score": 13.898003
},
"featImg": null,
"name": "food news",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food news Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8301,
"slug": "food-news",
"isLoading": false,
"title": "food news",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 27
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=food-news",
"seeMore": false,
"paginated": true,
"page": 27
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://streams.kqed.org/kqedradio",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_129312": {
"type": "posts",
"id": "bayareabites_129312",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "129312",
"score": null,
"sort": [
1532470844000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1532470844,
"format": "image",
"disqusTitle": "Craving Vegetarian/Vegan Lunch in San Francisco's Mission",
"title": "Craving Vegetarian/Vegan Lunch in San Francisco's Mission",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Vegetarian and vegan restaurants are abundant in the Bay Area where people tend to be conscious of the benefits of plant-based diets. Besides potential health benefits there are the ethical issues of eating animals and animal byproducts, as well as spiritual practices that involve abstaining from meat to purify the body, mind and spirit.\u003c/p>\n\u003cp>As a vegetarian/vegan it is comforting to go to a restaurant devoted to a purely plant-based diet. You have full access to all menu items and don’t need to be concerned about meat coming into contact with your food. There tends to be a greater awareness of the art of vegetarian cooking – combining foods to present a balanced and wholesome meal that doesn't leave you hungry or craving sugar from a lack of protein and carb overload. When eating at vegetarian-friendly spots that also serve meat, there is a tendency to be vigilant to ensure that the few menu items are truly animal-free.\u003c/p>\n\u003cfigure id=\"attachment_129542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3558-new.jpg\" alt=\"On my walk to the Mission I came upon this sign steering me in the right direction.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">On my walk to the Mission I came upon this sign steering me in the right direction. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I was on a mission in SF’s Mission to find lunch at vegetarian/vegan restaurants serving a variety of cuisines.\u003c/p>\n\u003cp>\u003cstrong>I found four worthwhile spots:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Beloved Café\u003c/strong>, which I will highlight, is an organic and mostly vegan café that incorporates the concept of superfoods with herbalism, \u003ca href=\"https://en.wikipedia.org/wiki/Ayurveda\">Ayurveda\u003c/a>, and a belief that food is medicine.\u003c/li>\n\u003cli>\u003cstrong>Udupi Palace\u003c/strong>, a vegetarian Southern Indian restaurant.\u003c/li>\n\u003cli>\u003cstrong>Cha-Ya\u003c/strong>, a vegan Japanese sushi and noodle spot.\u003c/li>\n\u003cli>\u003cstrong>Gracias Madre\u003c/strong>, a vegan Mexican restaurant from the folks that own Café Gratitude and Be.Love.Farm.\u003c/li>\n\u003c/ul>\n\u003ch2>\u003ca href=\"https://www.belovedsf.com/\">Beloved Café, Juice & Tea\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Beloved+Natural+Cafe+%26+Organic+Juicery/@37.752495,-122.420519,17.65z/data=!4m5!3m4!1s0x808f7e40bae0cdbf:0xf1e512c17d1105b8!8m2!3d37.7524063!4d-122.4192745\">3338 24th St, San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_129527\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3440-new.jpg\" alt=\"The entrance to the Beloved Café.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129527\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to the Beloved Café. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I fell in love with Beloved Café. It reminded me of \u003ca href=\"https://www.newyorker.com/culture/culture-desk/the-east-village-loses-the-angelica-kitchen-another-place-for-the-young-hungry-and-weird\">Angelica’s\u003c/a> in NYC – the original location at St. Marks Place – that introduced me to macrobiotic food in the early 1980s. Angelica's was a bohemian hole-in-the-wall that served its signature \u003ca href=\"https://www.urbannaturale.com/why-you-will-often-find-me-eating-at-angelica-kitchen/\">Dragon Bowl\u003c/a> that always made me feel so nourished and full of energy. It was also a community space where I could go to eat by myself and easily meet other like-minded people.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Beloved Café inhabits a small cozy space on 24th Street near Mission Street. The interior design and décor reflect the creativity and care supplied by artists and friends of the owners. The atmosphere is warm and friendly; the food tastes great and feels healthy, fulfilling and transformative.\u003c/p>\n\u003cfigure id=\"attachment_129567\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3545-new.jpg\" alt=\"The menu displayed as art at the Beloved Café.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129567\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The menu displayed as art at the Beloved Café. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129533\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3605-new.jpg\" alt=\"The counter and open kitchen at Beloved Café.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The counter and open kitchen at Beloved Café. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I spoke with Amy Vito, co-owner of Beloved Café to get the story behind the restaurant. She and her partner, Kambiz, were looking to open a café in San Francisco and, after a two-year search, found a home in the Mission in 2017.\u003c/p>\n\u003cp>\u003cem>“We wanted to pour all our love into the space.”\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129531\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3575-new.jpg\" alt=\"Beloved Café Co-owner Amy Vito.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beloved Café Co-owner Amy Vito. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They are both yoga teachers and Vipassana meditation practitioners and wanted to create an eatery where people could be nourished in a loving and conscious way like they were doing for themselves at home. Together they source ingredients carefully, follow health trends, and incorporate herbalism and Ayurvedic food practices into their cooking. Although they are both vegetarian they decided to simplify the offerings for Beloved and create a primarily \u003ca href=\"https://www.belovedsf.com/menus\">vegan menu\u003c/a> for the café (non-vegan items available are honey and ghee). \u003c/p>\n\u003cfigure id=\"attachment_129539\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3538-new.jpg\" alt=\"Beloved's Stuffed Delicata Squash ($14): roasted delicata squash stuffed with homemade superfoods quinoa salad, topped with tahini dressing, spinach salad, avocado, beets and hummus.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129539\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beloved's Stuffed Delicata Squash ($14): roasted delicata squash stuffed with homemade superfoods quinoa salad, topped with tahini dressing, spinach salad, avocado, beets and hummus. I loved this dish! Very rich, flavorful and fulfilling. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Beloved Café makes the majority of their basic ingredients in-house including homemade hummus, coconut yogurt, granola and nut milks from a variety of nuts including: cashews, walnuts, coconuts, pecans. They also make their own chai tea, golden milk and superfood sweets. All juices are freshly made to order.\u003c/p>\n\u003cfigure id=\"attachment_129522\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3394-new.jpg\" alt=\"Superfood Smoothie: Green Hulk-Strength and Vitality. Banana, apple, nut milk, hemp seeds, maca, dates, spinach. ($11)\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129522\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Superfood Smoothie: Green Hulk-Strength and Vitality. Banana, apple, nut milk, hemp seeds, maca, dates, spinach. ($11). I felt strong and powerful after drinking this smoothie...and it tasted great! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129535\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4234-new.jpg\" alt=\"Fresh Juice: Sweet Potato Lover- Anti-Inflammatory Immune Support. Sweet potato, carrot, apple, turmeric, ginger, lemon. ($9)\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129535\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh Juice: Sweet Potato Lover- Anti-Inflammatory Immune Support. Sweet potato, carrot, apple, turmeric, ginger, lemon.($9). The sweet potatoes seemed to add more texture than taste which provided a full-bodied drink with carrot and ginger as the dominant flavors. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129528\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3517-new.jpg\" alt=\"Superfood Smoothie: Million Dollar Smoothie - Nutritive, Energizing, Sustaining. Banana, nut milk, walnuts, HealthForce VitaMineral Greens, Udo's Vegan DHA oil, coconut oil, Ashwagandha, Maca, Siberian Ginseng, Triphala.($14)\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129528\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Million Dollar Smoothie - Nutritive, Energizing, Sustaining. Banana, nut milk, walnuts, HealthForce VitaMineral Greens, Udo's Vegan DHA oil, coconut oil, Ashwagandha, Maca, Siberian Ginseng, Triphala. ($14). This smoothie was truly energizing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3521-new.jpg\" alt=\"Golden Milk: A sultry blend of organic turmeric, ashwagandha, ginger, cardamom, clove, black pepper and vanilla in homemade nut milk with a touch of raw local honey.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129540\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Golden Milk: A sultry blend of organic turmeric, ashwagandha, ginger, cardamom, clove, black pepper and vanilla in homemade nut milk with a touch of raw local honey. This drink was like a warm mouth hug. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Vito claims the Quinoa Bowl & Roasted Vegetables ($13) is Beloved’s most popular item. It contains: quinoa, wild rice, coconut oil, roasted vegetables, fresh sprouts, toasted sesame seeds and pumpkin seeds, and chipotle aioli. \u003ca href=\"http://www.rhizocalitempeh.com/\">Rhizocali Tempeh\u003c/a> based in Oakland can be added as well as avocado or hummus ($2 for each item).\u003c/p>\n\u003cfigure id=\"attachment_129523\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3407-new.jpg\" alt=\"Quinoa Bowl & Roasted Vegetables ($13): quinoa, wild rice, coconut oil, roasted vegetable, fresh sprouts, toasted sesame seeds and pumpkin seeds, chipotle aioli. Add avocado, hummus, Rhizocali tempeh ($2)\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129523\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Quinoa Bowl & Roasted Vegetables ($13): quinoa, wild rice, coconut oil, roasted vegetable, fresh sprouts, toasted sesame seeds and pumpkin seeds, chipotle aioli. Add avocado, hummus, Rhizocali tempeh ($2). This dish was a complete meal that was quite rich and satisfying. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Herbal formulations for their offerings are sourced from local herbalists and the herbs are purchased through the \u003ca href=\"https://www.sonomaherbs.org/herb-exchange\">Sonoma County Herb Exchange\u003c/a>. The Elixirs and Tonics menu provides a variety of panaceas from aphrodisiac effects to stress relief, immune boosting, brain support, and mood balancing. \u003c/p>\n\u003cfigure id=\"attachment_129521\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3388-new.jpg\" alt=\"The shelves at Beloved Café are lined with herbs, teas and elixirs.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129521\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The shelves at Beloved Café are lined with herbs, teas and elixirs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the exception of the tropical fruit, the organic produce comes from a variety of local farms within 100-mile radius.\u003c/p>\n\u003cfigure id=\"attachment_129536\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4238-new.jpg\" alt=\"Citrus Hazelnut Kale Salad: kale, carrot, sprouts, orange slices, toasted hazelnuts, dried figs, in an apple cider vinaigrette. ($12) Add avocado, hummus, Rhizocali tempeh ($2)\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Citrus Hazelnut Kale Salad: kale, carrot, sprouts, orange slices, toasted hazelnuts, dried figs, in an apple cider vinaigrette. ($12) Add avocado, hummus, Rhizocali tempeh ($2). Very refreshing and light but satisfied my hunger. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129529\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3522-new.jpg\" alt=\"Dal Soup (cup-$6 | hearty bowl $10) Spiced lentil soup bowl includes quinoa, topped with cilantro, raisin chuntney and ghee.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129529\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dal Soup (cup-$6 | hearty bowl $10) Spiced lentil soup bowl includes quinoa, topped with cilantro, beets, raisin chuntney and ghee. Beloved's Dal is one of the best I have tasted! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The organic tea menu is extensive, and the teas originate from various countries around the globe. The food and drink recipes have been developed and adapted from a variety of sources and experiences researching, cooking and traveling. They encourage their team members to be creative and experiment developing new products – recently, a beet latte was added to the menu from this practice. \u003c/p>\n\u003cfigure id=\"attachment_129534\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4229-new.jpg\" alt=\"The extensive organic tea menu.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The extensive organic tea menu. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129537\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3617-new.jpg\" alt=\"Serving tea at Beloved Café.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129537\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serving tea at Beloved Café. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Vito shared that through a healthy plant-based diet (including ingredients deemed “superfoods” like ashwaganda, triphala, maca, chaga, spirulina, turmeric, Siberian ginseng, and more), these high vibration foods support a disease-free body, spiritual development and the process of awakening.\u003c/p>\n\u003cp> \u003cem>“At some point your spiritual practice and your regular life are no longer separated, it just becomes one unified experience.”\u003c/em>\u003c/p>\n\u003cp>Beloved Café believes in giving back to the community as well as creating community and they \u003ca href=\"https://www.belovedsf.com/about\">donate money to a number of organizations\u003c/a> that aim to create economic justice and do positive work for humanity and wildlife throughout the world.\u003c/p>\n\u003cp>\u003cem>“Our bottom line isn’t about making a profit, it’s about delivering something that we really believe in and that is really healing and nourishing for the body – which is a big paradigm shift from the typical restaurant owner. Food is medicine and we want to educate people in a way that is not pushing this lifestyle onto people.”\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129538\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3570-new.jpg\" alt=\"If more of us valued Food and Cheer & Song...it would be a Merrier World\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">If more of us valued Food and Cheer & Song...it would be a Merrier World \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.udupipalaceca.com/\">Udupi Palace\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Udupi+Palace/@37.7567608,-122.4231388,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e3e861f6461:0x16bf3c7919aaa08b!8m2!3d37.7567566!4d-122.4209448\">1007 Valencia St, San Francisco\u003c/a> (second location at \u003ca href=\"https://www.google.com/maps/place/Udupi+Palace/@37.8717585,-122.2749944,17z/data=!3m1!4b1!4m5!3m4!1s0x80857e98e20224e1:0x9aeec76fe2f3d422!8m2!3d37.8717585!4d-122.2728057\">1023, 1903 University Ave, Berkeley\u003c/a>)\u003c/p>\n\u003cfigure id=\"attachment_129576\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3129-new.jpg\" alt=\"Spinach Masala Dosa - served with Sambar, Coconut, Tomato, & Ginger Chutney ($9.95)\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129576\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spinach Masala Dosa - served with Sambar, Coconut, Tomato, & Ginger Chutney ($9.95) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Udupi Palace on Valencia near 21st Street serves South Indian vegetarian cuisine. The no-frills atmosphere is decorated with imagery from Indian culture. Highlights include the dosas and uthappam. The former are thin crepes made from a batter of rice and lentils that wrap around a variety of fillings, and the latter are thicker pancakes made from the same batter, adorned with a range of toppings. There are also a number of vegetable curries to choose from and a good way to sample them is to order the South Indian Thali which is an assorted platter of soup, curries, rice, bread and dessert. \u003c/p>\n\u003cp>The Spinach Masala Dosa is classic and delicious. All dosas are served with Sambar, a lentil-based vegetable soup that is full of flavor and spice, and three chutneys: coconut, tomato, and ginger.\u003c/p>\n\u003cfigure id=\"attachment_129575\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3127-new.jpg\" alt=\"Spinach Masala Dosa interior.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129575\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spinach Masala Dosa interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Mix Veg Uthappam was crispy around the edges, chewy with medium density and seemed to reside somewhere between a pancake and a pizza. The vegetables toppings are cooked into the batter and consisted of onions, peas, shredded carrots and tomatoes. The three chutneys should all be sampled as each one complements the uthappam with unique flavor. \u003c/p>\n\u003cfigure id=\"attachment_129578\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4168-new.jpg\" alt=\"Mix Veg Uthappam ($9.95)\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129578\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mix Veg Uthappam ($9.95) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129579\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4170-new.jpg\" alt=\"Mix Veg Uthappam close up.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129579\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mix Veg Uthappam close up. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Udupi's Sweet Lassi was especially creamy and thick and had a floral hint of rosewater which made it a refreshing complement to both the savory dosa and uthappam.\u003c/p>\n\u003cfigure id=\"attachment_129577\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4165-new.jpg\" alt=\"Sweet Lassi ($2.50)\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129577\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sweet Lassi ($2.50) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129580\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4189-new.jpg\" alt=\"Udupi Palace exterior.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129580\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Udupi Palace exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In 2008, \u003cem>Check, Please Bay Area\u003c/em> reviewed Udupi Palace in Berkeley. Learn about the background of the restaurant and what the reviewers said about the South Indian cuisine. The segment begins at \u003cstrong>18:07\u003c/strong> of this episode.\u003c/p>\n\u003cp>https://youtu.be/fr86c-TQRZ4?t=18m7s\u003c/p>\n\u003ch2>\u003ca href=\"https://www.facebook.com/Cha-Ya-Vegetarian-San-Francisco-109684878154/\">Cha-Ya\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Cha-Ya/@37.7607722,-122.423892,17z/data=!3m2!4b1!5s0x808f7e3d22fa8c93:0x486cece4b4f4d9f0!4m5!3m4!1s0x808f7e3d22153df7:0x1116a2e5e08405f!8m2!3d37.760768!4d-122.421698\">762 Valencia St, San Francisco\u003c/a> (second location at \u003ca href=\"https://www.google.com/maps/place/Cha-Ya/@37.8768387,-122.2713369,17z/data=!3m1!4b1!4m5!3m4!1s0x80857ea1ba1e17b1:0xdc610e9b5e2a357a!8m2!3d37.8768387!4d-122.2691482\">1686 Shattuck Ave, Berkeley\u003c/a>) \u003c/p>\n\u003cp>Cha-Ya Japanese Vegetarian Cuisine is located on Valencia between 18th and 19th Streets. According to the menu, the cuisine originated at a Zen temple in Fukui in the mid-13th century. The monks practiced \u003ca href=\"https://medium.com/tokyoyoga/traditional-japanese-buddhist-cuisine-shojin-ryori-starter-guide-2cc48d728913\">\u003cem>shojin ryori\u003c/em>\u003c/a>, daily cooking with seasonal vegetables, plants from the mountains, seaweed, soybean curd, and seeds. Cha-ya’s vegan menu is founded on this cuisine and is prepared primarily as sushi, tempura and noodle dishes.\u003c/p>\n\u003cp>The general feeling of the Cha-ya experience is that you are eating clean, healthy, nourishing food. A go-to vegan comfort food spot that calms the body, mind and spirit. For East Bay folks, the Berkeley restaurant provides the same comfort and quality.\u003c/p>\n\u003cfigure id=\"attachment_129609\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3242-new.jpg\" alt=\"Hana Gomoku: Seasoned sushi rice bowl. Shiitake, green beans, carrots, lotus root, tofu puch, yam cake, hijiki. ($13)\" width=\"1920\" height=\"1920\" class=\"size-full wp-image-129609\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-1200x1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-150x150.jpg 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hana Gomoku: Seasoned sushi rice bowl. Shiitake, green beans, carrots, lotus root, tofu puch, yam cake, hijiki. ($13) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cha-ya offers \u003ca href=\"https://en.wikipedia.org/wiki/Sushi\">sushi\u003c/a> in the form of specialty rolls ($10) as well as Hosomaki (thin rolls $5), Nigiri sushi (2 pieces, veg resides as topping on rice mound $4), and Uramaki (medium rolls or inside-out rolls, rice on the outside and nori on the inside $7). Brown rice can be substituted for sushi rice ( $2 for specialty rolls, $1 per item for other types). \u003c/p>\n\u003cfigure id=\"attachment_129610\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3244-new.jpg\" alt='Cha-Ya Vegan Roll: The traditional \"futomaki\" roll vegan style. Spinach, atsuage tofu, cucumber, broccolini, shiitake, kampyo, yamagobo and ginger. ($10)' width=\"1920\" height=\"1920\" class=\"size-full wp-image-129610\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-1200x1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-150x150.jpg 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cha-Ya Vegan Roll is a specialty roll in the traditional \"futomaki\" roll vegan style. Spinach, atsuage tofu, cucumber, broccolini, shiitake, kampyo, yamagobo and ginger. ($10) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the noodle options, the menu offers three types: Udon (flour), Soba (buckwheat blend) and Harusame (clear potato starch +$2).\u003c/p>\n\u003cfigure id=\"attachment_129608\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3240-new.jpg\" alt=\"Sansai Noodle Soup: Soba noodles, wild mountain vegetables, bracken, bamboo shoots, wood ear mushrooms, carrots, enoki. ($12)\" width=\"1920\" height=\"1920\" class=\"size-full wp-image-129608\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-1200x1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-150x150.jpg 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sansai Noodle Soup: Soba noodles, wild mountain vegetables, bracken, bamboo shoots, wood ear mushrooms, carrots, enoki. ($12) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129611\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3259-new.jpg\" alt=\"Sansai Noodle Soup: Soba noodles displayed along with wild mountain vegetables, bracken, bamboo shoots, wood ear mushrooms, carrots, enoki. ($12)\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129611\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sansai Noodle Soup: Soba noodles, wild mountain vegetables, bracken, bamboo shoots, wood ear mushrooms, carrots, enoki. ($12). This noodle soup is truly comforting and warms the body as well as the spirit. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129613\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3281-new.jpg\" alt=\"Cha-ya interior.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129613\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cha-ya interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129614\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3284-new.jpg\" alt=\"Cha-ya exterior.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129614\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cha-ya exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://gracias-madre.com/index.html\">Gracias Madre\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Gracias+Madre/@37.7615702,-122.4212028,17z/data=!3m2!4b1!5s0x808f7e3ca2be90ed:0xdb78b1e6a687a60!4m5!3m4!1s0x808f7e3ca285741f:0xf0ec55539199c7f9!8m2!3d37.761566!4d-122.4190088\">2211 Mission St, San Francisco\u003c/a>\u003c/p>\n\u003cp>According to the \u003ca href=\"https://gracias-madre.com/about.html\">website\u003c/a>, Matthew and Terces Engelhart, the founders of Café Gratitude and \u003ca href=\"https://www.belovefarm.com/\">Be.Love.Farm\u003c/a> could not find organic vegan Mexican food in the Bay Area so in collaboration with \u003ca href=\"http://graciasmadreweho.com/\">Chandra Gilbert\u003c/a>, now Executive Chef at the LA restaurant, they opened Gracias Madre in the Mission, the home of Mexican culture and cuisine in San Francisco. \u003c/p>\n\u003cp>For this guide, I focused on the three bowls offered at lunch. My favorite was the Bowl Dos which had a flavorful mixture of savory and sweet elements that worked well together. \u003c/p>\n\u003cfigure id=\"attachment_129622\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3796-new.jpg\" alt=\"Bowl Dos: Braised lentils and mushrooms with peanut sauce and spinach served on a bed of coconut brown rice. Topped with pico de gallo, spicy pineapple salsa, and avocado. ($15)\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129622\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bowl Dos: Braised lentils and mushrooms with peanut sauce and spinach served on a bed of coconut brown rice. Topped with pico de gallo, spicy pineapple salsa, and avocado. ($15) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3747-new.jpg\" alt=\"Bowl Uno: Tempeh chorizo, black beans, guacamole, brown rice and pico de gallo served on a bed of romaine and topped with nacho cashew cheese and pepitas. ($15)\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129617\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bowl Uno: Tempeh chorizo, black beans, guacamole, brown rice and pico de gallo served on a bed of romaine and topped with nacho cashew cheese and pepitas. ($15) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129619\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3762-new.jpg\" alt=\"Pozole: Traditonal hominy stew in a spicy red ancho broth with avocado, cabbage and cashew crema. ($14)\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129619\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pozole: Traditonal hominy stew in a spicy red ancho broth with avocado, cabbage and cashew crema. ($14) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129620\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3768-new.jpg\" alt=\"Gracias Madre Smoothies: Madre Green - Spinach, cilantro, mint, avocado, pineapple, and sea salt. Tropical Green - Mango, pineapple, spinach, coconut milk, ginger, and sea salt.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129620\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gracias Madre Smoothies: Madre Green - Spinach, cilantro, mint, avocado, pineapple, and sea salt. Tropical Green - Mango, pineapple, spinach, coconut milk, ginger, and sea salt. Both of these smoothies were flavorful and satisfying. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129616\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3735-new.jpg\" alt=\"Gracias Madre outdoor patio.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129616\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gracias Madre outdoor patio. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129627\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3811-new.jpg\" alt=\"Gracias Madre exterior.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129627\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gracias Madre exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129625\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3806-new.jpg\" alt=\"Gracias Madre signage.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129625\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gracias Madre signage. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In 2016, \u003cem>Check, Please Bay Area\u003c/em> reviewed Gracias Madre. Learn about the background of the restaurant and what the reviewers said about the vegan Mexican cuisine.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=BEa4SnWjlUs\u003c/p>\n\n",
"disqusIdentifier": "129312 https://ww2.kqed.org/bayareabites/?p=129312",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/07/24/craving-vegetarian-vegan-lunch-in-san-franciscos-mission/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 2267,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 36
},
"modified": 1539806082,
"excerpt": "Looking for a good lunch spot in the Mission that serves purely vegetarian/vegan food? These four vegetarian restaurants featured represent different cuisines: Indian, Japanese, Mexican, and Healthy Local Superfood-enhanced. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Looking for a good lunch spot in the Mission that serves purely vegetarian/vegan food? These four vegetarian restaurants featured represent different cuisines: Indian, Japanese, Mexican, and Healthy Local Superfood-enhanced. ",
"title": "Craving Vegetarian/Vegan Lunch in San Francisco's Mission | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Craving Vegetarian/Vegan Lunch in San Francisco's Mission",
"datePublished": "2018-07-24T15:20:44-07:00",
"dateModified": "2018-10-17T12:54:42-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "craving-vegetarian-vegan-lunch-in-san-franciscos-mission",
"status": "publish",
"path": "/bayareabites/129312/craving-vegetarian-vegan-lunch-in-san-franciscos-mission",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Vegetarian and vegan restaurants are abundant in the Bay Area where people tend to be conscious of the benefits of plant-based diets. Besides potential health benefits there are the ethical issues of eating animals and animal byproducts, as well as spiritual practices that involve abstaining from meat to purify the body, mind and spirit.\u003c/p>\n\u003cp>As a vegetarian/vegan it is comforting to go to a restaurant devoted to a purely plant-based diet. You have full access to all menu items and don’t need to be concerned about meat coming into contact with your food. There tends to be a greater awareness of the art of vegetarian cooking – combining foods to present a balanced and wholesome meal that doesn't leave you hungry or craving sugar from a lack of protein and carb overload. When eating at vegetarian-friendly spots that also serve meat, there is a tendency to be vigilant to ensure that the few menu items are truly animal-free.\u003c/p>\n\u003cfigure id=\"attachment_129542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3558-new.jpg\" alt=\"On my walk to the Mission I came upon this sign steering me in the right direction.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">On my walk to the Mission I came upon this sign steering me in the right direction. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I was on a mission in SF’s Mission to find lunch at vegetarian/vegan restaurants serving a variety of cuisines.\u003c/p>\n\u003cp>\u003cstrong>I found four worthwhile spots:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Beloved Café\u003c/strong>, which I will highlight, is an organic and mostly vegan café that incorporates the concept of superfoods with herbalism, \u003ca href=\"https://en.wikipedia.org/wiki/Ayurveda\">Ayurveda\u003c/a>, and a belief that food is medicine.\u003c/li>\n\u003cli>\u003cstrong>Udupi Palace\u003c/strong>, a vegetarian Southern Indian restaurant.\u003c/li>\n\u003cli>\u003cstrong>Cha-Ya\u003c/strong>, a vegan Japanese sushi and noodle spot.\u003c/li>\n\u003cli>\u003cstrong>Gracias Madre\u003c/strong>, a vegan Mexican restaurant from the folks that own Café Gratitude and Be.Love.Farm.\u003c/li>\n\u003c/ul>\n\u003ch2>\u003ca href=\"https://www.belovedsf.com/\">Beloved Café, Juice & Tea\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Beloved+Natural+Cafe+%26+Organic+Juicery/@37.752495,-122.420519,17.65z/data=!4m5!3m4!1s0x808f7e40bae0cdbf:0xf1e512c17d1105b8!8m2!3d37.7524063!4d-122.4192745\">3338 24th St, San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_129527\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3440-new.jpg\" alt=\"The entrance to the Beloved Café.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129527\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to the Beloved Café. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I fell in love with Beloved Café. It reminded me of \u003ca href=\"https://www.newyorker.com/culture/culture-desk/the-east-village-loses-the-angelica-kitchen-another-place-for-the-young-hungry-and-weird\">Angelica’s\u003c/a> in NYC – the original location at St. Marks Place – that introduced me to macrobiotic food in the early 1980s. Angelica's was a bohemian hole-in-the-wall that served its signature \u003ca href=\"https://www.urbannaturale.com/why-you-will-often-find-me-eating-at-angelica-kitchen/\">Dragon Bowl\u003c/a> that always made me feel so nourished and full of energy. It was also a community space where I could go to eat by myself and easily meet other like-minded people.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Beloved Café inhabits a small cozy space on 24th Street near Mission Street. The interior design and décor reflect the creativity and care supplied by artists and friends of the owners. The atmosphere is warm and friendly; the food tastes great and feels healthy, fulfilling and transformative.\u003c/p>\n\u003cfigure id=\"attachment_129567\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3545-new.jpg\" alt=\"The menu displayed as art at the Beloved Café.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129567\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The menu displayed as art at the Beloved Café. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129533\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3605-new.jpg\" alt=\"The counter and open kitchen at Beloved Café.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The counter and open kitchen at Beloved Café. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I spoke with Amy Vito, co-owner of Beloved Café to get the story behind the restaurant. She and her partner, Kambiz, were looking to open a café in San Francisco and, after a two-year search, found a home in the Mission in 2017.\u003c/p>\n\u003cp>\u003cem>“We wanted to pour all our love into the space.”\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129531\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3575-new.jpg\" alt=\"Beloved Café Co-owner Amy Vito.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beloved Café Co-owner Amy Vito. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They are both yoga teachers and Vipassana meditation practitioners and wanted to create an eatery where people could be nourished in a loving and conscious way like they were doing for themselves at home. Together they source ingredients carefully, follow health trends, and incorporate herbalism and Ayurvedic food practices into their cooking. Although they are both vegetarian they decided to simplify the offerings for Beloved and create a primarily \u003ca href=\"https://www.belovedsf.com/menus\">vegan menu\u003c/a> for the café (non-vegan items available are honey and ghee). \u003c/p>\n\u003cfigure id=\"attachment_129539\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3538-new.jpg\" alt=\"Beloved's Stuffed Delicata Squash ($14): roasted delicata squash stuffed with homemade superfoods quinoa salad, topped with tahini dressing, spinach salad, avocado, beets and hummus.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129539\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beloved's Stuffed Delicata Squash ($14): roasted delicata squash stuffed with homemade superfoods quinoa salad, topped with tahini dressing, spinach salad, avocado, beets and hummus. I loved this dish! Very rich, flavorful and fulfilling. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Beloved Café makes the majority of their basic ingredients in-house including homemade hummus, coconut yogurt, granola and nut milks from a variety of nuts including: cashews, walnuts, coconuts, pecans. They also make their own chai tea, golden milk and superfood sweets. All juices are freshly made to order.\u003c/p>\n\u003cfigure id=\"attachment_129522\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3394-new.jpg\" alt=\"Superfood Smoothie: Green Hulk-Strength and Vitality. Banana, apple, nut milk, hemp seeds, maca, dates, spinach. ($11)\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129522\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Superfood Smoothie: Green Hulk-Strength and Vitality. Banana, apple, nut milk, hemp seeds, maca, dates, spinach. ($11). I felt strong and powerful after drinking this smoothie...and it tasted great! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129535\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4234-new.jpg\" alt=\"Fresh Juice: Sweet Potato Lover- Anti-Inflammatory Immune Support. Sweet potato, carrot, apple, turmeric, ginger, lemon. ($9)\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129535\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh Juice: Sweet Potato Lover- Anti-Inflammatory Immune Support. Sweet potato, carrot, apple, turmeric, ginger, lemon.($9). The sweet potatoes seemed to add more texture than taste which provided a full-bodied drink with carrot and ginger as the dominant flavors. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129528\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3517-new.jpg\" alt=\"Superfood Smoothie: Million Dollar Smoothie - Nutritive, Energizing, Sustaining. Banana, nut milk, walnuts, HealthForce VitaMineral Greens, Udo's Vegan DHA oil, coconut oil, Ashwagandha, Maca, Siberian Ginseng, Triphala.($14)\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129528\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Million Dollar Smoothie - Nutritive, Energizing, Sustaining. Banana, nut milk, walnuts, HealthForce VitaMineral Greens, Udo's Vegan DHA oil, coconut oil, Ashwagandha, Maca, Siberian Ginseng, Triphala. ($14). This smoothie was truly energizing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3521-new.jpg\" alt=\"Golden Milk: A sultry blend of organic turmeric, ashwagandha, ginger, cardamom, clove, black pepper and vanilla in homemade nut milk with a touch of raw local honey.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129540\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Golden Milk: A sultry blend of organic turmeric, ashwagandha, ginger, cardamom, clove, black pepper and vanilla in homemade nut milk with a touch of raw local honey. This drink was like a warm mouth hug. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Vito claims the Quinoa Bowl & Roasted Vegetables ($13) is Beloved’s most popular item. It contains: quinoa, wild rice, coconut oil, roasted vegetables, fresh sprouts, toasted sesame seeds and pumpkin seeds, and chipotle aioli. \u003ca href=\"http://www.rhizocalitempeh.com/\">Rhizocali Tempeh\u003c/a> based in Oakland can be added as well as avocado or hummus ($2 for each item).\u003c/p>\n\u003cfigure id=\"attachment_129523\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3407-new.jpg\" alt=\"Quinoa Bowl & Roasted Vegetables ($13): quinoa, wild rice, coconut oil, roasted vegetable, fresh sprouts, toasted sesame seeds and pumpkin seeds, chipotle aioli. Add avocado, hummus, Rhizocali tempeh ($2)\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129523\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Quinoa Bowl & Roasted Vegetables ($13): quinoa, wild rice, coconut oil, roasted vegetable, fresh sprouts, toasted sesame seeds and pumpkin seeds, chipotle aioli. Add avocado, hummus, Rhizocali tempeh ($2). This dish was a complete meal that was quite rich and satisfying. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Herbal formulations for their offerings are sourced from local herbalists and the herbs are purchased through the \u003ca href=\"https://www.sonomaherbs.org/herb-exchange\">Sonoma County Herb Exchange\u003c/a>. The Elixirs and Tonics menu provides a variety of panaceas from aphrodisiac effects to stress relief, immune boosting, brain support, and mood balancing. \u003c/p>\n\u003cfigure id=\"attachment_129521\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3388-new.jpg\" alt=\"The shelves at Beloved Café are lined with herbs, teas and elixirs.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129521\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The shelves at Beloved Café are lined with herbs, teas and elixirs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the exception of the tropical fruit, the organic produce comes from a variety of local farms within 100-mile radius.\u003c/p>\n\u003cfigure id=\"attachment_129536\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4238-new.jpg\" alt=\"Citrus Hazelnut Kale Salad: kale, carrot, sprouts, orange slices, toasted hazelnuts, dried figs, in an apple cider vinaigrette. ($12) Add avocado, hummus, Rhizocali tempeh ($2)\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Citrus Hazelnut Kale Salad: kale, carrot, sprouts, orange slices, toasted hazelnuts, dried figs, in an apple cider vinaigrette. ($12) Add avocado, hummus, Rhizocali tempeh ($2). Very refreshing and light but satisfied my hunger. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129529\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3522-new.jpg\" alt=\"Dal Soup (cup-$6 | hearty bowl $10) Spiced lentil soup bowl includes quinoa, topped with cilantro, raisin chuntney and ghee.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129529\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dal Soup (cup-$6 | hearty bowl $10) Spiced lentil soup bowl includes quinoa, topped with cilantro, beets, raisin chuntney and ghee. Beloved's Dal is one of the best I have tasted! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The organic tea menu is extensive, and the teas originate from various countries around the globe. The food and drink recipes have been developed and adapted from a variety of sources and experiences researching, cooking and traveling. They encourage their team members to be creative and experiment developing new products – recently, a beet latte was added to the menu from this practice. \u003c/p>\n\u003cfigure id=\"attachment_129534\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4229-new.jpg\" alt=\"The extensive organic tea menu.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The extensive organic tea menu. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129537\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3617-new.jpg\" alt=\"Serving tea at Beloved Café.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129537\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serving tea at Beloved Café. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Vito shared that through a healthy plant-based diet (including ingredients deemed “superfoods” like ashwaganda, triphala, maca, chaga, spirulina, turmeric, Siberian ginseng, and more), these high vibration foods support a disease-free body, spiritual development and the process of awakening.\u003c/p>\n\u003cp> \u003cem>“At some point your spiritual practice and your regular life are no longer separated, it just becomes one unified experience.”\u003c/em>\u003c/p>\n\u003cp>Beloved Café believes in giving back to the community as well as creating community and they \u003ca href=\"https://www.belovedsf.com/about\">donate money to a number of organizations\u003c/a> that aim to create economic justice and do positive work for humanity and wildlife throughout the world.\u003c/p>\n\u003cp>\u003cem>“Our bottom line isn’t about making a profit, it’s about delivering something that we really believe in and that is really healing and nourishing for the body – which is a big paradigm shift from the typical restaurant owner. Food is medicine and we want to educate people in a way that is not pushing this lifestyle onto people.”\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129538\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3570-new.jpg\" alt=\"If more of us valued Food and Cheer & Song...it would be a Merrier World\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">If more of us valued Food and Cheer & Song...it would be a Merrier World \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.udupipalaceca.com/\">Udupi Palace\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Udupi+Palace/@37.7567608,-122.4231388,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e3e861f6461:0x16bf3c7919aaa08b!8m2!3d37.7567566!4d-122.4209448\">1007 Valencia St, San Francisco\u003c/a> (second location at \u003ca href=\"https://www.google.com/maps/place/Udupi+Palace/@37.8717585,-122.2749944,17z/data=!3m1!4b1!4m5!3m4!1s0x80857e98e20224e1:0x9aeec76fe2f3d422!8m2!3d37.8717585!4d-122.2728057\">1023, 1903 University Ave, Berkeley\u003c/a>)\u003c/p>\n\u003cfigure id=\"attachment_129576\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3129-new.jpg\" alt=\"Spinach Masala Dosa - served with Sambar, Coconut, Tomato, & Ginger Chutney ($9.95)\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129576\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spinach Masala Dosa - served with Sambar, Coconut, Tomato, & Ginger Chutney ($9.95) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Udupi Palace on Valencia near 21st Street serves South Indian vegetarian cuisine. The no-frills atmosphere is decorated with imagery from Indian culture. Highlights include the dosas and uthappam. The former are thin crepes made from a batter of rice and lentils that wrap around a variety of fillings, and the latter are thicker pancakes made from the same batter, adorned with a range of toppings. There are also a number of vegetable curries to choose from and a good way to sample them is to order the South Indian Thali which is an assorted platter of soup, curries, rice, bread and dessert. \u003c/p>\n\u003cp>The Spinach Masala Dosa is classic and delicious. All dosas are served with Sambar, a lentil-based vegetable soup that is full of flavor and spice, and three chutneys: coconut, tomato, and ginger.\u003c/p>\n\u003cfigure id=\"attachment_129575\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3127-new.jpg\" alt=\"Spinach Masala Dosa interior.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129575\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spinach Masala Dosa interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Mix Veg Uthappam was crispy around the edges, chewy with medium density and seemed to reside somewhere between a pancake and a pizza. The vegetables toppings are cooked into the batter and consisted of onions, peas, shredded carrots and tomatoes. The three chutneys should all be sampled as each one complements the uthappam with unique flavor. \u003c/p>\n\u003cfigure id=\"attachment_129578\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4168-new.jpg\" alt=\"Mix Veg Uthappam ($9.95)\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129578\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mix Veg Uthappam ($9.95) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129579\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4170-new.jpg\" alt=\"Mix Veg Uthappam close up.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129579\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mix Veg Uthappam close up. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Udupi's Sweet Lassi was especially creamy and thick and had a floral hint of rosewater which made it a refreshing complement to both the savory dosa and uthappam.\u003c/p>\n\u003cfigure id=\"attachment_129577\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4165-new.jpg\" alt=\"Sweet Lassi ($2.50)\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129577\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sweet Lassi ($2.50) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129580\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4189-new.jpg\" alt=\"Udupi Palace exterior.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129580\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Udupi Palace exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In 2008, \u003cem>Check, Please Bay Area\u003c/em> reviewed Udupi Palace in Berkeley. Learn about the background of the restaurant and what the reviewers said about the South Indian cuisine. The segment begins at \u003cstrong>18:07\u003c/strong> of this episode.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/fr86c-TQRZ4'\n title='//www.youtube.com/embed/fr86c-TQRZ4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003ch2>\u003ca href=\"https://www.facebook.com/Cha-Ya-Vegetarian-San-Francisco-109684878154/\">Cha-Ya\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Cha-Ya/@37.7607722,-122.423892,17z/data=!3m2!4b1!5s0x808f7e3d22fa8c93:0x486cece4b4f4d9f0!4m5!3m4!1s0x808f7e3d22153df7:0x1116a2e5e08405f!8m2!3d37.760768!4d-122.421698\">762 Valencia St, San Francisco\u003c/a> (second location at \u003ca href=\"https://www.google.com/maps/place/Cha-Ya/@37.8768387,-122.2713369,17z/data=!3m1!4b1!4m5!3m4!1s0x80857ea1ba1e17b1:0xdc610e9b5e2a357a!8m2!3d37.8768387!4d-122.2691482\">1686 Shattuck Ave, Berkeley\u003c/a>) \u003c/p>\n\u003cp>Cha-Ya Japanese Vegetarian Cuisine is located on Valencia between 18th and 19th Streets. According to the menu, the cuisine originated at a Zen temple in Fukui in the mid-13th century. The monks practiced \u003ca href=\"https://medium.com/tokyoyoga/traditional-japanese-buddhist-cuisine-shojin-ryori-starter-guide-2cc48d728913\">\u003cem>shojin ryori\u003c/em>\u003c/a>, daily cooking with seasonal vegetables, plants from the mountains, seaweed, soybean curd, and seeds. Cha-ya’s vegan menu is founded on this cuisine and is prepared primarily as sushi, tempura and noodle dishes.\u003c/p>\n\u003cp>The general feeling of the Cha-ya experience is that you are eating clean, healthy, nourishing food. A go-to vegan comfort food spot that calms the body, mind and spirit. For East Bay folks, the Berkeley restaurant provides the same comfort and quality.\u003c/p>\n\u003cfigure id=\"attachment_129609\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3242-new.jpg\" alt=\"Hana Gomoku: Seasoned sushi rice bowl. Shiitake, green beans, carrots, lotus root, tofu puch, yam cake, hijiki. ($13)\" width=\"1920\" height=\"1920\" class=\"size-full wp-image-129609\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-1200x1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-150x150.jpg 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hana Gomoku: Seasoned sushi rice bowl. Shiitake, green beans, carrots, lotus root, tofu puch, yam cake, hijiki. ($13) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cha-ya offers \u003ca href=\"https://en.wikipedia.org/wiki/Sushi\">sushi\u003c/a> in the form of specialty rolls ($10) as well as Hosomaki (thin rolls $5), Nigiri sushi (2 pieces, veg resides as topping on rice mound $4), and Uramaki (medium rolls or inside-out rolls, rice on the outside and nori on the inside $7). Brown rice can be substituted for sushi rice ( $2 for specialty rolls, $1 per item for other types). \u003c/p>\n\u003cfigure id=\"attachment_129610\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3244-new.jpg\" alt='Cha-Ya Vegan Roll: The traditional \"futomaki\" roll vegan style. Spinach, atsuage tofu, cucumber, broccolini, shiitake, kampyo, yamagobo and ginger. ($10)' width=\"1920\" height=\"1920\" class=\"size-full wp-image-129610\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-1200x1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-150x150.jpg 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cha-Ya Vegan Roll is a specialty roll in the traditional \"futomaki\" roll vegan style. Spinach, atsuage tofu, cucumber, broccolini, shiitake, kampyo, yamagobo and ginger. ($10) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the noodle options, the menu offers three types: Udon (flour), Soba (buckwheat blend) and Harusame (clear potato starch +$2).\u003c/p>\n\u003cfigure id=\"attachment_129608\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3240-new.jpg\" alt=\"Sansai Noodle Soup: Soba noodles, wild mountain vegetables, bracken, bamboo shoots, wood ear mushrooms, carrots, enoki. ($12)\" width=\"1920\" height=\"1920\" class=\"size-full wp-image-129608\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-1200x1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-150x150.jpg 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sansai Noodle Soup: Soba noodles, wild mountain vegetables, bracken, bamboo shoots, wood ear mushrooms, carrots, enoki. ($12) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129611\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3259-new.jpg\" alt=\"Sansai Noodle Soup: Soba noodles displayed along with wild mountain vegetables, bracken, bamboo shoots, wood ear mushrooms, carrots, enoki. ($12)\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129611\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sansai Noodle Soup: Soba noodles, wild mountain vegetables, bracken, bamboo shoots, wood ear mushrooms, carrots, enoki. ($12). This noodle soup is truly comforting and warms the body as well as the spirit. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129613\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3281-new.jpg\" alt=\"Cha-ya interior.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129613\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cha-ya interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129614\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3284-new.jpg\" alt=\"Cha-ya exterior.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129614\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cha-ya exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://gracias-madre.com/index.html\">Gracias Madre\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Gracias+Madre/@37.7615702,-122.4212028,17z/data=!3m2!4b1!5s0x808f7e3ca2be90ed:0xdb78b1e6a687a60!4m5!3m4!1s0x808f7e3ca285741f:0xf0ec55539199c7f9!8m2!3d37.761566!4d-122.4190088\">2211 Mission St, San Francisco\u003c/a>\u003c/p>\n\u003cp>According to the \u003ca href=\"https://gracias-madre.com/about.html\">website\u003c/a>, Matthew and Terces Engelhart, the founders of Café Gratitude and \u003ca href=\"https://www.belovefarm.com/\">Be.Love.Farm\u003c/a> could not find organic vegan Mexican food in the Bay Area so in collaboration with \u003ca href=\"http://graciasmadreweho.com/\">Chandra Gilbert\u003c/a>, now Executive Chef at the LA restaurant, they opened Gracias Madre in the Mission, the home of Mexican culture and cuisine in San Francisco. \u003c/p>\n\u003cp>For this guide, I focused on the three bowls offered at lunch. My favorite was the Bowl Dos which had a flavorful mixture of savory and sweet elements that worked well together. \u003c/p>\n\u003cfigure id=\"attachment_129622\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3796-new.jpg\" alt=\"Bowl Dos: Braised lentils and mushrooms with peanut sauce and spinach served on a bed of coconut brown rice. Topped with pico de gallo, spicy pineapple salsa, and avocado. ($15)\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129622\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bowl Dos: Braised lentils and mushrooms with peanut sauce and spinach served on a bed of coconut brown rice. Topped with pico de gallo, spicy pineapple salsa, and avocado. ($15) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3747-new.jpg\" alt=\"Bowl Uno: Tempeh chorizo, black beans, guacamole, brown rice and pico de gallo served on a bed of romaine and topped with nacho cashew cheese and pepitas. ($15)\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129617\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bowl Uno: Tempeh chorizo, black beans, guacamole, brown rice and pico de gallo served on a bed of romaine and topped with nacho cashew cheese and pepitas. ($15) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129619\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3762-new.jpg\" alt=\"Pozole: Traditonal hominy stew in a spicy red ancho broth with avocado, cabbage and cashew crema. ($14)\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129619\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pozole: Traditonal hominy stew in a spicy red ancho broth with avocado, cabbage and cashew crema. ($14) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129620\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3768-new.jpg\" alt=\"Gracias Madre Smoothies: Madre Green - Spinach, cilantro, mint, avocado, pineapple, and sea salt. Tropical Green - Mango, pineapple, spinach, coconut milk, ginger, and sea salt.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129620\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gracias Madre Smoothies: Madre Green - Spinach, cilantro, mint, avocado, pineapple, and sea salt. Tropical Green - Mango, pineapple, spinach, coconut milk, ginger, and sea salt. Both of these smoothies were flavorful and satisfying. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129616\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3735-new.jpg\" alt=\"Gracias Madre outdoor patio.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129616\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gracias Madre outdoor patio. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129627\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3811-new.jpg\" alt=\"Gracias Madre exterior.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129627\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gracias Madre exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129625\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3806-new.jpg\" alt=\"Gracias Madre signage.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129625\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gracias Madre signage. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In 2016, \u003cem>Check, Please Bay Area\u003c/em> reviewed Gracias Madre. Learn about the background of the restaurant and what the reviewers said about the vegan Mexican cuisine.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/BEa4SnWjlUs'\n title='//www.youtube.com/embed/BEa4SnWjlUs'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/129312/craving-vegetarian-vegan-lunch-in-san-franciscos-mission",
"authors": [
"5014"
],
"categories": [
"bayareabites_2998",
"bayareabites_109",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_13746",
"bayareabites_1245",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_10",
"bayareabites_90",
"bayareabites_358",
"bayareabites_1873"
],
"tags": [
"bayareabites_13419",
"bayareabites_14745",
"bayareabites_1871",
"bayareabites_108"
],
"featImg": "bayareabites_129532",
"label": "bayareabites"
},
"bayareabites_129667": {
"type": "posts",
"id": "bayareabites_129667",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "129667",
"score": null,
"sort": [
1532457029000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1532457029,
"format": "standard",
"disqusTitle": "Pizza Physics: Why Brick Ovens Bake The Perfect Italian-Style Pie",
"title": "Pizza Physics: Why Brick Ovens Bake The Perfect Italian-Style Pie",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The ideal Italian pizza, be it Neapolitan or Roman, has a crisp crust flecked with dark spots — marks left by a blazing hot oven. The dough is fluffy, moist and stretchy, and the toppings are piping hot. A pizzeria's brick oven pops these out to perfection, but intrepid home cooks attempting to re-create Italian-style pizzas have more than likely discovered facsimiles are nigh impossible to produce.\u003c/p>\n\u003cp>\"Even if you prepare [the pizza] the same way, you cannot get the same result with just your oven at home,\" says Andreas Glatz, a physicist at Northern Illinois University and pizza enthusiast.\u003c/p>\n\u003cp>The fact that you need a vaulted brick oven to bake a great Italian-style pizza is well-known, but Glatz and Andrey Varlamov, also a pizza-eater and physicist at the Institute of Superconductors, Oxides and Other Innovative Materials and Devices in Rome, wanted to know why. The secret behind a pizzeria's magic, they concluded in a \u003ca href=\"https://arxiv.org/abs/1806.08790\">paper published on arXiv.org\u003c/a> last month, is in some unique thermal properties of the brick oven.\u003c/p>\n\u003cp>They started off interviewing \u003cem>pizzaiolos\u003c/em>, or pizza makers, in Rome who were masters of the Roman style of pizza. For this, the bake lasts 2 minutes at 626 degrees Fahrenheit. (Neapolitan pizzas usually bake at an even higher temperature — at least 700 degrees.) That turns out a \"well-baked but still moist dough and well-cooked toppings,\" Glatz says. The same settings in a conventional steel oven produce far less ideal results. \"You burn the dough before the surface of the pizza even reaches boiling, so this is not a product you will want to eat,\" he says. \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Brick versus steel\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Chewing this over, the physicists realized the key difference lies in how much more slowly brick transfers heat to the dough compared with steel — a measure known as the material's thermal conductivity. A brick oven heated to 626 degrees will heat the crust to roughly 392 degrees, while the pizza top receives indirect heat from the oven and stays at 212 degrees as water boils off from the cheese and tomato sauce. Glatz says that after about two minutes, both the pizza top and crust reach perfection.\u003c/p>\n\u003cp>But pizza crust in contact with a steel oven at the same temperature will hit 572 degrees because the metal transfers heat far more rapidly than brick. That's much too high for dough, Glatz says, \"so it simply burns.\" Unfortunately, because the top of the pizza must cook as well, simply lowering the oven temperature to 450 degrees doesn't work. While that will heat the crust to 392 degrees, the rest of the pizza won't receive enough heat to boil by the time the crust has cooked — resulting in cooked dough but undercooked toppings.\u003c/p>\n\u003cp>Home chefs could deploy a ceramic pizza stone in home ovens — which would work if home ovens could reach temperatures as high as 626 degrees. \"But most electric ovens cannot get to those temperatures,\" Gatz says. Even at 550 degrees, the upper limit for many home ovens, the longer required bake time from the lower temperature will dry out your pizza. What's more, Gatz has still colder news for home cooks: \"If you want the flavors of the smoke and the wood and the dry heat of a brick oven, there's no good emulation for this effect.\" \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Switch up your style\u003c/strong>\u003c/p>\n\u003cp>Making an Italian-style pizza at home will simply never reach perfection, agrees Kenji Lopez-Alt, the author of \u003ca href=\"https://www.amazon.com/Food-Lab-Cooking-Through-Science/dp/0393081087/ref=sr_1_1?ie=UTF8&qid=1532113032&sr=8-1&keywords=the+food+lab+by+j+kenji+lopez-alt\">\u003cem>The Food Lab\u003c/em>\u003c/a> and food editor at \u003ca href=\"https://www.seriouseats.com/\">SeriousEats.com\u003c/a>.\u003c/p>\n\u003cp>\"No matter what you do, a home oven is not going to deliver absolutely perfect Neapolitan pizza,\" he says. \"I would honestly choose a style of pizza that doesn't require an extremely hot oven. Maybe more of a New York-style pizza.\" New York-style pizzas typically have dough with more fat — extra oil will help keep the dough \"nice and tender\" during a longer bake time, Lopez-Alt says.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>Still, home cooks should not despair, Lopez-Alt notes. \"You can get pretty close [to a Neapolitan pizza.]\" Gatz and Varlamov's paper was right that a home oven doesn't reach the right temperatures, he says. \"But they do have broilers.\"\u003c/p>\n\u003cp>Preheating a steel surface — like a pan or, possibly, the oven floor — in the oven to around 430 degrees will quickly cook the pizza crust, while the broiler would expose the toppings to direct heat and fast cooking.\u003c/p>\n\u003cp>\"Steel at 500 degrees can burn the pizza in 60 to 90 seconds, so you want to be careful about that,\" Lopez-Alt says. \"If the bottom is going to burn, pick it up and let it finish under the broiler.\" That should create a well-baked crust and finished toppings without drying out the pizza, he says. \"It won't be exactly the same\" as a Neapolitan pizza.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>But it'll still be pretty good. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Pizza+Physics%3A+Why+Brick+Ovens+Bake+The+Perfect+Italian-Style+Pie&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
"disqusIdentifier": "129667 https://ww2.kqed.org/bayareabites/?p=129667",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/07/24/pizza-physics-why-brick-ovens-bake-the-perfect-italian-style-pie/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 843,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 17
},
"modified": 1532457270,
"excerpt": "Brick transfers heat to dough more slowly than steel, allowing both crust and toppings to simultaneously reach perfection. In a home oven, that balance is elusive — but you might be able to get close.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Brick transfers heat to dough more slowly than steel, allowing both crust and toppings to simultaneously reach perfection. In a home oven, that balance is elusive — but you might be able to get close.",
"title": "Pizza Physics: Why Brick Ovens Bake The Perfect Italian-Style Pie | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Pizza Physics: Why Brick Ovens Bake The Perfect Italian-Style Pie",
"datePublished": "2018-07-24T11:30:29-07:00",
"dateModified": "2018-07-24T11:34:30-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "pizza-physics-why-brick-ovens-bake-the-perfect-italian-style-pie",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=630544154&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Angus Chen, NPR Food",
"nprStoryDate": "Mon, 23 Jul 2018 10:46:00 -0400",
"nprLastModifiedDate": "Mon, 23 Jul 2018 11:14:24 -0400",
"nprHtmlLink": "https://www.npr.org/sections/thesalt/2018/07/23/630544154/pizza-physics-why-brick-ovens-bake-the-perfect-italian-style-pie?ft=nprml&f=630544154",
"nprImageAgency": "Getty Images",
"nprImageCredit": "Aldo Pavan",
"nprStoryId": "630544154",
"nprRetrievedStory": "1",
"nprPubDate": "Mon, 23 Jul 2018 11:14:00 -0400",
"path": "/bayareabites/129667/pizza-physics-why-brick-ovens-bake-the-perfect-italian-style-pie",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The ideal Italian pizza, be it Neapolitan or Roman, has a crisp crust flecked with dark spots — marks left by a blazing hot oven. The dough is fluffy, moist and stretchy, and the toppings are piping hot. A pizzeria's brick oven pops these out to perfection, but intrepid home cooks attempting to re-create Italian-style pizzas have more than likely discovered facsimiles are nigh impossible to produce.\u003c/p>\n\u003cp>\"Even if you prepare [the pizza] the same way, you cannot get the same result with just your oven at home,\" says Andreas Glatz, a physicist at Northern Illinois University and pizza enthusiast.\u003c/p>\n\u003cp>The fact that you need a vaulted brick oven to bake a great Italian-style pizza is well-known, but Glatz and Andrey Varlamov, also a pizza-eater and physicist at the Institute of Superconductors, Oxides and Other Innovative Materials and Devices in Rome, wanted to know why. The secret behind a pizzeria's magic, they concluded in a \u003ca href=\"https://arxiv.org/abs/1806.08790\">paper published on arXiv.org\u003c/a> last month, is in some unique thermal properties of the brick oven.\u003c/p>\n\u003cp>They started off interviewing \u003cem>pizzaiolos\u003c/em>, or pizza makers, in Rome who were masters of the Roman style of pizza. For this, the bake lasts 2 minutes at 626 degrees Fahrenheit. (Neapolitan pizzas usually bake at an even higher temperature — at least 700 degrees.) That turns out a \"well-baked but still moist dough and well-cooked toppings,\" Glatz says. The same settings in a conventional steel oven produce far less ideal results. \"You burn the dough before the surface of the pizza even reaches boiling, so this is not a product you will want to eat,\" he says. \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Brick versus steel\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Chewing this over, the physicists realized the key difference lies in how much more slowly brick transfers heat to the dough compared with steel — a measure known as the material's thermal conductivity. A brick oven heated to 626 degrees will heat the crust to roughly 392 degrees, while the pizza top receives indirect heat from the oven and stays at 212 degrees as water boils off from the cheese and tomato sauce. Glatz says that after about two minutes, both the pizza top and crust reach perfection.\u003c/p>\n\u003cp>But pizza crust in contact with a steel oven at the same temperature will hit 572 degrees because the metal transfers heat far more rapidly than brick. That's much too high for dough, Glatz says, \"so it simply burns.\" Unfortunately, because the top of the pizza must cook as well, simply lowering the oven temperature to 450 degrees doesn't work. While that will heat the crust to 392 degrees, the rest of the pizza won't receive enough heat to boil by the time the crust has cooked — resulting in cooked dough but undercooked toppings.\u003c/p>\n\u003cp>Home chefs could deploy a ceramic pizza stone in home ovens — which would work if home ovens could reach temperatures as high as 626 degrees. \"But most electric ovens cannot get to those temperatures,\" Gatz says. Even at 550 degrees, the upper limit for many home ovens, the longer required bake time from the lower temperature will dry out your pizza. What's more, Gatz has still colder news for home cooks: \"If you want the flavors of the smoke and the wood and the dry heat of a brick oven, there's no good emulation for this effect.\" \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Switch up your style\u003c/strong>\u003c/p>\n\u003cp>Making an Italian-style pizza at home will simply never reach perfection, agrees Kenji Lopez-Alt, the author of \u003ca href=\"https://www.amazon.com/Food-Lab-Cooking-Through-Science/dp/0393081087/ref=sr_1_1?ie=UTF8&qid=1532113032&sr=8-1&keywords=the+food+lab+by+j+kenji+lopez-alt\">\u003cem>The Food Lab\u003c/em>\u003c/a> and food editor at \u003ca href=\"https://www.seriouseats.com/\">SeriousEats.com\u003c/a>.\u003c/p>\n\u003cp>\"No matter what you do, a home oven is not going to deliver absolutely perfect Neapolitan pizza,\" he says. \"I would honestly choose a style of pizza that doesn't require an extremely hot oven. Maybe more of a New York-style pizza.\" New York-style pizzas typically have dough with more fat — extra oil will help keep the dough \"nice and tender\" during a longer bake time, Lopez-Alt says.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>Still, home cooks should not despair, Lopez-Alt notes. \"You can get pretty close [to a Neapolitan pizza.]\" Gatz and Varlamov's paper was right that a home oven doesn't reach the right temperatures, he says. \"But they do have broilers.\"\u003c/p>\n\u003cp>Preheating a steel surface — like a pan or, possibly, the oven floor — in the oven to around 430 degrees will quickly cook the pizza crust, while the broiler would expose the toppings to direct heat and fast cooking.\u003c/p>\n\u003cp>\"Steel at 500 degrees can burn the pizza in 60 to 90 seconds, so you want to be careful about that,\" Lopez-Alt says. \"If the bottom is going to burn, pick it up and let it finish under the broiler.\" That should create a well-baked crust and finished toppings without drying out the pizza, he says. \"It won't be exactly the same\" as a Neapolitan pizza.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>But it'll still be pretty good. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Pizza+Physics%3A+Why+Brick+Ovens+Bake+The+Perfect+Italian-Style+Pie&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/129667/pizza-physics-why-brick-ovens-bake-the-perfect-italian-style-pie",
"authors": [
"byline_bayareabites_129667"
],
"categories": [
"bayareabites_1516",
"bayareabites_2695",
"bayareabites_1321",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_4084",
"bayareabites_358",
"bayareabites_1873"
],
"tags": [
"bayareabites_443",
"bayareabites_9262"
],
"featImg": "bayareabites_129668",
"label": "bayareabites"
},
"bayareabites_129512": {
"type": "posts",
"id": "bayareabites_129512",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "129512",
"score": null,
"sort": [
1532149045000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1532149045,
"format": "standard",
"disqusTitle": "Starbucks To Open First 'Signing Store' In The U.S. To Serve Deaf Customers",
"title": "Starbucks To Open First 'Signing Store' In The U.S. To Serve Deaf Customers",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Ordering a \"grande four-pump, nonfat, no-whip, extra-hot mocha\" is a mouthful for any hot beverage nerd, but for deaf people, it can be hard to order just a simple cup of black coffee. Global coffee behemoth Starbucks' \"Signing Store Project,\" launching in Washington, D.C. in October, aims to change that.\u003c/p>\n\u003cp>Adam Novsam, a deaf utility analyst at Starbucks headquarters in Seattle, knows firsthand how frustrating it can be to accomplish even the most basic transactions in the hearing world.\u003c/p>\n\u003cp>\"Before I go into any store, I'm anticipating and figuring out how I'm going to order and communicate. Typically, it is not an easy or smooth experience,\" Novsam says. \"Sometimes I'll try to lipread, and that often results in misunderstanding my order, especially if they have a question. Sometimes I will gesture for paper and pen and the person will appear annoyed with me or seem exasperated that it is taking extra time.\"\u003c/p>\n\u003cp>Novsam's personal experience led him to become active in the Starbucks Deaf Leadership group and an advocate for the Signing Store Project's launch in the United States. The new store will be modeled after the first — and only — Starbucks deaf-friendly location in Kuala Lumpur, Malaysia, where ergonomic design, customized order forms and a new queue management system were among the changes that helped create an environment to better serve deaf customers and employees.\u003c/p>\n\u003cp>\"Starbucks has always hired the deaf at our stores even before we were planning the signing store,\" says Rina Siew, Starbucks corporate social responsibility manager for Malaysia. \"However, we could only give them very simple and menial tasks. After a while, we realized that we needed to give them a platform where they could actually thrive, and where we as employers can provide a better partner experience for them.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Malaysian store's employees, both deaf and hearing, were enrolled in a 10-week sign language course that also highlighted deaf culture; the Washington, D.C. store will actually focus on hiring staff who are already fluent in American Sign Language (ASL). Deaf employees will don a special apron embroidered with ASL symbols, while hearing employees will sport a pin that identifies their proficiency in sign language. But fluency in ASL is only one piece of the puzzle: The physical space is equally important.\u003c/p>\n\u003cp>\"Our built environment, largely constructed by and for hearing individuals, presents a variety of surprising challenges to which deaf people have responded with a particular way of altering their surroundings to fit their unique ways of being,\" says Ryan Maliszewski, director of the Gallaudet Innovation and Entrepreneurship Institute at Gallaudet University, a four-year college for the deaf and hard of hearing in Washington, D.C., located just a few blocks from the planned signing store.\u003c/p>\n\u003cp>Having to rely on their hands for communication, for instance, means that deaf people require more room to simply converse with their friends. Eye strain and what is known as \"concentration fatigue\" are also common problems, so low-glare surfaces can help create a more comfortable experience. \"In addition to spatial and lighting design,\" says Maliszewski, \"mobility, color and acoustics are major elements to consider when identifying opportunities to reduce eye fatigue that can lead to loss of concentration and even physical exhaustion. This not only applies to deaf patrons, but to everyone — including the employees themselves.\"\u003c/p>\n\u003cp>Alisha Damodaran, senior manger of global corporate communications for Starbucks, notes that existing Starbucks stores already offer several accommodations for the hearing-impaired, including a coffee timer that flashes and vibrates, interpreter services, video remote interpreting and tech pads for writing and visual ordering. Still, she sees the signing stores as part of an ongoing journey, saying, \"We plan to leverage these opportunities to gather insights that can apply to the rest of our operations, and over time may look to continued expansion.\"\u003c/p>\n\u003cp>For Starbucks' employee Novsam, it's also an opportunity to create an experience that is uniquely focused on the deaf community.\u003c/p>\n\u003cp>\"We deaf people are often handed Braille menus in restaurants. It doesn't make any sense and you may laugh, but it is a consistent experience for many of us,\" Novsam says. \"I think it will be an awesome experience for hearing people to have a unique experience — having the tables turned a bit — and having the opportunity to be exposed to a new language and culture. I look forward to this store bringing people together.\"\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>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "129512 https://ww2.kqed.org/bayareabites/?p=129512",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/07/20/starbucks-to-open-first-signing-store-in-the-u-s-to-serve-deaf-customers/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 763,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 15
},
"modified": 1532149045,
"excerpt": "The store will be in Washington D.C., and will not only focus on hiring employees fluent in American Sign Language, but also on lighting and design that makes it easier for the deaf to communicate.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The store will be in Washington D.C., and will not only focus on hiring employees fluent in American Sign Language, but also on lighting and design that makes it easier for the deaf to communicate.",
"title": "Starbucks To Open First 'Signing Store' In The U.S. To Serve Deaf Customers | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Starbucks To Open First 'Signing Store' In The U.S. To Serve Deaf Customers",
"datePublished": "2018-07-20T21:57:25-07:00",
"dateModified": "2018-07-20T21:57:25-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "starbucks-to-open-first-signing-store-in-the-u-s-to-serve-deaf-customers",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=630844472&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Kristen Hartke, NPR Food",
"nprStoryDate": "Fri, 20 Jul 2018 13:48:00 -0400",
"nprLastModifiedDate": "Fri, 20 Jul 2018 20:32:03 -0400",
"nprHtmlLink": "https://www.npr.org/sections/thesalt/2018/07/20/630844472/starbucks-to-open-first-signing-store-in-the-u-s-to-serve-deaf-customers?ft=nprml&f=630844472",
"nprImageAgency": "Courtesy of Starbucks",
"nprStoryId": "630844472",
"nprRetrievedStory": "1",
"nprPubDate": "Fri, 20 Jul 2018 20:32:00 -0400",
"path": "/bayareabites/129512/starbucks-to-open-first-signing-store-in-the-u-s-to-serve-deaf-customers",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Ordering a \"grande four-pump, nonfat, no-whip, extra-hot mocha\" is a mouthful for any hot beverage nerd, but for deaf people, it can be hard to order just a simple cup of black coffee. Global coffee behemoth Starbucks' \"Signing Store Project,\" launching in Washington, D.C. in October, aims to change that.\u003c/p>\n\u003cp>Adam Novsam, a deaf utility analyst at Starbucks headquarters in Seattle, knows firsthand how frustrating it can be to accomplish even the most basic transactions in the hearing world.\u003c/p>\n\u003cp>\"Before I go into any store, I'm anticipating and figuring out how I'm going to order and communicate. Typically, it is not an easy or smooth experience,\" Novsam says. \"Sometimes I'll try to lipread, and that often results in misunderstanding my order, especially if they have a question. Sometimes I will gesture for paper and pen and the person will appear annoyed with me or seem exasperated that it is taking extra time.\"\u003c/p>\n\u003cp>Novsam's personal experience led him to become active in the Starbucks Deaf Leadership group and an advocate for the Signing Store Project's launch in the United States. The new store will be modeled after the first — and only — Starbucks deaf-friendly location in Kuala Lumpur, Malaysia, where ergonomic design, customized order forms and a new queue management system were among the changes that helped create an environment to better serve deaf customers and employees.\u003c/p>\n\u003cp>\"Starbucks has always hired the deaf at our stores even before we were planning the signing store,\" says Rina Siew, Starbucks corporate social responsibility manager for Malaysia. \"However, we could only give them very simple and menial tasks. After a while, we realized that we needed to give them a platform where they could actually thrive, and where we as employers can provide a better partner experience for them.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Malaysian store's employees, both deaf and hearing, were enrolled in a 10-week sign language course that also highlighted deaf culture; the Washington, D.C. store will actually focus on hiring staff who are already fluent in American Sign Language (ASL). Deaf employees will don a special apron embroidered with ASL symbols, while hearing employees will sport a pin that identifies their proficiency in sign language. But fluency in ASL is only one piece of the puzzle: The physical space is equally important.\u003c/p>\n\u003cp>\"Our built environment, largely constructed by and for hearing individuals, presents a variety of surprising challenges to which deaf people have responded with a particular way of altering their surroundings to fit their unique ways of being,\" says Ryan Maliszewski, director of the Gallaudet Innovation and Entrepreneurship Institute at Gallaudet University, a four-year college for the deaf and hard of hearing in Washington, D.C., located just a few blocks from the planned signing store.\u003c/p>\n\u003cp>Having to rely on their hands for communication, for instance, means that deaf people require more room to simply converse with their friends. Eye strain and what is known as \"concentration fatigue\" are also common problems, so low-glare surfaces can help create a more comfortable experience. \"In addition to spatial and lighting design,\" says Maliszewski, \"mobility, color and acoustics are major elements to consider when identifying opportunities to reduce eye fatigue that can lead to loss of concentration and even physical exhaustion. This not only applies to deaf patrons, but to everyone — including the employees themselves.\"\u003c/p>\n\u003cp>Alisha Damodaran, senior manger of global corporate communications for Starbucks, notes that existing Starbucks stores already offer several accommodations for the hearing-impaired, including a coffee timer that flashes and vibrates, interpreter services, video remote interpreting and tech pads for writing and visual ordering. Still, she sees the signing stores as part of an ongoing journey, saying, \"We plan to leverage these opportunities to gather insights that can apply to the rest of our operations, and over time may look to continued expansion.\"\u003c/p>\n\u003cp>For Starbucks' employee Novsam, it's also an opportunity to create an experience that is uniquely focused on the deaf community.\u003c/p>\n\u003cp>\"We deaf people are often handed Braille menus in restaurants. It doesn't make any sense and you may laugh, but it is a consistent experience for many of us,\" Novsam says. \"I think it will be an awesome experience for hearing people to have a unique experience — having the tables turned a bit — and having the opportunity to be exposed to a new language and culture. I look forward to this store bringing people together.\"\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>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/129512/starbucks-to-open-first-signing-store-in-the-u-s-to-serve-deaf-customers",
"authors": [
"byline_bayareabites_129512"
],
"categories": [
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_4084",
"bayareabites_2035",
"bayareabites_358",
"bayareabites_1248"
],
"tags": [
"bayareabites_9938",
"bayareabites_780"
],
"featImg": "bayareabites_129513",
"label": "bayareabites"
},
"bayareabites_129470": {
"type": "posts",
"id": "bayareabites_129470",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "129470",
"score": null,
"sort": [
1532103108000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1532103108,
"format": "standard",
"disqusTitle": "How Luxury Hotels And Restaurants In Developing Countries Fight Food Waste",
"title": "How Luxury Hotels And Restaurants In Developing Countries Fight Food Waste",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>If you've never considered what happens to the remnants of the fully loaded plate of enchiladas, chips and salsa you grab from the buffet at an all-inclusive Mexico resort, you might be in for a shock.\u003c/p>\n\u003cp>Mexico's \u003ca href=\"https://www.velasvallarta.com/\">Velas Vallarta\u003c/a> produces a veritable ton of food waste each day, but rather than dumping it into the trash, the Puerto Vallarta resort delivers roughly 700 pounds of it, each morning, to a hog farmer down the road to use as feed.\u003c/p>\n\u003cp>Much of what doesn't go to the pigs is composted on site and then used to fertilize the resort's verdant gardens. Ultimately, the combo of food waste, leaves, and grass trimmings are returned to the soil, while diverting waste from Mexico's overloaded landfills. Compost is also shared with staff, for use at their homes.\u003c/p>\n\u003cp>The U.N. Food and Agriculture Organization estimates that \u003ca href=\"http://www.fao.org/3/a-i4068e.pdf\">nearly a quarter of food purchases\u003c/a> in hotels and restaurants are simply thrown away. While food waste is a hot topic in the U.S., it's a particular challenge in low-income nations where food is sometimes a scarce resource to begin with. Some resorts are doing their part to address it — even when governmental regulations and a general lack of awareness make that difficult.\u003c/p>\n\u003cp>In Brazil, food-safety regulations prevent restaurants from giving away food, yet 52 million Brazilians are still threatened by food insecurity, according to 2014 research by the \u003ca href=\"https://www.ibge.gov.br/\">Brazilian Institute of Geography and Statistics\u003c/a>. Meanwhile, the country produces almost more food waste than any other nation, with 40,000 tons wasted each day, according to research by the Brazilian Company of Agriculture. (That amount of food could feed 19 million people.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But in the booming city of Rio de Janeiro, a luxury hotel has been turning trash into treasure for more than a decade, long before food waste was at the forefront of anyone's mind.\u003c/p>\n\u003cp>The glamorous \u003ca href=\"https://www.belmond.com/hotels/south-america/brazil/rio-de-janeiro/belmond-copacabana-palace/\">Belmond Copacabana Palace\u003c/a> — you know, the place where you might see Madonna or Mick Jagger hanging off the balcony — was among the country's first hotels to implement a restaurant waste-management system in 2008. Today, Copacabana Palace recycles more than 1,800 gallons of cooking oil and composts nearly all of its food waste, but not before crushing it to reduce its volume by 88 percent.\u003c/p>\n\u003cp>For many hotels, simple knowledge of the issue has resulted in greater observance from staff and ultimately, less waste.\u003c/p>\n\u003cp>When \u003ca href=\"https://www.soneva.com/soneva-fushi/\">Soneva Fushi\u003c/a>, a luxury resort in the Maldives, conducted a comprehensive food waste audit in 2016, employees sorted, weighed and recorded waste for a full week, ultimately establishing exactly how much food was wasted per guest down to the gram.\u003c/p>\n\u003cp>\"I think part of the benefit of a detailed audit like this is that it increases everyone's mindfulness about what they are doing with food,\" says Gordon Jackson, the manager of the resort's \"Waste-to-Wealth\" initiative. \"This has really helped everybody throughout the food and beverage team and the organization as a whole just to think about what they are doing.\"\u003c/p>\n\u003cp>Since the audit, the resort has seen a 50 percent reduction in the amount of waste sent to compost.\u003c/p>\n\u003cp>While it's easier for large hotels and resorts to fund audits and enlist comprehensive waste-management systems, smaller properties have found low-cost ways to reduce their environmental footprint, too.\u003c/p>\n\u003cp>When Anita Ritter opened her \u003ca href=\"http://www.theislandhideout.com/\">Island Hideout\u003c/a> resort in Koh Yao Noi, Thailand, a year and a half ago, she was shocked by how challenging waste management was on her small, sleepy island, but a few innovative ideas have brought the resort's food waste to almost zero.\u003c/p>\n\u003cp>Ritter composts much of her property's organic waste to use as fertilizer, but she's found uses for compost byproducts too. \"Compost juice,\" sometimes called \u003cem>bokashi\u003c/em>, gets a new life as a cleaning fluid used at the resort. \"It is a very efficient cleaner for clogged drains, perfect to clean toilets and sinks, and is a very good odor remover,\" she says. Leftover Kaffir limes, used in the property's homemade limeade, are repurposed in cleaning products.\u003c/p>\n\u003cp>\"It helps give other islanders something to think about,\" Ritter explains. \"As we use and reuse things, it gives us some social engagement status.\"\u003c/p>\n\u003cp>In May, I experienced one hotel's efforts firsthand, as I stood on the roof at \u003ca href=\"https://www.itchotels.in/hotels/new-delhi/itcmaurya.html\">ITC Maurya\u003c/a>, a hotel in Delhi. It was more than 100 degrees outside and flies swarmed above vats of leftover \u003cem>naan\u003c/em> and curry from the hotel's five restaurants, including Bukhara, arguably the world's most famous Indian restaurant. Next to the putrid mix stood a stainless steel tank, full of, in a sense, money — all in the form of decaying, rotting food.\u003c/p>\n\u003cp>That pricy leftover food — the hotel produces more than 1,300 pounds of it per day — was in the process of being converted to biogas, a methane and carbon dioxide mix that's a result of decomposing food. Ultimately, the resulting biogas powers the staff cafeteria. The hotel also collects around 100 pounds of waste from the community each day, using the same process to convert it into fuel.\u003c/p>\n\u003cp>ITC Maurya's BioUrja plant was a more significant investment than reusing lime peels and \u003cem>bokashi\u003c/em>. The plant, which consists of a giant digester, a pressure vessel, scrubbers, and an automation panel, was installed in June 2016 and cost around 45 \u003cem>lakh\u003c/em>, or roughly $65,000. Still, the hotel expects the project to break even in about four years.\u003c/p>\n\u003cp>In the meantime, the digester will chug along, reducing waste one bowl of leftover \u003cem>dal\u003c/em> at a time. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "129470 https://ww2.kqed.org/bayareabites/?p=129470",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/07/20/how-luxury-hotels-and-restaurants-in-developing-countries-fight-food-waste/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 948,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 22
},
"modified": 1532103145,
"excerpt": "The United Nations says nearly one-fourth of food purchases in hotels and restaurants are thrown away. Luxury properties in Mexico, India, and elsewhere are trying programs to bring that figure down.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The United Nations says nearly one-fourth of food purchases in hotels and restaurants are thrown away. Luxury properties in Mexico, India, and elsewhere are trying programs to bring that figure down.",
"title": "How Luxury Hotels And Restaurants In Developing Countries Fight Food Waste | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "How Luxury Hotels And Restaurants In Developing Countries Fight Food Waste",
"datePublished": "2018-07-20T09:11:48-07:00",
"dateModified": "2018-07-20T09:12:25-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "how-luxury-hotels-and-restaurants-in-developing-countries-fight-food-waste",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=628206194&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Laura Ratliff, NPR Food",
"nprStoryDate": "Fri, 20 Jul 2018 08:02:46 -0400",
"nprLastModifiedDate": "Fri, 20 Jul 2018 08:02:46 -0400",
"nprHtmlLink": "https://www.npr.org/sections/thesalt/2018/07/20/628206194/how-luxury-hotels-and-restaurants-in-developing-countries-fight-food-waste?ft=nprml&f=628206194",
"nprImageAgency": "AFP/Getty Images",
"nprImageCredit": "Amal Jayasinghe",
"nprStoryId": "628206194",
"nprRetrievedStory": "1",
"nprPubDate": "Fri, 20 Jul 2018 08:02:00 -0400",
"path": "/bayareabites/129470/how-luxury-hotels-and-restaurants-in-developing-countries-fight-food-waste",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you've never considered what happens to the remnants of the fully loaded plate of enchiladas, chips and salsa you grab from the buffet at an all-inclusive Mexico resort, you might be in for a shock.\u003c/p>\n\u003cp>Mexico's \u003ca href=\"https://www.velasvallarta.com/\">Velas Vallarta\u003c/a> produces a veritable ton of food waste each day, but rather than dumping it into the trash, the Puerto Vallarta resort delivers roughly 700 pounds of it, each morning, to a hog farmer down the road to use as feed.\u003c/p>\n\u003cp>Much of what doesn't go to the pigs is composted on site and then used to fertilize the resort's verdant gardens. Ultimately, the combo of food waste, leaves, and grass trimmings are returned to the soil, while diverting waste from Mexico's overloaded landfills. Compost is also shared with staff, for use at their homes.\u003c/p>\n\u003cp>The U.N. Food and Agriculture Organization estimates that \u003ca href=\"http://www.fao.org/3/a-i4068e.pdf\">nearly a quarter of food purchases\u003c/a> in hotels and restaurants are simply thrown away. While food waste is a hot topic in the U.S., it's a particular challenge in low-income nations where food is sometimes a scarce resource to begin with. Some resorts are doing their part to address it — even when governmental regulations and a general lack of awareness make that difficult.\u003c/p>\n\u003cp>In Brazil, food-safety regulations prevent restaurants from giving away food, yet 52 million Brazilians are still threatened by food insecurity, according to 2014 research by the \u003ca href=\"https://www.ibge.gov.br/\">Brazilian Institute of Geography and Statistics\u003c/a>. Meanwhile, the country produces almost more food waste than any other nation, with 40,000 tons wasted each day, according to research by the Brazilian Company of Agriculture. (That amount of food could feed 19 million people.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But in the booming city of Rio de Janeiro, a luxury hotel has been turning trash into treasure for more than a decade, long before food waste was at the forefront of anyone's mind.\u003c/p>\n\u003cp>The glamorous \u003ca href=\"https://www.belmond.com/hotels/south-america/brazil/rio-de-janeiro/belmond-copacabana-palace/\">Belmond Copacabana Palace\u003c/a> — you know, the place where you might see Madonna or Mick Jagger hanging off the balcony — was among the country's first hotels to implement a restaurant waste-management system in 2008. Today, Copacabana Palace recycles more than 1,800 gallons of cooking oil and composts nearly all of its food waste, but not before crushing it to reduce its volume by 88 percent.\u003c/p>\n\u003cp>For many hotels, simple knowledge of the issue has resulted in greater observance from staff and ultimately, less waste.\u003c/p>\n\u003cp>When \u003ca href=\"https://www.soneva.com/soneva-fushi/\">Soneva Fushi\u003c/a>, a luxury resort in the Maldives, conducted a comprehensive food waste audit in 2016, employees sorted, weighed and recorded waste for a full week, ultimately establishing exactly how much food was wasted per guest down to the gram.\u003c/p>\n\u003cp>\"I think part of the benefit of a detailed audit like this is that it increases everyone's mindfulness about what they are doing with food,\" says Gordon Jackson, the manager of the resort's \"Waste-to-Wealth\" initiative. \"This has really helped everybody throughout the food and beverage team and the organization as a whole just to think about what they are doing.\"\u003c/p>\n\u003cp>Since the audit, the resort has seen a 50 percent reduction in the amount of waste sent to compost.\u003c/p>\n\u003cp>While it's easier for large hotels and resorts to fund audits and enlist comprehensive waste-management systems, smaller properties have found low-cost ways to reduce their environmental footprint, too.\u003c/p>\n\u003cp>When Anita Ritter opened her \u003ca href=\"http://www.theislandhideout.com/\">Island Hideout\u003c/a> resort in Koh Yao Noi, Thailand, a year and a half ago, she was shocked by how challenging waste management was on her small, sleepy island, but a few innovative ideas have brought the resort's food waste to almost zero.\u003c/p>\n\u003cp>Ritter composts much of her property's organic waste to use as fertilizer, but she's found uses for compost byproducts too. \"Compost juice,\" sometimes called \u003cem>bokashi\u003c/em>, gets a new life as a cleaning fluid used at the resort. \"It is a very efficient cleaner for clogged drains, perfect to clean toilets and sinks, and is a very good odor remover,\" she says. Leftover Kaffir limes, used in the property's homemade limeade, are repurposed in cleaning products.\u003c/p>\n\u003cp>\"It helps give other islanders something to think about,\" Ritter explains. \"As we use and reuse things, it gives us some social engagement status.\"\u003c/p>\n\u003cp>In May, I experienced one hotel's efforts firsthand, as I stood on the roof at \u003ca href=\"https://www.itchotels.in/hotels/new-delhi/itcmaurya.html\">ITC Maurya\u003c/a>, a hotel in Delhi. It was more than 100 degrees outside and flies swarmed above vats of leftover \u003cem>naan\u003c/em> and curry from the hotel's five restaurants, including Bukhara, arguably the world's most famous Indian restaurant. Next to the putrid mix stood a stainless steel tank, full of, in a sense, money — all in the form of decaying, rotting food.\u003c/p>\n\u003cp>That pricy leftover food — the hotel produces more than 1,300 pounds of it per day — was in the process of being converted to biogas, a methane and carbon dioxide mix that's a result of decomposing food. Ultimately, the resulting biogas powers the staff cafeteria. The hotel also collects around 100 pounds of waste from the community each day, using the same process to convert it into fuel.\u003c/p>\n\u003cp>ITC Maurya's BioUrja plant was a more significant investment than reusing lime peels and \u003cem>bokashi\u003c/em>. The plant, which consists of a giant digester, a pressure vessel, scrubbers, and an automation panel, was installed in June 2016 and cost around 45 \u003cem>lakh\u003c/em>, or roughly $65,000. Still, the hotel expects the project to break even in about four years.\u003c/p>\n\u003cp>In the meantime, the digester will chug along, reducing waste one bowl of leftover \u003cem>dal\u003c/em> at a time. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/129470/how-luxury-hotels-and-restaurants-in-developing-countries-fight-food-waste",
"authors": [
"byline_bayareabites_129470"
],
"categories": [
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_4084",
"bayareabites_2035",
"bayareabites_358",
"bayareabites_60",
"bayareabites_61"
],
"tags": [
"bayareabites_3707",
"bayareabites_16210"
],
"featImg": "bayareabites_129471",
"label": "bayareabites"
},
"bayareabites_129463": {
"type": "posts",
"id": "bayareabites_129463",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "129463",
"score": null,
"sort": [
1532044361000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1532044361,
"format": "standard",
"disqusTitle": "Carne Asada, Hold The Meat: Why Latinos Are Embracing Vegan-Mexican Cuisine",
"title": "Carne Asada, Hold The Meat: Why Latinos Are Embracing Vegan-Mexican Cuisine",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Tall, dreadlocked Josh Scheper knew he was out of place as he surveyed the scene at a Santa Ana, Calif., parking lot on a Sunday morning this past April. And the 46-year-old loved it.\u003c/p>\n\u003cp>Hundreds of people waited in line at stalls for vegan food, but few people looked like the Los Angeles resident. Nearly everyone in the crowd was young and Latino, as were the chefs. The food on sale was Mexican — but not hippie-dippy cafe standbys like cauliflower tacos, or tempeh-stuffed burritos. Instead, chefs reimagined meaty classics that were honest-to-goodness \u003cem>bueno\u003c/em>.\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/vegatinos\">Vegatinos\u003c/a> offered jackfruit tacos, the fruit cooked so that it tasted like al pastor, the spiced pork-on-a-spit tradition from central Mexico. \u003ca href=\"https://www.instagram.com/veganbyvictorias\">Vegan by Victoria's\u003c/a>, the host of the event, hawked dairy-free Mexican and Salvadoran pan dulce (sweet bread). Another stall blasted ranchera music as a stern-looking millennial wearing a Los Angeles Dodgers hat and a Pendleton jacket ladled vegan pozole (hominy stew usually prepared with pork) into big bowls while he sung its praises to a customer.\u003c/p>\n\u003cp>Scheper stared in awe at it all. \"[I'm] happy to not have white hipster vegans run all the vegan stuff,\" he finally said, tongue only somewhat in cheek.\u003c/p>\n\u003cp>Vegan Latino cuisine has received some mainstream attention this decade, from New York City (where Erick Castro shares his Puerto Rican creations on Instagram at \u003ca href=\"https://www.instagram.com/howtobeveganinthehood/\">How to Be Vegan in the Hood\u003c/a>) to \u003ca href=\"https://www.instagram.com/healthyvoyager\">Colombian-American cookbook author Carolyn Scott-Hamilton\u003c/a> in Miami.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But over the past year, pop-up festivals organized around Vegan-Mex vendors in Southern California have become a local sensation. They usually occur in working-class Latino suburbs like Santa Ana, Ontario, Highland Park, and Whittier. Full-time vegans – or white ones, for that matter — are a minority at these events. The majority of customers are young Mexican-Americans who heard about the pop-ups on social media, or through word-of-mouth best summed up the following way: \u003cem>No, seriously, it's good! And it tastes like the real thing!\u003c/em>\u003c/p>\n\u003cp>The movement's hype is such that vegan caterer La Venganza won \u003ca href=\"http://www.lataco.com/your-taco-madness-2018-recap-photos/\">L.A. Taco's annual Taco Madness competition\u003c/a> for best taco in Southern California, beating far-more-established (and non-vegan) competitors. It's a victory that chef-owner Raul Medina quickly downplays.\u003c/p>\n\u003cp>\"I didn't win,\" he said. \"Veganism did.\"\u003c/p>\n\u003cfigure id=\"attachment_129465\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/vegana_mexicana_family-7ecccab3787805dac706d2b4e23d2b64e8c97b73-e1532044307220.jpg\" alt=\"Loreta Ruiz (center) runs La Vegana Mexicana, a food pop-up based in Southern California, with her children, Loreta Sierra (left) and Luis Sierra.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129465\">\u003cfigcaption class=\"wp-caption-text\">Loreta Ruiz (center) runs La Vegana Mexicana, a food pop-up based in Southern California, with her children, Loreta Sierra (left) and Luis Sierra. \u003ccite>(Gustavo Arellano/for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fast-talking, wise-cracking 34-year-old Medina is typical of a new generation of Vegan-Mex chefs: He simultaneously rejects \u003cem>and\u003c/em> embraces the meatier side of Mexican food. Medina uses everything from jackfruit to the hardened skim of soy milk to tackle taco classics like carne asada, chicken, and even \u003cem>tripitas \u003c/em>— beef tripe.\u003c/p>\n\u003cp>Medina says a white vegan customer \"once came up and asked, 'Why would you veganize \u003cem>tripitas\u003c/em>?' \" he said with a laugh. \"Because it's culturally nostalgic working-class food. You can't just dismiss that.\"\u003c/p>\n\u003cp>Medina started La Venganza three years ago in Oakland, while working as a paralegal for an immigration attorney. \"I wanted to find a good vegan taco de carnitas,\" he said, \"and I couldn't find an affordable one. They were only at affluent vegan hipster spots.\"\u003c/p>\n\u003cp>He took inspiration from vegan traditions in the East Bay's communities of color, specifically Buddhist temples and \u003ca href=\"http://souleyvegan.com/\">Souley Vegan\u003c/a>, a famous soul food spot. And he also thought about his father, who was dying of complications from diabetes.\u003c/p>\n\u003cp>\"Everyone has a dad like that,\" Medina said, a reference to the fact that \u003ca href=\"https://www.cdc.gov/features/hispanichealth/index.html\">U.S. Latinos\u003c/a> and \u003ca href=\"https://www.nih.gov/news-events/nih-research-matters/factors-contributing-higher-incidence-diabetes-black-americans\">African-Americans\u003c/a> are more likely to develop Type 2 diabetes than whites. There are many factors behind these health disparities, including \u003ca href=\"https://hub.jhu.edu/magazine/2014/spring/racial-food-deserts/\">limited access\u003c/a> to stores that sell fresh, healthy foods in lower-income Latino and African-American communities. Health concerns are one reason why veganism is \u003ca href=\"https://www.nytimes.com/2017/11/28/dining/black-vegan-cooking.html\">growing in popularity\u003c/a> among African-Americans today. \"Blacks .... already had a solution for food deserts,\" Medina said. \"It's called veganism.\"\u003c/p>\n\u003cp>Medina moved down to Southern California last year after his father died and decided to keep La Venganza catering going in memory of his \u003cem>papi\u003c/em>. He offers tacos every Tuesday at \u003ca href=\"https://missionbarsa.com/\">Mission Bar in Santa Ana\u003c/a>; on a recent evening, the line was nearly out the door. Working with pre-cooked ingredients and a hot plate to heat tortillas, Medina cranked out tacos almost as fast as he got orders.\u003c/p>\n\u003cp>\"Limes, bro, you forgot the limes!\" he cracked at an Asian-American customer who had quickly run off with chorizo tacos made from granulated beets. \"It's the worst, nastiest, saltiest, oiliest meat you can find,\" Medina said of the traditional pork sausage. \"Why \u003cem>not\u003c/em> make it vegan? Why are we just giving up that [vegan] market to rich people? We need to take back our ingredients and meals, and make it available to people of color.\"\u003c/p>\n\u003cp>There are no hard numbers on how many Mexican-Americans are vegan, but this way of eating isn't so far off from what their ancestors ate in pre-Columbian times. Before the Conquest, most of Mexico's indigenous natives followed a plant-based diet. Beef, pork, chicken, lamb and goat — the mainstay meats of modern-day Mexican food — all came with the Spaniards.\u003c/p>\n\u003cp>\"Many of our dishes are vegan by nature,\" says Loreta Ruiz, who \u003ca href=\"https://www.laveganamexicana.com/\">runs La Vegana Mexicana\u003c/a> with her two college-age children, Loreta and Luis Sierra. \"But just the word 'vegan' scares [Mexican] people. It's like, 'Our food is so rich and so beautiful, why are you going to alter it?'\"\u003c/p>\n\u003cp>La Vegana specializes in tamales, using a lard-free masa (cornmeal) that Ruiz said took two years to perfect so that her tamales are properly fluffy and moist. She and her children do stage pop-up food tents at community festivals, but their focus is on trying to break into restaurants and supermarkets.\u003c/p>\n\u003cp>Ruiz grew up in Mexico City with a father who was vegan \"before it was a thing.\" But she didn't give veganism a try until her daughter, Loreta, was 8. \"Even at that age,\" Ruiz said, \"she was questioning about why we needed to drink milk, or why we needed to kill animals.\"\u003c/p>\n\u003cp>The family tried to go vegan to support the young Loreta but found that a lot of the vegan food at the time was processed \"and didn't even taste good.\" So Ruiz experimented in her kitchen until friends suggested she sell food to the public. Her job with the Mexican consulate kept her busy, but she finally decided to debut La Vegana last year at a Dia de los Muertos event. The family sold tamales so fast that they couldn't thaw them out quick enough. But customers didn't seem to care – drawn perhaps by the novelty at first, they stayed around for the flavor, Ruiz says.\u003c/p>\n\u003cp>\"I was amazed at how many people wanted to try our tamales,\" Ruiz said. \"One guy came back seven times through the night, because he wanted to try them all!\"\u003c/p>\n\u003cp>Ruiz's daughter, Loreta Sierra, isn't surprised that Latinos of her generation seem more open to going vegan. (A young Salvadoran chef in Los Angeles \u003ca href=\"http://www.lataco.com/meet-the-l-a-chef-who-has-veganized-40-dishes-from-el-salvador-and-is-going-for-more/\">veganized over 40 of her country's meals\u003c/a>). \"Our generation overall is more concerned about environmentalism and environmental racism — the future of our planet,\" says the 22-year-old, who is currently an undergraduate at the University of California, Los Angeles. \"If we want to have a habitable planet, we need to start being more proactive in what we consume.\"\u003c/p>\n\u003cp>Her brother, Luis Sierra, still encounters heavy skepticism from other Mexican-Americans about his Vegan-Mex lifestyle, but he takes it in stride.\u003c/p>\n\u003cp>\"Guys on my crew, they make fun of me all the time,\" says the 19-year-old, who volunteers for the Los Angeles Fire Department. \"'Oh, yeah, that's why you're so skinny!' But then I give them one of my mom's tamales, and they change their mind right away.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Gustavo Arellano is the author of \u003c/em>Taco USA: How Mexican Food Conquered America\u003cem>, and a longtime guest on NPR's \"Barbershop\" segment on \u003c/em>Weekend All Things Considered. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "129463 https://ww2.kqed.org/bayareabites/?p=129463",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/07/19/carne-asada-hold-the-meat-why-latinos-are-embracing-vegan-mexican-cuisine/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1398,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 28
},
"modified": 1532368407,
"excerpt": "Meat-heavy dishes are a mainstay of Mexican cooking. But spurred by health and environmental concerns, working-class Mexican-American chefs are giving traditional dishes a plant-based makeover.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Meat-heavy dishes are a mainstay of Mexican cooking. But spurred by health and environmental concerns, working-class Mexican-American chefs are giving traditional dishes a plant-based makeover.",
"title": "Carne Asada, Hold The Meat: Why Latinos Are Embracing Vegan-Mexican Cuisine | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Carne Asada, Hold The Meat: Why Latinos Are Embracing Vegan-Mexican Cuisine",
"datePublished": "2018-07-19T16:52:41-07:00",
"dateModified": "2018-07-23T10:53:27-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "carne-asada-hold-the-meat-why-latinos-are-embracing-vegan-mexican-cuisine",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=629629261&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Gustavo Arellano, NPR Food",
"nprStoryDate": "Thu, 19 Jul 2018 13:21:00 -0400",
"nprLastModifiedDate": "Thu, 19 Jul 2018 14:53:36 -0400",
"nprHtmlLink": "https://www.npr.org/sections/thesalt/2018/07/19/629629261/carne-asada-hold-the-meat-why-latinos-are-embracing-vegan-mexican-cuisine?ft=nprml&f=629629261",
"nprImageAgency": "Getty Images",
"nprImageCredit": "Evi Oravecz/Green Evi/Picture Press",
"nprStoryId": "629629261",
"nprRetrievedStory": "1",
"nprPubDate": "Thu, 19 Jul 2018 13:21:00 -0400",
"path": "/bayareabites/129463/carne-asada-hold-the-meat-why-latinos-are-embracing-vegan-mexican-cuisine",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Tall, dreadlocked Josh Scheper knew he was out of place as he surveyed the scene at a Santa Ana, Calif., parking lot on a Sunday morning this past April. And the 46-year-old loved it.\u003c/p>\n\u003cp>Hundreds of people waited in line at stalls for vegan food, but few people looked like the Los Angeles resident. Nearly everyone in the crowd was young and Latino, as were the chefs. The food on sale was Mexican — but not hippie-dippy cafe standbys like cauliflower tacos, or tempeh-stuffed burritos. Instead, chefs reimagined meaty classics that were honest-to-goodness \u003cem>bueno\u003c/em>.\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/vegatinos\">Vegatinos\u003c/a> offered jackfruit tacos, the fruit cooked so that it tasted like al pastor, the spiced pork-on-a-spit tradition from central Mexico. \u003ca href=\"https://www.instagram.com/veganbyvictorias\">Vegan by Victoria's\u003c/a>, the host of the event, hawked dairy-free Mexican and Salvadoran pan dulce (sweet bread). Another stall blasted ranchera music as a stern-looking millennial wearing a Los Angeles Dodgers hat and a Pendleton jacket ladled vegan pozole (hominy stew usually prepared with pork) into big bowls while he sung its praises to a customer.\u003c/p>\n\u003cp>Scheper stared in awe at it all. \"[I'm] happy to not have white hipster vegans run all the vegan stuff,\" he finally said, tongue only somewhat in cheek.\u003c/p>\n\u003cp>Vegan Latino cuisine has received some mainstream attention this decade, from New York City (where Erick Castro shares his Puerto Rican creations on Instagram at \u003ca href=\"https://www.instagram.com/howtobeveganinthehood/\">How to Be Vegan in the Hood\u003c/a>) to \u003ca href=\"https://www.instagram.com/healthyvoyager\">Colombian-American cookbook author Carolyn Scott-Hamilton\u003c/a> in Miami.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But over the past year, pop-up festivals organized around Vegan-Mex vendors in Southern California have become a local sensation. They usually occur in working-class Latino suburbs like Santa Ana, Ontario, Highland Park, and Whittier. Full-time vegans – or white ones, for that matter — are a minority at these events. The majority of customers are young Mexican-Americans who heard about the pop-ups on social media, or through word-of-mouth best summed up the following way: \u003cem>No, seriously, it's good! And it tastes like the real thing!\u003c/em>\u003c/p>\n\u003cp>The movement's hype is such that vegan caterer La Venganza won \u003ca href=\"http://www.lataco.com/your-taco-madness-2018-recap-photos/\">L.A. Taco's annual Taco Madness competition\u003c/a> for best taco in Southern California, beating far-more-established (and non-vegan) competitors. It's a victory that chef-owner Raul Medina quickly downplays.\u003c/p>\n\u003cp>\"I didn't win,\" he said. \"Veganism did.\"\u003c/p>\n\u003cfigure id=\"attachment_129465\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/vegana_mexicana_family-7ecccab3787805dac706d2b4e23d2b64e8c97b73-e1532044307220.jpg\" alt=\"Loreta Ruiz (center) runs La Vegana Mexicana, a food pop-up based in Southern California, with her children, Loreta Sierra (left) and Luis Sierra.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129465\">\u003cfigcaption class=\"wp-caption-text\">Loreta Ruiz (center) runs La Vegana Mexicana, a food pop-up based in Southern California, with her children, Loreta Sierra (left) and Luis Sierra. \u003ccite>(Gustavo Arellano/for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fast-talking, wise-cracking 34-year-old Medina is typical of a new generation of Vegan-Mex chefs: He simultaneously rejects \u003cem>and\u003c/em> embraces the meatier side of Mexican food. Medina uses everything from jackfruit to the hardened skim of soy milk to tackle taco classics like carne asada, chicken, and even \u003cem>tripitas \u003c/em>— beef tripe.\u003c/p>\n\u003cp>Medina says a white vegan customer \"once came up and asked, 'Why would you veganize \u003cem>tripitas\u003c/em>?' \" he said with a laugh. \"Because it's culturally nostalgic working-class food. You can't just dismiss that.\"\u003c/p>\n\u003cp>Medina started La Venganza three years ago in Oakland, while working as a paralegal for an immigration attorney. \"I wanted to find a good vegan taco de carnitas,\" he said, \"and I couldn't find an affordable one. They were only at affluent vegan hipster spots.\"\u003c/p>\n\u003cp>He took inspiration from vegan traditions in the East Bay's communities of color, specifically Buddhist temples and \u003ca href=\"http://souleyvegan.com/\">Souley Vegan\u003c/a>, a famous soul food spot. And he also thought about his father, who was dying of complications from diabetes.\u003c/p>\n\u003cp>\"Everyone has a dad like that,\" Medina said, a reference to the fact that \u003ca href=\"https://www.cdc.gov/features/hispanichealth/index.html\">U.S. Latinos\u003c/a> and \u003ca href=\"https://www.nih.gov/news-events/nih-research-matters/factors-contributing-higher-incidence-diabetes-black-americans\">African-Americans\u003c/a> are more likely to develop Type 2 diabetes than whites. There are many factors behind these health disparities, including \u003ca href=\"https://hub.jhu.edu/magazine/2014/spring/racial-food-deserts/\">limited access\u003c/a> to stores that sell fresh, healthy foods in lower-income Latino and African-American communities. Health concerns are one reason why veganism is \u003ca href=\"https://www.nytimes.com/2017/11/28/dining/black-vegan-cooking.html\">growing in popularity\u003c/a> among African-Americans today. \"Blacks .... already had a solution for food deserts,\" Medina said. \"It's called veganism.\"\u003c/p>\n\u003cp>Medina moved down to Southern California last year after his father died and decided to keep La Venganza catering going in memory of his \u003cem>papi\u003c/em>. He offers tacos every Tuesday at \u003ca href=\"https://missionbarsa.com/\">Mission Bar in Santa Ana\u003c/a>; on a recent evening, the line was nearly out the door. Working with pre-cooked ingredients and a hot plate to heat tortillas, Medina cranked out tacos almost as fast as he got orders.\u003c/p>\n\u003cp>\"Limes, bro, you forgot the limes!\" he cracked at an Asian-American customer who had quickly run off with chorizo tacos made from granulated beets. \"It's the worst, nastiest, saltiest, oiliest meat you can find,\" Medina said of the traditional pork sausage. \"Why \u003cem>not\u003c/em> make it vegan? Why are we just giving up that [vegan] market to rich people? We need to take back our ingredients and meals, and make it available to people of color.\"\u003c/p>\n\u003cp>There are no hard numbers on how many Mexican-Americans are vegan, but this way of eating isn't so far off from what their ancestors ate in pre-Columbian times. Before the Conquest, most of Mexico's indigenous natives followed a plant-based diet. Beef, pork, chicken, lamb and goat — the mainstay meats of modern-day Mexican food — all came with the Spaniards.\u003c/p>\n\u003cp>\"Many of our dishes are vegan by nature,\" says Loreta Ruiz, who \u003ca href=\"https://www.laveganamexicana.com/\">runs La Vegana Mexicana\u003c/a> with her two college-age children, Loreta and Luis Sierra. \"But just the word 'vegan' scares [Mexican] people. It's like, 'Our food is so rich and so beautiful, why are you going to alter it?'\"\u003c/p>\n\u003cp>La Vegana specializes in tamales, using a lard-free masa (cornmeal) that Ruiz said took two years to perfect so that her tamales are properly fluffy and moist. She and her children do stage pop-up food tents at community festivals, but their focus is on trying to break into restaurants and supermarkets.\u003c/p>\n\u003cp>Ruiz grew up in Mexico City with a father who was vegan \"before it was a thing.\" But she didn't give veganism a try until her daughter, Loreta, was 8. \"Even at that age,\" Ruiz said, \"she was questioning about why we needed to drink milk, or why we needed to kill animals.\"\u003c/p>\n\u003cp>The family tried to go vegan to support the young Loreta but found that a lot of the vegan food at the time was processed \"and didn't even taste good.\" So Ruiz experimented in her kitchen until friends suggested she sell food to the public. Her job with the Mexican consulate kept her busy, but she finally decided to debut La Vegana last year at a Dia de los Muertos event. The family sold tamales so fast that they couldn't thaw them out quick enough. But customers didn't seem to care – drawn perhaps by the novelty at first, they stayed around for the flavor, Ruiz says.\u003c/p>\n\u003cp>\"I was amazed at how many people wanted to try our tamales,\" Ruiz said. \"One guy came back seven times through the night, because he wanted to try them all!\"\u003c/p>\n\u003cp>Ruiz's daughter, Loreta Sierra, isn't surprised that Latinos of her generation seem more open to going vegan. (A young Salvadoran chef in Los Angeles \u003ca href=\"http://www.lataco.com/meet-the-l-a-chef-who-has-veganized-40-dishes-from-el-salvador-and-is-going-for-more/\">veganized over 40 of her country's meals\u003c/a>). \"Our generation overall is more concerned about environmentalism and environmental racism — the future of our planet,\" says the 22-year-old, who is currently an undergraduate at the University of California, Los Angeles. \"If we want to have a habitable planet, we need to start being more proactive in what we consume.\"\u003c/p>\n\u003cp>Her brother, Luis Sierra, still encounters heavy skepticism from other Mexican-Americans about his Vegan-Mex lifestyle, but he takes it in stride.\u003c/p>\n\u003cp>\"Guys on my crew, they make fun of me all the time,\" says the 19-year-old, who volunteers for the Los Angeles Fire Department. \"'Oh, yeah, that's why you're so skinny!' But then I give them one of my mom's tamales, and they change their mind right away.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Gustavo Arellano is the author of \u003c/em>Taco USA: How Mexican Food Conquered America\u003cem>, and a longtime guest on NPR's \"Barbershop\" segment on \u003c/em>Weekend All Things Considered. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/129463/carne-asada-hold-the-meat-why-latinos-are-embracing-vegan-mexican-cuisine",
"authors": [
"byline_bayareabites_129463"
],
"categories": [
"bayareabites_11028",
"bayareabites_2090",
"bayareabites_10028",
"bayareabites_4084",
"bayareabites_1245",
"bayareabites_2035",
"bayareabites_358",
"bayareabites_60",
"bayareabites_1873"
],
"tags": [
"bayareabites_758",
"bayareabites_767",
"bayareabites_1871"
],
"featImg": "bayareabites_129464",
"label": "bayareabites"
},
"bayareabites_129422": {
"type": "posts",
"id": "bayareabites_129422",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "129422",
"score": null,
"sort": [
1531930442000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1531930442,
"format": "standard",
"disqusTitle": "Marriott Follows Starbucks In Dropping Plastic Straws",
"title": "Marriott Follows Starbucks In Dropping Plastic Straws",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The days of plastic straws are drawing shorter. \u003c/p>\n\u003cp>Marriott International on Wednesday became the latest big company to announce it will stop using plastic straws, saying it would remove them from its more than 6,500 properties \u003ca href=\"http://news.marriott.com/2018/07/marriott-international-to-remove-plastic-straws-worldwide-by-july-2019/\">by next July\u003c/a>. The giant hotel chain said it will stop offering plastic stirrers, too. \u003c/p>\n\u003cp>It said the environmentally friendly move could eliminate the use of more than 1 billion plastic straws and about 250 million stirrers per year. Marriott said its hotels will \"offer alternative straws upon request.\"\u003c/p>\n\u003cp>Earlier this month, Starbucks said it would drop plastic straws from its \u003ca href=\"https://www.npr.org/2018/07/09/627220348/starbucks-goodbye-plastic-straws\">28,000 stores\u003c/a> worldwide by 2020. McDonald's is \u003ca href=\"https://www.npr.org/2018/06/15/620367460/mcdonalds-says-its-ditching-plastic-straws-in-u-k-and-ireland\">phasing out plastic straws\u003c/a> at about 1,300 restaurants in the United Kingdom and Ireland. And Alaska Air said in May that it's \u003ca href=\"https://blog.alaskaair.com/alaska-airlines/alaskacares/strawless/\">replacing plastic straws\u003c/a> on its flights with \"sustainable, marine-friendly alternatives.\"\u003c/p>\n\u003cp>As an alternative to plastic straws, Starbucks has said it developed a strawless lid, which some on social media dubbed \u003ca href=\"https://twitter.com/BLawQueen/status/1018567552996462592\">\"an adult sippy cup.\"\u003c/a> And this week, Starbucks and McDonald's said they're working together to develop a \u003ca href=\"http://news.mcdonalds.com/stories/our-people-details/closed-loop-partners-challenge\">recyclable or compostable cup\u003c/a>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://twitter.com/BLawQueen/status/1018567552996462592\u003c/p>\n\u003cp>The project has a futuristic name — the \u003ca href=\"http://www.closedlooppartners.com/the-center/nextgen-cup-challenge/\">NextGen Cup Consortium and Challenge\u003c/a>. It invites \"innovators, entrepreneurs, industry experts, and recyclers to submit their ideas for the next generation of recyclable and/or compostable cups,\" the companies said.\u003c/p>\n\u003cp>\"McDonald's is committed to using our scale for good to make positive changes that impact our planet and the communities we serve,\" Marion Gross, senior vice president and chief supply chain officer for McDonald's USA, said in a news release.\u003c/p>\n\u003cp>Starbucks said it wants other companies to join the project, which is being coordinated with \u003ca href=\"http://www.closedlooppartners.com/\">Closed Loop Partners\u003c/a> — a group that invests in sustainable consumer goods and advanced recycling technologies. \u003c/p>\n\u003cp>\"A better cup will benefit the entire industry and we invite others to join us as we move these efforts forward,\" said Colleen Chapman, vice president of global social impact for Starbucks.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "129422 https://ww2.kqed.org/bayareabites/?p=129422",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/07/18/marriott-follows-starbucks-in-dropping-plastic-straws/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 339,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 12
},
"modified": 1531930527,
"excerpt": "The giant hotel chain became the latest company to announce it will stop using plastic straws, saying it would remove them from its more than 6,500 properties by next July.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The giant hotel chain became the latest company to announce it will stop using plastic straws, saying it would remove them from its more than 6,500 properties by next July.",
"title": "Marriott Follows Starbucks In Dropping Plastic Straws | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Marriott Follows Starbucks In Dropping Plastic Straws",
"datePublished": "2018-07-18T09:14:02-07:00",
"dateModified": "2018-07-18T09:15:27-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "marriott-follows-starbucks-in-dropping-plastic-straws",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=630082148&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Avie Schneider, NPR Food",
"nprStoryDate": "Wed, 18 Jul 2018 11:28:29 -0400",
"nprLastModifiedDate": "Wed, 18 Jul 2018 11:28:29 -0400",
"nprHtmlLink": "https://www.npr.org/2018/07/18/630082148/marriott-follows-starbucks-in-dropping-plastic-straws?ft=nprml&f=630082148",
"nprImageAgency": "Getty Images",
"nprImageCredit": "Justin Sullivan",
"nprStoryId": "630082148",
"nprRetrievedStory": "1",
"nprPubDate": "Wed, 18 Jul 2018 11:28:00 -0400",
"path": "/bayareabites/129422/marriott-follows-starbucks-in-dropping-plastic-straws",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The days of plastic straws are drawing shorter. \u003c/p>\n\u003cp>Marriott International on Wednesday became the latest big company to announce it will stop using plastic straws, saying it would remove them from its more than 6,500 properties \u003ca href=\"http://news.marriott.com/2018/07/marriott-international-to-remove-plastic-straws-worldwide-by-july-2019/\">by next July\u003c/a>. The giant hotel chain said it will stop offering plastic stirrers, too. \u003c/p>\n\u003cp>It said the environmentally friendly move could eliminate the use of more than 1 billion plastic straws and about 250 million stirrers per year. Marriott said its hotels will \"offer alternative straws upon request.\"\u003c/p>\n\u003cp>Earlier this month, Starbucks said it would drop plastic straws from its \u003ca href=\"https://www.npr.org/2018/07/09/627220348/starbucks-goodbye-plastic-straws\">28,000 stores\u003c/a> worldwide by 2020. McDonald's is \u003ca href=\"https://www.npr.org/2018/06/15/620367460/mcdonalds-says-its-ditching-plastic-straws-in-u-k-and-ireland\">phasing out plastic straws\u003c/a> at about 1,300 restaurants in the United Kingdom and Ireland. And Alaska Air said in May that it's \u003ca href=\"https://blog.alaskaair.com/alaska-airlines/alaskacares/strawless/\">replacing plastic straws\u003c/a> on its flights with \"sustainable, marine-friendly alternatives.\"\u003c/p>\n\u003cp>As an alternative to plastic straws, Starbucks has said it developed a strawless lid, which some on social media dubbed \u003ca href=\"https://twitter.com/BLawQueen/status/1018567552996462592\">\"an adult sippy cup.\"\u003c/a> And this week, Starbucks and McDonald's said they're working together to develop a \u003ca href=\"http://news.mcdonalds.com/stories/our-people-details/closed-loop-partners-challenge\">recyclable or compostable cup\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "singleTwitterStatus",
"attributes": {
"named": {
"id": "1018567552996462592"
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\n\u003cp>The project has a futuristic name — the \u003ca href=\"http://www.closedlooppartners.com/the-center/nextgen-cup-challenge/\">NextGen Cup Consortium and Challenge\u003c/a>. It invites \"innovators, entrepreneurs, industry experts, and recyclers to submit their ideas for the next generation of recyclable and/or compostable cups,\" the companies said.\u003c/p>\n\u003cp>\"McDonald's is committed to using our scale for good to make positive changes that impact our planet and the communities we serve,\" Marion Gross, senior vice president and chief supply chain officer for McDonald's USA, said in a news release.\u003c/p>\n\u003cp>Starbucks said it wants other companies to join the project, which is being coordinated with \u003ca href=\"http://www.closedlooppartners.com/\">Closed Loop Partners\u003c/a> — a group that invests in sustainable consumer goods and advanced recycling technologies. \u003c/p>\n\u003cp>\"A better cup will benefit the entire industry and we invite others to join us as we move these efforts forward,\" said Colleen Chapman, vice president of global social impact for Starbucks.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/129422/marriott-follows-starbucks-in-dropping-plastic-straws",
"authors": [
"byline_bayareabites_129422"
],
"categories": [
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_4084",
"bayareabites_2035",
"bayareabites_358",
"bayareabites_60"
],
"tags": [
"bayareabites_16209",
"bayareabites_16206",
"bayareabites_780"
],
"featImg": "bayareabites_129423",
"label": "bayareabites"
},
"bayareabites_129414": {
"type": "posts",
"id": "bayareabites_129414",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "129414",
"score": null,
"sort": [
1531929778000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1531929778,
"format": "audio",
"disqusTitle": "French Butchers Ask For Protection After Threats From Militant Vegans",
"title": "French Butchers Ask For Protection After Threats From Militant Vegans",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>French butchers say they're under threat from militant vegans. And they've asked the French government for protection. What's at stake, say butchers, is not just the right to eat meat — but a way of life.\u003c/p>\n\u003cp>Didier and Sandrine Tass run their butcher shop on a busy street in Paris' 15\u003csup>th\u003c/sup> arrondissement. They've been here for 19 years. They know all their customers and discuss growing children and family vacations as they serve them. The Tasses say it's a great livelihood. But these days, the butcher and his wife are nervous about threats from militant vegans.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/07/20180718_me_french_butchers_ask_for_protection_after_threats_from_violent_vegans.mp3\u003c/p>\n\u003cp>\"If they don't want to eat meat that's their right,\" says Didier Tass. \"But imposing their beliefs on others is like a dictatorship. Imagine you work 20 years building your business and then somebody comes along and damages your shop?\"\u003c/p>\n\u003cp>Sandrine Tass agrees. \"Why would anyone attack hardworking people who are just doing their job?\" she asks.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In recent months, there have been reports of hardline vegans throwing fake blood on butcher shops and scrawling abusive graffiti. They've broken windows.\u003c/p>\n\u003cp>Jean Francois Guihard, president of the French Confederation of Butchery, Butchers and Delicatessen, \u003ca href=\"https://www.theguardian.com/world/2018/jun/27/french-butchers-ask-for-police-protection-from-vegan-activists\">appealed\u003c/a> to the Interior Minister to do something about the incidents in a letter last month. Guihard says the country's 18,000 small butchers are the backbone of the French economy. And they are so much more.\u003c/p>\n\u003cp>\"In France your butcher is someone you go to like your doctor. It's personal,\" he says. \"And the heart of any French village or town is the baker, the butcher and the café. If we don't have these small businesses, the social fabric will be gone. Amazon is nice, but it isn't everything.\"\u003c/p>\n\u003cp>Guihard says the attacks are worrying. He points to a recent case where a militant vegan was given a seven-month suspended sentence for praising the killing of a butcher. It was after a lone gunman took hostages in a grocery store in the southern French town of Trebes in March. In the incident, the armed extremist killed a police officer and the store's butcher. The vegan wrote online that it didn't matter if the butcher was killed because he was a murderer, too.\u003c/p>\n\u003cp>Government officials have agreed to meet with the butchers in various regions to discuss the violence.\u003c/p>\n\u003cp>Brigitte Gothiere is with \u003ca href=\"https://www.l214.com/etre-vegan\">L214\u003c/a>, a major vegan association in France that defends animal rights. Gothiere says her group would never perpetrate violence because that's exactly what it's campaigning against.\u003c/p>\n\u003cp>\"We don't attack butchers, we carry out investigations by putting hidden cameras in slaughterhouses and documenting things like baby chicks being ground up and other cruelties,\" says Gothiere. \"We try to show the reality of how animals live and die while being raised, transported and slaughtered.\"\u003c/p>\n\u003cp>Gothiere says animals are sentient beings and people today know they don't have to eat animals to be in good health. She says while it might be tough to convince the French to give up meat, many people are concerned with animal welfare. Her organization has successfully convinced some egg companies to stop caging their birds. And last month, thanks to one of L214's clandestine videos, a slaughterhouse was sanctioned by a court and one employee was fired.\u003c/p>\n\u003cfigure id=\"attachment_129416\" class=\"wp-caption aligncenter\" style=\"max-width: 809px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/butcher-1-cropped-11-65622bcb4301225abc847927f31550f67621c77c.jpg\" alt=\"Tass poses with the carcass of a Blonde d'Aquitaine cow. The butcher has papers that include when and where it was born, raised, where it was slaughtered and its vaccinations.\" width=\"809\" height=\"607\" class=\"size-full wp-image-129416\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/butcher-1-cropped-11-65622bcb4301225abc847927f31550f67621c77c.jpg 809w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/butcher-1-cropped-11-65622bcb4301225abc847927f31550f67621c77c-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/butcher-1-cropped-11-65622bcb4301225abc847927f31550f67621c77c-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/butcher-1-cropped-11-65622bcb4301225abc847927f31550f67621c77c-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/butcher-1-cropped-11-65622bcb4301225abc847927f31550f67621c77c-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/butcher-1-cropped-11-65622bcb4301225abc847927f31550f67621c77c-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/butcher-1-cropped-11-65622bcb4301225abc847927f31550f67621c77c-520x390.jpg 520w\" sizes=\"(max-width: 809px) 100vw, 809px\">\u003cfigcaption class=\"wp-caption-text\">Tass poses with the carcass of a Blonde d'Aquitaine cow. The butcher has papers that include when and where it was born, raised, where it was slaughtered and its vaccinations. \u003ccite>(Eleanor Beardsley/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some people have suggested that butchers are overstating the threat based on a few incidents.\u003c/p>\n\u003cp>Back in their butcher shop in the 15\u003csup>th\u003c/sup> arrondissement, the Tasses serve a string of customers asking for all kinds of cuts of beef, sausages, chicken, and veal. Tass wheels out half a cow carcass that's hanging on a hook from his freezer. He slices different cuts of steak from it everyday. The cow is a Blonde Aquitaine, a breed from southwestern France. It has papers that show when and where it was born, raised and slaughtered, and that list its vaccines. He says this is the traceability that French meat eaters insist on.\u003c/p>\n\u003cp>Artisan butcher shops like this are an integral part of the French culinary landscape. There are at least four family-owned butcher shops in the streets surrounding my own apartment in Paris. Every Sunday morning people line up to get meat for their Sunday meal before the butcher shops close at noon.\u003c/p>\n\u003cp>\"People are proud of our system,\" says Tass. \"We'll never be millionaires but this is about French \u003cem>savoir-faire\u003c/em>. Butcher was one of the first professions. It's a noble job.\" Tass says he works hard, about 70 hours a week.\u003c/p>\n\u003cp>Customer Frederique Maglione calls vegans who attack butchers terrorists. But she says she does support organizations trying to call attention to animal suffering.\u003c/p>\n\u003cp>\"That's why I buy my meat only from the butcher and never at the supermarket,\" says Maglione. \"The mass industrial production is the problem. Butchers have totally different products and producers — a whole different system,\" she says.\u003c/p>\n\u003cp>Maglione thinks most French people are ready to pay more for their meat and eat less of it, if that means better treatment of animals. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "129414 https://ww2.kqed.org/bayareabites/?p=129414",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/07/18/french-butchers-ask-for-protection-after-threats-from-militant-vegans/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 896,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 22
},
"modified": 1532044458,
"excerpt": "Butchers are an integral part of French life, and are known for carefully sourcing their meat. But now some are being targeted by extreme vegans who use vandalism to draw attention to their cause.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Butchers are an integral part of French life, and are known for carefully sourcing their meat. But now some are being targeted by extreme vegans who use vandalism to draw attention to their cause.",
"title": "French Butchers Ask For Protection After Threats From Militant Vegans | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "French Butchers Ask For Protection After Threats From Militant Vegans",
"datePublished": "2018-07-18T09:02:58-07:00",
"dateModified": "2018-07-19T16:54:18-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "french-butchers-ask-for-protection-after-threats-from-militant-vegans",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=628141545&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Eleanor Beardsley, NPR Food",
"nprStoryDate": "Wed, 18 Jul 2018 05:27:00 -0400",
"nprLastModifiedDate": "Wed, 18 Jul 2018 11:49:03 -0400",
"nprHtmlLink": "https://www.npr.org/sections/thesalt/2018/07/18/628141545/french-butchers-ask-for-protection-after-threats-from-violent-vegans?ft=nprml&f=628141545",
"nprAudio": "https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/07/20180718_me_french_butchers_ask_for_protection_after_threats_from_violent_vegans.mp3?orgId=1&topicId=1053&d=212&p=3&story=628141545&ft=nprml&f=628141545",
"nprImageAgency": "NPR",
"nprImageCredit": "Eleanor Beardsley",
"nprAudioM3u": "http://api.npr.org/m3u/1630008653-345252.m3u?orgId=1&topicId=1053&d=212&p=3&story=628141545&ft=nprml&f=628141545",
"nprStoryId": "628141545",
"nprRetrievedStory": "1",
"nprPubDate": "Wed, 18 Jul 2018 11:49:00 -0400",
"path": "/bayareabites/129414/french-butchers-ask-for-protection-after-threats-from-militant-vegans",
"audioUrl": "https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/07/20180718_me_french_butchers_ask_for_protection_after_threats_from_violent_vegans.mp3?orgId=1&topicId=1053&d=212&p=3&story=628141545&ft=nprml&f=628141545",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>French butchers say they're under threat from militant vegans. And they've asked the French government for protection. What's at stake, say butchers, is not just the right to eat meat — but a way of life.\u003c/p>\n\u003cp>Didier and Sandrine Tass run their butcher shop on a busy street in Paris' 15\u003csup>th\u003c/sup> arrondissement. They've been here for 19 years. They know all their customers and discuss growing children and family vacations as they serve them. The Tasses say it's a great livelihood. But these days, the butcher and his wife are nervous about threats from militant vegans.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "nprOneAudioLink",
"attributes": {
"named": {
"src": "https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/07/20180718_me_french_butchers_ask_for_protection_after_threats_from_violent_vegans.mp3"
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"If they don't want to eat meat that's their right,\" says Didier Tass. \"But imposing their beliefs on others is like a dictatorship. Imagine you work 20 years building your business and then somebody comes along and damages your shop?\"\u003c/p>\n\u003cp>Sandrine Tass agrees. \"Why would anyone attack hardworking people who are just doing their job?\" she asks.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In recent months, there have been reports of hardline vegans throwing fake blood on butcher shops and scrawling abusive graffiti. They've broken windows.\u003c/p>\n\u003cp>Jean Francois Guihard, president of the French Confederation of Butchery, Butchers and Delicatessen, \u003ca href=\"https://www.theguardian.com/world/2018/jun/27/french-butchers-ask-for-police-protection-from-vegan-activists\">appealed\u003c/a> to the Interior Minister to do something about the incidents in a letter last month. Guihard says the country's 18,000 small butchers are the backbone of the French economy. And they are so much more.\u003c/p>\n\u003cp>\"In France your butcher is someone you go to like your doctor. It's personal,\" he says. \"And the heart of any French village or town is the baker, the butcher and the café. If we don't have these small businesses, the social fabric will be gone. Amazon is nice, but it isn't everything.\"\u003c/p>\n\u003cp>Guihard says the attacks are worrying. He points to a recent case where a militant vegan was given a seven-month suspended sentence for praising the killing of a butcher. It was after a lone gunman took hostages in a grocery store in the southern French town of Trebes in March. In the incident, the armed extremist killed a police officer and the store's butcher. The vegan wrote online that it didn't matter if the butcher was killed because he was a murderer, too.\u003c/p>\n\u003cp>Government officials have agreed to meet with the butchers in various regions to discuss the violence.\u003c/p>\n\u003cp>Brigitte Gothiere is with \u003ca href=\"https://www.l214.com/etre-vegan\">L214\u003c/a>, a major vegan association in France that defends animal rights. Gothiere says her group would never perpetrate violence because that's exactly what it's campaigning against.\u003c/p>\n\u003cp>\"We don't attack butchers, we carry out investigations by putting hidden cameras in slaughterhouses and documenting things like baby chicks being ground up and other cruelties,\" says Gothiere. \"We try to show the reality of how animals live and die while being raised, transported and slaughtered.\"\u003c/p>\n\u003cp>Gothiere says animals are sentient beings and people today know they don't have to eat animals to be in good health. She says while it might be tough to convince the French to give up meat, many people are concerned with animal welfare. Her organization has successfully convinced some egg companies to stop caging their birds. And last month, thanks to one of L214's clandestine videos, a slaughterhouse was sanctioned by a court and one employee was fired.\u003c/p>\n\u003cfigure id=\"attachment_129416\" class=\"wp-caption aligncenter\" style=\"max-width: 809px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/butcher-1-cropped-11-65622bcb4301225abc847927f31550f67621c77c.jpg\" alt=\"Tass poses with the carcass of a Blonde d'Aquitaine cow. The butcher has papers that include when and where it was born, raised, where it was slaughtered and its vaccinations.\" width=\"809\" height=\"607\" class=\"size-full wp-image-129416\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/butcher-1-cropped-11-65622bcb4301225abc847927f31550f67621c77c.jpg 809w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/butcher-1-cropped-11-65622bcb4301225abc847927f31550f67621c77c-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/butcher-1-cropped-11-65622bcb4301225abc847927f31550f67621c77c-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/butcher-1-cropped-11-65622bcb4301225abc847927f31550f67621c77c-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/butcher-1-cropped-11-65622bcb4301225abc847927f31550f67621c77c-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/butcher-1-cropped-11-65622bcb4301225abc847927f31550f67621c77c-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/butcher-1-cropped-11-65622bcb4301225abc847927f31550f67621c77c-520x390.jpg 520w\" sizes=\"(max-width: 809px) 100vw, 809px\">\u003cfigcaption class=\"wp-caption-text\">Tass poses with the carcass of a Blonde d'Aquitaine cow. The butcher has papers that include when and where it was born, raised, where it was slaughtered and its vaccinations. \u003ccite>(Eleanor Beardsley/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some people have suggested that butchers are overstating the threat based on a few incidents.\u003c/p>\n\u003cp>Back in their butcher shop in the 15\u003csup>th\u003c/sup> arrondissement, the Tasses serve a string of customers asking for all kinds of cuts of beef, sausages, chicken, and veal. Tass wheels out half a cow carcass that's hanging on a hook from his freezer. He slices different cuts of steak from it everyday. The cow is a Blonde Aquitaine, a breed from southwestern France. It has papers that show when and where it was born, raised and slaughtered, and that list its vaccines. He says this is the traceability that French meat eaters insist on.\u003c/p>\n\u003cp>Artisan butcher shops like this are an integral part of the French culinary landscape. There are at least four family-owned butcher shops in the streets surrounding my own apartment in Paris. Every Sunday morning people line up to get meat for their Sunday meal before the butcher shops close at noon.\u003c/p>\n\u003cp>\"People are proud of our system,\" says Tass. \"We'll never be millionaires but this is about French \u003cem>savoir-faire\u003c/em>. Butcher was one of the first professions. It's a noble job.\" Tass says he works hard, about 70 hours a week.\u003c/p>\n\u003cp>Customer Frederique Maglione calls vegans who attack butchers terrorists. But she says she does support organizations trying to call attention to animal suffering.\u003c/p>\n\u003cp>\"That's why I buy my meat only from the butcher and never at the supermarket,\" says Maglione. \"The mass industrial production is the problem. Butchers have totally different products and producers — a whole different system,\" she says.\u003c/p>\n\u003cp>Maglione thinks most French people are ready to pay more for their meat and eat less of it, if that means better treatment of animals. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/129414/french-butchers-ask-for-protection-after-threats-from-militant-vegans",
"authors": [
"byline_bayareabites_129414"
],
"categories": [
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_2035",
"bayareabites_1873"
],
"tags": [
"bayareabites_16208"
],
"featImg": "bayareabites_129415",
"label": "bayareabites"
},
"bayareabites_129408": {
"type": "posts",
"id": "bayareabites_129408",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "129408",
"score": null,
"sort": [
1531408415000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1531408415,
"format": "standard",
"disqusTitle": "Mare's Milk For Health? Europeans Look To Horses For Ancient Remedy",
"title": "Mare's Milk For Health? Europeans Look To Horses For Ancient Remedy",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Goat's milk. Sheep's milk. Soy milk. Almond milk. The grocery store shelves these days are filled with alternatives to dairy from cows. But in Europe, interest is growing in milk from a surprising source: horses.\u003c/p>\n\u003cp>While the idea of sipping mare's milk might sound unusual to Western readers, it's been a traditional staple in Central Asia, where it is often fermented into \"koumiss,\" a mildly alcoholic drink that was adopted by Russian doctors in the mid-19th century as a treatment for tuberculosis. Patients no less illustrious than the writers Anton Chekhov and Leo Tolstoy swore by its curative powers. In Europe today, mare's milk remains a niche product, but its reputation as a health elixir is causing trouble for producers in a more regulated age.\u003c/p>\n\u003cp>That includes dairy farms like Lindenhof Stud, located in the lush countryside of Brandenburg, Germany, a 45-minute train ride outside Berlin. The elegant bays, grays and chestnuts that wander over to nibble at my pockets are pedigreed sports mares. And their milk is consumed not just by their foals, but by humans. \"We couldn't start our own business 'til socialism ended,\" Lindenhof's owner, Siegfried Dörge, says. \"And then in 1991 we bought mares to breed and to milk.\"\u003c/p>\n\u003cp>Hand-milking the 10 mares takes him just half an hour a day and provides another income stream to supplement boarding, riding holidays and sales of the farm's award-winning horses.\u003c/p>\n\u003cp>Each mare gives about a liter of spare milk a day and will only lactate when her offspring is at her side, so the foal stays with his mother until he's naturally weaned. The milk is flash-frozen in quarter-liter packs at minus 22\u003cstrong> \u003c/strong>degrees Fahrenheit and sold either direct from the farm or via organic grocery stores. It is high in vitamin C and iron but low in fat, with levels of lactose and casein that are closer to human breast milk than cow. There was no milk for me to taste yet when I visited, but fans say it has a sweet, slightly nutty flavor, like almond milk.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There are only about 30 mare's milk producers in Germany and more scattered across Europe, chiefly in the Netherlands, Belgium and France, although few countries have national associations and there is no pan-European organization. Dörge follows the same German regulations for producing certified raw mare's milk as he does for raw milk from cows, goats and sheep, and he constantly tests for impurities.\u003c/p>\n\u003cp>His vigilance makes the milk pricey at nearly 10 euros (or nearly $12) a liter, but he has regular customers who come from as far as Hannover, some two hours away\u003cstrong>, \u003c/strong>to stock up. Often the clients take mare's milk to relieve skin or digestive problems. Peer-reviewed papers suggest mare's milk can objectively \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/19462320\">improve atopic dermatitis or eczema\u003c/a>. A few studies in rats suggest that koumiss \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/22558569\">reduces mercury toxicity\u003c/a> and that plain mare's milk enhanced \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/10392421\">rats' immune responsiveness\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong> \u003c/strong>But no one has yet been able to pinpoint any anti-inflammatory effect on the human digestive system, despite the enthusiastic reviews from customers on some producers' websites. Siegfried Dörge has one customer who has been purchasing mare's milk from him for 20 years. \"If he stops drinking it,\" Dörge says, \"he gets terrible eczema once again.\"\u003c/p>\n\u003cp>\"If I could promote mare's milk as a medicinal product, I would probably sell three times as much,\" Dörge tells me, but EU regulations forbid all food producers from making curative claims. He isn't even allowed to link to the relevant studies on mare's milk from his website.\u003c/p>\n\u003cp>\"We are at the eye of a hurricane,\" says Julie Decayeux. She's the only European producer selling fresh pasteurized mare's milk, and she also exports powdered milk around the world. The Belgian farmer established an equine dairy called Chevalait in Normandy, France, in 2003 to preserve the local draft horse breed, the Percheron, and is now one of the largest producers in Europe, with 200 mares.\u003c/p>\n\u003cp>\"After the [Second World] War, with the Marshall Plan, French farmers bought tractors and sold their horses,\" Decayeux says. \"Now there are nine draft horse breeds left in France and they are very fragile. At Chevalait we put the horses first. We're not here to make money from the horses. We are here to breed good Percherons, and the only way for that to work financially is the milk.\"\u003c/p>\n\u003cp>In any case, she adds, if you do not respect the horses, they will not produce much milk: \"They are not genetically programmed to produce milk like a cow. You need a relationship with them for them to share their milk with you.\"\u003c/p>\n\u003cp>At first, mare's milk was a hard sell, and Decayeux had to attend agricultural fairs and salons every weekend to publicize it. But then word spread and Chevalait built a market for itself. She weaned her two youngest sons on mare's milk, and uses it to cook everything from béchamel sauce to chia pudding.\u003c/p>\n\u003cp>Decayeux estimates that some 40 percent of Chevalait's customers are dealing with skin conditions like psoriasis or eczema or inflammatory bowel problems like Crohn's disease, but 60 percent are parents feeding babies with allergies to cows' milk.\u003c/p>\n\u003cp>But while peer-reviewed studies suggest that mare's milk can be a \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/10808187\">safe substitute\u003c/a> for most children with allergies to cow's milk, Chevalait can't make this a selling point, either. Under another EU regulation, food producers can only make nutritional claims about their products if those claims have been confirmed by the European Food Safety Authority (EFSA), which researches scientific claims and independently advises the EU.\u003c/p>\n\u003cp>Decayeux says she recently received a letter from French officials \"telling me that I must remove any wording from our website that says mare's milk is the closest milk to breast milk, or else the site will be shut down.\"\u003c/p>\n\u003cp>Mare's milk producers want to see more scientific studies into the potential medical benefits of their product, but that kind of research is costly, Rainer Schubert, chairman of the German Association of Mare's Milk Producers and a retired lecturer in human physiology and nutritional medicine, wrote in an email. He calculated that any formal, rigorous medical study would cost some €350,000 [$412,000], and there's no big European mare's milk industry to underwrite the expense.\u003c/p>\n\u003cp>There's more science already available to support the nutritional case for mare's milk as a breast milk substitute — but Decayeux needs to jump more regulatory hurdles before she can legally make those claims. The farmer is unbowed. In April, Chevalait had a visit from the regional president of Normandy, France, Hervé Morin, who wants to help save the Percheron from extinction. \u003ca href=\"#_msocom_2\"> \u003c/a>In June, Decayeux spoke about mare's milk for babies at a European Horse Network working group at the European Parliament in Brussels. The Horse Council of Normandy will present a dossier concerning the nutritional properties of mare's milk to the EFSA for validation. But she says it will take two to three years for producers to get official approval to market mare's milk for infants.\u003c/p>\n\u003cp>Despite the delay, the tiny industry seems poised for change. In March 2017 the European Parliament voted to formulate guidelines for standards and inspections at European horse and donkey dairies, a move that Schubert thinks will help. \"It could lead to an increase in awareness of mare's milk and in sales,\" he says.\u003c/p>\n\u003cp>And Julie Decayeux remains an undaunted evangelist. \"I am 52 now and this is hard work, so we are looking for partners to develop the market,\" she laughs. \"We're asking people all over the world to think about opening mare's milk farms — in America, in South America, in Africa. Why not?\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem> Susanna Forrest is the author of \u003c/em>The Age of the Horse: An Equine Journey Through Human History. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "129408 https://ww2.kqed.org/bayareabites/?p=129408",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/07/12/mares-milk-for-health-europeans-look-to-horses-for-ancient-remedy/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1357,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 24
},
"modified": 1531408415,
"excerpt": "Chekhov and Tolstoy swore by its curative powers. While mare's milk remains a niche product, its reputation as a health elixir is causing trouble for European producers in a more regulated age.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Chekhov and Tolstoy swore by its curative powers. While mare's milk remains a niche product, its reputation as a health elixir is causing trouble for European producers in a more regulated age.",
"title": "Mare's Milk For Health? Europeans Look To Horses For Ancient Remedy | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Mare's Milk For Health? Europeans Look To Horses For Ancient Remedy",
"datePublished": "2018-07-12T08:13:35-07:00",
"dateModified": "2018-07-12T08:13:35-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "mares-milk-for-health-europeans-look-to-horses-for-ancient-remedy",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=627454097&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Susanna Forrest, NPR Food",
"nprStoryDate": "Thu, 12 Jul 2018 08:02:48 -0400",
"nprLastModifiedDate": "Thu, 12 Jul 2018 08:02:48 -0400",
"nprHtmlLink": "https://www.npr.org/sections/thesalt/2018/07/12/627454097/mares-milk-for-health-europeans-look-to-horses-for-ancient-remedy?ft=nprml&f=627454097",
"nprImageAgency": "for NPR",
"nprImageCredit": "Susanna Forrest",
"nprStoryId": "627454097",
"nprRetrievedStory": "1",
"nprPubDate": "Thu, 12 Jul 2018 08:02:00 -0400",
"path": "/bayareabites/129408/mares-milk-for-health-europeans-look-to-horses-for-ancient-remedy",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Goat's milk. Sheep's milk. Soy milk. Almond milk. The grocery store shelves these days are filled with alternatives to dairy from cows. But in Europe, interest is growing in milk from a surprising source: horses.\u003c/p>\n\u003cp>While the idea of sipping mare's milk might sound unusual to Western readers, it's been a traditional staple in Central Asia, where it is often fermented into \"koumiss,\" a mildly alcoholic drink that was adopted by Russian doctors in the mid-19th century as a treatment for tuberculosis. Patients no less illustrious than the writers Anton Chekhov and Leo Tolstoy swore by its curative powers. In Europe today, mare's milk remains a niche product, but its reputation as a health elixir is causing trouble for producers in a more regulated age.\u003c/p>\n\u003cp>That includes dairy farms like Lindenhof Stud, located in the lush countryside of Brandenburg, Germany, a 45-minute train ride outside Berlin. The elegant bays, grays and chestnuts that wander over to nibble at my pockets are pedigreed sports mares. And their milk is consumed not just by their foals, but by humans. \"We couldn't start our own business 'til socialism ended,\" Lindenhof's owner, Siegfried Dörge, says. \"And then in 1991 we bought mares to breed and to milk.\"\u003c/p>\n\u003cp>Hand-milking the 10 mares takes him just half an hour a day and provides another income stream to supplement boarding, riding holidays and sales of the farm's award-winning horses.\u003c/p>\n\u003cp>Each mare gives about a liter of spare milk a day and will only lactate when her offspring is at her side, so the foal stays with his mother until he's naturally weaned. The milk is flash-frozen in quarter-liter packs at minus 22\u003cstrong> \u003c/strong>degrees Fahrenheit and sold either direct from the farm or via organic grocery stores. It is high in vitamin C and iron but low in fat, with levels of lactose and casein that are closer to human breast milk than cow. There was no milk for me to taste yet when I visited, but fans say it has a sweet, slightly nutty flavor, like almond milk.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There are only about 30 mare's milk producers in Germany and more scattered across Europe, chiefly in the Netherlands, Belgium and France, although few countries have national associations and there is no pan-European organization. Dörge follows the same German regulations for producing certified raw mare's milk as he does for raw milk from cows, goats and sheep, and he constantly tests for impurities.\u003c/p>\n\u003cp>His vigilance makes the milk pricey at nearly 10 euros (or nearly $12) a liter, but he has regular customers who come from as far as Hannover, some two hours away\u003cstrong>, \u003c/strong>to stock up. Often the clients take mare's milk to relieve skin or digestive problems. Peer-reviewed papers suggest mare's milk can objectively \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/19462320\">improve atopic dermatitis or eczema\u003c/a>. A few studies in rats suggest that koumiss \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/22558569\">reduces mercury toxicity\u003c/a> and that plain mare's milk enhanced \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/10392421\">rats' immune responsiveness\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong> \u003c/strong>But no one has yet been able to pinpoint any anti-inflammatory effect on the human digestive system, despite the enthusiastic reviews from customers on some producers' websites. Siegfried Dörge has one customer who has been purchasing mare's milk from him for 20 years. \"If he stops drinking it,\" Dörge says, \"he gets terrible eczema once again.\"\u003c/p>\n\u003cp>\"If I could promote mare's milk as a medicinal product, I would probably sell three times as much,\" Dörge tells me, but EU regulations forbid all food producers from making curative claims. He isn't even allowed to link to the relevant studies on mare's milk from his website.\u003c/p>\n\u003cp>\"We are at the eye of a hurricane,\" says Julie Decayeux. She's the only European producer selling fresh pasteurized mare's milk, and she also exports powdered milk around the world. The Belgian farmer established an equine dairy called Chevalait in Normandy, France, in 2003 to preserve the local draft horse breed, the Percheron, and is now one of the largest producers in Europe, with 200 mares.\u003c/p>\n\u003cp>\"After the [Second World] War, with the Marshall Plan, French farmers bought tractors and sold their horses,\" Decayeux says. \"Now there are nine draft horse breeds left in France and they are very fragile. At Chevalait we put the horses first. We're not here to make money from the horses. We are here to breed good Percherons, and the only way for that to work financially is the milk.\"\u003c/p>\n\u003cp>In any case, she adds, if you do not respect the horses, they will not produce much milk: \"They are not genetically programmed to produce milk like a cow. You need a relationship with them for them to share their milk with you.\"\u003c/p>\n\u003cp>At first, mare's milk was a hard sell, and Decayeux had to attend agricultural fairs and salons every weekend to publicize it. But then word spread and Chevalait built a market for itself. She weaned her two youngest sons on mare's milk, and uses it to cook everything from béchamel sauce to chia pudding.\u003c/p>\n\u003cp>Decayeux estimates that some 40 percent of Chevalait's customers are dealing with skin conditions like psoriasis or eczema or inflammatory bowel problems like Crohn's disease, but 60 percent are parents feeding babies with allergies to cows' milk.\u003c/p>\n\u003cp>But while peer-reviewed studies suggest that mare's milk can be a \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/10808187\">safe substitute\u003c/a> for most children with allergies to cow's milk, Chevalait can't make this a selling point, either. Under another EU regulation, food producers can only make nutritional claims about their products if those claims have been confirmed by the European Food Safety Authority (EFSA), which researches scientific claims and independently advises the EU.\u003c/p>\n\u003cp>Decayeux says she recently received a letter from French officials \"telling me that I must remove any wording from our website that says mare's milk is the closest milk to breast milk, or else the site will be shut down.\"\u003c/p>\n\u003cp>Mare's milk producers want to see more scientific studies into the potential medical benefits of their product, but that kind of research is costly, Rainer Schubert, chairman of the German Association of Mare's Milk Producers and a retired lecturer in human physiology and nutritional medicine, wrote in an email. He calculated that any formal, rigorous medical study would cost some €350,000 [$412,000], and there's no big European mare's milk industry to underwrite the expense.\u003c/p>\n\u003cp>There's more science already available to support the nutritional case for mare's milk as a breast milk substitute — but Decayeux needs to jump more regulatory hurdles before she can legally make those claims. The farmer is unbowed. In April, Chevalait had a visit from the regional president of Normandy, France, Hervé Morin, who wants to help save the Percheron from extinction. \u003ca href=\"#_msocom_2\"> \u003c/a>In June, Decayeux spoke about mare's milk for babies at a European Horse Network working group at the European Parliament in Brussels. The Horse Council of Normandy will present a dossier concerning the nutritional properties of mare's milk to the EFSA for validation. But she says it will take two to three years for producers to get official approval to market mare's milk for infants.\u003c/p>\n\u003cp>Despite the delay, the tiny industry seems poised for change. In March 2017 the European Parliament voted to formulate guidelines for standards and inspections at European horse and donkey dairies, a move that Schubert thinks will help. \"It could lead to an increase in awareness of mare's milk and in sales,\" he says.\u003c/p>\n\u003cp>And Julie Decayeux remains an undaunted evangelist. \"I am 52 now and this is hard work, so we are looking for partners to develop the market,\" she laughs. \"We're asking people all over the world to think about opening mare's milk farms — in America, in South America, in Africa. Why not?\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem> Susanna Forrest is the author of \u003c/em>The Age of the Horse: An Equine Journey Through Human History. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/129408/mares-milk-for-health-europeans-look-to-horses-for-ancient-remedy",
"authors": [
"byline_bayareabites_129408"
],
"categories": [
"bayareabites_13306",
"bayareabites_1874",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_4084",
"bayareabites_1245",
"bayareabites_358"
],
"tags": [
"bayareabites_15778",
"bayareabites_16207",
"bayareabites_1621"
],
"featImg": "bayareabites_129409",
"label": "bayareabites"
},
"bayareabites_129383": {
"type": "posts",
"id": "bayareabites_129383",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "129383",
"score": null,
"sort": [
1531325796000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1531325796,
"format": "standard",
"disqusTitle": "Why People With Disabilities Want Bans On Plastic Straws To Be More Flexible",
"title": "Why People With Disabilities Want Bans On Plastic Straws To Be More Flexible",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It was a hot day at the zoo when Jordan Carlson's son, who has motor-planning delays, got thirsty. \"We went to the snack bar and found out they had a 'no straw' policy,\" Carlson says. \"It was a hot day and he couldn't drink.\"\u003c/p>\n\u003cp>Their only option was to leave the park and look for a business that sold drinks with a straw. Without one, her son can't drink beverages. At home they use reusable straws and she tries to keep some on hand when they leave the house, but \"I'm human and sometimes I forget,\" Carlson explains. People with disabilities have to be much more conscious of what businesses and communities offer, Carlson says.\u003c/p>\n\u003cp>On social media, many people are ecstatic about the crush of cities and businesses pledging to ban plastic straws once and for all. Ever since a video showing a sea turtle with a straw stuck up its nose went viral, campaigns like #StopSucking for a strawless ocean have gained considerable traction. Seattle this month implemented a \u003ca href=\"http://thehill.com/policy/energy-environment/395118-seattle-plastic-straw-utensil-ban-takes-effect\">citywide ban on plastic straws\u003c/a>, Starbucks announced on Monday that it will phase out the use of plastic straws by 2020,\u003cstrong> \u003c/strong>and many other municipalities and businesses are likely to follow suit. As one Twitter user \u003ca href=\"https://twitter.com/trishalive/status/1013077353629732864\">posted\u003c/a>, \"My waiter asked 'Now, do we want straws OR do we want to save the turtles?' and honestly we all deserve that environmental guilt trip.\"\u003c/p>\n\u003cp>But for many people with disabilities, going without plastic straws isn't a question of how much they care about dolphins or sea turtles; it can be a matter of life or death.\u003c/p>\n\u003cp>There are many alternatives to plastic straws — paper, biodegradable plastics and even reusable straws made from metal or silicone. But paper straws and similar biodegradable options often fall apart too quickly or are easy for people with limited jaw control to bite through. Silicone straws are often not flexible — one of the most important features for people with mobility challenges. Reusable straws need to be washed, which not all people with disabilities can do easily. And metal straws, which conduct heat and cold in addition to being hard and inflexible, can pose a safety risk.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Disabled people have to find ways to navigate through the world because they know it was not made for us,\" says Lei Wiley-Mydske, an autism activist who has autism herself. \"If someone says, 'This does not work for me,' it's because they've tried everything else.\"\u003c/p>\n\u003cp>\"Also, what if you decide on the spur of the moment to go have a drink with friends after work but forgot your reusable straw that day?\" adds Lawrence Carter-Long, communications director for the national Disability Rights Education & Defense Fund. \"[That] doesn't leave a lot of room for spontaneity — something nondisabled folks get to largely take for granted.\"\u003c/p>\n\u003cp>On social media, many people have responded to claims that people with disabilities need plastic straws by asking what people did before plastic straws were invented. \"They aspirated liquid in their lungs, developed pneumonia and died,\" says\u003cstrong> \u003c/strong>Shaun Bickley, co-chair of the \u003ca href=\"https://www.seattle.gov/commission-for-people-with-disabilities\">Seattle Commission for People with DisAbilities,\u003c/a> a volunteer organization that's supposed to advise the city council or agencies on disabilities issues.\u003c/p>\n\u003cp>How much plastic straw and stirrer pollution is out there? Scientific estimates vary. One report suggests they make up more than \u003ca href=\"https://static1.squarespace.com/static/5522e85be4b0b65a7c78ac96/t/5aa0618a8165f553aa68b8b8/1520631281665/5+Gyres+BAN+List2.pdf\">7 percent\u003c/a> of the plastics found in the U.S. by piece. By comparison, the same report found plastic bottle caps alone accounted for nearly 17 percent. But straws make up a much smaller percentage of pollution \u003ca href=\"https://phys.org/news/2018-04-science-amount-straws-plastic-pollution.html\">by weight.\u003c/a>\u003c/p>\n\u003cp>Environmentalists have latched onto a figure stating that Americans use over 500 million plastic straws every day — a number that was derived from phone calls made by a 9-year-old boy in 2011. Despite its frequent repetition, there's uncertainty over the accuracy of that figure.\u003c/p>\n\u003cp>In a post detailing how the plastic straw became the cause du jour for those who love the oceans, Dune Ives, executive director for the Lonely Whale Foundation, \u003ca href=\"https://www.globalwildlife.org/2017/10/19/the-gateway-plastic/\">wrote\u003c/a>, \"We found plastic water bottles too endemic, plastic bags already somewhat politicized, and no viable alternative for the plastic cup in ALL markets.\" So they chose plastic straws, a \"playful\" alternative and a \"'gateway plastic' to the larger and more serious plastic pollution conversation.\"\u003c/p>\n\u003cp>Most of the plastic in the ocean does come from land, says \u003ca href=\"https://www.nrdc.org/experts/darby-hoover\">Darby Hoover\u003c/a>, senior resource specialist for the Natural Resources Defense Council. She notes that because plastic\u003cstrong> \u003c/strong>breaks up into smaller and smaller particles, it can be hard to tell what it used to be in some cases.\u003c/p>\n\u003cp>\"Straws are maybe not the biggest source of either plastic pollution or disposable plastic we consume, but they're in there,\" Hoover says.\u003c/p>\n\u003cp>And for many people who want to consume less plastic, she says\u003cstrong>, \u003c/strong>straws are low-hanging fruit.\u003c/p>\n\u003cp>Yet in general Hoover says that she's wary of outright bans on things. \"I personally think we as a country use way too many disposable water bottles. That said, there are times when I'm caught somewhere, don't have a reusable bottle, and want the option to have water and not a sugary drink.\"\u003c/p>\n\u003cp>\"They key is breaking habits,\" Hoover says. \"Is something a habit because you truly need it or because you got used to doing it that way?\"\u003c/p>\n\u003cp>Carter-Long says he's sympathetic to environmental concerns about plastic pollution, but any public policy aiming to reduce the use of straws needs to make accommodations for people who might need them. Ideally, he says,\u003cstrong> \u003c/strong>\"each restaurant owner [would] follow their own conscience, maybe keep a stockpile of plastic straws in their store rooms for people to use who need them.\"\u003c/p>\n\u003cp>A spokesman for Seattle Public Utilities confirmed to NPR that the city's new plastic straw ban does include a waiver allowing restaurants to give disposable, flexible plastic straws to customers who need them for physical or medical reasons. But Carter-Long and Bickley say there doesn't seem to be widespread awareness of the exemption.\u003cstrong> \u003c/strong>Bickley says he asked over a dozen Seattle chain restaurants – including McDonald's and Chipotle – \"if they had plastic straws available for people with allergies or need, and they told me no.\"\u003c/p>\n\u003cp>And just because an exemption is written into law doesn't mean businesses will comply, even if they know about it. \"So many businesses try to get around already ignoring things with ADA [the Americans With Disabilities Act] until someone says, 'I need a ramp or wider hallway or ramp in bathroom or Braille menu,' \" says Jordan Carlson. \"Sometimes you need to bring a lawsuit just to have your voice heard.\"\u003c/p>\n\u003cp>Although Bickley serves on a commission that is supposed to advise Seattle's city agencies on disability issues, he says no one consulted the group before passing the plastic straw ban.\u003c/p>\n\u003cp>Dianne Laurine, who lives in Seattle, has cerebral palsy, is quadriplegic\u003cstrong> \u003c/strong>and has no use of her extremities. \"She is old enough to remember a time before plastic and everybody just used rubber straws,\" Laurine's caretaker, Bill Reeves, says on her behalf, since she has a severe speech impediment.\u003c/p>\n\u003cp>\"They ended up being disgusting, hard to clean. The advent of plastic in the 1950s changed her life,\" Reeves says.\u003c/p>\n\u003cp>When asked what it felt like when the straw ban went into effect without consulting those with disabilities, Laurine audibly repeated one word, \"Awful. Awful. Awful.\"\u003c/p>\n\u003cp>\"You're putting this burden on disabled people to come up with a solution. You're not asking companies that manufacture straws to come up with a version that works for us,\" autism activist Wiley-Mydske says. \"You won't even take the bus instead of driving your car somewhere,\" she says, adding, \"How many of you are willing to die for the environment?\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.twitter.com/tkdano\">\u003cem>Tove K. Danovich\u003c/em>\u003c/a>\u003cem> is a journalist based in Portland, Ore. Maria Godoy is a senior editor with NPR and host of The Salt.\u003c/em>\u003c/p>\n\u003cp>\u003cem>NPR Business Desk intern Charlotte Norsworthy contributed to this report.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "129383 https://ww2.kqed.org/bayareabites/?p=129383",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/07/11/why-people-with-disabilities-want-bans-on-plastic-straws-to-be-more-flexible/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1349,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 29
},
"modified": 1531325796,
"excerpt": "As cities and companies — including Starbucks — move to oust straws in a bid to reduce pollution, people with disabilities say they're losing access to a necessary, lifesaving tool.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "As cities and companies — including Starbucks — move to oust straws in a bid to reduce pollution, people with disabilities say they're losing access to a necessary, lifesaving tool.",
"title": "Why People With Disabilities Want Bans On Plastic Straws To Be More Flexible | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Why People With Disabilities Want Bans On Plastic Straws To Be More Flexible",
"datePublished": "2018-07-11T09:16:36-07:00",
"dateModified": "2018-07-11T09:16:36-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "why-people-with-disabilities-want-bans-on-plastic-straws-to-be-more-flexible",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=627773979&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Maria Godoy and Tove Danovich, NPR Food",
"nprStoryDate": "Wed, 11 Jul 2018 08:02:00 -0400",
"nprLastModifiedDate": "Wed, 11 Jul 2018 11:17:01 -0400",
"nprHtmlLink": "https://www.npr.org/sections/thesalt/2018/07/11/627773979/why-people-with-disabilities-want-bans-on-plastic-straws-to-be-more-flexible?ft=nprml&f=627773979",
"nprImageAgency": "EyeEm via Getty Images",
"nprImageCredit": "Thn Rocn Khosit Rath Phachr Sukh ",
"nprStoryId": "627773979",
"nprRetrievedStory": "1",
"nprPubDate": "Wed, 11 Jul 2018 11:17:00 -0400",
"path": "/bayareabites/129383/why-people-with-disabilities-want-bans-on-plastic-straws-to-be-more-flexible",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It was a hot day at the zoo when Jordan Carlson's son, who has motor-planning delays, got thirsty. \"We went to the snack bar and found out they had a 'no straw' policy,\" Carlson says. \"It was a hot day and he couldn't drink.\"\u003c/p>\n\u003cp>Their only option was to leave the park and look for a business that sold drinks with a straw. Without one, her son can't drink beverages. At home they use reusable straws and she tries to keep some on hand when they leave the house, but \"I'm human and sometimes I forget,\" Carlson explains. People with disabilities have to be much more conscious of what businesses and communities offer, Carlson says.\u003c/p>\n\u003cp>On social media, many people are ecstatic about the crush of cities and businesses pledging to ban plastic straws once and for all. Ever since a video showing a sea turtle with a straw stuck up its nose went viral, campaigns like #StopSucking for a strawless ocean have gained considerable traction. Seattle this month implemented a \u003ca href=\"http://thehill.com/policy/energy-environment/395118-seattle-plastic-straw-utensil-ban-takes-effect\">citywide ban on plastic straws\u003c/a>, Starbucks announced on Monday that it will phase out the use of plastic straws by 2020,\u003cstrong> \u003c/strong>and many other municipalities and businesses are likely to follow suit. As one Twitter user \u003ca href=\"https://twitter.com/trishalive/status/1013077353629732864\">posted\u003c/a>, \"My waiter asked 'Now, do we want straws OR do we want to save the turtles?' and honestly we all deserve that environmental guilt trip.\"\u003c/p>\n\u003cp>But for many people with disabilities, going without plastic straws isn't a question of how much they care about dolphins or sea turtles; it can be a matter of life or death.\u003c/p>\n\u003cp>There are many alternatives to plastic straws — paper, biodegradable plastics and even reusable straws made from metal or silicone. But paper straws and similar biodegradable options often fall apart too quickly or are easy for people with limited jaw control to bite through. Silicone straws are often not flexible — one of the most important features for people with mobility challenges. Reusable straws need to be washed, which not all people with disabilities can do easily. And metal straws, which conduct heat and cold in addition to being hard and inflexible, can pose a safety risk.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Disabled people have to find ways to navigate through the world because they know it was not made for us,\" says Lei Wiley-Mydske, an autism activist who has autism herself. \"If someone says, 'This does not work for me,' it's because they've tried everything else.\"\u003c/p>\n\u003cp>\"Also, what if you decide on the spur of the moment to go have a drink with friends after work but forgot your reusable straw that day?\" adds Lawrence Carter-Long, communications director for the national Disability Rights Education & Defense Fund. \"[That] doesn't leave a lot of room for spontaneity — something nondisabled folks get to largely take for granted.\"\u003c/p>\n\u003cp>On social media, many people have responded to claims that people with disabilities need plastic straws by asking what people did before plastic straws were invented. \"They aspirated liquid in their lungs, developed pneumonia and died,\" says\u003cstrong> \u003c/strong>Shaun Bickley, co-chair of the \u003ca href=\"https://www.seattle.gov/commission-for-people-with-disabilities\">Seattle Commission for People with DisAbilities,\u003c/a> a volunteer organization that's supposed to advise the city council or agencies on disabilities issues.\u003c/p>\n\u003cp>How much plastic straw and stirrer pollution is out there? Scientific estimates vary. One report suggests they make up more than \u003ca href=\"https://static1.squarespace.com/static/5522e85be4b0b65a7c78ac96/t/5aa0618a8165f553aa68b8b8/1520631281665/5+Gyres+BAN+List2.pdf\">7 percent\u003c/a> of the plastics found in the U.S. by piece. By comparison, the same report found plastic bottle caps alone accounted for nearly 17 percent. But straws make up a much smaller percentage of pollution \u003ca href=\"https://phys.org/news/2018-04-science-amount-straws-plastic-pollution.html\">by weight.\u003c/a>\u003c/p>\n\u003cp>Environmentalists have latched onto a figure stating that Americans use over 500 million plastic straws every day — a number that was derived from phone calls made by a 9-year-old boy in 2011. Despite its frequent repetition, there's uncertainty over the accuracy of that figure.\u003c/p>\n\u003cp>In a post detailing how the plastic straw became the cause du jour for those who love the oceans, Dune Ives, executive director for the Lonely Whale Foundation, \u003ca href=\"https://www.globalwildlife.org/2017/10/19/the-gateway-plastic/\">wrote\u003c/a>, \"We found plastic water bottles too endemic, plastic bags already somewhat politicized, and no viable alternative for the plastic cup in ALL markets.\" So they chose plastic straws, a \"playful\" alternative and a \"'gateway plastic' to the larger and more serious plastic pollution conversation.\"\u003c/p>\n\u003cp>Most of the plastic in the ocean does come from land, says \u003ca href=\"https://www.nrdc.org/experts/darby-hoover\">Darby Hoover\u003c/a>, senior resource specialist for the Natural Resources Defense Council. She notes that because plastic\u003cstrong> \u003c/strong>breaks up into smaller and smaller particles, it can be hard to tell what it used to be in some cases.\u003c/p>\n\u003cp>\"Straws are maybe not the biggest source of either plastic pollution or disposable plastic we consume, but they're in there,\" Hoover says.\u003c/p>\n\u003cp>And for many people who want to consume less plastic, she says\u003cstrong>, \u003c/strong>straws are low-hanging fruit.\u003c/p>\n\u003cp>Yet in general Hoover says that she's wary of outright bans on things. \"I personally think we as a country use way too many disposable water bottles. That said, there are times when I'm caught somewhere, don't have a reusable bottle, and want the option to have water and not a sugary drink.\"\u003c/p>\n\u003cp>\"They key is breaking habits,\" Hoover says. \"Is something a habit because you truly need it or because you got used to doing it that way?\"\u003c/p>\n\u003cp>Carter-Long says he's sympathetic to environmental concerns about plastic pollution, but any public policy aiming to reduce the use of straws needs to make accommodations for people who might need them. Ideally, he says,\u003cstrong> \u003c/strong>\"each restaurant owner [would] follow their own conscience, maybe keep a stockpile of plastic straws in their store rooms for people to use who need them.\"\u003c/p>\n\u003cp>A spokesman for Seattle Public Utilities confirmed to NPR that the city's new plastic straw ban does include a waiver allowing restaurants to give disposable, flexible plastic straws to customers who need them for physical or medical reasons. But Carter-Long and Bickley say there doesn't seem to be widespread awareness of the exemption.\u003cstrong> \u003c/strong>Bickley says he asked over a dozen Seattle chain restaurants – including McDonald's and Chipotle – \"if they had plastic straws available for people with allergies or need, and they told me no.\"\u003c/p>\n\u003cp>And just because an exemption is written into law doesn't mean businesses will comply, even if they know about it. \"So many businesses try to get around already ignoring things with ADA [the Americans With Disabilities Act] until someone says, 'I need a ramp or wider hallway or ramp in bathroom or Braille menu,' \" says Jordan Carlson. \"Sometimes you need to bring a lawsuit just to have your voice heard.\"\u003c/p>\n\u003cp>Although Bickley serves on a commission that is supposed to advise Seattle's city agencies on disability issues, he says no one consulted the group before passing the plastic straw ban.\u003c/p>\n\u003cp>Dianne Laurine, who lives in Seattle, has cerebral palsy, is quadriplegic\u003cstrong> \u003c/strong>and has no use of her extremities. \"She is old enough to remember a time before plastic and everybody just used rubber straws,\" Laurine's caretaker, Bill Reeves, says on her behalf, since she has a severe speech impediment.\u003c/p>\n\u003cp>\"They ended up being disgusting, hard to clean. The advent of plastic in the 1950s changed her life,\" Reeves says.\u003c/p>\n\u003cp>When asked what it felt like when the straw ban went into effect without consulting those with disabilities, Laurine audibly repeated one word, \"Awful. Awful. Awful.\"\u003c/p>\n\u003cp>\"You're putting this burden on disabled people to come up with a solution. You're not asking companies that manufacture straws to come up with a version that works for us,\" autism activist Wiley-Mydske says. \"You won't even take the bus instead of driving your car somewhere,\" she says, adding, \"How many of you are willing to die for the environment?\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.twitter.com/tkdano\">\u003cem>Tove K. Danovich\u003c/em>\u003c/a>\u003cem> is a journalist based in Portland, Ore. Maria Godoy is a senior editor with NPR and host of The Salt.\u003c/em>\u003c/p>\n\u003cp>\u003cem>NPR Business Desk intern Charlotte Norsworthy contributed to this report.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/129383/why-people-with-disabilities-want-bans-on-plastic-straws-to-be-more-flexible",
"authors": [
"byline_bayareabites_129383"
],
"categories": [
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_1245",
"bayareabites_2035",
"bayareabites_358",
"bayareabites_60"
],
"tags": [
"bayareabites_14992",
"bayareabites_16206",
"bayareabites_16173"
],
"featImg": "bayareabites_129384",
"label": "bayareabites"
},
"bayareabites_129326": {
"type": "posts",
"id": "bayareabites_129326",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "129326",
"score": null,
"sort": [
1531325366000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1531325366,
"format": "standard",
"disqusTitle": "5 Savory San Francisco Summer Treats (that aren’t Ice Cream)",
"title": "5 Savory San Francisco Summer Treats (that aren’t Ice Cream)",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>With summer upon us, there’s a lot more to indulge in beyond ice cream. Savory dishes deserve their own spotlight during the summer heat.\u003c/em> \u003c/p>\n\u003cp>As the weather heats up (well as much as it can for San Francisco), summer revelers can probably be seen more and more with ice cream cones or nice frosty drinks in their hands. \u003c/p>\n\u003cp>While there is definitely nothing wrong with ice cream in the summer, there are definitely some dishes here in the city that can just as easily help you combat the heat--and they're probably better at keeping you a little fuller a little longer than your favorite dairy confection. \u003c/p>\n\u003cp>Now, we know that with just about every other season, San Francisco's summer is very mild and we have yet to hit the stride of our highly anticipated \"Indian Summer.\" However, with already some unseasonably hot days on the books this year, the following dishes should keep you cool and satiated, and some can even keep you warm for those summer days that just don't feel like summer days. \u003c/p>\n\u003cfigure id=\"attachment_129338\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls.jpg\" alt=\"Included with Back Porch BBQ Combo Plate is the house-made BBQ sauce and coleslaw and rolls\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129338\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Included with Back Porch BBQ Combo Plate is the house-made BBQ sauce and coleslaw and rolls \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Back Porch BBQ\u003c/h2>\n\u003cp>\u003ca href=\"https://onemarket.com/\">One Market\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/One+Market+Restaurant/@37.7941414,-122.3947602,15z/data=!4m5!3m4!1s0x0:0x47689ad2e32a0afe!8m2!3d37.7941414!4d-122.3947602\">1 Market St, San Francisco\u003c/a> (Also available via \u003ca href=\"https://www.trycaviar.com/san-francisco/one-market-restaurants-back-porch-bbq-8785\">Caviar\u003c/a>)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>San Francisco institution, One Market, takes its Summer Fridays very seriously, as its “Back Porch BBQ” menu makes a return to the restaurant's weekly offerings. \u003c/p>\n\u003cp>Chef Mark Dommen revives their menu of summer BBQ favorites, including 12-hour beef brisket, St. Louis style ribs, a smoked pork belly \"BLT,\" and a slew of traditional summer picnic sides like potato salad and coleslaw. Included with most of the dishes is the tangy house-made BBQ sauce; it's highly recommended that you drench everything in it. \u003c/p>\n\u003cfigure id=\"attachment_129342\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT.jpg\" alt=\"The One Market Back Porch BBQ Smoked Pork Belly BLT\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129342\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The One Market Back Porch BBQ Smoked Pork Belly BLT \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129339\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad.jpg\" alt=\"One Market's side of potato salad\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">One Market's side of potato salad \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Back Porch BBQ menu is only available on Fridays (but what better way to have a summer Friday than enjoying a barbecue without actually having to set up a grill?). Swing by One Market's back entrance for pick-up directly from their kitchen from 11:30am to 2pm. If you're unable to get there in time, or if your company doesn't believe in Summer Fridays for some early BBQ enjoyment, the Back Porch BBQ offerings can also be ordered and delivered via \u003ca href=\"http://<a%20href=\" https:>Caviar\u003c/a> from 11:30am to 8:30pm. \u003c/p>\n\u003cfigure id=\"attachment_129340\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu-.jpg\" alt=\"The $5 gin martini from One Market's lunch cocktail menu\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129340\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu-.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The $5 gin martini from One Market's lunch cocktail menu \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One thing to note, though, that if you happen to come by for pick-up, it's not a bad idea to enjoy One Market's $5 lunch cocktail menu. Nothing like a grown-up lunch dirty martini to start off your weekend. \u003c/p>\n\u003cfigure id=\"attachment_129337\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers.jpg\" alt=\"The chol-myun, or spicy cold noodles with cucumbers\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The chol-myun, or spicy cold noodles with cucumbers \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Cold Noodles\u003c/h2>\n\u003cp>\u003ca href=\"http://places.singleplatform.com/mugu-boka-korean-bbq-restaurant/menu?ref=google\">Muguboka\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/Muguboka+Restaurant/@37.7771411,-122.4653014,17z/data=!3m1!4b1!4m5!3m4!1s0x8085874750386f29:0x73a984bf77430585!8m2!3d37.7771369!4d-122.4631127\">401 Balboa St, San Francisco\u003c/a>\u003c/p>\n\u003cp>Although they offer a full list of Korean BBQ favorites, Muguboka--which roughly translates to “let’s eat it” in Korean--has something on the very back page of their menu to both keep you hot and cold: their chol-myun, or cold noodles. \u003c/p>\n\u003cp>Arguably, the best part of this literally very cool dish, is the springy and chewy texture of the chol-myun noodles (chol-myun could refer to the noodle dish or just the noodles themselves). Made from corn starch and wheat flour, the chol-myun are addictively fun to slurp up and eat. The dish is typically dressed with a spicy and tangy sauce that's made with gochujang chili paste, garlic, vinegar, and sugar and served with assorted veggies. \u003c/p>\n\u003cfigure id=\"attachment_129336\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy.jpg\" alt=\"The chol-myun noodles are addictively springy and chewy\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129336\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The chol-myun noodles are addictively springy and chewy \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While chol-myun is usually eaten as a snack dish, the portion sizes at Muguboka are definitely entree-worthy and easily shareable--pending you don't get too addicted and can actually share them. \u003c/p>\n\u003cfigure id=\"attachment_129335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering.jpg\" alt=\"Muguboka's ban chan offering\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Muguboka's ban chan offering \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129334\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae.jpg\" alt=\"Muguboka offers other traditional Korean staples like kimchi jjigae\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129334\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Muguboka offers other traditional Korean staples like kimchi jjigae \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At Muguboka, they offer a couple other versions of this dish, including some with radish and beef and others that are made using a buckwheat noodle instead of the chol-myun. \u003c/p>\n\u003cfigure id=\"attachment_129333\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl.jpg\" alt=\"A traditional bibimbap served in a hot stone bowl\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A traditional bibimbap served in a hot stone bowl \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant is on an unassuming street in the Inner Richmond neighborhood, but is definitely worth stepping into, even if not for the chol-myun. The small team there is consistently pleasant and have been known to throw in complimentary dishes just because! \u003c/p>\n\u003cfigure id=\"attachment_129350\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi.jpg\" alt=\"The Matchazuke is topped with nori and togarashi\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129350\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Matchazuke is topped with nori and togarashi \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Matchazuke\u003c/h2>\n\u003cp>\u003ca href=\"https://stonemillmatcha.com/\">Stonemill Matcha\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/Stonemill+Matcha/@37.7639899,-122.423798,17z/data=!3m2!4b1!5s0x808f7e22feaf131f:0x56d6e9e2a0cd9be0!4m5!3m4!1s0x808f7f8e03271a97:0x961ecd6a4feb7941!8m2!3d37.7639857!4d-122.4216093\">561 Valencia St, San Francisco\u003c/a>\u003c/p>\n\u003cp>Judging by the consistent lines out the doors, it's likely you've probably stopped by Stonemill Matcha already to take a gander at their ever-enticing case of pastries and sweets. \u003c/p>\n\u003cfigure id=\"attachment_129349\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea.jpg\" alt=\"The Matchazuke is essentially a rice bowl with salmon and doused in chicken dashi and matcha tea\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129349\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Matchazuke is essentially a rice bowl with salmon and doused in chicken dashi and matcha tea \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>However, Stonemill's savory options are nothing to scoff at. Case in point is the matchazuke. The matchazuke can be ordered at the register (after selecting from that case of sugary matcha-infused wonders) and comes in a large ceramic bowl filled with rice and topped with a sizable slab of salmon and togarashi and nori. Everything in the bowl is then bathed in umami in the form of a chicken dashi and matcha tea broth. \u003c/p>\n\u003cfigure id=\"attachment_129351\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie.jpg\" alt=\"The Stonemill Matcha matcha cream pie\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129351\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Stonemill Matcha matcha cream pie \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dish is delicate and refreshing, while still feeling substantial and filling--a perfect dish that will squash hunger pangs without making you feel sluggish afterwards...but if you decide to also indulge in the offerings from the pastry case (which we cannot encourage enough), we can't promise anything. For sweet tooth-havers, the matcha cream pie and matcha cookies with toasted rice are a good start. \u003c/p>\n\u003cfigure id=\"attachment_129348\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea.jpg\" alt=\"Sparkling matcha is offered at Stonemill as seltzer water with a shot of matcha tea\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129348\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sparkling matcha is offered at Stonemill as seltzer water with a shot of matcha tea \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And if you need even more refreshment with the matchazuke, the sparkling matcha (seltzer with a shot of matcha) is a unique offering to sip on for some summer cooling. \u003c/p>\n\u003cfigure id=\"attachment_129332\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish.jpg\" alt=\"The Kumamoto oysters with the Grassy Bar and Saquish\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Kumamoto oysters with the Grassy Bar and Saquish \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Oysters\u003c/h2>\n\u003cp>\u003ca href=\"https://leossf.com/menus/\">Leo’s Oyster Bar\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/Leo's+Oyster+Bar/@37.7940232,-122.4047164,17z/data=!3m1!4b1!4m5!3m4!1s0x8085808a8a08b909:0x5c431a81412b8216!8m2!3d37.7940232!4d-122.4025277\">568 Sacramento St, San Francisco\u003c/a>\u003c/p>\n\u003cp>Surrounded by the offices of major companies and their suited up employees in the Financial District, Leo's Oyster Bar provides a nice, almost tropical escape, which just so happens to also involve an ever rotating list of fresh oysters. \u003c/p>\n\u003cfigure id=\"attachment_129330\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper.jpg\" alt=\"In the background is the glimpse of the tropics-inspired Ken Fulk wallpaper\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129330\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the background is the glimpse of the tropics-inspired Ken Fulk wallpaper \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While it can be hard to snag a dinner reservation at Leo's, try instead sidling up at the open bar seats if you're just going for their selection of oysters and clams. Just ask for a raw bar menu, and order to your heart's content. If you go for this method, you may want to consider grabbing a seat to the immediate left from the front entrance where you'll get the most real estate against the highly Instagrammable Ken Fulk-designed wallpaper. \u003c/p>\n\u003cfigure id=\"attachment_129331\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars.jpg\" alt=\"Oysters from the raw bar range from four to five dollars\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129331\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Oysters from the raw bar range from four to five dollars \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Off the raw bar, you can expect an array of pre-shucked oysters as well as \"composed oysters\" which come dressed or topped with a variety of accoutrements including caviar, sea urchin, and pickled tomatoes. And since you're already enjoying the raw bar, might as well enjoy the regular alcoholic bar. Order cocktails alongside your oysters, or sneak away to The Hideout, Leo's very own lux cocktail lounge nestled away in the back behind the kitchen.\u003c/p>\n\u003cfigure id=\"attachment_129344\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers-.jpg\" alt=\"The Cebiche Pescado is marinated in leche de tigre and rocoto peppers\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129344\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers-.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Cebiche Pescado is marinated in leche de tigre and rocoto peppers \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Cebiche\u003c/h2>\n\u003cp>\u003ca href=\"http://piqueos.com/\">Piqueo’s\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/Piqueo's/@37.7387661,-122.416279,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e59c747e0e1:0xd843c5e4a1475565!8m2!3d37.7387619!4d-122.4140903\">5631, 830 Cortland Ave, San Francisco\u003c/a>\u003c/p>\n\u003cp>If mollusks aren't your speed, venture to Bernal Heights and visit Piqueo's, which should be able to sate your other seafood cravings. \u003c/p>\n\u003cp>As a Peruvian restaurant, Piqueo's obviously serves the Peruvian national dish of cebiche, and they serve it very well and in four variations. While all of Piqueo's cebiches are made using locally sourced sustainable fish, the restaurant is well-known for its Cebiche Pescado and Cebiche Chino-Peruano. \u003c/p>\n\u003cfigure id=\"attachment_129346\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips.jpg\" alt=\"The Chino-Peruano Cebiche is served with a sweet rocoto pepper sauce and wonton chips\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129346\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Chino-Peruano Cebiche is served with a sweet rocoto pepper sauce and wonton chips \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Cebiche Pescado is simply the fresh fish of the day, marinated and served with leche de tigre and spicy rocoto peppers (which are grown on chef owner, Carlos Altamirano's own farm in Half Moon Bay). The Chino-Peruano takes on Chinese flavors by being served as ahi tuna with rocoto pepper sweet chili leche de tigre and garnished with wonton chips. All versions of he Piqueo's cebiches can be served with fried plantain chips, which are perfect for scooping every bit of fish and garnish. \u003c/p>\n\u003cfigure id=\"attachment_129345\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay.jpg\" alt=\"The Cebiche Pescado uses the daily catch of fish that is locally sourced from the Bay\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129345\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Cebiche Pescado uses the daily catch of fish that is locally sourced from the Bay \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Piqueo's is just one of chef Carlos Altamirano's concepts, alongside other Peruvian restaurants in the Bay Area, including the very popular \u003ca href=\"http://www.mochicasf.com/\">Mochica\u003c/a> in the Potrero Hill neighborhood of San Francisco and \u003ca href=\"http://lacostanerarestaurant.com/\">La Costanera\u003c/a> in Half Moon Bay. The aforementioned cebiches are available at all of Chef Altamirano's restaurants, should you find yourself not near enough to Piqueo's for your liking. \u003c/p>\n\n",
"disqusIdentifier": "129326 https://ww2.kqed.org/bayareabites/?p=129326",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/07/11/5-savory-san-francisco-summer-treats-that-arent-ice-cream/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1574,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 31
},
"modified": 1531492186,
"excerpt": "With summer upon us, there’s a lot more to indulge in beyond ice cream. Savory dishes deserve their own spotlight during the summer heat. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "With summer upon us, there’s a lot more to indulge in beyond ice cream. Savory dishes deserve their own spotlight during the summer heat. ",
"title": "5 Savory San Francisco Summer Treats (that aren’t Ice Cream) | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "5 Savory San Francisco Summer Treats (that aren’t Ice Cream)",
"datePublished": "2018-07-11T09:09:26-07:00",
"dateModified": "2018-07-13T07:29:46-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "5-savory-san-francisco-summer-treats-that-arent-ice-cream",
"status": "publish",
"path": "/bayareabites/129326/5-savory-san-francisco-summer-treats-that-arent-ice-cream",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>With summer upon us, there’s a lot more to indulge in beyond ice cream. Savory dishes deserve their own spotlight during the summer heat.\u003c/em> \u003c/p>\n\u003cp>As the weather heats up (well as much as it can for San Francisco), summer revelers can probably be seen more and more with ice cream cones or nice frosty drinks in their hands. \u003c/p>\n\u003cp>While there is definitely nothing wrong with ice cream in the summer, there are definitely some dishes here in the city that can just as easily help you combat the heat--and they're probably better at keeping you a little fuller a little longer than your favorite dairy confection. \u003c/p>\n\u003cp>Now, we know that with just about every other season, San Francisco's summer is very mild and we have yet to hit the stride of our highly anticipated \"Indian Summer.\" However, with already some unseasonably hot days on the books this year, the following dishes should keep you cool and satiated, and some can even keep you warm for those summer days that just don't feel like summer days. \u003c/p>\n\u003cfigure id=\"attachment_129338\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls.jpg\" alt=\"Included with Back Porch BBQ Combo Plate is the house-made BBQ sauce and coleslaw and rolls\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129338\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Included with Back Porch BBQ Combo Plate is the house-made BBQ sauce and coleslaw and rolls \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Back Porch BBQ\u003c/h2>\n\u003cp>\u003ca href=\"https://onemarket.com/\">One Market\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/One+Market+Restaurant/@37.7941414,-122.3947602,15z/data=!4m5!3m4!1s0x0:0x47689ad2e32a0afe!8m2!3d37.7941414!4d-122.3947602\">1 Market St, San Francisco\u003c/a> (Also available via \u003ca href=\"https://www.trycaviar.com/san-francisco/one-market-restaurants-back-porch-bbq-8785\">Caviar\u003c/a>)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>San Francisco institution, One Market, takes its Summer Fridays very seriously, as its “Back Porch BBQ” menu makes a return to the restaurant's weekly offerings. \u003c/p>\n\u003cp>Chef Mark Dommen revives their menu of summer BBQ favorites, including 12-hour beef brisket, St. Louis style ribs, a smoked pork belly \"BLT,\" and a slew of traditional summer picnic sides like potato salad and coleslaw. Included with most of the dishes is the tangy house-made BBQ sauce; it's highly recommended that you drench everything in it. \u003c/p>\n\u003cfigure id=\"attachment_129342\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT.jpg\" alt=\"The One Market Back Porch BBQ Smoked Pork Belly BLT\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129342\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The One Market Back Porch BBQ Smoked Pork Belly BLT \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129339\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad.jpg\" alt=\"One Market's side of potato salad\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">One Market's side of potato salad \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Back Porch BBQ menu is only available on Fridays (but what better way to have a summer Friday than enjoying a barbecue without actually having to set up a grill?). Swing by One Market's back entrance for pick-up directly from their kitchen from 11:30am to 2pm. If you're unable to get there in time, or if your company doesn't believe in Summer Fridays for some early BBQ enjoyment, the Back Porch BBQ offerings can also be ordered and delivered via \u003ca href=\"http://<a%20href=\" https:>Caviar\u003c/a> from 11:30am to 8:30pm. \u003c/p>\n\u003cfigure id=\"attachment_129340\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu-.jpg\" alt=\"The $5 gin martini from One Market's lunch cocktail menu\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129340\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu-.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The $5 gin martini from One Market's lunch cocktail menu \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One thing to note, though, that if you happen to come by for pick-up, it's not a bad idea to enjoy One Market's $5 lunch cocktail menu. Nothing like a grown-up lunch dirty martini to start off your weekend. \u003c/p>\n\u003cfigure id=\"attachment_129337\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers.jpg\" alt=\"The chol-myun, or spicy cold noodles with cucumbers\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The chol-myun, or spicy cold noodles with cucumbers \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Cold Noodles\u003c/h2>\n\u003cp>\u003ca href=\"http://places.singleplatform.com/mugu-boka-korean-bbq-restaurant/menu?ref=google\">Muguboka\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/Muguboka+Restaurant/@37.7771411,-122.4653014,17z/data=!3m1!4b1!4m5!3m4!1s0x8085874750386f29:0x73a984bf77430585!8m2!3d37.7771369!4d-122.4631127\">401 Balboa St, San Francisco\u003c/a>\u003c/p>\n\u003cp>Although they offer a full list of Korean BBQ favorites, Muguboka--which roughly translates to “let’s eat it” in Korean--has something on the very back page of their menu to both keep you hot and cold: their chol-myun, or cold noodles. \u003c/p>\n\u003cp>Arguably, the best part of this literally very cool dish, is the springy and chewy texture of the chol-myun noodles (chol-myun could refer to the noodle dish or just the noodles themselves). Made from corn starch and wheat flour, the chol-myun are addictively fun to slurp up and eat. The dish is typically dressed with a spicy and tangy sauce that's made with gochujang chili paste, garlic, vinegar, and sugar and served with assorted veggies. \u003c/p>\n\u003cfigure id=\"attachment_129336\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy.jpg\" alt=\"The chol-myun noodles are addictively springy and chewy\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129336\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The chol-myun noodles are addictively springy and chewy \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While chol-myun is usually eaten as a snack dish, the portion sizes at Muguboka are definitely entree-worthy and easily shareable--pending you don't get too addicted and can actually share them. \u003c/p>\n\u003cfigure id=\"attachment_129335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering.jpg\" alt=\"Muguboka's ban chan offering\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Muguboka's ban chan offering \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129334\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae.jpg\" alt=\"Muguboka offers other traditional Korean staples like kimchi jjigae\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129334\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Muguboka offers other traditional Korean staples like kimchi jjigae \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At Muguboka, they offer a couple other versions of this dish, including some with radish and beef and others that are made using a buckwheat noodle instead of the chol-myun. \u003c/p>\n\u003cfigure id=\"attachment_129333\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl.jpg\" alt=\"A traditional bibimbap served in a hot stone bowl\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A traditional bibimbap served in a hot stone bowl \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant is on an unassuming street in the Inner Richmond neighborhood, but is definitely worth stepping into, even if not for the chol-myun. The small team there is consistently pleasant and have been known to throw in complimentary dishes just because! \u003c/p>\n\u003cfigure id=\"attachment_129350\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi.jpg\" alt=\"The Matchazuke is topped with nori and togarashi\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129350\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Matchazuke is topped with nori and togarashi \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Matchazuke\u003c/h2>\n\u003cp>\u003ca href=\"https://stonemillmatcha.com/\">Stonemill Matcha\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/Stonemill+Matcha/@37.7639899,-122.423798,17z/data=!3m2!4b1!5s0x808f7e22feaf131f:0x56d6e9e2a0cd9be0!4m5!3m4!1s0x808f7f8e03271a97:0x961ecd6a4feb7941!8m2!3d37.7639857!4d-122.4216093\">561 Valencia St, San Francisco\u003c/a>\u003c/p>\n\u003cp>Judging by the consistent lines out the doors, it's likely you've probably stopped by Stonemill Matcha already to take a gander at their ever-enticing case of pastries and sweets. \u003c/p>\n\u003cfigure id=\"attachment_129349\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea.jpg\" alt=\"The Matchazuke is essentially a rice bowl with salmon and doused in chicken dashi and matcha tea\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129349\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Matchazuke is essentially a rice bowl with salmon and doused in chicken dashi and matcha tea \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>However, Stonemill's savory options are nothing to scoff at. Case in point is the matchazuke. The matchazuke can be ordered at the register (after selecting from that case of sugary matcha-infused wonders) and comes in a large ceramic bowl filled with rice and topped with a sizable slab of salmon and togarashi and nori. Everything in the bowl is then bathed in umami in the form of a chicken dashi and matcha tea broth. \u003c/p>\n\u003cfigure id=\"attachment_129351\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie.jpg\" alt=\"The Stonemill Matcha matcha cream pie\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129351\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Stonemill Matcha matcha cream pie \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dish is delicate and refreshing, while still feeling substantial and filling--a perfect dish that will squash hunger pangs without making you feel sluggish afterwards...but if you decide to also indulge in the offerings from the pastry case (which we cannot encourage enough), we can't promise anything. For sweet tooth-havers, the matcha cream pie and matcha cookies with toasted rice are a good start. \u003c/p>\n\u003cfigure id=\"attachment_129348\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea.jpg\" alt=\"Sparkling matcha is offered at Stonemill as seltzer water with a shot of matcha tea\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129348\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sparkling matcha is offered at Stonemill as seltzer water with a shot of matcha tea \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And if you need even more refreshment with the matchazuke, the sparkling matcha (seltzer with a shot of matcha) is a unique offering to sip on for some summer cooling. \u003c/p>\n\u003cfigure id=\"attachment_129332\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish.jpg\" alt=\"The Kumamoto oysters with the Grassy Bar and Saquish\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Kumamoto oysters with the Grassy Bar and Saquish \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Oysters\u003c/h2>\n\u003cp>\u003ca href=\"https://leossf.com/menus/\">Leo’s Oyster Bar\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/Leo's+Oyster+Bar/@37.7940232,-122.4047164,17z/data=!3m1!4b1!4m5!3m4!1s0x8085808a8a08b909:0x5c431a81412b8216!8m2!3d37.7940232!4d-122.4025277\">568 Sacramento St, San Francisco\u003c/a>\u003c/p>\n\u003cp>Surrounded by the offices of major companies and their suited up employees in the Financial District, Leo's Oyster Bar provides a nice, almost tropical escape, which just so happens to also involve an ever rotating list of fresh oysters. \u003c/p>\n\u003cfigure id=\"attachment_129330\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper.jpg\" alt=\"In the background is the glimpse of the tropics-inspired Ken Fulk wallpaper\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129330\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the background is the glimpse of the tropics-inspired Ken Fulk wallpaper \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While it can be hard to snag a dinner reservation at Leo's, try instead sidling up at the open bar seats if you're just going for their selection of oysters and clams. Just ask for a raw bar menu, and order to your heart's content. If you go for this method, you may want to consider grabbing a seat to the immediate left from the front entrance where you'll get the most real estate against the highly Instagrammable Ken Fulk-designed wallpaper. \u003c/p>\n\u003cfigure id=\"attachment_129331\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars.jpg\" alt=\"Oysters from the raw bar range from four to five dollars\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129331\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Oysters from the raw bar range from four to five dollars \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Off the raw bar, you can expect an array of pre-shucked oysters as well as \"composed oysters\" which come dressed or topped with a variety of accoutrements including caviar, sea urchin, and pickled tomatoes. And since you're already enjoying the raw bar, might as well enjoy the regular alcoholic bar. Order cocktails alongside your oysters, or sneak away to The Hideout, Leo's very own lux cocktail lounge nestled away in the back behind the kitchen.\u003c/p>\n\u003cfigure id=\"attachment_129344\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers-.jpg\" alt=\"The Cebiche Pescado is marinated in leche de tigre and rocoto peppers\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129344\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers-.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Cebiche Pescado is marinated in leche de tigre and rocoto peppers \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Cebiche\u003c/h2>\n\u003cp>\u003ca href=\"http://piqueos.com/\">Piqueo’s\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/Piqueo's/@37.7387661,-122.416279,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e59c747e0e1:0xd843c5e4a1475565!8m2!3d37.7387619!4d-122.4140903\">5631, 830 Cortland Ave, San Francisco\u003c/a>\u003c/p>\n\u003cp>If mollusks aren't your speed, venture to Bernal Heights and visit Piqueo's, which should be able to sate your other seafood cravings. \u003c/p>\n\u003cp>As a Peruvian restaurant, Piqueo's obviously serves the Peruvian national dish of cebiche, and they serve it very well and in four variations. While all of Piqueo's cebiches are made using locally sourced sustainable fish, the restaurant is well-known for its Cebiche Pescado and Cebiche Chino-Peruano. \u003c/p>\n\u003cfigure id=\"attachment_129346\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips.jpg\" alt=\"The Chino-Peruano Cebiche is served with a sweet rocoto pepper sauce and wonton chips\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129346\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Chino-Peruano Cebiche is served with a sweet rocoto pepper sauce and wonton chips \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Cebiche Pescado is simply the fresh fish of the day, marinated and served with leche de tigre and spicy rocoto peppers (which are grown on chef owner, Carlos Altamirano's own farm in Half Moon Bay). The Chino-Peruano takes on Chinese flavors by being served as ahi tuna with rocoto pepper sweet chili leche de tigre and garnished with wonton chips. All versions of he Piqueo's cebiches can be served with fried plantain chips, which are perfect for scooping every bit of fish and garnish. \u003c/p>\n\u003cfigure id=\"attachment_129345\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay.jpg\" alt=\"The Cebiche Pescado uses the daily catch of fish that is locally sourced from the Bay\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129345\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Cebiche Pescado uses the daily catch of fish that is locally sourced from the Bay \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Piqueo's is just one of chef Carlos Altamirano's concepts, alongside other Peruvian restaurants in the Bay Area, including the very popular \u003ca href=\"http://www.mochicasf.com/\">Mochica\u003c/a> in the Potrero Hill neighborhood of San Francisco and \u003ca href=\"http://lacostanerarestaurant.com/\">La Costanera\u003c/a> in Half Moon Bay. The aforementioned cebiches are available at all of Chef Altamirano's restaurants, should you find yourself not near enough to Piqueo's for your liking. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/129326/5-savory-san-francisco-summer-treats-that-arent-ice-cream",
"authors": [
"11494"
],
"categories": [
"bayareabites_109",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_13746",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_90"
],
"tags": [
"bayareabites_218"
],
"featImg": "bayareabites_129347",
"label": "bayareabites"
},
"bayareabites_129251": {
"type": "posts",
"id": "bayareabites_129251",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "129251",
"score": null,
"sort": [
1531158155000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1531158155,
"format": "standard",
"disqusTitle": "An Oakland Community Grocery Store Feeds Its People",
"title": "An Oakland Community Grocery Store Feeds Its People",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>In late June, the \u003c/em>\u003cem>\u003ca href=\"https://food.berkeley.edu/\">Berkeley Food Institute\u003c/a>\u003c/em>\u003cem> at UC Berkeley launched a multi-media project \u003c/em>\u003cem>\u003ca href=\"https://food.berkeley.edu/resources/changemakers/\">Hungry for Change\u003c/a>\u003c/em>\u003cem>, which features twenty trailblazing food systems reformers from across the Golden State, dedicated to advancing equity, health, and sustainability in food and farming systems. \u003c/em>\u003c/p>\n\u003cp>\u003cem>Several of the individuals profiled—who work in a range of fields including farming, food advocacy, and food security—call the Bay Area home. What they have in common: These innovators offer seeds of hope during challenging times.\u003c/em>\u003c/p>\n\u003cp>\u003cem> \u003c/em>\u003cem>Meet Oakland food business owner Adrionna Fike, a champion of the cooperative grocery model in an age of \u003c/em>\u003cem>\u003ca href=\"https://www.kqed.org/bayareabites/125376/can-food-co-ops-survive-the-new-retail-reality\">mega-retail stores\u003c/a>\u003c/em>\u003cem> and \u003c/em>\u003cem>\u003ca href=\"https://www.sfchronicle.com/food/article/Good-Eggs-hatches-new-plan-for-online-food-11060438.php\">online delivery services\u003c/a>\u003c/em>\u003cem>.\u003c/em>\u003c/p>\n\u003cp>Adrionna Fike is a worker-owner at the cooperative Mandela Grocery Cooperative in West Oakland. Fike was drawn to the community-oriented co-op—which is owned and operated by young black people—when she relocated to Oakland in 2008. Raised in an athletic family in Los Angeles, Fike, who played basketball for Columbia University while attending Barnard College, grew up eating processed food before health challenges forced her to reconsider her diet. The grocery sells organic and conventional produce from small local farms, dairy and meat from nearby ranches, and wholesome packaged foods. The grocery store is slated to move to a larger location in 2018.\u003c/p>\n\u003cp>Adrionna Fike had always dreamed of owning a neighborhood store selling good food that resonated with the community and held a particular concern for African American life. She imagined a store where African Americans felt welcome, that paid homage to historic black culture, and served as a place of nourishment in mind, body, spirit, and soul. She found such a home in West Oakland at the \u003ca href=\"https://www.mandelafoods.com/\">Mandela Grocery Cooperative\u003c/a>, which opened its doors in June 2009 under the Mandela Foods Cooperative banner, with the goal of providing access to affordable, healthy, and culturally relevant foods. “From the day I set foot inside the store I knew I wanted to be a part of it,” says Fike, who came on board in 2012. The cooperative model, with its team approach and esprit de corps, appeals to Fike, who describes her workplace as a joyous environment where she can be herself. In turn, being of service to others feeds Fike. “I like serving people, that’s my calling and my reward, I receive so much back from our customers.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>West Oakland has long been overlooked by supermarket chains. Instead, corner liquor stores have proliferated. Such stores typically offer mass-market products of questionable nutritional value, the kind of food that is detrimental to health and contributes to high rates of heart disease, obesity, and diabetes among African Americans.\u003c/p>\n\u003cfigure id=\"attachment_129259\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new.jpg\" alt=\"“The face of the community…the guardian of food security.”\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-129259\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">“The face of the community…the guardian of food security.” \u003ccite>(Fabián Aguirre and Maya Pisciotto, \u003ca href=\"http://www.theunderstory.co\">The Understory \u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A full-service grocery store* has long been high on the wish list of residents of this community, which struggled for decades with high crime, pollution, and underemployment. West Oakland is considered a food desert by the US Department of Agriculture. The term refers to impoverished neighborhoods devoid of stores or markets selling fresh fruits and vegetables and other nutritious food. A historically vibrant enclave for African American artists, the area is experiencing a regeneration fueled by gentrification pressures from the San Francisco Bay Area’s technology boom. There’s also a resurgence of black culture in the area, from African American chefs and food producers to muralists, sculptors, and other creative makers—many of whom shop at the store, Fike adds. ”The co-op is the face of the community, the guardian of food security here. It’s important to put resources into the places where people live,” says Fike.\u003c/p>\n\u003cp>\u003ca href=\"http://www.mandelamarketplace.org/\">Mandela MarketPlace\u003c/a>, a nonprofit with a decade-old program that, among other efforts, delivers fresh fruits and vegetables to corner stores, was instrumental in opening the co-op. But in Spring 2018, the grocery store became independent of that organization, says Fike. Now, the co-op is attempting to expand by raising $1 million through a \u003ca href=\"https://www.gofundme.com/MandelaGrocery\">crowdfunding effort\u003c/a> and a \u003ca href=\"http://www.mandelafoods.com/expansion\">proposal\u003c/a> for soda tax funds from the city of Oakland. It’s a pivotal time in the co-op’s history.\u003c/p>\n\u003cp>In 2017, the grocery business landed a lease on an 11,000-square-foot prime corner spot next door to its current digs. The co-op originally wanted to occupy the space but lost out years earlier to a national chain store. The co-op’s first location is just 2,500-square-feet, and some of that space houses a separate café. For years, the store—with its local produce and perishables, bulk-bin offerings, and dry goods—had to compete for customers with a 99 Cents Only Store next door (that store, which closed in early 2017, offered conventional packaged foods and produce at a deep discount).\u003c/p>\n\u003cfigure id=\"attachment_129256\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new.jpg\" alt=\"The cooperative measures success in many ways. Getting fresh produce into the community is one.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-129256\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cooperative measures success in many ways. Getting fresh produce into the community is one. \u003ccite>(Fabián Aguirre and Maya Pisciotto, \u003ca href=\"http://www.theunderstory.co\">The Understory \u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After the co-op opened in the midst of a nationwide recession it struggled early on. But sales grew modestly each year. Its customers reflect today’s West Oakland: a diverse group of local residents, including people of color and low-income residents, commuters (it’s opposite a BART stop), and a new wave of workers from San Francisco. Some are priced out of the city, some prefer the culture of West Oakland over the current climate in San Francisco, and some are well-compensated tech employees. The co-op also cultivates a strong youth culture among worker-owners and customers alike. The mix has helped keep the co-op’s doors open during tough times while also staying true to its mission.\u003c/p>\n\u003cp>But this isn’t a generic grocery store, nor is it some hippie counterculture co-op. It’s a modern market, with murals of African Americans on its window and a playlist that reflects the staff’s tastes. “We’ve succeeded because we’ve created a comfortable vibe,” says Fike, 35, of the team, which currently consists of three other co-owners and a half-dozen candidates on track to become co-owners. “It reflects the foodways, art, and style of African American culture and the people who work in the store are personable and genuine. Customers like the staff, the energy, the music.” All this helps make the co-op a destination, which is key since consumers can otherwise buy everything they need without ever leaving the house. “Everything about my workplace is gratifying—on both sides of the counter,” says Fike. “There’s respect from my co-workers and from the customers for what we’re doing here. We’re creating community and culture and, as a former anthropology student, that’s what’s most interesting to me. It is at the heart of what it means to be human.”\u003c/p>\n\u003cfigure id=\"attachment_129258\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new.jpg\" alt=\"In the co-op model, every worker-owner has a voice at the table.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-129258\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the co-op model, every worker-owner has a voice at the table. \u003ccite>(Fabián Aguirre and Maya Pisciotto, \u003ca href=\"http://www.theunderstory.co\">The Understory \u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The co-op measures success in many ways. Getting produce to the people is at its core: From 2013 to 2016, the store distributed more than 700,000 pounds of fresh produce, 46 percent of it from family farms within 200 miles of Oakland, helping keep small farmers on the land by boosting their income. The co-op has circulated more than $7 million within the local community.\u003c/p>\n\u003cp>The store looks for ways to make eating well more affordable. It features innovative programing such as \u003ca href=\"http://www.mandelamarketplace.org/freshcreds\">Fresh Creds\u003c/a>, a \u003ca href=\"https://www.fns.usda.gov/snap/supplemental-nutrition-assistance-program-snap\">Supplemental Nutrition Assistance Program\u003c/a> (SNAP or “food stamps”) match incentive. The co-op fulfills a federal grant secured by Mandela MarketPlace that entitles any shopper who spends money on fresh produce, frozen fruits and vegetables, or canned fruits and vegetable without added sugar to a 50 percent discount on those items. It’s been a hit with customers.\u003c/p>\n\u003cp>The cooperative also offers an owner like Fike the chance to be part of a business based on equality and inclusion in pay, profit-sharing, and a voice at the table. “This is a sustainable model,” says Fike. “When you operate ethically with integrity, honesty, and transparency, people respond to that and are inspired by that.”\u003c/p>\n\u003cp>\u003cem>Reprinted with permission from \u003c/em>\u003ca href=\"https://food.berkeley.edu/resources/changemakers/\">Hungry for Change\u003c/a>\u003cem>, a publication of the \u003ca href=\"https://food.berkeley.edu/\">Berkeley Food Institute\u003c/a>. Read about other California emerging food systems changemakers \u003ca href=\"https://food.berkeley.edu/resources/changemakers/the-changemakers-of-hungry-for-change/\">here\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003cem>*In April this year, \u003ca href=\"https://communityfoodsmarket.com/\">Community Foods Market\u003c/a> (formerly People’s Community Market) broke ground on its \u003ca href=\"https://www.sfchronicle.com/news/article/Community-Foods-Market-finally-breaks-ground-in-12839166.php\">long-awaited, full-service grocery store\u003c/a> in West Oakland, which BAB reported on back in \u003ca href=\"https://www.kqed.org/bayareabites/59137/coming-soon-a-supermarket-in-west-oakland\">2013\u003c/a> and \u003ca href=\"https://www.kqed.org/bayareabites/30498/peoples-community-market-closer-to-finding-funding-with-white-house-announcement\">2011\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>https://youtu.be/wRDFCHOeuJ4\u003c/p>\n\n",
"disqusIdentifier": "129251 https://ww2.kqed.org/bayareabites/?p=129251",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/07/09/an-oakland-community-grocery-store-feeds-its-people/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1484,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 17
},
"modified": 1531325452,
"excerpt": "The Berkeley Food Institute launches \u003cem>Hungry for Change\u003c/em>, a multi-media project showcasing twenty emerging food systems leaders. Meet one of them: Adrionna Fike, co-owner of Mandela Grocery Cooperative in West Oakland.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The Berkeley Food Institute launches Hungry for Change, a multi-media project showcasing twenty emerging food systems leaders. Meet one of them: Adrionna Fike, co-owner of Mandela Grocery Cooperative in West Oakland.",
"title": "An Oakland Community Grocery Store Feeds Its People | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "An Oakland Community Grocery Store Feeds Its People",
"datePublished": "2018-07-09T10:42:35-07:00",
"dateModified": "2018-07-11T09:10:52-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "an-oakland-community-grocery-store-feeds-its-people",
"status": "publish",
"path": "/bayareabites/129251/an-oakland-community-grocery-store-feeds-its-people",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>In late June, the \u003c/em>\u003cem>\u003ca href=\"https://food.berkeley.edu/\">Berkeley Food Institute\u003c/a>\u003c/em>\u003cem> at UC Berkeley launched a multi-media project \u003c/em>\u003cem>\u003ca href=\"https://food.berkeley.edu/resources/changemakers/\">Hungry for Change\u003c/a>\u003c/em>\u003cem>, which features twenty trailblazing food systems reformers from across the Golden State, dedicated to advancing equity, health, and sustainability in food and farming systems. \u003c/em>\u003c/p>\n\u003cp>\u003cem>Several of the individuals profiled—who work in a range of fields including farming, food advocacy, and food security—call the Bay Area home. What they have in common: These innovators offer seeds of hope during challenging times.\u003c/em>\u003c/p>\n\u003cp>\u003cem> \u003c/em>\u003cem>Meet Oakland food business owner Adrionna Fike, a champion of the cooperative grocery model in an age of \u003c/em>\u003cem>\u003ca href=\"https://www.kqed.org/bayareabites/125376/can-food-co-ops-survive-the-new-retail-reality\">mega-retail stores\u003c/a>\u003c/em>\u003cem> and \u003c/em>\u003cem>\u003ca href=\"https://www.sfchronicle.com/food/article/Good-Eggs-hatches-new-plan-for-online-food-11060438.php\">online delivery services\u003c/a>\u003c/em>\u003cem>.\u003c/em>\u003c/p>\n\u003cp>Adrionna Fike is a worker-owner at the cooperative Mandela Grocery Cooperative in West Oakland. Fike was drawn to the community-oriented co-op—which is owned and operated by young black people—when she relocated to Oakland in 2008. Raised in an athletic family in Los Angeles, Fike, who played basketball for Columbia University while attending Barnard College, grew up eating processed food before health challenges forced her to reconsider her diet. The grocery sells organic and conventional produce from small local farms, dairy and meat from nearby ranches, and wholesome packaged foods. The grocery store is slated to move to a larger location in 2018.\u003c/p>\n\u003cp>Adrionna Fike had always dreamed of owning a neighborhood store selling good food that resonated with the community and held a particular concern for African American life. She imagined a store where African Americans felt welcome, that paid homage to historic black culture, and served as a place of nourishment in mind, body, spirit, and soul. She found such a home in West Oakland at the \u003ca href=\"https://www.mandelafoods.com/\">Mandela Grocery Cooperative\u003c/a>, which opened its doors in June 2009 under the Mandela Foods Cooperative banner, with the goal of providing access to affordable, healthy, and culturally relevant foods. “From the day I set foot inside the store I knew I wanted to be a part of it,” says Fike, who came on board in 2012. The cooperative model, with its team approach and esprit de corps, appeals to Fike, who describes her workplace as a joyous environment where she can be herself. In turn, being of service to others feeds Fike. “I like serving people, that’s my calling and my reward, I receive so much back from our customers.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>West Oakland has long been overlooked by supermarket chains. Instead, corner liquor stores have proliferated. Such stores typically offer mass-market products of questionable nutritional value, the kind of food that is detrimental to health and contributes to high rates of heart disease, obesity, and diabetes among African Americans.\u003c/p>\n\u003cfigure id=\"attachment_129259\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new.jpg\" alt=\"“The face of the community…the guardian of food security.”\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-129259\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">“The face of the community…the guardian of food security.” \u003ccite>(Fabián Aguirre and Maya Pisciotto, \u003ca href=\"http://www.theunderstory.co\">The Understory \u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A full-service grocery store* has long been high on the wish list of residents of this community, which struggled for decades with high crime, pollution, and underemployment. West Oakland is considered a food desert by the US Department of Agriculture. The term refers to impoverished neighborhoods devoid of stores or markets selling fresh fruits and vegetables and other nutritious food. A historically vibrant enclave for African American artists, the area is experiencing a regeneration fueled by gentrification pressures from the San Francisco Bay Area’s technology boom. There’s also a resurgence of black culture in the area, from African American chefs and food producers to muralists, sculptors, and other creative makers—many of whom shop at the store, Fike adds. ”The co-op is the face of the community, the guardian of food security here. It’s important to put resources into the places where people live,” says Fike.\u003c/p>\n\u003cp>\u003ca href=\"http://www.mandelamarketplace.org/\">Mandela MarketPlace\u003c/a>, a nonprofit with a decade-old program that, among other efforts, delivers fresh fruits and vegetables to corner stores, was instrumental in opening the co-op. But in Spring 2018, the grocery store became independent of that organization, says Fike. Now, the co-op is attempting to expand by raising $1 million through a \u003ca href=\"https://www.gofundme.com/MandelaGrocery\">crowdfunding effort\u003c/a> and a \u003ca href=\"http://www.mandelafoods.com/expansion\">proposal\u003c/a> for soda tax funds from the city of Oakland. It’s a pivotal time in the co-op’s history.\u003c/p>\n\u003cp>In 2017, the grocery business landed a lease on an 11,000-square-foot prime corner spot next door to its current digs. The co-op originally wanted to occupy the space but lost out years earlier to a national chain store. The co-op’s first location is just 2,500-square-feet, and some of that space houses a separate café. For years, the store—with its local produce and perishables, bulk-bin offerings, and dry goods—had to compete for customers with a 99 Cents Only Store next door (that store, which closed in early 2017, offered conventional packaged foods and produce at a deep discount).\u003c/p>\n\u003cfigure id=\"attachment_129256\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new.jpg\" alt=\"The cooperative measures success in many ways. Getting fresh produce into the community is one.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-129256\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cooperative measures success in many ways. Getting fresh produce into the community is one. \u003ccite>(Fabián Aguirre and Maya Pisciotto, \u003ca href=\"http://www.theunderstory.co\">The Understory \u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After the co-op opened in the midst of a nationwide recession it struggled early on. But sales grew modestly each year. Its customers reflect today’s West Oakland: a diverse group of local residents, including people of color and low-income residents, commuters (it’s opposite a BART stop), and a new wave of workers from San Francisco. Some are priced out of the city, some prefer the culture of West Oakland over the current climate in San Francisco, and some are well-compensated tech employees. The co-op also cultivates a strong youth culture among worker-owners and customers alike. The mix has helped keep the co-op’s doors open during tough times while also staying true to its mission.\u003c/p>\n\u003cp>But this isn’t a generic grocery store, nor is it some hippie counterculture co-op. It’s a modern market, with murals of African Americans on its window and a playlist that reflects the staff’s tastes. “We’ve succeeded because we’ve created a comfortable vibe,” says Fike, 35, of the team, which currently consists of three other co-owners and a half-dozen candidates on track to become co-owners. “It reflects the foodways, art, and style of African American culture and the people who work in the store are personable and genuine. Customers like the staff, the energy, the music.” All this helps make the co-op a destination, which is key since consumers can otherwise buy everything they need without ever leaving the house. “Everything about my workplace is gratifying—on both sides of the counter,” says Fike. “There’s respect from my co-workers and from the customers for what we’re doing here. We’re creating community and culture and, as a former anthropology student, that’s what’s most interesting to me. It is at the heart of what it means to be human.”\u003c/p>\n\u003cfigure id=\"attachment_129258\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new.jpg\" alt=\"In the co-op model, every worker-owner has a voice at the table.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-129258\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the co-op model, every worker-owner has a voice at the table. \u003ccite>(Fabián Aguirre and Maya Pisciotto, \u003ca href=\"http://www.theunderstory.co\">The Understory \u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The co-op measures success in many ways. Getting produce to the people is at its core: From 2013 to 2016, the store distributed more than 700,000 pounds of fresh produce, 46 percent of it from family farms within 200 miles of Oakland, helping keep small farmers on the land by boosting their income. The co-op has circulated more than $7 million within the local community.\u003c/p>\n\u003cp>The store looks for ways to make eating well more affordable. It features innovative programing such as \u003ca href=\"http://www.mandelamarketplace.org/freshcreds\">Fresh Creds\u003c/a>, a \u003ca href=\"https://www.fns.usda.gov/snap/supplemental-nutrition-assistance-program-snap\">Supplemental Nutrition Assistance Program\u003c/a> (SNAP or “food stamps”) match incentive. The co-op fulfills a federal grant secured by Mandela MarketPlace that entitles any shopper who spends money on fresh produce, frozen fruits and vegetables, or canned fruits and vegetable without added sugar to a 50 percent discount on those items. It’s been a hit with customers.\u003c/p>\n\u003cp>The cooperative also offers an owner like Fike the chance to be part of a business based on equality and inclusion in pay, profit-sharing, and a voice at the table. “This is a sustainable model,” says Fike. “When you operate ethically with integrity, honesty, and transparency, people respond to that and are inspired by that.”\u003c/p>\n\u003cp>\u003cem>Reprinted with permission from \u003c/em>\u003ca href=\"https://food.berkeley.edu/resources/changemakers/\">Hungry for Change\u003c/a>\u003cem>, a publication of the \u003ca href=\"https://food.berkeley.edu/\">Berkeley Food Institute\u003c/a>. Read about other California emerging food systems changemakers \u003ca href=\"https://food.berkeley.edu/resources/changemakers/the-changemakers-of-hungry-for-change/\">here\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003cem>*In April this year, \u003ca href=\"https://communityfoodsmarket.com/\">Community Foods Market\u003c/a> (formerly People’s Community Market) broke ground on its \u003ca href=\"https://www.sfchronicle.com/news/article/Community-Foods-Market-finally-breaks-ground-in-12839166.php\">long-awaited, full-service grocery store\u003c/a> in West Oakland, which BAB reported on back in \u003ca href=\"https://www.kqed.org/bayareabites/59137/coming-soon-a-supermarket-in-west-oakland\">2013\u003c/a> and \u003ca href=\"https://www.kqed.org/bayareabites/30498/peoples-community-market-closer-to-finding-funding-with-white-house-announcement\">2011\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/wRDFCHOeuJ4'\n title='//www.youtube.com/embed/wRDFCHOeuJ4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/129251/an-oakland-community-grocery-store-feeds-its-people",
"authors": [
"5125"
],
"categories": [
"bayareabites_109",
"bayareabites_8770",
"bayareabites_11028",
"bayareabites_3032",
"bayareabites_10028",
"bayareabites_1245",
"bayareabites_1875",
"bayareabites_366",
"bayareabites_2035"
],
"tags": [
"bayareabites_16199",
"bayareabites_14124",
"bayareabites_9531",
"bayareabites_16202",
"bayareabites_16201",
"bayareabites_16200",
"bayareabites_16203",
"bayareabites_11838"
],
"featImg": "bayareabites_129260",
"label": "bayareabites"
},
"bayareabites_129304": {
"type": "posts",
"id": "bayareabites_129304",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "129304",
"score": null,
"sort": [
1530896975000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1530896975,
"format": "standard",
"disqusTitle": "Czech Company Designs A Nonalcoholic Beer To Taste Good To Cancer Patients",
"title": "Czech Company Designs A Nonalcoholic Beer To Taste Good To Cancer Patients",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Many oncology patients swear off alcohol during treatment, but in the Czech Republic, where beer is the national beverage, cancer patients undergoing chemotherapy have a new option.\u003c/p>\n\u003cp>The non-alcoholic Mamma Beer (\u003cem>mamma\u003c/em> is the Latin word for \"breast\") is meant to counteract \u003ca href=\"https://www.healthline.com/symptom/dysgeusia\">dysgeusia\u003c/a>, a palate-altering phenomena that is often a side effect of chemotherapy that makes food and drink taste bitter or bland. It is targeted to women undergoing chemotherapy for breast cancer, and is one of several new products coming onto the market specifically to address the changes in the way food tastes to cancer patients.\u003c/p>\n\u003cp>\"Chemotherapy in breast cancer patients often causes a loss in taste or a change of taste that leads to a lower intake of nutrients that patients need during their treatment,\" says Dr. Karolína Hovorková, an oncologist who has been distributing samples of Mamma Beer to her patients at Onkocentrum clinic in Prague since April.\u003c/p>\n\u003cp>Research from the Netherlands' Wageningen University confirms that \u003ca href=\"https://www.wur.nl/en/project/Changes-to-sense-of-taste-and-smell-in-cancer-patients.htm\">taste disturbance\u003c/a> in cancer patients can not only interfere with their overall nutritional status but may also affect treatment and recovery.\u003c/p>\n\u003cp>So in a country with an annual beer consumption of over 140 liters per capita, where a draft beer can cost less than a bottle of water in restaurants, it should come as no surprise that some doctors here see a drop of truth in the Czech proverb, \u003cem>Pivo je lék\u003c/em>: Beer is medicine.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Hovorková is one of them. She believes beer can boost vitamin intake, aid digestion, and stimulate the appetite and suggests a small amount to patients before and after treatment.\u003c/p>\n\u003cp>Science has yet to prove the actual health benefits of opening a cold one during chemo, but current research does support the idea that drinking beer in moderation can be good for your health. The brew has been shown to \u003ca href=\"https://pubs.acs.org/doi/abs/10.1021/jf204306z\">get the gastric juices flowing\u003c/a>, which can mean better digestion. Findings from the Francis Crick Institute in London show that alcohol \u003ca href=\"https://www.nature.com/articles/ncomms14014\">triggers\u003c/a> hunger-inducing neurons in mice.\u003c/p>\n\u003cp>But for Jana Drexlerová, enjoying beer, let alone many of her favorite foods, was out of the question when she underwent chemotherapy for breast cancer in 2011.\u003c/p>\n\u003cp>\"After chemotherapy, everything tasted like sand,\" says Drexlerová, who also suffered painful mouth lesions that prevented her from eating. \"When I finally got my appetite back, all I could eat was cold tomato soup, and even that was flavorless.\"\u003c/p>\n\u003cp>Drexlerová is now the CEO of nonprofit breast-cancer advocacy group \u003ca href=\"http://www.mammahelp.cz/\">Mamma HELP\u003c/a>, a counseling and support center. She's also the creative force behind Mamma Beer. Back in 1999, she and her team created a pink lager for a fundraiser. Then in early 2018, they revisited the idea, this time creating an alcohol-free beer fortified with potassium and vitamin B.\u003c/p>\n\u003cp>\"I wanted the beer to boost nutrition and improve health during treatment,\" says Drexlerová. \"It was also important for me to give these women back a sense of normalcy in their lives.\"\u003c/p>\n\u003cp>Žatec, a brewery in the hops-rich region of Ústí nad Labem, 40 miles north of Prague, is known for its organic and gluten-free beers. It produced an initial run of 400 fuchsia-labeled bottles of Mamma Beer. Brewers drew on Drexlerová's personal experience with dysgeusia to create the beer's flavor, adding apple juice to counter the metallic bitterness that is a common complaint among chemo patients.\u003c/p>\n\u003cp>The beer's distinct flavor — sweet and fruity, with a tangy finish that's halfway between a cider and a beer — has proven successful with Mamma HELP's clients.\u003c/p>\n\u003cp>One of them, Dr. Jarmila Vavřinová, an epidemiologist now on her fifth cycle of chemotherapy, says that she drank Mamma Beer when she had difficulty swallowing.\u003c/p>\n\u003cp>\"I would also recommend it to help with the nausea,\" she says, \"It worked really quickly for me.\" Vavřinová says she wishes more products existed for cancer patients facing appetite loss and illness during chemotherapy.\u003c/p>\n\u003cp>Mamma Beer debuted this past March at the Prague Beer Festival and has been distributed at oncology wards and pharmacies.\u003c/p>\n\u003cp>\"The response has been overwhelming,\" says Drexlerová.\"We've had an outpouring of calls and messages via social media.\" The organization hopes to eventually put its product on Czech supermarket shelves.\u003c/p>\n\u003cp>Helping cancer patients maintain quality of life through culinary pleasure is a mission that Mamma HELP shares with the Amsterdam-based \u003ca href=\"https://hungerndthirst.org/\">HungerNDThirst Foundation\u003c/a>, an organization focused on the management of dysgeusia through education, research, tastings and product development.\u003c/p>\n\u003cfigure id=\"attachment_129306\" class=\"wp-caption aligncenter\" style=\"max-width: 2030px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549.jpg\" alt=\"Robert Greene of the HungerNDThirst Foundation shows cancer caregivers his photographs of plates with metal parts to help them understand the flavors chemo patients may be tasting.\" width=\"2030\" height=\"1522\" class=\"size-full wp-image-129306\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549.jpg 2030w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-520x390.jpg 520w\" sizes=\"(max-width: 2030px) 100vw, 2030px\">\u003cfigcaption class=\"wp-caption-text\">Robert Greene of the HungerNDThirst Foundation shows cancer caregivers his photographs of plates with metal parts to help them understand the flavors chemo patients may be tasting. \u003ccite>(Elizabeth Zahradnicek-Haas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Founder Robert Greene, a former oncology nurse, was diagnosed with colon cancer in 2012. Unable to indulge his cravings for comfort foods like cheesecake and ice cream during treatment, he says he lived on calorie-rich nutrition drinks and little else.\u003c/p>\n\u003cp>\"I remember those protein shakes tasting really terrible,\" says Greene.\u003c/p>\n\u003cp>For Greene, finding a way to mirror the sensation of \"eating iron and metal\" was the key to helping caregivers who have not experienced \"chemo mouth\" to understand what it feels like.\u003c/p>\n\u003cp>\"I started photographing screws and bolts on a plate next to a side of vegetables,\" he says. But people still didn't get it.\u003c/p>\n\u003cp>In 2017, Greene enlisted chef Christian Boomker to create a simple butter cookie incorporating a botanical extract that mimicked the metallic aftertaste of food during chemo. He shared samples with hospitals and caregivers.\u003c/p>\n\u003cp>Greene has been flooded with orders for his ATE™ (Awareness Through Experience) biscuits. The cookies have since been used at symposiums for cancer dietitians and by multinational food corporation Danone, whose Nutricia research division announced a \u003ca href=\"http://%5Bhttps//www.nutriciaresearch.com/new-collaboration-to-challenge-taste-alterations-in-cancer-patients/\">partnership\u003c/a> with the HungerNDThirst Foundation in February 2018.\u003c/p>\n\u003cp>Danone isn't the only company to see big potential in the food-and-beverage market targeting chemo patients. Food industry publication \u003cem>Food Dive\u003c/em> \u003ca href=\"https://www.fooddive.com/news/czech-brewery-develops-alcohol-free-beer-for-breast-cancer-patients/523915/\">reports\u003c/a> that both Hormel Foods and Nestlé have launched product lines designed for this niche category, a sector reportedly \u003ca href=\"https://www.wsj.com/articles/nestle-develops-foods-to-treat-diseases-1460483711\">worth $15 billion\u003c/a>, according to \u003cem>The Wall Street Journal.\u003c/em>\u003c/p>\n\u003cp>While beverages tend to make up the majority of convenience foods geared toward cancer patients, Hormel Health Labs' Vital Cuisine line features palate-pleasers such as vegetarian stew and chicken and dumplings made with sensitive taste buds in mind.\u003c/p>\n\u003cp>Chef Ron DeSantis, who helped develop Hormel's recipes, drew on his experience cooking for his wife, a breast cancer survivor.\u003c/p>\n\u003cp>\"Bland things like rice and pasta worked well enough,\" he says, \"but I also discovered that butternut squash and legumes, white beans and chickpeas, paired with warming spices for an earthy flavor, were successful.\"\u003c/p>\n\u003cp>As he worked with Hormel food scientists to develop similar recipes for Vital Cuisine, DeSantis remained mindful of his wife's taste and texture preferences at the time of her treatment.\u003c/p>\n\u003cp>For example, he says algae protein gave the ready-to-serve meals a mouth feel that recalls a classical French roux while adding nutrients.\u003c/p>\n\u003cp>The company will continue to expand its Vital Cuisine offerings, currently available \u003ca href=\"http://www.homecarenutrition.com/vital-cuisine\">online\u003c/a> and in select retail stores in the U.S. Upcoming additions include a high-calorie, high-protein shake, a clear protein beverage, and even cookies.\u003c/p>\n\u003cp>Such developments give Greene hope. \"Having a company listen to patients' experience will hopefully stimulate the creation of improved products,\" he says. \"Until there is a real solution to the problem, if something can give you some sort of joy within that terrible period, that's a positive thing.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "129304 https://ww2.kqed.org/bayareabites/?p=129304",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/07/06/czech-company-designs-a-nonalcoholic-beer-to-taste-good-to-cancer-patients/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1275,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 35
},
"modified": 1530896975,
"excerpt": "A nonalcoholic brew joins the growing market to help chemo patients overcome the changes in their palates that make food unappealing. And it just might help them feel better, too.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A nonalcoholic brew joins the growing market to help chemo patients overcome the changes in their palates that make food unappealing. And it just might help them feel better, too.",
"title": "Czech Company Designs A Nonalcoholic Beer To Taste Good To Cancer Patients | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Czech Company Designs A Nonalcoholic Beer To Taste Good To Cancer Patients",
"datePublished": "2018-07-06T10:09:35-07:00",
"dateModified": "2018-07-06T10:09:35-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "czech-company-designs-a-nonalcoholic-beer-to-taste-good-to-cancer-patients",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=625386388&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Elizabeth Zahradnicek-Haas, NPR Food",
"nprStoryDate": "Fri, 06 Jul 2018 08:02:48 -0400",
"nprLastModifiedDate": "Fri, 06 Jul 2018 08:02:48 -0400",
"nprHtmlLink": "https://www.npr.org/sections/thesalt/2018/07/06/625386388/czech-company-designs-a-nonalcoholic-beer-to-taste-good-to-cancer-patients?ft=nprml&f=625386388",
"nprImageAgency": "Elizabeth Zahradnicek-Haas",
"nprStoryId": "625386388",
"nprRetrievedStory": "1",
"nprPubDate": "Fri, 06 Jul 2018 08:02:00 -0400",
"path": "/bayareabites/129304/czech-company-designs-a-nonalcoholic-beer-to-taste-good-to-cancer-patients",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Many oncology patients swear off alcohol during treatment, but in the Czech Republic, where beer is the national beverage, cancer patients undergoing chemotherapy have a new option.\u003c/p>\n\u003cp>The non-alcoholic Mamma Beer (\u003cem>mamma\u003c/em> is the Latin word for \"breast\") is meant to counteract \u003ca href=\"https://www.healthline.com/symptom/dysgeusia\">dysgeusia\u003c/a>, a palate-altering phenomena that is often a side effect of chemotherapy that makes food and drink taste bitter or bland. It is targeted to women undergoing chemotherapy for breast cancer, and is one of several new products coming onto the market specifically to address the changes in the way food tastes to cancer patients.\u003c/p>\n\u003cp>\"Chemotherapy in breast cancer patients often causes a loss in taste or a change of taste that leads to a lower intake of nutrients that patients need during their treatment,\" says Dr. Karolína Hovorková, an oncologist who has been distributing samples of Mamma Beer to her patients at Onkocentrum clinic in Prague since April.\u003c/p>\n\u003cp>Research from the Netherlands' Wageningen University confirms that \u003ca href=\"https://www.wur.nl/en/project/Changes-to-sense-of-taste-and-smell-in-cancer-patients.htm\">taste disturbance\u003c/a> in cancer patients can not only interfere with their overall nutritional status but may also affect treatment and recovery.\u003c/p>\n\u003cp>So in a country with an annual beer consumption of over 140 liters per capita, where a draft beer can cost less than a bottle of water in restaurants, it should come as no surprise that some doctors here see a drop of truth in the Czech proverb, \u003cem>Pivo je lék\u003c/em>: Beer is medicine.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Hovorková is one of them. She believes beer can boost vitamin intake, aid digestion, and stimulate the appetite and suggests a small amount to patients before and after treatment.\u003c/p>\n\u003cp>Science has yet to prove the actual health benefits of opening a cold one during chemo, but current research does support the idea that drinking beer in moderation can be good for your health. The brew has been shown to \u003ca href=\"https://pubs.acs.org/doi/abs/10.1021/jf204306z\">get the gastric juices flowing\u003c/a>, which can mean better digestion. Findings from the Francis Crick Institute in London show that alcohol \u003ca href=\"https://www.nature.com/articles/ncomms14014\">triggers\u003c/a> hunger-inducing neurons in mice.\u003c/p>\n\u003cp>But for Jana Drexlerová, enjoying beer, let alone many of her favorite foods, was out of the question when she underwent chemotherapy for breast cancer in 2011.\u003c/p>\n\u003cp>\"After chemotherapy, everything tasted like sand,\" says Drexlerová, who also suffered painful mouth lesions that prevented her from eating. \"When I finally got my appetite back, all I could eat was cold tomato soup, and even that was flavorless.\"\u003c/p>\n\u003cp>Drexlerová is now the CEO of nonprofit breast-cancer advocacy group \u003ca href=\"http://www.mammahelp.cz/\">Mamma HELP\u003c/a>, a counseling and support center. She's also the creative force behind Mamma Beer. Back in 1999, she and her team created a pink lager for a fundraiser. Then in early 2018, they revisited the idea, this time creating an alcohol-free beer fortified with potassium and vitamin B.\u003c/p>\n\u003cp>\"I wanted the beer to boost nutrition and improve health during treatment,\" says Drexlerová. \"It was also important for me to give these women back a sense of normalcy in their lives.\"\u003c/p>\n\u003cp>Žatec, a brewery in the hops-rich region of Ústí nad Labem, 40 miles north of Prague, is known for its organic and gluten-free beers. It produced an initial run of 400 fuchsia-labeled bottles of Mamma Beer. Brewers drew on Drexlerová's personal experience with dysgeusia to create the beer's flavor, adding apple juice to counter the metallic bitterness that is a common complaint among chemo patients.\u003c/p>\n\u003cp>The beer's distinct flavor — sweet and fruity, with a tangy finish that's halfway between a cider and a beer — has proven successful with Mamma HELP's clients.\u003c/p>\n\u003cp>One of them, Dr. Jarmila Vavřinová, an epidemiologist now on her fifth cycle of chemotherapy, says that she drank Mamma Beer when she had difficulty swallowing.\u003c/p>\n\u003cp>\"I would also recommend it to help with the nausea,\" she says, \"It worked really quickly for me.\" Vavřinová says she wishes more products existed for cancer patients facing appetite loss and illness during chemotherapy.\u003c/p>\n\u003cp>Mamma Beer debuted this past March at the Prague Beer Festival and has been distributed at oncology wards and pharmacies.\u003c/p>\n\u003cp>\"The response has been overwhelming,\" says Drexlerová.\"We've had an outpouring of calls and messages via social media.\" The organization hopes to eventually put its product on Czech supermarket shelves.\u003c/p>\n\u003cp>Helping cancer patients maintain quality of life through culinary pleasure is a mission that Mamma HELP shares with the Amsterdam-based \u003ca href=\"https://hungerndthirst.org/\">HungerNDThirst Foundation\u003c/a>, an organization focused on the management of dysgeusia through education, research, tastings and product development.\u003c/p>\n\u003cfigure id=\"attachment_129306\" class=\"wp-caption aligncenter\" style=\"max-width: 2030px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549.jpg\" alt=\"Robert Greene of the HungerNDThirst Foundation shows cancer caregivers his photographs of plates with metal parts to help them understand the flavors chemo patients may be tasting.\" width=\"2030\" height=\"1522\" class=\"size-full wp-image-129306\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549.jpg 2030w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-520x390.jpg 520w\" sizes=\"(max-width: 2030px) 100vw, 2030px\">\u003cfigcaption class=\"wp-caption-text\">Robert Greene of the HungerNDThirst Foundation shows cancer caregivers his photographs of plates with metal parts to help them understand the flavors chemo patients may be tasting. \u003ccite>(Elizabeth Zahradnicek-Haas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Founder Robert Greene, a former oncology nurse, was diagnosed with colon cancer in 2012. Unable to indulge his cravings for comfort foods like cheesecake and ice cream during treatment, he says he lived on calorie-rich nutrition drinks and little else.\u003c/p>\n\u003cp>\"I remember those protein shakes tasting really terrible,\" says Greene.\u003c/p>\n\u003cp>For Greene, finding a way to mirror the sensation of \"eating iron and metal\" was the key to helping caregivers who have not experienced \"chemo mouth\" to understand what it feels like.\u003c/p>\n\u003cp>\"I started photographing screws and bolts on a plate next to a side of vegetables,\" he says. But people still didn't get it.\u003c/p>\n\u003cp>In 2017, Greene enlisted chef Christian Boomker to create a simple butter cookie incorporating a botanical extract that mimicked the metallic aftertaste of food during chemo. He shared samples with hospitals and caregivers.\u003c/p>\n\u003cp>Greene has been flooded with orders for his ATE™ (Awareness Through Experience) biscuits. The cookies have since been used at symposiums for cancer dietitians and by multinational food corporation Danone, whose Nutricia research division announced a \u003ca href=\"http://%5Bhttps//www.nutriciaresearch.com/new-collaboration-to-challenge-taste-alterations-in-cancer-patients/\">partnership\u003c/a> with the HungerNDThirst Foundation in February 2018.\u003c/p>\n\u003cp>Danone isn't the only company to see big potential in the food-and-beverage market targeting chemo patients. Food industry publication \u003cem>Food Dive\u003c/em> \u003ca href=\"https://www.fooddive.com/news/czech-brewery-develops-alcohol-free-beer-for-breast-cancer-patients/523915/\">reports\u003c/a> that both Hormel Foods and Nestlé have launched product lines designed for this niche category, a sector reportedly \u003ca href=\"https://www.wsj.com/articles/nestle-develops-foods-to-treat-diseases-1460483711\">worth $15 billion\u003c/a>, according to \u003cem>The Wall Street Journal.\u003c/em>\u003c/p>\n\u003cp>While beverages tend to make up the majority of convenience foods geared toward cancer patients, Hormel Health Labs' Vital Cuisine line features palate-pleasers such as vegetarian stew and chicken and dumplings made with sensitive taste buds in mind.\u003c/p>\n\u003cp>Chef Ron DeSantis, who helped develop Hormel's recipes, drew on his experience cooking for his wife, a breast cancer survivor.\u003c/p>\n\u003cp>\"Bland things like rice and pasta worked well enough,\" he says, \"but I also discovered that butternut squash and legumes, white beans and chickpeas, paired with warming spices for an earthy flavor, were successful.\"\u003c/p>\n\u003cp>As he worked with Hormel food scientists to develop similar recipes for Vital Cuisine, DeSantis remained mindful of his wife's taste and texture preferences at the time of her treatment.\u003c/p>\n\u003cp>For example, he says algae protein gave the ready-to-serve meals a mouth feel that recalls a classical French roux while adding nutrients.\u003c/p>\n\u003cp>The company will continue to expand its Vital Cuisine offerings, currently available \u003ca href=\"http://www.homecarenutrition.com/vital-cuisine\">online\u003c/a> and in select retail stores in the U.S. Upcoming additions include a high-calorie, high-protein shake, a clear protein beverage, and even cookies.\u003c/p>\n\u003cp>Such developments give Greene hope. \"Having a company listen to patients' experience will hopefully stimulate the creation of improved products,\" he says. \"Until there is a real solution to the problem, if something can give you some sort of joy within that terrible period, that's a positive thing.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/129304/czech-company-designs-a-nonalcoholic-beer-to-taste-good-to-cancer-patients",
"authors": [
"byline_bayareabites_129304"
],
"categories": [
"bayareabites_301",
"bayareabites_13306",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_4084",
"bayareabites_1245",
"bayareabites_358"
],
"tags": [
"bayareabites_14753",
"bayareabites_635",
"bayareabites_16204"
],
"featImg": "bayareabites_129305",
"label": "bayareabites"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"racesGenElection2026PresidentialReducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=food-news": {
"isFetching": false,
"latestQuery": {
"from": 312,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 783,
"relation": "eq"
},
"items": [
"bayareabites_129312",
"bayareabites_129667",
"bayareabites_129512",
"bayareabites_129470",
"bayareabites_129463",
"bayareabites_129422",
"bayareabites_129414",
"bayareabites_129408",
"bayareabites_129383",
"bayareabites_129326",
"bayareabites_129251",
"bayareabites_129304"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_food-news": {
"isLoading": true
},
"bayareabites_10028": {
"type": "terms",
"id": "bayareabites_10028",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10028",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food news",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food news Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8301,
"slug": "food-news",
"isLoading": false,
"link": "/bayareabites/category/food-news"
},
"bayareabites_2998": {
"type": "terms",
"id": "bayareabites_2998",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2998",
"found": true
},
"relationships": {},
"featImg": null,
"name": "asian food and drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "asian food and drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 58,
"slug": "asian-food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/asian-food-and-drink"
},
"bayareabites_109": {
"type": "terms",
"id": "bayareabites_109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "109",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 73,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/category/bay-area"
},
"bayareabites_11028": {
"type": "terms",
"id": "bayareabites_11028",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11028",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food art",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food art Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7736,
"slug": "food-art",
"isLoading": false,
"link": "/bayareabites/category/food-art"
},
"bayareabites_13746": {
"type": "terms",
"id": "bayareabites_13746",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13746",
"found": true
},
"relationships": {},
"featImg": null,
"name": "guides",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "guides Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8219,
"slug": "guides-2",
"isLoading": false,
"link": "/bayareabites/category/guides-2"
},
"bayareabites_1245": {
"type": "terms",
"id": "bayareabites_1245",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1245",
"found": true
},
"relationships": {},
"featImg": null,
"name": "health and nutrition",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "health and nutrition Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1078,
"slug": "health-and-nutrition",
"isLoading": false,
"link": "/bayareabites/category/health-and-nutrition"
},
"bayareabites_1875": {
"type": "terms",
"id": "bayareabites_1875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "local food businesses",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local food businesses Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1453,
"slug": "local-food-businesses",
"isLoading": false,
"link": "/bayareabites/category/local-food-businesses"
},
"bayareabites_1807": {
"type": "terms",
"id": "bayareabites_1807",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1807",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurants, bars, cafes, pop-ups",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurants, bars, cafes, pop-ups Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 56,
"slug": "restaurants-and-bars",
"isLoading": false,
"link": "/bayareabites/category/restaurants-and-bars"
},
"bayareabites_10": {
"type": "terms",
"id": "bayareabites_10",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10",
"found": true
},
"relationships": {},
"featImg": null,
"name": "reviews",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "reviews Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 24,
"slug": "reviews",
"isLoading": false,
"link": "/bayareabites/category/reviews"
},
"bayareabites_90": {
"type": "terms",
"id": "bayareabites_90",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "90",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 54,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/category/san-francisco"
},
"bayareabites_358": {
"type": "terms",
"id": "bayareabites_358",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "358",
"found": true
},
"relationships": {},
"featImg": null,
"name": "science",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "science Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7943,
"slug": "science",
"isLoading": false,
"link": "/bayareabites/category/science"
},
"bayareabites_1873": {
"type": "terms",
"id": "bayareabites_1873",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1873",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegetarian and vegan",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegetarian and vegan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1451,
"slug": "vegetarian-and-vegan",
"isLoading": false,
"link": "/bayareabites/category/vegetarian-and-vegan"
},
"bayareabites_13419": {
"type": "terms",
"id": "bayareabites_13419",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13419",
"found": true
},
"relationships": {},
"featImg": null,
"name": "guides",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "guides Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7888,
"slug": "guides",
"isLoading": false,
"link": "/bayareabites/tag/guides"
},
"bayareabites_14745": {
"type": "terms",
"id": "bayareabites_14745",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14745",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 817,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/tag/san-francisco"
},
"bayareabites_1871": {
"type": "terms",
"id": "bayareabites_1871",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1871",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegan",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1450,
"slug": "vegan",
"isLoading": false,
"link": "/bayareabites/tag/vegan"
},
"bayareabites_108": {
"type": "terms",
"id": "bayareabites_108",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "108",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegetarian",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegetarian Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 72,
"slug": "vegetarian",
"isLoading": false,
"link": "/bayareabites/tag/vegetarian"
},
"bayareabites_1516": {
"type": "terms",
"id": "bayareabites_1516",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1516",
"found": true
},
"relationships": {},
"featImg": null,
"name": "baking and bakeries",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "baking and bakeries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1253,
"slug": "baking-and-bakeries",
"isLoading": false,
"link": "/bayareabites/category/baking-and-bakeries"
},
"bayareabites_2695": {
"type": "terms",
"id": "bayareabites_2695",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2695",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cooking techniques and tips",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cooking techniques and tips Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1905,
"slug": "cooking-techniques-and-tips",
"isLoading": false,
"link": "/bayareabites/category/cooking-techniques-and-tips"
},
"bayareabites_1321": {
"type": "terms",
"id": "bayareabites_1321",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1321",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cookware and accessories",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cookware and accessories Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1155,
"slug": "cookware-and-accessories",
"isLoading": false,
"link": "/bayareabites/category/cookware-and-accessories"
},
"bayareabites_4084": {
"type": "terms",
"id": "bayareabites_4084",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4084",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food trends and technology",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food trends and technology Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2573,
"slug": "food-and-technology",
"isLoading": false,
"link": "/bayareabites/category/food-and-technology"
},
"bayareabites_443": {
"type": "terms",
"id": "bayareabites_443",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "443",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pizza",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pizza Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 408,
"slug": "pizza",
"isLoading": false,
"link": "/bayareabites/tag/pizza"
},
"bayareabites_9262": {
"type": "terms",
"id": "bayareabites_9262",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9262",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pizza oven",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pizza oven Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3716,
"slug": "pizza-oven",
"isLoading": false,
"link": "/bayareabites/tag/pizza-oven"
},
"bayareabites_2035": {
"type": "terms",
"id": "bayareabites_2035",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2035",
"found": true
},
"relationships": {},
"featImg": null,
"name": "politics, activism, food safety",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "politics, activism, food safety Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 943,
"slug": "politics-activism-food-safety",
"isLoading": false,
"link": "/bayareabites/category/politics-activism-food-safety"
},
"bayareabites_1248": {
"type": "terms",
"id": "bayareabites_1248",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1248",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tea and coffee",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tea and coffee Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1086,
"slug": "tea-and-coffee",
"isLoading": false,
"link": "/bayareabites/category/tea-and-coffee"
},
"bayareabites_9938": {
"type": "terms",
"id": "bayareabites_9938",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9938",
"found": true
},
"relationships": {},
"featImg": null,
"name": "deaf",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "deaf Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4392,
"slug": "deaf",
"isLoading": false,
"link": "/bayareabites/tag/deaf"
},
"bayareabites_780": {
"type": "terms",
"id": "bayareabites_780",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "780",
"found": true
},
"relationships": {},
"featImg": null,
"name": "starbucks",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "starbucks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 766,
"slug": "starbucks",
"isLoading": false,
"link": "/bayareabites/tag/starbucks"
},
"bayareabites_60": {
"type": "terms",
"id": "bayareabites_60",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "60",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sustainability, environment, climate change",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sustainability, environment, climate change Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 23,
"slug": "sustainability",
"isLoading": false,
"link": "/bayareabites/category/sustainability"
},
"bayareabites_61": {
"type": "terms",
"id": "bayareabites_61",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "61",
"found": true
},
"relationships": {},
"featImg": null,
"name": "travel",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "travel Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1216,
"slug": "travel",
"isLoading": false,
"link": "/bayareabites/category/travel"
},
"bayareabites_3707": {
"type": "terms",
"id": "bayareabites_3707",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3707",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food waste",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food waste Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2448,
"slug": "food-waste",
"isLoading": false,
"link": "/bayareabites/tag/food-waste"
},
"bayareabites_16210": {
"type": "terms",
"id": "bayareabites_16210",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16210",
"found": true
},
"relationships": {},
"featImg": null,
"name": "luxury hotels",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "luxury hotels Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100540,
"slug": "luxury-hotels",
"isLoading": false,
"link": "/bayareabites/tag/luxury-hotels"
},
"bayareabites_2090": {
"type": "terms",
"id": "bayareabites_2090",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2090",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food history and celebrities",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food history and celebrities Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1561,
"slug": "food-history-and-celebrities",
"isLoading": false,
"link": "/bayareabites/category/food-history-and-celebrities"
},
"bayareabites_758": {
"type": "terms",
"id": "bayareabites_758",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "758",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mexican food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mexican food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1868,
"slug": "mexican-food",
"isLoading": false,
"link": "/bayareabites/tag/mexican-food"
},
"bayareabites_767": {
"type": "terms",
"id": "bayareabites_767",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "767",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tacos",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tacos Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1316,
"slug": "tacos",
"isLoading": false,
"link": "/bayareabites/tag/tacos"
},
"bayareabites_16209": {
"type": "terms",
"id": "bayareabites_16209",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16209",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Marriott",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Marriott Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100539,
"slug": "marriott",
"isLoading": false,
"link": "/bayareabites/tag/marriott"
},
"bayareabites_16206": {
"type": "terms",
"id": "bayareabites_16206",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16206",
"found": true
},
"relationships": {},
"featImg": null,
"name": "plastic straws",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "plastic straws Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100536,
"slug": "plastic-straws",
"isLoading": false,
"link": "/bayareabites/tag/plastic-straws"
},
"bayareabites_16208": {
"type": "terms",
"id": "bayareabites_16208",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16208",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Vegans",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Vegans Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100538,
"slug": "vegans",
"isLoading": false,
"link": "/bayareabites/tag/vegans"
},
"bayareabites_13306": {
"type": "terms",
"id": "bayareabites_13306",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13306",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beverages",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beverages Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7773,
"slug": "beverages",
"isLoading": false,
"link": "/bayareabites/category/beverages"
},
"bayareabites_1874": {
"type": "terms",
"id": "bayareabites_1874",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1874",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers and farms",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers and farms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1452,
"slug": "farmers-farmers-markets",
"isLoading": false,
"link": "/bayareabites/category/farmers-farmers-markets"
},
"bayareabites_15778": {
"type": "terms",
"id": "bayareabites_15778",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15778",
"found": true
},
"relationships": {},
"featImg": null,
"name": "horse milk",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "horse milk Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100108,
"slug": "horse-milk",
"isLoading": false,
"link": "/bayareabites/tag/horse-milk"
},
"bayareabites_16207": {
"type": "terms",
"id": "bayareabites_16207",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16207",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mare's milk",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mare's milk Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100537,
"slug": "mares-milk",
"isLoading": false,
"link": "/bayareabites/tag/mares-milk"
},
"bayareabites_1621": {
"type": "terms",
"id": "bayareabites_1621",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1621",
"found": true
},
"relationships": {},
"featImg": null,
"name": "milk",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "milk Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1320,
"slug": "milk",
"isLoading": false,
"link": "/bayareabites/tag/milk"
},
"bayareabites_14992": {
"type": "terms",
"id": "bayareabites_14992",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14992",
"found": true
},
"relationships": {},
"featImg": null,
"name": "disabilities",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "disabilities Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99322,
"slug": "disabilities",
"isLoading": false,
"link": "/bayareabites/tag/disabilities"
},
"bayareabites_16173": {
"type": "terms",
"id": "bayareabites_16173",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16173",
"found": true
},
"relationships": {},
"featImg": null,
"name": "straws",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "straws Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100503,
"slug": "straws",
"isLoading": false,
"link": "/bayareabites/tag/straws"
},
"bayareabites_218": {
"type": "terms",
"id": "bayareabites_218",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "218",
"found": true
},
"relationships": {},
"featImg": null,
"name": "summer",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "summer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 183,
"slug": "summer",
"isLoading": false,
"link": "/bayareabites/tag/summer"
},
"bayareabites_8770": {
"type": "terms",
"id": "bayareabites_8770",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8770",
"found": true
},
"relationships": {},
"featImg": null,
"name": "east bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "east bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7634,
"slug": "east-bay",
"isLoading": false,
"link": "/bayareabites/category/east-bay"
},
"bayareabites_3032": {
"type": "terms",
"id": "bayareabites_3032",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3032",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food banks, hunger, volunteer",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food banks, hunger, volunteer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2109,
"slug": "food-banks-hunger-volunteer",
"isLoading": false,
"link": "/bayareabites/category/food-banks-hunger-volunteer"
},
"bayareabites_366": {
"type": "terms",
"id": "bayareabites_366",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "366",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oakland",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oakland Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7635,
"slug": "oakland",
"isLoading": false,
"link": "/bayareabites/category/oakland"
},
"bayareabites_16199": {
"type": "terms",
"id": "bayareabites_16199",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16199",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Adrionna Fike",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Adrionna Fike Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100529,
"slug": "adrionna-fike",
"isLoading": false,
"link": "/bayareabites/tag/adrionna-fike"
},
"bayareabites_14124": {
"type": "terms",
"id": "bayareabites_14124",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14124",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Berkeley Food Institute",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Berkeley Food Institute Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8600,
"slug": "berkeley-food-institute",
"isLoading": false,
"link": "/bayareabites/tag/berkeley-food-institute"
},
"bayareabites_9531": {
"type": "terms",
"id": "bayareabites_9531",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9531",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food deserts",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food deserts Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3985,
"slug": "food-deserts",
"isLoading": false,
"link": "/bayareabites/tag/food-deserts"
},
"bayareabites_16202": {
"type": "terms",
"id": "bayareabites_16202",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16202",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Fresh Creds",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Fresh Creds Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100532,
"slug": "fresh-creds",
"isLoading": false,
"link": "/bayareabites/tag/fresh-creds"
},
"bayareabites_16201": {
"type": "terms",
"id": "bayareabites_16201",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16201",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Hungry for Change",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Hungry for Change Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100531,
"slug": "hungry-for-change",
"isLoading": false,
"link": "/bayareabites/tag/hungry-for-change"
},
"bayareabites_16200": {
"type": "terms",
"id": "bayareabites_16200",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16200",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Mandela Grocery Cooperative",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Mandela Grocery Cooperative Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100530,
"slug": "mandela-grocery-cooperative",
"isLoading": false,
"link": "/bayareabites/tag/mandela-grocery-cooperative"
},
"bayareabites_16203": {
"type": "terms",
"id": "bayareabites_16203",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16203",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Mandela MarketPlace",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Mandela MarketPlace Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100533,
"slug": "mandela-marketplace",
"isLoading": false,
"link": "/bayareabites/tag/mandela-marketplace"
},
"bayareabites_11838": {
"type": "terms",
"id": "bayareabites_11838",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11838",
"found": true
},
"relationships": {},
"featImg": null,
"name": "SNAP",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "SNAP Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6300,
"slug": "snap",
"isLoading": false,
"link": "/bayareabites/tag/snap"
},
"bayareabites_301": {
"type": "terms",
"id": "bayareabites_301",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "301",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beer",
"description": "Beer",
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": "beer",
"title": "beer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1071,
"slug": "beer",
"isLoading": false,
"link": "/bayareabites/category/beer"
},
"bayareabites_14753": {
"type": "terms",
"id": "bayareabites_14753",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14753",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beer",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 266,
"slug": "beer",
"isLoading": false,
"link": "/bayareabites/tag/beer"
},
"bayareabites_635": {
"type": "terms",
"id": "bayareabites_635",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "635",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cancer",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cancer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 600,
"slug": "cancer",
"isLoading": false,
"link": "/bayareabites/tag/cancer"
},
"bayareabites_16204": {
"type": "terms",
"id": "bayareabites_16204",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16204",
"found": true
},
"relationships": {},
"featImg": null,
"name": "nonalcoholic beer",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "nonalcoholic beer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100534,
"slug": "nonalcoholic-beer",
"isLoading": false,
"link": "/bayareabites/tag/nonalcoholic-beer"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
},
"requestOutcomesReducer": {
"notFound": []
},
"navPromosReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": true,
"promos": {
"news": {
"name": "2026 Voter Guide",
"link": "/voterguide",
"imageURL": "https://cdn.kqed.org/wp-content/uploads/2026/10/Nav-News-Nov2026ElectionCoverage@2x-7bd4aad4.png",
"description": "Get informed in minutes with our Voter Guide for California’s November 3 election."
},
"podcasts-radio": {},
"video-tv": {},
"events": {},
"support": {}
}
}
}