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"disqusTitle": "First Look: Paradise Park Café Offers a Diverse All-Day Menu And a Welcoming Neighborhood Vibe",
"title": "First Look: Paradise Park Café Offers a Diverse All-Day Menu And a Welcoming Neighborhood Vibe",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>San Francisco’s Park Group opens an all-day dining spot in Oakland’s Paradise Park neighborhood.\u003c/em>\u003c/p>\n\u003cp>Who knew this neighborhood, the locus of which is at San Pablo Avenue and Alcatraz Street in North Oakland, was once called Paradise Park? When café co-owner Rachel Herbert was flipping through possible names for the new space, opening today in the former Actual Café/Victory Burger location, she found herself researching the history of the neighborhood. Herbert and her wife, co-owner Dana Oppenheim, have three cafés in San Francisco: \u003ca href=\"http://www.duboceparkcafe.com/\">Duboce Park Café\u003c/a>, \u003ca href=\"http://www.precitaparkcafe.com/\">Precita Park Café\u003c/a>, and the ever–teeming \u003ca href=\"http://www.doloresparkcafe.com/\">Dolores Park Café\u003c/a>. Imagine their delight to be able to carry on the naming parallelism.\u003c/p>\n\u003cfigure id=\"attachment_119958\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9237-new.jpg\" alt=\"Co-owners Rachel Herbert (L) and Dana Oppenheim\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119958\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Co-owners Rachel Herbert (L) and Dana Oppenheim (R) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Paradise Park offers a menu as diverse as the diets of its soon-to-be patrons. While there’s wine and beer, the bar is dominated by organic juices and smoothies. My favorite is the Popeye, with spinach (of course), celery and carrot, with a little ginger kick. Coffee is provided by the women-owned \u003ca href=\"https://www.equatorcoffees.com/\">Equator\u003c/a> in Marin, both Park Café Group’s own blend, a darker roast, and rotating single-origin selections. And there’s lots of pastries from local farmers-market favorite \u003ca href=\"http://starterbakery.com/\">Starter Bakery\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_119949\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9138-new.jpg\" alt=\"Interior of Paradise Park Café with menu\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119949\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Interior of Paradise Park Café with menu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119992\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9157-new1.jpg\" alt='The \"Popeye\" from the Organic Juice Bar' width=\"1920\" height=\"1280\" class=\"size-full wp-image-119992\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The \"Popeye\" from the Organic Juice Bar \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119957\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9233-new.jpg\" alt=\"Local beer on tap. Happy Hour 4-6 daily!\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119957\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Local beer on tap. Happy Hour 4-6 daily! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The special kids’ menu includes gluten-free mac and cheese, \u003ca href=\"http://zoesmeats.com/home.html\">Zoe’s\u003c/a> hot dogs, and a sunflower nut butter and banana sandwich. (Sunflower nut butter is the new peanut butter in the current landscape of nut allergies, such that many kids have come to prefer it to the classic PB, verboten in many schools and summer camps.)\u003c/p>\n\u003cfigure id=\"attachment_119959\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9248-new.jpg\" alt=\"House-made gluten-free mac & cheese on Just for Kids menu\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119959\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">House-made gluten-free mac & cheese on Just for Kids menu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We tried a number of the mainstay lunch items, each of which was solidly conceived—in particular, the fried chicken sandwich, coated in a light tapioca batter and served on a challah bun with greens, carrots, radishes, pickled onion, and sriracha aioli. A twist on tofu, the housemade chickpea “tofu” looks like a wedge of the soy product, but is, in fact, akin to socca, the chickpea flower pancakes you see in Provence, here spiced with curry tones and available in any salad.\u003c/p>\n\u003cfigure id=\"attachment_119963\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9302-new.jpg\" alt=\"Fried Chicken Sandwich\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119963\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Chicken Sandwich \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119966\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9338-new.jpg\" alt=\"Paradise Salad with Chickpea Tofu\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119966\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Paradise Salad with Chickpea Tofu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119968\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9356-new.jpg\" alt=\"Vegan Wrap with Chickpea Tofu\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119968\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vegan Wrap with Chickpea Tofu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are two burgers: grassfed beef and housemade quinoa, the former topped with Vermont cheddar and fried onions, and the latter veggie-laden, both served on brioche buns with perfect fries. It’s nice to be able to take a burger craving in either direction of the saturated-fat continuum.\u003c/p>\n\u003cfigure id=\"attachment_119964\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9307-new.jpg\" alt=\"Grassfed Burger\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119964\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grassfed Burger \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119965\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9327-new.jpg\" alt=\"House-made Quinoa Burger\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119965\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">House-made Quinoa Burger \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salad bowls are thoughtfully composed, too. We tried an all veggie version (vegan, in fact) with organic greens, grilled asparagus tips, carrots, radishes, mint, snap peas, pickled red onion, fried onion, and toasted peanuts with a light citrus vinaigrette. I loved the variation on the theme that comes with Vietnamese-style chicken sausage and vermicelli.\u003c/p>\n\u003cfigure id=\"attachment_119967\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9343-new.jpg\" alt=\"Paradise Salad with Vietnamese-style chicken sausage\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119967\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Paradise Salad with Vietnamese-style chicken sausage \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The kitchen’s signature dessert is a fried ice cream burrito! It’s kind of like a dessert chimichanga, a secret recipe of ice cream rolled up in a flour tortilla and flash-fried, sure to please kids and likely rev them up.\u003c/p>\n\u003cfigure id=\"attachment_119970\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9377-new.jpg\" alt=\"Ice Cream Burrito\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119970\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ice Cream Burrito \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119962\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9297-new.jpg\" alt=\"Starter Bakery cookies\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119962\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Starter Bakery cookies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The shell of the former space remains, but Paradise Park has a much cleaner look and feel. The graffiti in the bathrooms has been freshly tiled over, a loungey area with a charging station has gone into a far corner, and a generous playspace for kids stretches across the back. What’s cool is that the room is big enough so you can see them from all the way across, allowing for some independence for both parents and children.\u003c/p>\n\u003cfigure id=\"attachment_119947\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9131-new.jpg\" alt=\"The dining area at Paradise Park Café \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119947\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The dining area at Paradise Park Café \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And the old Victory Burger space in the back retains the kitchen seating for those who want to be in a smaller section away from the main dining room, looking out onto the patio (which has a big communal table). The outdoor space, which opens onto the kitchen with the click of an electric garage door, will be used for themed pop-ups.\u003c/p>\n\u003cfigure id=\"attachment_119956\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9205-new.jpg\" alt=\"Lead chef Edwin Che and his crew in the back kitchen at Paradise Park Café\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119956\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lead chef Edwin Che (foreground) and his crew in the back kitchen at Paradise Park Café \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120002\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9231-new.jpg\" alt=\"Back kitchen seating area\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120002\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Back kitchen seating area \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120000\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9384-new.jpg\" alt=\"Outdoor space will be used for themed pop-ups.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outdoor space will be used for themed pop-ups. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While they’ve kept the wall of stickers that evolved throughout Actual Café’s tenure, the other walls have gotten a serious upgrade with brain-stimulating isometric illustrations from Berkeley artist Nigel Sussman.\u003c/p>\n\u003cfigure id=\"attachment_119981\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9188-new.jpg\" alt=\"Local artist Nigel Sussman's artwork and kid-friendly space\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119981\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Local artist Nigel Sussman's artwork and kid-friendly space \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland and Berkeley residents will welcome this happy, laid-back space, and I hope the newly reclaimed neighborhood nomenclature sticks. Paradise Park sounds like a good place to live.\u003c/p>\n\u003cfigure id=\"attachment_119975\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9121-new-1.jpg\" alt=\"Paradise Park Café\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119975\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Paradise Park Café \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.paradiseparkcafe.com/\">\u003cstrong>Paradise Park Café\u003c/strong>\u003c/a>\u003cbr>\n6334 San Pablo Ave.\u003cbr>\nOakland, CA 94608 [ \u003ca href=\"https://goo.gl/ezHPWu\">Map\u003c/a> ]\u003cbr>\nPh: (510) 756-4141\u003cbr>\nHours: Daily, 7am-8pm (brunch served Sat-Sun, 8am-3pm)\u003cbr>\nPrice Range: $-$$ ($8.95-$14.50)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/parkcafelife/\">@parkcafelife\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_119973\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9120-new.jpg\" alt=\"Hello Neighbors!\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119973\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hello Neighbors! Grand Opening August 17! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Join Paradise Park Café for their Grand Opening Thursday, August 17, 7am–8pm\u003c/strong>\u003cbr>\n\u003cem>20% of the day’s proceeds will benefit the East Bay College Fund and Oakland Promise.\u003cbr>\nRibbon Cutting @ 5pm with Jose Corona, Director of Equity & Strategic Partnerships for Mayor Libby Schaaf and Diane Dodge, Executive Director of East Bay College Fund.\u003cbr>\nLive music & surprise swag giveaways to follow.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "San Francisco’s Park Café Group opens an all-day dining spot in Oakland’s Paradise Park neighborhood.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>San Francisco’s Park Group opens an all-day dining spot in Oakland’s Paradise Park neighborhood.\u003c/em>\u003c/p>\n\u003cp>Who knew this neighborhood, the locus of which is at San Pablo Avenue and Alcatraz Street in North Oakland, was once called Paradise Park? When café co-owner Rachel Herbert was flipping through possible names for the new space, opening today in the former Actual Café/Victory Burger location, she found herself researching the history of the neighborhood. Herbert and her wife, co-owner Dana Oppenheim, have three cafés in San Francisco: \u003ca href=\"http://www.duboceparkcafe.com/\">Duboce Park Café\u003c/a>, \u003ca href=\"http://www.precitaparkcafe.com/\">Precita Park Café\u003c/a>, and the ever–teeming \u003ca href=\"http://www.doloresparkcafe.com/\">Dolores Park Café\u003c/a>. Imagine their delight to be able to carry on the naming parallelism.\u003c/p>\n\u003cfigure id=\"attachment_119958\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9237-new.jpg\" alt=\"Co-owners Rachel Herbert (L) and Dana Oppenheim\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119958\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Co-owners Rachel Herbert (L) and Dana Oppenheim (R) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Paradise Park offers a menu as diverse as the diets of its soon-to-be patrons. While there’s wine and beer, the bar is dominated by organic juices and smoothies. My favorite is the Popeye, with spinach (of course), celery and carrot, with a little ginger kick. Coffee is provided by the women-owned \u003ca href=\"https://www.equatorcoffees.com/\">Equator\u003c/a> in Marin, both Park Café Group’s own blend, a darker roast, and rotating single-origin selections. And there’s lots of pastries from local farmers-market favorite \u003ca href=\"http://starterbakery.com/\">Starter Bakery\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_119949\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9138-new.jpg\" alt=\"Interior of Paradise Park Café with menu\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119949\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Interior of Paradise Park Café with menu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119992\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9157-new1.jpg\" alt='The \"Popeye\" from the Organic Juice Bar' width=\"1920\" height=\"1280\" class=\"size-full wp-image-119992\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The \"Popeye\" from the Organic Juice Bar \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119957\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9233-new.jpg\" alt=\"Local beer on tap. Happy Hour 4-6 daily!\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119957\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Local beer on tap. Happy Hour 4-6 daily! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The special kids’ menu includes gluten-free mac and cheese, \u003ca href=\"http://zoesmeats.com/home.html\">Zoe’s\u003c/a> hot dogs, and a sunflower nut butter and banana sandwich. (Sunflower nut butter is the new peanut butter in the current landscape of nut allergies, such that many kids have come to prefer it to the classic PB, verboten in many schools and summer camps.)\u003c/p>\n\u003cfigure id=\"attachment_119959\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9248-new.jpg\" alt=\"House-made gluten-free mac & cheese on Just for Kids menu\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119959\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">House-made gluten-free mac & cheese on Just for Kids menu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We tried a number of the mainstay lunch items, each of which was solidly conceived—in particular, the fried chicken sandwich, coated in a light tapioca batter and served on a challah bun with greens, carrots, radishes, pickled onion, and sriracha aioli. A twist on tofu, the housemade chickpea “tofu” looks like a wedge of the soy product, but is, in fact, akin to socca, the chickpea flower pancakes you see in Provence, here spiced with curry tones and available in any salad.\u003c/p>\n\u003cfigure id=\"attachment_119963\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9302-new.jpg\" alt=\"Fried Chicken Sandwich\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119963\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Chicken Sandwich \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119966\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9338-new.jpg\" alt=\"Paradise Salad with Chickpea Tofu\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119966\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Paradise Salad with Chickpea Tofu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119968\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9356-new.jpg\" alt=\"Vegan Wrap with Chickpea Tofu\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119968\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vegan Wrap with Chickpea Tofu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are two burgers: grassfed beef and housemade quinoa, the former topped with Vermont cheddar and fried onions, and the latter veggie-laden, both served on brioche buns with perfect fries. It’s nice to be able to take a burger craving in either direction of the saturated-fat continuum.\u003c/p>\n\u003cfigure id=\"attachment_119964\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9307-new.jpg\" alt=\"Grassfed Burger\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119964\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grassfed Burger \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119965\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9327-new.jpg\" alt=\"House-made Quinoa Burger\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119965\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">House-made Quinoa Burger \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salad bowls are thoughtfully composed, too. We tried an all veggie version (vegan, in fact) with organic greens, grilled asparagus tips, carrots, radishes, mint, snap peas, pickled red onion, fried onion, and toasted peanuts with a light citrus vinaigrette. I loved the variation on the theme that comes with Vietnamese-style chicken sausage and vermicelli.\u003c/p>\n\u003cfigure id=\"attachment_119967\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9343-new.jpg\" alt=\"Paradise Salad with Vietnamese-style chicken sausage\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119967\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Paradise Salad with Vietnamese-style chicken sausage \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The kitchen’s signature dessert is a fried ice cream burrito! It’s kind of like a dessert chimichanga, a secret recipe of ice cream rolled up in a flour tortilla and flash-fried, sure to please kids and likely rev them up.\u003c/p>\n\u003cfigure id=\"attachment_119970\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9377-new.jpg\" alt=\"Ice Cream Burrito\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119970\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ice Cream Burrito \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119962\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9297-new.jpg\" alt=\"Starter Bakery cookies\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119962\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Starter Bakery cookies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The shell of the former space remains, but Paradise Park has a much cleaner look and feel. The graffiti in the bathrooms has been freshly tiled over, a loungey area with a charging station has gone into a far corner, and a generous playspace for kids stretches across the back. What’s cool is that the room is big enough so you can see them from all the way across, allowing for some independence for both parents and children.\u003c/p>\n\u003cfigure id=\"attachment_119947\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9131-new.jpg\" alt=\"The dining area at Paradise Park Café \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119947\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The dining area at Paradise Park Café \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And the old Victory Burger space in the back retains the kitchen seating for those who want to be in a smaller section away from the main dining room, looking out onto the patio (which has a big communal table). The outdoor space, which opens onto the kitchen with the click of an electric garage door, will be used for themed pop-ups.\u003c/p>\n\u003cfigure id=\"attachment_119956\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9205-new.jpg\" alt=\"Lead chef Edwin Che and his crew in the back kitchen at Paradise Park Café\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119956\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lead chef Edwin Che (foreground) and his crew in the back kitchen at Paradise Park Café \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120002\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9231-new.jpg\" alt=\"Back kitchen seating area\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120002\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Back kitchen seating area \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120000\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9384-new.jpg\" alt=\"Outdoor space will be used for themed pop-ups.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outdoor space will be used for themed pop-ups. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While they’ve kept the wall of stickers that evolved throughout Actual Café’s tenure, the other walls have gotten a serious upgrade with brain-stimulating isometric illustrations from Berkeley artist Nigel Sussman.\u003c/p>\n\u003cfigure id=\"attachment_119981\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9188-new.jpg\" alt=\"Local artist Nigel Sussman's artwork and kid-friendly space\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119981\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Local artist Nigel Sussman's artwork and kid-friendly space \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland and Berkeley residents will welcome this happy, laid-back space, and I hope the newly reclaimed neighborhood nomenclature sticks. Paradise Park sounds like a good place to live.\u003c/p>\n\u003cfigure id=\"attachment_119975\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9121-new-1.jpg\" alt=\"Paradise Park Café\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119975\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Paradise Park Café \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.paradiseparkcafe.com/\">\u003cstrong>Paradise Park Café\u003c/strong>\u003c/a>\u003cbr>\n6334 San Pablo Ave.\u003cbr>\nOakland, CA 94608 [ \u003ca href=\"https://goo.gl/ezHPWu\">Map\u003c/a> ]\u003cbr>\nPh: (510) 756-4141\u003cbr>\nHours: Daily, 7am-8pm (brunch served Sat-Sun, 8am-3pm)\u003cbr>\nPrice Range: $-$$ ($8.95-$14.50)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/parkcafelife/\">@parkcafelife\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_119973\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9120-new.jpg\" alt=\"Hello Neighbors!\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119973\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hello Neighbors! Grand Opening August 17! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Join Paradise Park Café for their Grand Opening Thursday, August 17, 7am–8pm\u003c/strong>\u003cbr>\n\u003cem>20% of the day’s proceeds will benefit the East Bay College Fund and Oakland Promise.\u003cbr>\nRibbon Cutting @ 5pm with Jose Corona, Director of Equity & Strategic Partnerships for Mayor Libby Schaaf and Diane Dodge, Executive Director of East Bay College Fund.\u003cbr>\nLive music & surprise swag giveaways to follow.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Shh! These Quiet ASMR Food Videos Will Get Your Senses Tingling",
"title": "Shh! These Quiet ASMR Food Videos Will Get Your Senses Tingling",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Shhhhh! Come closer. A little bit closer. There you go. That's better. There's a growing food trend we want to tell you about, but it's being done in hushed whispers by video bloggers known as ASMRists.\u003c/p>\n\u003cp>Look away, folks with \u003ca href=\"http://www.npr.org/2017/02/05/513532460/going-crazy-from-annoying-sounds-is-an-actual-medical-condition\">misophonia\u003c/a>. These aren't your mama's cooking videos intended to teach you a new recipe. Instead, these are meant for viewers who experience ASMR, which stands for Autonomous Sensory Meridian Response. They're videos created to trigger pleasing tingling sensations in the brains of some viewers by focusing on specific sounds like crinkling, chopping, sautéing and stirring. Intense eating sounds like slurping, swallowing, chewing or crunching do the trick for others.\u003c/p>\n\u003cp>And they're taking off — drawing millions of fans (and now corporate attention) to ASMR-tagged content on places like YouTube and SnapChat.\u003c/p>\n\u003cp>The trend is making stars out of vloggers like Taylor, a 20-year-old Florida resident with a soft giggle who goes by the moniker ASMR Darling. (She asked us to withhold her last name because of safety concerns.)\u003c/p>\n\u003cp>She made a \u003ca href=\"https://www.youtube.com/watch?v=a8udFXUGvOs\">21-minute video\u003c/a> of herself whisper-chatting viewers while slurping an icy Dr. Pepper (her \"favorite\"), tapping her fingernails across the top of a box of Chick-fil-A boneless chick-n-minis (another \"favorite\") and performing a muffled show-and-tell with a side of hash browns (\"the best!,\" she tells her viewers.) Her ultra-quiet video drew more than 1.5 million views.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://youtu.be/a8udFXUGvOs\u003c/p>\n\u003cp>ASMR Darling's videos aren't limited to eating Chick-fil-A. In another, she role plays making breakfast \"just for you.\" Others focus on makeup, cleaning her room or \u003cem>Game of Thrones \u003c/em>\u003ca href=\"https://www.youtube.com/watch?v=7Pk8oYEvJFA\">role play\u003c/a>. Chick-fil-A, however, is reserved for celebrations.\u003c/p>\n\u003cp>\"People want another Chick-fil-A video, but I'm holding off until I hit another milestone on my channel,\" Taylor says. \"If I hit a million subscribers, I'll probably do another.\"\u003c/p>\n\u003cp>Think of a food genre and it probably has ASMR videos: \u003ca href=\"https://www.youtube.com/watch?v=wyyBOBeMQn8\">recipe reading\u003c/a>,\u003ca href=\"https://www.youtube.com/watch?v=Z1n5T3lVjqw\"> extreme crunching\u003c/a>,\u003ca href=\"https://www.youtube.com/watch?v=6Yc189eifJY\"> vegan cuisine\u003c/a>, and an ASMR spin on the Korean phenomenon known as \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/24/392430233/koreans-have-an-insatiable-appetite-for-watching-strangers-binge-eat\">mukbang\u003c/a> — in this case, the vlogger quietly chats while eating surprisingly large quantities of food. Still \u003ca href=\"http://www.npr.org/sections/thesalt/2016/02/03/465340962/food-surgeon-dissects-candy-and-fruit-with-weirdly-hypnotic-flair\">others focus\u003c/a> on carefully taking food apart for the camera. A Houston-based woman known as ASMRTheChew produces videos of herself snacking on candied apples, chewing gum, cracking crabs, nibbling cookies and more. But it's her \u003ca href=\"https://www.youtube.com/watch?v=l6nc-CEuwVQ\">pickle-eating\u003c/a> videos that have gone viral, grabbing more than 4.6 million views combined and \u003ca href=\"https://twitter.com/search?vertical=default&q=pickle%20lady&src=typd\">prompting a wave of strong feelings\u003c/a> across social media.\u003c/p>\n\u003cp>Stephen Smith, an associate professor of psychology at the University of Winnipeg, says reports of ASMR experiences first started appearing in 2010 on\u003ca href=\"https://www.youtube.com/results?search_query=asmr+\"> YouTube\u003c/a> and \u003ca href=\"https://www.reddit.com/r/asmr/\">Reddit\u003c/a>. But he says only a handful of scientific studies have been done on ASMR.\u003c/p>\n\u003cp>\"One of the reasons is that it's the type of experience that's difficult to explain,\" says Smith. \"From a scientific perspective, what's limiting study is that the name itself sounds unscientific. Scientists who are risk-averse don't want to study something that sounds new-agey.\"\u003c/p>\n\u003cp>He says ASMR is not recognized as a response or a mental disorder, but it's considered a perceptual sensory phenomenon — an experience some people have, similar to \u003ca href=\"http://www.npr.org/sections/thesalt/2013/03/12/174132392/synesthetes-really-can-taste-the-rainbow\">synesthesia\u003c/a>, \"except the tingles are associated with a feeling of relaxation.\"\u003c/p>\n\u003cp>Smith's own study, \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/28280478\">published in February\u003c/a> in the journal \u003cem>Frontiers in Psychology,\u003c/em> looked at the personality traits of people who experience ASMR. As part of that, he found that whispering, tapping and scratching sounds (used frequently in ASMR food videos) ranked high among ASMR triggers for those tuning in.\u003c/p>\n\u003cp>But exactly how much of the general population actually experiences ASMR is unclear.\u003c/p>\n\u003cp>There are currently over 134,000 subscribers to the \u003ca href=\"http://reddit.com/r/ASMR\">Reddit ASMR\u003c/a> group, says Smith. \"So it must be relatively common.\"\u003c/p>\n\u003cp>Food-focused ASMR content has caught the attention of companies like \u003ca href=\"https://www.youtube.com/watch?v=LuuSGq3o1uI\">KFC\u003c/a>, \u003ca href=\"https://www.youtube.com/watch?v=LU8zTccNzjc\">Pepsi\u003c/a> and Tastemade, which have created their own brief ASMR-style videos. Gibi, a vlogger who goes by the name GibiASMR, has done sponsored videos for \u003ca href=\"https://www.youtube.com/watch?v=-EartMI0bQY\">Blue Apron\u003c/a> and \u003ca href=\"https://www.youtube.com/watch?v=2uiuPMbhllw\">Thrive Market\u003c/a>. She says she's better known for her role-playing and cosplay videos than her food-focused ones. But she's amassed more than 407,000 subscribers in the last year and now makes ASMR videos as her full-time career. (Like Taylor, Gibi asked us to withhold her surname and location over safety concerns — she's had to involve police in multiple stalking cases and says she frequently receives unsavory messages.)\u003c/p>\n\u003cp>\"Cooking videos make for some really good sounds. You have bubbling, cutting, washing — all the good stuff,\" she says.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Since August 2016, Blue Apron also has been working with a handful of other well-known ASMR vloggers like \u003ca href=\"https://www.youtube.com/watch?v=H5jvMvMM1nA\">Gentle Whispering ASMR\u003c/a>, \u003ca href=\"https://www.youtube.com/watch?v=Qcoi0YqDAKM\">Tony Bomboni ASMR\u003c/a> and \u003ca href=\"https://www.youtube.com/watch?v=ABYdoRnp5Do\">Fairy Char ASMR\u003c/a> to produce videos packed with ear-to-ear cardboard tapping, package crinkling, slicing and plenty of pan sizzles. Combined, these vloggers' YouTube channels have just under 2 million subscribers.\u003c/p>\n\u003cp>\"We thought our product would be perfect for a video because the sounds of cooking with Blue Apron are so unique — the crinkling of our packaging, chopping of a knife on a cutting board, salmon sizzling on a pan, peeling carrots, etc.,\" says Allie Evarts, a spokesperson for Blue Apron.\u003c/p>\n\u003cp>Jay Holzer, global head of development and production for Tastemade, a digital food and lifestyle network, says the viewers who gravitate to ASMR videos \"almost have a chemical reaction to it.\"\u003c/p>\n\u003cp>\"It's bigger now than it ever has been — especially when you see companies like Blue Apron get into sponsoring it — that's never happened before,\" Holzer says. \"The people who are into it are addicted to it, almost in a weird way. Whether it grows 10 times over the next few years, who knows?\"\u003c/p>\n\u003cp>Tastemade's ASMR \u003ca href=\"https://www.facebook.com/tastemade/videos/1023851861035314/\">salmon carpaccio video\u003c/a> — a minute and a half of sound-pleasing slicing, chopping, stirring and grinding, accompanied by mouth-watering close-up camera shots — has scored 4.4 million views since it was posted on Facebook in March 2016.\u003c/p>\n\u003cp>\"That wasn't our first, but it's our biggest hit,\" says Holzer. \"I'd say we've probably done 50 of them. A lot will run on SnapChat first. If they're successful there, we'll put them on other platforms.\"\u003c/p>\n\u003cp>While scientific studies lag behind the ASMR phenomena, Smith says he doesn't think the videos present any dangers to viewers who are able to experience the sensations they spark. And in fact, he says the videos can be used in helpful ways.\u003c/p>\n\u003cp>\"Some [people who experience ASMR] use it to help them relax. It's like meditation for them. They watch the video and go into a meditative state, which is associated with health benefits,\" says Smith.\u003c/p>\n\u003cp>But what's clear is that the genre isn't for everyone.\u003c/p>\n\u003cp>\"When you post an ASMR video, there's no neutral reaction to it,\" says Holzer. \"You either think it's the greatest thing ever, or are offended by the sounds.\"\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://www.leschin-hoar.com/\">\u003cem>Clare Leschin-Hoar\u003c/em>\u003c/a>\u003cem> is a journalist based in San Diego who covers food policy and sustainability issues.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "A growing number of food videos aim to trigger ASMR — Autonomous Sensory Meridian Response, or pleasing sensations in the brains of some viewers — by focusing on sounds like chopping and stirring.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Shhhhh! Come closer. A little bit closer. There you go. That's better. There's a growing food trend we want to tell you about, but it's being done in hushed whispers by video bloggers known as ASMRists.\u003c/p>\n\u003cp>Look away, folks with \u003ca href=\"http://www.npr.org/2017/02/05/513532460/going-crazy-from-annoying-sounds-is-an-actual-medical-condition\">misophonia\u003c/a>. These aren't your mama's cooking videos intended to teach you a new recipe. Instead, these are meant for viewers who experience ASMR, which stands for Autonomous Sensory Meridian Response. They're videos created to trigger pleasing tingling sensations in the brains of some viewers by focusing on specific sounds like crinkling, chopping, sautéing and stirring. Intense eating sounds like slurping, swallowing, chewing or crunching do the trick for others.\u003c/p>\n\u003cp>And they're taking off — drawing millions of fans (and now corporate attention) to ASMR-tagged content on places like YouTube and SnapChat.\u003c/p>\n\u003cp>The trend is making stars out of vloggers like Taylor, a 20-year-old Florida resident with a soft giggle who goes by the moniker ASMR Darling. (She asked us to withhold her last name because of safety concerns.)\u003c/p>\n\u003cp>She made a \u003ca href=\"https://www.youtube.com/watch?v=a8udFXUGvOs\">21-minute video\u003c/a> of herself whisper-chatting viewers while slurping an icy Dr. Pepper (her \"favorite\"), tapping her fingernails across the top of a box of Chick-fil-A boneless chick-n-minis (another \"favorite\") and performing a muffled show-and-tell with a side of hash browns (\"the best!,\" she tells her viewers.) Her ultra-quiet video drew more than 1.5 million views.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"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/a8udFXUGvOs'\n title='//www.youtube.com/embed/a8udFXUGvOs'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>ASMR Darling's videos aren't limited to eating Chick-fil-A. In another, she role plays making breakfast \"just for you.\" Others focus on makeup, cleaning her room or \u003cem>Game of Thrones \u003c/em>\u003ca href=\"https://www.youtube.com/watch?v=7Pk8oYEvJFA\">role play\u003c/a>. Chick-fil-A, however, is reserved for celebrations.\u003c/p>\n\u003cp>\"People want another Chick-fil-A video, but I'm holding off until I hit another milestone on my channel,\" Taylor says. \"If I hit a million subscribers, I'll probably do another.\"\u003c/p>\n\u003cp>Think of a food genre and it probably has ASMR videos: \u003ca href=\"https://www.youtube.com/watch?v=wyyBOBeMQn8\">recipe reading\u003c/a>,\u003ca href=\"https://www.youtube.com/watch?v=Z1n5T3lVjqw\"> extreme crunching\u003c/a>,\u003ca href=\"https://www.youtube.com/watch?v=6Yc189eifJY\"> vegan cuisine\u003c/a>, and an ASMR spin on the Korean phenomenon known as \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/24/392430233/koreans-have-an-insatiable-appetite-for-watching-strangers-binge-eat\">mukbang\u003c/a> — in this case, the vlogger quietly chats while eating surprisingly large quantities of food. Still \u003ca href=\"http://www.npr.org/sections/thesalt/2016/02/03/465340962/food-surgeon-dissects-candy-and-fruit-with-weirdly-hypnotic-flair\">others focus\u003c/a> on carefully taking food apart for the camera. A Houston-based woman known as ASMRTheChew produces videos of herself snacking on candied apples, chewing gum, cracking crabs, nibbling cookies and more. But it's her \u003ca href=\"https://www.youtube.com/watch?v=l6nc-CEuwVQ\">pickle-eating\u003c/a> videos that have gone viral, grabbing more than 4.6 million views combined and \u003ca href=\"https://twitter.com/search?vertical=default&q=pickle%20lady&src=typd\">prompting a wave of strong feelings\u003c/a> across social media.\u003c/p>\n\u003cp>Stephen Smith, an associate professor of psychology at the University of Winnipeg, says reports of ASMR experiences first started appearing in 2010 on\u003ca href=\"https://www.youtube.com/results?search_query=asmr+\"> YouTube\u003c/a> and \u003ca href=\"https://www.reddit.com/r/asmr/\">Reddit\u003c/a>. But he says only a handful of scientific studies have been done on ASMR.\u003c/p>\n\u003cp>\"One of the reasons is that it's the type of experience that's difficult to explain,\" says Smith. \"From a scientific perspective, what's limiting study is that the name itself sounds unscientific. Scientists who are risk-averse don't want to study something that sounds new-agey.\"\u003c/p>\n\u003cp>He says ASMR is not recognized as a response or a mental disorder, but it's considered a perceptual sensory phenomenon — an experience some people have, similar to \u003ca href=\"http://www.npr.org/sections/thesalt/2013/03/12/174132392/synesthetes-really-can-taste-the-rainbow\">synesthesia\u003c/a>, \"except the tingles are associated with a feeling of relaxation.\"\u003c/p>\n\u003cp>Smith's own study, \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/28280478\">published in February\u003c/a> in the journal \u003cem>Frontiers in Psychology,\u003c/em> looked at the personality traits of people who experience ASMR. As part of that, he found that whispering, tapping and scratching sounds (used frequently in ASMR food videos) ranked high among ASMR triggers for those tuning in.\u003c/p>\n\u003cp>But exactly how much of the general population actually experiences ASMR is unclear.\u003c/p>\n\u003cp>There are currently over 134,000 subscribers to the \u003ca href=\"http://reddit.com/r/ASMR\">Reddit ASMR\u003c/a> group, says Smith. \"So it must be relatively common.\"\u003c/p>\n\u003cp>Food-focused ASMR content has caught the attention of companies like \u003ca href=\"https://www.youtube.com/watch?v=LuuSGq3o1uI\">KFC\u003c/a>, \u003ca href=\"https://www.youtube.com/watch?v=LU8zTccNzjc\">Pepsi\u003c/a> and Tastemade, which have created their own brief ASMR-style videos. Gibi, a vlogger who goes by the name GibiASMR, has done sponsored videos for \u003ca href=\"https://www.youtube.com/watch?v=-EartMI0bQY\">Blue Apron\u003c/a> and \u003ca href=\"https://www.youtube.com/watch?v=2uiuPMbhllw\">Thrive Market\u003c/a>. She says she's better known for her role-playing and cosplay videos than her food-focused ones. But she's amassed more than 407,000 subscribers in the last year and now makes ASMR videos as her full-time career. (Like Taylor, Gibi asked us to withhold her surname and location over safety concerns — she's had to involve police in multiple stalking cases and says she frequently receives unsavory messages.)\u003c/p>\n\u003cp>\"Cooking videos make for some really good sounds. You have bubbling, cutting, washing — all the good stuff,\" she says.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Since August 2016, Blue Apron also has been working with a handful of other well-known ASMR vloggers like \u003ca href=\"https://www.youtube.com/watch?v=H5jvMvMM1nA\">Gentle Whispering ASMR\u003c/a>, \u003ca href=\"https://www.youtube.com/watch?v=Qcoi0YqDAKM\">Tony Bomboni ASMR\u003c/a> and \u003ca href=\"https://www.youtube.com/watch?v=ABYdoRnp5Do\">Fairy Char ASMR\u003c/a> to produce videos packed with ear-to-ear cardboard tapping, package crinkling, slicing and plenty of pan sizzles. Combined, these vloggers' YouTube channels have just under 2 million subscribers.\u003c/p>\n\u003cp>\"We thought our product would be perfect for a video because the sounds of cooking with Blue Apron are so unique — the crinkling of our packaging, chopping of a knife on a cutting board, salmon sizzling on a pan, peeling carrots, etc.,\" says Allie Evarts, a spokesperson for Blue Apron.\u003c/p>\n\u003cp>Jay Holzer, global head of development and production for Tastemade, a digital food and lifestyle network, says the viewers who gravitate to ASMR videos \"almost have a chemical reaction to it.\"\u003c/p>\n\u003cp>\"It's bigger now than it ever has been — especially when you see companies like Blue Apron get into sponsoring it — that's never happened before,\" Holzer says. \"The people who are into it are addicted to it, almost in a weird way. Whether it grows 10 times over the next few years, who knows?\"\u003c/p>\n\u003cp>Tastemade's ASMR \u003ca href=\"https://www.facebook.com/tastemade/videos/1023851861035314/\">salmon carpaccio video\u003c/a> — a minute and a half of sound-pleasing slicing, chopping, stirring and grinding, accompanied by mouth-watering close-up camera shots — has scored 4.4 million views since it was posted on Facebook in March 2016.\u003c/p>\n\u003cp>\"That wasn't our first, but it's our biggest hit,\" says Holzer. \"I'd say we've probably done 50 of them. A lot will run on SnapChat first. If they're successful there, we'll put them on other platforms.\"\u003c/p>\n\u003cp>While scientific studies lag behind the ASMR phenomena, Smith says he doesn't think the videos present any dangers to viewers who are able to experience the sensations they spark. And in fact, he says the videos can be used in helpful ways.\u003c/p>\n\u003cp>\"Some [people who experience ASMR] use it to help them relax. It's like meditation for them. They watch the video and go into a meditative state, which is associated with health benefits,\" says Smith.\u003c/p>\n\u003cp>But what's clear is that the genre isn't for everyone.\u003c/p>\n\u003cp>\"When you post an ASMR video, there's no neutral reaction to it,\" says Holzer. \"You either think it's the greatest thing ever, or are offended by the sounds.\"\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://www.leschin-hoar.com/\">\u003cem>Clare Leschin-Hoar\u003c/em>\u003c/a>\u003cem> is a journalist based in San Diego who covers food policy and sustainability issues.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Can We Feed The World With Farmed Fish?",
"title": "Can We Feed The World With Farmed Fish?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>For years, scientists and activists have sounded the alarm that humans' appetite for seafood is outpacing what fishermen can sustainably catch.\u003c/p>\n\u003cp>But new research suggests there is space on the open ocean for farming essentially all the seafood humans can eat. A team of scientists led by Rebecca Gentry, of the University of California, Santa Barbara, found that widescale aquaculture utilizing much of the ocean's coastal waters could outproduce the global demand for seafood by a staggering 100 times.\u003c/p>\n\u003cp>Their \u003ca href=\"http://dx.doi.org/10.1038/s41559-017-0257-9\">paper,\u003c/a> published Monday in the journal \u003cem>Nature Ecology & Evolution\u003c/em>, could have significant implications for a planet whose human population is projected to reach 10 billion by 2050. Nearly every coastal country has the potential to meet its own domestic demand for seafood, \"typically using only a minute fraction of its ocean territory,\" write the authors.\u003c/p>\n\u003cp>In their research, the scientists analyzed the potential of virtually every square mile of the ocean's surface for producing 120 different species of fish and 60 species of bivalves – that is, mussels, clams, oysters and scallops. They immediately eliminated ocean waters deeper than about 650 feet, since ocean aquaculture generally requires anchoring floating pens and cages to the seafloor. They sought out areas rich in dissolved oxygen and phytoplankton – essential for bivalves, which filter microscopic food from the water.\u003c/p>\n\u003cp>The researchers also excluded marine protected areas and regions where floating pens and cages might block shipping lanes and port entries or interfere with oil extraction.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>They calculated that marine aquaculture could produce 16.5 billion tons of fish per year, or about 4,000 pounds per person.\u003c/p>\n\u003cp>\"And we were being very, very conservative in our calculations,\" says co-author Halley Froehlich, a postdoctoral researcher at UC Santa Barbara.\u003c/p>\n\u003cp>Froehlich says it's not likely that aquaculture will be practiced in every feasible location. \"And we certainly would never need so much production,\" she says. \"That number was really an overestimate to show what the potential is.\"\u003c/p>\n\u003cp>Still, even with a downsized calculation using a much more realistic fraction of the ocean's surface, the numbers are impressive: The scientists' math shows that an area of water about the size of Lake Michigan – roughly 1/67th of a percent of the ocean's surface – could produce about 110 million tons of fish and shellfish per year. That's about the amount of seafood caught annually by commercial fishermen, and about five times the globe's current aquaculture production, Froehlich says.\u003c/p>\n\u003cp>While the production potential of aquaculture is clearly massive, such volumes of fish and shellfish could not be grown without costs. Aquaculture can offer environmental benefits – but only under certain circumstances, and there are many ways in which aquaculture can go wrong.\u003c/p>\n\u003cp>Salmon farming in British Columbia has been associated with declines in certain streams' runs of wild salmon, since a parasite called the sea louse that sometimes thrives amid densely raised farmed fish can attack wild fish. (The issue is a contentious one, and scientists, activists and fish farming lobbyists still disagree over how directly salmon farms have impacted wild salmon.)\u003c/p>\n\u003cp>Many aquaculture operations also rely on wild-caught fish as feed. This has driven overfishing in some places, like Peru, whose anchovy population has been. Shrimp farming operations in Southeast Asia have become notorious for destroying mangrove thickets and pouring harmful effluent into estuaries.\u003c/p>\n\u003cp>\"So, we know and we've seen how aquaculture can be done incorrectly, and we're looking at the potential for improvements,\" Froehlich says.\u003c/p>\n\u003cp>Max Troell, a scientist at the Stockholm Resilience Centre, co-authored an essay published in the same issue of \u003cem>Nature Ecology & Evolution\u003c/em> that analyzes Gentry's and Froehlich's findings.\u003c/p>\n\u003cp>\"The work of Gentry and colleagues shows that space is currently not a limiting factor for the expansion of oceanic aquaculture,\" Troell writes\u003cstrong>.\u003c/strong>\u003c/p>\n\u003cp>But there are other constraints. Growing fish means feeding them, and this, Troell tells The Salt in an email, requires either catching wild fish or growing high-protein vegetable crops on land. Since these are products already consumed by people, Troell notes in his commentary piece, \"reducing competition with human food resources will be key for sustainability.\"\u003c/p>\n\u003cp>In \u003ca href=\"http://www.pnas.org/content/111/37/13257.full.pdf\">a 2014 paper\u003c/a> in the \u003cem>Proceedings of the National Academy of Sciences\u003c/em>, Troell and several co-authors assessed aquaculture's potential to improve the resilience of the planet's food systems. In that paper they asked, \"[D]oes continued growth in aquaculture enhance or undermine the potential of the global food system\" to feed humanity?\u003c/p>\n\u003cp>The jury remains out on that question.\u003c/p>\n\u003cp>In an email interview, Troell tells The Salt that, if aquaculture production of fish is scaled up dramatically, \"[t]he link to terrestrial feed sources will increase,\" and so will environmental impacts.\u003c/p>\n\u003cp>\"For filter feeders like mussels, the story is different,\" he says.\u003c/p>\n\u003cp>Unlike fish, they don't need to be fed, since they filter naturally occurring nutrients and organic matter from the water.\u003c/p>\n\u003cp>This, says Troell, makes them \"very beneficial species to scale up\" in aquaculture.\u003c/p>\n\u003cp>Growing them could even be good for the environment. Froehlich tells The Salt that dense flotillas of shellfish pens could actually mitigate some types of pollution. For instance, such pens could be useful at river mouths, where nutrients from inland farmlands can cause algae blooms that, in turn, deplete the water's oxygen and create so-called \"dead zones\" – like \u003ca href=\"http://www.npr.org/sections/thesalt/2017/08/03/541222717/the-gulf-of-mexicos-dead-zone-is-the-biggest-ever-seen\">the massive one that develops every summer\u003c/a> in the Gulf of Mexico, thanks to polluted Mississippi River discharge.\u003c/p>\n\u003cp>Froehlich is continuing to study aquaculture's potential to sustainably feed the world, with some focus on different types of feed and how efficiently farmland can be used to help produce fish and shellfish. She notes that \"fish are extremely efficient at converting feed material into body mass,\" and that some species can turn food into fat, bone, muscle and other tissue at a conversion ratio of nearly one to one. \"That's a pound of feed in, and a pound of fish out,\" she notes.\u003c/p>\n\u003cp>Froehlich believes seafood consumption will eventually replace a considerable amount of land-based meat production, and she hopes to quantify the extent to which this could alleviate agricultural pressures on land and water resources.\u003c/p>\n\u003cp>\"There's a discussion and a movement of people switching to pescatarian diets,\" she says. \"So, we want to know, what will that translate into?\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For years, scientists and activists have sounded the alarm that humans' appetite for seafood is outpacing what fishermen can sustainably catch.\u003c/p>\n\u003cp>But new research suggests there is space on the open ocean for farming essentially all the seafood humans can eat. A team of scientists led by Rebecca Gentry, of the University of California, Santa Barbara, found that widescale aquaculture utilizing much of the ocean's coastal waters could outproduce the global demand for seafood by a staggering 100 times.\u003c/p>\n\u003cp>Their \u003ca href=\"http://dx.doi.org/10.1038/s41559-017-0257-9\">paper,\u003c/a> published Monday in the journal \u003cem>Nature Ecology & Evolution\u003c/em>, could have significant implications for a planet whose human population is projected to reach 10 billion by 2050. Nearly every coastal country has the potential to meet its own domestic demand for seafood, \"typically using only a minute fraction of its ocean territory,\" write the authors.\u003c/p>\n\u003cp>In their research, the scientists analyzed the potential of virtually every square mile of the ocean's surface for producing 120 different species of fish and 60 species of bivalves – that is, mussels, clams, oysters and scallops. They immediately eliminated ocean waters deeper than about 650 feet, since ocean aquaculture generally requires anchoring floating pens and cages to the seafloor. They sought out areas rich in dissolved oxygen and phytoplankton – essential for bivalves, which filter microscopic food from the water.\u003c/p>\n\u003cp>The researchers also excluded marine protected areas and regions where floating pens and cages might block shipping lanes and port entries or interfere with oil extraction.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>They calculated that marine aquaculture could produce 16.5 billion tons of fish per year, or about 4,000 pounds per person.\u003c/p>\n\u003cp>\"And we were being very, very conservative in our calculations,\" says co-author Halley Froehlich, a postdoctoral researcher at UC Santa Barbara.\u003c/p>\n\u003cp>Froehlich says it's not likely that aquaculture will be practiced in every feasible location. \"And we certainly would never need so much production,\" she says. \"That number was really an overestimate to show what the potential is.\"\u003c/p>\n\u003cp>Still, even with a downsized calculation using a much more realistic fraction of the ocean's surface, the numbers are impressive: The scientists' math shows that an area of water about the size of Lake Michigan – roughly 1/67th of a percent of the ocean's surface – could produce about 110 million tons of fish and shellfish per year. That's about the amount of seafood caught annually by commercial fishermen, and about five times the globe's current aquaculture production, Froehlich says.\u003c/p>\n\u003cp>While the production potential of aquaculture is clearly massive, such volumes of fish and shellfish could not be grown without costs. Aquaculture can offer environmental benefits – but only under certain circumstances, and there are many ways in which aquaculture can go wrong.\u003c/p>\n\u003cp>Salmon farming in British Columbia has been associated with declines in certain streams' runs of wild salmon, since a parasite called the sea louse that sometimes thrives amid densely raised farmed fish can attack wild fish. (The issue is a contentious one, and scientists, activists and fish farming lobbyists still disagree over how directly salmon farms have impacted wild salmon.)\u003c/p>\n\u003cp>Many aquaculture operations also rely on wild-caught fish as feed. This has driven overfishing in some places, like Peru, whose anchovy population has been. Shrimp farming operations in Southeast Asia have become notorious for destroying mangrove thickets and pouring harmful effluent into estuaries.\u003c/p>\n\u003cp>\"So, we know and we've seen how aquaculture can be done incorrectly, and we're looking at the potential for improvements,\" Froehlich says.\u003c/p>\n\u003cp>Max Troell, a scientist at the Stockholm Resilience Centre, co-authored an essay published in the same issue of \u003cem>Nature Ecology & Evolution\u003c/em> that analyzes Gentry's and Froehlich's findings.\u003c/p>\n\u003cp>\"The work of Gentry and colleagues shows that space is currently not a limiting factor for the expansion of oceanic aquaculture,\" Troell writes\u003cstrong>.\u003c/strong>\u003c/p>\n\u003cp>But there are other constraints. Growing fish means feeding them, and this, Troell tells The Salt in an email, requires either catching wild fish or growing high-protein vegetable crops on land. Since these are products already consumed by people, Troell notes in his commentary piece, \"reducing competition with human food resources will be key for sustainability.\"\u003c/p>\n\u003cp>In \u003ca href=\"http://www.pnas.org/content/111/37/13257.full.pdf\">a 2014 paper\u003c/a> in the \u003cem>Proceedings of the National Academy of Sciences\u003c/em>, Troell and several co-authors assessed aquaculture's potential to improve the resilience of the planet's food systems. In that paper they asked, \"[D]oes continued growth in aquaculture enhance or undermine the potential of the global food system\" to feed humanity?\u003c/p>\n\u003cp>The jury remains out on that question.\u003c/p>\n\u003cp>In an email interview, Troell tells The Salt that, if aquaculture production of fish is scaled up dramatically, \"[t]he link to terrestrial feed sources will increase,\" and so will environmental impacts.\u003c/p>\n\u003cp>\"For filter feeders like mussels, the story is different,\" he says.\u003c/p>\n\u003cp>Unlike fish, they don't need to be fed, since they filter naturally occurring nutrients and organic matter from the water.\u003c/p>\n\u003cp>This, says Troell, makes them \"very beneficial species to scale up\" in aquaculture.\u003c/p>\n\u003cp>Growing them could even be good for the environment. Froehlich tells The Salt that dense flotillas of shellfish pens could actually mitigate some types of pollution. For instance, such pens could be useful at river mouths, where nutrients from inland farmlands can cause algae blooms that, in turn, deplete the water's oxygen and create so-called \"dead zones\" – like \u003ca href=\"http://www.npr.org/sections/thesalt/2017/08/03/541222717/the-gulf-of-mexicos-dead-zone-is-the-biggest-ever-seen\">the massive one that develops every summer\u003c/a> in the Gulf of Mexico, thanks to polluted Mississippi River discharge.\u003c/p>\n\u003cp>Froehlich is continuing to study aquaculture's potential to sustainably feed the world, with some focus on different types of feed and how efficiently farmland can be used to help produce fish and shellfish. She notes that \"fish are extremely efficient at converting feed material into body mass,\" and that some species can turn food into fat, bone, muscle and other tissue at a conversion ratio of nearly one to one. \"That's a pound of feed in, and a pound of fish out,\" she notes.\u003c/p>\n\u003cp>Froehlich believes seafood consumption will eventually replace a considerable amount of land-based meat production, and she hopes to quantify the extent to which this could alleviate agricultural pressures on land and water resources.\u003c/p>\n\u003cp>\"There's a discussion and a movement of people switching to pescatarian diets,\" she says. \"So, we want to know, what will that translate into?\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Men, Listen Up: Women Like The Smell Of Guys Who Eat A Certain Diet",
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"content": "\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/me/2017/08/20170814_me_men_listen_up_women_like_the_smell_of_guys_who_eat_a_certain_diet.mp3\u003c/p>\n\u003cp>What we eat can influence more than our waistlines. It turns out, our diets also help determine what we smell like.\u003c/p>\n\u003cp>A recent \u003ca href=\"http://www.ehbonline.org/article/S1090-5138(16)30193-3/fulltext\">study\u003c/a> found that women preferred the body odor of men who ate a lot of fruits and vegetables. Whereas men who ate a lot of carbohydrates gave off a smell that was less appealing.\u003c/p>\n\u003cp>Skeptical? At first, I was, too. I thought this line of inquiry must have been dreamed up by the produce industry. (Makes a good marketing campaign, right?!)\u003c/p>\n\u003cp>But it's legit. \"We've known for a while that odor is an important component of attractiveness, especially for women,\" says \u003ca href=\"http://humansciences.mq.edu.au/psychology/psychology_staff/psychology_academic_staff/ian_stephen\">Ian Stephen\u003c/a> of Macquarie University in Australia. He studies evolution, genetics and psychology and is an author of the study.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>From an evolutionary perspective, scientists say our sweat can help signal our health status, and could possibly play a role in helping attract a mate.\u003c/p>\n\u003cp>So, how did scientists evaluate the link between diet and the attractiveness of body odor?\u003c/p>\n\u003cp>They began by recruiting a bunch of healthy, young men. They assessed the men's skin using an instrument called a spectrophotometer. When people eat a lot of colorful veggies, their skin takes on the hue of carotenoids, the plant pigments that are responsible for bright red, yellow and orange foods.\u003c/p>\n\u003cp>\"The carotenoids get deposited in our skin,\" explains Stephen. The spectrophotometer \"flashes a light onto your skin and measures the color reflected back,\" says Stephen. The results are \"a good indicator of how much fruits and vegetables we're eating,\" he says.\u003c/p>\n\u003cp>Stephen and his colleagues also had the men in the study compete food frequency questionnaires, so they could determine the men's overall patterns of eating. Then, men were given clean T-shirts and asked to do some exercise.\u003c/p>\n\u003cp>Afterwards, women in the study were asked to sniff the sweat. (Note: The methodology was much more scientific and precise than my breezy explanation, but you get the picture!) \"We asked the women to rate how much they liked it, how floral, how fruity,\" and a bunch of other descriptors, explains Stephen.\u003c/p>\n\u003cp>It's a small study, but the results were pretty consistent. \"Women basically found that men who ate more vegetables smelled nicer,\" Stephen told us.\u003c/p>\n\u003cp>Men who ate a lot of meat did not produce a sweat that was any more — or less — attractive to women. But meat did tend to make men's odor more intense.\u003c/p>\n\u003cp>\"This is not the first study to show that diet influences body odor,\" says \u003ca href=\"https://www.monell.org/faculty/people/preti\">George Preti\u003c/a>, an adjunct professor in the dermatology department at the University of Pennsylvania and a member of the Monell Chemical Senses Center in Philadelphia.\u003c/p>\n\u003cp>A study \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/16891352\">published\u003c/a> in 2006 found that women preferred the odor of men who ate a non-meat diet, \"characterized by increased intakes of eggs, cheese, soy, fruit and vegetables.\"\u003c/p>\n\u003cp>But Preti points out that the relationship between diet and body odor is indirect.\u003c/p>\n\u003cp>Some people think if they eat a garlic or onion — or a piece of meat — they will smell like that food. \"But that's not what happens,\" Preti says. Your breath might smell like the food you eat, but not your sweat.\u003c/p>\n\u003cp>Body odor is created when the bacteria on our skin metabolize the compounds that come out of our sweat glands.\u003c/p>\n\u003cp>\"The sweat doesn't come out smelly,\" Preti explains, \"It must be metabolized by the bacteria that live on the surface of the skin.\"\u003c/p>\n\u003cp>Now, of course, at a time when good hygiene and deodorant use are commonplace, is the smell of our sweat a big concern?\u003c/p>\n\u003cp>I put that question to the happy-hour crowd at a bar down the street from the NPR headquarters in Washington, D.C.\u003c/p>\n\u003cp>\"I'm pretty OK with my smell,\" Stefan Ruffini told me. That evening he was ordering a burger on a bun and a side of fries, along with a beer. When I told him about the findings of the study, he laughed it off.\u003c/p>\n\u003cp>\"I've got a girlfriend, so I don't worry about these things!\"he said.\u003c/p>\n\u003cp>The study did not assess diet and odor attractiveness among same-sex couples.\u003c/p>\n\u003cp>\"As a lesbian, I haven't smelled a man in several years,\" Stacy Carroll, who was also at happy hour, told me. \"I eat a lot of produce, I have a girlfriend, so it's working out!\"\u003c/p>\n\u003cp>Carroll says people who eat a lot of fruits and vegetables are more likely to be interested in their health --\"feeling good, looking fit\" — than their smell. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>What we eat can influence more than our waistlines. It turns out, our diets also help determine what we smell like.\u003c/p>\n\u003cp>A recent \u003ca href=\"http://www.ehbonline.org/article/S1090-5138(16)30193-3/fulltext\">study\u003c/a> found that women preferred the body odor of men who ate a lot of fruits and vegetables. Whereas men who ate a lot of carbohydrates gave off a smell that was less appealing.\u003c/p>\n\u003cp>Skeptical? At first, I was, too. I thought this line of inquiry must have been dreamed up by the produce industry. (Makes a good marketing campaign, right?!)\u003c/p>\n\u003cp>But it's legit. \"We've known for a while that odor is an important component of attractiveness, especially for women,\" says \u003ca href=\"http://humansciences.mq.edu.au/psychology/psychology_staff/psychology_academic_staff/ian_stephen\">Ian Stephen\u003c/a> of Macquarie University in Australia. He studies evolution, genetics and psychology and is an author of the study.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>From an evolutionary perspective, scientists say our sweat can help signal our health status, and could possibly play a role in helping attract a mate.\u003c/p>\n\u003cp>So, how did scientists evaluate the link between diet and the attractiveness of body odor?\u003c/p>\n\u003cp>They began by recruiting a bunch of healthy, young men. They assessed the men's skin using an instrument called a spectrophotometer. When people eat a lot of colorful veggies, their skin takes on the hue of carotenoids, the plant pigments that are responsible for bright red, yellow and orange foods.\u003c/p>\n\u003cp>\"The carotenoids get deposited in our skin,\" explains Stephen. The spectrophotometer \"flashes a light onto your skin and measures the color reflected back,\" says Stephen. The results are \"a good indicator of how much fruits and vegetables we're eating,\" he says.\u003c/p>\n\u003cp>Stephen and his colleagues also had the men in the study compete food frequency questionnaires, so they could determine the men's overall patterns of eating. Then, men were given clean T-shirts and asked to do some exercise.\u003c/p>\n\u003cp>Afterwards, women in the study were asked to sniff the sweat. (Note: The methodology was much more scientific and precise than my breezy explanation, but you get the picture!) \"We asked the women to rate how much they liked it, how floral, how fruity,\" and a bunch of other descriptors, explains Stephen.\u003c/p>\n\u003cp>It's a small study, but the results were pretty consistent. \"Women basically found that men who ate more vegetables smelled nicer,\" Stephen told us.\u003c/p>\n\u003cp>Men who ate a lot of meat did not produce a sweat that was any more — or less — attractive to women. But meat did tend to make men's odor more intense.\u003c/p>\n\u003cp>\"This is not the first study to show that diet influences body odor,\" says \u003ca href=\"https://www.monell.org/faculty/people/preti\">George Preti\u003c/a>, an adjunct professor in the dermatology department at the University of Pennsylvania and a member of the Monell Chemical Senses Center in Philadelphia.\u003c/p>\n\u003cp>A study \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/16891352\">published\u003c/a> in 2006 found that women preferred the odor of men who ate a non-meat diet, \"characterized by increased intakes of eggs, cheese, soy, fruit and vegetables.\"\u003c/p>\n\u003cp>But Preti points out that the relationship between diet and body odor is indirect.\u003c/p>\n\u003cp>Some people think if they eat a garlic or onion — or a piece of meat — they will smell like that food. \"But that's not what happens,\" Preti says. Your breath might smell like the food you eat, but not your sweat.\u003c/p>\n\u003cp>Body odor is created when the bacteria on our skin metabolize the compounds that come out of our sweat glands.\u003c/p>\n\u003cp>\"The sweat doesn't come out smelly,\" Preti explains, \"It must be metabolized by the bacteria that live on the surface of the skin.\"\u003c/p>\n\u003cp>Now, of course, at a time when good hygiene and deodorant use are commonplace, is the smell of our sweat a big concern?\u003c/p>\n\u003cp>I put that question to the happy-hour crowd at a bar down the street from the NPR headquarters in Washington, D.C.\u003c/p>\n\u003cp>\"I'm pretty OK with my smell,\" Stefan Ruffini told me. That evening he was ordering a burger on a bun and a side of fries, along with a beer. When I told him about the findings of the study, he laughed it off.\u003c/p>\n\u003cp>\"I've got a girlfriend, so I don't worry about these things!\"he said.\u003c/p>\n\u003cp>The study did not assess diet and odor attractiveness among same-sex couples.\u003c/p>\n\u003cp>\"As a lesbian, I haven't smelled a man in several years,\" Stacy Carroll, who was also at happy hour, told me. \"I eat a lot of produce, I have a girlfriend, so it's working out!\"\u003c/p>\n\u003cp>Carroll says people who eat a lot of fruits and vegetables are more likely to be interested in their health --\"feeling good, looking fit\" — than their smell. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>When someone posts a photo of food on social media, do you get cranky? Is it because you just don't care what other people are eating? Or is it because they're enjoying an herb-and-garlic crusted halibut at a seaside restaurant while you sit at your computer with a slice of two-day-old pizza?\u003c/p>\n\u003cp>Maybe you'd like to have what they're having, but don't know how to make it. If only there were a way to get their recipe without commenting on the photo.\u003c/p>\n\u003cp>Researchers at the Massachusetts Institute of Technology's \u003ca href=\"https://www.csail.mit.edu/\">Computer Science and Artificial Intelligence Laboratory\u003c/a> (CSAIL) would like that for you, too. That's why they're creating an artificial neural network — a computer system modeled after the human brain — to examine those photos and break them down into recipes.\u003c/p>\n\u003cp>The growth of the Internet has supported the ability to collect and publish several large-scale datasets, allowing for great advances in the field of artificial intelligence (AI), says Javier Marin, a postdoctoral research associate at CSAIL and co-author of \u003ca href=\"http://im2recipe.csail.mit.edu/im2recipe.pdf\">a paper\u003c/a> published this July at the Conference on Computer Vision and Pattern Recognition in Honolulu.\u003c/p>\n\u003cp>\"However, when it comes to food, there was not any large-scale dataset available in the research community until now,\" Marin says. \"There was a clear need to better understand people's eating habits and dietary preferences.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To do this, researchers have been feeding the computer pairs of photos and their corresponding recipes — about 800,000 of them. The AI network, called Recipe 1M, chews on all of that for a while, learning patterns and connections between the ingredients in the recipes and the photos of food.\u003c/p>\n\u003cp>\"What we've developed is a novel machine learning model that powers an app. The \u003ca href=\"http://tuesday.csail.mit.edu:4242/\">demo\u003c/a> that you see is just a pretty interface to that model,\" says Nicholas Hynes, an MIT graduate student at CSAIL who also co-authored the paper.\u003c/p>\n\u003cp>You, too, can try out this interface, called \u003ca href=\"http://tuesday.csail.mit.edu:4242/\">Pic2Recipe\u003c/a>. To use it, just upload your food photo. The computer will analyze it and retrieve a recipe from a collection of test recipes that best matches your image.\u003c/p>\n\u003cp>It usually works pretty well, although it can miss an ingredient or two sometimes. Take for example, this \u003ca href=\"https://www.youtube.com/watch?v=qp5yOfcBXq0\">video\u003c/a>, in which the MIT team uploads a photo of sugar cookies.\u003c/p>\n\u003cp>https://youtu.be/qp5yOfcBXq0\u003c/p>\n\u003cp>\"The app took the image, figured out what was in it and how it was prepared, and gave us the recipe that it thinks was most likely to have produced the image,\" says Hynes.\u003c/p>\n\u003cp>Pic2Recipe did correctly identify eight out of the 11 ingredients. And it did accurately find a recipe for sugar cookies. Alas, it missed the icing.\u003c/p>\n\u003cp>But the program doesn't need to visually recognize every ingredient in the photo to find an accurate recipe.\u003c/p>\n\u003cp>\"Just like a human, it can infer the presence of invisible, homogenized or obscured ingredients using context. For instance, if I see a green colored soup, it probably contains peas — and most definitely salt!\" says Hynes. \"When the model finds the best match, it's really taking a holistic view of the entire image or the entire recipe. That's part of why the model is interesting: It learns a lot about recipes in a very unstructured way.\"\u003c/p>\n\u003cp>But as with every new technology, there are some kinks to work out.\u003c/p>\n\u003cp>The current model sometimes has trouble making fine distinctions between similar recipes, Hynes says. \"For instance, it may detect a ham sandwich as pastrami or not recognize that brioche contains milk and egg. We're still actively improving the vision portion of the model.\"\u003c/p>\n\u003cp>Another issue, Hynes says, is that the current model has no explicit knowledge of basic concepts like flavor and texture. \"Without this, it might replace one ingredient with another because they're used in similar contexts, but, doing so would significantly alter this dish,\" Hynes says. \"For example, there are two very similar Korean fermented ingredients called \u003cem>gochujang\u003c/em> and \u003cem>doenjang\u003c/em>, but the former is spicy and sweet while the latter is savory and salty.\" \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>There are other refinements to be made, such as how to recognize an ingredient as diced, chopped or sliced. Or how to tell the difference between different types of mushrooms or tomatoes.\u003c/p>\n\u003cp>And when a reporter at \u003ca href=\"https://www.theverge.com/tldr/2017/7/20/16005826/mit-csail-recipes-ai-neural-network-algorithm\">The Verge\u003c/a> tried the demo, photos of ramen and potato chips turned up no matches. How could the program miss such basics?\u003c/p>\n\u003cp>\"This is simply explained by not having recipes for those foods in the dataset,\" Hynes says. \"For things like ramen and potato chips, people generally don't post recipes for things that come out of a bag.\"\u003c/p>\n\u003cp>In the future, the MIT researchers want to do more than just let you have what they're having. They are seeking insight into health and eating habits.\u003c/p>\n\u003cp>\"Determining the ingredients — and therefore how healthy they are — of images posted in a specific region, we could see how health habits change through time,\" says Marin.\u003c/p>\n\u003cp>Hynes would like to take the technology a step farther and is working on a way to automatically link from an image or ingredient list to nutrition information.\u003c/p>\n\u003cp>\"Using it to improve peoples' health is definitely big; when I go to community/potluck dinners, it always astonishes me how people don't pay attention to preparation and how it relates to plausible serving sizes,\" he says.\u003c/p>\n\u003cp>Hynes also can see how aspiring cooks might appreciate a system that takes a restaurant item and tells them how to make it. \"Even everyday people with dietary restrictions — gluten free, vegan, sparse pantry — would appreciate a tool that could minimally modify a complicated dish like Beef Wellington so that it fits the constraints.\"\u003c/p>\n\u003cp>And why stop there? These are MIT scientists, after all, collaborating with researchers from the \u003ca href=\"http://www.qcri.org.qa/\">Qatar Computing Research Institute\u003c/a> and the \u003ca href=\"http://www.upc.edu/\">Polytechnic University of Catalonia\u003c/a> in Spain.\u003c/p>\n\u003cp>\"In the far future, one might envision a robo-chef that fully understands food and does the cooking for you!\" Hynes says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When someone posts a photo of food on social media, do you get cranky? Is it because you just don't care what other people are eating? Or is it because they're enjoying an herb-and-garlic crusted halibut at a seaside restaurant while you sit at your computer with a slice of two-day-old pizza?\u003c/p>\n\u003cp>Maybe you'd like to have what they're having, but don't know how to make it. If only there were a way to get their recipe without commenting on the photo.\u003c/p>\n\u003cp>Researchers at the Massachusetts Institute of Technology's \u003ca href=\"https://www.csail.mit.edu/\">Computer Science and Artificial Intelligence Laboratory\u003c/a> (CSAIL) would like that for you, too. That's why they're creating an artificial neural network — a computer system modeled after the human brain — to examine those photos and break them down into recipes.\u003c/p>\n\u003cp>The growth of the Internet has supported the ability to collect and publish several large-scale datasets, allowing for great advances in the field of artificial intelligence (AI), says Javier Marin, a postdoctoral research associate at CSAIL and co-author of \u003ca href=\"http://im2recipe.csail.mit.edu/im2recipe.pdf\">a paper\u003c/a> published this July at the Conference on Computer Vision and Pattern Recognition in Honolulu.\u003c/p>\n\u003cp>\"However, when it comes to food, there was not any large-scale dataset available in the research community until now,\" Marin says. \"There was a clear need to better understand people's eating habits and dietary preferences.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To do this, researchers have been feeding the computer pairs of photos and their corresponding recipes — about 800,000 of them. The AI network, called Recipe 1M, chews on all of that for a while, learning patterns and connections between the ingredients in the recipes and the photos of food.\u003c/p>\n\u003cp>\"What we've developed is a novel machine learning model that powers an app. The \u003ca href=\"http://tuesday.csail.mit.edu:4242/\">demo\u003c/a> that you see is just a pretty interface to that model,\" says Nicholas Hynes, an MIT graduate student at CSAIL who also co-authored the paper.\u003c/p>\n\u003cp>You, too, can try out this interface, called \u003ca href=\"http://tuesday.csail.mit.edu:4242/\">Pic2Recipe\u003c/a>. To use it, just upload your food photo. The computer will analyze it and retrieve a recipe from a collection of test recipes that best matches your image.\u003c/p>\n\u003cp>It usually works pretty well, although it can miss an ingredient or two sometimes. Take for example, this \u003ca href=\"https://www.youtube.com/watch?v=qp5yOfcBXq0\">video\u003c/a>, in which the MIT team uploads a photo of sugar cookies.\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/qp5yOfcBXq0'\n title='//www.youtube.com/embed/qp5yOfcBXq0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\"The app took the image, figured out what was in it and how it was prepared, and gave us the recipe that it thinks was most likely to have produced the image,\" says Hynes.\u003c/p>\n\u003cp>Pic2Recipe did correctly identify eight out of the 11 ingredients. And it did accurately find a recipe for sugar cookies. Alas, it missed the icing.\u003c/p>\n\u003cp>But the program doesn't need to visually recognize every ingredient in the photo to find an accurate recipe.\u003c/p>\n\u003cp>\"Just like a human, it can infer the presence of invisible, homogenized or obscured ingredients using context. For instance, if I see a green colored soup, it probably contains peas — and most definitely salt!\" says Hynes. \"When the model finds the best match, it's really taking a holistic view of the entire image or the entire recipe. That's part of why the model is interesting: It learns a lot about recipes in a very unstructured way.\"\u003c/p>\n\u003cp>But as with every new technology, there are some kinks to work out.\u003c/p>\n\u003cp>The current model sometimes has trouble making fine distinctions between similar recipes, Hynes says. \"For instance, it may detect a ham sandwich as pastrami or not recognize that brioche contains milk and egg. We're still actively improving the vision portion of the model.\"\u003c/p>\n\u003cp>Another issue, Hynes says, is that the current model has no explicit knowledge of basic concepts like flavor and texture. \"Without this, it might replace one ingredient with another because they're used in similar contexts, but, doing so would significantly alter this dish,\" Hynes says. \"For example, there are two very similar Korean fermented ingredients called \u003cem>gochujang\u003c/em> and \u003cem>doenjang\u003c/em>, but the former is spicy and sweet while the latter is savory and salty.\" \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>There are other refinements to be made, such as how to recognize an ingredient as diced, chopped or sliced. Or how to tell the difference between different types of mushrooms or tomatoes.\u003c/p>\n\u003cp>And when a reporter at \u003ca href=\"https://www.theverge.com/tldr/2017/7/20/16005826/mit-csail-recipes-ai-neural-network-algorithm\">The Verge\u003c/a> tried the demo, photos of ramen and potato chips turned up no matches. How could the program miss such basics?\u003c/p>\n\u003cp>\"This is simply explained by not having recipes for those foods in the dataset,\" Hynes says. \"For things like ramen and potato chips, people generally don't post recipes for things that come out of a bag.\"\u003c/p>\n\u003cp>In the future, the MIT researchers want to do more than just let you have what they're having. They are seeking insight into health and eating habits.\u003c/p>\n\u003cp>\"Determining the ingredients — and therefore how healthy they are — of images posted in a specific region, we could see how health habits change through time,\" says Marin.\u003c/p>\n\u003cp>Hynes would like to take the technology a step farther and is working on a way to automatically link from an image or ingredient list to nutrition information.\u003c/p>\n\u003cp>\"Using it to improve peoples' health is definitely big; when I go to community/potluck dinners, it always astonishes me how people don't pay attention to preparation and how it relates to plausible serving sizes,\" he says.\u003c/p>\n\u003cp>Hynes also can see how aspiring cooks might appreciate a system that takes a restaurant item and tells them how to make it. \"Even everyday people with dietary restrictions — gluten free, vegan, sparse pantry — would appreciate a tool that could minimally modify a complicated dish like Beef Wellington so that it fits the constraints.\"\u003c/p>\n\u003cp>And why stop there? These are MIT scientists, after all, collaborating with researchers from the \u003ca href=\"http://www.qcri.org.qa/\">Qatar Computing Research Institute\u003c/a> and the \u003ca href=\"http://www.upc.edu/\">Polytechnic University of Catalonia\u003c/a> in Spain.\u003c/p>\n\u003cp>\"In the far future, one might envision a robo-chef that fully understands food and does the cooking for you!\" Hynes says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Farm-To-Table May Feel Virtuous, But It's Food Labor That's Ripe For Change",
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"content": "\u003cp>\u003cem>Reusing (\u003c/em>\u003ca href=\"https://twitter.com/andreareusing\">\u003cem>@AndreaReusing\u003c/em>\u003c/a>\u003cem>) is the James Beard award-winning chef at Lantern in Chapel Hill, N.C.\u003c/em>\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Novel and thrilling in earlier days, today's farm-to-table restaurant menus have scaled new heights of supposed transparency. The specificity can be weirdly opaque, much like an actual menu item that recently made the rounds: Quail Egg Coated in the Ashes of Dried Sheep's S***. Farm-to-table fatigue is most evident in those of us who cook in farm-to-table restaurants — Even We Are Sick of Us.\u003c/p>\n\u003cp>In the 15 years since Lantern opened, guests at my Asian-influenced farm-to-table restaurant have only rarely asked why a white girl from New Jersey is cooking fried rice in North Carolina alongside a kitchen crew mostly born in Mexico. The food we cook is openly and inherently inauthentic. But guests are sometimes surprised to learn that every single thing we serve isn't both local and organic, that our relatively expensive menu yields only slim profit or that we can't afford a group health plan. Diners occasionally comment that our use of Alaskan salmon or California cilantro has detracted from a truly \"authentic\" farm-to-table experience.\u003c/p>\n\u003cp>The ubiquity that makes farm-to-table meaningless also gives it its power. It has come to signify authenticity on almost any level, suggesting practices as complicated as adherence to fair labor standards, supply chain transparency or avoidance of GMOs. As farm-to-table has slipped further away from the food movement and into the realms of foodie-ism and corporate marketing, it is increasingly unhitched from the issues it is so often assumed to address.\u003c/p>\n\u003cp>Farm-to-table's sincere glow distracts from how the production and processing of even the most pristine ingredients — from field or dock or slaughterhouse to restaurant or school cafeteria — is nearly always configured to rely on cheap labor. Work very often performed by people who are themselves poor and hungry.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Inequality does not affect our food system — our food system is built on inequality and requires it to function. The components of this inequality —racism, lack of access to capital, exploitation, land loss, nutritional and health disparities in communities of color, to name some — are tightly connected. Our nearly 20-year obsession with food and chefs has neither expanded access to high-quality food nor improved nutrition in low-resource neighborhoods.\u003c/p>\n\u003cp>Only an honest look at how food gets to the table in the U.S. can begin to unwind these connections.\u003c/p>\n\u003cp>Food workers, as members of both the largest and lowest-paid U.S. workforce, are in a unique position to lead these conversations. Many of us have already helped incubate policy change on wage equality, organic certification and the humane treatment of animals. But a simpler and maybe even more powerful way we can be catalysts for real change in the food system is to simply tell the stories of who we are.\u003c/p>\n\u003cp>Take immigration. Our current policy renders much of the U.S. workforce completely invisible. This is more true in the food industry than in any other place in American life. There is a widespread disconnect on the critical role recent immigrants play in producing our food and an underlying empathy gap when it comes to the reality of daily life for these low-wage food workers and their families.\u003c/p>\n\u003cp>For example, here in North Carolina, over 150,000 immigrant farm and food-processing workers harvest nearly all the local food we eat and export, but their living and working conditions would shock most Americans.\u003c/p>\n\u003cp>Our state produces half the sweet potatoes grown in the U.S. — 500,000 tons a year — which are all harvested by hand. A worker here has to dig and haul 2 tons to earn about $50. In meatpacking plants, \u003ca href=\"http://www.npr.org/sections/thesalt/2016/08/10/489468457/fines-for-meat-industrys-safety-problems-are-embarrassingly-low\">horrific injuries and deaths\u003c/a> resulting from unsafe working conditions are widespread. Farmworkers are exposed to far more pesticides than you or I would get on our spinach. \u003ca href=\"https://www.washingtonpost.com/lifestyle/food/in-an-immigration-crackdown-who-will-pick-our-produce/2017/03/17/cc1c6df4-0a5d-11e7-93dc-00f9bdd74ed1_story.html?utm_term=.a9ff3e7a4e11\">Poverty wages\u003c/a> allow ripe strawberries to be sold cheaply enough to be displayed unrefrigerated, piled high in produce section towers. Nearly half of immigrant farmworkers and their families in North Carolina are \u003ca href=\"https://www.ncfhp.org/wp-content/uploads/2016/08/FMC-Farmworker-Health-Factsheet.pdf\">food insecure\u003c/a>.\u003c/p>\n\u003cp>When as chefs we wonder whether a pork chop tastes better if the pig ate corn or nuts but we don't talk about the people who worked in the slaughterhouse where it was processed, we are creating a kind of theater. We encourage our audience to suspend their disbelief.\u003c/p>\n\u003cp>The theater our audience sees — abundant grocery stores and farmers markets, absurdly cheap fast food and our farm-to-table dining rooms — resembles what Jean Baudrillard famously called the simulacrum, a kind of heightened parallel world that, like Disneyland, is an artifice with no meaningful connection to the real world.\u003c/p>\n\u003cp>As chefs, we need to talk more about the economic realities of our kitchens and dining rooms and allow eaters to begin to experience them as we do: imperfect places where abundance and hope exist beside scarcity and compromise. Places that are weakened by the same structural inequality that afflicts every aspect of American life.\u003c/p>\n\u003cp>Roger Ebert described the capacity of movies to be \"like a machine that generates empathy.\" With more expansive definitions of authenticity and transparency, restaurants can become empathy machines and diners will get a better understanding of the lives of the people who feed us.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>This essay was crafted in response to a summit on racism and difference in food, staged at \u003c/em>\u003ca href=\"http://rivendellwriterscolony.org/\">\u003cem>Rivendell Writers Colony\u003c/em>\u003c/a>\u003cem> by \u003c/em>\u003ca href=\"https://www.southernfoodways.org/\">\u003cem>The Southern Foodways Alliance \u003c/em>\u003c/a>\u003cem>and \u003c/em>\u003ca href=\"http://tonitiptonmartin.com/foundation/\">\u003cem>Soul Summit\u003c/em>\u003c/a>\u003cem>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Even the most wholesome ingredients are produced through cheap labor, often by people who are themselves poor and hungry. It's time the food world talks about that, says an award-winning chef.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Reusing (\u003c/em>\u003ca href=\"https://twitter.com/andreareusing\">\u003cem>@AndreaReusing\u003c/em>\u003c/a>\u003cem>) is the James Beard award-winning chef at Lantern in Chapel Hill, N.C.\u003c/em>\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Novel and thrilling in earlier days, today's farm-to-table restaurant menus have scaled new heights of supposed transparency. The specificity can be weirdly opaque, much like an actual menu item that recently made the rounds: Quail Egg Coated in the Ashes of Dried Sheep's S***. Farm-to-table fatigue is most evident in those of us who cook in farm-to-table restaurants — Even We Are Sick of Us.\u003c/p>\n\u003cp>In the 15 years since Lantern opened, guests at my Asian-influenced farm-to-table restaurant have only rarely asked why a white girl from New Jersey is cooking fried rice in North Carolina alongside a kitchen crew mostly born in Mexico. The food we cook is openly and inherently inauthentic. But guests are sometimes surprised to learn that every single thing we serve isn't both local and organic, that our relatively expensive menu yields only slim profit or that we can't afford a group health plan. Diners occasionally comment that our use of Alaskan salmon or California cilantro has detracted from a truly \"authentic\" farm-to-table experience.\u003c/p>\n\u003cp>The ubiquity that makes farm-to-table meaningless also gives it its power. It has come to signify authenticity on almost any level, suggesting practices as complicated as adherence to fair labor standards, supply chain transparency or avoidance of GMOs. As farm-to-table has slipped further away from the food movement and into the realms of foodie-ism and corporate marketing, it is increasingly unhitched from the issues it is so often assumed to address.\u003c/p>\n\u003cp>Farm-to-table's sincere glow distracts from how the production and processing of even the most pristine ingredients — from field or dock or slaughterhouse to restaurant or school cafeteria — is nearly always configured to rely on cheap labor. Work very often performed by people who are themselves poor and hungry.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Inequality does not affect our food system — our food system is built on inequality and requires it to function. The components of this inequality —racism, lack of access to capital, exploitation, land loss, nutritional and health disparities in communities of color, to name some — are tightly connected. Our nearly 20-year obsession with food and chefs has neither expanded access to high-quality food nor improved nutrition in low-resource neighborhoods.\u003c/p>\n\u003cp>Only an honest look at how food gets to the table in the U.S. can begin to unwind these connections.\u003c/p>\n\u003cp>Food workers, as members of both the largest and lowest-paid U.S. workforce, are in a unique position to lead these conversations. Many of us have already helped incubate policy change on wage equality, organic certification and the humane treatment of animals. But a simpler and maybe even more powerful way we can be catalysts for real change in the food system is to simply tell the stories of who we are.\u003c/p>\n\u003cp>Take immigration. Our current policy renders much of the U.S. workforce completely invisible. This is more true in the food industry than in any other place in American life. There is a widespread disconnect on the critical role recent immigrants play in producing our food and an underlying empathy gap when it comes to the reality of daily life for these low-wage food workers and their families.\u003c/p>\n\u003cp>For example, here in North Carolina, over 150,000 immigrant farm and food-processing workers harvest nearly all the local food we eat and export, but their living and working conditions would shock most Americans.\u003c/p>\n\u003cp>Our state produces half the sweet potatoes grown in the U.S. — 500,000 tons a year — which are all harvested by hand. A worker here has to dig and haul 2 tons to earn about $50. In meatpacking plants, \u003ca href=\"http://www.npr.org/sections/thesalt/2016/08/10/489468457/fines-for-meat-industrys-safety-problems-are-embarrassingly-low\">horrific injuries and deaths\u003c/a> resulting from unsafe working conditions are widespread. Farmworkers are exposed to far more pesticides than you or I would get on our spinach. \u003ca href=\"https://www.washingtonpost.com/lifestyle/food/in-an-immigration-crackdown-who-will-pick-our-produce/2017/03/17/cc1c6df4-0a5d-11e7-93dc-00f9bdd74ed1_story.html?utm_term=.a9ff3e7a4e11\">Poverty wages\u003c/a> allow ripe strawberries to be sold cheaply enough to be displayed unrefrigerated, piled high in produce section towers. Nearly half of immigrant farmworkers and their families in North Carolina are \u003ca href=\"https://www.ncfhp.org/wp-content/uploads/2016/08/FMC-Farmworker-Health-Factsheet.pdf\">food insecure\u003c/a>.\u003c/p>\n\u003cp>When as chefs we wonder whether a pork chop tastes better if the pig ate corn or nuts but we don't talk about the people who worked in the slaughterhouse where it was processed, we are creating a kind of theater. We encourage our audience to suspend their disbelief.\u003c/p>\n\u003cp>The theater our audience sees — abundant grocery stores and farmers markets, absurdly cheap fast food and our farm-to-table dining rooms — resembles what Jean Baudrillard famously called the simulacrum, a kind of heightened parallel world that, like Disneyland, is an artifice with no meaningful connection to the real world.\u003c/p>\n\u003cp>As chefs, we need to talk more about the economic realities of our kitchens and dining rooms and allow eaters to begin to experience them as we do: imperfect places where abundance and hope exist beside scarcity and compromise. Places that are weakened by the same structural inequality that afflicts every aspect of American life.\u003c/p>\n\u003cp>Roger Ebert described the capacity of movies to be \"like a machine that generates empathy.\" With more expansive definitions of authenticity and transparency, restaurants can become empathy machines and diners will get a better understanding of the lives of the people who feed us.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>This essay was crafted in response to a summit on racism and difference in food, staged at \u003c/em>\u003ca href=\"http://rivendellwriterscolony.org/\">\u003cem>Rivendell Writers Colony\u003c/em>\u003c/a>\u003cem> by \u003c/em>\u003ca href=\"https://www.southernfoodways.org/\">\u003cem>The Southern Foodways Alliance \u003c/em>\u003c/a>\u003cem>and \u003c/em>\u003ca href=\"http://tonitiptonmartin.com/foundation/\">\u003cem>Soul Summit\u003c/em>\u003c/a>\u003cem>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Arepas Are Conquering The World — But Dying At Home In Venezuela",
"title": "Arepas Are Conquering The World — But Dying At Home In Venezuela",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Puyana (\u003c/em>\u003ca href=\"https://twitter.com/Puyana\">@Puyana\u003c/a>\u003cem>) is a Venezuelan writer living in Austin, Texas. He is working on a novel titled \u003c/em>Freedom Is a Feast\u003cem> set in Venezuela.\u003c/em>\u003c/p>\n\u003cp>The past three months have been bad for Venezuela — some of the worst months in a string of bad months, the worst year in a string of bad years. Violent confrontations between government forces and protesters have left dozens dead in the streets. Families are scavenging scraps of food from trash bags. But there is one silver lining: The arepa, the sine qua non\u003cem> \u003c/em>of Venezuelan foods, the \u003cem>give-us-now-our-daily-bread \u003c/em>for Venezuelans, has finally made it big — but only outside the nation's borders.\u003c/p>\n\u003cp>Venezuelans eat a lot of arepas. The tasty cornmeal cakes — grilled, baked or fried and filled with everything from avocado to braised meat to quail egg salad — are a cornerstone of Venezuelan nutrition.\u003c/p>\n\u003cp>Arepas are also one of the few pre-Columbian traditions left in modern Venezuela and are certainly the most pervasive. Before Europeans came to the New World, indigenous women in the region that now makes up Panama, Colombia and Venezuela would soak maize kernels, dehusk them, dry them and grind them into a fine flour. They would mix that flour with water to create balls of dough and then flatten them into disks. The pale, golden disks would then go on a \u003cem>budare\u003c/em>, a hot clay surface that would toast the cakes on both sides but leave the inside soft and moist.\u003c/p>\n\u003cfigure id=\"attachment_119526\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/royal-15-cheese-arepas-2_custom-01c11334f8305510a1071a509ca47560c1dfdedb.jpg\" alt=\"The Royal restaurant serves cheese arepas in Washington, D.C. As Venezuelans flee their troubled country, they bring with them a taste for the popular cornmeal cakes.\" width=\"2000\" height=\"1331\" class=\"size-full wp-image-119526\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-15-cheese-arepas-2_custom-01c11334f8305510a1071a509ca47560c1dfdedb.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-15-cheese-arepas-2_custom-01c11334f8305510a1071a509ca47560c1dfdedb-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-15-cheese-arepas-2_custom-01c11334f8305510a1071a509ca47560c1dfdedb-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-15-cheese-arepas-2_custom-01c11334f8305510a1071a509ca47560c1dfdedb-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-15-cheese-arepas-2_custom-01c11334f8305510a1071a509ca47560c1dfdedb-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-15-cheese-arepas-2_custom-01c11334f8305510a1071a509ca47560c1dfdedb-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-15-cheese-arepas-2_custom-01c11334f8305510a1071a509ca47560c1dfdedb-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-15-cheese-arepas-2_custom-01c11334f8305510a1071a509ca47560c1dfdedb-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-15-cheese-arepas-2_custom-01c11334f8305510a1071a509ca47560c1dfdedb-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-15-cheese-arepas-2_custom-01c11334f8305510a1071a509ca47560c1dfdedb-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The Royal restaurant serves cheese arepas in Washington, D.C. As Venezuelans flee their troubled country, they bring with them a taste for the popular cornmeal cakes. \u003ccite>(Joy Asico/Courtesy of The Royal)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>José De Acosta, a Jesuit explorer and naturalist of the 16th century, wrote that the \u003cem>budare\u003c/em> was like a sacrificial stone for the rite of the first bread. That is what the arepa was for indigenous tribes. And while modern Venezuelans might make them with precooked flour, the society's almost religious devotion to the arepa has arguably been the only indigenous tradition to survive intact through Spanish colonization.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Before the current food crisis and widespread hunger, Venezuelans ate an average of 66 pounds per person per year of Harina P.A.N., the brand name synonymous with the precooked maize flour that is the main ingredient in arepas. At a little more than 11 arepas\u003cem> \u003c/em>per pound, that comes to about 750 arepas per person, per year. You read that right. In ideal circumstances, Venezuelans eat two arepas every day of the year.\u003c/p>\n\u003cfigure id=\"attachment_119528\" class=\"wp-caption aligncenter\" style=\"max-width: 1680px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/royal-24-beef-arepa-1_custom-60960a9dd5d321350fd9ec0ed04c8b58eb190280.jpg\" alt=\"Beef and avocado are among the arepa fillings offered at The Royal. Filling options may vary by region, but the arepa itself remains constant.\" width=\"1680\" height=\"1118\" class=\"size-full wp-image-119528\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-24-beef-arepa-1_custom-60960a9dd5d321350fd9ec0ed04c8b58eb190280.jpg 1680w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-24-beef-arepa-1_custom-60960a9dd5d321350fd9ec0ed04c8b58eb190280-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-24-beef-arepa-1_custom-60960a9dd5d321350fd9ec0ed04c8b58eb190280-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-24-beef-arepa-1_custom-60960a9dd5d321350fd9ec0ed04c8b58eb190280-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-24-beef-arepa-1_custom-60960a9dd5d321350fd9ec0ed04c8b58eb190280-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-24-beef-arepa-1_custom-60960a9dd5d321350fd9ec0ed04c8b58eb190280-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-24-beef-arepa-1_custom-60960a9dd5d321350fd9ec0ed04c8b58eb190280-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-24-beef-arepa-1_custom-60960a9dd5d321350fd9ec0ed04c8b58eb190280-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-24-beef-arepa-1_custom-60960a9dd5d321350fd9ec0ed04c8b58eb190280-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-24-beef-arepa-1_custom-60960a9dd5d321350fd9ec0ed04c8b58eb190280-520x346.jpg 520w\" sizes=\"(max-width: 1680px) 100vw, 1680px\">\u003cfigcaption class=\"wp-caption-text\">Beef and avocado are among the arepa fillings offered at The Royal. Filling options may vary by region, but the arepa itself remains constant. \u003ccite>(Joy Asico/Courtesy of The Royal)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Venezuelan regime has ruined even that. The National Assembly's commission on the agricultural crisis \u003ca href=\"http://visionagropecuaria.com/venezolanos-consumen-125-kilos-menos-harina-maiz-precocida-al-ano\">calculated\u003c/a> that this year, consumption will drop to 34 pounds per person, mostly because of widespread corn shortages. The days of \"that's good, give me another\" have gone the way of the dodo.\u003c/p>\n\u003cp>Outside of Venezuela, however, the arepa is flourishing. That is what happens when an authoritarian regime forces anywhere from 6 percent to 9 percent of a country's population to leave. Conservative estimates say that 1.8 million Venezuelans had emigrated between the start of the presidency of populist strongman Hugo Chavez in 1999 and 2015. Studies indicate that last year \u003ca href=\"https://www.nytimes.com/2016/11/25/world/americas/hungry-venezuelans-flee-in-boats-to-escape-economic-collapse.html\">alone 150,000 people left\u003c/a> — the highest yearly number in a decade. This year should prove no different.\u003c/p>\n\u003cp>Historically, Venezuela has been a country that welcomes immigrants. Before Chavez was elected in 1998, the number of Venezuelans immigrating to other countries was low. For most of its democratic life, the country was a haven for those escaping rough times. Venezuela's arms were wide open for hundreds of thousands Spaniards, Italians and Jews in the two decades after World War II, and then again for millions of Colombians escaping violence and economic despair in the last decades of the 20th century. This immigration explosion not only brought Venezuela a cultural and workforce boon, but also a culinary tradition that enriched the country. And isn't that what immigrants do? They take their most precious things with them when they leave — and apart from family, what's more precious than the things we eat?\u003c/p>\n\u003cp>So that's what happens when millions of Venezuelans settle across the world or return to the land of their grandparents. We bring arepas with us.\u003c/p>\n\u003cfigure id=\"attachment_119529\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/arepazone-may-2016-196_custom-649954db7984e7eb235ec2ed35a6da890515cc75.jpg\" alt=\"The Arepa Zone was named best food truck in Washington, D.C., two years in a row.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-119529\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-196_custom-649954db7984e7eb235ec2ed35a6da890515cc75.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-196_custom-649954db7984e7eb235ec2ed35a6da890515cc75-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-196_custom-649954db7984e7eb235ec2ed35a6da890515cc75-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-196_custom-649954db7984e7eb235ec2ed35a6da890515cc75-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-196_custom-649954db7984e7eb235ec2ed35a6da890515cc75-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-196_custom-649954db7984e7eb235ec2ed35a6da890515cc75-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-196_custom-649954db7984e7eb235ec2ed35a6da890515cc75-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-196_custom-649954db7984e7eb235ec2ed35a6da890515cc75-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-196_custom-649954db7984e7eb235ec2ed35a6da890515cc75-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-196_custom-649954db7984e7eb235ec2ed35a6da890515cc75-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The Arepa Zone was named best food truck in Washington, D.C., two years in a row. \u003ccite>(Courtesy of Arepa Zone)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When \u003ca href=\"http://www.caracasarepabar.com/\">Caracas Arepa Bar \u003c/a>opened on Manhattan's East Seventh Street in 2003, many New Yorkers couldn't tell an arepa from a\u003cem> cachapa\u003c/em> from a \u003cem>patacón \u003c/em>— it stood as the lone showcase of the Venezuelan arepa in New York. Today, a Google map search for \"New York Venezuelan food\" returns more than two dozen restaurants. The arepa, and Venezuelan culinary tradition in general, has made its mark on the international culinary scene.\u003c/p>\n\u003cp>I've traveled to arepa places in Barcelona, Spain, and San Francisco, and they all taste like home. The fillings might change: manchego cheese and \u003cem>jamón de bellota\u003c/em> instead of\u003cem> carne mechada \u003c/em>and \u003cem>queso amarillo \u003c/em>(yellow cheese), or Asian-style marinated pork belly instead of \u003cem>reina pepiada\u003c/em> (the queen of arepa fillings, prepared by mixing thin strands of boiled chicken with bright green avocados). But the\u003cem> \u003c/em>arepa itself — the dough that is and will always be water, corn and salt — remains the same. It still has the indentations of the fingers that pressed them — and for any Venezuelan living abroad, it will always taste like what we've left behind.\u003c/p>\n\u003cfigure id=\"attachment_119530\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/arepazone-may-2016-262_custom-f444ff92b4a88a2b0ff1d7a86d8d869941303dcd.jpg\" alt=\"The license plate on the Arepa Zone food truck speaks for many as the arepa's popularity expands worldwide, even though it grows scarce in its native Venezuela.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-119530\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-262_custom-f444ff92b4a88a2b0ff1d7a86d8d869941303dcd.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-262_custom-f444ff92b4a88a2b0ff1d7a86d8d869941303dcd-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-262_custom-f444ff92b4a88a2b0ff1d7a86d8d869941303dcd-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-262_custom-f444ff92b4a88a2b0ff1d7a86d8d869941303dcd-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-262_custom-f444ff92b4a88a2b0ff1d7a86d8d869941303dcd-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-262_custom-f444ff92b4a88a2b0ff1d7a86d8d869941303dcd-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-262_custom-f444ff92b4a88a2b0ff1d7a86d8d869941303dcd-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-262_custom-f444ff92b4a88a2b0ff1d7a86d8d869941303dcd-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-262_custom-f444ff92b4a88a2b0ff1d7a86d8d869941303dcd-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-262_custom-f444ff92b4a88a2b0ff1d7a86d8d869941303dcd-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The license plate on the Arepa Zone food truck speaks for many as the arepa's popularity expands worldwide, even though it grows scarce in its native Venezuela. \u003ccite>(Courtesy of Arepa Zone)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Today, I'm no longer surprised when a chef on a cooking show prepares an\u003cem> \u003c/em>arepa and wins, or when Arepa Zone wins best food truck in Washington, D.C., for the second time in a row. When I moved to Austin, Texas, in 2006, the only place for an arepa was in my kitchen. Today I have my pick of locations, but they're never as good as mine — and none will ever be as good as my mom's. In the streets of Lima, Perú, you have young Venezuelan professionals, once middle-class, selling arepas to the Peruvian working class. You have American moms and personal trainers blogging about the new gluten-free \"It\" food. And you can't take four steps in Miami without smelling arepas on a grill.\u003c/p>\n\u003cp>The arepa has arrived. You're welcome, world.\u003c/p>\n\u003cp>But that is no consolation for the millions of Venezuelans who are struggling to feed themselves, who have to stand in line for hours to get their price-regulated bag of\u003cem> \u003c/em>Harina P.A.N.\u003cem> \u003c/em>or haggle in the black market and spend many times the official cost. A lot of those people will join the diaspora soon enough. The lucky will take planes to Miami and join family or friends and use their university degrees to get jobs at Best Buy. The less lucky are starting to take rafts to Curaçao or Trinidad, hoping to escape hunger. The unlucky — and the stubborn — have to stay. For them, the arepa has become not a symbol of everyday sustenance, but a luxury.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>A version of this essay appeared in \u003c/em>\u003ca href=\"https://www.caracaschronicles.com/2017/06/11/arepa-took-world-died-home/\">\u003cem>Caracas Chronicles\u003c/em>.\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "For Venezuelans, the stuffed cornmeal cakes have long been the daily bread of life. Yet even as arepas are embraced from New York to Spain, they are disappearing in their hunger-wracked homeland.",
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"description": "For Venezuelans, the stuffed cornmeal cakes have long been the daily bread of life. Yet even as arepas are embraced from New York to Spain, they are disappearing in their hunger-wracked homeland.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Puyana (\u003c/em>\u003ca href=\"https://twitter.com/Puyana\">@Puyana\u003c/a>\u003cem>) is a Venezuelan writer living in Austin, Texas. He is working on a novel titled \u003c/em>Freedom Is a Feast\u003cem> set in Venezuela.\u003c/em>\u003c/p>\n\u003cp>The past three months have been bad for Venezuela — some of the worst months in a string of bad months, the worst year in a string of bad years. Violent confrontations between government forces and protesters have left dozens dead in the streets. Families are scavenging scraps of food from trash bags. But there is one silver lining: The arepa, the sine qua non\u003cem> \u003c/em>of Venezuelan foods, the \u003cem>give-us-now-our-daily-bread \u003c/em>for Venezuelans, has finally made it big — but only outside the nation's borders.\u003c/p>\n\u003cp>Venezuelans eat a lot of arepas. The tasty cornmeal cakes — grilled, baked or fried and filled with everything from avocado to braised meat to quail egg salad — are a cornerstone of Venezuelan nutrition.\u003c/p>\n\u003cp>Arepas are also one of the few pre-Columbian traditions left in modern Venezuela and are certainly the most pervasive. Before Europeans came to the New World, indigenous women in the region that now makes up Panama, Colombia and Venezuela would soak maize kernels, dehusk them, dry them and grind them into a fine flour. They would mix that flour with water to create balls of dough and then flatten them into disks. The pale, golden disks would then go on a \u003cem>budare\u003c/em>, a hot clay surface that would toast the cakes on both sides but leave the inside soft and moist.\u003c/p>\n\u003cfigure id=\"attachment_119526\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/royal-15-cheese-arepas-2_custom-01c11334f8305510a1071a509ca47560c1dfdedb.jpg\" alt=\"The Royal restaurant serves cheese arepas in Washington, D.C. As Venezuelans flee their troubled country, they bring with them a taste for the popular cornmeal cakes.\" width=\"2000\" height=\"1331\" class=\"size-full wp-image-119526\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-15-cheese-arepas-2_custom-01c11334f8305510a1071a509ca47560c1dfdedb.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-15-cheese-arepas-2_custom-01c11334f8305510a1071a509ca47560c1dfdedb-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-15-cheese-arepas-2_custom-01c11334f8305510a1071a509ca47560c1dfdedb-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-15-cheese-arepas-2_custom-01c11334f8305510a1071a509ca47560c1dfdedb-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-15-cheese-arepas-2_custom-01c11334f8305510a1071a509ca47560c1dfdedb-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-15-cheese-arepas-2_custom-01c11334f8305510a1071a509ca47560c1dfdedb-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-15-cheese-arepas-2_custom-01c11334f8305510a1071a509ca47560c1dfdedb-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-15-cheese-arepas-2_custom-01c11334f8305510a1071a509ca47560c1dfdedb-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-15-cheese-arepas-2_custom-01c11334f8305510a1071a509ca47560c1dfdedb-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-15-cheese-arepas-2_custom-01c11334f8305510a1071a509ca47560c1dfdedb-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The Royal restaurant serves cheese arepas in Washington, D.C. As Venezuelans flee their troubled country, they bring with them a taste for the popular cornmeal cakes. \u003ccite>(Joy Asico/Courtesy of The Royal)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>José De Acosta, a Jesuit explorer and naturalist of the 16th century, wrote that the \u003cem>budare\u003c/em> was like a sacrificial stone for the rite of the first bread. That is what the arepa was for indigenous tribes. And while modern Venezuelans might make them with precooked flour, the society's almost religious devotion to the arepa has arguably been the only indigenous tradition to survive intact through Spanish colonization.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Before the current food crisis and widespread hunger, Venezuelans ate an average of 66 pounds per person per year of Harina P.A.N., the brand name synonymous with the precooked maize flour that is the main ingredient in arepas. At a little more than 11 arepas\u003cem> \u003c/em>per pound, that comes to about 750 arepas per person, per year. You read that right. In ideal circumstances, Venezuelans eat two arepas every day of the year.\u003c/p>\n\u003cfigure id=\"attachment_119528\" class=\"wp-caption aligncenter\" style=\"max-width: 1680px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/royal-24-beef-arepa-1_custom-60960a9dd5d321350fd9ec0ed04c8b58eb190280.jpg\" alt=\"Beef and avocado are among the arepa fillings offered at The Royal. Filling options may vary by region, but the arepa itself remains constant.\" width=\"1680\" height=\"1118\" class=\"size-full wp-image-119528\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-24-beef-arepa-1_custom-60960a9dd5d321350fd9ec0ed04c8b58eb190280.jpg 1680w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-24-beef-arepa-1_custom-60960a9dd5d321350fd9ec0ed04c8b58eb190280-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-24-beef-arepa-1_custom-60960a9dd5d321350fd9ec0ed04c8b58eb190280-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-24-beef-arepa-1_custom-60960a9dd5d321350fd9ec0ed04c8b58eb190280-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-24-beef-arepa-1_custom-60960a9dd5d321350fd9ec0ed04c8b58eb190280-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-24-beef-arepa-1_custom-60960a9dd5d321350fd9ec0ed04c8b58eb190280-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-24-beef-arepa-1_custom-60960a9dd5d321350fd9ec0ed04c8b58eb190280-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-24-beef-arepa-1_custom-60960a9dd5d321350fd9ec0ed04c8b58eb190280-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-24-beef-arepa-1_custom-60960a9dd5d321350fd9ec0ed04c8b58eb190280-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-24-beef-arepa-1_custom-60960a9dd5d321350fd9ec0ed04c8b58eb190280-520x346.jpg 520w\" sizes=\"(max-width: 1680px) 100vw, 1680px\">\u003cfigcaption class=\"wp-caption-text\">Beef and avocado are among the arepa fillings offered at The Royal. Filling options may vary by region, but the arepa itself remains constant. \u003ccite>(Joy Asico/Courtesy of The Royal)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Venezuelan regime has ruined even that. The National Assembly's commission on the agricultural crisis \u003ca href=\"http://visionagropecuaria.com/venezolanos-consumen-125-kilos-menos-harina-maiz-precocida-al-ano\">calculated\u003c/a> that this year, consumption will drop to 34 pounds per person, mostly because of widespread corn shortages. The days of \"that's good, give me another\" have gone the way of the dodo.\u003c/p>\n\u003cp>Outside of Venezuela, however, the arepa is flourishing. That is what happens when an authoritarian regime forces anywhere from 6 percent to 9 percent of a country's population to leave. Conservative estimates say that 1.8 million Venezuelans had emigrated between the start of the presidency of populist strongman Hugo Chavez in 1999 and 2015. Studies indicate that last year \u003ca href=\"https://www.nytimes.com/2016/11/25/world/americas/hungry-venezuelans-flee-in-boats-to-escape-economic-collapse.html\">alone 150,000 people left\u003c/a> — the highest yearly number in a decade. This year should prove no different.\u003c/p>\n\u003cp>Historically, Venezuela has been a country that welcomes immigrants. Before Chavez was elected in 1998, the number of Venezuelans immigrating to other countries was low. For most of its democratic life, the country was a haven for those escaping rough times. Venezuela's arms were wide open for hundreds of thousands Spaniards, Italians and Jews in the two decades after World War II, and then again for millions of Colombians escaping violence and economic despair in the last decades of the 20th century. This immigration explosion not only brought Venezuela a cultural and workforce boon, but also a culinary tradition that enriched the country. And isn't that what immigrants do? They take their most precious things with them when they leave — and apart from family, what's more precious than the things we eat?\u003c/p>\n\u003cp>So that's what happens when millions of Venezuelans settle across the world or return to the land of their grandparents. We bring arepas with us.\u003c/p>\n\u003cfigure id=\"attachment_119529\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/arepazone-may-2016-196_custom-649954db7984e7eb235ec2ed35a6da890515cc75.jpg\" alt=\"The Arepa Zone was named best food truck in Washington, D.C., two years in a row.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-119529\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-196_custom-649954db7984e7eb235ec2ed35a6da890515cc75.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-196_custom-649954db7984e7eb235ec2ed35a6da890515cc75-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-196_custom-649954db7984e7eb235ec2ed35a6da890515cc75-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-196_custom-649954db7984e7eb235ec2ed35a6da890515cc75-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-196_custom-649954db7984e7eb235ec2ed35a6da890515cc75-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-196_custom-649954db7984e7eb235ec2ed35a6da890515cc75-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-196_custom-649954db7984e7eb235ec2ed35a6da890515cc75-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-196_custom-649954db7984e7eb235ec2ed35a6da890515cc75-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-196_custom-649954db7984e7eb235ec2ed35a6da890515cc75-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-196_custom-649954db7984e7eb235ec2ed35a6da890515cc75-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The Arepa Zone was named best food truck in Washington, D.C., two years in a row. \u003ccite>(Courtesy of Arepa Zone)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When \u003ca href=\"http://www.caracasarepabar.com/\">Caracas Arepa Bar \u003c/a>opened on Manhattan's East Seventh Street in 2003, many New Yorkers couldn't tell an arepa from a\u003cem> cachapa\u003c/em> from a \u003cem>patacón \u003c/em>— it stood as the lone showcase of the Venezuelan arepa in New York. Today, a Google map search for \"New York Venezuelan food\" returns more than two dozen restaurants. The arepa, and Venezuelan culinary tradition in general, has made its mark on the international culinary scene.\u003c/p>\n\u003cp>I've traveled to arepa places in Barcelona, Spain, and San Francisco, and they all taste like home. The fillings might change: manchego cheese and \u003cem>jamón de bellota\u003c/em> instead of\u003cem> carne mechada \u003c/em>and \u003cem>queso amarillo \u003c/em>(yellow cheese), or Asian-style marinated pork belly instead of \u003cem>reina pepiada\u003c/em> (the queen of arepa fillings, prepared by mixing thin strands of boiled chicken with bright green avocados). But the\u003cem> \u003c/em>arepa itself — the dough that is and will always be water, corn and salt — remains the same. It still has the indentations of the fingers that pressed them — and for any Venezuelan living abroad, it will always taste like what we've left behind.\u003c/p>\n\u003cfigure id=\"attachment_119530\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/arepazone-may-2016-262_custom-f444ff92b4a88a2b0ff1d7a86d8d869941303dcd.jpg\" alt=\"The license plate on the Arepa Zone food truck speaks for many as the arepa's popularity expands worldwide, even though it grows scarce in its native Venezuela.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-119530\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-262_custom-f444ff92b4a88a2b0ff1d7a86d8d869941303dcd.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-262_custom-f444ff92b4a88a2b0ff1d7a86d8d869941303dcd-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-262_custom-f444ff92b4a88a2b0ff1d7a86d8d869941303dcd-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-262_custom-f444ff92b4a88a2b0ff1d7a86d8d869941303dcd-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-262_custom-f444ff92b4a88a2b0ff1d7a86d8d869941303dcd-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-262_custom-f444ff92b4a88a2b0ff1d7a86d8d869941303dcd-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-262_custom-f444ff92b4a88a2b0ff1d7a86d8d869941303dcd-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-262_custom-f444ff92b4a88a2b0ff1d7a86d8d869941303dcd-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-262_custom-f444ff92b4a88a2b0ff1d7a86d8d869941303dcd-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-262_custom-f444ff92b4a88a2b0ff1d7a86d8d869941303dcd-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The license plate on the Arepa Zone food truck speaks for many as the arepa's popularity expands worldwide, even though it grows scarce in its native Venezuela. \u003ccite>(Courtesy of Arepa Zone)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Today, I'm no longer surprised when a chef on a cooking show prepares an\u003cem> \u003c/em>arepa and wins, or when Arepa Zone wins best food truck in Washington, D.C., for the second time in a row. When I moved to Austin, Texas, in 2006, the only place for an arepa was in my kitchen. Today I have my pick of locations, but they're never as good as mine — and none will ever be as good as my mom's. In the streets of Lima, Perú, you have young Venezuelan professionals, once middle-class, selling arepas to the Peruvian working class. You have American moms and personal trainers blogging about the new gluten-free \"It\" food. And you can't take four steps in Miami without smelling arepas on a grill.\u003c/p>\n\u003cp>The arepa has arrived. You're welcome, world.\u003c/p>\n\u003cp>But that is no consolation for the millions of Venezuelans who are struggling to feed themselves, who have to stand in line for hours to get their price-regulated bag of\u003cem> \u003c/em>Harina P.A.N.\u003cem> \u003c/em>or haggle in the black market and spend many times the official cost. A lot of those people will join the diaspora soon enough. The lucky will take planes to Miami and join family or friends and use their university degrees to get jobs at Best Buy. The less lucky are starting to take rafts to Curaçao or Trinidad, hoping to escape hunger. The unlucky — and the stubborn — have to stay. For them, the arepa has become not a symbol of everyday sustenance, but a luxury.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>A version of this essay appeared in \u003c/em>\u003ca href=\"https://www.caracaschronicles.com/2017/06/11/arepa-took-world-died-home/\">\u003cem>Caracas Chronicles\u003c/em>.\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Craft Beer, Brought To You By Big Beer",
"title": "Craft Beer, Brought To You By Big Beer",
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"content": "\u003cp>You may not be aware that Ballast Point Brewing Company, famed for its Sculpin IPA and fruity renditions of the same beer, was bought in 2015 for $1 billion by Constellation Brands,\u003cstrong> \u003c/strong>the company that owns Corona. Or that Lagunitas Brewing Company is now owned fully by Heineken or that Goose Island has since 2011 been a brand of Anheuser-Busch InBev, the global brewing giant that owns Budweiser.\u003c/p>\n\u003cp>These are just three of more than a dozen of the country's most popular and beloved craft breweries that have been purchased by global beverage companies in the past seven years. Indeed, beer brands recently purchased by larger companies now almost dominate many supermarket or liquor store shelves.\u003c/p>\n\u003cp>It isn't clear how many consumers know this is happening or whether they would care if they did. It also remains to be seen how these transactions will affect how the newly acquired brands taste.\u003c/p>\n\u003cp>But one thing is clear to craft beer brewers, lovers and lobbyists: They feel they're under attack by what they bitterly call \"Big Beer\" or \"Big Alcohol.\"\u003c/p>\n\u003cp>Bob Pease, CEO and president of the Brewers Association, a Boulder, Colo., trade group representing independent craft brewers, says the incursion began six or seven years ago, after large companies, eyeing craft beer's growing market share, tried but essentially failed at brewing their own imitations of craft beer — like the short-lived \u003ca href=\"https://www.ratebeer.com/beer/budweiser-american-ale/90235/\">Budweiser American Ale\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"So in 2011, AB InBev hit on this strategy of just buying the breweries that had the kind of mojo or street cred that they weren't nimble enough to replicate in their own breweries,\" he says.\u003c/p>\n\u003cp>Today, AB InBev alone owns 10 brands that until a few years ago were independently owned craft breweries.\u003c/p>\n\u003cp>The way Pease sees it, this system of taking ownership of craft brands has allowed larger beverage companies to strategically pressure beer distributors and retailers into dropping independently owned beers in favor of their own newly acquired brands. As a result, Pease says, small craft brands are being squeezed out of warehouses, delivery vans and, ultimately, supermarkets as shelves become increasingly stacked with what detractors like to call \"crafty\" beer.\u003c/p>\n\u003cp>\"You'll find Goose Island on tap practically everywhere across the country, and you'll say, 'I didn't know they were that popular,' and they aren't,\" Pease says. \"The distributors are just pushing these brands out there.\"\u003c/p>\n\u003cp>Felipe Szpigel — president of The High End, a business unit of Anheuser-Busch — was unavailable to speak by phone. But in an email, he says the United States \"is the most competitive beer market in the world\" and he indicates that the market is a fair one. \u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\"We are partners with just 10 craft breweries, and work with the entire industry to encourage growth and choice,\" he writes. \"The verdict on each craft beer will be made by consumers. No amount of distribution or promotion will keep substandard beers on the shelf.\"\u003c/p>\n\u003cp>Christian Kazakoff, brewer at Iron Springs Pub and Brewery in Fairfax, Calif., says the changing landscape of craft brewery ownership has made it harder for breweries like his to get their beer into retail spaces.\u003c/p>\n\u003cp>\"We really have to hustle now,\" Kazakoff says. He says some small breweries have resorted to serving their beer strictly at their own brewpubs because competition on the retail market has become so stacked against companies without strong market leverage.\u003c/p>\n\u003cp>To Tom McCormick, executive director of the California Craft Brewers Association, a trade group that represents more than 500 of California's 800-plus craft breweries, it's obvious that small craft breweries are taking a hit as Big Beer knocks them off shelves.\u003c/p>\n\u003cp>\"Craft breweries used to have to compete among themselves,\" McCormick says. \"Now, big breweries are taking this if-you-can't-beat-them-buy-them approach, and all of a sudden, retailers are carrying 10 Barrel, Elysian, Goose Island and all the other brands now owned by AB InBev, when there are plenty of other good brands made by small local breweries.\"\u003c/p>\n\u003cp>From the consumer's perspective, all of this may not matter. For instance, even in the wake of Heineken's total buyout of Lagunitas, McCormick suspects the quality of the beer produced by Lagunitas' breweries (one in Chicago, one in Petaluma, Calif.) will remain the same, because — according to the brand's founder, Tony Magee — the beer will continue to be made by the same staff on the same equipment.\u003c/p>\n\u003cp>\"With Lagunitas, I don't think the new ownership is going to change anything,\" McCormick says. We should note that Lagunitas is an NPR sponsor.\u003c/p>\n\u003cp>But he is less confident that the quality of other former craft brands will be sustained under new management.\u003c/p>\n\u003cp>\"In the case of Anheuser-Busch, they're now brewing some of those brands they've bought in their own facilities, and I think that will change how the beer tastes,\" he says. \"With Ballast Point, some of those recipes, because they have so many hops, are going to be very difficult to produce at the larger scales they've projected.\"\u003c/p>\n\u003cp>Szpigel, at Anheuser-Busch, promises that the company's quality-assurance processes will keep the flavor and consistency the same in acquired brands now being brewed on AB InBev equipment, like Elysian and Goose Island.\u003c/p>\n\u003cp>Representatives from Constellation Brands said they were unavailable to comment.\u003c/p>\n\u003cfigure id=\"attachment_119500\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ba17_independentseal_packaging-5-_custom-39a09192e6a54b329c3d88cad4a8547be0f2ef8b.jpg\" alt=\"The Brewers Association recently introduced this "independent craft brewer seal." The image and logo will only be issued to beer brands that meet the Brewers Association's definition of the term "craft."\" width=\"800\" height=\"638\" class=\"size-full wp-image-119500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ba17_independentseal_packaging-5-_custom-39a09192e6a54b329c3d88cad4a8547be0f2ef8b.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ba17_independentseal_packaging-5-_custom-39a09192e6a54b329c3d88cad4a8547be0f2ef8b-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ba17_independentseal_packaging-5-_custom-39a09192e6a54b329c3d88cad4a8547be0f2ef8b-768x612.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ba17_independentseal_packaging-5-_custom-39a09192e6a54b329c3d88cad4a8547be0f2ef8b-240x191.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ba17_independentseal_packaging-5-_custom-39a09192e6a54b329c3d88cad4a8547be0f2ef8b-375x299.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ba17_independentseal_packaging-5-_custom-39a09192e6a54b329c3d88cad4a8547be0f2ef8b-520x415.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Brewers Association recently introduced this \"independent craft brewer seal.\" The image and logo will only be issued to beer brands that meet the Brewers Association's definition of the term \"craft.\" \u003ccite>(Courtesy of Brewers Association)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Convinced that consumers will support small breweries if they are able to identify them, the Brewers Association recently introduced a so-called \"independent craft brewer seal.\" Pease says the image and logo will only be issued to beer brands that meet the Brewers Association's \u003ca href=\"https://www.brewersassociation.org/statistics/craft-brewer-defined/\">definition of the term \"craft.\"\u003c/a> The Brewers Association requires, among other things, that a craft brewery be small — producing less than 6 million barrels per year — and independently owned. \u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Will such a seal affect how beer drinkers make choices in the beer aisle? Probably to some degree, at least. A recent \u003ca href=\"http://www.nielsen.com/us/en/insights/news/2017/the-sales-buzz-on-craft-beer-terminology.html\">consumer survey\u003c/a> from the Nielsen marketing research group indicates roughly a third of craft beer buyers prefer beer that is not mass-produced.\u003c/p>\n\u003cp>McCormick says the craft brewers seal \"will allow people to identify craft brands\" and, probably, significantly influence what they buy.\u003c/p>\n\u003cp>\"All other things being equal, if you have two brands next to each other, one independently or family owned, and the other owned by Big Alcohol, I think most people would choose the small, independently owned brand — no doubt about it,\" McCormick says.\u003c/p>\n\u003cp>Then again, Kazakoff already knows very well that Ballast Point is owned by Constellation Brands.\u003c/p>\n\u003cp>\"But it hasn't stopped me from buying a Grapefruit Sculpin now and then,\" he admits. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "More than a dozen of America's most popular craft breweries have been bought by global beverage companies in recent years. Craft beer brewers say they're under attack by what they call \"Big Beer.\"",
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"description": "More than a dozen of America's most popular craft breweries have been bought by global beverage companies in recent years. Craft beer brewers say they're under attack by what they call "Big Beer."",
"title": "Craft Beer, Brought To You By Big Beer | KQED",
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"headline": "Craft Beer, Brought To You By Big Beer",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>You may not be aware that Ballast Point Brewing Company, famed for its Sculpin IPA and fruity renditions of the same beer, was bought in 2015 for $1 billion by Constellation Brands,\u003cstrong> \u003c/strong>the company that owns Corona. Or that Lagunitas Brewing Company is now owned fully by Heineken or that Goose Island has since 2011 been a brand of Anheuser-Busch InBev, the global brewing giant that owns Budweiser.\u003c/p>\n\u003cp>These are just three of more than a dozen of the country's most popular and beloved craft breweries that have been purchased by global beverage companies in the past seven years. Indeed, beer brands recently purchased by larger companies now almost dominate many supermarket or liquor store shelves.\u003c/p>\n\u003cp>It isn't clear how many consumers know this is happening or whether they would care if they did. It also remains to be seen how these transactions will affect how the newly acquired brands taste.\u003c/p>\n\u003cp>But one thing is clear to craft beer brewers, lovers and lobbyists: They feel they're under attack by what they bitterly call \"Big Beer\" or \"Big Alcohol.\"\u003c/p>\n\u003cp>Bob Pease, CEO and president of the Brewers Association, a Boulder, Colo., trade group representing independent craft brewers, says the incursion began six or seven years ago, after large companies, eyeing craft beer's growing market share, tried but essentially failed at brewing their own imitations of craft beer — like the short-lived \u003ca href=\"https://www.ratebeer.com/beer/budweiser-american-ale/90235/\">Budweiser American Ale\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"So in 2011, AB InBev hit on this strategy of just buying the breweries that had the kind of mojo or street cred that they weren't nimble enough to replicate in their own breweries,\" he says.\u003c/p>\n\u003cp>Today, AB InBev alone owns 10 brands that until a few years ago were independently owned craft breweries.\u003c/p>\n\u003cp>The way Pease sees it, this system of taking ownership of craft brands has allowed larger beverage companies to strategically pressure beer distributors and retailers into dropping independently owned beers in favor of their own newly acquired brands. As a result, Pease says, small craft brands are being squeezed out of warehouses, delivery vans and, ultimately, supermarkets as shelves become increasingly stacked with what detractors like to call \"crafty\" beer.\u003c/p>\n\u003cp>\"You'll find Goose Island on tap practically everywhere across the country, and you'll say, 'I didn't know they were that popular,' and they aren't,\" Pease says. \"The distributors are just pushing these brands out there.\"\u003c/p>\n\u003cp>Felipe Szpigel — president of The High End, a business unit of Anheuser-Busch — was unavailable to speak by phone. But in an email, he says the United States \"is the most competitive beer market in the world\" and he indicates that the market is a fair one. \u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\"We are partners with just 10 craft breweries, and work with the entire industry to encourage growth and choice,\" he writes. \"The verdict on each craft beer will be made by consumers. No amount of distribution or promotion will keep substandard beers on the shelf.\"\u003c/p>\n\u003cp>Christian Kazakoff, brewer at Iron Springs Pub and Brewery in Fairfax, Calif., says the changing landscape of craft brewery ownership has made it harder for breweries like his to get their beer into retail spaces.\u003c/p>\n\u003cp>\"We really have to hustle now,\" Kazakoff says. He says some small breweries have resorted to serving their beer strictly at their own brewpubs because competition on the retail market has become so stacked against companies without strong market leverage.\u003c/p>\n\u003cp>To Tom McCormick, executive director of the California Craft Brewers Association, a trade group that represents more than 500 of California's 800-plus craft breweries, it's obvious that small craft breweries are taking a hit as Big Beer knocks them off shelves.\u003c/p>\n\u003cp>\"Craft breweries used to have to compete among themselves,\" McCormick says. \"Now, big breweries are taking this if-you-can't-beat-them-buy-them approach, and all of a sudden, retailers are carrying 10 Barrel, Elysian, Goose Island and all the other brands now owned by AB InBev, when there are plenty of other good brands made by small local breweries.\"\u003c/p>\n\u003cp>From the consumer's perspective, all of this may not matter. For instance, even in the wake of Heineken's total buyout of Lagunitas, McCormick suspects the quality of the beer produced by Lagunitas' breweries (one in Chicago, one in Petaluma, Calif.) will remain the same, because — according to the brand's founder, Tony Magee — the beer will continue to be made by the same staff on the same equipment.\u003c/p>\n\u003cp>\"With Lagunitas, I don't think the new ownership is going to change anything,\" McCormick says. We should note that Lagunitas is an NPR sponsor.\u003c/p>\n\u003cp>But he is less confident that the quality of other former craft brands will be sustained under new management.\u003c/p>\n\u003cp>\"In the case of Anheuser-Busch, they're now brewing some of those brands they've bought in their own facilities, and I think that will change how the beer tastes,\" he says. \"With Ballast Point, some of those recipes, because they have so many hops, are going to be very difficult to produce at the larger scales they've projected.\"\u003c/p>\n\u003cp>Szpigel, at Anheuser-Busch, promises that the company's quality-assurance processes will keep the flavor and consistency the same in acquired brands now being brewed on AB InBev equipment, like Elysian and Goose Island.\u003c/p>\n\u003cp>Representatives from Constellation Brands said they were unavailable to comment.\u003c/p>\n\u003cfigure id=\"attachment_119500\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ba17_independentseal_packaging-5-_custom-39a09192e6a54b329c3d88cad4a8547be0f2ef8b.jpg\" alt=\"The Brewers Association recently introduced this "independent craft brewer seal." The image and logo will only be issued to beer brands that meet the Brewers Association's definition of the term "craft."\" width=\"800\" height=\"638\" class=\"size-full wp-image-119500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ba17_independentseal_packaging-5-_custom-39a09192e6a54b329c3d88cad4a8547be0f2ef8b.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ba17_independentseal_packaging-5-_custom-39a09192e6a54b329c3d88cad4a8547be0f2ef8b-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ba17_independentseal_packaging-5-_custom-39a09192e6a54b329c3d88cad4a8547be0f2ef8b-768x612.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ba17_independentseal_packaging-5-_custom-39a09192e6a54b329c3d88cad4a8547be0f2ef8b-240x191.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ba17_independentseal_packaging-5-_custom-39a09192e6a54b329c3d88cad4a8547be0f2ef8b-375x299.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ba17_independentseal_packaging-5-_custom-39a09192e6a54b329c3d88cad4a8547be0f2ef8b-520x415.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Brewers Association recently introduced this \"independent craft brewer seal.\" The image and logo will only be issued to beer brands that meet the Brewers Association's definition of the term \"craft.\" \u003ccite>(Courtesy of Brewers Association)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Convinced that consumers will support small breweries if they are able to identify them, the Brewers Association recently introduced a so-called \"independent craft brewer seal.\" Pease says the image and logo will only be issued to beer brands that meet the Brewers Association's \u003ca href=\"https://www.brewersassociation.org/statistics/craft-brewer-defined/\">definition of the term \"craft.\"\u003c/a> The Brewers Association requires, among other things, that a craft brewery be small — producing less than 6 million barrels per year — and independently owned. \u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Will such a seal affect how beer drinkers make choices in the beer aisle? Probably to some degree, at least. A recent \u003ca href=\"http://www.nielsen.com/us/en/insights/news/2017/the-sales-buzz-on-craft-beer-terminology.html\">consumer survey\u003c/a> from the Nielsen marketing research group indicates roughly a third of craft beer buyers prefer beer that is not mass-produced.\u003c/p>\n\u003cp>McCormick says the craft brewers seal \"will allow people to identify craft brands\" and, probably, significantly influence what they buy.\u003c/p>\n\u003cp>\"All other things being equal, if you have two brands next to each other, one independently or family owned, and the other owned by Big Alcohol, I think most people would choose the small, independently owned brand — no doubt about it,\" McCormick says.\u003c/p>\n\u003cp>Then again, Kazakoff already knows very well that Ballast Point is owned by Constellation Brands.\u003c/p>\n\u003cp>\"But it hasn't stopped me from buying a Grapefruit Sculpin now and then,\" he admits. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "An Invitation to Slurp: Famous Japanese Ramen Empire Ippudo to Open in Berkeley on July 28",
"title": "An Invitation to Slurp: Famous Japanese Ramen Empire Ippudo to Open in Berkeley on July 28",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Noodles made on site and bone broth simmered for 20 hours are two of the keys to Ippudo’s superior quality.\u003c/em>\u003c/p>\n\u003cp>Signs all over the handsome new space, with a golden-hued, wood-centric dining room and a gleaming stainless-steel kitchen with steam rising in various sections, have “zuzutto” written on them: slurp noisily. Say the word out loud: zuzutto! It’s onomatopoeic, and while Americans have a hard time with the concept, slurping one’s ramen actually helps increase one’s enjoyment of it, dispersing the aromatics into the nether reaches of the palate and up into the retronasal canal.\u003c/p>\n\u003cfigure id=\"attachment_119426\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119426\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-zuzutto-space.jpg\" alt=\"The Ippudo dining area\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Ippudo dining area \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Let’s cut to the chase: It’s worth it.\u003c/strong> Vow to yourself in advance not to complain about the long lines you’ll inevitably encounter, because waiting for ramen this good is a small price to pay for such game-changing deliciousness. Call it a gift, even, an opportunity to anticipate pleasure. Ippudo, the Japanese ramen chain founded by ramen master Shigemi Kawahara in Fukuoka in 1985, has not been diluted by its expansion throughout Asia, then into New York, London, Australia, and now Berkeley (soon to be followed by San Francisco). That’s partly because the restaurant’s vision has remained consistent: Keep changing to remain unchanged. And because the noodles and the pork broth that form the heart of these steaming bowls are made every day on site.\u003c/p>\n\u003cfigure id=\"attachment_119409\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119409\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/akamaru-modern-ramen.jpg\" alt=\"Ippudo's akamaru modern ramen\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ippudo's akamaru modern ramen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The most stereotypical American view of homemade pasta might be the image of an Italian grandmother bearing all her weight on a wooden roller, working the dough that will become any number of possible pasta shapes. But homemade pasta in Ippudo’s ramen state of mind is higher-tech. A giant machine in the back room holds a roll of dough in one long, flat sheet, tidy as new roll of paper towels, just mixed by an adjacent large machine. With the flip of a switch, the dough rolls out and is cut, then calibrated by hand-measuring. Once the machine is properly set, the ramen maker scoops up each batch (enough for a big bowl), then gently folds it and lays it out to dry in a little nest-like bunch, serving by serving. Where Italian pasta-making is a flexible art, ramen making of this variety is a precision skill.\u003c/p>\n\u003cp>https://youtu.be/8ojuHdFFI80\u003c/p>\n\u003cfigure id=\"attachment_119422\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119422\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-noodles.jpg\" alt=\"Ippudo's fresh-made noodles\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ippudo's fresh-made noodles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As important as the noodles are to the ramen equation, even more important is the broth, and I would argue that Ippudo’s approach to broth is what gives it a leg up on any competition I’ve tried, including the wonderful Ramen Shop, which has a more local-seasonal approach and is admittedly more creative. Ippudo is going more for a carrying out of longstanding tradition than a reinvention of the wheel. Big buckets of pork bones are dropped into pots of boiling water nearly three feet tall and kept on simmer for more than 20 hours. The style of ramen you order depends on how much lard is added back in to the finished dish.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery columns=\"2\" link=\"none\" size=\"full\" ids=\"119411,119410\"]\u003c/p>\n\u003cp>https://youtu.be/wRKIGOMaFO4\u003c/p>\n\u003cp>\u003cstrong>Ippudo’s three basic styles of broth are:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>shiromaru: long-simmered tonkatsu (pork) broth with their signature dashi\u003c/li>\n\u003cli>akamaru modern: the above tonkatsu broth with secret “umami dama” miso paste to richen it\u003c/li>\n\u003cli>karaka spicy: tonkatsu broth with a blend of chiles and other secret spices\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_119491\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/karaka-spicy-ramen-new.jpg\" alt=\"Karaka Spicy Ramen at Ippudo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119491\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Karaka Spicy Ramen at Ippudo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once you choose your soup style, you then decide how firm you’d like your noodles. “Yawa” is soft and “kata” is al dente (to borrow an Italian term), and “badi” means very, so “bari yawa” is very soft and “bari gata” is very firm. All of these fine gradations, which are discernable on the palate, are the result of just a few-second shift in cooking time, the entire range of styles cooked for between 20 and 40 seconds.\u003c/p>\n\u003cfigure id=\"attachment_119435\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119435\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-noodles-kitchen.jpg\" alt=\"The noodles are cooked in individual strainers to control portion size and firmness.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The noodles are cooked in individual strainers to control portion size and firmness. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ippudo’s staff has come to know their ramen ways as “intentional” (intentionality being a value) ameliorating any concerns I had about the large chain-ness of this business. If American businesses had more intentionality in their basic endeavors, then our chains would likely be of much higher quality, too. The approach is quite poetic, in my estimation.\u003c/p>\n\u003cfigure id=\"attachment_119472\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119472\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-change.jpg\" alt=\"Ippudo's Principle: Keep changing to remain unchanged.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ippudo's Principle: Keep changing to remain unchanged. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119424\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119424\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-staff-team.jpg\" alt=\"Ippudo's server team\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ippudo's server team \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Each bowl is then topped with a whole soft-boiled, seasoned egg, scallions and marinated wood ear mushrooms. Simple perfection.\u003c/p>\n\u003cfigure id=\"attachment_119476\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119476\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/serve-egg-toppings.jpg\" alt=\"Ramen ready to be served\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ramen ready to be served \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And let’s not forget about the appetizers. We sampled the legendary pork buns, which were also profound in their simplicity: just pork belly, mayonnaise and a leaf of iceberg lettuce. The fried eggplant buns were just as good, and the fried chicken will, mark my word, become a Berkeley legend in no time. Crisp cucumber slices in sesame sauce punctuate the rich pork fat throughout the meal.\u003c/p>\n\u003cul>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"119438,119445,119441,119442,119437\"]\u003c/ul>\n\u003cp>Ippudo has a sake philosophy, too: rice + wheat = harmony, the opposite of our paleo-leaning trends in the U.S. Taste for yourself. Choose one of four sake styles: mild and gentle, fragrant and luxurious, clean and crisp, or classic and aged, and pair with the various ramen choices. As a standalone drink, I tend to prefer the aged sakes that are more toasty and wood-framed than sweet (like the Daishichi Kimoto Honjozo), but with the spicy broth I think the fruit- and floral-toned Nanbu Bijin Tokubetsu Junmai works best, as it offers the ballast of elegant sweetness, much in the way a Riesling pairs well with spicy Thai food.\u003c/p>\n\u003cfigure id=\"attachment_119407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119407\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/sake.jpg\" alt=\"Sake at Ippudo\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sake at Ippudo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Two parting pieces of information: Yes, the kitchen uses MSG. Go with it. And don’t over-order, as there are no to-go boxes.\u003c/p>\n\u003cp>\u003cstrong>See you in line at Ippudo!\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_119414\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119414\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-exterior.jpg\" alt=\"Ippudo exterior\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ippudo exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ippudo-us.com/\">\u003cstrong>Ippudo\u003c/strong>\u003c/a>\u003cbr>\n2015 Shattuck Ave. [\u003ca href=\"https://goo.gl/DhsMrU\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 666-8807\u003cbr>\nHours: Mon-Thu, 11am-11pm; Fri-Sat, 11am-midnight; Sun, 11am-10pm\u003cbr>\nPrice Range: $-$$ ($14-$20 ramen)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/IppudoUS\">@IppudoUS\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ippudo_us\">@ippudo_us\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/ippudous/\">@ippudous\u003c/a>\u003c/p>\n\n",
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"excerpt": "Noodles made on site and bone broth simmered for 20 hours are two of the keys to Ippudo’s superior quality.\r\n",
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"description": "Noodles made on site and bone broth simmered for 20 hours are two of the keys to Ippudo’s superior quality.\r\n",
"title": "An Invitation to Slurp: Famous Japanese Ramen Empire Ippudo to Open in Berkeley on July 28 | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Noodles made on site and bone broth simmered for 20 hours are two of the keys to Ippudo’s superior quality.\u003c/em>\u003c/p>\n\u003cp>Signs all over the handsome new space, with a golden-hued, wood-centric dining room and a gleaming stainless-steel kitchen with steam rising in various sections, have “zuzutto” written on them: slurp noisily. Say the word out loud: zuzutto! It’s onomatopoeic, and while Americans have a hard time with the concept, slurping one’s ramen actually helps increase one’s enjoyment of it, dispersing the aromatics into the nether reaches of the palate and up into the retronasal canal.\u003c/p>\n\u003cfigure id=\"attachment_119426\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119426\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-zuzutto-space.jpg\" alt=\"The Ippudo dining area\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Ippudo dining area \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Let’s cut to the chase: It’s worth it.\u003c/strong> Vow to yourself in advance not to complain about the long lines you’ll inevitably encounter, because waiting for ramen this good is a small price to pay for such game-changing deliciousness. Call it a gift, even, an opportunity to anticipate pleasure. Ippudo, the Japanese ramen chain founded by ramen master Shigemi Kawahara in Fukuoka in 1985, has not been diluted by its expansion throughout Asia, then into New York, London, Australia, and now Berkeley (soon to be followed by San Francisco). That’s partly because the restaurant’s vision has remained consistent: Keep changing to remain unchanged. And because the noodles and the pork broth that form the heart of these steaming bowls are made every day on site.\u003c/p>\n\u003cfigure id=\"attachment_119409\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119409\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/akamaru-modern-ramen.jpg\" alt=\"Ippudo's akamaru modern ramen\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ippudo's akamaru modern ramen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The most stereotypical American view of homemade pasta might be the image of an Italian grandmother bearing all her weight on a wooden roller, working the dough that will become any number of possible pasta shapes. But homemade pasta in Ippudo’s ramen state of mind is higher-tech. A giant machine in the back room holds a roll of dough in one long, flat sheet, tidy as new roll of paper towels, just mixed by an adjacent large machine. With the flip of a switch, the dough rolls out and is cut, then calibrated by hand-measuring. Once the machine is properly set, the ramen maker scoops up each batch (enough for a big bowl), then gently folds it and lays it out to dry in a little nest-like bunch, serving by serving. Where Italian pasta-making is a flexible art, ramen making of this variety is a precision skill.\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/8ojuHdFFI80'\n title='//www.youtube.com/embed/8ojuHdFFI80'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cfigure id=\"attachment_119422\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119422\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-noodles.jpg\" alt=\"Ippudo's fresh-made noodles\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ippudo's fresh-made noodles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As important as the noodles are to the ramen equation, even more important is the broth, and I would argue that Ippudo’s approach to broth is what gives it a leg up on any competition I’ve tried, including the wonderful Ramen Shop, which has a more local-seasonal approach and is admittedly more creative. Ippudo is going more for a carrying out of longstanding tradition than a reinvention of the wheel. Big buckets of pork bones are dropped into pots of boiling water nearly three feet tall and kept on simmer for more than 20 hours. The style of ramen you order depends on how much lard is added back in to the finished dish.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"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/wRKIGOMaFO4'\n title='//www.youtube.com/embed/wRKIGOMaFO4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>Ippudo’s three basic styles of broth are:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>shiromaru: long-simmered tonkatsu (pork) broth with their signature dashi\u003c/li>\n\u003cli>akamaru modern: the above tonkatsu broth with secret “umami dama” miso paste to richen it\u003c/li>\n\u003cli>karaka spicy: tonkatsu broth with a blend of chiles and other secret spices\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_119491\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/karaka-spicy-ramen-new.jpg\" alt=\"Karaka Spicy Ramen at Ippudo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119491\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Karaka Spicy Ramen at Ippudo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once you choose your soup style, you then decide how firm you’d like your noodles. “Yawa” is soft and “kata” is al dente (to borrow an Italian term), and “badi” means very, so “bari yawa” is very soft and “bari gata” is very firm. All of these fine gradations, which are discernable on the palate, are the result of just a few-second shift in cooking time, the entire range of styles cooked for between 20 and 40 seconds.\u003c/p>\n\u003cfigure id=\"attachment_119435\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119435\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-noodles-kitchen.jpg\" alt=\"The noodles are cooked in individual strainers to control portion size and firmness.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The noodles are cooked in individual strainers to control portion size and firmness. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ippudo’s staff has come to know their ramen ways as “intentional” (intentionality being a value) ameliorating any concerns I had about the large chain-ness of this business. If American businesses had more intentionality in their basic endeavors, then our chains would likely be of much higher quality, too. The approach is quite poetic, in my estimation.\u003c/p>\n\u003cfigure id=\"attachment_119472\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119472\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-change.jpg\" alt=\"Ippudo's Principle: Keep changing to remain unchanged.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ippudo's Principle: Keep changing to remain unchanged. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119424\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119424\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-staff-team.jpg\" alt=\"Ippudo's server team\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ippudo's server team \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Each bowl is then topped with a whole soft-boiled, seasoned egg, scallions and marinated wood ear mushrooms. Simple perfection.\u003c/p>\n\u003cfigure id=\"attachment_119476\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119476\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/serve-egg-toppings.jpg\" alt=\"Ramen ready to be served\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ramen ready to be served \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And let’s not forget about the appetizers. We sampled the legendary pork buns, which were also profound in their simplicity: just pork belly, mayonnaise and a leaf of iceberg lettuce. The fried eggplant buns were just as good, and the fried chicken will, mark my word, become a Berkeley legend in no time. Crisp cucumber slices in sesame sauce punctuate the rich pork fat throughout the meal.\u003c/p>\n\u003cul>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/ul>\n\u003cp>Ippudo has a sake philosophy, too: rice + wheat = harmony, the opposite of our paleo-leaning trends in the U.S. Taste for yourself. Choose one of four sake styles: mild and gentle, fragrant and luxurious, clean and crisp, or classic and aged, and pair with the various ramen choices. As a standalone drink, I tend to prefer the aged sakes that are more toasty and wood-framed than sweet (like the Daishichi Kimoto Honjozo), but with the spicy broth I think the fruit- and floral-toned Nanbu Bijin Tokubetsu Junmai works best, as it offers the ballast of elegant sweetness, much in the way a Riesling pairs well with spicy Thai food.\u003c/p>\n\u003cfigure id=\"attachment_119407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119407\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/sake.jpg\" alt=\"Sake at Ippudo\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sake at Ippudo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Two parting pieces of information: Yes, the kitchen uses MSG. Go with it. And don’t over-order, as there are no to-go boxes.\u003c/p>\n\u003cp>\u003cstrong>See you in line at Ippudo!\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_119414\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119414\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-exterior.jpg\" alt=\"Ippudo exterior\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ippudo exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ippudo-us.com/\">\u003cstrong>Ippudo\u003c/strong>\u003c/a>\u003cbr>\n2015 Shattuck Ave. [\u003ca href=\"https://goo.gl/DhsMrU\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 666-8807\u003cbr>\nHours: Mon-Thu, 11am-11pm; Fri-Sat, 11am-midnight; Sun, 11am-10pm\u003cbr>\nPrice Range: $-$$ ($14-$20 ramen)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/IppudoUS\">@IppudoUS\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ippudo_us\">@ippudo_us\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/ippudous/\">@ippudous\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Could Vegan Farming Be The Newest Trend? These Salinas Farmers Hope So",
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"content": "\u003cp>It’s a crowded CSA market in the Bay Area, with mainstays like \u003ca href=\"http://fullbellyfarm.com\">Full Belly Farm\u003c/a> and \u003ca href=\"http://www.eatwell.com\">Eatwell Farm\u003c/a> feeding hundreds of members weekly with their boxes of local, seasonal and organic produce.\u003c/p>\n\u003cp>But there’s a new contender looking for members, offering something unique, something more than just its cheeky name: \u003ca href=\"http://www.lazymillennialfarms.com\">Lazy Millennial Farms\u003c/a>. The founders of the Salinas-based farm believe it is the only farm in the Bay Area that’s growing crops veganically. That means no animal fertilizers, fish emulsions, blood or bone meal (dried animal bones and blood that is processed from the remains at slaughterhouses) that are relied upon so heavily in organic farming.\u003c/p>\n\u003cp>Matthew and Brittany Loisel started their farm because they felt that the little steps many eco-conscious people take, like recycling, just wasn’t going to have enough impact.\u003c/p>\n\u003cp>While Matthew had grown up gardening, starting their own farm seemed like the next logical step, especially since the couple – who met in college – were both dissatisfied with their corporate jobs.\u003c/p>\n\u003cp>As for the farm’s tongue-in-cheek name, the inspiration struck when Matthew was listening to a Ted Talk about branding and millennials.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Speaking for them both, he said “we had these corporate jobs that we hated, and what’s more millennial than tossing that out and starting a veganic farm of all things? Here we are knocked for being lazy, so I thought ‘You watch me start this farm.’”\u003c/p>\n\u003cfigure id=\"attachment_119315\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/LF2.jpg\" alt=\"Matthew Loisel hoists some harvested produce at Lazy Millennial Farms.\" width=\"1080\" height=\"1080\" class=\"size-full wp-image-119315\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-150x150.jpg 150w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">Matthew Loisel hoists some harvested produce at Lazy Millennial Farms. \u003ccite>(Lazy Millennial Farms)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At the same time, they had been tearing through a number of documentaries critical of the food system like “\u003ca href=\"http://www.imdb.com/title/tt2381335/?ref_=nv_sr_1\">Fed Up\u003c/a>” (about the sugar industry) and “\u003ca href=\"http://www.imdb.com/title/tt3302820/?ref_=nv_sr_1\">Cowspiracy: The Sustainability Secret\u003c/a>” about the environmental impact of raising cattle for beef.\u003c/p>\n\u003cp>Already vegetarians, they began to wonder what more they could do.\u003c/p>\n\u003cp>“I was the kind of vegetarian that hated vegans,” said Matthew. “I said many times ‘I will never be vegan’ among other pejorative statements about vegans. But halfway through “Cowspiracy,” I was sure I was going to have to go vegan for environmental reasons.”\u003c/p>\n\u003cp>But once they started learning about agriculture, they were struck by the paradox that to successfully grow vegetables, so many animal byproducts are used.\u003c/p>\n\u003cp>Using the fertilizer from the horses in nearby Watsonville at first was a foregone conclusion, but as they went vegan, they began to wonder if it there were other alternatives.\u003c/p>\n\u003cp>“I had to figure out would veganic agriculture even work?” said Matthew. “I didn’t know it was a thing.”\u003c/p>\n\u003cfigure id=\"attachment_119316\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/LF3.jpg\" alt=\"Crops growing at Lazy Millennial Farms.\" width=\"1080\" height=\"1080\" class=\"size-full wp-image-119316\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-150x150.jpg 150w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">Crops growing at Lazy Millennial Farms. \u003ccite>(Lazy Millennial Farms)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The couple started their farm through a program called the \u003ca href=\"http://www.albafarmers.org\">Agricultural Land-Based Training Association, or ALBA\u003c/a>. It’s a farming incubator, that trains people with little to no farming experience in a 10-month program the basics of how to farm.\u003c/p>\n\u003cp>After that, some of the students are selected to farm on its property, where they are subsidized.\u003c/p>\n\u003cp>The goal is that after several years, participants will be able to go out and start their own farms. The Loisels began on half an acre there, and now are farming two and a half acres.\u003c/p>\n\u003cp>Once they began to consider not using animal byproducts, “I was in a panic as I hadn’t heard of veganics, and my initial concern was that soil microbes would suffer without organic matter to feed them,” said Matthew.\u003c/p>\n\u003cp>So he did what he’s done often in his life, he said; he asked someone more knowledgeable than himself on the subject.\u003c/p>\n\u003cp>Matthew reached out to an expert who had spoken to their class.\u003c/p>\n\u003cp>“His answer was that soil microbes are much more resilient than you give them credit for,” he said.\u003c/p>\n\u003cp>While the veganic movement is so small most haven’t heard of it, it is growing, said \u003ca href=\"http://bellarmine.lmu.edu/environmentalstudies/faculty/?expert=mona.seymour\">Mona Seymour,\u003c/a> Associate Professor of Urban Studies and Director of Environmental Studies at Loyola Marymount University in Los Angeles.\u003c/p>\n\u003cp>Seymour said she believes there are about 50 farms in the United States doing so, but because there’s no official body, it’s very hard to track.\u003c/p>\n\u003cp>Seymour said there are probably even more, but that not every grower identifies with the term because they don’t think it’s commercially marketable, or they don’t want to be affiliated with something that their customers may see as alienating and extreme.\u003c/p>\n\u003cp>According to Seymour’s research, veganic gardening is much more popular than veganic farming, with “a lot of regional and national Facebook groups in existence around the world,” she said. “Some have hundreds of members, some in the thousands, so I think people doing this at community gardens or in their backyards or on their balconies is much stronger than the commercial aspect of it.”\u003c/p>\n\u003cfigure id=\"attachment_119318\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/LF5.jpg\" alt=\"Basil growing at Lazy Millennial Farms will no doubt be used for making vegan pesto.\" width=\"1080\" height=\"1080\" class=\"size-full wp-image-119318\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-150x150.jpg 150w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">Basil growing at Lazy Millennial Farms will no doubt be used for making vegan pesto. \u003ccite>(Lazy Millennial Farms)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the United Kingdom, there is the \u003ca href=\"http://veganorganic.net\">Vegan Organic Network\u003c/a>, which has created the standards that the Loisels follow, otherwise known as “stockfree.” The organization’s web site says “Most vegetables are grown with slaughterhouse by-products.”\u003c/p>\n\u003cp>The Lazy Millennials CSA is different than most – and in fact, doesn’t really subscribe to the CSA model at all – in that one doesn’t pay in advance for weeks or months at a time.\u003c/p>\n\u003cp>“We didn’t want it to be cost prohibitive because lots of people can’t afford to buy food every week,” said Matthew. “We set it up so you can buy week to week.”\u003c/p>\n\u003cp>The most deliveries they’ve done in one week so far is 40, but many more households buy from them, he said.\u003c/p>\n\u003cp>They deliver \u003ca href=\"http://www.lazymillennialfarms.com/drop-locations.html\">throughout the Bay Area\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_119317\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/LF4-e1500679235639.jpg\" alt=\"Tomatoes grown at Lazy Millennial Farms.\" width=\"1080\" height=\"1080\" class=\"size-full wp-image-119317\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-150x150.jpg 150w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">Tomatoes grown at Lazy Millennial Farms. \u003ccite>(Lazy Millennial Farms)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Matthew believes that most of their customers are also vegan and that most vegans don’t know that this is an option. He admitted that had he not become a farmer, he never would have thought about it, either.\u003c/p>\n\u003cp>But as a result, Matthew has fielded many requests from various organizations that want to learn more.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“People have so many questions because nobody’s heard about it,” he said.\u003c/p>\n\n",
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"excerpt": "Most farming relies on multiple animal byproducts -- from fertilizer to bone and blood meal to fish emulsions -- to grow vegetables. Could \"veganic\" farming be the next trend? The couple behind \"Lazy Millennial Farms\" hope so. ",
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"description": "Most farming relies on multiple animal byproducts -- from fertilizer to bone and blood meal to fish emulsions -- to grow vegetables. Could "veganic" farming be the next trend? The couple behind "Lazy Millennial Farms" hope so. ",
"title": "Could Vegan Farming Be The Newest Trend? These Salinas Farmers Hope So | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It’s a crowded CSA market in the Bay Area, with mainstays like \u003ca href=\"http://fullbellyfarm.com\">Full Belly Farm\u003c/a> and \u003ca href=\"http://www.eatwell.com\">Eatwell Farm\u003c/a> feeding hundreds of members weekly with their boxes of local, seasonal and organic produce.\u003c/p>\n\u003cp>But there’s a new contender looking for members, offering something unique, something more than just its cheeky name: \u003ca href=\"http://www.lazymillennialfarms.com\">Lazy Millennial Farms\u003c/a>. The founders of the Salinas-based farm believe it is the only farm in the Bay Area that’s growing crops veganically. That means no animal fertilizers, fish emulsions, blood or bone meal (dried animal bones and blood that is processed from the remains at slaughterhouses) that are relied upon so heavily in organic farming.\u003c/p>\n\u003cp>Matthew and Brittany Loisel started their farm because they felt that the little steps many eco-conscious people take, like recycling, just wasn’t going to have enough impact.\u003c/p>\n\u003cp>While Matthew had grown up gardening, starting their own farm seemed like the next logical step, especially since the couple – who met in college – were both dissatisfied with their corporate jobs.\u003c/p>\n\u003cp>As for the farm’s tongue-in-cheek name, the inspiration struck when Matthew was listening to a Ted Talk about branding and millennials.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Speaking for them both, he said “we had these corporate jobs that we hated, and what’s more millennial than tossing that out and starting a veganic farm of all things? Here we are knocked for being lazy, so I thought ‘You watch me start this farm.’”\u003c/p>\n\u003cfigure id=\"attachment_119315\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/LF2.jpg\" alt=\"Matthew Loisel hoists some harvested produce at Lazy Millennial Farms.\" width=\"1080\" height=\"1080\" class=\"size-full wp-image-119315\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF2-150x150.jpg 150w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">Matthew Loisel hoists some harvested produce at Lazy Millennial Farms. \u003ccite>(Lazy Millennial Farms)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At the same time, they had been tearing through a number of documentaries critical of the food system like “\u003ca href=\"http://www.imdb.com/title/tt2381335/?ref_=nv_sr_1\">Fed Up\u003c/a>” (about the sugar industry) and “\u003ca href=\"http://www.imdb.com/title/tt3302820/?ref_=nv_sr_1\">Cowspiracy: The Sustainability Secret\u003c/a>” about the environmental impact of raising cattle for beef.\u003c/p>\n\u003cp>Already vegetarians, they began to wonder what more they could do.\u003c/p>\n\u003cp>“I was the kind of vegetarian that hated vegans,” said Matthew. “I said many times ‘I will never be vegan’ among other pejorative statements about vegans. But halfway through “Cowspiracy,” I was sure I was going to have to go vegan for environmental reasons.”\u003c/p>\n\u003cp>But once they started learning about agriculture, they were struck by the paradox that to successfully grow vegetables, so many animal byproducts are used.\u003c/p>\n\u003cp>Using the fertilizer from the horses in nearby Watsonville at first was a foregone conclusion, but as they went vegan, they began to wonder if it there were other alternatives.\u003c/p>\n\u003cp>“I had to figure out would veganic agriculture even work?” said Matthew. “I didn’t know it was a thing.”\u003c/p>\n\u003cfigure id=\"attachment_119316\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/LF3.jpg\" alt=\"Crops growing at Lazy Millennial Farms.\" width=\"1080\" height=\"1080\" class=\"size-full wp-image-119316\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF3-150x150.jpg 150w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">Crops growing at Lazy Millennial Farms. \u003ccite>(Lazy Millennial Farms)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The couple started their farm through a program called the \u003ca href=\"http://www.albafarmers.org\">Agricultural Land-Based Training Association, or ALBA\u003c/a>. It’s a farming incubator, that trains people with little to no farming experience in a 10-month program the basics of how to farm.\u003c/p>\n\u003cp>After that, some of the students are selected to farm on its property, where they are subsidized.\u003c/p>\n\u003cp>The goal is that after several years, participants will be able to go out and start their own farms. The Loisels began on half an acre there, and now are farming two and a half acres.\u003c/p>\n\u003cp>Once they began to consider not using animal byproducts, “I was in a panic as I hadn’t heard of veganics, and my initial concern was that soil microbes would suffer without organic matter to feed them,” said Matthew.\u003c/p>\n\u003cp>So he did what he’s done often in his life, he said; he asked someone more knowledgeable than himself on the subject.\u003c/p>\n\u003cp>Matthew reached out to an expert who had spoken to their class.\u003c/p>\n\u003cp>“His answer was that soil microbes are much more resilient than you give them credit for,” he said.\u003c/p>\n\u003cp>While the veganic movement is so small most haven’t heard of it, it is growing, said \u003ca href=\"http://bellarmine.lmu.edu/environmentalstudies/faculty/?expert=mona.seymour\">Mona Seymour,\u003c/a> Associate Professor of Urban Studies and Director of Environmental Studies at Loyola Marymount University in Los Angeles.\u003c/p>\n\u003cp>Seymour said she believes there are about 50 farms in the United States doing so, but because there’s no official body, it’s very hard to track.\u003c/p>\n\u003cp>Seymour said there are probably even more, but that not every grower identifies with the term because they don’t think it’s commercially marketable, or they don’t want to be affiliated with something that their customers may see as alienating and extreme.\u003c/p>\n\u003cp>According to Seymour’s research, veganic gardening is much more popular than veganic farming, with “a lot of regional and national Facebook groups in existence around the world,” she said. “Some have hundreds of members, some in the thousands, so I think people doing this at community gardens or in their backyards or on their balconies is much stronger than the commercial aspect of it.”\u003c/p>\n\u003cfigure id=\"attachment_119318\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/LF5.jpg\" alt=\"Basil growing at Lazy Millennial Farms will no doubt be used for making vegan pesto.\" width=\"1080\" height=\"1080\" class=\"size-full wp-image-119318\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF5-150x150.jpg 150w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">Basil growing at Lazy Millennial Farms will no doubt be used for making vegan pesto. \u003ccite>(Lazy Millennial Farms)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the United Kingdom, there is the \u003ca href=\"http://veganorganic.net\">Vegan Organic Network\u003c/a>, which has created the standards that the Loisels follow, otherwise known as “stockfree.” The organization’s web site says “Most vegetables are grown with slaughterhouse by-products.”\u003c/p>\n\u003cp>The Lazy Millennials CSA is different than most – and in fact, doesn’t really subscribe to the CSA model at all – in that one doesn’t pay in advance for weeks or months at a time.\u003c/p>\n\u003cp>“We didn’t want it to be cost prohibitive because lots of people can’t afford to buy food every week,” said Matthew. “We set it up so you can buy week to week.”\u003c/p>\n\u003cp>The most deliveries they’ve done in one week so far is 40, but many more households buy from them, he said.\u003c/p>\n\u003cp>They deliver \u003ca href=\"http://www.lazymillennialfarms.com/drop-locations.html\">throughout the Bay Area\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_119317\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/LF4-e1500679235639.jpg\" alt=\"Tomatoes grown at Lazy Millennial Farms.\" width=\"1080\" height=\"1080\" class=\"size-full wp-image-119317\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LF4-e1500679235639-150x150.jpg 150w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">Tomatoes grown at Lazy Millennial Farms. \u003ccite>(Lazy Millennial Farms)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Matthew believes that most of their customers are also vegan and that most vegans don’t know that this is an option. He admitted that had he not become a farmer, he never would have thought about it, either.\u003c/p>\n\u003cp>But as a result, Matthew has fielded many requests from various organizations that want to learn more.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Can San Jose Revitalize Local Food and Farms in Silicon Valley?",
"title": "Can San Jose Revitalize Local Food and Farms in Silicon Valley?",
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"content": "\u003cp>\u003cem>Amidst scarce housing and vanishing farmland, a new report charts a course for better co-existence for tech and ag by 2040.\u003c/em>\u003c/p>\n\u003cp>San Jose, California is a sprawling city of contradictions. Once a bedroom suburb for San Francisco commuters, in recent years it has exploded to a city of more than a million people. Now San Jose serves as a home to both wealthy tech workers and working-class families sardined into whatever apartments they can find and afford. Its climate was perfect for apricot, cherry, and plum orchards and the canning factories that employed thousands of residents in the first half of the 20th Century, but those have long since been replaced with tech campuses.\u003c/p>\n\u003cp>With the idea that building up a local food system in San Jose would improve the city’s economy, community healthy, livability, and environment, the nonprofit Sustainable Agriculture Education (SAGE) recently hosted a kickoff event for \u003ca href=\"http://www.sagecenter.org/wp-content/uploads/2016/11/San-Jose-Food-Works_Low-res_11.22.16.pdf\">a report\u003c/a> that details the state of the San Jose food system and offer solutions to create a thriving local food system.\u003c/p>\n\u003cp>The Food Works report analyzes how food production, processing, distribution, and restaurants fit into San Jose’s vision of itself for 2040 and the economic impact of food businesses on the city economy. It offers a blueprint for San Jose’s food entrepreneurs, farmers, and eaters, recommending 31 action items‚ including assessing food businesses’ labor needs, studying the feasibility of a wholesale food market, planning for food retail in “urban village” housing developments, and establishing a Food Policy Council.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sagecenter.org/wp-content/uploads/2016/11/San-Jose-Food-Works_Low-res_11.22.16.pdf\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/170717-san-jose-report-cover.jpg\" alt=\"Food Works\" width=\"700\" height=\"906\" class=\"aligncenter size-full wp-image-119323\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/170717-san-jose-report-cover.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/170717-san-jose-report-cover-160x207.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/170717-san-jose-report-cover-240x311.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/170717-san-jose-report-cover-375x485.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/170717-san-jose-report-cover-520x673.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Panelists at the kickoff event described how the city is working to make food an important part of its plans for the future, even though historically San Jose has not been a food destination like San Francisco.\u003c/p>\n\u003cp>Sibella Kraus, SAGE’s executive director and the founder of the San Francisco Ferry Plaza Farmers Market, noted that her work in San Jose has recently been met with the response: “Is there anything there?”\u003c/p>\n\u003cp>One reason for that reputation could be that food has not yet been a major force in city planning. “It’s not typically on the list of what you think of as the sectors driving the Silicon Valley area,” said Kim Walesh, a deputy city manager and San Jose’s director of economic development.\u003c/p>\n\u003cp>However, plans for a new food hub at\u003ca href=\"http://veggielution.org/\">Veggielution\u003c/a>, an urban farm on the east side, and the passage last year of \u003ca href=\"http://www.sanjoseca.gov/index.aspx?NID=5320\">Urban Agriculture Incentive Zones\u003c/a>, which give tax breaks to property owners who allow community gardening on their land, could indicate a shift in San Jose’s approach.\u003c/p>\n\u003cp>\u003cstrong>Can Food Systems Withstand Development Pressures?\u003c/strong>\u003c/p>\n\u003cp>In the ultra-hot Silicon Valley real estate market, fights over land use have been ugly. County Supervisor Ken Yeager described the industrial “assault” on farmland in the north Coyote Valley in far southern San Jose. The area, zoned for industrial use despite its potential for food production, is a target for tech data centers and warehouses, which would require paving over prime farmland. The SAGE Food Works report recommends that city leaders “re-evaluate” that zoning to create a permanent “urban-edge food belt” to make better use of the excellent soil and climate in that area, which is also home to 45 percent of the water supply for Silicon Valley.\u003c/p>\n\u003cp>Protecting Coyote Valley farmland against industrial growth could also protect against some of the effects of climate change, reducing the downstream flood risk and disasters like \u003ca href=\"http://www.sanjoseinside.com/2017/03/01/floodgate-new-details-on-how-the-water-district-city-officials-failed-the-residents-of-san-jose/\">the February flood\u003c/a> that forced the evacuation of 14,000 San Jose residents. “Food systems may be the connective tissue to save this last-chance landscape,” said Andrea Mackenzie, general manager of the \u003ca href=\"http://www.openspaceauthority.org/\">Santa Clara Valley Open Space Authority\u003c/a>.\u003c/p>\n\u003cp>Silicon Valley’s difficulty in preserving its foodshed “is what separates us from Santa Cruz,” said Yeager. In that hippie-filled, oceanfront neighboring city, restaurant menus are full of the names of farms from nearby Watsonville and the Santa Cruz mountains.\u003c/p>\n\u003cp>But farmland closer to San Jose, once bountiful, is now a target for industrial growth from the tech industry. The Open Space Authority recently proposed \u003ca href=\"http://www.mercurynews.com/2017/06/15/new-80-million-plan-to-preserve-san-joses-coyote-valley/\">raising $80 million to protect\u003c/a> the north Coyote Valley from development, showing how seriously they plan to fight tech companies that want to build in the food-growing belt.\u003c/p>\n\u003cp>Silicon Valley chefs often struggle to find local fruits and vegetables for several reasons. They are a little further removed from small and organic farm hot spots like Marin and the Capay Valley northwest of Sacramento. Even the nearby farm communities of the South Coast, just over the mountains to the west of San Jose, suffer from \u003ca href=\"https://www.theatlantic.com/business/archive/2017/06/silicon-valley-pescadero/531423/\">a lack of basic infrastructure\u003c/a> even as the cost of living climbs higher from the encroaching tech industry.\u003c/p>\n\u003cp>What’s more, the culture in San Jose has also been a little slower to prioritize farm-to-table sourcing than the rest of the Bay Area. Chef Jessica Carreira of Adega—the first \u003ca href=\"http://www.mercurynews.com/2016/10/25/michelin-adega-earns-star-for-portuguese-cuisine-san-jose/\">Michelin-starred restaurant\u003c/a> in San Jose—said that her top priority, apart from keeping her employees and customers happy, is “more diversity of products.”\u003c/p>\n\u003cp>Finding that diversity might continue to be difficult as the city struggles to build demand and supply at the same time. Last year, the fledgling farmers’ market that opened up 30 blocks south of Adega shut down because efforts to build it up weren’t “translating into sustainable business opportunities for farmers,” according to an email from \u003ca href=\"http://www.pcfma.org/\">the Pacific Coast Farmers Market Association\u003c/a>. The nearest farmers’ market to the now-closed East Santa Clara Street Farmers’ Market is Le Marché at Santana Row, an upscale outdoor mall on the west side of town, which is operated by \u003ca href=\"http://www.cafarmersmkts.com/santanarow-farmers-market\" target=\"_blank\" rel=\"noopener noreferrer\" data-saferedirecturl=\"https://www.google.com/url?hl=en&q=http://www.cafarmersmkts.com/santanarow-farmers-market&source=gmail&ust=1500495954598000&usg=AFQjCNGsq26sM-YmWLRVJVj_YgBabdP5sA\">the California Farmers’ Markets Association\u003c/a>, and is ostensibly aimed at higher-end shoppers.\u003c/p>\n\u003cp>The South Bay is about to lose another pillar of urban farming: Sunnyvale-based Full Circle Farm recently announced that \u003ca href=\"http://www.mercurynews.com/2017/05/05/full-circle-farm-to-cease-operation-in-august/\">it will shut down\u003c/a> at the end of July after a decade, due in part to problems supporting its labor force. “We couldn’t have interns live on the farm; we had to pay Silicon Valley rent,” garden manager Dan Hafeman told \u003cem>The Mercury News\u003c/em> in May.\u003c/p>\n\u003cp>\u003cstrong>High Cost of Living Also Hurts Food Workers\u003c/strong>\u003c/p>\n\u003cp>Until last month, San Jose, which outranked San Francisco and Oakland as the country’s \u003ca href=\"http://www.mercurynews.com/2017/04/13/sjm-shortage-0414/\">most competitive housing market\u003c/a> in April, was the only Bay Area city in which landlords could evict tenants without a reason. “People have to make dreadful choices to live here,” said Jacky Morales-Ferrand, housing director for the city of San Jose. “How could we do more in this area to help people survive?”\u003c/p>\n\u003cp>Skyrocketing rent has affected the food industry all over the Bay Area; as is the case in \u003ca href=\"http://ediblesanfrancisco.ediblecommunities.com/wanted-san-francisco-cooks\">San Francisco\u003c/a>, the people who make food in San Jose can’t afford to live there. In 2016, \u003cem>The New York Times\u003c/em> found that \u003ca href=\"https://www.nytimes.com/2016/09/19/technology/how-tech-companies-disrupted-silicon-valleys-restaurant-scene.html?_r=1\">tech boom housing prices\u003c/a> had driven away the area’s supply of restaurant workers, and multiple panelists at the Food Works event cited labor as a barrier to their businesses’ success.\u003c/p>\n\u003cp>Dan Bassian from San Jose-based meat wholesalers \u003ca href=\"http://bassianfarms.com/\">Bassian Farms\u003c/a> told attendees that what keeps him up at night is “finding enough good, able-bodied employees.” He added that some Bassian Farms workers commute two hours each way from cheaper housing in the Central Valley.\u003c/p>\n\u003cp>The Food Works report cited 40,000 jobs that create $2.8 billion for San Jose each year, but those jobs pay low wages. A line cook could expect to make $31,000 a year in 2013, according to the report, while bakers averaged $26,600, and even head chefs—at the top of the ladder—were paid only $45,000 on average. And since most San Jose families earning less than $50,000 a year \u003ca href=\"http://www.sanjoseinside.com/2017/04/17/san-jose-to-hold-historic-vote-on-tenant-protections-evictions/\">spend more than half their income\u003c/a> on rent, food service workers are likely to feel the burden.\u003c/p>\n\u003cp>But food entrepreneurship could be a way to bolster food access; a weekend food cart, for example, could help a low-income family pay the rent. \u003ca href=\"http://veggielution.org/eastside-grange/\">Veggielution’s Eastside Grange,\u003c/a> envisioned as a place for community building, technical assistance, and workshops for small food businesses, aims to support that type of income patching and build on many East Side residents’ “extremely deep connection to agriculture and culinary traditions,” said Cayce Hill, executive director at Veggielution.\u003c/p>\n\u003cp>The city is also piloting a sped-up permitting program for new restaurants, which aims to decrease the lag time between renting restaurant space and opening to the public. The streamlined process, similar to the city’s 15-year-old expedited program for tech companies, would mean that restaurants could get all their permits in one 90-minute meeting.\u003c/p>\n\u003cp>Keeping food businesses open will likely still be a challenge in San Jose. “I’ve watched over the last 15 years, family businesses get bought up or leave the area,” said Lee Bassian, president of Bassian Farms, who wants to keep the family’s farm in San Jose, where it’s been since the 1960s. But, he adds, “the math is getting harder.”\u003c/p>\n\u003cp>With San Jose’s population expected to rise 50 percent in the next 25 years, to 1.5 million, the SAGE report encourages the city to incorporate food into its vision for 2040. “We have a moment in time now and the leadership to look at this differently,” said the Open Space Authority’s Mackenzie.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Now there’s a roadmap for city leaders to do just that.\u003c/p>\n\n",
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"nprByline": "\u003ca href=\"http://civileats.com/author/tori-truscheit/\">Tori Truscheit,\u003c/a> \u003ca href=\"https://ww2.kqed.org/bayareabites/author/civileat/\">Civil Eats\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Amidst scarce housing and vanishing farmland, a new report charts a course for better co-existence for tech and ag by 2040.\u003c/em>\u003c/p>\n\u003cp>San Jose, California is a sprawling city of contradictions. Once a bedroom suburb for San Francisco commuters, in recent years it has exploded to a city of more than a million people. Now San Jose serves as a home to both wealthy tech workers and working-class families sardined into whatever apartments they can find and afford. Its climate was perfect for apricot, cherry, and plum orchards and the canning factories that employed thousands of residents in the first half of the 20th Century, but those have long since been replaced with tech campuses.\u003c/p>\n\u003cp>With the idea that building up a local food system in San Jose would improve the city’s economy, community healthy, livability, and environment, the nonprofit Sustainable Agriculture Education (SAGE) recently hosted a kickoff event for \u003ca href=\"http://www.sagecenter.org/wp-content/uploads/2016/11/San-Jose-Food-Works_Low-res_11.22.16.pdf\">a report\u003c/a> that details the state of the San Jose food system and offer solutions to create a thriving local food system.\u003c/p>\n\u003cp>The Food Works report analyzes how food production, processing, distribution, and restaurants fit into San Jose’s vision of itself for 2040 and the economic impact of food businesses on the city economy. It offers a blueprint for San Jose’s food entrepreneurs, farmers, and eaters, recommending 31 action items‚ including assessing food businesses’ labor needs, studying the feasibility of a wholesale food market, planning for food retail in “urban village” housing developments, and establishing a Food Policy Council.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sagecenter.org/wp-content/uploads/2016/11/San-Jose-Food-Works_Low-res_11.22.16.pdf\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/170717-san-jose-report-cover.jpg\" alt=\"Food Works\" width=\"700\" height=\"906\" class=\"aligncenter size-full wp-image-119323\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/170717-san-jose-report-cover.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/170717-san-jose-report-cover-160x207.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/170717-san-jose-report-cover-240x311.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/170717-san-jose-report-cover-375x485.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/170717-san-jose-report-cover-520x673.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Panelists at the kickoff event described how the city is working to make food an important part of its plans for the future, even though historically San Jose has not been a food destination like San Francisco.\u003c/p>\n\u003cp>Sibella Kraus, SAGE’s executive director and the founder of the San Francisco Ferry Plaza Farmers Market, noted that her work in San Jose has recently been met with the response: “Is there anything there?”\u003c/p>\n\u003cp>One reason for that reputation could be that food has not yet been a major force in city planning. “It’s not typically on the list of what you think of as the sectors driving the Silicon Valley area,” said Kim Walesh, a deputy city manager and San Jose’s director of economic development.\u003c/p>\n\u003cp>However, plans for a new food hub at\u003ca href=\"http://veggielution.org/\">Veggielution\u003c/a>, an urban farm on the east side, and the passage last year of \u003ca href=\"http://www.sanjoseca.gov/index.aspx?NID=5320\">Urban Agriculture Incentive Zones\u003c/a>, which give tax breaks to property owners who allow community gardening on their land, could indicate a shift in San Jose’s approach.\u003c/p>\n\u003cp>\u003cstrong>Can Food Systems Withstand Development Pressures?\u003c/strong>\u003c/p>\n\u003cp>In the ultra-hot Silicon Valley real estate market, fights over land use have been ugly. County Supervisor Ken Yeager described the industrial “assault” on farmland in the north Coyote Valley in far southern San Jose. The area, zoned for industrial use despite its potential for food production, is a target for tech data centers and warehouses, which would require paving over prime farmland. The SAGE Food Works report recommends that city leaders “re-evaluate” that zoning to create a permanent “urban-edge food belt” to make better use of the excellent soil and climate in that area, which is also home to 45 percent of the water supply for Silicon Valley.\u003c/p>\n\u003cp>Protecting Coyote Valley farmland against industrial growth could also protect against some of the effects of climate change, reducing the downstream flood risk and disasters like \u003ca href=\"http://www.sanjoseinside.com/2017/03/01/floodgate-new-details-on-how-the-water-district-city-officials-failed-the-residents-of-san-jose/\">the February flood\u003c/a> that forced the evacuation of 14,000 San Jose residents. “Food systems may be the connective tissue to save this last-chance landscape,” said Andrea Mackenzie, general manager of the \u003ca href=\"http://www.openspaceauthority.org/\">Santa Clara Valley Open Space Authority\u003c/a>.\u003c/p>\n\u003cp>Silicon Valley’s difficulty in preserving its foodshed “is what separates us from Santa Cruz,” said Yeager. In that hippie-filled, oceanfront neighboring city, restaurant menus are full of the names of farms from nearby Watsonville and the Santa Cruz mountains.\u003c/p>\n\u003cp>But farmland closer to San Jose, once bountiful, is now a target for industrial growth from the tech industry. The Open Space Authority recently proposed \u003ca href=\"http://www.mercurynews.com/2017/06/15/new-80-million-plan-to-preserve-san-joses-coyote-valley/\">raising $80 million to protect\u003c/a> the north Coyote Valley from development, showing how seriously they plan to fight tech companies that want to build in the food-growing belt.\u003c/p>\n\u003cp>Silicon Valley chefs often struggle to find local fruits and vegetables for several reasons. They are a little further removed from small and organic farm hot spots like Marin and the Capay Valley northwest of Sacramento. Even the nearby farm communities of the South Coast, just over the mountains to the west of San Jose, suffer from \u003ca href=\"https://www.theatlantic.com/business/archive/2017/06/silicon-valley-pescadero/531423/\">a lack of basic infrastructure\u003c/a> even as the cost of living climbs higher from the encroaching tech industry.\u003c/p>\n\u003cp>What’s more, the culture in San Jose has also been a little slower to prioritize farm-to-table sourcing than the rest of the Bay Area. Chef Jessica Carreira of Adega—the first \u003ca href=\"http://www.mercurynews.com/2016/10/25/michelin-adega-earns-star-for-portuguese-cuisine-san-jose/\">Michelin-starred restaurant\u003c/a> in San Jose—said that her top priority, apart from keeping her employees and customers happy, is “more diversity of products.”\u003c/p>\n\u003cp>Finding that diversity might continue to be difficult as the city struggles to build demand and supply at the same time. Last year, the fledgling farmers’ market that opened up 30 blocks south of Adega shut down because efforts to build it up weren’t “translating into sustainable business opportunities for farmers,” according to an email from \u003ca href=\"http://www.pcfma.org/\">the Pacific Coast Farmers Market Association\u003c/a>. The nearest farmers’ market to the now-closed East Santa Clara Street Farmers’ Market is Le Marché at Santana Row, an upscale outdoor mall on the west side of town, which is operated by \u003ca href=\"http://www.cafarmersmkts.com/santanarow-farmers-market\" target=\"_blank\" rel=\"noopener noreferrer\" data-saferedirecturl=\"https://www.google.com/url?hl=en&q=http://www.cafarmersmkts.com/santanarow-farmers-market&source=gmail&ust=1500495954598000&usg=AFQjCNGsq26sM-YmWLRVJVj_YgBabdP5sA\">the California Farmers’ Markets Association\u003c/a>, and is ostensibly aimed at higher-end shoppers.\u003c/p>\n\u003cp>The South Bay is about to lose another pillar of urban farming: Sunnyvale-based Full Circle Farm recently announced that \u003ca href=\"http://www.mercurynews.com/2017/05/05/full-circle-farm-to-cease-operation-in-august/\">it will shut down\u003c/a> at the end of July after a decade, due in part to problems supporting its labor force. “We couldn’t have interns live on the farm; we had to pay Silicon Valley rent,” garden manager Dan Hafeman told \u003cem>The Mercury News\u003c/em> in May.\u003c/p>\n\u003cp>\u003cstrong>High Cost of Living Also Hurts Food Workers\u003c/strong>\u003c/p>\n\u003cp>Until last month, San Jose, which outranked San Francisco and Oakland as the country’s \u003ca href=\"http://www.mercurynews.com/2017/04/13/sjm-shortage-0414/\">most competitive housing market\u003c/a> in April, was the only Bay Area city in which landlords could evict tenants without a reason. “People have to make dreadful choices to live here,” said Jacky Morales-Ferrand, housing director for the city of San Jose. “How could we do more in this area to help people survive?”\u003c/p>\n\u003cp>Skyrocketing rent has affected the food industry all over the Bay Area; as is the case in \u003ca href=\"http://ediblesanfrancisco.ediblecommunities.com/wanted-san-francisco-cooks\">San Francisco\u003c/a>, the people who make food in San Jose can’t afford to live there. In 2016, \u003cem>The New York Times\u003c/em> found that \u003ca href=\"https://www.nytimes.com/2016/09/19/technology/how-tech-companies-disrupted-silicon-valleys-restaurant-scene.html?_r=1\">tech boom housing prices\u003c/a> had driven away the area’s supply of restaurant workers, and multiple panelists at the Food Works event cited labor as a barrier to their businesses’ success.\u003c/p>\n\u003cp>Dan Bassian from San Jose-based meat wholesalers \u003ca href=\"http://bassianfarms.com/\">Bassian Farms\u003c/a> told attendees that what keeps him up at night is “finding enough good, able-bodied employees.” He added that some Bassian Farms workers commute two hours each way from cheaper housing in the Central Valley.\u003c/p>\n\u003cp>The Food Works report cited 40,000 jobs that create $2.8 billion for San Jose each year, but those jobs pay low wages. A line cook could expect to make $31,000 a year in 2013, according to the report, while bakers averaged $26,600, and even head chefs—at the top of the ladder—were paid only $45,000 on average. And since most San Jose families earning less than $50,000 a year \u003ca href=\"http://www.sanjoseinside.com/2017/04/17/san-jose-to-hold-historic-vote-on-tenant-protections-evictions/\">spend more than half their income\u003c/a> on rent, food service workers are likely to feel the burden.\u003c/p>\n\u003cp>But food entrepreneurship could be a way to bolster food access; a weekend food cart, for example, could help a low-income family pay the rent. \u003ca href=\"http://veggielution.org/eastside-grange/\">Veggielution’s Eastside Grange,\u003c/a> envisioned as a place for community building, technical assistance, and workshops for small food businesses, aims to support that type of income patching and build on many East Side residents’ “extremely deep connection to agriculture and culinary traditions,” said Cayce Hill, executive director at Veggielution.\u003c/p>\n\u003cp>The city is also piloting a sped-up permitting program for new restaurants, which aims to decrease the lag time between renting restaurant space and opening to the public. The streamlined process, similar to the city’s 15-year-old expedited program for tech companies, would mean that restaurants could get all their permits in one 90-minute meeting.\u003c/p>\n\u003cp>Keeping food businesses open will likely still be a challenge in San Jose. “I’ve watched over the last 15 years, family businesses get bought up or leave the area,” said Lee Bassian, president of Bassian Farms, who wants to keep the family’s farm in San Jose, where it’s been since the 1960s. But, he adds, “the math is getting harder.”\u003c/p>\n\u003cp>With San Jose’s population expected to rise 50 percent in the next 25 years, to 1.5 million, the SAGE report encourages the city to incorporate food into its vision for 2040. “We have a moment in time now and the leadership to look at this differently,” said the Open Space Authority’s Mackenzie.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now there’s a roadmap for city leaders to do just that.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "What's It Really Like To Work In A Prison Goat Milk Farm? We Asked Inmates",
"title": "What's It Really Like To Work In A Prison Goat Milk Farm? We Asked Inmates",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/07/20170720_atc_whats_it_really_like_to_work_in_a_prison_goat_milk_farm_we_asked_inmates.mp3\u003c/p>\n\u003cp>Jim Schott had one goal when he abandoned academic life to start the company called \u003ca href=\"http://www.haystackgoatcheese.com/\">Haystack Mountain\u003c/a>: He wanted to make some of the finest goat cheese in the country. With cheese in hand, he visited supermarkets, trying to persuade them to sell his product. Some didn't take him seriously. But Whole Foods did.\u003c/p>\n\u003cp>\"From the very beginning, they wanted to taste it,\" Schott recalls. \"And they wanted to know the story. They wanted to know where the cheese came from; who was making it; where it was made.\"\u003c/p>\n\u003cp>Jim Schott had a great story to tell. He'd walked away from a university job, mid-career, to raise goats on five acres of land.\u003c/p>\n\u003cp>\"I didn't want a compartmentalized life,\" he says. \"I wanted a life where the work that I did, the people I saw, the family I had, that it was all of one piece, and that it was connected to the earth, and to ....\" He pauses. \"To \u003cem>real \u003c/em>things.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Whole Foods loved his cheese. His company grew. It also changed. Ten years ago, Haystack Mountain started buying milk from a farm in a prison. Schott doesn't recall telling Whole Foods or his other customers about that change in the Haystack Mountain story. In any case, Schott felt that it was a good thing — \"a model of good prison management.\"\u003c/p>\n\u003cfigure id=\"attachment_119304\" class=\"wp-caption aligncenter\" style=\"max-width: 1300px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85.jpg\" alt=\"Some of the cheeses that Haystack Mountain makes at its facilities in Longmont, Colo.\" width=\"1300\" height=\"454\" class=\"size-full wp-image-119304\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85.jpg 1300w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-160x56.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-800x279.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-768x268.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-1020x356.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-1180x412.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-960x335.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-240x84.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-375x131.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-520x182.jpg 520w\" sizes=\"(max-width: 1300px) 100vw, 1300px\">\u003cfigcaption class=\"wp-caption-text\">Some of the cheeses that Haystack Mountain makes at its facilities in Longmont, Colo. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Then, in 2015, a prison reform activist named Michael Allen sent a letter to John Mackey, the CEO of Whole Foods. Allen demanded that Whole Foods stop selling Haystack Mountain's cheese because it was made, in part, using the labor of prisoners earning pennies per hour.\u003c/p>\n\u003cp>The way Allen sees it, Haystack was \"taking advantage of helpless, powerless individuals. They're fair game for corporations to make money off of. And I just told [Mackey] that we wanted him to get out of that business.\"\u003c/p>\n\u003cp>Many things besides cheese are made in prisons. Across the country, tens of thousands of inmates work for businesses that have set up operations inside prison walls. They make flags and furniture. Most of the time, they attract little attention.\u003c/p>\n\u003cp>People may feel differently about something they eat, though, especially a boutique food like goat cheese. To Allen's amazement and delight, Whole Food caved to his demands.\u003c/p>\n\u003cp>In a statement, the company said that some of its customers weren't comfortable with products made by prisoners, so it would no longer sell them.\u003c/p>\n\u003cp>The inmates are still milking those goats, though. I was curious about this farm, and set up a visit.\u003c/p>\n\u003cp>The goat dairy sits inside a vast complex of incarceration, with several different prisons, near Cañon City, Colo. But the farm itself is a five-minute drive from the buildings where inmates live. In fact, when you're there, you can almost forget you're in a prison. The goats, in their pens, look out over irrigated corn fields, the Arkansas River in the distance, and barren hillsides on the other side. To be perfectly honest, it's beautiful.\u003c/p>\n\u003cfigure id=\"attachment_119296\" class=\"wp-caption aligncenter\" style=\"max-width: 1868px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74.jpg\" alt=\"The goat dairy at Skyline Correctional Center is set on a hill overlooking the Arkansas River.\" width=\"1868\" height=\"1401\" class=\"size-full wp-image-119296\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74.jpg 1868w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-520x390.jpg 520w\" sizes=\"(max-width: 1868px) 100vw, 1868px\">\u003cfigcaption class=\"wp-caption-text\">The goat dairy at Skyline Correctional Center is set on a hill overlooking the Arkansas River. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Joey Grisenti runs this farm. He works for Colorado Correctional Industries — a state agency that operates businesses inside Colorado's prisons. Those businesses are supposed to make money to help fund the prison system and also provide work opportunities for prisoners.\u003c/p>\n\u003cp>\"Right now, we're milking about 1,140 [goats], twice a day,\" Grisenti says. \"Our total herd is about 2,500. They're pretty pampered. A lot of them have names, and if you call them, they'll come running to you.\"\u003c/p>\n\u003cp>Most of the inmates here are near the end of their sentences. They're in a minimum-security facility called Skyline Correctional Center. But it's still a prison.\u003c/p>\n\u003cfigure id=\"attachment_119307\" class=\"wp-caption aligncenter\" style=\"max-width: 1300px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85.jpg\" alt=\"Carl Rodwell, an inmate at Skyline Correctional Center, holds a baby goat as Logan Otis looks on.\" width=\"1300\" height=\"454\" class=\"size-full wp-image-119307\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85.jpg 1300w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-160x56.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-800x279.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-768x268.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-1020x356.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-1180x412.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-960x335.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-240x84.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-375x131.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-520x182.jpg 520w\" sizes=\"(max-width: 1300px) 100vw, 1300px\">\u003cfigcaption class=\"wp-caption-text\">Carl Rodwell, an inmate at Skyline Correctional Center, holds a baby goat as Logan Otis looks on. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Workers on this farm get strip-searched. If they're caught with drugs or tobacco, or get in fights, they could lose this job and be sent to a higher-security facility with a lot less freedom.\u003c/p>\n\u003cp>And then there's the pay. It varies, depending on the job, but most inmates on the farm earn a few dollars a day. That's better than most prison jobs, which typically pay less than a dollar a day, but still, it's cut-rate labor.\u003c/p>\n\u003cp>And that's a big reason why the farm is here.\u003c/p>\n\u003cp>In the years after Haystack Mountain started making cheese, one of the company's biggest problems was finding a reliable source of goat milk. Jim Schott's small farm couldn't produce enough on its own, and every outside supplier eventually went out of business.\u003c/p>\n\u003cp>In 2007, the company reached a crisis. Another supplier had decided to shut down his goat dairy, and Haystack had no other options. \"A couple of weeks, and we weren't going to be able to supply our customers with cheese,\" says Chuck Hellmer, who by that time had replaced Schott as Haystack's CEO.\u003c/p>\n\u003cp>At the moment, Hellmer got a call from one of the top managers at Colorado Correctional Industries. He'd heard about Haystack's problem, and proposed a solution. CCI was ready to set up a goat dairy inside the Cañon City prison.\u003c/p>\n\u003cp>\"Nobody wants to have a big goat dairy, so we did it,\" Joey Grisenti says. This farm, with its guaranteed supply of low-cost workers, can survive when other farms cannot. \"A lot of people just can't afford to have the manpower that we have here,\" he says.\u003c/p>\n\u003cp>Of course, that cheap manpower is exactly what made the shoppers at Whole Foods uncomfortable.\u003c/p>\n\u003cfigure id=\"attachment_119293\" class=\"wp-caption aligncenter\" style=\"max-width: 1775px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9.jpg\" alt=\"Jeremiah Pate has been in prison for the past eight years. He's hoping to get out on parole this year.\" width=\"1775\" height=\"1331\" class=\"size-full wp-image-119293\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9.jpg 1775w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-520x390.jpg 520w\" sizes=\"(max-width: 1775px) 100vw, 1775px\">\u003cfigcaption class=\"wp-caption-text\">Jeremiah Pate has been in prison for the past eight years. He's hoping to get out on parole this year. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But what do the workers themselves think?\u003c/p>\n\u003cp>I find Jeremiah Pate in the milking barn, attaching milking machines to the goats' udders.\u003c/p>\n\u003cp>\"This job, how do you feel about it?\" I ask him. \"A bad thing? Good thing?\"\u003c/p>\n\u003cp>\"It's a great thing,\" Pate tells me. \"It beats the alternative. Rather than sitting in your tiny little cell, you get to come out here.\"\u003c/p>\n\u003cp>Every man I meet echoes that thought. They aren't thinking about what was fair on the outside. They were just thinking about their options in prison, and in that perspective, the farm looked pretty good.\u003c/p>\n\u003cp>Several of them told me that it's nice just being around the animals. Jason Rowell, who is most of the way through a 24-year sentence, says the goats can sense when you're feeling down. \"Like the other day I hit my head in pen 16, and I had a goat come over, and she stuck her head underneath my chin and picked my head up. She was like, 'Are you all right?'\" he says.\u003c/p>\n\u003cp>I wasn't sure if I was getting the whole story from these inmates. In their position, criticism of the prison would do them no good.\u003c/p>\n\u003cp>So I tracked down two men on the outside who'd previously been in this prison, and worked on this farm. And they told me pretty much the same thing.\u003c/p>\n\u003cfigure id=\"attachment_119308\" class=\"wp-caption aligncenter\" style=\"max-width: 1300px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85.jpg\" alt=\"Former Skyline inmate Duwane Engler and his daughter Arianna now raise goats at their home in Pueblo, Colo.\" width=\"1300\" height=\"454\" class=\"size-full wp-image-119308\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85.jpg 1300w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-160x56.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-800x279.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-768x268.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-1020x356.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-1180x412.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-960x335.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-240x84.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-375x131.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-520x182.jpg 520w\" sizes=\"(max-width: 1300px) 100vw, 1300px\">\u003cfigcaption class=\"wp-caption-text\">Former Skyline inmate Duwane Engler and his daughter Arianna now raise goats at their home in Pueblo, Colo. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I think it's a good thing, all in all,\" says Duwane Engler. Engler spent four months at Skyline, five years ago. Today, he lives in Pueblo, Colo., with his wife and two young daughters. Interestingly, they have a small herd of about a dozen goats living in the back yard. It grew out of a 4-H project, Engler explains.\u003c/p>\n\u003cp>\"Part of the deal, when you're in prison, you have to work anyway,\" Engler explains. \"If you're in a maximum facility, you're going to do work, you're never going to leave the facility, and you're scrubbing walls with a toothbrush, basically. These guys actually get out, they have a purpose, and they make more than 60 cents a day.\"\u003c/p>\n\u003cp>Chad Redding, who just got out of Skyline a few months ago, was slightly more cynical about the experience. \"I think it's all right. I don't know if I'd protest it. It's no different than having some Chinese shoe shop make your Nikes for, like, a dollar. You're still going to buy them at Macy's. I mean, it's the same thing.\"\u003c/p>\n\u003cp>Redding shrugs his shoulders as if to say, yeah, prison's not pretty. But the world's not pretty.\u003c/p>\n\u003cp>Michael Allen, the activist who got Whole Foods to stop selling Haystack Mountain's goat cheese, says he understands why prisoners like having those jobs. But he'll keep fighting against prison labor until the workers get paid better.\u003c/p>\n\u003cp>As for Haystack Mountain, it's still in business. In fact, it's growing, still making top-quality chevre and a \u003ca href=\"http://www.haystackgoatcheese.com/cheeses/\">variety\u003c/a> of other cheeses by hand, just as Jim Schott dreamed he'd do almost three decades ago. And several times a week, the company sends an aging tank truck to Cañon City, three hours away, to pick up a load of goat's milk at the prison. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Whole Foods has been forced to stop selling goat cheese made from milk that came from a prison farm, where inmates work for less than a dollar an hour. Yet the inmates themselves aren't complaining.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Jim Schott had one goal when he abandoned academic life to start the company called \u003ca href=\"http://www.haystackgoatcheese.com/\">Haystack Mountain\u003c/a>: He wanted to make some of the finest goat cheese in the country. With cheese in hand, he visited supermarkets, trying to persuade them to sell his product. Some didn't take him seriously. But Whole Foods did.\u003c/p>\n\u003cp>\"From the very beginning, they wanted to taste it,\" Schott recalls. \"And they wanted to know the story. They wanted to know where the cheese came from; who was making it; where it was made.\"\u003c/p>\n\u003cp>Jim Schott had a great story to tell. He'd walked away from a university job, mid-career, to raise goats on five acres of land.\u003c/p>\n\u003cp>\"I didn't want a compartmentalized life,\" he says. \"I wanted a life where the work that I did, the people I saw, the family I had, that it was all of one piece, and that it was connected to the earth, and to ....\" He pauses. \"To \u003cem>real \u003c/em>things.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Whole Foods loved his cheese. His company grew. It also changed. Ten years ago, Haystack Mountain started buying milk from a farm in a prison. Schott doesn't recall telling Whole Foods or his other customers about that change in the Haystack Mountain story. In any case, Schott felt that it was a good thing — \"a model of good prison management.\"\u003c/p>\n\u003cfigure id=\"attachment_119304\" class=\"wp-caption aligncenter\" style=\"max-width: 1300px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85.jpg\" alt=\"Some of the cheeses that Haystack Mountain makes at its facilities in Longmont, Colo.\" width=\"1300\" height=\"454\" class=\"size-full wp-image-119304\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85.jpg 1300w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-160x56.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-800x279.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-768x268.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-1020x356.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-1180x412.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-960x335.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-240x84.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-375x131.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-520x182.jpg 520w\" sizes=\"(max-width: 1300px) 100vw, 1300px\">\u003cfigcaption class=\"wp-caption-text\">Some of the cheeses that Haystack Mountain makes at its facilities in Longmont, Colo. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Then, in 2015, a prison reform activist named Michael Allen sent a letter to John Mackey, the CEO of Whole Foods. Allen demanded that Whole Foods stop selling Haystack Mountain's cheese because it was made, in part, using the labor of prisoners earning pennies per hour.\u003c/p>\n\u003cp>The way Allen sees it, Haystack was \"taking advantage of helpless, powerless individuals. They're fair game for corporations to make money off of. And I just told [Mackey] that we wanted him to get out of that business.\"\u003c/p>\n\u003cp>Many things besides cheese are made in prisons. Across the country, tens of thousands of inmates work for businesses that have set up operations inside prison walls. They make flags and furniture. Most of the time, they attract little attention.\u003c/p>\n\u003cp>People may feel differently about something they eat, though, especially a boutique food like goat cheese. To Allen's amazement and delight, Whole Food caved to his demands.\u003c/p>\n\u003cp>In a statement, the company said that some of its customers weren't comfortable with products made by prisoners, so it would no longer sell them.\u003c/p>\n\u003cp>The inmates are still milking those goats, though. I was curious about this farm, and set up a visit.\u003c/p>\n\u003cp>The goat dairy sits inside a vast complex of incarceration, with several different prisons, near Cañon City, Colo. But the farm itself is a five-minute drive from the buildings where inmates live. In fact, when you're there, you can almost forget you're in a prison. The goats, in their pens, look out over irrigated corn fields, the Arkansas River in the distance, and barren hillsides on the other side. To be perfectly honest, it's beautiful.\u003c/p>\n\u003cfigure id=\"attachment_119296\" class=\"wp-caption aligncenter\" style=\"max-width: 1868px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74.jpg\" alt=\"The goat dairy at Skyline Correctional Center is set on a hill overlooking the Arkansas River.\" width=\"1868\" height=\"1401\" class=\"size-full wp-image-119296\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74.jpg 1868w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-520x390.jpg 520w\" sizes=\"(max-width: 1868px) 100vw, 1868px\">\u003cfigcaption class=\"wp-caption-text\">The goat dairy at Skyline Correctional Center is set on a hill overlooking the Arkansas River. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Joey Grisenti runs this farm. He works for Colorado Correctional Industries — a state agency that operates businesses inside Colorado's prisons. Those businesses are supposed to make money to help fund the prison system and also provide work opportunities for prisoners.\u003c/p>\n\u003cp>\"Right now, we're milking about 1,140 [goats], twice a day,\" Grisenti says. \"Our total herd is about 2,500. They're pretty pampered. A lot of them have names, and if you call them, they'll come running to you.\"\u003c/p>\n\u003cp>Most of the inmates here are near the end of their sentences. They're in a minimum-security facility called Skyline Correctional Center. But it's still a prison.\u003c/p>\n\u003cfigure id=\"attachment_119307\" class=\"wp-caption aligncenter\" style=\"max-width: 1300px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85.jpg\" alt=\"Carl Rodwell, an inmate at Skyline Correctional Center, holds a baby goat as Logan Otis looks on.\" width=\"1300\" height=\"454\" class=\"size-full wp-image-119307\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85.jpg 1300w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-160x56.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-800x279.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-768x268.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-1020x356.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-1180x412.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-960x335.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-240x84.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-375x131.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-520x182.jpg 520w\" sizes=\"(max-width: 1300px) 100vw, 1300px\">\u003cfigcaption class=\"wp-caption-text\">Carl Rodwell, an inmate at Skyline Correctional Center, holds a baby goat as Logan Otis looks on. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Workers on this farm get strip-searched. If they're caught with drugs or tobacco, or get in fights, they could lose this job and be sent to a higher-security facility with a lot less freedom.\u003c/p>\n\u003cp>And then there's the pay. It varies, depending on the job, but most inmates on the farm earn a few dollars a day. That's better than most prison jobs, which typically pay less than a dollar a day, but still, it's cut-rate labor.\u003c/p>\n\u003cp>And that's a big reason why the farm is here.\u003c/p>\n\u003cp>In the years after Haystack Mountain started making cheese, one of the company's biggest problems was finding a reliable source of goat milk. Jim Schott's small farm couldn't produce enough on its own, and every outside supplier eventually went out of business.\u003c/p>\n\u003cp>In 2007, the company reached a crisis. Another supplier had decided to shut down his goat dairy, and Haystack had no other options. \"A couple of weeks, and we weren't going to be able to supply our customers with cheese,\" says Chuck Hellmer, who by that time had replaced Schott as Haystack's CEO.\u003c/p>\n\u003cp>At the moment, Hellmer got a call from one of the top managers at Colorado Correctional Industries. He'd heard about Haystack's problem, and proposed a solution. CCI was ready to set up a goat dairy inside the Cañon City prison.\u003c/p>\n\u003cp>\"Nobody wants to have a big goat dairy, so we did it,\" Joey Grisenti says. This farm, with its guaranteed supply of low-cost workers, can survive when other farms cannot. \"A lot of people just can't afford to have the manpower that we have here,\" he says.\u003c/p>\n\u003cp>Of course, that cheap manpower is exactly what made the shoppers at Whole Foods uncomfortable.\u003c/p>\n\u003cfigure id=\"attachment_119293\" class=\"wp-caption aligncenter\" style=\"max-width: 1775px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9.jpg\" alt=\"Jeremiah Pate has been in prison for the past eight years. He's hoping to get out on parole this year.\" width=\"1775\" height=\"1331\" class=\"size-full wp-image-119293\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9.jpg 1775w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-520x390.jpg 520w\" sizes=\"(max-width: 1775px) 100vw, 1775px\">\u003cfigcaption class=\"wp-caption-text\">Jeremiah Pate has been in prison for the past eight years. He's hoping to get out on parole this year. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But what do the workers themselves think?\u003c/p>\n\u003cp>I find Jeremiah Pate in the milking barn, attaching milking machines to the goats' udders.\u003c/p>\n\u003cp>\"This job, how do you feel about it?\" I ask him. \"A bad thing? Good thing?\"\u003c/p>\n\u003cp>\"It's a great thing,\" Pate tells me. \"It beats the alternative. Rather than sitting in your tiny little cell, you get to come out here.\"\u003c/p>\n\u003cp>Every man I meet echoes that thought. They aren't thinking about what was fair on the outside. They were just thinking about their options in prison, and in that perspective, the farm looked pretty good.\u003c/p>\n\u003cp>Several of them told me that it's nice just being around the animals. Jason Rowell, who is most of the way through a 24-year sentence, says the goats can sense when you're feeling down. \"Like the other day I hit my head in pen 16, and I had a goat come over, and she stuck her head underneath my chin and picked my head up. She was like, 'Are you all right?'\" he says.\u003c/p>\n\u003cp>I wasn't sure if I was getting the whole story from these inmates. In their position, criticism of the prison would do them no good.\u003c/p>\n\u003cp>So I tracked down two men on the outside who'd previously been in this prison, and worked on this farm. And they told me pretty much the same thing.\u003c/p>\n\u003cfigure id=\"attachment_119308\" class=\"wp-caption aligncenter\" style=\"max-width: 1300px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85.jpg\" alt=\"Former Skyline inmate Duwane Engler and his daughter Arianna now raise goats at their home in Pueblo, Colo.\" width=\"1300\" height=\"454\" class=\"size-full wp-image-119308\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85.jpg 1300w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-160x56.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-800x279.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-768x268.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-1020x356.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-1180x412.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-960x335.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-240x84.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-375x131.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-520x182.jpg 520w\" sizes=\"(max-width: 1300px) 100vw, 1300px\">\u003cfigcaption class=\"wp-caption-text\">Former Skyline inmate Duwane Engler and his daughter Arianna now raise goats at their home in Pueblo, Colo. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I think it's a good thing, all in all,\" says Duwane Engler. Engler spent four months at Skyline, five years ago. Today, he lives in Pueblo, Colo., with his wife and two young daughters. Interestingly, they have a small herd of about a dozen goats living in the back yard. It grew out of a 4-H project, Engler explains.\u003c/p>\n\u003cp>\"Part of the deal, when you're in prison, you have to work anyway,\" Engler explains. \"If you're in a maximum facility, you're going to do work, you're never going to leave the facility, and you're scrubbing walls with a toothbrush, basically. These guys actually get out, they have a purpose, and they make more than 60 cents a day.\"\u003c/p>\n\u003cp>Chad Redding, who just got out of Skyline a few months ago, was slightly more cynical about the experience. \"I think it's all right. I don't know if I'd protest it. It's no different than having some Chinese shoe shop make your Nikes for, like, a dollar. You're still going to buy them at Macy's. I mean, it's the same thing.\"\u003c/p>\n\u003cp>Redding shrugs his shoulders as if to say, yeah, prison's not pretty. But the world's not pretty.\u003c/p>\n\u003cp>Michael Allen, the activist who got Whole Foods to stop selling Haystack Mountain's goat cheese, says he understands why prisoners like having those jobs. But he'll keep fighting against prison labor until the workers get paid better.\u003c/p>\n\u003cp>As for Haystack Mountain, it's still in business. In fact, it's growing, still making top-quality chevre and a \u003ca href=\"http://www.haystackgoatcheese.com/cheeses/\">variety\u003c/a> of other cheeses by hand, just as Jim Schott dreamed he'd do almost three decades ago. And several times a week, the company sends an aging tank truck to Cañon City, three hours away, to pick up a load of goat's milk at the prison. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/news/series/baycurious",
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"source": "kqed",
"order": 3
},
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"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
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}
},
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"id": "bbc-world-service",
"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",
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"meta": {
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"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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}
},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"source": "kqed",
"order": 1
},
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"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 />",
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"meta": {
"site": "radio",
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},
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"meta": {
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"source": "kqed",
"order": 9
},
"link": "/forum",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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"id": "fresh-air",
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"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"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",
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