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"bio": "Kim Westerman has been writing about food and wine for most of her adult life. Originally from North Carolina, she moved to Berkeley in 2006 to pursue the California dream, which, it turns out, is all it’s cracked up to be. She’s a farmers' market junkie, a lover of all things tomato, and Champagne-obsessed. She loves to cook with her kids, eight and three, and she makes frequent pilgrimages to International Boulevard in search of her next favorite Mexican dish. She spends an inordinate amount of time thinking about food and wine pairing, often starting with the wine and working backwards when planning menus. She is a Level I Sommelier and a Licensed Q-Grader. Her work has appeared in KQED's Bay Area Bites, Forbes.com, the New York Times, the San Francisco Chronicle, Tasting Table, Fodor’s Travel Guides, and lots of other publications. You can follow Kim on Twitter and Instagram @throughtraveler.",
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"disqusTitle": "Looking Into The Horse Milk Story That The Dalai Lama Told John Oliver",
"title": "Looking Into The Horse Milk Story That The Dalai Lama Told John Oliver",
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"content": "\u003cp>Like so many countries from the former Soviet bloc, Mongolia faced a terrible economic upheaval at the end of the Soviet Union. In the first few years, inflation went up over 250 percent; employment went down.\u003c/p>\n\u003cp>And people started drinking much more heavily. \"Alcoholism was devastating during the economic hardships of the '90s,\" writes Jargalsaikhan Mendee, a political scientist and former Mongolian defense attaché to the United States, in an email to Goats and Soda.\u003c/p>\n\u003cfigure id=\"attachment_115817\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/screen-shot-2017-03-09-at-12.13.19-pm-50-c8efe3b163a97e1f1653deebfe26934d8ec7cb1c-1020x765.jpg\" alt=\"The Dalai Lama has a conversation with John Oliver — and fermented horse milk comes up.\" width=\"640\" height=\"480\" class=\"size-large wp-image-115817\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/screen-shot-2017-03-09-at-12.13.19-pm-50-c8efe3b163a97e1f1653deebfe26934d8ec7cb1c-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/screen-shot-2017-03-09-at-12.13.19-pm-50-c8efe3b163a97e1f1653deebfe26934d8ec7cb1c-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/screen-shot-2017-03-09-at-12.13.19-pm-50-c8efe3b163a97e1f1653deebfe26934d8ec7cb1c-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/screen-shot-2017-03-09-at-12.13.19-pm-50-c8efe3b163a97e1f1653deebfe26934d8ec7cb1c-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/screen-shot-2017-03-09-at-12.13.19-pm-50-c8efe3b163a97e1f1653deebfe26934d8ec7cb1c-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/screen-shot-2017-03-09-at-12.13.19-pm-50-c8efe3b163a97e1f1653deebfe26934d8ec7cb1c-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/screen-shot-2017-03-09-at-12.13.19-pm-50-c8efe3b163a97e1f1653deebfe26934d8ec7cb1c-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/screen-shot-2017-03-09-at-12.13.19-pm-50-c8efe3b163a97e1f1653deebfe26934d8ec7cb1c-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/screen-shot-2017-03-09-at-12.13.19-pm-50-c8efe3b163a97e1f1653deebfe26934d8ec7cb1c-520x390.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/screen-shot-2017-03-09-at-12.13.19-pm-50-c8efe3b163a97e1f1653deebfe26934d8ec7cb1c.jpg 1451w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">The Dalai Lama has a conversation with John Oliver — and fermented horse milk comes up.\u003c/figcaption>\u003c/figure>\n\u003cp>The Dalai Lama says he made a difference. In an interview last Sunday with news comedian John Oliver, the Tibetan spiritual leader said, \"I suggested [to the Mongolians] drink much less vodka. Instead of that, drink horse milk.\"\u003c/p>\n\u003cp>\"You tried to wean them off vodka by giving them horse milk?\" Oliver replied, incredulously.\u003c/p>\n\u003cp>\"Oh yes. Then they follow,\" the Dalai Lama said. \"Since then I think majority of Mongolians no longer any drink.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Dalai Lama was actually encouraging people to drink more airag, a fermented brew made from mare's milk, Mendee says. It's a popular traditional beverage that has roots in Central Asian nomadic horse culture going back thousands of years and has an alcohol content similar to hard cider. The idea is that by consuming something less intoxicating than vodka, which is commonly drunk, people might be better off. Vodka often contains 30 or 40 percent alcohol whereas airag is around 5 to 10 percent alcohol by volume.\u003c/p>\n\u003cfigure id=\"attachment_115818\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/gettyimages-548822191-50_custom-a336395170e94cf6c219fae27854373d02d0936a.jpg\" alt=\"Milking a mare in Mongolia.\" width=\"2000\" height=\"1349\" class=\"size-full wp-image-115818\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-548822191-50_custom-a336395170e94cf6c219fae27854373d02d0936a.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-548822191-50_custom-a336395170e94cf6c219fae27854373d02d0936a-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-548822191-50_custom-a336395170e94cf6c219fae27854373d02d0936a-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-548822191-50_custom-a336395170e94cf6c219fae27854373d02d0936a-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-548822191-50_custom-a336395170e94cf6c219fae27854373d02d0936a-1020x688.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-548822191-50_custom-a336395170e94cf6c219fae27854373d02d0936a-1180x796.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-548822191-50_custom-a336395170e94cf6c219fae27854373d02d0936a-960x648.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-548822191-50_custom-a336395170e94cf6c219fae27854373d02d0936a-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-548822191-50_custom-a336395170e94cf6c219fae27854373d02d0936a-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-548822191-50_custom-a336395170e94cf6c219fae27854373d02d0936a-520x351.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Milking a mare in Mongolia. \u003ccite>(H. Christoph/ullstein bild via Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's not clear when the Dalai Lama first encouraged Mongolians to lay off hard spirits. Some sources suggest it was in 2011, while others believe it was during his fourth visit to the country in 1995.\u003c/p>\n\u003cp>He hasn't been the only person promoting this message. The current president, Tsakhiagiin Elbegdorj, began making a similar request of his countrymen in 2011, sometime after the Dalai Lama's fourth visit to Mongolia. Ever since then the president has been urging people to toast with milk — the non-alcoholic variety pulled from goats, cows or sheep– and asking officials not to serve alcohol at government events. The president's office did not respond to a request for comment.\u003c/p>\n\u003cp>\"Those were really good public health initiatives. When the Dalai Lama came up with that slogan for us, 'Drink less vodka. Drink more mare's milk,' that hit people a lot!\" says Dr. Tsogtbataar Byambaa, the director of the National Center for Public Health in Mongolia. \"A significant percentage of Mongolians are Buddhists. So many people here worship Dalai Lama.\" And Elbegdorj even received an \u003ca href=\"http://www.wpro.who.int/mongolia/mediacentre/rd_recognition/en/\">award from the World Health Organization in 2012\u003c/a> for his efforts to reduce alcoholism.\u003c/p>\n\u003cfigure id=\"attachment_115823\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/gettyimages-526987692-50_custom-dbafa55a694cf0a06e12a397020c65f8aff1759b-s1400-c85.jpg\" alt=\"American Supreme Court justice William O. Douglas drinks fermented horse milk with herders in a yurt during his visit to Mongolia in 1961.\" width=\"1400\" height=\"953\" class=\"size-full wp-image-115823\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-526987692-50_custom-dbafa55a694cf0a06e12a397020c65f8aff1759b-s1400-c85.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-526987692-50_custom-dbafa55a694cf0a06e12a397020c65f8aff1759b-s1400-c85-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-526987692-50_custom-dbafa55a694cf0a06e12a397020c65f8aff1759b-s1400-c85-800x545.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-526987692-50_custom-dbafa55a694cf0a06e12a397020c65f8aff1759b-s1400-c85-768x523.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-526987692-50_custom-dbafa55a694cf0a06e12a397020c65f8aff1759b-s1400-c85-1020x694.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-526987692-50_custom-dbafa55a694cf0a06e12a397020c65f8aff1759b-s1400-c85-1180x803.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-526987692-50_custom-dbafa55a694cf0a06e12a397020c65f8aff1759b-s1400-c85-960x653.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-526987692-50_custom-dbafa55a694cf0a06e12a397020c65f8aff1759b-s1400-c85-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-526987692-50_custom-dbafa55a694cf0a06e12a397020c65f8aff1759b-s1400-c85-375x255.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-526987692-50_custom-dbafa55a694cf0a06e12a397020c65f8aff1759b-s1400-c85-520x354.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">American Supreme Court justice William O. Douglas drinks fermented horse milk with herders in a yurt during his visit to Mongolia in 1961. \u003ccite>(Dean Conger/Corbis via Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As the Dalai Lama claimed on \u003cem>Last Week Tonight\u003c/em>, it does seem to be the case that most Mongolians don't drink regularly. Only about 36 percent of Mongolians have had an alcoholic drink in the last month based on a WHO survey from 2013, Byambaa says.\u003c/p>\n\u003cp>It was basically the same in 2009, though. Even before Elbegdorj asked people to consider taking it a little easy on the bottle, only \u003ca href=\"http://www.who.int/chp/steps/mongolia/en/\">38 percent of Mongolians\u003c/a> reported drinking in the past month. That's low compared to the U.S., where 56 percent of people drink on a monthly basis (and about 27 percent report binge drinking in the past month).\u003c/p>\n\u003cp>There is some indication that things changed in Mongolia between 2005 and 2009, however. The oldest WHO alcohol data on Mongolia is from a 2005 report, which put the percentage of drinkers at about 60 percent of the population. So the WHO data indicates that there really are fewer Mongolians who drink today than over a decade ago.\u003c/p>\n\u003cp>But \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=112485545\">alcohol misuse\u003c/a> is still a significant \u003ca href=\"http://www.who.int/substance_abuse/publications/global_alcohol_report/profiles/mng.pdf\">public health hurdle\u003c/a> for the country, Byambaa says. \"There's a mean number of standard drinks consumed per drinking occasion, he says. \"That's 9 for us. Think about that number for a second.\"\u003c/p>\n\u003cp>The WHO surveys suggest that many Mongolians who do drink are binging on a staggering amount of booze, Byambaa says. That volume hasn't changed much since 2009 either. \"[The mean number of drinks per occasion] was 8.8 drinks in 2009. That one went up a little bit,\" Byambaa says. \"It's very alarming.\"\u003c/p>\n\u003cp>Did the Dalai Lama and Elbegdorj's call to \"drink milk, not vodka\" have any effect on Mongolian drinking habits? Byambaa demurs to the question. \"I can't quantify the effect of that,\" he says. \"Anecdotally? Well, I can't say anecdotally.\"\u003c/p>\n\u003cp>He added with a chuckle: \"Well, who am I to judge Dalai Lama?\"\u003c/p>\n\u003cp>Mendee is a little more forthright on the issue. \"I don't think that Dalai Lama and Elbegdorj changed it,\" he says. After the country's hard transition from communism to a market economy, Mongolia has enjoyed steady economic growth since the mid-1990s. Mendee thinks that economic improvement may have done more for alcohol misuse than public health campaigns from dignitaries. Beer and wine are getting more popular nowadays, Mendee adds.\u003c/p>\n\u003cp>As to whether or not people have begun drinking more fermented mare's milk since His Holiness endorsed it, Byambaa says that airag has always been popular. \"Yeah, I don't know. It looks like milk. It's sour,\" he says. \"I like it. It's my favorite.\"\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"description": "The spiritual leader says he brought down Mongolia's rate of alcoholism by encouraging a switch from vodka to horse milk.",
"title": "Looking Into The Horse Milk Story That The Dalai Lama Told John Oliver | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Like so many countries from the former Soviet bloc, Mongolia faced a terrible economic upheaval at the end of the Soviet Union. In the first few years, inflation went up over 250 percent; employment went down.\u003c/p>\n\u003cp>And people started drinking much more heavily. \"Alcoholism was devastating during the economic hardships of the '90s,\" writes Jargalsaikhan Mendee, a political scientist and former Mongolian defense attaché to the United States, in an email to Goats and Soda.\u003c/p>\n\u003cfigure id=\"attachment_115817\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/screen-shot-2017-03-09-at-12.13.19-pm-50-c8efe3b163a97e1f1653deebfe26934d8ec7cb1c-1020x765.jpg\" alt=\"The Dalai Lama has a conversation with John Oliver — and fermented horse milk comes up.\" width=\"640\" height=\"480\" class=\"size-large wp-image-115817\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/screen-shot-2017-03-09-at-12.13.19-pm-50-c8efe3b163a97e1f1653deebfe26934d8ec7cb1c-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/screen-shot-2017-03-09-at-12.13.19-pm-50-c8efe3b163a97e1f1653deebfe26934d8ec7cb1c-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/screen-shot-2017-03-09-at-12.13.19-pm-50-c8efe3b163a97e1f1653deebfe26934d8ec7cb1c-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/screen-shot-2017-03-09-at-12.13.19-pm-50-c8efe3b163a97e1f1653deebfe26934d8ec7cb1c-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/screen-shot-2017-03-09-at-12.13.19-pm-50-c8efe3b163a97e1f1653deebfe26934d8ec7cb1c-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/screen-shot-2017-03-09-at-12.13.19-pm-50-c8efe3b163a97e1f1653deebfe26934d8ec7cb1c-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/screen-shot-2017-03-09-at-12.13.19-pm-50-c8efe3b163a97e1f1653deebfe26934d8ec7cb1c-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/screen-shot-2017-03-09-at-12.13.19-pm-50-c8efe3b163a97e1f1653deebfe26934d8ec7cb1c-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/screen-shot-2017-03-09-at-12.13.19-pm-50-c8efe3b163a97e1f1653deebfe26934d8ec7cb1c-520x390.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/screen-shot-2017-03-09-at-12.13.19-pm-50-c8efe3b163a97e1f1653deebfe26934d8ec7cb1c.jpg 1451w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">The Dalai Lama has a conversation with John Oliver — and fermented horse milk comes up.\u003c/figcaption>\u003c/figure>\n\u003cp>The Dalai Lama says he made a difference. In an interview last Sunday with news comedian John Oliver, the Tibetan spiritual leader said, \"I suggested [to the Mongolians] drink much less vodka. Instead of that, drink horse milk.\"\u003c/p>\n\u003cp>\"You tried to wean them off vodka by giving them horse milk?\" Oliver replied, incredulously.\u003c/p>\n\u003cp>\"Oh yes. Then they follow,\" the Dalai Lama said. \"Since then I think majority of Mongolians no longer any drink.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Dalai Lama was actually encouraging people to drink more airag, a fermented brew made from mare's milk, Mendee says. It's a popular traditional beverage that has roots in Central Asian nomadic horse culture going back thousands of years and has an alcohol content similar to hard cider. The idea is that by consuming something less intoxicating than vodka, which is commonly drunk, people might be better off. Vodka often contains 30 or 40 percent alcohol whereas airag is around 5 to 10 percent alcohol by volume.\u003c/p>\n\u003cfigure id=\"attachment_115818\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/gettyimages-548822191-50_custom-a336395170e94cf6c219fae27854373d02d0936a.jpg\" alt=\"Milking a mare in Mongolia.\" width=\"2000\" height=\"1349\" class=\"size-full wp-image-115818\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-548822191-50_custom-a336395170e94cf6c219fae27854373d02d0936a.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-548822191-50_custom-a336395170e94cf6c219fae27854373d02d0936a-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-548822191-50_custom-a336395170e94cf6c219fae27854373d02d0936a-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-548822191-50_custom-a336395170e94cf6c219fae27854373d02d0936a-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-548822191-50_custom-a336395170e94cf6c219fae27854373d02d0936a-1020x688.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-548822191-50_custom-a336395170e94cf6c219fae27854373d02d0936a-1180x796.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-548822191-50_custom-a336395170e94cf6c219fae27854373d02d0936a-960x648.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-548822191-50_custom-a336395170e94cf6c219fae27854373d02d0936a-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-548822191-50_custom-a336395170e94cf6c219fae27854373d02d0936a-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-548822191-50_custom-a336395170e94cf6c219fae27854373d02d0936a-520x351.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Milking a mare in Mongolia. \u003ccite>(H. Christoph/ullstein bild via Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's not clear when the Dalai Lama first encouraged Mongolians to lay off hard spirits. Some sources suggest it was in 2011, while others believe it was during his fourth visit to the country in 1995.\u003c/p>\n\u003cp>He hasn't been the only person promoting this message. The current president, Tsakhiagiin Elbegdorj, began making a similar request of his countrymen in 2011, sometime after the Dalai Lama's fourth visit to Mongolia. Ever since then the president has been urging people to toast with milk — the non-alcoholic variety pulled from goats, cows or sheep– and asking officials not to serve alcohol at government events. The president's office did not respond to a request for comment.\u003c/p>\n\u003cp>\"Those were really good public health initiatives. When the Dalai Lama came up with that slogan for us, 'Drink less vodka. Drink more mare's milk,' that hit people a lot!\" says Dr. Tsogtbataar Byambaa, the director of the National Center for Public Health in Mongolia. \"A significant percentage of Mongolians are Buddhists. So many people here worship Dalai Lama.\" And Elbegdorj even received an \u003ca href=\"http://www.wpro.who.int/mongolia/mediacentre/rd_recognition/en/\">award from the World Health Organization in 2012\u003c/a> for his efforts to reduce alcoholism.\u003c/p>\n\u003cfigure id=\"attachment_115823\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/gettyimages-526987692-50_custom-dbafa55a694cf0a06e12a397020c65f8aff1759b-s1400-c85.jpg\" alt=\"American Supreme Court justice William O. Douglas drinks fermented horse milk with herders in a yurt during his visit to Mongolia in 1961.\" width=\"1400\" height=\"953\" class=\"size-full wp-image-115823\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-526987692-50_custom-dbafa55a694cf0a06e12a397020c65f8aff1759b-s1400-c85.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-526987692-50_custom-dbafa55a694cf0a06e12a397020c65f8aff1759b-s1400-c85-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-526987692-50_custom-dbafa55a694cf0a06e12a397020c65f8aff1759b-s1400-c85-800x545.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-526987692-50_custom-dbafa55a694cf0a06e12a397020c65f8aff1759b-s1400-c85-768x523.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-526987692-50_custom-dbafa55a694cf0a06e12a397020c65f8aff1759b-s1400-c85-1020x694.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-526987692-50_custom-dbafa55a694cf0a06e12a397020c65f8aff1759b-s1400-c85-1180x803.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-526987692-50_custom-dbafa55a694cf0a06e12a397020c65f8aff1759b-s1400-c85-960x653.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-526987692-50_custom-dbafa55a694cf0a06e12a397020c65f8aff1759b-s1400-c85-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-526987692-50_custom-dbafa55a694cf0a06e12a397020c65f8aff1759b-s1400-c85-375x255.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/gettyimages-526987692-50_custom-dbafa55a694cf0a06e12a397020c65f8aff1759b-s1400-c85-520x354.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">American Supreme Court justice William O. Douglas drinks fermented horse milk with herders in a yurt during his visit to Mongolia in 1961. \u003ccite>(Dean Conger/Corbis via Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As the Dalai Lama claimed on \u003cem>Last Week Tonight\u003c/em>, it does seem to be the case that most Mongolians don't drink regularly. Only about 36 percent of Mongolians have had an alcoholic drink in the last month based on a WHO survey from 2013, Byambaa says.\u003c/p>\n\u003cp>It was basically the same in 2009, though. Even before Elbegdorj asked people to consider taking it a little easy on the bottle, only \u003ca href=\"http://www.who.int/chp/steps/mongolia/en/\">38 percent of Mongolians\u003c/a> reported drinking in the past month. That's low compared to the U.S., where 56 percent of people drink on a monthly basis (and about 27 percent report binge drinking in the past month).\u003c/p>\n\u003cp>There is some indication that things changed in Mongolia between 2005 and 2009, however. The oldest WHO alcohol data on Mongolia is from a 2005 report, which put the percentage of drinkers at about 60 percent of the population. So the WHO data indicates that there really are fewer Mongolians who drink today than over a decade ago.\u003c/p>\n\u003cp>But \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=112485545\">alcohol misuse\u003c/a> is still a significant \u003ca href=\"http://www.who.int/substance_abuse/publications/global_alcohol_report/profiles/mng.pdf\">public health hurdle\u003c/a> for the country, Byambaa says. \"There's a mean number of standard drinks consumed per drinking occasion, he says. \"That's 9 for us. Think about that number for a second.\"\u003c/p>\n\u003cp>The WHO surveys suggest that many Mongolians who do drink are binging on a staggering amount of booze, Byambaa says. That volume hasn't changed much since 2009 either. \"[The mean number of drinks per occasion] was 8.8 drinks in 2009. That one went up a little bit,\" Byambaa says. \"It's very alarming.\"\u003c/p>\n\u003cp>Did the Dalai Lama and Elbegdorj's call to \"drink milk, not vodka\" have any effect on Mongolian drinking habits? Byambaa demurs to the question. \"I can't quantify the effect of that,\" he says. \"Anecdotally? Well, I can't say anecdotally.\"\u003c/p>\n\u003cp>He added with a chuckle: \"Well, who am I to judge Dalai Lama?\"\u003c/p>\n\u003cp>Mendee is a little more forthright on the issue. \"I don't think that Dalai Lama and Elbegdorj changed it,\" he says. After the country's hard transition from communism to a market economy, Mongolia has enjoyed steady economic growth since the mid-1990s. Mendee thinks that economic improvement may have done more for alcohol misuse than public health campaigns from dignitaries. Beer and wine are getting more popular nowadays, Mendee adds.\u003c/p>\n\u003cp>As to whether or not people have begun drinking more fermented mare's milk since His Holiness endorsed it, Byambaa says that airag has always been popular. \"Yeah, I don't know. It looks like milk. It's sour,\" he says. \"I like it. It's my favorite.\"\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Acta Non Verba: The Youth Urban Farm Program Educating and Uplifting East Oakland Kids",
"title": "Acta Non Verba: The Youth Urban Farm Program Educating and Uplifting East Oakland Kids",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It started with a lemon tree. Kelly Carlisle didn’t grow up gardening. She didn’t have a windowsill herb garden. She knew about farming, of course, but in her mind there was a disconnect: food just sort of showed up at the grocery store. She worked a corporate job, wearing fancy clothes and heels to work. But she had gotten laid off during the recession, and one day a few years ago, she ended up at a Bay Area nursery with her daughter. They bought a lemon tree, and as it slowly started to flourish, so did Carlisle’s interest in gardening.\u003c/p>\n\u003cp>Around the same time the, she found herself reading more and more articles about Oakland, where she spent her childhood: about its status as one of the country’s most dangerous cities, the high rate of teen prostitution and dismal school dropout statistics. She wanted to do something that combined a concrete way to help Oakland’s kids with her newfound love of gardening. So in 2010, she started \u003ca href=\"http://anvfarm.org/\" target=\"_blank\">Acta Non Verba: Youth Urban Farm Project (ANV),\u003c/a> a nonprofit that introduces low-income East Oakland children to the joys of gardening while contributing financially to their future. Local children farm a small plot at \u003ca href=\"http://www2.oaklandnet.com/Government/o/opr/s/facility/OAK029397\" target=\"_blank\">Tassafaronga Recreation Center\u003c/a> and sell the produce through farmers markets and a \u003ca href=\"http://anvfarm.org/programs/csa/\" target=\"_blank\">CSA\u003c/a>. All the proceeds go into individual savings accounts for each child, earmarked for their education. There’s also an eight week \u003ca href=\"http://anvfarm.org/programs/camp-anv/\" target=\"_blank\">summer camp\u003c/a>, camping and field trips, and community farm days. Since their founding, they've served over three thousand local kids.\u003c/p>\n\u003cfigure id=\"attachment_115765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115765\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/1830661-e1488841685973.jpg\" alt=\"Acta Non Verba has served over 3,000 East Oakland kids since its founding.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Acta Non Verba has served over 3,000 East Oakland kids since its founding. \u003ccite>(Acta Non Verba )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“For generations, our communities have been told that farming is not for us,” Carlisle said. “When we talk to our kids about what a farmer looks like and where farmers live, it’s very abstract. Nobody knows a farmer, it’s all what they’ve seen on TV. There are no 4-H clubs in the flatlands.”\u003c/p>\n\u003cp>The financial aspect of the program was inspired by San Francisco’s \u003ca href=\"http://sfgov.org/ofe/k2c\" target=\"_blank\">San Francisco Kindergarten to College Program\u003c/a>, where every kindergartner entering a public school is given a savings account with $50, with incentives for families that regularly contribute. (Research has shown that children are more likely to attend college if there’s money set aside for it).\u003c/p>\n\u003cp>But the money is just part of the way Acta Non Verba (Latin phrase meaning: actions not words) prepares children for the future. Most of the kids Carlisle works with want to be athletes, musicians, actresses--or cops, so they can carry a gun. The program allows them to explore the sprawling agricultural industry, to show them a field and a future that could be theirs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“If you’re not into getting dirty, not into planting and harvesting, there’s all these other things that you can do,” Carlisle said. “There’s being a soil scientist, being an entomologist, pest management. That, to me, is as important as \u003ca href=\"https://studyinthestates.dhs.gov/2011/09/what-does-stem-stand-for\" target=\"_blank\">STEM\u003c/a>.” \u003c/p>\n\u003cfigure id=\"attachment_115764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115764\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/1830656-e1488841654431.jpg\" alt=\"Acta Non Verba teaches kids about the cultivation and selling of produce.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Acta Non Verba teaches kids about the cultivation and selling of produce. \u003ccite>(Acta Non Verba)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It hasn’t been easy. Like Carlisle, many of the kids have grown up disconnected to where their food comes from. And in East Oakland, where most kids grow up with acute food insecurity (most \u003ca href=\"http://anvfarm.org/about/mission/\" target=\"_blank\">qualify for reduced lunch\u003c/a>), an emphasis on pesticide-free local produce can seem precious or irrelevant. Once, the garden yielded a bumper crop of collard greens. Carlisle offered some to a woman in the neighborhood. The woman was suspicious, unbelieving that the park’s small garden could actually yield something and that Carlisle had grown it.\u003c/p>\n\u003cp>The greens were safe, Carlisle said. She had farmed them herself. “She’s like ‘Why would you call yourself that? No girl, we’re not farmers, you’re a gardener,’” Carlisle remembered. “I was offended, but it’s something to think about; trying not to sound superior. The farm-to-table movement doesn’t always feel like it applies to folks in my community. But to grow culturally relevant produce like collard greens and mustard greens, the community is starting to come around and see that, like with me, food is grown, it doesn’t just show up at the grocery store miraculously.”\u003c/p>\n\u003cfigure id=\"attachment_115763\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-115763\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851.jpg\" alt=\"Acta Non Verba founder and executive director Kelly Carlisle.\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Acta Non Verba founder and executive director Kelly Carlisle. \u003ccite>(Acta Non Verba)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To help share her message, Carlisle involves parents, both as volunteers and paid positions so the children’s healthy eating education is reinforced at home. She also makes it fun: she talks about a local boy named Jordan, who’s always thrilled to share his new knowledge about plant biology, or a pair of sisters whose eyes light up when it’s time to sing camp songs.\u003c/p>\n\u003cp>Thing could be easier, Carlisle acknowledges. She’d like to be able to afford more employees. She’d like there to be a grocery store near the farm, a nice one emphasizing healthy options. She’d like to only focus on food issues. But the more time she spends in East Oakland, the more she’s forced to confront other issues, like the area’s high rates of \u003ca href=\"http://www.acphd.org/media/401560/cumulative-health-impacts-east-west-oakland.pdf\" target=\"_blank\">child asthma\u003c/a>, or the \u003ca href=\"http://www.cbecal.org/organizing/northern-california/oakland/#crematorium\" target=\"_blank\">giant crematorium\u003c/a> that’s slated to be built near her farm. But Carlisle, who served in the Navy and whose parents also started their own nonprofit--“Service is probably ingrained in my DNA,” she said--isn’t going to give up anytime soon.\u003c/p>\n\u003cp>“One thing that we don’t think about in these high tech days is that we’re all here because somebody cultivated and worked with land,” she said.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“Even every single culture has some kind of agriculture going on. For me, farming is not only something that soothes my soul and makes me feel like I’ve accomplished something in a day, it’s also a connection to something bigger than myself, to a community and something innate: trying to improve my community through hard work and cultivation of land.”\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It started with a lemon tree. Kelly Carlisle didn’t grow up gardening. She didn’t have a windowsill herb garden. She knew about farming, of course, but in her mind there was a disconnect: food just sort of showed up at the grocery store. She worked a corporate job, wearing fancy clothes and heels to work. But she had gotten laid off during the recession, and one day a few years ago, she ended up at a Bay Area nursery with her daughter. They bought a lemon tree, and as it slowly started to flourish, so did Carlisle’s interest in gardening.\u003c/p>\n\u003cp>Around the same time the, she found herself reading more and more articles about Oakland, where she spent her childhood: about its status as one of the country’s most dangerous cities, the high rate of teen prostitution and dismal school dropout statistics. She wanted to do something that combined a concrete way to help Oakland’s kids with her newfound love of gardening. So in 2010, she started \u003ca href=\"http://anvfarm.org/\" target=\"_blank\">Acta Non Verba: Youth Urban Farm Project (ANV),\u003c/a> a nonprofit that introduces low-income East Oakland children to the joys of gardening while contributing financially to their future. Local children farm a small plot at \u003ca href=\"http://www2.oaklandnet.com/Government/o/opr/s/facility/OAK029397\" target=\"_blank\">Tassafaronga Recreation Center\u003c/a> and sell the produce through farmers markets and a \u003ca href=\"http://anvfarm.org/programs/csa/\" target=\"_blank\">CSA\u003c/a>. All the proceeds go into individual savings accounts for each child, earmarked for their education. There’s also an eight week \u003ca href=\"http://anvfarm.org/programs/camp-anv/\" target=\"_blank\">summer camp\u003c/a>, camping and field trips, and community farm days. Since their founding, they've served over three thousand local kids.\u003c/p>\n\u003cfigure id=\"attachment_115765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115765\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/1830661-e1488841685973.jpg\" alt=\"Acta Non Verba has served over 3,000 East Oakland kids since its founding.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Acta Non Verba has served over 3,000 East Oakland kids since its founding. \u003ccite>(Acta Non Verba )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“For generations, our communities have been told that farming is not for us,” Carlisle said. “When we talk to our kids about what a farmer looks like and where farmers live, it’s very abstract. Nobody knows a farmer, it’s all what they’ve seen on TV. There are no 4-H clubs in the flatlands.”\u003c/p>\n\u003cp>The financial aspect of the program was inspired by San Francisco’s \u003ca href=\"http://sfgov.org/ofe/k2c\" target=\"_blank\">San Francisco Kindergarten to College Program\u003c/a>, where every kindergartner entering a public school is given a savings account with $50, with incentives for families that regularly contribute. (Research has shown that children are more likely to attend college if there’s money set aside for it).\u003c/p>\n\u003cp>But the money is just part of the way Acta Non Verba (Latin phrase meaning: actions not words) prepares children for the future. Most of the kids Carlisle works with want to be athletes, musicians, actresses--or cops, so they can carry a gun. The program allows them to explore the sprawling agricultural industry, to show them a field and a future that could be theirs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“If you’re not into getting dirty, not into planting and harvesting, there’s all these other things that you can do,” Carlisle said. “There’s being a soil scientist, being an entomologist, pest management. That, to me, is as important as \u003ca href=\"https://studyinthestates.dhs.gov/2011/09/what-does-stem-stand-for\" target=\"_blank\">STEM\u003c/a>.” \u003c/p>\n\u003cfigure id=\"attachment_115764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115764\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/1830656-e1488841654431.jpg\" alt=\"Acta Non Verba teaches kids about the cultivation and selling of produce.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Acta Non Verba teaches kids about the cultivation and selling of produce. \u003ccite>(Acta Non Verba)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It hasn’t been easy. Like Carlisle, many of the kids have grown up disconnected to where their food comes from. And in East Oakland, where most kids grow up with acute food insecurity (most \u003ca href=\"http://anvfarm.org/about/mission/\" target=\"_blank\">qualify for reduced lunch\u003c/a>), an emphasis on pesticide-free local produce can seem precious or irrelevant. Once, the garden yielded a bumper crop of collard greens. Carlisle offered some to a woman in the neighborhood. The woman was suspicious, unbelieving that the park’s small garden could actually yield something and that Carlisle had grown it.\u003c/p>\n\u003cp>The greens were safe, Carlisle said. She had farmed them herself. “She’s like ‘Why would you call yourself that? No girl, we’re not farmers, you’re a gardener,’” Carlisle remembered. “I was offended, but it’s something to think about; trying not to sound superior. The farm-to-table movement doesn’t always feel like it applies to folks in my community. But to grow culturally relevant produce like collard greens and mustard greens, the community is starting to come around and see that, like with me, food is grown, it doesn’t just show up at the grocery store miraculously.”\u003c/p>\n\u003cfigure id=\"attachment_115763\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-115763\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851.jpg\" alt=\"Acta Non Verba founder and executive director Kelly Carlisle.\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Acta Non Verba founder and executive director Kelly Carlisle. \u003ccite>(Acta Non Verba)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To help share her message, Carlisle involves parents, both as volunteers and paid positions so the children’s healthy eating education is reinforced at home. She also makes it fun: she talks about a local boy named Jordan, who’s always thrilled to share his new knowledge about plant biology, or a pair of sisters whose eyes light up when it’s time to sing camp songs.\u003c/p>\n\u003cp>Thing could be easier, Carlisle acknowledges. She’d like to be able to afford more employees. She’d like there to be a grocery store near the farm, a nice one emphasizing healthy options. She’d like to only focus on food issues. But the more time she spends in East Oakland, the more she’s forced to confront other issues, like the area’s high rates of \u003ca href=\"http://www.acphd.org/media/401560/cumulative-health-impacts-east-west-oakland.pdf\" target=\"_blank\">child asthma\u003c/a>, or the \u003ca href=\"http://www.cbecal.org/organizing/northern-california/oakland/#crematorium\" target=\"_blank\">giant crematorium\u003c/a> that’s slated to be built near her farm. But Carlisle, who served in the Navy and whose parents also started their own nonprofit--“Service is probably ingrained in my DNA,” she said--isn’t going to give up anytime soon.\u003c/p>\n\u003cp>“One thing that we don’t think about in these high tech days is that we’re all here because somebody cultivated and worked with land,” she said.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“Even every single culture has some kind of agriculture going on. For me, farming is not only something that soothes my soul and makes me feel like I’ve accomplished something in a day, it’s also a connection to something bigger than myself, to a community and something innate: trying to improve my community through hard work and cultivation of land.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Unscrambling The Nutrition Science On Eggs",
"title": "Unscrambling The Nutrition Science On Eggs",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Historically, when humans have sought a reliable source of calories – particularly one that can be readily nabbed from an unsuspecting animal with minimal exertion and zero horticulture skills – we have often turned to eggs.\u003c/p>\n\u003cp>We've pilfered the ova of countless creatures since Neolithic times. But it is the nutritive and symbolic capacities of the humble bird egg, primarily that of the chicken, that we have most consistently championed: reliable nourishment, a hangover cure, an emblem of rebirth — when necessary, a supreme projectile.\u003c/p>\n\u003cp>As P.G. Wodehouse asked in his 1906 novel, \u003cem>Love Among The Chickens,\u003c/em> \"Have you ever seen a man, woman, or child who wasn't eating an egg or just going to eat an egg or just coming away from eating an egg? I tell you, the good old egg is the foundation of daily life.\"\u003c/p>\n\u003cp>Yet in the late 1970s, our egg appreciation soured. Doctors realized that excess cholesterol in our blood predicts a higher risk of heart disease. Cholesterol is a fatty substance necessary for digestion, cellular function and the production of hormones. When too much of it shuttles through our blood supply, it can accumulate on artery walls and up our risk for heart attack and stroke. By extension, many physicians of the day assumed that eating high-cholesterol foods like butter, red meat and eggs was probably disastrous for our health and should be avoided. Fat phobia ensued.\u003c/p>\n\u003cp>We now know it's more complicated than this.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Cholesterol no doubt contributes to heart disease by literally blocking our blood vessels. And eating cholesterol can raise levels of it in the blood, but, as a growing body of research has shown, not by that much. Consuming \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/24808490?dopt=Abstract\">sugar\u003c/a>, \u003ca href=\"http://www.mayoclinic.org/diseases-conditions/high-blood-cholesterol/in-depth/trans-fat/art-20046114\">trans-fats\u003c/a>, or excessive \u003ca href=\"http://www.nejm.org/doi/full/10.1056/NEJM199711203372102#t=articleMethods\">saturated fat\u003c/a> can be more harmful to cholesterol levels than dietary\u003cstrong> \u003c/strong>cholesterol itself. Most of the cholesterol in our bodies we make ourselves in the liver, and total body levels are heavily \u003ca href=\"https://www.cdc.gov/cholesterol/family_history.htm\">influenced\u003c/a> by genetics, gender and age.\u003c/p>\n\u003cp>As more and more research suggests that some degree of cholesterol consumption is harmless, if not healthy, the egg's reputation is gradually returning. Yet some experts worry that the science is being misinterpreted and spun by the media, the egg industry and even opportunistic doctors. Diet science tends to be presented and perceived as black or white. Take butter: bad for us one day, not so bad the next. It's an eternal cycle of self-help revenue. Unfortunately, health and science are rarely this simple. And neither is the egg.\u003c/p>\n\u003cp>Our collective fear of cholesterol and other fats in part traces back to results from the famous Framingham Heart Study. Launched in 1948 and still going today, the study began by tracking the lifestyles of 5,209 people from Framingham, Mass. The results, which began to appear in journals in the early 1960s, led to our current understanding of heart health, and how it's affected by factors like exercise, smoking and diet.\u003c/p>\n\u003cp>Dr. Walter Willett, chair of the Harvard T.H. Chan School of Public Health's Nutrition Department, was one of the first physicians to realize that while the Framingham findings showed that cholesterol in the blood is associated with a higher risk of heart disease, no studies at that point had shown that cholesterol \u003cem>consumption\u003c/em> actually increased blood levels.\u003c/p>\n\u003cp>Willett and his colleagues have \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/10217054\">since\u003c/a> \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4981798/\">studied\u003c/a> thousands of patients for years and have found no evidence that moderate dietary cholesterol or egg consumption increases the risk for heart disease and stroke, except in people with a strong genetic risk for high cholesterol and possibly people with diabetes.\u003c/p>\n\u003cp>His findings echo those from a \u003ca href=\"http://www.bmj.com/content/346/bmj.e8539\">2013 study\u003c/a> published in \u003cem>BMJ\u003c/em> reporting that eating one egg per day is not associated with impaired heart health.\u003c/p>\n\u003cp>\"There is now general consensus that dietary cholesterol, primarily consumed in eggs, and to a lesser extent in certain seafoods like shrimp, has a relatively small effect in raising blood cholesterol,\" explains Dr. Bruce Griffin, who studies the links between nutrition and cardiovascular disease at the University of Surrey in England. Griffin's \u003ca href=\"http://www.surrey.ac.uk/mediacentre/press/2009/2840_twoegg_diet_cracks_cholesterol_issue.htm\">own study\u003c/a> from 2009 found that overweight people prescribed a low-calorie diet that included two eggs a day actually saw a drop in cholesterol levels.\u003c/p>\n\u003cp>The renaissance around cholesterol is not lost on guideline committees, many of which are softening their stance.\u003c/p>\n\u003cp>In 2013 the American College of Cardiology and American Heart Association rattled the medical community by releasing \u003ca href=\"http://www.npr.org/sections/health-shots/2013/11/12/244815077/a-shift-in-cholesterol-advice-could-double-statin-use\">new cholesterol guidelines\u003c/a> that abandoned the long-standing goal of keeping our \"bad cholesterol\" — our LDLs – under 100. The guideline authors based their decision on the lack of randomized-controlled trials supporting a specific target. Too many LDLs tumbling through our bloodstream are no doubt bad, they acknowledge, but dangerous levels in one person might be tolerable in someone else. Also, chasing a specific target through over-treatment could subject patients to drug side effects, which need to be considered.\u003c/p>\n\u003cp>The 2015 Dietary Guidelines for Americans – co-developed by the U.S. Department of Agriculture and U.S. Department of Health and Human Services – also \u003ca href=\"http://www.npr.org/sections/thesalt/2016/01/07/462160303/new-dietary-guidelines-crack-down-on-sugar-but-red-meat-gets-a-pass\">broke with tradition\u003c/a>. General clinical dogma had previously held that total cholesterol should be capped at 300 milligrams per day in healthy people, roughly the amount found in one-and-a-half average-sized chicken eggs. Yet the new guidelines don't include a specific numerical goal. As the authors wrote, \"available evidence shows no appreciable relationship between consumption of dietary cholesterol and [blood] cholesterol ... Cholesterol is not a nutrient of concern for overconsumption.\"\u003c/p>\n\u003cp>But some nutrition scientists worry that this softened official line on cholesterol sends the wrong message.\u003c/p>\n\u003cp>\"The lack of dietary cholesterol recommendations in recently released ... guidelines is controversial,\" says Dr. Wahida Karmally, director of nutrition at the Irving Institute for Clinical and Translational Research at Columbia University. \"This should not be interpreted as an affirmation to ignore dietary cholesterol, since there is clear evidence that it does increase LDL-cholesterol,\" she says.\u003c/p>\n\u003cp>And it does. But by some estimates, only by around 10 percent.\u003c/p>\n\u003cp>Karmally also points out the danger in generalizing study results to the entire population. She notes that a significant portion of population – up to 30 percent, some estimate — are thought to be \"hyper-responders,\" meaning they experience abnormally high spikes in blood cholesterol as a result of consuming cholesterol. Most experts agree that hyper-responders need to be especially diligent about limiting cholesterol consumption.\u003c/p>\n\u003cp>Dr. J. David Spence, a professor of neurology and clinical pharmacology at Western University in London, Ontario, a known egg detractor, is livid at how the 2015 guidelines were interpreted.\u003c/p>\n\u003cp>\"The egg industry and the media seized on the first paragraph of the media release of the new guideline, which said there is not strong data on which to base a specific numerical limit to a dietary cholesterol intake,\" he points out. \"But if we read on, the guidelines recommend that cholesterol intake should be as low as possible and part of a generally healthy diet.\"\u003c/p>\n\u003cp>The report also cautions that foods high in cholesterol are often also high in saturated fat, which itself increases blood cholesterol and the risk of heart disease.\u003c/p>\n\u003cp>Spence likens Big Egg to Big Tobacco in its loose interpretation of scientific data in the interest of profit.\u003c/p>\n\u003cp>In December 2016, a \u003ca href=\"https://www.ncbi.nlm.nih.gov/labs/articles/27710205/\">meta-analysis\u003c/a> published in the \u003cem>Journal of the American College of Nutrition \u003c/em>reported that people who eat an average of one egg a day have a 12 percent lower risk for stroke compared with those who eat fewer eggs. The study also found no link – whether positive or negative – between egg consumption and coronary heart disease\u003cstrong>. \u003c/strong>\u003c/p>\n\u003cp>Yet note the fine print: the study was partially funded by something called the Egg Nutrition Center, a self-described \"nutrition education division of the American Egg Board (AEB), a national checkoff program on all egg farms with more than 75,000 hens.\"\u003c/p>\n\u003cp>\"I am not trying to put egg farmers out of business,\" says Spence. \"[But] the propaganda of the egg industry rests on a half-truth.\"\u003c/p>\n\u003cp>He is referring to the fact that many past studies funded by the egg industry that support egg consumption measured fasting cholesterol levels rather than levels after a meal. Most of us spend a good portion of our day in a post-meal state, when our cholesterol climbs to higher levels – and when it presumably does more damage to our arteries. What's more, by not measuring cholesterol after meals, researchers are unable to identify the hyper-responders, for whom consuming cholesterol poses added health risks.\u003c/p>\n\u003cp>Spence's true gripe lies not with the egg itself, but with the yolk. One jumbo egg yolk contains around 240 milligrams of cholesterol, nearly as much as an entree I was frightened to Google: the \"2/3 lb. Hardee's Monster Thickburger.\" In an email, Spence recommended I try his omelet and frittata recipes while writing this article. Both are made with egg whites, which he cedes is a healthy source of protein.\u003c/p>\n\u003cp>Cholesterol aside, Willet points to other possible health benefits of eggs. They contain some unsaturated fats, associated with a lower risk of heart disease; also iron and a number of vitamins and minerals. And a new \u003ca href=\"http://ajcn.nutrition.org/content/early/2017/01/04/ajcn.116.146753.abstract?sid=1b23d44a-dc47-4e19-b375-dd08e5e4f903&abspop=1&related-urls=yes&legid=ajcn;ajcn.116.146753v1\">Finnish study\u003c/a> – one not affiliated with the egg industry — even suggests that eating one egg a day could improve long-term cognitive function.\u003c/p>\n\u003cp>\"Overall it is hard to say that eggs are good or bad,\" says Willett. \"They're almost certainly no worse than sugary breakfast cereal or a bagel with cream cheese — probably better. In terms of health, they seem to be in the middle somewhere.\"\u003c/p>\n\u003cp>However, in the interest of a healthy breakfast, before cracking into an egg, Willett says to consider fruit, nuts and whole grains, all thought to lower blood cholesterol and the risk of heart disease.\u003c/p>\n\u003cp>\"A bowl of steel cut oats topped with nuts and berries will almost certainly reduce risk of heart disease compared to a breakfast centered on eggs,\" he says. \"That's what I have most mornings, sometimes adding a bit of yogurt. But eggs are clearly not a poison pill.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Bret Stetka is a writer based in New York and an editorial director at \u003ca href=\"http://www.medscape.com/public/bios/bio-bretstetka\" target=\"_blank\">Medscape\u003c/a>. His work has appeared in \u003c/em>Wired\u003cem> and \u003c/em>Scientific American,\u003cem> and on The Atlantic.com. He graduated from the University of Virginia School of Medicine in 2005. He's also on Twitter: \u003ca href=\"https://twitter.com/BretStetka\" target=\"_blank\">@BretStetka\u003c/a>\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Historically, when humans have sought a reliable source of calories – particularly one that can be readily nabbed from an unsuspecting animal with minimal exertion and zero horticulture skills – we have often turned to eggs.\u003c/p>\n\u003cp>We've pilfered the ova of countless creatures since Neolithic times. But it is the nutritive and symbolic capacities of the humble bird egg, primarily that of the chicken, that we have most consistently championed: reliable nourishment, a hangover cure, an emblem of rebirth — when necessary, a supreme projectile.\u003c/p>\n\u003cp>As P.G. Wodehouse asked in his 1906 novel, \u003cem>Love Among The Chickens,\u003c/em> \"Have you ever seen a man, woman, or child who wasn't eating an egg or just going to eat an egg or just coming away from eating an egg? I tell you, the good old egg is the foundation of daily life.\"\u003c/p>\n\u003cp>Yet in the late 1970s, our egg appreciation soured. Doctors realized that excess cholesterol in our blood predicts a higher risk of heart disease. Cholesterol is a fatty substance necessary for digestion, cellular function and the production of hormones. When too much of it shuttles through our blood supply, it can accumulate on artery walls and up our risk for heart attack and stroke. By extension, many physicians of the day assumed that eating high-cholesterol foods like butter, red meat and eggs was probably disastrous for our health and should be avoided. Fat phobia ensued.\u003c/p>\n\u003cp>We now know it's more complicated than this.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Cholesterol no doubt contributes to heart disease by literally blocking our blood vessels. And eating cholesterol can raise levels of it in the blood, but, as a growing body of research has shown, not by that much. Consuming \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/24808490?dopt=Abstract\">sugar\u003c/a>, \u003ca href=\"http://www.mayoclinic.org/diseases-conditions/high-blood-cholesterol/in-depth/trans-fat/art-20046114\">trans-fats\u003c/a>, or excessive \u003ca href=\"http://www.nejm.org/doi/full/10.1056/NEJM199711203372102#t=articleMethods\">saturated fat\u003c/a> can be more harmful to cholesterol levels than dietary\u003cstrong> \u003c/strong>cholesterol itself. Most of the cholesterol in our bodies we make ourselves in the liver, and total body levels are heavily \u003ca href=\"https://www.cdc.gov/cholesterol/family_history.htm\">influenced\u003c/a> by genetics, gender and age.\u003c/p>\n\u003cp>As more and more research suggests that some degree of cholesterol consumption is harmless, if not healthy, the egg's reputation is gradually returning. Yet some experts worry that the science is being misinterpreted and spun by the media, the egg industry and even opportunistic doctors. Diet science tends to be presented and perceived as black or white. Take butter: bad for us one day, not so bad the next. It's an eternal cycle of self-help revenue. Unfortunately, health and science are rarely this simple. And neither is the egg.\u003c/p>\n\u003cp>Our collective fear of cholesterol and other fats in part traces back to results from the famous Framingham Heart Study. Launched in 1948 and still going today, the study began by tracking the lifestyles of 5,209 people from Framingham, Mass. The results, which began to appear in journals in the early 1960s, led to our current understanding of heart health, and how it's affected by factors like exercise, smoking and diet.\u003c/p>\n\u003cp>Dr. Walter Willett, chair of the Harvard T.H. Chan School of Public Health's Nutrition Department, was one of the first physicians to realize that while the Framingham findings showed that cholesterol in the blood is associated with a higher risk of heart disease, no studies at that point had shown that cholesterol \u003cem>consumption\u003c/em> actually increased blood levels.\u003c/p>\n\u003cp>Willett and his colleagues have \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/10217054\">since\u003c/a> \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4981798/\">studied\u003c/a> thousands of patients for years and have found no evidence that moderate dietary cholesterol or egg consumption increases the risk for heart disease and stroke, except in people with a strong genetic risk for high cholesterol and possibly people with diabetes.\u003c/p>\n\u003cp>His findings echo those from a \u003ca href=\"http://www.bmj.com/content/346/bmj.e8539\">2013 study\u003c/a> published in \u003cem>BMJ\u003c/em> reporting that eating one egg per day is not associated with impaired heart health.\u003c/p>\n\u003cp>\"There is now general consensus that dietary cholesterol, primarily consumed in eggs, and to a lesser extent in certain seafoods like shrimp, has a relatively small effect in raising blood cholesterol,\" explains Dr. Bruce Griffin, who studies the links between nutrition and cardiovascular disease at the University of Surrey in England. Griffin's \u003ca href=\"http://www.surrey.ac.uk/mediacentre/press/2009/2840_twoegg_diet_cracks_cholesterol_issue.htm\">own study\u003c/a> from 2009 found that overweight people prescribed a low-calorie diet that included two eggs a day actually saw a drop in cholesterol levels.\u003c/p>\n\u003cp>The renaissance around cholesterol is not lost on guideline committees, many of which are softening their stance.\u003c/p>\n\u003cp>In 2013 the American College of Cardiology and American Heart Association rattled the medical community by releasing \u003ca href=\"http://www.npr.org/sections/health-shots/2013/11/12/244815077/a-shift-in-cholesterol-advice-could-double-statin-use\">new cholesterol guidelines\u003c/a> that abandoned the long-standing goal of keeping our \"bad cholesterol\" — our LDLs – under 100. The guideline authors based their decision on the lack of randomized-controlled trials supporting a specific target. Too many LDLs tumbling through our bloodstream are no doubt bad, they acknowledge, but dangerous levels in one person might be tolerable in someone else. Also, chasing a specific target through over-treatment could subject patients to drug side effects, which need to be considered.\u003c/p>\n\u003cp>The 2015 Dietary Guidelines for Americans – co-developed by the U.S. Department of Agriculture and U.S. Department of Health and Human Services – also \u003ca href=\"http://www.npr.org/sections/thesalt/2016/01/07/462160303/new-dietary-guidelines-crack-down-on-sugar-but-red-meat-gets-a-pass\">broke with tradition\u003c/a>. General clinical dogma had previously held that total cholesterol should be capped at 300 milligrams per day in healthy people, roughly the amount found in one-and-a-half average-sized chicken eggs. Yet the new guidelines don't include a specific numerical goal. As the authors wrote, \"available evidence shows no appreciable relationship between consumption of dietary cholesterol and [blood] cholesterol ... Cholesterol is not a nutrient of concern for overconsumption.\"\u003c/p>\n\u003cp>But some nutrition scientists worry that this softened official line on cholesterol sends the wrong message.\u003c/p>\n\u003cp>\"The lack of dietary cholesterol recommendations in recently released ... guidelines is controversial,\" says Dr. Wahida Karmally, director of nutrition at the Irving Institute for Clinical and Translational Research at Columbia University. \"This should not be interpreted as an affirmation to ignore dietary cholesterol, since there is clear evidence that it does increase LDL-cholesterol,\" she says.\u003c/p>\n\u003cp>And it does. But by some estimates, only by around 10 percent.\u003c/p>\n\u003cp>Karmally also points out the danger in generalizing study results to the entire population. She notes that a significant portion of population – up to 30 percent, some estimate — are thought to be \"hyper-responders,\" meaning they experience abnormally high spikes in blood cholesterol as a result of consuming cholesterol. Most experts agree that hyper-responders need to be especially diligent about limiting cholesterol consumption.\u003c/p>\n\u003cp>Dr. J. David Spence, a professor of neurology and clinical pharmacology at Western University in London, Ontario, a known egg detractor, is livid at how the 2015 guidelines were interpreted.\u003c/p>\n\u003cp>\"The egg industry and the media seized on the first paragraph of the media release of the new guideline, which said there is not strong data on which to base a specific numerical limit to a dietary cholesterol intake,\" he points out. \"But if we read on, the guidelines recommend that cholesterol intake should be as low as possible and part of a generally healthy diet.\"\u003c/p>\n\u003cp>The report also cautions that foods high in cholesterol are often also high in saturated fat, which itself increases blood cholesterol and the risk of heart disease.\u003c/p>\n\u003cp>Spence likens Big Egg to Big Tobacco in its loose interpretation of scientific data in the interest of profit.\u003c/p>\n\u003cp>In December 2016, a \u003ca href=\"https://www.ncbi.nlm.nih.gov/labs/articles/27710205/\">meta-analysis\u003c/a> published in the \u003cem>Journal of the American College of Nutrition \u003c/em>reported that people who eat an average of one egg a day have a 12 percent lower risk for stroke compared with those who eat fewer eggs. The study also found no link – whether positive or negative – between egg consumption and coronary heart disease\u003cstrong>. \u003c/strong>\u003c/p>\n\u003cp>Yet note the fine print: the study was partially funded by something called the Egg Nutrition Center, a self-described \"nutrition education division of the American Egg Board (AEB), a national checkoff program on all egg farms with more than 75,000 hens.\"\u003c/p>\n\u003cp>\"I am not trying to put egg farmers out of business,\" says Spence. \"[But] the propaganda of the egg industry rests on a half-truth.\"\u003c/p>\n\u003cp>He is referring to the fact that many past studies funded by the egg industry that support egg consumption measured fasting cholesterol levels rather than levels after a meal. Most of us spend a good portion of our day in a post-meal state, when our cholesterol climbs to higher levels – and when it presumably does more damage to our arteries. What's more, by not measuring cholesterol after meals, researchers are unable to identify the hyper-responders, for whom consuming cholesterol poses added health risks.\u003c/p>\n\u003cp>Spence's true gripe lies not with the egg itself, but with the yolk. One jumbo egg yolk contains around 240 milligrams of cholesterol, nearly as much as an entree I was frightened to Google: the \"2/3 lb. Hardee's Monster Thickburger.\" In an email, Spence recommended I try his omelet and frittata recipes while writing this article. Both are made with egg whites, which he cedes is a healthy source of protein.\u003c/p>\n\u003cp>Cholesterol aside, Willet points to other possible health benefits of eggs. They contain some unsaturated fats, associated with a lower risk of heart disease; also iron and a number of vitamins and minerals. And a new \u003ca href=\"http://ajcn.nutrition.org/content/early/2017/01/04/ajcn.116.146753.abstract?sid=1b23d44a-dc47-4e19-b375-dd08e5e4f903&abspop=1&related-urls=yes&legid=ajcn;ajcn.116.146753v1\">Finnish study\u003c/a> – one not affiliated with the egg industry — even suggests that eating one egg a day could improve long-term cognitive function.\u003c/p>\n\u003cp>\"Overall it is hard to say that eggs are good or bad,\" says Willett. \"They're almost certainly no worse than sugary breakfast cereal or a bagel with cream cheese — probably better. In terms of health, they seem to be in the middle somewhere.\"\u003c/p>\n\u003cp>However, in the interest of a healthy breakfast, before cracking into an egg, Willett says to consider fruit, nuts and whole grains, all thought to lower blood cholesterol and the risk of heart disease.\u003c/p>\n\u003cp>\"A bowl of steel cut oats topped with nuts and berries will almost certainly reduce risk of heart disease compared to a breakfast centered on eggs,\" he says. \"That's what I have most mornings, sometimes adding a bit of yogurt. But eggs are clearly not a poison pill.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Bret Stetka is a writer based in New York and an editorial director at \u003ca href=\"http://www.medscape.com/public/bios/bio-bretstetka\" target=\"_blank\">Medscape\u003c/a>. His work has appeared in \u003c/em>Wired\u003cem> and \u003c/em>Scientific American,\u003cem> and on The Atlantic.com. He graduated from the University of Virginia School of Medicine in 2005. He's also on Twitter: \u003ca href=\"https://twitter.com/BretStetka\" target=\"_blank\">@BretStetka\u003c/a>\u003c/em> \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/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Rise Of The Robot Bees: Tiny Drones Turned Into Artificial Pollinators",
"title": "Rise Of The Robot Bees: Tiny Drones Turned Into Artificial Pollinators",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Near Esparto, in the beautiful Capay Valley region of central California, 1,400 young almond trees flourish in a century-old orchard overlooking the hills. Since November, they've stood in perfect rows without a hint of foliage — resting, naked and dormant, for the upcoming growing season. Their branches now swell with bright pastel blooms in preparation for pollination.\u003c/p>\n\u003cp>Like most almond growers, Brian Paddock, owner of \u003ca href=\"http://chorganicalmonds.com/index.html\">Capay Hills Orchard\u003c/a>, relies on bees to provide this important aspect of crop development. \"No bees, no almonds. It's that simple,\" he says.\u003c/p>\n\u003cp>Often considered pests, frightful little creatures with a nasty sting, bees play a critical role in agriculture and the pollination of countless crops. Without them, many varieties of fruits and vegetables would come to an end. It's an agricultural doomsday scenario that has Paddock worried.\u003c/p>\n\u003cp>Bee deaths have been on the rise, with losses outpacing colonies' ability to regenerate. Last year, the U.S. \u003ca href=\"https://beeinformed.org/2016/05/10/nations-beekeepers-lost-44-percent-of-bees-in-2015-16/\">lost 44 percent\u003c/a> of all honeybee colonies — a species essential to commercial pollination in this country. Other species of bees have neared mass extinction, including the \u003ca href=\"https://www.fws.gov/midwest/endangered/insects/rpbb/factsheetrpbb.html\">rusty patch bumble bee\u003c/a> and seven species of \u003ca href=\"http://www.xerces.org/hawaiian-yellow-faced-bees/\">Hawaiian yellow-faced bees\u003c/a>.\u003c/p>\n\u003cp>A world without bees may seem far-fetched, but experts are looking for ways to help plants survive without them. Eijiro Miyako, a researcher at Japan's National Institute of Advanced Industrial Science and Technology, has designed what he believes could one day be a partial solution: \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S2451929417300323\">an insect-sized drone capable of artificial pollination\u003c/a>. Coated with a patch of horse hair bristles and an ionic liquid gel, these pint-sized robots can collect and transfer pollen from one plant to another.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The project stems from a serendipitous moment. Miyako had previously experimented with using the specialized gel for electrochemical applications. When the gel performed poorly, he tucked the bottles away in a drawer and forgot about them — until he moved out of his lab two years ago. As soon as he rediscovered the gel, he thought about the pollination crisis and honeybee decline.\u003c/p>\n\u003cp>Conventional gels, Miyako explains, are mainly made of water and lose their stickiness over time. But his ionic liquid gel, by contrast, is a substance with a long-lasting \"lift-and-stick-again\" adhesive quality – ideal for moving pollen from one plant to the next.\u003c/p>\n\u003cp>\"The continued adhesiveness and non-volatility of the ionic liquid gel was exciting,\" says Miyako.\u003c/p>\n\u003cfigure id=\"attachment_115712\" class=\"wp-caption aligncenter\" style=\"max-width: 812px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/drone2_custom-506189190b4a2b015b8b71a86bd39219e4bd11b9.png\" alt=\"The insect-sized drones use horse hairs coated with ionic liquid gel to mimic the fuzzy exterior of bees and provide an electric charge to keep the grains attached.\" width=\"812\" height=\"608\" class=\"size-full wp-image-115712\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/drone2_custom-506189190b4a2b015b8b71a86bd39219e4bd11b9.png 812w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/drone2_custom-506189190b4a2b015b8b71a86bd39219e4bd11b9-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/drone2_custom-506189190b4a2b015b8b71a86bd39219e4bd11b9-800x599.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/drone2_custom-506189190b4a2b015b8b71a86bd39219e4bd11b9-768x575.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/drone2_custom-506189190b4a2b015b8b71a86bd39219e4bd11b9-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/drone2_custom-506189190b4a2b015b8b71a86bd39219e4bd11b9-375x281.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/drone2_custom-506189190b4a2b015b8b71a86bd39219e4bd11b9-520x389.png 520w\" sizes=\"(max-width: 812px) 100vw, 812px\">\u003cfigcaption class=\"wp-caption-text\">The insect-sized drones use horse hairs coated with ionic liquid gel to mimic the fuzzy exterior of bees and provide an electric charge to keep the grains attached. \u003ccite>(Courtesy of Dr. Eijiro Miyako)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The team first tested the biocompatibility and eco-friendliness of the gel against ants (which are also pollinators) and cells from mice, and found that it had no harmful effects after three days. And when a drop landed on the floor and attached to an ordinary piece of dust, he was sold.\u003c/p>\n\u003cp>Miyako performed additional tests on living samples. In one experiment, he placed ants in a box of tulips. One subset of the insects had the gel applied to their backs, while the others remained untouched. Those with the sticky residue collected pollen from the flowers.\u003c/p>\n\u003cp>Another experiment, involving houseflies (\u003cem>Musca domestica\u003c/em>), showed that the gel had a camouflage effect, changing color with different sources of light, which could help the pollinators avoid predators. (Yep, houseflies are pollinators, too.)\u003c/p>\n\u003cp>With the live-model tests deemed a success, Miyako turned his attention to drones. He settled on a bee-sized, four-propeller drone, commercially available for around $100 each. He and his colleagues found that the gel alone was not enough to hold the pollen, so they added horse hair to mimic the fuzzy exterior of bees and provide an electric charge to keep the grains attached. Using fluorescent microscopy, the team observed pollen glowing in test tubes – offering strong proof that fertilization was successful.\u003c/p>\n\u003cp>Although artificial pollination is already possible, it's a tedious, time-consuming process. When done by hand, using a brush to apply the pollen, a person can pollinate five to 10 trees a day, depending on the size of the trees. Tackling thousands of trees takes major manpower and a hefty budget.\u003c/p>\n\u003cp>But even if cost were no object, an army of pollinating robot bees would face myriad obstacles.\u003c/p>\n\u003cp>\"There are 1 million acres of almond trees in California,\" says \u003ca href=\"https://www.beelab.umn.edu/meet-us/spivak-honey-bee-lab\">Marla Spivak\u003c/a>, a MacArthur Fellow and entomologist at the University of Minnesota. \"Every flower needs to be pollinated to set the nut. Two million colonies of bees are trucked in to pollinate the almonds, and each colony has between ten and twenty thousand foragers. How many robots would be needed?\"\u003c/p>\n\u003cp>She notes there are 20,000 species of bees in the world, each with unique flight patterns and body sizes to get into different flowers. Bumble bees, for example, are far better pollinators for tomatoes, while leafcutter bees are aces at alfalfa. The diversity of bees and flight patterns leads to more efficient and effective pollination.\u003c/p>\n\u003cp>Although Spivak is skeptical about using drones for fertilization, she believes robots could be beneficial in delivering pesticides — which \u003ca href=\"http://www.npr.org/sections/thesalt/2016/10/18/496100190/cut-down-on-bee-killing-pesticides-easier-said-than-done\">can harm bee health\u003c/a> — in a very precise way to reduce drift and overuse.\u003c/p>\n\u003cp>Miyako's current robo-bee prototype is still very much a work in progress, far from a real-world field test. For one thing, it's not autonomous. The drones must be remote-controlled, by humans, and can be difficult to maneuver. \"It was hard to control the robotic pollinators so that they would precisely hit the target sites,\" says Miyako. He's looking into incorporating artificial intelligence, GPS, and a high-resolution camera in future prototypes.\u003c/p>\n\u003cp>\u003ca href=\"http://www.entomology.ucr.edu/faculty/McFrederick.html\">Quinn McFrederick\u003c/a>, an entomologist at the University of California, Riverside, sees some potential for eventually using drones to pollinate commercial crops, especially if programmed with artificial intelligence. But he, like many experts, says it makes much more sense to protect our natural pollinators than to develop new technology.\u003c/p>\n\u003cp>\"On top of more practical arguments, such as costs to smaller farms,\" he says, \"I would not like to live in a world where bees are replaced by plastic machines. Let's focus on protecting the biodiversity we still have left.\"\u003c/p>\n\u003cp>Miyako acknowledges the skepticism about his project, but notes that he sees his drones not as a replacement for bees, but as a potential future ally in the face of extinction.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Crystal Ponti is a science, technology and health reporter based in Augusta, Maine.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Near Esparto, in the beautiful Capay Valley region of central California, 1,400 young almond trees flourish in a century-old orchard overlooking the hills. Since November, they've stood in perfect rows without a hint of foliage — resting, naked and dormant, for the upcoming growing season. Their branches now swell with bright pastel blooms in preparation for pollination.\u003c/p>\n\u003cp>Like most almond growers, Brian Paddock, owner of \u003ca href=\"http://chorganicalmonds.com/index.html\">Capay Hills Orchard\u003c/a>, relies on bees to provide this important aspect of crop development. \"No bees, no almonds. It's that simple,\" he says.\u003c/p>\n\u003cp>Often considered pests, frightful little creatures with a nasty sting, bees play a critical role in agriculture and the pollination of countless crops. Without them, many varieties of fruits and vegetables would come to an end. It's an agricultural doomsday scenario that has Paddock worried.\u003c/p>\n\u003cp>Bee deaths have been on the rise, with losses outpacing colonies' ability to regenerate. Last year, the U.S. \u003ca href=\"https://beeinformed.org/2016/05/10/nations-beekeepers-lost-44-percent-of-bees-in-2015-16/\">lost 44 percent\u003c/a> of all honeybee colonies — a species essential to commercial pollination in this country. Other species of bees have neared mass extinction, including the \u003ca href=\"https://www.fws.gov/midwest/endangered/insects/rpbb/factsheetrpbb.html\">rusty patch bumble bee\u003c/a> and seven species of \u003ca href=\"http://www.xerces.org/hawaiian-yellow-faced-bees/\">Hawaiian yellow-faced bees\u003c/a>.\u003c/p>\n\u003cp>A world without bees may seem far-fetched, but experts are looking for ways to help plants survive without them. Eijiro Miyako, a researcher at Japan's National Institute of Advanced Industrial Science and Technology, has designed what he believes could one day be a partial solution: \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S2451929417300323\">an insect-sized drone capable of artificial pollination\u003c/a>. Coated with a patch of horse hair bristles and an ionic liquid gel, these pint-sized robots can collect and transfer pollen from one plant to another.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The project stems from a serendipitous moment. Miyako had previously experimented with using the specialized gel for electrochemical applications. When the gel performed poorly, he tucked the bottles away in a drawer and forgot about them — until he moved out of his lab two years ago. As soon as he rediscovered the gel, he thought about the pollination crisis and honeybee decline.\u003c/p>\n\u003cp>Conventional gels, Miyako explains, are mainly made of water and lose their stickiness over time. But his ionic liquid gel, by contrast, is a substance with a long-lasting \"lift-and-stick-again\" adhesive quality – ideal for moving pollen from one plant to the next.\u003c/p>\n\u003cp>\"The continued adhesiveness and non-volatility of the ionic liquid gel was exciting,\" says Miyako.\u003c/p>\n\u003cfigure id=\"attachment_115712\" class=\"wp-caption aligncenter\" style=\"max-width: 812px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/drone2_custom-506189190b4a2b015b8b71a86bd39219e4bd11b9.png\" alt=\"The insect-sized drones use horse hairs coated with ionic liquid gel to mimic the fuzzy exterior of bees and provide an electric charge to keep the grains attached.\" width=\"812\" height=\"608\" class=\"size-full wp-image-115712\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/drone2_custom-506189190b4a2b015b8b71a86bd39219e4bd11b9.png 812w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/drone2_custom-506189190b4a2b015b8b71a86bd39219e4bd11b9-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/drone2_custom-506189190b4a2b015b8b71a86bd39219e4bd11b9-800x599.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/drone2_custom-506189190b4a2b015b8b71a86bd39219e4bd11b9-768x575.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/drone2_custom-506189190b4a2b015b8b71a86bd39219e4bd11b9-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/drone2_custom-506189190b4a2b015b8b71a86bd39219e4bd11b9-375x281.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/drone2_custom-506189190b4a2b015b8b71a86bd39219e4bd11b9-520x389.png 520w\" sizes=\"(max-width: 812px) 100vw, 812px\">\u003cfigcaption class=\"wp-caption-text\">The insect-sized drones use horse hairs coated with ionic liquid gel to mimic the fuzzy exterior of bees and provide an electric charge to keep the grains attached. \u003ccite>(Courtesy of Dr. Eijiro Miyako)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The team first tested the biocompatibility and eco-friendliness of the gel against ants (which are also pollinators) and cells from mice, and found that it had no harmful effects after three days. And when a drop landed on the floor and attached to an ordinary piece of dust, he was sold.\u003c/p>\n\u003cp>Miyako performed additional tests on living samples. In one experiment, he placed ants in a box of tulips. One subset of the insects had the gel applied to their backs, while the others remained untouched. Those with the sticky residue collected pollen from the flowers.\u003c/p>\n\u003cp>Another experiment, involving houseflies (\u003cem>Musca domestica\u003c/em>), showed that the gel had a camouflage effect, changing color with different sources of light, which could help the pollinators avoid predators. (Yep, houseflies are pollinators, too.)\u003c/p>\n\u003cp>With the live-model tests deemed a success, Miyako turned his attention to drones. He settled on a bee-sized, four-propeller drone, commercially available for around $100 each. He and his colleagues found that the gel alone was not enough to hold the pollen, so they added horse hair to mimic the fuzzy exterior of bees and provide an electric charge to keep the grains attached. Using fluorescent microscopy, the team observed pollen glowing in test tubes – offering strong proof that fertilization was successful.\u003c/p>\n\u003cp>Although artificial pollination is already possible, it's a tedious, time-consuming process. When done by hand, using a brush to apply the pollen, a person can pollinate five to 10 trees a day, depending on the size of the trees. Tackling thousands of trees takes major manpower and a hefty budget.\u003c/p>\n\u003cp>But even if cost were no object, an army of pollinating robot bees would face myriad obstacles.\u003c/p>\n\u003cp>\"There are 1 million acres of almond trees in California,\" says \u003ca href=\"https://www.beelab.umn.edu/meet-us/spivak-honey-bee-lab\">Marla Spivak\u003c/a>, a MacArthur Fellow and entomologist at the University of Minnesota. \"Every flower needs to be pollinated to set the nut. Two million colonies of bees are trucked in to pollinate the almonds, and each colony has between ten and twenty thousand foragers. How many robots would be needed?\"\u003c/p>\n\u003cp>She notes there are 20,000 species of bees in the world, each with unique flight patterns and body sizes to get into different flowers. Bumble bees, for example, are far better pollinators for tomatoes, while leafcutter bees are aces at alfalfa. The diversity of bees and flight patterns leads to more efficient and effective pollination.\u003c/p>\n\u003cp>Although Spivak is skeptical about using drones for fertilization, she believes robots could be beneficial in delivering pesticides — which \u003ca href=\"http://www.npr.org/sections/thesalt/2016/10/18/496100190/cut-down-on-bee-killing-pesticides-easier-said-than-done\">can harm bee health\u003c/a> — in a very precise way to reduce drift and overuse.\u003c/p>\n\u003cp>Miyako's current robo-bee prototype is still very much a work in progress, far from a real-world field test. For one thing, it's not autonomous. The drones must be remote-controlled, by humans, and can be difficult to maneuver. \"It was hard to control the robotic pollinators so that they would precisely hit the target sites,\" says Miyako. He's looking into incorporating artificial intelligence, GPS, and a high-resolution camera in future prototypes.\u003c/p>\n\u003cp>\u003ca href=\"http://www.entomology.ucr.edu/faculty/McFrederick.html\">Quinn McFrederick\u003c/a>, an entomologist at the University of California, Riverside, sees some potential for eventually using drones to pollinate commercial crops, especially if programmed with artificial intelligence. But he, like many experts, says it makes much more sense to protect our natural pollinators than to develop new technology.\u003c/p>\n\u003cp>\"On top of more practical arguments, such as costs to smaller farms,\" he says, \"I would not like to live in a world where bees are replaced by plastic machines. Let's focus on protecting the biodiversity we still have left.\"\u003c/p>\n\u003cp>Miyako acknowledges the skepticism about his project, but notes that he sees his drones not as a replacement for bees, but as a potential future ally in the face of extinction.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Crystal Ponti is a science, technology and health reporter based in Augusta, Maine.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "DNA Tests Find Subway Chicken Only 50 Percent Meat, Canadian News Program Reports",
"title": "DNA Tests Find Subway Chicken Only 50 Percent Meat, Canadian News Program Reports",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>A Canadian investigative consumer program ordered DNA analysis of several fast-food chicken sandwiches and concluded that Subway chicken was only half meat — with the other half soy.\u003c/p>\n\u003cp>The sandwich chain strongly rebuts the allegations, with a spokesman calling them \"absolutely false\" and calling for a retraction.\u003c/p>\n\u003cp>The tests were conducted by a DNA researcher at Trent University's \u003ca href=\"http://www.forensicdna.ca/\">Wildlife Forensic DNA Laboratory\u003c/a>, for a CBC \u003cem>Marketplace \u003c/em>\u003ca href=\"http://www.cbc.ca/marketplace/episodes/2015-2016/chicken\">episode\u003c/a> dedicated to testing fast-food chicken dishes, and have not been independently confirmed.\u003c/p>\n\u003cp>On the episode, which aired Friday, the show found that dishes from McDonald's, Wendy's, A&W and Tim Horton's restaurants in Canada came in at 80 percent and 90 percent chicken DNA. (The meat was tested without any sauce or condiment, but seasoning and marinating would keep any chicken down from a pure 100 percent result, the CBC \u003ca href=\"http://www.cbc.ca/news/business/marketplace-chicken-fast-food-1.3993967\">notes\u003c/a>.)\u003c/p>\n\u003cp>But Subway's dishes were an outlier. \"The oven roasted chicken scored 53.6 per cent chicken DNA, and the chicken strips were found to have just 42.8 per cent chicken DNA,\" the CBC reports. \"The majority of the remaining DNA? Soy.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Last week, Subway \u003ca href=\"http://www.cbc.ca/marketplace/blog/company-responses-chicken\">told the CBC\u003c/a> that Subway Canada \"cannot confirm the veracity of the results of the lab testing you had conducted.\" Chicken strips and roasted chicken at Subway contain \"contain 1% or less of soy protein ... to help stabilize the texture and moisture,\" the company told the CBC, and it promised to \"look into this\" with Subway's supplier.\u003c/p>\n\u003cp>On Wednesday, a Subway spokesperson more emphatically rejected the CBC's claims.\u003c/p>\n\u003cp>\"The accusations made by CBC Marketplace about the content of our chicken are absolutely false and misleading. Our chicken is 100% white meat with seasonings, marinated and delivered to our stores as a finished, cooked product,\" the spokesman said in a statement sent to NPR. \"We have advised them of our strong objections. We do not know how they produced such unreliable and factually incorrect data, but we are insisting on a full retraction.\"\u003c/p>\n\u003cp>The CBC \u003cem>Marketplace\u003c/em> report raised a larger issue, beyond the question of Subway's chicken makeup.\u003c/p>\n\u003cp>In general, according to the report, the fast-food chicken tested had \"about a quarter less protein\" than home-cooked chicken, and sodium levels \"seven to 10 times what they would be in a piece of unadulterated chicken.\"\u003c/p>\n\u003cp>\"People think they're doing themselves a favour and making themselves a healthy choice\" by picking chicken, a nutritionist told the CBC.\u003c/p>\n\u003cp>\"But from a sodium perspective you might as well eat a big portion of poutine\" — that is, the Canadian dish with french fries, gravy and cheese curds. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "The CBC's investigative consumer show \u003cem>Marketplace\u003c/em> ordered the DNA analysis. The sandwich chain unilaterally denies the accusation, with a spokesman calling the claims \"absolutely false.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A Canadian investigative consumer program ordered DNA analysis of several fast-food chicken sandwiches and concluded that Subway chicken was only half meat — with the other half soy.\u003c/p>\n\u003cp>The sandwich chain strongly rebuts the allegations, with a spokesman calling them \"absolutely false\" and calling for a retraction.\u003c/p>\n\u003cp>The tests were conducted by a DNA researcher at Trent University's \u003ca href=\"http://www.forensicdna.ca/\">Wildlife Forensic DNA Laboratory\u003c/a>, for a CBC \u003cem>Marketplace \u003c/em>\u003ca href=\"http://www.cbc.ca/marketplace/episodes/2015-2016/chicken\">episode\u003c/a> dedicated to testing fast-food chicken dishes, and have not been independently confirmed.\u003c/p>\n\u003cp>On the episode, which aired Friday, the show found that dishes from McDonald's, Wendy's, A&W and Tim Horton's restaurants in Canada came in at 80 percent and 90 percent chicken DNA. (The meat was tested without any sauce or condiment, but seasoning and marinating would keep any chicken down from a pure 100 percent result, the CBC \u003ca href=\"http://www.cbc.ca/news/business/marketplace-chicken-fast-food-1.3993967\">notes\u003c/a>.)\u003c/p>\n\u003cp>But Subway's dishes were an outlier. \"The oven roasted chicken scored 53.6 per cent chicken DNA, and the chicken strips were found to have just 42.8 per cent chicken DNA,\" the CBC reports. \"The majority of the remaining DNA? Soy.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Last week, Subway \u003ca href=\"http://www.cbc.ca/marketplace/blog/company-responses-chicken\">told the CBC\u003c/a> that Subway Canada \"cannot confirm the veracity of the results of the lab testing you had conducted.\" Chicken strips and roasted chicken at Subway contain \"contain 1% or less of soy protein ... to help stabilize the texture and moisture,\" the company told the CBC, and it promised to \"look into this\" with Subway's supplier.\u003c/p>\n\u003cp>On Wednesday, a Subway spokesperson more emphatically rejected the CBC's claims.\u003c/p>\n\u003cp>\"The accusations made by CBC Marketplace about the content of our chicken are absolutely false and misleading. Our chicken is 100% white meat with seasonings, marinated and delivered to our stores as a finished, cooked product,\" the spokesman said in a statement sent to NPR. \"We have advised them of our strong objections. We do not know how they produced such unreliable and factually incorrect data, but we are insisting on a full retraction.\"\u003c/p>\n\u003cp>The CBC \u003cem>Marketplace\u003c/em> report raised a larger issue, beyond the question of Subway's chicken makeup.\u003c/p>\n\u003cp>In general, according to the report, the fast-food chicken tested had \"about a quarter less protein\" than home-cooked chicken, and sodium levels \"seven to 10 times what they would be in a piece of unadulterated chicken.\"\u003c/p>\n\u003cp>\"People think they're doing themselves a favour and making themselves a healthy choice\" by picking chicken, a nutritionist told the CBC.\u003c/p>\n\u003cp>\"But from a sodium perspective you might as well eat a big portion of poutine\" — that is, the Canadian dish with french fries, gravy and cheese curds. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Drip Line Brings Soulful, Singapore-Inspired Food to West Oakland",
"title": "Drip Line Brings Soulful, Singapore-Inspired Food to West Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_115620\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115620\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/drip-line-exterior.jpg\" alt=\"Drip Line exterior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drip Line exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even looking at a map, I couldn’t quite picture where Drip Line was. A stone’s throw from East Bay MUD (our local public water agency) and just off West Grand, mere blocks from my regular shortcut to the freeway—it’s in a neighborhood I’ve never thought about in terms of food, a hybrid of residential and industrial.\u003c/p>\n\u003cfigure id=\"attachment_115622\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115622\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/drip-line-interior.jpg\" alt=\"Drip Line interior space\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drip Line interior space \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The story begins a few years back when architects Carrie Shores and Josh Larson met chef Nora Dunning while designing Monkey Forest Road, where Dunning was chef. When that restaurant closed, Dunning became Culinary Operations Manager at Blue Bottle Coffee, a big job with a lot of moving parts. The three were reunited when Shores and Larson opened their new design space in West Oakland; they invited Dunning to open a community gathering place and to make it entirely her own. She is now an equity partner in what is one of the most elegant and inviting cafés in Oakland.\u003c/p>\n\u003cp>And she doesn’t shy away from embracing her model of cooking as “slow.” As she says, “Cooking takes time. Lots and lots of time. And we make everything here from scratch.” That includes the brioche for the breakfast sandwich and the exquisite sambal that enlivens several dishes.\u003c/p>\n\u003cfigure id=\"attachment_115617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115617\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/chef-nora-dunning.jpg\" alt=\"Executive Chef/Partner Nora Dunning\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Executive Chef/Partner Nora Dunning \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dunning works with neighbor \u003ca href=\"http://www.cityslickerfarms.org/\" target=\"_blank\">City Slicker Farms\u003c/a>, a non-profit urban farm, to provide some of produce, and she also shops at the Old Oakland and Grand Lake farmers' markets weekly. \u003ca href=\"https://www.facebook.com/kosodate.farm\" target=\"_blank\">Kosodate Farm\u003c/a> grows the more esoteric ingredients she needs. She cooks all day on Sunday, planning the week’s menu and preparing sauces and stocks.\u003c/p>\n\u003cp>The restaurant’s name is an architectural term, denoting the paths water creates as it runs off buildings, and the metaphor for the café is to create paths that connect people through lovingly prepared food. Early signs indicate that the metaphor is also a completely literal success.\u003c/p>\n\u003cfigure id=\"attachment_115687\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/menu1.jpg\" alt=\"The Drip Line menu.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-115687\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Drip Line menu. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We were forced to narrow our lunch choices down to three. We started with the koji fried chicken sandwich, served on the aforementioned homemade brioche, dotted with black and white sesame seeds. The chicken is marinated in koji, a fungus used to make soy sauce and sake, deep-fried, and served in perfect ratio to the light, absorbent bun, with crisply sweet fennel slaw.\u003c/p>\n\u003cfigure id=\"attachment_115623\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115623\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/fried-chix-sandwich.jpg\" alt=\"Koji Fried Chicken\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Koji Fried Chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next up was a terrific rendition of shrimp and grits, with a base of \u003ca href=\"http://ansonmills.com/\" target=\"_blank\">Anson Mills\u003c/a> coarse-ground corn grits, fried egg on top, and shrimp smothered in homemade sambal, deep with flavor and sweetly spicy.\u003c/p>\n\u003cfigure id=\"attachment_115631\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115631\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/shrimp-grits.jpg\" alt=\"Shrimp & Grits\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shrimp & Grits \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Our grand finale was Gado Gado, a traditional Indonesian comfort food, made here with Chinese broccoli, carrots, quinoa, a poached egg, homemade sweet potato chips, and an addictive peanut-sambal sauce that’s worthy of eating on its own with a spoon.\u003c/p>\n\u003cfigure id=\"attachment_115624\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115624\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/gado-gado.jpg\" alt=\" Gado Gado\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gado Gado \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We were too full for dessert, but the chef brought us a taste of her kaya, a coconut custard infused with pandan leaves that she serves with toast and eggs. For me, it’s the Malaysian/Singaporean version of homemade nutella, with coconut and butter in place of chocolate and hazelnuts: light, creamy, downright ethereal in flavor.\u003c/p>\n\u003cfigure id=\"attachment_115626\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115626\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/homemade-coissants.jpg\" alt=\"Buttery housemade croissants\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Buttery housemade croissants \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you don’t have time for a meal, try a homemade pastry: straight-up buttery croissants or matcha-glazed snickedoodles, with nice medium-roasted drip coffee from \u003ca href=\"https://www.fourbarrelcoffee.com/\" target=\"_blank\">Four Barrel\u003c/a> or an herbal tea with fennel and cardamom, good for digestion. There’s a small selection of food to go as well.\u003c/p>\n\u003cfigure id=\"attachment_115619\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115619\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/cookies1.jpg\" alt=\"Housemade cookies include matcha-glazed snickerdoodles.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Housemade cookies include matcha-glazed snickerdoodles. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115692\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/to-go-food1.jpg\" alt=\"Prepared food-to-go.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-115692\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepared food-to-go. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The aesthetically satisfying space, once a cookie factory, is minimalist in design, with a tile backdrop, white and blonde-wood walls, a high ceiling, and unobtrusive lighting with lots of sunlight coming in from the street. Guests sit at wooden, walnut-toned tables with bright yellow chairs. \u003ca href=\"http://hodosoy.com/\" target=\"_blank\">Hodo Soy\u003c/a> is in the vicinity and founder and tofu master Minh Tsai, one of Dunning’s culinary inspirations whose Yuba she regularly uses, was enjoying lunch there when we arrived, so word is out.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We’ll be back for the congee and the chicken rice with turmeric and bone broth. And anything else Dunning dreams up between now and then.\u003c/p>\n\u003cfigure id=\"attachment_115689\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/quiche1.jpg\" alt=\"Seasonal Vegi & Goat Cheese Quiche.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-115689\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Seasonal Vegi & Goat Cheese Quiche. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://driplineoakland.com/\" target=\"_blank\">\u003cstrong>Drip Line\u003c/strong>\u003c/a>\u003cbr>\n1940 Union St., Ste. #21\u003cbr>\nOakland, CA 94607 [\u003ca href=\"https://goo.gl/zK7R7n\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 612-6952\u003cbr>\nHours: Mon-Fri, 7am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DripLineCafe/\" target=\"_blank\">Drip Line Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DripLineCoffee\" target=\"_blank\">@DripLineCoffee\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/driplineoakland/\" target=\"_blank\">driplineoakland\u003c/a>\u003cbr>\nPrice Range: $ ($9-$13)\u003c/p>\n\n",
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"excerpt": "Chef Nora Dunning’s lovingly crafted menu is equal parts Southeast Asian and hyperlocal.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_115620\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115620\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/drip-line-exterior.jpg\" alt=\"Drip Line exterior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drip Line exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even looking at a map, I couldn’t quite picture where Drip Line was. A stone’s throw from East Bay MUD (our local public water agency) and just off West Grand, mere blocks from my regular shortcut to the freeway—it’s in a neighborhood I’ve never thought about in terms of food, a hybrid of residential and industrial.\u003c/p>\n\u003cfigure id=\"attachment_115622\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115622\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/drip-line-interior.jpg\" alt=\"Drip Line interior space\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drip Line interior space \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The story begins a few years back when architects Carrie Shores and Josh Larson met chef Nora Dunning while designing Monkey Forest Road, where Dunning was chef. When that restaurant closed, Dunning became Culinary Operations Manager at Blue Bottle Coffee, a big job with a lot of moving parts. The three were reunited when Shores and Larson opened their new design space in West Oakland; they invited Dunning to open a community gathering place and to make it entirely her own. She is now an equity partner in what is one of the most elegant and inviting cafés in Oakland.\u003c/p>\n\u003cp>And she doesn’t shy away from embracing her model of cooking as “slow.” As she says, “Cooking takes time. Lots and lots of time. And we make everything here from scratch.” That includes the brioche for the breakfast sandwich and the exquisite sambal that enlivens several dishes.\u003c/p>\n\u003cfigure id=\"attachment_115617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115617\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/chef-nora-dunning.jpg\" alt=\"Executive Chef/Partner Nora Dunning\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Executive Chef/Partner Nora Dunning \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dunning works with neighbor \u003ca href=\"http://www.cityslickerfarms.org/\" target=\"_blank\">City Slicker Farms\u003c/a>, a non-profit urban farm, to provide some of produce, and she also shops at the Old Oakland and Grand Lake farmers' markets weekly. \u003ca href=\"https://www.facebook.com/kosodate.farm\" target=\"_blank\">Kosodate Farm\u003c/a> grows the more esoteric ingredients she needs. She cooks all day on Sunday, planning the week’s menu and preparing sauces and stocks.\u003c/p>\n\u003cp>The restaurant’s name is an architectural term, denoting the paths water creates as it runs off buildings, and the metaphor for the café is to create paths that connect people through lovingly prepared food. Early signs indicate that the metaphor is also a completely literal success.\u003c/p>\n\u003cfigure id=\"attachment_115687\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/menu1.jpg\" alt=\"The Drip Line menu.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-115687\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Drip Line menu. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We were forced to narrow our lunch choices down to three. We started with the koji fried chicken sandwich, served on the aforementioned homemade brioche, dotted with black and white sesame seeds. The chicken is marinated in koji, a fungus used to make soy sauce and sake, deep-fried, and served in perfect ratio to the light, absorbent bun, with crisply sweet fennel slaw.\u003c/p>\n\u003cfigure id=\"attachment_115623\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115623\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/fried-chix-sandwich.jpg\" alt=\"Koji Fried Chicken\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Koji Fried Chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next up was a terrific rendition of shrimp and grits, with a base of \u003ca href=\"http://ansonmills.com/\" target=\"_blank\">Anson Mills\u003c/a> coarse-ground corn grits, fried egg on top, and shrimp smothered in homemade sambal, deep with flavor and sweetly spicy.\u003c/p>\n\u003cfigure id=\"attachment_115631\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115631\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/shrimp-grits.jpg\" alt=\"Shrimp & Grits\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shrimp & Grits \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Our grand finale was Gado Gado, a traditional Indonesian comfort food, made here with Chinese broccoli, carrots, quinoa, a poached egg, homemade sweet potato chips, and an addictive peanut-sambal sauce that’s worthy of eating on its own with a spoon.\u003c/p>\n\u003cfigure id=\"attachment_115624\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115624\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/gado-gado.jpg\" alt=\" Gado Gado\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gado Gado \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We were too full for dessert, but the chef brought us a taste of her kaya, a coconut custard infused with pandan leaves that she serves with toast and eggs. For me, it’s the Malaysian/Singaporean version of homemade nutella, with coconut and butter in place of chocolate and hazelnuts: light, creamy, downright ethereal in flavor.\u003c/p>\n\u003cfigure id=\"attachment_115626\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115626\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/homemade-coissants.jpg\" alt=\"Buttery housemade croissants\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Buttery housemade croissants \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you don’t have time for a meal, try a homemade pastry: straight-up buttery croissants or matcha-glazed snickedoodles, with nice medium-roasted drip coffee from \u003ca href=\"https://www.fourbarrelcoffee.com/\" target=\"_blank\">Four Barrel\u003c/a> or an herbal tea with fennel and cardamom, good for digestion. There’s a small selection of food to go as well.\u003c/p>\n\u003cfigure id=\"attachment_115619\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115619\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/cookies1.jpg\" alt=\"Housemade cookies include matcha-glazed snickerdoodles.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Housemade cookies include matcha-glazed snickerdoodles. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115692\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/to-go-food1.jpg\" alt=\"Prepared food-to-go.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-115692\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepared food-to-go. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The aesthetically satisfying space, once a cookie factory, is minimalist in design, with a tile backdrop, white and blonde-wood walls, a high ceiling, and unobtrusive lighting with lots of sunlight coming in from the street. Guests sit at wooden, walnut-toned tables with bright yellow chairs. \u003ca href=\"http://hodosoy.com/\" target=\"_blank\">Hodo Soy\u003c/a> is in the vicinity and founder and tofu master Minh Tsai, one of Dunning’s culinary inspirations whose Yuba she regularly uses, was enjoying lunch there when we arrived, so word is out.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We’ll be back for the congee and the chicken rice with turmeric and bone broth. And anything else Dunning dreams up between now and then.\u003c/p>\n\u003cfigure id=\"attachment_115689\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/quiche1.jpg\" alt=\"Seasonal Vegi & Goat Cheese Quiche.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-115689\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Seasonal Vegi & Goat Cheese Quiche. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://driplineoakland.com/\" target=\"_blank\">\u003cstrong>Drip Line\u003c/strong>\u003c/a>\u003cbr>\n1940 Union St., Ste. #21\u003cbr>\nOakland, CA 94607 [\u003ca href=\"https://goo.gl/zK7R7n\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 612-6952\u003cbr>\nHours: Mon-Fri, 7am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DripLineCafe/\" target=\"_blank\">Drip Line Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DripLineCoffee\" target=\"_blank\">@DripLineCoffee\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/driplineoakland/\" target=\"_blank\">driplineoakland\u003c/a>\u003cbr>\nPrice Range: $ ($9-$13)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "as-californias-organic-farming-pioneers-age-a-younger-generation-steps-in",
"title": "As California's Organic Farming Pioneers Age, A Younger Generation Steps In",
"publishDate": 1487432167,
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"headTitle": "As California’s Organic Farming Pioneers Age, A Younger Generation Steps In | KQED",
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"content": "\u003cp>The generation that pioneered organic farming is beginning to retire. These farmers want what they’ve built to last. Some growers are passing on their farms to their kids. But not all of them have a second generation who wants to take over the family farm.\u003c/p>\n\u003cp>That’s what longtime organic growers \u003ca href=\"http://tdwilleyfarms.com/\">Tom and Denesse Willey \u003c/a> discovered when they decided over the past few years that it was time to retire. When the Willeys asked their kids if they wanted to take over their 75-acre farm in California’s Central Valley, they all said “no.”\u003c/p>\n\u003cp>“They’re all pursuing other professions and interests in life,” Tom Willey says. “We considered a number of different alternatives over the last five years of how to hand off the farm.”\u003c/p>\n\u003cp>The vegetable growers began working the soil in California’s Madera County in the 1980s. The Willeys are local organic pioneers. The idea of letting their history fade away was just too painful.\u003c/p>\n\u003cp>“A lot of us started 30 to 40 years ago and it’s time to hand the baton to somebody else,” he says.\u003c/p>\n\u003cfigure id=\"attachment_115470\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/veggies_custom-51b13616b12a86c24e9dbde1ee1605b21ec850e1.jpg\" alt=\"Food Commons Fresno took over the Willeys' food box program — Ooooby — a year and a half ago.\" width=\"1200\" height=\"957\" class=\"size-full wp-image-115470\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/24/2017/02/veggies_custom-51b13616b12a86c24e9dbde1ee1605b21ec850e1.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/24/2017/02/veggies_custom-51b13616b12a86c24e9dbde1ee1605b21ec850e1-160x128.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/24/2017/02/veggies_custom-51b13616b12a86c24e9dbde1ee1605b21ec850e1-800x638.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/24/2017/02/veggies_custom-51b13616b12a86c24e9dbde1ee1605b21ec850e1-768x612.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/24/2017/02/veggies_custom-51b13616b12a86c24e9dbde1ee1605b21ec850e1-1020x813.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/24/2017/02/veggies_custom-51b13616b12a86c24e9dbde1ee1605b21ec850e1-1180x941.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/24/2017/02/veggies_custom-51b13616b12a86c24e9dbde1ee1605b21ec850e1-960x766.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/24/2017/02/veggies_custom-51b13616b12a86c24e9dbde1ee1605b21ec850e1-240x191.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/24/2017/02/veggies_custom-51b13616b12a86c24e9dbde1ee1605b21ec850e1-375x299.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/24/2017/02/veggies_custom-51b13616b12a86c24e9dbde1ee1605b21ec850e1-520x415.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Food Commons Fresno took over the Willeys’ food box program — Ooooby — a year and a half ago. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And besides, growing organically is actually a way for farmers to make money. “Organic is becoming very, very popular now,” he says. “It’s breaking into big conventional retailers now like Costco, Wal-Mart.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Willeys recently announced they’re in the process of leasing their farm to \u003ca href=\"http://www.foodcommonsfresno.org/\">Food Commons Fresno\u003c/a>. It’s the same group that took over the Willeys’ food box program – \u003ca href=\"https://www.ooooby.org/fresno\">Ooooby\u003c/a> – a year and a half ago. \u003ca href=\"http://www.foodcommonsfresno.org/people\">Kiel Schmidt\u003c/a> is the wholesale and development manager for the group. He says Food Commons Fresno would like to see the region become a farm-to-fork hub like Sacramento is.\u003c/p>\n\u003cp>\u003cem> \u003c/em>“Food is a mystery for lots of people and it just ends up on the grocery store shelf or on your plate, and we want to demystify that as much as possible,” Schmidt says.\u003c/p>\n\u003cfigure id=\"attachment_115478\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg decoding=\"async\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/kiel_schimdt_custom-5569597a1570d27569c16996d7d32254832d8a1a-s700-c85.jpg\" alt=\"Jenny Saklar and Kiel Schmidt are both on the Food Commons Fresno team. Schmidt says he would like to see the Central Valley turn into a farm-to-fork hub like Sacramento.\" width=\"500\" class=\"size-full wp-image-115478\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/24/2017/02/kiel_schimdt_custom-5569597a1570d27569c16996d7d32254832d8a1a-s700-c85.jpg 700w, https://cdn.kqed.org/wp-content/uploads/sites/24/2017/02/kiel_schimdt_custom-5569597a1570d27569c16996d7d32254832d8a1a-s700-c85-160x167.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/24/2017/02/kiel_schimdt_custom-5569597a1570d27569c16996d7d32254832d8a1a-s700-c85-240x251.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/24/2017/02/kiel_schimdt_custom-5569597a1570d27569c16996d7d32254832d8a1a-s700-c85-375x392.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/24/2017/02/kiel_schimdt_custom-5569597a1570d27569c16996d7d32254832d8a1a-s700-c85-520x543.jpg 520w, https://cdn.kqed.org/wp-content/uploads/sites/24/2017/02/kiel_schimdt_custom-5569597a1570d27569c16996d7d32254832d8a1a-s700-c85-32x32.jpg 32w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Jenny Saklar and Kiel Schmidt are both on the Food Commons Fresno team. Schmidt says he would like to see the Central Valley turn into a farm-to-fork hub like Sacramento. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The person who will eventually work the Willeys’ land is organic farmer David Silveira. Willey is mentoring Silveira on the ins and outs of the farm, such as checking out the soil health.\u003c/p>\n\u003cp>“It looks like really rich, dark soil,” Silveira says.\u003c/p>\n\u003cp>Tom Willey adds, “We really improved the tilth of soil and the workability of the soil over the years, putting all of that organic matter in there with compost.”\u003c/p>\n\u003cp>\u003ca href=\"http://jpmktg.com/team/jane-quebe/\">Jane Olvera Quebe\u003c/a>, chair of the \u003ca href=\"http://www.fresnostate.edu/craig/ifb/index.html\">Institute for Family Business\u003c/a> at California State University, Fresno, says the Willeys are just one of many organic businesses in California looking for successors. There are more than 4,000 organic businesses in the state, and groups like California Certified Organic Farmers are reaching out to hundreds of aging growers to help them with the changeover.\u003c/p>\n\u003cp>“When it’s a family business, it’s not only a complicated matter, it’s also an emotional matter,” Quebe says.\u003cem> \u003c/em>“The ones that are the most successful are where the older generations have put a high level of trust and faith in the younger generations. That allows them to let go.”\u003c/p>\n\u003cp>Father and daughter growers \u003ca href=\"http://www.masumoto.com/about-us/\">Mas and Nikiko Masumoto\u003c/a> are navigating this transition firsthand on their farm south of Fresno, where they grow organic stone fruit and raisins. “Now you have this millennial generation who have a different need for compliments and this whole life-work balance,” says Mas, whose peach farm became \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/14/390148229/the-family-peach-farm-that-became-a-symbol-of-the-food-revolution\">a symbol of the food revolution\u003c/a> in the 1980s.\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/nmasumoto?lang=en\">Nikiko\u003c/a> is in her 30s, and she moved home to live and work on the farm several years ago, after receiving a master’s degree. She realized she didn’t want her family’s farming history in the Central Valley to disappear if her father were to pass away.\u003c/p>\n\u003cfigure id=\"attachment_115472\" class=\"wp-caption aligncenter\" style=\"max-width: 1045px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/511400711_custom-925ecdc93b8748a9577e39e79c498b0d2b7b289b.jpg\" alt=\"The Masumoto Family Farm in Del Rey, Calif., is going through a change in season.\" width=\"1045\" height=\"674\" class=\"size-full wp-image-115472\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/24/2017/02/511400711_custom-925ecdc93b8748a9577e39e79c498b0d2b7b289b.jpg 1045w, https://cdn.kqed.org/wp-content/uploads/sites/24/2017/02/511400711_custom-925ecdc93b8748a9577e39e79c498b0d2b7b289b-160x103.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/24/2017/02/511400711_custom-925ecdc93b8748a9577e39e79c498b0d2b7b289b-800x516.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/24/2017/02/511400711_custom-925ecdc93b8748a9577e39e79c498b0d2b7b289b-768x495.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/24/2017/02/511400711_custom-925ecdc93b8748a9577e39e79c498b0d2b7b289b-1020x658.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/24/2017/02/511400711_custom-925ecdc93b8748a9577e39e79c498b0d2b7b289b-960x619.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/24/2017/02/511400711_custom-925ecdc93b8748a9577e39e79c498b0d2b7b289b-240x155.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/24/2017/02/511400711_custom-925ecdc93b8748a9577e39e79c498b0d2b7b289b-375x242.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/24/2017/02/511400711_custom-925ecdc93b8748a9577e39e79c498b0d2b7b289b-520x335.jpg 520w\" sizes=\"(max-width: 1045px) 100vw, 1045px\">\u003cfigcaption class=\"wp-caption-text\">The Masumoto Family Farm in Del Rey, Calif., is going through a change in season. \u003ccite>(Courtesy of Jim Choi and Chihiro Wimbush)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I think, Dad, you really, really do love just grinding away. And I want to stop every once in a while, and I want to pause, so there’s a huge difference,” says Nikiko.\u003c/p>\n\u003cp>But Mas doesn’t want to just retire and hand over the farm to Nikiko. The farm is his life and he says it’s important that they work the land together, so that Nikiko can learn the reasoning behind his farming methods.\u003c/p>\n\u003cp>At \u003ca href=\"http://shop.blossombluff.com/\">Blossom Bluff Orchards \u003c/a>near Parlier, Calif., Bryce Loewen, 39, is currently going through a similar handover under the guidance of his parents.\u003c/p>\n\u003cp>“If it wasn’t so lush and beautiful here – and it wouldn’t be if it wasn’t an organic farm – I doubt I would’ve come back,” says Loewen, who used to work as an animator.\u003c/p>\n\u003cp>Loewen says he and his sister will eventually take over the 80-acre farm. But for some farmers, having a family member continue farming their land isn’t an option.\u003c/p>\n\u003cfigure id=\"attachment_115473\" class=\"wp-caption aligncenter\" style=\"max-width: 956px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/loewen_family_custom-38e3d1fbbc774f68098bf0817792c9cd3d92c617.jpg\" alt=\"The Loewen family farms around 80 acres of tree fruit in Sanger, Calif.\" width=\"956\" height=\"639\" class=\"size-full wp-image-115473\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/24/2017/02/loewen_family_custom-38e3d1fbbc774f68098bf0817792c9cd3d92c617.jpg 956w, https://cdn.kqed.org/wp-content/uploads/sites/24/2017/02/loewen_family_custom-38e3d1fbbc774f68098bf0817792c9cd3d92c617-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/24/2017/02/loewen_family_custom-38e3d1fbbc774f68098bf0817792c9cd3d92c617-800x535.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/24/2017/02/loewen_family_custom-38e3d1fbbc774f68098bf0817792c9cd3d92c617-768x513.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/24/2017/02/loewen_family_custom-38e3d1fbbc774f68098bf0817792c9cd3d92c617-240x160.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/24/2017/02/loewen_family_custom-38e3d1fbbc774f68098bf0817792c9cd3d92c617-375x251.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/24/2017/02/loewen_family_custom-38e3d1fbbc774f68098bf0817792c9cd3d92c617-520x348.jpg 520w\" sizes=\"(max-width: 956px) 100vw, 956px\">\u003cfigcaption class=\"wp-caption-text\">The Loewen family farms around 80 acres of tree fruit in Sanger, Calif. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Richard \u003ca href=\"http://www.vworganic.com/grower/peterson-farm/\">Peterson \u003c/a>has farmed organic stone fruit in the Reedley area for four decades. This was his last season and now he’s retired. His kids weren’t interested in taking over the farm. So he found someone else to lease his land.\u003c/p>\n\u003cp>“We like it because he has a son-in-law who’s involved, so that’s another young person getting into farming,” says Peterson. “It’s very hard for young people to get into farming these days because the capital investment is so great just to buy land.”\u003c/p>\n\u003cp>The Petersons, Willeys and Loewens all chose to farm organically before it was popular and lucrative. Now they say it’s up to young people to decide how the organic industry will grow in the future. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.kvpr.org/\">Valley Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The pioneers of organic farming are starting to retire. While some are passing on their farms to family to preserve their legacy, others are getting help finding like-minded strangers.",
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"title": "As California's Organic Farming Pioneers Age, A Younger Generation Steps In | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The generation that pioneered organic farming is beginning to retire. These farmers want what they’ve built to last. Some growers are passing on their farms to their kids. But not all of them have a second generation who wants to take over the family farm.\u003c/p>\n\u003cp>That’s what longtime organic growers \u003ca href=\"http://tdwilleyfarms.com/\">Tom and Denesse Willey \u003c/a> discovered when they decided over the past few years that it was time to retire. When the Willeys asked their kids if they wanted to take over their 75-acre farm in California’s Central Valley, they all said “no.”\u003c/p>\n\u003cp>“They’re all pursuing other professions and interests in life,” Tom Willey says. “We considered a number of different alternatives over the last five years of how to hand off the farm.”\u003c/p>\n\u003cp>The vegetable growers began working the soil in California’s Madera County in the 1980s. The Willeys are local organic pioneers. The idea of letting their history fade away was just too painful.\u003c/p>\n\u003cp>“A lot of us started 30 to 40 years ago and it’s time to hand the baton to somebody else,” he says.\u003c/p>\n\u003cfigure id=\"attachment_115470\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/veggies_custom-51b13616b12a86c24e9dbde1ee1605b21ec850e1.jpg\" alt=\"Food Commons Fresno took over the Willeys' food box program — Ooooby — a year and a half ago.\" width=\"1200\" height=\"957\" class=\"size-full wp-image-115470\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/24/2017/02/veggies_custom-51b13616b12a86c24e9dbde1ee1605b21ec850e1.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/24/2017/02/veggies_custom-51b13616b12a86c24e9dbde1ee1605b21ec850e1-160x128.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/24/2017/02/veggies_custom-51b13616b12a86c24e9dbde1ee1605b21ec850e1-800x638.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/24/2017/02/veggies_custom-51b13616b12a86c24e9dbde1ee1605b21ec850e1-768x612.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/24/2017/02/veggies_custom-51b13616b12a86c24e9dbde1ee1605b21ec850e1-1020x813.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/24/2017/02/veggies_custom-51b13616b12a86c24e9dbde1ee1605b21ec850e1-1180x941.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/24/2017/02/veggies_custom-51b13616b12a86c24e9dbde1ee1605b21ec850e1-960x766.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/24/2017/02/veggies_custom-51b13616b12a86c24e9dbde1ee1605b21ec850e1-240x191.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/24/2017/02/veggies_custom-51b13616b12a86c24e9dbde1ee1605b21ec850e1-375x299.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/24/2017/02/veggies_custom-51b13616b12a86c24e9dbde1ee1605b21ec850e1-520x415.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Food Commons Fresno took over the Willeys’ food box program — Ooooby — a year and a half ago. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And besides, growing organically is actually a way for farmers to make money. “Organic is becoming very, very popular now,” he says. “It’s breaking into big conventional retailers now like Costco, Wal-Mart.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Willeys recently announced they’re in the process of leasing their farm to \u003ca href=\"http://www.foodcommonsfresno.org/\">Food Commons Fresno\u003c/a>. It’s the same group that took over the Willeys’ food box program – \u003ca href=\"https://www.ooooby.org/fresno\">Ooooby\u003c/a> – a year and a half ago. \u003ca href=\"http://www.foodcommonsfresno.org/people\">Kiel Schmidt\u003c/a> is the wholesale and development manager for the group. He says Food Commons Fresno would like to see the region become a farm-to-fork hub like Sacramento is.\u003c/p>\n\u003cp>\u003cem> \u003c/em>“Food is a mystery for lots of people and it just ends up on the grocery store shelf or on your plate, and we want to demystify that as much as possible,” Schmidt says.\u003c/p>\n\u003cfigure id=\"attachment_115478\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg decoding=\"async\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/kiel_schimdt_custom-5569597a1570d27569c16996d7d32254832d8a1a-s700-c85.jpg\" alt=\"Jenny Saklar and Kiel Schmidt are both on the Food Commons Fresno team. Schmidt says he would like to see the Central Valley turn into a farm-to-fork hub like Sacramento.\" width=\"500\" class=\"size-full wp-image-115478\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/24/2017/02/kiel_schimdt_custom-5569597a1570d27569c16996d7d32254832d8a1a-s700-c85.jpg 700w, https://cdn.kqed.org/wp-content/uploads/sites/24/2017/02/kiel_schimdt_custom-5569597a1570d27569c16996d7d32254832d8a1a-s700-c85-160x167.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/24/2017/02/kiel_schimdt_custom-5569597a1570d27569c16996d7d32254832d8a1a-s700-c85-240x251.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/24/2017/02/kiel_schimdt_custom-5569597a1570d27569c16996d7d32254832d8a1a-s700-c85-375x392.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/24/2017/02/kiel_schimdt_custom-5569597a1570d27569c16996d7d32254832d8a1a-s700-c85-520x543.jpg 520w, https://cdn.kqed.org/wp-content/uploads/sites/24/2017/02/kiel_schimdt_custom-5569597a1570d27569c16996d7d32254832d8a1a-s700-c85-32x32.jpg 32w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Jenny Saklar and Kiel Schmidt are both on the Food Commons Fresno team. Schmidt says he would like to see the Central Valley turn into a farm-to-fork hub like Sacramento. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The person who will eventually work the Willeys’ land is organic farmer David Silveira. Willey is mentoring Silveira on the ins and outs of the farm, such as checking out the soil health.\u003c/p>\n\u003cp>“It looks like really rich, dark soil,” Silveira says.\u003c/p>\n\u003cp>Tom Willey adds, “We really improved the tilth of soil and the workability of the soil over the years, putting all of that organic matter in there with compost.”\u003c/p>\n\u003cp>\u003ca href=\"http://jpmktg.com/team/jane-quebe/\">Jane Olvera Quebe\u003c/a>, chair of the \u003ca href=\"http://www.fresnostate.edu/craig/ifb/index.html\">Institute for Family Business\u003c/a> at California State University, Fresno, says the Willeys are just one of many organic businesses in California looking for successors. There are more than 4,000 organic businesses in the state, and groups like California Certified Organic Farmers are reaching out to hundreds of aging growers to help them with the changeover.\u003c/p>\n\u003cp>“When it’s a family business, it’s not only a complicated matter, it’s also an emotional matter,” Quebe says.\u003cem> \u003c/em>“The ones that are the most successful are where the older generations have put a high level of trust and faith in the younger generations. That allows them to let go.”\u003c/p>\n\u003cp>Father and daughter growers \u003ca href=\"http://www.masumoto.com/about-us/\">Mas and Nikiko Masumoto\u003c/a> are navigating this transition firsthand on their farm south of Fresno, where they grow organic stone fruit and raisins. “Now you have this millennial generation who have a different need for compliments and this whole life-work balance,” says Mas, whose peach farm became \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/14/390148229/the-family-peach-farm-that-became-a-symbol-of-the-food-revolution\">a symbol of the food revolution\u003c/a> in the 1980s.\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/nmasumoto?lang=en\">Nikiko\u003c/a> is in her 30s, and she moved home to live and work on the farm several years ago, after receiving a master’s degree. She realized she didn’t want her family’s farming history in the Central Valley to disappear if her father were to pass away.\u003c/p>\n\u003cfigure id=\"attachment_115472\" class=\"wp-caption aligncenter\" style=\"max-width: 1045px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/511400711_custom-925ecdc93b8748a9577e39e79c498b0d2b7b289b.jpg\" alt=\"The Masumoto Family Farm in Del Rey, Calif., is going through a change in season.\" width=\"1045\" height=\"674\" class=\"size-full wp-image-115472\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/24/2017/02/511400711_custom-925ecdc93b8748a9577e39e79c498b0d2b7b289b.jpg 1045w, https://cdn.kqed.org/wp-content/uploads/sites/24/2017/02/511400711_custom-925ecdc93b8748a9577e39e79c498b0d2b7b289b-160x103.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/24/2017/02/511400711_custom-925ecdc93b8748a9577e39e79c498b0d2b7b289b-800x516.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/24/2017/02/511400711_custom-925ecdc93b8748a9577e39e79c498b0d2b7b289b-768x495.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/24/2017/02/511400711_custom-925ecdc93b8748a9577e39e79c498b0d2b7b289b-1020x658.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/24/2017/02/511400711_custom-925ecdc93b8748a9577e39e79c498b0d2b7b289b-960x619.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/24/2017/02/511400711_custom-925ecdc93b8748a9577e39e79c498b0d2b7b289b-240x155.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/24/2017/02/511400711_custom-925ecdc93b8748a9577e39e79c498b0d2b7b289b-375x242.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/24/2017/02/511400711_custom-925ecdc93b8748a9577e39e79c498b0d2b7b289b-520x335.jpg 520w\" sizes=\"(max-width: 1045px) 100vw, 1045px\">\u003cfigcaption class=\"wp-caption-text\">The Masumoto Family Farm in Del Rey, Calif., is going through a change in season. \u003ccite>(Courtesy of Jim Choi and Chihiro Wimbush)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I think, Dad, you really, really do love just grinding away. And I want to stop every once in a while, and I want to pause, so there’s a huge difference,” says Nikiko.\u003c/p>\n\u003cp>But Mas doesn’t want to just retire and hand over the farm to Nikiko. The farm is his life and he says it’s important that they work the land together, so that Nikiko can learn the reasoning behind his farming methods.\u003c/p>\n\u003cp>At \u003ca href=\"http://shop.blossombluff.com/\">Blossom Bluff Orchards \u003c/a>near Parlier, Calif., Bryce Loewen, 39, is currently going through a similar handover under the guidance of his parents.\u003c/p>\n\u003cp>“If it wasn’t so lush and beautiful here – and it wouldn’t be if it wasn’t an organic farm – I doubt I would’ve come back,” says Loewen, who used to work as an animator.\u003c/p>\n\u003cp>Loewen says he and his sister will eventually take over the 80-acre farm. But for some farmers, having a family member continue farming their land isn’t an option.\u003c/p>\n\u003cfigure id=\"attachment_115473\" class=\"wp-caption aligncenter\" style=\"max-width: 956px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/loewen_family_custom-38e3d1fbbc774f68098bf0817792c9cd3d92c617.jpg\" alt=\"The Loewen family farms around 80 acres of tree fruit in Sanger, Calif.\" width=\"956\" height=\"639\" class=\"size-full wp-image-115473\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/24/2017/02/loewen_family_custom-38e3d1fbbc774f68098bf0817792c9cd3d92c617.jpg 956w, https://cdn.kqed.org/wp-content/uploads/sites/24/2017/02/loewen_family_custom-38e3d1fbbc774f68098bf0817792c9cd3d92c617-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/24/2017/02/loewen_family_custom-38e3d1fbbc774f68098bf0817792c9cd3d92c617-800x535.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/24/2017/02/loewen_family_custom-38e3d1fbbc774f68098bf0817792c9cd3d92c617-768x513.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/24/2017/02/loewen_family_custom-38e3d1fbbc774f68098bf0817792c9cd3d92c617-240x160.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/24/2017/02/loewen_family_custom-38e3d1fbbc774f68098bf0817792c9cd3d92c617-375x251.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/24/2017/02/loewen_family_custom-38e3d1fbbc774f68098bf0817792c9cd3d92c617-520x348.jpg 520w\" sizes=\"(max-width: 956px) 100vw, 956px\">\u003cfigcaption class=\"wp-caption-text\">The Loewen family farms around 80 acres of tree fruit in Sanger, Calif. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Richard \u003ca href=\"http://www.vworganic.com/grower/peterson-farm/\">Peterson \u003c/a>has farmed organic stone fruit in the Reedley area for four decades. This was his last season and now he’s retired. His kids weren’t interested in taking over the farm. So he found someone else to lease his land.\u003c/p>\n\u003cp>“We like it because he has a son-in-law who’s involved, so that’s another young person getting into farming,” says Peterson. “It’s very hard for young people to get into farming these days because the capital investment is so great just to buy land.”\u003c/p>\n\u003cp>The Petersons, Willeys and Loewens all chose to farm organically before it was popular and lucrative. Now they say it’s up to young people to decide how the organic industry will grow in the future. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.kvpr.org/\">Valley Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "L.A.'s Moves to Protect Immigrant Street-Food Vendors Come With a Catch",
"title": "L.A.'s Moves to Protect Immigrant Street-Food Vendors Come With a Catch",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>On a sidewalk in Los Angeles' bustling piñata district, Enrique is using tongs to dip long, rosy strips of pig skin into a vat of boiling oil. When they're blistering, crispy and slightly cool, he lays the \u003cem>chicharrones\u003c/em> on the table for hungry passersby. This is the taste of his native Mexico and it is delicious. But, technically, that \u003cem>chicharrón\u003c/em> is also illegal.\u003c/p>\n\u003cp>\"In the U.S., street vending is not criminalized in New York or Chicago. Only here,\" Enrique says. \"Why?\" He and other street vendors we spoke with for this story asked that we use only their first names because of recent raids that have led to the deportations of some people in the country illegally.\u003c/p>\n\u003cp>LA is the only major American city where it is against the law to sell food and merchandise on the sidewalk. Criminal charges are relatively rare — \u003ca href=\"https://economicrt.org/publication/sidewalk-stimulus/\" target=\"_blank\">of the 50,000 street vendors in LA, \u003c/a>just 22 were convicted of misdemeanors last year, according to the city attorney's office. Even so, President Trump's \u003ca href=\"https://www.whitehouse.gov/the-press-office/2017/01/25/executive-order-border-security-and-immigration-enforcement-improvements\" target=\"_blank\">executive order\u003c/a> to speed up the deportation of undocumented immigrants has pushed local elected officials to change the law.\u003c/p>\n\u003cfigure id=\"attachment_115419\" class=\"wp-caption aligncenter\" style=\"max-width: 1933px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/fried-chicharro-nes1-ae828cd396265a6f3bc51be144058aac1ed62477.jpg\" alt=\"Chicharrones, or pork rinds, fry in the piñata district in Los Angeles.\" width=\"1933\" height=\"1450\" class=\"size-full wp-image-115419\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chicharro-nes1-ae828cd396265a6f3bc51be144058aac1ed62477.jpg 1933w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chicharro-nes1-ae828cd396265a6f3bc51be144058aac1ed62477-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chicharro-nes1-ae828cd396265a6f3bc51be144058aac1ed62477-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chicharro-nes1-ae828cd396265a6f3bc51be144058aac1ed62477-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chicharro-nes1-ae828cd396265a6f3bc51be144058aac1ed62477-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chicharro-nes1-ae828cd396265a6f3bc51be144058aac1ed62477-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chicharro-nes1-ae828cd396265a6f3bc51be144058aac1ed62477-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chicharro-nes1-ae828cd396265a6f3bc51be144058aac1ed62477-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chicharro-nes1-ae828cd396265a6f3bc51be144058aac1ed62477-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chicharro-nes1-ae828cd396265a6f3bc51be144058aac1ed62477-520x390.jpg 520w\" sizes=\"(max-width: 1933px) 100vw, 1933px\">\u003cfigcaption class=\"wp-caption-text\">Chicharrones, or pork rinds, fry in the piñata district in Los Angeles. \u003ccite>(Camellia Tse for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"It does not make good economic or moral sense to criminalize Angelenos who are trying to make an honest living and support their families,\" says Mayor Eric Garcetti. \"Finding a pathway to regulate street vending is not just the right thing to do for vendors, it's also good for the public and our local tax base.\"\u003c/p>\n\u003cp>So, on Wednesday, the city council voted, 13-0, to change the law regulating street vending in Los Angeles. Street vending is not yet legalized in LA; it will take months to finalize a legal permit system for sidewalk vendors.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But the council fast-tracked one part of its proposal so that vendors with unpaid fines won't be charged with misdemeanor penalties. Mayor Garcetti is expected to sign it into law by the end of the week. Now, vendors who haven't paid their tickets won't face criminal charges, arrests or risk deportation for selling tacos, \u003cem>paletas\u003c/em> and bacon-wrapped hotdogs on the streets of Los Angeles.\u003c/p>\n\u003cp>The council's plan to overhaul the city's street-vending law is heartening to Mario, an ice cream vendor from Puebla, Mexico, who has been making and selling 32 different flavors in the piñata district for almost a decade. \"This will help us to pay rent, all the bills, to buy clothes and shoes for our children,\" he says.\u003c/p>\n\u003cp>Street vendors occasionally receive tickets for doing business on the sidewalk. Last year, across Los Angeles, the city collected $9,880 in fines. Individual citations range from $50 to over $1,000, according to Leadership for Urban Renewal Network, a community group that has been working for years to create a legal permit system for sidewalk vendors. This can be steep for vendors like Mario, who make about $75 a day selling food. Vendors can also get their equipment confiscated by police.\u003c/p>\n\u003cp>\"I have three children. I need to take care of them. Our rent is $1,300. All this costs money,\" says Mario.\u003c/p>\n\u003cp>But the devil is in the details. The city council's proposed street vending overhaul includes controversial changes. In commercial and industrial districts, for example, the new law would allow just two stationary vendors per block. In the piñata district, there are easily 100 vendors lining East Olympic Boulevard on the long block between Kohler and Merchant streets.\u003c/p>\n\u003cfigure id=\"attachment_115420\" class=\"wp-caption aligncenter\" style=\"max-width: 1952px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/merced1-f830e9705a466019c5ea1d5a0006d27478b9ed96.jpg\" alt=\"Merced is a vendor in the piñata district. She is worried that the city council's plan for a legal permitting system for sidewalk vendors, as proposed, will severely limit how many vendors can be on a given sidewalk, leaving many without a place to do business.\" width=\"1952\" height=\"1464\" class=\"size-full wp-image-115420\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/merced1-f830e9705a466019c5ea1d5a0006d27478b9ed96.jpg 1952w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/merced1-f830e9705a466019c5ea1d5a0006d27478b9ed96-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/merced1-f830e9705a466019c5ea1d5a0006d27478b9ed96-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/merced1-f830e9705a466019c5ea1d5a0006d27478b9ed96-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/merced1-f830e9705a466019c5ea1d5a0006d27478b9ed96-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/merced1-f830e9705a466019c5ea1d5a0006d27478b9ed96-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/merced1-f830e9705a466019c5ea1d5a0006d27478b9ed96-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/merced1-f830e9705a466019c5ea1d5a0006d27478b9ed96-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/merced1-f830e9705a466019c5ea1d5a0006d27478b9ed96-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/merced1-f830e9705a466019c5ea1d5a0006d27478b9ed96-520x390.jpg 520w\" sizes=\"(max-width: 1952px) 100vw, 1952px\">\u003cfigcaption class=\"wp-caption-text\">Merced is a vendor in the piñata district. She is worried that the city council's plan for a legal permitting system for sidewalk vendors, as proposed, will severely limit how many vendors can be on a given sidewalk, leaving many without a place to do business. \u003ccite>(Camellia Tse for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Where will the other 98 go?\" asks Merced. She's selling sunglasses at the market for $5 a pair and is urging vendors to voice their concerns in subsequent public city council meetings. Perhaps the piñata district can be excluded from the two-vendor measure in the new law, she says.\u003c/p>\n\u003cp>Some LA communities don't want any vendors on their blocks. \"In Westwood, we have an abundance of food and retail and we would like ... to be able to opt out of a street vending program,\" says Andrew Thomas, executive director of the \u003ca href=\"http://www.thewestwoodvillage.com/\" target=\"_blank\">Westwood Village Improvement Association\u003c/a>.\u003c/p>\n\u003cp>Norm Langer, the owner of \u003ca href=\"http://www.langersdeli.com/\" target=\"_blank\">Langer's Deli\u003c/a>, one of the go-to spots for tourists and hungry Angelenos to get their pastrami fix, says there are already too many vendors working the block where his restaurant is located at Alvarado and 7th Street.\u003c/p>\n\u003cp>\"I am OK with the vendors as long as they do what the city council will propose, and that's two people on every city block,\" says Langer. \"But who is going to enforce all this? The city council says the permit fees will cover it. No, they won't. There are health department issues. There's no visible sign of sanitation. Some of these people are selling food and there's no place for them to wash their hands. They're grilling hot dogs with bacon and flies.\"\u003c/p>\n\u003cp>Nakul Mahendro doesn't want a hot dog stand to set up shop in front of his hip Indian restaurant, \u003ca href=\"https://www.badmaashla.com/\">Badmaash\u003c/a>, in downtown LA. But he is a big fan of street food and fears his favorite vendors down the pike will go out of business from high fees for health department and business permitting.\u003c/p>\n\u003cp>The licensing fees that vendors will have to pay will take time to hash out. \"It's important that we decriminalize street vending so that it can be regulated by the city and the health department. Just don't change anything about \u003ca href=\"https://www.yelp.com/biz/ave-26-taco-stand-los-angeles\" target=\"_blank\">Avenue 26 Tacos\u003c/a>,\" says Mahendro.\u003c/p>\n\u003cp>Councilman Joe Buscaino has been one of the lead local officials pushing to change the law. He is confident that all concerns from brick-and-mortar restaurants will be addressed when the permitting system is finalized.\u003c/p>\n\u003cp>\"Los Angeles is a diverse city, and it is difficult to create a one-size fits all solution, which is why this proposal allows community members to customize the regulations to fit their unique neighborhood,\" says Buscaino.\u003c/p>\n\u003cp>Meanwhile in the piñata district, tensions are high. Last week, 160 people were detained by immigration enforcement agents in Southern California, and Trump is expected to sign a new executive order related to immigration this week.\u003c/p>\n\u003cp>\"We came to the U.S. to succeed and live a better life. We don't want to bother anyone. We aren't committing crimes,\" says the \u003cem>chicharrón\u003c/em> man, Enrique. Choking back tears, he says: \"I've always agreed that those who commit crimes should be deported to their home countries. But people who haven't done anything? What have we done wrong?\"\u003c/p>\n\u003cp>\u003cem>Abbie Fentress Swanson is a journalist based in Los Angeles. She covers agriculture, food production, science, health and the environment.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "115417 https://ww2.kqed.org/bayareabites/?p=115417",
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"excerpt": "L.A. is the only major U.S. city where selling food on the sidewalk is illegal. President Trump's immigration policies have pushed the City Council to change the law. But the devil is in the details.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>On a sidewalk in Los Angeles' bustling piñata district, Enrique is using tongs to dip long, rosy strips of pig skin into a vat of boiling oil. When they're blistering, crispy and slightly cool, he lays the \u003cem>chicharrones\u003c/em> on the table for hungry passersby. This is the taste of his native Mexico and it is delicious. But, technically, that \u003cem>chicharrón\u003c/em> is also illegal.\u003c/p>\n\u003cp>\"In the U.S., street vending is not criminalized in New York or Chicago. Only here,\" Enrique says. \"Why?\" He and other street vendors we spoke with for this story asked that we use only their first names because of recent raids that have led to the deportations of some people in the country illegally.\u003c/p>\n\u003cp>LA is the only major American city where it is against the law to sell food and merchandise on the sidewalk. Criminal charges are relatively rare — \u003ca href=\"https://economicrt.org/publication/sidewalk-stimulus/\" target=\"_blank\">of the 50,000 street vendors in LA, \u003c/a>just 22 were convicted of misdemeanors last year, according to the city attorney's office. Even so, President Trump's \u003ca href=\"https://www.whitehouse.gov/the-press-office/2017/01/25/executive-order-border-security-and-immigration-enforcement-improvements\" target=\"_blank\">executive order\u003c/a> to speed up the deportation of undocumented immigrants has pushed local elected officials to change the law.\u003c/p>\n\u003cfigure id=\"attachment_115419\" class=\"wp-caption aligncenter\" style=\"max-width: 1933px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/fried-chicharro-nes1-ae828cd396265a6f3bc51be144058aac1ed62477.jpg\" alt=\"Chicharrones, or pork rinds, fry in the piñata district in Los Angeles.\" width=\"1933\" height=\"1450\" class=\"size-full wp-image-115419\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chicharro-nes1-ae828cd396265a6f3bc51be144058aac1ed62477.jpg 1933w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chicharro-nes1-ae828cd396265a6f3bc51be144058aac1ed62477-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chicharro-nes1-ae828cd396265a6f3bc51be144058aac1ed62477-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chicharro-nes1-ae828cd396265a6f3bc51be144058aac1ed62477-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chicharro-nes1-ae828cd396265a6f3bc51be144058aac1ed62477-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chicharro-nes1-ae828cd396265a6f3bc51be144058aac1ed62477-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chicharro-nes1-ae828cd396265a6f3bc51be144058aac1ed62477-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chicharro-nes1-ae828cd396265a6f3bc51be144058aac1ed62477-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chicharro-nes1-ae828cd396265a6f3bc51be144058aac1ed62477-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chicharro-nes1-ae828cd396265a6f3bc51be144058aac1ed62477-520x390.jpg 520w\" sizes=\"(max-width: 1933px) 100vw, 1933px\">\u003cfigcaption class=\"wp-caption-text\">Chicharrones, or pork rinds, fry in the piñata district in Los Angeles. \u003ccite>(Camellia Tse for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"It does not make good economic or moral sense to criminalize Angelenos who are trying to make an honest living and support their families,\" says Mayor Eric Garcetti. \"Finding a pathway to regulate street vending is not just the right thing to do for vendors, it's also good for the public and our local tax base.\"\u003c/p>\n\u003cp>So, on Wednesday, the city council voted, 13-0, to change the law regulating street vending in Los Angeles. Street vending is not yet legalized in LA; it will take months to finalize a legal permit system for sidewalk vendors.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But the council fast-tracked one part of its proposal so that vendors with unpaid fines won't be charged with misdemeanor penalties. Mayor Garcetti is expected to sign it into law by the end of the week. Now, vendors who haven't paid their tickets won't face criminal charges, arrests or risk deportation for selling tacos, \u003cem>paletas\u003c/em> and bacon-wrapped hotdogs on the streets of Los Angeles.\u003c/p>\n\u003cp>The council's plan to overhaul the city's street-vending law is heartening to Mario, an ice cream vendor from Puebla, Mexico, who has been making and selling 32 different flavors in the piñata district for almost a decade. \"This will help us to pay rent, all the bills, to buy clothes and shoes for our children,\" he says.\u003c/p>\n\u003cp>Street vendors occasionally receive tickets for doing business on the sidewalk. Last year, across Los Angeles, the city collected $9,880 in fines. Individual citations range from $50 to over $1,000, according to Leadership for Urban Renewal Network, a community group that has been working for years to create a legal permit system for sidewalk vendors. This can be steep for vendors like Mario, who make about $75 a day selling food. Vendors can also get their equipment confiscated by police.\u003c/p>\n\u003cp>\"I have three children. I need to take care of them. Our rent is $1,300. All this costs money,\" says Mario.\u003c/p>\n\u003cp>But the devil is in the details. The city council's proposed street vending overhaul includes controversial changes. In commercial and industrial districts, for example, the new law would allow just two stationary vendors per block. In the piñata district, there are easily 100 vendors lining East Olympic Boulevard on the long block between Kohler and Merchant streets.\u003c/p>\n\u003cfigure id=\"attachment_115420\" class=\"wp-caption aligncenter\" style=\"max-width: 1952px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/merced1-f830e9705a466019c5ea1d5a0006d27478b9ed96.jpg\" alt=\"Merced is a vendor in the piñata district. She is worried that the city council's plan for a legal permitting system for sidewalk vendors, as proposed, will severely limit how many vendors can be on a given sidewalk, leaving many without a place to do business.\" width=\"1952\" height=\"1464\" class=\"size-full wp-image-115420\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/merced1-f830e9705a466019c5ea1d5a0006d27478b9ed96.jpg 1952w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/merced1-f830e9705a466019c5ea1d5a0006d27478b9ed96-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/merced1-f830e9705a466019c5ea1d5a0006d27478b9ed96-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/merced1-f830e9705a466019c5ea1d5a0006d27478b9ed96-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/merced1-f830e9705a466019c5ea1d5a0006d27478b9ed96-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/merced1-f830e9705a466019c5ea1d5a0006d27478b9ed96-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/merced1-f830e9705a466019c5ea1d5a0006d27478b9ed96-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/merced1-f830e9705a466019c5ea1d5a0006d27478b9ed96-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/merced1-f830e9705a466019c5ea1d5a0006d27478b9ed96-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/merced1-f830e9705a466019c5ea1d5a0006d27478b9ed96-520x390.jpg 520w\" sizes=\"(max-width: 1952px) 100vw, 1952px\">\u003cfigcaption class=\"wp-caption-text\">Merced is a vendor in the piñata district. She is worried that the city council's plan for a legal permitting system for sidewalk vendors, as proposed, will severely limit how many vendors can be on a given sidewalk, leaving many without a place to do business. \u003ccite>(Camellia Tse for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Where will the other 98 go?\" asks Merced. She's selling sunglasses at the market for $5 a pair and is urging vendors to voice their concerns in subsequent public city council meetings. Perhaps the piñata district can be excluded from the two-vendor measure in the new law, she says.\u003c/p>\n\u003cp>Some LA communities don't want any vendors on their blocks. \"In Westwood, we have an abundance of food and retail and we would like ... to be able to opt out of a street vending program,\" says Andrew Thomas, executive director of the \u003ca href=\"http://www.thewestwoodvillage.com/\" target=\"_blank\">Westwood Village Improvement Association\u003c/a>.\u003c/p>\n\u003cp>Norm Langer, the owner of \u003ca href=\"http://www.langersdeli.com/\" target=\"_blank\">Langer's Deli\u003c/a>, one of the go-to spots for tourists and hungry Angelenos to get their pastrami fix, says there are already too many vendors working the block where his restaurant is located at Alvarado and 7th Street.\u003c/p>\n\u003cp>\"I am OK with the vendors as long as they do what the city council will propose, and that's two people on every city block,\" says Langer. \"But who is going to enforce all this? The city council says the permit fees will cover it. No, they won't. There are health department issues. There's no visible sign of sanitation. Some of these people are selling food and there's no place for them to wash their hands. They're grilling hot dogs with bacon and flies.\"\u003c/p>\n\u003cp>Nakul Mahendro doesn't want a hot dog stand to set up shop in front of his hip Indian restaurant, \u003ca href=\"https://www.badmaashla.com/\">Badmaash\u003c/a>, in downtown LA. But he is a big fan of street food and fears his favorite vendors down the pike will go out of business from high fees for health department and business permitting.\u003c/p>\n\u003cp>The licensing fees that vendors will have to pay will take time to hash out. \"It's important that we decriminalize street vending so that it can be regulated by the city and the health department. Just don't change anything about \u003ca href=\"https://www.yelp.com/biz/ave-26-taco-stand-los-angeles\" target=\"_blank\">Avenue 26 Tacos\u003c/a>,\" says Mahendro.\u003c/p>\n\u003cp>Councilman Joe Buscaino has been one of the lead local officials pushing to change the law. He is confident that all concerns from brick-and-mortar restaurants will be addressed when the permitting system is finalized.\u003c/p>\n\u003cp>\"Los Angeles is a diverse city, and it is difficult to create a one-size fits all solution, which is why this proposal allows community members to customize the regulations to fit their unique neighborhood,\" says Buscaino.\u003c/p>\n\u003cp>Meanwhile in the piñata district, tensions are high. Last week, 160 people were detained by immigration enforcement agents in Southern California, and Trump is expected to sign a new executive order related to immigration this week.\u003c/p>\n\u003cp>\"We came to the U.S. to succeed and live a better life. We don't want to bother anyone. We aren't committing crimes,\" says the \u003cem>chicharrón\u003c/em> man, Enrique. Choking back tears, he says: \"I've always agreed that those who commit crimes should be deported to their home countries. But people who haven't done anything? What have we done wrong?\"\u003c/p>\n\u003cp>\u003cem>Abbie Fentress Swanson is a journalist based in Los Angeles. She covers agriculture, food production, science, health and the environment.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Why Ditching NAFTA Could Hurt America's Farmers More Than Mexico's",
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"content": "\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/02/20170216_atc_why_ditching_nafta_could_hurt_americas_farmers_more_than_mexicos.mp3\u003c/p>\n\u003cp>Garland Reiter is one of the people behind the rise in imported food from Mexico.\u003c/p>\n\u003cp>His family has been growing strawberries in California for generations and selling them under the name \u003ca href=\"https://www.driscolls.com/about/heritage\">Driscoll's\u003c/a>. Today, it's the biggest berry producer in the world.\u003c/p>\n\u003cp>In the early 1990s, the Reiter family started growing strawberries and raspberries in Mexico, in addition to California. It found regions in Mexico where the climate allowed them to grow the fruit — especially raspberries — during seasons of the year when it hadn't been feasible back home. \"Our move really was for year-round product, and quality,\" says Reiter, who is executive chairman of \u003ca href=\"http://www.berry.net/\">Reiter Associated Cos\u003c/a>.\u003c/p>\n\u003cp>The North American Free Trade Agreement went into effect at that same time, in 1994. But that's coincidence, Reiter says; NAFTA had very little to do with the move into Mexico. \"To tell you the truth, we paid minimal attention to that,\" he says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Many U.S. fruit and vegetable growers have made the same move over the past two decades. They've all done it to expand their growing season, and also to cut costs. Farmworkers in Mexico get paid very little, compared with workers in the U.S.\u003c/p>\n\u003cp>Reiter says that when he got to Mexico and met his Mexican partners, he discovered another reason to locate there. \"They're farmers. They want to be farmers. That \u003cem>is\u003c/em> their industry,\" he says. There's excitement about new fruit varieties, and new methods of growing crops.\u003c/p>\n\u003cp>Since 1992, raspberry exports from Mexico to the U.S. have gone from zero to $500 million each year. The increase in strawberry exports is similar. Total Mexican shipments of fruits and vegetables to the U.S. have increased by nine times over the last 25 years, to $12 billion a year. People in the industry say most of that increase is a result of U.S. companies setting up production in Mexico.\u003c/p>\n\u003cp>President Trump's criticism of trade with Mexico has unsettled the industry. He has talked about possibly taxing imports from Mexico or renegotiating NAFTA. Mexican officials have threatened to retaliate against American exports.\u003c/p>\n\u003cp>But Reiter says such moves would just force Americans to pay a little more for Mexican fruit. It wouldn't bring production back to the U.S.\u003c/p>\n\u003cp>\"If you look at the magnitude of the investment in Mexico, there's no way that's coming back to California,\" he says. \"There's absolutely no way.\"\u003c/p>\n\u003cp>He'll keep growing in Mexico, in part because it would be hard for Americans to replace Mexican production with fresh berries from somewhere else.\u003c/p>\n\u003cp>Yet the situation on the other side of the trade equation, for U.S exports to Mexico, is considerably different.\u003c/p>\n\u003cp>Those exports also have grown dramatically, but a lot of them are commodities that Mexico could buy from other places, such as corn, soybeans and dairy products.\u003c/p>\n\u003cp>\"Mexico is the No. 1 buyer of U.S. dairy products in the world,\" says John Wilson, senior vice president of \u003ca href=\"http://www.dfamilk.com/\">Dairy Farmers of America\u003c/a>, a cooperative with 14,000 dairy farmer members.\u003c/p>\n\u003cp>American dairy farmers have come to rely on exports in recent years. About 15 percent of all milk is processed into products for export. Wilson's cooperative, for instance, has a plant in Portales, N.M., that receives milk from big dairy farmers in the eastern part of that state and dries it into powder. \"About 38 million pounds of [milk] powder moved from the plant into Mexico last year,\" Wilson says. In total, the U.S. exports about $500 million worth of milk powder to Mexico annually. That's up more than 10 times from 20 years ago.\u003c/p>\n\u003cp>The U.S. also exports billions of dollars' worth of corn, soybeans and pork. And NAFTA is really important for most of those exports. It allows products to enter Mexico duty-free and makes American commodities just slightly cheaper than the competition, such as milk powder from New Zealand.\u003c/p>\n\u003cp>\"Pennies do matter in the milk business,\" Wilson says. \"It's a very competitive business worldwide, and the presence or absence of a tariff can make or break a deal.\"\u003c/p>\n\u003cp>Wilson says he doesn't know exactly how much it would cost American dairy farmers if Mexico bought less of their milk powder. \"We don't even like to speculate about that,\" he says. But it certainly would hurt. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Trade in food between the U.S. and Mexico has exploded over the past 15 years. President Trump is talking about restricting that trade, but when it comes to food, such moves could backfire.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Garland Reiter is one of the people behind the rise in imported food from Mexico.\u003c/p>\n\u003cp>His family has been growing strawberries in California for generations and selling them under the name \u003ca href=\"https://www.driscolls.com/about/heritage\">Driscoll's\u003c/a>. Today, it's the biggest berry producer in the world.\u003c/p>\n\u003cp>In the early 1990s, the Reiter family started growing strawberries and raspberries in Mexico, in addition to California. It found regions in Mexico where the climate allowed them to grow the fruit — especially raspberries — during seasons of the year when it hadn't been feasible back home. \"Our move really was for year-round product, and quality,\" says Reiter, who is executive chairman of \u003ca href=\"http://www.berry.net/\">Reiter Associated Cos\u003c/a>.\u003c/p>\n\u003cp>The North American Free Trade Agreement went into effect at that same time, in 1994. But that's coincidence, Reiter says; NAFTA had very little to do with the move into Mexico. \"To tell you the truth, we paid minimal attention to that,\" he says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Many U.S. fruit and vegetable growers have made the same move over the past two decades. They've all done it to expand their growing season, and also to cut costs. Farmworkers in Mexico get paid very little, compared with workers in the U.S.\u003c/p>\n\u003cp>Reiter says that when he got to Mexico and met his Mexican partners, he discovered another reason to locate there. \"They're farmers. They want to be farmers. That \u003cem>is\u003c/em> their industry,\" he says. There's excitement about new fruit varieties, and new methods of growing crops.\u003c/p>\n\u003cp>Since 1992, raspberry exports from Mexico to the U.S. have gone from zero to $500 million each year. The increase in strawberry exports is similar. Total Mexican shipments of fruits and vegetables to the U.S. have increased by nine times over the last 25 years, to $12 billion a year. People in the industry say most of that increase is a result of U.S. companies setting up production in Mexico.\u003c/p>\n\u003cp>President Trump's criticism of trade with Mexico has unsettled the industry. He has talked about possibly taxing imports from Mexico or renegotiating NAFTA. Mexican officials have threatened to retaliate against American exports.\u003c/p>\n\u003cp>But Reiter says such moves would just force Americans to pay a little more for Mexican fruit. It wouldn't bring production back to the U.S.\u003c/p>\n\u003cp>\"If you look at the magnitude of the investment in Mexico, there's no way that's coming back to California,\" he says. \"There's absolutely no way.\"\u003c/p>\n\u003cp>He'll keep growing in Mexico, in part because it would be hard for Americans to replace Mexican production with fresh berries from somewhere else.\u003c/p>\n\u003cp>Yet the situation on the other side of the trade equation, for U.S exports to Mexico, is considerably different.\u003c/p>\n\u003cp>Those exports also have grown dramatically, but a lot of them are commodities that Mexico could buy from other places, such as corn, soybeans and dairy products.\u003c/p>\n\u003cp>\"Mexico is the No. 1 buyer of U.S. dairy products in the world,\" says John Wilson, senior vice president of \u003ca href=\"http://www.dfamilk.com/\">Dairy Farmers of America\u003c/a>, a cooperative with 14,000 dairy farmer members.\u003c/p>\n\u003cp>American dairy farmers have come to rely on exports in recent years. About 15 percent of all milk is processed into products for export. Wilson's cooperative, for instance, has a plant in Portales, N.M., that receives milk from big dairy farmers in the eastern part of that state and dries it into powder. \"About 38 million pounds of [milk] powder moved from the plant into Mexico last year,\" Wilson says. In total, the U.S. exports about $500 million worth of milk powder to Mexico annually. That's up more than 10 times from 20 years ago.\u003c/p>\n\u003cp>The U.S. also exports billions of dollars' worth of corn, soybeans and pork. And NAFTA is really important for most of those exports. It allows products to enter Mexico duty-free and makes American commodities just slightly cheaper than the competition, such as milk powder from New Zealand.\u003c/p>\n\u003cp>\"Pennies do matter in the milk business,\" Wilson says. \"It's a very competitive business worldwide, and the presence or absence of a tariff can make or break a deal.\"\u003c/p>\n\u003cp>Wilson says he doesn't know exactly how much it would cost American dairy farmers if Mexico bought less of their milk powder. \"We don't even like to speculate about that,\" he says. But it certainly would hurt. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chef José Andrés To Close Restaurants For The 'Day Without Immigrants'",
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"content": "\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/02/20170215_atc_chef_jos_andrs_to_close_restaurants_for_day_without_immigrants.mp3\u003c/p>\n\u003cp>Across the U.S., protesters are calling for a \"Day Without Immigrants\" on Thursday. It's a boycott calling for immigrants not to go to work, in response to President Trump's immigration policies and his plan to build a border wall between the U.S. and Mexico.\u003c/p>\n\u003cp>The protest seems to have been organized by word of mouth through social media. It's unclear how many people will actually participate, though reports suggest restaurants in \u003ca href=\"http://austin.eater.com/2017/2/15/14623434/day-without-immigrants-protest-austin-restaurants\">Austin, Texas\u003c/a>; \u003ca href=\"http://www.westword.com/restaurants/colorado-restaurant-association-alerts-members-to-day-without-immigrants-8797802\">Denver\u003c/a> and \u003ca href=\"http://ny.eater.com/2017/2/15/14626130/blue-ribbon-restaurants-will-close-thursday-in-support-of-a-day-without-immigrants\">New York City\u003c/a>, as well as the \u003ca href=\"http://www.philly.com/philly/news/A-day-without-immigrants-protest-.html\">Philadelphia\u003c/a> region, plan to join in. But in Washington, D.C., a number of restaurants have already announced that they'll close for the day in solidarity with immigrant workers. That includes five restaurants owned by celebrity chef José Andrés.\u003c/p>\n\u003cp>\"It was a very easy decision,\" Andrés tells NPR's Robert Siegel. \"When you have employees that have been with you almost 25 years, and they come to you in an organized way and they tell you, 'Don't get upset but Thursday we are not coming to work,' [the] next thing you ask is, 'What's going on? What's happening?' So I decided to join them and support them — that's what we're doing.\"\u003c/p>\n\u003cp>For Andrés, who came to the U.S. from Spain in 1991 and is now an American citizen, this is also personal. \"It seems immigrants, especially Latinos, it seems we are under attack,\" he says. \"It seems we are part of the American dream, but somehow it seems that America is not recognizing what we are doing.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The idea behind the strike, Andrés says, is to show America what would happen if all immigrants were to disappear. Not all of Andrés' restaurants will be closing. One of them, China Chilcano, will remain open \"so those employees that want to work ... have a place to do it,\" he says.\u003c/p>\n\u003cp>Andrés is also engaged in a \u003ca href=\"http://www.npr.org/2017/01/05/508419794/trump-deposed-for-90-minutes-in-civil-case-involving-chef-jose-andres\">legal battle\u003c/a> with President Trump, who sued him after the chef backed out of a deal to open a restaurant in Trump's Washington, D.C., hotel. Andrés pulled out of the deal after Trump referred to Mexican immigrants as \"rapists\" and as people \"bringing drugs\" and \"bringing crime\" while announcing his candidacy for president in June 2015.\u003c/p>\n\u003cp>\"We have over 11 million undocumented immigrants in America,\" Andrés says. \"They are part of the American DNA. They are taking care of our farms, our golf clubs, our wineries, our fishing boats\" — and, of course, American restaurants. \"We need to be giving those 11 million undocumented in America the right to finally belong,\" he says.\u003c/p>\n\u003cp>It's estimated that 1 in 4 restaurant workers is foreign-born, according to an analysis of census data conducted by \u003ca href=\"http://www.rocunited.org/\" target=\"_blank\">Restaurant Opportunities Centers United\u003c/a>. And the vast \u003ca href=\"https://www.ers.usda.gov/topics/farm-economy/farm-labor/background.aspx#migrationpatterns\">majority\u003c/a> of farmworkers are immigrants; many of them are in the U.S. without legal authorization.\u003c/p>\n\u003cp>The U.S. food system's heavy reliance on immigrants is one reason that, as \u003ca href=\"http://www.npr.org/sections/thesalt/2017/02/08/514133875/amid-travel-ban-debate-chefs-and-food-brands-take-a-stand-on-immigration\">we've reported\u003c/a>, not just chefs but many restaurants and food brands, large and small, have come out in support of immigrants in recent weeks in response to the president's policies.\u003c/p>\n\u003cp>Andrés says the vigorous national conversation over immigration illustrates that it's high time Congress took up the issue. \"What we need to do today is to draw a line in the sand and to say, 'Immigration reform cannot wait any longer,' \" he says.\u003c/p>\n\u003cp>Andrés says that the lack of an immigration policy that recognizes the role these immigrants play in the U.S. economy is \"a new form of slavery, to a degree.\"\u003c/p>\n\u003cp>\"We let them come in,\" he says. \"We need them to work on the farms. We will not be able to be serving a salad at the [congressional] cafeteria if we didn't have many of those people working, very often underpaid, without health care, working long hours.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Across the U.S., protesters are calling for a \"Day Without Immigrants\" on Thursday. It's a boycott calling for immigrants not to go to work, in response to President Trump's immigration policies and his plan to build a border wall between the U.S. and Mexico.\u003c/p>\n\u003cp>The protest seems to have been organized by word of mouth through social media. It's unclear how many people will actually participate, though reports suggest restaurants in \u003ca href=\"http://austin.eater.com/2017/2/15/14623434/day-without-immigrants-protest-austin-restaurants\">Austin, Texas\u003c/a>; \u003ca href=\"http://www.westword.com/restaurants/colorado-restaurant-association-alerts-members-to-day-without-immigrants-8797802\">Denver\u003c/a> and \u003ca href=\"http://ny.eater.com/2017/2/15/14626130/blue-ribbon-restaurants-will-close-thursday-in-support-of-a-day-without-immigrants\">New York City\u003c/a>, as well as the \u003ca href=\"http://www.philly.com/philly/news/A-day-without-immigrants-protest-.html\">Philadelphia\u003c/a> region, plan to join in. But in Washington, D.C., a number of restaurants have already announced that they'll close for the day in solidarity with immigrant workers. That includes five restaurants owned by celebrity chef José Andrés.\u003c/p>\n\u003cp>\"It was a very easy decision,\" Andrés tells NPR's Robert Siegel. \"When you have employees that have been with you almost 25 years, and they come to you in an organized way and they tell you, 'Don't get upset but Thursday we are not coming to work,' [the] next thing you ask is, 'What's going on? What's happening?' So I decided to join them and support them — that's what we're doing.\"\u003c/p>\n\u003cp>For Andrés, who came to the U.S. from Spain in 1991 and is now an American citizen, this is also personal. \"It seems immigrants, especially Latinos, it seems we are under attack,\" he says. \"It seems we are part of the American dream, but somehow it seems that America is not recognizing what we are doing.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The idea behind the strike, Andrés says, is to show America what would happen if all immigrants were to disappear. Not all of Andrés' restaurants will be closing. One of them, China Chilcano, will remain open \"so those employees that want to work ... have a place to do it,\" he says.\u003c/p>\n\u003cp>Andrés is also engaged in a \u003ca href=\"http://www.npr.org/2017/01/05/508419794/trump-deposed-for-90-minutes-in-civil-case-involving-chef-jose-andres\">legal battle\u003c/a> with President Trump, who sued him after the chef backed out of a deal to open a restaurant in Trump's Washington, D.C., hotel. Andrés pulled out of the deal after Trump referred to Mexican immigrants as \"rapists\" and as people \"bringing drugs\" and \"bringing crime\" while announcing his candidacy for president in June 2015.\u003c/p>\n\u003cp>\"We have over 11 million undocumented immigrants in America,\" Andrés says. \"They are part of the American DNA. They are taking care of our farms, our golf clubs, our wineries, our fishing boats\" — and, of course, American restaurants. \"We need to be giving those 11 million undocumented in America the right to finally belong,\" he says.\u003c/p>\n\u003cp>It's estimated that 1 in 4 restaurant workers is foreign-born, according to an analysis of census data conducted by \u003ca href=\"http://www.rocunited.org/\" target=\"_blank\">Restaurant Opportunities Centers United\u003c/a>. And the vast \u003ca href=\"https://www.ers.usda.gov/topics/farm-economy/farm-labor/background.aspx#migrationpatterns\">majority\u003c/a> of farmworkers are immigrants; many of them are in the U.S. without legal authorization.\u003c/p>\n\u003cp>The U.S. food system's heavy reliance on immigrants is one reason that, as \u003ca href=\"http://www.npr.org/sections/thesalt/2017/02/08/514133875/amid-travel-ban-debate-chefs-and-food-brands-take-a-stand-on-immigration\">we've reported\u003c/a>, not just chefs but many restaurants and food brands, large and small, have come out in support of immigrants in recent weeks in response to the president's policies.\u003c/p>\n\u003cp>Andrés says the vigorous national conversation over immigration illustrates that it's high time Congress took up the issue. \"What we need to do today is to draw a line in the sand and to say, 'Immigration reform cannot wait any longer,' \" he says.\u003c/p>\n\u003cp>Andrés says that the lack of an immigration policy that recognizes the role these immigrants play in the U.S. economy is \"a new form of slavery, to a degree.\"\u003c/p>\n\u003cp>\"We let them come in,\" he says. \"We need them to work on the farms. We will not be able to be serving a salad at the [congressional] cafeteria if we didn't have many of those people working, very often underpaid, without health care, working long hours.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Refugees’ Life Stories Deepen the Brew at 1951 Coffee Company",
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"content": "\u003cp>When baristas hand over your low-fat latte, you probably don’t consider the paths that brought them to stand across the counter from you. But at 1951 Coffee Company, the Berkeley café that opened in January and is staffed entirely by refugees, the baristas’ life journeys are actually the point.\u003c/p>\n\u003cfigure id=\"attachment_115348\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/2-wall-info-2000.jpg\" alt=\"1951 Coffee Company is named for the date the UN set up protections for refugees.\" width=\"2000\" height=\"1440\" class=\"size-full wp-image-115348\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-800x576.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-768x553.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-1020x734.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-1180x850.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-960x691.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-240x173.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-375x270.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-520x374.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">1951 Coffee Company is named for the date the UN set up protections for refugees. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A tall gentleman with an intense gaze and a quiet voice, David [not his real name] takes orders for coffee, tea and muffins from the line of morning customers. David left his home in Uganda when he feared persecution under his country’s repressive policies. The former lawyer escaped to Nairobi, Kenya, where he waited in a refugee camp for two years until the United Nations High Commission for Refugees (UNHCR) found a spot to resettle him in the U.S. But first, he had to successfully complete the vetting process, a subject he wants Americans to understand. “It breaks my heart,” he says, “that people think it is so easy to come into this country. It is very hard; it is definitely an ‘extreme vetting process,’ which can take many years and requires interviews by agents from the FBI, CIA and the Department of Justice.”\u003c/p>\n\u003cfigure id=\"attachment_115351\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/3-Tshirt-2000.jpg\" alt=\"1951 Coffee's T shirt reaffirms their mission.\" width=\"2000\" height=\"2148\" class=\"size-full wp-image-115351\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-160x172.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-800x859.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-768x825.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-1020x1095.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-1180x1267.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-960x1031.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-240x258.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-375x403.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-520x558.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">1951 Coffee's T shirt reaffirms their mission. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By the time he was hired at 1951 Coffee, David had almost given up hope of landing the job he so badly needed. He had already used up some of his limited funds to pay for clothes and transportation to 16 entry-level job interviews at hotels, nursing homes, and businesses. All turned him down, which left him deeply discouraged. He assumed that the combination of his skin color and accent led him to be judged and feared rather than given a chance. He now works at the café five days a week and is actively looking for a second job for the night shift to make ends meet. “As a refugee and a person of color in the Bay Area,” David adds, “I tremble all the time, worrying about my safety everyday. “But,” he adds, “I love this country and look forward to serving it in some way to thank you for giving me this opportunity.”\u003c/p>\n\u003cfigure id=\"attachment_115352\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000.jpg\" alt=\"Rachel Taber and Doug Hewitt, co-founders of 1951 Coffee Company.\" width=\"2000\" height=\"1594\" class=\"size-full wp-image-115352\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-800x638.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-768x612.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-1020x813.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-1180x940.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-960x765.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-240x191.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-375x299.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-520x414.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Rachel Taber and Doug Hewitt, co-founders of 1951 Coffee Company. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Before founding 1951 Coffee Company with Rachel Taber, Doug Hewitt’s job as an employment specialist at the International Rescue Committee (IRC), included preparing refugees for job interviews. He repeatedly witnessed a disheartening pattern: on the way to the interview, the refugees would chat with him personably. “But when prospective employers started asking them questions, they would get nervous,” explains Hewitt. “Their English would become even more ‘broken.’” They also might lose points for the way they answered typical American job interview questions, such as “Where do you see yourself in five years?” While this sounds like a simple query, an honest reply is not necessarily what the employer is looking for. Digital barriers add even more challenges today, as most applications must be completed online. When it asks for previous job experience, the location can only be selected from a list of the 50 states. There is no field to enter international job experience and without the conventional list of references, most prospective employers just don’t want to take the risk of hiring a refugee.\u003c/p>\n\u003cp>Hewitt would discuss these concerns with Taber, a co-worker at IRC, over a cup of coffee. Their shared love for the caffeinated beverage led to charts listing their ratings of nearby coffee spots and a jointly owned espresso machine for their office. “Okay, you can call it an obsession,” says Taber, smiling. They began to envision a place where refugees could be trained and supported while gaining the experience that could further their work lives. Hewitt, who had experience working as a coffee roaster, imagined many opportunities this field could offer refugees. They agreed that refugees + café seemed like a winning combination.\u003c/p>\n\u003cfigure id=\"attachment_115349\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/5-lines-on-floor-2000.jpg\" alt=\"The colorful stripes on the cafe's floor suggest the long journey to resettlement.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115349\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The colorful stripes on the cafe's floor suggest the long journey to resettlement. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Taber, whose background is in fundraising, saw the Bay Area as the perfect place for this kind of social entrepreneurism, with its longtime support for immigrants and refugees coupled with an appreciation of high-end coffee culture. Though they faced numerous hurdles, many organizations and individuals (including the \u003ca href=\"http://www.fpcberkeley.org/\">First Presbyterian Church of Berkeley\u003c/a>, who owned the space where their restaurant is housed and the \u003ca href=\"http://montaag.com/\">Montaag\u003c/a> design firm) appeared --almost miraculously-- to offer support.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The year 1951 in the café’s name refers to a convention held by the UNHCR in Geneva in 1951. During that convention, the word “refugee” and the guidelines for protecting them were first defined. That fact and many other details about the long arduous journey that refugees face are illustrated with artwork that lines the walls of the café. “We want this to be a space for education and for starting dialogues, says Taber.\u003c/p>\n\u003cfigure id=\"attachment_115353\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/6-Nazira-2000.jpg\" alt=\"Nazira was a journalist in Afghanistan. She has just begun a new life here.\" width=\"2000\" height=\"1433\" class=\"size-full wp-image-115353\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-800x573.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-768x550.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-1020x731.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-1180x845.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-960x688.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-375x269.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-520x373.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Nazira was a journalist in Afghanistan. She has just begun a new life here. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another employee is slowly and carefully steaming milk. Nazira has a shy smile and a workable command of English, even though she has only been in the U.S. for two months. Before she left Afghanistan, she was a journalist for TV, radio and newspapers and also worked with the AJSC, an organization in Afghanistan that advocates for female journalists who face a special set of challenges. Her husband had applied for and received a Special Immigrant Visa, which is usually given to those who have provided valuable service to the United States Government.\u003c/p>\n\u003cp>Although in her job as journalist, Nazira spent one month traveling around the U.S. in 2014 to report on our midterm elections, that exposure did not prevent the difficulties she has had in adjusting. Leaving her home and family and the ensuing culture shock made her ill for the first three weeks she was here. She felt physically safe but mentally upset and cried often. The stress was extreme. “We had nothing here, “Nazira says. “I had so many things in my heart but no one to talk to about them.” She went to IRC for help and found Hewitt and Taber.\u003c/p>\n\u003cfigure id=\"attachment_115354\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000.jpg\" alt=\"Nazira works with Batool, a Syrian refugee who was interviewed on The California Report. See link below to hear her family's story.\" width=\"2000\" height=\"1500\" class=\"size-full wp-image-115354\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-520x390.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Nazira works with Batool, a Syrian refugee who was interviewed on The California Report. \u003ca href=\"http://audio.californiareport.org/archive/R201702031630/b\">Listen to her family's story\u003c/a>. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I needed a job. I wanted to get out of the house and stand on my own two feet. When I met Rachel, she was so kind. I didn’t know anything about coffee, but she hired me.” Nazira learned how to prepare coffee plus the cultural code of American customer service. But she still finds many challenges in her new home, including transportation. “We wait such a long time for the bus every day. Why don’t the citizens try to do something about this?” Nazira asks. She wants to go to college, but cannot afford to do so until she has been a resident for one year.\u003c/p>\n\u003cp>“The people here are good, they have been so supportive to me,” says Nazira, “but not the system. In my country, we may be poor, but education is free. I don’t understand why the media doesn’t report on this, as well as need for better public transportation and health care. At home, we used to have as high as 85% illiteracy, but people still listened to the radio and were involved with the issues that affected their lives.”\u003c/p>\n\u003cfigure id=\"attachment_115355\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/8-Diorama-2000.jpg\" alt=\"This diorama aims to educate patrons about the many steps and uncertainties faced by refugees.\" width=\"2000\" height=\"1500\" class=\"size-full wp-image-115355\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-520x390.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">This diorama aims to educate patrons about the many steps and uncertainties faced by refugees. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The large diorama on the wall shows the refugee’s long path to resettlement, which can take from 5 to 20 years. That latter number was the case for 1951 Coffee’s senior barista, Meg, who is in a constant state of motion around the cafe, supporting other employees, checking the bathroom, making sure everything is running smoothly. When Meg was 2 years old, his family fled Bhutan and spent the next 20 years in a massive Nepali refugee camp with 1,400 other families. Life was hard: they were only allotted rice and a few vegetables and had to cover their flimsy huts with plastic to withstand the summer rains. In 2007, after a fire quickly spread through the thatched bamboo-covered huts in the camp, his family had to live in the jungle for two months. Meg went to school in the camp and became a teacher of English, math, and science. He probably never imagined that eventually, he would be teaching other refugees about coffee culture in the U.S.\u003c/p>\n\u003cfigure id=\"attachment_115356\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/9-Meg-2000.jpg\" alt=\"Senior barista Meg shares his experience by training new employees.\" width=\"2000\" height=\"1448\" class=\"size-full wp-image-115356\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-800x579.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-768x556.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-1020x738.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-1180x854.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-960x695.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-240x174.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-375x272.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-520x376.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Senior barista Meg shares his experience by training new employees. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Long before the birth of the 1951 Coffee concept, when Doug Hewitt was just volunteering with IRC, he hired Meg to occasionally package the coffee he was roasting for his job at \u003ca href=\"https://bootcoffee.com/\">Boot Coffee Consulting\u003c/a> in Marin. He also saw how Meg tried to get steady work but was repeatedly turned down for his lack of skills. Finally, \u003ca href=\"http://careers-blog.chipotle.com/irc/\">Chipotle\u003c/a>, who had a relationship with IRC, decided to open several new restaurants, including one at 50 California in San Francisco. Since it was a new location they gave all their new hires, including Meg, a week of training. He became one of Chipotle’s best workers and was eventually offered a management position. Witnessing the way that training made all the difference, Hewitt asked Meg if he could recreate that experience for the refugees at IRC. Hewitt set up a volunteer “food service training” program at IRC, which only happened on intermittent Fridays. While he and other volunteers offered English classes, Meg handled the hands on training.\u003c/p>\n\u003cp>When Chipotle offered him a job as a manager, Meg had to turn it down because the long days required would not have allowed him to fulfill his other obligations, which included volunteering at IRC to help newly arrived refugees. He was also attending Laney College, taking classes in English, math and business, taking care of his parents and playing soccer. He recently married Indira, a woman he knew from the camp. But Indira lives in Vancouver, where she takes care of her parents, while Meg and his parents live here. The couple meets in Seattle when they can.\u003c/p>\n\u003cp>Meg’s goal is to open a restaurant or a non-profit that combines food service and refugees. In September 2016, he became an American citizen in an emotional ceremony with 1000 other new Americans at Oakland’s Paramount Theater. “It’s a blessing. I am so proud.” His message to other refugees is: “You have to believe in yourself.”\u003c/p>\n\u003cp>“Some groups try to raise money for refugees by only highlighting their vulnerabilities,” says Hewitt. “We were inspired by these amazing people, their resilience and determination to work through challenges together as a team.” He and Taber hope this model can be replicated across the country.\u003c/p>\n\u003cul>\n\u003cstrong>Listen to two stories on the California Report about 1951 Coffee Company:\u003c/strong>\n\u003cli>\u003ca href=\"http://audio.californiareport.org/archive/R201702031630/a\">An overview of 1951 Coffee Company\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://audio.californiareport.org/archive/R201702031630/b\">Interviews with Batool and her family\u003c/a>, Syrian refugees, who have been here 2 years\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://1951coffee.com\">\u003cstrong>1951 Coffee Company\u003c/strong>\u003c/a>\u003cbr>\n2410 Channing Way [\u003ca href=\"https://goo.gl/vPYTRr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 280-6171\u003cbr>\nHours: Mon-Fri 7am-7pm, Sat-Sun 8am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/1951coffee/\">1951 Coffee Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/1951Coffee\">@1951coffee\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/1951coffee/\">1951coffee\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When baristas hand over your low-fat latte, you probably don’t consider the paths that brought them to stand across the counter from you. But at 1951 Coffee Company, the Berkeley café that opened in January and is staffed entirely by refugees, the baristas’ life journeys are actually the point.\u003c/p>\n\u003cfigure id=\"attachment_115348\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/2-wall-info-2000.jpg\" alt=\"1951 Coffee Company is named for the date the UN set up protections for refugees.\" width=\"2000\" height=\"1440\" class=\"size-full wp-image-115348\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-800x576.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-768x553.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-1020x734.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-1180x850.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-960x691.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-240x173.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-375x270.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-520x374.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">1951 Coffee Company is named for the date the UN set up protections for refugees. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A tall gentleman with an intense gaze and a quiet voice, David [not his real name] takes orders for coffee, tea and muffins from the line of morning customers. David left his home in Uganda when he feared persecution under his country’s repressive policies. The former lawyer escaped to Nairobi, Kenya, where he waited in a refugee camp for two years until the United Nations High Commission for Refugees (UNHCR) found a spot to resettle him in the U.S. But first, he had to successfully complete the vetting process, a subject he wants Americans to understand. “It breaks my heart,” he says, “that people think it is so easy to come into this country. It is very hard; it is definitely an ‘extreme vetting process,’ which can take many years and requires interviews by agents from the FBI, CIA and the Department of Justice.”\u003c/p>\n\u003cfigure id=\"attachment_115351\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/3-Tshirt-2000.jpg\" alt=\"1951 Coffee's T shirt reaffirms their mission.\" width=\"2000\" height=\"2148\" class=\"size-full wp-image-115351\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-160x172.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-800x859.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-768x825.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-1020x1095.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-1180x1267.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-960x1031.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-240x258.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-375x403.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-520x558.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">1951 Coffee's T shirt reaffirms their mission. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By the time he was hired at 1951 Coffee, David had almost given up hope of landing the job he so badly needed. He had already used up some of his limited funds to pay for clothes and transportation to 16 entry-level job interviews at hotels, nursing homes, and businesses. All turned him down, which left him deeply discouraged. He assumed that the combination of his skin color and accent led him to be judged and feared rather than given a chance. He now works at the café five days a week and is actively looking for a second job for the night shift to make ends meet. “As a refugee and a person of color in the Bay Area,” David adds, “I tremble all the time, worrying about my safety everyday. “But,” he adds, “I love this country and look forward to serving it in some way to thank you for giving me this opportunity.”\u003c/p>\n\u003cfigure id=\"attachment_115352\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000.jpg\" alt=\"Rachel Taber and Doug Hewitt, co-founders of 1951 Coffee Company.\" width=\"2000\" height=\"1594\" class=\"size-full wp-image-115352\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-800x638.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-768x612.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-1020x813.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-1180x940.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-960x765.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-240x191.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-375x299.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-520x414.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Rachel Taber and Doug Hewitt, co-founders of 1951 Coffee Company. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Before founding 1951 Coffee Company with Rachel Taber, Doug Hewitt’s job as an employment specialist at the International Rescue Committee (IRC), included preparing refugees for job interviews. He repeatedly witnessed a disheartening pattern: on the way to the interview, the refugees would chat with him personably. “But when prospective employers started asking them questions, they would get nervous,” explains Hewitt. “Their English would become even more ‘broken.’” They also might lose points for the way they answered typical American job interview questions, such as “Where do you see yourself in five years?” While this sounds like a simple query, an honest reply is not necessarily what the employer is looking for. Digital barriers add even more challenges today, as most applications must be completed online. When it asks for previous job experience, the location can only be selected from a list of the 50 states. There is no field to enter international job experience and without the conventional list of references, most prospective employers just don’t want to take the risk of hiring a refugee.\u003c/p>\n\u003cp>Hewitt would discuss these concerns with Taber, a co-worker at IRC, over a cup of coffee. Their shared love for the caffeinated beverage led to charts listing their ratings of nearby coffee spots and a jointly owned espresso machine for their office. “Okay, you can call it an obsession,” says Taber, smiling. They began to envision a place where refugees could be trained and supported while gaining the experience that could further their work lives. Hewitt, who had experience working as a coffee roaster, imagined many opportunities this field could offer refugees. They agreed that refugees + café seemed like a winning combination.\u003c/p>\n\u003cfigure id=\"attachment_115349\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/5-lines-on-floor-2000.jpg\" alt=\"The colorful stripes on the cafe's floor suggest the long journey to resettlement.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115349\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The colorful stripes on the cafe's floor suggest the long journey to resettlement. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Taber, whose background is in fundraising, saw the Bay Area as the perfect place for this kind of social entrepreneurism, with its longtime support for immigrants and refugees coupled with an appreciation of high-end coffee culture. Though they faced numerous hurdles, many organizations and individuals (including the \u003ca href=\"http://www.fpcberkeley.org/\">First Presbyterian Church of Berkeley\u003c/a>, who owned the space where their restaurant is housed and the \u003ca href=\"http://montaag.com/\">Montaag\u003c/a> design firm) appeared --almost miraculously-- to offer support.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The year 1951 in the café’s name refers to a convention held by the UNHCR in Geneva in 1951. During that convention, the word “refugee” and the guidelines for protecting them were first defined. That fact and many other details about the long arduous journey that refugees face are illustrated with artwork that lines the walls of the café. “We want this to be a space for education and for starting dialogues, says Taber.\u003c/p>\n\u003cfigure id=\"attachment_115353\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/6-Nazira-2000.jpg\" alt=\"Nazira was a journalist in Afghanistan. She has just begun a new life here.\" width=\"2000\" height=\"1433\" class=\"size-full wp-image-115353\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-800x573.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-768x550.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-1020x731.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-1180x845.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-960x688.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-375x269.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-520x373.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Nazira was a journalist in Afghanistan. She has just begun a new life here. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another employee is slowly and carefully steaming milk. Nazira has a shy smile and a workable command of English, even though she has only been in the U.S. for two months. Before she left Afghanistan, she was a journalist for TV, radio and newspapers and also worked with the AJSC, an organization in Afghanistan that advocates for female journalists who face a special set of challenges. Her husband had applied for and received a Special Immigrant Visa, which is usually given to those who have provided valuable service to the United States Government.\u003c/p>\n\u003cp>Although in her job as journalist, Nazira spent one month traveling around the U.S. in 2014 to report on our midterm elections, that exposure did not prevent the difficulties she has had in adjusting. Leaving her home and family and the ensuing culture shock made her ill for the first three weeks she was here. She felt physically safe but mentally upset and cried often. The stress was extreme. “We had nothing here, “Nazira says. “I had so many things in my heart but no one to talk to about them.” She went to IRC for help and found Hewitt and Taber.\u003c/p>\n\u003cfigure id=\"attachment_115354\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000.jpg\" alt=\"Nazira works with Batool, a Syrian refugee who was interviewed on The California Report. See link below to hear her family's story.\" width=\"2000\" height=\"1500\" class=\"size-full wp-image-115354\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-520x390.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Nazira works with Batool, a Syrian refugee who was interviewed on The California Report. \u003ca href=\"http://audio.californiareport.org/archive/R201702031630/b\">Listen to her family's story\u003c/a>. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I needed a job. I wanted to get out of the house and stand on my own two feet. When I met Rachel, she was so kind. I didn’t know anything about coffee, but she hired me.” Nazira learned how to prepare coffee plus the cultural code of American customer service. But she still finds many challenges in her new home, including transportation. “We wait such a long time for the bus every day. Why don’t the citizens try to do something about this?” Nazira asks. She wants to go to college, but cannot afford to do so until she has been a resident for one year.\u003c/p>\n\u003cp>“The people here are good, they have been so supportive to me,” says Nazira, “but not the system. In my country, we may be poor, but education is free. I don’t understand why the media doesn’t report on this, as well as need for better public transportation and health care. At home, we used to have as high as 85% illiteracy, but people still listened to the radio and were involved with the issues that affected their lives.”\u003c/p>\n\u003cfigure id=\"attachment_115355\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/8-Diorama-2000.jpg\" alt=\"This diorama aims to educate patrons about the many steps and uncertainties faced by refugees.\" width=\"2000\" height=\"1500\" class=\"size-full wp-image-115355\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-520x390.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">This diorama aims to educate patrons about the many steps and uncertainties faced by refugees. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The large diorama on the wall shows the refugee’s long path to resettlement, which can take from 5 to 20 years. That latter number was the case for 1951 Coffee’s senior barista, Meg, who is in a constant state of motion around the cafe, supporting other employees, checking the bathroom, making sure everything is running smoothly. When Meg was 2 years old, his family fled Bhutan and spent the next 20 years in a massive Nepali refugee camp with 1,400 other families. Life was hard: they were only allotted rice and a few vegetables and had to cover their flimsy huts with plastic to withstand the summer rains. In 2007, after a fire quickly spread through the thatched bamboo-covered huts in the camp, his family had to live in the jungle for two months. Meg went to school in the camp and became a teacher of English, math, and science. He probably never imagined that eventually, he would be teaching other refugees about coffee culture in the U.S.\u003c/p>\n\u003cfigure id=\"attachment_115356\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/9-Meg-2000.jpg\" alt=\"Senior barista Meg shares his experience by training new employees.\" width=\"2000\" height=\"1448\" class=\"size-full wp-image-115356\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-800x579.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-768x556.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-1020x738.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-1180x854.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-960x695.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-240x174.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-375x272.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-520x376.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Senior barista Meg shares his experience by training new employees. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Long before the birth of the 1951 Coffee concept, when Doug Hewitt was just volunteering with IRC, he hired Meg to occasionally package the coffee he was roasting for his job at \u003ca href=\"https://bootcoffee.com/\">Boot Coffee Consulting\u003c/a> in Marin. He also saw how Meg tried to get steady work but was repeatedly turned down for his lack of skills. Finally, \u003ca href=\"http://careers-blog.chipotle.com/irc/\">Chipotle\u003c/a>, who had a relationship with IRC, decided to open several new restaurants, including one at 50 California in San Francisco. Since it was a new location they gave all their new hires, including Meg, a week of training. He became one of Chipotle’s best workers and was eventually offered a management position. Witnessing the way that training made all the difference, Hewitt asked Meg if he could recreate that experience for the refugees at IRC. Hewitt set up a volunteer “food service training” program at IRC, which only happened on intermittent Fridays. While he and other volunteers offered English classes, Meg handled the hands on training.\u003c/p>\n\u003cp>When Chipotle offered him a job as a manager, Meg had to turn it down because the long days required would not have allowed him to fulfill his other obligations, which included volunteering at IRC to help newly arrived refugees. He was also attending Laney College, taking classes in English, math and business, taking care of his parents and playing soccer. He recently married Indira, a woman he knew from the camp. But Indira lives in Vancouver, where she takes care of her parents, while Meg and his parents live here. The couple meets in Seattle when they can.\u003c/p>\n\u003cp>Meg’s goal is to open a restaurant or a non-profit that combines food service and refugees. In September 2016, he became an American citizen in an emotional ceremony with 1000 other new Americans at Oakland’s Paramount Theater. “It’s a blessing. I am so proud.” His message to other refugees is: “You have to believe in yourself.”\u003c/p>\n\u003cp>“Some groups try to raise money for refugees by only highlighting their vulnerabilities,” says Hewitt. “We were inspired by these amazing people, their resilience and determination to work through challenges together as a team.” He and Taber hope this model can be replicated across the country.\u003c/p>\n\u003cul>\n\u003cstrong>Listen to two stories on the California Report about 1951 Coffee Company:\u003c/strong>\n\u003cli>\u003ca href=\"http://audio.californiareport.org/archive/R201702031630/a\">An overview of 1951 Coffee Company\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://audio.californiareport.org/archive/R201702031630/b\">Interviews with Batool and her family\u003c/a>, Syrian refugees, who have been here 2 years\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://1951coffee.com\">\u003cstrong>1951 Coffee Company\u003c/strong>\u003c/a>\u003cbr>\n2410 Channing Way [\u003ca href=\"https://goo.gl/vPYTRr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 280-6171\u003cbr>\nHours: Mon-Fri 7am-7pm, Sat-Sun 8am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/1951coffee/\">1951 Coffee Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/1951Coffee\">@1951coffee\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/1951coffee/\">1951coffee\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How Chocolate Became A Sweet (But Not So Innocent) Consort To Valentine's Day",
"title": "How Chocolate Became A Sweet (But Not So Innocent) Consort To Valentine's Day",
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"content": "\u003cp>A heart-shaped box of chocolate is a sign of love, a symbol — and often tool — of romance, and an intrinsic part of Valentine's Day.\u003c/p>\n\u003cp>From at least the time of the Aztecs, chocolate has been seen as an aphrodisiac. So it's reasonable to assume that it has been connected to love's dedicated day of celebration for many centuries. But, that isn't the case.\u003c/p>\n\u003cp>The roots of Valentine's Day are ancient but far from clear, and likely originated in the pagan Roman fertility festival of Lupercalia. Those Romans, though, exchanged not candies but whippings — part of a complicated \u003ca href=\"http://www.npr.org/2011/02/14/133693152/the-dark-origins-of-valentines-day\">fertility ritual\u003c/a> that began with sacrificing a goat and dog.\u003c/p>\n\u003cp>This morphed into a tamer Christian feast day in A.D. 496, when Pope Gelasius I commemorated a martyred saint, Valentine. Or saints. In the third century, the Roman emperor Claudius II executed two men named Valentine on Feb. 14th, albeit in different years.\u003c/p>\n\u003cp>It was \u003cem>Canterbury Tales\u003c/em> author Geoffrey Chaucer who first specifically linked the holiday with love birds — literally. In his 1382 dream poem \u003ca href=\"http://www.librarius.com/parliamentfs.htm\">\u003cem>The Parliament of Fowls,\u003c/em>\u003c/a> a large group of birds gather on \"Seynt Valentynes day\" to choose their mates.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Love-gazing poets followed Chaucer's lead, helping to popularize the amorous day through tales of courtly love, chivalric knights and fair maidens. Amateur bards took up their quills, too, and followed the tradition of writing verse to their paramours for the occasion — teasing couplets and sappy sonnets often surreptitiously passed in early valentines.\u003c/p>\n\u003cp>By the mid-19th century, Feb. 14 had become the day in Britain (and the U.S.) on which people expressed their affection by exchanging lavish cards decorated with lace, ribbons and plump, bow-and-arrow-wielding Cupids.\u003c/p>\n\u003cp>Amongst these maudlin missives arrived chocolate, with its lustier undertones.\u003c/p>\n\u003cp>From Europe's first contact with it, chocolate had a reputation for aphrodisiac powers.\u003c/p>\n\u003cp>Bernal Díaz Castillo, chronicler of Hernan Cortéz´s conquest of Mexico, claimed that during a banquet with Moctezuma, the great Aztec emperor was served gold cups \"with a certain drink made of cacao, which they said was for success with woman.\" At first the Spaniard paid little attention, but then \"saw that they brought more than 50 great jars of prepared cacao with its foam, and he drank that.\" \u003ca href=\"#_edn1\" name=\"_ednref1\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_115342\" class=\"wp-caption alignright\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/casanova_custom-5fc69443c89da4f85c787e75b393b048ab48eb77-s700-c85.jpg\" alt='Giacomo Casanova, the Venetian-born adventurer, gambler, and womanizer, called chocolate the \"elixir of love.\"' width=\"700\" height=\"884\" class=\"size-full wp-image-115342\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/casanova_custom-5fc69443c89da4f85c787e75b393b048ab48eb77-s700-c85.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/casanova_custom-5fc69443c89da4f85c787e75b393b048ab48eb77-s700-c85-160x202.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/casanova_custom-5fc69443c89da4f85c787e75b393b048ab48eb77-s700-c85-240x303.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/casanova_custom-5fc69443c89da4f85c787e75b393b048ab48eb77-s700-c85-375x474.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/casanova_custom-5fc69443c89da4f85c787e75b393b048ab48eb77-s700-c85-520x657.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Giacomo Casanova, the Venetian-born adventurer, gambler, and womanizer, called chocolate the \"elixir of love.\" \u003ccite>( Keystone/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Mugs of the frothy drink proved immediately popular back in Spain. And chocolate was embraced with equal passion when it traveled beyond Spain's borders, going to Italy, France (perhaps in 1615, when Anne of Austria, chocolate lover and daughter of the Spanish king, married Louis XIII), and, step by step, across Europe.\u003c/p>\n\u003cp>Wherever chocolate went, its reputation as a sexual stimulant seemed to follow. Giacomo Casanova called chocolate the \"elixir of love\" and the notorious Marquis de Sade celebrated its potency.\u003c/p>\n\u003cp>In Restoration England, the learned physician Henry Stubbe wrote in \u003cem>The Natural History of Chocolate\u003c/em> (1662) of the \"great use of \u003cem>Chocolate \u003c/em>in Venery [sexual indulgence], and for supplying the Testicles with a Balsam, or a Sap.\"\u003c/p>\n\u003cp>Stubbe not only advocated the drink, but often prepared it for the insatiable Charles II, whose notorious \u003ca href=\"http://www.historyextra.com/article/sex-and-love/charles-ii-too-randy-rule\">appetite\u003c/a> for sex was matched only by that for chocolate. In 1669, the merry monarch, England's first chocoholic, \u003ca href=\"http://www.historytoday.com/allison-barnes/charlie-and-chocolate-inventory\">spent\u003c/a> £229 10s. 8d. on chocolate. That's significantly more than he spent on tea (just £6), or even what his chief mistress received for an allowance (£200). For most people, though, chocolate was still an extravagance out of reach.\u003c/p>\n\u003cp>By the time the more staid reign of Queen Victoria began in 1837, that had changed. Valentine's Day was hitting its stride, thanks to the rise of the inexpensive penny post and mass-produced cards, and chocolate had become affordable to the middle class. Its popularity was soaring.\u003c/p>\n\u003cp>In 1847, the British chocolate maker J.S. Fry & Sons produced the first modern-day bar —that is, chocolate to eat rather than drink. The company combined cacao powder and sugar with cacao butter (the fat extracted from cacao beans) to form a moldable paste. A few years later, the company sold the first filled chocolates with flavored centers.\u003c/p>\n\u003cp>But its rival Cadbury would ultimately be the one to connect Valentine's Day with chocolate.\u003c/p>\n\u003cp>Tapping into the Victorian fondness for ornamentation, Richard Cadbury launched \"Fancy Boxes\" of chocolates in 1861. Inside, under a heavily decorated lid, assorted bonbons filled with marzipan, chocolate-flavored ganache and fruity crèmes nestled in lace doilies.\u003c/p>\n\u003cp>It didn't take long—1868 according to \u003cem>The \u003c/em>\u003cem>Oxford\u003c/em> \u003cem>Companion to \u003c/em>\u003cem>Sugar and Sweets \u003c/em>— for Cadbury to create a Fancy Box in the shape of a heart for the romantic holiday. Once the chocolates had been eaten, the boxes were deeply prized by sentimental Victorians, who stored love letters, lockets of hair, and other treasured mementos inside.\u003c/p>\n\u003cfigure id=\"attachment_115339\" class=\"wp-caption aligncenter\" style=\"max-width: 1996px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/cadbury_enl-b1a030d4488e46506a25e56f90cf099956920c53.jpg\" alt=\"It was Cadbury that first linked Valentine's Day with those heart-shaped boxes filled with chocolates nestled in lace doilies. Here, women work on a production line at Cadbury's in England in 1966.\" width=\"1996\" height=\"1394\" class=\"size-full wp-image-115339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/cadbury_enl-b1a030d4488e46506a25e56f90cf099956920c53.jpg 1996w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cadbury_enl-b1a030d4488e46506a25e56f90cf099956920c53-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cadbury_enl-b1a030d4488e46506a25e56f90cf099956920c53-800x559.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cadbury_enl-b1a030d4488e46506a25e56f90cf099956920c53-768x536.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cadbury_enl-b1a030d4488e46506a25e56f90cf099956920c53-1020x712.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cadbury_enl-b1a030d4488e46506a25e56f90cf099956920c53-1180x824.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cadbury_enl-b1a030d4488e46506a25e56f90cf099956920c53-960x670.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cadbury_enl-b1a030d4488e46506a25e56f90cf099956920c53-240x168.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cadbury_enl-b1a030d4488e46506a25e56f90cf099956920c53-375x262.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cadbury_enl-b1a030d4488e46506a25e56f90cf099956920c53-520x363.jpg 520w\" sizes=\"(max-width: 1996px) 100vw, 1996px\">\u003cfigcaption class=\"wp-caption-text\">It was Cadbury that first linked Valentine's Day with those heart-shaped boxes filled with chocolates nestled in lace doilies. Here, women work on a production line at Cadbury's in England in 1966. \u003ccite>(Mirrorpix/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The idea took wing globally and became a lasting commercial phenomenon. In the United States this year, some 40 million heart-shaped boxes of chocolates will be sold for Valentine's Day. Over half of those are from \u003ca href=\"http://www.russellstover.com/\">Russell Stover\u003c/a> — many with lids festooned in enough roses, red satin and lace to please even the most lovesick Victorian.\u003c/p>\n\u003cp>Modern science has found \u003ca href=\"http://www.nytimes.com/2006/07/18/health/18real.html\">little evidence\u003c/a> of chocolate's purported libido-boosting properties. (That's not say it doesn't have highly potent \u003ca href=\"http://www.npr.org/sections/thesalt/2015/07/04/417366802/aphrodisiacs-can-spark-sexual-imagination-but-probably-not-libido\">psychological ones\u003c/a>.) Regardless, for holiday celebrants, chocolate retains its allure.\u003c/p>\n\u003cp>According to the \u003ca href=\"http://www.candyusa.com/\">National Confectioners Association\u003c/a>, U.S. consumers will shell out around $1 billion for Valentine's Day candy this year. At least \u003ca href=\"http://www.candyusa.com/life-candy/valentines-day-central/bites-bits-and-bon-bons-fun-facts-about-valentines-day/\">75 percent\u003c/a> of that will be on chocolate.\u003c/p>\n\u003cp>And while flowers might be an even greater symbol of love, an \u003ca href=\"http://www.candyusa.com/life-candy/valentines-day-central/bites-bits-and-bon-bons-fun-facts-about-valentines-day/\">overwhelming number\u003c/a> of Americas prefer chocolate to a bouquet of blossoms, some 69 percent.\u003c/p>\n\u003cp>As \u003cem>Peanuts\u003c/em> creator Charles M. Schulz famously once said, \"All you need is love. But a little chocolate now and then doesn't hurt.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Jeff Koehler's \u003c/em>Darjeeling \u003cem>won the 2016 IACP Award for literary food writing. \u003c/em>Where the Wild Coffee Grows\u003cem> will be published in autumn. Follow him on \u003ca href=\"https://twitter.com/koehlercooks\" target=\"_blank\">Twitter\u003c/a> and \u003ca href=\"https://www.instagram.com/jeff_koehler/?hl=en\" target=\"_blank\">Instagram\u003c/a>. \u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A heart-shaped box of chocolate is a sign of love, a symbol — and often tool — of romance, and an intrinsic part of Valentine's Day.\u003c/p>\n\u003cp>From at least the time of the Aztecs, chocolate has been seen as an aphrodisiac. So it's reasonable to assume that it has been connected to love's dedicated day of celebration for many centuries. But, that isn't the case.\u003c/p>\n\u003cp>The roots of Valentine's Day are ancient but far from clear, and likely originated in the pagan Roman fertility festival of Lupercalia. Those Romans, though, exchanged not candies but whippings — part of a complicated \u003ca href=\"http://www.npr.org/2011/02/14/133693152/the-dark-origins-of-valentines-day\">fertility ritual\u003c/a> that began with sacrificing a goat and dog.\u003c/p>\n\u003cp>This morphed into a tamer Christian feast day in A.D. 496, when Pope Gelasius I commemorated a martyred saint, Valentine. Or saints. In the third century, the Roman emperor Claudius II executed two men named Valentine on Feb. 14th, albeit in different years.\u003c/p>\n\u003cp>It was \u003cem>Canterbury Tales\u003c/em> author Geoffrey Chaucer who first specifically linked the holiday with love birds — literally. In his 1382 dream poem \u003ca href=\"http://www.librarius.com/parliamentfs.htm\">\u003cem>The Parliament of Fowls,\u003c/em>\u003c/a> a large group of birds gather on \"Seynt Valentynes day\" to choose their mates.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Love-gazing poets followed Chaucer's lead, helping to popularize the amorous day through tales of courtly love, chivalric knights and fair maidens. Amateur bards took up their quills, too, and followed the tradition of writing verse to their paramours for the occasion — teasing couplets and sappy sonnets often surreptitiously passed in early valentines.\u003c/p>\n\u003cp>By the mid-19th century, Feb. 14 had become the day in Britain (and the U.S.) on which people expressed their affection by exchanging lavish cards decorated with lace, ribbons and plump, bow-and-arrow-wielding Cupids.\u003c/p>\n\u003cp>Amongst these maudlin missives arrived chocolate, with its lustier undertones.\u003c/p>\n\u003cp>From Europe's first contact with it, chocolate had a reputation for aphrodisiac powers.\u003c/p>\n\u003cp>Bernal Díaz Castillo, chronicler of Hernan Cortéz´s conquest of Mexico, claimed that during a banquet with Moctezuma, the great Aztec emperor was served gold cups \"with a certain drink made of cacao, which they said was for success with woman.\" At first the Spaniard paid little attention, but then \"saw that they brought more than 50 great jars of prepared cacao with its foam, and he drank that.\" \u003ca href=\"#_edn1\" name=\"_ednref1\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_115342\" class=\"wp-caption alignright\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/casanova_custom-5fc69443c89da4f85c787e75b393b048ab48eb77-s700-c85.jpg\" alt='Giacomo Casanova, the Venetian-born adventurer, gambler, and womanizer, called chocolate the \"elixir of love.\"' width=\"700\" height=\"884\" class=\"size-full wp-image-115342\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/casanova_custom-5fc69443c89da4f85c787e75b393b048ab48eb77-s700-c85.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/casanova_custom-5fc69443c89da4f85c787e75b393b048ab48eb77-s700-c85-160x202.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/casanova_custom-5fc69443c89da4f85c787e75b393b048ab48eb77-s700-c85-240x303.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/casanova_custom-5fc69443c89da4f85c787e75b393b048ab48eb77-s700-c85-375x474.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/casanova_custom-5fc69443c89da4f85c787e75b393b048ab48eb77-s700-c85-520x657.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Giacomo Casanova, the Venetian-born adventurer, gambler, and womanizer, called chocolate the \"elixir of love.\" \u003ccite>( Keystone/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Mugs of the frothy drink proved immediately popular back in Spain. And chocolate was embraced with equal passion when it traveled beyond Spain's borders, going to Italy, France (perhaps in 1615, when Anne of Austria, chocolate lover and daughter of the Spanish king, married Louis XIII), and, step by step, across Europe.\u003c/p>\n\u003cp>Wherever chocolate went, its reputation as a sexual stimulant seemed to follow. Giacomo Casanova called chocolate the \"elixir of love\" and the notorious Marquis de Sade celebrated its potency.\u003c/p>\n\u003cp>In Restoration England, the learned physician Henry Stubbe wrote in \u003cem>The Natural History of Chocolate\u003c/em> (1662) of the \"great use of \u003cem>Chocolate \u003c/em>in Venery [sexual indulgence], and for supplying the Testicles with a Balsam, or a Sap.\"\u003c/p>\n\u003cp>Stubbe not only advocated the drink, but often prepared it for the insatiable Charles II, whose notorious \u003ca href=\"http://www.historyextra.com/article/sex-and-love/charles-ii-too-randy-rule\">appetite\u003c/a> for sex was matched only by that for chocolate. In 1669, the merry monarch, England's first chocoholic, \u003ca href=\"http://www.historytoday.com/allison-barnes/charlie-and-chocolate-inventory\">spent\u003c/a> £229 10s. 8d. on chocolate. That's significantly more than he spent on tea (just £6), or even what his chief mistress received for an allowance (£200). For most people, though, chocolate was still an extravagance out of reach.\u003c/p>\n\u003cp>By the time the more staid reign of Queen Victoria began in 1837, that had changed. Valentine's Day was hitting its stride, thanks to the rise of the inexpensive penny post and mass-produced cards, and chocolate had become affordable to the middle class. Its popularity was soaring.\u003c/p>\n\u003cp>In 1847, the British chocolate maker J.S. Fry & Sons produced the first modern-day bar —that is, chocolate to eat rather than drink. The company combined cacao powder and sugar with cacao butter (the fat extracted from cacao beans) to form a moldable paste. A few years later, the company sold the first filled chocolates with flavored centers.\u003c/p>\n\u003cp>But its rival Cadbury would ultimately be the one to connect Valentine's Day with chocolate.\u003c/p>\n\u003cp>Tapping into the Victorian fondness for ornamentation, Richard Cadbury launched \"Fancy Boxes\" of chocolates in 1861. Inside, under a heavily decorated lid, assorted bonbons filled with marzipan, chocolate-flavored ganache and fruity crèmes nestled in lace doilies.\u003c/p>\n\u003cp>It didn't take long—1868 according to \u003cem>The \u003c/em>\u003cem>Oxford\u003c/em> \u003cem>Companion to \u003c/em>\u003cem>Sugar and Sweets \u003c/em>— for Cadbury to create a Fancy Box in the shape of a heart for the romantic holiday. Once the chocolates had been eaten, the boxes were deeply prized by sentimental Victorians, who stored love letters, lockets of hair, and other treasured mementos inside.\u003c/p>\n\u003cfigure id=\"attachment_115339\" class=\"wp-caption aligncenter\" style=\"max-width: 1996px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/cadbury_enl-b1a030d4488e46506a25e56f90cf099956920c53.jpg\" alt=\"It was Cadbury that first linked Valentine's Day with those heart-shaped boxes filled with chocolates nestled in lace doilies. Here, women work on a production line at Cadbury's in England in 1966.\" width=\"1996\" height=\"1394\" class=\"size-full wp-image-115339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/cadbury_enl-b1a030d4488e46506a25e56f90cf099956920c53.jpg 1996w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cadbury_enl-b1a030d4488e46506a25e56f90cf099956920c53-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cadbury_enl-b1a030d4488e46506a25e56f90cf099956920c53-800x559.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cadbury_enl-b1a030d4488e46506a25e56f90cf099956920c53-768x536.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cadbury_enl-b1a030d4488e46506a25e56f90cf099956920c53-1020x712.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cadbury_enl-b1a030d4488e46506a25e56f90cf099956920c53-1180x824.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cadbury_enl-b1a030d4488e46506a25e56f90cf099956920c53-960x670.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cadbury_enl-b1a030d4488e46506a25e56f90cf099956920c53-240x168.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cadbury_enl-b1a030d4488e46506a25e56f90cf099956920c53-375x262.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cadbury_enl-b1a030d4488e46506a25e56f90cf099956920c53-520x363.jpg 520w\" sizes=\"(max-width: 1996px) 100vw, 1996px\">\u003cfigcaption class=\"wp-caption-text\">It was Cadbury that first linked Valentine's Day with those heart-shaped boxes filled with chocolates nestled in lace doilies. Here, women work on a production line at Cadbury's in England in 1966. \u003ccite>(Mirrorpix/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The idea took wing globally and became a lasting commercial phenomenon. In the United States this year, some 40 million heart-shaped boxes of chocolates will be sold for Valentine's Day. Over half of those are from \u003ca href=\"http://www.russellstover.com/\">Russell Stover\u003c/a> — many with lids festooned in enough roses, red satin and lace to please even the most lovesick Victorian.\u003c/p>\n\u003cp>Modern science has found \u003ca href=\"http://www.nytimes.com/2006/07/18/health/18real.html\">little evidence\u003c/a> of chocolate's purported libido-boosting properties. (That's not say it doesn't have highly potent \u003ca href=\"http://www.npr.org/sections/thesalt/2015/07/04/417366802/aphrodisiacs-can-spark-sexual-imagination-but-probably-not-libido\">psychological ones\u003c/a>.) Regardless, for holiday celebrants, chocolate retains its allure.\u003c/p>\n\u003cp>According to the \u003ca href=\"http://www.candyusa.com/\">National Confectioners Association\u003c/a>, U.S. consumers will shell out around $1 billion for Valentine's Day candy this year. At least \u003ca href=\"http://www.candyusa.com/life-candy/valentines-day-central/bites-bits-and-bon-bons-fun-facts-about-valentines-day/\">75 percent\u003c/a> of that will be on chocolate.\u003c/p>\n\u003cp>And while flowers might be an even greater symbol of love, an \u003ca href=\"http://www.candyusa.com/life-candy/valentines-day-central/bites-bits-and-bon-bons-fun-facts-about-valentines-day/\">overwhelming number\u003c/a> of Americas prefer chocolate to a bouquet of blossoms, some 69 percent.\u003c/p>\n\u003cp>As \u003cem>Peanuts\u003c/em> creator Charles M. Schulz famously once said, \"All you need is love. But a little chocolate now and then doesn't hurt.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Jeff Koehler's \u003c/em>Darjeeling \u003cem>won the 2016 IACP Award for literary food writing. \u003c/em>Where the Wild Coffee Grows\u003cem> will be published in autumn. Follow him on \u003ca href=\"https://twitter.com/koehlercooks\" target=\"_blank\">Twitter\u003c/a> and \u003ca href=\"https://www.instagram.com/jeff_koehler/?hl=en\" target=\"_blank\">Instagram\u003c/a>. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"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.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
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},
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},
"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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"link": "/radio/program/reveal",
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"rss": "http://feeds.revealradio.org/revealpodcast"
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"order": 16
},
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},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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