window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"bayareabites_114883": {
"type": "attachments",
"id": "bayareabites_114883",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "114883",
"found": true
},
"parent": 114882,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_17025695411190_custom-9723c25e169a6fd8f2e4979a467ffc5205898bc3-520x347.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 347
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_17025695411190_custom-9723c25e169a6fd8f2e4979a467ffc5205898bc3-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_17025695411190_custom-9723c25e169a6fd8f2e4979a467ffc5205898bc3-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_17025695411190_custom-9723c25e169a6fd8f2e4979a467ffc5205898bc3-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_17025695411190_custom-9723c25e169a6fd8f2e4979a467ffc5205898bc3-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_17025695411190_custom-9723c25e169a6fd8f2e4979a467ffc5205898bc3-375x250.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 250
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_17025695411190_custom-9723c25e169a6fd8f2e4979a467ffc5205898bc3.jpg",
"width": 4982,
"height": 3321
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_17025695411190_custom-9723c25e169a6fd8f2e4979a467ffc5205898bc3-1020x680.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 680
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_17025695411190_custom-9723c25e169a6fd8f2e4979a467ffc5205898bc3-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_17025695411190_custom-9723c25e169a6fd8f2e4979a467ffc5205898bc3-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_17025695411190_custom-9723c25e169a6fd8f2e4979a467ffc5205898bc3-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_17025695411190_custom-9723c25e169a6fd8f2e4979a467ffc5205898bc3-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_17025695411190_custom-9723c25e169a6fd8f2e4979a467ffc5205898bc3-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_17025695411190_custom-9723c25e169a6fd8f2e4979a467ffc5205898bc3-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_17025695411190_custom-9723c25e169a6fd8f2e4979a467ffc5205898bc3-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_17025695411190_custom-9723c25e169a6fd8f2e4979a467ffc5205898bc3-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_17025695411190_custom-9723c25e169a6fd8f2e4979a467ffc5205898bc3-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_17025695411190_custom-9723c25e169a6fd8f2e4979a467ffc5205898bc3-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_17025695411190_custom-9723c25e169a6fd8f2e4979a467ffc5205898bc3-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_17025695411190_custom-9723c25e169a6fd8f2e4979a467ffc5205898bc3-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_17025695411190_custom-9723c25e169a6fd8f2e4979a467ffc5205898bc3-240x160.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 160
}
},
"publishDate": 1485541347,
"modified": 1485542075,
"caption": "U.S. chef Mathew Peters (center), celebrates on the podium with teammates after winning the \"Bocuse d'Or\" trophy, in Lyon.",
"description": "U.S. chef Mathew Peters (center), celebrates on the podium with teammates after winning the \"Bocuse d'Or\" trophy, in Lyon.",
"title": "U.S. chef Mathew Peters (center), celebrates on the podium with teammates after winning the \"Bocuse d'Or\" trophy, in Lyon.",
"credit": "Laurent Cipriani/AP",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_114762": {
"type": "attachments",
"id": "bayareabites_114762",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "114762",
"found": true
},
"parent": 114761,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/eating-fish_enl-9dde30074bbca2f78a7af4a49c9e0908b058a5f6-520x348.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 348
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/eating-fish_enl-9dde30074bbca2f78a7af4a49c9e0908b058a5f6-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/eating-fish_enl-9dde30074bbca2f78a7af4a49c9e0908b058a5f6-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/eating-fish_enl-9dde30074bbca2f78a7af4a49c9e0908b058a5f6-960x643.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 643
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/eating-fish_enl-9dde30074bbca2f78a7af4a49c9e0908b058a5f6-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/eating-fish_enl-9dde30074bbca2f78a7af4a49c9e0908b058a5f6-375x251.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 251
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/eating-fish_enl-9dde30074bbca2f78a7af4a49c9e0908b058a5f6.jpg",
"width": 1990,
"height": 1332
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/eating-fish_enl-9dde30074bbca2f78a7af4a49c9e0908b058a5f6-1020x683.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 683
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/eating-fish_enl-9dde30074bbca2f78a7af4a49c9e0908b058a5f6-1180x790.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 790
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/eating-fish_enl-9dde30074bbca2f78a7af4a49c9e0908b058a5f6-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/eating-fish_enl-9dde30074bbca2f78a7af4a49c9e0908b058a5f6-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/eating-fish_enl-9dde30074bbca2f78a7af4a49c9e0908b058a5f6-800x535.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 535
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/eating-fish_enl-9dde30074bbca2f78a7af4a49c9e0908b058a5f6-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/eating-fish_enl-9dde30074bbca2f78a7af4a49c9e0908b058a5f6-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/eating-fish_enl-9dde30074bbca2f78a7af4a49c9e0908b058a5f6-1920x1285.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1285
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/eating-fish_enl-9dde30074bbca2f78a7af4a49c9e0908b058a5f6-1180x790.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 790
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/eating-fish_enl-9dde30074bbca2f78a7af4a49c9e0908b058a5f6-1920x1285.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1285
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/eating-fish_enl-9dde30074bbca2f78a7af4a49c9e0908b058a5f6-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/eating-fish_enl-9dde30074bbca2f78a7af4a49c9e0908b058a5f6-768x514.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 514
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/eating-fish_enl-9dde30074bbca2f78a7af4a49c9e0908b058a5f6-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/eating-fish_enl-9dde30074bbca2f78a7af4a49c9e0908b058a5f6-240x161.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 161
}
},
"publishDate": 1484937389,
"modified": 1484937609,
"caption": "Concerns about mercury contamination have led many pregnant women to under-consume seafood. So the FDA issued a new chart explaining what to eat and what to avoid. But critics say it muddles matters.",
"description": "Concerns about mercury contamination have led many pregnant women to under-consume seafood. So the FDA issued a new chart explaining what to eat and what to avoid. But critics say it muddles matter",
"title": "Concerns about mercury contamination have led many pregnant women to under-consume seafood. So the FDA issued a new chart explaining what to eat and what to avoid. But critics say it muddles matters.",
"credit": "stock_colors/Getty Images",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_114755": {
"type": "attachments",
"id": "bayareabites_114755",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "114755",
"found": true
},
"parent": 114754,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_17019070067659-d0d10f1333c8bad3f7c532c65e03e42487303ce2-520x390.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 390
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_17019070067659-d0d10f1333c8bad3f7c532c65e03e42487303ce2-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_17019070067659-d0d10f1333c8bad3f7c532c65e03e42487303ce2-160x120.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 120
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_17019070067659-d0d10f1333c8bad3f7c532c65e03e42487303ce2-960x720.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 720
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_17019070067659-d0d10f1333c8bad3f7c532c65e03e42487303ce2-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_17019070067659-d0d10f1333c8bad3f7c532c65e03e42487303ce2-375x281.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 281
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_17019070067659-d0d10f1333c8bad3f7c532c65e03e42487303ce2.jpg",
"width": 3699,
"height": 2774
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_17019070067659-d0d10f1333c8bad3f7c532c65e03e42487303ce2-1020x765.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 765
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_17019070067659-d0d10f1333c8bad3f7c532c65e03e42487303ce2-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_17019070067659-d0d10f1333c8bad3f7c532c65e03e42487303ce2-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_17019070067659-d0d10f1333c8bad3f7c532c65e03e42487303ce2-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_17019070067659-d0d10f1333c8bad3f7c532c65e03e42487303ce2-800x600.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 600
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_17019070067659-d0d10f1333c8bad3f7c532c65e03e42487303ce2-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_17019070067659-d0d10f1333c8bad3f7c532c65e03e42487303ce2-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_17019070067659-d0d10f1333c8bad3f7c532c65e03e42487303ce2-1920x1440.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1440
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_17019070067659-d0d10f1333c8bad3f7c532c65e03e42487303ce2-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_17019070067659-d0d10f1333c8bad3f7c532c65e03e42487303ce2-1920x1440.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1440
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_17019070067659-d0d10f1333c8bad3f7c532c65e03e42487303ce2-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_17019070067659-d0d10f1333c8bad3f7c532c65e03e42487303ce2-768x576.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 576
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_17019070067659-d0d10f1333c8bad3f7c532c65e03e42487303ce2-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_17019070067659-d0d10f1333c8bad3f7c532c65e03e42487303ce2-240x180.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 180
}
},
"publishDate": 1484936424,
"modified": 1484936744,
"caption": "Sonny Perdue, who's been named to head the U.S. Department of Agriculture, has held many political offices in his home state of Georgia. Farmers liked him. Environmentalists, not so much.",
"description": "Sonny Perdue, who's been named to head the U.S. Department of Agriculture, has held many political offices in his home state of Georgia. Farmers liked him. Environmentalists, not so much.",
"title": "Sonny Perdue, who's been named to head the U.S. Department of Agriculture, has held many political offices in his home state of Georgia. Farmers liked him. Environmentalists, not so much.",
"credit": "Evan Vucci/AP",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_114703": {
"type": "attachments",
"id": "bayareabites_114703",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "114703",
"found": true
},
"parent": 114702,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_16197600754915_wide-b2bfa95a23bee1e423b7a1b18cd340bd1ddaa93d-520x293.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 293
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_16197600754915_wide-b2bfa95a23bee1e423b7a1b18cd340bd1ddaa93d-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_16197600754915_wide-b2bfa95a23bee1e423b7a1b18cd340bd1ddaa93d-160x90.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 90
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_16197600754915_wide-b2bfa95a23bee1e423b7a1b18cd340bd1ddaa93d-960x540.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 540
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_16197600754915_wide-b2bfa95a23bee1e423b7a1b18cd340bd1ddaa93d-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_16197600754915_wide-b2bfa95a23bee1e423b7a1b18cd340bd1ddaa93d-375x211.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 211
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_16197600754915_wide-b2bfa95a23bee1e423b7a1b18cd340bd1ddaa93d.jpg",
"width": 4339,
"height": 2441
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_16197600754915_wide-b2bfa95a23bee1e423b7a1b18cd340bd1ddaa93d-1020x574.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 574
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_16197600754915_wide-b2bfa95a23bee1e423b7a1b18cd340bd1ddaa93d-1180x664.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 664
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_16197600754915_wide-b2bfa95a23bee1e423b7a1b18cd340bd1ddaa93d-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_16197600754915_wide-b2bfa95a23bee1e423b7a1b18cd340bd1ddaa93d-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_16197600754915_wide-b2bfa95a23bee1e423b7a1b18cd340bd1ddaa93d-800x450.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 450
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_16197600754915_wide-b2bfa95a23bee1e423b7a1b18cd340bd1ddaa93d-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_16197600754915_wide-b2bfa95a23bee1e423b7a1b18cd340bd1ddaa93d-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_16197600754915_wide-b2bfa95a23bee1e423b7a1b18cd340bd1ddaa93d-1920x1080.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1080
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_16197600754915_wide-b2bfa95a23bee1e423b7a1b18cd340bd1ddaa93d-1180x664.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 664
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_16197600754915_wide-b2bfa95a23bee1e423b7a1b18cd340bd1ddaa93d-1920x1080.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1080
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_16197600754915_wide-b2bfa95a23bee1e423b7a1b18cd340bd1ddaa93d-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_16197600754915_wide-b2bfa95a23bee1e423b7a1b18cd340bd1ddaa93d-768x432.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 432
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_16197600754915_wide-b2bfa95a23bee1e423b7a1b18cd340bd1ddaa93d-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_16197600754915_wide-b2bfa95a23bee1e423b7a1b18cd340bd1ddaa93d-240x135.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 135
}
},
"publishDate": 1484859185,
"modified": 1484859364,
"caption": "Cage-free chickens walk in a fenced pasture at an organic farm near Waukon, Iowa.",
"description": "Cage-free chickens walk in a fenced pasture at an organic farm near Waukon, Iowa.",
"title": "Cage-free chickens walk in a fenced pasture at an organic farm near Waukon, Iowa.",
"credit": "Charlie Neibergall/AP",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_114665": {
"type": "attachments",
"id": "bayareabites_114665",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "114665",
"found": true
},
"parent": 114653,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0466-56_custom-67ef6a293b322ff7a93e35d826bb394f11fc2c09-s800-c85-520x346.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 346
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0466-56_custom-67ef6a293b322ff7a93e35d826bb394f11fc2c09-s800-c85-160x106.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 106
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0466-56_custom-67ef6a293b322ff7a93e35d826bb394f11fc2c09-s800-c85-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0466-56_custom-67ef6a293b322ff7a93e35d826bb394f11fc2c09-s800-c85-375x249.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 249
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0466-56_custom-67ef6a293b322ff7a93e35d826bb394f11fc2c09-s800-c85.jpg",
"width": 800,
"height": 532
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0466-56_custom-67ef6a293b322ff7a93e35d826bb394f11fc2c09-s800-c85-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0466-56_custom-67ef6a293b322ff7a93e35d826bb394f11fc2c09-s800-c85-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0466-56_custom-67ef6a293b322ff7a93e35d826bb394f11fc2c09-s800-c85-800x532.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 532
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0466-56_custom-67ef6a293b322ff7a93e35d826bb394f11fc2c09-s800-c85-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0466-56_custom-67ef6a293b322ff7a93e35d826bb394f11fc2c09-s800-c85-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0466-56_custom-67ef6a293b322ff7a93e35d826bb394f11fc2c09-s800-c85-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0466-56_custom-67ef6a293b322ff7a93e35d826bb394f11fc2c09-s800-c85-768x511.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 511
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0466-56_custom-67ef6a293b322ff7a93e35d826bb394f11fc2c09-s800-c85-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0466-56_custom-67ef6a293b322ff7a93e35d826bb394f11fc2c09-s800-c85-240x160.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 160
}
},
"publishDate": 1484694340,
"modified": 1484694371,
"caption": "Seaweed is plentiful and grows rapidly, and most of it is safe to eat. People have been harvesting seaweed for thousands of years, but now it's become so popular, you can even take a class.",
"description": null,
"title": "dsc_0466-56_custom-67ef6a293b322ff7a93e35d826bb394f11fc2c09-s800-c85",
"credit": "Joy Lanzendorfer for NPR",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_114607": {
"type": "attachments",
"id": "bayareabites_114607",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "114607",
"found": true
},
"parent": 114606,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/modesto_orchard_enl-ae8f35a9365a7aed4dd7655e31dfef6576ffc1a8-520x347.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 347
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/modesto_orchard_enl-ae8f35a9365a7aed4dd7655e31dfef6576ffc1a8-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/modesto_orchard_enl-ae8f35a9365a7aed4dd7655e31dfef6576ffc1a8-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/modesto_orchard_enl-ae8f35a9365a7aed4dd7655e31dfef6576ffc1a8-960x641.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 641
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/modesto_orchard_enl-ae8f35a9365a7aed4dd7655e31dfef6576ffc1a8-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/modesto_orchard_enl-ae8f35a9365a7aed4dd7655e31dfef6576ffc1a8-375x251.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 251
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/modesto_orchard_enl-ae8f35a9365a7aed4dd7655e31dfef6576ffc1a8.jpg",
"width": 1994,
"height": 1332
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/modesto_orchard_enl-ae8f35a9365a7aed4dd7655e31dfef6576ffc1a8-1020x681.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 681
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/modesto_orchard_enl-ae8f35a9365a7aed4dd7655e31dfef6576ffc1a8-1180x788.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 788
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/modesto_orchard_enl-ae8f35a9365a7aed4dd7655e31dfef6576ffc1a8-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/modesto_orchard_enl-ae8f35a9365a7aed4dd7655e31dfef6576ffc1a8-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/modesto_orchard_enl-ae8f35a9365a7aed4dd7655e31dfef6576ffc1a8-800x534.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 534
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/modesto_orchard_enl-ae8f35a9365a7aed4dd7655e31dfef6576ffc1a8-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/modesto_orchard_enl-ae8f35a9365a7aed4dd7655e31dfef6576ffc1a8-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/modesto_orchard_enl-ae8f35a9365a7aed4dd7655e31dfef6576ffc1a8-1920x1283.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1283
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/modesto_orchard_enl-ae8f35a9365a7aed4dd7655e31dfef6576ffc1a8-1180x788.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 788
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/modesto_orchard_enl-ae8f35a9365a7aed4dd7655e31dfef6576ffc1a8-1920x1283.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1283
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/modesto_orchard_enl-ae8f35a9365a7aed4dd7655e31dfef6576ffc1a8-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/modesto_orchard_enl-ae8f35a9365a7aed4dd7655e31dfef6576ffc1a8-768x513.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 513
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/modesto_orchard_enl-ae8f35a9365a7aed4dd7655e31dfef6576ffc1a8-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/modesto_orchard_enl-ae8f35a9365a7aed4dd7655e31dfef6576ffc1a8-240x160.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 160
}
},
"publishDate": 1484331592,
"modified": 1484331888,
"caption": "Helen Dahlke, a scientist from the University of California, Davis, stands in an almond orchard outside Modesto that's being deliberately flooded. This experiment is examining how flooding farmland in the winter can help replenish the state's depleted aquifers.",
"description": "Helen Dahlke, a scientist from the University of California, Davis, stands in an almond orchard outside Modesto that's being deliberately flooded. This experiment is examining how flooding farmland in the winter can help replenish the state's depleted aquifers",
"title": "Helen Dahlke, a scientist from the University of California, Davis, stands in an almond orchard outside Modesto that's being deliberately flooded. This experiment is examining how flooding farmland in the winter can help replenish the state's depleted aquifers.",
"credit": "Joe Proudman/Joe Proudman / Courtesy of UC Davis",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_114593": {
"type": "attachments",
"id": "bayareabites_114593",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "114593",
"found": true
},
"parent": 114592,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_070615051672_custom-c5063f68d2db09a505af77b462270eddb493b8b9-520x341.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 341
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_070615051672_custom-c5063f68d2db09a505af77b462270eddb493b8b9-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_070615051672_custom-c5063f68d2db09a505af77b462270eddb493b8b9-160x105.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 105
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_070615051672_custom-c5063f68d2db09a505af77b462270eddb493b8b9-960x630.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 630
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_070615051672_custom-c5063f68d2db09a505af77b462270eddb493b8b9-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_070615051672_custom-c5063f68d2db09a505af77b462270eddb493b8b9-375x246.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 246
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_070615051672_custom-c5063f68d2db09a505af77b462270eddb493b8b9.jpg",
"width": 2989,
"height": 1961
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_070615051672_custom-c5063f68d2db09a505af77b462270eddb493b8b9-1020x669.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 669
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_070615051672_custom-c5063f68d2db09a505af77b462270eddb493b8b9-1180x774.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 774
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_070615051672_custom-c5063f68d2db09a505af77b462270eddb493b8b9-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_070615051672_custom-c5063f68d2db09a505af77b462270eddb493b8b9-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_070615051672_custom-c5063f68d2db09a505af77b462270eddb493b8b9-800x525.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 525
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_070615051672_custom-c5063f68d2db09a505af77b462270eddb493b8b9-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_070615051672_custom-c5063f68d2db09a505af77b462270eddb493b8b9-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_070615051672_custom-c5063f68d2db09a505af77b462270eddb493b8b9-1920x1260.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1260
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_070615051672_custom-c5063f68d2db09a505af77b462270eddb493b8b9-1180x774.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 774
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_070615051672_custom-c5063f68d2db09a505af77b462270eddb493b8b9-1920x1260.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1260
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_070615051672_custom-c5063f68d2db09a505af77b462270eddb493b8b9-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_070615051672_custom-c5063f68d2db09a505af77b462270eddb493b8b9-768x504.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 504
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_070615051672_custom-c5063f68d2db09a505af77b462270eddb493b8b9-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_070615051672_custom-c5063f68d2db09a505af77b462270eddb493b8b9-240x157.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 157
}
},
"publishDate": 1484182374,
"modified": 1484182374,
"caption": null,
"description": "Organic produce for sale at a supermarket in Quincy, Mass",
"title": "Organic produce for sale at a supermarket in Quincy, Mass.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_114567": {
"type": "attachments",
"id": "bayareabites_114567",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "114567",
"found": true
},
"parent": 114566,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_286343091944-fde3f0195c0d8ba31807211641a55917b2c8b73e-520x390.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 390
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_286343091944-fde3f0195c0d8ba31807211641a55917b2c8b73e-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_286343091944-fde3f0195c0d8ba31807211641a55917b2c8b73e-160x120.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 120
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_286343091944-fde3f0195c0d8ba31807211641a55917b2c8b73e-960x720.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 720
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_286343091944-fde3f0195c0d8ba31807211641a55917b2c8b73e-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_286343091944-fde3f0195c0d8ba31807211641a55917b2c8b73e-375x281.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 281
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_286343091944-fde3f0195c0d8ba31807211641a55917b2c8b73e.jpg",
"width": 2657,
"height": 1993
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_286343091944-fde3f0195c0d8ba31807211641a55917b2c8b73e-1020x765.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 765
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_286343091944-fde3f0195c0d8ba31807211641a55917b2c8b73e-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_286343091944-fde3f0195c0d8ba31807211641a55917b2c8b73e-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_286343091944-fde3f0195c0d8ba31807211641a55917b2c8b73e-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_286343091944-fde3f0195c0d8ba31807211641a55917b2c8b73e-800x600.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 600
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_286343091944-fde3f0195c0d8ba31807211641a55917b2c8b73e-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_286343091944-fde3f0195c0d8ba31807211641a55917b2c8b73e-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_286343091944-fde3f0195c0d8ba31807211641a55917b2c8b73e-1920x1440.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1440
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_286343091944-fde3f0195c0d8ba31807211641a55917b2c8b73e-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_286343091944-fde3f0195c0d8ba31807211641a55917b2c8b73e-1920x1440.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1440
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_286343091944-fde3f0195c0d8ba31807211641a55917b2c8b73e-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_286343091944-fde3f0195c0d8ba31807211641a55917b2c8b73e-768x576.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 576
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_286343091944-fde3f0195c0d8ba31807211641a55917b2c8b73e-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/ap_286343091944-fde3f0195c0d8ba31807211641a55917b2c8b73e-240x180.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 180
}
},
"publishDate": 1484067794,
"modified": 1484068453,
"caption": "Dungeness crabs for sale at Fisherman's Wharf in San Francisco. California's Dungeness crab season was shut down in 2015, when record high ocean temperatures and lingering toxic algae blooms raised the domoic acid in shellfish to unsafe levels. A new study links dangerously high levels of the neurotoxin to warmer ocean temperatures, suggesting such closures could become more common in the future.",
"description": "Dungeness crabs for sale at Fisherman's Wharf in San Francisco. California's Dungeness crab season was shut down in 2015, when record high ocean temperatures and lingering toxic algae blooms raised the domoic acid in shellfish to unsafe levels. A new study links dangerously high levels of the neurotoxin to warmer ocean temperatures, suggesting such closures could become more common in the future",
"title": "Dungeness crabs for sale at Fisherman's Wharf in San Francisco. California's Dungeness crab season was shut down in 2015, when record high ocean temperatures and lingering toxic algae blooms raised the domoic acid in shellfish to unsafe levels. A new study links dangerously high levels of the neurotoxin to warmer ocean temperatures, suggesting such closures could become more common in the future.",
"credit": "Eric Risberg/AP",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_114465": {
"type": "attachments",
"id": "bayareabites_114465",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "114465",
"found": true
},
"parent": 114464,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/gettyimages-126372405-56_custom-aaf51e3ddec083283e8a8d6d1f474950158f1ed8-520x324.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 324
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/gettyimages-126372405-56_custom-aaf51e3ddec083283e8a8d6d1f474950158f1ed8-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/gettyimages-126372405-56_custom-aaf51e3ddec083283e8a8d6d1f474950158f1ed8-160x100.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 100
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/gettyimages-126372405-56_custom-aaf51e3ddec083283e8a8d6d1f474950158f1ed8-960x599.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 599
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/gettyimages-126372405-56_custom-aaf51e3ddec083283e8a8d6d1f474950158f1ed8-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/gettyimages-126372405-56_custom-aaf51e3ddec083283e8a8d6d1f474950158f1ed8-375x234.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 234
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/gettyimages-126372405-56_custom-aaf51e3ddec083283e8a8d6d1f474950158f1ed8.jpg",
"width": 2000,
"height": 1248
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/gettyimages-126372405-56_custom-aaf51e3ddec083283e8a8d6d1f474950158f1ed8-1020x636.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 636
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/gettyimages-126372405-56_custom-aaf51e3ddec083283e8a8d6d1f474950158f1ed8-1180x736.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 736
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/gettyimages-126372405-56_custom-aaf51e3ddec083283e8a8d6d1f474950158f1ed8-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/gettyimages-126372405-56_custom-aaf51e3ddec083283e8a8d6d1f474950158f1ed8-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/gettyimages-126372405-56_custom-aaf51e3ddec083283e8a8d6d1f474950158f1ed8-800x499.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 499
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/gettyimages-126372405-56_custom-aaf51e3ddec083283e8a8d6d1f474950158f1ed8-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/gettyimages-126372405-56_custom-aaf51e3ddec083283e8a8d6d1f474950158f1ed8-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/gettyimages-126372405-56_custom-aaf51e3ddec083283e8a8d6d1f474950158f1ed8-1920x1198.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1198
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/gettyimages-126372405-56_custom-aaf51e3ddec083283e8a8d6d1f474950158f1ed8-1180x736.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 736
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/gettyimages-126372405-56_custom-aaf51e3ddec083283e8a8d6d1f474950158f1ed8-1920x1198.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1198
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/gettyimages-126372405-56_custom-aaf51e3ddec083283e8a8d6d1f474950158f1ed8-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/gettyimages-126372405-56_custom-aaf51e3ddec083283e8a8d6d1f474950158f1ed8-768x479.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 479
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/gettyimages-126372405-56_custom-aaf51e3ddec083283e8a8d6d1f474950158f1ed8-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/gettyimages-126372405-56_custom-aaf51e3ddec083283e8a8d6d1f474950158f1ed8-240x150.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 150
}
},
"publishDate": 1483569466,
"modified": 1483569590,
"caption": "Which eating plan will work with your lifestyle and help you lose weight? U.S.News & World Report has plenty of advice with its latest diet rankings.",
"description": "Which eating plan will work with your lifestyle and help you lose weight? U.S.News",
"title": "Which eating plan will work with your lifestyle and help you lose weight? U.S.News & World Report has plenty of advice with its latest diet rankings.",
"credit": " Maximilian Stock Ltd./Getty Images",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_114400": {
"type": "attachments",
"id": "bayareabites_114400",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "114400",
"found": true
},
"parent": 114399,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/farm-workers_slide-7dac7935e215c1cb2790d2f6510e4e595f71e9ba-520x347.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 347
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/farm-workers_slide-7dac7935e215c1cb2790d2f6510e4e595f71e9ba-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/farm-workers_slide-7dac7935e215c1cb2790d2f6510e4e595f71e9ba-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/farm-workers_slide-7dac7935e215c1cb2790d2f6510e4e595f71e9ba-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/farm-workers_slide-7dac7935e215c1cb2790d2f6510e4e595f71e9ba-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/farm-workers_slide-7dac7935e215c1cb2790d2f6510e4e595f71e9ba-375x250.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 250
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/farm-workers_slide-7dac7935e215c1cb2790d2f6510e4e595f71e9ba.jpg",
"width": 1998,
"height": 1332
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/farm-workers_slide-7dac7935e215c1cb2790d2f6510e4e595f71e9ba-1020x680.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 680
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/farm-workers_slide-7dac7935e215c1cb2790d2f6510e4e595f71e9ba-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/farm-workers_slide-7dac7935e215c1cb2790d2f6510e4e595f71e9ba-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/farm-workers_slide-7dac7935e215c1cb2790d2f6510e4e595f71e9ba-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/farm-workers_slide-7dac7935e215c1cb2790d2f6510e4e595f71e9ba-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/farm-workers_slide-7dac7935e215c1cb2790d2f6510e4e595f71e9ba-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/farm-workers_slide-7dac7935e215c1cb2790d2f6510e4e595f71e9ba-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/farm-workers_slide-7dac7935e215c1cb2790d2f6510e4e595f71e9ba-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/farm-workers_slide-7dac7935e215c1cb2790d2f6510e4e595f71e9ba-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/farm-workers_slide-7dac7935e215c1cb2790d2f6510e4e595f71e9ba-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/farm-workers_slide-7dac7935e215c1cb2790d2f6510e4e595f71e9ba-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/farm-workers_slide-7dac7935e215c1cb2790d2f6510e4e595f71e9ba-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/farm-workers_slide-7dac7935e215c1cb2790d2f6510e4e595f71e9ba-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/farm-workers_slide-7dac7935e215c1cb2790d2f6510e4e595f71e9ba-240x160.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 160
}
},
"publishDate": 1483030981,
"modified": 1483031812,
"caption": "Many large-scale farms rely heavily on immigrant labor. And many farmers are opposed to Donald Trump's strong stance against illegal immigrant.",
"description": "Many large-scale farms rely heavily on immigrant labor. And many farmers are opposed to Donald Trump's strong stance against illegal immigrant",
"title": "Many large-scale farms rely heavily on immigrant labor. And many farmers are opposed to Donald Trump's strong stance against illegal immigrant.",
"credit": "Ryan Anson/Bloomberg via Getty Images",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_114357": {
"type": "attachments",
"id": "bayareabites_114357",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "114357",
"found": true
},
"parent": 114279,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/alt_feature-520x260.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 260
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/alt_feature-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/alt_feature-160x80.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 80
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/alt_feature-960x480.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 480
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/alt_feature-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/alt_feature-375x188.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 188
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/alt_feature.jpg",
"width": 1920,
"height": 960
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/alt_feature-1020x510.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 510
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/alt_feature-1180x590.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 590
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/alt_feature-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/alt_feature-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/alt_feature-800x400.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 400
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/alt_feature-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/alt_feature-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/alt_feature-1920x960.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 960
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/alt_feature-1180x590.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 590
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/alt_feature-1920x960.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 960
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/alt_feature-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/alt_feature-768x384.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 384
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/alt_feature-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/alt_feature-240x120.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 120
}
},
"publishDate": 1482425237,
"modified": 1482425699,
"caption": "Closing announcements from alaMar, Ozumo in Oakland, Actual Cafe, and Cajun Pacific.\n",
"description": "Closing announcements from alaMar, Ozumo in Oakland, Actual Cafe, and Cajun Pacific.\n",
"title": "Closing announcements from alaMar, Ozumo in Oakland, Actual Cafe, and Cajun Pacific.",
"credit": "Facebook pages of alaMar, Ozumo in Oakland, Actual Cafe, and Cajun Pacific.",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_114365": {
"type": "attachments",
"id": "bayareabites_114365",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "114365",
"found": true
},
"parent": 114364,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/ap_429719989775-55_wide-6f2ba8d0335d18165c00e115a0dcaad8ee712a5e-520x292.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 292
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/ap_429719989775-55_wide-6f2ba8d0335d18165c00e115a0dcaad8ee712a5e-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/ap_429719989775-55_wide-6f2ba8d0335d18165c00e115a0dcaad8ee712a5e-160x90.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 90
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/ap_429719989775-55_wide-6f2ba8d0335d18165c00e115a0dcaad8ee712a5e-960x540.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 540
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/ap_429719989775-55_wide-6f2ba8d0335d18165c00e115a0dcaad8ee712a5e-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/ap_429719989775-55_wide-6f2ba8d0335d18165c00e115a0dcaad8ee712a5e-375x211.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 211
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/ap_429719989775-55_wide-6f2ba8d0335d18165c00e115a0dcaad8ee712a5e.jpg",
"width": 1947,
"height": 1095
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/ap_429719989775-55_wide-6f2ba8d0335d18165c00e115a0dcaad8ee712a5e-1020x574.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 574
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/ap_429719989775-55_wide-6f2ba8d0335d18165c00e115a0dcaad8ee712a5e-1180x664.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 664
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/ap_429719989775-55_wide-6f2ba8d0335d18165c00e115a0dcaad8ee712a5e-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/ap_429719989775-55_wide-6f2ba8d0335d18165c00e115a0dcaad8ee712a5e-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/ap_429719989775-55_wide-6f2ba8d0335d18165c00e115a0dcaad8ee712a5e-800x450.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 450
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/ap_429719989775-55_wide-6f2ba8d0335d18165c00e115a0dcaad8ee712a5e-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/ap_429719989775-55_wide-6f2ba8d0335d18165c00e115a0dcaad8ee712a5e-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/ap_429719989775-55_wide-6f2ba8d0335d18165c00e115a0dcaad8ee712a5e-1920x1080.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1080
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/ap_429719989775-55_wide-6f2ba8d0335d18165c00e115a0dcaad8ee712a5e-1180x664.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 664
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/ap_429719989775-55_wide-6f2ba8d0335d18165c00e115a0dcaad8ee712a5e-1920x1080.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1080
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/ap_429719989775-55_wide-6f2ba8d0335d18165c00e115a0dcaad8ee712a5e-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/ap_429719989775-55_wide-6f2ba8d0335d18165c00e115a0dcaad8ee712a5e-768x432.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 432
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/ap_429719989775-55_wide-6f2ba8d0335d18165c00e115a0dcaad8ee712a5e-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/ap_429719989775-55_wide-6f2ba8d0335d18165c00e115a0dcaad8ee712a5e-240x135.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 135
}
},
"publishDate": 1482461866,
"modified": 1482461901,
"caption": "Antibiotic- and growth-hormone-free cattle gather at a farm in Yamhill, Ore. Despite farmers pledging to reduce or stop antibiotics use, a new report finds that sales of antibiotics for use on farms are going up.",
"description": "Antibiotic- and growth-hormone-free cattle gather at a farm in Yamhill, Ore. Despite farmers pledging to reduce or stop antibiotics use, a new report finds that sales of antibiotics for use on farms are going up.",
"title": "Antibiotic- and growth-hormone-free cattle gather at a farm in Yamhill, Ore. Despite farmers pledging to reduce or stop antibiotics use, a new report finds that sales of antibiotics for use on farms are going up.",
"credit": "Don Ryan/AP",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"byline_bayareabites_114882": {
"type": "authors",
"id": "byline_bayareabites_114882",
"meta": {
"override": true
},
"slug": "byline_bayareabites_114882",
"name": "Merrit Kennedy, NPR Food",
"isLoading": false
},
"byline_bayareabites_114761": {
"type": "authors",
"id": "byline_bayareabites_114761",
"meta": {
"override": true
},
"slug": "byline_bayareabites_114761",
"name": "Clare Leschin-Hoar, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"isLoading": false
},
"byline_bayareabites_114754": {
"type": "authors",
"id": "byline_bayareabites_114754",
"meta": {
"override": true
},
"slug": "byline_bayareabites_114754",
"name": "Johnny Kauffman, \u003ca href=\"http://www.wabe.org/\">WABE-FM\u003c/a> at NPR Food",
"isLoading": false
},
"byline_bayareabites_114702": {
"type": "authors",
"id": "byline_bayareabites_114702",
"meta": {
"override": true
},
"slug": "byline_bayareabites_114702",
"name": "Dan Charles, NPR Food",
"isLoading": false
},
"byline_bayareabites_114606": {
"type": "authors",
"id": "byline_bayareabites_114606",
"meta": {
"override": true
},
"slug": "byline_bayareabites_114606",
"name": "Dan Charles, NPR Food",
"isLoading": false
},
"byline_bayareabites_114592": {
"type": "authors",
"id": "byline_bayareabites_114592",
"meta": {
"override": true
},
"slug": "byline_bayareabites_114592",
"name": "Dan Charles, NPR Food",
"isLoading": false
},
"byline_bayareabites_114566": {
"type": "authors",
"id": "byline_bayareabites_114566",
"meta": {
"override": true
},
"slug": "byline_bayareabites_114566",
"name": "Clare Leschin-Hoar, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"isLoading": false
},
"byline_bayareabites_114464": {
"type": "authors",
"id": "byline_bayareabites_114464",
"meta": {
"override": true
},
"slug": "byline_bayareabites_114464",
"name": "Allison Aubrey, NPR Food",
"isLoading": false
},
"byline_bayareabites_114399": {
"type": "authors",
"id": "byline_bayareabites_114399",
"meta": {
"override": true
},
"slug": "byline_bayareabites_114399",
"name": "Dan Charles and Allison Aubrey, NPR Food",
"isLoading": false
},
"byline_bayareabites_114364": {
"type": "authors",
"id": "byline_bayareabites_114364",
"meta": {
"override": true
},
"slug": "byline_bayareabites_114364",
"name": "Dan Charles, NPR Food",
"isLoading": false
},
"nprfood": {
"type": "authors",
"id": "5403",
"meta": {
"index": "authors_1716337520",
"id": "5403",
"found": true
},
"name": "NPR Food",
"firstName": "NPR Food",
"lastName": null,
"slug": "nprfood",
"email": "nprfood@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Food and Health-related stories from NPR including NPR Radio; NPR's food blog, \"The Salt\"; NPR's Health News blog, \"Shots\"; NPR's Breaking News blog \"The Two-Way\"; NPR's global stories blog \"Goats and Soda,\" NPR's economy explainer \"Planet Money\"; food-related technology news from NPR's \"All Tech Considered\"; and food series \"Kitchen Window.\"",
"avatar": "https://secure.gravatar.com/avatar/c4b735bb26404fa18ce2447d32e64291?s=600&d=blank&r=g",
"twitter": "nprfood",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "NPR Food | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/c4b735bb26404fa18ce2447d32e64291?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/c4b735bb26404fa18ce2447d32e64291?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/nprfood"
},
"shelbypope": {
"type": "authors",
"id": "5566",
"meta": {
"index": "authors_1716337520",
"id": "5566",
"found": true
},
"name": "Shelby Pope",
"firstName": "Shelby",
"lastName": "Pope",
"slug": "shelbypope",
"email": "shelbylpope@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Shelby Pope is a freelance writer living and eating her way through the East Bay. She’s written about food, art and science for publications including the Smithsonian, Lucky Peach, and the Washington Post's pet blog. When she’s not taste testing sourdough bread to find the Bay Area’s best loaf, you can find her on Twitter \u003ca href=\"https://twitter.com/shelbylpope\">@shelbylpope\u003c/a> or at \u003ca href=\"https://shelbypope.com/\">shelbypope.com\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/df74e904399e45720e48e36c6e1ae7a90c32216eb2c9c82f3b2e1a9641b507d3?s=600&d=blank&r=g",
"twitter": "shelbylpope",
"bluesky": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"subscriber"
]
}
],
"headData": {
"title": "Shelby Pope | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/df74e904399e45720e48e36c6e1ae7a90c32216eb2c9c82f3b2e1a9641b507d3?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/df74e904399e45720e48e36c6e1ae7a90c32216eb2c9c82f3b2e1a9641b507d3?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/shelbypope"
},
"jlanzendorfer": {
"type": "authors",
"id": "11351",
"meta": {
"index": "authors_1716337520",
"id": "11351",
"found": true
},
"name": "Joy Lanzendorfer",
"firstName": "Joy",
"lastName": "Lanzendorfer",
"slug": "jlanzendorfer",
"email": "joy@greenfly.net",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Joy Lanzendorfer's work has been in The Atlantic, Smithsonian, NPR, San Francisco Chronicle, The Guardian, Salon, Tin House, and many others. Follow her \u003ca href=\"https://twitter.com/JoyLanzendorfer\">on Twitter.\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/ad1c022371f706897aa2db1f99c1951b?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": [
"contributor"
]
},
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Joy Lanzendorfer | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/ad1c022371f706897aa2db1f99c1951b?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/ad1c022371f706897aa2db1f99c1951b?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/jlanzendorfer"
}
},
"pagesReducer": {
"bayareabites_category_food-news": {
"type": "terms",
"id": "bayareabites_10028",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10028",
"score": 13.898003
},
"featImg": null,
"name": "food news",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food news Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8301,
"slug": "food-news",
"isLoading": false,
"title": "food news",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 49
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=food-news",
"seeMore": false,
"paginated": true,
"page": 49
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://streams.kqed.org/kqedradio",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_114882": {
"type": "posts",
"id": "bayareabites_114882",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "114882",
"score": null,
"sort": [
1485542265000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1485542265,
"format": "standard",
"disqusTitle": "For The First Time, U.S. Wins Elite Bocuse D'Or Culinary Competition",
"title": "For The First Time, U.S. Wins Elite Bocuse D'Or Culinary Competition",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>For the first time, a U.S. team walked away with top honors at the prestigious Bocuse d'Or chef competition, seen as the Olympics of cooking.\u003c/p>\n\u003cp>The U.S. team was led by chef Mathew Peters and \u003cem>commis\u003c/em>, or assistant, Harrison Turone. Norway took silver, and Iceland took bronze.\u003c/p>\n\u003cp>The competition pits 24 chefs against each other and is billed as the \"most demanding and prestigious reward in world gastronomy,\" started by legendary French chef Paul Bocuse. The U.S. has long been an underdog: It has only stood on the podium once before, when it took silver in 2015.\u003c/p>\n\u003cp>Chefs prepare for months for the strenuous competition, which held its grand finale in Lyon, France, on Tuesday and Wednesday. Before they even get there, they must first prove their mettle over 18 months of qualifying rounds.\u003c/p>\n\u003cp>The finale was comprised of two \"highly symbolic tests,\" which the chefs must complete in 5 hours and 35 minutes. The first test, \u003ca href=\"http://www.bocusedor.com/uploads/sfSympalBossMediaPlugin/document/10d61817a4d2466a5627a542f1479aef6252cc63.pdf\">described as a nod to the past\u003c/a>, called for contestants to prepare a \"modern interpretation\" of the classic Lyonnaise dish \"chicken and crayfish.\" This dish was \u003ca href=\"https://www.facebook.com/BocusedorOfficial/photos/pb.373868443208.-2207520000.1473399461./10154449453698209/?type=3&theater\">the theme of the first-ever contest\u003c/a>, held in 1987.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This is what the U.S. team prepared, \u003ca href=\"https://www.nytimes.com/2017/01/25/dining/bocuse-dor-usa-win-chef-competition.html\">according to The New York Times\u003c/a>:\u003c/p>\n\u003cblockquote>\n\u003cp>\"The American version involved the chicken with morel mushroom sausage, braised wings, a wine glaze and sauce Américaine, a kind of lobster sauce. Alongside were a chicken liver quenelle with foie gras, corn custard, black-eyed peas and toasted pistachios, as well as lobster tail with Meyer lemon mousse. The garnishes included preparations using carrots, Vidalia onions, black truffles, carrots, peas and potatoes.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>The chefs were also tasked with creating an entirely vegan dish — because the Bocuse d'Or is \"a resolutely modern contest.\" \u003ca href=\"http://www.bocusedor.com/uploads/sfSympalBossMediaPlugin/document/ae693815199fa960d293cf05b33f4fd3bfc6e8b5.pdf\">A press release from the competition explains\u003c/a> that \"it is now time to treat vegetal products as main ingredients in their own right and treat them just like fish or meat.\"\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" data-lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">Here is the first theme on a tray from team USA ! \u003ca href=\"https://twitter.com/hashtag/bocusedor?src=hash\">#bocusedor\u003c/a> \u003ca href=\"https://twitter.com/hashtag/bocusedor30?src=hash\">#bocusedor30\u003c/a> \u003ca href=\"https://t.co/aYNr1Zjepv\">pic.twitter.com/aYNr1Zjepv\u003c/a>\u003c/p>\n\u003cp>— Bocuse d'Or Official (@Bocusedor) \u003ca href=\"https://twitter.com/Bocusedor/status/824246258126688258\">January 25, 2017\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>For this component, the U.S. team made \"California asparagus with cremini mushrooms, potatoes, a custard made of green almonds, Meyer lemon confit, a Bordelaise sauce and a crumble using an almond and vegetable yeast preparation that mimicked Parmesan cheese,\" the \u003cem>Times\u003c/em> reports.\u003c/p>\n\u003cp>\"The inspiration for the dishes came from where I've come from: from New York to California,\" Peters \u003ca href=\"https://www.finedininglovers.com/stories/mathew-peters-bocuse-d-or-2017-winner/\">told Fine Dining Lovers\u003c/a> after the team's win. \"I wanted to bring something that was all American. And that's what we did.\"\u003c/p>\n\u003cp>Peters, a veteran of renowned restaurants Per Se and The French Laundry, has been rigorously preparing for the competition. \u003ca href=\"http://www.thedailybeast.com/articles/2016/09/13/the-real-top-chef-competition.html\">He told The Daily Beast\u003c/a> that for some 12 hours a day, five days a week, he \"has cooked an unchanging roster of dishes over and over again.\"\u003c/p>\n\u003cp>The win also holds deep significance for esteemed chef Thomas Keller, the team's president. \"There are no words to describe how proud we are,\" Keller told Fine Dining Lovers. \"When we started this almost nine years ago, we promised Monsieur Paul [Bocuse] that we would get gold. I'm really, really proud today that we're able to honor him.\" \u003c/p>\n\u003cp>\u003ciframe src=\"https://www.facebook.com/plugins/post.php?href=https%3A%2F%2Fwww.facebook.com%2Fchefthomaskeller%2Fposts%2F1434336016608983&width=500\" width=\"500\" height=\"493\" style=\"border:none;overflow:hidden\" scrolling=\"no\" frameborder=\"0\" allowtransparency=\"true\">\u003c/iframe>\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",
"disqusIdentifier": "114882 https://ww2.kqed.org/bayareabites/?p=114882",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2017/01/27/for-the-first-time-u-s-wins-elite-bocuse-dor-culinary-competition/",
"stats": {
"hasVideo": false,
"hasChartOrMap": true,
"hasAudio": false,
"hasPolis": false,
"wordCount": 553,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [
"https://www.facebook.com/plugins/post.php"
],
"paragraphCount": 18
},
"modified": 1485542265,
"excerpt": "The competition pits 24 chefs against each other and is billed as the \"most demanding and prestigious reward in world gastronomy,\" started by legendary French chef Paul Bocuse.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The competition pits 24 chefs against each other and is billed as the "most demanding and prestigious reward in world gastronomy," started by legendary French chef Paul Bocuse.",
"title": "For The First Time, U.S. Wins Elite Bocuse D'Or Culinary Competition | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "For The First Time, U.S. Wins Elite Bocuse D'Or Culinary Competition",
"datePublished": "2017-01-27T10:37:45-08:00",
"dateModified": "2017-01-27T10:37:45-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "for-the-first-time-u-s-wins-elite-bocuse-dor-culinary-competition",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=511836110&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Merrit Kennedy, NPR Food",
"nprStoryDate": "Thu, 26 Jan 2017 18:31:51 -0500",
"nprLastModifiedDate": "Thu, 26 Jan 2017 18:31:51 -0500",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2017/01/26/511836110/for-the-first-time-u-s-wins-elite-bocuse-dor-culinary-competition?ft=nprml&f=511836110",
"nprImageAgency": "AP",
"nprImageCredit": "Laurent Cipriani",
"nprStoryId": "511836110",
"nprRetrievedStory": "1",
"nprPubDate": "Thu, 26 Jan 2017 18:31:00 -0500",
"path": "/bayareabites/114882/for-the-first-time-u-s-wins-elite-bocuse-dor-culinary-competition",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For the first time, a U.S. team walked away with top honors at the prestigious Bocuse d'Or chef competition, seen as the Olympics of cooking.\u003c/p>\n\u003cp>The U.S. team was led by chef Mathew Peters and \u003cem>commis\u003c/em>, or assistant, Harrison Turone. Norway took silver, and Iceland took bronze.\u003c/p>\n\u003cp>The competition pits 24 chefs against each other and is billed as the \"most demanding and prestigious reward in world gastronomy,\" started by legendary French chef Paul Bocuse. The U.S. has long been an underdog: It has only stood on the podium once before, when it took silver in 2015.\u003c/p>\n\u003cp>Chefs prepare for months for the strenuous competition, which held its grand finale in Lyon, France, on Tuesday and Wednesday. Before they even get there, they must first prove their mettle over 18 months of qualifying rounds.\u003c/p>\n\u003cp>The finale was comprised of two \"highly symbolic tests,\" which the chefs must complete in 5 hours and 35 minutes. The first test, \u003ca href=\"http://www.bocusedor.com/uploads/sfSympalBossMediaPlugin/document/10d61817a4d2466a5627a542f1479aef6252cc63.pdf\">described as a nod to the past\u003c/a>, called for contestants to prepare a \"modern interpretation\" of the classic Lyonnaise dish \"chicken and crayfish.\" This dish was \u003ca href=\"https://www.facebook.com/BocusedorOfficial/photos/pb.373868443208.-2207520000.1473399461./10154449453698209/?type=3&theater\">the theme of the first-ever contest\u003c/a>, held in 1987.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is what the U.S. team prepared, \u003ca href=\"https://www.nytimes.com/2017/01/25/dining/bocuse-dor-usa-win-chef-competition.html\">according to The New York Times\u003c/a>:\u003c/p>\n\u003cblockquote>\n\u003cp>\"The American version involved the chicken with morel mushroom sausage, braised wings, a wine glaze and sauce Américaine, a kind of lobster sauce. Alongside were a chicken liver quenelle with foie gras, corn custard, black-eyed peas and toasted pistachios, as well as lobster tail with Meyer lemon mousse. The garnishes included preparations using carrots, Vidalia onions, black truffles, carrots, peas and potatoes.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>The chefs were also tasked with creating an entirely vegan dish — because the Bocuse d'Or is \"a resolutely modern contest.\" \u003ca href=\"http://www.bocusedor.com/uploads/sfSympalBossMediaPlugin/document/ae693815199fa960d293cf05b33f4fd3bfc6e8b5.pdf\">A press release from the competition explains\u003c/a> that \"it is now time to treat vegetal products as main ingredients in their own right and treat them just like fish or meat.\"\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" data-lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">Here is the first theme on a tray from team USA ! \u003ca href=\"https://twitter.com/hashtag/bocusedor?src=hash\">#bocusedor\u003c/a> \u003ca href=\"https://twitter.com/hashtag/bocusedor30?src=hash\">#bocusedor30\u003c/a> \u003ca href=\"https://t.co/aYNr1Zjepv\">pic.twitter.com/aYNr1Zjepv\u003c/a>\u003c/p>\n\u003cp>— Bocuse d'Or Official (@Bocusedor) \u003ca href=\"https://twitter.com/Bocusedor/status/824246258126688258\">January 25, 2017\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>For this component, the U.S. team made \"California asparagus with cremini mushrooms, potatoes, a custard made of green almonds, Meyer lemon confit, a Bordelaise sauce and a crumble using an almond and vegetable yeast preparation that mimicked Parmesan cheese,\" the \u003cem>Times\u003c/em> reports.\u003c/p>\n\u003cp>\"The inspiration for the dishes came from where I've come from: from New York to California,\" Peters \u003ca href=\"https://www.finedininglovers.com/stories/mathew-peters-bocuse-d-or-2017-winner/\">told Fine Dining Lovers\u003c/a> after the team's win. \"I wanted to bring something that was all American. And that's what we did.\"\u003c/p>\n\u003cp>Peters, a veteran of renowned restaurants Per Se and The French Laundry, has been rigorously preparing for the competition. \u003ca href=\"http://www.thedailybeast.com/articles/2016/09/13/the-real-top-chef-competition.html\">He told The Daily Beast\u003c/a> that for some 12 hours a day, five days a week, he \"has cooked an unchanging roster of dishes over and over again.\"\u003c/p>\n\u003cp>The win also holds deep significance for esteemed chef Thomas Keller, the team's president. \"There are no words to describe how proud we are,\" Keller told Fine Dining Lovers. \"When we started this almost nine years ago, we promised Monsieur Paul [Bocuse] that we would get gold. I'm really, really proud today that we're able to honor him.\" \u003c/p>\n\u003cp>\u003ciframe src=\"https://www.facebook.com/plugins/post.php?href=https%3A%2F%2Fwww.facebook.com%2Fchefthomaskeller%2Fposts%2F1434336016608983&width=500\" width=\"500\" height=\"493\" style=\"border:none;overflow:hidden\" scrolling=\"no\" frameborder=\"0\" allowtransparency=\"true\">\u003c/iframe>\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>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/114882/for-the-first-time-u-s-wins-elite-bocuse-dor-culinary-competition",
"authors": [
"byline_bayareabites_114882"
],
"categories": [
"bayareabites_63",
"bayareabites_50",
"bayareabites_11028",
"bayareabites_10028"
],
"tags": [
"bayareabites_15727"
],
"featImg": "bayareabites_114883",
"label": "bayareabites"
},
"bayareabites_114761": {
"type": "posts",
"id": "bayareabites_114761",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "114761",
"score": null,
"sort": [
1484937867000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1484937867,
"format": "standard",
"disqusTitle": "FDA Issues New Seafood Advice For Moms-To-Be. Not Everyone Is Thrilled",
"title": "FDA Issues New Seafood Advice For Moms-To-Be. Not Everyone Is Thrilled",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>For many pregnant women, understanding what seafood is safe and healthy, and what should be avoided because of mercury concerns comes with a lot of hand-wringing. In part, that's because the federal government's advice on the matter, first issued in 2004, has long been criticized as unclear.\u003c/p>\n\u003cp>That guidance has included advice on how much seafood to eat, and which species pregnant and nursing women should avoid over concerns about mercury contamination.\u003c/p>\n\u003cp>But critics say the government advisory has done more harm than good, scaring many pregnant and nursing women (and let's be real — pretty much everyone else) away from eating seafood altogether.\u003c/p>\n\u003cp>The problem is real. According to a spokesman for the Food and Drug Administration, the agency analyzed fish consumption data from more than 1,000 pregnant women in the U.S. and found that 21 percent of them ate no fish whatsoever in the previous month. And those who did eat fish consumed far less than recommended by the Dietary Guidelines: Some 50 percent ate less than 2 ounces a week and 75 percent ate less than 4 ounces.\u003c/p>\n\u003cp>This week, in the waning days of the Obama administration, the FDA and Environmental Protection Agency issued an \u003ca href=\"http://www.fda.gov/Food/FoodborneIllnessContaminants/Metals/ucm393070.htm\">update to the advice\u003c/a>, listing more than 60 species in a chart that ranks fish as a \"best choice,\" \"good choice\" and \"choices to avoid.\" The goal is to make it easier for moms-to-be to feel confident about the type of seafood they include in their diets.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The new advice recommends consumers choose a variety of fish to eat. And it comes with an easy-to-understand illustration of what an appropriate portion size should be: 4 ounces for an adult, the full size of your palm; and 2 ounces for children aged 4-7 — which is more like the inside cup of your palm.\u003c/p>\n\u003cp>And while expectant mothers have long been warned to stay away from shark, King mackerel, swordfish and tilefish from the Gulf of Mexico, now there's three new species on the list of what to avoid: marlin, orange roughy, and bigeye tuna.\u003c/p>\n\u003cp>But, not everyone is thrilled with the new advice.\u003c/p>\n\u003cp>\"You can put this in with the Chelsea Manning pardon, it's that controversial,\" says Dr. Tom Brenna, a professor of human nutrition at Cornell University and a member of the government's 2015 Dietary Guideline Committee.\u003c/p>\n\u003cp>Brenna and other critics say the new advice doesn't always jibe with the agency's own scientific findings.\u003c/p>\n\u003cp>For instance, a \u003ca href=\"http://www.fda.gov/downloads/Food/FoodborneIllnessContaminants/Metals/UCM396785.pdf\">2014 report from the FDA\u003c/a> looked at the net effects of eating commercial fish during pregnancy on the neurodevelopment of growing babies. The report found it would be safe to eat 61 ounces of halibut a week. (That's about 15 four-ounce servings.) But the new advisory from the FDA suggests that halibut be limited to just once a week.\u003c/p>\n\u003cp>\"They're completely ignoring their own [2014] report,\" Brenna says. \"It's a terrible, awful message. They've ignored the nutrition science and at best, they're ranking the amount of mercury.\"\u003c/p>\n\u003cp>And Brenna argues that splitting tuna into three different categories muddles an already complex message even further. Bigeye tuna (often known as ahi) falls on the \"avoid\" list, while albacore and yellowfin are listed as \"good choices,\" and canned light tuna, which includes skipjack, is listed as a \"best choice.\"\u003c/p>\n\u003cp>\"People won't see there's a difference between the types of tuna, they'll only see that tuna is on the list,\" Brenna says.\u003c/p>\n\u003cp>Meanwhile, others worried the new advice might prompt pregnant women and small kids to eat too much tuna. \"If pregnant women or small kids followed the new advice from the government on mercury and tuna[,] they could easily consume more mercury than is safe for developing brains,\" Lisa Lefferts, a senior scientist with The Center for Science in the Public Interest, said in a statement.\u003c/p>\n\u003cp>In an email to NPR, FDA spokesperson Peter Cassell says it's important to note that this guidance is targeted to certain women and young children. \"We took a cautious and highly protective approach in determining which fish belonged in each category and are comfortable with the limits we are providing.\"\u003c/p>\n\u003cp>While mercury looms large when we're talking about pregnant women and seafood, it's not the only contaminant of concern.\u003c/p>\n\u003cp>The new EPA/FDA chart lists both wild striped bass and bluefish as \"good choices,\" meaning one serving a week is OK. But striped bass and bluefish on the East Coast have been known to have high levels of PCBs, which can build up in the fatty tissues of fish and bring health risks to humans, says Tim Fitzgerald of the Environmental Defense Fund.\u003c/p>\n\u003cp>That's why, to cite one example, depending the fish's size, Maryland's consumption advisory recommends women limit meals of striped bass to as little as\u003ca href=\"http://www.mde.state.md.us/programs/Marylander/CitizensInfoCenterHome/Documents/Fish%20Consumption%20Docs/Maryland_Fish_Advisories_2014_Web_bluecatedit.pdf\"> one serving a month\u003c/a> — far less than the new FDA/EPA advisory recommends.\u003c/p>\n\u003cp>The FDA maintains that its final consumption recommendations were based on rigorous scientific analysis. Agency spokesman Cassell says the FDA believes the recommendations will instill confidence, not uncertainty.\u003c/p>\n\u003cp>Brenna disagrees.\u003c/p>\n\u003cp>\"I think the advice they're giving is not based on the evidence in their own detailed report,\" he says, \"and that it confuses everyone.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>\u003ca href=\"http://www.leschin-hoar.com/\">Clare Leschin-Hoar\u003c/a>\u003cem> is a journalist based in San Diego who covers food policy and sustainability issues.\u003c/em> \u003c/em>\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",
"disqusIdentifier": "114761 https://ww2.kqed.org/bayareabites/?p=114761",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2017/01/20/fda-issues-new-seafood-advice-for-moms-to-be-not-everyone-is-thrilled/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 910,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 26
},
"modified": 1484937867,
"excerpt": "Concerns about mercury contamination have led many pregnant women to under-consume seafood. So the FDA issued a new chart explaining what to eat and what to avoid. But critics say it muddles matters.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Concerns about mercury contamination have led many pregnant women to under-consume seafood. So the FDA issued a new chart explaining what to eat and what to avoid. But critics say it muddles matters.",
"title": "FDA Issues New Seafood Advice For Moms-To-Be. Not Everyone Is Thrilled | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "FDA Issues New Seafood Advice For Moms-To-Be. Not Everyone Is Thrilled",
"datePublished": "2017-01-20T10:44:27-08:00",
"dateModified": "2017-01-20T10:44:27-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "fda-issues-new-seafood-advice-for-moms-to-be-not-everyone-is-thrilled",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/politics-activism-food-safety/",
"nprApiLink": "http://api.npr.org/query?id=510659518&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Clare Leschin-Hoar, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"nprStoryDate": "Thu, 19 Jan 2017 21:06:00 -0500",
"nprLastModifiedDate": "Fri, 20 Jan 2017 11:29:32 -0500",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2017/01/19/510659518/fda-issues-new-seafood-advice-for-moms-to-be-not-everyone-is-thrilled?ft=nprml&f=510659518",
"nprImageAgency": "Getty Images",
"nprImageCredit": "stock_colors",
"source": "Politics, Activism, Food Safety",
"nprStoryId": "510659518",
"nprRetrievedStory": "1",
"nprPubDate": "Fri, 20 Jan 2017 11:29:00 -0500",
"path": "/bayareabites/114761/fda-issues-new-seafood-advice-for-moms-to-be-not-everyone-is-thrilled",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For many pregnant women, understanding what seafood is safe and healthy, and what should be avoided because of mercury concerns comes with a lot of hand-wringing. In part, that's because the federal government's advice on the matter, first issued in 2004, has long been criticized as unclear.\u003c/p>\n\u003cp>That guidance has included advice on how much seafood to eat, and which species pregnant and nursing women should avoid over concerns about mercury contamination.\u003c/p>\n\u003cp>But critics say the government advisory has done more harm than good, scaring many pregnant and nursing women (and let's be real — pretty much everyone else) away from eating seafood altogether.\u003c/p>\n\u003cp>The problem is real. According to a spokesman for the Food and Drug Administration, the agency analyzed fish consumption data from more than 1,000 pregnant women in the U.S. and found that 21 percent of them ate no fish whatsoever in the previous month. And those who did eat fish consumed far less than recommended by the Dietary Guidelines: Some 50 percent ate less than 2 ounces a week and 75 percent ate less than 4 ounces.\u003c/p>\n\u003cp>This week, in the waning days of the Obama administration, the FDA and Environmental Protection Agency issued an \u003ca href=\"http://www.fda.gov/Food/FoodborneIllnessContaminants/Metals/ucm393070.htm\">update to the advice\u003c/a>, listing more than 60 species in a chart that ranks fish as a \"best choice,\" \"good choice\" and \"choices to avoid.\" The goal is to make it easier for moms-to-be to feel confident about the type of seafood they include in their diets.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The new advice recommends consumers choose a variety of fish to eat. And it comes with an easy-to-understand illustration of what an appropriate portion size should be: 4 ounces for an adult, the full size of your palm; and 2 ounces for children aged 4-7 — which is more like the inside cup of your palm.\u003c/p>\n\u003cp>And while expectant mothers have long been warned to stay away from shark, King mackerel, swordfish and tilefish from the Gulf of Mexico, now there's three new species on the list of what to avoid: marlin, orange roughy, and bigeye tuna.\u003c/p>\n\u003cp>But, not everyone is thrilled with the new advice.\u003c/p>\n\u003cp>\"You can put this in with the Chelsea Manning pardon, it's that controversial,\" says Dr. Tom Brenna, a professor of human nutrition at Cornell University and a member of the government's 2015 Dietary Guideline Committee.\u003c/p>\n\u003cp>Brenna and other critics say the new advice doesn't always jibe with the agency's own scientific findings.\u003c/p>\n\u003cp>For instance, a \u003ca href=\"http://www.fda.gov/downloads/Food/FoodborneIllnessContaminants/Metals/UCM396785.pdf\">2014 report from the FDA\u003c/a> looked at the net effects of eating commercial fish during pregnancy on the neurodevelopment of growing babies. The report found it would be safe to eat 61 ounces of halibut a week. (That's about 15 four-ounce servings.) But the new advisory from the FDA suggests that halibut be limited to just once a week.\u003c/p>\n\u003cp>\"They're completely ignoring their own [2014] report,\" Brenna says. \"It's a terrible, awful message. They've ignored the nutrition science and at best, they're ranking the amount of mercury.\"\u003c/p>\n\u003cp>And Brenna argues that splitting tuna into three different categories muddles an already complex message even further. Bigeye tuna (often known as ahi) falls on the \"avoid\" list, while albacore and yellowfin are listed as \"good choices,\" and canned light tuna, which includes skipjack, is listed as a \"best choice.\"\u003c/p>\n\u003cp>\"People won't see there's a difference between the types of tuna, they'll only see that tuna is on the list,\" Brenna says.\u003c/p>\n\u003cp>Meanwhile, others worried the new advice might prompt pregnant women and small kids to eat too much tuna. \"If pregnant women or small kids followed the new advice from the government on mercury and tuna[,] they could easily consume more mercury than is safe for developing brains,\" Lisa Lefferts, a senior scientist with The Center for Science in the Public Interest, said in a statement.\u003c/p>\n\u003cp>In an email to NPR, FDA spokesperson Peter Cassell says it's important to note that this guidance is targeted to certain women and young children. \"We took a cautious and highly protective approach in determining which fish belonged in each category and are comfortable with the limits we are providing.\"\u003c/p>\n\u003cp>While mercury looms large when we're talking about pregnant women and seafood, it's not the only contaminant of concern.\u003c/p>\n\u003cp>The new EPA/FDA chart lists both wild striped bass and bluefish as \"good choices,\" meaning one serving a week is OK. But striped bass and bluefish on the East Coast have been known to have high levels of PCBs, which can build up in the fatty tissues of fish and bring health risks to humans, says Tim Fitzgerald of the Environmental Defense Fund.\u003c/p>\n\u003cp>That's why, to cite one example, depending the fish's size, Maryland's consumption advisory recommends women limit meals of striped bass to as little as\u003ca href=\"http://www.mde.state.md.us/programs/Marylander/CitizensInfoCenterHome/Documents/Fish%20Consumption%20Docs/Maryland_Fish_Advisories_2014_Web_bluecatedit.pdf\"> one serving a month\u003c/a> — far less than the new FDA/EPA advisory recommends.\u003c/p>\n\u003cp>The FDA maintains that its final consumption recommendations were based on rigorous scientific analysis. Agency spokesman Cassell says the FDA believes the recommendations will instill confidence, not uncertainty.\u003c/p>\n\u003cp>Brenna disagrees.\u003c/p>\n\u003cp>\"I think the advice they're giving is not based on the evidence in their own detailed report,\" he says, \"and that it confuses everyone.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>\u003ca href=\"http://www.leschin-hoar.com/\">Clare Leschin-Hoar\u003c/a>\u003cem> is a journalist based in San Diego who covers food policy and sustainability issues.\u003c/em> \u003c/em>\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>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/114761/fda-issues-new-seafood-advice-for-moms-to-be-not-everyone-is-thrilled",
"authors": [
"byline_bayareabites_114761"
],
"categories": [
"bayareabites_10028",
"bayareabites_1245",
"bayareabites_1246",
"bayareabites_2035",
"bayareabites_358"
],
"tags": [
"bayareabites_2608",
"bayareabites_376",
"bayareabites_15722",
"bayareabites_2058",
"bayareabites_323"
],
"featImg": "bayareabites_114762",
"label": "source_bayareabites_114761"
},
"bayareabites_114754": {
"type": "posts",
"id": "bayareabites_114754",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "114754",
"score": null,
"sort": [
1484936795000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1484936795,
"format": "standard",
"disqusTitle": "Trump's Pick To Lead USDA Heads To Washington With Some Political Baggage",
"title": "Trump's Pick To Lead USDA Heads To Washington With Some Political Baggage",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>\u003c/strong>Last year, Georgia's former governor, Sonny Perdue, called up a farmer named Gary Paulk for some advice about planting blackberry bushes. Paulk thought it was a prank.\u003c/p>\n\u003cp>\"I picked up the phone and he said, 'Gary, how you doing? This is Sonny Perdue,' \" Paulk recalls. \"And I said, 'Yeah right, and I'm Mickey Mouse.' \" Paulk says he apologized when he realized it actually was Perdue on the line.\u003c/p>\n\u003cp>Perdue is now Donald Trump's pick for secretary of agriculture, and Paulk expects that he'll keep calling farmers for advice, and maybe just conversation.\u003c/p>\n\u003cp>The 70-year-old Perdue has deep roots in agriculture. He's the son of a farmer and ran three businesses in the industry. Along with a farming and garden supply company, and a shipping company that operates through the Savannah port, Perdue ran AGrowstar, a company that buys and sells grain throughout the southeast.\u003c/p>\n\u003cp>Perdue, a veterinarian by training, joked that the dirty nature of job qualified him to be governor.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While in office he regularly visited clinics to spay and neuter cats and dogs.\u003c/p>\n\u003cp>\"I don't get to do this every day,\" \u003ca href=\"http://chronicle.augusta.com/stories/2009/12/19/met_560131.shtml\">Perdue told a local paper\u003c/a>. \"When you have a governor who's a veterinarian and can draw a little bit of attention to the issue, it's still very important.\"\u003c/p>\n\u003cp>When Perdue was Georgia's governor, Paulk, who grows muscadine grapes, which are often used to make a sweet Southern wine, served on Perdue's agriculture advisory commission.\u003c/p>\n\u003cp>\"He took a very hands-on approach to it,\" Paulk says. \"He took it very serious, and took our advice to him very seriously.\"\u003c/p>\n\u003cp>As Paulk describes it, his advice to Perdue as governor was similar to what organized farm groups want Perdue to accomplish today, as head of the USDA: Loosen regulations, increase public awareness of agriculture, and boost trade.\u003c/p>\n\u003cp>\"He comes from the farm and he's very familiar with agriculture and how important it is to not just Georgia's economy but the American economy,\" says Zippy Duvall, president of the American Farm Bureau Federation and a native Georgian himself. Duvall, who was previously head of the Georgia Farm Bureau, says Perdue has an \"open-door policy\" when it comes to farmers.\u003c/p>\n\u003cp>But while farmers like Paulk and DuVall praise their former governor, environmental and consumer safety groups have a harsher assessment.\u003c/p>\n\u003cp>Neill Herring, a long-time environmental lobbyist in Georgia, says Perdue focused on a certain kind of people in rural areas: ones with money.\u003c/p>\n\u003cp>\"He was focused on people who were comfortable,\" says Herring. \"Those were his constituents, those were the people who he aimed to please, and I think he did.\"\u003c/p>\n\u003cp>As governor, Perdue was caught in a more than a few scandals involving his businesses and personal property deals.\u003c/p>\n\u003cp>He convinced the state legislature to spend millions on a \u003ca href=\"http://www.ajc.com/news/state--regional-govt--politics/like-trump-sonny-perdue-once-had-questions-asked-about-his-finances/bedShz5lEdaVn6C72zsUKO/\">fishing museum\u003c/a> just miles from his home that hasn't attracted as many visitors as expected. \u003cem>The New York Times\u003c/em> \u003ca href=\"http://www.nytimes.com/2011/01/18/us/18fishing.html\">called\u003c/a> it a symbol of wasteful spending.\u003c/p>\n\u003cp>Perdue \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=16281915\">attracted national attention\u003c/a> during a drought in 2007, when he held a prayer for rain on the steps of the Georgia state capitol.\u003c/p>\n\u003cp>\"I'm here today to appeal to you and to all Georgians, and all people who believe in the power of prayer, to ask God to shower our state, our region, our nation with the blessings of water,\" he said.\u003c/p>\n\u003cp>After the announcement of Perdue's nomination, national environmental groups unleashed a chorus of criticism. \"It seems like he's well poised to gut agriculture regulations that protect independent farmers, workers and consumers so that agribusiness can continue to prioritize profits above food safety, farmer livelihoods, worker safety and the environment,\" said Wenonah Hauter, executive director of Food and Water Watch.\u003c/p>\n\u003cp>Duvall says the criticism of Perdue is simply wrong.\u003c/p>\n\u003cp>\"I have hunted with Sonny Perdue,\" says Duvall, \"He's just a really good guy, and I know that he appreciates the natural resources that we have in this country.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.wabe.org/\">WABE-FM\u003c/a>.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "114754 https://ww2.kqed.org/bayareabites/?p=114754",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2017/01/20/trumps-pick-to-lead-usda-heads-to-washington-with-some-political-baggage/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 672,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 24
},
"modified": 1484936795,
"excerpt": "Sonny Perdue, who's been named to head the U.S. Department of Agriculture, has held many political offices in his home state of Georgia. Farmers liked him. Environmentalists, not so much.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Sonny Perdue, who's been named to head the U.S. Department of Agriculture, has held many political offices in his home state of Georgia. Farmers liked him. Environmentalists, not so much.",
"title": "Trump's Pick To Lead USDA Heads To Washington With Some Political Baggage | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Trump's Pick To Lead USDA Heads To Washington With Some Political Baggage",
"datePublished": "2017-01-20T10:26:35-08:00",
"dateModified": "2017-01-20T10:26:35-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "trumps-pick-to-lead-usda-heads-to-washington-with-some-political-baggage",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/food-news/",
"nprApiLink": "http://api.npr.org/query?id=510645027&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Johnny Kauffman, \u003ca href=\"http://www.wabe.org/\">WABE-FM\u003c/a> at NPR Food",
"nprStoryDate": "Fri, 20 Jan 2017 11:22:41 -0500",
"nprLastModifiedDate": "Fri, 20 Jan 2017 11:22:41 -0500",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2017/01/20/510645027/trumps-pick-to-lead-usda-heads-to-washington-with-some-political-baggage?ft=nprml&f=510645027",
"nprImageAgency": "AP",
"nprImageCredit": "Evan Vucci",
"source": "Food News",
"nprStoryId": "510645027",
"nprRetrievedStory": "1",
"nprPubDate": "Fri, 20 Jan 2017 11:22:00 -0500",
"path": "/bayareabites/114754/trumps-pick-to-lead-usda-heads-to-washington-with-some-political-baggage",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003c/strong>Last year, Georgia's former governor, Sonny Perdue, called up a farmer named Gary Paulk for some advice about planting blackberry bushes. Paulk thought it was a prank.\u003c/p>\n\u003cp>\"I picked up the phone and he said, 'Gary, how you doing? This is Sonny Perdue,' \" Paulk recalls. \"And I said, 'Yeah right, and I'm Mickey Mouse.' \" Paulk says he apologized when he realized it actually was Perdue on the line.\u003c/p>\n\u003cp>Perdue is now Donald Trump's pick for secretary of agriculture, and Paulk expects that he'll keep calling farmers for advice, and maybe just conversation.\u003c/p>\n\u003cp>The 70-year-old Perdue has deep roots in agriculture. He's the son of a farmer and ran three businesses in the industry. Along with a farming and garden supply company, and a shipping company that operates through the Savannah port, Perdue ran AGrowstar, a company that buys and sells grain throughout the southeast.\u003c/p>\n\u003cp>Perdue, a veterinarian by training, joked that the dirty nature of job qualified him to be governor.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While in office he regularly visited clinics to spay and neuter cats and dogs.\u003c/p>\n\u003cp>\"I don't get to do this every day,\" \u003ca href=\"http://chronicle.augusta.com/stories/2009/12/19/met_560131.shtml\">Perdue told a local paper\u003c/a>. \"When you have a governor who's a veterinarian and can draw a little bit of attention to the issue, it's still very important.\"\u003c/p>\n\u003cp>When Perdue was Georgia's governor, Paulk, who grows muscadine grapes, which are often used to make a sweet Southern wine, served on Perdue's agriculture advisory commission.\u003c/p>\n\u003cp>\"He took a very hands-on approach to it,\" Paulk says. \"He took it very serious, and took our advice to him very seriously.\"\u003c/p>\n\u003cp>As Paulk describes it, his advice to Perdue as governor was similar to what organized farm groups want Perdue to accomplish today, as head of the USDA: Loosen regulations, increase public awareness of agriculture, and boost trade.\u003c/p>\n\u003cp>\"He comes from the farm and he's very familiar with agriculture and how important it is to not just Georgia's economy but the American economy,\" says Zippy Duvall, president of the American Farm Bureau Federation and a native Georgian himself. Duvall, who was previously head of the Georgia Farm Bureau, says Perdue has an \"open-door policy\" when it comes to farmers.\u003c/p>\n\u003cp>But while farmers like Paulk and DuVall praise their former governor, environmental and consumer safety groups have a harsher assessment.\u003c/p>\n\u003cp>Neill Herring, a long-time environmental lobbyist in Georgia, says Perdue focused on a certain kind of people in rural areas: ones with money.\u003c/p>\n\u003cp>\"He was focused on people who were comfortable,\" says Herring. \"Those were his constituents, those were the people who he aimed to please, and I think he did.\"\u003c/p>\n\u003cp>As governor, Perdue was caught in a more than a few scandals involving his businesses and personal property deals.\u003c/p>\n\u003cp>He convinced the state legislature to spend millions on a \u003ca href=\"http://www.ajc.com/news/state--regional-govt--politics/like-trump-sonny-perdue-once-had-questions-asked-about-his-finances/bedShz5lEdaVn6C72zsUKO/\">fishing museum\u003c/a> just miles from his home that hasn't attracted as many visitors as expected. \u003cem>The New York Times\u003c/em> \u003ca href=\"http://www.nytimes.com/2011/01/18/us/18fishing.html\">called\u003c/a> it a symbol of wasteful spending.\u003c/p>\n\u003cp>Perdue \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=16281915\">attracted national attention\u003c/a> during a drought in 2007, when he held a prayer for rain on the steps of the Georgia state capitol.\u003c/p>\n\u003cp>\"I'm here today to appeal to you and to all Georgians, and all people who believe in the power of prayer, to ask God to shower our state, our region, our nation with the blessings of water,\" he said.\u003c/p>\n\u003cp>After the announcement of Perdue's nomination, national environmental groups unleashed a chorus of criticism. \"It seems like he's well poised to gut agriculture regulations that protect independent farmers, workers and consumers so that agribusiness can continue to prioritize profits above food safety, farmer livelihoods, worker safety and the environment,\" said Wenonah Hauter, executive director of Food and Water Watch.\u003c/p>\n\u003cp>Duvall says the criticism of Perdue is simply wrong.\u003c/p>\n\u003cp>\"I have hunted with Sonny Perdue,\" says Duvall, \"He's just a really good guy, and I know that he appreciates the natural resources that we have in this country.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.wabe.org/\">WABE-FM\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/114754/trumps-pick-to-lead-usda-heads-to-washington-with-some-political-baggage",
"authors": [
"byline_bayareabites_114754"
],
"categories": [
"bayareabites_10028",
"bayareabites_2035",
"bayareabites_358"
],
"tags": [
"bayareabites_15721",
"bayareabites_15720",
"bayareabites_15697"
],
"featImg": "bayareabites_114755",
"label": "source_bayareabites_114754"
},
"bayareabites_114702": {
"type": "posts",
"id": "bayareabites_114702",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "114702",
"score": null,
"sort": [
1484859478000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1484859478,
"format": "standard",
"disqusTitle": "Organic Chickens Get More Room To Roam",
"title": "Organic Chickens Get More Room To Roam",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It took years of heated debate, but the federal government has finally decided just how much living space an organic chicken should have.\u003c/p>\n\u003cp>It's part of a new set of \u003ca href=\"https://www.ams.usda.gov/press-release/usda-strengthens-rules-organic-livestock-and-poultry-ensures-fairness-organic\">rules\u003c/a> that cover many aspects of animal welfare in the organic food industry. But the biggest impact of the rule will be felt in the organic egg industry.\u003c/p>\n\u003cp>Organic egg producers always were required to let their hens go outside. But the organic rules didn't define exactly how much space the animals needed. So some organic egg producers built large chicken houses, containing tens of thousands of hens, while allowing those hens access only to a small enclosed porch, rather than pasture.\u003c/p>\n\u003cp>Organic activists, such as the Cornucopia Institute, have \u003ca href=\"https://www.cornucopia.org/scrambled-eggs-separating-factory-farm-egg-production-from-authentic-organic-agriculture/\">accused\u003c/a> those large-scale organic egg producers of violating the spirit of the organic rules, and called on the USDA to crack down on them.\u003c/p>\n\u003cp>According to the new rules, farmers must provide at least one square foot of outdoor space for each 2.25 pounds of poultry in their flock. According to Jesse Laflamme, CEO of \u003ca href=\"http://peteandgerrys.com/\">Pete and Gerry's Organic Eggs\u003c/a>, that translates to about two square feet per egg-laying hen, or about an acre for a flock of 20,000.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Elanor Starmer, who's in charge of the USDA's Agriculture Marketing Service Administrator, which runs the National Organic Program, said in a telephone call with reporters that \"\"this rule will level the playing field and provide clarity to the industry.\" Laflamme, who also participated in the call, said that the rule also will help small-scale farmers survive in the industry. \"This is an issue of concentrated organic production versus distributed organic production,\" he said.\u003c/p>\n\u003cp>According to a survey of organic egg producers that the USDA cited in its rule, about a quarter of all organic egg production currently comes from farms that don't meet the new standard. But the USDA is allowing them a lengthy transition period to adapt. According to the new rule they'll have up to five years to change their operations, building new houses or creating more pasture for their hens, if they want to keep selling certified organic eggs.\u003c/p>\n\u003cp>The Organic Trade Association, which represents many of the largest organic food companies, praised the new rule, calling it \"not only welcome but essential\" in order to strengthen consumer confidence in the organic label.\u003c/p>\n\u003cp>But the rule also met some harsh criticism.\u003c/p>\n\u003cp>The Cornucopia Institute, in a \u003ca href=\"https://www.cornucopia.org/2017/01/years-making-organic-welfare-rule-way-little-way-late/\">statement\u003c/a>, called the rule \"(way) too little and (way) too late.\" According to Mark Kastel, Cornucopia's senior farm policy analyst, two square feet per hen is \"woefully inadequate\" and is far less than organically raised hens in Europe get.\u003c/p>\n\u003cp>On the other side of the debate, the National Pork Producers Council \u003ca href=\"http://nppc.org/another-midnight-regulation-dumped-on-farmers/\">condemned\u003c/a> the new rule as an \"unnecessary, unscientific midnight regulation.\" Dave Warner, a spokesman for the pork producers, wrote in an email to The Salt that the new rule doesn't affect many pork producers directly, because little pork is raised organically, but\"we oppose the rule on principle and because it sets a bad precedent.\"\u003c/p>\n\u003cp>According to the NPPC, the National Organic Program has no authority to issue animal welfare regulations, because animal welfare is outside the scope of the law that established the organic program in the first place. In a statement, NPPC president John Weber said that \"this is precisely the type of executive branch overreach that Congress will reign in through regulatory reform.\" \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",
"disqusIdentifier": "114702 https://ww2.kqed.org/bayareabites/?p=114702",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2017/01/19/organic-chickens-get-more-room-to-roam/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 584,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 15
},
"modified": 1484859561,
"excerpt": "New rules for organic farming will require farmers to give chickens more pasture. Some of the biggest organic egg producers will have to change their practices, or stop calling their eggs organic.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "New rules for organic farming will require farmers to give chickens more pasture. Some of the biggest organic egg producers will have to change their practices, or stop calling their eggs organic.",
"title": "Organic Chickens Get More Room To Roam | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Organic Chickens Get More Room To Roam",
"datePublished": "2017-01-19T12:57:58-08:00",
"dateModified": "2017-01-19T12:59:21-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "organic-chickens-get-more-room-to-roam",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/politics-activism-food-safety/",
"nprApiLink": "http://api.npr.org/query?id=510474179&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Dan Charles, NPR Food",
"nprStoryDate": "Wed, 18 Jan 2017 19:20:00 -0500",
"nprLastModifiedDate": "Wed, 18 Jan 2017 19:20:40 -0500",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2017/01/18/510474179/organic-chickens-get-more-room-to-roam?ft=nprml&f=510474179",
"nprImageAgency": "AP",
"nprImageCredit": "Charlie Neibergall",
"source": "Politics, Activism, Food Safety",
"nprStoryId": "510474179",
"nprRetrievedStory": "1",
"nprPubDate": "Wed, 18 Jan 2017 19:20:00 -0500",
"path": "/bayareabites/114702/organic-chickens-get-more-room-to-roam",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It took years of heated debate, but the federal government has finally decided just how much living space an organic chicken should have.\u003c/p>\n\u003cp>It's part of a new set of \u003ca href=\"https://www.ams.usda.gov/press-release/usda-strengthens-rules-organic-livestock-and-poultry-ensures-fairness-organic\">rules\u003c/a> that cover many aspects of animal welfare in the organic food industry. But the biggest impact of the rule will be felt in the organic egg industry.\u003c/p>\n\u003cp>Organic egg producers always were required to let their hens go outside. But the organic rules didn't define exactly how much space the animals needed. So some organic egg producers built large chicken houses, containing tens of thousands of hens, while allowing those hens access only to a small enclosed porch, rather than pasture.\u003c/p>\n\u003cp>Organic activists, such as the Cornucopia Institute, have \u003ca href=\"https://www.cornucopia.org/scrambled-eggs-separating-factory-farm-egg-production-from-authentic-organic-agriculture/\">accused\u003c/a> those large-scale organic egg producers of violating the spirit of the organic rules, and called on the USDA to crack down on them.\u003c/p>\n\u003cp>According to the new rules, farmers must provide at least one square foot of outdoor space for each 2.25 pounds of poultry in their flock. According to Jesse Laflamme, CEO of \u003ca href=\"http://peteandgerrys.com/\">Pete and Gerry's Organic Eggs\u003c/a>, that translates to about two square feet per egg-laying hen, or about an acre for a flock of 20,000.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Elanor Starmer, who's in charge of the USDA's Agriculture Marketing Service Administrator, which runs the National Organic Program, said in a telephone call with reporters that \"\"this rule will level the playing field and provide clarity to the industry.\" Laflamme, who also participated in the call, said that the rule also will help small-scale farmers survive in the industry. \"This is an issue of concentrated organic production versus distributed organic production,\" he said.\u003c/p>\n\u003cp>According to a survey of organic egg producers that the USDA cited in its rule, about a quarter of all organic egg production currently comes from farms that don't meet the new standard. But the USDA is allowing them a lengthy transition period to adapt. According to the new rule they'll have up to five years to change their operations, building new houses or creating more pasture for their hens, if they want to keep selling certified organic eggs.\u003c/p>\n\u003cp>The Organic Trade Association, which represents many of the largest organic food companies, praised the new rule, calling it \"not only welcome but essential\" in order to strengthen consumer confidence in the organic label.\u003c/p>\n\u003cp>But the rule also met some harsh criticism.\u003c/p>\n\u003cp>The Cornucopia Institute, in a \u003ca href=\"https://www.cornucopia.org/2017/01/years-making-organic-welfare-rule-way-little-way-late/\">statement\u003c/a>, called the rule \"(way) too little and (way) too late.\" According to Mark Kastel, Cornucopia's senior farm policy analyst, two square feet per hen is \"woefully inadequate\" and is far less than organically raised hens in Europe get.\u003c/p>\n\u003cp>On the other side of the debate, the National Pork Producers Council \u003ca href=\"http://nppc.org/another-midnight-regulation-dumped-on-farmers/\">condemned\u003c/a> the new rule as an \"unnecessary, unscientific midnight regulation.\" Dave Warner, a spokesman for the pork producers, wrote in an email to The Salt that the new rule doesn't affect many pork producers directly, because little pork is raised organically, but\"we oppose the rule on principle and because it sets a bad precedent.\"\u003c/p>\n\u003cp>According to the NPPC, the National Organic Program has no authority to issue animal welfare regulations, because animal welfare is outside the scope of the law that established the organic program in the first place. In a statement, NPPC president John Weber said that \"this is precisely the type of executive branch overreach that Congress will reign in through regulatory reform.\" \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>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/114702/organic-chickens-get-more-room-to-roam",
"authors": [
"byline_bayareabites_114702"
],
"categories": [
"bayareabites_1874",
"bayareabites_10028",
"bayareabites_4084",
"bayareabites_2035",
"bayareabites_358",
"bayareabites_60"
],
"tags": [
"bayareabites_8249",
"bayareabites_33",
"bayareabites_65"
],
"featImg": "bayareabites_114703",
"label": "source_bayareabites_114702"
},
"bayareabites_114653": {
"type": "posts",
"id": "bayareabites_114653",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "114653",
"score": null,
"sort": [
1484694435000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1484694435,
"format": "standard",
"disqusTitle": "Bountiful Beach Buffet: Fresh Seaweed Is Making Waves Among Foragers",
"title": "Bountiful Beach Buffet: Fresh Seaweed Is Making Waves Among Foragers",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>As seaweed continues to gain popularity for its nutritional benefits and culinary versatility, more people are skipping the dried stuff in the grocery store and going straight to the source: the ocean itself.\u003c/p>\n\u003cp>At low tide on West Coast beaches, foragers hop between rocks looking for bladderwrack, sea lettuce and Irish moss to take home with them. Sea vegetable foraging has become so common, in fact, that you can take a class to learn what to harvest and what to avoid.\u003c/p>\n\u003cfigure id=\"attachment_114660\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/dsc_0385-56_custom-4ee4824b514a76943381999e0b53f81cb313f02b-s400-c85.jpg\" alt=\"Turkish towel growing on a rock. Some chefs like to boil this seaweed down for a natural thickener for sauces.\" width=\"400\" height=\"266\" class=\"size-full wp-image-114660\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0385-56_custom-4ee4824b514a76943381999e0b53f81cb313f02b-s400-c85.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0385-56_custom-4ee4824b514a76943381999e0b53f81cb313f02b-s400-c85-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0385-56_custom-4ee4824b514a76943381999e0b53f81cb313f02b-s400-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0385-56_custom-4ee4824b514a76943381999e0b53f81cb313f02b-s400-c85-375x249.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Turkish towel growing on a rock. Some chefs like to boil this seaweed down for a natural thickener for sauces. \u003ccite>(Joy Lanzendorfer for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Seaweed foraging is more popular than it used to be,\" says Heidi Herrmann, owner of \u003ca href=\"http://www.strongarmfarm.com/\">Strong Arm Farm\u003c/a> in Healdsburg, Calif. \"With the rise of those little flavored snack packs of seaweed that kids eat in their lunches, seaweed is now a normal household word.\"\u003c/p>\n\u003cp>Herrmann commercially forages seaweed to sell to restaurants in places like Napa and San Francisco. She also leads seaweed foraging classes several times a year. The only equipment her students need is a pair of scissors and a bag to carry the seaweed. It's one of many foraging classes offered along the West Coast. They can cost anywhere between \u003ca href=\"http://www.foragesf.com/seaweed-foraging/\">$90\u003c/a>-\u003ca href=\"http://earthwalknorthwest.com/course-calendar/course-list/seaweeds-coastal-foraging/\">$445\u003c/a>, and can last for several hours or several days. Some include cooking lessons. Others teach how to harvest seaweed from a kayak.\u003c/p>\n\u003cp>With or without a class, seaweed may be the safest food to forage. Unlike mushroom foraging, where many species can kill you, there are no deadly seaweeds. This has led to the idea that it's safe to \"eat the beach,\" which is not exactly true. Some seaweed should be avoided. For example, consuming a lot of acid kelp (\u003cem>Desmarestia ligulata\u003c/em>) can cause intestinal distress. As with all foraging, research is key.\u003c/p>\n\u003cfigure id=\"attachment_114654\" class=\"wp-caption aligncenter\" style=\"max-width: 1997px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb.jpg\" alt=\"Dictyoneurum californicum, which Dennis Judson uses to make the basis of dashi soup stock.\" width=\"1997\" height=\"1123\" class=\"size-full wp-image-114654\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb.jpg 1997w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-520x292.jpg 520w\" sizes=\"(max-width: 1997px) 100vw, 1997px\">\u003cfigcaption class=\"wp-caption-text\">Dictyoneurum californicum, which Dennis Judson uses to make the basis of dashi soup stock. \u003ccite>(Joy Lanzendorfer for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Those general rules that say, 'All of this is edible' or 'All of that is edible' [are] a lazy person's way of not having to know anything,\" says John Kallas, a researcher and educator for \u003ca href=\"http://wildfoodadventures.com/\">Wild Food Adventures in Oregon\u003c/a>. \"You don't just blindly go out and gather stuff. Knowledge is what keeps you safe.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Still, as Kallas is quick to point out, the beach is full of edible seaweed. Many West Coast varieties are similar to well-known Asian seaweeds. This includes versions of nori, which the Japanese use in sushi; kombu, the base for the broth dashi; and wakame, commonly used in seaweed salad.\u003c/p>\n\u003cp>There are also lesser-known varieties, like sea lettuce, a delicate green seaweed also used in salads. Then there's bladderwrack, which looks like flattened deer antlers and can season meat or thicken sauces. Another example is dulse, which looks like red film tape and is commonly dried and flaked into dishes for seasoning.\u003c/p>\n\u003cfigure id=\"attachment_114662\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/dsc_0481-56_custom-0db4f373e87fa44cd9bf26d42556dc9b2c8cb6bf-s400-c85.jpg\" alt=\"Feather boa kelp has a leathery strap and small blades that give it a corrugated, leafy appearance. Not only are the leaflets edible, so are the hollow oval bladders that keep the plant afloat.\" width=\"400\" height=\"599\" class=\"size-full wp-image-114662\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0481-56_custom-0db4f373e87fa44cd9bf26d42556dc9b2c8cb6bf-s400-c85.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0481-56_custom-0db4f373e87fa44cd9bf26d42556dc9b2c8cb6bf-s400-c85-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0481-56_custom-0db4f373e87fa44cd9bf26d42556dc9b2c8cb6bf-s400-c85-240x359.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0481-56_custom-0db4f373e87fa44cd9bf26d42556dc9b2c8cb6bf-s400-c85-375x562.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Feather boa kelp has a leathery strap and small blades that give it a corrugated, leafy appearance. Not only are the leaflets edible, so are the hollow oval bladders that keep the plant afloat. \u003ccite>(Joy Lanzendorfer for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even something as unappetizing as feather boa kelp can have surprising culinary applications. This aptly named kelp — it looks like something you'd wear to a costume party — has a leathery strap and small blades that give it a corrugated, leafy appearance. Not only are the leaflets edible, so are the hollow oval bladders that keep the plant afloat.\u003c/p>\n\u003cp>\"The bladders are a great substitute for olives,\" says Kallas. \"But when you bite them, they pop.\"\u003c/p>\n\u003cp>Seaweed is high in protein, and contains Vitamin B12, iodine and omega-3 fatty acids. It can be a natural source of MSG, which helps provide a savory \u003cem>umami\u003c/em> flavor in dishes. As such, seaweed can flavor soups, thicken sauces, be baked into bread or cakes, or dried and eaten like potato chips. Dennis Judson, who leads seafood foraging classes for \u003ca href=\"http://asudoit.com/product/seafood-foraging-class/\">Adventure Sports Unlimited\u003c/a>, recommends making pickles out of seaweed, particularly bullwhip kelp, which is a long tube with a ball at the end that looks like a whip.\u003c/p>\n\u003cp>\"I cut it into strips, like little donuts,\" says Judson. \"Then I put it in jars and pickle it. Then I put the pickles in Bloody Marys. They're delicious.\"\u003c/p>\n\u003cp>Seaweeds are algae, not plants. They're divided into three types: red, green and brown. (Kelp is a type of seaweed.) Like plants, seaweed uses photosynthesis to convert sunlight into energy. While they can be harvested all year, they're usually at the height of growth in spring and summer. They often grow rapidly, as much as two feet a day.\u003c/p>\n\u003cp>Because of this, most seaweed can withstand ethical foraging. The important thing is to only take the leaf-like blades and leave the hold-fast — essentially, the roots of the seaweed — intact so it can keep producing.\u003c/p>\n\u003cp>It's also important to check regulations before foraging, which can vary drastically based on location. Washington state requires a permit to forage, while Oregon restricts seaweed foraging to a season. California, on the other hand, allows personal seaweed foraging all year long, restricting it to 10 pounds per person a day.\u003c/p>\n\u003cp>Both the California and Washington state departments of fish & wildlife report increased interest in seaweed foraging from the public. But while harvesting seaweed may seem new, it's an ancient activity, stretching back thousands of years. For Herrmann, seaweed foraging is more than just gathering food. It's about feeling connected to the past, and to nature.\u003c/p>\n\u003cp>\"When you're at the shore, you see all these colors and textures and creatures, so many questions come to mind,\" she says. \"And it's timeless in the sense that you're collecting food in a way that has been done for so many years before you, in so many cultures and climates. So it feels like being in a long continuum, and the practices of gathering food in general.\"\u003c/p>\n\u003chr>\n\u003cp>Jo\u003cem>y Lanzendorfer is a writer based in Petaluma, Calif. Her work has appeared in\u003c/em> The Atlantic, Smithsonian, \u003cem>and others\u003c/em>. \u003cem>She's on Twitter \u003c/em>\u003ca href=\"https://twitter.com/JoyLanzendorfer\">@JoyLanzendorfer\u003c/a>. \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": "114653 http://ww2.kqed.org/bayareabites/?p=114653",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2017/01/17/bountiful-beach-buffet-fresh-seaweed-is-making-waves-among-foragers/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1033,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 21
},
"modified": 1492551623,
"excerpt": "Ocean algae is plentiful and grows rapidly, and most of it is safe to eat. People have been harvesting seaweed for thousands of years, but now it's become so popular, you can even take a class.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Ocean algae is plentiful and grows rapidly, and most of it is safe to eat. People have been harvesting seaweed for thousands of years, but now it's become so popular, you can even take a class.",
"title": "Bountiful Beach Buffet: Fresh Seaweed Is Making Waves Among Foragers | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Bountiful Beach Buffet: Fresh Seaweed Is Making Waves Among Foragers",
"datePublished": "2017-01-17T15:07:15-08:00",
"dateModified": "2017-04-18T14:40:23-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "bountiful-beach-buffet-fresh-seaweed-is-making-waves-among-foragers",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/diy-and-urban-homesteading/",
"nprApiLink": "http://api.npr.org/query?id=508362517&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprStoryDate": "Sun, 15 Jan 2017 07:00:21 -0500",
"nprLastModifiedDate": "Sun, 15 Jan 2017 07:00:21 -0500",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2017/01/15/508362517/bountiful-beach-buffet-fresh-seaweed-is-making-waves-among-foragers?ft=nprml&f=508362517",
"nprImageAgency": "Joy Lanzendorfer for NPR",
"source": "DIY, Foraging, Urban Homesteading",
"nprStoryId": "508362517",
"nprRetrievedStory": "1",
"nprPubDate": "Sun, 15 Jan 2017 07:00:00 -0500",
"path": "/bayareabites/114653/bountiful-beach-buffet-fresh-seaweed-is-making-waves-among-foragers",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>As seaweed continues to gain popularity for its nutritional benefits and culinary versatility, more people are skipping the dried stuff in the grocery store and going straight to the source: the ocean itself.\u003c/p>\n\u003cp>At low tide on West Coast beaches, foragers hop between rocks looking for bladderwrack, sea lettuce and Irish moss to take home with them. Sea vegetable foraging has become so common, in fact, that you can take a class to learn what to harvest and what to avoid.\u003c/p>\n\u003cfigure id=\"attachment_114660\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/dsc_0385-56_custom-4ee4824b514a76943381999e0b53f81cb313f02b-s400-c85.jpg\" alt=\"Turkish towel growing on a rock. Some chefs like to boil this seaweed down for a natural thickener for sauces.\" width=\"400\" height=\"266\" class=\"size-full wp-image-114660\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0385-56_custom-4ee4824b514a76943381999e0b53f81cb313f02b-s400-c85.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0385-56_custom-4ee4824b514a76943381999e0b53f81cb313f02b-s400-c85-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0385-56_custom-4ee4824b514a76943381999e0b53f81cb313f02b-s400-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0385-56_custom-4ee4824b514a76943381999e0b53f81cb313f02b-s400-c85-375x249.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Turkish towel growing on a rock. Some chefs like to boil this seaweed down for a natural thickener for sauces. \u003ccite>(Joy Lanzendorfer for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Seaweed foraging is more popular than it used to be,\" says Heidi Herrmann, owner of \u003ca href=\"http://www.strongarmfarm.com/\">Strong Arm Farm\u003c/a> in Healdsburg, Calif. \"With the rise of those little flavored snack packs of seaweed that kids eat in their lunches, seaweed is now a normal household word.\"\u003c/p>\n\u003cp>Herrmann commercially forages seaweed to sell to restaurants in places like Napa and San Francisco. She also leads seaweed foraging classes several times a year. The only equipment her students need is a pair of scissors and a bag to carry the seaweed. It's one of many foraging classes offered along the West Coast. They can cost anywhere between \u003ca href=\"http://www.foragesf.com/seaweed-foraging/\">$90\u003c/a>-\u003ca href=\"http://earthwalknorthwest.com/course-calendar/course-list/seaweeds-coastal-foraging/\">$445\u003c/a>, and can last for several hours or several days. Some include cooking lessons. Others teach how to harvest seaweed from a kayak.\u003c/p>\n\u003cp>With or without a class, seaweed may be the safest food to forage. Unlike mushroom foraging, where many species can kill you, there are no deadly seaweeds. This has led to the idea that it's safe to \"eat the beach,\" which is not exactly true. Some seaweed should be avoided. For example, consuming a lot of acid kelp (\u003cem>Desmarestia ligulata\u003c/em>) can cause intestinal distress. As with all foraging, research is key.\u003c/p>\n\u003cfigure id=\"attachment_114654\" class=\"wp-caption aligncenter\" style=\"max-width: 1997px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb.jpg\" alt=\"Dictyoneurum californicum, which Dennis Judson uses to make the basis of dashi soup stock.\" width=\"1997\" height=\"1123\" class=\"size-full wp-image-114654\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb.jpg 1997w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-520x292.jpg 520w\" sizes=\"(max-width: 1997px) 100vw, 1997px\">\u003cfigcaption class=\"wp-caption-text\">Dictyoneurum californicum, which Dennis Judson uses to make the basis of dashi soup stock. \u003ccite>(Joy Lanzendorfer for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Those general rules that say, 'All of this is edible' or 'All of that is edible' [are] a lazy person's way of not having to know anything,\" says John Kallas, a researcher and educator for \u003ca href=\"http://wildfoodadventures.com/\">Wild Food Adventures in Oregon\u003c/a>. \"You don't just blindly go out and gather stuff. Knowledge is what keeps you safe.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Still, as Kallas is quick to point out, the beach is full of edible seaweed. Many West Coast varieties are similar to well-known Asian seaweeds. This includes versions of nori, which the Japanese use in sushi; kombu, the base for the broth dashi; and wakame, commonly used in seaweed salad.\u003c/p>\n\u003cp>There are also lesser-known varieties, like sea lettuce, a delicate green seaweed also used in salads. Then there's bladderwrack, which looks like flattened deer antlers and can season meat or thicken sauces. Another example is dulse, which looks like red film tape and is commonly dried and flaked into dishes for seasoning.\u003c/p>\n\u003cfigure id=\"attachment_114662\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/dsc_0481-56_custom-0db4f373e87fa44cd9bf26d42556dc9b2c8cb6bf-s400-c85.jpg\" alt=\"Feather boa kelp has a leathery strap and small blades that give it a corrugated, leafy appearance. Not only are the leaflets edible, so are the hollow oval bladders that keep the plant afloat.\" width=\"400\" height=\"599\" class=\"size-full wp-image-114662\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0481-56_custom-0db4f373e87fa44cd9bf26d42556dc9b2c8cb6bf-s400-c85.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0481-56_custom-0db4f373e87fa44cd9bf26d42556dc9b2c8cb6bf-s400-c85-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0481-56_custom-0db4f373e87fa44cd9bf26d42556dc9b2c8cb6bf-s400-c85-240x359.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0481-56_custom-0db4f373e87fa44cd9bf26d42556dc9b2c8cb6bf-s400-c85-375x562.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Feather boa kelp has a leathery strap and small blades that give it a corrugated, leafy appearance. Not only are the leaflets edible, so are the hollow oval bladders that keep the plant afloat. \u003ccite>(Joy Lanzendorfer for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even something as unappetizing as feather boa kelp can have surprising culinary applications. This aptly named kelp — it looks like something you'd wear to a costume party — has a leathery strap and small blades that give it a corrugated, leafy appearance. Not only are the leaflets edible, so are the hollow oval bladders that keep the plant afloat.\u003c/p>\n\u003cp>\"The bladders are a great substitute for olives,\" says Kallas. \"But when you bite them, they pop.\"\u003c/p>\n\u003cp>Seaweed is high in protein, and contains Vitamin B12, iodine and omega-3 fatty acids. It can be a natural source of MSG, which helps provide a savory \u003cem>umami\u003c/em> flavor in dishes. As such, seaweed can flavor soups, thicken sauces, be baked into bread or cakes, or dried and eaten like potato chips. Dennis Judson, who leads seafood foraging classes for \u003ca href=\"http://asudoit.com/product/seafood-foraging-class/\">Adventure Sports Unlimited\u003c/a>, recommends making pickles out of seaweed, particularly bullwhip kelp, which is a long tube with a ball at the end that looks like a whip.\u003c/p>\n\u003cp>\"I cut it into strips, like little donuts,\" says Judson. \"Then I put it in jars and pickle it. Then I put the pickles in Bloody Marys. They're delicious.\"\u003c/p>\n\u003cp>Seaweeds are algae, not plants. They're divided into three types: red, green and brown. (Kelp is a type of seaweed.) Like plants, seaweed uses photosynthesis to convert sunlight into energy. While they can be harvested all year, they're usually at the height of growth in spring and summer. They often grow rapidly, as much as two feet a day.\u003c/p>\n\u003cp>Because of this, most seaweed can withstand ethical foraging. The important thing is to only take the leaf-like blades and leave the hold-fast — essentially, the roots of the seaweed — intact so it can keep producing.\u003c/p>\n\u003cp>It's also important to check regulations before foraging, which can vary drastically based on location. Washington state requires a permit to forage, while Oregon restricts seaweed foraging to a season. California, on the other hand, allows personal seaweed foraging all year long, restricting it to 10 pounds per person a day.\u003c/p>\n\u003cp>Both the California and Washington state departments of fish & wildlife report increased interest in seaweed foraging from the public. But while harvesting seaweed may seem new, it's an ancient activity, stretching back thousands of years. For Herrmann, seaweed foraging is more than just gathering food. It's about feeling connected to the past, and to nature.\u003c/p>\n\u003cp>\"When you're at the shore, you see all these colors and textures and creatures, so many questions come to mind,\" she says. \"And it's timeless in the sense that you're collecting food in a way that has been done for so many years before you, in so many cultures and climates. So it feels like being in a long continuum, and the practices of gathering food in general.\"\u003c/p>\n\u003chr>\n\u003cp>Jo\u003cem>y Lanzendorfer is a writer based in Petaluma, Calif. Her work has appeared in\u003c/em> The Atlantic, Smithsonian, \u003cem>and others\u003c/em>. \u003cem>She's on Twitter \u003c/em>\u003ca href=\"https://twitter.com/JoyLanzendorfer\">@JoyLanzendorfer\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/114653/bountiful-beach-buffet-fresh-seaweed-is-making-waves-among-foragers",
"authors": [
"11351",
"5403"
],
"categories": [
"bayareabites_109",
"bayareabites_64",
"bayareabites_2638",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_4084",
"bayareabites_1875",
"bayareabites_358"
],
"tags": [
"bayareabites_8840"
],
"featImg": "bayareabites_114665",
"label": "source_bayareabites_114653"
},
"bayareabites_114606": {
"type": "posts",
"id": "bayareabites_114606",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "114606",
"score": null,
"sort": [
1484331947000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1484331947,
"format": "audio",
"disqusTitle": "As Rains Soak California, Farmers Test How To Store Water Underground",
"title": "As Rains Soak California, Farmers Test How To Store Water Underground",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/01/20170112_atc_as_rains_soak_california_farmers_test_how_to_store_water_underground.mp3\u003c/p>\n\u003cp>Six years ago, Don Cameron, the general manager of \u003ca href=\"http://www.terranovaranch.com/\">Terranova Ranch\u003c/a>, southwest of Fresno, Calif., did something that seemed kind of crazy.\u003c/p>\n\u003cp>He went out to a nearby river, which was running high because of recent rains, and he opened an irrigation gate. Water rushed down a canal and flooded hundreds of acres of vineyards — even though it was wintertime. The vineyards were quiet. Nothing was growing.\u003c/p>\n\u003cp>\"We started in February, and we flooded grapes continuously, for the most part, until May,\" Cameron says.\u003c/p>\n\u003cp>Cameron was doing this because for years, he and his neighbors have been digging wells and pumping water out of the ground to irrigate their crops. That groundwater supply has been \u003ca href=\"https://www.newsdeeply.com/water/community/2016/07/15/the-hidden-treasure-of-californias-groundwater\">running low\u003c/a>. \"I became really concerned about it,\" Cameron says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So his idea was pretty simple: Flood his fields and let gravity do the rest. Water would seep into the ground all the way to the aquifer.\u003c/p>\n\u003cp>The idea \u003ca href=\"http://www.terranovaranch.com/sustainability/sustainability-water-recharge/on-farm-flood-capture-could-reduce-groundwater-overdraft-in-kings-river-basin/\">worked\u003c/a>. Over four months, \u003cstrong>\u003c/strong>Cameron was able to flood his fields with a large amount of water — equivalent to water three feet deep across 1,000 acres. It all went into the ground, and it didn't harm his grapes.\u003c/p>\n\u003cp>These days, Cameron's unconventional idea has become a hot new \u003ca href=\"http://waterinthewest.stanford.edu/groundwater/recharge/\">trend\u003c/a> in California's water management circles — especially this week, with rivers flooding all over the state.\u003c/p>\n\u003cp>\"This is going to be the future for California,\" Cameron says. \"If we don't store the water during flood periods, we're not going to make it through the droughts.\"\u003c/p>\n\u003cp>\u003ca href=\"http://dahlke.ucdavis.edu/\">Helen Dahlke\u003c/a>, a groundwater hydrologist at the University of California, Davis, is working with a half-dozen farmers who are ready to flood their fields this year. \"We have \u003ca href=\"http://dahlke.ucdavis.edu/research/groundwater-banking/\">test sites\u003c/a> set up on almonds, pistachios and alfalfa, just to test how those crops tolerate water that we put on in the winter,\" she says.\u003c/p>\n\u003cp>There are two big reasons for these experiments.\u003c/p>\n\u003cp>The first is simply that California's aquifers are depleted. It got really bad during the recent drought, when farmers couldn't get much water from the state's surface reservoirs. They \u003ca href=\"http://www.npr.org/sections/thesalt/2015/08/27/434649587/despite-the-drought-california-farms-see-record-sales\">pumped\u003c/a> so much groundwater that many wells ran dry. The water table in some areas dropped by 10, 20, or even 100 feet. Aquifers are especially \u003ca href=\"http://waterinthewest.stanford.edu/groundwater/overdraft/\">depleted\u003c/a> in the southern part of California's Central Valley, south of Fresno. Flooding fields could help the aquifers recover.\u003c/p>\n\u003cp>The second reason to put water underground is climate change.\u003c/p>\n\u003cp>California has always counted on snow, piling up in the Sierra Nevada mountains, to act as a giant water reservoir. Water is released gradually as the snow melts.\u003c/p>\n\u003cp>But because of a warming climate, California now is getting \u003ca href=\"https://www.epa.gov/climate-indicators/climate-change-indicators-snowpack\">less snow\u003c/a> in winter, and more rain. The trend is expected to intensify. But heavy rain isn't as useful because it quickly outstrips the capacity of the state's reservoirs and just runs into the ocean. Meanwhile, the state gets very little rain during the summer, when crops need water.\u003c/p>\n\u003cp>\"We really have to find new ways of storing and capturing rainfall in the winter, when it's available,\" says Dahlke.\u003c/p>\n\u003cp>There's no better place to store water than underground. Over the years, California's farmers have extracted twice as much water from the state's aquifers as the total storage capacity of the state's dams and man-made lakes. In theory, farmers could replace that water.\u003c/p>\n\u003cp>\u003ca href=\"http://pacinst.org/about-us/staff-and-board/dr-peter-h-gleick/\">Peter Gleick\u003c/a>, a water expert and co-founder of the Pacific Institute, says that after winter storms, there is enough water available to recharge those groundwater aquifers.\u003c/p>\n\u003cfigure id=\"attachment_114608\" class=\"wp-caption aligncenter\" style=\"max-width: 1998px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/vineyards-8a88931af694ee3ac37250b130584faa9155c133.jpg\" alt=\"Don Cameron, general manager of Terranova Ranch, flooded his grapevines with floodwaters from a branch of King's River, southwest of Fresno, Calif.\" width=\"1998\" height=\"1499\" class=\"size-full wp-image-114608\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/vineyards-8a88931af694ee3ac37250b130584faa9155c133.jpg 1998w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/vineyards-8a88931af694ee3ac37250b130584faa9155c133-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/vineyards-8a88931af694ee3ac37250b130584faa9155c133-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/vineyards-8a88931af694ee3ac37250b130584faa9155c133-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/vineyards-8a88931af694ee3ac37250b130584faa9155c133-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/vineyards-8a88931af694ee3ac37250b130584faa9155c133-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/vineyards-8a88931af694ee3ac37250b130584faa9155c133-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/vineyards-8a88931af694ee3ac37250b130584faa9155c133-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/vineyards-8a88931af694ee3ac37250b130584faa9155c133-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/vineyards-8a88931af694ee3ac37250b130584faa9155c133-520x390.jpg 520w\" sizes=\"(max-width: 1998px) 100vw, 1998px\">\u003cfigcaption class=\"wp-caption-text\">Don Cameron, general manager of Terranova Ranch, flooded his grapevines with floodwaters from a branch of King's River, southwest of Fresno, Calif. \u003ccite>(Courtesy of Don Cameron)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The hard part, he says, will be getting the state's farmers and irrigation managers to go along with the plan. Because it will require flooding hundreds of thousands — and possibly millions — of acres. \u003c/p>\n\u003cp>\"I'm cautiously optimistic that we can do this,\" he says. But it's going to require a different way of thinking. It's going to require a lot of farmers and owners of ag land to be willing to flood land when the water's available.\"\u003c/p>\n\u003cp>And Gleick says, even if this large-scale flooding can be accomplished, it won't be enough, by itself, to protect groundwater supplies. It will have to be accompanied by strict limits on how much water farmers can pump from aquifers. Groundwater — which until recently was almost completely unregulated — will have to be managed so that water is there when farmers really need it, when the rains don't fall. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/p>\n\n",
"disqusIdentifier": "114606 http://ww2.kqed.org/bayareabites/?p=114606",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2017/01/13/as-rains-soak-california-farmers-test-how-to-store-water-underground/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 800,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 24
},
"modified": 1484345007,
"excerpt": "After years of drought, California is getting drenched with rains. Some scientists and farmers are testing a way to capture that water by filling the state's depleted groundwater aquifers.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "After years of drought, California is getting drenched with rains. Some scientists and farmers are testing a way to capture that water by filling the state's depleted groundwater aquifers.",
"title": "As Rains Soak California, Farmers Test How To Store Water Underground | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "As Rains Soak California, Farmers Test How To Store Water Underground",
"datePublished": "2017-01-13T10:25:47-08:00",
"dateModified": "2017-01-13T14:03:27-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "as-rains-soak-california-farmers-test-how-to-store-water-underground",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=509179190&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Dan Charles, NPR Food",
"nprStoryDate": "Thu, 12 Jan 2017 15:01:00 -0500",
"nprLastModifiedDate": "Thu, 12 Jan 2017 20:39:41 -0500",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2017/01/12/509179190/as-rains-soak-california-farmers-test-how-to-store-water-underground?ft=nprml&f=509179190",
"nprAudio": "https://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/01/20170112_atc_as_rains_soak_california_farmers_test_how_to_store_water_underground.mp3?orgId=1&topicId=1053&d=260&p=2&story=509179190&t=progseg&e=509445863&seg=7&ft=nprml&f=509179190",
"nprImageAgency": "Joe Proudman / Courtesy of UC Davis",
"nprImageCredit": "Joe Proudman",
"nprAudioM3u": "http://api.npr.org/m3u/1509542872-bdd1e0.m3u?orgId=1&topicId=1053&d=260&p=2&story=509179190&t=progseg&e=509445863&seg=7&ft=nprml&f=509179190",
"nprStoryId": "509179190",
"nprRetrievedStory": "1",
"nprPubDate": "Thu, 12 Jan 2017 18:22:00 -0500",
"path": "/bayareabites/114606/as-rains-soak-california-farmers-test-how-to-store-water-underground",
"audioUrl": "https://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/01/20170112_atc_as_rains_soak_california_farmers_test_how_to_store_water_underground.mp3?orgId=1&topicId=1053&d=260&p=2&story=509179190&t=progseg&e=509445863&seg=7&ft=nprml&f=509179190",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "nprOneAudioLink",
"attributes": {
"named": {
"src": "https://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/01/20170112_atc_as_rains_soak_california_farmers_test_how_to_store_water_underground.mp3"
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Six years ago, Don Cameron, the general manager of \u003ca href=\"http://www.terranovaranch.com/\">Terranova Ranch\u003c/a>, southwest of Fresno, Calif., did something that seemed kind of crazy.\u003c/p>\n\u003cp>He went out to a nearby river, which was running high because of recent rains, and he opened an irrigation gate. Water rushed down a canal and flooded hundreds of acres of vineyards — even though it was wintertime. The vineyards were quiet. Nothing was growing.\u003c/p>\n\u003cp>\"We started in February, and we flooded grapes continuously, for the most part, until May,\" Cameron says.\u003c/p>\n\u003cp>Cameron was doing this because for years, he and his neighbors have been digging wells and pumping water out of the ground to irrigate their crops. That groundwater supply has been \u003ca href=\"https://www.newsdeeply.com/water/community/2016/07/15/the-hidden-treasure-of-californias-groundwater\">running low\u003c/a>. \"I became really concerned about it,\" Cameron says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So his idea was pretty simple: Flood his fields and let gravity do the rest. Water would seep into the ground all the way to the aquifer.\u003c/p>\n\u003cp>The idea \u003ca href=\"http://www.terranovaranch.com/sustainability/sustainability-water-recharge/on-farm-flood-capture-could-reduce-groundwater-overdraft-in-kings-river-basin/\">worked\u003c/a>. Over four months, \u003cstrong>\u003c/strong>Cameron was able to flood his fields with a large amount of water — equivalent to water three feet deep across 1,000 acres. It all went into the ground, and it didn't harm his grapes.\u003c/p>\n\u003cp>These days, Cameron's unconventional idea has become a hot new \u003ca href=\"http://waterinthewest.stanford.edu/groundwater/recharge/\">trend\u003c/a> in California's water management circles — especially this week, with rivers flooding all over the state.\u003c/p>\n\u003cp>\"This is going to be the future for California,\" Cameron says. \"If we don't store the water during flood periods, we're not going to make it through the droughts.\"\u003c/p>\n\u003cp>\u003ca href=\"http://dahlke.ucdavis.edu/\">Helen Dahlke\u003c/a>, a groundwater hydrologist at the University of California, Davis, is working with a half-dozen farmers who are ready to flood their fields this year. \"We have \u003ca href=\"http://dahlke.ucdavis.edu/research/groundwater-banking/\">test sites\u003c/a> set up on almonds, pistachios and alfalfa, just to test how those crops tolerate water that we put on in the winter,\" she says.\u003c/p>\n\u003cp>There are two big reasons for these experiments.\u003c/p>\n\u003cp>The first is simply that California's aquifers are depleted. It got really bad during the recent drought, when farmers couldn't get much water from the state's surface reservoirs. They \u003ca href=\"http://www.npr.org/sections/thesalt/2015/08/27/434649587/despite-the-drought-california-farms-see-record-sales\">pumped\u003c/a> so much groundwater that many wells ran dry. The water table in some areas dropped by 10, 20, or even 100 feet. Aquifers are especially \u003ca href=\"http://waterinthewest.stanford.edu/groundwater/overdraft/\">depleted\u003c/a> in the southern part of California's Central Valley, south of Fresno. Flooding fields could help the aquifers recover.\u003c/p>\n\u003cp>The second reason to put water underground is climate change.\u003c/p>\n\u003cp>California has always counted on snow, piling up in the Sierra Nevada mountains, to act as a giant water reservoir. Water is released gradually as the snow melts.\u003c/p>\n\u003cp>But because of a warming climate, California now is getting \u003ca href=\"https://www.epa.gov/climate-indicators/climate-change-indicators-snowpack\">less snow\u003c/a> in winter, and more rain. The trend is expected to intensify. But heavy rain isn't as useful because it quickly outstrips the capacity of the state's reservoirs and just runs into the ocean. Meanwhile, the state gets very little rain during the summer, when crops need water.\u003c/p>\n\u003cp>\"We really have to find new ways of storing and capturing rainfall in the winter, when it's available,\" says Dahlke.\u003c/p>\n\u003cp>There's no better place to store water than underground. Over the years, California's farmers have extracted twice as much water from the state's aquifers as the total storage capacity of the state's dams and man-made lakes. In theory, farmers could replace that water.\u003c/p>\n\u003cp>\u003ca href=\"http://pacinst.org/about-us/staff-and-board/dr-peter-h-gleick/\">Peter Gleick\u003c/a>, a water expert and co-founder of the Pacific Institute, says that after winter storms, there is enough water available to recharge those groundwater aquifers.\u003c/p>\n\u003cfigure id=\"attachment_114608\" class=\"wp-caption aligncenter\" style=\"max-width: 1998px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/vineyards-8a88931af694ee3ac37250b130584faa9155c133.jpg\" alt=\"Don Cameron, general manager of Terranova Ranch, flooded his grapevines with floodwaters from a branch of King's River, southwest of Fresno, Calif.\" width=\"1998\" height=\"1499\" class=\"size-full wp-image-114608\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/vineyards-8a88931af694ee3ac37250b130584faa9155c133.jpg 1998w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/vineyards-8a88931af694ee3ac37250b130584faa9155c133-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/vineyards-8a88931af694ee3ac37250b130584faa9155c133-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/vineyards-8a88931af694ee3ac37250b130584faa9155c133-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/vineyards-8a88931af694ee3ac37250b130584faa9155c133-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/vineyards-8a88931af694ee3ac37250b130584faa9155c133-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/vineyards-8a88931af694ee3ac37250b130584faa9155c133-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/vineyards-8a88931af694ee3ac37250b130584faa9155c133-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/vineyards-8a88931af694ee3ac37250b130584faa9155c133-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/vineyards-8a88931af694ee3ac37250b130584faa9155c133-520x390.jpg 520w\" sizes=\"(max-width: 1998px) 100vw, 1998px\">\u003cfigcaption class=\"wp-caption-text\">Don Cameron, general manager of Terranova Ranch, flooded his grapevines with floodwaters from a branch of King's River, southwest of Fresno, Calif. \u003ccite>(Courtesy of Don Cameron)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The hard part, he says, will be getting the state's farmers and irrigation managers to go along with the plan. Because it will require flooding hundreds of thousands — and possibly millions — of acres. \u003c/p>\n\u003cp>\"I'm cautiously optimistic that we can do this,\" he says. But it's going to require a different way of thinking. It's going to require a lot of farmers and owners of ag land to be willing to flood land when the water's available.\"\u003c/p>\n\u003cp>And Gleick says, even if this large-scale flooding can be accomplished, it won't be enough, by itself, to protect groundwater supplies. It will have to be accompanied by strict limits on how much water farmers can pump from aquifers. Groundwater — which until recently was almost completely unregulated — will have to be managed so that water is there when farmers really need it, when the rains don't fall. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/114606/as-rains-soak-california-farmers-test-how-to-store-water-underground",
"authors": [
"byline_bayareabites_114606"
],
"categories": [
"bayareabites_1874",
"bayareabites_10028",
"bayareabites_358",
"bayareabites_60"
],
"tags": [
"bayareabites_11813",
"bayareabites_15716"
],
"featImg": "bayareabites_114607",
"label": "bayareabites"
},
"bayareabites_114592": {
"type": "posts",
"id": "bayareabites_114592",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "114592",
"score": null,
"sort": [
1484186485000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1484186485,
"format": "standard",
"disqusTitle": "Why Going Organic Just Got Easier For Farmers",
"title": "Why Going Organic Just Got Easier For Farmers",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Let's say you're a farmer in the Midwest, growing conventional corn and soybeans. Times are tough right now. Prices are in the toilet.\u003c/p>\n\u003cp>If only you were selling organic soybeans and corn. They're worth almost \u003ca href=\"http://rodaleinstitute.org/farm/organic-price-report-tool/\">twice as much\u003c/a>, per bushel, as your conventional crops.\u003c/p>\n\u003cp>So why not grow organic crops instead? There's a catch. You'd have to follow the organic rules, renouncing synthetic pesticides and fertilizer, for three entire years before any of your crops could be sold as organic. For those three \"transition\" years, you'd have the worst of all worlds: Low organic yields and low conventional prices.\u003c/p>\n\u003cp>The Organic Trade Association, which represents America's biggest organic food companies, wants to make it easier for farmers to get over this hurdle. And its \u003ca href=\"https://www.ota.com/advocacy/organic-standards/organic-trade-association-usda-certified-transitional-program\">proposal\u003c/a> has just been \u003ca href=\"https://www.ams.usda.gov/content/ams-announces-accreditation-program-transitional-agricultural-products\">approved\u003c/a> by the U.S. Department of Agriculture. It's a new certification for food grown during this transition period. This certification, the OTA hopes, will put money in farmers' pockets and encourage them to take the leap into organic certification.\u003c/p>\n\u003cp>\"This is all about creating more organic farms here in America,\" says George Kalogridis, who works for the \u003ca href=\"http://www.clarksongrain.com/\">Clarkson Grain Company\u003c/a> in Cerro Gordo, Ill. Clarkson Grain buys and sells both organic and non-GMO corn and soybeans.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"What's driven this is the organic animal-feed market,\" says Kalogridis. There's been a chronic shortage of organic grain in the United States in recent years, and without more organic grain to feed chickens and cows, it's hard to satisfy consumers' hunger for organic meat, milk and eggs.\u003c/p>\n\u003cp>Kalogridis says that many farmers are ready to go organic, and this new certification will make it feasible. \"We've identified 150,000 to 250,000 acres that could be transitioned,\" he says, \"and that could be ramped up rather quickly.\"\u003c/p>\n\u003cp>Clarkson Grain, he says, expects to offer farmers higher prices for transitional crops, about halfway between the prices of organic and conventional grain. The company will pass that increased price along to buyers, such as poultry farmers, who also are moving into organic production.\u003c/p>\n\u003cp>It's not clear, however, whether \"transitional\" food will fetch higher prices in a supermarket. One problem is the wording of a label for such food. The word \"transitional\" isn't exactly catchy marketing, and food companies may not be allowed to say much more than that.\u003c/p>\n\u003cp>\"On-package labeling [of transitional food] is going to be a challenge for retailers, says Nate Lewis, OTA's director of farm policy. According to Nate Lewis, food companies can't imply that \"transitional\" food is organic. In fact, the label on this food can't even mention the word organic. \"The O-word is clearly regulated by the National Organic Program,\" he says.\u003c/p>\n\u003cp>The value of this certification, Lewis say, may lie not in the supermarket but farther back the supply chain. Many egg producers or dairies also are interested in getting into organic production, and they're looking for new suppliers. They may pay extra for certified transitional grain, if it helps them lock in a reliable supply of organic animal feed for the future. \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",
"disqusIdentifier": "114592 http://ww2.kqed.org/bayareabites/?p=114592",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2017/01/11/why-going-organic-just-got-easier-for-farmers/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 529,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 14
},
"modified": 1484187850,
"excerpt": "Farmers have to follow organic rules for three years before they can sell their food as certified organic. That transition period can mean much lower profits. But a new certification may change that.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Farmers have to follow organic rules for three years before they can sell their food as certified organic. That transition period can mean much lower profits. But a new certification may change that.",
"title": "Why Going Organic Just Got Easier For Farmers | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Why Going Organic Just Got Easier For Farmers",
"datePublished": "2017-01-11T18:01:25-08:00",
"dateModified": "2017-01-11T18:24:10-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "why-going-organic-just-got-easier-for-farmers",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=509317400&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Dan Charles, NPR Food",
"nprStoryDate": "Wed, 11 Jan 2017 17:35:00 -0500",
"nprLastModifiedDate": "Wed, 11 Jan 2017 17:35:35 -0500",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2017/01/11/509317400/why-going-organic-just-got-easier-for-farmers?ft=nprml&f=509317400",
"nprImageAgency": "AP",
"nprImageCredit": "Stephan Savoia",
"nprStoryId": "509317400",
"nprRetrievedStory": "1",
"nprPubDate": "Wed, 11 Jan 2017 17:35:00 -0500",
"path": "/bayareabites/114592/why-going-organic-just-got-easier-for-farmers",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Let's say you're a farmer in the Midwest, growing conventional corn and soybeans. Times are tough right now. Prices are in the toilet.\u003c/p>\n\u003cp>If only you were selling organic soybeans and corn. They're worth almost \u003ca href=\"http://rodaleinstitute.org/farm/organic-price-report-tool/\">twice as much\u003c/a>, per bushel, as your conventional crops.\u003c/p>\n\u003cp>So why not grow organic crops instead? There's a catch. You'd have to follow the organic rules, renouncing synthetic pesticides and fertilizer, for three entire years before any of your crops could be sold as organic. For those three \"transition\" years, you'd have the worst of all worlds: Low organic yields and low conventional prices.\u003c/p>\n\u003cp>The Organic Trade Association, which represents America's biggest organic food companies, wants to make it easier for farmers to get over this hurdle. And its \u003ca href=\"https://www.ota.com/advocacy/organic-standards/organic-trade-association-usda-certified-transitional-program\">proposal\u003c/a> has just been \u003ca href=\"https://www.ams.usda.gov/content/ams-announces-accreditation-program-transitional-agricultural-products\">approved\u003c/a> by the U.S. Department of Agriculture. It's a new certification for food grown during this transition period. This certification, the OTA hopes, will put money in farmers' pockets and encourage them to take the leap into organic certification.\u003c/p>\n\u003cp>\"This is all about creating more organic farms here in America,\" says George Kalogridis, who works for the \u003ca href=\"http://www.clarksongrain.com/\">Clarkson Grain Company\u003c/a> in Cerro Gordo, Ill. Clarkson Grain buys and sells both organic and non-GMO corn and soybeans.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"What's driven this is the organic animal-feed market,\" says Kalogridis. There's been a chronic shortage of organic grain in the United States in recent years, and without more organic grain to feed chickens and cows, it's hard to satisfy consumers' hunger for organic meat, milk and eggs.\u003c/p>\n\u003cp>Kalogridis says that many farmers are ready to go organic, and this new certification will make it feasible. \"We've identified 150,000 to 250,000 acres that could be transitioned,\" he says, \"and that could be ramped up rather quickly.\"\u003c/p>\n\u003cp>Clarkson Grain, he says, expects to offer farmers higher prices for transitional crops, about halfway between the prices of organic and conventional grain. The company will pass that increased price along to buyers, such as poultry farmers, who also are moving into organic production.\u003c/p>\n\u003cp>It's not clear, however, whether \"transitional\" food will fetch higher prices in a supermarket. One problem is the wording of a label for such food. The word \"transitional\" isn't exactly catchy marketing, and food companies may not be allowed to say much more than that.\u003c/p>\n\u003cp>\"On-package labeling [of transitional food] is going to be a challenge for retailers, says Nate Lewis, OTA's director of farm policy. According to Nate Lewis, food companies can't imply that \"transitional\" food is organic. In fact, the label on this food can't even mention the word organic. \"The O-word is clearly regulated by the National Organic Program,\" he says.\u003c/p>\n\u003cp>The value of this certification, Lewis say, may lie not in the supermarket but farther back the supply chain. Many egg producers or dairies also are interested in getting into organic production, and they're looking for new suppliers. They may pay extra for certified transitional grain, if it helps them lock in a reliable supply of organic animal feed for the future. \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>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/114592/why-going-organic-just-got-easier-for-farmers",
"authors": [
"byline_bayareabites_114592"
],
"categories": [
"bayareabites_1874",
"bayareabites_10028",
"bayareabites_4084",
"bayareabites_1245",
"bayareabites_12555",
"bayareabites_2035",
"bayareabites_358",
"bayareabites_60"
],
"tags": [
"bayareabites_65"
],
"featImg": "bayareabites_114593",
"label": "bayareabites"
},
"bayareabites_114566": {
"type": "posts",
"id": "bayareabites_114566",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "114566",
"score": null,
"sort": [
1484068815000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1484068815,
"format": "standard",
"disqusTitle": "Warmer Oceans Could Boost The Toxins In Your Shellfish Dinner",
"title": "Warmer Oceans Could Boost The Toxins In Your Shellfish Dinner",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>West Coast crab fishermen just ended an \u003ca href=\"http://www.kgw.com/news/local/strike-by-west-coast-crab-fishermen-ends-after-11-days/383612717\">11-day strike\u003c/a> over a price dispute. But a more ominous and long-term threat to their livelihood may be on the horizon. A \u003ca href=\"http://www.pnas.org/content/early/2017/01/03/1606798114\">new study \u003c/a>in the \u003cem>Proceedings of the National Academy of Sciences\u003c/em> has found a link between warming ocean conditions and a dangerous neurotoxin that builds up in sea life: domoic acid.\u003c/p>\n\u003cp>Seafood lovers got a glimpse of that threat in 2015, when record high ocean temperatures and lingering toxic algae blooms raised the domoic acid in shellfish to unsafe levels, \u003ca href=\"http://www.npr.org/sections/thesalt/2015/11/07/455049713/why-a-neurotoxin-is-closing-crab-season-in-california\">shutting down\u003c/a> the West Coast Dungeness crab fishery from Alaska to Southern California for several months. Though less dramatic, the problem emerged again this season, when harvesting was again \u003ca href=\"http://sanfrancisco.cbslocal.com/2016/11/25/dungeness-crab-season-delay-domoic-acid-point-reyes-eureka/\">delayed\u003c/a> for portions of the coasts.\u003c/p>\n\u003cp>Domoic acid is a toxin produced by Pseudo-nitzschia, a micro algae which can accumulate in species like Dungeness crab, clams, mussels and anchovy. It can be harmful to both humans and \u003ca href=\"http://www.marinemammalcenter.org/about-us/News-Room/2015-news-archives/toxic-algal-bloom.html?referrer=https://www.google.com/\">wildlife\u003c/a>, including sea lions and birds. Remember the famous Alfred Hitchcock movie, \u003cem>The Birds\u003c/em>? It was inspired by a \u003ca href=\"http://www.livescience.com/17713-hitchcock-birds-movie-algae-toxin.html\">real-life incident \u003c/a>of California seabirds driven into a frenzy by the neurotoxin.\u003c/p>\n\u003cp>Although we're starting to hear about domoic acid more often, it's been on the radar of public health officials since a Canadian\u003ca href=\"https://www.nwfsc.noaa.gov/hab/habs_toxins/marine_biotoxins/da/\"> outbreak in 1987\u003c/a> killed three and sickened over 100. In mild cases, it can cause vomiting, diarrhea and abdominal cramps. Severe cases can cause trouble breathing, memory loss, and even coma or death.\u003c/p>\n\u003cp>In the case of Dungeness crabs, the food chain looks like this: The phytoplankton Pseudo-nitzschia produces the toxin domoic acid during an algae bloom. Zooplankton and filter feeders, like clams and mussels, then eat that phytoplankton. (Interestingly, not all shellfish react the same way. Mussels, for example, are able to rid themselves of the toxin within a few weeks, while domoic acid may linger in clams for several months, even up to a year.) Those delicious Dungeness crabs we like so much have a taste for clams, which is where domoic acid can be passed up the food chain to us humans.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Officials are able to test for unsafe levels, keeping tainted seafood out of restaurants and away from seafood counters, but scientists haven't been able to predict when natural algae blooms may take a toxic turn — until now.\u003c/p>\n\u003cp>\"The record of domoic acid is now 20 years long, allowing us to look at it from a different perspective than anyone has previously,\" says Morgaine McKibben, a Ph.D. candidate at Oregon State University and lead author of the new study.\u003c/p>\n\u003cfigure id=\"attachment_114574\" class=\"wp-caption alignright\" style=\"max-width: 699px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/3196_custom-7cabf257511af547ead3f820968faa77036ae963-s700-c85.jpg\" alt=\"A sign warning beach goers against digging for razor clams along the coast of Washington state.\" width=\"699\" height=\"927\" class=\"size-full wp-image-114574\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/3196_custom-7cabf257511af547ead3f820968faa77036ae963-s700-c85.jpg 699w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/3196_custom-7cabf257511af547ead3f820968faa77036ae963-s700-c85-160x212.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/3196_custom-7cabf257511af547ead3f820968faa77036ae963-s700-c85-240x318.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/3196_custom-7cabf257511af547ead3f820968faa77036ae963-s700-c85-375x497.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/3196_custom-7cabf257511af547ead3f820968faa77036ae963-s700-c85-520x690.jpg 520w\" sizes=\"(max-width: 699px) 100vw, 699px\">\u003cfigcaption class=\"wp-caption-text\">A sign warning beach goers against digging for razor clams along the coast of Washington state. \u003ccite>(Washington State Department of Health)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The researchers looked at long-term data collected from Oregon razor clams, copepods (zooplankton that drift with the currents and are studied to predict salmon runs), and recurring climate patterns known as the Pacific Decadal Oscillation and El Nino Southern Oscillation. And they were able to establish that domoic acid events, like those that have been impacting the West Coast Dungeness crab fishery, are strongly related to warm phases in the ocean.\u003c/p>\n\u003cp>\"The most important takeaway from the study is that it's telling us about changes in the food web based on long-term observations of changes in the oceans. It's a very zoomed out view of how the food web responds to natural changes to ocean conditions. That's very important when you talk about resource management,\" says McKibben.\u003c/p>\n\u003cp>These types of long-term records are somewhat rare in oceanography, she says, because \"it's hard to find funding to keep consistent observations like this going.\"\u003c/p>\n\u003cp>And a future with more frequent domoic acid events seems likely, says says Bill Peterson, a NOAA senior scientist and co-author of the study. \"We're having more and more of these warm ocean events and we're going to have more domoic acid blooms each year. It might become a chronic problem,\" he says.\u003c/p>\n\u003cp>That paints a troubling picture for crab fishermen like Bob Eder of Newport, Ore. While domoic acid might go away for a year or two as a problem, it \"is something we'll now be dealing with for a long time,\" he says.\u003c/p>\n\u003cp>He also worries about how future domoic acid events could impact exports — critically important to boosting the overall price of whole crabs. While Americans typically eat only the meat from the crab, Chinese consumers also eat what's known as the \"butter\" (or guts) of the crab, where domoic acid tends to be more concentrated.\u003c/p>\n\u003cp>Officials from the California Department of Public Health say they test year-round for toxic phytoplankton at more than 100 sampling sites along the entire California coastline, and that 2015 was the first year domoic acid was found in crab meat. Oregon and Washington have similar sampling strategies, and have collaborated with California on Dungeness crab testing over the last two years.\u003c/p>\n\u003cp>But Peterson thinks states vulnerable to domoic acid events should be doing even more testing.\u003c/p>\n\u003cp>\"They should sample more often and over a wider ... area,\" says Peterson. \"Crab harvests are a huge money maker on the West Coast. You can't have people think they're going to get sick from eating crabs. Pretty soon [states] are going to have to sample more often and more places to keep better tabs on what's going on in the ocean.\"\u003c/p>\n\u003cp>Patrick Kennelly, chief of the food safety section for the California Department of Public Health, says he's confident the state's monitoring program is strong and able to ramp up as needed. He notes that officials have already started testing Dungeness crab months before the season begins. \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",
"disqusIdentifier": "114566 http://ww2.kqed.org/bayareabites/?p=114566",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2017/01/10/warmer-oceans-could-boost-the-toxins-in-your-shellfish-dinner/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 960,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 20
},
"modified": 1484069270,
"excerpt": "A new study finds a link between warming waters and a dangerous neurotoxin that builds up in species like Dungeness crab, clams and mussels — and harms us if we eat them.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A new study finds a link between warming waters and a dangerous neurotoxin that builds up in species like Dungeness crab, clams and mussels — and harms us if we eat them.",
"title": "Warmer Oceans Could Boost The Toxins In Your Shellfish Dinner | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Warmer Oceans Could Boost The Toxins In Your Shellfish Dinner",
"datePublished": "2017-01-10T09:20:15-08:00",
"dateModified": "2017-01-10T09:27:50-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "warmer-oceans-could-boost-the-toxins-in-your-shellfish-dinner",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=509008803&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Clare Leschin-Hoar, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"nprStoryDate": "Tue, 10 Jan 2017 07:00:07 -0500",
"nprLastModifiedDate": "Tue, 10 Jan 2017 07:00:07 -0500",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2017/01/10/509008803/warmer-oceans-could-boost-the-toxins-in-your-shellfish-dinner?ft=nprml&f=509008803",
"nprImageAgency": "AP",
"nprImageCredit": "Eric Risberg",
"nprStoryId": "509008803",
"nprRetrievedStory": "1",
"nprPubDate": "Tue, 10 Jan 2017 07:00:00 -0500",
"path": "/bayareabites/114566/warmer-oceans-could-boost-the-toxins-in-your-shellfish-dinner",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>West Coast crab fishermen just ended an \u003ca href=\"http://www.kgw.com/news/local/strike-by-west-coast-crab-fishermen-ends-after-11-days/383612717\">11-day strike\u003c/a> over a price dispute. But a more ominous and long-term threat to their livelihood may be on the horizon. A \u003ca href=\"http://www.pnas.org/content/early/2017/01/03/1606798114\">new study \u003c/a>in the \u003cem>Proceedings of the National Academy of Sciences\u003c/em> has found a link between warming ocean conditions and a dangerous neurotoxin that builds up in sea life: domoic acid.\u003c/p>\n\u003cp>Seafood lovers got a glimpse of that threat in 2015, when record high ocean temperatures and lingering toxic algae blooms raised the domoic acid in shellfish to unsafe levels, \u003ca href=\"http://www.npr.org/sections/thesalt/2015/11/07/455049713/why-a-neurotoxin-is-closing-crab-season-in-california\">shutting down\u003c/a> the West Coast Dungeness crab fishery from Alaska to Southern California for several months. Though less dramatic, the problem emerged again this season, when harvesting was again \u003ca href=\"http://sanfrancisco.cbslocal.com/2016/11/25/dungeness-crab-season-delay-domoic-acid-point-reyes-eureka/\">delayed\u003c/a> for portions of the coasts.\u003c/p>\n\u003cp>Domoic acid is a toxin produced by Pseudo-nitzschia, a micro algae which can accumulate in species like Dungeness crab, clams, mussels and anchovy. It can be harmful to both humans and \u003ca href=\"http://www.marinemammalcenter.org/about-us/News-Room/2015-news-archives/toxic-algal-bloom.html?referrer=https://www.google.com/\">wildlife\u003c/a>, including sea lions and birds. Remember the famous Alfred Hitchcock movie, \u003cem>The Birds\u003c/em>? It was inspired by a \u003ca href=\"http://www.livescience.com/17713-hitchcock-birds-movie-algae-toxin.html\">real-life incident \u003c/a>of California seabirds driven into a frenzy by the neurotoxin.\u003c/p>\n\u003cp>Although we're starting to hear about domoic acid more often, it's been on the radar of public health officials since a Canadian\u003ca href=\"https://www.nwfsc.noaa.gov/hab/habs_toxins/marine_biotoxins/da/\"> outbreak in 1987\u003c/a> killed three and sickened over 100. In mild cases, it can cause vomiting, diarrhea and abdominal cramps. Severe cases can cause trouble breathing, memory loss, and even coma or death.\u003c/p>\n\u003cp>In the case of Dungeness crabs, the food chain looks like this: The phytoplankton Pseudo-nitzschia produces the toxin domoic acid during an algae bloom. Zooplankton and filter feeders, like clams and mussels, then eat that phytoplankton. (Interestingly, not all shellfish react the same way. Mussels, for example, are able to rid themselves of the toxin within a few weeks, while domoic acid may linger in clams for several months, even up to a year.) Those delicious Dungeness crabs we like so much have a taste for clams, which is where domoic acid can be passed up the food chain to us humans.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Officials are able to test for unsafe levels, keeping tainted seafood out of restaurants and away from seafood counters, but scientists haven't been able to predict when natural algae blooms may take a toxic turn — until now.\u003c/p>\n\u003cp>\"The record of domoic acid is now 20 years long, allowing us to look at it from a different perspective than anyone has previously,\" says Morgaine McKibben, a Ph.D. candidate at Oregon State University and lead author of the new study.\u003c/p>\n\u003cfigure id=\"attachment_114574\" class=\"wp-caption alignright\" style=\"max-width: 699px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/3196_custom-7cabf257511af547ead3f820968faa77036ae963-s700-c85.jpg\" alt=\"A sign warning beach goers against digging for razor clams along the coast of Washington state.\" width=\"699\" height=\"927\" class=\"size-full wp-image-114574\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/3196_custom-7cabf257511af547ead3f820968faa77036ae963-s700-c85.jpg 699w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/3196_custom-7cabf257511af547ead3f820968faa77036ae963-s700-c85-160x212.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/3196_custom-7cabf257511af547ead3f820968faa77036ae963-s700-c85-240x318.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/3196_custom-7cabf257511af547ead3f820968faa77036ae963-s700-c85-375x497.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/3196_custom-7cabf257511af547ead3f820968faa77036ae963-s700-c85-520x690.jpg 520w\" sizes=\"(max-width: 699px) 100vw, 699px\">\u003cfigcaption class=\"wp-caption-text\">A sign warning beach goers against digging for razor clams along the coast of Washington state. \u003ccite>(Washington State Department of Health)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The researchers looked at long-term data collected from Oregon razor clams, copepods (zooplankton that drift with the currents and are studied to predict salmon runs), and recurring climate patterns known as the Pacific Decadal Oscillation and El Nino Southern Oscillation. And they were able to establish that domoic acid events, like those that have been impacting the West Coast Dungeness crab fishery, are strongly related to warm phases in the ocean.\u003c/p>\n\u003cp>\"The most important takeaway from the study is that it's telling us about changes in the food web based on long-term observations of changes in the oceans. It's a very zoomed out view of how the food web responds to natural changes to ocean conditions. That's very important when you talk about resource management,\" says McKibben.\u003c/p>\n\u003cp>These types of long-term records are somewhat rare in oceanography, she says, because \"it's hard to find funding to keep consistent observations like this going.\"\u003c/p>\n\u003cp>And a future with more frequent domoic acid events seems likely, says says Bill Peterson, a NOAA senior scientist and co-author of the study. \"We're having more and more of these warm ocean events and we're going to have more domoic acid blooms each year. It might become a chronic problem,\" he says.\u003c/p>\n\u003cp>That paints a troubling picture for crab fishermen like Bob Eder of Newport, Ore. While domoic acid might go away for a year or two as a problem, it \"is something we'll now be dealing with for a long time,\" he says.\u003c/p>\n\u003cp>He also worries about how future domoic acid events could impact exports — critically important to boosting the overall price of whole crabs. While Americans typically eat only the meat from the crab, Chinese consumers also eat what's known as the \"butter\" (or guts) of the crab, where domoic acid tends to be more concentrated.\u003c/p>\n\u003cp>Officials from the California Department of Public Health say they test year-round for toxic phytoplankton at more than 100 sampling sites along the entire California coastline, and that 2015 was the first year domoic acid was found in crab meat. Oregon and Washington have similar sampling strategies, and have collaborated with California on Dungeness crab testing over the last two years.\u003c/p>\n\u003cp>But Peterson thinks states vulnerable to domoic acid events should be doing even more testing.\u003c/p>\n\u003cp>\"They should sample more often and over a wider ... area,\" says Peterson. \"Crab harvests are a huge money maker on the West Coast. You can't have people think they're going to get sick from eating crabs. Pretty soon [states] are going to have to sample more often and more places to keep better tabs on what's going on in the ocean.\"\u003c/p>\n\u003cp>Patrick Kennelly, chief of the food safety section for the California Department of Public Health, says he's confident the state's monitoring program is strong and able to ramp up as needed. He notes that officials have already started testing Dungeness crab months before the season begins. \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>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/114566/warmer-oceans-could-boost-the-toxins-in-your-shellfish-dinner",
"authors": [
"byline_bayareabites_114566"
],
"categories": [
"bayareabites_10028",
"bayareabites_1245",
"bayareabites_358",
"bayareabites_60"
],
"tags": [
"bayareabites_564",
"bayareabites_523",
"bayareabites_15714",
"bayareabites_323",
"bayareabites_11318",
"bayareabites_13075"
],
"featImg": "bayareabites_114567",
"label": "bayareabites"
},
"bayareabites_114464": {
"type": "posts",
"id": "bayareabites_114464",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "114464",
"score": null,
"sort": [
1483569637000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1483569637,
"format": "standard",
"disqusTitle": "A Plant-Friendly Atkins Diet Gets High Marks On List Of 2017's Best Diets",
"title": "A Plant-Friendly Atkins Diet Gets High Marks On List Of 2017's Best Diets",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>If you're looking for a diet plan that suits your lifestyle, a new list of rankings from U.S.News & World Report has you covered.\u003c/p>\n\u003cp>Most dieters are familiar with commercial plans such as \u003ca href=\"http://health.usnews.com/best-diet/weight-watchers-diet\">Weight Watchers\u003c/a> and \u003ca href=\"http://health.usnews.com/best-diet/jenny-craig-diet\">Jenny Craig\u003c/a> — both of which continue to make the magazine's list for top diets. But there are a range of options that offer fresh approaches, including the \u003ca href=\"http://health.usnews.com/best-diet/mind-diet\">MIND diet\u003c/a>, the \u003ca href=\"http://health.usnews.com/best-diet/eco-atkins-diet\">Eco-Atkins\u003c/a> diet (a plant-based, Atkins-style diet) and the \u003ca href=\"http://health.usnews.com/best-diet/ornish-diet\">Ornish diet\u003c/a> — which is ranked top for heart health.\u003c/p>\n\u003cp>The annual rankings list includes 38 different diets, all of which have been evaluated by a \u003ca href=\"http://health.usnews.com/best-diet/experts\">panel\u003c/a> of doctors, nutritionists and other health professionals. \"Each profile is an exhaustive look at what it's like to be on each plan,\" says Angela Haupt, assistant managing editor for health at U.S. News.\u003c/p>\n\u003cp>The diets are ranked in categories, from \"easiest diets to follow\" to \"best diets overall\" to \"fastest weight loss.\"\u003c/p>\n\u003cp>The Eco-Atkins diet makes the cut in the \"fastest weight-loss\" category. The diet was developed by a nutrition scientist at the University of Toronto. \"It's a plant-based spin on the Atkins diet. It calls for 31 percent of daily calories to come from plant proteins, 43 percent from plant fats and 26 percent from carbs,\" explains Haupt.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The claim is that dieters can lose 8 pounds a month, while improving blood levels of triglycerides, cholesterol levels and blood pressure. \"Our experts say it's superior to Atkins and good for fast weight loss, but it can be tough to follow, since guidance is scare. You're largely on your own, which can deter some dieters,\" Haupt tells us.\u003c/p>\n\u003cp>Other plant-centered diets that rank high include the Ornish diet, based on the plan developed by Dr. Dean Ornish. This diet approach is touted as a way to reverse diabetes and heart disease. The diet moved up a notch from the \u003ca href=\"http://www.npr.org/sections/thesalt/2015/01/06/375387779/from-paleo-to-plant-based-new-report-ranks-top-diets-of-2015\">2016 list\u003c/a>. It \u003ca href=\"https://www.ornish.com/proven-program/nutrition/\">emphasizes\u003c/a> fruits, vegetables, whole grains, legumes, soy products, nonfat dairy, as well as some \"good fats that contain omega-3 fatty acids,\" according to a description on the diet's website.\u003c/p>\n\u003cp>The Mediterranean diet retains a top spot as well. As the reviewers explain in the \u003ca href=\"http://health.usnews.com/best-diet/mediterranean-diet\">diet's profile\u003c/a>: \"There isn't 'a' Mediterranean diet. Greeks eat differently from Italians, who eat differently from the French and Spanish. But they share many common understandings.\"\u003c/p>\n\u003cp>A consumer-friendly \u003ca href=\"http://oldwayspt.org/mediterranean-diet-pyramid\">Mediterranean diet pyramid \u003c/a>was developed by Oldways, a nonprofit in Boston, working with researchers from the Harvard School of Public Health. The U.S News reviewers point out: \"The not-so-surprising secret [of a Mediterranean diet] is an active lifestyle, weight control, and a diet low in red meat, sugar and saturated fat and high in produce, nuts and other healthful foods.\" Another bonus: A little red wine with meals is not frowned upon.\u003c/p>\n\u003cp>If keeping your noggin sharp is a high priority, the MIND diet — which is ranked No. 3 on the list of Best Diets Overall — combines the \u003ca href=\"http://health.usnews.com/best-diet/dash-diet\">DASH diet\u003c/a> approach (which was originally designed to help people control high blood pressure) and the Mediterranean diet.\u003c/p>\n\u003cp>According to the U.S. News reviewers, MIND — which was developed by researchers at Rush University Medical Center in Chicago — focuses on foods that influence brain health.\u003c/p>\n\u003cp>So what are some changes from last year's rankings of Best Diets? The \u003ca href=\"http://health.usnews.com/best-diet/vegan-diet\">vegan diet\u003c/a>\u003cstrong> \u003c/strong>moved up to No. 16 on the Best Diets Overall List. (Last year it was No. 21.) And SlimFast dropped from No. 15 on the list of Best Diets Overall down to No. 20. Two other diets that slipped in the rankings: Atkins fell \u003cstrong>\u003c/strong>on the Best Weight-Loss Diets list, and Biggest Loser also slipped in the Best Diets for Healthy Eating category.\u003c/p>\n\u003cp>The \u003ca href=\"http://health.usnews.com/best-diet/paleo-diet\">paleo diet\u003c/a> hangs on. It's ranked 36th out of 38 in the Best Diets Overall category.\u003cstrong> \u003c/strong>The main knocks against it: Reviewers say the produce aisle and meat counter tend to be expensive, and the diet can be hard to follow while dining out. Reviewers note that dieters will need to get accustomed to ordering breadless sandwiches and skipping many other menu items that contain grains and dairy. Also noted: Alcohol is not part of a true paleo diet.\u003c/p>\n\u003cp>Why the changes in rankings? \"Our expert panelists reviewed and rescored each diet, and their scores vary each year based on program changes, new research and general evolution of thinking in the diet and nutrition space,\" Haupt tells us. \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",
"disqusIdentifier": "114464 http://ww2.kqed.org/bayareabites/?p=114464",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2017/01/04/a-plant-friendly-atkins-diet-gets-high-marks-on-list-of-2017s-best-diets/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 762,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 17
},
"modified": 1483569637,
"excerpt": "U.S.News & World Report's annual rankings are out, and while reviewers have a few beefs with the regular Atkins diet, the vegan version scores well. So do other plant-based diets.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "U.S.News & World Report's annual rankings are out, and while reviewers have a few beefs with the regular Atkins diet, the vegan version scores well. So do other plant-based diets.",
"title": "A Plant-Friendly Atkins Diet Gets High Marks On List Of 2017's Best Diets | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "A Plant-Friendly Atkins Diet Gets High Marks On List Of 2017's Best Diets",
"datePublished": "2017-01-04T14:40:37-08:00",
"dateModified": "2017-01-04T14:40:37-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "a-plant-friendly-atkins-diet-gets-high-marks-on-list-of-2017s-best-diets",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/health-and-nutrition/",
"nprApiLink": "http://api.npr.org/query?id=508223838&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Allison Aubrey, NPR Food",
"nprStoryDate": "Wed, 04 Jan 2017 16:32:00 -0500",
"nprLastModifiedDate": "Wed, 04 Jan 2017 17:30:20 -0500",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2017/01/04/508223838/a-plant-based-atkins-diet-it-works-says-new-ranking-of-top-weight-loss-plans?ft=nprml&f=508223838",
"nprImageAgency": "Getty Images",
"nprImageCredit": "Maximilian Stock Ltd.",
"source": "Health and Nutrition",
"nprStoryId": "508223838",
"nprRetrievedStory": "1",
"nprPubDate": "Wed, 04 Jan 2017 17:30:00 -0500",
"path": "/bayareabites/114464/a-plant-friendly-atkins-diet-gets-high-marks-on-list-of-2017s-best-diets",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you're looking for a diet plan that suits your lifestyle, a new list of rankings from U.S.News & World Report has you covered.\u003c/p>\n\u003cp>Most dieters are familiar with commercial plans such as \u003ca href=\"http://health.usnews.com/best-diet/weight-watchers-diet\">Weight Watchers\u003c/a> and \u003ca href=\"http://health.usnews.com/best-diet/jenny-craig-diet\">Jenny Craig\u003c/a> — both of which continue to make the magazine's list for top diets. But there are a range of options that offer fresh approaches, including the \u003ca href=\"http://health.usnews.com/best-diet/mind-diet\">MIND diet\u003c/a>, the \u003ca href=\"http://health.usnews.com/best-diet/eco-atkins-diet\">Eco-Atkins\u003c/a> diet (a plant-based, Atkins-style diet) and the \u003ca href=\"http://health.usnews.com/best-diet/ornish-diet\">Ornish diet\u003c/a> — which is ranked top for heart health.\u003c/p>\n\u003cp>The annual rankings list includes 38 different diets, all of which have been evaluated by a \u003ca href=\"http://health.usnews.com/best-diet/experts\">panel\u003c/a> of doctors, nutritionists and other health professionals. \"Each profile is an exhaustive look at what it's like to be on each plan,\" says Angela Haupt, assistant managing editor for health at U.S. News.\u003c/p>\n\u003cp>The diets are ranked in categories, from \"easiest diets to follow\" to \"best diets overall\" to \"fastest weight loss.\"\u003c/p>\n\u003cp>The Eco-Atkins diet makes the cut in the \"fastest weight-loss\" category. The diet was developed by a nutrition scientist at the University of Toronto. \"It's a plant-based spin on the Atkins diet. It calls for 31 percent of daily calories to come from plant proteins, 43 percent from plant fats and 26 percent from carbs,\" explains Haupt.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The claim is that dieters can lose 8 pounds a month, while improving blood levels of triglycerides, cholesterol levels and blood pressure. \"Our experts say it's superior to Atkins and good for fast weight loss, but it can be tough to follow, since guidance is scare. You're largely on your own, which can deter some dieters,\" Haupt tells us.\u003c/p>\n\u003cp>Other plant-centered diets that rank high include the Ornish diet, based on the plan developed by Dr. Dean Ornish. This diet approach is touted as a way to reverse diabetes and heart disease. The diet moved up a notch from the \u003ca href=\"http://www.npr.org/sections/thesalt/2015/01/06/375387779/from-paleo-to-plant-based-new-report-ranks-top-diets-of-2015\">2016 list\u003c/a>. It \u003ca href=\"https://www.ornish.com/proven-program/nutrition/\">emphasizes\u003c/a> fruits, vegetables, whole grains, legumes, soy products, nonfat dairy, as well as some \"good fats that contain omega-3 fatty acids,\" according to a description on the diet's website.\u003c/p>\n\u003cp>The Mediterranean diet retains a top spot as well. As the reviewers explain in the \u003ca href=\"http://health.usnews.com/best-diet/mediterranean-diet\">diet's profile\u003c/a>: \"There isn't 'a' Mediterranean diet. Greeks eat differently from Italians, who eat differently from the French and Spanish. But they share many common understandings.\"\u003c/p>\n\u003cp>A consumer-friendly \u003ca href=\"http://oldwayspt.org/mediterranean-diet-pyramid\">Mediterranean diet pyramid \u003c/a>was developed by Oldways, a nonprofit in Boston, working with researchers from the Harvard School of Public Health. The U.S News reviewers point out: \"The not-so-surprising secret [of a Mediterranean diet] is an active lifestyle, weight control, and a diet low in red meat, sugar and saturated fat and high in produce, nuts and other healthful foods.\" Another bonus: A little red wine with meals is not frowned upon.\u003c/p>\n\u003cp>If keeping your noggin sharp is a high priority, the MIND diet — which is ranked No. 3 on the list of Best Diets Overall — combines the \u003ca href=\"http://health.usnews.com/best-diet/dash-diet\">DASH diet\u003c/a> approach (which was originally designed to help people control high blood pressure) and the Mediterranean diet.\u003c/p>\n\u003cp>According to the U.S. News reviewers, MIND — which was developed by researchers at Rush University Medical Center in Chicago — focuses on foods that influence brain health.\u003c/p>\n\u003cp>So what are some changes from last year's rankings of Best Diets? The \u003ca href=\"http://health.usnews.com/best-diet/vegan-diet\">vegan diet\u003c/a>\u003cstrong> \u003c/strong>moved up to No. 16 on the Best Diets Overall List. (Last year it was No. 21.) And SlimFast dropped from No. 15 on the list of Best Diets Overall down to No. 20. Two other diets that slipped in the rankings: Atkins fell \u003cstrong>\u003c/strong>on the Best Weight-Loss Diets list, and Biggest Loser also slipped in the Best Diets for Healthy Eating category.\u003c/p>\n\u003cp>The \u003ca href=\"http://health.usnews.com/best-diet/paleo-diet\">paleo diet\u003c/a> hangs on. It's ranked 36th out of 38 in the Best Diets Overall category.\u003cstrong> \u003c/strong>The main knocks against it: Reviewers say the produce aisle and meat counter tend to be expensive, and the diet can be hard to follow while dining out. Reviewers note that dieters will need to get accustomed to ordering breadless sandwiches and skipping many other menu items that contain grains and dairy. Also noted: Alcohol is not part of a true paleo diet.\u003c/p>\n\u003cp>Why the changes in rankings? \"Our expert panelists reviewed and rescored each diet, and their scores vary each year based on program changes, new research and general evolution of thinking in the diet and nutrition space,\" Haupt tells us. \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>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/114464/a-plant-friendly-atkins-diet-gets-high-marks-on-list-of-2017s-best-diets",
"authors": [
"byline_bayareabites_114464"
],
"categories": [
"bayareabites_10028",
"bayareabites_1245",
"bayareabites_358"
],
"tags": [
"bayareabites_15711",
"bayareabites_663",
"bayareabites_11260"
],
"featImg": "bayareabites_114465",
"label": "source_bayareabites_114464"
},
"bayareabites_114399": {
"type": "posts",
"id": "bayareabites_114399",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "114399",
"score": null,
"sort": [
1483032072000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1483032072,
"format": "standard",
"disqusTitle": "Big Battles Over Farm And Food Policies May Be Brewing As Trump Era Begins",
"title": "Big Battles Over Farm And Food Policies May Be Brewing As Trump Era Begins",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>At first glance, food policy seems to be an afterthought in the Trump administration. The campaign saw few debates about food or farming. And the president-elect hasn't yet nominated someone to head the Department of Agriculture or the Food and Drug Administration.\u003c/p>\n\u003cp>But Donald Trump's lack of attention won't make future food battles any less cutthroat. Plenty of people in Washington, including powerful factions within the Republican majority in Congress, are hoping to change a wide variety of food-related policies, and believe that the new administration offers a prime opportunity to make those changes happen. Kip Tom, a farmer in Indiana who was a member of Trump's advisory committee on agricultural policy, recently told The Salt that this is a time to \"swing for the fences.\"\u003c/p>\n\u003cp>Parke Wilde, an expert on food policy at Tufts University, told us in an email that shortly after the election, he had predicted that food policies would escape radical changes simply because they enjoyed a lower profile. He has changed his mind since, because \"every news report seems to show that the incoming administration plans to pursue 100 fights simultaneously. I have never seen that approach work in American politics previously. But, in these wild times, who knows?\"\u003c/p>\n\u003cp>Here is a list of potential changes to watch for.\u003c/p>\n\u003cp>\u003cstrong>1. Will the successful alliance of farmers and poverty advocates crumble?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Farm Bill, which funds both food stamps (now known as SNAP) and farm subsidies, is due to be renegotiated by the end of 2018. Some conservative Republicans probably will renew their efforts, previously unsuccessful, to scuttle the whole package, separating the farm-related provisions and the nutrition programs into separate bills. Many observers believe that this would leave each of them more vulnerable to attack. The political factions that have traditionally supported this bill, though, including farm groups and poverty advocates, are likely to mount a fierce counterattack. The stakes are high. SNAP, in particular, is one of the country's most important \"safety net\" programs for the poor.\u003c/p>\n\u003cp>\u003cstrong>2. School lunch reforms and nutrition standards may be under attack\u003c/strong>\u003c/p>\n\u003cp>There could be attempts to roll back parts of the school lunch reforms ushered in during the Obama administration. Margo Wootan of the Center for Science in the Public Interest, who has been a key player in pushing for healthier food in schools, told us that \"given the deregulatory, anti-science rhetoric during the [Trump] campaign, we are on high alert.\" She says Congress \"might try to rollback school meal standards or try to dismantle the National School Lunch Program\" by converting them into \"block grants\" that states could manage with only limited federal oversight.\u003c/p>\n\u003cp>Wootan says other nutrition policies at risk include new menu labeling rules. Federal standards requiring chain restaurants to list calories on menus or menu boards are set to go into effect in 2017. Those rules were mandated by the Affordable Care Act. But Wootan says she's concerned that changes being considered by the incoming administration could \"weaken the provision of information to consumers.\" And she says the Dietary Guidelines for Americans that were updated this year and serve as the basis for national nutrition programs \"could be part of anti-science efforts\" during the Trump administration. The guidelines are set to be updated again in 2020.\u003c/p>\n\u003cp>\u003cstrong>3. Will the administration compromise on farmworkers?\u003c/strong>\u003c/p>\n\u003cp>Hostility to illegal immigration was central to Trump's campaign. But farm groups, many of them bedrock supporters of the Republican Party, are adamantly opposed to any wholesale deportation of immigrants who aren't in the country legally. Many large-scale dairy farmers, and growers of fruits and vegetables, rely heavily on immigrant labor. This promises to be a delicate backroom negotiation.\u003c/p>\n\u003cp>\u003cstrong>4. Environmental regulations. Which will go first?\u003c/strong>\u003c/p>\n\u003cp>Among farmers, few regulations have inspired more hostility than the Environmental Protection Agency's Clean Water Rule. It laid out, among other things, a definition of which waterways should be subject to regulation under the Clean Water Act. Farmers were outraged to discover that some of their streams and ponds might be subject to federal regulation. It's likely that the EPA, under Scott Pruitt, will look for ways to withdraw or revise that rule.\u003c/p>\n\u003cp>Other environmental regulations that are less well-known but probably more significant may also face scrutiny. Among them are the \"conservation compliance\" provisions of the Farm Bill. Under this law, farmers who plow up native grasslands or drain wetlands can lose their federal crop subsidies. The EPA also could reduce the number of large-scale animal feeding operations that it regulates as \"point sources\" of pollution.\u003c/p>\n\u003cp>Environmental groups are concerned about what Trump's pick for EPA administrator will mean for the plight of bees. Bees are important to agriculture since so many crops rely on the pollination services they provide. And as \u003ca href=\"http://www.npr.org/sections/thesalt/2015/11/24/457130929/as-beekeepers-lose-more-hives-time-for-new-rules-on-pesticides\">we've reported\u003c/a>, scientists are concerned that the widespread use of neonicotinoid (neonic) pesticides on crops such as corn and soybeans is linked to bee decline. Under the Obama administration, the EPA has been reviewing the safety of neonics. The Sierra Club is watching this issue closely. It pointed out in an email to its supporters that \"If Scott Pruitt is confirmed as EPA head ... it is clear he will severely weaken the EPA's power.\" The Sierra Club email continues: \"the fate of bees — and all the crops and ecosystems that depend on them — may come down to a standoff between the Trump administration and science itself.\"\u003c/p>\n\u003cp>\u003cstrong>5. Will political inertia trump Trump?\u003c/strong>\u003c/p>\n\u003cp>Ferd Hoefner is one of the true veterans of Washington's food policy community. He has been part of these debates for almost four decades and has been policy director of the National Sustainable Agriculture Coalition, which represents small farmers, for 28 years. And Hoefner, in contrast to every other policy advocate and lobbyist whom we contacted, believes that the Trump administration may choose to continue some pieces of\u003cstrong> \u003c/strong>Obama's legacy in food and farm policy.\u003c/p>\n\u003cp>Take the environment, he says. Alongside the predictable push to dismantle some environmental regulations, Hoefner sees a good chance that the next Farm Bill might actually contain a new initiative that environmentalists will welcome. It will focus on ways to improve the fertility and microbial health of farmland soil. Soil health has always been central to the concerns of organic farmers. \"We have witnessed in the last several years a tremendous amount of interest in soil health from more conventional farms and organizations,\" Hoefner writes, in an email to The Salt.\u003c/p>\n\u003cp>Hoefner also predicts that the Trump administration will end up supporting another piece of the Obama legacy, a controversial regulation issued in recent weeks, that protects farmers from abuse at the hands of meat packers and large-scale poultry producers. According to Hoefner, it makes little sense, politically, for Trump to dump a rule that benefits some of his strongest supporters, small farmers who raise cattle, hogs and poultry.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "114399 http://ww2.kqed.org/bayareabites/?p=114399",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2016/12/29/big-battles-over-farm-and-food-policies-may-be-brewing-as-trump-era-begins/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1168,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 22
},
"modified": 1483032072,
"excerpt": "President-elect Donald Trump hasn't said much about food and farm policy or named his choices for top food-related jobs. But the coming years will likely see profound battles over food and nutrition.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "President-elect Donald Trump hasn't said much about food and farm policy or named his choices for top food-related jobs. But the coming years will likely see profound battles over food and nutrition.",
"title": "Big Battles Over Farm And Food Policies May Be Brewing As Trump Era Begins | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Big Battles Over Farm And Food Policies May Be Brewing As Trump Era Begins",
"datePublished": "2016-12-29T09:21:12-08:00",
"dateModified": "2016-12-29T09:21:12-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "big-battles-over-farm-and-food-policies-may-be-brewing-as-trump-era-begins",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/politics-activism-food-safety/",
"nprApiLink": "http://api.npr.org/query?id=506592753&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Dan Charles and Allison Aubrey, NPR Food",
"nprStoryDate": "Wed, 28 Dec 2016 15:00:00 -0500",
"nprLastModifiedDate": "Wed, 28 Dec 2016 15:30:00 -0500",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2016/12/28/506592753/big-battles-over-farm-and-food-policies-may-be-brewing-as-trump-era-begins?ft=nprml&f=506592753",
"nprImageAgency": "Bloomberg via Getty Images",
"nprImageCredit": "Ryan Anson",
"source": "Food Politics",
"nprStoryId": "506592753",
"nprRetrievedStory": "1",
"nprPubDate": "Wed, 28 Dec 2016 15:30:00 -0500",
"path": "/bayareabites/114399/big-battles-over-farm-and-food-policies-may-be-brewing-as-trump-era-begins",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>At first glance, food policy seems to be an afterthought in the Trump administration. The campaign saw few debates about food or farming. And the president-elect hasn't yet nominated someone to head the Department of Agriculture or the Food and Drug Administration.\u003c/p>\n\u003cp>But Donald Trump's lack of attention won't make future food battles any less cutthroat. Plenty of people in Washington, including powerful factions within the Republican majority in Congress, are hoping to change a wide variety of food-related policies, and believe that the new administration offers a prime opportunity to make those changes happen. Kip Tom, a farmer in Indiana who was a member of Trump's advisory committee on agricultural policy, recently told The Salt that this is a time to \"swing for the fences.\"\u003c/p>\n\u003cp>Parke Wilde, an expert on food policy at Tufts University, told us in an email that shortly after the election, he had predicted that food policies would escape radical changes simply because they enjoyed a lower profile. He has changed his mind since, because \"every news report seems to show that the incoming administration plans to pursue 100 fights simultaneously. I have never seen that approach work in American politics previously. But, in these wild times, who knows?\"\u003c/p>\n\u003cp>Here is a list of potential changes to watch for.\u003c/p>\n\u003cp>\u003cstrong>1. Will the successful alliance of farmers and poverty advocates crumble?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Farm Bill, which funds both food stamps (now known as SNAP) and farm subsidies, is due to be renegotiated by the end of 2018. Some conservative Republicans probably will renew their efforts, previously unsuccessful, to scuttle the whole package, separating the farm-related provisions and the nutrition programs into separate bills. Many observers believe that this would leave each of them more vulnerable to attack. The political factions that have traditionally supported this bill, though, including farm groups and poverty advocates, are likely to mount a fierce counterattack. The stakes are high. SNAP, in particular, is one of the country's most important \"safety net\" programs for the poor.\u003c/p>\n\u003cp>\u003cstrong>2. School lunch reforms and nutrition standards may be under attack\u003c/strong>\u003c/p>\n\u003cp>There could be attempts to roll back parts of the school lunch reforms ushered in during the Obama administration. Margo Wootan of the Center for Science in the Public Interest, who has been a key player in pushing for healthier food in schools, told us that \"given the deregulatory, anti-science rhetoric during the [Trump] campaign, we are on high alert.\" She says Congress \"might try to rollback school meal standards or try to dismantle the National School Lunch Program\" by converting them into \"block grants\" that states could manage with only limited federal oversight.\u003c/p>\n\u003cp>Wootan says other nutrition policies at risk include new menu labeling rules. Federal standards requiring chain restaurants to list calories on menus or menu boards are set to go into effect in 2017. Those rules were mandated by the Affordable Care Act. But Wootan says she's concerned that changes being considered by the incoming administration could \"weaken the provision of information to consumers.\" And she says the Dietary Guidelines for Americans that were updated this year and serve as the basis for national nutrition programs \"could be part of anti-science efforts\" during the Trump administration. The guidelines are set to be updated again in 2020.\u003c/p>\n\u003cp>\u003cstrong>3. Will the administration compromise on farmworkers?\u003c/strong>\u003c/p>\n\u003cp>Hostility to illegal immigration was central to Trump's campaign. But farm groups, many of them bedrock supporters of the Republican Party, are adamantly opposed to any wholesale deportation of immigrants who aren't in the country legally. Many large-scale dairy farmers, and growers of fruits and vegetables, rely heavily on immigrant labor. This promises to be a delicate backroom negotiation.\u003c/p>\n\u003cp>\u003cstrong>4. Environmental regulations. Which will go first?\u003c/strong>\u003c/p>\n\u003cp>Among farmers, few regulations have inspired more hostility than the Environmental Protection Agency's Clean Water Rule. It laid out, among other things, a definition of which waterways should be subject to regulation under the Clean Water Act. Farmers were outraged to discover that some of their streams and ponds might be subject to federal regulation. It's likely that the EPA, under Scott Pruitt, will look for ways to withdraw or revise that rule.\u003c/p>\n\u003cp>Other environmental regulations that are less well-known but probably more significant may also face scrutiny. Among them are the \"conservation compliance\" provisions of the Farm Bill. Under this law, farmers who plow up native grasslands or drain wetlands can lose their federal crop subsidies. The EPA also could reduce the number of large-scale animal feeding operations that it regulates as \"point sources\" of pollution.\u003c/p>\n\u003cp>Environmental groups are concerned about what Trump's pick for EPA administrator will mean for the plight of bees. Bees are important to agriculture since so many crops rely on the pollination services they provide. And as \u003ca href=\"http://www.npr.org/sections/thesalt/2015/11/24/457130929/as-beekeepers-lose-more-hives-time-for-new-rules-on-pesticides\">we've reported\u003c/a>, scientists are concerned that the widespread use of neonicotinoid (neonic) pesticides on crops such as corn and soybeans is linked to bee decline. Under the Obama administration, the EPA has been reviewing the safety of neonics. The Sierra Club is watching this issue closely. It pointed out in an email to its supporters that \"If Scott Pruitt is confirmed as EPA head ... it is clear he will severely weaken the EPA's power.\" The Sierra Club email continues: \"the fate of bees — and all the crops and ecosystems that depend on them — may come down to a standoff between the Trump administration and science itself.\"\u003c/p>\n\u003cp>\u003cstrong>5. Will political inertia trump Trump?\u003c/strong>\u003c/p>\n\u003cp>Ferd Hoefner is one of the true veterans of Washington's food policy community. He has been part of these debates for almost four decades and has been policy director of the National Sustainable Agriculture Coalition, which represents small farmers, for 28 years. And Hoefner, in contrast to every other policy advocate and lobbyist whom we contacted, believes that the Trump administration may choose to continue some pieces of\u003cstrong> \u003c/strong>Obama's legacy in food and farm policy.\u003c/p>\n\u003cp>Take the environment, he says. Alongside the predictable push to dismantle some environmental regulations, Hoefner sees a good chance that the next Farm Bill might actually contain a new initiative that environmentalists will welcome. It will focus on ways to improve the fertility and microbial health of farmland soil. Soil health has always been central to the concerns of organic farmers. \"We have witnessed in the last several years a tremendous amount of interest in soil health from more conventional farms and organizations,\" Hoefner writes, in an email to The Salt.\u003c/p>\n\u003cp>Hoefner also predicts that the Trump administration will end up supporting another piece of the Obama legacy, a controversial regulation issued in recent weeks, that protects farmers from abuse at the hands of meat packers and large-scale poultry producers. According to Hoefner, it makes little sense, politically, for Trump to dump a rule that benefits some of his strongest supporters, small farmers who raise cattle, hogs and poultry.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/114399/big-battles-over-farm-and-food-policies-may-be-brewing-as-trump-era-begins",
"authors": [
"byline_bayareabites_114399"
],
"categories": [
"bayareabites_1874",
"bayareabites_10028",
"bayareabites_4084",
"bayareabites_2035",
"bayareabites_358",
"bayareabites_60"
],
"tags": [
"bayareabites_1111",
"bayareabites_11497",
"bayareabites_450"
],
"featImg": "bayareabites_114400",
"label": "source_bayareabites_114399"
},
"bayareabites_114279": {
"type": "posts",
"id": "bayareabites_114279",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "114279",
"score": null,
"sort": [
1482847635000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1482847635,
"format": "standard",
"disqusTitle": "Here's Why 2016 Was Rough For Bay Area Restaurants",
"title": "Here's Why 2016 Was Rough For Bay Area Restaurants",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Most people can agree that 2016 was a \u003ca href=\"http://www.slate.com/articles/news_and_politics/history/2016/07/is_2016_the_worst_year_in_history.html\" target=\"_blank\">hard year\u003c/a>. And in the Bay Area, one group was hit particularly hard: restaurateurs. It seemed like every week, a \u003ca href=\"http://www.sfchronicle.com/restaurants/article/Range-to-close-after-more-than-11-years-on-10695260.php\" target=\"_blank\">beloved eatery \u003c/a>closed, while another one opened, only to shut down a \u003ca href=\"http://www.sfchronicle.com/restaurants/article/Rash-of-new-restaurants-folding-in-short-order-10626867.php\" target=\"_blank\">few months later\u003c/a>. As the Bay Area continues to enjoy tech-fueled economic growth, the restaurant industry has suffered, even as the accolades--in 2015 \u003cem>Bon Appetit\u003c/em> named San Francisco the country’s \u003ca href=\"http://www.bonappetit.com/restaurants-travel/best-new-restaurants/article/sf-city\" target=\"_blank\">best food city\u003c/a>!--continue to pile up. Everything is expensive: while SF commercial rents have \u003ca href=\"https://www.bloomberg.com/news/articles/2016-03-24/tech-slowdown-seen-in-san-francisco-s-commercial-property-market\" target=\"_blank\">relaxed slightly\u003c/a>, the're still astronomical, forcing chefs to look beyond San Francisco and into the East Bay. The increase in housing prices over the last few years has caused restaurant employees to work farther and farther from their jobs, leading to unsustainable, multiple hour commutes. And on top of all that, food prices \u003ca href=\"http://www.sfchronicle.com/restaurants/article/Why-is-it-so-expensive-to-dine-out-in-San-6856554.php\" target=\"_blank\">continue to rise\u003c/a>.\u003c/p>\n\u003cp>The result of all this? In 2017, the restaurants you go to--from the hole-in-the wall joint near your office to the fancy, anniversary dinner spot--will look different. They might be closed one day a week, to make up for their shortage of qualified staff. Your go-to dish might be more expensive, to make up for the rising minimum wage. They might be closed for good, and quickly replaced with an \u003ca href=\"http://sf.eater.com/2016/12/14/13956538/gosu-edm-tea-house-san-francisco\" target=\"_blank\">EDM bubble tea shop\u003c/a>. Here are a few of the issues that the industry grappled with in 2016, and how they’re planning for 2017.\u003c/p>\n\u003cfigure id=\"attachment_93666\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-93666\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/edited2.jpg\" alt=\"Oakland Mayor Libby Schaaf speaks at a Wednesday press conference about the new minimum wage Photo: Shelby Pope\" width=\"1920\" height=\"1626\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-400x339.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-800x678.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-1440x1220.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-1180x999.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-768x650.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-320x271.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Oakland Mayor Libby Schaaf speaks at a press conference about the new minimum wage Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003ch3>What’s a fair wage?\u003c/h3>\n\u003cp>This year, Bay Area restaurants contended with the question of how much their workers should make. There were visible struggles, like Oakland’s \u003ca href=\"http://www.eastbaytimes.com/2016/11/29/minimum-wage-protest-closes-intersection-in-east-oakland/\" target=\"_blank\">Fight For $15 protests\u003c/a>, where fast food workers joined with child care workers and airport employees to agitate for higher wages. Then there were the less visible discussions about pay, with restaurants still reeling from Oakland’s minimum wage hike in 2015, when it jumped from $9/hr to $12.25. (This year, it rose to $12.55) Most restaurateurs support fair pay for their workers. But the sudden jump--unlike graduated increases, like San Francisco’s, which will raise to $15 by 2018--caused restaurants to scramble, as they tried to scrounge up the money to cover the higher labor costs.\u003c/p>\n\u003cp>Just this month, Nelson German, the chef behind Oakland seafood restaurant alaMar \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2016/12/20/alamar-kitchen-retools-in-oakland-caters-to-new-restaurant-economy/\" target=\"_blank\">announced his decision\u003c/a> to end the restaurant in it’s current form and reopen it as a casual eatery with counter service. One of the reasons? The minimum wage. When the Semifreddi’s cafe on Claremont \u003ca href=\"http://www.berkeleyside.com/2016/09/08/berkeleys-semifreddis-bakery-to-close-sept-30/\" target=\"_blank\">closed\u003c/a>, they mentioned similar reasons. Uptown sushi restaurant Ozumo cited the higher cost of everything, \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2016/11/14/oaklands-ozumo-to-close/\" target=\"_blank\">from rent to labor,\u003c/a> as explanation for their recent shuttering. And wages will continue to rise. On January 1, 2017, Oakland’s minimum wage rises to $12.86, and next summer, San Francisco’s minimum wage increases to $14/hr. (Depressingly, the new minimum wages, while obviously a step in the right direction, are still woefully inadequate for the current Bay Area housing market: advocacy group Oakland Rising \u003ca href=\"https://twitter.com/OaklandRising/status/809534977842946048?lang=en\" target=\"_blank\">recently tweeted\u003c/a> that “A minimum wage worker would need to work 130 hours a week to afford median rent in Oakland”).\u003c/p>\n\u003cfigure id=\"attachment_96358\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg class=\"size-full wp-image-96358\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/4434448412_6822b151cf_o-720x480.png\" alt=\"Actual Café.\" width=\"720\" height=\"480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/4434448412_6822b151cf_o-720x480.png 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/4434448412_6822b151cf_o-720x480-400x267.png 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Actual Café. \u003ccite>(Carrie Cizauskas/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Fewer workers, fewer restaurants\u003c/h3>\n\u003cp>One of the biggest problems currently facing the Bay Area restaurant industry is a lack of qualified staff. Part of the reason is the sheer amount of restaurants in the area, leading to stiff competition for business and skilled staff members. (\u003ca href=\"http://www.nytimes.com/2016/09/19/technology/how-tech-companies-disrupted-silicon-valleys-restaurant-scene.html\" target=\"_blank\">In an interview\u003c/a> with the \u003cem>New York Times\u003c/em>, Delfina co-owner Craig Stoll admitted to posting Craigslist ads featuring pictures of dramatic butchery and pretty waitresses to attract employees). But the core issue is an untenable cost of living. It’s simply too expensive for someone to survive in the Bay Area on a sous chef, dishwasher or server salary--an issue that contributed to Oakland’s Actual Cafe and Victory Burger \u003ca href=\"http://www.berkeleyside.com/2016/12/16/bites-7-east-bay-restaurant-closures-announced/\" target=\"_blank\">recent closures\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Some workers stay, commuting into San Francisco from cheaper cities like Concord or Hercules, falling asleep in their chef’s whites on the two-hour, late-night bus ride back. Some defect to startups looking for people to make their catered lunches, and who could blame them: a steady, 9-5 food service position (with benefits!) that pays twice as much as their last restaurant job? Restaurants have always had to grapple with razor-thin profit margins. But now, they’re having to think like labor activists: how do you create conditions that allow your employees to survive? (Lazy Bear even flirted with the idea of \u003ca href=\"http://sf.eater.com/2015/11/3/9667006/future-of-dining-panel-san-francisco\" target=\"_blank\">subsidized employee housing\u003c/a>). Many think that the city should do more, anything, to make things easier--to ease up on permit fees (a SF liquor license costs \u003ca href=\"http://sf.eater.com/2016/10/3/13150324/new-liquor-licenses-san-francisco\" target=\"_blank\">around $300,000\u003c/a>) or increase affordable housing--but progress is slow. Chris Pastena, who owns Chop Bar, Lungomare and Calavera, is Oakland’s largest private restaurant employer. But he recently told Hoodline that he’s \u003ca href=\"https://www.hoodline.com/2016/12/pastena-without-small-biz-focus-oakland-will-end-up-with-chain-stores\" target=\"_blank\">not going to open\u003c/a> any new restaurants until the city does more to encourage small businesses.\u003c/p>\n\u003cfigure id=\"attachment_109835\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-109835\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/20160525_LocoLOakland_Daniel-Patterson-in-Kitchen_AudreyMa-1369-1024x683.jpg\" alt=\"Daniel Patterson in the kitchen of Oakland’s first LocoL.\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Daniel-Patterson-in-Kitchen_AudreyMa-1369-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Daniel-Patterson-in-Kitchen_AudreyMa-1369-1024x683-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Daniel-Patterson-in-Kitchen_AudreyMa-1369-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Daniel-Patterson-in-Kitchen_AudreyMa-1369-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Daniel-Patterson-in-Kitchen_AudreyMa-1369-1024x683-960x640.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Daniel Patterson in the kitchen of Oakland’s first LocoL. \u003ccite>(Audrey Ma)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>The rise of fast casual\u003c/h3>\n\u003cp>As restaurant owners see their friends and colleagues fail, they’re less likely to take risks. That’s especially true if there are investors involved, people used to quick returns on their investment. That leads to an emphasis on the familiar, the proven success: another Burmese restaurant, another ramen joint, another \u003ca href=\"http://sf.eater.com/2016/5/26/11787814/tony-gemignani-slice-house-walnut-creek\" target=\"_blank\">Tony Gemignani pizza place\u003c/a>. Sure, there have been plenty of new, innovative 2016 openings, places like \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/26/locol-oakland-opens-with-cheap-tasty-burgs-and-bowls/\" target=\"_blank\">LocoL\u003c/a> or The Perennial. And there will be plenty of those next year, too. But you’ll also see things like an outpost of pricey sushi spot \u003ca href=\"http://sf.eater.com/2016/11/28/13771292/nobu-palo-alto-epiphany-hotel\" target=\"_blank\">Nobu\u003c/a> and an extension of salad chain Tender Greens. The corporations behind these chains know that the Bay Area is a market full of newly wealthy food obsessives, and unlike local restaurants, they can afford the city’s litany of expensive fees and permits.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Many restaurant owners see \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/08/25/a-guide-to-healthy-fast-food-in-the-bay-area/\" target=\"_blank\">fast casual restaurants\u003c/a>, instead of ones with full table service, as the solution to their economic woes. No table service cuts down on labor costs, offers diners a cheaper experience while shorter menus means a more efficient use of expensive labor. Earlier this year, Souvla owner Charles Bililies attributed part of his success to the restaurant's ability to produce a \u003ca href=\"http://modernluxury.com/san-francisco/story/the-great-restaurant-deluge\" target=\"_blank\">huge volume of orders\u003c/a>, thanks to their streamlined menu and collaborations with delivery apps and catering. 2017 will see more and more restaurants with this type of fast casual experience, from \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2016/06/13/the-kebabery-camino-to-open-kebab-shop-in-oakland/\" target=\"_blank\">The Kebabery\u003c/a> in Oakland to \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2016/11/08/heres-the-menu-for-rt-rotisserie-the-rich-table-spinoff-headed-to-hayes-valley/\" target=\"_blank\">RT Rotisserie\u003c/a> in Hayes Valley.\u003c/p>\n\n",
"disqusIdentifier": "114279 http://ww2.kqed.org/bayareabites/?p=114279",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2016/12/27/heres-why-2016-was-rough-for-bay-area-restaurants/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1142,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 10
},
"modified": 1486318068,
"excerpt": "A look into some of the issues Bay Area restaurateurs are struggling with going into 2017. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A look into some of the issues Bay Area restaurateurs are struggling with going into 2017. ",
"title": "Here's Why 2016 Was Rough For Bay Area Restaurants | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Here's Why 2016 Was Rough For Bay Area Restaurants",
"datePublished": "2016-12-27T06:07:15-08:00",
"dateModified": "2017-02-05T10:07:48-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "heres-why-2016-was-rough-for-bay-area-restaurants",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/economy-and-food-costs/",
"source": "Economy And Food Costs",
"path": "/bayareabites/114279/heres-why-2016-was-rough-for-bay-area-restaurants",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Most people can agree that 2016 was a \u003ca href=\"http://www.slate.com/articles/news_and_politics/history/2016/07/is_2016_the_worst_year_in_history.html\" target=\"_blank\">hard year\u003c/a>. And in the Bay Area, one group was hit particularly hard: restaurateurs. It seemed like every week, a \u003ca href=\"http://www.sfchronicle.com/restaurants/article/Range-to-close-after-more-than-11-years-on-10695260.php\" target=\"_blank\">beloved eatery \u003c/a>closed, while another one opened, only to shut down a \u003ca href=\"http://www.sfchronicle.com/restaurants/article/Rash-of-new-restaurants-folding-in-short-order-10626867.php\" target=\"_blank\">few months later\u003c/a>. As the Bay Area continues to enjoy tech-fueled economic growth, the restaurant industry has suffered, even as the accolades--in 2015 \u003cem>Bon Appetit\u003c/em> named San Francisco the country’s \u003ca href=\"http://www.bonappetit.com/restaurants-travel/best-new-restaurants/article/sf-city\" target=\"_blank\">best food city\u003c/a>!--continue to pile up. Everything is expensive: while SF commercial rents have \u003ca href=\"https://www.bloomberg.com/news/articles/2016-03-24/tech-slowdown-seen-in-san-francisco-s-commercial-property-market\" target=\"_blank\">relaxed slightly\u003c/a>, the're still astronomical, forcing chefs to look beyond San Francisco and into the East Bay. The increase in housing prices over the last few years has caused restaurant employees to work farther and farther from their jobs, leading to unsustainable, multiple hour commutes. And on top of all that, food prices \u003ca href=\"http://www.sfchronicle.com/restaurants/article/Why-is-it-so-expensive-to-dine-out-in-San-6856554.php\" target=\"_blank\">continue to rise\u003c/a>.\u003c/p>\n\u003cp>The result of all this? In 2017, the restaurants you go to--from the hole-in-the wall joint near your office to the fancy, anniversary dinner spot--will look different. They might be closed one day a week, to make up for their shortage of qualified staff. Your go-to dish might be more expensive, to make up for the rising minimum wage. They might be closed for good, and quickly replaced with an \u003ca href=\"http://sf.eater.com/2016/12/14/13956538/gosu-edm-tea-house-san-francisco\" target=\"_blank\">EDM bubble tea shop\u003c/a>. Here are a few of the issues that the industry grappled with in 2016, and how they’re planning for 2017.\u003c/p>\n\u003cfigure id=\"attachment_93666\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-93666\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/edited2.jpg\" alt=\"Oakland Mayor Libby Schaaf speaks at a Wednesday press conference about the new minimum wage Photo: Shelby Pope\" width=\"1920\" height=\"1626\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-400x339.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-800x678.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-1440x1220.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-1180x999.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-768x650.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-320x271.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Oakland Mayor Libby Schaaf speaks at a press conference about the new minimum wage Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003ch3>What’s a fair wage?\u003c/h3>\n\u003cp>This year, Bay Area restaurants contended with the question of how much their workers should make. There were visible struggles, like Oakland’s \u003ca href=\"http://www.eastbaytimes.com/2016/11/29/minimum-wage-protest-closes-intersection-in-east-oakland/\" target=\"_blank\">Fight For $15 protests\u003c/a>, where fast food workers joined with child care workers and airport employees to agitate for higher wages. Then there were the less visible discussions about pay, with restaurants still reeling from Oakland’s minimum wage hike in 2015, when it jumped from $9/hr to $12.25. (This year, it rose to $12.55) Most restaurateurs support fair pay for their workers. But the sudden jump--unlike graduated increases, like San Francisco’s, which will raise to $15 by 2018--caused restaurants to scramble, as they tried to scrounge up the money to cover the higher labor costs.\u003c/p>\n\u003cp>Just this month, Nelson German, the chef behind Oakland seafood restaurant alaMar \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2016/12/20/alamar-kitchen-retools-in-oakland-caters-to-new-restaurant-economy/\" target=\"_blank\">announced his decision\u003c/a> to end the restaurant in it’s current form and reopen it as a casual eatery with counter service. One of the reasons? The minimum wage. When the Semifreddi’s cafe on Claremont \u003ca href=\"http://www.berkeleyside.com/2016/09/08/berkeleys-semifreddis-bakery-to-close-sept-30/\" target=\"_blank\">closed\u003c/a>, they mentioned similar reasons. Uptown sushi restaurant Ozumo cited the higher cost of everything, \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2016/11/14/oaklands-ozumo-to-close/\" target=\"_blank\">from rent to labor,\u003c/a> as explanation for their recent shuttering. And wages will continue to rise. On January 1, 2017, Oakland’s minimum wage rises to $12.86, and next summer, San Francisco’s minimum wage increases to $14/hr. (Depressingly, the new minimum wages, while obviously a step in the right direction, are still woefully inadequate for the current Bay Area housing market: advocacy group Oakland Rising \u003ca href=\"https://twitter.com/OaklandRising/status/809534977842946048?lang=en\" target=\"_blank\">recently tweeted\u003c/a> that “A minimum wage worker would need to work 130 hours a week to afford median rent in Oakland”).\u003c/p>\n\u003cfigure id=\"attachment_96358\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg class=\"size-full wp-image-96358\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/4434448412_6822b151cf_o-720x480.png\" alt=\"Actual Café.\" width=\"720\" height=\"480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/4434448412_6822b151cf_o-720x480.png 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/4434448412_6822b151cf_o-720x480-400x267.png 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Actual Café. \u003ccite>(Carrie Cizauskas/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Fewer workers, fewer restaurants\u003c/h3>\n\u003cp>One of the biggest problems currently facing the Bay Area restaurant industry is a lack of qualified staff. Part of the reason is the sheer amount of restaurants in the area, leading to stiff competition for business and skilled staff members. (\u003ca href=\"http://www.nytimes.com/2016/09/19/technology/how-tech-companies-disrupted-silicon-valleys-restaurant-scene.html\" target=\"_blank\">In an interview\u003c/a> with the \u003cem>New York Times\u003c/em>, Delfina co-owner Craig Stoll admitted to posting Craigslist ads featuring pictures of dramatic butchery and pretty waitresses to attract employees). But the core issue is an untenable cost of living. It’s simply too expensive for someone to survive in the Bay Area on a sous chef, dishwasher or server salary--an issue that contributed to Oakland’s Actual Cafe and Victory Burger \u003ca href=\"http://www.berkeleyside.com/2016/12/16/bites-7-east-bay-restaurant-closures-announced/\" target=\"_blank\">recent closures\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Some workers stay, commuting into San Francisco from cheaper cities like Concord or Hercules, falling asleep in their chef’s whites on the two-hour, late-night bus ride back. Some defect to startups looking for people to make their catered lunches, and who could blame them: a steady, 9-5 food service position (with benefits!) that pays twice as much as their last restaurant job? Restaurants have always had to grapple with razor-thin profit margins. But now, they’re having to think like labor activists: how do you create conditions that allow your employees to survive? (Lazy Bear even flirted with the idea of \u003ca href=\"http://sf.eater.com/2015/11/3/9667006/future-of-dining-panel-san-francisco\" target=\"_blank\">subsidized employee housing\u003c/a>). Many think that the city should do more, anything, to make things easier--to ease up on permit fees (a SF liquor license costs \u003ca href=\"http://sf.eater.com/2016/10/3/13150324/new-liquor-licenses-san-francisco\" target=\"_blank\">around $300,000\u003c/a>) or increase affordable housing--but progress is slow. Chris Pastena, who owns Chop Bar, Lungomare and Calavera, is Oakland’s largest private restaurant employer. But he recently told Hoodline that he’s \u003ca href=\"https://www.hoodline.com/2016/12/pastena-without-small-biz-focus-oakland-will-end-up-with-chain-stores\" target=\"_blank\">not going to open\u003c/a> any new restaurants until the city does more to encourage small businesses.\u003c/p>\n\u003cfigure id=\"attachment_109835\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-109835\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/20160525_LocoLOakland_Daniel-Patterson-in-Kitchen_AudreyMa-1369-1024x683.jpg\" alt=\"Daniel Patterson in the kitchen of Oakland’s first LocoL.\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Daniel-Patterson-in-Kitchen_AudreyMa-1369-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Daniel-Patterson-in-Kitchen_AudreyMa-1369-1024x683-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Daniel-Patterson-in-Kitchen_AudreyMa-1369-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Daniel-Patterson-in-Kitchen_AudreyMa-1369-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Daniel-Patterson-in-Kitchen_AudreyMa-1369-1024x683-960x640.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Daniel Patterson in the kitchen of Oakland’s first LocoL. \u003ccite>(Audrey Ma)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>The rise of fast casual\u003c/h3>\n\u003cp>As restaurant owners see their friends and colleagues fail, they’re less likely to take risks. That’s especially true if there are investors involved, people used to quick returns on their investment. That leads to an emphasis on the familiar, the proven success: another Burmese restaurant, another ramen joint, another \u003ca href=\"http://sf.eater.com/2016/5/26/11787814/tony-gemignani-slice-house-walnut-creek\" target=\"_blank\">Tony Gemignani pizza place\u003c/a>. Sure, there have been plenty of new, innovative 2016 openings, places like \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/26/locol-oakland-opens-with-cheap-tasty-burgs-and-bowls/\" target=\"_blank\">LocoL\u003c/a> or The Perennial. And there will be plenty of those next year, too. But you’ll also see things like an outpost of pricey sushi spot \u003ca href=\"http://sf.eater.com/2016/11/28/13771292/nobu-palo-alto-epiphany-hotel\" target=\"_blank\">Nobu\u003c/a> and an extension of salad chain Tender Greens. The corporations behind these chains know that the Bay Area is a market full of newly wealthy food obsessives, and unlike local restaurants, they can afford the city’s litany of expensive fees and permits.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Many restaurant owners see \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/08/25/a-guide-to-healthy-fast-food-in-the-bay-area/\" target=\"_blank\">fast casual restaurants\u003c/a>, instead of ones with full table service, as the solution to their economic woes. No table service cuts down on labor costs, offers diners a cheaper experience while shorter menus means a more efficient use of expensive labor. Earlier this year, Souvla owner Charles Bililies attributed part of his success to the restaurant's ability to produce a \u003ca href=\"http://modernluxury.com/san-francisco/story/the-great-restaurant-deluge\" target=\"_blank\">huge volume of orders\u003c/a>, thanks to their streamlined menu and collaborations with delivery apps and catering. 2017 will see more and more restaurants with this type of fast casual experience, from \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2016/06/13/the-kebabery-camino-to-open-kebab-shop-in-oakland/\" target=\"_blank\">The Kebabery\u003c/a> in Oakland to \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2016/11/08/heres-the-menu-for-rt-rotisserie-the-rich-table-spinoff-headed-to-hayes-valley/\" target=\"_blank\">RT Rotisserie\u003c/a> in Hayes Valley.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/114279/heres-why-2016-was-rough-for-bay-area-restaurants",
"authors": [
"5566"
],
"categories": [
"bayareabites_109",
"bayareabites_1962",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_4084",
"bayareabites_1875",
"bayareabites_2035"
],
"tags": [
"bayareabites_14765",
"bayareabites_15706",
"bayareabites_14183"
],
"featImg": "bayareabites_114357",
"label": "source_bayareabites_114279"
},
"bayareabites_114364": {
"type": "posts",
"id": "bayareabites_114364",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "114364",
"score": null,
"sort": [
1482462129000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1482462129,
"format": "standard",
"disqusTitle": "Despite Pledges To Cut Back, Farms Are Still Using Antibiotics",
"title": "Despite Pledges To Cut Back, Farms Are Still Using Antibiotics",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It's a continuing paradox of the meat industry. Every year, more restaurants and food companies announce that they will sell only meat produced with minimal or no use of antibiotics. And every year, despite those pledges, more antibiotics are administered to the nation's swine, cattle and poultry.\u003c/p>\n\u003cp>According to the latest \u003ca href=\"http://www.fda.gov/AnimalVeterinary/NewsEvents/CVMUpdates/ucm534244.htm?source=govdelivery&utm_medium=email&utm_source=govdelivery\">figures\u003c/a>, released this week by the U.S. Food and Drug Administration, antibiotic sales for use on farm animals increased by 1 percent in 2015, compared to the previous year. The increase was slightly greater – 2 percent — for antibiotics used as human medicine.\u003c/p>\n\u003cp>The FDA and other public health agencies have been pushing farmers to rely less on these drugs. Heavy use of antibiotics both in human medicine and in agriculture has led to the emergence of drug-resistant bacteria, complicating the task of treating many infections.\u003c/p>\n\u003cp>But the FDA finds a glimmer of good news in the latest figures, pointing out that the rate of increase has slowed. In the previous year, antibiotic use had increased by 4 percent, and a total of 22 percent from 2009 to 2014.\u003c/p>\n\u003cp>The poultry industry has made the most ambitious promises to reduce antibiotic use. Perdue Farms \u003ca href=\"http://www.npr.org/sections/thesalt/2016/10/07/497033243/perdue-goes-almost-antibiotic-free\">says\u003c/a> that 95 percent of its chickens already are raised with no antibiotics at all. Tyson Foods, the largest producer, has \u003ca href=\"http://www.tysonfoods.com/media/news-releases/2015/04/antibiotics-announcement.aspx\">announced\u003c/a> that it is \"striving\" to end the use of antibiotics that also are used in human medicine. Tyson will continue to deploy a class of antibiotics called ionophores, which can't be used on humans. The new report, however, doesn't shed any light on the impact of these moves, because it doesn't show how much of each drug is used on cattle, swine or poultry.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In a statement, David Wallinga, from the Natural Resources Defense Council, said that \"this report further underscores how urgently we need more and stronger government action\" to reduce antibiotic use.\u003c/p>\n\u003cp>Ron Phillips, from the Animal Health Institute, which represents veterinary drug manufacturers, says that the FDA's data on drug sales tell us little about what's most important — whether the use of those drugs is leading to more drug-resistant bacteria. He says that another recent government \u003ca href=\"http://www.fda.gov/AnimalVeterinary/NewsEvents/CVMUpdates/ucm529719.htm\">report\u003c/a>, from the National Antimicrobial Resistance Monitoring System, shows \"very encouraging trends.\" According to that report, bacteria found on meat at slaughter have not shown increasing resistance to most antibiotics in recent years.\u003c/p>\n\u003cp>There are some concerning trends, however. Some species of bacteria found on cattle have shown increasing levels of resistance to ciproflaxin, and turkey samples showed a big increase in Salmonella that's resistant to several different drugs. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "114364 http://ww2.kqed.org/bayareabites/?p=114364",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2016/12/22/despite-pledges-to-cut-back-farms-are-still-using-antibiotics/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 443,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 11
},
"modified": 1482462129,
"excerpt": "Many meat producers say they are reducing their use of antibiotics. Yet the latest government statistics show that sales of these drugs for farm use continue to grow.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Many meat producers say they are reducing their use of antibiotics. Yet the latest government statistics show that sales of these drugs for farm use continue to grow.",
"title": "Despite Pledges To Cut Back, Farms Are Still Using Antibiotics | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Despite Pledges To Cut Back, Farms Are Still Using Antibiotics",
"datePublished": "2016-12-22T19:02:09-08:00",
"dateModified": "2016-12-22T19:02:09-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "despite-pledges-to-cut-back-farms-are-still-using-antibiotics",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/health-and-nutrition/",
"nprApiLink": "http://api.npr.org/query?id=506599017&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Dan Charles, NPR Food",
"nprStoryDate": "Thu, 22 Dec 2016 18:12:00 -0500",
"nprLastModifiedDate": "Thu, 22 Dec 2016 18:48:02 -0500",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2016/12/22/506599017/despite-pledges-to-cut-back-farms-are-still-using-antibiotics?ft=nprml&f=506599017",
"nprImageAgency": "AP",
"nprImageCredit": "Don Ryan",
"source": "Health and Nutrition",
"nprStoryId": "506599017",
"nprRetrievedStory": "1",
"nprPubDate": "Thu, 22 Dec 2016 18:48:00 -0500",
"path": "/bayareabites/114364/despite-pledges-to-cut-back-farms-are-still-using-antibiotics",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's a continuing paradox of the meat industry. Every year, more restaurants and food companies announce that they will sell only meat produced with minimal or no use of antibiotics. And every year, despite those pledges, more antibiotics are administered to the nation's swine, cattle and poultry.\u003c/p>\n\u003cp>According to the latest \u003ca href=\"http://www.fda.gov/AnimalVeterinary/NewsEvents/CVMUpdates/ucm534244.htm?source=govdelivery&utm_medium=email&utm_source=govdelivery\">figures\u003c/a>, released this week by the U.S. Food and Drug Administration, antibiotic sales for use on farm animals increased by 1 percent in 2015, compared to the previous year. The increase was slightly greater – 2 percent — for antibiotics used as human medicine.\u003c/p>\n\u003cp>The FDA and other public health agencies have been pushing farmers to rely less on these drugs. Heavy use of antibiotics both in human medicine and in agriculture has led to the emergence of drug-resistant bacteria, complicating the task of treating many infections.\u003c/p>\n\u003cp>But the FDA finds a glimmer of good news in the latest figures, pointing out that the rate of increase has slowed. In the previous year, antibiotic use had increased by 4 percent, and a total of 22 percent from 2009 to 2014.\u003c/p>\n\u003cp>The poultry industry has made the most ambitious promises to reduce antibiotic use. Perdue Farms \u003ca href=\"http://www.npr.org/sections/thesalt/2016/10/07/497033243/perdue-goes-almost-antibiotic-free\">says\u003c/a> that 95 percent of its chickens already are raised with no antibiotics at all. Tyson Foods, the largest producer, has \u003ca href=\"http://www.tysonfoods.com/media/news-releases/2015/04/antibiotics-announcement.aspx\">announced\u003c/a> that it is \"striving\" to end the use of antibiotics that also are used in human medicine. Tyson will continue to deploy a class of antibiotics called ionophores, which can't be used on humans. The new report, however, doesn't shed any light on the impact of these moves, because it doesn't show how much of each drug is used on cattle, swine or poultry.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In a statement, David Wallinga, from the Natural Resources Defense Council, said that \"this report further underscores how urgently we need more and stronger government action\" to reduce antibiotic use.\u003c/p>\n\u003cp>Ron Phillips, from the Animal Health Institute, which represents veterinary drug manufacturers, says that the FDA's data on drug sales tell us little about what's most important — whether the use of those drugs is leading to more drug-resistant bacteria. He says that another recent government \u003ca href=\"http://www.fda.gov/AnimalVeterinary/NewsEvents/CVMUpdates/ucm529719.htm\">report\u003c/a>, from the National Antimicrobial Resistance Monitoring System, shows \"very encouraging trends.\" According to that report, bacteria found on meat at slaughter have not shown increasing resistance to most antibiotics in recent years.\u003c/p>\n\u003cp>There are some concerning trends, however. Some species of bacteria found on cattle have shown increasing levels of resistance to ciproflaxin, and turkey samples showed a big increase in Salmonella that's resistant to several different drugs. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/114364/despite-pledges-to-cut-back-farms-are-still-using-antibiotics",
"authors": [
"byline_bayareabites_114364"
],
"categories": [
"bayareabites_1874",
"bayareabites_10028",
"bayareabites_1245",
"bayareabites_2035",
"bayareabites_358"
],
"tags": [
"bayareabites_11521",
"bayareabites_8914"
],
"featImg": "bayareabites_114365",
"label": "source_bayareabites_114364"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"racesGenElection2026PresidentialReducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=food-news": {
"isFetching": false,
"latestQuery": {
"from": 576,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 783,
"relation": "eq"
},
"items": [
"bayareabites_114882",
"bayareabites_114761",
"bayareabites_114754",
"bayareabites_114702",
"bayareabites_114653",
"bayareabites_114606",
"bayareabites_114592",
"bayareabites_114566",
"bayareabites_114464",
"bayareabites_114399",
"bayareabites_114279",
"bayareabites_114364"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_food-news": {
"isLoading": true
},
"bayareabites_10028": {
"type": "terms",
"id": "bayareabites_10028",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10028",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food news",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food news Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8301,
"slug": "food-news",
"isLoading": false,
"link": "/bayareabites/category/food-news"
},
"source_bayareabites_114761": {
"type": "terms",
"id": "source_bayareabites_114761",
"meta": {
"override": true
},
"name": "Politics, Activism, Food Safety",
"link": "https://ww2.kqed.org/bayareabites/category/politics-activism-food-safety/",
"isLoading": false
},
"source_bayareabites_114754": {
"type": "terms",
"id": "source_bayareabites_114754",
"meta": {
"override": true
},
"name": "Food News",
"link": "https://ww2.kqed.org/bayareabites/category/food-news/",
"isLoading": false
},
"source_bayareabites_114702": {
"type": "terms",
"id": "source_bayareabites_114702",
"meta": {
"override": true
},
"name": "Politics, Activism, Food Safety",
"link": "https://ww2.kqed.org/bayareabites/category/politics-activism-food-safety/",
"isLoading": false
},
"source_bayareabites_114653": {
"type": "terms",
"id": "source_bayareabites_114653",
"meta": {
"override": true
},
"name": "DIY, Foraging, Urban Homesteading",
"link": "https://ww2.kqed.org/bayareabites/category/diy-and-urban-homesteading/",
"isLoading": false
},
"source_bayareabites_114464": {
"type": "terms",
"id": "source_bayareabites_114464",
"meta": {
"override": true
},
"name": "Health and Nutrition",
"link": "https://ww2.kqed.org/bayareabites/category/health-and-nutrition/",
"isLoading": false
},
"source_bayareabites_114399": {
"type": "terms",
"id": "source_bayareabites_114399",
"meta": {
"override": true
},
"name": "Food Politics",
"link": "https://ww2.kqed.org/bayareabites/category/politics-activism-food-safety/",
"isLoading": false
},
"source_bayareabites_114279": {
"type": "terms",
"id": "source_bayareabites_114279",
"meta": {
"override": true
},
"name": "Economy And Food Costs",
"link": "https://ww2.kqed.org/bayareabites/category/economy-and-food-costs/",
"isLoading": false
},
"source_bayareabites_114364": {
"type": "terms",
"id": "source_bayareabites_114364",
"meta": {
"override": true
},
"name": "Health and Nutrition",
"link": "https://ww2.kqed.org/bayareabites/category/health-and-nutrition/",
"isLoading": false
},
"bayareabites_63": {
"type": "terms",
"id": "bayareabites_63",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "63",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chefs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chefs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 27,
"slug": "chefs",
"isLoading": false,
"link": "/bayareabites/category/chefs"
},
"bayareabites_50": {
"type": "terms",
"id": "bayareabites_50",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "50",
"found": true
},
"relationships": {},
"featImg": null,
"name": "events",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "events Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 750,
"slug": "events",
"isLoading": false,
"link": "/bayareabites/category/events"
},
"bayareabites_11028": {
"type": "terms",
"id": "bayareabites_11028",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11028",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food art",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food art Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7736,
"slug": "food-art",
"isLoading": false,
"link": "/bayareabites/category/food-art"
},
"bayareabites_15727": {
"type": "terms",
"id": "bayareabites_15727",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15727",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bocuse d'Or",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bocuse d'Or Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100057,
"slug": "bocuse-dor",
"isLoading": false,
"link": "/bayareabites/tag/bocuse-dor"
},
"bayareabites_1245": {
"type": "terms",
"id": "bayareabites_1245",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1245",
"found": true
},
"relationships": {},
"featImg": null,
"name": "health and nutrition",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "health and nutrition Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1078,
"slug": "health-and-nutrition",
"isLoading": false,
"link": "/bayareabites/category/health-and-nutrition"
},
"bayareabites_1246": {
"type": "terms",
"id": "bayareabites_1246",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1246",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kids and family",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kids and family Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1085,
"slug": "kids-and-family",
"isLoading": false,
"link": "/bayareabites/category/kids-and-family"
},
"bayareabites_2035": {
"type": "terms",
"id": "bayareabites_2035",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2035",
"found": true
},
"relationships": {},
"featImg": null,
"name": "politics, activism, food safety",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "politics, activism, food safety Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 943,
"slug": "politics-activism-food-safety",
"isLoading": false,
"link": "/bayareabites/category/politics-activism-food-safety"
},
"bayareabites_358": {
"type": "terms",
"id": "bayareabites_358",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "358",
"found": true
},
"relationships": {},
"featImg": null,
"name": "science",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "science Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7943,
"slug": "science",
"isLoading": false,
"link": "/bayareabites/category/science"
},
"bayareabites_2608": {
"type": "terms",
"id": "bayareabites_2608",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2608",
"found": true
},
"relationships": {},
"featImg": null,
"name": "FDA",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "FDA Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1862,
"slug": "fda",
"isLoading": false,
"link": "/bayareabites/tag/fda"
},
"bayareabites_376": {
"type": "terms",
"id": "bayareabites_376",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "376",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fish",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fish Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 341,
"slug": "fish",
"isLoading": false,
"link": "/bayareabites/tag/fish"
},
"bayareabites_15722": {
"type": "terms",
"id": "bayareabites_15722",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15722",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mecury",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mecury Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100052,
"slug": "mecury",
"isLoading": false,
"link": "/bayareabites/tag/mecury"
},
"bayareabites_2058": {
"type": "terms",
"id": "bayareabites_2058",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2058",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pregnancy",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pregnancy Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1549,
"slug": "pregnancy",
"isLoading": false,
"link": "/bayareabites/tag/pregnancy"
},
"bayareabites_323": {
"type": "terms",
"id": "bayareabites_323",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "323",
"found": true
},
"relationships": {},
"featImg": null,
"name": "seafood",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "seafood Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 288,
"slug": "seafood",
"isLoading": false,
"link": "/bayareabites/tag/seafood"
},
"bayareabites_15721": {
"type": "terms",
"id": "bayareabites_15721",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15721",
"found": true
},
"relationships": {},
"featImg": null,
"name": "secretary of agriculture",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "secretary of agriculture Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100051,
"slug": "secretary-of-agriculture",
"isLoading": false,
"link": "/bayareabites/tag/secretary-of-agriculture"
},
"bayareabites_15720": {
"type": "terms",
"id": "bayareabites_15720",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15720",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Sonny Perdue",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Sonny Perdue Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100050,
"slug": "sonny-perdue",
"isLoading": false,
"link": "/bayareabites/tag/sonny-perdue"
},
"bayareabites_15697": {
"type": "terms",
"id": "bayareabites_15697",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15697",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Trump",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Trump Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100027,
"slug": "trump",
"isLoading": false,
"link": "/bayareabites/tag/trump"
},
"bayareabites_1874": {
"type": "terms",
"id": "bayareabites_1874",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1874",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers and farms",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers and farms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1452,
"slug": "farmers-farmers-markets",
"isLoading": false,
"link": "/bayareabites/category/farmers-farmers-markets"
},
"bayareabites_4084": {
"type": "terms",
"id": "bayareabites_4084",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4084",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food trends and technology",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food trends and technology Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2573,
"slug": "food-and-technology",
"isLoading": false,
"link": "/bayareabites/category/food-and-technology"
},
"bayareabites_60": {
"type": "terms",
"id": "bayareabites_60",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "60",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sustainability, environment, climate change",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sustainability, environment, climate change Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 23,
"slug": "sustainability",
"isLoading": false,
"link": "/bayareabites/category/sustainability"
},
"bayareabites_8249": {
"type": "terms",
"id": "bayareabites_8249",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8249",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chickens",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chickens Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2702,
"slug": "chickens",
"isLoading": false,
"link": "/bayareabites/tag/chickens"
},
"bayareabites_33": {
"type": "terms",
"id": "bayareabites_33",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "33",
"found": true
},
"relationships": {},
"featImg": null,
"name": "eggs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "eggs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1497,
"slug": "eggs",
"isLoading": false,
"link": "/bayareabites/tag/eggs"
},
"bayareabites_65": {
"type": "terms",
"id": "bayareabites_65",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "65",
"found": true
},
"relationships": {},
"featImg": null,
"name": "organic",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "organic Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 29,
"slug": "organic",
"isLoading": false,
"link": "/bayareabites/tag/organic"
},
"bayareabites_109": {
"type": "terms",
"id": "bayareabites_109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "109",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 73,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/category/bay-area"
},
"bayareabites_64": {
"type": "terms",
"id": "bayareabites_64",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "64",
"found": true
},
"relationships": {},
"featImg": null,
"name": "culinary education and classes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "culinary education and classes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 28,
"slug": "culinary-education",
"isLoading": false,
"link": "/bayareabites/category/culinary-education"
},
"bayareabites_2638": {
"type": "terms",
"id": "bayareabites_2638",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2638",
"found": true
},
"relationships": {},
"featImg": null,
"name": "DIY, foraging, urban homesteading",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "DIY, foraging, urban homesteading Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1880,
"slug": "diy-and-urban-homesteading",
"isLoading": false,
"link": "/bayareabites/category/diy-and-urban-homesteading"
},
"bayareabites_1875": {
"type": "terms",
"id": "bayareabites_1875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "local food businesses",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local food businesses Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1453,
"slug": "local-food-businesses",
"isLoading": false,
"link": "/bayareabites/category/local-food-businesses"
},
"bayareabites_8840": {
"type": "terms",
"id": "bayareabites_8840",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8840",
"found": true
},
"relationships": {},
"featImg": null,
"name": "seaweed",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "seaweed Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3293,
"slug": "seaweed",
"isLoading": false,
"link": "/bayareabites/tag/seaweed"
},
"bayareabites_11813": {
"type": "terms",
"id": "bayareabites_11813",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11813",
"found": true
},
"relationships": {},
"featImg": null,
"name": "drought",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "drought Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6275,
"slug": "drought",
"isLoading": false,
"link": "/bayareabites/tag/drought"
},
"bayareabites_15716": {
"type": "terms",
"id": "bayareabites_15716",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15716",
"found": true
},
"relationships": {},
"featImg": null,
"name": "rain",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "rain Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100046,
"slug": "rain",
"isLoading": false,
"link": "/bayareabites/tag/rain"
},
"bayareabites_12555": {
"type": "terms",
"id": "bayareabites_12555",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12555",
"found": true
},
"relationships": {},
"featImg": null,
"name": "marketing, advertising & labeling",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "marketing, advertising & labeling Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7018,
"slug": "marketing-and-advertising",
"isLoading": false,
"link": "/bayareabites/category/marketing-and-advertising"
},
"bayareabites_564": {
"type": "terms",
"id": "bayareabites_564",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "564",
"found": true
},
"relationships": {},
"featImg": null,
"name": "crab",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "crab Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 529,
"slug": "crab",
"isLoading": false,
"link": "/bayareabites/tag/crab"
},
"bayareabites_523": {
"type": "terms",
"id": "bayareabites_523",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "523",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Dungeness crab",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Dungeness crab Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 488,
"slug": "dungeness-crab",
"isLoading": false,
"link": "/bayareabites/tag/dungeness-crab"
},
"bayareabites_15714": {
"type": "terms",
"id": "bayareabites_15714",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15714",
"found": true
},
"relationships": {},
"featImg": null,
"name": "neurotoxin",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "neurotoxin Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100044,
"slug": "neurotoxin",
"isLoading": false,
"link": "/bayareabites/tag/neurotoxin"
},
"bayareabites_11318": {
"type": "terms",
"id": "bayareabites_11318",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11318",
"found": true
},
"relationships": {},
"featImg": null,
"name": "study",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "study Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5777,
"slug": "study",
"isLoading": false,
"link": "/bayareabites/tag/study"
},
"bayareabites_13075": {
"type": "terms",
"id": "bayareabites_13075",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13075",
"found": true
},
"relationships": {},
"featImg": null,
"name": "toxins",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "toxins Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7538,
"slug": "toxins",
"isLoading": false,
"link": "/bayareabites/tag/toxins"
},
"bayareabites_15711": {
"type": "terms",
"id": "bayareabites_15711",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15711",
"found": true
},
"relationships": {},
"featImg": null,
"name": "atkins diet",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "atkins diet Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100041,
"slug": "atkins-diet",
"isLoading": false,
"link": "/bayareabites/tag/atkins-diet"
},
"bayareabites_663": {
"type": "terms",
"id": "bayareabites_663",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "663",
"found": true
},
"relationships": {},
"featImg": null,
"name": "diet",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "diet Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 628,
"slug": "diet",
"isLoading": false,
"link": "/bayareabites/tag/diet"
},
"bayareabites_11260": {
"type": "terms",
"id": "bayareabites_11260",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11260",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Mediterranean Diet",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Mediterranean Diet Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5719,
"slug": "mediterranean-diet",
"isLoading": false,
"link": "/bayareabites/tag/mediterranean-diet"
},
"bayareabites_1111": {
"type": "terms",
"id": "bayareabites_1111",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1111",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Donald Trump",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Donald Trump Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 994,
"slug": "donald-trump",
"isLoading": false,
"link": "/bayareabites/tag/donald-trump"
},
"bayareabites_11497": {
"type": "terms",
"id": "bayareabites_11497",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11497",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food policy",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food policy Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5958,
"slug": "food-policy",
"isLoading": false,
"link": "/bayareabites/tag/food-policy"
},
"bayareabites_450": {
"type": "terms",
"id": "bayareabites_450",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "450",
"found": true
},
"relationships": {},
"featImg": null,
"name": "school lunch",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "school lunch Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 415,
"slug": "school-lunch",
"isLoading": false,
"link": "/bayareabites/tag/school-lunch"
},
"bayareabites_1962": {
"type": "terms",
"id": "bayareabites_1962",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1962",
"found": true
},
"relationships": {},
"featImg": null,
"name": "economy and food costs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "economy and food costs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1488,
"slug": "economy-and-food-costs",
"isLoading": false,
"link": "/bayareabites/category/economy-and-food-costs"
},
"bayareabites_14765": {
"type": "terms",
"id": "bayareabites_14765",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14765",
"found": true
},
"relationships": {},
"featImg": null,
"name": "economy and food costs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "economy and food costs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3503,
"slug": "economy-and-food-costs",
"isLoading": false,
"link": "/bayareabites/tag/economy-and-food-costs"
},
"bayareabites_15706": {
"type": "terms",
"id": "bayareabites_15706",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15706",
"found": true
},
"relationships": {},
"featImg": null,
"name": "labor shortage",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "labor shortage Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100036,
"slug": "labor-shortage",
"isLoading": false,
"link": "/bayareabites/tag/labor-shortage"
},
"bayareabites_14183": {
"type": "terms",
"id": "bayareabites_14183",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14183",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Oakland minimum wage",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Oakland minimum wage Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8659,
"slug": "oakland-minimum-wage",
"isLoading": false,
"link": "/bayareabites/tag/oakland-minimum-wage"
},
"bayareabites_11521": {
"type": "terms",
"id": "bayareabites_11521",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11521",
"found": true
},
"relationships": {},
"featImg": null,
"name": "antibiotics",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "antibiotics Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5982,
"slug": "antibiotics",
"isLoading": false,
"link": "/bayareabites/tag/antibiotics"
},
"bayareabites_8914": {
"type": "terms",
"id": "bayareabites_8914",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8914",
"found": true
},
"relationships": {},
"featImg": null,
"name": "livestock",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "livestock Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3367,
"slug": "livestock",
"isLoading": false,
"link": "/bayareabites/tag/livestock"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
},
"requestOutcomesReducer": {
"notFound": []
},
"navPromosReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": true,
"promos": {
"news": {
"name": "2026 Voter Guide",
"link": "/voterguide",
"imageURL": "https://cdn.kqed.org/wp-content/uploads/2026/10/Nav-News-Nov2026ElectionCoverage@2x-7bd4aad4.png",
"description": "Get informed in minutes with our Voter Guide for California’s November 3 election."
},
"podcasts-radio": {},
"video-tv": {},
"events": {},
"support": {}
}
}
}