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"content": "\u003cp>The World Health Organization has deemed that processed meats — such as bacon, sausages and hot dogs — cause cancer.\u003c/p>\n\u003cp>In addition, the WHO says red meats including beef, pork, veal and lamb are \"probably carcinogenic\" to people.\u003c/p>\n\u003cp>A group of 22 scientists reviewed the evidence linking red meat and processed meat consumption to cancer, and concluded that eating processed meats regularly increases the risk of colorectal cancer. Their evidence review is explained in an \u003ca href=\"http://www.thelancet.com/journals/lanonc/article/PIIS1470-2045%2815%2900444-1/fulltext\">article\u003c/a> published in \u003cem>The Lancet.\u003c/em>\u003c/p>\n\u003cp>The conclusion puts processed meats in the same \u003ca href=\"http://monographs.iarc.fr/ENG/Classification/ClassificationsAlphaOrder.pdf\" target=\"_blank\">category of cancer risk\u003c/a> as tobacco smoking and asbestos. This does not mean that they are equally dangerous, says the \u003ca href=\"http://www.iarc.fr/\">International Agency for Research on Cancer\u003c/a> — the agency within the WHO that sets the classifications. And it's important to note that even things such as aloe vera are on the list of possible carcinogens.\u003c/p>\n\u003cp>In a Q & A released by the IARC, the agency says that \"eating meat has known health benefits,\" but it also points out that the cancer risk increases with the amount of meat consumed. As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2012/03/12/148457233/death-by-bacon-study-finds-eating-meat-is-risky\">reported\u003c/a>, studies show that the heaviest meat eaters tend to have the highest risk.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The IARC says high-temperature cooking methods (such as cooking meat in direct contact with a flame) produce more carcinogenic compounds. However, the group says there were not enough data \"to reach a conclusion about whether the way meat is cooked affects the risk of cancer.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.cancer.org/research/acsresearchers/susan-gapstur-phd-mph\">Susan Gapstur\u003c/a> of the American Cancer Society says the society recommends \"consuming a healthy diet with an emphasis on plant foods and limiting consumption of processed meat and red meat,\" she told us in a written statement.\u003c/p>\n\u003cp>The recommendation, Gapstur tells The Salt, is based on research. For instance, a systematic literature review on colorectal cancer published in 2011 by the World Cancer Research Fund found a statistically significant, 16 percent increased risk of colorectal cancer associated with each 3.5 ounces of red and processed meat consumed per day. As the ACS points out, this is an amount of meat roughly equivalent in size to a deck of cards. And according to the experts convened by IARC to make its new evaluation, eating just half that amount of processed meats daily – about 1.8 ounces per day — will increase the risk of colorectal cancer — by about 18 percent. \u003c/p>\n\u003cp>\u003cem>The Lancet\u003c/em> paper points out that red meat also contains \"high biological-value proteins and important micronutrients such as B vitamins, iron and zinc.\" And the North American Meat Institute says lots of research points to the benefits of red meat consumption.\u003c/p>\n\u003cp>\"Scientific evidence shows cancer is a complex disease not caused by single foods and that a balanced diet and healthy lifestyle choices are essential to good health,\" writes Barry Carpenter, president of the North American Meat Institute, in a \u003ca href=\"https://www.meatinstitute.org/index.php?ht=display/ReleaseDetails/i/116609\">statement\u003c/a> on the new WHO classification.\u003c/p>\n\u003cp>Carpenter says it's important to put this new classification in context. \"IARC's panel was given the basic task of looking at hazards that meat could pose at some level, under circumstance, but was not asked to consider any off-setting benefits, like the nutrition that meat delivers or the implications of drastically reducing or removing meat from the diet altogether,\" the statement concludes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The World Health Organization has deemed that processed meats — such as bacon, sausages and hot dogs — cause cancer.\u003c/p>\n\u003cp>In addition, the WHO says red meats including beef, pork, veal and lamb are \"probably carcinogenic\" to people.\u003c/p>\n\u003cp>A group of 22 scientists reviewed the evidence linking red meat and processed meat consumption to cancer, and concluded that eating processed meats regularly increases the risk of colorectal cancer. Their evidence review is explained in an \u003ca href=\"http://www.thelancet.com/journals/lanonc/article/PIIS1470-2045%2815%2900444-1/fulltext\">article\u003c/a> published in \u003cem>The Lancet.\u003c/em>\u003c/p>\n\u003cp>The conclusion puts processed meats in the same \u003ca href=\"http://monographs.iarc.fr/ENG/Classification/ClassificationsAlphaOrder.pdf\" target=\"_blank\">category of cancer risk\u003c/a> as tobacco smoking and asbestos. This does not mean that they are equally dangerous, says the \u003ca href=\"http://www.iarc.fr/\">International Agency for Research on Cancer\u003c/a> — the agency within the WHO that sets the classifications. And it's important to note that even things such as aloe vera are on the list of possible carcinogens.\u003c/p>\n\u003cp>In a Q & A released by the IARC, the agency says that \"eating meat has known health benefits,\" but it also points out that the cancer risk increases with the amount of meat consumed. As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2012/03/12/148457233/death-by-bacon-study-finds-eating-meat-is-risky\">reported\u003c/a>, studies show that the heaviest meat eaters tend to have the highest risk.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The IARC says high-temperature cooking methods (such as cooking meat in direct contact with a flame) produce more carcinogenic compounds. However, the group says there were not enough data \"to reach a conclusion about whether the way meat is cooked affects the risk of cancer.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.cancer.org/research/acsresearchers/susan-gapstur-phd-mph\">Susan Gapstur\u003c/a> of the American Cancer Society says the society recommends \"consuming a healthy diet with an emphasis on plant foods and limiting consumption of processed meat and red meat,\" she told us in a written statement.\u003c/p>\n\u003cp>The recommendation, Gapstur tells The Salt, is based on research. For instance, a systematic literature review on colorectal cancer published in 2011 by the World Cancer Research Fund found a statistically significant, 16 percent increased risk of colorectal cancer associated with each 3.5 ounces of red and processed meat consumed per day. As the ACS points out, this is an amount of meat roughly equivalent in size to a deck of cards. And according to the experts convened by IARC to make its new evaluation, eating just half that amount of processed meats daily – about 1.8 ounces per day — will increase the risk of colorectal cancer — by about 18 percent. \u003c/p>\n\u003cp>\u003cem>The Lancet\u003c/em> paper points out that red meat also contains \"high biological-value proteins and important micronutrients such as B vitamins, iron and zinc.\" And the North American Meat Institute says lots of research points to the benefits of red meat consumption.\u003c/p>\n\u003cp>\"Scientific evidence shows cancer is a complex disease not caused by single foods and that a balanced diet and healthy lifestyle choices are essential to good health,\" writes Barry Carpenter, president of the North American Meat Institute, in a \u003ca href=\"https://www.meatinstitute.org/index.php?ht=display/ReleaseDetails/i/116609\">statement\u003c/a> on the new WHO classification.\u003c/p>\n\u003cp>Carpenter says it's important to put this new classification in context. \"IARC's panel was given the basic task of looking at hazards that meat could pose at some level, under circumstance, but was not asked to consider any off-setting benefits, like the nutrition that meat delivers or the implications of drastically reducing or removing meat from the diet altogether,\" the statement concludes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Startling Racial Divide In Pay For Restaurant Workers",
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"content": "\u003cp>In America's fine-dining restaurants, how much workers get paid is closely correlated to the color of their skin.\u003c/p>\n\u003cp>That's according to a new study from researchers at the University of Santa Cruz and UC Berkeley. The report, \u003ca href=\"https://www.scribd.com/fullscreen/285968393?access_key=key-aB2D7wLPk5XfesMYf7Wj&allow_share=true&escape=false&view_mode=scroll\">Ending Jim Crow in America's Restaurants\u003c/a>, describes how waiters at high-end restaurants may earn salaries five times greater than those of employees washing dishes, clearing tables and prepping food in the same establishment.\u003c/p>\n\u003cp>That pay disparity among different jobs is perhaps to be expected. The troubling part is the stark racial divide the researchers found between the highest- and lowest-paid workers: Basically, white employees overwhelmingly fill the jobs with the heftiest salaries, while Latinos, blacks and other minorities occupy positions with pay closer to the poverty level. The divide is gender-based, too: White men across the restaurant industry are paid, on average in the U.S., roughly a quarter more than women, whether white or of color.\u003c/p>\n\u003cp>The racial segregation seen among America's 11 million restaurant workers is not necessarily a result of intentional discrimination on the part of employers, says study co-author \u003ca href=\"https://ccrec.ucsc.edu/profile/chris-benner-phd\">Chris Benner\u003c/a>, a professor of environmental studies at UC Santa Cruz.\u003c/p>\n\u003cp>Rather, it is a product of many factors that cannot easily be eliminated or addressed through policy and legislation — the way that safe working conditions or minimum wage can.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For one thing, Benner tells The Salt, Latinos tend to apply for certain types of jobs, like dishwasher, line cook and table busser. Likewise, such so-called \"back-of-house\" positions are not generally targeted by Caucasian applicants, who more often seek higher-paying bartender and waiter positions.\u003c/p>\n\u003cp>\"We call this the self-selection bias,\" says Benner, whose research involved interviewing owners and managers at 12 California restaurants, half of which were high-end establishments, and closely analyzing national industry data. \"People may just not see themselves as working in a certain area.\"\u003c/p>\n\u003cp>Sometimes, he says, customers may drive the bias against immigrants filling front-of-house positions.\u003c/p>\n\u003cp>\"We've heard of a lot of stories where the customer actually asked for a different server, because they had a hard time understanding the accent of whoever the server is,\" he says.\u003c/p>\n\u003cp>This is not the first time a close look at the restaurant industry has revealed striking inequity in the labor force. The organization Restaurant Opportunities Centers United went undercover in 2011 and 2012 and found that upscale restaurants were racially discriminating in their hiring process.\u003c/p>\n\u003cp>The national group sent pairs of equally qualified individuals — one person white, the other not — to apply for jobs at white tablecloth-type restaurants in Chicago, Detroit and New Orleans. The group repeated this method, called \"matched pair testing,\" 273 times.\u003c/p>\n\u003cp>\"Testers of color [in Chicago] were only 53 percent as likely as white testers to get a job offer, and were less likely than white testers to receive a job interview in the first place,\" according to the resulting \u003ca href=\"http://rocunited.org/the-great-service-divide-national/\">report\u003c/a>, published in 2014. Applicants of color fared better in the other cities, but were still far less likely than their white counterparts to get the job.\u003c/p>\n\u003cp>That study was led by \u003ca href=\"http://laborcenter.berkeley.edu/author/saru-jayaraman/\">Saru Jayaraman\u003c/a>, co-director of Restaurant Opportunities Centers United and the director of the Food Labor Research Institute at UC Berkeley. She tells The Salt that about 20 percent of restaurant jobs pay exceptionally well. In the San Francisco Bay Area, for example, servers and bartenders can take home as much as $180,000 per year, she says – if they're working in upper-end establishments, the kind with $125 a person tasting menus, for example.\u003c/p>\n\u003cp>\"But these jobs are held almost exclusively by white people, and in particular, white men,\" says Jayaraman, who also collaborated with Benner on the more recent research.\u003c/p>\n\u003cp>Latinos, she says, tend to spend their restaurant careers in back-of-house jobs, earning somewhere closer to $30,000 per year – with few paths for promotion or pay raises. Jayaraman says she has interviewed Latino table bussers who reported having helped train newly hired white employees who were easing into positions waiting tables.\u003c/p>\n\u003cp>\"Then, within weeks or months, the people they're training are earning five times what that busser is making,\" she says.\u003c/p>\n\u003cp>African-Americans seem to have a particularly tough plight in the restaurant industry, mostly working in down-market restaurants where wages and tips are minimal.\u003c/p>\n\u003cp>\"For African-American workers, it's almost 100-percent exclusion from [fine dining restaurants] altogether,\" Jayaraman says. \"They work almost exclusively at fast-food restaurants or very casual restaurants like Red Lobster.\"\u003c/p>\n\u003cp>Most of the big bucks in the restaurant industry come from tipping — a practice that is increasingly coming under scrutiny. Prominent New York restaurateur Danny Meyer recently banished tipping in his eateries as a step toward equalizing the skewed pay scale. In an \u003ca href=\"http://www.npr.org/sections/thesalt/2015/10/14/448678237/danny-meyer-will-banish-tipping-and-raise-prices-at-his-restaurants\">interview with NPR\u003c/a>, he noted that waiters' take-home pay at fine restaurants has skyrocketed thanks to tips, but the pay of workers at the back of the house hasn't kept pace. And women workers who rely on tips may feel obliged to tolerate sexual harassment from customers, Jayaraman \u003ca href=\"http://www.nytimes.com/2015/10/16/opinion/why-tipping-is-wrong.html?_r=0\">argued\u003c/a> in a recent op-ed for \u003cem>The\u003c/em> \u003cem>New York Times\u003c/em>.\u003c/p>\n\u003cp>The National Restaurant Association thinks little of the new \"Ending Jim Crow\" study.\u003c/p>\n\u003cp>\"The restaurant industry is one of the most diverse industries in America, with zero barriers to entry and endless pathways to success,\" says Katie Niebaum, the association's vice president of communications, who corresponded with The Salt via email.\u003c/p>\n\u003cp>Niebaum, citing U.S. Census Bureau numbers, says restaurant ownership among minorities and women \"outpaced growth in the overall industry during the last 10 years on record.\"\u003c/p>\n\u003cp>\"In addition, we proudly employ more women and minority managers than any other industry,\" she says. \"Two in five restaurant managers are women; overall, one in three come from a minority background.\"\u003c/p>\n\u003cp>The researchers agree that the restaurant industry is more racially diverse today in America than in the past.\u003c/p>\n\u003cp>But that, Jayaraman warns, should not necessarily win the industry any brownie points.\u003c/p>\n\u003cp>\"It just makes the segregation more and more pernicious, because we see greater concentrations of people of color in lower-level positions,\" Jayaraman says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "At fine-dining places, white workers overwhelmingly fill jobs with the heftiest salaries, while Latinos, blacks and other minorities have jobs with pay closer to the poverty level, a study finds.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In America's fine-dining restaurants, how much workers get paid is closely correlated to the color of their skin.\u003c/p>\n\u003cp>That's according to a new study from researchers at the University of Santa Cruz and UC Berkeley. The report, \u003ca href=\"https://www.scribd.com/fullscreen/285968393?access_key=key-aB2D7wLPk5XfesMYf7Wj&allow_share=true&escape=false&view_mode=scroll\">Ending Jim Crow in America's Restaurants\u003c/a>, describes how waiters at high-end restaurants may earn salaries five times greater than those of employees washing dishes, clearing tables and prepping food in the same establishment.\u003c/p>\n\u003cp>That pay disparity among different jobs is perhaps to be expected. The troubling part is the stark racial divide the researchers found between the highest- and lowest-paid workers: Basically, white employees overwhelmingly fill the jobs with the heftiest salaries, while Latinos, blacks and other minorities occupy positions with pay closer to the poverty level. The divide is gender-based, too: White men across the restaurant industry are paid, on average in the U.S., roughly a quarter more than women, whether white or of color.\u003c/p>\n\u003cp>The racial segregation seen among America's 11 million restaurant workers is not necessarily a result of intentional discrimination on the part of employers, says study co-author \u003ca href=\"https://ccrec.ucsc.edu/profile/chris-benner-phd\">Chris Benner\u003c/a>, a professor of environmental studies at UC Santa Cruz.\u003c/p>\n\u003cp>Rather, it is a product of many factors that cannot easily be eliminated or addressed through policy and legislation — the way that safe working conditions or minimum wage can.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For one thing, Benner tells The Salt, Latinos tend to apply for certain types of jobs, like dishwasher, line cook and table busser. Likewise, such so-called \"back-of-house\" positions are not generally targeted by Caucasian applicants, who more often seek higher-paying bartender and waiter positions.\u003c/p>\n\u003cp>\"We call this the self-selection bias,\" says Benner, whose research involved interviewing owners and managers at 12 California restaurants, half of which were high-end establishments, and closely analyzing national industry data. \"People may just not see themselves as working in a certain area.\"\u003c/p>\n\u003cp>Sometimes, he says, customers may drive the bias against immigrants filling front-of-house positions.\u003c/p>\n\u003cp>\"We've heard of a lot of stories where the customer actually asked for a different server, because they had a hard time understanding the accent of whoever the server is,\" he says.\u003c/p>\n\u003cp>This is not the first time a close look at the restaurant industry has revealed striking inequity in the labor force. The organization Restaurant Opportunities Centers United went undercover in 2011 and 2012 and found that upscale restaurants were racially discriminating in their hiring process.\u003c/p>\n\u003cp>The national group sent pairs of equally qualified individuals — one person white, the other not — to apply for jobs at white tablecloth-type restaurants in Chicago, Detroit and New Orleans. The group repeated this method, called \"matched pair testing,\" 273 times.\u003c/p>\n\u003cp>\"Testers of color [in Chicago] were only 53 percent as likely as white testers to get a job offer, and were less likely than white testers to receive a job interview in the first place,\" according to the resulting \u003ca href=\"http://rocunited.org/the-great-service-divide-national/\">report\u003c/a>, published in 2014. Applicants of color fared better in the other cities, but were still far less likely than their white counterparts to get the job.\u003c/p>\n\u003cp>That study was led by \u003ca href=\"http://laborcenter.berkeley.edu/author/saru-jayaraman/\">Saru Jayaraman\u003c/a>, co-director of Restaurant Opportunities Centers United and the director of the Food Labor Research Institute at UC Berkeley. She tells The Salt that about 20 percent of restaurant jobs pay exceptionally well. In the San Francisco Bay Area, for example, servers and bartenders can take home as much as $180,000 per year, she says – if they're working in upper-end establishments, the kind with $125 a person tasting menus, for example.\u003c/p>\n\u003cp>\"But these jobs are held almost exclusively by white people, and in particular, white men,\" says Jayaraman, who also collaborated with Benner on the more recent research.\u003c/p>\n\u003cp>Latinos, she says, tend to spend their restaurant careers in back-of-house jobs, earning somewhere closer to $30,000 per year – with few paths for promotion or pay raises. Jayaraman says she has interviewed Latino table bussers who reported having helped train newly hired white employees who were easing into positions waiting tables.\u003c/p>\n\u003cp>\"Then, within weeks or months, the people they're training are earning five times what that busser is making,\" she says.\u003c/p>\n\u003cp>African-Americans seem to have a particularly tough plight in the restaurant industry, mostly working in down-market restaurants where wages and tips are minimal.\u003c/p>\n\u003cp>\"For African-American workers, it's almost 100-percent exclusion from [fine dining restaurants] altogether,\" Jayaraman says. \"They work almost exclusively at fast-food restaurants or very casual restaurants like Red Lobster.\"\u003c/p>\n\u003cp>Most of the big bucks in the restaurant industry come from tipping — a practice that is increasingly coming under scrutiny. Prominent New York restaurateur Danny Meyer recently banished tipping in his eateries as a step toward equalizing the skewed pay scale. In an \u003ca href=\"http://www.npr.org/sections/thesalt/2015/10/14/448678237/danny-meyer-will-banish-tipping-and-raise-prices-at-his-restaurants\">interview with NPR\u003c/a>, he noted that waiters' take-home pay at fine restaurants has skyrocketed thanks to tips, but the pay of workers at the back of the house hasn't kept pace. And women workers who rely on tips may feel obliged to tolerate sexual harassment from customers, Jayaraman \u003ca href=\"http://www.nytimes.com/2015/10/16/opinion/why-tipping-is-wrong.html?_r=0\">argued\u003c/a> in a recent op-ed for \u003cem>The\u003c/em> \u003cem>New York Times\u003c/em>.\u003c/p>\n\u003cp>The National Restaurant Association thinks little of the new \"Ending Jim Crow\" study.\u003c/p>\n\u003cp>\"The restaurant industry is one of the most diverse industries in America, with zero barriers to entry and endless pathways to success,\" says Katie Niebaum, the association's vice president of communications, who corresponded with The Salt via email.\u003c/p>\n\u003cp>Niebaum, citing U.S. Census Bureau numbers, says restaurant ownership among minorities and women \"outpaced growth in the overall industry during the last 10 years on record.\"\u003c/p>\n\u003cp>\"In addition, we proudly employ more women and minority managers than any other industry,\" she says. \"Two in five restaurant managers are women; overall, one in three come from a minority background.\"\u003c/p>\n\u003cp>The researchers agree that the restaurant industry is more racially diverse today in America than in the past.\u003c/p>\n\u003cp>But that, Jayaraman warns, should not necessarily win the industry any brownie points.\u003c/p>\n\u003cp>\"It just makes the segregation more and more pernicious, because we see greater concentrations of people of color in lower-level positions,\" Jayaraman says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Danny Meyer To Banish Tipping And Raise Prices At His N.Y. Restaurants",
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"content": "\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/10/20151014_atc_danny_meyer_will_banish_tipping_and_raise_prices_at_his_restaurants.mp3\u003c/p>\n\u003cp>In mid-November, diners at the New York restaurants Gramercy Tavern and The Modern may notice something new on their menus: higher prices, across the board.\u003c/p>\n\u003cp>Why? Because the man in charge of those and 11 other celebrated eateries is doing away with tipping. \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=6162737\">Danny Meyer\u003c/a>, the CEO of \u003ca href=\"http://www.ushgnyc.com/\">Union Square Hospitality Group\u003c/a> (he also founded \u003ca href=\"http://www.npr.org/sections/thesalt/2015/01/30/382658859/shake-shack-sizzles-with-ipo-as-mcdonald-s-fizzles\">Shake Shack\u003c/a>), says tipping is actually a big problem for his industry.\u003c/p>\n\u003cp>\"I think that restaurant patrons have unwittingly believed that they could, if they wanted to, use their tip to punish bad service, and/or to praise great service,\" Meyer tells \u003cem>All Things Considered's\u003c/em> Kelly McEvers. \"What that's done over the years has actually been quite the opposite, because the average American restaurant-goer leaves the exact same tip, irrespective of the service they receive. And unfortunately, none of those tips that you leave in a restaurant may be shared with the full team, i.e. the cooks, the dishwashers, the prep cooks, the butchers, etc.\"\u003c/p>\n\u003cp>But it might not be easy to bridge that gap between what the servers make and what the dishwashers make. Meyer says that since he started in the restaurant business 30 years ago, he's seen \"something fascinating and completely unfair: Waiters' income in a fine-dining restaurant has gone up well over 200 percent.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That's happened for two reasons: \"Menu prices have gone up, and the average tip that people leave has actually gone up from around 15 percent in 1985 to about 21 percent today.\"\u003c/p>\n\u003cp>Meanwhile, Meyer says, workers at the back of the house who don't get tipped have seen their hourly wage go up only 22 to 25 percent.\u003c/p>\n\u003cfigure id=\"attachment_102201\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/6636125613_bcd787e11c_o-1-_wide-6f2940f020eed16ac92afeff6eba488ba5deff7a-e1444929274490.jpg\" alt=\"Gramercy Tavern, in New York City, one of Danny Meyer's restaurants. Meyer says he will try to keep the new prices on par with a 21 percent tip — what diners have been adding on average lately.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-102201\">\u003cfigcaption class=\"wp-caption-text\">Gramercy Tavern, in New York City, one of Danny Meyer's restaurants. Meyer says he will try to keep the new prices on par with a 21 percent tip — what diners have been adding on average lately. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/16497759@N07/6636125613/\" target=\"_blank\">London Road/Flickr\u003c/a> )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"So by incorporating everything in the menu prices, and therefore having it be the restaurant's responsibility to pay everybody a fair wage, we think we have the opportunity to make a great place to work for everybody — not just servers, but also for our cooks,\" he says.\u003c/p>\n\u003cp>Meyer says he hopes it'll also solve the problem of servers having to take a pay cut of about 25 percent if they want to move up and become managers. \"We're going to change that,\" he says.\u003c/p>\n\u003cp>Of course, this sea change in how his restaurants are run will result in higher menu prices. How much? Meyer says, \"When you get your bill, it should look just about exactly as it would have if you had left your gratuity in the old days.\"\u003c/p>\n\u003cp>That means he will try to keep prices on par with a 21 percent tip — what diners have been adding on average lately.\u003c/p>\n\u003cp>This strategy could also help fine-dining restaurants in expensive cities like New York City hold on to cooks who now might find even better opportunities at fast-food restaurants, Meyer says.\u003c/p>\n\u003cp>\"We've never faced a labor shortage the way we have right now,\" he says. \"The fast-food industry is by law going to be raising its minimum wage to $15 an hour. So why would you tell your parents, 'Gee, please help me pay the bills for a culinary education so I can make less than that in a white-tablecloth restaurant.' \"\u003c/p>\n\u003cp>Will other restaurants follow?\u003c/p>\n\u003cp>\"There's a huge number of colleagues in our industry who will be watching very, very closely,\" says Meyer. \"We felt a responsibility to go first, and we're proud to do it because it's the right thing to do. And I really think you're going to see this happen all over the country.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem> Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003cbr>\n\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/10/20151014_atc_danny_meyer_will_banish_tipping_and_raise_prices_at_his_restaurants.mp3\u003c/p>\n\u003cp>In mid-November, diners at the New York restaurants Gramercy Tavern and The Modern may notice something new on their menus: higher prices, across the board.\u003c/p>\n\u003cp>Why? Because the man in charge of those and 11 other celebrated eateries is doing away with tipping. \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=6162737\">Danny Meyer\u003c/a>, the CEO of \u003ca href=\"http://www.ushgnyc.com/\">Union Square Hospitality Group\u003c/a> (he also founded \u003ca href=\"http://www.npr.org/sections/thesalt/2015/01/30/382658859/shake-shack-sizzles-with-ipo-as-mcdonald-s-fizzles\">Shake Shack\u003c/a>), says tipping is actually a big problem for his industry.\u003c/p>\n\u003cp>\"I think that restaurant patrons have unwittingly believed that they could, if they wanted to, use their tip to punish bad service, and/or to praise great service,\" Meyer tells \u003cem>All Things Considered's\u003c/em> Kelly McEvers. \"What that's done over the years has actually been quite the opposite, because the average American restaurant-goer leaves the exact same tip, irrespective of the service they receive. And unfortunately, none of those tips that you leave in a restaurant may be shared with the full team, i.e. the cooks, the dishwashers, the prep cooks, the butchers, etc.\"\u003c/p>\n\u003cp>But it might not be easy to bridge that gap between what the servers make and what the dishwashers make. Meyer says that since he started in the restaurant business 30 years ago, he's seen \"something fascinating and completely unfair: Waiters' income in a fine-dining restaurant has gone up well over 200 percent.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That's happened for two reasons: \"Menu prices have gone up, and the average tip that people leave has actually gone up from around 15 percent in 1985 to about 21 percent today.\"\u003c/p>\n\u003cp>Meanwhile, Meyer says, workers at the back of the house who don't get tipped have seen their hourly wage go up only 22 to 25 percent.\u003c/p>\n\u003cfigure id=\"attachment_102201\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/6636125613_bcd787e11c_o-1-_wide-6f2940f020eed16ac92afeff6eba488ba5deff7a-e1444929274490.jpg\" alt=\"Gramercy Tavern, in New York City, one of Danny Meyer's restaurants. Meyer says he will try to keep the new prices on par with a 21 percent tip — what diners have been adding on average lately.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-102201\">\u003cfigcaption class=\"wp-caption-text\">Gramercy Tavern, in New York City, one of Danny Meyer's restaurants. Meyer says he will try to keep the new prices on par with a 21 percent tip — what diners have been adding on average lately. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/16497759@N07/6636125613/\" target=\"_blank\">London Road/Flickr\u003c/a> )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"So by incorporating everything in the menu prices, and therefore having it be the restaurant's responsibility to pay everybody a fair wage, we think we have the opportunity to make a great place to work for everybody — not just servers, but also for our cooks,\" he says.\u003c/p>\n\u003cp>Meyer says he hopes it'll also solve the problem of servers having to take a pay cut of about 25 percent if they want to move up and become managers. \"We're going to change that,\" he says.\u003c/p>\n\u003cp>Of course, this sea change in how his restaurants are run will result in higher menu prices. How much? Meyer says, \"When you get your bill, it should look just about exactly as it would have if you had left your gratuity in the old days.\"\u003c/p>\n\u003cp>That means he will try to keep prices on par with a 21 percent tip — what diners have been adding on average lately.\u003c/p>\n\u003cp>This strategy could also help fine-dining restaurants in expensive cities like New York City hold on to cooks who now might find even better opportunities at fast-food restaurants, Meyer says.\u003c/p>\n\u003cp>\"We've never faced a labor shortage the way we have right now,\" he says. \"The fast-food industry is by law going to be raising its minimum wage to $15 an hour. So why would you tell your parents, 'Gee, please help me pay the bills for a culinary education so I can make less than that in a white-tablecloth restaurant.' \"\u003c/p>\n\u003cp>Will other restaurants follow?\u003c/p>\n\u003cp>\"There's a huge number of colleagues in our industry who will be watching very, very closely,\" says Meyer. \"We felt a responsibility to go first, and we're proud to do it because it's the right thing to do. And I really think you're going to see this happen all over the country.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem> Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003cbr>\n\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Fighting World Hunger The Buddhist Way: Walk to Feed the Hungry with Buddhist Global Relief",
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"content": "\u003cp>In 2007, \u003ca href=\"https://en.wikipedia.org/wiki/Bhikkhu_Bodhi\" target=\"_blank\">Bhikkhu Bodhi\u003c/a> was disenchanted with a growing trend he saw in the American Buddhism community. The Theravada Buddhist monk, \u003ca href=\"http://www.amazon.com/Bhikkhu-Bodhi/e/B001JXB7VI\" target=\"_blank\">the author \u003c/a>of several influential translations of Buddhist texts, was happy that Buddhism was growing and becoming popular in the US, but he was troubled with what he saw as the community’s emphasis on self-fulfillment at the expense of empathy for the greater world--Buddhism in a vacuum, essentially.\u003c/p>\n\u003cp>He penned an editorial about the topic in the magazine \u003cem>Buddhadharma\u003c/em>, titling it “\u003ca href=\"http://www.lionsroar.com/a-challenge-to-buddhists/\" target=\"_blank\">A Challenge to Buddhists\u003c/a>,” and implored readers to do more to fight global suffering, declaring that:\u003c/p>\n\u003cblockquote>\u003cp>“The special challenge facing Buddhism in our age is to stand up as an advocate for justice in the world, a voice of conscience for those victims of social, economic, and political injustice who cannot stand up and speak for themselves.”\u003c/p>\u003c/blockquote>\n\u003cp>Bodhi’s editorial sparked a major response in the American Buddhist community. Many felt the same, and wanted to channel their energy into actionable charity work. In 2009, Bodhi and others created \u003ca href=\"https://buddhistglobalrelief.org/index.html\" target=\"_blank\">Buddhist Global Relief\u003c/a> (BGR). They see the ultimate work of Buddhism as helping others and ending suffering, and point out that Buddha himself spoke out against hunger: in the Dhammapada, one of the most widely read collections of his writings, Buddha said that “Hunger is the worst illness.”\u003c/p>\n\u003cp>The nonprofit works on \u003ca href=\"https://buddhistglobalrelief.org/active/whatWeDo.html\" target=\"_blank\">long term solutions\u003c/a> to ending poverty and hunger, and helps communities create their own sustainable food sources, rather than creating an endless cycle of food dependence. They’ve built wells in Cambodia, provided deworming medication in Niger, and promoted the health benefits of breastfeeding in Côte d'Ivoire. The group also focuses on promoting \u003ca href=\"https://buddhistglobalrelief.org/active/projects2015.html\" target=\"_blank\">women’s education and economic power worldwide\u003c/a>, which they see as a crucial step in eradicating the inequities that lead to hunger and poverty.\u003c/p>\n\u003cfigure id=\"attachment_101869\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2.jpg\">\u003cimg class=\"wp-image-101869 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2.jpg\" alt=\"At Từ Quang Temple, walk leader Ayya Santussika Bhikkhuni talks to one of the original temple founders, Minh Huynh\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At Từ Quang Temple, walk leader Ayya Santussika Bhikkhuni talks to one of the original temple founders, Minh Huynh \u003ccite>(Kevin K Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of BGR’s most popular events are the annual \u003ca href=\"https://buddhistglobalrelief.org/active/walks.html\" target=\"_blank\">Walks to Feed the Hungry\u003c/a>, which take place in cities across the US ranging from Milford, Michigan (population: 6,175) to Los Angeles (3.8 million). The money raised by the walks goes to both the group’s international projects as well as a local charity chosen by the group’s members.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On October 24, BGR will host \u003ca href=\"http://www.karunabv.org/san-francisco-walk-2015.html\" target=\"_blank\">its walk in San Francisco\u003c/a> (there's also a \u003ca href=\"http://www.karunabv.org/san-jose-walk-2015.html\" target=\"_blank\">San Jose walk\u003c/a> this Sunday, October 11). The walk will be led by Ayya Santussika, an Indiana born Buddhist nun who moved to Mountain View to become a software developer and became inspired by the area’s vibrant Buddhist community. Part of the funds raised by the walk--last year’s walk raised more than $13,000--will go to San Francisco’s \u003ca href=\"http://www.projecthomelessconnect.org/\" target=\"_blank\">Project Homeless Connect\u003c/a>, which provides food and health care to vulnerable populations.\u003c/p>\n\u003cp>These walks have been going on in San Francisco since 2012, but this year’s event is particularly special. Bhikkhu Bodhi--the man whose impassioned editorial started the organization--will be attending.\u003c/p>\n\u003cp>“That’s a big honor,” said Sonali Aggarwal, the organizer of this year’s San Francisco walk. “This is going to be even more special. [Attendees have] been just reading his books and now they can personally meet him.”\u003c/p>\n\u003cp>Buddhism has enjoyed a long history in San Francisco, thanks to its large communities of Asian immigrants, who each brought their version of the religion and helped spread it across the US. The 3.3 mile walk echoes this history, with a route that winds through the city’s Asian neighborhoods and serves as a walking timeline of Buddhism's spread throughout Asia.\u003c/p>\n\u003cp>“[Buddhism] came to America last, so we go to the \u003ca href=\"http://www.mindfulnesscare.org/\" target=\"_blank\">Mindfulness Center\u003c/a> last,” said Aggarwal. “We start in Chinatown, Japantown, the Vietnamese temple, in a similar fashion to how Buddhism spread in Asia. We are following the same pattern.”\u003c/p>\n\u003cfigure id=\"attachment_101865\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2.jpg\">\u003cimg class=\"wp-image-101865 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2.jpg\" alt=\"Last year's group at the Buddhist Church of San Francisco, where Rev. Ronald K. Kobata is leading them in devotional chanting\" width=\"1920\" height=\"1273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2-1440x955.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2-1180x782.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2-960x637.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Last year's group at the Buddhist Church of San Francisco, where Rev. Ronald K. Kobata is leading them in devotional chanting \u003ccite>(Kevin K Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>People can help the group’s work by\u003ca href=\"https://buddhistglobalrelief.org/active/donation.php\" target=\"_blank\"> donating\u003c/a> or \u003ca href=\"https://buddhistglobalrelief.org/active/volunteerOp.html\" target=\"_blank\">volunteering\u003c/a>, and if they’re interested in the walk, signing up a group for the event and finding sponsors.\u003c/p>\n\u003cp>Aggarwal hopes the event will appeal to people who are attracted to the now zeitgeisty ideas of mindfulness and want to learn more about its Buddhist roots--not to mention have a fun day enjoying a sunny walk through some of San Francisco’s most beautiful places of worship.\u003c/p>\n\u003cp>“It’s a great way to have fun, meet like minded people who are interested in both meditation and seeing how Buddhism started and spread around in the world, and also help out with the global relief,” said Aggarwal.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>https://youtu.be/3K0XDIaj0SM\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In 2007, \u003ca href=\"https://en.wikipedia.org/wiki/Bhikkhu_Bodhi\" target=\"_blank\">Bhikkhu Bodhi\u003c/a> was disenchanted with a growing trend he saw in the American Buddhism community. The Theravada Buddhist monk, \u003ca href=\"http://www.amazon.com/Bhikkhu-Bodhi/e/B001JXB7VI\" target=\"_blank\">the author \u003c/a>of several influential translations of Buddhist texts, was happy that Buddhism was growing and becoming popular in the US, but he was troubled with what he saw as the community’s emphasis on self-fulfillment at the expense of empathy for the greater world--Buddhism in a vacuum, essentially.\u003c/p>\n\u003cp>He penned an editorial about the topic in the magazine \u003cem>Buddhadharma\u003c/em>, titling it “\u003ca href=\"http://www.lionsroar.com/a-challenge-to-buddhists/\" target=\"_blank\">A Challenge to Buddhists\u003c/a>,” and implored readers to do more to fight global suffering, declaring that:\u003c/p>\n\u003cblockquote>\u003cp>“The special challenge facing Buddhism in our age is to stand up as an advocate for justice in the world, a voice of conscience for those victims of social, economic, and political injustice who cannot stand up and speak for themselves.”\u003c/p>\u003c/blockquote>\n\u003cp>Bodhi’s editorial sparked a major response in the American Buddhist community. Many felt the same, and wanted to channel their energy into actionable charity work. In 2009, Bodhi and others created \u003ca href=\"https://buddhistglobalrelief.org/index.html\" target=\"_blank\">Buddhist Global Relief\u003c/a> (BGR). They see the ultimate work of Buddhism as helping others and ending suffering, and point out that Buddha himself spoke out against hunger: in the Dhammapada, one of the most widely read collections of his writings, Buddha said that “Hunger is the worst illness.”\u003c/p>\n\u003cp>The nonprofit works on \u003ca href=\"https://buddhistglobalrelief.org/active/whatWeDo.html\" target=\"_blank\">long term solutions\u003c/a> to ending poverty and hunger, and helps communities create their own sustainable food sources, rather than creating an endless cycle of food dependence. They’ve built wells in Cambodia, provided deworming medication in Niger, and promoted the health benefits of breastfeeding in Côte d'Ivoire. The group also focuses on promoting \u003ca href=\"https://buddhistglobalrelief.org/active/projects2015.html\" target=\"_blank\">women’s education and economic power worldwide\u003c/a>, which they see as a crucial step in eradicating the inequities that lead to hunger and poverty.\u003c/p>\n\u003cfigure id=\"attachment_101869\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2.jpg\">\u003cimg class=\"wp-image-101869 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2.jpg\" alt=\"At Từ Quang Temple, walk leader Ayya Santussika Bhikkhuni talks to one of the original temple founders, Minh Huynh\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15263955888_dcb9b8b4f0_k-2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At Từ Quang Temple, walk leader Ayya Santussika Bhikkhuni talks to one of the original temple founders, Minh Huynh \u003ccite>(Kevin K Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of BGR’s most popular events are the annual \u003ca href=\"https://buddhistglobalrelief.org/active/walks.html\" target=\"_blank\">Walks to Feed the Hungry\u003c/a>, which take place in cities across the US ranging from Milford, Michigan (population: 6,175) to Los Angeles (3.8 million). The money raised by the walks goes to both the group’s international projects as well as a local charity chosen by the group’s members.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On October 24, BGR will host \u003ca href=\"http://www.karunabv.org/san-francisco-walk-2015.html\" target=\"_blank\">its walk in San Francisco\u003c/a> (there's also a \u003ca href=\"http://www.karunabv.org/san-jose-walk-2015.html\" target=\"_blank\">San Jose walk\u003c/a> this Sunday, October 11). The walk will be led by Ayya Santussika, an Indiana born Buddhist nun who moved to Mountain View to become a software developer and became inspired by the area’s vibrant Buddhist community. Part of the funds raised by the walk--last year’s walk raised more than $13,000--will go to San Francisco’s \u003ca href=\"http://www.projecthomelessconnect.org/\" target=\"_blank\">Project Homeless Connect\u003c/a>, which provides food and health care to vulnerable populations.\u003c/p>\n\u003cp>These walks have been going on in San Francisco since 2012, but this year’s event is particularly special. Bhikkhu Bodhi--the man whose impassioned editorial started the organization--will be attending.\u003c/p>\n\u003cp>“That’s a big honor,” said Sonali Aggarwal, the organizer of this year’s San Francisco walk. “This is going to be even more special. [Attendees have] been just reading his books and now they can personally meet him.”\u003c/p>\n\u003cp>Buddhism has enjoyed a long history in San Francisco, thanks to its large communities of Asian immigrants, who each brought their version of the religion and helped spread it across the US. The 3.3 mile walk echoes this history, with a route that winds through the city’s Asian neighborhoods and serves as a walking timeline of Buddhism's spread throughout Asia.\u003c/p>\n\u003cp>“[Buddhism] came to America last, so we go to the \u003ca href=\"http://www.mindfulnesscare.org/\" target=\"_blank\">Mindfulness Center\u003c/a> last,” said Aggarwal. “We start in Chinatown, Japantown, the Vietnamese temple, in a similar fashion to how Buddhism spread in Asia. We are following the same pattern.”\u003c/p>\n\u003cfigure id=\"attachment_101865\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2.jpg\">\u003cimg class=\"wp-image-101865 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2.jpg\" alt=\"Last year's group at the Buddhist Church of San Francisco, where Rev. Ronald K. Kobata is leading them in devotional chanting\" width=\"1920\" height=\"1273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2-1440x955.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2-1180x782.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/15450584185_ba6a585ac9_k-2-960x637.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Last year's group at the Buddhist Church of San Francisco, where Rev. Ronald K. Kobata is leading them in devotional chanting \u003ccite>(Kevin K Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>People can help the group’s work by\u003ca href=\"https://buddhistglobalrelief.org/active/donation.php\" target=\"_blank\"> donating\u003c/a> or \u003ca href=\"https://buddhistglobalrelief.org/active/volunteerOp.html\" target=\"_blank\">volunteering\u003c/a>, and if they’re interested in the walk, signing up a group for the event and finding sponsors.\u003c/p>\n\u003cp>Aggarwal hopes the event will appeal to people who are attracted to the now zeitgeisty ideas of mindfulness and want to learn more about its Buddhist roots--not to mention have a fun day enjoying a sunny walk through some of San Francisco’s most beautiful places of worship.\u003c/p>\n\u003cp>“It’s a great way to have fun, meet like minded people who are interested in both meditation and seeing how Buddhism started and spread around in the world, and also help out with the global relief,” said Aggarwal.\u003c/p>\n\u003cp>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/3K0XDIaj0SM'\n title='//www.youtube.com/embed/3K0XDIaj0SM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Public health advocates \u003ca href=\"http://www.uconnruddcenter.org/files/Pdfs/Rudd_Policy_Brief_Sugar_Sweetened_Beverage_Taxes.pdf\">have argued\u003c/a> that one of the best ways to fight obesity would be to tax the sugary drinks that science has implicated as a big part of the problem.\u003c/p>\n\u003cp>While many states and cities have tried to find ways to tax sodas and other sugar-sweetened beverages, only Berkeley, Calif., has succeeded. A grass-roots \u003ca href=\"http://www.berkeleyvsbigsoda.com/\">coalition\u003c/a>, funded in part by \u003ca href=\"http://www.bloomberg.org/program/public-health/obesity-prevention/\">Bloomberg Philanthropies\u003c/a>, managed to get 76 percent of voters to support a \u003ca href=\"http://www.npr.org/blogs/health/2014/11/05/361730578/berkeley-decides-to-try-taxing-away-its-soda-habit\">soda tax,\u003c/a> which passed in November 2014 and was the first of its kind in the U.S.\u003c/p>\n\u003cp>Now, researchers say the tax seems to be working in one important way: From May through June — the first three months of its implementation — soda prices in Berkeley increased seven-tenths of a cent per ounce more than in other cities, the researchers at the University of California, Berkeley found. That means that retailers are passing about 70 percent of the extra cost from the 1-cent-per-ounce tax on to consumers who buy soda. On average for all sugary beverages, they're passing on just under half the cost of the tax. \u003c/p>\n\u003cp>That's the way excise taxes are supposed to work — they make it more likely that consumers will see and feel the extra cost for a specific product.\u003cstrong> \u003c/strong>But the researchers say their \u003ca href=\"http://ajph.aphapublications.org/doi/pdf/10.2105/AJPH.2015.302881\">findings\u003c/a>, which appeared Wednesday in the \u003cem>American Journal of Public Health, \u003c/em>provide the first evidence that that's actually happening.\u003c/p>\n\u003cp>According to the researchers, the fact that consumers will now have to confront the tax with their own pocketbooks represents a \"meaningful step\" toward reducing consumption of sugar-sweetened beverages. At the same time, they admit they don't yet know if it's having any of the desired impact on health. (They acknowledge other limitations to their study, including an inability to assess whether retailers were shifting added costs from the soda tax on to other products.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If Mexico, which passed its own nationwide soda tax in 2014, is any example, Berkeley's tax could very well affect consumer behavior. A preliminary \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/19/415741354/mexicos-sugary-drink-tax-makes-a-dent-in-consumption-study-claims\">study\u003c/a> by the Mexican National Institute of Public Health and the Carolina Population Center at the University of North Carolina, Chapel Hill found that purchases of sugary beverages in Mexico dropped 6 percent on average in 2014, compared with pretax trends.\u003c/p>\n\u003cp>Soda taxes on the whole, though, remain highly contentious, both politically and economically, in the U.S. The beverage industry \u003ca href=\"http://www.ameribev.org/blog/2015/08/taxes-on-sugar-are-not-a-solution/\">has consistently maintained\u003c/a> that taxes won't help solve public health issues like obesity. And as author and nutrition scholar \u003ca href=\"http://www.foodpolitics.com/\">Marion Nestle\u003c/a> writes in her latest book, \u003cem>Soda Politics: Taking On Big Soda (And Winning),\u003c/em> the American Beverage Association spent $114 million between 2009 and 2014 to fight soda taxes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Public health advocates \u003ca href=\"http://www.uconnruddcenter.org/files/Pdfs/Rudd_Policy_Brief_Sugar_Sweetened_Beverage_Taxes.pdf\">have argued\u003c/a> that one of the best ways to fight obesity would be to tax the sugary drinks that science has implicated as a big part of the problem.\u003c/p>\n\u003cp>While many states and cities have tried to find ways to tax sodas and other sugar-sweetened beverages, only Berkeley, Calif., has succeeded. A grass-roots \u003ca href=\"http://www.berkeleyvsbigsoda.com/\">coalition\u003c/a>, funded in part by \u003ca href=\"http://www.bloomberg.org/program/public-health/obesity-prevention/\">Bloomberg Philanthropies\u003c/a>, managed to get 76 percent of voters to support a \u003ca href=\"http://www.npr.org/blogs/health/2014/11/05/361730578/berkeley-decides-to-try-taxing-away-its-soda-habit\">soda tax,\u003c/a> which passed in November 2014 and was the first of its kind in the U.S.\u003c/p>\n\u003cp>Now, researchers say the tax seems to be working in one important way: From May through June — the first three months of its implementation — soda prices in Berkeley increased seven-tenths of a cent per ounce more than in other cities, the researchers at the University of California, Berkeley found. That means that retailers are passing about 70 percent of the extra cost from the 1-cent-per-ounce tax on to consumers who buy soda. On average for all sugary beverages, they're passing on just under half the cost of the tax. \u003c/p>\n\u003cp>That's the way excise taxes are supposed to work — they make it more likely that consumers will see and feel the extra cost for a specific product.\u003cstrong> \u003c/strong>But the researchers say their \u003ca href=\"http://ajph.aphapublications.org/doi/pdf/10.2105/AJPH.2015.302881\">findings\u003c/a>, which appeared Wednesday in the \u003cem>American Journal of Public Health, \u003c/em>provide the first evidence that that's actually happening.\u003c/p>\n\u003cp>According to the researchers, the fact that consumers will now have to confront the tax with their own pocketbooks represents a \"meaningful step\" toward reducing consumption of sugar-sweetened beverages. At the same time, they admit they don't yet know if it's having any of the desired impact on health. (They acknowledge other limitations to their study, including an inability to assess whether retailers were shifting added costs from the soda tax on to other products.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If Mexico, which passed its own nationwide soda tax in 2014, is any example, Berkeley's tax could very well affect consumer behavior. A preliminary \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/19/415741354/mexicos-sugary-drink-tax-makes-a-dent-in-consumption-study-claims\">study\u003c/a> by the Mexican National Institute of Public Health and the Carolina Population Center at the University of North Carolina, Chapel Hill found that purchases of sugary beverages in Mexico dropped 6 percent on average in 2014, compared with pretax trends.\u003c/p>\n\u003cp>Soda taxes on the whole, though, remain highly contentious, both politically and economically, in the U.S. The beverage industry \u003ca href=\"http://www.ameribev.org/blog/2015/08/taxes-on-sugar-are-not-a-solution/\">has consistently maintained\u003c/a> that taxes won't help solve public health issues like obesity. And as author and nutrition scholar \u003ca href=\"http://www.foodpolitics.com/\">Marion Nestle\u003c/a> writes in her latest book, \u003cem>Soda Politics: Taking On Big Soda (And Winning),\u003c/em> the American Beverage Association spent $114 million between 2009 and 2014 to fight soda taxes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/10/20151008_atc_paul_prudhomme_cajun_spice_magician_and_chef_dies_.mp3\u003c/p>\n\u003cp>\"Man, in New Orleans we really are fortunate — we got some of the best things in the world,\" Chef Paul Prudhomme once said. \"And one of those things is the mufaletta sandwich.\"\u003c/p>\n\u003cp>And one of the best things about New Orleans was Prudhomme himself.\u003c/p>\n\u003cp>He was known for introducing blackened redfish to the rest of us, for his cooking demos and for his line of magic spices. Needless to say, Prudhomme changed the way the world saw Louisiana cooking.\u003c/p>\n\u003cp>He has died at the age of 75.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.poppytooker.com\">Poppy Tooker\u003c/a>, a native New Orleanian and host of the radio show \u003ca href=\"http://www.poppytooker.com/Louisiana_Eats!.html\">Louisiana Eats!\u003c/a>, spoke to \u003cem>All Things Considered'\u003c/em>s Kelly McEvers on Thursday about how Prudhomme changed the way we think about food.\u003c/p>\n\u003cp>\"Paul didn't just change the way the country and the world viewed the food of southern Louisiana, but in fact because he grew up on a sharecropping farm as one of 13, they lived off the land completely. So when Paul got his first big break and worked at Commander's Palace [a restaurant in New Orleans], he began the farm to table movement.\"\u003c/p>\n\u003cp>What's more, says Tooker, by \"eating local, seasonal, fresh, he revolutionized the entire American food scene, not just Creole and Cajun.\"\u003c/p>\n\u003cp>Prudhomme was actually the first American chef hired at Commander's Palace, says Tooker. \"Before that time, as in much of the U.S., everybody thought that you had to go to France to get a chef if you were going to have a fine-dining establishment. And he changed all that.\"\u003c/p>\n\u003cp>In the grocery aisle, Prudhomme was perhaps best known for his Magic Spice Blend, which contains salt, paprika, white pepper, onion powder, garlic power, black pepper, thyme and oregano. \"It was really, really unique and he literally kept it in his pocket,\" says Tooker.\u003c/p>\n\u003cp>The menu dish Prudhomme was most famous for is blackened redfish. \"He created it almost on a whim, in a black iron skillet,\" she says. \"He passed it out into a restaurant and everybody loved the redfish so much that quickly a fish that had kind of been a trash fish it became so sought after that he was literally responsible through that dish for that entire species almost becoming extinct.\"\u003c/p>\n\u003cp>But what Tooker says she will remember most about Prudhomme is \"his enormous generosity of spirit. Paul was a man who could never tell you no. His heart was always open, and a smile was always on his face. And whether it was in the pot or in the pan, he was always making a little magic.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/10/20151008_atc_paul_prudhomme_cajun_spice_magician_and_chef_dies_.mp3\u003c/p>\n\u003cp>\"Man, in New Orleans we really are fortunate — we got some of the best things in the world,\" Chef Paul Prudhomme once said. \"And one of those things is the mufaletta sandwich.\"\u003c/p>\n\u003cp>And one of the best things about New Orleans was Prudhomme himself.\u003c/p>\n\u003cp>He was known for introducing blackened redfish to the rest of us, for his cooking demos and for his line of magic spices. Needless to say, Prudhomme changed the way the world saw Louisiana cooking.\u003c/p>\n\u003cp>He has died at the age of 75.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.poppytooker.com\">Poppy Tooker\u003c/a>, a native New Orleanian and host of the radio show \u003ca href=\"http://www.poppytooker.com/Louisiana_Eats!.html\">Louisiana Eats!\u003c/a>, spoke to \u003cem>All Things Considered'\u003c/em>s Kelly McEvers on Thursday about how Prudhomme changed the way we think about food.\u003c/p>\n\u003cp>\"Paul didn't just change the way the country and the world viewed the food of southern Louisiana, but in fact because he grew up on a sharecropping farm as one of 13, they lived off the land completely. So when Paul got his first big break and worked at Commander's Palace [a restaurant in New Orleans], he began the farm to table movement.\"\u003c/p>\n\u003cp>What's more, says Tooker, by \"eating local, seasonal, fresh, he revolutionized the entire American food scene, not just Creole and Cajun.\"\u003c/p>\n\u003cp>Prudhomme was actually the first American chef hired at Commander's Palace, says Tooker. \"Before that time, as in much of the U.S., everybody thought that you had to go to France to get a chef if you were going to have a fine-dining establishment. And he changed all that.\"\u003c/p>\n\u003cp>In the grocery aisle, Prudhomme was perhaps best known for his Magic Spice Blend, which contains salt, paprika, white pepper, onion powder, garlic power, black pepper, thyme and oregano. \"It was really, really unique and he literally kept it in his pocket,\" says Tooker.\u003c/p>\n\u003cp>The menu dish Prudhomme was most famous for is blackened redfish. \"He created it almost on a whim, in a black iron skillet,\" she says. \"He passed it out into a restaurant and everybody loved the redfish so much that quickly a fish that had kind of been a trash fish it became so sought after that he was literally responsible through that dish for that entire species almost becoming extinct.\"\u003c/p>\n\u003cp>But what Tooker says she will remember most about Prudhomme is \"his enormous generosity of spirit. Paul was a man who could never tell you no. His heart was always open, and a smile was always on his face. And whether it was in the pot or in the pan, he was always making a little magic.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "First Look: Oakland's Grand Fare Market is Now Open",
"title": "First Look: Oakland's Grand Fare Market is Now Open",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://insidescoopsf.sfgate.com/blog/2015/09/30/grand-fare-market-set-to-launch-in-oaklands-grand-lake/\" target=\"_blank\">Two years in the making\u003c/a>, notable restauranteur Doug Washington finally opened the doors to his next truly grand project: the 3500-sq.-ft. \u003cstrong>\u003ca href=\"http://www.grandfaremarket.com/\" target=\"_blank\">Grand Fare Market\u003c/a>\u003c/strong> located on Oakland's Grand Avenue. He was a whirlwind of activity on the morning of the market's debut as he wiped down tables, dusted off shelves and greeted customers strolling in at the beginning of lunch service at 11:00am.\u003c/p>\n\u003cp>[gallery type=\"rectangular\" ids=\"101853,101795,101797,101798\"]\u003c/p>\n\u003cp>Customers can choose two areas to dine outdoors: there's table service offered with marble-topped café tables and metal chairs cushioned with sheepskins; or patrons can order food to go and sit in the quieter communal area that's sequestered away with a collection of potted trees and succulents.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6142.jpg\" alt=\"The tranquil communal space within the 1200-square-foot garden.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6142.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6142-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6142-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6142-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6142-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6142-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>The rest of the al fresco space is lush with plants due to Washington's wife, Freya Prowe, a 20-year veteran of the flower business. She's transformed the popup stand she launched last spring into the full-fledged \u003ca href=\"http://www.brotherandsistersflowers.com/\" target=\"_blank\">Brother & Sisters Flower Shop\u003c/a> that's located within a cozy nook on the premises.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6144.jpg\" alt=\"Brother and Sisters' is the cozy flower shop located within the market.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101801\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6144.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6144-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6144-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6144-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6144-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6144-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6190.jpg\" alt=\"Brother and Sisters' is the cozy flower shop located within the market.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101821\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6190.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6190-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6190-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6190-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6190-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6190-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6189.jpg\" alt=\"Bouquets for sale from Brother and Sisters Flower Shop.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101820\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6189.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6189-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6189-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6189-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6189-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6189-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>The kitchen is led by Ben Coe, who was most recently head chef at James Syhabout's \u003ca href=\"http://www.berkeleyside.com/2015/01/16/bites-box-and-bells-closes-haven-takes-a-pause-more/\" target=\"_blank\">now-shuttered Box and Bells\u003c/a>. Cold sides are sold by the pound; otherwise, the prices match the all-day menu of salads, hot sides and sandwiches, which range from $8-$14. There's pre-packaged options available, too.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6155.jpg\" alt=\"Inside the Grand Fare Market.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101805\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6155.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6155-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6155-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6155-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6155-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6155-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6167.jpg\" alt=\"Cold sides are served by the pound.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101811\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6167.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6167-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6167-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6167-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6167-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6167-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6156.jpg\" alt=\"Pre-packaged sandwiches and salads.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101806\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6156.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6156-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6156-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6156-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6156-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6156-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>There's also cheese and charcuterie boards ($17), meat entrees ($15-$28) and a raw oyster bar ($9-$36).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6168.jpg\" alt=\"The oyster bar with indoor seating.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101812\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6168.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6168-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6168-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6168-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6168-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6168-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>Or if you want to just pick up some gourmet groceries, there's an ample amount of cheese, wine, beer and other specialty items for sale.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6180.jpg\" alt=\"Cheese corner.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101818\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6180.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6180-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6180-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6180-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6180-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6180-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6157.jpg\" alt=\"A buffet of cheese.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101807\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6157.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6157-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6157-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6157-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6157-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6157-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6177.jpg\" alt=\"Spanish specialty items.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101816\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6177.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6177-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6177-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6177-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6177-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6177-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6158.jpg\" alt=\"A full pantry.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101808\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6158.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6158-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6158-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6158-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6158-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6158-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6159.jpg\" alt=\"Walls of wine.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101809\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6159.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6159-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6159-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6159-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6159-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6159-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6169.jpg\" alt=\"Beans and Clif Kitchen.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101813\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6169.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6169-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6169-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6169-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6169-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6169-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>The market's small bakery corner is overseen by Cristina Pejoro, formerly of \u003ca href=\"http://sf-local.com/\" target=\"_blank\">Local Kitchen and Wine Merchant \u003c/a>in San Francisco.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6170.jpg\" alt=\"Bakery nook.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101814\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6170.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6170-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6170-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6170-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6170-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6170-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>A vintage \u003ca href=\"http://www.spartantrailer.com/\" target=\"_blank\">Spartan trailer\u003c/a> restored from the 1940s serves \u003ca href=\"http://www.lineacaffe.com/\" target=\"_blank\">Linea Coffee\u003c/a> starting at 7am; prices range from $3-$4.50 for tea, drip coffee and espresso drinks. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6151.jpg\" alt=\"The vintage coffee trailer.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101804\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6151.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6151-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6151-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6151-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6151-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6151-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6147.jpg\" alt=\"Almond milk cappuccino.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101803\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6147.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6147-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6147-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6147-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6147-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6147-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>Servers smartly dressed in waxed canvas aprons will take your order in the dining area, and dishes emerge as they're ready. While some items will remain menu staples, there's seasonal items such as persimmons and chicories salad with pomegranate, persimmon vinaigrette and shaved parmesan ($12) and cherry tomatoes with farro, feta, Thai basil, ginger and lemon ($12) that are sure to disappear come wintertime. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6205.jpg\" alt=\"Persimmons and chicories salads with pomegranate, persimmon vinaigrette and shaved parmesan. ($12)\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101825\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6205.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6205-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6205-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6205-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6205-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6205-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6215.jpg\" alt=\"Cherry tomatoes with farro, feta, Thai basil, ginger and lemon. ($12)\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101827\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6215.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6215-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6215-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6215-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6215-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6215-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>While a bit on the spendier side for lunch -- as the sandwiches and entrees come with no sides -- the porchetta Reuben with red sauerkraut, Russian dressing and Gruyère cheese ($14) and the confit of fennel-cured albacore tuna with fennel slaw and pilpil aioli ($13) were outstanding. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6211.jpg\" alt=\"Porchetta Reuben with red sauerkraut, Russian dressing and Gruyère cheese. ($14)\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101826\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6211.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6211-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6211-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6211-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6211-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6211-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6200.jpg\" alt=\"Confit of fennel-cured albacore tuna with fennel slaw and pilpil aioli. ($13)\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101824\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6200.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6200-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6200-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6200-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6200-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6200-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>The fried whole okra in a light cornmeal batter, dusted with parmesan and served with a Green Goddess dressing, was a delicious accompaniment ($7). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6221.jpg\" alt=\"Fried okra with parmesan and Green Goddess dressing. ($7)\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101828\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6221.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6221-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6221-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6221-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6221-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6221-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>Once the weekend arrives, the crowds packing into Grand Fare Market will probably rival Rockridge's illustrious\u003ca href=\"http://rockridgemarkethall.com/\" target=\"_blank\"> Market Hall\u003c/a>. And with the establishment open until 10pm, guests will want to linger over dinner and wine, especially in fine weather. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.grandfaremarket.com/\" target=\"_blank\">Grand Fare Market\u003c/a>\u003c/strong>\u003cbr>\n3265 Grand Avenue [\u003ca href=\"https://goo.gl/maps/kQzHw7ChjW52\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94610\u003cbr>\nPh: 510-899-9610\u003cbr>\nHours: Market 11am–10pm; Coffee trailer: 7am–10 pm everyday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/grandfaremarket\" target=\"_blank\">Grand Fare Market\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/grandfaremarket\" target=\"_blank\">@grandfaremarket\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/grandfaremarket/\" target=\"_blank\">@grandfaremarket\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17) for most items.\u003c/p>\n\n",
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"excerpt": "Two years in the making, notable restauranteur Doug Washington finally opened the doors to his next truly grand project: the 3500-sq.-ft. Grand Fare Market located on Oakland's Grand Avenue. ",
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"description": "Two years in the making, notable restauranteur Doug Washington finally opened the doors to his next truly grand project: the 3500-sq.-ft. Grand Fare Market located on Oakland's Grand Avenue. ",
"title": "First Look: Oakland's Grand Fare Market is Now Open | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://insidescoopsf.sfgate.com/blog/2015/09/30/grand-fare-market-set-to-launch-in-oaklands-grand-lake/\" target=\"_blank\">Two years in the making\u003c/a>, notable restauranteur Doug Washington finally opened the doors to his next truly grand project: the 3500-sq.-ft. \u003cstrong>\u003ca href=\"http://www.grandfaremarket.com/\" target=\"_blank\">Grand Fare Market\u003c/a>\u003c/strong> located on Oakland's Grand Avenue. He was a whirlwind of activity on the morning of the market's debut as he wiped down tables, dusted off shelves and greeted customers strolling in at the beginning of lunch service at 11:00am.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Customers can choose two areas to dine outdoors: there's table service offered with marble-topped café tables and metal chairs cushioned with sheepskins; or patrons can order food to go and sit in the quieter communal area that's sequestered away with a collection of potted trees and succulents.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6142.jpg\" alt=\"The tranquil communal space within the 1200-square-foot garden.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6142.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6142-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6142-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6142-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6142-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6142-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>The rest of the al fresco space is lush with plants due to Washington's wife, Freya Prowe, a 20-year veteran of the flower business. She's transformed the popup stand she launched last spring into the full-fledged \u003ca href=\"http://www.brotherandsistersflowers.com/\" target=\"_blank\">Brother & Sisters Flower Shop\u003c/a> that's located within a cozy nook on the premises.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6144.jpg\" alt=\"Brother and Sisters' is the cozy flower shop located within the market.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101801\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6144.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6144-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6144-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6144-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6144-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6144-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6190.jpg\" alt=\"Brother and Sisters' is the cozy flower shop located within the market.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101821\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6190.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6190-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6190-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6190-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6190-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6190-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6189.jpg\" alt=\"Bouquets for sale from Brother and Sisters Flower Shop.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101820\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6189.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6189-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6189-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6189-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6189-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6189-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>The kitchen is led by Ben Coe, who was most recently head chef at James Syhabout's \u003ca href=\"http://www.berkeleyside.com/2015/01/16/bites-box-and-bells-closes-haven-takes-a-pause-more/\" target=\"_blank\">now-shuttered Box and Bells\u003c/a>. Cold sides are sold by the pound; otherwise, the prices match the all-day menu of salads, hot sides and sandwiches, which range from $8-$14. There's pre-packaged options available, too.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6155.jpg\" alt=\"Inside the Grand Fare Market.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101805\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6155.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6155-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6155-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6155-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6155-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6155-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6167.jpg\" alt=\"Cold sides are served by the pound.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101811\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6167.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6167-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6167-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6167-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6167-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6167-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6156.jpg\" alt=\"Pre-packaged sandwiches and salads.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101806\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6156.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6156-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6156-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6156-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6156-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6156-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>There's also cheese and charcuterie boards ($17), meat entrees ($15-$28) and a raw oyster bar ($9-$36).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6168.jpg\" alt=\"The oyster bar with indoor seating.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101812\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6168.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6168-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6168-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6168-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6168-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6168-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>Or if you want to just pick up some gourmet groceries, there's an ample amount of cheese, wine, beer and other specialty items for sale.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6180.jpg\" alt=\"Cheese corner.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101818\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6180.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6180-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6180-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6180-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6180-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6180-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6157.jpg\" alt=\"A buffet of cheese.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101807\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6157.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6157-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6157-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6157-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6157-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6157-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6177.jpg\" alt=\"Spanish specialty items.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101816\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6177.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6177-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6177-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6177-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6177-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6177-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6158.jpg\" alt=\"A full pantry.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101808\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6158.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6158-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6158-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6158-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6158-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6158-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6159.jpg\" alt=\"Walls of wine.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101809\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6159.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6159-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6159-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6159-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6159-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6159-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6169.jpg\" alt=\"Beans and Clif Kitchen.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101813\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6169.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6169-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6169-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6169-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6169-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6169-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>The market's small bakery corner is overseen by Cristina Pejoro, formerly of \u003ca href=\"http://sf-local.com/\" target=\"_blank\">Local Kitchen and Wine Merchant \u003c/a>in San Francisco.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6170.jpg\" alt=\"Bakery nook.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101814\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6170.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6170-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6170-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6170-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6170-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6170-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>A vintage \u003ca href=\"http://www.spartantrailer.com/\" target=\"_blank\">Spartan trailer\u003c/a> restored from the 1940s serves \u003ca href=\"http://www.lineacaffe.com/\" target=\"_blank\">Linea Coffee\u003c/a> starting at 7am; prices range from $3-$4.50 for tea, drip coffee and espresso drinks. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6151.jpg\" alt=\"The vintage coffee trailer.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101804\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6151.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6151-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6151-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6151-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6151-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6151-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6147.jpg\" alt=\"Almond milk cappuccino.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101803\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6147.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6147-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6147-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6147-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6147-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6147-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>Servers smartly dressed in waxed canvas aprons will take your order in the dining area, and dishes emerge as they're ready. While some items will remain menu staples, there's seasonal items such as persimmons and chicories salad with pomegranate, persimmon vinaigrette and shaved parmesan ($12) and cherry tomatoes with farro, feta, Thai basil, ginger and lemon ($12) that are sure to disappear come wintertime. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6205.jpg\" alt=\"Persimmons and chicories salads with pomegranate, persimmon vinaigrette and shaved parmesan. ($12)\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101825\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6205.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6205-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6205-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6205-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6205-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6205-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6215.jpg\" alt=\"Cherry tomatoes with farro, feta, Thai basil, ginger and lemon. ($12)\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101827\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6215.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6215-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6215-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6215-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6215-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6215-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>While a bit on the spendier side for lunch -- as the sandwiches and entrees come with no sides -- the porchetta Reuben with red sauerkraut, Russian dressing and Gruyère cheese ($14) and the confit of fennel-cured albacore tuna with fennel slaw and pilpil aioli ($13) were outstanding. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6211.jpg\" alt=\"Porchetta Reuben with red sauerkraut, Russian dressing and Gruyère cheese. ($14)\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101826\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6211.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6211-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6211-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6211-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6211-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6211-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6200.jpg\" alt=\"Confit of fennel-cured albacore tuna with fennel slaw and pilpil aioli. ($13)\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101824\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6200.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6200-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6200-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6200-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6200-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6200-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>The fried whole okra in a light cornmeal batter, dusted with parmesan and served with a Green Goddess dressing, was a delicious accompaniment ($7). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6221.jpg\" alt=\"Fried okra with parmesan and Green Goddess dressing. ($7)\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101828\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6221.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6221-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6221-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6221-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6221-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6221-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>Once the weekend arrives, the crowds packing into Grand Fare Market will probably rival Rockridge's illustrious\u003ca href=\"http://rockridgemarkethall.com/\" target=\"_blank\"> Market Hall\u003c/a>. And with the establishment open until 10pm, guests will want to linger over dinner and wine, especially in fine weather. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.grandfaremarket.com/\" target=\"_blank\">Grand Fare Market\u003c/a>\u003c/strong>\u003cbr>\n3265 Grand Avenue [\u003ca href=\"https://goo.gl/maps/kQzHw7ChjW52\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94610\u003cbr>\nPh: 510-899-9610\u003cbr>\nHours: Market 11am–10pm; Coffee trailer: 7am–10 pm everyday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/grandfaremarket\" target=\"_blank\">Grand Fare Market\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/grandfaremarket\" target=\"_blank\">@grandfaremarket\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/grandfaremarket/\" target=\"_blank\">@grandfaremarket\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17) for most items.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Whole Foods Says It Will Stop Selling Foods Made With Prison Labor",
"title": "Whole Foods Says It Will Stop Selling Foods Made With Prison Labor",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Whole Foods Market has announced that by April of next year it will stop sourcing foods that are produced using prison labor.\u003c/p>\n\u003cp>The move comes on the heels of a demonstration in Houston where the company was chastised for employing inmates through prison-work programs.\u003c/p>\n\u003cp>Michael Allen, founder of \u003ca href=\"https://www.facebook.com/endmassincarceration.houston\">End Mass Incarceration Houston\u003c/a>, organized the protest. He says Whole Foods was engaging in exploitation since inmates are typically paid very low wages.\u003c/p>\n\u003cp>\"People are incarcerated and then forced to work for pennies on the dollar — compare that to what the products are sold for,\" Allen tells The Salt.\u003c/p>\n\u003cp>Currently, Whole Foods sells a goat cheese produced by \u003ca href=\"http://www.haystackgoatcheese.com/\">Haystack Mountain Goat Dairy\u003c/a> in Longmont, Colo., and a tilapia from \u003ca href=\"http://www.quixoticfarming.com/about/\">Quixotic Farming\u003c/a>, which bills itself as a family-owned sustainable seafood company.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>These companies partner with \u003ca href=\"https://www.coloradoci.com/bin-pdf/2014_who.pdf\">Colorado Correctional Industries\u003c/a>, a division of the Colorado Department of Corrections, to employ prisoners to milk goats and raise the fish.\u003c/p>\n\u003cp>CCI's mission is to provide inmates with employment and training. The intent is to give them skills that could help them find employment once they're released. CCI employs about 1,600 inmates, according to a \u003ca href=\"http://www.leg.state.co.us/OSA/coauditor1.nsf/All/908C1FE0217F7E0487257DCE00701378/%24FILE/1350P%20Colorado%20Correctional%20Industries,%20Department%20of%20Corrections,%20January%202015.pdf\">report\u003c/a> by the Colorado state auditor.\u003c/p>\n\u003cp>In an email, Whole Food's spokesperson Michael Silverman tells The Salt that the company liked the idea of employing inmates. \"We felt that supporting supplier partners who found a way to be part of paid, rehabilitative work being done by inmates would help people get back on their feet,\" he writes.\u003c/p>\n\u003cp>But Silverman says, \"we have heard from some shoppers and members of the community that they were uncomfortable with Whole Foods Market's sourcing products produced with inmate labor.\"\u003c/p>\n\u003cp>And in order to stay \"in-tune\" with customers' wishes, the company came to its decision to stop selling the goat cheese and tilapia.\u003c/p>\n\u003cp>As reporter Graeme Wood \u003ca href=\"http://www.psmag.com/business-economics/from-our-prison-to-your-dinner-table\">wrote\u003c/a> in \u003cem>Pacific Standard\u003c/em>, these in-state prison-work systems face no federal regulation.\u003c/p>\n\u003cp>And there are also questions about the justness of prison-work programs. Allen and other protesters in Houston hung signs that said: \"End Whole Foods Market's Profiting From Prison Slave Labor.\"\u003c/p>\n\u003cp>By some accounts, though, they're progressive. For instance, CCI supporters point to a lower recidivism rate among inmates who are employed while they're incarcerated.\u003c/p>\n\u003cp>Haystack Mountain Goat Dairy's John Scaggs says the farm will begin to source more milk from dairies that don't rely on inmate labor — so that it can continue to sell some cheeses to Whole Foods.\u003c/p>\n\u003cp>But Scaggs says he's still a supporter of the prison labor program that CCI has created in Colorado.\u003c/p>\n\u003cp>\"This is a model example of a prison-work program,\" Scaggs says. \"By purchasing goat's milk from the facility [that uses prison labor], we're supporting ... rehabilitative incarceration.\" He says prisoners are taught teamwork and getting job training.\u003c/p>\n\u003cp>Scaggs says the inmates make about $1,500 to $2,500 a year, but he isn't sure what the hourly rate of pay is.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"If an inmate is serving a sentence for a few years, they can come out with a few thousand bucks [in savings] and a whole new skill set,\" he says.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Whole Foods has sourced goat cheese and tilapia from farms that employ inmates through Colorado Correctional Industries. Critics say it's exploitative because the inmates are paid so little.",
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"description": "Whole Foods has sourced goat cheese and tilapia from farms that employ inmates through Colorado Correctional Industries. Critics say it's exploitative because the inmates are paid so little.",
"title": "Whole Foods Says It Will Stop Selling Foods Made With Prison Labor | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Whole Foods Market has announced that by April of next year it will stop sourcing foods that are produced using prison labor.\u003c/p>\n\u003cp>The move comes on the heels of a demonstration in Houston where the company was chastised for employing inmates through prison-work programs.\u003c/p>\n\u003cp>Michael Allen, founder of \u003ca href=\"https://www.facebook.com/endmassincarceration.houston\">End Mass Incarceration Houston\u003c/a>, organized the protest. He says Whole Foods was engaging in exploitation since inmates are typically paid very low wages.\u003c/p>\n\u003cp>\"People are incarcerated and then forced to work for pennies on the dollar — compare that to what the products are sold for,\" Allen tells The Salt.\u003c/p>\n\u003cp>Currently, Whole Foods sells a goat cheese produced by \u003ca href=\"http://www.haystackgoatcheese.com/\">Haystack Mountain Goat Dairy\u003c/a> in Longmont, Colo., and a tilapia from \u003ca href=\"http://www.quixoticfarming.com/about/\">Quixotic Farming\u003c/a>, which bills itself as a family-owned sustainable seafood company.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>These companies partner with \u003ca href=\"https://www.coloradoci.com/bin-pdf/2014_who.pdf\">Colorado Correctional Industries\u003c/a>, a division of the Colorado Department of Corrections, to employ prisoners to milk goats and raise the fish.\u003c/p>\n\u003cp>CCI's mission is to provide inmates with employment and training. The intent is to give them skills that could help them find employment once they're released. CCI employs about 1,600 inmates, according to a \u003ca href=\"http://www.leg.state.co.us/OSA/coauditor1.nsf/All/908C1FE0217F7E0487257DCE00701378/%24FILE/1350P%20Colorado%20Correctional%20Industries,%20Department%20of%20Corrections,%20January%202015.pdf\">report\u003c/a> by the Colorado state auditor.\u003c/p>\n\u003cp>In an email, Whole Food's spokesperson Michael Silverman tells The Salt that the company liked the idea of employing inmates. \"We felt that supporting supplier partners who found a way to be part of paid, rehabilitative work being done by inmates would help people get back on their feet,\" he writes.\u003c/p>\n\u003cp>But Silverman says, \"we have heard from some shoppers and members of the community that they were uncomfortable with Whole Foods Market's sourcing products produced with inmate labor.\"\u003c/p>\n\u003cp>And in order to stay \"in-tune\" with customers' wishes, the company came to its decision to stop selling the goat cheese and tilapia.\u003c/p>\n\u003cp>As reporter Graeme Wood \u003ca href=\"http://www.psmag.com/business-economics/from-our-prison-to-your-dinner-table\">wrote\u003c/a> in \u003cem>Pacific Standard\u003c/em>, these in-state prison-work systems face no federal regulation.\u003c/p>\n\u003cp>And there are also questions about the justness of prison-work programs. Allen and other protesters in Houston hung signs that said: \"End Whole Foods Market's Profiting From Prison Slave Labor.\"\u003c/p>\n\u003cp>By some accounts, though, they're progressive. For instance, CCI supporters point to a lower recidivism rate among inmates who are employed while they're incarcerated.\u003c/p>\n\u003cp>Haystack Mountain Goat Dairy's John Scaggs says the farm will begin to source more milk from dairies that don't rely on inmate labor — so that it can continue to sell some cheeses to Whole Foods.\u003c/p>\n\u003cp>But Scaggs says he's still a supporter of the prison labor program that CCI has created in Colorado.\u003c/p>\n\u003cp>\"This is a model example of a prison-work program,\" Scaggs says. \"By purchasing goat's milk from the facility [that uses prison labor], we're supporting ... rehabilitative incarceration.\" He says prisoners are taught teamwork and getting job training.\u003c/p>\n\u003cp>Scaggs says the inmates make about $1,500 to $2,500 a year, but he isn't sure what the hourly rate of pay is.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"If an inmate is serving a sentence for a few years, they can come out with a few thousand bucks [in savings] and a whole new skill set,\" he says.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>The Environmental Protection Agency has \u003ca href=\"http://www2.epa.gov/pesticide-worker-safety/revisions-worker-protection-standard#when\">released\u003c/a> a final version of updated rules intended to keep farmworkers from being poisoned by pesticides. The previous \"worker protection standard\" for farms has been in effect since 1992.\u003c/p>\n\u003cp>The new rules require farms to make a host of changes. Employers will have to train workers on the risks of pesticides every year, rather than every five years. Workers will have to stay farther away from contaminated fields. Farmers will have to keep more records on exactly when and where they used specific pesticides. And no children under the age of 18 will be allowed to handle the chemicals.\u003c/p>\n\u003cp>There's very little solid data on exactly how many workers are exposed to hazardous levels of pesticides, though the EPA estimates that 10,000 to 20,000 workers may be poisoned by pesticides each year. Many others are exposed to hazardous chemicals but experience less severe symptoms.\u003c/p>\n\u003cp>Farmworker advocates praised the new rules. \"We've been fighting for more than 20 years from some of these improvements,\" says Virginia Ruiz, director of occupational and environmental health at \u003ca href=\"https://www.farmworkerjustice.org/\">Farmworker Justice\u003c/a>.\u003c/p>\n\u003cp>But the new rules do not go as far as some had hoped. They do not, for instance, require routine medical monitoring of workers who specialize in applying the most dangerous pesticides. Both California and Washington require such monitoring, and these programs have identified workers who had been been exposed to pesticides and were at risk for developing more serious health problems. The EPA, however, \u003ca href=\"http://www2.epa.gov/sites/production/files/2015-09/documents/agricultural_worker_protection_standard_revisions.pdf\">decided\u003c/a> that requiring such monitoring across the nation would cost too much.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The agency also decided not to demand that employers and pesticide manufacturers translate their safety documents into Spanish or other languages that workers \u003ca href=\"http://www.npr.org/sections/thesalt/2013/07/17/203015727/how-to-better-protect-farm-workers-from-pesticides-use-spanish\">may understand\u003c/a> better than English. According to the EPA, there's little convincing evidence that such a requirement would improve safety, although the agency still \"encourages ... employers to display this information in such a way that workers and handlers can understand, including translation.\"\u003c/p>\n\u003cp>California and Washington already have adopted, through state regulation, many of the rules that the EPA now wants to put in place nationwide. The EPA rules will take effect about 14 months from now.\u003c/p>\n\u003cp>The rules will not apply, however, to farm owners and their immediate families. This was intended to reduce the regulatory burden on small, family-operated farms. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Environmental Protection Agency has \u003ca href=\"http://www2.epa.gov/pesticide-worker-safety/revisions-worker-protection-standard#when\">released\u003c/a> a final version of updated rules intended to keep farmworkers from being poisoned by pesticides. The previous \"worker protection standard\" for farms has been in effect since 1992.\u003c/p>\n\u003cp>The new rules require farms to make a host of changes. Employers will have to train workers on the risks of pesticides every year, rather than every five years. Workers will have to stay farther away from contaminated fields. Farmers will have to keep more records on exactly when and where they used specific pesticides. And no children under the age of 18 will be allowed to handle the chemicals.\u003c/p>\n\u003cp>There's very little solid data on exactly how many workers are exposed to hazardous levels of pesticides, though the EPA estimates that 10,000 to 20,000 workers may be poisoned by pesticides each year. Many others are exposed to hazardous chemicals but experience less severe symptoms.\u003c/p>\n\u003cp>Farmworker advocates praised the new rules. \"We've been fighting for more than 20 years from some of these improvements,\" says Virginia Ruiz, director of occupational and environmental health at \u003ca href=\"https://www.farmworkerjustice.org/\">Farmworker Justice\u003c/a>.\u003c/p>\n\u003cp>But the new rules do not go as far as some had hoped. They do not, for instance, require routine medical monitoring of workers who specialize in applying the most dangerous pesticides. Both California and Washington require such monitoring, and these programs have identified workers who had been been exposed to pesticides and were at risk for developing more serious health problems. The EPA, however, \u003ca href=\"http://www2.epa.gov/sites/production/files/2015-09/documents/agricultural_worker_protection_standard_revisions.pdf\">decided\u003c/a> that requiring such monitoring across the nation would cost too much.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The agency also decided not to demand that employers and pesticide manufacturers translate their safety documents into Spanish or other languages that workers \u003ca href=\"http://www.npr.org/sections/thesalt/2013/07/17/203015727/how-to-better-protect-farm-workers-from-pesticides-use-spanish\">may understand\u003c/a> better than English. According to the EPA, there's little convincing evidence that such a requirement would improve safety, although the agency still \"encourages ... employers to display this information in such a way that workers and handlers can understand, including translation.\"\u003c/p>\n\u003cp>California and Washington already have adopted, through state regulation, many of the rules that the EPA now wants to put in place nationwide. The EPA rules will take effect about 14 months from now.\u003c/p>\n\u003cp>The rules will not apply, however, to farm owners and their immediate families. This was intended to reduce the regulatory burden on small, family-operated farms. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "We Leave Half Of All Our Seafood On The Table (And In The Trash)",
"title": "We Leave Half Of All Our Seafood On The Table (And In The Trash)",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Turned off by a slightly smelly fillet of halibut? Don't think that grilled salmon will be any good tomorrow?\u003c/p>\n\u003cp>Such mealtime decisions may seem innocent enough, but when they're made by people all over the country, they add up to a staggering amount of waste. Nearly half the U.S. seafood supply winds up uneaten, according to researchers from the Johns Hopkins Center for a Livable Future.\u003c/p>\n\u003cp>From 2009 to 2013, 2.3 billion pounds of seafood on average in the U.S. was wasted annually. That's 208 billion grams of protein a year that no one got to eat.\u003c/p>\n\u003cp>About a quarter of the waste occurs at sea, where fish are frequently caught by accident, then thrown back, according to the \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0959378015300340\">study\u003c/a>, which appears in the November issue of the journal \u003cem>Global Environmental Change\u003c/em>. An additional 15 percent or so is lost en route from sea to consumer, often because it spoils or is discarded as scraps at processing plants.\u003c/p>\n\u003cp>The researchers say seafood is more likely to be wasted than other foods for a few reasons. It's highly perishable, for one. And it can give off strong smells \"that are not always associated with food safety risks, but may raise safety and quality concerns among retailers, food service providers and consumers,\" the study says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Consumers are far and away wasting more seafood than any other group. The study, which analyzed data from the National Marine Fisheries Service and the U.S. Department of Agriculture among other sources, found that each year we the eaters buy and then never eat 1.3 billion pounds of fish and shellfish. Some of this seafood is going bad in household refrigerators before it is cooked. Some is \"plate waste\" — it reaches the dining table but winds up in the trash, compost or dog bowl.\u003c/p>\n\u003cp>\u003ca href=\"http://www.jhsph.edu/research/centers-and-institutes/johns-hopkins-center-for-a-livable-future/about/staff/Bios/dave.html\">Dave Love\u003c/a>, an assistant scientist at the Johns Hopkins Center for a Livable Future and the study's lead author, tells The Salt that consumers who throw out seafood aren't just wasting a highly nutritious food. They're also wasting energy that powered fishing boats and processing plants, kept the seafood cold, fueled its transport over land and sea and maybe even cooked it.\u003c/p>\n\u003cp>\"Lots of time and resources go into that final product, that nice morsel on the diner's plate or on the supermarket shelf,\" Love says. For this reason, reducing waste at the end of the supply chain should be considered a top priority, Love says.\u003c/p>\n\u003cp>That said, fishermen are also guilty of a lot of waste. And there's growing awareness about the accidental landing of billions of pounds of fish and other creatures each year — called \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/21/292094853/why-500-million-u-s-seafood-meals-get-dumped-in-the-sea\">bycatch\u003c/a>. In some fisheries, three-fourths of what winds up in a trawl net is tossed back, mostly dead or dying. Drift gillnets — such as those used for swordfish off the California coast — are another major cause of bycatch, killing marine mammals, birds and all kinds of unwanted fish.\u003c/p>\n\u003cp>To cut this type of seafood waste, Love and his colleagues recommend bans on destructive fishing methods, such as trawl nets, which are dragged across the seafloor and tend to catch and kill most creatures in their path.\u003c/p>\n\u003cp>Companies that process fish — canning it or turning it into fish sticks, for example — have plenty of opportunities to curb waste, too, the researchers say. They could package fish in smaller, more manageable portions, to reduce mealtime leftovers, and also provide clearer and more accurate information on product shelf life. Selling more fish frozen instead of fresh would also prevent spoilage.\u003c/p>\n\u003cp>Still, changing consumers' careless ways may be the greatest hurdle of them of all.\u003c/p>\n\u003cp>\"How do you force people to eat what they buy?\" says Jonathan Bloom, blogger at \u003ca href=\"http://wastedfood.com/\">WastedFood.com\u003c/a> and the author of \u003cem>American Wasteland\u003c/em>. He thinks many Americans will continue throwing food away until they see it as throwing away money.\u003c/p>\n\u003cp>\"To drive behavior change, you have to tie food waste to people's pocketbooks and wallets,\" he says. You also have to educate them about food safety. Bloom says he thinks many Americans have unwarranted fears of food poisoning from fish, which dissuade them from saving leftover seafood that's perfectly safe to eat.\u003c/p>\n\u003cp>Another opportunity is to help more people see fish heads and filleted carcasses as tasty — Love says he and his colleagues did not count this waste in the study because most Americans don't typically eat these byproducts. Other cultures, however, do. In many Asian and African nations, \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/07/286881659/why-we-should-quit-tossing-fish-heads-and-eat-em-up-instead-yum\">fish heads\u003c/a> and bones are prized and are routinely cooked or boiled into broths.\u003c/p>\n\u003cp>As awareness of food waste grows, and as the challenge of feeding a growing population with limited resources becomes urgent, Bloom guesses the average American may begin utilizing more of all the food we've been throwing away.\u003c/p>\n\u003cp>\"I don't know which happens first — use of insects or fish heads in our kitchens — but both are coming attractions,\" he says.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em>\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Turned off by a slightly smelly fillet of halibut? Don't think that grilled salmon will be any good tomorrow?\u003c/p>\n\u003cp>Such mealtime decisions may seem innocent enough, but when they're made by people all over the country, they add up to a staggering amount of waste. Nearly half the U.S. seafood supply winds up uneaten, according to researchers from the Johns Hopkins Center for a Livable Future.\u003c/p>\n\u003cp>From 2009 to 2013, 2.3 billion pounds of seafood on average in the U.S. was wasted annually. That's 208 billion grams of protein a year that no one got to eat.\u003c/p>\n\u003cp>About a quarter of the waste occurs at sea, where fish are frequently caught by accident, then thrown back, according to the \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0959378015300340\">study\u003c/a>, which appears in the November issue of the journal \u003cem>Global Environmental Change\u003c/em>. An additional 15 percent or so is lost en route from sea to consumer, often because it spoils or is discarded as scraps at processing plants.\u003c/p>\n\u003cp>The researchers say seafood is more likely to be wasted than other foods for a few reasons. It's highly perishable, for one. And it can give off strong smells \"that are not always associated with food safety risks, but may raise safety and quality concerns among retailers, food service providers and consumers,\" the study says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Consumers are far and away wasting more seafood than any other group. The study, which analyzed data from the National Marine Fisheries Service and the U.S. Department of Agriculture among other sources, found that each year we the eaters buy and then never eat 1.3 billion pounds of fish and shellfish. Some of this seafood is going bad in household refrigerators before it is cooked. Some is \"plate waste\" — it reaches the dining table but winds up in the trash, compost or dog bowl.\u003c/p>\n\u003cp>\u003ca href=\"http://www.jhsph.edu/research/centers-and-institutes/johns-hopkins-center-for-a-livable-future/about/staff/Bios/dave.html\">Dave Love\u003c/a>, an assistant scientist at the Johns Hopkins Center for a Livable Future and the study's lead author, tells The Salt that consumers who throw out seafood aren't just wasting a highly nutritious food. They're also wasting energy that powered fishing boats and processing plants, kept the seafood cold, fueled its transport over land and sea and maybe even cooked it.\u003c/p>\n\u003cp>\"Lots of time and resources go into that final product, that nice morsel on the diner's plate or on the supermarket shelf,\" Love says. For this reason, reducing waste at the end of the supply chain should be considered a top priority, Love says.\u003c/p>\n\u003cp>That said, fishermen are also guilty of a lot of waste. And there's growing awareness about the accidental landing of billions of pounds of fish and other creatures each year — called \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/21/292094853/why-500-million-u-s-seafood-meals-get-dumped-in-the-sea\">bycatch\u003c/a>. In some fisheries, three-fourths of what winds up in a trawl net is tossed back, mostly dead or dying. Drift gillnets — such as those used for swordfish off the California coast — are another major cause of bycatch, killing marine mammals, birds and all kinds of unwanted fish.\u003c/p>\n\u003cp>To cut this type of seafood waste, Love and his colleagues recommend bans on destructive fishing methods, such as trawl nets, which are dragged across the seafloor and tend to catch and kill most creatures in their path.\u003c/p>\n\u003cp>Companies that process fish — canning it or turning it into fish sticks, for example — have plenty of opportunities to curb waste, too, the researchers say. They could package fish in smaller, more manageable portions, to reduce mealtime leftovers, and also provide clearer and more accurate information on product shelf life. Selling more fish frozen instead of fresh would also prevent spoilage.\u003c/p>\n\u003cp>Still, changing consumers' careless ways may be the greatest hurdle of them of all.\u003c/p>\n\u003cp>\"How do you force people to eat what they buy?\" says Jonathan Bloom, blogger at \u003ca href=\"http://wastedfood.com/\">WastedFood.com\u003c/a> and the author of \u003cem>American Wasteland\u003c/em>. He thinks many Americans will continue throwing food away until they see it as throwing away money.\u003c/p>\n\u003cp>\"To drive behavior change, you have to tie food waste to people's pocketbooks and wallets,\" he says. You also have to educate them about food safety. Bloom says he thinks many Americans have unwarranted fears of food poisoning from fish, which dissuade them from saving leftover seafood that's perfectly safe to eat.\u003c/p>\n\u003cp>Another opportunity is to help more people see fish heads and filleted carcasses as tasty — Love says he and his colleagues did not count this waste in the study because most Americans don't typically eat these byproducts. Other cultures, however, do. In many Asian and African nations, \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/07/286881659/why-we-should-quit-tossing-fish-heads-and-eat-em-up-instead-yum\">fish heads\u003c/a> and bones are prized and are routinely cooked or boiled into broths.\u003c/p>\n\u003cp>As awareness of food waste grows, and as the challenge of feeding a growing population with limited resources becomes urgent, Bloom guesses the average American may begin utilizing more of all the food we've been throwing away.\u003c/p>\n\u003cp>\"I don't know which happens first — use of insects or fish heads in our kitchens — but both are coming attractions,\" he says.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em>\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>A former corporate CEO has been sentenced to 28 years in prison for selling food that made people sick. Two other executives face jail time as well. These jail terms are by far the harshest sentences the U.S. authorities have handed down in connection with an outbreak of foodborne illness.\u003c/p>\n\u003cp>The outbreak, in this case, happened seven years ago. More than 700 cases of salmonella poisoning were linked to contaminated peanut products. Nine people died.\u003c/p>\n\u003cp>Investigators traced the contaminated food to a factory in Georgia operated by the Peanut Corporation of America.\u003c/p>\n\u003cp>The outbreak, by itself, was not unprecedented. There have been bigger, and deadlier, outbreaks of foodborne illness.\u003c/p>\n\u003cp>But the emails that investigators found at the Peanut Corporation of America set this case apart. Some of the emails came from the company's CEO, Stewart Parnell.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Stewart Parnell absolutely knew that they were shipping salmonella-tainted peanut butter. They knew it, and they covered it up,\" says Bill Marler, a food safety lawyer who represented some of the victims.\u003c/p>\n\u003cp>Before and during the outbreak, company executives assured customers that their products were free of salmonella when no tests had been carried out.\u003c/p>\n\u003cp>And when tests did turn up salmonella, company executives sometimes just retested that batch, and when it came up clean, they sold it.\u003c/p>\n\u003cp>In one memorable e-mail exchange, when Parnell was told that a shipment was delayed because results of salmonella tests weren't yet available, he wrote back, \"Just ship it.\"\u003c/p>\n\u003cp>Last year, Parnell and two other people involved PCA's peanut business were convicted of criminal charges that included fraud, obstruction of justice, and selling adulterated food.\u003c/p>\n\u003cp>These were almost unprecedented charges in the food industry, and Marler says that executives in other companies are paying close attention. \"The arrest of Stewart Parnell, his conviction on these felony counts, and his sentence have put a very big chill in the boardrooms of corporate America,\" he says.\u003c/p>\n\u003cp>The Peanut Corporation of America is no longer in business.\u003c/p>\n\u003cp>At the sentencing hearing for Parnell and his colleagues, relatives of some of the victims confronted Parnell with stories of their suffering. Parnell, for his part, asked for forgiveness and mercy, and said that he never intended to harm anyone. His daughter said that he sometimes brought his company's peanut butter home for his family to eat.\u003c/p>\n\u003cp>Along with Parnell's 28-year sentence, his brother Michael Parnell was sentenced to 20 years in prison, and another former executive was sentenced to five years.\u003c/p>\n\u003cp>All of these sentences are the harshest ever imposed in connection with an outbreak of foodborne illness.\u003c/p>\n\u003cp>In some other recent cases, companies sold contaminated eggs and cantaloupes that also were linked to multiple deaths. Executives in those companies were sentenced to probation and a few months in prison.\u003c/p>\n\u003cp>Stewart Parnell's lawyers have indicated that they will file an appeal. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A former corporate CEO has been sentenced to 28 years in prison for selling food that made people sick. Two other executives face jail time as well. These jail terms are by far the harshest sentences the U.S. authorities have handed down in connection with an outbreak of foodborne illness.\u003c/p>\n\u003cp>The outbreak, in this case, happened seven years ago. More than 700 cases of salmonella poisoning were linked to contaminated peanut products. Nine people died.\u003c/p>\n\u003cp>Investigators traced the contaminated food to a factory in Georgia operated by the Peanut Corporation of America.\u003c/p>\n\u003cp>The outbreak, by itself, was not unprecedented. There have been bigger, and deadlier, outbreaks of foodborne illness.\u003c/p>\n\u003cp>But the emails that investigators found at the Peanut Corporation of America set this case apart. Some of the emails came from the company's CEO, Stewart Parnell.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Stewart Parnell absolutely knew that they were shipping salmonella-tainted peanut butter. They knew it, and they covered it up,\" says Bill Marler, a food safety lawyer who represented some of the victims.\u003c/p>\n\u003cp>Before and during the outbreak, company executives assured customers that their products were free of salmonella when no tests had been carried out.\u003c/p>\n\u003cp>And when tests did turn up salmonella, company executives sometimes just retested that batch, and when it came up clean, they sold it.\u003c/p>\n\u003cp>In one memorable e-mail exchange, when Parnell was told that a shipment was delayed because results of salmonella tests weren't yet available, he wrote back, \"Just ship it.\"\u003c/p>\n\u003cp>Last year, Parnell and two other people involved PCA's peanut business were convicted of criminal charges that included fraud, obstruction of justice, and selling adulterated food.\u003c/p>\n\u003cp>These were almost unprecedented charges in the food industry, and Marler says that executives in other companies are paying close attention. \"The arrest of Stewart Parnell, his conviction on these felony counts, and his sentence have put a very big chill in the boardrooms of corporate America,\" he says.\u003c/p>\n\u003cp>The Peanut Corporation of America is no longer in business.\u003c/p>\n\u003cp>At the sentencing hearing for Parnell and his colleagues, relatives of some of the victims confronted Parnell with stories of their suffering. Parnell, for his part, asked for forgiveness and mercy, and said that he never intended to harm anyone. His daughter said that he sometimes brought his company's peanut butter home for his family to eat.\u003c/p>\n\u003cp>Along with Parnell's 28-year sentence, his brother Michael Parnell was sentenced to 20 years in prison, and another former executive was sentenced to five years.\u003c/p>\n\u003cp>All of these sentences are the harshest ever imposed in connection with an outbreak of foodborne illness.\u003c/p>\n\u003cp>In some other recent cases, companies sold contaminated eggs and cantaloupes that also were linked to multiple deaths. Executives in those companies were sentenced to probation and a few months in prison.\u003c/p>\n\u003cp>Stewart Parnell's lawyers have indicated that they will file an appeal. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The U.S. Doesn't Have Enough Of The Vegetables We're Supposed To Eat",
"title": "The U.S. Doesn't Have Enough Of The Vegetables We're Supposed To Eat",
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"content": "\u003cp>If you are looking for proof that Americans' vegetable habits lean towards french fries and ketchup, the U.S. Department of Agriculture has it: Nearly 50 percent of vegetables and legumes available in the U.S. in 2013 were either tomatoes or potatoes. Lettuce came in third as the most available vegetable, according to \u003ca href=\"http://www.ers.usda.gov/data-products/chart-gallery/detail.aspx?chartId=53769&ref=collection&embed=True&widgetId=37373\">new data\u003c/a> out this week.\u003c/p>\n\u003cp>And while the USDA's own dietary guidelines recommend that adults consume 2.5 to 3 cups of vegetables a day, the agency's researchers \u003ca href=\"https://docs.google.com/viewer?url=http%3A%2F%2Fwww.ers.usda.gov%2Fdatafiles%2FFood_Availabily_Per_Capita_Data_System%2FLossAdjusted_Food_Availability%2Fservings.xls\">found\u003c/a> that only 1.7 cups per person are available.\u003c/p>\n\u003cp>\"The dietary guidelines promote variety,\" \u003ca href=\"http://www.ers.usda.gov/ers-staff-directory/jeanine-bentley.aspx\">Jeanine Bentley\u003c/a>, a social science analyst at the USDA's Economic Research Service, tells The Salt. \"But when you look at it, there isn't much variety. Mostly people consume potatoes, tomatoes and lettuce.\" (The data technically tally domestic production and imports, then subtract exports, but researchers commonly use them as a proxy for consumption.)\u003c/p>\n\u003cp>The federal dietary guidelines do not recommend relying primarily on potatoes, tomatoes and lettuce for most of our vegetable needs. They prescribe a varied mix that includes dark leafy greens, orange and yellow vegetables, and beans—along with those potatoes and tomatoes. And they want us to eat them because they help reduce the risk for heart disease, stroke and some cancers as well as help keep us at a healthy weight.\u003c/p>\n\u003cp>So the vegetables that are available don't really match what we're supposed to be eating. What about what we are actually eating?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Some 87 percent of adults failed to meet the vegetable intake recommendations during 2007-2010, according to \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6426a1.htm\">recent survey data\u003c/a> from the Centers for Disease Control and Prevention. The survey found a lot of variation state to state — with 5.5 percent of people in Mississippi getting enough vegetables to 13 percent in California meeting the recommendations.\u003c/p>\n\u003cp>Most people are likely to be eating tomatoes and potatoes, but as the USDA \u003ca href=\"http://www.npr.org/sections/thesalt/2014/05/21/311895781/the-vegetables-most-americans-eat-are-drowning-in-salt-and-fat\">has noted\u003c/a>, we often get them in the not-so-nutritious forms of french fries and pizza. About one-third of potatoes, and two-thirds of tomatoes, were bound for processing — think chips, sweetened pizza sauce and ketchup.\u003c/p>\n\u003cp>All these numbers beg some questions: Do our lopsided habits mean that Americans are merely eating what's on offer, a kind of supply-side theory of diet? Or are all those potatoes and tomatoes crowding out spinach and Brussels sprouts because they're what consumers demand?\u003c/p>\n\u003cp>\"We have a serious disconnect between agriculture and health policy in our country,\" said \u003ca href=\"http://www.foodpolitics.com/about/\">Marion Nestle\u003c/a>, a leading nutrition researcher and author at New York University. \"The USDA does not support 'specialty crops' [like vegetables] to any appreciable extent and the Department of Commerce' figures show that the relative price of fruits and vegetables has gone up much faster than that of fast food or sodas.\" So while Americans are told to eat fruits and vegetables for their health, the government has meanwhile mostly just subsidized other crops that end up in cheaper, less healthy processed food. \"Price has a lot to do with this,\" she adds.\u003c/p>\n\u003cp>Although this week's USDA report focuses on the limited variety of vegetables available to American shoppers, other agency data suggest that the country simply doesn't offer enough vegetables, period. A 2010 \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2858769\">study\u003c/a> in the American Journal of Preventive Medicine estimated that the U.S. vegetable supply would need to increase by 70 percent — almost entirely in dark leafy greens, orange vegetables and legumes — in order for Americans to meet recommended daily allowances at the time.\u003c/p>\n\u003cp>With a dietary landscape like that, it's entirely possible that Americans are choosing potatoes and tomatoes, at least for now, says \u003ca href=\"http://www.ucsusa.org/about/staff/staff/lindsey-haynes-maslow.html#.VfsnuSBVhBc\">Lindsey Haynes-Maslow\u003c/a>, a food systems and health analyst at the Union of Concerned Scientists.\u003c/p>\n\u003cp>\"What I see here with lots of potatoes, tomatoes and lettuce ... [is] that people are used to these items, and habits are hard to break,\" says Maslow, adding that relying mostly on the potatoes, tomatoes and lettuce \"doesn't cut it,\" nutrition-wise.\u003c/p>\n\u003cp>Still, she says, \"If more Americans got used to eating more fruits and vegetables they might be demanding more of it,\" she says. \"But it's really hard to demand something you've not grown up with.\"\u003c/p>\n\u003cp>That's why behavioral economists are so keen to figure out how to nudge kids to try and develop a taste for more vegetables — they're researching everything from financial incentives to arranging food differently on the lunch line. And there's some hopeful news in that department: The CDC recently \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6433a3.htm\">reported\u003c/a> that, since the passage of the Healthy, Hunger-Free Kids Act of 2010, there's been a big increase in the number of schools serving two or more vegetables and whole grain-rich foods every day.\u003c/p>\n\u003cp>Most interesting of all, that food isn't just on kids plates: It's getting eaten, too. A Rudd Center for Food Policy and Obesity \u003ca href=\"http://online.liebertpub.com/doi/full/10.1089/chi.2015.0019\">study\u003c/a> of kids' lunch habits following the passage of the bill found that kids ate more fruit, threw away fewer vegetables and ate more of their now-healthier entrees, too.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Tracie McMillan is the author of \u003c/em>The American Way of Eating\u003cem>, a \u003c/em>New York Times\u003cem> bestseller, and a senior fellow at the Schuster Institute for Investigative Journalism at Brandeis University. You can follow her on Twitter @tmmcmillan.\u003c/em>\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you are looking for proof that Americans' vegetable habits lean towards french fries and ketchup, the U.S. Department of Agriculture has it: Nearly 50 percent of vegetables and legumes available in the U.S. in 2013 were either tomatoes or potatoes. Lettuce came in third as the most available vegetable, according to \u003ca href=\"http://www.ers.usda.gov/data-products/chart-gallery/detail.aspx?chartId=53769&ref=collection&embed=True&widgetId=37373\">new data\u003c/a> out this week.\u003c/p>\n\u003cp>And while the USDA's own dietary guidelines recommend that adults consume 2.5 to 3 cups of vegetables a day, the agency's researchers \u003ca href=\"https://docs.google.com/viewer?url=http%3A%2F%2Fwww.ers.usda.gov%2Fdatafiles%2FFood_Availabily_Per_Capita_Data_System%2FLossAdjusted_Food_Availability%2Fservings.xls\">found\u003c/a> that only 1.7 cups per person are available.\u003c/p>\n\u003cp>\"The dietary guidelines promote variety,\" \u003ca href=\"http://www.ers.usda.gov/ers-staff-directory/jeanine-bentley.aspx\">Jeanine Bentley\u003c/a>, a social science analyst at the USDA's Economic Research Service, tells The Salt. \"But when you look at it, there isn't much variety. Mostly people consume potatoes, tomatoes and lettuce.\" (The data technically tally domestic production and imports, then subtract exports, but researchers commonly use them as a proxy for consumption.)\u003c/p>\n\u003cp>The federal dietary guidelines do not recommend relying primarily on potatoes, tomatoes and lettuce for most of our vegetable needs. They prescribe a varied mix that includes dark leafy greens, orange and yellow vegetables, and beans—along with those potatoes and tomatoes. And they want us to eat them because they help reduce the risk for heart disease, stroke and some cancers as well as help keep us at a healthy weight.\u003c/p>\n\u003cp>So the vegetables that are available don't really match what we're supposed to be eating. What about what we are actually eating?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Some 87 percent of adults failed to meet the vegetable intake recommendations during 2007-2010, according to \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6426a1.htm\">recent survey data\u003c/a> from the Centers for Disease Control and Prevention. The survey found a lot of variation state to state — with 5.5 percent of people in Mississippi getting enough vegetables to 13 percent in California meeting the recommendations.\u003c/p>\n\u003cp>Most people are likely to be eating tomatoes and potatoes, but as the USDA \u003ca href=\"http://www.npr.org/sections/thesalt/2014/05/21/311895781/the-vegetables-most-americans-eat-are-drowning-in-salt-and-fat\">has noted\u003c/a>, we often get them in the not-so-nutritious forms of french fries and pizza. About one-third of potatoes, and two-thirds of tomatoes, were bound for processing — think chips, sweetened pizza sauce and ketchup.\u003c/p>\n\u003cp>All these numbers beg some questions: Do our lopsided habits mean that Americans are merely eating what's on offer, a kind of supply-side theory of diet? Or are all those potatoes and tomatoes crowding out spinach and Brussels sprouts because they're what consumers demand?\u003c/p>\n\u003cp>\"We have a serious disconnect between agriculture and health policy in our country,\" said \u003ca href=\"http://www.foodpolitics.com/about/\">Marion Nestle\u003c/a>, a leading nutrition researcher and author at New York University. \"The USDA does not support 'specialty crops' [like vegetables] to any appreciable extent and the Department of Commerce' figures show that the relative price of fruits and vegetables has gone up much faster than that of fast food or sodas.\" So while Americans are told to eat fruits and vegetables for their health, the government has meanwhile mostly just subsidized other crops that end up in cheaper, less healthy processed food. \"Price has a lot to do with this,\" she adds.\u003c/p>\n\u003cp>Although this week's USDA report focuses on the limited variety of vegetables available to American shoppers, other agency data suggest that the country simply doesn't offer enough vegetables, period. A 2010 \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2858769\">study\u003c/a> in the American Journal of Preventive Medicine estimated that the U.S. vegetable supply would need to increase by 70 percent — almost entirely in dark leafy greens, orange vegetables and legumes — in order for Americans to meet recommended daily allowances at the time.\u003c/p>\n\u003cp>With a dietary landscape like that, it's entirely possible that Americans are choosing potatoes and tomatoes, at least for now, says \u003ca href=\"http://www.ucsusa.org/about/staff/staff/lindsey-haynes-maslow.html#.VfsnuSBVhBc\">Lindsey Haynes-Maslow\u003c/a>, a food systems and health analyst at the Union of Concerned Scientists.\u003c/p>\n\u003cp>\"What I see here with lots of potatoes, tomatoes and lettuce ... [is] that people are used to these items, and habits are hard to break,\" says Maslow, adding that relying mostly on the potatoes, tomatoes and lettuce \"doesn't cut it,\" nutrition-wise.\u003c/p>\n\u003cp>Still, she says, \"If more Americans got used to eating more fruits and vegetables they might be demanding more of it,\" she says. \"But it's really hard to demand something you've not grown up with.\"\u003c/p>\n\u003cp>That's why behavioral economists are so keen to figure out how to nudge kids to try and develop a taste for more vegetables — they're researching everything from financial incentives to arranging food differently on the lunch line. And there's some hopeful news in that department: The CDC recently \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6433a3.htm\">reported\u003c/a> that, since the passage of the Healthy, Hunger-Free Kids Act of 2010, there's been a big increase in the number of schools serving two or more vegetables and whole grain-rich foods every day.\u003c/p>\n\u003cp>Most interesting of all, that food isn't just on kids plates: It's getting eaten, too. A Rudd Center for Food Policy and Obesity \u003ca href=\"http://online.liebertpub.com/doi/full/10.1089/chi.2015.0019\">study\u003c/a> of kids' lunch habits following the passage of the bill found that kids ate more fruit, threw away fewer vegetables and ate more of their now-healthier entrees, too.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Tracie McMillan is the author of \u003c/em>The American Way of Eating\u003cem>, a \u003c/em>New York Times\u003cem> bestseller, and a senior fellow at the Schuster Institute for Investigative Journalism at Brandeis University. You can follow her on Twitter @tmmcmillan.\u003c/em>\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"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.",
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"possible": {
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"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.",
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"radiolab": {
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
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"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"order": 16
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},
"science-friday": {
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"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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