window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"bayareabites_92100": {
"type": "attachments",
"id": "bayareabites_92100",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "92100",
"found": true
},
"parent": 92099,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/01/ap751843601418_custom-81cb3cb3c541445902c2e7259e9afddc2db65f18-e1421348256284.jpg",
"width": 1000,
"height": 692
}
},
"publishDate": 1421347967,
"modified": 1421348268,
"caption": "Karlene Bley of Los Angeles spreads her torchon of foie gras onto bread during lunch at the Presidio Social Club restaurant in San Francisco. Last week, a federal judge overturned California's ban on the dish. Photo: Eric Risberg/AP ",
"description": "Karlene Bley of Los Angeles spreads her torchon of foie gras onto bread during lunch at the Presidio Social Club restaurant in San Francisco. Last week, a federal judge overturned California's ban on the dish",
"title": "Karlene Bley of Los Angeles spreads her torchon of foie gras onto bread during lunch at the Presidio Social Club restaurant in San Francisco. Last week, a federal judge overturned California's ban on the dish.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_92065": {
"type": "attachments",
"id": "bayareabites_92065",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "92065",
"found": true
},
"parent": 92064,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/01/potatoes-3_slide-9c5df7f5282662734d8012f4f2e0a5344f7e823e-e1421195007488.jpg",
"width": 1000,
"height": 667
}
},
"publishDate": 1421194618,
"modified": 1421195002,
"caption": "After a turn in the tumbling machine, these conventional russet Burbank potatoes are starting to show signs of bruising. New GMO potatoes called Innate russet Burbanks have been bred not to bruise as easily as these. Photo: Dan Charles/NPR",
"description": "After a turn in the tumbling machine, these conventional russet Burbank potatoes are starting to show signs of bruising. New GMO potatoes called Innate russet Burbanks have been bred not to bruise as easily as these.",
"title": "After a turn in the tumbling machine, these conventional russet Burbank potatoes are starting to show signs of bruising. New GMO potatoes called Innate russet Burbanks have been bred not to bruise as easily as these.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_92046": {
"type": "attachments",
"id": "bayareabites_92046",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "92046",
"found": true
},
"parent": 92041,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/01/strawberry.jpg",
"width": 680,
"height": 346
}
},
"publishDate": 1421125068,
"modified": 1421125108,
"caption": "Strawberries in the field (Shutterstock)",
"description": null,
"title": "strawberry",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_91686": {
"type": "attachments",
"id": "bayareabites_91686",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "91686",
"found": true
},
"parent": 91685,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/12/enriched-cage_custom-d0bd8668df5a4ff7e1d06e2d462ee7e0310f571b-e1419897443870.jpg",
"width": 1000,
"height": 641
}
},
"publishDate": 1419895903,
"modified": 1419897438,
"caption": "These \"enriched cages\" at the JS West farm in Atwater, Calif., comply with the state's new law. They are larger and allow chickens to perch and lay eggs in enclosed spaces. Photo: Jill Benson/AP ",
"description": "These \"enriched cages\" at the JS West farm in Atwater, Calif., comply with the state's new law. They are larger and allow chickens to perch and lay eggs in enclosed spaces.",
"title": "These \"enriched cages\" at the JS West farm in Atwater, Calif., comply with the state's new law. They are larger and allow chickens to perch and lay eggs in enclosed spaces.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_91546": {
"type": "attachments",
"id": "bayareabites_91546",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "91546",
"found": true
},
"parent": 91545,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/12/dairyland-1_enl-b7101bd19b7d9893f7413fd78231894ff31b18f9-e1419624855783.jpg",
"width": 1000,
"height": 667
}
},
"publishDate": 1419624430,
"modified": 1419624733,
"caption": "Cows rotate in the milking parlor at Fair Oaks Farms, a large-scale dairy and tourist attraction, near Rensselaer, Ind. Photo: Dan Charles/NPR ",
"description": "Cows rotate in the milking parlor at Fair Oaks Farms, a large-scale dairy and tourist attraction, near Rensselaer, Ind.",
"title": "Cows rotate in the milking parlor at Fair Oaks Farms, a large-scale dairy and tourist attraction, near Rensselaer, Ind.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_91423": {
"type": "attachments",
"id": "bayareabites_91423",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "91423",
"found": true
},
"parent": 91418,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/12/eggs.jpg",
"width": 700,
"height": 411
}
},
"publishDate": 1419354912,
"modified": 1419354942,
"caption": "Free-range eggs from Pennypack Farm in Pennsylvania. Photo: Christopher Paquette/Flickr ",
"description": null,
"title": "eggs",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_91193": {
"type": "attachments",
"id": "bayareabites_91193",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "91193",
"found": true
},
"parent": 91191,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/12/cuba-food-2_enl-cb5c84796dd304b05905ee2f8d6b371b4837d37a-e1418942761520.jpg",
"width": 1000,
"height": 667
}
},
"publishDate": 1418942484,
"modified": 1418942757,
"caption": "Banana growers at a market on the outskirts of Havana, Cuba, on Sept. 30, 2013. Cuba currently imports few fruits and vegetables from the U.S., but the American Farm Bureau says the change in relations may allow for new trade opportunities. Photo: Ramon Espinosa/AP",
"description": "Banana growers at a market on the outskirts of Havana, Cuba, on Sept. 30, 2013. Cuba currently imports few fruits and vegetables from the U.S., but the American Farm Bureau says the change in relations may allow for new trade opportunities.",
"title": "Banana growers at a market on the outskirts of Havana, Cuba, on Sept. 30, 2013. Cuba currently imports few fruits and vegetables from the U.S., but the American Farm Bureau says the change in relations may allow for new trade opportunities.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_90756": {
"type": "attachments",
"id": "bayareabites_90756",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "90756",
"found": true
},
"parent": 90748,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/12/mexico-farm-labor.jpg",
"width": 900,
"height": 592
}
},
"publishDate": 1418181731,
"modified": 1418181743,
"caption": "At the end of the day, Roma tomatoes are ready for transport in Cristo Rey in the state of Sinaloa. Half the tomatoes consumed in the U.S. come from Mexico. Photo: Don Bartletti/Los Angeles Times",
"description": null,
"title": "mexico-farm-labor",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_89617": {
"type": "attachments",
"id": "bayareabites_89617",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "89617",
"found": true
},
"parent": 89616,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/11/ap484865038739_sq-5190db0796a8298c911bf93b6c41156f867c797b-e1415390949689.jpg",
"width": 1000,
"height": 1000
}
},
"publishDate": 1415390744,
"modified": 1415390744,
"caption": "S. Donald Stookey, photographed in 1950, prepares to expose an image to ultraviolet light. Stookey forever changed cooking with the invention of CorningWare. Photo: AP ",
"description": "S. Donald Stookey, photographed in 1950, prepares to expose an image to ultraviolet light. Stookey forever changed cooking with the invention of CorningWare.",
"title": "S. Donald Stookey, photographed in 1950, prepares to expose an image to ultraviolet light. Stookey forever changed cooking with the invention of CorningWare.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_89560": {
"type": "attachments",
"id": "bayareabites_89560",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "89560",
"found": true
},
"parent": 89559,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/11/arnoldabbott_enl-e0c1c3c9eedff42f75173960313e7d62ca1e7ea8-e1415318891551.jpg",
"width": 1000,
"height": 690
}
},
"publishDate": 1415318290,
"modified": 1415318290,
"caption": "Homeless advocate Arnold Abbott, 90, director of the nonprofit group Love Thy Neighbor Inc., prepares a salad Wednesday in the kitchen of The Sanctuary Church in Fort Lauderdale, Fla. Abbott was recently arrested, along with two pastors, for feeding the homeless in a Fort Lauderdale park. Photo: Lynne Sladky/AP",
"description": "Homeless advocate Arnold Abbott, 90, director of the nonprofit group Love Thy Neighbor Inc., prepares a salad Wednesday in the kitchen of The Sanctuary Church in Fort Lauderdale, Fla. Abbott was recently arrested, along with two pastors, for feeding the homeless in a Fort Lauderdale park.",
"title": "Homeless advocate Arnold Abbott, 90, director of the nonprofit group Love Thy Neighbor Inc., prepares a salad Wednesday in the kitchen of The Sanctuary Church in Fort Lauderdale, Fla. Abbott was recently arrested, along with two pastors, for feeding the homeless in a Fort Lauderdale park.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_89552": {
"type": "attachments",
"id": "bayareabites_89552",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "89552",
"found": true
},
"parent": 89551,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/11/3d-dd662ea318249fe83ecc2e1b7ad087bf100ee722-e1415295883261.jpg",
"width": 1000,
"height": 750
}
},
"publishDate": 1415295376,
"modified": 1415295376,
"caption": "Army researchers will try to find ways to 3-D print nutritious food with less heavy packaging than the current military meals. Photo: Aarti Shahani/NPR ",
"description": "Army researchers will try to find ways to 3-D print nutritious food with less heavy packaging than the current military meals.",
"title": "Army researchers will try to find ways to 3-D print nutritious food with less heavy packaging than the current military meals.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_89523": {
"type": "attachments",
"id": "bayareabites_89523",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "89523",
"found": true
},
"parent": 89514,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/11/Whole-Foods-Gilman-exterior-Photo-Emilie-Raguso.jpg",
"width": 720,
"height": 480
}
},
"publishDate": 1415238481,
"modified": 1415238481,
"caption": "The exterior of the new West Barkeley Whole Foods is partly clad in reclaimed wood. Photo: Emilie Raguso",
"description": null,
"title": "Whole-Foods-Gilman-exterior-Photo-Emilie-Raguso",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"byline_bayareabites_92099": {
"type": "authors",
"id": "byline_bayareabites_92099",
"meta": {
"override": true
},
"slug": "byline_bayareabites_92099",
"name": "Sam Sanders",
"isLoading": false
},
"byline_bayareabites_92064": {
"type": "authors",
"id": "byline_bayareabites_92064",
"meta": {
"override": true
},
"slug": "byline_bayareabites_92064",
"name": "Dan Charles",
"isLoading": false
},
"byline_bayareabites_91685": {
"type": "authors",
"id": "byline_bayareabites_91685",
"meta": {
"override": true
},
"slug": "byline_bayareabites_91685",
"name": "Dan Charles",
"isLoading": false
},
"byline_bayareabites_91545": {
"type": "authors",
"id": "byline_bayareabites_91545",
"meta": {
"override": true
},
"slug": "byline_bayareabites_91545",
"name": "Dan Charles",
"isLoading": false
},
"byline_bayareabites_91418": {
"type": "authors",
"id": "byline_bayareabites_91418",
"meta": {
"override": true
},
"slug": "byline_bayareabites_91418",
"name": "Anders Kelto",
"isLoading": false
},
"byline_bayareabites_91191": {
"type": "authors",
"id": "byline_bayareabites_91191",
"meta": {
"override": true
},
"slug": "byline_bayareabites_91191",
"name": "Eliza Barclay",
"isLoading": false
},
"byline_bayareabites_90748": {
"type": "authors",
"id": "byline_bayareabites_90748",
"meta": {
"override": true
},
"slug": "byline_bayareabites_90748",
"name": "NPR Staff",
"isLoading": false
},
"byline_bayareabites_89616": {
"type": "authors",
"id": "byline_bayareabites_89616",
"meta": {
"override": true
},
"slug": "byline_bayareabites_89616",
"name": "Doreen McCallister",
"isLoading": false
},
"byline_bayareabites_89559": {
"type": "authors",
"id": "byline_bayareabites_89559",
"meta": {
"override": true
},
"slug": "byline_bayareabites_89559",
"name": "Eliza Barclay",
"isLoading": false
},
"byline_bayareabites_89551": {
"type": "authors",
"id": "byline_bayareabites_89551",
"meta": {
"override": true
},
"slug": "byline_bayareabites_89551",
"name": "Aarti Shahani",
"isLoading": false
},
"civileat": {
"type": "authors",
"id": "5583",
"meta": {
"index": "authors_1716337520",
"id": "5583",
"found": true
},
"name": "Civil Eats",
"firstName": "Civil",
"lastName": "Eats",
"slug": "civileat",
"email": "twilight@civileats.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "\u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a> is a daily news source for critical thought about the American food system. We publish stories that shift the conversation around sustainable agriculture in an effort to build economically and socially just communities. Follow Civil Eats on Twitter \u003ca href=\"https://twitter.com/CivilEats\">@civileats\u003c/a> and on \u003ca href=\"https://www.facebook.com/pages/Civil-Eats/56766540637\">Facebook\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/8f6f50bfb6403afe7cbc194b66cc1d4d?s=600&d=blank&r=g",
"twitter": "CivilEats",
"facebook": "/pages/Civil-Eats/56766540637?ref=hl",
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Civil Eats | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/8f6f50bfb6403afe7cbc194b66cc1d4d?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/8f6f50bfb6403afe7cbc194b66cc1d4d?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/civileat"
},
"berkeleysidenosh": {
"type": "authors",
"id": "5592",
"meta": {
"index": "authors_1716337520",
"id": "5592",
"found": true
},
"name": "Berkeleyside NOSH",
"firstName": "Berkeleyside",
"lastName": "NOSH",
"slug": "berkeleysidenosh",
"email": "nosh@berkeleyside.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "\u003ca href=\"http://www.berkeleyside.com/nosh/\">NOSH\u003c/a> covers all the hot news and scrumptious food-related stories in the East Bay. NOSH provides the buzz on new restaurants and bars, the chefs, the pioneers, the artisans, the food reformers and all things delicious in Berkeley, Oakland, Alameda and the surrounding area. NOSH is produced by \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>, Berkeley’s locally grown, independent news website.",
"avatar": "https://secure.gravatar.com/avatar/81dfb429e31c636d536dc580cea21903?s=600&d=blank&r=g",
"twitter": "ebnosh",
"facebook": "ebnosh",
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Berkeleyside NOSH | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/81dfb429e31c636d536dc580cea21903?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/81dfb429e31c636d536dc580cea21903?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/berkeleysidenosh"
}
},
"pagesReducer": {
"bayareabites_category_food-news": {
"type": "terms",
"id": "bayareabites_10028",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10028",
"score": 13.898003
},
"featImg": null,
"name": "food news",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food news Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8301,
"slug": "food-news",
"isLoading": false,
"title": "food news",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 64
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=food-news",
"seeMore": false,
"paginated": true,
"page": 64
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://streams.kqed.org/kqedradio",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_92099": {
"type": "posts",
"id": "bayareabites_92099",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "92099",
"score": null,
"sort": [
1421348376000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1421348376,
"format": "aside",
"disqusTitle": "After Foie Gras Ban Lifted In California, Some Chefs Face Threats",
"title": "After Foie Gras Ban Lifted In California, Some Chefs Face Threats",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_92100\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/ap751843601418_custom-81cb3cb3c541445902c2e7259e9afddc2db65f18.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/ap751843601418_custom-81cb3cb3c541445902c2e7259e9afddc2db65f18-e1421348256284.jpg\" alt=\"Karlene Bley of Los Angeles spreads her torchon of foie gras onto bread during lunch at the Presidio Social Club restaurant in San Francisco. Last week, a federal judge overturned California's ban on the dish. Photo: Eric Risberg/AP \" width=\"1000\" height=\"692\" class=\"size-full wp-image-92100\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Karlene Bley of Los Angeles spreads her torchon of foie gras onto bread during lunch at the Presidio Social Club restaurant in San Francisco. Last week, a federal judge overturned California's ban on the dish. Photo: Eric Risberg/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/349243304/sam-sanders\" target=\"_blank\">Sam Sanders\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2015/01/14/377304610/after-foie-gras-ban-lifted-in-california-some-chefs-face-threats\" target=\"_blank\">The Two-Way\u003c/a>, NPR News 91/14/15)\u003c/p>\n\u003cp>Last Wednesday, a federal judge overturned California's ban on the sale of foie gras, the delicacy made from the livers of fatty ducks and geese that have often been force-fed. The ban was approved by California voters in 2004, and went into effect in 2012.\u003c/p>\n\u003cp>Since the ban was overturned, some chefs using foie gras in their menus have been receiving threats.\u003c/p>\n\u003cp>Sean Chaney of Hot's Kitchen in Hermosa Beach, Calif., one of the restaurants involved in the case that overturned the ban, \u003ca href=\"http://www.npr.org/2015/01/10/376381103/in-california-fois-gras-is-back-on-the-menu\">spoke with NPR's Arun Rath\u003c/a> one day after the ban was lifted.\u003c/p>\n\u003cp>\"Apparently there's some people out there that, really, they just, they'll kill me,\" Chaney said. \"But I can't kill an animal that's raised for this?\" He continued, \"You know, it goes with it. I'm OK with it. I'm not really too worried about a bunch of people that sit in their dark room writing threats to me. If they want, come on down to the restaurant. They know where I'm at.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Some of them are willing to sit quiet for a minute with a protest sign,\" says Chaney's attorney Michael Tenenbaum. \"Other ones take to the Internet and issue death threats, as we saw today, with somebody threatening to find him, kill him, shove a tube in him. This is craziness.\"\u003c/p>\n\u003cp>Chaney and Tenenbaum say they've been in touch with the FBI and local law enforcement about the threats.\u003c/p>\n\u003cp>\u003ca href=\"http://www.huffingtonpost.com/2015/01/14/california-foie-gras_n_6467320.html\">The Huffington Post is also reporting\u003c/a> that another chef in California has been receiving threats over foie gras:\u003c/p>\n\u003cblockquote>\n\u003cp>\"There are some describing the way they're hoping I will die,\" Ken Frank, who owns the restaurant La Toque in Napa Valley, told The Huffington Post. \"A good share of them talk about shoving a pipe up my ass or down my throat. But it's the ones who would like to see me hung by my feet and bled to death with no anesthetic — those are the most disturbing.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>People for the Ethical Treatment of Animals, or PETA, have organized protests in support of a foie gras ban, and the organization sent the following statement to HuffPost after learning about the threats:\u003c/p>\n\u003cblockquote>\n\u003cp>\"PETA is skeptical of the claim that threats are being made. Anyone who's desperate enough to want to serve up the diseased, fatty livers of tortured birds is certainly not above making up a fat lie. This big macho chef needs to 'man up' and recognize that part of being a man means having a heart.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/08/375926061/out-of-the-shadows-and-onto-menus-foie-gras-is-back-in-california\">As we've previously reported\u003c/a>, it's still illegal to produce foie gras in California, even though last week's ruling makes it legal to sell the product in the state. And even during California's statewide ban on the dish, many chefs just gave it away for free from their kitchens.\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",
"disqusIdentifier": "92099 http://blogs.kqed.org/bayareabites/?p=92099",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/01/15/after-foie-gras-ban-lifted-in-california-some-chefs-face-threats/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 535,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 15
},
"modified": 1421348376,
"excerpt": "A ban on the controversial delicacy that went into effect in 2012 was overturned last week. Now some chefs offering the dish have received enough threats to get law enforcement involved.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A ban on the controversial delicacy that went into effect in 2012 was overturned last week. Now some chefs offering the dish have received enough threats to get law enforcement involved.",
"title": "After Foie Gras Ban Lifted In California, Some Chefs Face Threats | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "After Foie Gras Ban Lifted In California, Some Chefs Face Threats",
"datePublished": "2015-01-15T10:59:36-08:00",
"dateModified": "2015-01-15T10:59:36-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "after-foie-gras-ban-lifted-in-california-some-chefs-face-threats",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=377304610&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Sam Sanders",
"nprStoryDate": "Wed, 14 Jan 2015 20:34:00 -0500",
"nprLastModifiedDate": "Thu, 15 Jan 2015 12:59:47 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thetwo-way/2015/01/14/377304610/after-foie-gras-ban-lifted-in-california-some-chefs-face-threats?ft=3&f=377304610",
"nprStoryId": "377304610",
"nprRetrievedStory": "1",
"nprPubDate": "Thu, 15 Jan 2015 12:59:00 -0500",
"path": "/bayareabites/92099/after-foie-gras-ban-lifted-in-california-some-chefs-face-threats",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92100\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/ap751843601418_custom-81cb3cb3c541445902c2e7259e9afddc2db65f18.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/ap751843601418_custom-81cb3cb3c541445902c2e7259e9afddc2db65f18-e1421348256284.jpg\" alt=\"Karlene Bley of Los Angeles spreads her torchon of foie gras onto bread during lunch at the Presidio Social Club restaurant in San Francisco. Last week, a federal judge overturned California's ban on the dish. Photo: Eric Risberg/AP \" width=\"1000\" height=\"692\" class=\"size-full wp-image-92100\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Karlene Bley of Los Angeles spreads her torchon of foie gras onto bread during lunch at the Presidio Social Club restaurant in San Francisco. Last week, a federal judge overturned California's ban on the dish. Photo: Eric Risberg/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/349243304/sam-sanders\" target=\"_blank\">Sam Sanders\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2015/01/14/377304610/after-foie-gras-ban-lifted-in-california-some-chefs-face-threats\" target=\"_blank\">The Two-Way\u003c/a>, NPR News 91/14/15)\u003c/p>\n\u003cp>Last Wednesday, a federal judge overturned California's ban on the sale of foie gras, the delicacy made from the livers of fatty ducks and geese that have often been force-fed. The ban was approved by California voters in 2004, and went into effect in 2012.\u003c/p>\n\u003cp>Since the ban was overturned, some chefs using foie gras in their menus have been receiving threats.\u003c/p>\n\u003cp>Sean Chaney of Hot's Kitchen in Hermosa Beach, Calif., one of the restaurants involved in the case that overturned the ban, \u003ca href=\"http://www.npr.org/2015/01/10/376381103/in-california-fois-gras-is-back-on-the-menu\">spoke with NPR's Arun Rath\u003c/a> one day after the ban was lifted.\u003c/p>\n\u003cp>\"Apparently there's some people out there that, really, they just, they'll kill me,\" Chaney said. \"But I can't kill an animal that's raised for this?\" He continued, \"You know, it goes with it. I'm OK with it. I'm not really too worried about a bunch of people that sit in their dark room writing threats to me. If they want, come on down to the restaurant. They know where I'm at.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Some of them are willing to sit quiet for a minute with a protest sign,\" says Chaney's attorney Michael Tenenbaum. \"Other ones take to the Internet and issue death threats, as we saw today, with somebody threatening to find him, kill him, shove a tube in him. This is craziness.\"\u003c/p>\n\u003cp>Chaney and Tenenbaum say they've been in touch with the FBI and local law enforcement about the threats.\u003c/p>\n\u003cp>\u003ca href=\"http://www.huffingtonpost.com/2015/01/14/california-foie-gras_n_6467320.html\">The Huffington Post is also reporting\u003c/a> that another chef in California has been receiving threats over foie gras:\u003c/p>\n\u003cblockquote>\n\u003cp>\"There are some describing the way they're hoping I will die,\" Ken Frank, who owns the restaurant La Toque in Napa Valley, told The Huffington Post. \"A good share of them talk about shoving a pipe up my ass or down my throat. But it's the ones who would like to see me hung by my feet and bled to death with no anesthetic — those are the most disturbing.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>People for the Ethical Treatment of Animals, or PETA, have organized protests in support of a foie gras ban, and the organization sent the following statement to HuffPost after learning about the threats:\u003c/p>\n\u003cblockquote>\n\u003cp>\"PETA is skeptical of the claim that threats are being made. Anyone who's desperate enough to want to serve up the diseased, fatty livers of tortured birds is certainly not above making up a fat lie. This big macho chef needs to 'man up' and recognize that part of being a man means having a heart.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/08/375926061/out-of-the-shadows-and-onto-menus-foie-gras-is-back-in-california\">As we've previously reported\u003c/a>, it's still illegal to produce foie gras in California, even though last week's ruling makes it legal to sell the product in the state. And even during California's statewide ban on the dish, many chefs just gave it away for free from their kitchens.\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>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/92099/after-foie-gras-ban-lifted-in-california-some-chefs-face-threats",
"authors": [
"byline_bayareabites_92099"
],
"categories": [
"bayareabites_63",
"bayareabites_10028",
"bayareabites_10916",
"bayareabites_2035"
],
"tags": [
"bayareabites_1786",
"bayareabites_13595",
"bayareabites_11465"
],
"featImg": "bayareabites_92100",
"label": "bayareabites"
},
"bayareabites_92064": {
"type": "posts",
"id": "bayareabites_92064",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "92064",
"score": null,
"sort": [
1421195205000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1421195205,
"format": "aside",
"disqusTitle": "GMO Potatoes Have Arrived. But Will Anyone Buy Them?",
"title": "GMO Potatoes Have Arrived. But Will Anyone Buy Them?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_92065\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/potatoes-3_slide-9c5df7f5282662734d8012f4f2e0a5344f7e823e-e1421195007488.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/potatoes-3_slide-9c5df7f5282662734d8012f4f2e0a5344f7e823e-e1421195007488.jpg\" alt=\"After a turn in the tumbling machine, these conventional russet Burbank potatoes are starting to show signs of bruising. New GMO potatoes called Innate russet Burbanks have been bred not to bruise as easily as these. Photo: Dan Charles/NPR\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92065\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">After a turn in the tumbling machine, these conventional russet Burbank potatoes are starting to show signs of bruising. New GMO potatoes called Innate russet Burbanks have been bred not to bruise as easily as these. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/01/20150113_atc_gmo_potatoes_have_arrived_but_will_anyone_buy_them.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/13/376184710/gmo-potatoes-have-arrived-but-will-anyone-buy-them\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/13/15)\u003c/p>\n\u003cp>On the face of it, the new potato varieties called \"Innate\" seem attractive. If you peel the brown skin off their white flesh, you won't find many unsightly black spots. And when you fry them, you'll probably get a much smaller dose of a potentially harmful chemical.\u003c/p>\n\u003cp>But here's the catch: Some of the biggest potato buyers in the country, such as Frito-Lay and McDonald's, seem afraid to touch these potatoes. Others don't even want to talk about them because they are genetically modified organisms, or GMOs.\u003c/p>\n\u003cp>The potatoes aren't yet on the market (more about that later). So to get a sneak peek at them I paid a visit to Michigan State University and its top potato breeder, \u003ca href=\"http://potatobg.css.msu.edu/douches.shtml\">David Douches\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_92066\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/potatoes-4_slide-a16c15b64b829ba6b7e3c86e590181bc2bcb90ac-e1421195104540.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/potatoes-4_slide-a16c15b64b829ba6b7e3c86e590181bc2bcb90ac-290x193.jpg\" alt=\"Photo: Dan Charles/NPR\" width=\"290\" height=\"193\" class=\"size-medium wp-image-92066\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Douches is a lean and focused man, in constant motion. He's been working with potatoes for most of his adult life. It is, you might say, a committed but high-maintenance relationship.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Douches fell for the potato 32 years ago, when he was in graduate school. It seemed like \"a beautiful plant to work with,\" he says. It also feeds a lot of people. According to the \u003ca href=\"http://cipotato.org/\">International Potato Center\u003c/a>, the potato is the world's third-most-important food crop. \"I felt that when I work on something like this, it could have a large impact,\" Douches says.\u003c/p>\n\u003cp>He wants to make the potato just a little bit better. Unfortunately, the potato resists improvement.\u003c/p>\n\u003cp>The reasons lie in the genetic nature of this crop. It's very difficult, using traditional breeding, to make gradual improvements in an established potato variety. Mating it with another variety produces tremendously varied offspring, the vast majority of them inferior to the variety that you were hoping to improve. It's like trying to improve a really good poker hand by reshuffling the whole deck of cards and dealing again.\u003c/p>\n\u003cp>This is why Douches is so excited about these new potatoes: They're just like a much-loved variety, but better. To demonstrate, he and his colleague Joseph Coombs are banging some potatoes around inside an ancient, rotating wooden drum.\u003c/p>\n\u003cp>This is a bruise test. They're comparing two different varieties.\u003c/p>\n\u003cp>The first variety is russet Burbank, the most popular potato in America. It's been widely grown for more than a century. The other potatoes are almost identical to russet Burbank, but the J.R. Simplot Co. of Boise, Idaho, has inserted some extra genes into them in the laboratory. These potatoes are called \u003ca href=\"http://www.simplotplantsciences.com/\">Innate\u003c/a> russet Burbank.\u003c/p>\n\u003cfigure id=\"attachment_92067\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/potatoes-1_enl-9de2a5c3dc7cdf87ec18282003b324a8b8b66a06-e1421195156667.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/potatoes-1_enl-9de2a5c3dc7cdf87ec18282003b324a8b8b66a06-e1421195156667.jpg\" alt=\"Michigan State's researchers cooked up two batches of fries to compare bruising in traditional, non-GMO potatoes (left) and GMO potatoes (right). Photo: Dan Charles/NPR\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92067\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michigan State's researchers cooked up two batches of fries to compare bruising in traditional, non-GMO potatoes (left) and GMO potatoes (right). Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>The Simplot Co. chose the word \"innate\" because the new genes it inserted are actually modified versions of some genes that exist naturally in potatoes; they are innate to this species. But the inserted genes have a curious effect: They shut down a few of the potato's original, natural genes. Scientists call it gene silencing.\u003c/p>\n\u003cp>We're about to see the results. We peel some potatoes that went through the bruising barrel yesterday and lay them out on a table. The traditional russet Burbank potatoes are starting to show some evidence of bruising. Black spots are forming.\u003c/p>\n\u003cp>We see few bruises, by contrast, on the Innate russet Burbank potatoes.\u003c/p>\n\u003cp>There's another difference that we cannot see. If we fry these potatoes, the Innate russet Burbanks will have less than half as much of a worrisome chemical called acrylamide.\u003c/p>\n\u003cp>Lots of foods — coffee, for instance — contain acrylamide. But when lab rats eat it, they're more likely to get cancer. Studies have never shown a clear link between acrylamide consumption and cancer in humans, but the Food and Drug Administration still \u003ca href=\"http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm374855.htm\">says\u003c/a> that it's a good idea to consume less of it.\u003c/p>\n\u003cp>For both these reasons — less bruising and less acrylamide — Haven Baker, general manager of Simplot Plant Sciences, thinks that consumers should be lining up to buy these new potatoes. \"The No. 1 consumer complaint [about potatoes] is black spot bruise,\" he says. \"You have to cut it out or, if it's bad enough, throw the potato away. It's a significant waste issue.\"\u003c/p>\n\u003cp>The Simplot Co. has created Innate versions of several different varieties, including one called Atlantic that's widely used to make potato chips. The U.S. Department of Agriculture \u003ca href=\"http://www.aphis.usda.gov/brs/fedregister/BRS_20141110b.pdf\">approved\u003c/a> the new varieties in November. They are not on sale yet because Simplot is waiting for a green light from the FDA, which is \u003ca href=\"http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm352067.htm\">reviewing\u003c/a> scientific data — mostly provided by the company — on how genetic modification has altered the chemical makeup of the potato and whether any of those changes could raise safety concerns.\u003c/p>\n\u003cp>But even before they've gone on sale, some of the very biggest potato buyers seem to be backing away from them.\u003c/p>\n\u003cp>Frito-Lay, the biggest potato chip maker, and McDonald's have both issued \u003ca href=\"http://www.capitalpress.com/Business/20141113/mcdonalds-not-interested-in-gmo-potatoes\">statements\u003c/a> saying that they are not planning to use the Simplot potatoes in their products. An executive at another potato chip company told The Salt that his company does not plan to use those potatoes. He didn't even want to be quoted on the subject for fear that someone would mistakenly get the opposite impression.\u003c/p>\n\u003cp>Patty Lovera, assistant director of \u003ca href=\"http://www.foodandwaterwatch.org/\">Food and Water Watch\u003c/a>, an environmental advocacy group, says food companies should, in fact, react this way. \"When you ask consumers if they're comfortable with this technology, they are not,\" she says. Food and Water Watch has launched a \u003ca href=\"https://secure3.convio.net/fww/site/Advocacy?cmd=display&page=UserAction&id=801\">petition\u003c/a> calling on McDonald's to reject GMO potatoes.\u003c/p>\n\u003cp>There may not be anything wrong with these potatoes, Lovera says, but she does not think the government is regulating biotech crops carefully enough. \"I don't have some smoking gun to hand you [about] this danger or that danger,\" she says, \"but we don't think that the review that they've gone through can show us that they're safe.\"\u003c/p>\n\u003cp>Yet other advocates for healthy food believe the Simplot potatoes offer real advantages.\u003c/p>\n\u003cp>\"It's really strange how GMO has become a curse word,\" says Michael Jacobson, executive director of the \u003ca href=\"http://www.cspinet.org/about/index.html\">Center for Science in the Public Interest\u003c/a>. Jacobson has been among the leaders of the healthful-food movement. For the past 40 years, he has fought excess sugar, fat, salt and food additives.\u003c/p>\n\u003cp>But genetic modification? It's just another technology, he says, \"and if we could have genetically engineered crops and foods that produce safer products, and less expensive products, that's terrific!\"\u003c/p>\n\u003cp>The FDA does need to examine these new potatoes, Jacobson says. But if they do deliver less cancer risk, and result in less food wasted, he hopes that people will buy them.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "92064 http://blogs.kqed.org/bayareabites/?p=92064",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/01/13/gmo-potatoes-have-arrived-but-will-anyone-buy-them/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1215,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 30
},
"modified": 1421270473,
"excerpt": "New GMO potatoes don't bruise as easily, and, when fried, they have less of a potentially harmful chemical. Yet some big chip and french fry makers won't touch them because of the stigma of GMOs.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "New GMO potatoes don't bruise as easily, and, when fried, they have less of a potentially harmful chemical. Yet some big chip and french fry makers won't touch them because of the stigma of GMOs.",
"title": "GMO Potatoes Have Arrived. But Will Anyone Buy Them? | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "GMO Potatoes Have Arrived. But Will Anyone Buy Them?",
"datePublished": "2015-01-13T16:26:45-08:00",
"dateModified": "2015-01-14T13:21:13-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "gmo-potatoes-have-arrived-but-will-anyone-buy-them",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=376184710&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Dan Charles",
"nprStoryDate": "Tue, 13 Jan 2015 16:30:00 -0500",
"nprLastModifiedDate": "Tue, 13 Jan 2015 18:31:35 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2015/01/13/376184710/gmo-potatoes-have-arrived-but-will-anyone-buy-them?ft=3&f=376184710",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/atc/2015/01/20150113_atc_gmo_potatoes_have_arrived_but_will_anyone_buy_them.mp3?orgId=1&topicId=1053&ft=3&f=376184710",
"nprAudioM3u": "http://api.npr.org/m3u/1377024779-ff4a85.m3u?orgId=1&topicId=1053&ft=3&f=376184710",
"nprStoryId": "376184710",
"nprRetrievedStory": "1",
"nprPubDate": "Tue, 13 Jan 2015 18:45:00 -0500",
"path": "/bayareabites/92064/gmo-potatoes-have-arrived-but-will-anyone-buy-them",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/atc/2015/01/20150113_atc_gmo_potatoes_have_arrived_but_will_anyone_buy_them.mp3",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92065\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/potatoes-3_slide-9c5df7f5282662734d8012f4f2e0a5344f7e823e-e1421195007488.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/potatoes-3_slide-9c5df7f5282662734d8012f4f2e0a5344f7e823e-e1421195007488.jpg\" alt=\"After a turn in the tumbling machine, these conventional russet Burbank potatoes are starting to show signs of bruising. New GMO potatoes called Innate russet Burbanks have been bred not to bruise as easily as these. Photo: Dan Charles/NPR\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92065\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">After a turn in the tumbling machine, these conventional russet Burbank potatoes are starting to show signs of bruising. New GMO potatoes called Innate russet Burbanks have been bred not to bruise as easily as these. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/01/20150113_atc_gmo_potatoes_have_arrived_but_will_anyone_buy_them.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/13/376184710/gmo-potatoes-have-arrived-but-will-anyone-buy-them\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/13/15)\u003c/p>\n\u003cp>On the face of it, the new potato varieties called \"Innate\" seem attractive. If you peel the brown skin off their white flesh, you won't find many unsightly black spots. And when you fry them, you'll probably get a much smaller dose of a potentially harmful chemical.\u003c/p>\n\u003cp>But here's the catch: Some of the biggest potato buyers in the country, such as Frito-Lay and McDonald's, seem afraid to touch these potatoes. Others don't even want to talk about them because they are genetically modified organisms, or GMOs.\u003c/p>\n\u003cp>The potatoes aren't yet on the market (more about that later). So to get a sneak peek at them I paid a visit to Michigan State University and its top potato breeder, \u003ca href=\"http://potatobg.css.msu.edu/douches.shtml\">David Douches\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_92066\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/potatoes-4_slide-a16c15b64b829ba6b7e3c86e590181bc2bcb90ac-e1421195104540.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/potatoes-4_slide-a16c15b64b829ba6b7e3c86e590181bc2bcb90ac-290x193.jpg\" alt=\"Photo: Dan Charles/NPR\" width=\"290\" height=\"193\" class=\"size-medium wp-image-92066\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Douches is a lean and focused man, in constant motion. He's been working with potatoes for most of his adult life. It is, you might say, a committed but high-maintenance relationship.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Douches fell for the potato 32 years ago, when he was in graduate school. It seemed like \"a beautiful plant to work with,\" he says. It also feeds a lot of people. According to the \u003ca href=\"http://cipotato.org/\">International Potato Center\u003c/a>, the potato is the world's third-most-important food crop. \"I felt that when I work on something like this, it could have a large impact,\" Douches says.\u003c/p>\n\u003cp>He wants to make the potato just a little bit better. Unfortunately, the potato resists improvement.\u003c/p>\n\u003cp>The reasons lie in the genetic nature of this crop. It's very difficult, using traditional breeding, to make gradual improvements in an established potato variety. Mating it with another variety produces tremendously varied offspring, the vast majority of them inferior to the variety that you were hoping to improve. It's like trying to improve a really good poker hand by reshuffling the whole deck of cards and dealing again.\u003c/p>\n\u003cp>This is why Douches is so excited about these new potatoes: They're just like a much-loved variety, but better. To demonstrate, he and his colleague Joseph Coombs are banging some potatoes around inside an ancient, rotating wooden drum.\u003c/p>\n\u003cp>This is a bruise test. They're comparing two different varieties.\u003c/p>\n\u003cp>The first variety is russet Burbank, the most popular potato in America. It's been widely grown for more than a century. The other potatoes are almost identical to russet Burbank, but the J.R. Simplot Co. of Boise, Idaho, has inserted some extra genes into them in the laboratory. These potatoes are called \u003ca href=\"http://www.simplotplantsciences.com/\">Innate\u003c/a> russet Burbank.\u003c/p>\n\u003cfigure id=\"attachment_92067\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/potatoes-1_enl-9de2a5c3dc7cdf87ec18282003b324a8b8b66a06-e1421195156667.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/potatoes-1_enl-9de2a5c3dc7cdf87ec18282003b324a8b8b66a06-e1421195156667.jpg\" alt=\"Michigan State's researchers cooked up two batches of fries to compare bruising in traditional, non-GMO potatoes (left) and GMO potatoes (right). Photo: Dan Charles/NPR\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92067\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michigan State's researchers cooked up two batches of fries to compare bruising in traditional, non-GMO potatoes (left) and GMO potatoes (right). Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>The Simplot Co. chose the word \"innate\" because the new genes it inserted are actually modified versions of some genes that exist naturally in potatoes; they are innate to this species. But the inserted genes have a curious effect: They shut down a few of the potato's original, natural genes. Scientists call it gene silencing.\u003c/p>\n\u003cp>We're about to see the results. We peel some potatoes that went through the bruising barrel yesterday and lay them out on a table. The traditional russet Burbank potatoes are starting to show some evidence of bruising. Black spots are forming.\u003c/p>\n\u003cp>We see few bruises, by contrast, on the Innate russet Burbank potatoes.\u003c/p>\n\u003cp>There's another difference that we cannot see. If we fry these potatoes, the Innate russet Burbanks will have less than half as much of a worrisome chemical called acrylamide.\u003c/p>\n\u003cp>Lots of foods — coffee, for instance — contain acrylamide. But when lab rats eat it, they're more likely to get cancer. Studies have never shown a clear link between acrylamide consumption and cancer in humans, but the Food and Drug Administration still \u003ca href=\"http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm374855.htm\">says\u003c/a> that it's a good idea to consume less of it.\u003c/p>\n\u003cp>For both these reasons — less bruising and less acrylamide — Haven Baker, general manager of Simplot Plant Sciences, thinks that consumers should be lining up to buy these new potatoes. \"The No. 1 consumer complaint [about potatoes] is black spot bruise,\" he says. \"You have to cut it out or, if it's bad enough, throw the potato away. It's a significant waste issue.\"\u003c/p>\n\u003cp>The Simplot Co. has created Innate versions of several different varieties, including one called Atlantic that's widely used to make potato chips. The U.S. Department of Agriculture \u003ca href=\"http://www.aphis.usda.gov/brs/fedregister/BRS_20141110b.pdf\">approved\u003c/a> the new varieties in November. They are not on sale yet because Simplot is waiting for a green light from the FDA, which is \u003ca href=\"http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm352067.htm\">reviewing\u003c/a> scientific data — mostly provided by the company — on how genetic modification has altered the chemical makeup of the potato and whether any of those changes could raise safety concerns.\u003c/p>\n\u003cp>But even before they've gone on sale, some of the very biggest potato buyers seem to be backing away from them.\u003c/p>\n\u003cp>Frito-Lay, the biggest potato chip maker, and McDonald's have both issued \u003ca href=\"http://www.capitalpress.com/Business/20141113/mcdonalds-not-interested-in-gmo-potatoes\">statements\u003c/a> saying that they are not planning to use the Simplot potatoes in their products. An executive at another potato chip company told The Salt that his company does not plan to use those potatoes. He didn't even want to be quoted on the subject for fear that someone would mistakenly get the opposite impression.\u003c/p>\n\u003cp>Patty Lovera, assistant director of \u003ca href=\"http://www.foodandwaterwatch.org/\">Food and Water Watch\u003c/a>, an environmental advocacy group, says food companies should, in fact, react this way. \"When you ask consumers if they're comfortable with this technology, they are not,\" she says. Food and Water Watch has launched a \u003ca href=\"https://secure3.convio.net/fww/site/Advocacy?cmd=display&page=UserAction&id=801\">petition\u003c/a> calling on McDonald's to reject GMO potatoes.\u003c/p>\n\u003cp>There may not be anything wrong with these potatoes, Lovera says, but she does not think the government is regulating biotech crops carefully enough. \"I don't have some smoking gun to hand you [about] this danger or that danger,\" she says, \"but we don't think that the review that they've gone through can show us that they're safe.\"\u003c/p>\n\u003cp>Yet other advocates for healthy food believe the Simplot potatoes offer real advantages.\u003c/p>\n\u003cp>\"It's really strange how GMO has become a curse word,\" says Michael Jacobson, executive director of the \u003ca href=\"http://www.cspinet.org/about/index.html\">Center for Science in the Public Interest\u003c/a>. Jacobson has been among the leaders of the healthful-food movement. For the past 40 years, he has fought excess sugar, fat, salt and food additives.\u003c/p>\n\u003cp>But genetic modification? It's just another technology, he says, \"and if we could have genetically engineered crops and foods that produce safer products, and less expensive products, that's terrific!\"\u003c/p>\n\u003cp>The FDA does need to examine these new potatoes, Jacobson says. But if they do deliver less cancer risk, and result in less food wasted, he hopes that people will buy them.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/92064/gmo-potatoes-have-arrived-but-will-anyone-buy-them",
"authors": [
"byline_bayareabites_92064"
],
"categories": [
"bayareabites_10028",
"bayareabites_4084",
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_2035",
"bayareabites_34",
"bayareabites_358"
],
"tags": [
"bayareabites_11270",
"bayareabites_14065",
"bayareabites_10207",
"bayareabites_10771",
"bayareabites_10787",
"bayareabites_300",
"bayareabites_10921"
],
"featImg": "bayareabites_92065",
"label": "bayareabites"
},
"bayareabites_92041": {
"type": "posts",
"id": "bayareabites_92041",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "92041",
"score": null,
"sort": [
1421173132000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1421173132,
"format": "aside",
"disqusTitle": "The Future Strawberry: Will the Loss of a Major Pesticide Help the Industry to Go Green? ",
"title": "The Future Strawberry: Will the Loss of a Major Pesticide Help the Industry to Go Green? ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_92046\" class=\"wp-caption aligncenter\" style=\"max-width: 680px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/strawberry.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/strawberry.jpg\" alt=\"Strawberries in the field. Photo: Shutterstock\" width=\"680\" height=\"346\" class=\"size-full wp-image-92046\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Strawberries in the field. Photo: Shutterstock\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://civileats.com/author/jsteinberger/\" target=\"_blank\">Jillian Steinberger\u003c/a>, \u003ca href=\"http://civileats.com/2015/01/12/the-future-strawberry-will-the-loss-of-a-major-pesticide-help-the-industry-to-go-green/\" target=\"_blank\">Civil Eats\u003c/a> (1/12/15)\u003c/p>\n\u003cp>When it comes to growing strawberries, \u003ca href=\"http://www.farmfuelinc.com/\" target=\"_blank\">Farm Fuel, Inc.\u003c/a>, a Watsonville, California-based company, is on the cutting edge.\u003c/p>\n\u003cp>The company grows wild and domesticated mustard and lightly processes the harvest into mustard meal, a soil amendment. They also work with farmers on a technique called \u003ca href=\"http://www.ars.usda.gov/research/projects/projects.htm?accn_no=424327\" target=\"_blank\">Anaerobic Soil Disinfestation (ASD)\u003c/a>. This precise farming technique involves applying a combination of water and carbon-rich material (think rice bran, grape pomace, mustard meal, and molasses), and then wrapping the soil in plastic. Under the plastic, the ingredients combine to create anaerobic conditions.\u003c/p>\n\u003cp>The idea with both of these approaches is to kill the organisms that cause the \u003ca href=\"http://en.wikipedia.org/wiki/List_of_strawberry_diseases\" target=\"_blank\">long list of diseases\u003c/a> that plague strawberry farmers–without pesticides or \u003ca href=\"http://www.panna.org/resources/specific-pesticides/fumigants\" target=\"_blank\">fumigants\u003c/a> (a form of pesticide that treats the soil before anything is even planted). Why the search for alternatives?\u003c/p>\n\u003cp>“As pesticide use becomes more restricted, growers have a greater need for solutions that are effective and affordable,” says Farm Fuel CEO and research director Stefanie Bourcier, who has received sizable grants to work with both organic and conventional farmers on these non-toxic techniques. “Ultimately, ASD and mustard meal offer both organic and conventional growers more options.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The restrictions Bourcier is talking about are no small change. For over 40 years, U.S. strawberry farms–88 percent of which are in California–have relied on methyl bromide, the pesticide that works like a “magic bullet” to control diseases, persistent pests, and weeds. Methyl bromide has made it possible for growers to blanket coastal communities—from Santa Cruz south to Ventura County—with acres of perfect red berries that sell for as little as $2 to $3 a basket.\u003c/p>\n\u003cp>Now, after a very long, gradual phase out, this fumigant–also a \u003ca href=\"http://ehp.niehs.nih.gov/1205682/\" target=\"_blank\">potent neurotoxin\u003c/a>, known for affecting the health of \u003ca href=\"http://www.ewg.org/research/heavy-methyl-bromide-use-near-california-schools/health-effects-methyl-bromide\" target=\"_blank\">populations\u003c/a> living close to strawberry fields and a contributor to the \u003ca href=\"http://www.mnn.com/home-blog/guest-columnist/blogs/can-private-industry-solve-the-dead-sea-disaster-it-created\" target=\"_blank\">disappearance of the Dead Sea\u003c/a>–will no longer be in use by 2017.\u003c/p>\n\u003cp>Methyl bromide sterilizes the soil by killing off virtually all micro-organisms, good and bad. But the chemical also contributes to the thinning of the stratospheric ozone layer when it evaporates during application. For this reason, thanks to the internationally binding \u003ca href=\"http://ozone.unep.org/new_site/en/montreal_protocol.php\" target=\"_blank\">Montreal Protocol\u003c/a>, it has been gradually disappearing from the marketplace since 1993.\u003c/p>\n\u003cp>Now, most conventional growers–many of whom say there are no other reliable methods to eradicate pests and diseases–are scrambling for other options. Farmers and regulators have invested considerable resources into other fumigants, including the highly controversial \u003ca href=\"http://www.pesticidereform.org/article.php?id=392\" target=\"_blank\">methyl iodide\u003c/a>—another known carcinogen and neurotoxin that is considered one of the most toxic chemicals on earth. But after\u003ca href=\"http://ww2.kqed.org/news/2012/11/21/methyl-iodide-manufacturer-to-end-sales-of-controversial-pesticide\" target=\"_blank\"> public uproar\u003c/a>, the manufacturer, Arysta LifeScience Corporation, withdrew it from the market in 2012.\u003c/p>\n\u003cp>And while other chemicals are plentiful in the marketplace, some advocates of alternative farming methods see a positive side to the phase out: New organic and agroecological methods–like the ones Farm Fuel is working on–are on the rise in the 2.6 billion industry.\u003c/p>\n\u003cfigure id=\"attachment_92047\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/UCSC_CASFS_Strawberry_Planting_by_Interns.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/UCSC_CASFS_Strawberry_Planting_by_Interns.jpg\" alt=\"Interns plant strawberry starts in an ASD trial field at the Center for Agroecology & Sustainable Food Systems at U.C. Santa Cruz. Photo: Brandon Blackburn \" width=\"1024\" height=\"575\" class=\"size-full wp-image-92047\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interns plant strawberry starts in an ASD trial field at the Center for Agroecology & Sustainable Food Systems at U.C. Santa Cruz. Photo: Brandon Blackburn\u003c/figcaption>\u003c/figure>\n\u003ch3>A Real Sea Change? Or Just Different Pesticides?\u003c/h3>\n\u003cp>While the \u003ca href=\"http://news.agropages.com/News/NewsDetail---6315.htm\" target=\"_blank\">European Union phased out methyl bromide\u003c/a> completely in 2013, the \u003ca href=\"http://www.epa.gov/ozone/mbr/cueinfo.html\" target=\"_blank\">Environmental Protection Agency (EPA) has been granting so-called critical use exemptions (CUEs) since 2005\u003c/a>. These have been granted whenever an industry argues that not using methyl bromide would create “significant market disruptions” and when there are “no technically or economically feasible alternatives or substitutes.” But after 2016, CUEs will no longer be an option.\u003c/p>\n\u003cp>For California growers, this change is worrisome. Today, strawberry farms and nurseries account for nearly all methyl bromide used in agriculture. But they’ve only been granted a CUE for 412 tons this year, enough to treat 8,000 acres, or 20 percent of the 40,000 acres planted in strawberries, according to Carolyn O’Donnell, Communication Director at the \u003ca href=\"http://www.calstrawberry.com/\" target=\"_blank\">California Strawberry Commission\u003c/a> (CSC).\u003c/p>\n\u003cp>In 2016, that number will drop to 255 tons–enough for only around 9 percent of the current strawberry acreage.\u003c/p>\n\u003cp>To help growers make the inevitable transition, University of California and U.S. Department of Agriculture (USDA) researchers have spent several years testing methyl bromide alternatives, both chemical and biological, with well over $5 million in grants.\u003c/p>\n\u003cp>Professor Carol Shennan, an agroecologist at the \u003ca href=\"http://casfs.ucsc.edu/\" target=\"_blank\">University of California, Santa Cruz\u003c/a>, is at the forefront of the research with multiple year grants from the USDA to study Anaerobic Soil Disinfestation at the farm scale. Over 10 years, Dr. Shennan and lead researcher Dr. Joji Muramoto have seen \u003ca href=\"https://www.youtube.com/watch?v=_7phq_p2JQk\" target=\"_blank\">positive results with field tests\u003c/a> on farms around the state. In fact, \u003ca href=\"http://www.epa.gov/ozone/mbr/CUN2015/2015CUNStrawberry.pdf\" target=\"_blank\">a government document\u003c/a> notes that, “These experimental trials have shown good disease suppression and fruit yields comparable to methyl bromide treatments and other chemical fumigants.”\u003c/p>\n\u003cp>Farm Fuel brought ASD to market in 2011, which was its first commercial introduction. In 2013, California’s Department of Pesticide Regulation (DPR) awarded the company a three-year grant to introduce conventional growers to the non-toxic alternative. Currently, the company has 22 trial sites across California and another 28 commercial clients. It estimates that about 25 percent of the new acreage it treated in 2014 was on conventional farms. Farm Fuel also claims that it is cost effective, with a per acre cost of $2,700 compared to $3,900 or more for methyl bromide.\u003c/p>\n\u003cp>Despite these efforts, most conventional growers will begin using other fumigants. In particular, the \u003ca href=\"http://www.epa.gov/ozone/mbr/alts.html\" target=\"_blank\">EPA recommends\u003c/a> as substitutes chloropicrin and 1,3-D, and combinations of the two with other chemicals. Neither is considered as effective as methyl bromide and both have negative \u003ca href=\"http://www.nrdc.org/health/kids/farm/chap1.asp\" target=\"_blank\">health impacts\u003c/a>.\u003c/p>\n\u003cp>After World War I, leftover stockpiles of \u003ca href=\"http://www.cdc.gov/niosh/ershdb/EmergencyResponseCard_29750034.html\" target=\"_blank\">chloropicrin\u003c/a>—a weapon then nicknamed “vomiting gas”—were directed to agricultural use. Although its use is on the rise in the U.S., chloropicrin was \u003ca href=\"http://www.pesticides.gov.uk/guidance/industries/pesticides/topics/pesticide-approvals/eu/eu-reviews/Withdrawal-of-chloropicrin-products-from-the-market\" target=\"_blank\">phased out in Europe\u003c/a> in 2013 due to respiratory health effects. The other go-to fumigant is 1,3-D, a known carcinogen produced by Dow Chemical. The DPR outlawed \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1519572/\" target=\"_blank\">1,3-D\u003c/a> in 1990, but allowed it back on the market in 2004 with restrictions, anticipating its need in light of the phase-out of methyl bromide.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cdpr.ca.gov/dprbios.htm\" target=\"_blank\">DPR Director Brian Leahy\u003c/a> believes that ASD shows promise and he says that the department is actively committed to helping California farmers find less toxic ways to tackle soilborne pests and reduce their use of chemical fumigants. Leahy, a former organic rice farmer, said in a recent email exchange: “It is no secret that the department has and continues to take a long hard look at fumigants to ensure they are used in a protective manner. DPR believes the right to farm does not mean the right to cause harm.”\u003c/p>\n\u003cp>“Slowly but surely the fumigant tools are going away,” says the California Strawberry Commission’s O’Donnell. The Commission also received a grant from DPR to study ASD in 2014.\u003c/p>\n\u003cp>As O’Donnell sees it there is no one-size-fits-all solution to the pests that plague strawberry growers, but adding ASD to the toolbox is good for all farmers. “What is coming out of the research is essentially a cookbook full of recipes,” says O’Donnell. “‘If you have this soil type and these types of disease organisms, then these are the materials and methods you need to use,’ and so on.”\u003c/p>\n\u003cp>O’Donnell says that strawberry farmers are already in the habit of trying out new techniques on small sections of their fields—and that 20 percent of conventional growers also have organic operations. Plus, she says, “Anyone who’s working on strawberries—they’re all talking to each other.” CSC also hosts “field days” to help farmers connect to scientists.\u003c/p>\n\u003cp>However, O’Donnell is hesitant to embrace biological controls because she says it’s unclear whether they’ll be able to perform as consistently as fumigants over the long term.\u003c/p>\n\u003cp>What farmers need—or want—is another magic bullet. O’Donnell, whose organization represents approximately 400 farmers, points to the up-front investment strawberry farmers make, spending up to $20,000 per acre for the land, plants, fertilizer, etc. before they harvest a single berry. “If your crop peters out, you lose your investment—and sometimes your house or your business.” In other words, farmers have to be sure they’ll protect their investment or they won’t adopt new methods.\u003c/p>\n\u003ch3>What About Organic?\u003c/h3>\n\u003cp>Some farmers have been growing strawberries for years without methyl bromide. Take \u003ca href=\"http://library.ucsc.edu/reg-hist/cultiv/cochran\" target=\"_blank\">Jim Cochran\u003c/a>, president of \u003ca href=\"http://www.swantonberryfarm.com/\" target=\"_blank\">Swanton Berry Farm\u003c/a>, a 75-acre farm in Davenport, just north of Santa Cruz. Cochran is also the first farmer to grow organic strawberries in the state. He sits on the board of directors at Farm Fuel and is part of the company’s ASD trials along with seven other strawberry farms, in collaboration with the \u003ca href=\"http://casfs.ucsc.edu/\" target=\"_blank\">Center for Agroecology & Sustainable Food Systems\u003c/a> at U.C. Santa Cruz.\u003c/p>\n\u003cp>Like any strawberry farmer, Cochran is concerned with pests and diseases and he is interested in ASD. However, for over 30 years he has relied on traditional organic practices such as adding compost to his soil and crop rotations. Each field gets planted in strawberries just once every five or six years. During other years the fields are planted with crops like cauliflower or broccoli—which are modestly profitable—or the fields are fallow with cover crops like alfalfa. On the other hand, conventional growers who rely on chemical fumigants grow strawberries in the same field every other year.\u003c/p>\n\u003cp>“The multi-crop organic farm is vastly more complex than the single crop chemical strawberry farm. It requires much more management,” says Cochran. Crop rotation and organic methods are expensive and the yields are generally a little lower. “It’s not easy. What we’re up against is people who use chemicals and produce strawberries at $2.50 a basket and can still be quite profitable,” he says.\u003c/p>\n\u003cp>\u003ca href=\"http://library.ucsc.edu/reg-hist/cultiv/cantisano\" target=\"_blank\">Amigo Cantisano\u003c/a>, a leading organics advisor who helped found the \u003ca href=\"http://eco-farm.org/\" target=\"_blank\">Ecological Farming Association\u003c/a> and \u003ca href=\"http://www.ccof.org/\" target=\"_blank\">California Certified Organic Farmers\u003c/a> (CCOF), says that ASD is “an increasingly viable alternative to methyl bromide, and that’s a good thing.” But he worries that fumigants allow farmers not to “deal with soil biologically in a holistic way.”\u003c/p>\n\u003cp>As Cantisano sees it, controls—whether they are chemical or biological—allow farmers to forego building up the necessary \u003ca href=\"http://www.soilfoodweb.com/\" target=\"_blank\">soil foodweb\u003c/a>. And fungicides wipe out soil flora, which create resistance to the very pathogens methyl bromide is used to kill. “The lack of a long-term \u003ca href=\"http://science.howstuffworks.com/environmental/green-science/organic-farming1.htm\" target=\"_blank\">crop rotation\u003c/a> system eliminates the opportunity for the soil to cleanse itself biologically,” he says.\u003c/p>\n\u003cp>Of course, it’s not just conventional growers who rely on methyl bromide. While organic farmers do not use it in the fields, their \u003ca href=\"http://www.epa.gov/ozone/mbr/CUN2013/2013CUNStrawberryNursery.pdf\" target=\"_blank\">certified pest-free nursery “starts”\u003c/a> (baby plants) are grown in soil sterilized with methyl bromide, just like conventional growers. This is legal for certified organic farms, and the justification is that even one diseased start could ruin an entire crop.\u003c/p>\n\u003cp>According to Lisa Bunin, Organic Policy Director at the \u003ca href=\"http://www.centerforfoodsafety.org/\" target=\"_blank\">Center for Food Safety\u003c/a> (CFS), “Both stages in the strawberry production process use enormous amounts of methyl bromide, and both represent critical junctures in the supply chain that need to figure out alternative production strategies.” According to a \u003ca href=\"https://beta.cironline.org/reports/even-organic-strawberries-are-grown-with-dangerous-pesticides/\" target=\"_blank\">recent in-depth report by the Center for Investigative Reporting\u003c/a>, CFS is leading a project to grow an experimental nursery crop of organic strawberry starts in Central California, and late last year, six organic farms planted those starts in soil for the first time.\u003c/p>\n\u003ch3>What Lies Ahead?\u003c/h3>\n\u003cp>While the DPR will clearly continue to allow—and indeed support—the use of chemical fumigants, Director Leahy is cognizant of the bigger picture. “In order to better understand pest control for any crop, California needs to better understand the soil ecosystem and how pests behave,” he says. “This requires a major public investment and dedicated research.”\u003c/p>\n\u003cp>Meanwhile, it’s likely that companies like \u003ca href=\"http://www.farmfuelinc.com/\" target=\"_blank\">Farm Fuel\u003c/a> will gradually make inroads into the market as they develop relationships with the many curious farmers willing to give ASD and other biological approaches a try.\u003c/p>\n\u003cp>Back in 1996–just a couple years after the Montreal Protocol’s phase-out went into effect–some individuals at the EPA were already talking about non-chemical approaches. In a \u003ca href=\"http://mbao.org/orgsber2.html\" target=\"_blank\">paper they released that year\u003c/a>, the officials wrote: “Organic strawberry production is an effective integrated approach that offers an alternative to methyl bromide use for California strawberries.” Sometimes we have to look back to look forward.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nJillian Laurel Steinberger is on the case, always looking for a good story to write about plants, health, and food justice. Recent stories investigate the herbal economy, mushroom culture, Fibershed, drought tolerant edible gardening, and rethinking wheat. Her style is informed by whole systems thinking and pattern literacy à la Permaculture. She is a regular contributor to \u003cem>Edible East Bay\u003c/em> and \u003cem>Edible Monterey Bay\u003c/em>, and her work has appeared in \u003cem>BUST\u003c/em>, \u003cem>Bitch\u003c/em>, the \u003cem>San Francisco Chronicle\u003c/em>, \u003cem>San Jose Mercury News\u003c/em>, and the \u003cem>Huffington Post\u003c/em>. \u003c/p>\n\n",
"disqusIdentifier": "92041 http://blogs.kqed.org/bayareabites/?p=92041",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/01/13/the-future-strawberry-will-the-loss-of-a-major-pesticide-help-the-industry-to-go-green/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 2284,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 37
},
"modified": 1421270449,
"excerpt": "When it comes to growing strawberries, Farm Fuel, Inc., a Watsonville, California-based company, is on the cutting edge.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "When it comes to growing strawberries, Farm Fuel, Inc., a Watsonville, California-based company, is on the cutting edge.",
"title": "The Future Strawberry: Will the Loss of a Major Pesticide Help the Industry to Go Green? | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "The Future Strawberry: Will the Loss of a Major Pesticide Help the Industry to Go Green? ",
"datePublished": "2015-01-13T10:18:52-08:00",
"dateModified": "2015-01-14T13:20:49-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "the-future-strawberry-will-the-loss-of-a-major-pesticide-help-the-industry-to-go-green",
"status": "publish",
"path": "/bayareabites/92041/the-future-strawberry-will-the-loss-of-a-major-pesticide-help-the-industry-to-go-green",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92046\" class=\"wp-caption aligncenter\" style=\"max-width: 680px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/strawberry.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/strawberry.jpg\" alt=\"Strawberries in the field. Photo: Shutterstock\" width=\"680\" height=\"346\" class=\"size-full wp-image-92046\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Strawberries in the field. Photo: Shutterstock\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://civileats.com/author/jsteinberger/\" target=\"_blank\">Jillian Steinberger\u003c/a>, \u003ca href=\"http://civileats.com/2015/01/12/the-future-strawberry-will-the-loss-of-a-major-pesticide-help-the-industry-to-go-green/\" target=\"_blank\">Civil Eats\u003c/a> (1/12/15)\u003c/p>\n\u003cp>When it comes to growing strawberries, \u003ca href=\"http://www.farmfuelinc.com/\" target=\"_blank\">Farm Fuel, Inc.\u003c/a>, a Watsonville, California-based company, is on the cutting edge.\u003c/p>\n\u003cp>The company grows wild and domesticated mustard and lightly processes the harvest into mustard meal, a soil amendment. They also work with farmers on a technique called \u003ca href=\"http://www.ars.usda.gov/research/projects/projects.htm?accn_no=424327\" target=\"_blank\">Anaerobic Soil Disinfestation (ASD)\u003c/a>. This precise farming technique involves applying a combination of water and carbon-rich material (think rice bran, grape pomace, mustard meal, and molasses), and then wrapping the soil in plastic. Under the plastic, the ingredients combine to create anaerobic conditions.\u003c/p>\n\u003cp>The idea with both of these approaches is to kill the organisms that cause the \u003ca href=\"http://en.wikipedia.org/wiki/List_of_strawberry_diseases\" target=\"_blank\">long list of diseases\u003c/a> that plague strawberry farmers–without pesticides or \u003ca href=\"http://www.panna.org/resources/specific-pesticides/fumigants\" target=\"_blank\">fumigants\u003c/a> (a form of pesticide that treats the soil before anything is even planted). Why the search for alternatives?\u003c/p>\n\u003cp>“As pesticide use becomes more restricted, growers have a greater need for solutions that are effective and affordable,” says Farm Fuel CEO and research director Stefanie Bourcier, who has received sizable grants to work with both organic and conventional farmers on these non-toxic techniques. “Ultimately, ASD and mustard meal offer both organic and conventional growers more options.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The restrictions Bourcier is talking about are no small change. For over 40 years, U.S. strawberry farms–88 percent of which are in California–have relied on methyl bromide, the pesticide that works like a “magic bullet” to control diseases, persistent pests, and weeds. Methyl bromide has made it possible for growers to blanket coastal communities—from Santa Cruz south to Ventura County—with acres of perfect red berries that sell for as little as $2 to $3 a basket.\u003c/p>\n\u003cp>Now, after a very long, gradual phase out, this fumigant–also a \u003ca href=\"http://ehp.niehs.nih.gov/1205682/\" target=\"_blank\">potent neurotoxin\u003c/a>, known for affecting the health of \u003ca href=\"http://www.ewg.org/research/heavy-methyl-bromide-use-near-california-schools/health-effects-methyl-bromide\" target=\"_blank\">populations\u003c/a> living close to strawberry fields and a contributor to the \u003ca href=\"http://www.mnn.com/home-blog/guest-columnist/blogs/can-private-industry-solve-the-dead-sea-disaster-it-created\" target=\"_blank\">disappearance of the Dead Sea\u003c/a>–will no longer be in use by 2017.\u003c/p>\n\u003cp>Methyl bromide sterilizes the soil by killing off virtually all micro-organisms, good and bad. But the chemical also contributes to the thinning of the stratospheric ozone layer when it evaporates during application. For this reason, thanks to the internationally binding \u003ca href=\"http://ozone.unep.org/new_site/en/montreal_protocol.php\" target=\"_blank\">Montreal Protocol\u003c/a>, it has been gradually disappearing from the marketplace since 1993.\u003c/p>\n\u003cp>Now, most conventional growers–many of whom say there are no other reliable methods to eradicate pests and diseases–are scrambling for other options. Farmers and regulators have invested considerable resources into other fumigants, including the highly controversial \u003ca href=\"http://www.pesticidereform.org/article.php?id=392\" target=\"_blank\">methyl iodide\u003c/a>—another known carcinogen and neurotoxin that is considered one of the most toxic chemicals on earth. But after\u003ca href=\"http://ww2.kqed.org/news/2012/11/21/methyl-iodide-manufacturer-to-end-sales-of-controversial-pesticide\" target=\"_blank\"> public uproar\u003c/a>, the manufacturer, Arysta LifeScience Corporation, withdrew it from the market in 2012.\u003c/p>\n\u003cp>And while other chemicals are plentiful in the marketplace, some advocates of alternative farming methods see a positive side to the phase out: New organic and agroecological methods–like the ones Farm Fuel is working on–are on the rise in the 2.6 billion industry.\u003c/p>\n\u003cfigure id=\"attachment_92047\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/UCSC_CASFS_Strawberry_Planting_by_Interns.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/UCSC_CASFS_Strawberry_Planting_by_Interns.jpg\" alt=\"Interns plant strawberry starts in an ASD trial field at the Center for Agroecology & Sustainable Food Systems at U.C. Santa Cruz. Photo: Brandon Blackburn \" width=\"1024\" height=\"575\" class=\"size-full wp-image-92047\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interns plant strawberry starts in an ASD trial field at the Center for Agroecology & Sustainable Food Systems at U.C. Santa Cruz. Photo: Brandon Blackburn\u003c/figcaption>\u003c/figure>\n\u003ch3>A Real Sea Change? Or Just Different Pesticides?\u003c/h3>\n\u003cp>While the \u003ca href=\"http://news.agropages.com/News/NewsDetail---6315.htm\" target=\"_blank\">European Union phased out methyl bromide\u003c/a> completely in 2013, the \u003ca href=\"http://www.epa.gov/ozone/mbr/cueinfo.html\" target=\"_blank\">Environmental Protection Agency (EPA) has been granting so-called critical use exemptions (CUEs) since 2005\u003c/a>. These have been granted whenever an industry argues that not using methyl bromide would create “significant market disruptions” and when there are “no technically or economically feasible alternatives or substitutes.” But after 2016, CUEs will no longer be an option.\u003c/p>\n\u003cp>For California growers, this change is worrisome. Today, strawberry farms and nurseries account for nearly all methyl bromide used in agriculture. But they’ve only been granted a CUE for 412 tons this year, enough to treat 8,000 acres, or 20 percent of the 40,000 acres planted in strawberries, according to Carolyn O’Donnell, Communication Director at the \u003ca href=\"http://www.calstrawberry.com/\" target=\"_blank\">California Strawberry Commission\u003c/a> (CSC).\u003c/p>\n\u003cp>In 2016, that number will drop to 255 tons–enough for only around 9 percent of the current strawberry acreage.\u003c/p>\n\u003cp>To help growers make the inevitable transition, University of California and U.S. Department of Agriculture (USDA) researchers have spent several years testing methyl bromide alternatives, both chemical and biological, with well over $5 million in grants.\u003c/p>\n\u003cp>Professor Carol Shennan, an agroecologist at the \u003ca href=\"http://casfs.ucsc.edu/\" target=\"_blank\">University of California, Santa Cruz\u003c/a>, is at the forefront of the research with multiple year grants from the USDA to study Anaerobic Soil Disinfestation at the farm scale. Over 10 years, Dr. Shennan and lead researcher Dr. Joji Muramoto have seen \u003ca href=\"https://www.youtube.com/watch?v=_7phq_p2JQk\" target=\"_blank\">positive results with field tests\u003c/a> on farms around the state. In fact, \u003ca href=\"http://www.epa.gov/ozone/mbr/CUN2015/2015CUNStrawberry.pdf\" target=\"_blank\">a government document\u003c/a> notes that, “These experimental trials have shown good disease suppression and fruit yields comparable to methyl bromide treatments and other chemical fumigants.”\u003c/p>\n\u003cp>Farm Fuel brought ASD to market in 2011, which was its first commercial introduction. In 2013, California’s Department of Pesticide Regulation (DPR) awarded the company a three-year grant to introduce conventional growers to the non-toxic alternative. Currently, the company has 22 trial sites across California and another 28 commercial clients. It estimates that about 25 percent of the new acreage it treated in 2014 was on conventional farms. Farm Fuel also claims that it is cost effective, with a per acre cost of $2,700 compared to $3,900 or more for methyl bromide.\u003c/p>\n\u003cp>Despite these efforts, most conventional growers will begin using other fumigants. In particular, the \u003ca href=\"http://www.epa.gov/ozone/mbr/alts.html\" target=\"_blank\">EPA recommends\u003c/a> as substitutes chloropicrin and 1,3-D, and combinations of the two with other chemicals. Neither is considered as effective as methyl bromide and both have negative \u003ca href=\"http://www.nrdc.org/health/kids/farm/chap1.asp\" target=\"_blank\">health impacts\u003c/a>.\u003c/p>\n\u003cp>After World War I, leftover stockpiles of \u003ca href=\"http://www.cdc.gov/niosh/ershdb/EmergencyResponseCard_29750034.html\" target=\"_blank\">chloropicrin\u003c/a>—a weapon then nicknamed “vomiting gas”—were directed to agricultural use. Although its use is on the rise in the U.S., chloropicrin was \u003ca href=\"http://www.pesticides.gov.uk/guidance/industries/pesticides/topics/pesticide-approvals/eu/eu-reviews/Withdrawal-of-chloropicrin-products-from-the-market\" target=\"_blank\">phased out in Europe\u003c/a> in 2013 due to respiratory health effects. The other go-to fumigant is 1,3-D, a known carcinogen produced by Dow Chemical. The DPR outlawed \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1519572/\" target=\"_blank\">1,3-D\u003c/a> in 1990, but allowed it back on the market in 2004 with restrictions, anticipating its need in light of the phase-out of methyl bromide.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cdpr.ca.gov/dprbios.htm\" target=\"_blank\">DPR Director Brian Leahy\u003c/a> believes that ASD shows promise and he says that the department is actively committed to helping California farmers find less toxic ways to tackle soilborne pests and reduce their use of chemical fumigants. Leahy, a former organic rice farmer, said in a recent email exchange: “It is no secret that the department has and continues to take a long hard look at fumigants to ensure they are used in a protective manner. DPR believes the right to farm does not mean the right to cause harm.”\u003c/p>\n\u003cp>“Slowly but surely the fumigant tools are going away,” says the California Strawberry Commission’s O’Donnell. The Commission also received a grant from DPR to study ASD in 2014.\u003c/p>\n\u003cp>As O’Donnell sees it there is no one-size-fits-all solution to the pests that plague strawberry growers, but adding ASD to the toolbox is good for all farmers. “What is coming out of the research is essentially a cookbook full of recipes,” says O’Donnell. “‘If you have this soil type and these types of disease organisms, then these are the materials and methods you need to use,’ and so on.”\u003c/p>\n\u003cp>O’Donnell says that strawberry farmers are already in the habit of trying out new techniques on small sections of their fields—and that 20 percent of conventional growers also have organic operations. Plus, she says, “Anyone who’s working on strawberries—they’re all talking to each other.” CSC also hosts “field days” to help farmers connect to scientists.\u003c/p>\n\u003cp>However, O’Donnell is hesitant to embrace biological controls because she says it’s unclear whether they’ll be able to perform as consistently as fumigants over the long term.\u003c/p>\n\u003cp>What farmers need—or want—is another magic bullet. O’Donnell, whose organization represents approximately 400 farmers, points to the up-front investment strawberry farmers make, spending up to $20,000 per acre for the land, plants, fertilizer, etc. before they harvest a single berry. “If your crop peters out, you lose your investment—and sometimes your house or your business.” In other words, farmers have to be sure they’ll protect their investment or they won’t adopt new methods.\u003c/p>\n\u003ch3>What About Organic?\u003c/h3>\n\u003cp>Some farmers have been growing strawberries for years without methyl bromide. Take \u003ca href=\"http://library.ucsc.edu/reg-hist/cultiv/cochran\" target=\"_blank\">Jim Cochran\u003c/a>, president of \u003ca href=\"http://www.swantonberryfarm.com/\" target=\"_blank\">Swanton Berry Farm\u003c/a>, a 75-acre farm in Davenport, just north of Santa Cruz. Cochran is also the first farmer to grow organic strawberries in the state. He sits on the board of directors at Farm Fuel and is part of the company’s ASD trials along with seven other strawberry farms, in collaboration with the \u003ca href=\"http://casfs.ucsc.edu/\" target=\"_blank\">Center for Agroecology & Sustainable Food Systems\u003c/a> at U.C. Santa Cruz.\u003c/p>\n\u003cp>Like any strawberry farmer, Cochran is concerned with pests and diseases and he is interested in ASD. However, for over 30 years he has relied on traditional organic practices such as adding compost to his soil and crop rotations. Each field gets planted in strawberries just once every five or six years. During other years the fields are planted with crops like cauliflower or broccoli—which are modestly profitable—or the fields are fallow with cover crops like alfalfa. On the other hand, conventional growers who rely on chemical fumigants grow strawberries in the same field every other year.\u003c/p>\n\u003cp>“The multi-crop organic farm is vastly more complex than the single crop chemical strawberry farm. It requires much more management,” says Cochran. Crop rotation and organic methods are expensive and the yields are generally a little lower. “It’s not easy. What we’re up against is people who use chemicals and produce strawberries at $2.50 a basket and can still be quite profitable,” he says.\u003c/p>\n\u003cp>\u003ca href=\"http://library.ucsc.edu/reg-hist/cultiv/cantisano\" target=\"_blank\">Amigo Cantisano\u003c/a>, a leading organics advisor who helped found the \u003ca href=\"http://eco-farm.org/\" target=\"_blank\">Ecological Farming Association\u003c/a> and \u003ca href=\"http://www.ccof.org/\" target=\"_blank\">California Certified Organic Farmers\u003c/a> (CCOF), says that ASD is “an increasingly viable alternative to methyl bromide, and that’s a good thing.” But he worries that fumigants allow farmers not to “deal with soil biologically in a holistic way.”\u003c/p>\n\u003cp>As Cantisano sees it, controls—whether they are chemical or biological—allow farmers to forego building up the necessary \u003ca href=\"http://www.soilfoodweb.com/\" target=\"_blank\">soil foodweb\u003c/a>. And fungicides wipe out soil flora, which create resistance to the very pathogens methyl bromide is used to kill. “The lack of a long-term \u003ca href=\"http://science.howstuffworks.com/environmental/green-science/organic-farming1.htm\" target=\"_blank\">crop rotation\u003c/a> system eliminates the opportunity for the soil to cleanse itself biologically,” he says.\u003c/p>\n\u003cp>Of course, it’s not just conventional growers who rely on methyl bromide. While organic farmers do not use it in the fields, their \u003ca href=\"http://www.epa.gov/ozone/mbr/CUN2013/2013CUNStrawberryNursery.pdf\" target=\"_blank\">certified pest-free nursery “starts”\u003c/a> (baby plants) are grown in soil sterilized with methyl bromide, just like conventional growers. This is legal for certified organic farms, and the justification is that even one diseased start could ruin an entire crop.\u003c/p>\n\u003cp>According to Lisa Bunin, Organic Policy Director at the \u003ca href=\"http://www.centerforfoodsafety.org/\" target=\"_blank\">Center for Food Safety\u003c/a> (CFS), “Both stages in the strawberry production process use enormous amounts of methyl bromide, and both represent critical junctures in the supply chain that need to figure out alternative production strategies.” According to a \u003ca href=\"https://beta.cironline.org/reports/even-organic-strawberries-are-grown-with-dangerous-pesticides/\" target=\"_blank\">recent in-depth report by the Center for Investigative Reporting\u003c/a>, CFS is leading a project to grow an experimental nursery crop of organic strawberry starts in Central California, and late last year, six organic farms planted those starts in soil for the first time.\u003c/p>\n\u003ch3>What Lies Ahead?\u003c/h3>\n\u003cp>While the DPR will clearly continue to allow—and indeed support—the use of chemical fumigants, Director Leahy is cognizant of the bigger picture. “In order to better understand pest control for any crop, California needs to better understand the soil ecosystem and how pests behave,” he says. “This requires a major public investment and dedicated research.”\u003c/p>\n\u003cp>Meanwhile, it’s likely that companies like \u003ca href=\"http://www.farmfuelinc.com/\" target=\"_blank\">Farm Fuel\u003c/a> will gradually make inroads into the market as they develop relationships with the many curious farmers willing to give ASD and other biological approaches a try.\u003c/p>\n\u003cp>Back in 1996–just a couple years after the Montreal Protocol’s phase-out went into effect–some individuals at the EPA were already talking about non-chemical approaches. In a \u003ca href=\"http://mbao.org/orgsber2.html\" target=\"_blank\">paper they released that year\u003c/a>, the officials wrote: “Organic strawberry production is an effective integrated approach that offers an alternative to methyl bromide use for California strawberries.” Sometimes we have to look back to look forward.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nJillian Laurel Steinberger is on the case, always looking for a good story to write about plants, health, and food justice. Recent stories investigate the herbal economy, mushroom culture, Fibershed, drought tolerant edible gardening, and rethinking wheat. Her style is informed by whole systems thinking and pattern literacy à la Permaculture. She is a regular contributor to \u003cem>Edible East Bay\u003c/em> and \u003cem>Edible Monterey Bay\u003c/em>, and her work has appeared in \u003cem>BUST\u003c/em>, \u003cem>Bitch\u003c/em>, the \u003cem>San Francisco Chronicle\u003c/em>, \u003cem>San Jose Mercury News\u003c/em>, and the \u003cem>Huffington Post\u003c/em>. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/92041/the-future-strawberry-will-the-loss-of-a-major-pesticide-help-the-industry-to-go-green",
"authors": [
"5583"
],
"categories": [
"bayareabites_13718",
"bayareabites_1874",
"bayareabites_10028",
"bayareabites_2035",
"bayareabites_358",
"bayareabites_60"
],
"tags": [
"bayareabites_14065",
"bayareabites_11445",
"bayareabites_1012"
],
"featImg": "bayareabites_92046",
"label": "bayareabites"
},
"bayareabites_91685": {
"type": "posts",
"id": "bayareabites_91685",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "91685",
"score": null,
"sort": [
1419897605000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1419897605,
"format": "aside",
"disqusTitle": "How California's New Rules Are Scrambling The Egg Industry",
"title": "How California's New Rules Are Scrambling The Egg Industry",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_91686\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/enriched-cage_custom-d0bd8668df5a4ff7e1d06e2d462ee7e0310f571b-e1419897443870.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/enriched-cage_custom-d0bd8668df5a4ff7e1d06e2d462ee7e0310f571b-e1419897443870.jpg\" alt=\"These "enriched cages" at the JS West farm in Atwater, Calif., comply with the state's new law. They are larger and allow chickens to perch and lay eggs in enclosed spaces. Photo: Jill Benson/AP\" width=\"1000\" height=\"641\" class=\"size-full wp-image-91686\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These \"enriched cages\" at the JS West farm in Atwater, Calif., comply with the state's new law. They are larger and allow chickens to perch and lay eggs in enclosed spaces. Photo: Jill Benson/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Listen to the Story on All Things Considered:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2014/12/20141229_atc_how_californias_new_egg_rules_are_shaking_up_the_egg_industry.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/12/29/373802858/how-californias-new-rules-are-scrambling-the-egg-industry\" target=\"_blank\">The Salt at NPR Food\u003c/a> (12/29/14)\u003c/p>\n\u003cp>Within just a few days, on Jan. 1, all eggs sold in California will have to come from chickens that live in more spacious quarters — almost twice as spacious, in fact, as the cages that have been the industry standard.\u003c/p>\n\u003cp>It's been a shock to the egg industry, and to grocery stores. Eggs are one of those staples that any self-respecting grocery retailers absolutely, positively has to keep in stock. \"You have to have bread, milk, lettuce. You have to have eggs,\" says Ronald Fong, the president and CEO of the \u003ca href=\"http://www.cagrocers.com/\">California Grocers Association\u003c/a>.\u003c/p>\n\u003cp>That's why, right now, California's grocers are doing whatever it takes to get their hands on eggs that are stamped with with a new, almost incomprehensible label: CA SEFS Compliant, which stands for California Shell Egg Food Safety Compliant.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That stamp means that those eggs comply with a new regulation, the result of a voter initiative that passed with over 60 percent of the vote in 2008.\u003c/p>\n\u003cp>Proposition 2, as it's called, required eggs in California to come from chickens that have enough room to fully extend their limbs and turn around freely. It was a direct challenge to the egg industry, because most egg-laying chickens can't do that in standard hen houses where they live in small cages, five or ten birds to a cage.\u003c/p>\n\u003cp>State officials had to figure out how to translate Prop. 2's requirement into specific regulations. California's state veterinarian, \u003ca href=\"http://www.cdfa.ca.gov/exec/public_affairs/cdfaexecstaffbios.html\">Dr. Annette Jones\u003c/a>, turned to animal welfare experts at the University of California, Davis. \"We actually did hire some scientists at UC Davis to do a study for us, to kind of give us their feel, based on some field trials that they did, of how much space\" the law required, Jones says.\u003c/p>\n\u003cp>In the end, they decided that each chicken is legally entitled to at least 116 square inches of floor space.\u003c/p>\n\u003cp>As a result, as of January 1, most egg producers in the U.S. cannot sell eggs in California.\u003c/p>\n\u003cp>Egg producers have responded in several ways.\u003c/p>\n\u003cfigure id=\"attachment_91687\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/img_5767_custom-00ee09e63229e2104bed0c2d9e1f9011db4e9049-e1419897523733.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/img_5767_custom-00ee09e63229e2104bed0c2d9e1f9011db4e9049-e1419897523733.jpg\" alt=\"Free-range chicken houses allow chickens to move around freely, but critics say birds are more frequently injured than in cages. Photo: Dan Charles/NPR\" width=\"1000\" height=\"666\" class=\"size-full wp-image-91687\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Free-range chicken houses allow chickens to move around freely, but critics say birds are more frequently injured than in cages. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Some have tried to \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/07/286811197/poultry-farmers-to-fight-back-on-california-cage-free-egg-law\">challenge\u003c/a> the California rules in court. So far, that's failed. Jones says that other egg producers have built new hen houses - either \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/27/195639341/what-the-rise-of-cage-free-eggs-means-for-chickens\">free-range\u003c/a> houses, where chickens can walk around on the floor, or houses with larger \"\u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/26/145900751/ex-foes-stage-coop-detat-for-egg-laying-chickens\">enriched cages\u003c/a>\" with perches and enclosed hutches where chickens can lay their eggs. \"In general, poultry farmers are trying to move in that direction, to provide more space and the ability for their hens to exhibit more natural behaviors,\" she says.\u003c/p>\n\u003cp>But building new barns takes time and costs a lot of money. Ronald Fong, from the California Grocers Association, says most egg producers so far have taken a simpler, cheaper route. \"They are complying with the new standards by reducing the flock size,\" he says. They've kept their cages for now, but they've cut the number of birds in each cage in half.\u003c/p>\n\u003cp>This means, of course, fewer chickens in each house and fewer eggs delivered to supermarkets.\u003c/p>\n\u003cp>People in the egg industry say that this is one reason why the egg industry in California has gone into a sharp decline. According to government \u003ca href=\"http://usda.mannlib.cornell.edu/MannUsda/viewDocumentInfo.do?documentID=1028\">statistics\u003c/a>, the number of egg-laying chickens in California has fallen by 23 percent over the past two years.\u003c/p>\n\u003cp>In the rest of the country, though, egg production is expanding, and egg brokers who supply the California market have been ringing up egg producers all across the country, offering high prices for eggs that meet California's new rules.\u003c/p>\n\u003cp>Fong says they're succeeding in lining up enough supplies. \"It is going to be business as usual come January 1,\" he says.\u003c/p>\n\u003cp>California's consumers, though, will pay. \"We can confirm that egg prices have gone up at least 35 percent. Some have reported going up 70 percent,\" Fong says.\u003c/p>\n\u003cp>The situation may be more extreme in California, but egg prices are soaring in lots of places. Much of the increase is due simply to increased demand. People are just eating more eggs. In addition, Mexico is buying more U.S. eggs because disease in Mexico's chicken flocks has cut its domestic production.\u003c/p>\n\u003cp>With prices so high, more egg producers are likely to expand, building new hen houses. And because of California's law, those houses are more likely to give chickens more room to spread their wings. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "91685 http://blogs.kqed.org/bayareabites/?p=91685",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/12/29/how-californias-new-rules-are-scrambling-the-egg-industry/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 833,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 23
},
"modified": 1419897605,
"excerpt": "On Jan. 1, all eggs sold in California will have to come from chickens living in more spacious digs. The rules have disrupted the egg industry, and pushed prices up at grocery stores in California.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "On Jan. 1, all eggs sold in California will have to come from chickens living in more spacious digs. The rules have disrupted the egg industry, and pushed prices up at grocery stores in California.",
"title": "How California's New Rules Are Scrambling The Egg Industry | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "How California's New Rules Are Scrambling The Egg Industry",
"datePublished": "2014-12-29T16:00:05-08:00",
"dateModified": "2014-12-29T16:00:05-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "how-californias-new-rules-are-scrambling-the-egg-industry",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=373802858&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Dan Charles",
"nprStoryDate": "Mon, 29 Dec 2014 18:07:00 -0500",
"nprLastModifiedDate": "Mon, 29 Dec 2014 18:38:23 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2014/12/29/373802858/how-californias-new-rules-are-scrambling-the-egg-industry?ft=3&f=373802858",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/atc/2014/12/20141229_atc_how_californias_new_egg_rules_are_shaking_up_the_egg_industry.mp3?orgId=1&topicId=1053&ft=3&f=373802858",
"nprAudioM3u": "http://api.npr.org/m3u/1373835171-9de664.m3u?orgId=1&topicId=1053&ft=3&f=373802858",
"nprStoryId": "373802858",
"nprRetrievedStory": "1",
"nprPubDate": "Mon, 29 Dec 2014 18:38:00 -0500",
"path": "/bayareabites/91685/how-californias-new-rules-are-scrambling-the-egg-industry",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/atc/2014/12/20141229_atc_how_californias_new_egg_rules_are_shaking_up_the_egg_industry.mp3",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91686\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/enriched-cage_custom-d0bd8668df5a4ff7e1d06e2d462ee7e0310f571b-e1419897443870.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/enriched-cage_custom-d0bd8668df5a4ff7e1d06e2d462ee7e0310f571b-e1419897443870.jpg\" alt=\"These "enriched cages" at the JS West farm in Atwater, Calif., comply with the state's new law. They are larger and allow chickens to perch and lay eggs in enclosed spaces. Photo: Jill Benson/AP\" width=\"1000\" height=\"641\" class=\"size-full wp-image-91686\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These \"enriched cages\" at the JS West farm in Atwater, Calif., comply with the state's new law. They are larger and allow chickens to perch and lay eggs in enclosed spaces. Photo: Jill Benson/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Listen to the Story on All Things Considered:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2014/12/20141229_atc_how_californias_new_egg_rules_are_shaking_up_the_egg_industry.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/12/29/373802858/how-californias-new-rules-are-scrambling-the-egg-industry\" target=\"_blank\">The Salt at NPR Food\u003c/a> (12/29/14)\u003c/p>\n\u003cp>Within just a few days, on Jan. 1, all eggs sold in California will have to come from chickens that live in more spacious quarters — almost twice as spacious, in fact, as the cages that have been the industry standard.\u003c/p>\n\u003cp>It's been a shock to the egg industry, and to grocery stores. Eggs are one of those staples that any self-respecting grocery retailers absolutely, positively has to keep in stock. \"You have to have bread, milk, lettuce. You have to have eggs,\" says Ronald Fong, the president and CEO of the \u003ca href=\"http://www.cagrocers.com/\">California Grocers Association\u003c/a>.\u003c/p>\n\u003cp>That's why, right now, California's grocers are doing whatever it takes to get their hands on eggs that are stamped with with a new, almost incomprehensible label: CA SEFS Compliant, which stands for California Shell Egg Food Safety Compliant.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That stamp means that those eggs comply with a new regulation, the result of a voter initiative that passed with over 60 percent of the vote in 2008.\u003c/p>\n\u003cp>Proposition 2, as it's called, required eggs in California to come from chickens that have enough room to fully extend their limbs and turn around freely. It was a direct challenge to the egg industry, because most egg-laying chickens can't do that in standard hen houses where they live in small cages, five or ten birds to a cage.\u003c/p>\n\u003cp>State officials had to figure out how to translate Prop. 2's requirement into specific regulations. California's state veterinarian, \u003ca href=\"http://www.cdfa.ca.gov/exec/public_affairs/cdfaexecstaffbios.html\">Dr. Annette Jones\u003c/a>, turned to animal welfare experts at the University of California, Davis. \"We actually did hire some scientists at UC Davis to do a study for us, to kind of give us their feel, based on some field trials that they did, of how much space\" the law required, Jones says.\u003c/p>\n\u003cp>In the end, they decided that each chicken is legally entitled to at least 116 square inches of floor space.\u003c/p>\n\u003cp>As a result, as of January 1, most egg producers in the U.S. cannot sell eggs in California.\u003c/p>\n\u003cp>Egg producers have responded in several ways.\u003c/p>\n\u003cfigure id=\"attachment_91687\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/img_5767_custom-00ee09e63229e2104bed0c2d9e1f9011db4e9049-e1419897523733.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/img_5767_custom-00ee09e63229e2104bed0c2d9e1f9011db4e9049-e1419897523733.jpg\" alt=\"Free-range chicken houses allow chickens to move around freely, but critics say birds are more frequently injured than in cages. Photo: Dan Charles/NPR\" width=\"1000\" height=\"666\" class=\"size-full wp-image-91687\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Free-range chicken houses allow chickens to move around freely, but critics say birds are more frequently injured than in cages. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Some have tried to \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/07/286811197/poultry-farmers-to-fight-back-on-california-cage-free-egg-law\">challenge\u003c/a> the California rules in court. So far, that's failed. Jones says that other egg producers have built new hen houses - either \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/27/195639341/what-the-rise-of-cage-free-eggs-means-for-chickens\">free-range\u003c/a> houses, where chickens can walk around on the floor, or houses with larger \"\u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/26/145900751/ex-foes-stage-coop-detat-for-egg-laying-chickens\">enriched cages\u003c/a>\" with perches and enclosed hutches where chickens can lay their eggs. \"In general, poultry farmers are trying to move in that direction, to provide more space and the ability for their hens to exhibit more natural behaviors,\" she says.\u003c/p>\n\u003cp>But building new barns takes time and costs a lot of money. Ronald Fong, from the California Grocers Association, says most egg producers so far have taken a simpler, cheaper route. \"They are complying with the new standards by reducing the flock size,\" he says. They've kept their cages for now, but they've cut the number of birds in each cage in half.\u003c/p>\n\u003cp>This means, of course, fewer chickens in each house and fewer eggs delivered to supermarkets.\u003c/p>\n\u003cp>People in the egg industry say that this is one reason why the egg industry in California has gone into a sharp decline. According to government \u003ca href=\"http://usda.mannlib.cornell.edu/MannUsda/viewDocumentInfo.do?documentID=1028\">statistics\u003c/a>, the number of egg-laying chickens in California has fallen by 23 percent over the past two years.\u003c/p>\n\u003cp>In the rest of the country, though, egg production is expanding, and egg brokers who supply the California market have been ringing up egg producers all across the country, offering high prices for eggs that meet California's new rules.\u003c/p>\n\u003cp>Fong says they're succeeding in lining up enough supplies. \"It is going to be business as usual come January 1,\" he says.\u003c/p>\n\u003cp>California's consumers, though, will pay. \"We can confirm that egg prices have gone up at least 35 percent. Some have reported going up 70 percent,\" Fong says.\u003c/p>\n\u003cp>The situation may be more extreme in California, but egg prices are soaring in lots of places. Much of the increase is due simply to increased demand. People are just eating more eggs. In addition, Mexico is buying more U.S. eggs because disease in Mexico's chicken flocks has cut its domestic production.\u003c/p>\n\u003cp>With prices so high, more egg producers are likely to expand, building new hen houses. And because of California's law, those houses are more likely to give chickens more room to spread their wings. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/91685/how-californias-new-rules-are-scrambling-the-egg-industry",
"authors": [
"byline_bayareabites_91685"
],
"categories": [
"bayareabites_1874",
"bayareabites_10028",
"bayareabites_4084",
"bayareabites_10916",
"bayareabites_2035"
],
"tags": [
"bayareabites_9887",
"bayareabites_14036",
"bayareabites_250",
"bayareabites_11270",
"bayareabites_33",
"bayareabites_10921"
],
"featImg": "bayareabites_91686",
"label": "bayareabites"
},
"bayareabites_91545": {
"type": "posts",
"id": "bayareabites_91545",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "91545",
"score": null,
"sort": [
1419625220000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1419625220,
"format": "aside",
"disqusTitle": "Inside The Indiana Megadairy Making Coca-Cola's New Milk",
"title": "Inside The Indiana Megadairy Making Coca-Cola's New Milk",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_91546\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/dairyland-1_enl-b7101bd19b7d9893f7413fd78231894ff31b18f9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/dairyland-1_enl-b7101bd19b7d9893f7413fd78231894ff31b18f9.jpg\" alt=\"Cows rotate in the milking parlor at Fair Oaks Farms, a large-scale dairy and tourist attraction, near Rensselaer, Ind. Photo: Dan Charles/NPR \" width=\"1800\" height=\"1200\" class=\"size-full wp-image-91546\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cows rotate in the milking parlor at Fair Oaks Farms, a large-scale dairy and tourist attraction, near Rensselaer, Ind. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Listen to the Story on Morning Edition:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/12/20141225_me_inside_the_indiana_megadairy_making_coca-colas_new_milk.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/12/25/372664332/inside-the-indiana-megadairy-making-coca-colas-new-milk\" target=\"_blank\">The Salt at NPR Food\u003c/a> (12/25/14)\u003c/p>\n\u003cp>Coca-Cola got a lot of attention in November when it \u003ca href=\"http://www.npr.org/2014/11/26/366851927/coca-cola-wades-into-milk-business-with-fairlife\">announced\u003c/a> that it was going into the milk business. Not just any milk, mind you: nutritious, reformulated supermilk.\u003c/p>\n\u003cp>It also invited ridicule. \"It's like they got Frankenstein to lactate,\" \u003ca href=\"http://thecolbertreport.cc.com/videos/ziipwv/thought-for-food---fairlife-milk---pizza-hut-s-subconscious-menu\">scoffed\u003c/a> Stephen Colbert on his show. \"If this product doesn't work out, they can always re-introduce Milk Classic.\"\u003c/p>\n\u003cp>In fact, the idea for New Milk didn't come from Coca-Cola at all. It emerged from a huge, high-tech dairy farm in Indiana.\u003c/p>\n\u003cfigure id=\"attachment_91547\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/fairlife-1_enl-41c8de46f0b3eea1f619637b8787205bbd919e58-e1419624869530.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/fairlife-1_enl-41c8de46f0b3eea1f619637b8787205bbd919e58-e1419624869530.jpg\" alt=\"Fairlife milk, shown here on sale in Minneapolis, Minn., in April, is a partnership between Coca-Cola and Select Milk Producers, a dairy cooperative that owns Fair Oaks Farms. Photo: Courtesy of Alice Seuffert \" width=\"1000\" height=\"667\" class=\"size-full wp-image-91547\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fairlife milk, shown here on sale in Minneapolis, Minn., in April, is a partnership between Coca-Cola and Select Milk Producers, a dairy cooperative that owns Fair Oaks Farms. Photo: Courtesy of \u003ca href=\"http://diningwithalice.com/\" target=\"_blank\">Alice Seuffert\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>That dairy, called \u003ca href=\"http://fofarms.com/\">Fair Oaks Farms\u003c/a>, doubles as America's one and only dairy theme park, a bit of Americana that interrupts a monotonous stretch of Interstate 65 between Chicago and Indianapolis.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It grabs the attention of drivers with a series of tank trucks parked broadside like billboards in fields beside the highway. Painted on the tanks are cryptic messages: \"We Dairy You To Exit 200.\" Then: \"We Double Dairy You.\" The final tank truck has two huge fiberglass cows mounted on top of it.\u003c/p>\n\u003cp>The pitch may be goofy, but the farm is serious business. It's one of the biggest and most sophisticated dairies in the country, and it is home to 37,000 cows, divided among 11 different milking operations.\u003c/p>\n\u003cfigure id=\"attachment_91548\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/dairyland-2_enl-b1246a12d0f4892c1588d908bb44c125ff4cccb7-e1419624883437.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/dairyland-2_enl-b1246a12d0f4892c1588d908bb44c125ff4cccb7-e1419624883437.jpg\" alt=\"The amphitheater where visitors can watch cows give birth. Photo: Dan Charles/NPR \" width=\"1000\" height=\"667\" class=\"size-full wp-image-91548\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The amphitheater where visitors can watch cows give birth. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>The visitors center offers a cheerful picture of milk production. The most startling touch: a small amphitheater where visitors can watch, through a floor-to-ceiling glass wall, as cows give birth.\u003c/p>\n\u003cp>Then it's off to the working part of the farm aboard a small bus. The bus rolls right down the middle of a barn that's almost 500 yards long, past about 1,000 cows that are eating, standing around, and lying in stalls on beds of sand.\u003c/p>\n\u003cp>There's also a stop at the \"milking parlor,\" where visitors watch from a balcony as cows, one by one, step onto an enormous rotating turntable to be milked. Sensors identify each cow, and computers record how much milk she's producing.\u003c/p>\n\u003cp>\"Take a look! They're calm, cool and collected, exactly the way the farmers want them to be,\" says my tour guide, Terry Tracy.\u003c/p>\n\u003cp>This is the frontier of dairying. In fact, the people who run this place are so ambitious, they're ready to change milk itself.\u003c/p>\n\u003cp>Coca-Cola is now a partner in this venture, but the idea began years ago, when two of the founders of Fair Oaks, \u003ca href=\"https://www.youtube.com/watch?v=31R7V4-Cr5w\">Mike and Sue McCloskey\u003c/a>, were running a big dairy operation in New Mexico. They ran into a problem with bad water, and had to buy some expensive membranes to filter out impurities.\u003c/p>\n\u003cfigure id=\"attachment_91549\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/sue_enl-562a66e2e24af44e54e993313cc014de090eb40a-e1419624896456.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/sue_enl-562a66e2e24af44e54e993313cc014de090eb40a-290x193.jpg\" alt=\"Sue McCloskey co-founded Fair Oaks Farms with her husband, Mike. Photo: Dan Charles/NPR \" width=\"290\" height=\"193\" class=\"size-medium wp-image-91549\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sue McCloskey co-founded Fair Oaks Farms with her husband, Mike. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Sue McCloskey says they started thinking about what those filters might accomplish with milk: \"Is there something else we can do with this milk that will give it a premium value that we're not thinking about?\"\u003c/p>\n\u003cp>They realized that the filters could separate raw milk into its different parts, such as protein, lactose, minerals and water. Perhaps they could put those parts back together in different proportions, altering milk's time-honored recipe.\u003c/p>\n\u003cp>\"I remember sitting down with Mike, and we were talking about this,\" McCloskey says. \"And I told him, 'Listen, if you could make a milk for me, as a woman, where I could get all of my calcium and a bunch of my protein in one glass or serving — holy mackerel, that would be the most awesome thing!' \"\u003c/p>\n\u003cp>They did, in fact, create a kind of milk with extra protein and calcium but no lactose. The H-E-B supermarket chain in Texas sells it as \u003ca href=\"http://www.heb.com/page/healthy-primo-picks/heb-mooptopia\">Mootopia\u003c/a>. It tastes like a slightly thicker, richer version of milk.\u003c/p>\n\u003cp>Now the idea is going national, propelled by the immense marketing and logistical muscle of Coca-Cola. The beverage giant has joined forces with Fair Oaks Farms and Select Milk Producers, the cooperative that the McCloskeys founded in 1994. They created a venture called \u003ca href=\"http://fairlife.com/\">Fairlife\u003c/a> to produce a new line of milk-derived beverages. The first product, which is similar to Mootopia, will arrive in the dairy sections of supermarkets in January. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "91545 http://blogs.kqed.org/bayareabites/?p=91545",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/12/26/inside-the-indiana-megadairy-making-coca-colas-new-milk/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 803,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 22
},
"modified": 1419625220,
"excerpt": "Coca-Cola got a lot of attention in November when it announced it was going into the milk business. In fact, its extra-nutritious milk product was invented by some dairy farmers in Indiana.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Coca-Cola got a lot of attention in November when it announced it was going into the milk business. In fact, its extra-nutritious milk product was invented by some dairy farmers in Indiana.",
"title": "Inside The Indiana Megadairy Making Coca-Cola's New Milk | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Inside The Indiana Megadairy Making Coca-Cola's New Milk",
"datePublished": "2014-12-26T12:20:20-08:00",
"dateModified": "2014-12-26T12:20:20-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "inside-the-indiana-megadairy-making-coca-colas-new-milk",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=372664332&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Dan Charles",
"nprStoryDate": "Thu, 25 Dec 2014 03:27:00 -0500",
"nprLastModifiedDate": "Fri, 26 Dec 2014 11:49:59 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2014/12/25/372664332/inside-the-indiana-megadairy-making-coca-colas-new-milk?ft=3&f=372664332",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/me/2014/12/20141225_me_inside_the_indiana_megadairy_making_coca-colas_new_milk.mp3?orgId=1&topicId=1053&ft=3&f=372664332",
"nprAudioM3u": "http://api.npr.org/m3u/1373038473-1b0232.m3u?orgId=1&topicId=1053&ft=3&f=372664332",
"nprStoryId": "372664332",
"nprRetrievedStory": "1",
"nprPubDate": "Fri, 26 Dec 2014 11:49:00 -0500",
"path": "/bayareabites/91545/inside-the-indiana-megadairy-making-coca-colas-new-milk",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/me/2014/12/20141225_me_inside_the_indiana_megadairy_making_coca-colas_new_milk.mp3",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91546\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/dairyland-1_enl-b7101bd19b7d9893f7413fd78231894ff31b18f9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/dairyland-1_enl-b7101bd19b7d9893f7413fd78231894ff31b18f9.jpg\" alt=\"Cows rotate in the milking parlor at Fair Oaks Farms, a large-scale dairy and tourist attraction, near Rensselaer, Ind. Photo: Dan Charles/NPR \" width=\"1800\" height=\"1200\" class=\"size-full wp-image-91546\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cows rotate in the milking parlor at Fair Oaks Farms, a large-scale dairy and tourist attraction, near Rensselaer, Ind. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Listen to the Story on Morning Edition:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/12/20141225_me_inside_the_indiana_megadairy_making_coca-colas_new_milk.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/12/25/372664332/inside-the-indiana-megadairy-making-coca-colas-new-milk\" target=\"_blank\">The Salt at NPR Food\u003c/a> (12/25/14)\u003c/p>\n\u003cp>Coca-Cola got a lot of attention in November when it \u003ca href=\"http://www.npr.org/2014/11/26/366851927/coca-cola-wades-into-milk-business-with-fairlife\">announced\u003c/a> that it was going into the milk business. Not just any milk, mind you: nutritious, reformulated supermilk.\u003c/p>\n\u003cp>It also invited ridicule. \"It's like they got Frankenstein to lactate,\" \u003ca href=\"http://thecolbertreport.cc.com/videos/ziipwv/thought-for-food---fairlife-milk---pizza-hut-s-subconscious-menu\">scoffed\u003c/a> Stephen Colbert on his show. \"If this product doesn't work out, they can always re-introduce Milk Classic.\"\u003c/p>\n\u003cp>In fact, the idea for New Milk didn't come from Coca-Cola at all. It emerged from a huge, high-tech dairy farm in Indiana.\u003c/p>\n\u003cfigure id=\"attachment_91547\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/fairlife-1_enl-41c8de46f0b3eea1f619637b8787205bbd919e58-e1419624869530.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/fairlife-1_enl-41c8de46f0b3eea1f619637b8787205bbd919e58-e1419624869530.jpg\" alt=\"Fairlife milk, shown here on sale in Minneapolis, Minn., in April, is a partnership between Coca-Cola and Select Milk Producers, a dairy cooperative that owns Fair Oaks Farms. Photo: Courtesy of Alice Seuffert \" width=\"1000\" height=\"667\" class=\"size-full wp-image-91547\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fairlife milk, shown here on sale in Minneapolis, Minn., in April, is a partnership between Coca-Cola and Select Milk Producers, a dairy cooperative that owns Fair Oaks Farms. Photo: Courtesy of \u003ca href=\"http://diningwithalice.com/\" target=\"_blank\">Alice Seuffert\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>That dairy, called \u003ca href=\"http://fofarms.com/\">Fair Oaks Farms\u003c/a>, doubles as America's one and only dairy theme park, a bit of Americana that interrupts a monotonous stretch of Interstate 65 between Chicago and Indianapolis.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It grabs the attention of drivers with a series of tank trucks parked broadside like billboards in fields beside the highway. Painted on the tanks are cryptic messages: \"We Dairy You To Exit 200.\" Then: \"We Double Dairy You.\" The final tank truck has two huge fiberglass cows mounted on top of it.\u003c/p>\n\u003cp>The pitch may be goofy, but the farm is serious business. It's one of the biggest and most sophisticated dairies in the country, and it is home to 37,000 cows, divided among 11 different milking operations.\u003c/p>\n\u003cfigure id=\"attachment_91548\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/dairyland-2_enl-b1246a12d0f4892c1588d908bb44c125ff4cccb7-e1419624883437.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/dairyland-2_enl-b1246a12d0f4892c1588d908bb44c125ff4cccb7-e1419624883437.jpg\" alt=\"The amphitheater where visitors can watch cows give birth. Photo: Dan Charles/NPR \" width=\"1000\" height=\"667\" class=\"size-full wp-image-91548\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The amphitheater where visitors can watch cows give birth. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>The visitors center offers a cheerful picture of milk production. The most startling touch: a small amphitheater where visitors can watch, through a floor-to-ceiling glass wall, as cows give birth.\u003c/p>\n\u003cp>Then it's off to the working part of the farm aboard a small bus. The bus rolls right down the middle of a barn that's almost 500 yards long, past about 1,000 cows that are eating, standing around, and lying in stalls on beds of sand.\u003c/p>\n\u003cp>There's also a stop at the \"milking parlor,\" where visitors watch from a balcony as cows, one by one, step onto an enormous rotating turntable to be milked. Sensors identify each cow, and computers record how much milk she's producing.\u003c/p>\n\u003cp>\"Take a look! They're calm, cool and collected, exactly the way the farmers want them to be,\" says my tour guide, Terry Tracy.\u003c/p>\n\u003cp>This is the frontier of dairying. In fact, the people who run this place are so ambitious, they're ready to change milk itself.\u003c/p>\n\u003cp>Coca-Cola is now a partner in this venture, but the idea began years ago, when two of the founders of Fair Oaks, \u003ca href=\"https://www.youtube.com/watch?v=31R7V4-Cr5w\">Mike and Sue McCloskey\u003c/a>, were running a big dairy operation in New Mexico. They ran into a problem with bad water, and had to buy some expensive membranes to filter out impurities.\u003c/p>\n\u003cfigure id=\"attachment_91549\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/sue_enl-562a66e2e24af44e54e993313cc014de090eb40a-e1419624896456.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/sue_enl-562a66e2e24af44e54e993313cc014de090eb40a-290x193.jpg\" alt=\"Sue McCloskey co-founded Fair Oaks Farms with her husband, Mike. Photo: Dan Charles/NPR \" width=\"290\" height=\"193\" class=\"size-medium wp-image-91549\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sue McCloskey co-founded Fair Oaks Farms with her husband, Mike. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Sue McCloskey says they started thinking about what those filters might accomplish with milk: \"Is there something else we can do with this milk that will give it a premium value that we're not thinking about?\"\u003c/p>\n\u003cp>They realized that the filters could separate raw milk into its different parts, such as protein, lactose, minerals and water. Perhaps they could put those parts back together in different proportions, altering milk's time-honored recipe.\u003c/p>\n\u003cp>\"I remember sitting down with Mike, and we were talking about this,\" McCloskey says. \"And I told him, 'Listen, if you could make a milk for me, as a woman, where I could get all of my calcium and a bunch of my protein in one glass or serving — holy mackerel, that would be the most awesome thing!' \"\u003c/p>\n\u003cp>They did, in fact, create a kind of milk with extra protein and calcium but no lactose. The H-E-B supermarket chain in Texas sells it as \u003ca href=\"http://www.heb.com/page/healthy-primo-picks/heb-mooptopia\">Mootopia\u003c/a>. It tastes like a slightly thicker, richer version of milk.\u003c/p>\n\u003cp>Now the idea is going national, propelled by the immense marketing and logistical muscle of Coca-Cola. The beverage giant has joined forces with Fair Oaks Farms and Select Milk Producers, the cooperative that the McCloskeys founded in 1994. They created a venture called \u003ca href=\"http://fairlife.com/\">Fairlife\u003c/a> to produce a new line of milk-derived beverages. The first product, which is similar to Mootopia, will arrive in the dairy sections of supermarkets in January. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/91545/inside-the-indiana-megadairy-making-coca-colas-new-milk",
"authors": [
"byline_bayareabites_91545"
],
"categories": [
"bayareabites_13306",
"bayareabites_1874",
"bayareabites_10028",
"bayareabites_4084",
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_34"
],
"tags": [
"bayareabites_11107",
"bayareabites_11270",
"bayareabites_1621",
"bayareabites_14035"
],
"featImg": "bayareabites_91546",
"label": "bayareabites"
},
"bayareabites_91418": {
"type": "posts",
"id": "bayareabites_91418",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "91418",
"score": null,
"sort": [
1419355910000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1419355910,
"format": "aside",
"disqusTitle": "Farm Fresh? Natural? Eggs Not Always What They're Cracked Up To Be",
"title": "Farm Fresh? Natural? Eggs Not Always What They're Cracked Up To Be",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_91423\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/eggs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/eggs.jpg\" alt=\"Free-range eggs from Pennypack Farm in Pennsylvania. Photo: Christopher Paquette/Flickr \" width=\"700\" height=\"411\" class=\"size-full wp-image-91423\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Free-range eggs from Pennypack Farm in Pennsylvania. Photo: \u003ca href=\"https://www.flickr.com/photos/chpaquette/3541346092\" target=\"_blank\">Christopher Paquette/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/348740555/anders-kelto\" target=\"_blank\">Anders Kelto\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/12/23/370377902/farm-fresh-natural-eggs-not-always-what-they-re-cracked-up-to-be\" target=\"_blank\">The Salt at NPR Food\u003c/a> (12/23/14)\u003c/p>\n\u003cp>You're in the supermarket gathering ingredients for eggnog and a Christmas Bundt cake, and you're staring at a wall of egg cartons. They're plastered with terms that all sound pretty wonderful: All-Natural, Cage-Free, Free-Range, Farm Fresh, Organic, No Hormones, Omega-3 and so on.\u003c/p>\n\u003cp>And yet the longer you stare at them, the more confused you become. You are tired and hungry, so you just grab the cheapest one – or the one with the most adorable chicken illustration – and head for the checkout line.\u003c/p>\n\u003cp>This is what I've been doing ever since I moved back to U.S. five months ago after four years abroad. Then I finally cracked. It was time to figure out what all this egg jargon actually means.\u003c/p>\n\u003cp>Here is the result. Consider it a glossary for the wannabe informed egg buyer.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Farm Fresh\u003c/strong>\u003c/p>\n\u003cp>\u003cem>What You Might Think It Means: \u003c/em>Your friendly local farmer rises at dawn to harvest a dozen (still warm) eggs, and puts them into this egg carton, which is rushed to your local store.\u003c/p>\n\u003cp>\u003cem>What It Actually Means: \u003c/em>\"It literally means nothing,\" says \u003ca href=\"http://www.humanesociety.org/about/leadership/executive_staff/paul_shapiro.html\">Paul Shapiro\u003c/a>, vice president of the Humane Society of the U.S., and an expert on commercial egg production. He says the term is probably meant to conjure up a favorable image in the consumer's mind, but it has no substance whatsoever.\u003c/p>\n\u003cp>\u003cstrong>All Natural\u003c/strong>\u003c/p>\n\u003cp>\u003cem>What You Might Think It Means: \u003c/em>Chickens eating a \"natural\" diet and doing what chickens, you know, naturally do.\u003c/p>\n\u003cp>\u003cem>What It Actually Means: \u003c/em>Once again, this phrase has no real meaning. Shapiro says it's an ironic term, too, \"because [conventional chickens] are raised in the least natural conditions imaginable.\"\u003c/p>\n\u003cp>OK, let's pause for a minute. How exactly \u003cem>are\u003c/em> most eggs in the U.S. produced?\u003c/p>\n\u003cp>According to the \u003ca href=\"http://www2.sustainableeggcoalition.org/research\" target=\"_blank\">Coalition for Sustainable Egg Supply,\u003c/a> a group that includes commercial egg producers, the U.S. Department of Agriculture and several universities, 95 percent of eggs in the U.S. come from chickens raised in something called battery cages. These cages house anywhere from four to 12 birds, giving each bird roughly 67 square inches of floor space (that's about the size of an iPad).\u003c/p>\n\u003cp>Come Jan. 1, 2015, though, eggs sold in California will have to come from chickens enjoying at least 116 square inches of space.\u003c/p>\n\u003cp>The cages are stacked in long rows, inside massive barns that usually house tens of thousands of birds. They're typically fed a mixture of corn and feed made from animal byproducts. Watch a video of one such facility:\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=ThLEXBV6HW8]\u003c/p>\n\u003cp>Commercial egg producers note that this method of production is safe and economical. It's what keeps egg prices down.\u003c/p>\n\u003cp>But many animal welfare advocates believe these battery cage facilities are inhumane. \"The birds never go outside, are unable to spread their wings, and are essentially immobilized for their entire lives,\" says Shapiro.\u003c/p>\n\u003cp>Ethics aside, this is by far the most common method of egg production. So unless a label tells you otherwise, you can assume this is what you're buying – even if it's labeled \"Farm Fresh\" or \"All Natural.\"\u003c/p>\n\u003cp>\u003cstrong>Cage-Free\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_91419\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cage-free-eggs_enl-95148fe1292f34b31ff12caf4efab295d73d65e6-e1419355087426.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cage-free-eggs_enl-95148fe1292f34b31ff12caf4efab295d73d65e6-e1419355087426.jpg\" alt=\"Cage-free eggs for sale in 2008 in Knoxville, Tenn. Photo: Joel Kramer/Flickr\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91419\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cage-free eggs for sale in 2008 in Knoxville, Tenn. Photo: \u003ca href=\"https://www.flickr.com/photos/75001512@N00/2480673724/in/photolist-4Md6SC-8SaHPb-5ZJuBd-5ZJvqC-5ZEhH8-5ZEhvZ-5ZEhhz-5ZJuqL-6u8XJm-a242Fq-6FPuZ-8d7f4s-5zenda-g1KQ9p-g1KZ7p-g1KHa3-5ZEgFc-8u1KXR-8d7fkN-7yBmhb\" target=\"_blank\">Joel Kramer/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>What You Might Think It Means: \u003c/em>Chickens happily wandering around a big red barn, pecking at corn kernels on a hay-covered floor — like the feeding farm I used to visit with my grandma.\u003c/p>\n\u003cp>\u003cem>What It Actually Means: \u003c/em>Exactly what it sounds like: The hens don't live in cages. But they don't live in bucolic red barns, either. They usually live in aviaries: massive industrial barns that house thousands of birds. Each bird has, on average, one square foot of space.\u003c/p>\n\u003cp>Shapiro and other animal welfare advocates believe cage-free birds are better off than their caged counterparts. \"They're not exactly living on Old McDonald's farm, but they're able to walk around, perch, lay their eggs in a nest and spread their wings – all important natural behaviors,\" he says.\u003c/p>\n\u003cp>But the science around the health of cage-free birds is less clear. \u003ca href=\"http://www.ans.msu.edu/people/dr_janice_swanson\" target=\"_blank\">Janice Swanson\u003c/a>, an animal scientist at Michigan State University, has been leading a three-year \u003ca href=\"http://www2.sustainableeggcoalition.org/\" target=\"_blank\">study\u003c/a> of egg production techniques.\u003c/p>\n\u003cp>She says cage-free birds have more feathers and stronger bones and exhibit more natural behaviors. But crowded aviaries also come with risks: reduced air quality, and twice the likelihood of dying. Over the course of their three-year study, less than 5 percent of birds in cages died, compared to more than 11 percent of cage-free birds. One of the most common causes of death was pecking by other chickens.\u003c/p>\n\u003cp>\u003cstrong>No Hormones\u003c/strong>\u003c/p>\n\u003cp>\u003cem>What you might think it means: \u003c/em>These birds were spared injections of nasty hormones that might cause them to sprout hair in unusual places and render them unhealthy for us to eat.\u003c/p>\n\u003cp>\u003cem>What It Actually Means\u003c/em>: This term is rather misleading, because it's illegal to give hormones to poultry, and no large-scale farms in the U.S. do so. It's like putting a label on a cereal box that says, \"No toxic waste.\"\u003c/p>\n\u003cp>\u003cstrong>No Antibiotics\u003c/strong>\u003c/p>\n\u003cp>\u003cem>What You Might Think It Means: \u003c/em>These birds don't need antibiotics because they are healthy and clean.\u003c/p>\n\u003cp>\u003cem>What It Actually Means: \u003c/em>Once again, this is a somewhat misleading term, because antibiotics are rarely used in the egg industry, says Shapiro. Chickens that are raised for their meat, on the other hand, do commonly get antibiotics to fend off disease and increase animal growth.\u003c/p>\n\u003cp>\u003cstrong>Free-Range\u003c/strong>\u003c/p>\n\u003cp>\u003cem>What You Might Think It Means: \u003c/em>Hens playfully strolling and tumbling down green hills, home on the range.\u003c/p>\n\u003cp>\u003cem>What It Actually Means: \u003c/em>Free-range means cage-free plus \"access to the outdoors.\" But as Mark Kastel of the \u003ca href=\"http://www.cornucopia.org/\" target=\"_blank\">Cornucopia Institute\u003c/a> notes, this \"access\" typically means a few small doors that lead to a screened-in porch with cement, dirt, or a modicum of grass. And often, Kastel says, industrial fans that suck ammonia out of the building create \"hurricane winds\" through the small doorways, \"and the birds don't really want to walk through that.\"\u003c/p>\n\u003cp>Kastel claims the vast majority of free-range birds in commercial egg facilities never actually go outside. So in most cases, he says, free-range means the same thing as cage-free. Unlike poultry production, there's also no government oversight of the term \"free range\" when it comes to eggs, so companies can more or less interpret it as they see fit.\u003c/p>\n\u003cp>\u003cstrong>Vegetarian Diet\u003c/strong>\u003c/p>\n\u003cp>\u003cem>What You Might Think It Means: \u003c/em>Chickens enjoying a salad bar of grass, herbs, Brussels sprouts and kale – you know, their natural diet.\u003c/p>\n\u003cp>\u003cem>What It Actually Means: \u003c/em>This is perhaps the most confusing claim because chickens are not vegetarian. They're omnivores that, in the wild, get most of their protein from worms, grasshoppers and other insects. Hens that are fed a \"vegetarian diet\" are probably eating corn fortified with amino acids.\u003c/p>\n\u003cp>\u003cstrong>Omega-3\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_91420\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/omega-3-7e962e8e57d19662ccebca9fb38d4fc4192b567c-e1419355358593.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/omega-3-7e962e8e57d19662ccebca9fb38d4fc4192b567c-e1419355358593.jpg\" alt=\"Eggs labeled as organic and omega-3 for sale under the Fresh & Easy store brand on Oct. 14, 2014. Photo: SITS Girls/Flickr \" width=\"1000\" height=\"749\" class=\"size-full wp-image-91420\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eggs labeled as organic and omega-3 for sale under the Fresh & Easy store brand on Oct. 14, 2014. Photo: \u003ca href=\"https://www.flickr.com/photos/sitsgirls/15516345256\" target=\"_blank\">SITS Girls/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>What You Might Think It Means: \u003c/em>The hens are fed a healthier diet, which leads to eggs rich in omega-3 acids, which make me smarter.\u003c/p>\n\u003cp>\u003cem>What It Actually Means: \u003c/em>The hens are probably given a bit of flax seed mixed in with their corn feed, possibly leading to higher levels of omega-3s in their eggs.\u003c/p>\n\u003cp>\u003cstrong>Organic\u003c/strong>\u003c/p>\n\u003cp>\u003cem>What You Might Think It Means: \u003c/em>Chickens with hemp bracelets and yoga pants change the sign on their coop from \"Chicken Coop\" to \"Chicken Co-op,\" then begin composting.\u003c/p>\n\u003cp>\u003cem>What It Actually Means: \u003c/em>\"Organic\" actually means something very specific, and egg producers who use it are subject to USDA regulation. Organic eggs must come from chickens that are free-range (cage-free plus access to the outdoors), fed organic feed (no synthetic pesticides) and receive no hormones or antibiotics.\u003c/p>\n\u003cp>But as was the case with \"free-range\" eggs, Kastel says \"organic\" eggs are usually coming from birds that live in crowded, industrial aviaries. His organization has created an \u003ca href=\"http://www.cornucopia.org/organic-egg-scorecard/\" target=\"_blank\">egg scorecard\u003c/a> that rates organic egg farms on a much wider variety of factors.\u003c/p>\n\u003cp>\u003cstrong>Pasture-Raised\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_91430\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pasture-raised.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pasture-raised.jpg\" alt=\"Shelly's Farm Fresh of Brentwood, Calif., sells pasture-raised eggs at farmers markets. Photo: CUESA/Flickr \" width=\"700\" height=\"524\" class=\"size-full wp-image-91430\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shelly's Farm Fresh of Brentwood, Calif., sells pasture-raised eggs at farmers markets. Photo: CUESA/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>What You Might Think It Means: \u003c/em>Chickens dashing between the legs of friendly cows and sheep on a sprawling pasture of peace and harmony.\u003c/p>\n\u003cp>\u003cem>What It Actually Means: \u003c/em>In terms of replicating chickens' natural environment and way of life, pasture-raised is pretty much the gold standard. Pasture-raised birds spend most of their life outdoors, with a fair amount of space plus access to a barn. Many are able to eat a diet of worms, insects and grass, along with corn feed (which may or may not be organic).\u003c/p>\n\u003cp>That said, Kastel says there is a wide range of \"pasture-raised\" farms. Some have spacious fields; others are a bit crowded (some farms list the square footage per bird on their carton.) Some farms rotate their birds through different pastures to ensure a rich, varied diet; others keep the birds on the same plot of land. Some have trees and bushes, which he says chickens prefer; others are flat, wide-open fields.\u003c/p>\n\u003cp>\u003cstrong>Certified Humane / Animal Welfare Approved\u003c/strong>\u003c/p>\n\u003cp>\u003cem>What You Might Think It Means: \u003c/em>The animals on these farms are treated humanely.\u003c/p>\n\u003cp>\u003cem>What It Actually Means: \u003c/em>What constitutes \"humane\" treatment is subjective – and a topic of much debate. But the third-party auditing organizations \u003ca href=\"http://certifiedhumane.org/\" target=\"_blank\">Certified Humane\u003c/a>, \u003ca href=\"http://animalwelfareapproved.org/\" target=\"_blank\">Animal Welfare Approved\u003c/a> and \u003ca href=\"http://www.humaneheartland.org/\" target=\"_blank\">American Humane Certified\u003c/a> assess egg farms according to a robust set of animal welfare guidelines.\u003c/p>\n\u003cp>\u003cstrong>So, where can I buy eggs with these labels?\u003c/strong>\u003c/p>\n\u003cp>Cage-free: Most grocery stores. Growing consumer demand has led to wider availability in recent years.\u003c/p>\n\u003cp>Free-range, organic and pasture-raised: Many grocery stores, local food co-ops, farmers markets and community-supported agriculture programs. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "91418 http://blogs.kqed.org/bayareabites/?p=91418",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/12/23/farm-fresh-natural-eggs-not-always-what-theyre-cracked-up-to-be/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1694,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 58
},
"modified": 1419355910,
"excerpt": "Egg cartons these days are often plastered with an array of terms that can confuse and even mislead consumers. Here's a glossary of carton jargon for the wannabe informed egg buyer.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Egg cartons these days are often plastered with an array of terms that can confuse and even mislead consumers. Here's a glossary of carton jargon for the wannabe informed egg buyer.",
"title": "Farm Fresh? Natural? Eggs Not Always What They're Cracked Up To Be | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Farm Fresh? Natural? Eggs Not Always What They're Cracked Up To Be",
"datePublished": "2014-12-23T09:31:50-08:00",
"dateModified": "2014-12-23T09:31:50-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "farm-fresh-natural-eggs-not-always-what-theyre-cracked-up-to-be",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=370377902&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Anders Kelto",
"nprStoryDate": "Tue, 23 Dec 2014 10:56:00 -0500",
"nprLastModifiedDate": "Tue, 23 Dec 2014 11:17:35 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2014/12/23/370377902/farm-fresh-natural-eggs-not-always-what-they-re-cracked-up-to-be?ft=3&f=370377902",
"nprStoryId": "370377902",
"nprRetrievedStory": "1",
"nprPubDate": "Tue, 23 Dec 2014 11:17:00 -0500",
"path": "/bayareabites/91418/farm-fresh-natural-eggs-not-always-what-theyre-cracked-up-to-be",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91423\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/eggs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/eggs.jpg\" alt=\"Free-range eggs from Pennypack Farm in Pennsylvania. Photo: Christopher Paquette/Flickr \" width=\"700\" height=\"411\" class=\"size-full wp-image-91423\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Free-range eggs from Pennypack Farm in Pennsylvania. Photo: \u003ca href=\"https://www.flickr.com/photos/chpaquette/3541346092\" target=\"_blank\">Christopher Paquette/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/348740555/anders-kelto\" target=\"_blank\">Anders Kelto\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/12/23/370377902/farm-fresh-natural-eggs-not-always-what-they-re-cracked-up-to-be\" target=\"_blank\">The Salt at NPR Food\u003c/a> (12/23/14)\u003c/p>\n\u003cp>You're in the supermarket gathering ingredients for eggnog and a Christmas Bundt cake, and you're staring at a wall of egg cartons. They're plastered with terms that all sound pretty wonderful: All-Natural, Cage-Free, Free-Range, Farm Fresh, Organic, No Hormones, Omega-3 and so on.\u003c/p>\n\u003cp>And yet the longer you stare at them, the more confused you become. You are tired and hungry, so you just grab the cheapest one – or the one with the most adorable chicken illustration – and head for the checkout line.\u003c/p>\n\u003cp>This is what I've been doing ever since I moved back to U.S. five months ago after four years abroad. Then I finally cracked. It was time to figure out what all this egg jargon actually means.\u003c/p>\n\u003cp>Here is the result. Consider it a glossary for the wannabe informed egg buyer.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Farm Fresh\u003c/strong>\u003c/p>\n\u003cp>\u003cem>What You Might Think It Means: \u003c/em>Your friendly local farmer rises at dawn to harvest a dozen (still warm) eggs, and puts them into this egg carton, which is rushed to your local store.\u003c/p>\n\u003cp>\u003cem>What It Actually Means: \u003c/em>\"It literally means nothing,\" says \u003ca href=\"http://www.humanesociety.org/about/leadership/executive_staff/paul_shapiro.html\">Paul Shapiro\u003c/a>, vice president of the Humane Society of the U.S., and an expert on commercial egg production. He says the term is probably meant to conjure up a favorable image in the consumer's mind, but it has no substance whatsoever.\u003c/p>\n\u003cp>\u003cstrong>All Natural\u003c/strong>\u003c/p>\n\u003cp>\u003cem>What You Might Think It Means: \u003c/em>Chickens eating a \"natural\" diet and doing what chickens, you know, naturally do.\u003c/p>\n\u003cp>\u003cem>What It Actually Means: \u003c/em>Once again, this phrase has no real meaning. Shapiro says it's an ironic term, too, \"because [conventional chickens] are raised in the least natural conditions imaginable.\"\u003c/p>\n\u003cp>OK, let's pause for a minute. How exactly \u003cem>are\u003c/em> most eggs in the U.S. produced?\u003c/p>\n\u003cp>According to the \u003ca href=\"http://www2.sustainableeggcoalition.org/research\" target=\"_blank\">Coalition for Sustainable Egg Supply,\u003c/a> a group that includes commercial egg producers, the U.S. Department of Agriculture and several universities, 95 percent of eggs in the U.S. come from chickens raised in something called battery cages. These cages house anywhere from four to 12 birds, giving each bird roughly 67 square inches of floor space (that's about the size of an iPad).\u003c/p>\n\u003cp>Come Jan. 1, 2015, though, eggs sold in California will have to come from chickens enjoying at least 116 square inches of space.\u003c/p>\n\u003cp>The cages are stacked in long rows, inside massive barns that usually house tens of thousands of birds. They're typically fed a mixture of corn and feed made from animal byproducts. Watch a video of one such facility:\u003c/p>\n\u003cp>\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/ThLEXBV6HW8'\n title='//www.youtube.com/embed/ThLEXBV6HW8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Commercial egg producers note that this method of production is safe and economical. It's what keeps egg prices down.\u003c/p>\n\u003cp>But many animal welfare advocates believe these battery cage facilities are inhumane. \"The birds never go outside, are unable to spread their wings, and are essentially immobilized for their entire lives,\" says Shapiro.\u003c/p>\n\u003cp>Ethics aside, this is by far the most common method of egg production. So unless a label tells you otherwise, you can assume this is what you're buying – even if it's labeled \"Farm Fresh\" or \"All Natural.\"\u003c/p>\n\u003cp>\u003cstrong>Cage-Free\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_91419\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cage-free-eggs_enl-95148fe1292f34b31ff12caf4efab295d73d65e6-e1419355087426.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cage-free-eggs_enl-95148fe1292f34b31ff12caf4efab295d73d65e6-e1419355087426.jpg\" alt=\"Cage-free eggs for sale in 2008 in Knoxville, Tenn. Photo: Joel Kramer/Flickr\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91419\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cage-free eggs for sale in 2008 in Knoxville, Tenn. Photo: \u003ca href=\"https://www.flickr.com/photos/75001512@N00/2480673724/in/photolist-4Md6SC-8SaHPb-5ZJuBd-5ZJvqC-5ZEhH8-5ZEhvZ-5ZEhhz-5ZJuqL-6u8XJm-a242Fq-6FPuZ-8d7f4s-5zenda-g1KQ9p-g1KZ7p-g1KHa3-5ZEgFc-8u1KXR-8d7fkN-7yBmhb\" target=\"_blank\">Joel Kramer/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>What You Might Think It Means: \u003c/em>Chickens happily wandering around a big red barn, pecking at corn kernels on a hay-covered floor — like the feeding farm I used to visit with my grandma.\u003c/p>\n\u003cp>\u003cem>What It Actually Means: \u003c/em>Exactly what it sounds like: The hens don't live in cages. But they don't live in bucolic red barns, either. They usually live in aviaries: massive industrial barns that house thousands of birds. Each bird has, on average, one square foot of space.\u003c/p>\n\u003cp>Shapiro and other animal welfare advocates believe cage-free birds are better off than their caged counterparts. \"They're not exactly living on Old McDonald's farm, but they're able to walk around, perch, lay their eggs in a nest and spread their wings – all important natural behaviors,\" he says.\u003c/p>\n\u003cp>But the science around the health of cage-free birds is less clear. \u003ca href=\"http://www.ans.msu.edu/people/dr_janice_swanson\" target=\"_blank\">Janice Swanson\u003c/a>, an animal scientist at Michigan State University, has been leading a three-year \u003ca href=\"http://www2.sustainableeggcoalition.org/\" target=\"_blank\">study\u003c/a> of egg production techniques.\u003c/p>\n\u003cp>She says cage-free birds have more feathers and stronger bones and exhibit more natural behaviors. But crowded aviaries also come with risks: reduced air quality, and twice the likelihood of dying. Over the course of their three-year study, less than 5 percent of birds in cages died, compared to more than 11 percent of cage-free birds. One of the most common causes of death was pecking by other chickens.\u003c/p>\n\u003cp>\u003cstrong>No Hormones\u003c/strong>\u003c/p>\n\u003cp>\u003cem>What you might think it means: \u003c/em>These birds were spared injections of nasty hormones that might cause them to sprout hair in unusual places and render them unhealthy for us to eat.\u003c/p>\n\u003cp>\u003cem>What It Actually Means\u003c/em>: This term is rather misleading, because it's illegal to give hormones to poultry, and no large-scale farms in the U.S. do so. It's like putting a label on a cereal box that says, \"No toxic waste.\"\u003c/p>\n\u003cp>\u003cstrong>No Antibiotics\u003c/strong>\u003c/p>\n\u003cp>\u003cem>What You Might Think It Means: \u003c/em>These birds don't need antibiotics because they are healthy and clean.\u003c/p>\n\u003cp>\u003cem>What It Actually Means: \u003c/em>Once again, this is a somewhat misleading term, because antibiotics are rarely used in the egg industry, says Shapiro. Chickens that are raised for their meat, on the other hand, do commonly get antibiotics to fend off disease and increase animal growth.\u003c/p>\n\u003cp>\u003cstrong>Free-Range\u003c/strong>\u003c/p>\n\u003cp>\u003cem>What You Might Think It Means: \u003c/em>Hens playfully strolling and tumbling down green hills, home on the range.\u003c/p>\n\u003cp>\u003cem>What It Actually Means: \u003c/em>Free-range means cage-free plus \"access to the outdoors.\" But as Mark Kastel of the \u003ca href=\"http://www.cornucopia.org/\" target=\"_blank\">Cornucopia Institute\u003c/a> notes, this \"access\" typically means a few small doors that lead to a screened-in porch with cement, dirt, or a modicum of grass. And often, Kastel says, industrial fans that suck ammonia out of the building create \"hurricane winds\" through the small doorways, \"and the birds don't really want to walk through that.\"\u003c/p>\n\u003cp>Kastel claims the vast majority of free-range birds in commercial egg facilities never actually go outside. So in most cases, he says, free-range means the same thing as cage-free. Unlike poultry production, there's also no government oversight of the term \"free range\" when it comes to eggs, so companies can more or less interpret it as they see fit.\u003c/p>\n\u003cp>\u003cstrong>Vegetarian Diet\u003c/strong>\u003c/p>\n\u003cp>\u003cem>What You Might Think It Means: \u003c/em>Chickens enjoying a salad bar of grass, herbs, Brussels sprouts and kale – you know, their natural diet.\u003c/p>\n\u003cp>\u003cem>What It Actually Means: \u003c/em>This is perhaps the most confusing claim because chickens are not vegetarian. They're omnivores that, in the wild, get most of their protein from worms, grasshoppers and other insects. Hens that are fed a \"vegetarian diet\" are probably eating corn fortified with amino acids.\u003c/p>\n\u003cp>\u003cstrong>Omega-3\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_91420\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/omega-3-7e962e8e57d19662ccebca9fb38d4fc4192b567c-e1419355358593.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/omega-3-7e962e8e57d19662ccebca9fb38d4fc4192b567c-e1419355358593.jpg\" alt=\"Eggs labeled as organic and omega-3 for sale under the Fresh & Easy store brand on Oct. 14, 2014. Photo: SITS Girls/Flickr \" width=\"1000\" height=\"749\" class=\"size-full wp-image-91420\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eggs labeled as organic and omega-3 for sale under the Fresh & Easy store brand on Oct. 14, 2014. Photo: \u003ca href=\"https://www.flickr.com/photos/sitsgirls/15516345256\" target=\"_blank\">SITS Girls/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>What You Might Think It Means: \u003c/em>The hens are fed a healthier diet, which leads to eggs rich in omega-3 acids, which make me smarter.\u003c/p>\n\u003cp>\u003cem>What It Actually Means: \u003c/em>The hens are probably given a bit of flax seed mixed in with their corn feed, possibly leading to higher levels of omega-3s in their eggs.\u003c/p>\n\u003cp>\u003cstrong>Organic\u003c/strong>\u003c/p>\n\u003cp>\u003cem>What You Might Think It Means: \u003c/em>Chickens with hemp bracelets and yoga pants change the sign on their coop from \"Chicken Coop\" to \"Chicken Co-op,\" then begin composting.\u003c/p>\n\u003cp>\u003cem>What It Actually Means: \u003c/em>\"Organic\" actually means something very specific, and egg producers who use it are subject to USDA regulation. Organic eggs must come from chickens that are free-range (cage-free plus access to the outdoors), fed organic feed (no synthetic pesticides) and receive no hormones or antibiotics.\u003c/p>\n\u003cp>But as was the case with \"free-range\" eggs, Kastel says \"organic\" eggs are usually coming from birds that live in crowded, industrial aviaries. His organization has created an \u003ca href=\"http://www.cornucopia.org/organic-egg-scorecard/\" target=\"_blank\">egg scorecard\u003c/a> that rates organic egg farms on a much wider variety of factors.\u003c/p>\n\u003cp>\u003cstrong>Pasture-Raised\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_91430\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pasture-raised.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pasture-raised.jpg\" alt=\"Shelly's Farm Fresh of Brentwood, Calif., sells pasture-raised eggs at farmers markets. Photo: CUESA/Flickr \" width=\"700\" height=\"524\" class=\"size-full wp-image-91430\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shelly's Farm Fresh of Brentwood, Calif., sells pasture-raised eggs at farmers markets. Photo: CUESA/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>What You Might Think It Means: \u003c/em>Chickens dashing between the legs of friendly cows and sheep on a sprawling pasture of peace and harmony.\u003c/p>\n\u003cp>\u003cem>What It Actually Means: \u003c/em>In terms of replicating chickens' natural environment and way of life, pasture-raised is pretty much the gold standard. Pasture-raised birds spend most of their life outdoors, with a fair amount of space plus access to a barn. Many are able to eat a diet of worms, insects and grass, along with corn feed (which may or may not be organic).\u003c/p>\n\u003cp>That said, Kastel says there is a wide range of \"pasture-raised\" farms. Some have spacious fields; others are a bit crowded (some farms list the square footage per bird on their carton.) Some farms rotate their birds through different pastures to ensure a rich, varied diet; others keep the birds on the same plot of land. Some have trees and bushes, which he says chickens prefer; others are flat, wide-open fields.\u003c/p>\n\u003cp>\u003cstrong>Certified Humane / Animal Welfare Approved\u003c/strong>\u003c/p>\n\u003cp>\u003cem>What You Might Think It Means: \u003c/em>The animals on these farms are treated humanely.\u003c/p>\n\u003cp>\u003cem>What It Actually Means: \u003c/em>What constitutes \"humane\" treatment is subjective – and a topic of much debate. But the third-party auditing organizations \u003ca href=\"http://certifiedhumane.org/\" target=\"_blank\">Certified Humane\u003c/a>, \u003ca href=\"http://animalwelfareapproved.org/\" target=\"_blank\">Animal Welfare Approved\u003c/a> and \u003ca href=\"http://www.humaneheartland.org/\" target=\"_blank\">American Humane Certified\u003c/a> assess egg farms according to a robust set of animal welfare guidelines.\u003c/p>\n\u003cp>\u003cstrong>So, where can I buy eggs with these labels?\u003c/strong>\u003c/p>\n\u003cp>Cage-free: Most grocery stores. Growing consumer demand has led to wider availability in recent years.\u003c/p>\n\u003cp>Free-range, organic and pasture-raised: Many grocery stores, local food co-ops, farmers markets and community-supported agriculture programs. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/91418/farm-fresh-natural-eggs-not-always-what-theyre-cracked-up-to-be",
"authors": [
"byline_bayareabites_91418"
],
"categories": [
"bayareabites_1874",
"bayareabites_10028",
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_2035"
],
"tags": [
"bayareabites_14031",
"bayareabites_11915",
"bayareabites_33",
"bayareabites_14030",
"bayareabites_13614",
"bayareabites_8902",
"bayareabites_10921"
],
"featImg": "bayareabites_91423",
"label": "bayareabites"
},
"bayareabites_91191": {
"type": "posts",
"id": "bayareabites_91191",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "91191",
"score": null,
"sort": [
1418942949000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1418942949,
"format": "aside",
"disqusTitle": "What The Change In U.S.-Cuba Relations Might Mean For Food",
"title": "What The Change In U.S.-Cuba Relations Might Mean For Food",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_91192\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cuba-food-1_enl-e620b823165d6772e5283e23366830315e2c9952-e1418942691481.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cuba-food-1_enl-e620b823165d6772e5283e23366830315e2c9952-e1418942691481.jpg\" alt=\"Sugar, coffee, fruit juice for babies, oil and salt inside a market subsidized by the government in Havana on July 11, 2013. Photo: Enrique De La Osa/Reuters/Landov\" width=\"1000\" height=\"647\" class=\"size-full wp-image-91192\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sugar, coffee, fruit juice for babies, oil and salt inside a market subsidized by the government in Havana on July 11, 2013. Photo: Enrique De La Osa/Reuters/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/348764033/eliza-barclay\" target=\"_blank\">Eliza Barclay\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/12/18/371478629/what-the-change-in-u-s-cuba-relations-might-mean-for-food\" target=\"_blank\">The Salt at NPR Food\u003c/a> (12/18/14)\u003c/p>\n\u003cp>It took a few hours for Cubans to realize the magnitude of President Obama's \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/12/17/371398638/cuba-frees-american-contractor-alan-gross\">announcement\u003c/a> on Wednesday about changes in the relationship between the U.S. and Cuba, according to Cuban blogger Yoani Sánchez.\u003c/p>\n\u003cp>Why? Because a lot of people were at the market, buying fish. \"It is important to also say that the news had fierce competition, like the arrival of fish to the rationed market, after years of disappearance,\" \u003ca href=\"https://generacionyen.wordpress.com/2014/12/17/has-d-day-arrived/\">wrote\u003c/a> Sanchez, who is perhaps the \u003ca href=\"http://www.npr.org/2013/04/02/175997121/cuban-blogger-wants-fidels-cuba-miamis-cuba-to-unite\">most celebrated dissident\u003c/a> on the island.\u003c/p>\n\u003cp>As you've probably heard — or seen, if you've traveled to Cuba — food (and, at times, the lack thereof) remains one of the most striking emblems of Cuba's dysfunctional economic system. Let's just say that the agreement between Obama and Cuban President Raul Castro will probably eventually mean big changes for the food supply in Cuba.\u003c/p>\n\u003cp>But if you're picturing Cubans sipping Frappuccinos at Starbucks in Havana, or a Carnival cruise ship full of American tourists unloading in the port and filing into a gleaming new McDonald's, analysts say, \"Hold your horses.\" Such massive changes are, in theory, perhaps more possible than they were on Tuesday, but not before our two governments work out a huge number of issues embedded in our super complex trade relationship.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Obama and Castro's speeches were significant and expansive, says John Kavulich, president of the \u003ca href=\"http://www.cubatrade.org/\">U.S.-Cuba Trade and Economic Council\u003c/a>, but \"the details are what matter. What people tend to forget is it's not what the U.S. wants to do to or for Cuba. It's about what Cuba feels is in its interest.\"\u003c/p>\n\u003cp>Most Cubans depend on monthly rations (limited amounts of deeply subsidized food) of rice, beans, coffee and a few other staple foods for their sustenance. There's also a \u003ca href=\"http://www.npr.org/2014/04/13/301476324/what-life-in-the-new-cuba-is-really-like\">thriving black market\u003c/a> for food, supplying the wealthy and the foreigners with gourmet items like blue cheese and smoked salmon smuggled in by suitcase. (I traveled to Cuba in 2003 and 2007, first on a person-to-person license and then on a freelance journalist visa. Like so many other American visitors, I was utterly bewitched by the place. And I lost weight there — probably because candy bars and other snacks were so hard to come by.)\u003c/p>\n\u003cp>Of course, Cuba is far more food secure than many of its similarly impoverished neighbors in Latin America like Honduras and Haiti. But animal (and fish) protein is in extremely limited supply, and to buy food, Cubans have to wrestle with a \u003ca href=\"http://www.havanatimes.org/?p=107265\">\"jigsaw puzzle\"\u003c/a> — different markets and currencies for different food products.\u003c/p>\n\u003cp>Cuba imports about 80 percent of its food, which costs the government $2 billion a year. Since 2000, a solid chunk of that has come from the U.S. In 2013, American firms sold $348 million worth of agricultural goods to Cuba, according to the U.S.-Cuba Trade and Economic Council. The top three products? Frozen chicken, soybean meal (for animal feed) and corn.\u003c/p>\n\u003cp>Wednesday's announcement was not the end of the embargo, of course. But Obama's \u003ca href=\"http://www.whitehouse.gov/issues/foreign-policy/cuba\">new approach\u003c/a> to Cuba includes \"expanded sales and exports of certain goods and services from the U.S. to Cuba.\" That includes agricultural products, from commodities like rice and beans to butter.\u003c/p>\n\u003cfigure id=\"attachment_91193\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cuba-food-2_enl-cb5c84796dd304b05905ee2f8d6b371b4837d37a-e1418942761520.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cuba-food-2_enl-cb5c84796dd304b05905ee2f8d6b371b4837d37a-e1418942761520.jpg\" alt=\"Banana growers at a market on the outskirts of Havana, Cuba, on Sept. 30, 2013. Cuba currently imports few fruits and vegetables from the U.S., but the American Farm Bureau says the change in relations may allow for new trade opportunities. Photo: Ramon Espinosa/AP\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91193\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Banana growers at a market on the outskirts of Havana, Cuba, on Sept. 30, 2013. Cuba currently imports few fruits and vegetables from the U.S., but the American Farm Bureau says the change in relations may allow for new trade opportunities. Photo: Ramon Espinosa/AP\u003c/figcaption>\u003c/figure>\n\u003cp>And for U.S. agricultural producers, the most important part of Wednesday's announcement was Obama's call to lift restrictions on financial transactions for food products, says David Salmonsen, a trade specialist with the \u003ca href=\"http://www.fb.org/\">American Farm Bureau\u003c/a>.\u003c/p>\n\u003cp>Currently, any agricultural producer who wants to sell to Cuba has to get cash upfront from the Cuban government before shipping, and the money exchange must be handled through a third-party bank, which means all kinds of extra transaction costs.\u003c/p>\n\u003cp>If the Treasury Department and Commerce Department go along with Obama's order, then those producers will now be able to do business more directly with the Cuban government and its banks, says Salmonsen.\u003c/p>\n\u003cp>Without those extra transaction costs, certain U.S. producers that don't currently sell to Cuba — like fruit and vegetables producers — may finally be able to offer the Cuban government a competitive price. Or rice from the Southeast U.S.: Cuba used to buy it, until we were out-competed by Brazil and Vietnam.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cargill.com/news/releases/2014/NA31716068.jsp\">Cargill\u003c/a>, for one, says it's optimistic about the opportunities. So is the\u003ca href=\"http://soygrowers.com/progress-relations-cuba-creates-multiple-opportunities-american-soy/\"> American Soybean Association\u003c/a>.\u003c/p>\n\u003cp>\"Depending on how it develops, it could put our producers back into a more normal trading relationship with Cuba, so that the whole supply chain evolves, and demand rises as barriers are reduced and eliminated,\" says Salmonsen.\u003c/p>\n\u003cp>But as Kavulich points out, food isn't necessarily Cuba's biggest priority: Investments in infrastructure may be more desperately needed.\u003c/p>\n\u003cp>Still, \"there are opportunities\" for food companies, he says, but what happens when the \"Cubans say, 'That's all well and good, but we need help with financing?' The risk of doing business with the Cuban government is huge.\"\u003c/p>\n\u003cp>Cuba's government has considerable trade deficits with other nations, but little with the U.S. If American businesses want to sell more to Cuba, they might find themselves waiting a while to get paid, he says.\u003c/p>\n\u003cp>The big trade picture aside, the outlook for Cuban cuisine is also a bit murky. As I \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/27/145836157/cuban-chefs-modernize-their-cuisine-despite-u-s-embargo\">reported\u003c/a> in 2012, Cuban chefs haven't been able to incorporate many modern cooking techniques, or exotic ingredients. (I don't think sous vides machines can get past the embargo.) So chefs may have to wait a while before they can import some of the American ingredients they covet.\u003c/p>\n\u003cp>As Sanchez wrote, Wednesday's announcement \"is just the beginning.\" It's tempting to get excited about the future of Cuban food, but \"keep the corks in the bottles,\" she says. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "91191 http://blogs.kqed.org/bayareabites/?p=91191",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/12/18/what-the-change-in-u-s-cuba-relations-might-mean-for-food/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1058,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 24
},
"modified": 1418942949,
"excerpt": "The decision to normalize relations is driving all kinds of speculation about American food companies opening up shop in Cuba. But analysts say: Don't expect to see McDonald's there anytime soon.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The decision to normalize relations is driving all kinds of speculation about American food companies opening up shop in Cuba. But analysts say: Don't expect to see McDonald's there anytime soon.",
"title": "What The Change In U.S.-Cuba Relations Might Mean For Food | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "What The Change In U.S.-Cuba Relations Might Mean For Food",
"datePublished": "2014-12-18T14:49:09-08:00",
"dateModified": "2014-12-18T14:49:09-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "what-the-change-in-u-s-cuba-relations-might-mean-for-food",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=371478629&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Eliza Barclay",
"nprStoryDate": "Thu, 18 Dec 2014 17:06:00 -0500",
"nprLastModifiedDate": "Thu, 18 Dec 2014 17:36:27 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2014/12/18/371478629/what-the-change-in-u-s-cuba-relations-might-mean-for-food?ft=3&f=371478629",
"nprStoryId": "371478629",
"nprRetrievedStory": "1",
"nprPubDate": "Thu, 18 Dec 2014 17:36:00 -0500",
"path": "/bayareabites/91191/what-the-change-in-u-s-cuba-relations-might-mean-for-food",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91192\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cuba-food-1_enl-e620b823165d6772e5283e23366830315e2c9952-e1418942691481.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cuba-food-1_enl-e620b823165d6772e5283e23366830315e2c9952-e1418942691481.jpg\" alt=\"Sugar, coffee, fruit juice for babies, oil and salt inside a market subsidized by the government in Havana on July 11, 2013. Photo: Enrique De La Osa/Reuters/Landov\" width=\"1000\" height=\"647\" class=\"size-full wp-image-91192\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sugar, coffee, fruit juice for babies, oil and salt inside a market subsidized by the government in Havana on July 11, 2013. Photo: Enrique De La Osa/Reuters/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/348764033/eliza-barclay\" target=\"_blank\">Eliza Barclay\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/12/18/371478629/what-the-change-in-u-s-cuba-relations-might-mean-for-food\" target=\"_blank\">The Salt at NPR Food\u003c/a> (12/18/14)\u003c/p>\n\u003cp>It took a few hours for Cubans to realize the magnitude of President Obama's \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/12/17/371398638/cuba-frees-american-contractor-alan-gross\">announcement\u003c/a> on Wednesday about changes in the relationship between the U.S. and Cuba, according to Cuban blogger Yoani Sánchez.\u003c/p>\n\u003cp>Why? Because a lot of people were at the market, buying fish. \"It is important to also say that the news had fierce competition, like the arrival of fish to the rationed market, after years of disappearance,\" \u003ca href=\"https://generacionyen.wordpress.com/2014/12/17/has-d-day-arrived/\">wrote\u003c/a> Sanchez, who is perhaps the \u003ca href=\"http://www.npr.org/2013/04/02/175997121/cuban-blogger-wants-fidels-cuba-miamis-cuba-to-unite\">most celebrated dissident\u003c/a> on the island.\u003c/p>\n\u003cp>As you've probably heard — or seen, if you've traveled to Cuba — food (and, at times, the lack thereof) remains one of the most striking emblems of Cuba's dysfunctional economic system. Let's just say that the agreement between Obama and Cuban President Raul Castro will probably eventually mean big changes for the food supply in Cuba.\u003c/p>\n\u003cp>But if you're picturing Cubans sipping Frappuccinos at Starbucks in Havana, or a Carnival cruise ship full of American tourists unloading in the port and filing into a gleaming new McDonald's, analysts say, \"Hold your horses.\" Such massive changes are, in theory, perhaps more possible than they were on Tuesday, but not before our two governments work out a huge number of issues embedded in our super complex trade relationship.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Obama and Castro's speeches were significant and expansive, says John Kavulich, president of the \u003ca href=\"http://www.cubatrade.org/\">U.S.-Cuba Trade and Economic Council\u003c/a>, but \"the details are what matter. What people tend to forget is it's not what the U.S. wants to do to or for Cuba. It's about what Cuba feels is in its interest.\"\u003c/p>\n\u003cp>Most Cubans depend on monthly rations (limited amounts of deeply subsidized food) of rice, beans, coffee and a few other staple foods for their sustenance. There's also a \u003ca href=\"http://www.npr.org/2014/04/13/301476324/what-life-in-the-new-cuba-is-really-like\">thriving black market\u003c/a> for food, supplying the wealthy and the foreigners with gourmet items like blue cheese and smoked salmon smuggled in by suitcase. (I traveled to Cuba in 2003 and 2007, first on a person-to-person license and then on a freelance journalist visa. Like so many other American visitors, I was utterly bewitched by the place. And I lost weight there — probably because candy bars and other snacks were so hard to come by.)\u003c/p>\n\u003cp>Of course, Cuba is far more food secure than many of its similarly impoverished neighbors in Latin America like Honduras and Haiti. But animal (and fish) protein is in extremely limited supply, and to buy food, Cubans have to wrestle with a \u003ca href=\"http://www.havanatimes.org/?p=107265\">\"jigsaw puzzle\"\u003c/a> — different markets and currencies for different food products.\u003c/p>\n\u003cp>Cuba imports about 80 percent of its food, which costs the government $2 billion a year. Since 2000, a solid chunk of that has come from the U.S. In 2013, American firms sold $348 million worth of agricultural goods to Cuba, according to the U.S.-Cuba Trade and Economic Council. The top three products? Frozen chicken, soybean meal (for animal feed) and corn.\u003c/p>\n\u003cp>Wednesday's announcement was not the end of the embargo, of course. But Obama's \u003ca href=\"http://www.whitehouse.gov/issues/foreign-policy/cuba\">new approach\u003c/a> to Cuba includes \"expanded sales and exports of certain goods and services from the U.S. to Cuba.\" That includes agricultural products, from commodities like rice and beans to butter.\u003c/p>\n\u003cfigure id=\"attachment_91193\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cuba-food-2_enl-cb5c84796dd304b05905ee2f8d6b371b4837d37a-e1418942761520.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cuba-food-2_enl-cb5c84796dd304b05905ee2f8d6b371b4837d37a-e1418942761520.jpg\" alt=\"Banana growers at a market on the outskirts of Havana, Cuba, on Sept. 30, 2013. Cuba currently imports few fruits and vegetables from the U.S., but the American Farm Bureau says the change in relations may allow for new trade opportunities. Photo: Ramon Espinosa/AP\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91193\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Banana growers at a market on the outskirts of Havana, Cuba, on Sept. 30, 2013. Cuba currently imports few fruits and vegetables from the U.S., but the American Farm Bureau says the change in relations may allow for new trade opportunities. Photo: Ramon Espinosa/AP\u003c/figcaption>\u003c/figure>\n\u003cp>And for U.S. agricultural producers, the most important part of Wednesday's announcement was Obama's call to lift restrictions on financial transactions for food products, says David Salmonsen, a trade specialist with the \u003ca href=\"http://www.fb.org/\">American Farm Bureau\u003c/a>.\u003c/p>\n\u003cp>Currently, any agricultural producer who wants to sell to Cuba has to get cash upfront from the Cuban government before shipping, and the money exchange must be handled through a third-party bank, which means all kinds of extra transaction costs.\u003c/p>\n\u003cp>If the Treasury Department and Commerce Department go along with Obama's order, then those producers will now be able to do business more directly with the Cuban government and its banks, says Salmonsen.\u003c/p>\n\u003cp>Without those extra transaction costs, certain U.S. producers that don't currently sell to Cuba — like fruit and vegetables producers — may finally be able to offer the Cuban government a competitive price. Or rice from the Southeast U.S.: Cuba used to buy it, until we were out-competed by Brazil and Vietnam.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cargill.com/news/releases/2014/NA31716068.jsp\">Cargill\u003c/a>, for one, says it's optimistic about the opportunities. So is the\u003ca href=\"http://soygrowers.com/progress-relations-cuba-creates-multiple-opportunities-american-soy/\"> American Soybean Association\u003c/a>.\u003c/p>\n\u003cp>\"Depending on how it develops, it could put our producers back into a more normal trading relationship with Cuba, so that the whole supply chain evolves, and demand rises as barriers are reduced and eliminated,\" says Salmonsen.\u003c/p>\n\u003cp>But as Kavulich points out, food isn't necessarily Cuba's biggest priority: Investments in infrastructure may be more desperately needed.\u003c/p>\n\u003cp>Still, \"there are opportunities\" for food companies, he says, but what happens when the \"Cubans say, 'That's all well and good, but we need help with financing?' The risk of doing business with the Cuban government is huge.\"\u003c/p>\n\u003cp>Cuba's government has considerable trade deficits with other nations, but little with the U.S. If American businesses want to sell more to Cuba, they might find themselves waiting a while to get paid, he says.\u003c/p>\n\u003cp>The big trade picture aside, the outlook for Cuban cuisine is also a bit murky. As I \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/27/145836157/cuban-chefs-modernize-their-cuisine-despite-u-s-embargo\">reported\u003c/a> in 2012, Cuban chefs haven't been able to incorporate many modern cooking techniques, or exotic ingredients. (I don't think sous vides machines can get past the embargo.) So chefs may have to wait a while before they can import some of the American ingredients they covet.\u003c/p>\n\u003cp>As Sanchez wrote, Wednesday's announcement \"is just the beginning.\" It's tempting to get excited about the future of Cuban food, but \"keep the corks in the bottles,\" she says. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/91191/what-the-change-in-u-s-cuba-relations-might-mean-for-food",
"authors": [
"byline_bayareabites_91191"
],
"categories": [
"bayareabites_1962",
"bayareabites_10028",
"bayareabites_10916",
"bayareabites_2035"
],
"tags": [
"bayareabites_11236",
"bayareabites_11855",
"bayareabites_10921"
],
"featImg": "bayareabites_91193",
"label": "bayareabites"
},
"bayareabites_90748": {
"type": "posts",
"id": "bayareabites_90748",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "90748",
"score": null,
"sort": [
1418182274000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1418182274,
"format": "aside",
"disqusTitle": "Mexican Megafarms Supplying U.S. Market Are Rife With Labor Abuses",
"title": "Mexican Megafarms Supplying U.S. Market Are Rife With Labor Abuses",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_90756\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mexico-farm-labor.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mexico-farm-labor.jpg\" alt=\"At the end of the day, Roma tomatoes are ready for transport in Cristo Rey in the state of Sinaloa. Half the tomatoes consumed in the U.S. come from Mexico. Photo: Don Bartletti/Los Angeles Times\" width=\"900\" height=\"592\" class=\"size-full wp-image-90756\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At the end of the day, Roma tomatoes are ready for transport in Cristo Rey in the state of Sinaloa. Half the tomatoes consumed in the U.S. come from Mexico. Photo: Don Bartletti/Los Angeles Times\u003c/figcaption>\u003c/figure>\n\u003cp>by NPR Staff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/12/09/369645204/mexican-megafarms-supplying-u-s-market-are-rife-with-labor-abuses\" target=\"_blank\">The Salt at NPR Food\u003c/a> (12/9/14)\u003c/p>\n\u003cp>\"Product of Mexico\" — it's a label you see on fruit and vegetable stickers in supermarkets across the U.S.\u003c/p>\n\u003cp>It's also the name of an \u003ca href=\"http://graphics.latimes.com/product-of-mexico-camps/\">investigative series\u003c/a> appearing this week in the \u003cem>Los Angeles Times\u003c/em>.\u003c/p>\n\u003cp>\u003cem>Morning Edition's\u003c/em> Steve Inskeep spoke to reporter Richard Marosi about his \u003ca href=\"http://graphics.latimes.com/product-of-mexico-camps/\">18-month investigation\u003c/a> in Mexico. Wednesday's story in the series follows Ricardo Martinez, a farmworker who tried, unsuccessfully, to leave a labor camp.\u003c/p>\n\u003cp>According to Marosi, the farmworkers are \"the invisible people of Mexico, the poorest, the most discriminated.\" That's what makes them so vulnerable to abuse in farm labor camps.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The camps are in remote regions of west and northwest Mexico, and attached to the megafarms that produce millions of pounds of tomatoes, bell peppers, cucumbers and other vegetables, much of them bound for the U.S.\u003c/p>\n\u003cfigure id=\"attachment_90758\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mexican-labor-camp.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mexican-labor-camp.jpg\" alt=\"The 12-foot-by-12-foot rooms at Campo San Jose each house as many as six people, who sleep on concrete bunks nightly for months at a time. A restful night is hard to come by, as light and the sounds of crying babies and loud music spill over from adjoining rooms. Thieves jump the partitions and pilfer food, and rats scurry on the steel slats. Photo: Don Bartletti/Los Angeles Times\" width=\"900\" height=\"574\" class=\"size-full wp-image-90758\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The 12-foot-by-12-foot rooms at Campo San Jose each house as many as six people, who sleep on concrete bunks nightly for months at a time. A restful night is hard to come by, as light and the sounds of crying babies and loud music spill over from adjoining rooms. Thieves jump the partitions and pilfer food, and rats scurry on the steel slats. Photo: Don Bartletti/Los Angeles Times\u003c/figcaption>\u003c/figure>\n\u003cp>\"They live in rooms six-by-eight generally, and shed-like housing, sometimes no furniture. They sleep on scraps of cardboard,\" Marosi says.\u003c/p>\n\u003cp>The workers are forced to buy food from the company stores where the prices are heavily inflated. Even making $8 to $12 dollars a day, which is more than they might make at home, they can't keep up with the high costs.\u003c/p>\n\u003cp>\"A lot of these places, they illegally withhold the wages of the workers; they're there on three-month contracts, they're not paid until the end,\" he says. That means they don't even have the money to catch a bus and escape the farm.\u003c/p>\n\u003cp>Marosi says a lot of the blame lies with firms who project an image of social responsibility or tote their many badges of certifications from labor groups. In reality, they are not actually enforcing their standards.\u003c/p>\n\u003cp>\"I went and looked at some of the places with some of the better reputations and I found appalling conditions at many of them,\" including one where people were actually being held captive, he says.\u003c/p>\n\u003cp>There are other problems, too: \"Some of these camps are so remote that people, even if they want to go check the conditions, don't know where they are. So it's up to the agribusiness owners to tell them and sometimes they don't,\" explains Marosi.\u003c/p>\n\u003cp>There are American exporters and representatives of retailers like Wal-Mart in Mexico, he says, but they're looking out for food safety, not the conditions of the laborers.\u003c/p>\n\u003cp>For example, the farms Marosi saw has very advanced irrigation canals to grow high-quality tomatoes and cucumbers. But the labor force has no water to shower with when they go home.\u003c/p>\n\u003cp>The only way these conditions may change is if the U.S. puts pressure on the retailers who buy from the Mexican megafarms, says Marosi.\u003c/p>\n\u003cfigure id=\"attachment_90759\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mexican-labor-camp1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mexican-labor-camp1.jpg\" alt=\"Workers pick fresh basil in a field in Villa Benito Juarez, Sinaloa. The tender leaves are carefully boxed for export to the United States. Photo: Don Bartletti/Los Angeles Times\" width=\"900\" height=\"582\" class=\"size-full wp-image-90759\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Workers pick fresh basil in a field in Villa Benito Juarez, Sinaloa. The tender leaves are carefully boxed for export to the United States. Photo: Don Bartletti/Los Angeles Times\u003c/figcaption>\u003c/figure>\n\u003cp>\"If there's consumer pressure,\" he says, \"retailers at that point can act to bring in higher, third-party, independent auditors to make sure that the [retailers'] requirements of \u003ca href=\"http://corporate.walmart.com/global-responsibility/ethical-sourcing/audit-process\">social responsibility guidelines\u003c/a> are being met.\"\u003c/p>\n\u003cp>Following Marosi's investigation, some companies have reported that they've instituted corrective action plans or ceased operations with unsafe megafarms. However, even a year after one farm was raided for its poor worker conditions, it still produced 700 million pounds of tomatoes.\u003c/p>\n\u003cp>The problem isn't limited to big box retailers either — even farmers markets can import from Mexico. As Marosi explains. \"A lot of the farmer's market is sourced from regional wholesalers or regional produce markets and much of that comes from Mexico.\"\u003c/p>\n\u003cp>\u003cem>For more videos and photos from the investigation, visit the \u003ca href=\"http://graphics.latimes.com/product-of-mexico-camps/\">Los Angeles Times' site\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "90748 http://blogs.kqed.org/bayareabites/?p=90748",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/12/09/mexican-megafarms-supplying-u-s-market-are-rife-with-labor-abuses/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 748,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 22
},
"modified": 1418182274,
"excerpt": "An investigation by the \u003cem>Los Angeles Times\u003c/em> into labor camps on Mexican megafarms reveals appalling conditions. Reporter Richard Marosi says that U.S. consumers need to pressure retailers for change.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "An investigation by the Los Angeles Times into labor camps on Mexican megafarms reveals appalling conditions. Reporter Richard Marosi says that U.S. consumers need to pressure retailers for change.",
"title": "Mexican Megafarms Supplying U.S. Market Are Rife With Labor Abuses | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Mexican Megafarms Supplying U.S. Market Are Rife With Labor Abuses",
"datePublished": "2014-12-09T19:31:14-08:00",
"dateModified": "2014-12-09T19:31:14-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "mexican-megafarms-supplying-u-s-market-are-rife-with-labor-abuses",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=369645204&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "NPR Staff",
"nprStoryDate": "Tue, 09 Dec 2014 21:02:13 -0500",
"nprLastModifiedDate": "Tue, 09 Dec 2014 21:02:13 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2014/12/09/369645204/mexican-megafarms-supplying-u-s-market-are-rife-with-labor-abuses?ft=3&f=369645204",
"nprStoryId": "369645204",
"nprRetrievedStory": "1",
"nprPubDate": "Tue, 09 Dec 2014 21:02:00 -0500",
"path": "/bayareabites/90748/mexican-megafarms-supplying-u-s-market-are-rife-with-labor-abuses",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_90756\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mexico-farm-labor.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mexico-farm-labor.jpg\" alt=\"At the end of the day, Roma tomatoes are ready for transport in Cristo Rey in the state of Sinaloa. Half the tomatoes consumed in the U.S. come from Mexico. Photo: Don Bartletti/Los Angeles Times\" width=\"900\" height=\"592\" class=\"size-full wp-image-90756\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At the end of the day, Roma tomatoes are ready for transport in Cristo Rey in the state of Sinaloa. Half the tomatoes consumed in the U.S. come from Mexico. Photo: Don Bartletti/Los Angeles Times\u003c/figcaption>\u003c/figure>\n\u003cp>by NPR Staff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/12/09/369645204/mexican-megafarms-supplying-u-s-market-are-rife-with-labor-abuses\" target=\"_blank\">The Salt at NPR Food\u003c/a> (12/9/14)\u003c/p>\n\u003cp>\"Product of Mexico\" — it's a label you see on fruit and vegetable stickers in supermarkets across the U.S.\u003c/p>\n\u003cp>It's also the name of an \u003ca href=\"http://graphics.latimes.com/product-of-mexico-camps/\">investigative series\u003c/a> appearing this week in the \u003cem>Los Angeles Times\u003c/em>.\u003c/p>\n\u003cp>\u003cem>Morning Edition's\u003c/em> Steve Inskeep spoke to reporter Richard Marosi about his \u003ca href=\"http://graphics.latimes.com/product-of-mexico-camps/\">18-month investigation\u003c/a> in Mexico. Wednesday's story in the series follows Ricardo Martinez, a farmworker who tried, unsuccessfully, to leave a labor camp.\u003c/p>\n\u003cp>According to Marosi, the farmworkers are \"the invisible people of Mexico, the poorest, the most discriminated.\" That's what makes them so vulnerable to abuse in farm labor camps.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The camps are in remote regions of west and northwest Mexico, and attached to the megafarms that produce millions of pounds of tomatoes, bell peppers, cucumbers and other vegetables, much of them bound for the U.S.\u003c/p>\n\u003cfigure id=\"attachment_90758\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mexican-labor-camp.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mexican-labor-camp.jpg\" alt=\"The 12-foot-by-12-foot rooms at Campo San Jose each house as many as six people, who sleep on concrete bunks nightly for months at a time. A restful night is hard to come by, as light and the sounds of crying babies and loud music spill over from adjoining rooms. Thieves jump the partitions and pilfer food, and rats scurry on the steel slats. Photo: Don Bartletti/Los Angeles Times\" width=\"900\" height=\"574\" class=\"size-full wp-image-90758\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The 12-foot-by-12-foot rooms at Campo San Jose each house as many as six people, who sleep on concrete bunks nightly for months at a time. A restful night is hard to come by, as light and the sounds of crying babies and loud music spill over from adjoining rooms. Thieves jump the partitions and pilfer food, and rats scurry on the steel slats. Photo: Don Bartletti/Los Angeles Times\u003c/figcaption>\u003c/figure>\n\u003cp>\"They live in rooms six-by-eight generally, and shed-like housing, sometimes no furniture. They sleep on scraps of cardboard,\" Marosi says.\u003c/p>\n\u003cp>The workers are forced to buy food from the company stores where the prices are heavily inflated. Even making $8 to $12 dollars a day, which is more than they might make at home, they can't keep up with the high costs.\u003c/p>\n\u003cp>\"A lot of these places, they illegally withhold the wages of the workers; they're there on three-month contracts, they're not paid until the end,\" he says. That means they don't even have the money to catch a bus and escape the farm.\u003c/p>\n\u003cp>Marosi says a lot of the blame lies with firms who project an image of social responsibility or tote their many badges of certifications from labor groups. In reality, they are not actually enforcing their standards.\u003c/p>\n\u003cp>\"I went and looked at some of the places with some of the better reputations and I found appalling conditions at many of them,\" including one where people were actually being held captive, he says.\u003c/p>\n\u003cp>There are other problems, too: \"Some of these camps are so remote that people, even if they want to go check the conditions, don't know where they are. So it's up to the agribusiness owners to tell them and sometimes they don't,\" explains Marosi.\u003c/p>\n\u003cp>There are American exporters and representatives of retailers like Wal-Mart in Mexico, he says, but they're looking out for food safety, not the conditions of the laborers.\u003c/p>\n\u003cp>For example, the farms Marosi saw has very advanced irrigation canals to grow high-quality tomatoes and cucumbers. But the labor force has no water to shower with when they go home.\u003c/p>\n\u003cp>The only way these conditions may change is if the U.S. puts pressure on the retailers who buy from the Mexican megafarms, says Marosi.\u003c/p>\n\u003cfigure id=\"attachment_90759\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mexican-labor-camp1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mexican-labor-camp1.jpg\" alt=\"Workers pick fresh basil in a field in Villa Benito Juarez, Sinaloa. The tender leaves are carefully boxed for export to the United States. Photo: Don Bartletti/Los Angeles Times\" width=\"900\" height=\"582\" class=\"size-full wp-image-90759\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Workers pick fresh basil in a field in Villa Benito Juarez, Sinaloa. The tender leaves are carefully boxed for export to the United States. Photo: Don Bartletti/Los Angeles Times\u003c/figcaption>\u003c/figure>\n\u003cp>\"If there's consumer pressure,\" he says, \"retailers at that point can act to bring in higher, third-party, independent auditors to make sure that the [retailers'] requirements of \u003ca href=\"http://corporate.walmart.com/global-responsibility/ethical-sourcing/audit-process\">social responsibility guidelines\u003c/a> are being met.\"\u003c/p>\n\u003cp>Following Marosi's investigation, some companies have reported that they've instituted corrective action plans or ceased operations with unsafe megafarms. However, even a year after one farm was raided for its poor worker conditions, it still produced 700 million pounds of tomatoes.\u003c/p>\n\u003cp>The problem isn't limited to big box retailers either — even farmers markets can import from Mexico. As Marosi explains. \"A lot of the farmer's market is sourced from regional wholesalers or regional produce markets and much of that comes from Mexico.\"\u003c/p>\n\u003cp>\u003cem>For more videos and photos from the investigation, visit the \u003ca href=\"http://graphics.latimes.com/product-of-mexico-camps/\">Los Angeles Times' site\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/90748/mexican-megafarms-supplying-u-s-market-are-rife-with-labor-abuses",
"authors": [
"byline_bayareabites_90748"
],
"categories": [
"bayareabites_1874",
"bayareabites_10028",
"bayareabites_10916",
"bayareabites_2035"
],
"tags": [
"bayareabites_13983",
"bayareabites_13982",
"bayareabites_13984",
"bayareabites_2561",
"bayareabites_10921"
],
"featImg": "bayareabites_90756",
"label": "bayareabites"
},
"bayareabites_89616": {
"type": "posts",
"id": "bayareabites_89616",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "89616",
"score": null,
"sort": [
1415391213000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1415391213,
"format": "aside",
"disqusTitle": "Scientist Who Invented CorningWare Glass Dies At 99",
"title": "Scientist Who Invented CorningWare Glass Dies At 99",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_89618\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/ap134366976829_wide-055d0595007fe10679b2b17177b3bbf4ca3d491c-e1415390882310.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/ap134366976829_wide-055d0595007fe10679b2b17177b3bbf4ca3d491c-e1415390882310.jpg\" alt=\"Classic CorningWare pieces, if not in your kitchen already, can be found at yard sales. Updated pieces are on store shelves. Corning spun off its consumer-products division in 1998, and it is now marketed by World Kitchen LLC. Photo: AP\" width=\"1000\" height=\"563\" class=\"size-full wp-image-89618\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Classic CorningWare pieces, if not in your kitchen already, can be found at yard sales. Updated pieces are on store shelves. Corning spun off its consumer-products division in 1998, and it is now marketed by World Kitchen LLC. Photo: AP\u003c/figcaption>\u003c/figure>\n\u003cp>by Doreen McCallister, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/11/07/362226389/scientist-who-invented-corningware-glass-dies-at-99\" target=\"_blank\">The Two-Way\u003c/a>, NPR News\u003c/p>\n\u003cp>Check your kitchen cabinets — there's a good chance a CorningWare casserole dish is inside.\u003c/p>\n\u003cp>If there isn't, you probably know someone who has one. CorningWare, the popular white cookware often decorated with blue cornflowers, has been a fixture at family gatherings and potluck dinners for decades.\u003c/p>\n\u003cp>\u003ca href=\"http://www.democratandchronicle.com/story/money/business/2014/11/06/corningware-glass-inventor-s-donald-stookey-dies/18597643/\">S. Donald Stookey\u003c/a>, credited with creating a synthetic ceramic glass in the 1950s that led to CorningWare, died Tuesday at age 99.\u003c/p>\n\u003cp>The durable cookware is able to withstand extreme temperatures, making it perfect for casseroles. The dishes can go from oven to table and then into the refrigerator or freezer. Later, CorningWare could be used in microwave ovens and cooktops.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Stookey discovered glass ceramics in 1952 — the fortuitous outcome of an experiment gone wrong.\u003c/p>\n\u003cp>As The Associated Press tells the story, \"Stookey was a young scientist researching the properties of glass ... when he put a glass plate into an oven to heat it. But the oven malfunctioned. Instead of heating to about 1,100 degrees Fahrenheit, the oven shot up to more than 1,600 degrees. Stookey expected to find a molten mess. Instead, he found an opaque, milky-white plate. As he was removing it from the oven, his tongs slipped, and the plate fell to the floor. But instead of shattering, it bounced.\"\u003c/p>\n\u003cfigure id=\"attachment_89617\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/ap484865038739_sq-5190db0796a8298c911bf93b6c41156f867c797b-e1415390949689.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/ap484865038739_sq-5190db0796a8298c911bf93b6c41156f867c797b-e1415390949689.jpg\" alt=\"S. Donald Stookey, photographed in 1950, prepares to expose an image to ultraviolet light. Stookey forever changed cooking with the invention of CorningWare. Photo: AP\" width=\"1000\" height=\"1000\" class=\"size-full wp-image-89617\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">S. Donald Stookey, photographed in 1950, prepares to expose an image to ultraviolet light. Stookey forever changed cooking with the invention of CorningWare. Photo: AP\u003c/figcaption>\u003c/figure>\n\u003cp>And bounce is exactly what sales of CorningWare did. By the end of the 1950s, it was one of \u003ca href=\"http://www.corning.com/about_us/our_heritage.aspx?linkidentifier=id&itemid=377\">Corning's\u003c/a> most successful products.\u003c/p>\n\u003cp>CorningWare is still on store shelves. Corning spun off its consumer-products division in 1998, and the cookware is now marketed by \u003ca href=\"http://www.worldkitchen.com/en/corningware/\">World Kitchen\u003c/a>.\u003c/p>\n\u003cp>Stookey held the patent on CorningWare. His son, Donald Stookey, told the AP that he believes his father made money on a percentage of the sales — but did not get rich.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In 1986, Stookey received the \u003ca href=\"http://www.uspto.gov/about/nmti/\">National Medal of Technology\u003c/a> from President Ronald Reagan. And in 2010, he was inducted into the \u003ca href=\"http://invent.org/\">National Inventors Hall of Fame\u003c/a>.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "89616 http://blogs.kqed.org/bayareabites/?p=89616",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/11/07/scientist-who-invented-corningware-glass-dies-at-99/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 401,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 13
},
"modified": 1415391213,
"excerpt": "S. Donald Stookey created a synthetic ceramic glass in 1952 — the fortuitous outcome of an experiment gone wrong.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "S. Donald Stookey created a synthetic ceramic glass in 1952 — the fortuitous outcome of an experiment gone wrong.",
"title": "Scientist Who Invented CorningWare Glass Dies At 99 | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Scientist Who Invented CorningWare Glass Dies At 99",
"datePublished": "2014-11-07T12:13:33-08:00",
"dateModified": "2014-11-07T12:13:33-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "scientist-who-invented-corningware-glass-dies-at-99",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=362226389&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Doreen McCallister",
"nprStoryDate": "Fri, 07 Nov 2014 08:30:00 -0500",
"nprLastModifiedDate": "Fri, 07 Nov 2014 12:19:07 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thetwo-way/2014/11/07/362226389/scientist-who-invented-corningware-glass-dies-at-99?ft=3&f=362226389",
"nprStoryId": "362226389",
"nprRetrievedStory": "1",
"nprPubDate": "Fri, 07 Nov 2014 12:19:00 -0500",
"path": "/bayareabites/89616/scientist-who-invented-corningware-glass-dies-at-99",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89618\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/ap134366976829_wide-055d0595007fe10679b2b17177b3bbf4ca3d491c-e1415390882310.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/ap134366976829_wide-055d0595007fe10679b2b17177b3bbf4ca3d491c-e1415390882310.jpg\" alt=\"Classic CorningWare pieces, if not in your kitchen already, can be found at yard sales. Updated pieces are on store shelves. Corning spun off its consumer-products division in 1998, and it is now marketed by World Kitchen LLC. Photo: AP\" width=\"1000\" height=\"563\" class=\"size-full wp-image-89618\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Classic CorningWare pieces, if not in your kitchen already, can be found at yard sales. Updated pieces are on store shelves. Corning spun off its consumer-products division in 1998, and it is now marketed by World Kitchen LLC. Photo: AP\u003c/figcaption>\u003c/figure>\n\u003cp>by Doreen McCallister, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/11/07/362226389/scientist-who-invented-corningware-glass-dies-at-99\" target=\"_blank\">The Two-Way\u003c/a>, NPR News\u003c/p>\n\u003cp>Check your kitchen cabinets — there's a good chance a CorningWare casserole dish is inside.\u003c/p>\n\u003cp>If there isn't, you probably know someone who has one. CorningWare, the popular white cookware often decorated with blue cornflowers, has been a fixture at family gatherings and potluck dinners for decades.\u003c/p>\n\u003cp>\u003ca href=\"http://www.democratandchronicle.com/story/money/business/2014/11/06/corningware-glass-inventor-s-donald-stookey-dies/18597643/\">S. Donald Stookey\u003c/a>, credited with creating a synthetic ceramic glass in the 1950s that led to CorningWare, died Tuesday at age 99.\u003c/p>\n\u003cp>The durable cookware is able to withstand extreme temperatures, making it perfect for casseroles. The dishes can go from oven to table and then into the refrigerator or freezer. Later, CorningWare could be used in microwave ovens and cooktops.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Stookey discovered glass ceramics in 1952 — the fortuitous outcome of an experiment gone wrong.\u003c/p>\n\u003cp>As The Associated Press tells the story, \"Stookey was a young scientist researching the properties of glass ... when he put a glass plate into an oven to heat it. But the oven malfunctioned. Instead of heating to about 1,100 degrees Fahrenheit, the oven shot up to more than 1,600 degrees. Stookey expected to find a molten mess. Instead, he found an opaque, milky-white plate. As he was removing it from the oven, his tongs slipped, and the plate fell to the floor. But instead of shattering, it bounced.\"\u003c/p>\n\u003cfigure id=\"attachment_89617\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/ap484865038739_sq-5190db0796a8298c911bf93b6c41156f867c797b-e1415390949689.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/ap484865038739_sq-5190db0796a8298c911bf93b6c41156f867c797b-e1415390949689.jpg\" alt=\"S. Donald Stookey, photographed in 1950, prepares to expose an image to ultraviolet light. Stookey forever changed cooking with the invention of CorningWare. Photo: AP\" width=\"1000\" height=\"1000\" class=\"size-full wp-image-89617\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">S. Donald Stookey, photographed in 1950, prepares to expose an image to ultraviolet light. Stookey forever changed cooking with the invention of CorningWare. Photo: AP\u003c/figcaption>\u003c/figure>\n\u003cp>And bounce is exactly what sales of CorningWare did. By the end of the 1950s, it was one of \u003ca href=\"http://www.corning.com/about_us/our_heritage.aspx?linkidentifier=id&itemid=377\">Corning's\u003c/a> most successful products.\u003c/p>\n\u003cp>CorningWare is still on store shelves. Corning spun off its consumer-products division in 1998, and the cookware is now marketed by \u003ca href=\"http://www.worldkitchen.com/en/corningware/\">World Kitchen\u003c/a>.\u003c/p>\n\u003cp>Stookey held the patent on CorningWare. His son, Donald Stookey, told the AP that he believes his father made money on a percentage of the sales — but did not get rich.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In 1986, Stookey received the \u003ca href=\"http://www.uspto.gov/about/nmti/\">National Medal of Technology\u003c/a> from President Ronald Reagan. And in 2010, he was inducted into the \u003ca href=\"http://invent.org/\">National Inventors Hall of Fame\u003c/a>.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/89616/scientist-who-invented-corningware-glass-dies-at-99",
"authors": [
"byline_bayareabites_89616"
],
"categories": [
"bayareabites_2090",
"bayareabites_10028",
"bayareabites_10916",
"bayareabites_358"
],
"tags": [
"bayareabites_13921",
"bayareabites_13922",
"bayareabites_11465"
],
"featImg": "bayareabites_89617",
"label": "bayareabites"
},
"bayareabites_89559": {
"type": "posts",
"id": "bayareabites_89559",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "89559",
"score": null,
"sort": [
1415319248000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1415319248,
"format": "aside",
"disqusTitle": "Florida Activists Arrested For Serving Food To Homeless",
"title": "Florida Activists Arrested For Serving Food To Homeless",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_89560\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/arnoldabbott_enl-e0c1c3c9eedff42f75173960313e7d62ca1e7ea8-e1415318891551.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/arnoldabbott_enl-e0c1c3c9eedff42f75173960313e7d62ca1e7ea8-e1415318891551.jpg\" alt=\"Homeless advocate Arnold Abbott, 90, director of the nonprofit group Love Thy Neighbor Inc., prepares a salad Wednesday in the kitchen of The Sanctuary Church in Fort Lauderdale, Fla. Abbott was recently arrested, along with two pastors, for feeding the homeless in a Fort Lauderdale park. Photo: Lynne Sladky/AP\" width=\"1000\" height=\"690\" class=\"size-full wp-image-89560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homeless advocate Arnold Abbott, 90, director of the nonprofit group Love Thy Neighbor Inc., prepares a salad Wednesday in the kitchen of The Sanctuary Church in Fort Lauderdale, Fla. Abbott was recently arrested, along with two pastors, for feeding the homeless in a Fort Lauderdale park. Photo: Lynne Sladky/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/348764033/eliza-barclay/archive\" target=\"_blank\">Eliza Barclay\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/11/06/362019133/florida-activists-arrested-for-serving-food-to-homeless\" target=\"_blank\">The Salt at NPR Food\u003c/a> (11/6/14)\u003c/p>\n\u003cp>Cities are increasingly getting tough on food distribution programs for the homeless. According to the \u003ca href=\"http://www.sun-sentinel.com/local/broward/fort-lauderdale/fl-homeless-feeding-citations-folo-20141105-story.html\">Sun Sentinel\u003c/a>, a 90-year-old activist and two pastors from two churches in Fort Lauderdale, Fla., were arrested at a park on Sunday and then again on Wednesday for doing what they've been doing there for years: serving meals to the homeless.\u003c/p>\n\u003cp>On Oct. 22, the city's commissioners \u003ca href=\"http://www.sun-sentinel.com/local/broward/fort-lauderdale/fl-lauderdale-homeless-feeding-sites-20141021-story.html\">passed a measure\u003c/a> that requires feeding sites to be more than 500 feet away from each other and 500 feet from residential properties. Only one group is allowed to share food with the homeless per city block.\u003c/p>\n\u003cp>As we \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/22/more-cities-are-making-it-illegal-to-hand-out-food-to-the-homeless/\">reported\u003c/a> in October, a report by the National Coalition for the Homeless found that since 2010, there has been a 47 percent increase in the number of cities that have passed or introduced legislation to restrict food sharing.\u003c/p>\n\u003cp>The measures tend to take one of two forms: new rules on the use of public property (as Fort Lauderdale has done) and new food-safety regulations.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Arnold Abbott, the 90-year-old Fort Lauderdale activist, began offering food to the homeless living on the city's beaches in the 1990s. Then he formed his own nonprofit, \u003ca href=\"http://lovethyneighbor.org/\" data-link-name=\"in body link\" data-component=\"in-body-link\">Love Thy Neighbor,\u003c/a> and has continued to serve food twice weekly to the homeless at the beach and in a park.\u003c/p>\n\u003cp>\"These are the poorest of the poor. They have nothing; they don't have a roof over their heads,\" Abbot said Wednesday. He added that a police officer ordered him to drop the plate of food he was holding, as if it were a weapon, the AP reported.\u003c/p>\n\u003cp>If convicted, the \u003cem>Sun Sentinel\u003c/em> says, Abbott could receive a sentence of 60 days in jail or a fine of $500.\u003c/p>\n\u003cp>\"I know I will be arrested again, I'm prepared for that,\" \u003ca href=\"http://www.foxnews.com/politics/2014/11/04/0-year-old-among-first-charged-under-fort-lauderdale-strict-rules-against/\" data-link-name=\"in body link\" data-component=\"in-body-link\">Abbott told Fox News\u003c/a>. \"I am my brother's keeper, and what they are doing is just heartless. They are trying to sweep the poorest of the poor under the rug.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "89559 http://blogs.kqed.org/bayareabites/?p=89559",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/11/06/florida-activists-arrested-for-serving-food-to-homeless/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 399,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 12
},
"modified": 1415319248,
"excerpt": "Activists in Fort Lauderdale, Fla., were arrested twice this week for giving out food to the homeless in a park. Arnold Abbott, 90, says he will continue to serve the food even if he's arrested again.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Activists in Fort Lauderdale, Fla., were arrested twice this week for giving out food to the homeless in a park. Arnold Abbott, 90, says he will continue to serve the food even if he's arrested again.",
"title": "Florida Activists Arrested For Serving Food To Homeless | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Florida Activists Arrested For Serving Food To Homeless",
"datePublished": "2014-11-06T16:14:08-08:00",
"dateModified": "2014-11-06T16:14:08-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "florida-activists-arrested-for-serving-food-to-homeless",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=362019133&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Eliza Barclay",
"nprStoryDate": "Thu, 06 Nov 2014 12:28:00 -0500",
"nprLastModifiedDate": "Thu, 06 Nov 2014 15:12:05 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2014/11/06/362019133/florida-activists-arrested-for-serving-food-to-homeless?ft=3&f=362019133",
"nprStoryId": "362019133",
"nprRetrievedStory": "1",
"nprPubDate": "Thu, 06 Nov 2014 15:12:00 -0500",
"path": "/bayareabites/89559/florida-activists-arrested-for-serving-food-to-homeless",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89560\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/arnoldabbott_enl-e0c1c3c9eedff42f75173960313e7d62ca1e7ea8-e1415318891551.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/arnoldabbott_enl-e0c1c3c9eedff42f75173960313e7d62ca1e7ea8-e1415318891551.jpg\" alt=\"Homeless advocate Arnold Abbott, 90, director of the nonprofit group Love Thy Neighbor Inc., prepares a salad Wednesday in the kitchen of The Sanctuary Church in Fort Lauderdale, Fla. Abbott was recently arrested, along with two pastors, for feeding the homeless in a Fort Lauderdale park. Photo: Lynne Sladky/AP\" width=\"1000\" height=\"690\" class=\"size-full wp-image-89560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homeless advocate Arnold Abbott, 90, director of the nonprofit group Love Thy Neighbor Inc., prepares a salad Wednesday in the kitchen of The Sanctuary Church in Fort Lauderdale, Fla. Abbott was recently arrested, along with two pastors, for feeding the homeless in a Fort Lauderdale park. Photo: Lynne Sladky/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/348764033/eliza-barclay/archive\" target=\"_blank\">Eliza Barclay\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/11/06/362019133/florida-activists-arrested-for-serving-food-to-homeless\" target=\"_blank\">The Salt at NPR Food\u003c/a> (11/6/14)\u003c/p>\n\u003cp>Cities are increasingly getting tough on food distribution programs for the homeless. According to the \u003ca href=\"http://www.sun-sentinel.com/local/broward/fort-lauderdale/fl-homeless-feeding-citations-folo-20141105-story.html\">Sun Sentinel\u003c/a>, a 90-year-old activist and two pastors from two churches in Fort Lauderdale, Fla., were arrested at a park on Sunday and then again on Wednesday for doing what they've been doing there for years: serving meals to the homeless.\u003c/p>\n\u003cp>On Oct. 22, the city's commissioners \u003ca href=\"http://www.sun-sentinel.com/local/broward/fort-lauderdale/fl-lauderdale-homeless-feeding-sites-20141021-story.html\">passed a measure\u003c/a> that requires feeding sites to be more than 500 feet away from each other and 500 feet from residential properties. Only one group is allowed to share food with the homeless per city block.\u003c/p>\n\u003cp>As we \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/22/more-cities-are-making-it-illegal-to-hand-out-food-to-the-homeless/\">reported\u003c/a> in October, a report by the National Coalition for the Homeless found that since 2010, there has been a 47 percent increase in the number of cities that have passed or introduced legislation to restrict food sharing.\u003c/p>\n\u003cp>The measures tend to take one of two forms: new rules on the use of public property (as Fort Lauderdale has done) and new food-safety regulations.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Arnold Abbott, the 90-year-old Fort Lauderdale activist, began offering food to the homeless living on the city's beaches in the 1990s. Then he formed his own nonprofit, \u003ca href=\"http://lovethyneighbor.org/\" data-link-name=\"in body link\" data-component=\"in-body-link\">Love Thy Neighbor,\u003c/a> and has continued to serve food twice weekly to the homeless at the beach and in a park.\u003c/p>\n\u003cp>\"These are the poorest of the poor. They have nothing; they don't have a roof over their heads,\" Abbot said Wednesday. He added that a police officer ordered him to drop the plate of food he was holding, as if it were a weapon, the AP reported.\u003c/p>\n\u003cp>If convicted, the \u003cem>Sun Sentinel\u003c/em> says, Abbott could receive a sentence of 60 days in jail or a fine of $500.\u003c/p>\n\u003cp>\"I know I will be arrested again, I'm prepared for that,\" \u003ca href=\"http://www.foxnews.com/politics/2014/11/04/0-year-old-among-first-charged-under-fort-lauderdale-strict-rules-against/\" data-link-name=\"in body link\" data-component=\"in-body-link\">Abbott told Fox News\u003c/a>. \"I am my brother's keeper, and what they are doing is just heartless. They are trying to sweep the poorest of the poor under the rug.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/89559/florida-activists-arrested-for-serving-food-to-homeless",
"authors": [
"byline_bayareabites_89559"
],
"categories": [
"bayareabites_3032",
"bayareabites_10028",
"bayareabites_10916",
"bayareabites_2035"
],
"tags": [
"bayareabites_13916",
"bayareabites_73",
"bayareabites_13915",
"bayareabites_3038",
"bayareabites_10921"
],
"featImg": "bayareabites_89560",
"label": "bayareabites"
},
"bayareabites_89551": {
"type": "posts",
"id": "bayareabites_89551",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "89551",
"score": null,
"sort": [
1415296035000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1415296035,
"format": "aside",
"disqusTitle": "Army Eyes 3-D Printed Food For Soldiers",
"title": "Army Eyes 3-D Printed Food For Soldiers",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_89552\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/3d-dd662ea318249fe83ecc2e1b7ad087bf100ee722-e1415295883261.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/3d-dd662ea318249fe83ecc2e1b7ad087bf100ee722-e1415295883261.jpg\" alt=\"Army researchers will try to find ways to 3-D print nutritious food with less heavy packaging than the current military meals. Photo: Aarti Shahani/NPR\" width=\"1000\" height=\"750\" class=\"size-full wp-image-89552\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Army researchers will try to find ways to 3-D print nutritious food with less heavy packaging than the current military meals. Photo: Aarti Shahani/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Listen to the Story on Morning Edition:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/11/20141104_me_army_eyes_3d_printed_food_for_soldiers.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/348730771/aarti-shahani/archive\" target=\"_blank\">Aarti Shahani\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/alltechconsidered/2014/11/04/361187352/army-eyes-3d-printed-food-for-soldiers\" target=\"_blank\">All Tech Considered at NPR\u003c/a> (11/4/14)\u003c/p>\n\u003cp>Army scientists have spent decades concocting meals that last without refrigeration and survive high-altitude airdrops. And now, the Army is eyeing a new form of cooking: 3-D printing! Yes, food that comes fresh out of a printer, for our troops.\u003c/p>\n\u003cp>Lauren Oleksyk, a food technologist leading the team at the Army's \u003ca href=\"http://www.army.mil/info/organization/natick/\">Natick research center\u003c/a>, lays out the vision.\u003c/p>\n\u003cp>Imagine soldiers who are strapped, head to toe, with sensors that measure if they're high or low in potassium or cholesterol.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We envision to have a 3-D printer that is interfaced with the soldier. And that sensor can deliver information to the computer software,\" Oleksyk says. \"And then they would be able to have either powdered or liquid matrices that are very nutrient dense, that they have on demand that they can take and eat immediately to fill that need.\"\u003c/p>\n\u003cp>\"Liquid matrices\" that are nutrient \"dense.\" And you print them?!\u003c/p>\n\u003cp>You read that right.\u003c/p>\n\u003cp>The Army is turning to 3-D printers for \u003ca href=\"http://usarmy.vo.llnwd.net/e2/c/downloads/352196.pdf?cmpid=newscred\">many purposes\u003c/a>, including a nutrition project — to stamp out the equivalent of PowerBars, but personalized for the battlefield.\u003c/p>\n\u003cp>The Department of Defense has just approved research funding. And it's going to take a lot of research. While regular printers put ink on paper, 3-D printers blast liquids and powders into complex shapes. But it's not clear if printers could mold a solid like carrots — and what would happen to the food's nutritional value.\u003c/p>\n\u003cp>\"There's synthetic types of meats, there's real beef, there's real meat,\" Oleksyk says. \"And we would see what that does in the printing process to that protein, whether it's animal based or plant based.\" She's talking about this research with the \u003ca href=\"http://www.ll.mit.edu/news/3Dprinting.html\">MIT Lincoln Lab\u003c/a> and NASA too.\u003c/p>\n\u003cp>Of course, the 3-D food will have to pass a taste test, just like the current rations — which are called MREs, or meals ready to eat.\u003c/p>\n\u003cp>Oleksyk mailed me a bunch to sample. I try a jalapeno pepper jack-flavored patty. It is full of flavor, and also very processed, like someone had to jam a lot into a little patty.\u003c/p>\n\u003cp>The kitchens that make this patty use flaming hot ovens and extreme heat to sterilize it. Oleksyk says if 3-D printers could use less heat, the patty could also taste better — less like a compact muscle and more like fresh ground meat.\u003c/p>\n\u003cp> \"We hope so! It's not being done, so it's something that we will investigate in our project,\" she says.\u003c/p>\n\u003cp>In the food world, 3-D printing is just getting started — and it's a sweet start, literally.\u003c/p>\n\u003cp>Liz von Hasseln is giving me an online video tour of \u003ca href=\"http://the-sugar-lab.com/\">The Sugar Lab\u003c/a>, a 3-D printing outfit in Los Angeles that turns sugar into sweet candy sculptures for wedding cakes and fancy cocktails. The startup was acquired by \u003ca href=\"http://www.3dsystems.com/about-us\">3D Systems\u003c/a>, which is sharing its technology with the military in informal talks.\u003c/p>\n\u003cp>She points to a printer that's the size of an industrial photocopier and explains, \"What the printer does is, a lot like making frosting in a bowl, it basically adds the wet ingredients of the frosting to the dry ingredients very, very precisely in very fine layers.\"\u003c/p>\n\u003cp>Von Hasseln sent me some samples to try — and they're very different from the military food. I unwrap a delicate sphere that's a little bigger than a lollipop. It tastes like Sweet Tarts.\u003c/p>\n\u003cp>It's hard for me to imagine this technology producing anything nutritious or durable. But von Hasseln husband, Kyle, co-founder of The Sugar Lab, says the printer's ability to vary textures — to make food soft or hard — would be critical for soldiers who are injured or on the move.\u003c/p>\n\u003cp>\"Dialing in the exact density of food could mean that they could eat more easily and because of that, as a consequence, they might even eat more or be healthier,\" he says.\u003c/p>\n\u003cp>3-D printed food sounds sci-fi. But according to military scientists and 3-D experts, these meals for soldiers are on track to be ready by 2025.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "89551 http://blogs.kqed.org/bayareabites/?p=89551",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/11/06/army-eyes-3-d-printed-food-for-soldiers/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 756,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 25
},
"modified": 1546993998,
"excerpt": "The Army has long used high-tech tools to make meals for our troops. Now, military scientists are turning away from pots and pans, and looking to 3-D printers to make nutritious food.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The Army has long used high-tech tools to make meals for our troops. Now, military scientists are turning away from pots and pans, and looking to 3-D printers to make nutritious food.",
"title": "Army Eyes 3-D Printed Food For Soldiers | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Army Eyes 3-D Printed Food For Soldiers",
"datePublished": "2014-11-06T09:47:15-08:00",
"dateModified": "2019-01-08T16:33:18-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "army-eyes-3-d-printed-food-for-soldiers",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=361187352&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Aarti Shahani",
"nprStoryDate": "Tue, 04 Nov 2014 03:25:00 -0500",
"nprLastModifiedDate": "Wed, 05 Nov 2014 10:59:54 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/alltechconsidered/2014/11/04/361187352/army-eyes-3d-printed-food-for-soldiers?ft=3&f=361187352",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/me/2014/11/20141104_me_army_eyes_3d_printed_food_for_soldiers.mp3?orgId=1&topicId=1019&ft=3&f=361187352",
"audioTrackLength": 255,
"nprAudioM3u": "http://api.npr.org/m3u/1361320173-c51844.m3u?orgId=1&topicId=1019&ft=3&f=361187352",
"nprStoryId": "361187352",
"nprRetrievedStory": "1",
"nprPubDate": "Wed, 05 Nov 2014 10:59:00 -0500",
"path": "/bayareabites/89551/army-eyes-3-d-printed-food-for-soldiers",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/me/2014/11/20141104_me_army_eyes_3d_printed_food_for_soldiers.mp3",
"audioDuration": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89552\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/3d-dd662ea318249fe83ecc2e1b7ad087bf100ee722-e1415295883261.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/3d-dd662ea318249fe83ecc2e1b7ad087bf100ee722-e1415295883261.jpg\" alt=\"Army researchers will try to find ways to 3-D print nutritious food with less heavy packaging than the current military meals. Photo: Aarti Shahani/NPR\" width=\"1000\" height=\"750\" class=\"size-full wp-image-89552\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Army researchers will try to find ways to 3-D print nutritious food with less heavy packaging than the current military meals. Photo: Aarti Shahani/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Listen to the Story on Morning Edition:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/11/20141104_me_army_eyes_3d_printed_food_for_soldiers.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/348730771/aarti-shahani/archive\" target=\"_blank\">Aarti Shahani\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/alltechconsidered/2014/11/04/361187352/army-eyes-3d-printed-food-for-soldiers\" target=\"_blank\">All Tech Considered at NPR\u003c/a> (11/4/14)\u003c/p>\n\u003cp>Army scientists have spent decades concocting meals that last without refrigeration and survive high-altitude airdrops. And now, the Army is eyeing a new form of cooking: 3-D printing! Yes, food that comes fresh out of a printer, for our troops.\u003c/p>\n\u003cp>Lauren Oleksyk, a food technologist leading the team at the Army's \u003ca href=\"http://www.army.mil/info/organization/natick/\">Natick research center\u003c/a>, lays out the vision.\u003c/p>\n\u003cp>Imagine soldiers who are strapped, head to toe, with sensors that measure if they're high or low in potassium or cholesterol.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We envision to have a 3-D printer that is interfaced with the soldier. And that sensor can deliver information to the computer software,\" Oleksyk says. \"And then they would be able to have either powdered or liquid matrices that are very nutrient dense, that they have on demand that they can take and eat immediately to fill that need.\"\u003c/p>\n\u003cp>\"Liquid matrices\" that are nutrient \"dense.\" And you print them?!\u003c/p>\n\u003cp>You read that right.\u003c/p>\n\u003cp>The Army is turning to 3-D printers for \u003ca href=\"http://usarmy.vo.llnwd.net/e2/c/downloads/352196.pdf?cmpid=newscred\">many purposes\u003c/a>, including a nutrition project — to stamp out the equivalent of PowerBars, but personalized for the battlefield.\u003c/p>\n\u003cp>The Department of Defense has just approved research funding. And it's going to take a lot of research. While regular printers put ink on paper, 3-D printers blast liquids and powders into complex shapes. But it's not clear if printers could mold a solid like carrots — and what would happen to the food's nutritional value.\u003c/p>\n\u003cp>\"There's synthetic types of meats, there's real beef, there's real meat,\" Oleksyk says. \"And we would see what that does in the printing process to that protein, whether it's animal based or plant based.\" She's talking about this research with the \u003ca href=\"http://www.ll.mit.edu/news/3Dprinting.html\">MIT Lincoln Lab\u003c/a> and NASA too.\u003c/p>\n\u003cp>Of course, the 3-D food will have to pass a taste test, just like the current rations — which are called MREs, or meals ready to eat.\u003c/p>\n\u003cp>Oleksyk mailed me a bunch to sample. I try a jalapeno pepper jack-flavored patty. It is full of flavor, and also very processed, like someone had to jam a lot into a little patty.\u003c/p>\n\u003cp>The kitchens that make this patty use flaming hot ovens and extreme heat to sterilize it. Oleksyk says if 3-D printers could use less heat, the patty could also taste better — less like a compact muscle and more like fresh ground meat.\u003c/p>\n\u003cp> \"We hope so! It's not being done, so it's something that we will investigate in our project,\" she says.\u003c/p>\n\u003cp>In the food world, 3-D printing is just getting started — and it's a sweet start, literally.\u003c/p>\n\u003cp>Liz von Hasseln is giving me an online video tour of \u003ca href=\"http://the-sugar-lab.com/\">The Sugar Lab\u003c/a>, a 3-D printing outfit in Los Angeles that turns sugar into sweet candy sculptures for wedding cakes and fancy cocktails. The startup was acquired by \u003ca href=\"http://www.3dsystems.com/about-us\">3D Systems\u003c/a>, which is sharing its technology with the military in informal talks.\u003c/p>\n\u003cp>She points to a printer that's the size of an industrial photocopier and explains, \"What the printer does is, a lot like making frosting in a bowl, it basically adds the wet ingredients of the frosting to the dry ingredients very, very precisely in very fine layers.\"\u003c/p>\n\u003cp>Von Hasseln sent me some samples to try — and they're very different from the military food. I unwrap a delicate sphere that's a little bigger than a lollipop. It tastes like Sweet Tarts.\u003c/p>\n\u003cp>It's hard for me to imagine this technology producing anything nutritious or durable. But von Hasseln husband, Kyle, co-founder of The Sugar Lab, says the printer's ability to vary textures — to make food soft or hard — would be critical for soldiers who are injured or on the move.\u003c/p>\n\u003cp>\"Dialing in the exact density of food could mean that they could eat more easily and because of that, as a consequence, they might even eat more or be healthier,\" he says.\u003c/p>\n\u003cp>3-D printed food sounds sci-fi. But according to military scientists and 3-D experts, these meals for soldiers are on track to be ready by 2025.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/89551/army-eyes-3-d-printed-food-for-soldiers",
"authors": [
"byline_bayareabites_89551"
],
"categories": [
"bayareabites_10028",
"bayareabites_4084",
"bayareabites_10916"
],
"tags": [
"bayareabites_14775",
"bayareabites_16272",
"bayareabites_14756",
"bayareabites_16265"
],
"featImg": "bayareabites_89552",
"label": "bayareabites"
},
"bayareabites_89514": {
"type": "posts",
"id": "bayareabites_89514",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "89514",
"score": null,
"sort": [
1415293334000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1415293334,
"format": "aside",
"disqusTitle": "New Whole Foods Store Opens in West Berkeley - Challenges Local Competitor",
"title": "New Whole Foods Store Opens in West Berkeley - Challenges Local Competitor",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_89524\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Whole-Foods-Gilman-first-day-in-the-produce-section-photo-Neil-Mishalov-720x434.jpg\">\u003cimg class=\"size-full wp-image-89524\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Whole-Foods-Gilman-first-day-in-the-produce-section-photo-Neil-Mishalov-720x434.jpg\" alt=\"Customers shop for produce in Berkeley’s second Whole Foods store which opened today at Tenth and Gilman streets. Photo: Neil Mishalov\" width=\"720\" height=\"434\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Customers shop for produce in Berkeley’s second Whole Foods store which opened today at Tenth and Gilman streets. Photo: Neil Mishalov\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.berkeleyside.com/author/gill-south/\" target=\"_blank\">Gill South\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/2014/11/04/new-whole-foods-a-wake-up-call-for-andronicos/\" target=\"_blank\">Berkeleyside NOSH\u003c/a> (11/4/14)\u003c/p>\n\u003cp>On November 4 at 9:30 a.m. a new \u003ca href=\"http://www.wholefoodsmarket.com/stores/gilman\" target=\"_blank\">Whole Foods Market\u003c/a> broke bread rather than cut a ribbon, and opened for business in the rapidly transforming Gilman shopping district in West Berkeley. The store, and the competition it represents, has been a catalyst for at least one other local grocery chain to sharpen up its act. Early reports suggest the market will be a welcome addition to the neighborhood for local residents.\u003c/p>\n\u003cp>An estimated 600 people took tours of the new Whole Foods store last week in the lead-up to Tuesday’s opening at its location on 10th and Gilman streets. This is the second Whole Foods store for Berkeley (the first one opened at Ashby and Telegraph in 1990), the 41st Whole Foods store in Northern California, and the 401st nationwide. It will be open 8 a.m. until 10 p.m., seven days a week, while the Whole Foods-owned Allegro Coffee roastery in-store, its first outlet on the West Coast, will be open from 6 a.m. every day.\u003c/p>\n\u003cp>The 47,000 sq ft Whole Foods Market, with 85 car parking spaces, including electric charging spots, and 12 bike spaces, is employing 200 staff, two-thirds of them coming from other Whole Food stores while one-third are new staff members, said outreach team leader Kristen Tantarelli.\u003c/p>\n\u003cfigure id=\"attachment_89523\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Whole-Foods-Gilman-exterior-Photo-Emilie-Raguso.jpg\">\u003cimg class=\"size-full wp-image-89523\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Whole-Foods-Gilman-exterior-Photo-Emilie-Raguso.jpg\" alt=\"The exterior of the new West Barkeley Whole Foods is partly clad in reclaimed wood. Photo: Emilie Raguso\" width=\"720\" height=\"480\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The exterior of the new West Barkeley Whole Foods is partly clad in reclaimed wood. Photo: Emilie Raguso\u003c/figcaption>\u003c/figure>\n\u003cp>Whole Foods is testing some new concepts at the new Berkeley market, including a designated space and table in the specialty food section where certified cheese professionals will be on hand to cut cheese fresh from the wheel to customers’ specifications.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Many delicate cheeses are better cut the day they are eaten,” said Tantarelli. Up to 90 percent of the cheeses come from Northern California.\u003c/p>\n\u003cp>Other features of the store are a full-service butcher, a bakery that will be making ten breads from scratch daily, homebrew supplies, a craft pizza bar, a Paleo cold bar, and a sophisticated bulk-bin section.\u003c/p>\n\u003cp>The fresh juice bar has been given a Berkeley flavor – servers are mixing mocktails using ingredients from the locally situated Shrub & Co. Its shrubs are made from organic fruit, sugar, vinegar and aromatics.\u003c/p>\n\u003cfigure id=\"attachment_89521\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/juice-bar-in-whole-foods-gilman-on-opening-day-photo-neil-mishalov-720x626.jpg\">\u003cimg class=\"size-full wp-image-89521\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/juice-bar-in-whole-foods-gilman-on-opening-day-photo-neil-mishalov-720x626.jpg\" alt=\"The fresh juice bar at the new Whole Foods on opening day. Photo: Neil Mishalov\" width=\"720\" height=\"626\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The fresh juice bar at the new Whole Foods on opening day. Photo: Neil Mishalov\u003c/figcaption>\u003c/figure>\n\u003cp>The new store has given \u003ca href=\"http://www.berkeleyside.com/2012/11/19/andronicos-unveils-rejuvenated-gourmet-ghetto-store/\" target=\"_blank\">Andronico’s\u003c/a> the incentive to make improvements at its Solano Avenue store and to invest in a high-profile billboard campaign as the retailer reminds Berkeley shoppers that it has a long history in the area dating back to 1929.\u003c/p>\n\u003cp>Renwood Opportunities Fund, Andronico’s owner since its bankruptcy in 2011, is giving all five of its stores facelifts by mid 2015. It has two in Berkeley, the other three in San Anselmo, Los Altos and San Francisco. (Update, Nov. 5: Andronico’s said it spent around $1 million on the Solano store improvements and plans to spend several million more for all the other stores in 2015.) Two years ago \u003ca href=\"http://www.berkeleyside.com/2012/11/19/andronicos-unveils-rejuvenated-gourmet-ghetto-store/\" target=\"_blank\">it unveiled a revamped store\u003c/a> in Berkeley’s Gourmet Ghetto.\u003c/p>\n\u003cp>“We will be doing things like putting in new bakeries, new salad bars, hot food bars. We are really trying to clean them up. We are also revamping the stores’ catering departments,” said the food retailer’s spokeswoman.\u003c/p>\n\u003cp>“Andronico’s is only in the Bay Area, so it is completely local,” she said. “We are hoping that people in Berkeley won’t change stores,” she added.\u003c/p>\n\u003cp>Andronico’s is particularly proud of the food it stocks from local producers, she said.\u003c/p>\n\u003cp>“Andronico’s bends over backwards to make sure that it is opening the door to local companies. We carry hundreds of small producers. And we will allow for a lot of flexibility.”\u003c/p>\n\u003cp>Andronico’s staff is unionized unlike Whole Foods, she added.\u003c/p>\n\u003cfigure id=\"attachment_89518\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Beer-section-Whole-Foods-Gilman-Photo-Emilie-Raguso.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Beer-section-Whole-Foods-Gilman-Photo-Emilie-Raguso.jpg\" alt=\"The beer section at the newly opened Berkeley Whole Foods. Photo: Emilie Raguso\" width=\"720\" height=\"480\" class=\"size-full wp-image-89518\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The beer section at the newly opened Berkeley Whole Foods. Photo: Emilie Raguso\u003c/figcaption>\u003c/figure>\n\u003cp>Whole Foods Gilman said 85 percent of its produce is from California. It also has a section dedicated to hyperlocal food purveyors, including Baia Pasta, which is in Jack London Square, \u003ca href=\"http://www.berkeleyside.com/2013/10/31/spotlight-chef-lisa-murphy-of-sosu-sauces/\" target=\"_blank\">Oakland’s Sosu sauces\u003c/a>, Emeryville’s \u003ca href=\"http://www.berkeleyside.com/2011/02/18/jammaker-turns-hobby-into-thriving-local-business/\" target=\"_blank\">INNA Jam\u003c/a>, and San Francisco’s \u003ca href=\"http://www.omnivoresalt.com/\" target=\"_blank\">Omnivore Salt\u003c/a>. Some of the products are made literally a stone’s throw from Whole Foods’ doorstep, such as \u003ca href=\"http://www.berkeleyside.com/2014/05/05/paul-bertolli-curemaster-at-berkeleys-fra-mani/\" target=\"_blank\">Fra’ Mani‘s\u003c/a> charcuterie, produce from \u003ca href=\"http://local-greens.com/\" target=\"_blank\">Local Greens\u003c/a>, shrubs from Shrub & Co, and muffins from Muffin Revolution, the latter two being based at the \u003ca href=\"http://www.berkeleyside.com/2014/04/03/bakers-cooks-and-cakemakers-spread-their-wings-at-newly-opened-berkeley-kitchens/\" target=\"_blank\">Berkeley Kitchens\u003c/a> incubator at 2701 Eighth Street.\u003c/p>\n\u003cp>Asked whether the store will address local crime problems and traffic congestion, Tantarelli said they were working to improve the area in collaboration with the community.\u003c/p>\n\u003cp>“We will have security at the store for the safety of customers and team members. We have also been working with the Police Department, requesting more frequent patrols of the neighborhood. We are also discussing options with University Village for increased security,” she said.\u003c/p>\n\u003cfigure id=\"attachment_89519\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/bulk-bins-at-whole-foods-gilman-photo-emilie-raguso.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/bulk-bins-at-whole-foods-gilman-photo-emilie-raguso.jpg\" alt=\"Bulk bins at the Whole Foods on Gilman. Photo: Emilie Raguso\" width=\"720\" height=\"480\" class=\"size-full wp-image-89519\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bulk bins at the Whole Foods on Gilman. Photo: Emilie Raguso\u003c/figcaption>\u003c/figure>\n\u003cp>The food retailer has been welcomed by at least one major nearby business. Outdoor outfitter REI on San Pablo Avenue routinely works to build connections with the local community. With the stores being so close, this will increase, said Brad Bostrum, REI’s market manager of outdoor programs and outreach.\u003c/p>\n\u003cp>“For us it’s fantastic. REI and Whole Foods are very like-minded companies. Even on our strategies with best customer service.”\u003c/p>\n\u003cp>Is he worried about Whole Foods customers encroaching on REI car parking spaces? “We are more interested in how its arrival can affect the community in a positive way,” said Bostrom. “We expect a lot of our customers will overlap — for example people will grab a snack at Whole Foods before shopping at REI.”\u003c/p>\n\u003cp>Bostrom said he was personally excited about the early-morning coffee that will be on offer.\u003c/p>\n\u003cfigure id=\"attachment_89517\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Allegro-Coffee-Roasters-interior.-Photo-Emilie-Raguso.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Allegro-Coffee-Roasters-interior.-Photo-Emilie-Raguso.jpg\" alt=\"Allegro Coffee Roasters at the new Whole Foods opens at 6 a.m daily. Photo: Emilie Raguso\" width=\"720\" height=\"480\" class=\"size-full wp-image-89517\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Allegro Coffee Roasters at the new Whole Foods opens at 6 a.m daily. Photo: Emilie Raguso\u003c/figcaption>\u003c/figure>\n\u003cp>As for Berkeley residents, they appear keen to give the retailer a try.\u003c/p>\n\u003cp>Neil Mishalov, who took some of the photos included in this story, lives a 7-minute walk from the new store. “It’s fabulous. I am just delighted to have such a great food store within such a short distance from my home,” he said after visiting on opening day.\u003c/p>\n\u003cp>Mercelle Carlson, a local mother of two and an enthusiastic foodie, said she would be visiting Whole Foods for its wine and cheese department as well as for its café.\u003c/p>\n\u003cp>With a two-year old and a little girl at elementary school, Carlson is often looking to pick up a few things after school drop-off in the morning. She is frustrated by retailers like Berkeley Bowl\u003cbr>\nand Monterey Market that don’t open until 9 a.m.\u003c/p>\n\u003cp>“You try sitting in a café with a two-year old waiting until 9 a.m. for the stores to open,” she said. “At the moment, this earlier opening definitely give Whole Foods a competitive edge. The early bird gets the worm.”\u003c/p>\n\u003cp>She hopes Whole Foods’ hours will prompt some other local food retailers to change their opening times.\u003c/p>\n\u003cfigure id=\"attachment_89520\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/deli-counter-at-whole-foods-gilman-on-opening-day-photo-neil-mishalov-720x561.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/deli-counter-at-whole-foods-gilman-on-opening-day-photo-neil-mishalov-720x561.jpg\" alt=\"The deli counter at Whole Foods Gilman on opening day. Photo Neil Mishalov\" width=\"720\" height=\"561\" class=\"size-full wp-image-89520\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The deli counter at Whole Foods Gilman on opening day. Photo Neil Mishalov\u003c/figcaption>\u003c/figure>\n\u003cp>But Diane Yasuda, co-owner with husband Glenn of the much-loved Berkeley Bowl, said the Berkeley Bowl stores wouldn’t be doing anything any different.\u003c/p>\n\u003cp>“We will do what we do now. We will not be changing the hours at this point. There is business in food for everybody. We are so busy, more hours would be too much,” she said.\u003c/p>\n\u003cp>Berkeley Bowl is hiring at the moment with a number of long-term employees retiring. The food retailer is also looking at ways of expanding its organic produce sections due to customer demand, said Yasuda.\u003c/p>\n\u003cp>The Berkeley Bowl owner said she thought Monterey Market might feel the competition from the new Whole Foods store.\u003c/p>\n\u003cp>“It will help the area,” she added.\u003c/p>\n\u003cp>The Natural Grocery Company is another local retailer watching Whole Foods’ arrival closely.\u003c/p>\n\u003cp>“The Berkeley store will be affected by the new Whole Foods market but I still think it is a great thing if Whole Foods is actually selling organic natural food,” said Pierre Jones, store manager of The Natural Grocery Company in El Cerrito which also has a store on Gilman Street in Westbrae. Natural Grocery prides itself on its organic offerings, especially in its fresh-produce department.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Tantarelli said at this time of year the fresh produce section at Whole Foods is 65 percent organic. On average, about 50 percent of the products it carries at any given time are organic store-wide. Whole Foods Market is a USDA Certified Organic grocer.\u003c/p>\n\u003cfigure id=\"attachment_89522\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Pizza-bar-at-whole-foods-gilman-photo-neil-mishalov-720x611.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Pizza-bar-at-whole-foods-gilman-photo-neil-mishalov-720x611.jpg\" alt=\"The pizza bar at the newly opened Whole Foods in West Berkeley. Photo: Neil Mishalov\" width=\"720\" height=\"611\" class=\"size-full wp-image-89522\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The pizza bar at the newly opened Whole Foods in West Berkeley. Photo: Neil Mishalov\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "89514 http://blogs.kqed.org/bayareabites/?p=89514",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/11/06/new-whole-foods-store-opens-in-west-berkeley-challenges-local-competitor/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1561,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 38
},
"modified": 1415293334,
"excerpt": "A new Whole Foods Market opened for business in the rapidly transforming Gilman shopping district in West Berkeley. The store, and the competition it represents, has been a catalyst for at least one other local grocery chain to sharpen up its act. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A new Whole Foods Market opened for business in the rapidly transforming Gilman shopping district in West Berkeley. The store, and the competition it represents, has been a catalyst for at least one other local grocery chain to sharpen up its act. ",
"title": "New Whole Foods Store Opens in West Berkeley - Challenges Local Competitor | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "New Whole Foods Store Opens in West Berkeley - Challenges Local Competitor",
"datePublished": "2014-11-06T09:02:14-08:00",
"dateModified": "2014-11-06T09:02:14-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "new-whole-foods-store-opens-in-west-berkeley-challenges-local-competitor",
"status": "publish",
"path": "/bayareabites/89514/new-whole-foods-store-opens-in-west-berkeley-challenges-local-competitor",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89524\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Whole-Foods-Gilman-first-day-in-the-produce-section-photo-Neil-Mishalov-720x434.jpg\">\u003cimg class=\"size-full wp-image-89524\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Whole-Foods-Gilman-first-day-in-the-produce-section-photo-Neil-Mishalov-720x434.jpg\" alt=\"Customers shop for produce in Berkeley’s second Whole Foods store which opened today at Tenth and Gilman streets. Photo: Neil Mishalov\" width=\"720\" height=\"434\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Customers shop for produce in Berkeley’s second Whole Foods store which opened today at Tenth and Gilman streets. Photo: Neil Mishalov\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.berkeleyside.com/author/gill-south/\" target=\"_blank\">Gill South\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/2014/11/04/new-whole-foods-a-wake-up-call-for-andronicos/\" target=\"_blank\">Berkeleyside NOSH\u003c/a> (11/4/14)\u003c/p>\n\u003cp>On November 4 at 9:30 a.m. a new \u003ca href=\"http://www.wholefoodsmarket.com/stores/gilman\" target=\"_blank\">Whole Foods Market\u003c/a> broke bread rather than cut a ribbon, and opened for business in the rapidly transforming Gilman shopping district in West Berkeley. The store, and the competition it represents, has been a catalyst for at least one other local grocery chain to sharpen up its act. Early reports suggest the market will be a welcome addition to the neighborhood for local residents.\u003c/p>\n\u003cp>An estimated 600 people took tours of the new Whole Foods store last week in the lead-up to Tuesday’s opening at its location on 10th and Gilman streets. This is the second Whole Foods store for Berkeley (the first one opened at Ashby and Telegraph in 1990), the 41st Whole Foods store in Northern California, and the 401st nationwide. It will be open 8 a.m. until 10 p.m., seven days a week, while the Whole Foods-owned Allegro Coffee roastery in-store, its first outlet on the West Coast, will be open from 6 a.m. every day.\u003c/p>\n\u003cp>The 47,000 sq ft Whole Foods Market, with 85 car parking spaces, including electric charging spots, and 12 bike spaces, is employing 200 staff, two-thirds of them coming from other Whole Food stores while one-third are new staff members, said outreach team leader Kristen Tantarelli.\u003c/p>\n\u003cfigure id=\"attachment_89523\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Whole-Foods-Gilman-exterior-Photo-Emilie-Raguso.jpg\">\u003cimg class=\"size-full wp-image-89523\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Whole-Foods-Gilman-exterior-Photo-Emilie-Raguso.jpg\" alt=\"The exterior of the new West Barkeley Whole Foods is partly clad in reclaimed wood. Photo: Emilie Raguso\" width=\"720\" height=\"480\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The exterior of the new West Barkeley Whole Foods is partly clad in reclaimed wood. Photo: Emilie Raguso\u003c/figcaption>\u003c/figure>\n\u003cp>Whole Foods is testing some new concepts at the new Berkeley market, including a designated space and table in the specialty food section where certified cheese professionals will be on hand to cut cheese fresh from the wheel to customers’ specifications.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Many delicate cheeses are better cut the day they are eaten,” said Tantarelli. Up to 90 percent of the cheeses come from Northern California.\u003c/p>\n\u003cp>Other features of the store are a full-service butcher, a bakery that will be making ten breads from scratch daily, homebrew supplies, a craft pizza bar, a Paleo cold bar, and a sophisticated bulk-bin section.\u003c/p>\n\u003cp>The fresh juice bar has been given a Berkeley flavor – servers are mixing mocktails using ingredients from the locally situated Shrub & Co. Its shrubs are made from organic fruit, sugar, vinegar and aromatics.\u003c/p>\n\u003cfigure id=\"attachment_89521\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/juice-bar-in-whole-foods-gilman-on-opening-day-photo-neil-mishalov-720x626.jpg\">\u003cimg class=\"size-full wp-image-89521\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/juice-bar-in-whole-foods-gilman-on-opening-day-photo-neil-mishalov-720x626.jpg\" alt=\"The fresh juice bar at the new Whole Foods on opening day. Photo: Neil Mishalov\" width=\"720\" height=\"626\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The fresh juice bar at the new Whole Foods on opening day. Photo: Neil Mishalov\u003c/figcaption>\u003c/figure>\n\u003cp>The new store has given \u003ca href=\"http://www.berkeleyside.com/2012/11/19/andronicos-unveils-rejuvenated-gourmet-ghetto-store/\" target=\"_blank\">Andronico’s\u003c/a> the incentive to make improvements at its Solano Avenue store and to invest in a high-profile billboard campaign as the retailer reminds Berkeley shoppers that it has a long history in the area dating back to 1929.\u003c/p>\n\u003cp>Renwood Opportunities Fund, Andronico’s owner since its bankruptcy in 2011, is giving all five of its stores facelifts by mid 2015. It has two in Berkeley, the other three in San Anselmo, Los Altos and San Francisco. (Update, Nov. 5: Andronico’s said it spent around $1 million on the Solano store improvements and plans to spend several million more for all the other stores in 2015.) Two years ago \u003ca href=\"http://www.berkeleyside.com/2012/11/19/andronicos-unveils-rejuvenated-gourmet-ghetto-store/\" target=\"_blank\">it unveiled a revamped store\u003c/a> in Berkeley’s Gourmet Ghetto.\u003c/p>\n\u003cp>“We will be doing things like putting in new bakeries, new salad bars, hot food bars. We are really trying to clean them up. We are also revamping the stores’ catering departments,” said the food retailer’s spokeswoman.\u003c/p>\n\u003cp>“Andronico’s is only in the Bay Area, so it is completely local,” she said. “We are hoping that people in Berkeley won’t change stores,” she added.\u003c/p>\n\u003cp>Andronico’s is particularly proud of the food it stocks from local producers, she said.\u003c/p>\n\u003cp>“Andronico’s bends over backwards to make sure that it is opening the door to local companies. We carry hundreds of small producers. And we will allow for a lot of flexibility.”\u003c/p>\n\u003cp>Andronico’s staff is unionized unlike Whole Foods, she added.\u003c/p>\n\u003cfigure id=\"attachment_89518\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Beer-section-Whole-Foods-Gilman-Photo-Emilie-Raguso.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Beer-section-Whole-Foods-Gilman-Photo-Emilie-Raguso.jpg\" alt=\"The beer section at the newly opened Berkeley Whole Foods. Photo: Emilie Raguso\" width=\"720\" height=\"480\" class=\"size-full wp-image-89518\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The beer section at the newly opened Berkeley Whole Foods. Photo: Emilie Raguso\u003c/figcaption>\u003c/figure>\n\u003cp>Whole Foods Gilman said 85 percent of its produce is from California. It also has a section dedicated to hyperlocal food purveyors, including Baia Pasta, which is in Jack London Square, \u003ca href=\"http://www.berkeleyside.com/2013/10/31/spotlight-chef-lisa-murphy-of-sosu-sauces/\" target=\"_blank\">Oakland’s Sosu sauces\u003c/a>, Emeryville’s \u003ca href=\"http://www.berkeleyside.com/2011/02/18/jammaker-turns-hobby-into-thriving-local-business/\" target=\"_blank\">INNA Jam\u003c/a>, and San Francisco’s \u003ca href=\"http://www.omnivoresalt.com/\" target=\"_blank\">Omnivore Salt\u003c/a>. Some of the products are made literally a stone’s throw from Whole Foods’ doorstep, such as \u003ca href=\"http://www.berkeleyside.com/2014/05/05/paul-bertolli-curemaster-at-berkeleys-fra-mani/\" target=\"_blank\">Fra’ Mani‘s\u003c/a> charcuterie, produce from \u003ca href=\"http://local-greens.com/\" target=\"_blank\">Local Greens\u003c/a>, shrubs from Shrub & Co, and muffins from Muffin Revolution, the latter two being based at the \u003ca href=\"http://www.berkeleyside.com/2014/04/03/bakers-cooks-and-cakemakers-spread-their-wings-at-newly-opened-berkeley-kitchens/\" target=\"_blank\">Berkeley Kitchens\u003c/a> incubator at 2701 Eighth Street.\u003c/p>\n\u003cp>Asked whether the store will address local crime problems and traffic congestion, Tantarelli said they were working to improve the area in collaboration with the community.\u003c/p>\n\u003cp>“We will have security at the store for the safety of customers and team members. We have also been working with the Police Department, requesting more frequent patrols of the neighborhood. We are also discussing options with University Village for increased security,” she said.\u003c/p>\n\u003cfigure id=\"attachment_89519\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/bulk-bins-at-whole-foods-gilman-photo-emilie-raguso.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/bulk-bins-at-whole-foods-gilman-photo-emilie-raguso.jpg\" alt=\"Bulk bins at the Whole Foods on Gilman. Photo: Emilie Raguso\" width=\"720\" height=\"480\" class=\"size-full wp-image-89519\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bulk bins at the Whole Foods on Gilman. Photo: Emilie Raguso\u003c/figcaption>\u003c/figure>\n\u003cp>The food retailer has been welcomed by at least one major nearby business. Outdoor outfitter REI on San Pablo Avenue routinely works to build connections with the local community. With the stores being so close, this will increase, said Brad Bostrum, REI’s market manager of outdoor programs and outreach.\u003c/p>\n\u003cp>“For us it’s fantastic. REI and Whole Foods are very like-minded companies. Even on our strategies with best customer service.”\u003c/p>\n\u003cp>Is he worried about Whole Foods customers encroaching on REI car parking spaces? “We are more interested in how its arrival can affect the community in a positive way,” said Bostrom. “We expect a lot of our customers will overlap — for example people will grab a snack at Whole Foods before shopping at REI.”\u003c/p>\n\u003cp>Bostrom said he was personally excited about the early-morning coffee that will be on offer.\u003c/p>\n\u003cfigure id=\"attachment_89517\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Allegro-Coffee-Roasters-interior.-Photo-Emilie-Raguso.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Allegro-Coffee-Roasters-interior.-Photo-Emilie-Raguso.jpg\" alt=\"Allegro Coffee Roasters at the new Whole Foods opens at 6 a.m daily. Photo: Emilie Raguso\" width=\"720\" height=\"480\" class=\"size-full wp-image-89517\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Allegro Coffee Roasters at the new Whole Foods opens at 6 a.m daily. Photo: Emilie Raguso\u003c/figcaption>\u003c/figure>\n\u003cp>As for Berkeley residents, they appear keen to give the retailer a try.\u003c/p>\n\u003cp>Neil Mishalov, who took some of the photos included in this story, lives a 7-minute walk from the new store. “It’s fabulous. I am just delighted to have such a great food store within such a short distance from my home,” he said after visiting on opening day.\u003c/p>\n\u003cp>Mercelle Carlson, a local mother of two and an enthusiastic foodie, said she would be visiting Whole Foods for its wine and cheese department as well as for its café.\u003c/p>\n\u003cp>With a two-year old and a little girl at elementary school, Carlson is often looking to pick up a few things after school drop-off in the morning. She is frustrated by retailers like Berkeley Bowl\u003cbr>\nand Monterey Market that don’t open until 9 a.m.\u003c/p>\n\u003cp>“You try sitting in a café with a two-year old waiting until 9 a.m. for the stores to open,” she said. “At the moment, this earlier opening definitely give Whole Foods a competitive edge. The early bird gets the worm.”\u003c/p>\n\u003cp>She hopes Whole Foods’ hours will prompt some other local food retailers to change their opening times.\u003c/p>\n\u003cfigure id=\"attachment_89520\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/deli-counter-at-whole-foods-gilman-on-opening-day-photo-neil-mishalov-720x561.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/deli-counter-at-whole-foods-gilman-on-opening-day-photo-neil-mishalov-720x561.jpg\" alt=\"The deli counter at Whole Foods Gilman on opening day. Photo Neil Mishalov\" width=\"720\" height=\"561\" class=\"size-full wp-image-89520\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The deli counter at Whole Foods Gilman on opening day. Photo Neil Mishalov\u003c/figcaption>\u003c/figure>\n\u003cp>But Diane Yasuda, co-owner with husband Glenn of the much-loved Berkeley Bowl, said the Berkeley Bowl stores wouldn’t be doing anything any different.\u003c/p>\n\u003cp>“We will do what we do now. We will not be changing the hours at this point. There is business in food for everybody. We are so busy, more hours would be too much,” she said.\u003c/p>\n\u003cp>Berkeley Bowl is hiring at the moment with a number of long-term employees retiring. The food retailer is also looking at ways of expanding its organic produce sections due to customer demand, said Yasuda.\u003c/p>\n\u003cp>The Berkeley Bowl owner said she thought Monterey Market might feel the competition from the new Whole Foods store.\u003c/p>\n\u003cp>“It will help the area,” she added.\u003c/p>\n\u003cp>The Natural Grocery Company is another local retailer watching Whole Foods’ arrival closely.\u003c/p>\n\u003cp>“The Berkeley store will be affected by the new Whole Foods market but I still think it is a great thing if Whole Foods is actually selling organic natural food,” said Pierre Jones, store manager of The Natural Grocery Company in El Cerrito which also has a store on Gilman Street in Westbrae. Natural Grocery prides itself on its organic offerings, especially in its fresh-produce department.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tantarelli said at this time of year the fresh produce section at Whole Foods is 65 percent organic. On average, about 50 percent of the products it carries at any given time are organic store-wide. Whole Foods Market is a USDA Certified Organic grocer.\u003c/p>\n\u003cfigure id=\"attachment_89522\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Pizza-bar-at-whole-foods-gilman-photo-neil-mishalov-720x611.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Pizza-bar-at-whole-foods-gilman-photo-neil-mishalov-720x611.jpg\" alt=\"The pizza bar at the newly opened Whole Foods in West Berkeley. Photo: Neil Mishalov\" width=\"720\" height=\"611\" class=\"size-full wp-image-89522\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The pizza bar at the newly opened Whole Foods in West Berkeley. Photo: Neil Mishalov\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/89514/new-whole-foods-store-opens-in-west-berkeley-challenges-local-competitor",
"authors": [
"5592"
],
"categories": [
"bayareabites_109",
"bayareabites_264",
"bayareabites_13813",
"bayareabites_8770",
"bayareabites_50",
"bayareabites_10028",
"bayareabites_1875"
],
"tags": [
"bayareabites_13912",
"bayareabites_13911",
"bayareabites_509",
"bayareabites_3063"
],
"featImg": "bayareabites_89523",
"label": "bayareabites"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"racesGenElection2026PresidentialReducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=food-news": {
"isFetching": false,
"latestQuery": {
"from": 756,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 783,
"relation": "eq"
},
"items": [
"bayareabites_92099",
"bayareabites_92064",
"bayareabites_92041",
"bayareabites_91685",
"bayareabites_91545",
"bayareabites_91418",
"bayareabites_91191",
"bayareabites_90748",
"bayareabites_89616",
"bayareabites_89559",
"bayareabites_89551",
"bayareabites_89514"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_food-news": {
"isLoading": true
},
"bayareabites_10028": {
"type": "terms",
"id": "bayareabites_10028",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10028",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food news",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food news Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8301,
"slug": "food-news",
"isLoading": false,
"link": "/bayareabites/category/food-news"
},
"bayareabites_63": {
"type": "terms",
"id": "bayareabites_63",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "63",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chefs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chefs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 27,
"slug": "chefs",
"isLoading": false,
"link": "/bayareabites/category/chefs"
},
"bayareabites_10916": {
"type": "terms",
"id": "bayareabites_10916",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10916",
"found": true
},
"relationships": {},
"featImg": null,
"name": "NPR food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "NPR food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5375,
"slug": "npr-food",
"isLoading": false,
"link": "/bayareabites/category/npr-food"
},
"bayareabites_2035": {
"type": "terms",
"id": "bayareabites_2035",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2035",
"found": true
},
"relationships": {},
"featImg": null,
"name": "politics, activism, food safety",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "politics, activism, food safety Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 943,
"slug": "politics-activism-food-safety",
"isLoading": false,
"link": "/bayareabites/category/politics-activism-food-safety"
},
"bayareabites_1786": {
"type": "terms",
"id": "bayareabites_1786",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1786",
"found": true
},
"relationships": {},
"featImg": null,
"name": "foie gras",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "foie gras Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1401,
"slug": "foie-gras",
"isLoading": false,
"link": "/bayareabites/tag/foie-gras"
},
"bayareabites_13595": {
"type": "terms",
"id": "bayareabites_13595",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13595",
"found": true
},
"relationships": {},
"featImg": null,
"name": "PETA",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "PETA Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8065,
"slug": "peta",
"isLoading": false,
"link": "/bayareabites/tag/peta"
},
"bayareabites_11465": {
"type": "terms",
"id": "bayareabites_11465",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11465",
"found": true
},
"relationships": {},
"featImg": null,
"name": "the two-way",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "the two-way Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5926,
"slug": "the-two-way",
"isLoading": false,
"link": "/bayareabites/tag/the-two-way"
},
"bayareabites_4084": {
"type": "terms",
"id": "bayareabites_4084",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4084",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food trends and technology",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food trends and technology Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2573,
"slug": "food-and-technology",
"isLoading": false,
"link": "/bayareabites/category/food-and-technology"
},
"bayareabites_1245": {
"type": "terms",
"id": "bayareabites_1245",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1245",
"found": true
},
"relationships": {},
"featImg": null,
"name": "health and nutrition",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "health and nutrition Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1078,
"slug": "health-and-nutrition",
"isLoading": false,
"link": "/bayareabites/category/health-and-nutrition"
},
"bayareabites_34": {
"type": "terms",
"id": "bayareabites_34",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "34",
"found": true
},
"relationships": {},
"featImg": null,
"name": "radio",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "radio Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1158,
"slug": "radio",
"isLoading": false,
"link": "/bayareabites/category/radio"
},
"bayareabites_358": {
"type": "terms",
"id": "bayareabites_358",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "358",
"found": true
},
"relationships": {},
"featImg": null,
"name": "science",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "science Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7943,
"slug": "science",
"isLoading": false,
"link": "/bayareabites/category/science"
},
"bayareabites_11270": {
"type": "terms",
"id": "bayareabites_11270",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11270",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dan charles",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dan charles Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5729,
"slug": "dan-charles",
"isLoading": false,
"link": "/bayareabites/tag/dan-charles"
},
"bayareabites_14065": {
"type": "terms",
"id": "bayareabites_14065",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14065",
"found": true
},
"relationships": {},
"featImg": null,
"name": "foodscience",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "foodscience Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8540,
"slug": "foodscience",
"isLoading": false,
"link": "/bayareabites/tag/foodscience"
},
"bayareabites_10207": {
"type": "terms",
"id": "bayareabites_10207",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10207",
"found": true
},
"relationships": {},
"featImg": null,
"name": "french fries",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "french fries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4661,
"slug": "french-fries",
"isLoading": false,
"link": "/bayareabites/tag/french-fries"
},
"bayareabites_10771": {
"type": "terms",
"id": "bayareabites_10771",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10771",
"found": true
},
"relationships": {},
"featImg": null,
"name": "GMO",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "GMO Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5225,
"slug": "gmo",
"isLoading": false,
"link": "/bayareabites/tag/gmo"
},
"bayareabites_10787": {
"type": "terms",
"id": "bayareabites_10787",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10787",
"found": true
},
"relationships": {},
"featImg": null,
"name": "GMOs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "GMOs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5241,
"slug": "gmos",
"isLoading": false,
"link": "/bayareabites/tag/gmos"
},
"bayareabites_300": {
"type": "terms",
"id": "bayareabites_300",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "300",
"found": true
},
"relationships": {},
"featImg": null,
"name": "potatoes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "potatoes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 265,
"slug": "potatoes",
"isLoading": false,
"link": "/bayareabites/tag/potatoes"
},
"bayareabites_10921": {
"type": "terms",
"id": "bayareabites_10921",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10921",
"found": true
},
"relationships": {},
"featImg": null,
"name": "the salt",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "the salt Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5380,
"slug": "the-salt",
"isLoading": false,
"link": "/bayareabites/tag/the-salt"
},
"bayareabites_13718": {
"type": "terms",
"id": "bayareabites_13718",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13718",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Civil Eats",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Civil Eats Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8190,
"slug": "civil-eats",
"isLoading": false,
"link": "/bayareabites/category/civil-eats"
},
"bayareabites_1874": {
"type": "terms",
"id": "bayareabites_1874",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1874",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers and farms",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers and farms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1452,
"slug": "farmers-farmers-markets",
"isLoading": false,
"link": "/bayareabites/category/farmers-farmers-markets"
},
"bayareabites_60": {
"type": "terms",
"id": "bayareabites_60",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "60",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sustainability, environment, climate change",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sustainability, environment, climate change Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 23,
"slug": "sustainability",
"isLoading": false,
"link": "/bayareabites/category/sustainability"
},
"bayareabites_11445": {
"type": "terms",
"id": "bayareabites_11445",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11445",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pesticides",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pesticides Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5905,
"slug": "pesticides",
"isLoading": false,
"link": "/bayareabites/tag/pesticides"
},
"bayareabites_1012": {
"type": "terms",
"id": "bayareabites_1012",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1012",
"found": true
},
"relationships": {},
"featImg": null,
"name": "strawberries",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "strawberries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 923,
"slug": "strawberries",
"isLoading": false,
"link": "/bayareabites/tag/strawberries"
},
"bayareabites_9887": {
"type": "terms",
"id": "bayareabites_9887",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9887",
"found": true
},
"relationships": {},
"featImg": null,
"name": "animal rights",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "animal rights Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4341,
"slug": "animal-rights",
"isLoading": false,
"link": "/bayareabites/tag/animal-rights"
},
"bayareabites_14036": {
"type": "terms",
"id": "bayareabites_14036",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14036",
"found": true
},
"relationships": {},
"featImg": null,
"name": "CA SEFS Compliant",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "CA SEFS Compliant Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8510,
"slug": "ca-sefs-compliant",
"isLoading": false,
"link": "/bayareabites/tag/ca-sefs-compliant"
},
"bayareabites_250": {
"type": "terms",
"id": "bayareabites_250",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "250",
"found": true
},
"relationships": {},
"featImg": null,
"name": "California",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "California Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 215,
"slug": "california",
"isLoading": false,
"link": "/bayareabites/tag/california"
},
"bayareabites_33": {
"type": "terms",
"id": "bayareabites_33",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "33",
"found": true
},
"relationships": {},
"featImg": null,
"name": "eggs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "eggs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1497,
"slug": "eggs",
"isLoading": false,
"link": "/bayareabites/tag/eggs"
},
"bayareabites_13306": {
"type": "terms",
"id": "bayareabites_13306",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13306",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beverages",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beverages Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7773,
"slug": "beverages",
"isLoading": false,
"link": "/bayareabites/category/beverages"
},
"bayareabites_11107": {
"type": "terms",
"id": "bayareabites_11107",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11107",
"found": true
},
"relationships": {},
"featImg": null,
"name": "coca-cola",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "coca-cola Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5566,
"slug": "coca-cola",
"isLoading": false,
"link": "/bayareabites/tag/coca-cola"
},
"bayareabites_1621": {
"type": "terms",
"id": "bayareabites_1621",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1621",
"found": true
},
"relationships": {},
"featImg": null,
"name": "milk",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "milk Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1320,
"slug": "milk",
"isLoading": false,
"link": "/bayareabites/tag/milk"
},
"bayareabites_14035": {
"type": "terms",
"id": "bayareabites_14035",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14035",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Mootopia",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Mootopia Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8509,
"slug": "mootopia",
"isLoading": false,
"link": "/bayareabites/tag/mootopia"
},
"bayareabites_14031": {
"type": "terms",
"id": "bayareabites_14031",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14031",
"found": true
},
"relationships": {},
"featImg": null,
"name": "all natural",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "all natural Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8505,
"slug": "all-natural",
"isLoading": false,
"link": "/bayareabites/tag/all-natural"
},
"bayareabites_11915": {
"type": "terms",
"id": "bayareabites_11915",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11915",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cage-free",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cage-free Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6377,
"slug": "cage-free",
"isLoading": false,
"link": "/bayareabites/tag/cage-free"
},
"bayareabites_14030": {
"type": "terms",
"id": "bayareabites_14030",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14030",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farm fresh",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farm fresh Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8504,
"slug": "farm-fresh",
"isLoading": false,
"link": "/bayareabites/tag/farm-fresh"
},
"bayareabites_13614": {
"type": "terms",
"id": "bayareabites_13614",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13614",
"found": true
},
"relationships": {},
"featImg": null,
"name": "omega 3",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "omega 3 Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8084,
"slug": "omega-3",
"isLoading": false,
"link": "/bayareabites/tag/omega-3"
},
"bayareabites_8902": {
"type": "terms",
"id": "bayareabites_8902",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8902",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pasture-raised",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pasture-raised Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3355,
"slug": "pasture-raised",
"isLoading": false,
"link": "/bayareabites/tag/pasture-raised"
},
"bayareabites_1962": {
"type": "terms",
"id": "bayareabites_1962",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1962",
"found": true
},
"relationships": {},
"featImg": null,
"name": "economy and food costs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "economy and food costs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1488,
"slug": "economy-and-food-costs",
"isLoading": false,
"link": "/bayareabites/category/economy-and-food-costs"
},
"bayareabites_11236": {
"type": "terms",
"id": "bayareabites_11236",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11236",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cuba",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cuba Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5695,
"slug": "cuba",
"isLoading": false,
"link": "/bayareabites/tag/cuba"
},
"bayareabites_11855": {
"type": "terms",
"id": "bayareabites_11855",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11855",
"found": true
},
"relationships": {},
"featImg": null,
"name": "president obama",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "president obama Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6317,
"slug": "president-obama",
"isLoading": false,
"link": "/bayareabites/tag/president-obama"
},
"bayareabites_13983": {
"type": "terms",
"id": "bayareabites_13983",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13983",
"found": true
},
"relationships": {},
"featImg": null,
"name": "labor camps",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "labor camps Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8457,
"slug": "labor-camps",
"isLoading": false,
"link": "/bayareabites/tag/labor-camps"
},
"bayareabites_13982": {
"type": "terms",
"id": "bayareabites_13982",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13982",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Los Angeles Times",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Los Angeles Times Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8456,
"slug": "los-angeles-times",
"isLoading": false,
"link": "/bayareabites/tag/los-angeles-times"
},
"bayareabites_13984": {
"type": "terms",
"id": "bayareabites_13984",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13984",
"found": true
},
"relationships": {},
"featImg": null,
"name": "megafarms",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "megafarms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8458,
"slug": "megafarms",
"isLoading": false,
"link": "/bayareabites/tag/megafarms"
},
"bayareabites_2561": {
"type": "terms",
"id": "bayareabites_2561",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2561",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Mexico",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Mexico Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2218,
"slug": "mexico",
"isLoading": false,
"link": "/bayareabites/tag/mexico"
},
"bayareabites_2090": {
"type": "terms",
"id": "bayareabites_2090",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2090",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food history and celebrities",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food history and celebrities Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1561,
"slug": "food-history-and-celebrities",
"isLoading": false,
"link": "/bayareabites/category/food-history-and-celebrities"
},
"bayareabites_13921": {
"type": "terms",
"id": "bayareabites_13921",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13921",
"found": true
},
"relationships": {},
"featImg": null,
"name": "CorningWare",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "CorningWare Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8395,
"slug": "corningware",
"isLoading": false,
"link": "/bayareabites/tag/corningware"
},
"bayareabites_13922": {
"type": "terms",
"id": "bayareabites_13922",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13922",
"found": true
},
"relationships": {},
"featImg": null,
"name": "S. Donald Stookey",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "S. Donald Stookey Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8396,
"slug": "s-donald-stookey",
"isLoading": false,
"link": "/bayareabites/tag/s-donald-stookey"
},
"bayareabites_3032": {
"type": "terms",
"id": "bayareabites_3032",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3032",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food banks, hunger, volunteer",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food banks, hunger, volunteer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2109,
"slug": "food-banks-hunger-volunteer",
"isLoading": false,
"link": "/bayareabites/category/food-banks-hunger-volunteer"
},
"bayareabites_13916": {
"type": "terms",
"id": "bayareabites_13916",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13916",
"found": true
},
"relationships": {},
"featImg": null,
"name": "activists",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "activists Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8390,
"slug": "activists",
"isLoading": false,
"link": "/bayareabites/tag/activists"
},
"bayareabites_73": {
"type": "terms",
"id": "bayareabites_73",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "73",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Florida",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Florida Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 37,
"slug": "florida",
"isLoading": false,
"link": "/bayareabites/tag/florida"
},
"bayareabites_13915": {
"type": "terms",
"id": "bayareabites_13915",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13915",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Fort Lauderdale",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Fort Lauderdale Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8389,
"slug": "fort-lauderdale",
"isLoading": false,
"link": "/bayareabites/tag/fort-lauderdale"
},
"bayareabites_3038": {
"type": "terms",
"id": "bayareabites_3038",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3038",
"found": true
},
"relationships": {},
"featImg": null,
"name": "homeless",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "homeless Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2113,
"slug": "homeless",
"isLoading": false,
"link": "/bayareabites/tag/homeless"
},
"bayareabites_14775": {
"type": "terms",
"id": "bayareabites_14775",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14775",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food news",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food news Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4482,
"slug": "food-news",
"isLoading": false,
"link": "/bayareabites/tag/food-news"
},
"bayareabites_16272": {
"type": "terms",
"id": "bayareabites_16272",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16272",
"found": true
},
"relationships": {},
"featImg": null,
"name": "npr food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "npr food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100602,
"slug": "npr-food",
"isLoading": false,
"link": "/bayareabites/tag/npr-food"
},
"bayareabites_14756": {
"type": "terms",
"id": "bayareabites_14756",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14756",
"found": true
},
"relationships": {},
"featImg": null,
"name": "science",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "science Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 323,
"slug": "science",
"isLoading": false,
"link": "/bayareabites/tag/science"
},
"bayareabites_16265": {
"type": "terms",
"id": "bayareabites_16265",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16265",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tech",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tech Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100595,
"slug": "tech",
"isLoading": false,
"link": "/bayareabites/tag/tech"
},
"bayareabites_109": {
"type": "terms",
"id": "bayareabites_109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "109",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 73,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/category/bay-area"
},
"bayareabites_264": {
"type": "terms",
"id": "bayareabites_264",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "264",
"found": true
},
"relationships": {},
"featImg": null,
"name": "berkeley",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "berkeley Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7636,
"slug": "berkeley",
"isLoading": false,
"link": "/bayareabites/category/berkeley"
},
"bayareabites_13813": {
"type": "terms",
"id": "bayareabites_13813",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13813",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Berkeleyside NOSH",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Berkeleyside NOSH Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8286,
"slug": "berkeleyside-nosh",
"isLoading": false,
"link": "/bayareabites/category/berkeleyside-nosh"
},
"bayareabites_8770": {
"type": "terms",
"id": "bayareabites_8770",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8770",
"found": true
},
"relationships": {},
"featImg": null,
"name": "east bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "east bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7634,
"slug": "east-bay",
"isLoading": false,
"link": "/bayareabites/category/east-bay"
},
"bayareabites_50": {
"type": "terms",
"id": "bayareabites_50",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "50",
"found": true
},
"relationships": {},
"featImg": null,
"name": "events",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "events Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 750,
"slug": "events",
"isLoading": false,
"link": "/bayareabites/category/events"
},
"bayareabites_1875": {
"type": "terms",
"id": "bayareabites_1875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "local food businesses",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local food businesses Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1453,
"slug": "local-food-businesses",
"isLoading": false,
"link": "/bayareabites/category/local-food-businesses"
},
"bayareabites_13912": {
"type": "terms",
"id": "bayareabites_13912",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13912",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Andronico's",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Andronico's Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8386,
"slug": "andronicos",
"isLoading": false,
"link": "/bayareabites/tag/andronicos"
},
"bayareabites_13911": {
"type": "terms",
"id": "bayareabites_13911",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13911",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gilman",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gilman Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8385,
"slug": "gilman",
"isLoading": false,
"link": "/bayareabites/tag/gilman"
},
"bayareabites_509": {
"type": "terms",
"id": "bayareabites_509",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "509",
"found": true
},
"relationships": {},
"featImg": null,
"name": "grocery",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "grocery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 474,
"slug": "grocery",
"isLoading": false,
"link": "/bayareabites/tag/grocery"
},
"bayareabites_3063": {
"type": "terms",
"id": "bayareabites_3063",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3063",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Whole Foods",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Whole Foods Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2130,
"slug": "whole-foods",
"isLoading": false,
"link": "/bayareabites/tag/whole-foods"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
},
"requestOutcomesReducer": {
"notFound": []
},
"navPromosReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": true,
"promos": {
"news": {
"name": "2026 Voter Guide",
"link": "/voterguide",
"imageURL": "https://cdn.kqed.org/wp-content/uploads/2026/10/Nav-News-Nov2026ElectionCoverage@2x-7bd4aad4.png",
"description": "Get informed in minutes with our Voter Guide for California’s November 3 election."
},
"podcasts-radio": {},
"video-tv": {},
"events": {},
"support": {}
}
}
}