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"content": "\u003cp>[aside postID='checkplease_20185' label='AL's Place on Check, Please! Bay Area']\u003c/p>\n\u003cp>\u003ci>by Sarah Chorey\u003c/i>\u003c/p>\n\u003cp>Aaron London, owner of the lauded veggie-centric restaurant, AL's Place, is taking the basic daytime diet of sandos, salads, and sides from mundane to must-have at his new AL's Deli, on the corner of 18th and Guerrero in the Mission.\u003c/p>\n\u003cfigure id=\"attachment_134300\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/als-deli-exterior.jpg\" alt=\"\" width=\"980\" height=\"653\" class=\"size-full wp-image-134300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-exterior.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-exterior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-exterior-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">AL's Deli will catch your eye with bubblegum-pink trim on a sweet gray brick facade. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After a few successful years in upscale dining, the restaurateur—whose initials are A.L., get it?—is mixing it up with a fast-casual spot blending Californian ingredients into Jewish deli classics and some Israeli street food for no-rules, good, affordable food.\u003c/p>\n\u003cfigure id=\"attachment_134303\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/als-deli-latkes.jpg\" alt=\"Peruse the menu till you find the section for Crispy Crunchy Things; the potato latkes are a must-order. A hot-pocket shaped mashup of fried hash browns hugging a bundle of avocado and grapefruit make this treat the perfect cross between Californian and Jewish food.\" width=\"980\" height=\"653\" class=\"size-full wp-image-134303\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-latkes.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-latkes-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-latkes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-latkes-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Peruse the menu till you find the section for Crispy Crunchy Things; the potato latkes are a must-order. A hot-pocket shaped mashup of fried hash browns hugging a bundle of avocado and grapefruit make this treat the perfect cross between Californian and Jewish food. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Diving into London's menu, you'll find a bit of everything: shawarma spiced chicken, smokey brisket, crunchy falafel, and a mix of roasted eggplant and cauliflower, all of which can become pita sandwiches or bountiful green salads. There's a menu section dedicated to \"crispy, crunchy things\" (all of which you must order) like herby fries, stuffed potato latkes, and corn dog bites with a twist. Chicken soup, small salads, and hummus round out the offering.\u003c/p>\n\u003cfigure id=\"attachment_134302\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/als-deli-falafel-bites.jpg\" alt=\"These corn dog bites have been given the Aaron London treatment: an upgrade from traditional corn dog breading to a variation made with tasty falafel.\" width=\"980\" height=\"653\" class=\"size-full wp-image-134302\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-falafel-bites.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-falafel-bites-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-falafel-bites-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-falafel-bites-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">These corn dog bites have been given the Aaron London treatment: an upgrade from traditional corn dog breading to a variation made with tasty falafel. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The ideas and flavors stem from London's childhood, when smoked meats and deli runs permeated his time spent between Montreal and Sonoma. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I miss foods from the East Coast deli of my youth, and fell in love with the dishes I had while traveling thought Israel. It didn't feel right to me to do a restaurant that tried to be authentically either, but I became really excited about the prospect of making one restaurant that drew from both.\"\u003c/p>\n\u003cfigure id=\"attachment_134304\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/als-deli-salad.jpg\" alt=\"AL's Deli offers four basic entree bases, each of which can be served as a salad or pita sandwich. Here, the spiced chicken shawarma finds a home among sumac onions, cucumbers, tomatoes, pickles, and a few sauces (garlic, tahini, and hummus) and a sprinkling of the Middle Eastern herb blend, schug.\" width=\"980\" height=\"653\" class=\"size-full wp-image-134304\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-salad.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-salad-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-salad-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-salad-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">AL's Deli offers four basic entree bases, each of which can be served as a salad or pita sandwich. Here, the spiced chicken shawarma finds a home among sumac onions, cucumbers, tomatoes, pickles, and a few sauces (garlic, tahini, and hummus) and a sprinkling of the Middle Eastern herb blend, schug. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Still not getting it? Think Souvla, only more interesting, with lots of toppings, condiments, and sides that will keep you trying different combinations with every visit.\u003c/p>\n\u003cfigure id=\"attachment_134305\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/als-deli-pita-sandwich.jpg\" alt=\"\" width=\"980\" height=\"653\" class=\"size-full wp-image-134305\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-pita-sandwich.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-pita-sandwich-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-pita-sandwich-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-pita-sandwich-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Made to grab-and-go en route to Dolores Park, this pita sandwich has tender, thick pieces of smokey brisket, crumbles of hard-boiled egg, chili cabbage slaw, a few french fries, and mustard. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The space is also delightfully cheery, with two-story windows streaming natural light and decor in shades of baby pink and blue, some leafy plants, teal tile work, and light-hearted bubbly light fixtures. AL's Deli gets bonus points for proximity to Dolores Park.\u003c/p>\n\u003cfigure id=\"attachment_134301\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/als-deli-interior.jpg\" alt=\"Inside, crisp white contrasts against teal walls for a carefree, youthful ambiance.\" width=\"980\" height=\"653\" class=\"size-full wp-image-134301\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-interior.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-interior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-interior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-interior-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Inside, crisp white contrasts against teal walls for a carefree, youthful ambiance. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/first-taste-als-deli-2639419118.html\">7x7 Bay Area\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>by Sarah Chorey\u003c/i>\u003c/p>\n\u003cp>Aaron London, owner of the lauded veggie-centric restaurant, AL's Place, is taking the basic daytime diet of sandos, salads, and sides from mundane to must-have at his new AL's Deli, on the corner of 18th and Guerrero in the Mission.\u003c/p>\n\u003cfigure id=\"attachment_134300\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/als-deli-exterior.jpg\" alt=\"\" width=\"980\" height=\"653\" class=\"size-full wp-image-134300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-exterior.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-exterior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-exterior-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">AL's Deli will catch your eye with bubblegum-pink trim on a sweet gray brick facade. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After a few successful years in upscale dining, the restaurateur—whose initials are A.L., get it?—is mixing it up with a fast-casual spot blending Californian ingredients into Jewish deli classics and some Israeli street food for no-rules, good, affordable food.\u003c/p>\n\u003cfigure id=\"attachment_134303\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/als-deli-latkes.jpg\" alt=\"Peruse the menu till you find the section for Crispy Crunchy Things; the potato latkes are a must-order. A hot-pocket shaped mashup of fried hash browns hugging a bundle of avocado and grapefruit make this treat the perfect cross between Californian and Jewish food.\" width=\"980\" height=\"653\" class=\"size-full wp-image-134303\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-latkes.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-latkes-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-latkes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-latkes-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Peruse the menu till you find the section for Crispy Crunchy Things; the potato latkes are a must-order. A hot-pocket shaped mashup of fried hash browns hugging a bundle of avocado and grapefruit make this treat the perfect cross between Californian and Jewish food. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Diving into London's menu, you'll find a bit of everything: shawarma spiced chicken, smokey brisket, crunchy falafel, and a mix of roasted eggplant and cauliflower, all of which can become pita sandwiches or bountiful green salads. There's a menu section dedicated to \"crispy, crunchy things\" (all of which you must order) like herby fries, stuffed potato latkes, and corn dog bites with a twist. Chicken soup, small salads, and hummus round out the offering.\u003c/p>\n\u003cfigure id=\"attachment_134302\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/als-deli-falafel-bites.jpg\" alt=\"These corn dog bites have been given the Aaron London treatment: an upgrade from traditional corn dog breading to a variation made with tasty falafel.\" width=\"980\" height=\"653\" class=\"size-full wp-image-134302\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-falafel-bites.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-falafel-bites-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-falafel-bites-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-falafel-bites-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">These corn dog bites have been given the Aaron London treatment: an upgrade from traditional corn dog breading to a variation made with tasty falafel. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The ideas and flavors stem from London's childhood, when smoked meats and deli runs permeated his time spent between Montreal and Sonoma. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I miss foods from the East Coast deli of my youth, and fell in love with the dishes I had while traveling thought Israel. It didn't feel right to me to do a restaurant that tried to be authentically either, but I became really excited about the prospect of making one restaurant that drew from both.\"\u003c/p>\n\u003cfigure id=\"attachment_134304\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/als-deli-salad.jpg\" alt=\"AL's Deli offers four basic entree bases, each of which can be served as a salad or pita sandwich. Here, the spiced chicken shawarma finds a home among sumac onions, cucumbers, tomatoes, pickles, and a few sauces (garlic, tahini, and hummus) and a sprinkling of the Middle Eastern herb blend, schug.\" width=\"980\" height=\"653\" class=\"size-full wp-image-134304\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-salad.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-salad-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-salad-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-salad-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">AL's Deli offers four basic entree bases, each of which can be served as a salad or pita sandwich. Here, the spiced chicken shawarma finds a home among sumac onions, cucumbers, tomatoes, pickles, and a few sauces (garlic, tahini, and hummus) and a sprinkling of the Middle Eastern herb blend, schug. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Still not getting it? Think Souvla, only more interesting, with lots of toppings, condiments, and sides that will keep you trying different combinations with every visit.\u003c/p>\n\u003cfigure id=\"attachment_134305\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/als-deli-pita-sandwich.jpg\" alt=\"\" width=\"980\" height=\"653\" class=\"size-full wp-image-134305\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-pita-sandwich.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-pita-sandwich-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-pita-sandwich-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-pita-sandwich-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Made to grab-and-go en route to Dolores Park, this pita sandwich has tender, thick pieces of smokey brisket, crumbles of hard-boiled egg, chili cabbage slaw, a few french fries, and mustard. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The space is also delightfully cheery, with two-story windows streaming natural light and decor in shades of baby pink and blue, some leafy plants, teal tile work, and light-hearted bubbly light fixtures. AL's Deli gets bonus points for proximity to Dolores Park.\u003c/p>\n\u003cfigure id=\"attachment_134301\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/als-deli-interior.jpg\" alt=\"Inside, crisp white contrasts against teal walls for a carefree, youthful ambiance.\" width=\"980\" height=\"653\" class=\"size-full wp-image-134301\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-interior.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-interior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-interior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-interior-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Inside, crisp white contrasts against teal walls for a carefree, youthful ambiance. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/first-taste-als-deli-2639419118.html\">7x7 Bay Area\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Yum Yum Sauce: The Making Of An American Condiment",
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"content": "\u003cp>[aside postID='bayareabites_100021,news_11691757' label='More Food History']\u003c/p>\n\u003cp>The scene is a familiar one. People sit around a rectangular table, the bulk of which is taken up by a smooth iron cooktop. Gas flames flicker underneath. A man wearing a tall red hat and a white chef's uniform approaches, pulling a cart filled with cold food, large cooking utensils and various bottles of sauces. He holds a spatula and a large metal fork. He brings them together: cling-clang, cling-clang. Eyes sparkling, he looks around the table. \"Welcome to Benihana.\"\u003c/p>\n\u003cp>More commonly referred to as hibachi, Japanese teppanyaki-style cooking has become part of the American dining experience. The combination of noodles, rice, vegetables and meat fried up on a griddle draws customers to these restaurants as much as the loud and showy flair of the chefs cooking at the table.\u003c/p>\n\u003cp>One of the more subtle curiosities of teppanyaki restaurants — beyond the stacked onion rings of fire and behind-the-back toss of metal utensils — is a creamy orange-pink sauce placed beside your steaming meal. Almost every teppanyaki restaurant will serve it, though its name differs depending on whom you talk to. White sauce (a deceptive moniker), shrimp sauce, yummy sauce, yum yum sauce — are all used interchangeably. \u003c/p>\n\u003cp>Considered by many in America to be a Japanese classic (one Reddit \u003ca href=\"https://www.reddit.com/r/asianeats/comments/2h47tc/where_can_i_find_the_infamous_whiteish_sauce_they/\">user\u003c/a> called it \"infamous\"; a \u003ca href=\"https://www.mashed.com/94639/yum-yum-sauce-recipe/\">blogger\u003c/a> speculated that there are really only \"two types of folk that dine at a hibachi restaurant, those that get double white sauce and those that don't know you can get double white sauce\"), the sauce's sweet, slightly tangy flavor varies between restaurants and regions as much as the name does. A little more sweetness in one place. A little more tang in another. Some versions are reminiscent of \u003ca href=\"https://www.eater.com/2016/8/6/12054512/fry-sauce-ketchup-mayo-utah-condiment\">fry sauce\u003c/a>, popular in the South. Such variety calls into question whether the sauce we taste in our local teppanyaki restaurants is even Japanese at all. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Maybe not surprisingly, the answer, it appears, is no.\u003c/p>\n\u003cp>\u003ca href=\"https://www.nancysingletonhachisu.com/\">Nancy Singleton Hachisu\u003c/a>, author of three cookbooks on traditional and modern Japanese cuisine, was confused when I first asked her about the sauce. She hadn't heard of it being used in Japan and actually objected to my initial question about hibachi restaurants. \"Since hibachi is a traditional charcoal heater for the room,\" she told me, \"I cannot think that Japan would yield information on this topic.\"\u003c/p>\n\u003cp>Once I sent her a description of the sauce, which I called shrimp sauce and she called \"basically pink mayo,\" she told me that there is no evidence of its use in Japanese cuisine.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tasteofculture.com/\">Elizabeth Andoh\u003c/a>, who has lived in Japan for half a century and runs the Japanese culinary education program A Taste of Culture, was also puzzled. \"I don't know of any white sauce or shrimp sauce that is served with Japanese steak,\" she said. When I prompted her with a more detailed description, she responded, \"This sort of mayo-based ... tomato sauce is \u003cem>not\u003c/em> part of any Japanese steakhouse repertoire I know of.\"\u003c/p>\n\u003cp>And \u003ca href=\"https://www.pacific.edu/academics/schools-and-colleges/college-of-the-pacific/academics/departments-and-programs/food-studies/faculty.html\">Polly Adema\u003c/a>, director of the food studies program at California's College of the Pacific, said that the sauce's origins are fuzzy, though probably not deeply rooted in Japanese culture. Perhaps, she said, the sauce stems from congruent American and modern Japanese tastes for mayonnaise.\u003c/p>\n\u003cp>Andoh did say that, in general, the Japanese are \"mayo crazy.\" But such speculation doesn't get you very far.\u003c/p>\n\u003cp>\"Which came first: an affection for mayo or a mayo-enriched dish?\" Adema asked. \"[It's] one of those questions we may never be able to answer.\"\u003c/p>\n\u003cp>The recipe for the sauce is equally difficult to come by. I reached out to 15 different restaurants around the U.S. — large chains and independently run joints — but each turned down my request. \"We cannot divulge that information,\" a Benihana manager in Maryland told me. I received similar answers from a Sakura in New Jersey, an Edohana in Texas and a Flame in New York.\u003c/p>\n\u003cp>Chuck Cutler ran into a very similar problem 25 years ago, when he first tasted what he calls white sauce in a teppanyaki restaurant. \"I noticed that all the other people at the table were asking for two bowls of white sauce ... so I tried it. I was instantly hooked.\"\u003c/p>\n\u003cp>Cutler spent a decade asking different restaurants for the recipe, to no avail. \"It's a Japanese secret,\" chefs would tell him. One day, though, in a Florida grocery store, he stumbled across a sauce produced by a teppanyaki restaurant. He remembers it being called vegetable sauce. So he bought a bottle \"and darned if it didn't taste exactly like what I had been looking for.\"\u003c/p>\n\u003cp>Using the ingredients listed on the vegetable sauce bottle, Cutler was able to come up with his own recipe (Chuck's Easy Recipe), which, in a form of revenge against the restaurants that had rejected him, he made a website for:\u003ca href=\"http://japanese-steakhouse-white-sauce.com/\"> Japanese-Steakhouse-White-Sauce.com\u003c/a>. According to Cutler, it was the first good recipe online. Created almost a decade and a half ago, the website now has 229 pages of comments from visitors. There \"are thousands of comments from people all over the world saying, 'Oh my God, I've been looking for this forever,' \" he said. \"Ninety-eight percent of them are positive.\"\u003c/p>\n\u003cp>The popularity and intrigue around the sauce led one teppanyaki restaurant owner, Terry Ho, to start bottling it in bulk. Ho owns more than 20 restaurants in the South — some teppanyaki and some Chinese. He has lived in Albany, Ga., since the 1970s, when his grandfather immigrated to the U.S. from Taiwan.\u003c/p>\n\u003cp>Ho's sauce is called \u003ca href=\"https://www.terryhosauce.com/\">Terry Ho's Yum Yum Sauce\u003c/a>.\u003c/p>\n\u003cp>The name is distinctive — and a nifty branding move. According to Ho, \"Yum Yum Sauce\" is much more appealing than white sauce or shrimp sauce, neither of which is even a vaguely accurate description of the actual sauce. \"There's no shrimp in this recipe,\" he said. \"Why are you calling it shrimp sauce?\" Yum Yum Sauce, though, is fitting: \"Well, I mean, it tastes yummy.\"\u003c/p>\n\u003cp>For years, Southerners who had tasted or heard about Ho's Yum Yum Sauce — which he made a little differently from others (less oil and sugar) — would come to his restaurants asking for 16 or 20 ounces of it. He would dole it out in Styrofoam containers.\u003c/p>\n\u003cfigure id=\"attachment_134294\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/unknown-4_custom-843417781433058a5cdbbaff7c8ee1e9e1e135f1-e1564439292913.jpg\" alt=\"Terry Ho's Yum Yum Sauce is manufactured at a plant in Leesburg, Ga.\" width=\"1920\" height=\"1211\" class=\"size-full wp-image-134294\">\u003cfigcaption class=\"wp-caption-text\">Terry Ho's Yum Yum Sauce is manufactured at a plant in Leesburg, Ga. \u003ccite>(Terry Ho)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Seeing the business potential, Ho started manufacturing and bottling the sauce on a mass scale about a decade ago. Success came quickly. The sauce worked its way to larger and larger outlets, diffusing throughout the United States. It is now sold in around 30,000 grocery stores nationwide. Ho said the company is growing by 10 to 15% every year. The sauce is also stocked in U.S. military commissaries around the world. \"There are people in Germany and Saudi Arabia buying the sauce,\" Ho proudly said.\u003c/p>\n\u003cp>\"My plan is to turn Yum Yum Sauce into the next American condiment,\" he told me. \"We don't want to be just [perceived as] an Asian sauce. We want to be the next ranch.\"\u003c/p>\n\u003cp>When I asked Cutler about Terry Ho's Yum Yum Sauce, he sighed. \"I tried that one, and I didn't think it was that great.\" But of course, he acknowledged, tastes are tastes. Different sauces will appeal to different people in different regions.\u003c/p>\n\u003cp>The sauce — delicious as it is —\u003cem> is\u003c/em> something different to everyone. It's what's available. What's memorable. Maybe even what has the most creative name. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/07/29/741912379/yum-yum-sauce-the-making-of-an-american-condiment\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The scene is a familiar one. People sit around a rectangular table, the bulk of which is taken up by a smooth iron cooktop. Gas flames flicker underneath. A man wearing a tall red hat and a white chef's uniform approaches, pulling a cart filled with cold food, large cooking utensils and various bottles of sauces. He holds a spatula and a large metal fork. He brings them together: cling-clang, cling-clang. Eyes sparkling, he looks around the table. \"Welcome to Benihana.\"\u003c/p>\n\u003cp>More commonly referred to as hibachi, Japanese teppanyaki-style cooking has become part of the American dining experience. The combination of noodles, rice, vegetables and meat fried up on a griddle draws customers to these restaurants as much as the loud and showy flair of the chefs cooking at the table.\u003c/p>\n\u003cp>One of the more subtle curiosities of teppanyaki restaurants — beyond the stacked onion rings of fire and behind-the-back toss of metal utensils — is a creamy orange-pink sauce placed beside your steaming meal. Almost every teppanyaki restaurant will serve it, though its name differs depending on whom you talk to. White sauce (a deceptive moniker), shrimp sauce, yummy sauce, yum yum sauce — are all used interchangeably. \u003c/p>\n\u003cp>Considered by many in America to be a Japanese classic (one Reddit \u003ca href=\"https://www.reddit.com/r/asianeats/comments/2h47tc/where_can_i_find_the_infamous_whiteish_sauce_they/\">user\u003c/a> called it \"infamous\"; a \u003ca href=\"https://www.mashed.com/94639/yum-yum-sauce-recipe/\">blogger\u003c/a> speculated that there are really only \"two types of folk that dine at a hibachi restaurant, those that get double white sauce and those that don't know you can get double white sauce\"), the sauce's sweet, slightly tangy flavor varies between restaurants and regions as much as the name does. A little more sweetness in one place. A little more tang in another. Some versions are reminiscent of \u003ca href=\"https://www.eater.com/2016/8/6/12054512/fry-sauce-ketchup-mayo-utah-condiment\">fry sauce\u003c/a>, popular in the South. Such variety calls into question whether the sauce we taste in our local teppanyaki restaurants is even Japanese at all. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Maybe not surprisingly, the answer, it appears, is no.\u003c/p>\n\u003cp>\u003ca href=\"https://www.nancysingletonhachisu.com/\">Nancy Singleton Hachisu\u003c/a>, author of three cookbooks on traditional and modern Japanese cuisine, was confused when I first asked her about the sauce. She hadn't heard of it being used in Japan and actually objected to my initial question about hibachi restaurants. \"Since hibachi is a traditional charcoal heater for the room,\" she told me, \"I cannot think that Japan would yield information on this topic.\"\u003c/p>\n\u003cp>Once I sent her a description of the sauce, which I called shrimp sauce and she called \"basically pink mayo,\" she told me that there is no evidence of its use in Japanese cuisine.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tasteofculture.com/\">Elizabeth Andoh\u003c/a>, who has lived in Japan for half a century and runs the Japanese culinary education program A Taste of Culture, was also puzzled. \"I don't know of any white sauce or shrimp sauce that is served with Japanese steak,\" she said. When I prompted her with a more detailed description, she responded, \"This sort of mayo-based ... tomato sauce is \u003cem>not\u003c/em> part of any Japanese steakhouse repertoire I know of.\"\u003c/p>\n\u003cp>And \u003ca href=\"https://www.pacific.edu/academics/schools-and-colleges/college-of-the-pacific/academics/departments-and-programs/food-studies/faculty.html\">Polly Adema\u003c/a>, director of the food studies program at California's College of the Pacific, said that the sauce's origins are fuzzy, though probably not deeply rooted in Japanese culture. Perhaps, she said, the sauce stems from congruent American and modern Japanese tastes for mayonnaise.\u003c/p>\n\u003cp>Andoh did say that, in general, the Japanese are \"mayo crazy.\" But such speculation doesn't get you very far.\u003c/p>\n\u003cp>\"Which came first: an affection for mayo or a mayo-enriched dish?\" Adema asked. \"[It's] one of those questions we may never be able to answer.\"\u003c/p>\n\u003cp>The recipe for the sauce is equally difficult to come by. I reached out to 15 different restaurants around the U.S. — large chains and independently run joints — but each turned down my request. \"We cannot divulge that information,\" a Benihana manager in Maryland told me. I received similar answers from a Sakura in New Jersey, an Edohana in Texas and a Flame in New York.\u003c/p>\n\u003cp>Chuck Cutler ran into a very similar problem 25 years ago, when he first tasted what he calls white sauce in a teppanyaki restaurant. \"I noticed that all the other people at the table were asking for two bowls of white sauce ... so I tried it. I was instantly hooked.\"\u003c/p>\n\u003cp>Cutler spent a decade asking different restaurants for the recipe, to no avail. \"It's a Japanese secret,\" chefs would tell him. One day, though, in a Florida grocery store, he stumbled across a sauce produced by a teppanyaki restaurant. He remembers it being called vegetable sauce. So he bought a bottle \"and darned if it didn't taste exactly like what I had been looking for.\"\u003c/p>\n\u003cp>Using the ingredients listed on the vegetable sauce bottle, Cutler was able to come up with his own recipe (Chuck's Easy Recipe), which, in a form of revenge against the restaurants that had rejected him, he made a website for:\u003ca href=\"http://japanese-steakhouse-white-sauce.com/\"> Japanese-Steakhouse-White-Sauce.com\u003c/a>. According to Cutler, it was the first good recipe online. Created almost a decade and a half ago, the website now has 229 pages of comments from visitors. There \"are thousands of comments from people all over the world saying, 'Oh my God, I've been looking for this forever,' \" he said. \"Ninety-eight percent of them are positive.\"\u003c/p>\n\u003cp>The popularity and intrigue around the sauce led one teppanyaki restaurant owner, Terry Ho, to start bottling it in bulk. Ho owns more than 20 restaurants in the South — some teppanyaki and some Chinese. He has lived in Albany, Ga., since the 1970s, when his grandfather immigrated to the U.S. from Taiwan.\u003c/p>\n\u003cp>Ho's sauce is called \u003ca href=\"https://www.terryhosauce.com/\">Terry Ho's Yum Yum Sauce\u003c/a>.\u003c/p>\n\u003cp>The name is distinctive — and a nifty branding move. According to Ho, \"Yum Yum Sauce\" is much more appealing than white sauce or shrimp sauce, neither of which is even a vaguely accurate description of the actual sauce. \"There's no shrimp in this recipe,\" he said. \"Why are you calling it shrimp sauce?\" Yum Yum Sauce, though, is fitting: \"Well, I mean, it tastes yummy.\"\u003c/p>\n\u003cp>For years, Southerners who had tasted or heard about Ho's Yum Yum Sauce — which he made a little differently from others (less oil and sugar) — would come to his restaurants asking for 16 or 20 ounces of it. He would dole it out in Styrofoam containers.\u003c/p>\n\u003cfigure id=\"attachment_134294\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/unknown-4_custom-843417781433058a5cdbbaff7c8ee1e9e1e135f1-e1564439292913.jpg\" alt=\"Terry Ho's Yum Yum Sauce is manufactured at a plant in Leesburg, Ga.\" width=\"1920\" height=\"1211\" class=\"size-full wp-image-134294\">\u003cfigcaption class=\"wp-caption-text\">Terry Ho's Yum Yum Sauce is manufactured at a plant in Leesburg, Ga. \u003ccite>(Terry Ho)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Seeing the business potential, Ho started manufacturing and bottling the sauce on a mass scale about a decade ago. Success came quickly. The sauce worked its way to larger and larger outlets, diffusing throughout the United States. It is now sold in around 30,000 grocery stores nationwide. Ho said the company is growing by 10 to 15% every year. The sauce is also stocked in U.S. military commissaries around the world. \"There are people in Germany and Saudi Arabia buying the sauce,\" Ho proudly said.\u003c/p>\n\u003cp>\"My plan is to turn Yum Yum Sauce into the next American condiment,\" he told me. \"We don't want to be just [perceived as] an Asian sauce. We want to be the next ranch.\"\u003c/p>\n\u003cp>When I asked Cutler about Terry Ho's Yum Yum Sauce, he sighed. \"I tried that one, and I didn't think it was that great.\" But of course, he acknowledged, tastes are tastes. Different sauces will appeal to different people in different regions.\u003c/p>\n\u003cp>The sauce — delicious as it is —\u003cem> is\u003c/em> something different to everyone. It's what's available. What's memorable. Maybe even what has the most creative name. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/07/29/741912379/yum-yum-sauce-the-making-of-an-american-condiment\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ci>By Andi Murphy\u003c/i>\u003c/p>\n\u003cp>Several times a year, the locals at Orleans, California see a surge of sport fishermen and trophy hunters come through town, driving big trucks decked out in camouflage and sporting polarized fishing sunglasses.\u003cbr>\n[aside postID='news_11698712,news_11638976,bayareabites_132675' label='More on the History of Indigenous Foods']\u003cbr>\nThe locals, including some of the Native people from tribes in the Klamath Basin, have to enter the same lottery and buy the same hunting permits as the outsiders who may or may not see the cultural and nutritional value of the animals they are harvesting. For some Native people, including Lisa Hillman, seeing their food treated in this way was an unpleasant shock.\u003c/p>\n\u003cp>“It makes me want to turn away,” Hillman said. “Otherwise I might say something I shouldn’t, as a mother and as a leader in the community.”\u003c/p>\n\u003cp>\u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5422031/\">Study\u003c/a> after \u003ca href=\"https://onlinelibrary.wiley.com/doi/full/10.1002/pa.1876\">study\u003c/a> has shown that access to healthy food is critically low in Native communities across the U.S. In Orleans, a small, unincorporated town with limited resources, Native people have a hard time accessing food, let alone traditional, indigenous food.\u003c/p>\n\u003cp>A new study from Hillman, a member of the Karuk tribe and the manager of its \u003ca href=\"http://www.karuk.us/index.php/departments/natural-resources/eco-cultural-revitalization/pikyav-field-institute\">Píkyav Field Institute\u003c/a>, and colleagues from U.C. Berkeley’s Department of Environmental Science, Policy, and Management, explores the profound lack of food access among tribal members in the northwestern corner of California.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Over the course the last five years, the researchers received more than 711 survey responses, conducted 115 follow-up interviews, and worked with 20 focus groups to determine the food access challenges that members of the Karuk, Yurok, Hoopa, and Klamath tribes face. The study found that \u003ca href=\"https://link.springer.com/article/10.1007/s12571-019-00925-y\">92 percent\u003c/a> face at least some level of food insecurity—compared with \u003ca href=\"https://www.ers.usda.gov/topics/food-nutrition-assistance/food-security-in-the-us/key-statistics-graphics.aspx\">11.8 percent\u003c/a> of all U.S. households.\u003c/p>\n\u003cp>“We only have one highway,” Hillman said about Orleans, a hub for the Karuk tribe with a population of 600. “Getting food here is really difficult,” she said, and the nearest grocery store is a two-hour drive away.\u003c/p>\n\u003cp>The study also showed that essentially everyone who participated wants more access to indigenous foods, but they first have to overcome limited access, regulations, and a legacy of colonialism to eat the food that has been part of their tribal identity and culture since before colonization.\u003c/p>\n\u003cp>“It was just astounding how widespread these feelings of loss, need, want, and frustration were in our area and across the tribes,” said Hillman.\u003c/p>\n\u003cp>Sixty-four percent of Native households in the area rely on food assistance, including the Supplemental Nutrition Assistance Program (SNAP) and the \u003ca href=\"https://www.fns.usda.gov/fdpir/food-distribution-program-indian-reservations\">Food Distribution Program on Indian Reservations\u003c/a>, sometimes called commodities or “commods.” And 21 percent of those households reported using these food assistance programs because Native foods weren’t available. About 40 percent of participants said they rely on Native foods for food security.\u003c/p>\n\u003ch2>A Lack of Access to Native Foods\u003c/h2>\n\u003cp>It wasn’t always like this; 84 percent of people didn’t used to run out of food or worry about running out of food in the past. Traditionally, indigenous people in the Klamath Basin lived off of an abundance of wild game and fish, nuts, berries, and herbs. They also had unlimited access and the practical and cultural knowledge to gather, cook, and preserve these foods.\u003c/p>\n\u003cfigure id=\"attachment_134286\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/190724-native-food-security-food-sovereignty-karuk-yurok-foraging-sturgeon-2.jpg\" alt=\"\" width=\"1200\" height=\"900\" class=\"size-full wp-image-134286\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/190724-native-food-security-food-sovereignty-karuk-yurok-foraging-sturgeon-2.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/190724-native-food-security-food-sovereignty-karuk-yurok-foraging-sturgeon-2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/190724-native-food-security-food-sovereignty-karuk-yurok-foraging-sturgeon-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/190724-native-food-security-food-sovereignty-karuk-yurok-foraging-sturgeon-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/190724-native-food-security-food-sovereignty-karuk-yurok-foraging-sturgeon-2-1020x765.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">A sturgeon caught by Yurok fishermen on the Klamath River. \u003ccite>(Photo CC-licensed by DocentJoyce on Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tribal members face a number of barriers that have cropped up over the last 170 years as a result of the California Gold Rush, forced assimilation, broken treaties, and changing land jurisdictions. Their traditional territory is massive compared to the tiny pieces of land now known as reservations.\u003c/p>\n\u003cp>The Karuk don’t technically have a reservation. They have multiple, small sections of land held in trust by the government. The Hoopa Valley Tribe has a small reservation, which includes a section of the Trinity River. The Yurok reservation stretches 44 miles along the Klamath River from the Pacific Ocean to the town of Weitchpec and meets the Hoopa Valley Indian Reservation. Similar to the Karuk tribe, the Klamath Tribes (Klamath, Modoc, and Yahooskin) have land held in trust by the government that is spread across Klamath County.\u003c/p>\n\u003cp>Each tribe has limited rights to hunting and fishing on their own traditional territories (not on reservation land), but off-reservation hunting and fishing are \u003ca href=\"https://www.bia.gov/sites/bia.gov/files/assets/public/raca/manual/pdf/idc2-060922.pdf\">subject to state and federal fish and game laws\u003c/a>, yet another obstacle to accessing their traditional foods.\u003c/p>\n\u003cp>“We aren’t ‘allowed’ in the eyes of the federal government to do these things,” Hillman said. “We have to apply for a permit to hunt our own Native species that we’ve hunted for a long time and managed for a long time before somebody decided this was their land.”\u003c/p>\n\u003cp>Salmon is always a hot-button issue in the Klamath Basin. Salmon populations are most affected by dams and the Hoopa Valley Tribe has been in a \u003ca href=\"https://www.wlj.net/top_headlines/court-ruling-could-prompt-decision-on-klamath-dams/article_6426f18a-2962-11e9-9346-9f2db85c388f.html\">decades-long legal battle\u003c/a> with California and Oregon to get four hydroelectric dams on the Klamath River removed.\u003c/p>\n\u003cp>“We haven’t had access to the fish that we’ve had access to for decades,” Hillman said. This year, the Karuk Tribe put tighter restrictions on salmon fishing and the tribe is \u003ca href=\"http://www.karuk.us/images/docs/press/2019/Press_Release19-02-05_Springer_Candidate_for_listing.pdf\">petitioning\u003c/a> the California Fish and Game Commission to list Spring Chinook as a protected species.\u003c/p>\n\u003cp>Focus groups conducted as part of the five-year study also listed misguided resource management policies, logging, and criminalization of hunting, fishing, and gathering practices as contributing to food insecurity.\u003c/p>\n\u003cp>“We have to go off of the reservation, so basically, they call us outlaws, poachers, whatever. We’re not poachers or outlaws. We are providers. Native man is a provider,” according to one confidential interview highlighted in the study. “He goes out and he gets food for his family. He ain’t out there looking for trophies. He’s looking for meat to feed his family … The Creator gives us these animals so we can live. Now you got to go buy a ticket, a tag, a license to go out and be who you are.”\u003c/p>\n\u003ch2>Food Security Through Food Sovereignty\u003c/h2>\n\u003cp>According to the study, 7 percent of Native households said they are Native food secure, meaning they have access to indigenous foods like pine nuts, acorns, chestnuts, huckleberries, elderberries, wild potatoes, wild mushrooms, eels, salmon, sturgeon, and deer, to name just a few. The study also finds nearly 83 percent of households consumed Native foods at least once in the past year and that there is a strong desire—according to 99.56 percent of survey respondents—to have more access to these foods.\u003c/p>\n\u003cfigure id=\"attachment_134287\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/190724-native-food-security-food-sovereignty-karuk-yurok-salmon-baking-3.jpg\" alt=\"\" width=\"1200\" height=\"800\" class=\"size-full wp-image-134287\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/190724-native-food-security-food-sovereignty-karuk-yurok-salmon-baking-3.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/190724-native-food-security-food-sovereignty-karuk-yurok-salmon-baking-3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/190724-native-food-security-food-sovereignty-karuk-yurok-salmon-baking-3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/190724-native-food-security-food-sovereignty-karuk-yurok-salmon-baking-3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/190724-native-food-security-food-sovereignty-karuk-yurok-salmon-baking-3-1020x680.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Glenn Moore, Hoopa/Yurok Cultural Practitioner arranges salmon on skewers during a traditional baking demonstration. \u003ccite>(Photo CC-licensed by the U.S. Forest Service)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These findings led the report authors to make a number of recommendations to better reflect Native food needs in future food insecurity studies. In addition to recommending the USDA factor in Native foods and travel to far-distant stores to use SNAP or WIC in future studies, researchers would like state and federal agencies to strengthen hunting and fishing rights, promote tribal stewardship to the land and natural resources, and increase funds for tribal education, research, and extension programs.\u003c/p>\n\u003cp>In a nutshell: Native people want food sovereignty.\u003c/p>\n\u003cp>“Really, food is at the core of everything we do, who we are. It’s our identity,” Hillman said. “We’re really trying to get it [Native food education] back into the schools, because that’s where we can sort of bridge that knowledge gap.”\u003c/p>\n\u003cp>The \u003ca href=\"http://www.karuk.us/index.php/departments/natural-resources/eco-cultural-revitalization/pikyav-field-institute\">Píkyav Field Institute\u003c/a> has developed a K-12 curriculum that includes Native food in every lesson. The children take field trips to collect acorns and learn food origin stories.\u003c/p>\n\u003cp>Over at the Hoopa Valley Tribe, Meagen Baldy, district coordinator for the Klamath Trinity Resource Conservation District, also helps connect tribal members to traditional foods through cooking demonstrations, food workshops, recipe writing, a community garden, and connecting food to the Hupa language.\u003c/p>\n\u003cp>“My main model is using accessible food, whether it’s traditional, commodities, fished, or hunted foods,” Baldy said.\u003c/p>\n\u003cp>In food workshops, for example, Baldy will combine fresh canned salmon using local fish with kale and leeks from the garden. Or she’ll make traditional huckleberry jams and jellies and dumplings with Food Distribution Program ingredients.\u003c/p>\n\u003cp>“I always tell the kids that ‘Now you’re connected to that jar of jam. When you open it, you’ll be connected back to all of us,’” she said.\u003c/p>\n\u003cp>Establishing that deeper connection with food, its stories and culture is what Baldy’s work is all about. She’s also working to get restrictive food policies changed.\u003c/p>\n\u003cp>“To us, traditional gathering is ‘agriculture,’” Baldy said. “It’s getting that [through] to the USDA.”\u003c/p>\n\u003cp>She sees some light at the end of the tunnel. \u003ca href=\"https://www.hklaw.com/en/insights/publications/2018/12/2018-farm-bill-is-historic-for-indian-country\">With 60 provisions in the 2018 Farm Bill\u003c/a> concerning tribes, such as more support for locally grown and produced foods and more tribal management of the Food Distribution Program on Indian Reservations, tribes have fodder to continue writing the beginning chapters of their tribal food sovereignty stories.\u003c/p>\n\u003cp>“We want to have economic development in our communities and sustainable agriculture, but we need to get rid of barriers,” Baldy said.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://civileats.com/2019/07/24/indigenous-food-security-is-dependent-on-food-sovereignty/\">Civil Eats\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThe locals, including some of the Native people from tribes in the Klamath Basin, have to enter the same lottery and buy the same hunting permits as the outsiders who may or may not see the cultural and nutritional value of the animals they are harvesting. For some Native people, including Lisa Hillman, seeing their food treated in this way was an unpleasant shock.\u003c/p>\n\u003cp>“It makes me want to turn away,” Hillman said. “Otherwise I might say something I shouldn’t, as a mother and as a leader in the community.”\u003c/p>\n\u003cp>\u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5422031/\">Study\u003c/a> after \u003ca href=\"https://onlinelibrary.wiley.com/doi/full/10.1002/pa.1876\">study\u003c/a> has shown that access to healthy food is critically low in Native communities across the U.S. In Orleans, a small, unincorporated town with limited resources, Native people have a hard time accessing food, let alone traditional, indigenous food.\u003c/p>\n\u003cp>A new study from Hillman, a member of the Karuk tribe and the manager of its \u003ca href=\"http://www.karuk.us/index.php/departments/natural-resources/eco-cultural-revitalization/pikyav-field-institute\">Píkyav Field Institute\u003c/a>, and colleagues from U.C. Berkeley’s Department of Environmental Science, Policy, and Management, explores the profound lack of food access among tribal members in the northwestern corner of California.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Over the course the last five years, the researchers received more than 711 survey responses, conducted 115 follow-up interviews, and worked with 20 focus groups to determine the food access challenges that members of the Karuk, Yurok, Hoopa, and Klamath tribes face. The study found that \u003ca href=\"https://link.springer.com/article/10.1007/s12571-019-00925-y\">92 percent\u003c/a> face at least some level of food insecurity—compared with \u003ca href=\"https://www.ers.usda.gov/topics/food-nutrition-assistance/food-security-in-the-us/key-statistics-graphics.aspx\">11.8 percent\u003c/a> of all U.S. households.\u003c/p>\n\u003cp>“We only have one highway,” Hillman said about Orleans, a hub for the Karuk tribe with a population of 600. “Getting food here is really difficult,” she said, and the nearest grocery store is a two-hour drive away.\u003c/p>\n\u003cp>The study also showed that essentially everyone who participated wants more access to indigenous foods, but they first have to overcome limited access, regulations, and a legacy of colonialism to eat the food that has been part of their tribal identity and culture since before colonization.\u003c/p>\n\u003cp>“It was just astounding how widespread these feelings of loss, need, want, and frustration were in our area and across the tribes,” said Hillman.\u003c/p>\n\u003cp>Sixty-four percent of Native households in the area rely on food assistance, including the Supplemental Nutrition Assistance Program (SNAP) and the \u003ca href=\"https://www.fns.usda.gov/fdpir/food-distribution-program-indian-reservations\">Food Distribution Program on Indian Reservations\u003c/a>, sometimes called commodities or “commods.” And 21 percent of those households reported using these food assistance programs because Native foods weren’t available. About 40 percent of participants said they rely on Native foods for food security.\u003c/p>\n\u003ch2>A Lack of Access to Native Foods\u003c/h2>\n\u003cp>It wasn’t always like this; 84 percent of people didn’t used to run out of food or worry about running out of food in the past. Traditionally, indigenous people in the Klamath Basin lived off of an abundance of wild game and fish, nuts, berries, and herbs. They also had unlimited access and the practical and cultural knowledge to gather, cook, and preserve these foods.\u003c/p>\n\u003cfigure id=\"attachment_134286\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/190724-native-food-security-food-sovereignty-karuk-yurok-foraging-sturgeon-2.jpg\" alt=\"\" width=\"1200\" height=\"900\" class=\"size-full wp-image-134286\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/190724-native-food-security-food-sovereignty-karuk-yurok-foraging-sturgeon-2.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/190724-native-food-security-food-sovereignty-karuk-yurok-foraging-sturgeon-2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/190724-native-food-security-food-sovereignty-karuk-yurok-foraging-sturgeon-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/190724-native-food-security-food-sovereignty-karuk-yurok-foraging-sturgeon-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/190724-native-food-security-food-sovereignty-karuk-yurok-foraging-sturgeon-2-1020x765.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">A sturgeon caught by Yurok fishermen on the Klamath River. \u003ccite>(Photo CC-licensed by DocentJoyce on Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tribal members face a number of barriers that have cropped up over the last 170 years as a result of the California Gold Rush, forced assimilation, broken treaties, and changing land jurisdictions. Their traditional territory is massive compared to the tiny pieces of land now known as reservations.\u003c/p>\n\u003cp>The Karuk don’t technically have a reservation. They have multiple, small sections of land held in trust by the government. The Hoopa Valley Tribe has a small reservation, which includes a section of the Trinity River. The Yurok reservation stretches 44 miles along the Klamath River from the Pacific Ocean to the town of Weitchpec and meets the Hoopa Valley Indian Reservation. Similar to the Karuk tribe, the Klamath Tribes (Klamath, Modoc, and Yahooskin) have land held in trust by the government that is spread across Klamath County.\u003c/p>\n\u003cp>Each tribe has limited rights to hunting and fishing on their own traditional territories (not on reservation land), but off-reservation hunting and fishing are \u003ca href=\"https://www.bia.gov/sites/bia.gov/files/assets/public/raca/manual/pdf/idc2-060922.pdf\">subject to state and federal fish and game laws\u003c/a>, yet another obstacle to accessing their traditional foods.\u003c/p>\n\u003cp>“We aren’t ‘allowed’ in the eyes of the federal government to do these things,” Hillman said. “We have to apply for a permit to hunt our own Native species that we’ve hunted for a long time and managed for a long time before somebody decided this was their land.”\u003c/p>\n\u003cp>Salmon is always a hot-button issue in the Klamath Basin. Salmon populations are most affected by dams and the Hoopa Valley Tribe has been in a \u003ca href=\"https://www.wlj.net/top_headlines/court-ruling-could-prompt-decision-on-klamath-dams/article_6426f18a-2962-11e9-9346-9f2db85c388f.html\">decades-long legal battle\u003c/a> with California and Oregon to get four hydroelectric dams on the Klamath River removed.\u003c/p>\n\u003cp>“We haven’t had access to the fish that we’ve had access to for decades,” Hillman said. This year, the Karuk Tribe put tighter restrictions on salmon fishing and the tribe is \u003ca href=\"http://www.karuk.us/images/docs/press/2019/Press_Release19-02-05_Springer_Candidate_for_listing.pdf\">petitioning\u003c/a> the California Fish and Game Commission to list Spring Chinook as a protected species.\u003c/p>\n\u003cp>Focus groups conducted as part of the five-year study also listed misguided resource management policies, logging, and criminalization of hunting, fishing, and gathering practices as contributing to food insecurity.\u003c/p>\n\u003cp>“We have to go off of the reservation, so basically, they call us outlaws, poachers, whatever. We’re not poachers or outlaws. We are providers. Native man is a provider,” according to one confidential interview highlighted in the study. “He goes out and he gets food for his family. He ain’t out there looking for trophies. He’s looking for meat to feed his family … The Creator gives us these animals so we can live. Now you got to go buy a ticket, a tag, a license to go out and be who you are.”\u003c/p>\n\u003ch2>Food Security Through Food Sovereignty\u003c/h2>\n\u003cp>According to the study, 7 percent of Native households said they are Native food secure, meaning they have access to indigenous foods like pine nuts, acorns, chestnuts, huckleberries, elderberries, wild potatoes, wild mushrooms, eels, salmon, sturgeon, and deer, to name just a few. The study also finds nearly 83 percent of households consumed Native foods at least once in the past year and that there is a strong desire—according to 99.56 percent of survey respondents—to have more access to these foods.\u003c/p>\n\u003cfigure id=\"attachment_134287\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/190724-native-food-security-food-sovereignty-karuk-yurok-salmon-baking-3.jpg\" alt=\"\" width=\"1200\" height=\"800\" class=\"size-full wp-image-134287\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/190724-native-food-security-food-sovereignty-karuk-yurok-salmon-baking-3.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/190724-native-food-security-food-sovereignty-karuk-yurok-salmon-baking-3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/190724-native-food-security-food-sovereignty-karuk-yurok-salmon-baking-3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/190724-native-food-security-food-sovereignty-karuk-yurok-salmon-baking-3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/190724-native-food-security-food-sovereignty-karuk-yurok-salmon-baking-3-1020x680.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Glenn Moore, Hoopa/Yurok Cultural Practitioner arranges salmon on skewers during a traditional baking demonstration. \u003ccite>(Photo CC-licensed by the U.S. Forest Service)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These findings led the report authors to make a number of recommendations to better reflect Native food needs in future food insecurity studies. In addition to recommending the USDA factor in Native foods and travel to far-distant stores to use SNAP or WIC in future studies, researchers would like state and federal agencies to strengthen hunting and fishing rights, promote tribal stewardship to the land and natural resources, and increase funds for tribal education, research, and extension programs.\u003c/p>\n\u003cp>In a nutshell: Native people want food sovereignty.\u003c/p>\n\u003cp>“Really, food is at the core of everything we do, who we are. It’s our identity,” Hillman said. “We’re really trying to get it [Native food education] back into the schools, because that’s where we can sort of bridge that knowledge gap.”\u003c/p>\n\u003cp>The \u003ca href=\"http://www.karuk.us/index.php/departments/natural-resources/eco-cultural-revitalization/pikyav-field-institute\">Píkyav Field Institute\u003c/a> has developed a K-12 curriculum that includes Native food in every lesson. The children take field trips to collect acorns and learn food origin stories.\u003c/p>\n\u003cp>Over at the Hoopa Valley Tribe, Meagen Baldy, district coordinator for the Klamath Trinity Resource Conservation District, also helps connect tribal members to traditional foods through cooking demonstrations, food workshops, recipe writing, a community garden, and connecting food to the Hupa language.\u003c/p>\n\u003cp>“My main model is using accessible food, whether it’s traditional, commodities, fished, or hunted foods,” Baldy said.\u003c/p>\n\u003cp>In food workshops, for example, Baldy will combine fresh canned salmon using local fish with kale and leeks from the garden. Or she’ll make traditional huckleberry jams and jellies and dumplings with Food Distribution Program ingredients.\u003c/p>\n\u003cp>“I always tell the kids that ‘Now you’re connected to that jar of jam. When you open it, you’ll be connected back to all of us,’” she said.\u003c/p>\n\u003cp>Establishing that deeper connection with food, its stories and culture is what Baldy’s work is all about. She’s also working to get restrictive food policies changed.\u003c/p>\n\u003cp>“To us, traditional gathering is ‘agriculture,’” Baldy said. “It’s getting that [through] to the USDA.”\u003c/p>\n\u003cp>She sees some light at the end of the tunnel. \u003ca href=\"https://www.hklaw.com/en/insights/publications/2018/12/2018-farm-bill-is-historic-for-indian-country\">With 60 provisions in the 2018 Farm Bill\u003c/a> concerning tribes, such as more support for locally grown and produced foods and more tribal management of the Food Distribution Program on Indian Reservations, tribes have fodder to continue writing the beginning chapters of their tribal food sovereignty stories.\u003c/p>\n\u003cp>“We want to have economic development in our communities and sustainable agriculture, but we need to get rid of barriers,” Baldy said.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://civileats.com/2019/07/24/indigenous-food-security-is-dependent-on-food-sovereignty/\">Civil Eats\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>[aside tag='beer' label='More on Beer']\u003c/p>\n\u003cp>Americans are \u003ca href=\"https://www.brewersassociation.org/statistics-and-data/national-beer-stats/\">buying less beer\u003c/a> from the country's largest breweries, and that has companies looking for new ways to attract customers. \u003c/p>\n\u003cp>You can see evidence in the beer aisle, where products like spiked seltzers and hemp-infused ales are aimed at the next generation of drinkers. \u003c/p>\n\u003cp>Now, 175-year-old Pabst Blue Ribbon is trying \u003ca href=\"https://pabst-blue-ribbon.prezly.com/pabst-blue-ribbon-to-introduce-hard-coffee-july-2019\">hard coffee\u003c/a>. \u003c/p>\n\u003cp>At \u003ca href=\"https://www.jerzeesglenside.com/\">Jerzee's Sports Bar & Pizzaria\u003c/a> in Glenside, Penn., a case of PBR's hard coffee arrived and a week later, only four cans were left.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It kind of tastes like Starbucks' Frappuccino, honestly, that's what it reminds me of,\" said patron Kris Beattie. \u003c/p>\n\u003cp>There is no beer taste. That's because Pabst says its hard coffee is made with \"malt beverage,\" which is related to beer. The company uses malted barley that's fermented. The malt flavor and color is removed, leaving a neutral alcohol that Pabst combines with coffee, sugar, milk and vanilla to make hard coffee.\u003c/p>\n\u003cp>The drink is a hit with Jerzee's patron Beth Mancini, who jokes, \"I could probably take it to work and no one would know!\"\u003c/p>\n\u003cp>Smaller breweries have experimented with coffee for a while now, says Nicole Schmid, who orders craft beers for Jerzee's. She points out a beer called \u003ca href=\"https://troegs.com/beer/javahead-stout/\">Java Head Stout\u003c/a> from Tröegs Independent Brewing, which says on the label that it's \"brewed with coffee beans.\" And for nearly five years, \u003ca href=\"https://8thwonder.com/brews/rocket-fuel-vietnamese-coffee-porter\">8\u003csup>th\u003c/sup> Wonder Brewery\u003c/a> in Houston has sold what its website describes as \"Porter infused with cold brew coffee and milk sugar.\"\u003c/p>\n\u003cp>Schmid says Pabst's hard coffee is \"not a new idea, but it's PBR and everybody wants to try it.\"\u003c/p>\n\u003cp>Well, not everybody. \u003c/p>\n\u003cp>One Jerzee's patron who was nursing a bottle of Budweiser didn't want to give his name, but he declined to sample the hard coffee, saying, \"Beer should taste like beer.\"\u003c/p>\n\u003cp>But tastes are changing, and Pabst Brand Director John Newhouse says his company is trying to respond by being be nimble and diversifying the kinds of beverages it sells. \u003c/p>\n\u003cp>\"So for a while people are going to say, 'Well this isn't a beer — I'm confused.' And that's alright,\" says Newhouse. \u003c/p>\n\u003cp>As part of this effort, next month Pabst plans to \u003ca href=\"https://www.esquire.com/food-drink/a26838477/pbr-whiskey-five-seconds-interview/?utm_campaign=socialflowTWESQ&utm_medium=social-media&utm_source=twitter&src=socialflowTW\">introduce a whiskey\u003c/a>, too. \u003c/p>\n\u003cp>For now, the hard coffee is being test marketed in five states: Pennsylvania, New Jersey, Maine, Georgia and Florida. The company says sales are strong, but it hasn't yet announced plans yet to expand nationwide. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/07/25/745301946/pabst-blue-ribbon-seeks-buzz-with-hard-coffee\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Americans are \u003ca href=\"https://www.brewersassociation.org/statistics-and-data/national-beer-stats/\">buying less beer\u003c/a> from the country's largest breweries, and that has companies looking for new ways to attract customers. \u003c/p>\n\u003cp>You can see evidence in the beer aisle, where products like spiked seltzers and hemp-infused ales are aimed at the next generation of drinkers. \u003c/p>\n\u003cp>Now, 175-year-old Pabst Blue Ribbon is trying \u003ca href=\"https://pabst-blue-ribbon.prezly.com/pabst-blue-ribbon-to-introduce-hard-coffee-july-2019\">hard coffee\u003c/a>. \u003c/p>\n\u003cp>At \u003ca href=\"https://www.jerzeesglenside.com/\">Jerzee's Sports Bar & Pizzaria\u003c/a> in Glenside, Penn., a case of PBR's hard coffee arrived and a week later, only four cans were left.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It kind of tastes like Starbucks' Frappuccino, honestly, that's what it reminds me of,\" said patron Kris Beattie. \u003c/p>\n\u003cp>There is no beer taste. That's because Pabst says its hard coffee is made with \"malt beverage,\" which is related to beer. The company uses malted barley that's fermented. The malt flavor and color is removed, leaving a neutral alcohol that Pabst combines with coffee, sugar, milk and vanilla to make hard coffee.\u003c/p>\n\u003cp>The drink is a hit with Jerzee's patron Beth Mancini, who jokes, \"I could probably take it to work and no one would know!\"\u003c/p>\n\u003cp>Smaller breweries have experimented with coffee for a while now, says Nicole Schmid, who orders craft beers for Jerzee's. She points out a beer called \u003ca href=\"https://troegs.com/beer/javahead-stout/\">Java Head Stout\u003c/a> from Tröegs Independent Brewing, which says on the label that it's \"brewed with coffee beans.\" And for nearly five years, \u003ca href=\"https://8thwonder.com/brews/rocket-fuel-vietnamese-coffee-porter\">8\u003csup>th\u003c/sup> Wonder Brewery\u003c/a> in Houston has sold what its website describes as \"Porter infused with cold brew coffee and milk sugar.\"\u003c/p>\n\u003cp>Schmid says Pabst's hard coffee is \"not a new idea, but it's PBR and everybody wants to try it.\"\u003c/p>\n\u003cp>Well, not everybody. \u003c/p>\n\u003cp>One Jerzee's patron who was nursing a bottle of Budweiser didn't want to give his name, but he declined to sample the hard coffee, saying, \"Beer should taste like beer.\"\u003c/p>\n\u003cp>But tastes are changing, and Pabst Brand Director John Newhouse says his company is trying to respond by being be nimble and diversifying the kinds of beverages it sells. \u003c/p>\n\u003cp>\"So for a while people are going to say, 'Well this isn't a beer — I'm confused.' And that's alright,\" says Newhouse. \u003c/p>\n\u003cp>As part of this effort, next month Pabst plans to \u003ca href=\"https://www.esquire.com/food-drink/a26838477/pbr-whiskey-five-seconds-interview/?utm_campaign=socialflowTWESQ&utm_medium=social-media&utm_source=twitter&src=socialflowTW\">introduce a whiskey\u003c/a>, too. \u003c/p>\n\u003cp>For now, the hard coffee is being test marketed in five states: Pennsylvania, New Jersey, Maine, Georgia and Florida. The company says sales are strong, but it hasn't yet announced plans yet to expand nationwide. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/07/25/745301946/pabst-blue-ribbon-seeks-buzz-with-hard-coffee\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>[aside tag='avocado' label='If You Have Avocados to Spare']\u003c/p>\n\u003cp>What's a Mexican restaurant without guacamole? What's a hipster cafe without avocado toast? Some restaurateurs may be contemplating these questions this summer as the price of avocados has spiked to almost double the price a year ago. \u003c/p>\n\u003cp>In Los Angeles' Boyle Heights neighborhood, El Tepeyac Cafe uses loads of avocados for its delicious homemade guacamole. In fact, it goes through about 50 boxes of the fruit every week. Operations manager Bernadette Thom says the restaurant has no choice but to pay more. \u003c/p>\n\u003cp>\"I mean, we're in a Mexican restaurant, and everything pretty much on our plate requires guacamole,\" she says. \"So to completely be out of it would not work.\"\u003c/p>\n\u003cp>El Tepeyac has been around since 1955, and Thom says the owners are resigned to price spikes. She says they try not to charge customers more, but in the past they have had to resort to charging a bit more during price spikes. The higher prices also mean they have to shop around.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We always find avocados somewhere,\" says Thom. \"If we can get a different quality or different sizes, like a little bit cheaper and they're a little bit smaller, or a different kind of avocado, then we'll do that as well too, until we can get through it.\"\u003c/p>\n\u003cp>There's a simple explanation for expensive avocados, says \u003ca href=\"https://research.rabobank.com/far/en/authors/david-magana.html\">David Magaña\u003c/a>, a senior horticulture analyst in Fresno, Calif., with RaboResearch: \"We have the highest or the strongest demand for avocados in the U.S., probably ever.\" \u003c/p>\n\u003cp>Magaña analyzes wholesale prices from Mexico, which supplies most of the United States' avocados. He says 24-pound cartons of midsize avocados from Michoacán are selling for $66 each. That's 91% more expensive than they were a year ago. And prices were even higher earlier this month. Magaña says fruit and vegetable production is always subject to weather conditions. This year, production of California avocados was way down.\u003c/p>\n\u003cp>\"Remember that last year we had a heat wave in California late in July, August?\" he asks. \"That impacted blooming. It started later than normal, and yields were lower this year.\" He says Mexican farmers had to take up the slack for California, so they sent their best. \u003c/p>\n\u003cp>But now they're running out.\u003c/p>\n\u003cp>As a result, some LA taquerias have been selling guacamole without avocados — without disclosing this to customers, reports Javier Cabral, the new editor in chief of the alternative news outlet L.A. Taco\u003cem>.\u003c/em>\u003c/p>\n\u003cp>\"The secret ingredient that I'm sure, you know, no taqueria would ever be 100% proud to admit is Mexican summer tender, little squash,\" he told NPR's \u003cem>All Things Considered\u003c/em>. \"The Mexican variety is light in color, almost the color of a nice buttery avocado. ... It's scary how much this fake guacamole tastes like the real guacamole.\"\u003c/p>\n\u003cfigure id=\"attachment_134268\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/avocado-toast-at-sqirl-1-_custom-13d27534e778c760ac3e88c5e3805d7da0d72b27-s1600-c85.jpg\" alt=\"Sqirl, a popular eatery in LA's Silver Lake neighborhood, is known for its avocado toast. It features an entire avocado on a thick slice of country bread from a local bread-maker, with garlic creme fraiche and topped with hot pickled carrots and homemade za'atar.\" width=\"640\" height=\"479\" class=\"size-full wp-image-134268\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/avocado-toast-at-sqirl-1-_custom-13d27534e778c760ac3e88c5e3805d7da0d72b27-s1600-c85.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/avocado-toast-at-sqirl-1-_custom-13d27534e778c760ac3e88c5e3805d7da0d72b27-s1600-c85-160x120.jpg 160w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Sqirl, a popular eatery in LA's Silver Lake neighborhood, is known for its avocado toast. It features an entire avocado on a thick slice of country bread from a local bread-maker, with garlic creme fraiche and topped with hot pickled carrots and homemade za'atar. \u003ccite>(Mandalit del Barco/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When California avocados are out of season, the restaurant Sqirl simply takes avocado dishes off the menu. The popular eatery, in LA's Silver Lake neighborhood, is known for its gourmet avocado toast: an entire avocado on a thick slice of country bread from a local bread-maker, with garlic creme fraiche and topped with hot pickled carrots and homemade za'atar. \"It's kind of wild and quirky, not what you think of avocado toast,\" says chef and owner Jessica Koslow.\u003c/p>\n\u003cp>Sqirl's avocado toast goes for $10 a slice. Koslow says she believes avocados are a luxury item, and she uses only those grown locally in California — and only when they are in season. \"So that's where the challenge comes in,\" she says. \"How do you have avocados year-round? We don't. But we're not everyone else.\"\u003c/p>\n\u003cp>By now, Koslow is used to seeing high prices for avocados everywhere. \"Last year I was in New York and I saw avocados being sold in the Lower East Side for $4 an avocado,\" she says. \"That shocked me. I remember laughing and taking a photo of it. And now it doesn't surprise me.\"\u003c/p>\n\u003cp>The good news is that prices are expected to be lower by September, as production ramps back up in Mexico. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/07/25/744974228/holy-guacamole-avocados-are-pricey-and-its-the-pits\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"excerpt": "Increased U.S. demand (thanks a lot, avocado toast) and a decreased California crop have nearly doubled the price of the green fruits. Restaurants are feeling the shortage; some are faking the guac.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>What's a Mexican restaurant without guacamole? What's a hipster cafe without avocado toast? Some restaurateurs may be contemplating these questions this summer as the price of avocados has spiked to almost double the price a year ago. \u003c/p>\n\u003cp>In Los Angeles' Boyle Heights neighborhood, El Tepeyac Cafe uses loads of avocados for its delicious homemade guacamole. In fact, it goes through about 50 boxes of the fruit every week. Operations manager Bernadette Thom says the restaurant has no choice but to pay more. \u003c/p>\n\u003cp>\"I mean, we're in a Mexican restaurant, and everything pretty much on our plate requires guacamole,\" she says. \"So to completely be out of it would not work.\"\u003c/p>\n\u003cp>El Tepeyac has been around since 1955, and Thom says the owners are resigned to price spikes. She says they try not to charge customers more, but in the past they have had to resort to charging a bit more during price spikes. The higher prices also mean they have to shop around.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We always find avocados somewhere,\" says Thom. \"If we can get a different quality or different sizes, like a little bit cheaper and they're a little bit smaller, or a different kind of avocado, then we'll do that as well too, until we can get through it.\"\u003c/p>\n\u003cp>There's a simple explanation for expensive avocados, says \u003ca href=\"https://research.rabobank.com/far/en/authors/david-magana.html\">David Magaña\u003c/a>, a senior horticulture analyst in Fresno, Calif., with RaboResearch: \"We have the highest or the strongest demand for avocados in the U.S., probably ever.\" \u003c/p>\n\u003cp>Magaña analyzes wholesale prices from Mexico, which supplies most of the United States' avocados. He says 24-pound cartons of midsize avocados from Michoacán are selling for $66 each. That's 91% more expensive than they were a year ago. And prices were even higher earlier this month. Magaña says fruit and vegetable production is always subject to weather conditions. This year, production of California avocados was way down.\u003c/p>\n\u003cp>\"Remember that last year we had a heat wave in California late in July, August?\" he asks. \"That impacted blooming. It started later than normal, and yields were lower this year.\" He says Mexican farmers had to take up the slack for California, so they sent their best. \u003c/p>\n\u003cp>But now they're running out.\u003c/p>\n\u003cp>As a result, some LA taquerias have been selling guacamole without avocados — without disclosing this to customers, reports Javier Cabral, the new editor in chief of the alternative news outlet L.A. Taco\u003cem>.\u003c/em>\u003c/p>\n\u003cp>\"The secret ingredient that I'm sure, you know, no taqueria would ever be 100% proud to admit is Mexican summer tender, little squash,\" he told NPR's \u003cem>All Things Considered\u003c/em>. \"The Mexican variety is light in color, almost the color of a nice buttery avocado. ... It's scary how much this fake guacamole tastes like the real guacamole.\"\u003c/p>\n\u003cfigure id=\"attachment_134268\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/avocado-toast-at-sqirl-1-_custom-13d27534e778c760ac3e88c5e3805d7da0d72b27-s1600-c85.jpg\" alt=\"Sqirl, a popular eatery in LA's Silver Lake neighborhood, is known for its avocado toast. It features an entire avocado on a thick slice of country bread from a local bread-maker, with garlic creme fraiche and topped with hot pickled carrots and homemade za'atar.\" width=\"640\" height=\"479\" class=\"size-full wp-image-134268\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/avocado-toast-at-sqirl-1-_custom-13d27534e778c760ac3e88c5e3805d7da0d72b27-s1600-c85.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/avocado-toast-at-sqirl-1-_custom-13d27534e778c760ac3e88c5e3805d7da0d72b27-s1600-c85-160x120.jpg 160w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Sqirl, a popular eatery in LA's Silver Lake neighborhood, is known for its avocado toast. It features an entire avocado on a thick slice of country bread from a local bread-maker, with garlic creme fraiche and topped with hot pickled carrots and homemade za'atar. \u003ccite>(Mandalit del Barco/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When California avocados are out of season, the restaurant Sqirl simply takes avocado dishes off the menu. The popular eatery, in LA's Silver Lake neighborhood, is known for its gourmet avocado toast: an entire avocado on a thick slice of country bread from a local bread-maker, with garlic creme fraiche and topped with hot pickled carrots and homemade za'atar. \"It's kind of wild and quirky, not what you think of avocado toast,\" says chef and owner Jessica Koslow.\u003c/p>\n\u003cp>Sqirl's avocado toast goes for $10 a slice. Koslow says she believes avocados are a luxury item, and she uses only those grown locally in California — and only when they are in season. \"So that's where the challenge comes in,\" she says. \"How do you have avocados year-round? We don't. But we're not everyone else.\"\u003c/p>\n\u003cp>By now, Koslow is used to seeing high prices for avocados everywhere. \"Last year I was in New York and I saw avocados being sold in the Lower East Side for $4 an avocado,\" she says. \"That shocked me. I remember laughing and taking a photo of it. And now it doesn't surprise me.\"\u003c/p>\n\u003cp>The good news is that prices are expected to be lower by September, as production ramps back up in Mexico. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/07/25/744974228/holy-guacamole-avocados-are-pricey-and-its-the-pits\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "50 Years After Apollo 11, Here's What (And How) Astronauts Are Eating",
"title": "50 Years After Apollo 11, Here's What (And How) Astronauts Are Eating",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside tag='apollo-11' label='More Apollo 11']\u003c/p>\n\u003cp>In 1969, \u003ca href=\"https://historycollection.jsc.nasa.gov/JSCHistoryPortal/history/oral_histories/BourlandCT/BourlandCT_4-7-06.htm\">Charles Bourland\u003c/a> flew to Houston to interview for a food scientist position at NASA's Johnson Space Center. From his hotel's lobby, he watched with millions of Americans as Apollo astronauts took their first steps on the moon.\u003c/p>\n\u003cp>It was a \"pretty impressive thing\" to witness while considering a NASA job, he remembers with a chuckle.\u003c/p>\n\u003cp>Bourland, now 82, came onboard that year; he retired in 2000. In his 31 years as a NASA food scientist, he did a lot of things to improve the quality of what astronauts eat, including adding potassium back into processed goods.\u003c/p>\n\u003cp>Being a NASA food scientist can be tricky — the team has had to address a range of challenges, from extending shelf lives by years to maximizing nutritional value and minimizing weight to keeping dishes from flying apart in microgravity.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>NPR spoke to Bourland and \u003ca href=\"http://www.ift.org/About-Us/Our-Leadership/Vickie-Kloeris.aspx\">Vickie Kloeris\u003c/a>, a food scientist and food systems manager at NASA from 1989 to 2018, about their craft and its evolution. To commemorate Apollo 11's 50th anniversary this month, here's how eating in space has evolved — from John Glenn's \u003ca href=\"https://airandspace.si.edu/exhibitions/apollo-to-the-moon/online/astronaut-life/food-in-space.cfm\">first bite of applesauce\u003c/a> to today's beloved \u003ca href=\"https://www.mashed.com/44384/untold-truth-sriracha/\">Sriracha bottles\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Then: Bread. \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Now: Specially engineered fast-food tortillas.\u003c/strong>\u003c/p>\n\u003cp>When Kloeris joined NASA's food program in the 1980s, food teams sent bread into space — but it wasn't ideal. Bread tends to crumble, and in microgravity, crumbs fly everywhere, contaminating the surrounding air and potentially jamming sensitive equipment. It also has a very short shelf life, growing moldy in just a few days.\u003c/p>\n\u003cp>But in the mid-1980s, a payload specialist from Mexico named \u003ca href=\"https://gizmodo.com/why-astronauts-eat-tortillas-in-space-explained-in-one-1680376949\">Rodolfo Neri Vela\u003c/a> went into space and requested a different type of bread product — tortillas.\u003c/p>\n\u003cp>\"Crew members saw how easy it was to take something and roll it up,\" Kloeris says. \"A lot easier to deal with than the bread and crumbs. After that it was, 'Forget the bread, let's bring up tortillas!' \"\u003c/p>\n\u003cp>This solved the crumbs problem, but not the mold problem. Tortillas back then only lasted eight to 10 days in orbit. So food scientists at the Johnson Space Center began experimenting, drawing on preservation techniques the military used for its bread products. This involved reducing the water activity (free water) in the bread and packaging it without oxygen to prevent mold. In this way, they got their tortillas to last several months. But they couldn't get them to last any longer — until they took some inspiration from the commercial food industry.\u003c/p>\n\u003cp>In the 1990s, Taco Bell began marketing a new soft taco-making kit. The tortillas in this kit, they advertised, had a shelf life of nine months.\u003c/p>\n\u003cp>As soon as the food scientists saw this claim, \"We knew that [the Taco Bell product] had to be a low water-activity tortilla,\" Kloeris says. \"We tested it, and sure enough,\" the tortillas actually lasted even longer, often over a year. NASA started buying Taco Bell tortillas and repackaging them for their astronauts.\u003c/p>\n\u003cp>Nowadays, NASA buys the same tortillas, but prepackaged, from the military, a source for many NASA food items.\u003c/p>\n\u003cp>\u003cstrong>Then: Fewer options.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Now: A more robust menu.\u003c/strong>\u003c/p>\n\u003cp>During the Apollo era, astronauts had a fairly limited menu. They had fewer than 70 items to choose from, including drinks, condiments and entrees, according to \u003ca href=\"https://docs.google.com/document/d/1rxoBG8aLlsV1_BW2KoN3QodmFwr2-OGOW_F0pYzMUdU/edit?usp=sharing\">a menu that Bourland\u003c/a> provided to NPR. Nowadays, astronauts select their choices from a core menu of more than 200 items, including entrees like beef steak, lasagna and tuna casserole, which they heat up in a small machine. Astronauts also have a limited number of \"preference containers\" for foods off the core menu. For instance, astronauts who love certain packaged items, like a type of cereal, can request them for their flight. Space travelers from Japan or Europe, whom NASA also feeds, can bring dishes from their home countries.\u003c/p>\n\u003cp>In order to make it onto the space station as part of the core menu or as a preference item, food must meet \"microbiological and shelf-life requirements,\" Kloeris says. In other words, no raw chicken, eggs or any other food likely to spoil quickly.\u003c/p>\n\u003cfigure id=\"attachment_134214\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/gettyimages-1136124866_custom-c5f28d35a29b6c5dd5e0650c75b693628eab49be.jpg\" alt=\"Vacuum-sealed space food — including a beef steak, spinach, a cookie, and an orange grapefruit drink — was on display inside the NASA lunar habitat, designed by Lockheed Martin, during the 35th Space Symposium in Colorado Springs, Colo., in April.\" width=\"1024\" height=\"683\" class=\"size-full wp-image-134214\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-1136124866_custom-c5f28d35a29b6c5dd5e0650c75b693628eab49be.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-1136124866_custom-c5f28d35a29b6c5dd5e0650c75b693628eab49be-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-1136124866_custom-c5f28d35a29b6c5dd5e0650c75b693628eab49be-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-1136124866_custom-c5f28d35a29b6c5dd5e0650c75b693628eab49be-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-1136124866_custom-c5f28d35a29b6c5dd5e0650c75b693628eab49be-1020x680.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Vacuum-sealed space food — including a beef steak, spinach, a cookie, and an orange grapefruit drink — was on display inside the NASA lunar habitat, designed by Lockheed Martin, during the 35th Space Symposium in Colorado Springs, Colo., in April. \u003ccite>(Jason Connolly/AFP/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Then: Zero frozen food.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Now: Occasional ice cream bites.\u003c/strong>\u003c/p>\n\u003cp>The International Space Station lacks dedicated freezer space for food (the freezers are all reserved for medical/scientific samples). Still, NASA food scientists and providers have found a way to send astronauts the occasional cold treat.\u003c/p>\n\u003cp>That's thanks to the SpaceX cargo shuttle, which brings supplies up to the space station periodically and sends medical samples back to Earth. The shuttle's freezer is empty when it goes up, so \"we'll get to send 'em, like, Dove bites [or other] frozen ice cream treats,\" Kloeris says. But once crew members receive the ice cream, they must eat it fairly quickly so they can load the freezer with the medical samples for the trip back to Earth.\u003c/p>\n\u003cp>Note: Those freeze-dried ice cream bars you see in galactic packaging at space-related gift shops? Those aren't actually eaten in space, according to Kloeris. The treat \"certainly meets the shelf life and microbiological requirements, but it doesn't taste like real ice cream, and it's very crumbly,\" she says. Although, she says, Apollo-era astronauts ate freeze-dried ice cream at least once in cube form.\u003c/p>\n\u003cp>\u003cstrong>Then: Cubes and \"spoon bowl packages.\"\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Now: Pouches, trays and Velcro. \u003c/strong>\u003c/p>\n\u003cp>The earliest space food tasted pretty terrible. According to \u003ca href=\"https://spaceflight.nasa.gov/shuttle/reference/factsheets/food.html\">NASA's own website\u003c/a>, \"Astronauts had to endure bite-sized cubes, freeze-dried powders, and semi-liquids stuffed in aluminum tubes.\" Astronauts ate very little on these early flights, partly because the food wasn't very appetizing, but also because they wanted to avoid going to the restroom at all costs (they didn't have zero-gravity toilets \u003ca href=\"https://www.businessinsider.com/how-nasa-astronauts-pee-and-poop-in-space-2018-8\">until\u003c/a> the 1970s).\u003c/p>\n\u003cp>Taste and texture improved during the Apollo era, but astronauts still didn't have as much variety, and nearly everything was freeze-dried and needed to be rehydrated. The Apollo era did see the development of a spoon-bowl package, which allowed astronauts to eat with a spoon instead of out of a squeeze tube — provided the food was liquidy enough. \"Surface tension will keep the food in [a bowl] if it's wet,\" Bourland says. Eating with utensils in space comes with a steep learning curve, though, because in microgravity, \"as much food is on the bottom of the spoon as gets on the top.\"\u003c/p>\n\u003cp>Today, astronauts eat most of their meals directly from their pouches, Kloeris says, even foods like steak. They stick pouches to tables using Velcro.\u003c/p>\n\u003cp>A lot of food is still freeze-dried and dehydrated, but nowadays, many meals are also thermostabilized (processed using heat and pressure) or irradiated, a process that reduces microorganisms and insects on food by exposing it to ionizing radiation.\u003c/p>\n\u003cp>https://youtu.be/Z2szk-NuKWg\u003c/p>\n\u003cp>\u003cstrong>Never: Sprite, alcohol and perishables. \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Always: Tang, shrimp cocktail.\u003c/strong>\u003c/p>\n\u003cp>Astronauts must go without many popular foods and beverages on the International Space Station, including soda — the carbonation goes wacky in space and could wreak havoc on the digestive system; perishable items, because food poisoning would be pretty terrible in space; and alcohol, because it could damage water recovery equipment and impair astronauts' judgment.\u003c/p>\n\u003cp>And some have been staples since the early missions. Tang, a beverage \u003ca href=\"https://www.foodandwine.com/lifestyle/how-nasa-made-tang-cool\">nearly synonymous with\u003c/a> spaceflight, remains popular among astronauts today. What you won't hear about as often — shrimp cocktail. \"Shrimp cocktail has almost forever been [one of] their favorite foods,\" Bourland says (and Kloeris agrees).\u003c/p>\n\u003cp>This is for a couple of reasons. Shrimp freeze-dries well, and it tastes essentially the same as normal shrimp. Plus, it's a bit spicy, which astronauts appreciate, Kloeris says. She theorizes that this is because in the absence of gravity, heat doesn't always rise and thus the odors don't waft into astronauts' nostrils in the same way. Others have noted that astronauts experience nasal congestion in microgravity, \u003ca href=\"https://www.mashed.com/44384/untold-truth-sriracha/\">dulling their sense of smell and taste\u003c/a>. \"A lot of astronauts tell me that their taste buds feel duller [in space],\" Kloeris says. Spicy foods thus deliver a much-needed kick. Sriracha hot sauce is popular as well: See if you can spot a bottle \u003ca href=\"https://www.youtube.com/watch?v=Z2szk-NuKWg\">in this video\u003c/a> of an astronaut making a tortilla peanut butter and jelly \"space taco.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/07/21/743549993/50-years-after-apollo-11-heres-what-and-how-astronauts-are-eating\">NPR.org\u003c/a>.\u003c/p>\n\n",
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"excerpt": "Ever since astronaut John Glenn's first bite of applesauce in 1962, eating in space has been a challenge. NPR talks to former NASA food scientists to see how cosmic cuisine has evolved over the years.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In 1969, \u003ca href=\"https://historycollection.jsc.nasa.gov/JSCHistoryPortal/history/oral_histories/BourlandCT/BourlandCT_4-7-06.htm\">Charles Bourland\u003c/a> flew to Houston to interview for a food scientist position at NASA's Johnson Space Center. From his hotel's lobby, he watched with millions of Americans as Apollo astronauts took their first steps on the moon.\u003c/p>\n\u003cp>It was a \"pretty impressive thing\" to witness while considering a NASA job, he remembers with a chuckle.\u003c/p>\n\u003cp>Bourland, now 82, came onboard that year; he retired in 2000. In his 31 years as a NASA food scientist, he did a lot of things to improve the quality of what astronauts eat, including adding potassium back into processed goods.\u003c/p>\n\u003cp>Being a NASA food scientist can be tricky — the team has had to address a range of challenges, from extending shelf lives by years to maximizing nutritional value and minimizing weight to keeping dishes from flying apart in microgravity.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>NPR spoke to Bourland and \u003ca href=\"http://www.ift.org/About-Us/Our-Leadership/Vickie-Kloeris.aspx\">Vickie Kloeris\u003c/a>, a food scientist and food systems manager at NASA from 1989 to 2018, about their craft and its evolution. To commemorate Apollo 11's 50th anniversary this month, here's how eating in space has evolved — from John Glenn's \u003ca href=\"https://airandspace.si.edu/exhibitions/apollo-to-the-moon/online/astronaut-life/food-in-space.cfm\">first bite of applesauce\u003c/a> to today's beloved \u003ca href=\"https://www.mashed.com/44384/untold-truth-sriracha/\">Sriracha bottles\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Then: Bread. \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Now: Specially engineered fast-food tortillas.\u003c/strong>\u003c/p>\n\u003cp>When Kloeris joined NASA's food program in the 1980s, food teams sent bread into space — but it wasn't ideal. Bread tends to crumble, and in microgravity, crumbs fly everywhere, contaminating the surrounding air and potentially jamming sensitive equipment. It also has a very short shelf life, growing moldy in just a few days.\u003c/p>\n\u003cp>But in the mid-1980s, a payload specialist from Mexico named \u003ca href=\"https://gizmodo.com/why-astronauts-eat-tortillas-in-space-explained-in-one-1680376949\">Rodolfo Neri Vela\u003c/a> went into space and requested a different type of bread product — tortillas.\u003c/p>\n\u003cp>\"Crew members saw how easy it was to take something and roll it up,\" Kloeris says. \"A lot easier to deal with than the bread and crumbs. After that it was, 'Forget the bread, let's bring up tortillas!' \"\u003c/p>\n\u003cp>This solved the crumbs problem, but not the mold problem. Tortillas back then only lasted eight to 10 days in orbit. So food scientists at the Johnson Space Center began experimenting, drawing on preservation techniques the military used for its bread products. This involved reducing the water activity (free water) in the bread and packaging it without oxygen to prevent mold. In this way, they got their tortillas to last several months. But they couldn't get them to last any longer — until they took some inspiration from the commercial food industry.\u003c/p>\n\u003cp>In the 1990s, Taco Bell began marketing a new soft taco-making kit. The tortillas in this kit, they advertised, had a shelf life of nine months.\u003c/p>\n\u003cp>As soon as the food scientists saw this claim, \"We knew that [the Taco Bell product] had to be a low water-activity tortilla,\" Kloeris says. \"We tested it, and sure enough,\" the tortillas actually lasted even longer, often over a year. NASA started buying Taco Bell tortillas and repackaging them for their astronauts.\u003c/p>\n\u003cp>Nowadays, NASA buys the same tortillas, but prepackaged, from the military, a source for many NASA food items.\u003c/p>\n\u003cp>\u003cstrong>Then: Fewer options.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Now: A more robust menu.\u003c/strong>\u003c/p>\n\u003cp>During the Apollo era, astronauts had a fairly limited menu. They had fewer than 70 items to choose from, including drinks, condiments and entrees, according to \u003ca href=\"https://docs.google.com/document/d/1rxoBG8aLlsV1_BW2KoN3QodmFwr2-OGOW_F0pYzMUdU/edit?usp=sharing\">a menu that Bourland\u003c/a> provided to NPR. Nowadays, astronauts select their choices from a core menu of more than 200 items, including entrees like beef steak, lasagna and tuna casserole, which they heat up in a small machine. Astronauts also have a limited number of \"preference containers\" for foods off the core menu. For instance, astronauts who love certain packaged items, like a type of cereal, can request them for their flight. Space travelers from Japan or Europe, whom NASA also feeds, can bring dishes from their home countries.\u003c/p>\n\u003cp>In order to make it onto the space station as part of the core menu or as a preference item, food must meet \"microbiological and shelf-life requirements,\" Kloeris says. In other words, no raw chicken, eggs or any other food likely to spoil quickly.\u003c/p>\n\u003cfigure id=\"attachment_134214\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/gettyimages-1136124866_custom-c5f28d35a29b6c5dd5e0650c75b693628eab49be.jpg\" alt=\"Vacuum-sealed space food — including a beef steak, spinach, a cookie, and an orange grapefruit drink — was on display inside the NASA lunar habitat, designed by Lockheed Martin, during the 35th Space Symposium in Colorado Springs, Colo., in April.\" width=\"1024\" height=\"683\" class=\"size-full wp-image-134214\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-1136124866_custom-c5f28d35a29b6c5dd5e0650c75b693628eab49be.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-1136124866_custom-c5f28d35a29b6c5dd5e0650c75b693628eab49be-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-1136124866_custom-c5f28d35a29b6c5dd5e0650c75b693628eab49be-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-1136124866_custom-c5f28d35a29b6c5dd5e0650c75b693628eab49be-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-1136124866_custom-c5f28d35a29b6c5dd5e0650c75b693628eab49be-1020x680.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Vacuum-sealed space food — including a beef steak, spinach, a cookie, and an orange grapefruit drink — was on display inside the NASA lunar habitat, designed by Lockheed Martin, during the 35th Space Symposium in Colorado Springs, Colo., in April. \u003ccite>(Jason Connolly/AFP/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Then: Zero frozen food.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Now: Occasional ice cream bites.\u003c/strong>\u003c/p>\n\u003cp>The International Space Station lacks dedicated freezer space for food (the freezers are all reserved for medical/scientific samples). Still, NASA food scientists and providers have found a way to send astronauts the occasional cold treat.\u003c/p>\n\u003cp>That's thanks to the SpaceX cargo shuttle, which brings supplies up to the space station periodically and sends medical samples back to Earth. The shuttle's freezer is empty when it goes up, so \"we'll get to send 'em, like, Dove bites [or other] frozen ice cream treats,\" Kloeris says. But once crew members receive the ice cream, they must eat it fairly quickly so they can load the freezer with the medical samples for the trip back to Earth.\u003c/p>\n\u003cp>Note: Those freeze-dried ice cream bars you see in galactic packaging at space-related gift shops? Those aren't actually eaten in space, according to Kloeris. The treat \"certainly meets the shelf life and microbiological requirements, but it doesn't taste like real ice cream, and it's very crumbly,\" she says. Although, she says, Apollo-era astronauts ate freeze-dried ice cream at least once in cube form.\u003c/p>\n\u003cp>\u003cstrong>Then: Cubes and \"spoon bowl packages.\"\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Now: Pouches, trays and Velcro. \u003c/strong>\u003c/p>\n\u003cp>The earliest space food tasted pretty terrible. According to \u003ca href=\"https://spaceflight.nasa.gov/shuttle/reference/factsheets/food.html\">NASA's own website\u003c/a>, \"Astronauts had to endure bite-sized cubes, freeze-dried powders, and semi-liquids stuffed in aluminum tubes.\" Astronauts ate very little on these early flights, partly because the food wasn't very appetizing, but also because they wanted to avoid going to the restroom at all costs (they didn't have zero-gravity toilets \u003ca href=\"https://www.businessinsider.com/how-nasa-astronauts-pee-and-poop-in-space-2018-8\">until\u003c/a> the 1970s).\u003c/p>\n\u003cp>Taste and texture improved during the Apollo era, but astronauts still didn't have as much variety, and nearly everything was freeze-dried and needed to be rehydrated. The Apollo era did see the development of a spoon-bowl package, which allowed astronauts to eat with a spoon instead of out of a squeeze tube — provided the food was liquidy enough. \"Surface tension will keep the food in [a bowl] if it's wet,\" Bourland says. Eating with utensils in space comes with a steep learning curve, though, because in microgravity, \"as much food is on the bottom of the spoon as gets on the top.\"\u003c/p>\n\u003cp>Today, astronauts eat most of their meals directly from their pouches, Kloeris says, even foods like steak. They stick pouches to tables using Velcro.\u003c/p>\n\u003cp>A lot of food is still freeze-dried and dehydrated, but nowadays, many meals are also thermostabilized (processed using heat and pressure) or irradiated, a process that reduces microorganisms and insects on food by exposing it to ionizing radiation.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Z2szk-NuKWg'\n title='//www.youtube.com/embed/Z2szk-NuKWg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>Never: Sprite, alcohol and perishables. \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Always: Tang, shrimp cocktail.\u003c/strong>\u003c/p>\n\u003cp>Astronauts must go without many popular foods and beverages on the International Space Station, including soda — the carbonation goes wacky in space and could wreak havoc on the digestive system; perishable items, because food poisoning would be pretty terrible in space; and alcohol, because it could damage water recovery equipment and impair astronauts' judgment.\u003c/p>\n\u003cp>And some have been staples since the early missions. Tang, a beverage \u003ca href=\"https://www.foodandwine.com/lifestyle/how-nasa-made-tang-cool\">nearly synonymous with\u003c/a> spaceflight, remains popular among astronauts today. What you won't hear about as often — shrimp cocktail. \"Shrimp cocktail has almost forever been [one of] their favorite foods,\" Bourland says (and Kloeris agrees).\u003c/p>\n\u003cp>This is for a couple of reasons. Shrimp freeze-dries well, and it tastes essentially the same as normal shrimp. Plus, it's a bit spicy, which astronauts appreciate, Kloeris says. She theorizes that this is because in the absence of gravity, heat doesn't always rise and thus the odors don't waft into astronauts' nostrils in the same way. Others have noted that astronauts experience nasal congestion in microgravity, \u003ca href=\"https://www.mashed.com/44384/untold-truth-sriracha/\">dulling their sense of smell and taste\u003c/a>. \"A lot of astronauts tell me that their taste buds feel duller [in space],\" Kloeris says. Spicy foods thus deliver a much-needed kick. Sriracha hot sauce is popular as well: See if you can spot a bottle \u003ca href=\"https://www.youtube.com/watch?v=Z2szk-NuKWg\">in this video\u003c/a> of an astronaut making a tortilla peanut butter and jelly \"space taco.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/07/21/743549993/50-years-after-apollo-11-heres-what-and-how-astronauts-are-eating\">NPR.org\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "If We All Ate Enough Fruits And Vegetables, There'd Be Big Shortages",
"title": "If We All Ate Enough Fruits And Vegetables, There'd Be Big Shortages",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_133954,science_1922099,bayareabites_133521' label='More Food Science News']\u003c/p>\n\u003cp>If everyone around the globe began to eat the recommended amounts of fruits and vegetables, there wouldn't be enough to go around. That's the conclusion of a \u003ca href=\"http://www.thelancet.com/journals/lanplh/article/PIIS2542-5196(19)30095-6/fulltext\">new study published in The Lancet Planetary Health\u003c/a>. \u003c/p>\n\u003cp>Currently, only about 55% of people around the globe live in countries with adequate availability of fruits and vegetables – enough to meet the \u003ca href=\"https://www.who.int/dietphysicalactivity/fruit/en/\">World Health Organization's minimum target of 400 grams per person, per day\u003c/a>. \u003c/p>\n\u003cp>With economic growth, presumably, production will expand. But the researchers project that by 2050, an estimated 1.5 billion more people will live in places with insufficient supply – unless challenges such as food waste and improved productivity are solved.\u003c/p>\n\u003cp>The report comes at a time when poor diets are a leading cause of premature death. In fact, a recent study found\u003ca href=\"https://www.npr.org/sections/thesalt/2019/04/03/709507504/bad-diets-are-responsible-for-more-deaths-than-smoking-global-study-finds\">diets are now responsible for more deaths than smoking\u003c/a> around the globe. And it's become increasingly clear that current dietary patterns are detrimental to the environment, too. Recent studies, including the \u003ca href=\"https://www.npr.org/sections/thesalt/2019/01/27/688765872/this-diet-is-better-for-the-planet-but-is-it-better-for-you-too\">EAT-Lancet study\u003c/a> and the \u003ca href=\"https://globalnutritionreport.org/\">Global Nutrition Report\u003c/a>, have pointed to the need for a radical shift in the food system aimed at nudging people toward more nutritious and sustainable diets.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Current diets are detrimental to both human and planetary health and shifting towards more balanced, predominantly plant-based diets is seen as crucial to improving both,\" write the authors of the new \u003cem>Lancet Planetary Health\u003c/em> study. \u003c/p>\n\u003cp>Currently, the global supply of calories is more than enough to meet consumption. But many people eat poor-quality diets \"characterized by cheap calories, highly processed foods and overconsumption,\" the study concludes. These factors promote obesity – so we now live in a world where many people are simultaneously overweight and malnourished. The challenge is to promote a food system that moves \"its focus from quantity toward dietary quality and health,\" The authors conclude. The study authors include researchers from the \u003ca href=\"http://www.ifpri.org/\">International Food Policy Research Institute\u003c/a> in Washington, D.C., and the \u003ca href=\"https://www.csiro.au/\">Commonwealth Scientific and Industrial Research Organisation\u003c/a> in Australia.\u003c/p>\n\u003cp>The authors argue that several actions are needed to meet the challenges: increased investments in fruit and vegetable production; increased efforts to educate people about the importance of healthy diets; and – given that about one-third of food produced globally is wasted – new technologies and practices to reduce food waste.\u003c/p>\n\u003cp>The predictions for fruit and vegetable shortfalls are based on modeling. The researchers draw on food production data, but there is uncertainty in their estimates, given factors such as a lack of data on global waste. \u003c/p>\n\u003cp>Nonetheless, they forecast that several countries will make gains in the availability of produce — such as India and Morocco. But Mexico and several countries in Central and South America, sub-Saharan Africa, Asia and the Pacific region will likely fail to have adequate supplies.\u003c/p>\n\u003cp>Another \u003ca href=\"http://www.sustainablefoodfuture.org/executive-summary-synthesis\">new report released Tuesday\u003c/a>, from the World Resources Institute, focuses on ways to reform the food system to improve the health of the planet. It's a deep-dive that's been years in the making by a group of widely respected, science-based analysts. \u003c/p>\n\u003cp>They argue that we need to close three key gaps in order to feed the projected 9.8 billion people that will inhabit the planet by 2050: the food gap, the land gap and the greenhouse gas gap.\u003c/p>\n\u003cp>Consider this: The difference between the amount of food produced in 2010 and the amount we need by 2050 is an estimated \u003cem>7,400 trillion calories\u003c/em>, according to the report. Yes, the number is so big that it's hard to imagine it. But the bottom line is, we need to get more calories from the world's current cropland.\u003c/p>\n\u003cp>One way to do this is through improvements in breeding and technological advancements. The report spells out other fixes, too, including reducing the use of biofuels that divert edible crops to produce energy and reducing food waste. (The group \u003ca href=\"http://www.refed.com/\">ReFED\u003c/a> has laid out these cost-effective strategies to cut food waste). \u003c/p>\n\u003cp>Yet another proposed fix: Nudge people toward a more plant-centered diet. Currently, agriculture uses nearly half of the globe's vegetated land – and at least 30 percent of all cropland is used to grow feed for animals. The resource intensiveness of meat production is a leading cause of deforestation. If current trends continue, the WRI report estimates that we'd need an extra 593 million hectares – an area that is almost twice the size of India — to feed the population in 2050.\u003c/p>\n\u003cp>Currently, agriculture and the land-use changes associated with producing food — such as plowing and clearing vegetation — generate an estimated 25 percent of annual greenhouse gas emissions, according to WRI. If today's consumption trends continue, but agricultural productivity does not increase (beyond 2010 levels), the report concludes that we would have to clear most of the globe's remaining forests to feed the world. And we'd exceed the greenhouse gas emission targets set by the Paris Agreement, which call for holding global warming below 2 degrees Celsius above pre-industrial temperatures.\u003c/p>\n\u003cp>Ruminant livestock (including cattle, sheep and goats) use an estimated two-thirds of all the land dedicated to agriculture and contribute about half of the greenhouse gas emissions linked to agriculture. Demand for meat is growing as more people, in more countries, can afford it. But the report concludes that cutting back on ruminant meat consumption could have a significant impact. \u003c/p>\n\u003cp>The WRI estimates that if people in the U.S. and other heavy meat-eating countries reduced their consumption of beef (and other meat from ruminants) to \u003ca href=\"https://www.wri.org/blog/2019/04/6-pressing-questions-about-beef-and-climate-change-answered\">about 1.5 burgers per person\u003c/a>, per week, it would \"nearly eliminate the need for additional agricultural expansion (and associated deforestation), even in a world with 10 billion people.\" (The Better Buying Lab, an arm of WRI that focuses on getting people to eat more sustainably, has come up with some \u003ca href=\"https://www.npr.org/sections/thesalt/2019/02/10/692114918/how-to-get-meat-eaters-to-eat-more-plant-based-foods-make-their-mouths-water\">clever research-backed marketing ideas\u003c/a> to get people to make the plant-centric switch.)\u003c/p>\n\u003cp>The WRI's new findings are similar to recommendation made earlier this year by the EAT- Lancet study. A meat industry-funded group has responded to calls for cuts in meat consumption with its own analysis that concludes limiting meat and dairy consumption would have negative consequences. In this \u003ca href=\"https://resources.animalagalliance.org/ClimateFoodFacts/\"> analysis\u003c/a>, the Animal Agriculture Alliance concludes that meat and dairy provide \"unmatched nutrition for healthy bodies, brains and bones.\" The analysis also concludes that \"U.S. farmers and ranchers continue to make huge strides in conserving natural resources and protecting the environment.\"\u003c/p>\n\u003cp>As the population continues to grow, the conversations around how to change the food system to promote good health and environmental sustainability will go on. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/07/17/742670701/if-we-all-ate-enough-fruits-and-vegetables-thered-be-big-shortages\">NPR.org\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If everyone around the globe began to eat the recommended amounts of fruits and vegetables, there wouldn't be enough to go around. That's the conclusion of a \u003ca href=\"http://www.thelancet.com/journals/lanplh/article/PIIS2542-5196(19)30095-6/fulltext\">new study published in The Lancet Planetary Health\u003c/a>. \u003c/p>\n\u003cp>Currently, only about 55% of people around the globe live in countries with adequate availability of fruits and vegetables – enough to meet the \u003ca href=\"https://www.who.int/dietphysicalactivity/fruit/en/\">World Health Organization's minimum target of 400 grams per person, per day\u003c/a>. \u003c/p>\n\u003cp>With economic growth, presumably, production will expand. But the researchers project that by 2050, an estimated 1.5 billion more people will live in places with insufficient supply – unless challenges such as food waste and improved productivity are solved.\u003c/p>\n\u003cp>The report comes at a time when poor diets are a leading cause of premature death. In fact, a recent study found\u003ca href=\"https://www.npr.org/sections/thesalt/2019/04/03/709507504/bad-diets-are-responsible-for-more-deaths-than-smoking-global-study-finds\">diets are now responsible for more deaths than smoking\u003c/a> around the globe. And it's become increasingly clear that current dietary patterns are detrimental to the environment, too. Recent studies, including the \u003ca href=\"https://www.npr.org/sections/thesalt/2019/01/27/688765872/this-diet-is-better-for-the-planet-but-is-it-better-for-you-too\">EAT-Lancet study\u003c/a> and the \u003ca href=\"https://globalnutritionreport.org/\">Global Nutrition Report\u003c/a>, have pointed to the need for a radical shift in the food system aimed at nudging people toward more nutritious and sustainable diets.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Current diets are detrimental to both human and planetary health and shifting towards more balanced, predominantly plant-based diets is seen as crucial to improving both,\" write the authors of the new \u003cem>Lancet Planetary Health\u003c/em> study. \u003c/p>\n\u003cp>Currently, the global supply of calories is more than enough to meet consumption. But many people eat poor-quality diets \"characterized by cheap calories, highly processed foods and overconsumption,\" the study concludes. These factors promote obesity – so we now live in a world where many people are simultaneously overweight and malnourished. The challenge is to promote a food system that moves \"its focus from quantity toward dietary quality and health,\" The authors conclude. The study authors include researchers from the \u003ca href=\"http://www.ifpri.org/\">International Food Policy Research Institute\u003c/a> in Washington, D.C., and the \u003ca href=\"https://www.csiro.au/\">Commonwealth Scientific and Industrial Research Organisation\u003c/a> in Australia.\u003c/p>\n\u003cp>The authors argue that several actions are needed to meet the challenges: increased investments in fruit and vegetable production; increased efforts to educate people about the importance of healthy diets; and – given that about one-third of food produced globally is wasted – new technologies and practices to reduce food waste.\u003c/p>\n\u003cp>The predictions for fruit and vegetable shortfalls are based on modeling. The researchers draw on food production data, but there is uncertainty in their estimates, given factors such as a lack of data on global waste. \u003c/p>\n\u003cp>Nonetheless, they forecast that several countries will make gains in the availability of produce — such as India and Morocco. But Mexico and several countries in Central and South America, sub-Saharan Africa, Asia and the Pacific region will likely fail to have adequate supplies.\u003c/p>\n\u003cp>Another \u003ca href=\"http://www.sustainablefoodfuture.org/executive-summary-synthesis\">new report released Tuesday\u003c/a>, from the World Resources Institute, focuses on ways to reform the food system to improve the health of the planet. It's a deep-dive that's been years in the making by a group of widely respected, science-based analysts. \u003c/p>\n\u003cp>They argue that we need to close three key gaps in order to feed the projected 9.8 billion people that will inhabit the planet by 2050: the food gap, the land gap and the greenhouse gas gap.\u003c/p>\n\u003cp>Consider this: The difference between the amount of food produced in 2010 and the amount we need by 2050 is an estimated \u003cem>7,400 trillion calories\u003c/em>, according to the report. Yes, the number is so big that it's hard to imagine it. But the bottom line is, we need to get more calories from the world's current cropland.\u003c/p>\n\u003cp>One way to do this is through improvements in breeding and technological advancements. The report spells out other fixes, too, including reducing the use of biofuels that divert edible crops to produce energy and reducing food waste. (The group \u003ca href=\"http://www.refed.com/\">ReFED\u003c/a> has laid out these cost-effective strategies to cut food waste). \u003c/p>\n\u003cp>Yet another proposed fix: Nudge people toward a more plant-centered diet. Currently, agriculture uses nearly half of the globe's vegetated land – and at least 30 percent of all cropland is used to grow feed for animals. The resource intensiveness of meat production is a leading cause of deforestation. If current trends continue, the WRI report estimates that we'd need an extra 593 million hectares – an area that is almost twice the size of India — to feed the population in 2050.\u003c/p>\n\u003cp>Currently, agriculture and the land-use changes associated with producing food — such as plowing and clearing vegetation — generate an estimated 25 percent of annual greenhouse gas emissions, according to WRI. If today's consumption trends continue, but agricultural productivity does not increase (beyond 2010 levels), the report concludes that we would have to clear most of the globe's remaining forests to feed the world. And we'd exceed the greenhouse gas emission targets set by the Paris Agreement, which call for holding global warming below 2 degrees Celsius above pre-industrial temperatures.\u003c/p>\n\u003cp>Ruminant livestock (including cattle, sheep and goats) use an estimated two-thirds of all the land dedicated to agriculture and contribute about half of the greenhouse gas emissions linked to agriculture. Demand for meat is growing as more people, in more countries, can afford it. But the report concludes that cutting back on ruminant meat consumption could have a significant impact. \u003c/p>\n\u003cp>The WRI estimates that if people in the U.S. and other heavy meat-eating countries reduced their consumption of beef (and other meat from ruminants) to \u003ca href=\"https://www.wri.org/blog/2019/04/6-pressing-questions-about-beef-and-climate-change-answered\">about 1.5 burgers per person\u003c/a>, per week, it would \"nearly eliminate the need for additional agricultural expansion (and associated deforestation), even in a world with 10 billion people.\" (The Better Buying Lab, an arm of WRI that focuses on getting people to eat more sustainably, has come up with some \u003ca href=\"https://www.npr.org/sections/thesalt/2019/02/10/692114918/how-to-get-meat-eaters-to-eat-more-plant-based-foods-make-their-mouths-water\">clever research-backed marketing ideas\u003c/a> to get people to make the plant-centric switch.)\u003c/p>\n\u003cp>The WRI's new findings are similar to recommendation made earlier this year by the EAT- Lancet study. A meat industry-funded group has responded to calls for cuts in meat consumption with its own analysis that concludes limiting meat and dairy consumption would have negative consequences. In this \u003ca href=\"https://resources.animalagalliance.org/ClimateFoodFacts/\"> analysis\u003c/a>, the Animal Agriculture Alliance concludes that meat and dairy provide \"unmatched nutrition for healthy bodies, brains and bones.\" The analysis also concludes that \"U.S. farmers and ranchers continue to make huge strides in conserving natural resources and protecting the environment.\"\u003c/p>\n\u003cp>As the population continues to grow, the conversations around how to change the food system to promote good health and environmental sustainability will go on. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/07/17/742670701/if-we-all-ate-enough-fruits-and-vegetables-thered-be-big-shortages\">NPR.org\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Square Pie Guys Lands Brick-and-Mortar in SF with Pies, Burgers and Floats",
"title": "Square Pie Guys Lands Brick-and-Mortar in SF with Pies, Burgers and Floats",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>In January 2019 (just 4 months into their pop-up at Vinyl Coffee & Wine Bar), \u003ca href=\"https://squarepieguys.com/\">Square Pie Guys\u003c/a> duo Marc Schechter and Danny Stoller told the \u003ca href=\"https://www.sfchronicle.com/food/article/How-the-Bay-Area-came-to-embrace-Detroit-style-13524431.php\">SF Chronicle\u003c/a> that they were looking at spaces in the East Bay to open their restaurant. Fast forward to today, and the two have achieved their dream of opening their restaurant, just in San Francisco. To be exact, they’re in SoMa at 1077 Mission St.—where the sandwich shop the Board by Adam Mesnick used to live. \u003c/p>\n\u003cfigure id=\"attachment_134176\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/Exterior_Square-Pie-Guys_FotosByFlee.jpg\" alt=\"\" width=\"1920\" height=\"1282\" class=\"size-full wp-image-134176\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/Exterior_Square-Pie-Guys_FotosByFlee.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Exterior_Square-Pie-Guys_FotosByFlee-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Exterior_Square-Pie-Guys_FotosByFlee-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Exterior_Square-Pie-Guys_FotosByFlee-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Exterior_Square-Pie-Guys_FotosByFlee-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Exterior_Square-Pie-Guys_FotosByFlee-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The exterio \u003ccite>(Fotos by Flee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Their first brick-and-mortar location is serving up the Detroit-style pizza (DSP) that fans know and love. For anyone who doesn’t have a clue what this style means, the basics are (according to \u003ca href=\"https://www.eater.com/2016/1/19/10787414/detroit-style-pizza-best-where-to-eat\">Eater\u003c/a>) “a rectangular shape, light, airy dough, and savory, browned cheese perimeter.” Tony Gemignani started serving it at Tony’s Slice House back in 2011, but the style started appearing more frequently in the last few years in the Bay Area, popping up with businesses like Pizza Squared and Cellarmaker House of Pizza.\u003c/p>\n\u003cfigure id=\"attachment_134177\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/Chicken-Caesar-Salad-Pizza-Prep_Square-Pie-Guys_FotosByFlee.jpg\" alt=\"Marc Schechter and Danny Stoller prep their Chicken Caesar Salad Pizza\" width=\"1920\" height=\"1282\" class=\"size-full wp-image-134177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/Chicken-Caesar-Salad-Pizza-Prep_Square-Pie-Guys_FotosByFlee.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Chicken-Caesar-Salad-Pizza-Prep_Square-Pie-Guys_FotosByFlee-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Chicken-Caesar-Salad-Pizza-Prep_Square-Pie-Guys_FotosByFlee-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Chicken-Caesar-Salad-Pizza-Prep_Square-Pie-Guys_FotosByFlee-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Chicken-Caesar-Salad-Pizza-Prep_Square-Pie-Guys_FotosByFlee-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Chicken-Caesar-Salad-Pizza-Prep_Square-Pie-Guys_FotosByFlee-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Marc Schechter and Danny Stoller prep their Chicken Caesar Salad Pizza \u003ccite>(Fotos by Flee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[aside tag='pizza' label='More Pizza']\u003cbr>\nSquare Pie Guys is the first restaurant both Stoller and Schechter have ever opened. The latter does not have any formal training, but the man does love his pizzas (take a peek at his Instagram account at \u003ca href=\"https://www.instagram.com/pizzaman_420/\">@pizzaman_420\u003c/a> for example). After a stint in sales and marketing, he cut his teeth at Pizzahacker in July 2017, and he went on to work at other pizza institutions like Casey’s and Pizzeria Delfina. Together, they have perfected their unique pizza pie flavors at their Vinyl Coffee pop-up, seeing relatively positive success since starting in September 2018.\u003c/p>\n\u003cp>With events selling out and pizzas flying off the press at their pop-ups, the duo credit their success to their community and loyal fans. “There really is no Square Pie Guys without our amazing community,” Schechter says, “Without all the amazing people who have supported us, collaborated with us, posted about us, and shared the news of our pop-ups, we wouldn’t be here.”\u003c/p>\n\u003cfigure id=\"attachment_134178\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/Interior-01_Square-Pie-Guys_FotosByFlee.jpg\" alt=\"\" width=\"1920\" height=\"1282\" class=\"size-full wp-image-134178\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/Interior-01_Square-Pie-Guys_FotosByFlee.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Interior-01_Square-Pie-Guys_FotosByFlee-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Interior-01_Square-Pie-Guys_FotosByFlee-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Interior-01_Square-Pie-Guys_FotosByFlee-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Interior-01_Square-Pie-Guys_FotosByFlee-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Interior-01_Square-Pie-Guys_FotosByFlee-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Interior of Square Pie Guys \u003ccite>(Fotos by Flea)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And they looked to their community when they opened the new space, creating a \u003ca href=\"https://www.kickstarter.com/projects/squarepieguys/a-home-for-square-pie-guys-in-soma\">Kickstarter\u003c/a> to raise capital to help pay for things like equipment (things they acquired with a down payment but still have to pay off). The Kickstarter was also a way for them to connect with people who love their pizza, and they offered rewards for people to enjoy at the restaurant, like seats at their pre-launch party, exclusive access to their brunch menu and the chance to design and name their own pizza. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At the time of this post, Square Pie Guys had not reached their goal of $15,000, but, fans can rest assured, they’re not closing anytime soon.\u003c/p>\n\u003cfigure id=\"attachment_134179\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/Pizzas-01_Square-Pie-Guys_FotosByFlee.jpg\" alt=\"Pizza options at the new restaurant.\" width=\"1920\" height=\"1282\" class=\"size-full wp-image-134179\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/Pizzas-01_Square-Pie-Guys_FotosByFlee.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Pizzas-01_Square-Pie-Guys_FotosByFlee-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Pizzas-01_Square-Pie-Guys_FotosByFlee-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Pizzas-01_Square-Pie-Guys_FotosByFlee-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Pizzas-01_Square-Pie-Guys_FotosByFlee-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Pizzas-01_Square-Pie-Guys_FotosByFlee-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pizza options at the new restaurant. \u003ccite>(Fotos by Flee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for the menu, Stoller says, “We always want to make sure we’re having fun in the kitchen, so our diners can have fun at their tables. We try to approach food with a serious commitment to quality, but a not-so-serious attitude.” \u003c/p>\n\u003cp>You’ll see their classics like the Mean Green Sausage Machine with garlic ricotta cream, Italian sausage, roasted broccoli, chile flake, and Mike’s hot honey, but they’ll also have seasonals like an Elote pie that is currently on the menu (garlic ricotta cream, plus roasted local corn, cotija, taco seasoning, cherry tomato, and cilantro-lime crema). Gluten-free pizza dough is available so everyone can enjoy a pie, whether it’s a personal pie or group order.\u003c/p>\n\u003cfigure id=\"attachment_134180\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/Great-American-Cheeseburger-02_Square-Pie-Guys_FotosByFlee.jpg\" alt=\"The Great American Cheeseburger\" width=\"1920\" height=\"1282\" class=\"size-full wp-image-134180\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/Great-American-Cheeseburger-02_Square-Pie-Guys_FotosByFlee.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Great-American-Cheeseburger-02_Square-Pie-Guys_FotosByFlee-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Great-American-Cheeseburger-02_Square-Pie-Guys_FotosByFlee-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Great-American-Cheeseburger-02_Square-Pie-Guys_FotosByFlee-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Great-American-Cheeseburger-02_Square-Pie-Guys_FotosByFlee-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Great-American-Cheeseburger-02_Square-Pie-Guys_FotosByFlee-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Great American Cheeseburger \u003ccite>(Fotos by Flee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With their new restaurant, the Square Pie Guys menu has expanded as well, with a variety of sides and dishes like Szechuan dry fried wings and cheesy bread on housemade focaccia with mozzarella, cheddar, and a trio of dipping sauces. Unexpected and welcome additions to the menu also include a Buffalo Chicken Parm Sandwich and a burger that comes with American cheese, grilled onions, pickles and shredded lettuce on a brioche bun.\u003c/p>\n\u003cp>Don’t skip out on dessert! The team has two sweet items: Monkey Bread made with pizza dough and served with salted caramel dipping sauce and a Square Pizza Sundae (basically a pizzookie) served with vanilla ice cream, whipped cream, chocolate sauce and sprinkles.\u003c/p>\n\u003cfigure id=\"attachment_134181\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/Monkey-Bread_Square-Pie-Guys_FotosByFlee.jpg\" alt=\"\" width=\"1920\" height=\"1282\" class=\"size-full wp-image-134181\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/Monkey-Bread_Square-Pie-Guys_FotosByFlee.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Monkey-Bread_Square-Pie-Guys_FotosByFlee-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Monkey-Bread_Square-Pie-Guys_FotosByFlee-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Monkey-Bread_Square-Pie-Guys_FotosByFlee-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Monkey-Bread_Square-Pie-Guys_FotosByFlee-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Monkey-Bread_Square-Pie-Guys_FotosByFlee-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Monkey bread for dessert? Yes, please! \u003ccite>(Fotos by Flee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you want to grab a drink with your meal, there are local beers on tap, wine, spiked seltzers, and, the perfect accompaniment to a pie or burger, adult floats! The restaurant is currently open but you can expect weekend brunch and daily service to come later in 2019.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://squarepieguys.com/\">Square Pie Guys\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/YTrEwWy1C2rBdsXk7\">1077 Mission St.\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\nTues.-Sat. 4–10pm\u003cbr>\n\u003ca href=\"https://www.facebook.com/squarepieguys/\">Facebook\u003c/a>\u003cbr>\n\u003ca href=\"https://www.instagram.com/squarepieguys/\">Instagram\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "134173 https://ww2.kqed.org/bayareabites/?p=134173",
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"excerpt": "Fan-favorite Detroit-style pizza pop-up lands a permanent spot in downtown San Francisco and adds more to their menu, like adult floats.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In January 2019 (just 4 months into their pop-up at Vinyl Coffee & Wine Bar), \u003ca href=\"https://squarepieguys.com/\">Square Pie Guys\u003c/a> duo Marc Schechter and Danny Stoller told the \u003ca href=\"https://www.sfchronicle.com/food/article/How-the-Bay-Area-came-to-embrace-Detroit-style-13524431.php\">SF Chronicle\u003c/a> that they were looking at spaces in the East Bay to open their restaurant. Fast forward to today, and the two have achieved their dream of opening their restaurant, just in San Francisco. To be exact, they’re in SoMa at 1077 Mission St.—where the sandwich shop the Board by Adam Mesnick used to live. \u003c/p>\n\u003cfigure id=\"attachment_134176\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/Exterior_Square-Pie-Guys_FotosByFlee.jpg\" alt=\"\" width=\"1920\" height=\"1282\" class=\"size-full wp-image-134176\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/Exterior_Square-Pie-Guys_FotosByFlee.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Exterior_Square-Pie-Guys_FotosByFlee-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Exterior_Square-Pie-Guys_FotosByFlee-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Exterior_Square-Pie-Guys_FotosByFlee-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Exterior_Square-Pie-Guys_FotosByFlee-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Exterior_Square-Pie-Guys_FotosByFlee-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The exterio \u003ccite>(Fotos by Flee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Their first brick-and-mortar location is serving up the Detroit-style pizza (DSP) that fans know and love. For anyone who doesn’t have a clue what this style means, the basics are (according to \u003ca href=\"https://www.eater.com/2016/1/19/10787414/detroit-style-pizza-best-where-to-eat\">Eater\u003c/a>) “a rectangular shape, light, airy dough, and savory, browned cheese perimeter.” Tony Gemignani started serving it at Tony’s Slice House back in 2011, but the style started appearing more frequently in the last few years in the Bay Area, popping up with businesses like Pizza Squared and Cellarmaker House of Pizza.\u003c/p>\n\u003cfigure id=\"attachment_134177\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/Chicken-Caesar-Salad-Pizza-Prep_Square-Pie-Guys_FotosByFlee.jpg\" alt=\"Marc Schechter and Danny Stoller prep their Chicken Caesar Salad Pizza\" width=\"1920\" height=\"1282\" class=\"size-full wp-image-134177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/Chicken-Caesar-Salad-Pizza-Prep_Square-Pie-Guys_FotosByFlee.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Chicken-Caesar-Salad-Pizza-Prep_Square-Pie-Guys_FotosByFlee-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Chicken-Caesar-Salad-Pizza-Prep_Square-Pie-Guys_FotosByFlee-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Chicken-Caesar-Salad-Pizza-Prep_Square-Pie-Guys_FotosByFlee-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Chicken-Caesar-Salad-Pizza-Prep_Square-Pie-Guys_FotosByFlee-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Chicken-Caesar-Salad-Pizza-Prep_Square-Pie-Guys_FotosByFlee-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Marc Schechter and Danny Stoller prep their Chicken Caesar Salad Pizza \u003ccite>(Fotos by Flee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nSquare Pie Guys is the first restaurant both Stoller and Schechter have ever opened. The latter does not have any formal training, but the man does love his pizzas (take a peek at his Instagram account at \u003ca href=\"https://www.instagram.com/pizzaman_420/\">@pizzaman_420\u003c/a> for example). After a stint in sales and marketing, he cut his teeth at Pizzahacker in July 2017, and he went on to work at other pizza institutions like Casey’s and Pizzeria Delfina. Together, they have perfected their unique pizza pie flavors at their Vinyl Coffee pop-up, seeing relatively positive success since starting in September 2018.\u003c/p>\n\u003cp>With events selling out and pizzas flying off the press at their pop-ups, the duo credit their success to their community and loyal fans. “There really is no Square Pie Guys without our amazing community,” Schechter says, “Without all the amazing people who have supported us, collaborated with us, posted about us, and shared the news of our pop-ups, we wouldn’t be here.”\u003c/p>\n\u003cfigure id=\"attachment_134178\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/Interior-01_Square-Pie-Guys_FotosByFlee.jpg\" alt=\"\" width=\"1920\" height=\"1282\" class=\"size-full wp-image-134178\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/Interior-01_Square-Pie-Guys_FotosByFlee.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Interior-01_Square-Pie-Guys_FotosByFlee-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Interior-01_Square-Pie-Guys_FotosByFlee-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Interior-01_Square-Pie-Guys_FotosByFlee-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Interior-01_Square-Pie-Guys_FotosByFlee-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Interior-01_Square-Pie-Guys_FotosByFlee-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Interior of Square Pie Guys \u003ccite>(Fotos by Flea)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And they looked to their community when they opened the new space, creating a \u003ca href=\"https://www.kickstarter.com/projects/squarepieguys/a-home-for-square-pie-guys-in-soma\">Kickstarter\u003c/a> to raise capital to help pay for things like equipment (things they acquired with a down payment but still have to pay off). The Kickstarter was also a way for them to connect with people who love their pizza, and they offered rewards for people to enjoy at the restaurant, like seats at their pre-launch party, exclusive access to their brunch menu and the chance to design and name their own pizza. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At the time of this post, Square Pie Guys had not reached their goal of $15,000, but, fans can rest assured, they’re not closing anytime soon.\u003c/p>\n\u003cfigure id=\"attachment_134179\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/Pizzas-01_Square-Pie-Guys_FotosByFlee.jpg\" alt=\"Pizza options at the new restaurant.\" width=\"1920\" height=\"1282\" class=\"size-full wp-image-134179\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/Pizzas-01_Square-Pie-Guys_FotosByFlee.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Pizzas-01_Square-Pie-Guys_FotosByFlee-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Pizzas-01_Square-Pie-Guys_FotosByFlee-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Pizzas-01_Square-Pie-Guys_FotosByFlee-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Pizzas-01_Square-Pie-Guys_FotosByFlee-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Pizzas-01_Square-Pie-Guys_FotosByFlee-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pizza options at the new restaurant. \u003ccite>(Fotos by Flee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for the menu, Stoller says, “We always want to make sure we’re having fun in the kitchen, so our diners can have fun at their tables. We try to approach food with a serious commitment to quality, but a not-so-serious attitude.” \u003c/p>\n\u003cp>You’ll see their classics like the Mean Green Sausage Machine with garlic ricotta cream, Italian sausage, roasted broccoli, chile flake, and Mike’s hot honey, but they’ll also have seasonals like an Elote pie that is currently on the menu (garlic ricotta cream, plus roasted local corn, cotija, taco seasoning, cherry tomato, and cilantro-lime crema). Gluten-free pizza dough is available so everyone can enjoy a pie, whether it’s a personal pie or group order.\u003c/p>\n\u003cfigure id=\"attachment_134180\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/Great-American-Cheeseburger-02_Square-Pie-Guys_FotosByFlee.jpg\" alt=\"The Great American Cheeseburger\" width=\"1920\" height=\"1282\" class=\"size-full wp-image-134180\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/Great-American-Cheeseburger-02_Square-Pie-Guys_FotosByFlee.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Great-American-Cheeseburger-02_Square-Pie-Guys_FotosByFlee-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Great-American-Cheeseburger-02_Square-Pie-Guys_FotosByFlee-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Great-American-Cheeseburger-02_Square-Pie-Guys_FotosByFlee-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Great-American-Cheeseburger-02_Square-Pie-Guys_FotosByFlee-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Great-American-Cheeseburger-02_Square-Pie-Guys_FotosByFlee-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Great American Cheeseburger \u003ccite>(Fotos by Flee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With their new restaurant, the Square Pie Guys menu has expanded as well, with a variety of sides and dishes like Szechuan dry fried wings and cheesy bread on housemade focaccia with mozzarella, cheddar, and a trio of dipping sauces. Unexpected and welcome additions to the menu also include a Buffalo Chicken Parm Sandwich and a burger that comes with American cheese, grilled onions, pickles and shredded lettuce on a brioche bun.\u003c/p>\n\u003cp>Don’t skip out on dessert! The team has two sweet items: Monkey Bread made with pizza dough and served with salted caramel dipping sauce and a Square Pizza Sundae (basically a pizzookie) served with vanilla ice cream, whipped cream, chocolate sauce and sprinkles.\u003c/p>\n\u003cfigure id=\"attachment_134181\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/Monkey-Bread_Square-Pie-Guys_FotosByFlee.jpg\" alt=\"\" width=\"1920\" height=\"1282\" class=\"size-full wp-image-134181\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/Monkey-Bread_Square-Pie-Guys_FotosByFlee.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Monkey-Bread_Square-Pie-Guys_FotosByFlee-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Monkey-Bread_Square-Pie-Guys_FotosByFlee-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Monkey-Bread_Square-Pie-Guys_FotosByFlee-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Monkey-Bread_Square-Pie-Guys_FotosByFlee-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Monkey-Bread_Square-Pie-Guys_FotosByFlee-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Monkey bread for dessert? Yes, please! \u003ccite>(Fotos by Flee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you want to grab a drink with your meal, there are local beers on tap, wine, spiked seltzers, and, the perfect accompaniment to a pie or burger, adult floats! The restaurant is currently open but you can expect weekend brunch and daily service to come later in 2019.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://squarepieguys.com/\">Square Pie Guys\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/YTrEwWy1C2rBdsXk7\">1077 Mission St.\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\nTues.-Sat. 4–10pm\u003cbr>\n\u003ca href=\"https://www.facebook.com/squarepieguys/\">Facebook\u003c/a>\u003cbr>\n\u003ca href=\"https://www.instagram.com/squarepieguys/\">Instagram\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Sun exposure is the leading risk factor for developing melanoma. And there's evidence that \u003ca href=\"https://onlinelibrary.wiley.com/doi/abs/10.1111/bjd.12856\">alcohol consumption is linked to an increased risk of skin cancer\u003c/a>, too.\u003cbr>\n[aside postID='bayareabites_133104' label='No Buzz, No Burn' hero='https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/seedlip_wide-ba818848bbe4eb36c24f427ff47c3e24c9989e38-e1553194545640.jpg']\u003cbr>\nPart of the explanation is that when people drink, they tend to be more lackadaisical: They're less likely to apply sunscreen and more likely to spend too much time in the sun, be it at the beach or pool. But this isn't the whole story.\u003c/p>\n\u003cp>\"The research suggests that alcohol reduces the amount of time you can spend in the sun before you get a burn,\" explains Aaron White, a senior scientific adviser\u003cstrong> \u003c/strong>with the National Institute on Alcohol Abuse and Alcoholism. \u003c/p>\n\u003cp>One line of evidence comes from a\u003ca href=\"https://www.karger.com/Article/Abstract/343908\"> small study of healthy men conducted in Germany\u003c/a>. Researchers measured how much UV light it took to burn their skin after the men consumed about three drinks. It turns out, after drinking alcohol, \"the amount of UV light it took to burn the skin was significantly less,\" White explains. \u003c/p>\n\u003cp>He says the result is surprising, \"because it tells us that alcohol increases the risk of getting a sunburn — not just because people don't tend to put on sunscreen.\"\u003c/p>\n\u003cp>It's not exactly clear why this happens. But scientists have a hunch. As part of the study, the researchers measured the concentration of carotenoids in the participants' bodies. Carotenoids are the yellow, orange, and red pigments that are produced by plants. \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3942711/\">When we consume carotenoids from fruits and vegetables, these pigments exert an antioxidant effect\u003c/a> in our bodies that may help protect against the damage done by the UV light. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the study, the men's carotenoid levels were lower after they consumed alcohol, so the researchers speculate that this decline in antioxidants may make the skin more vulnerable to the effects of the sun. Two prior studies, one from \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/19450371\">Japan \u003c/a>and another from \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/16034362\">France\u003c/a>, have also shown that people who consume alcohol regularly have lower concentrations of beta-carotene.\u003c/p>\n\u003cp>The decline in antioxidants does not fully explain why drinkers appear to be at higher risk of skin cancers. \"There are [likely] several explanations,\" says researcher Eva Negri of the University of Milan, whose research has documented that regular consumption of alcohol is linked to an increased risk of melanoma. \u003c/p>\n\u003cp>Researchers say alcohol may act on the body — and skin — in multiple ways and activate a chain of reactions that could make people more vulnerable to skin cancer. \u003c/p>\n\u003cp>This research is not new, but White says he was surprised when he stumbled upon these findings in the academic literature, because this connection between alcohol and the hastening of sunburn has not been on the radar of alcohol researchers.\u003c/p>\n\u003cp>More research is needed to fully understand this connection, but White says it's an important one. \"The added risk of sunburn with alcohol is probably one of the contributing factors to the [higher] rates of skin cancer [among] people who drink [alcohol].\"\u003c/p>\n\u003cp>Though all the participants in the German study were Caucasian, \u003ca href=\"https://www.skincancer.org/prevention/skin-cancer-and-skin-of-color\">people with darker skin can get sunburned\u003c/a> and are at risk of skin cancer from UV damage, too, so the concerns about drinking and sunburn apply to people of all skin colors.\u003c/p>\n\u003cp>And while most people have heard the message to use sunscreen — the advice to moderate alcohol consumption may help protect your skin, too. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/07/14/741063881/mixing-alcohol-and-sun-beware-a-buzz-begets-a-faster-burn\">NPR.org\u003c/a>.\u003c/p>\n\n",
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"excerpt": "Drinking alcohol is linked to an increased risk of skin cancer. Part of the risk may be explained by the direct effect that alcohol has on antioxidant levels in the skin, which can hasten a sunburn.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sun exposure is the leading risk factor for developing melanoma. And there's evidence that \u003ca href=\"https://onlinelibrary.wiley.com/doi/abs/10.1111/bjd.12856\">alcohol consumption is linked to an increased risk of skin cancer\u003c/a>, too.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nPart of the explanation is that when people drink, they tend to be more lackadaisical: They're less likely to apply sunscreen and more likely to spend too much time in the sun, be it at the beach or pool. But this isn't the whole story.\u003c/p>\n\u003cp>\"The research suggests that alcohol reduces the amount of time you can spend in the sun before you get a burn,\" explains Aaron White, a senior scientific adviser\u003cstrong> \u003c/strong>with the National Institute on Alcohol Abuse and Alcoholism. \u003c/p>\n\u003cp>One line of evidence comes from a\u003ca href=\"https://www.karger.com/Article/Abstract/343908\"> small study of healthy men conducted in Germany\u003c/a>. Researchers measured how much UV light it took to burn their skin after the men consumed about three drinks. It turns out, after drinking alcohol, \"the amount of UV light it took to burn the skin was significantly less,\" White explains. \u003c/p>\n\u003cp>He says the result is surprising, \"because it tells us that alcohol increases the risk of getting a sunburn — not just because people don't tend to put on sunscreen.\"\u003c/p>\n\u003cp>It's not exactly clear why this happens. But scientists have a hunch. As part of the study, the researchers measured the concentration of carotenoids in the participants' bodies. Carotenoids are the yellow, orange, and red pigments that are produced by plants. \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3942711/\">When we consume carotenoids from fruits and vegetables, these pigments exert an antioxidant effect\u003c/a> in our bodies that may help protect against the damage done by the UV light. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the study, the men's carotenoid levels were lower after they consumed alcohol, so the researchers speculate that this decline in antioxidants may make the skin more vulnerable to the effects of the sun. Two prior studies, one from \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/19450371\">Japan \u003c/a>and another from \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/16034362\">France\u003c/a>, have also shown that people who consume alcohol regularly have lower concentrations of beta-carotene.\u003c/p>\n\u003cp>The decline in antioxidants does not fully explain why drinkers appear to be at higher risk of skin cancers. \"There are [likely] several explanations,\" says researcher Eva Negri of the University of Milan, whose research has documented that regular consumption of alcohol is linked to an increased risk of melanoma. \u003c/p>\n\u003cp>Researchers say alcohol may act on the body — and skin — in multiple ways and activate a chain of reactions that could make people more vulnerable to skin cancer. \u003c/p>\n\u003cp>This research is not new, but White says he was surprised when he stumbled upon these findings in the academic literature, because this connection between alcohol and the hastening of sunburn has not been on the radar of alcohol researchers.\u003c/p>\n\u003cp>More research is needed to fully understand this connection, but White says it's an important one. \"The added risk of sunburn with alcohol is probably one of the contributing factors to the [higher] rates of skin cancer [among] people who drink [alcohol].\"\u003c/p>\n\u003cp>Though all the participants in the German study were Caucasian, \u003ca href=\"https://www.skincancer.org/prevention/skin-cancer-and-skin-of-color\">people with darker skin can get sunburned\u003c/a> and are at risk of skin cancer from UV damage, too, so the concerns about drinking and sunburn apply to people of all skin colors.\u003c/p>\n\u003cp>And while most people have heard the message to use sunscreen — the advice to moderate alcohol consumption may help protect your skin, too. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/07/14/741063881/mixing-alcohol-and-sun-beware-a-buzz-begets-a-faster-burn\">NPR.org\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "This Fearless Woman Is Fighting To Keep Slavery Out Of Your Seafood",
"title": "This Fearless Woman Is Fighting To Keep Slavery Out Of Your Seafood",
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"content": "\u003cp>[aside postID='bayareabites_111409,bayareabites_133521' label='More on Seafood']\u003c/p>\n\u003cp>\u003ca href=\"https://www.vulca\">G\u003cem>host Fleet\u003c/em>\u003c/a> is a gripping new documentary about modern-day slaves in the Thai fishing industry. The film delves into the sordid labor practices of an industry that supplies the United States, Europe and Asia with seafood, but it does so by focusing on the compelling work of Bangkok-based Patima Tungpuchayakul, an abolitionist who has devoted her life to helping \"lost\" men return home.\u003c/p>\n\u003cp>She works with a former slave, Tun Lin, who was kidnapped when he was 14 and forced to fish without pay for 11 years. Together, they visit remote islands in Southeast Asia, where captive men have lived for years — never seeing their families until Tungpuchayakul and her team show up and free them.\u003c/p>\n\u003cp>The documentary grew out of a piece co-director Shannon Service and a colleague \u003ca href=\"https://www.npr.org/2012/06/19/155045295/confined-to-a-thai-fishing-boat-for-three-years\">did for NPR\u003c/a> in 2012 — a story then followed up by \u003cem>The New York Times\u003c/em>, AP, the\u003cem> Guardian\u003c/em>, and others. But the film has an emotional power that's missing from the news reports, captured in the lines etched on the men's faces, in their tears, in the remote tropical locations where the film takes place, and in the strength of the protagonist, Tungpuchayakul.\u003c/p>\n\u003cp>Shannon took time out of her busy screening schedule for the film (\u003ca href=\"https://www.vulcanproductions.com/ghostfleet/thefilm\">which is currently playing in selected theatres in the U.S.\u003c/a>) to talk about the project.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://youtu.be/uws9Pk33gqs\u003c/p>\n\u003cp>\u003cstrong>How did the film come about?\u003c/strong>\u003c/p>\n\u003cp>I've been on this story for seven years. I started with another reporter, Becky Palstrom, and together we spent six months looking into slavery in the Thai fishing industry. We were investigating how it was that tens or hundreds of thousands of men have crossed borders, gone into policed ports, gone out to sea, and disappeared, and nobody was really talking about it. The story took us across Southeast Asia. \u003c/p>\n\u003cp>While we were doing this reporting, it also became obvious that the underbelly of the fishing industry was a crazy, fascinating world. Each one of the men we interviewed could have had a Hollywood film scripted about him. These men left home with the best of intentions to support their family; they were convinced to go into Thailand, or they just walked into a bar and were drugged and woke up on board. \u003c/p>\n\u003cp>They're living in the space of an 18-wheeler, saving each others' lives, keeping each other sane and enduring incredible hardship. Some of them had never seen the ocean before, or swam, and suddenly they're on a boat for many years. If they do see land, they'll grab something that floats, jump into the water to escape, land on an island, and then sleep in trees to avoid snakes. Or they'll marry into an indigenous community, but their actual family thinks they're dead. And they have no hope of getting home. Doing the radio doc, it became clear to me it needed to be a film. 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Luckily, there were ocean-focused groups who really saw what we saw: That slavery is the Achilles' heel of overfishing — these boats went further and further from shore and they needed a labor force. So human traffickers stepped into the gap and started selling people. If you have to adhere to good labor standards, decent pay, and get men home to their families, you can't send these boats around the world skirting international and national laws to catch fish. We got a number of oceans organizations and people on board, including the director of \"\u003ca href=\"https://www.youtube.com/watch?v=4KRD8e20fBo\">The Cove\u003c/a>,\" co-producer and \u003ca href=\"https://www.vulcanproductions.com/\">Vulcan Productions\u003c/a>, and they've been absolutely critical. They understood that the film was about the intersection of food, human rights and environmental advocacy.\u003c/p>\n\u003cp>\u003cstrong>Was there pushback because your characters do not speak English — they aren't the white environmentalist saving the world? \u003c/strong>\u003c/p>\n\u003cp>You're right, and it's definitely been a longer and harder road because of that. This is about a woman of color saving men — so it turns the typical Hollywood narrative on its head. We actually had a lot of opportunities to get fully funded if we could \"find a character that the audience can relate to.\" And that's code for white, straight men. There are a lot of Western groups that have been doing amazing work on this issue, but they are not doing the kind of work that Patima and Tun Lin are doing — which is incredibly cinematic, front line, incredibly human, daring work. We heard things like, \"OK, we'll give you the funding as soon as you find the Western hero that speaks English.\" And the message is, these issues are only solved by Western heroes, which is rarely the case. But we stood our ground. I'm very proud of the film for that and proud of our team, but it's definitely been much harder.\u003cbr>\n[aside postID='pop_10684' label='More Documentaries to Watch']\u003cbr>\n\u003cstrong>So what has been the reception for the film?\u003c/strong>\u003c/p>\n\u003cp>It's been extremely strong at film festivals, playing to mostly sold-out rooms. People are very moved. There are a lot of tears. It's a very emotional film and people are really receiving it with a lot of openness. We're getting the same reception from the seafood industry. We didn't do a name-and-shame film where we point out one company, because it's a systemic issue; if that particular company were to shift, people would think the problem was solved when it's not. So it's really opened doors in seafood circles in a reflective way, rather than in a bad-PR way. \u003c/p>\n\u003cp>\u003cstrong>And what's the status of slavery in the seafood industry? You show Patima's dramatic work freeing these workers, but is slavery still the status quo?\u003c/strong>\u003c/p>\n\u003cp>It is, more or less. It's extremely difficult to get solid numbers on it, because it's a black market. The Thai government says this is all in the past, but that is belied by the fact that there are rescues going on all the time. The government is taking admirable steps in the right direction in terms of putting more boots on boats, but they lag way behind in prosecuting captains or owners. And while Thailand is not alone — there are certainly incidents on boats ranging from South Korea to Scotland — Thailand still leads the pack in terms of the scale of this problem.\u003c/p>\n\u003cp>\u003cem>Samuel Fromartz is the editor-in-chief of the Food & Environment Reporting Network and author of \u003c/em>Organic Inc.\u003cem>, and \u003c/em>In Search of the Perfect Loaf.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/07/15/741138111/this-fearless-woman-is-fighting-to-keep-slavery-out-of-your-seafood\">NPR.org\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.vulca\">G\u003cem>host Fleet\u003c/em>\u003c/a> is a gripping new documentary about modern-day slaves in the Thai fishing industry. The film delves into the sordid labor practices of an industry that supplies the United States, Europe and Asia with seafood, but it does so by focusing on the compelling work of Bangkok-based Patima Tungpuchayakul, an abolitionist who has devoted her life to helping \"lost\" men return home.\u003c/p>\n\u003cp>She works with a former slave, Tun Lin, who was kidnapped when he was 14 and forced to fish without pay for 11 years. Together, they visit remote islands in Southeast Asia, where captive men have lived for years — never seeing their families until Tungpuchayakul and her team show up and free them.\u003c/p>\n\u003cp>The documentary grew out of a piece co-director Shannon Service and a colleague \u003ca href=\"https://www.npr.org/2012/06/19/155045295/confined-to-a-thai-fishing-boat-for-three-years\">did for NPR\u003c/a> in 2012 — a story then followed up by \u003cem>The New York Times\u003c/em>, AP, the\u003cem> Guardian\u003c/em>, and others. But the film has an emotional power that's missing from the news reports, captured in the lines etched on the men's faces, in their tears, in the remote tropical locations where the film takes place, and in the strength of the protagonist, Tungpuchayakul.\u003c/p>\n\u003cp>Shannon took time out of her busy screening schedule for the film (\u003ca href=\"https://www.vulcanproductions.com/ghostfleet/thefilm\">which is currently playing in selected theatres in the U.S.\u003c/a>) to talk about the project.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/uws9Pk33gqs'\n title='//www.youtube.com/embed/uws9Pk33gqs'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>How did the film come about?\u003c/strong>\u003c/p>\n\u003cp>I've been on this story for seven years. I started with another reporter, Becky Palstrom, and together we spent six months looking into slavery in the Thai fishing industry. We were investigating how it was that tens or hundreds of thousands of men have crossed borders, gone into policed ports, gone out to sea, and disappeared, and nobody was really talking about it. The story took us across Southeast Asia. \u003c/p>\n\u003cp>While we were doing this reporting, it also became obvious that the underbelly of the fishing industry was a crazy, fascinating world. Each one of the men we interviewed could have had a Hollywood film scripted about him. These men left home with the best of intentions to support their family; they were convinced to go into Thailand, or they just walked into a bar and were drugged and woke up on board. \u003c/p>\n\u003cp>They're living in the space of an 18-wheeler, saving each others' lives, keeping each other sane and enduring incredible hardship. Some of them had never seen the ocean before, or swam, and suddenly they're on a boat for many years. If they do see land, they'll grab something that floats, jump into the water to escape, land on an island, and then sleep in trees to avoid snakes. Or they'll marry into an indigenous community, but their actual family thinks they're dead. And they have no hope of getting home. Doing the radio doc, it became clear to me it needed to be a film. And luckily Jeffrey Waldron (co-director) and Greg Kwedar (co-producer) heard the radio piece and contacted me.\u003c/p>\n\u003cfigure id=\"attachment_134150\" class=\"wp-caption aligncenter\" style=\"max-width: 1259px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/fishing-boat-1260x709_custom-c3f2ec1e8e35dff56099d8cec58b0a478a26766f-s1600-c85.jpg\" alt=\"View of an Asian fishing vessel, with men asleep on deck.\" width=\"1259\" height=\"709\" class=\"size-full wp-image-134150\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/fishing-boat-1260x709_custom-c3f2ec1e8e35dff56099d8cec58b0a478a26766f-s1600-c85.jpg 1259w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/fishing-boat-1260x709_custom-c3f2ec1e8e35dff56099d8cec58b0a478a26766f-s1600-c85-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/fishing-boat-1260x709_custom-c3f2ec1e8e35dff56099d8cec58b0a478a26766f-s1600-c85-800x451.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/fishing-boat-1260x709_custom-c3f2ec1e8e35dff56099d8cec58b0a478a26766f-s1600-c85-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/fishing-boat-1260x709_custom-c3f2ec1e8e35dff56099d8cec58b0a478a26766f-s1600-c85-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/fishing-boat-1260x709_custom-c3f2ec1e8e35dff56099d8cec58b0a478a26766f-s1600-c85-1200x676.jpg 1200w\" sizes=\"(max-width: 1259px) 100vw, 1259px\">\u003cfigcaption class=\"wp-caption-text\">View of an Asian fishing vessel, with men asleep on deck. \u003ccite>(Courtesy of Ghost Fleet)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What was the process of making this film over so many years?\u003c/strong>\u003c/p>\n\u003cp>You go shoot a little bit, raise money, shoot more, raise more money. Luckily, there were ocean-focused groups who really saw what we saw: That slavery is the Achilles' heel of overfishing — these boats went further and further from shore and they needed a labor force. So human traffickers stepped into the gap and started selling people. If you have to adhere to good labor standards, decent pay, and get men home to their families, you can't send these boats around the world skirting international and national laws to catch fish. We got a number of oceans organizations and people on board, including the director of \"\u003ca href=\"https://www.youtube.com/watch?v=4KRD8e20fBo\">The Cove\u003c/a>,\" co-producer and \u003ca href=\"https://www.vulcanproductions.com/\">Vulcan Productions\u003c/a>, and they've been absolutely critical. They understood that the film was about the intersection of food, human rights and environmental advocacy.\u003c/p>\n\u003cp>\u003cstrong>Was there pushback because your characters do not speak English — they aren't the white environmentalist saving the world? \u003c/strong>\u003c/p>\n\u003cp>You're right, and it's definitely been a longer and harder road because of that. This is about a woman of color saving men — so it turns the typical Hollywood narrative on its head. We actually had a lot of opportunities to get fully funded if we could \"find a character that the audience can relate to.\" And that's code for white, straight men. There are a lot of Western groups that have been doing amazing work on this issue, but they are not doing the kind of work that Patima and Tun Lin are doing — which is incredibly cinematic, front line, incredibly human, daring work. 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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cstrong>So what has been the reception for the film?\u003c/strong>\u003c/p>\n\u003cp>It's been extremely strong at film festivals, playing to mostly sold-out rooms. People are very moved. There are a lot of tears. It's a very emotional film and people are really receiving it with a lot of openness. We're getting the same reception from the seafood industry. We didn't do a name-and-shame film where we point out one company, because it's a systemic issue; if that particular company were to shift, people would think the problem was solved when it's not. So it's really opened doors in seafood circles in a reflective way, rather than in a bad-PR way. \u003c/p>\n\u003cp>\u003cstrong>And what's the status of slavery in the seafood industry? You show Patima's dramatic work freeing these workers, but is slavery still the status quo?\u003c/strong>\u003c/p>\n\u003cp>It is, more or less. It's extremely difficult to get solid numbers on it, because it's a black market. The Thai government says this is all in the past, but that is belied by the fact that there are rescues going on all the time. The government is taking admirable steps in the right direction in terms of putting more boots on boats, but they lag way behind in prosecuting captains or owners. And while Thailand is not alone — there are certainly incidents on boats ranging from South Korea to Scotland — Thailand still leads the pack in terms of the scale of this problem.\u003c/p>\n\u003cp>\u003cem>Samuel Fromartz is the editor-in-chief of the Food & Environment Reporting Network and author of \u003c/em>Organic Inc.\u003cem>, and \u003c/em>In Search of the Perfect Loaf.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Your Hummus Habit Could Be Good For The Earth",
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"content": "\u003cp>[aside postID='bayareabites_55726,bayareabites_96014,bayareabites_131839' label='More on Chickpeas']\u003c/p>\n\u003cp>Hummus is having a heyday with American consumers, and that could be as good for the soil as it is for our health.\u003c/p>\n\u003cp>Formerly relegated to the snack aisle in U.S. grocery stores, the chickpea-based dip has long starred as the smooth centerpiece of Middle Eastern meals and, increasingly, plant-based diets. Occasionally, it even doubles as\u003ca href=\"https://delightedbyhummus.com/\"> dessert\u003c/a>. Last year, Americans spent four times as much money on grocery store hummus as they did a decade before, according to the latest consumer surveys, and a growing number of snacks and fast-casual concepts also feature the fiber- and protein-rich chickpea as their \u003cem>pièce de résistance.\u003c/em>\u003c/p>\n\u003cp>Part of a subcategory of legumes called pulses, chickpeas — along with lentils, dry peas and several varieties of beans — have been a critical crop and foodstuff for centuries in Middle Eastern and Asian countries. The crops are so promising that the United Nations deemed 2016 the \u003ca href=\"https://www.crops.org/iyp\">Year of Pulses\u003c/a> to expand interest in these ancient foods and their potential to help solve dueling modern-day conundrums: hunger and soil depreciation.\u003c/p>\n\u003cp>Some American farmers were already well on their way to embracing pulses, seeing the role they could play in improving soil health and setting the stage for better harvests of cash crops like wheat. Last year, U.S. farmers planted more chickpeas than ever to satisfy growing demand for plant-based protein alternatives — which, in turn, could help restore soils depleted by decades of intensive farming.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Unlike corn or wheat, these pulses fix their own nitrogen from the atmosphere, leaving extra stores of the nutrient in the soil for future crops to consume. For this reason, pulses can play a vital role in crop rotations, especially those that don't rely on chemical fertilizers. What's more, if managed well, these crops can be part of a farming system that sequesters carbon from the atmosphere and helps mitigate climate change.\u003c/p>\n\u003cp>\"I see this diversification and these legumes as a way to get away from the use of synthetic nitrogen,\" says Casey Bailey, a farmer in Fort Benton, Mont., who grows organic chickpeas as the linchpin of a rotational planting program. \"They're a tricky crop to grow, but I'm a huge proponent of trying to figure out how to do it.\"\u003c/p>\n\u003cfigure id=\"attachment_134126\" class=\"wp-caption aligncenter\" style=\"max-width: 1412px\">\u003cimg class=\"size-full wp-image-134126\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e.jpg\" alt=\"Chickpeas are often called by their Spanish name, garbanzos or garbanzo beans, in the United States.\" width=\"1412\" height=\"1059\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e.jpg 1412w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e-1200x900.jpg 1200w\" sizes=\"(max-width: 1412px) 100vw, 1412px\">\u003cfigcaption class=\"wp-caption-text\">Chickpeas are often called by their Spanish name, garbanzos or garbanzo beans, in the United States. \u003ccite>(Inga Spence/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He sells about 2,000 pounds of chickpeas each month to\u003ca href=\"http://eatlittlesesame.com/menu/\"> Little Sesame\u003c/a>, a fast-casual concept serving hummus bowls topped with seasonal vegetables at a pair of locations in the District of Columbia. Chef-owners Nick Wiseman and Israeli-born Ronen Tenne soak the dried chickpeas for hours before cooking and blending them (with tahini, garlic, olive oil and lemon juice) into daily batches to satiate the city's lunch and after-work crowds — often without adding meat.\u003c/p>\n\u003cp>\"We don't say it much, but 80% of the menu is always vegan,\" Wiseman says. \"It's awesome to see people who would probably eat meat every day come in here and be satisfied without it.\"\u003c/p>\n\u003cp>For Wiseman, the cherry on top of opening a second location this year is getting to buy more kabuli chickpeas from Bailey, whom he'll visit this summer during a road trip in\u003ca href=\"https://www.instagram.com/p/ByC8GC-Br7U/\"> Little Sesame's 1978 Volkswagen van\u003c/a>. Creating markets for such legumes — particularly those grown without chemicals such as desiccants used to dry chickpeas in the fields — is a growing interest for Wiseman.\u003c/p>\n\u003cp>\"These (chickpeas) are helping restore the grasslands of the West, which are this huge carbon sink,\" Wiseman says over a bowl of hummus topped with snap peas and Aleppo chili oil at his Chinatown location. \"They're a very powerful plant.\"\u003c/p>\n\u003cp>Bailey planted his first few hundred acres of chickpeas a dozen years ago, after a retailer looking to sell more of the healthful legumes reached out to him on LinkedIn, making him a pioneer in Montana's grain-heavy Golden Triangle region. But word was spreading that the chickpea could pull in more money per pound than other legumes, while reducing the need for chemical inputs compared with crops like wheat.\u003c/p>\n\u003cp>When Tim McGreevy started working in 1994 as the CEO of the\u003ca href=\"https://www.usapulses.org/\"> USA Dry Pea & Lentil Council and the American Pulse Association\u003c/a> — a trade group that trumpets the power of chickpeas, lentils, dry peas and beans — the country was harvesting about 30,000 acres of chickpeas annually, primarily in the hilly Palouse agricultural region of Washington, Idaho and Oregon. By last year, that number had swelled to 859,000 acres.\u003c/p>\n\u003cp>\"That's a pretty big difference in 25 years,\" says McGreevy, who also grows chickpeas on a small farm in Eastern Washington.\u003c/p>\n\u003cp>Last year in particular, Bailey says, \"it seemed like the entire state of Montana was chickpeas.\"\u003c/p>\n\u003cp>While about half of the country's chickpea harvest is still shipped overseas, a growing number of chickpeas are going to domestic markets as demand increases. Trade disputes also are making international markets less reliable. In 2019, U.S. farmers reduced for the first time in years the number of acres they planned to plant in chickpeas, down to 519,000 acres. Volatile trade riffs with countries such as India in 2018 left much of that year's harvest\u003ca href=\"https://www.npr.org/2018/12/31/678416352/chickpeas-sit-in-silos-as-trumps-trade-wars-wage-on\"> sitting in silos\u003c/a>, where an oversupply has continued to depress chickpea prices this year.\u003c/p>\n\u003cp>\"The saving grace — and why I'm still optimistic — is the domestic market continues to grow for all pulse crops,\" McGreevy says. He thinks the lower price could also spur even more innovation of chickpea-based foods. \"Chickpeas have, in particular, shown significant growth in sales over the past decade.\"\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-134129\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85.jpg\" alt=\"Americans spent nearly $800 million on hummus from retail stores in 2018.\" width=\"1600\" height=\"1065\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85-1200x799.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cbr>\nAmericans spent nearly $800 million on hummus from retail stores in 2018, McGreevy says. That's compared to just under $200 million in hummus sales a decade before and only $5 million in the mid-1990s, placing the popular dip among food retail's fastest-growing sectors.\u003c/p>\n\u003cp>\u003ca href=\"https://sabra.com/\">Sabra\u003c/a>, an Israeli company that's been partnered with PepsiCo since 2008, has led hummus' parade into U.S. markets over the past decade and is still one of the sector's largest players. A Sabra production plant in Chesterfield County, Va., where the company also has encouraged more farmers to grow chickpeas, was\u003ca href=\"https://www.richmond.com/business/sabra-dipping-co-opens-new-plant-expansion/article_7d6d6ea8-34d9-579b-8695-ade53328cfc5.html\"> expanded in 2014\u003c/a> to produce more than 8,000 tons of hummus a month in anticipation of market growth.\u003c/p>\n\u003cp>The chickpea invasion has gone beyond the dip aisle, too, with crunchy roasted versions from companies like\u003ca href=\"http://hippeas.com/?gclid=Cj0KCQjwpPHoBRC3ARIsALfx-_K9pqlJyXt_pIqdVv2rXLeYa26KQIculY4x0jo-ReOwPC4qC3ASamMaAugcEALw_wcB\"> Hippeas\u003c/a> and\u003ca href=\"http://www.thegoodbean.com/\"> The Good Bean\u003c/a> competing with potato chips as a healthful alternative. The U.S. Dietary Guidelines suggest Americans \u003ca href=\"https://health.gov/dietaryguidelines/2015/guidelines/appendix-3/\">eat 1 ½ cups of cooked pulses per week\u003c/a>, McGreevy notes. High in protein, dietary fiber and essential amino acids, pulses can play an even larger role in diets focused on reducing meat consumption.\u003c/p>\n\u003cp>Hummus already looms large on American snack tables, replacing ranch dressing as a healthier, cut-vegetable accompaniment. And, now, it's staging a takeover of the main meal, too. Hummus-based bowls are the centerpiece of chains like New York City's The Hummus & Pita Co., and a staple ingredient at\u003ca href=\"https://www.businessinsider.com/mediterranean-middle-eastern-food-gaining-popularity-2018-6\"> the ballooning number of fast-casual Mediterranean concepts\u003c/a> such as Cava and Roti. Chickpeas\u003ca href=\"https://www.amny.com/eat-and-drink/chickpea-food-trend-1.33295907\"> are cropping up on menus\u003c/a> in Asian noodle dishes, French fries, soft-serve \"ice cream\" and \u003ca href=\"https://www.bonappetit.com/story/delighted-by-dessert-hummus\">dessert-like frostings\u003c/a>.\u003c/p>\n\u003cp>But perhaps the easiest way to wade into the chickpea fray is to find a really good bowl of hummus — which doubles as the Arabic word for chickpea — and shovel it in.\u003c/p>\n\u003cp>\u003cem>Whitney Pipkin is a freelance journalist living just outside Washington. You can find more of her work \u003c/em>\u003ca href=\"http://www.whitneypipkin.com/\">here\u003c/a>.\u003cem> Follow her on Twitter at \u003c/em>\u003ca href=\"https://twitter.com/Whitneypipkin\">@WhitneyPipkin\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/07/10/739054484/your-hummus-habit-could-be-good-for-the-earth\">NPR.org\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Hummus is having a heyday with American consumers, and that could be as good for the soil as it is for our health.\u003c/p>\n\u003cp>Formerly relegated to the snack aisle in U.S. grocery stores, the chickpea-based dip has long starred as the smooth centerpiece of Middle Eastern meals and, increasingly, plant-based diets. Occasionally, it even doubles as\u003ca href=\"https://delightedbyhummus.com/\"> dessert\u003c/a>. Last year, Americans spent four times as much money on grocery store hummus as they did a decade before, according to the latest consumer surveys, and a growing number of snacks and fast-casual concepts also feature the fiber- and protein-rich chickpea as their \u003cem>pièce de résistance.\u003c/em>\u003c/p>\n\u003cp>Part of a subcategory of legumes called pulses, chickpeas — along with lentils, dry peas and several varieties of beans — have been a critical crop and foodstuff for centuries in Middle Eastern and Asian countries. The crops are so promising that the United Nations deemed 2016 the \u003ca href=\"https://www.crops.org/iyp\">Year of Pulses\u003c/a> to expand interest in these ancient foods and their potential to help solve dueling modern-day conundrums: hunger and soil depreciation.\u003c/p>\n\u003cp>Some American farmers were already well on their way to embracing pulses, seeing the role they could play in improving soil health and setting the stage for better harvests of cash crops like wheat. Last year, U.S. farmers planted more chickpeas than ever to satisfy growing demand for plant-based protein alternatives — which, in turn, could help restore soils depleted by decades of intensive farming.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Unlike corn or wheat, these pulses fix their own nitrogen from the atmosphere, leaving extra stores of the nutrient in the soil for future crops to consume. For this reason, pulses can play a vital role in crop rotations, especially those that don't rely on chemical fertilizers. What's more, if managed well, these crops can be part of a farming system that sequesters carbon from the atmosphere and helps mitigate climate change.\u003c/p>\n\u003cp>\"I see this diversification and these legumes as a way to get away from the use of synthetic nitrogen,\" says Casey Bailey, a farmer in Fort Benton, Mont., who grows organic chickpeas as the linchpin of a rotational planting program. \"They're a tricky crop to grow, but I'm a huge proponent of trying to figure out how to do it.\"\u003c/p>\n\u003cfigure id=\"attachment_134126\" class=\"wp-caption aligncenter\" style=\"max-width: 1412px\">\u003cimg class=\"size-full wp-image-134126\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e.jpg\" alt=\"Chickpeas are often called by their Spanish name, garbanzos or garbanzo beans, in the United States.\" width=\"1412\" height=\"1059\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e.jpg 1412w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e-1200x900.jpg 1200w\" sizes=\"(max-width: 1412px) 100vw, 1412px\">\u003cfigcaption class=\"wp-caption-text\">Chickpeas are often called by their Spanish name, garbanzos or garbanzo beans, in the United States. \u003ccite>(Inga Spence/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He sells about 2,000 pounds of chickpeas each month to\u003ca href=\"http://eatlittlesesame.com/menu/\"> Little Sesame\u003c/a>, a fast-casual concept serving hummus bowls topped with seasonal vegetables at a pair of locations in the District of Columbia. Chef-owners Nick Wiseman and Israeli-born Ronen Tenne soak the dried chickpeas for hours before cooking and blending them (with tahini, garlic, olive oil and lemon juice) into daily batches to satiate the city's lunch and after-work crowds — often without adding meat.\u003c/p>\n\u003cp>\"We don't say it much, but 80% of the menu is always vegan,\" Wiseman says. \"It's awesome to see people who would probably eat meat every day come in here and be satisfied without it.\"\u003c/p>\n\u003cp>For Wiseman, the cherry on top of opening a second location this year is getting to buy more kabuli chickpeas from Bailey, whom he'll visit this summer during a road trip in\u003ca href=\"https://www.instagram.com/p/ByC8GC-Br7U/\"> Little Sesame's 1978 Volkswagen van\u003c/a>. Creating markets for such legumes — particularly those grown without chemicals such as desiccants used to dry chickpeas in the fields — is a growing interest for Wiseman.\u003c/p>\n\u003cp>\"These (chickpeas) are helping restore the grasslands of the West, which are this huge carbon sink,\" Wiseman says over a bowl of hummus topped with snap peas and Aleppo chili oil at his Chinatown location. \"They're a very powerful plant.\"\u003c/p>\n\u003cp>Bailey planted his first few hundred acres of chickpeas a dozen years ago, after a retailer looking to sell more of the healthful legumes reached out to him on LinkedIn, making him a pioneer in Montana's grain-heavy Golden Triangle region. But word was spreading that the chickpea could pull in more money per pound than other legumes, while reducing the need for chemical inputs compared with crops like wheat.\u003c/p>\n\u003cp>When Tim McGreevy started working in 1994 as the CEO of the\u003ca href=\"https://www.usapulses.org/\"> USA Dry Pea & Lentil Council and the American Pulse Association\u003c/a> — a trade group that trumpets the power of chickpeas, lentils, dry peas and beans — the country was harvesting about 30,000 acres of chickpeas annually, primarily in the hilly Palouse agricultural region of Washington, Idaho and Oregon. By last year, that number had swelled to 859,000 acres.\u003c/p>\n\u003cp>\"That's a pretty big difference in 25 years,\" says McGreevy, who also grows chickpeas on a small farm in Eastern Washington.\u003c/p>\n\u003cp>Last year in particular, Bailey says, \"it seemed like the entire state of Montana was chickpeas.\"\u003c/p>\n\u003cp>While about half of the country's chickpea harvest is still shipped overseas, a growing number of chickpeas are going to domestic markets as demand increases. Trade disputes also are making international markets less reliable. In 2019, U.S. farmers reduced for the first time in years the number of acres they planned to plant in chickpeas, down to 519,000 acres. Volatile trade riffs with countries such as India in 2018 left much of that year's harvest\u003ca href=\"https://www.npr.org/2018/12/31/678416352/chickpeas-sit-in-silos-as-trumps-trade-wars-wage-on\"> sitting in silos\u003c/a>, where an oversupply has continued to depress chickpea prices this year.\u003c/p>\n\u003cp>\"The saving grace — and why I'm still optimistic — is the domestic market continues to grow for all pulse crops,\" McGreevy says. He thinks the lower price could also spur even more innovation of chickpea-based foods. \"Chickpeas have, in particular, shown significant growth in sales over the past decade.\"\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-134129\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85.jpg\" alt=\"Americans spent nearly $800 million on hummus from retail stores in 2018.\" width=\"1600\" height=\"1065\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85-1200x799.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cbr>\nAmericans spent nearly $800 million on hummus from retail stores in 2018, McGreevy says. That's compared to just under $200 million in hummus sales a decade before and only $5 million in the mid-1990s, placing the popular dip among food retail's fastest-growing sectors.\u003c/p>\n\u003cp>\u003ca href=\"https://sabra.com/\">Sabra\u003c/a>, an Israeli company that's been partnered with PepsiCo since 2008, has led hummus' parade into U.S. markets over the past decade and is still one of the sector's largest players. A Sabra production plant in Chesterfield County, Va., where the company also has encouraged more farmers to grow chickpeas, was\u003ca href=\"https://www.richmond.com/business/sabra-dipping-co-opens-new-plant-expansion/article_7d6d6ea8-34d9-579b-8695-ade53328cfc5.html\"> expanded in 2014\u003c/a> to produce more than 8,000 tons of hummus a month in anticipation of market growth.\u003c/p>\n\u003cp>The chickpea invasion has gone beyond the dip aisle, too, with crunchy roasted versions from companies like\u003ca href=\"http://hippeas.com/?gclid=Cj0KCQjwpPHoBRC3ARIsALfx-_K9pqlJyXt_pIqdVv2rXLeYa26KQIculY4x0jo-ReOwPC4qC3ASamMaAugcEALw_wcB\"> Hippeas\u003c/a> and\u003ca href=\"http://www.thegoodbean.com/\"> The Good Bean\u003c/a> competing with potato chips as a healthful alternative. The U.S. Dietary Guidelines suggest Americans \u003ca href=\"https://health.gov/dietaryguidelines/2015/guidelines/appendix-3/\">eat 1 ½ cups of cooked pulses per week\u003c/a>, McGreevy notes. High in protein, dietary fiber and essential amino acids, pulses can play an even larger role in diets focused on reducing meat consumption.\u003c/p>\n\u003cp>Hummus already looms large on American snack tables, replacing ranch dressing as a healthier, cut-vegetable accompaniment. And, now, it's staging a takeover of the main meal, too. Hummus-based bowls are the centerpiece of chains like New York City's The Hummus & Pita Co., and a staple ingredient at\u003ca href=\"https://www.businessinsider.com/mediterranean-middle-eastern-food-gaining-popularity-2018-6\"> the ballooning number of fast-casual Mediterranean concepts\u003c/a> such as Cava and Roti. Chickpeas\u003ca href=\"https://www.amny.com/eat-and-drink/chickpea-food-trend-1.33295907\"> are cropping up on menus\u003c/a> in Asian noodle dishes, French fries, soft-serve \"ice cream\" and \u003ca href=\"https://www.bonappetit.com/story/delighted-by-dessert-hummus\">dessert-like frostings\u003c/a>.\u003c/p>\n\u003cp>But perhaps the easiest way to wade into the chickpea fray is to find a really good bowl of hummus — which doubles as the Arabic word for chickpea — and shovel it in.\u003c/p>\n\u003cp>\u003cem>Whitney Pipkin is a freelance journalist living just outside Washington. You can find more of her work \u003c/em>\u003ca href=\"http://www.whitneypipkin.com/\">here\u003c/a>.\u003cem> Follow her on Twitter at \u003c/em>\u003ca href=\"https://twitter.com/Whitneypipkin\">@WhitneyPipkin\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/07/10/739054484/your-hummus-habit-could-be-good-for-the-earth\">NPR.org\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "First Taste: At Sushi Nagai, true minimalism allows the fish to star",
"title": "First Taste: At Sushi Nagai, true minimalism allows the fish to star",
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"content": "\u003cp>\u003ci>By Sarah Chorey\u003c/i>\u003c/p>\n\u003cp>Whether you've actually traveled to Japan or are just obsessed with sushi, you're likely familiar with omakase, those multi-course meals prepared at the discretion of the chef, made with the freshest fish, and oftentimes reaching 14 or 15 courses, with round after round of fresh nigiri artfully prepared so that each bite requires no adjustment. \u003c/p>\n\u003cp>Read between the lines: no extra wasabi, soy sauce, or Japanese mayo allowed; the sushi chef has the flavors queued up just so.\u003c/p>\n\u003cp>There are a handful of omakase restaurants like this sprinkled throughout San Francisco; Sushi Nagai is the latest to join the coterie.\u003c/p>\n\u003cfigure id=\"attachment_134113\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/nagai-entrance.jpg\" alt=\"The tidy awning and glass entrance to Sushi Nagai mimic the high-end retailers in nearby Union Square.\" width=\"980\" height=\"653\" class=\"size-full wp-image-134113\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/nagai-entrance.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/nagai-entrance-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/nagai-entrance-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/nagai-entrance-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">The tidy awning and glass entrance to Sushi Nagai mimic the high-end retailers in nearby Union Square. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Blocks from Union Square and this city's most upscale shopping, Sushi Nagai's design mimics that of a luxury goods store: A crisp yellow awning shades the clean glass storefront that offers barely a glimpse of what's happening within; inside, a curvaceous, elevated platform, painted bright white, seats 20 or so with views to the sushi masters doing their expert slicing in the center.\u003c/p>\n\u003cfigure id=\"attachment_134114\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/sushi-nagai-chef.jpg\" alt=\"With only bar seating on an elevated platform, every diner has a front row view to the sushi chefs working their magic centerstage.\" width=\"980\" height=\"653\" class=\"size-full wp-image-134114\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-chef.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-chef-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-chef-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-chef-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">With only bar seating on an elevated platform, every diner has a front row view to the sushi chefs working their magic centerstage. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the wine glasses are being filled, you'll note the respectful, quiet silence of the dining room where's there's no background music at all—just the hush conceived to inspire awe for the magic of sushi being crafted with care. Settle in, you're going to be here a while.\u003c/p>\n\u003cfigure id=\"attachment_134115\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/sushi-nagai-red-snapper.jpg\" alt=\"The fish offering will change based on what's available and fresh at Tokyo's Toyosu fish; we were lucky to get a bite of this rich, wild red snapper.\" width=\"980\" height=\"653\" class=\"size-full wp-image-134115\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-red-snapper.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-red-snapper-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-red-snapper-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-red-snapper-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">The fish offering will change based on what's available and fresh at Tokyo's Toyosu fish; we were lucky to get a bite of this rich, wild red snapper. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Head chef Tomonori Nagai (Morimoto, Shinji by Kanasaka) will be your guide for the night, leading you through a collection of morsels that comes with a luxury price tag—expect to throw down northwards of $200 per person. \u003c/p>\n\u003cfigure id=\"attachment_134117\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/sushi-nagai-sea-urchin.jpg\" alt=\"More melt-in-your-mouth goodness comes with a round of sea urchin nigiri—smooth, rich, and buttery.\" width=\"980\" height=\"653\" class=\"size-full wp-image-134117\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-sea-urchin.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-sea-urchin-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-sea-urchin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-sea-urchin-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">More melt-in-your-mouth goodness comes with a round of sea urchin nigiri—smooth, rich, and buttery. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But the ingredients, of course, are top notch, flown in from Tokyo's famed Toyosu fish market, and the omakase is meticulously prepared in the Edomae style, meaning the fish is preserved with soy sauce, broth, or salt and vinegar for a few days before it is served, just as it was centuries ago in the days before refrigeration.\u003c/p>\n\u003cfigure id=\"attachment_134116\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/sushi-nagai-sardine.jpg\" alt=\"A portion of Japanese sardine is placed over a nugget of sushi rice.\" width=\"980\" height=\"653\" class=\"size-full wp-image-134116\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-sardine.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-sardine-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-sardine-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-sardine-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">A portion of Japanese sardine is placed over a nugget of sushi rice. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At the end of your meal, the chef will ask if you'd like another piece of anything he has prepared, so take note of your favorites (and do note the additional price for additional bites).\u003c/p>\n\u003cfigure id=\"attachment_134118\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/sushi-nagai-tamago.jpg\" alt=\"You've never had a sushi restaurant egg omelet like these. At Sushi Nagai, the tamago is light and silken, almost with the texture of a delicate bread. We asked for details about the preparation, but it's a secret too good for them to share.\" width=\"980\" height=\"653\" class=\"size-full wp-image-134118\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-tamago.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-tamago-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-tamago-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-tamago-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">You've never had a sushi restaurant egg omelet like these. At Sushi Nagai, the tamago is light and silken, almost with the texture of a delicate bread. We asked for details about the preparation, but it's a secret too good for them to share. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"sushinagaisf.com\">Sushi Nagai\u003c/a>\u003cbr>\n125 Ellis St.\u003cbr>\nSan Francisco\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/first-taste-sushi-nagai-san-francisco-2639066095.html\">7x7 Bay Area\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>By Sarah Chorey\u003c/i>\u003c/p>\n\u003cp>Whether you've actually traveled to Japan or are just obsessed with sushi, you're likely familiar with omakase, those multi-course meals prepared at the discretion of the chef, made with the freshest fish, and oftentimes reaching 14 or 15 courses, with round after round of fresh nigiri artfully prepared so that each bite requires no adjustment. \u003c/p>\n\u003cp>Read between the lines: no extra wasabi, soy sauce, or Japanese mayo allowed; the sushi chef has the flavors queued up just so.\u003c/p>\n\u003cp>There are a handful of omakase restaurants like this sprinkled throughout San Francisco; Sushi Nagai is the latest to join the coterie.\u003c/p>\n\u003cfigure id=\"attachment_134113\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/nagai-entrance.jpg\" alt=\"The tidy awning and glass entrance to Sushi Nagai mimic the high-end retailers in nearby Union Square.\" width=\"980\" height=\"653\" class=\"size-full wp-image-134113\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/nagai-entrance.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/nagai-entrance-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/nagai-entrance-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/nagai-entrance-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">The tidy awning and glass entrance to Sushi Nagai mimic the high-end retailers in nearby Union Square. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Blocks from Union Square and this city's most upscale shopping, Sushi Nagai's design mimics that of a luxury goods store: A crisp yellow awning shades the clean glass storefront that offers barely a glimpse of what's happening within; inside, a curvaceous, elevated platform, painted bright white, seats 20 or so with views to the sushi masters doing their expert slicing in the center.\u003c/p>\n\u003cfigure id=\"attachment_134114\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/sushi-nagai-chef.jpg\" alt=\"With only bar seating on an elevated platform, every diner has a front row view to the sushi chefs working their magic centerstage.\" width=\"980\" height=\"653\" class=\"size-full wp-image-134114\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-chef.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-chef-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-chef-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-chef-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">With only bar seating on an elevated platform, every diner has a front row view to the sushi chefs working their magic centerstage. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the wine glasses are being filled, you'll note the respectful, quiet silence of the dining room where's there's no background music at all—just the hush conceived to inspire awe for the magic of sushi being crafted with care. Settle in, you're going to be here a while.\u003c/p>\n\u003cfigure id=\"attachment_134115\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/sushi-nagai-red-snapper.jpg\" alt=\"The fish offering will change based on what's available and fresh at Tokyo's Toyosu fish; we were lucky to get a bite of this rich, wild red snapper.\" width=\"980\" height=\"653\" class=\"size-full wp-image-134115\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-red-snapper.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-red-snapper-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-red-snapper-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-red-snapper-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">The fish offering will change based on what's available and fresh at Tokyo's Toyosu fish; we were lucky to get a bite of this rich, wild red snapper. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Head chef Tomonori Nagai (Morimoto, Shinji by Kanasaka) will be your guide for the night, leading you through a collection of morsels that comes with a luxury price tag—expect to throw down northwards of $200 per person. \u003c/p>\n\u003cfigure id=\"attachment_134117\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/sushi-nagai-sea-urchin.jpg\" alt=\"More melt-in-your-mouth goodness comes with a round of sea urchin nigiri—smooth, rich, and buttery.\" width=\"980\" height=\"653\" class=\"size-full wp-image-134117\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-sea-urchin.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-sea-urchin-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-sea-urchin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-sea-urchin-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">More melt-in-your-mouth goodness comes with a round of sea urchin nigiri—smooth, rich, and buttery. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But the ingredients, of course, are top notch, flown in from Tokyo's famed Toyosu fish market, and the omakase is meticulously prepared in the Edomae style, meaning the fish is preserved with soy sauce, broth, or salt and vinegar for a few days before it is served, just as it was centuries ago in the days before refrigeration.\u003c/p>\n\u003cfigure id=\"attachment_134116\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/sushi-nagai-sardine.jpg\" alt=\"A portion of Japanese sardine is placed over a nugget of sushi rice.\" width=\"980\" height=\"653\" class=\"size-full wp-image-134116\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-sardine.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-sardine-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-sardine-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-sardine-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">A portion of Japanese sardine is placed over a nugget of sushi rice. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At the end of your meal, the chef will ask if you'd like another piece of anything he has prepared, so take note of your favorites (and do note the additional price for additional bites).\u003c/p>\n\u003cfigure id=\"attachment_134118\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/sushi-nagai-tamago.jpg\" alt=\"You've never had a sushi restaurant egg omelet like these. At Sushi Nagai, the tamago is light and silken, almost with the texture of a delicate bread. We asked for details about the preparation, but it's a secret too good for them to share.\" width=\"980\" height=\"653\" class=\"size-full wp-image-134118\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-tamago.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-tamago-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-tamago-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-tamago-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">You've never had a sushi restaurant egg omelet like these. At Sushi Nagai, the tamago is light and silken, almost with the texture of a delicate bread. We asked for details about the preparation, but it's a secret too good for them to share. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"sushinagaisf.com\">Sushi Nagai\u003c/a>\u003cbr>\n125 Ellis St.\u003cbr>\nSan Francisco\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"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.",
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"onourwatch": {
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"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?",
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"perspectives": {
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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},
"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"link": "/radio/program/reveal",
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"rss": "http://feeds.revealradio.org/revealpodcast"
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