window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"bayareabites_98011": {
"type": "attachments",
"id": "bayareabites_98011",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "98011",
"found": true
},
"parent": 98010,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/istock_000035630244xlarge_custom-9608264c366e6b2467b1b789a113958691f67dcf-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/istock_000035630244xlarge_custom-9608264c366e6b2467b1b789a113958691f67dcf-400x246.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 246
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/istock_000035630244xlarge_custom-9608264c366e6b2467b1b789a113958691f67dcf-960x591.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 591
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/istock_000035630244xlarge_custom-9608264c366e6b2467b1b789a113958691f67dcf-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/istock_000035630244xlarge_custom-9608264c366e6b2467b1b789a113958691f67dcf-e1436891289653.jpg",
"width": 1920,
"height": 1181
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/istock_000035630244xlarge_custom-9608264c366e6b2467b1b789a113958691f67dcf-1440x886.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 886
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/istock_000035630244xlarge_custom-9608264c366e6b2467b1b789a113958691f67dcf-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/istock_000035630244xlarge_custom-9608264c366e6b2467b1b789a113958691f67dcf-800x492.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 492
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/istock_000035630244xlarge_custom-9608264c366e6b2467b1b789a113958691f67dcf-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/istock_000035630244xlarge_custom-9608264c366e6b2467b1b789a113958691f67dcf-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/istock_000035630244xlarge_custom-9608264c366e6b2467b1b789a113958691f67dcf-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/istock_000035630244xlarge_custom-9608264c366e6b2467b1b789a113958691f67dcf-1180x726.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 726
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/istock_000035630244xlarge_custom-9608264c366e6b2467b1b789a113958691f67dcf-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/istock_000035630244xlarge_custom-9608264c366e6b2467b1b789a113958691f67dcf-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1436890671,
"modified": 1436891319,
"caption": "Scientists have documented that beneficial microorganisms play a critical role in how our bodies function. And it's becoming clear that the influence goes beyond the gut — researchers are turning their attention to our emotional health.",
"description": "Scientists have documented that beneficial microorganisms play a critical role in how our bodies function. And it's becoming clear that the influence goes beyond the gut -- researchers are turning their attention to our emotional heal",
"title": "Scientists have documented that beneficial microorganisms play a critical role in how our bodies function. And it's becoming clear that the influence goes beyond the gut — researchers are turning their attention to our emotional health.",
"credit": "iStockphoto ",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_97722": {
"type": "attachments",
"id": "bayareabites_97722",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "97722",
"found": true
},
"parent": 97562,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_feature-3-new-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_feature-3-new-400x267.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 267
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_feature-3-new-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_feature-3-new-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_feature-3-new-e1437068926834.jpg",
"width": 1440,
"height": 960
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_feature-3-new-1440x960.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 960
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_feature-3-new-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_feature-3-new-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_feature-3-new-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_feature-3-new-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_feature-3-new-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_feature-3-new-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_feature-3-new-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_feature-3-new-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1436229366,
"modified": 1436231584,
"caption": "Foods That Fare Better in the Fridge",
"description": null,
"title": "Foods That Fare Better in the Fridge",
"credit": "Lisa Landers",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_97689": {
"type": "attachments",
"id": "bayareabites_97689",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "97689",
"found": true
},
"parent": 97688,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/eval_custom-f72afff7ad3fb897b090203e87ef9b3e820a8177-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/eval_custom-f72afff7ad3fb897b090203e87ef9b3e820a8177-400x300.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 300
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/eval_custom-f72afff7ad3fb897b090203e87ef9b3e820a8177-960x719.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 719
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/eval_custom-f72afff7ad3fb897b090203e87ef9b3e820a8177-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/eval_custom-f72afff7ad3fb897b090203e87ef9b3e820a8177-e1436221325560.jpg",
"width": 1920,
"height": 1439
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/eval_custom-f72afff7ad3fb897b090203e87ef9b3e820a8177-1440x1079.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 1079
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/eval_custom-f72afff7ad3fb897b090203e87ef9b3e820a8177-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/eval_custom-f72afff7ad3fb897b090203e87ef9b3e820a8177-800x599.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 599
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/eval_custom-f72afff7ad3fb897b090203e87ef9b3e820a8177-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/eval_custom-f72afff7ad3fb897b090203e87ef9b3e820a8177-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/eval_custom-f72afff7ad3fb897b090203e87ef9b3e820a8177-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/eval_custom-f72afff7ad3fb897b090203e87ef9b3e820a8177-1180x884.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 884
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/eval_custom-f72afff7ad3fb897b090203e87ef9b3e820a8177-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/eval_custom-f72afff7ad3fb897b090203e87ef9b3e820a8177-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1436039648,
"modified": 1436221351,
"caption": "\"Who Gets Kissed\" corn is a variety bred in Wisconsin specifically for organic farmers. It's named for an old game. At corn husking time, a lucky person who found a rare ear of corn with red kernels had the right to kiss anyone that he or she chose.",
"description": "\"Who Gets Kissed\" corn is a variety bred in Wisconsin specifically for organic farmers. It's named for an old game. At corn husking time, a lucky person who found a rare ear of corn with red kernels had the right to kiss anyone that he or she chose",
"title": "\"Who Gets Kissed\" corn is a variety bred in Wisconsin specifically for organic farmers. It's named for an old game. At corn husking time, a lucky person who found a rare ear of corn with red kernels had the right to kiss anyone that he or she chose.",
"credit": "Courtesy of Adrienne Shelton ",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_97698": {
"type": "attachments",
"id": "bayareabites_97698",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "97698",
"found": true
},
"parent": 97693,
"imgSizes": {
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/hamburgers-e1435705313600-680x367-400x216.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 216
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/hamburgers-e1435705313600-680x367-672x367.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 367
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/hamburgers-e1435705313600-680x367.jpg",
"width": 680,
"height": 367
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/hamburgers-e1435705313600-680x367-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/hamburgers-e1435705313600-680x367-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/hamburgers-e1435705313600-680x367-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/hamburgers-e1435705313600-680x367-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/hamburgers-e1435705313600-680x367-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/hamburgers-e1435705313600-680x367-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1436141511,
"modified": 1436141582,
"caption": "Cheeseburgers with American flags.",
"description": null,
"title": "hamburgers-e1435705313600-680x367",
"credit": "Shutterstock. ",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_97620": {
"type": "attachments",
"id": "bayareabites_97620",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "97620",
"found": true
},
"parent": 97619,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/istock_000017693556large_custom-6ec2ccf6f1c1e8e2df1ade19c9265708f003fda8-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/istock_000017693556large_custom-6ec2ccf6f1c1e8e2df1ade19c9265708f003fda8-400x268.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 268
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/istock_000017693556large_custom-6ec2ccf6f1c1e8e2df1ade19c9265708f003fda8-960x643.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 643
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/istock_000017693556large_custom-6ec2ccf6f1c1e8e2df1ade19c9265708f003fda8-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/istock_000017693556large_custom-6ec2ccf6f1c1e8e2df1ade19c9265708f003fda8-e1435880228136.jpg",
"width": 1920,
"height": 1285
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/istock_000017693556large_custom-6ec2ccf6f1c1e8e2df1ade19c9265708f003fda8-1440x964.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 964
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/istock_000017693556large_custom-6ec2ccf6f1c1e8e2df1ade19c9265708f003fda8-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/istock_000017693556large_custom-6ec2ccf6f1c1e8e2df1ade19c9265708f003fda8-800x535.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 535
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/istock_000017693556large_custom-6ec2ccf6f1c1e8e2df1ade19c9265708f003fda8-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/istock_000017693556large_custom-6ec2ccf6f1c1e8e2df1ade19c9265708f003fda8-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/istock_000017693556large_custom-6ec2ccf6f1c1e8e2df1ade19c9265708f003fda8-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/istock_000017693556large_custom-6ec2ccf6f1c1e8e2df1ade19c9265708f003fda8-1180x790.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 790
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/istock_000017693556large_custom-6ec2ccf6f1c1e8e2df1ade19c9265708f003fda8-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/istock_000017693556large_custom-6ec2ccf6f1c1e8e2df1ade19c9265708f003fda8-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1435880017,
"modified": 1435880222,
"caption": "About 90 percent of America's soybeans are genetically modified.",
"description": "About 90 percent of America's soybeans are genetically modified.",
"title": "About 90 percent of America's soybeans are genetically modified.",
"credit": "iStockphoto",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_97439": {
"type": "attachments",
"id": "bayareabites_97439",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "97439",
"found": true
},
"parent": 97438,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/olive-coconut-standard-e256c8bad1f8abea415e020d5e99f8f501576141-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/olive-coconut-standard-e256c8bad1f8abea415e020d5e99f8f501576141-400x300.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 300
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/olive-coconut-standard-e256c8bad1f8abea415e020d5e99f8f501576141-960x720.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 720
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/olive-coconut-standard-e256c8bad1f8abea415e020d5e99f8f501576141-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/olive-coconut-standard-e256c8bad1f8abea415e020d5e99f8f501576141.jpg",
"width": 1199,
"height": 899
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/olive-coconut-standard-e256c8bad1f8abea415e020d5e99f8f501576141-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/olive-coconut-standard-e256c8bad1f8abea415e020d5e99f8f501576141-800x600.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 600
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/olive-coconut-standard-e256c8bad1f8abea415e020d5e99f8f501576141-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/olive-coconut-standard-e256c8bad1f8abea415e020d5e99f8f501576141-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/olive-coconut-standard-e256c8bad1f8abea415e020d5e99f8f501576141-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/olive-coconut-standard-e256c8bad1f8abea415e020d5e99f8f501576141-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/olive-coconut-standard-e256c8bad1f8abea415e020d5e99f8f501576141-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/olive-coconut-standard-e256c8bad1f8abea415e020d5e99f8f501576141-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1435272134,
"modified": 1435337322,
"caption": "On the left, olive oil, which is low in saturated fat and high in more monounsaturated fat, which may lower bad cholesterol levels. On the right, coconut oil, which is 90 percent saturated fat and may raise bad cholesterol levels.",
"description": "On the left, olive oil, which is low in saturated fat and high in more monounsaturated fat, which may lower bad cholesterol levels. On the right, coconut oil, which is 90 percent saturated fat and may raise bad cholesterol level",
"title": "On the left, olive oil, which is low in saturated fat and high in more monounsaturated fat, which may lower bad cholesterol levels. On the right, coconut oil, which is 90 percent saturated fat and may raise bad cholesterol levels.",
"credit": "iStockphoto ",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_97360": {
"type": "attachments",
"id": "bayareabites_97360",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "97360",
"found": true
},
"parent": 97359,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/egg-salad-2-ed7dcd2ce5b6c287b94bafda4353aa268fd37ba9-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/egg-salad-2-ed7dcd2ce5b6c287b94bafda4353aa268fd37ba9-400x300.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 300
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/egg-salad-2-ed7dcd2ce5b6c287b94bafda4353aa268fd37ba9-960x720.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 720
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/egg-salad-2-ed7dcd2ce5b6c287b94bafda4353aa268fd37ba9-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/egg-salad-2-ed7dcd2ce5b6c287b94bafda4353aa268fd37ba9-e1435188941843.jpg",
"width": 1920,
"height": 1440
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/egg-salad-2-ed7dcd2ce5b6c287b94bafda4353aa268fd37ba9-1440x1080.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 1080
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/egg-salad-2-ed7dcd2ce5b6c287b94bafda4353aa268fd37ba9-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/egg-salad-2-ed7dcd2ce5b6c287b94bafda4353aa268fd37ba9-800x600.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 600
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/egg-salad-2-ed7dcd2ce5b6c287b94bafda4353aa268fd37ba9-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/egg-salad-2-ed7dcd2ce5b6c287b94bafda4353aa268fd37ba9-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/egg-salad-2-ed7dcd2ce5b6c287b94bafda4353aa268fd37ba9-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/egg-salad-2-ed7dcd2ce5b6c287b94bafda4353aa268fd37ba9-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/egg-salad-2-ed7dcd2ce5b6c287b94bafda4353aa268fd37ba9-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/egg-salad-2-ed7dcd2ce5b6c287b94bafda4353aa268fd37ba9-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1435187810,
"modified": 1435188965,
"caption": "Eating eggs with your salad helps boost absorption of carotenoids — the pigments in tomatoes and carrots",
"description": "Eating eggs with your salad helps boost absorption of carotenoids — the pigments in tomatoes and carro",
"title": "Eating eggs with your salad helps boost absorption of carotenoids — the pigments in tomatoes and carrots.",
"credit": "Photo illustration by Meredith Rizzo/NPR",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_97329": {
"type": "attachments",
"id": "bayareabites_97329",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "97329",
"found": true
},
"parent": 97328,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/hres-aquadvantage-salmon-vs-non-transgenic-sibling-aquabounty-technologies_custom-dab83824d097156693ec3233cb0c7d0469badecd-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/hres-aquadvantage-salmon-vs-non-transgenic-sibling-aquabounty-technologies_custom-dab83824d097156693ec3233cb0c7d0469badecd-400x200.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 200
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/hres-aquadvantage-salmon-vs-non-transgenic-sibling-aquabounty-technologies_custom-dab83824d097156693ec3233cb0c7d0469badecd-960x481.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 481
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/hres-aquadvantage-salmon-vs-non-transgenic-sibling-aquabounty-technologies_custom-dab83824d097156693ec3233cb0c7d0469badecd-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/hres-aquadvantage-salmon-vs-non-transgenic-sibling-aquabounty-technologies_custom-dab83824d097156693ec3233cb0c7d0469badecd-e1435173749517.jpg",
"width": 1920,
"height": 961
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/hres-aquadvantage-salmon-vs-non-transgenic-sibling-aquabounty-technologies_custom-dab83824d097156693ec3233cb0c7d0469badecd-1440x721.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 721
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/hres-aquadvantage-salmon-vs-non-transgenic-sibling-aquabounty-technologies_custom-dab83824d097156693ec3233cb0c7d0469badecd-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/hres-aquadvantage-salmon-vs-non-transgenic-sibling-aquabounty-technologies_custom-dab83824d097156693ec3233cb0c7d0469badecd-800x401.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 401
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/hres-aquadvantage-salmon-vs-non-transgenic-sibling-aquabounty-technologies_custom-dab83824d097156693ec3233cb0c7d0469badecd-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/hres-aquadvantage-salmon-vs-non-transgenic-sibling-aquabounty-technologies_custom-dab83824d097156693ec3233cb0c7d0469badecd-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/hres-aquadvantage-salmon-vs-non-transgenic-sibling-aquabounty-technologies_custom-dab83824d097156693ec3233cb0c7d0469badecd-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/hres-aquadvantage-salmon-vs-non-transgenic-sibling-aquabounty-technologies_custom-dab83824d097156693ec3233cb0c7d0469badecd-1180x591.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 591
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/hres-aquadvantage-salmon-vs-non-transgenic-sibling-aquabounty-technologies_custom-dab83824d097156693ec3233cb0c7d0469badecd-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/hres-aquadvantage-salmon-vs-non-transgenic-sibling-aquabounty-technologies_custom-dab83824d097156693ec3233cb0c7d0469badecd-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1435172681,
"modified": 1435173767,
"caption": "AquaBounty's salmon (background) has been genetically modified to grow bigger and faster than a conventional Atlantic salmon of the same age (foreground.)\n",
"description": "AquaBounty’s salmon (background) has been genetically modified to grow bigger and faster than a conventional Atlantic salmon of the same age (foregroun",
"title": "AquaBounty's salmon (background) has been genetically modified to grow bigger and faster than a conventional Atlantic salmon of the same age (foreground.)",
"credit": "Courtesy of AquaBounty Technologies, Inc.",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_97200": {
"type": "attachments",
"id": "bayareabites_97200",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "97200",
"found": true
},
"parent": 97198,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola1-1920-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola1-1920-400x286.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 286
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola1-1920-960x686.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 686
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola1-1920-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola1-1920.jpg",
"width": 1920,
"height": 1371
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola1-1920-1440x1028.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 1028
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola1-1920-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola1-1920-800x571.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 571
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola1-1920-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola1-1920-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola1-1920-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola1-1920-1180x843.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 843
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola1-1920-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola1-1920-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1435003874,
"modified": 1435004083,
"caption": "Let's Make Granola!",
"description": null,
"title": "granola1-1920",
"credit": "Lila Volkas",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_97251": {
"type": "attachments",
"id": "bayareabites_97251",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "97251",
"found": true
},
"parent": 97250,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/elkgrove_ca_20150423_geo_custom-56d124ff5f1b5a924feb4a0df40afc9f32fc06b1-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/elkgrove_ca_20150423_geo_custom-56d124ff5f1b5a924feb4a0df40afc9f32fc06b1-400x252.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 252
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/elkgrove_ca_20150423_geo_custom-56d124ff5f1b5a924feb4a0df40afc9f32fc06b1-960x606.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 606
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/elkgrove_ca_20150423_geo_custom-56d124ff5f1b5a924feb4a0df40afc9f32fc06b1-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/elkgrove_ca_20150423_geo_custom-56d124ff5f1b5a924feb4a0df40afc9f32fc06b1-e1435016869542.jpg",
"width": 1920,
"height": 1212
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/elkgrove_ca_20150423_geo_custom-56d124ff5f1b5a924feb4a0df40afc9f32fc06b1-1440x909.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 909
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/elkgrove_ca_20150423_geo_custom-56d124ff5f1b5a924feb4a0df40afc9f32fc06b1-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/elkgrove_ca_20150423_geo_custom-56d124ff5f1b5a924feb4a0df40afc9f32fc06b1-800x505.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 505
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/elkgrove_ca_20150423_geo_custom-56d124ff5f1b5a924feb4a0df40afc9f32fc06b1-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/elkgrove_ca_20150423_geo_custom-56d124ff5f1b5a924feb4a0df40afc9f32fc06b1-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/elkgrove_ca_20150423_geo_custom-56d124ff5f1b5a924feb4a0df40afc9f32fc06b1-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/elkgrove_ca_20150423_geo_custom-56d124ff5f1b5a924feb4a0df40afc9f32fc06b1-1180x745.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 745
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/elkgrove_ca_20150423_geo_custom-56d124ff5f1b5a924feb4a0df40afc9f32fc06b1-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/elkgrove_ca_20150423_geo_custom-56d124ff5f1b5a924feb4a0df40afc9f32fc06b1-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1435016455,
"modified": 1435016833,
"caption": "Elk Grove, Calif., is a suburb of Sacramento, about 15 miles from the city center. This 14-square mile view of the city was photographed on Apr. 23, 2015.",
"description": "Elk Grove, Calif., is a suburb of Sacramento, about 15 miles from the city center. This 14-square mile view of the city was photographed on Apr. 23, 20",
"title": "Elk Grove, Calif., is a suburb of Sacramento, about 15 miles from the city center. This 14-square mile view of the city was photographed on Apr. 23, 2015.",
"credit": "Courtesy of Planet Labs",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_97210": {
"type": "attachments",
"id": "bayareabites_97210",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "97210",
"found": true
},
"parent": 97209,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/16068922552_d9db4d0d3d_o_slide-f425fa1bbfefca0eb55be224b7eeac2f28a95093-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/16068922552_d9db4d0d3d_o_slide-f425fa1bbfefca0eb55be224b7eeac2f28a95093-400x267.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 267
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/16068922552_d9db4d0d3d_o_slide-f425fa1bbfefca0eb55be224b7eeac2f28a95093-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/16068922552_d9db4d0d3d_o_slide-f425fa1bbfefca0eb55be224b7eeac2f28a95093-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/16068922552_d9db4d0d3d_o_slide-f425fa1bbfefca0eb55be224b7eeac2f28a95093-e1435004439403.jpg",
"width": 1920,
"height": 1279
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/16068922552_d9db4d0d3d_o_slide-f425fa1bbfefca0eb55be224b7eeac2f28a95093-1440x960.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 960
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/16068922552_d9db4d0d3d_o_slide-f425fa1bbfefca0eb55be224b7eeac2f28a95093-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/16068922552_d9db4d0d3d_o_slide-f425fa1bbfefca0eb55be224b7eeac2f28a95093-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/16068922552_d9db4d0d3d_o_slide-f425fa1bbfefca0eb55be224b7eeac2f28a95093-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/16068922552_d9db4d0d3d_o_slide-f425fa1bbfefca0eb55be224b7eeac2f28a95093-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/16068922552_d9db4d0d3d_o_slide-f425fa1bbfefca0eb55be224b7eeac2f28a95093-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/16068922552_d9db4d0d3d_o_slide-f425fa1bbfefca0eb55be224b7eeac2f28a95093-1180x786.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 786
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/16068922552_d9db4d0d3d_o_slide-f425fa1bbfefca0eb55be224b7eeac2f28a95093-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/16068922552_d9db4d0d3d_o_slide-f425fa1bbfefca0eb55be224b7eeac2f28a95093-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1435004230,
"modified": 1435004487,
"caption": "Brace yourself, leprechaun: General Mills wants to ditch the artificial colorings and flavorings in your Lucky Charms.",
"description": "Brace yourself, leprechaun: General Mills wants to ditch the artificial colorings and flavorings in your Lucky Charms.",
"title": "Brace yourself, leprechaun: General Mills wants to ditch the artificial colorings and flavorings in your Lucky Charms.",
"credit": "\u003ca href=\"https://www.flickr.com/photos/jeepersmedia/16068922552/in/album-72157641109032234/\">Mike Mozart/Flickr\u003c/a>",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_97169": {
"type": "attachments",
"id": "bayareabites_97169",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "97169",
"found": true
},
"parent": 97168,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/gettyimages-140986346_custom-ce94af27358a1c4515f8e36fe9ac88fdaa58ee25-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/gettyimages-140986346_custom-ce94af27358a1c4515f8e36fe9ac88fdaa58ee25-400x241.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 241
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/gettyimages-140986346_custom-ce94af27358a1c4515f8e36fe9ac88fdaa58ee25-960x577.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 577
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/gettyimages-140986346_custom-ce94af27358a1c4515f8e36fe9ac88fdaa58ee25-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/gettyimages-140986346_custom-ce94af27358a1c4515f8e36fe9ac88fdaa58ee25-e1434729616816.jpg",
"width": 1920,
"height": 1155
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/gettyimages-140986346_custom-ce94af27358a1c4515f8e36fe9ac88fdaa58ee25-1440x866.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 866
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/gettyimages-140986346_custom-ce94af27358a1c4515f8e36fe9ac88fdaa58ee25-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/gettyimages-140986346_custom-ce94af27358a1c4515f8e36fe9ac88fdaa58ee25-800x481.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 481
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/gettyimages-140986346_custom-ce94af27358a1c4515f8e36fe9ac88fdaa58ee25-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/gettyimages-140986346_custom-ce94af27358a1c4515f8e36fe9ac88fdaa58ee25-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/gettyimages-140986346_custom-ce94af27358a1c4515f8e36fe9ac88fdaa58ee25-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/gettyimages-140986346_custom-ce94af27358a1c4515f8e36fe9ac88fdaa58ee25-1180x710.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 710
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/gettyimages-140986346_custom-ce94af27358a1c4515f8e36fe9ac88fdaa58ee25-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/gettyimages-140986346_custom-ce94af27358a1c4515f8e36fe9ac88fdaa58ee25-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1434729379,
"modified": 1434729639,
"caption": "There's a growing body of evidence suggesting that compounds found in cocoa beans, called polyphenols, may help protect against heart disease.",
"description": "There's a growing body of evidence suggesting that compounds found in cocoa beans, called polyphenols, may help protect against heart disease.",
"title": "There's a growing body of evidence suggesting that compounds found in cocoa beans, called polyphenols, may help protect against heart disease.",
"credit": "Philippe Huguen/AFP/Getty Images ",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"byline_bayareabites_98010": {
"type": "authors",
"id": "byline_bayareabites_98010",
"meta": {
"override": true
},
"slug": "byline_bayareabites_98010",
"name": "Allison Aubrey, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"isLoading": false
},
"byline_bayareabites_97688": {
"type": "authors",
"id": "byline_bayareabites_97688",
"meta": {
"override": true
},
"slug": "byline_bayareabites_97688",
"name": "Dan Charles, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"isLoading": false
},
"byline_bayareabites_97693": {
"type": "authors",
"id": "byline_bayareabites_97693",
"meta": {
"override": true
},
"slug": "byline_bayareabites_97693",
"name": "\u003ca href=\"http://civileats.com/author/amccarthy/\"> Amy McCarthy\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/civileat/\">Civil Eats\u003c/a>",
"isLoading": false
},
"byline_bayareabites_97619": {
"type": "authors",
"id": "byline_bayareabites_97619",
"meta": {
"override": true
},
"slug": "byline_bayareabites_97619",
"name": "Dan Charles, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"isLoading": false
},
"byline_bayareabites_97438": {
"type": "authors",
"id": "byline_bayareabites_97438",
"meta": {
"override": true
},
"slug": "byline_bayareabites_97438",
"name": "Eliza Barclay, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"isLoading": false
},
"byline_bayareabites_97359": {
"type": "authors",
"id": "byline_bayareabites_97359",
"meta": {
"override": true
},
"slug": "byline_bayareabites_97359",
"name": "Eliza Barclay and Allison Aubrey, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"isLoading": false
},
"byline_bayareabites_97328": {
"type": "authors",
"id": "byline_bayareabites_97328",
"meta": {
"override": true
},
"slug": "byline_bayareabites_97328",
"name": "Jessie Rack, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"isLoading": false
},
"byline_bayareabites_97250": {
"type": "authors",
"id": "byline_bayareabites_97250",
"meta": {
"override": true
},
"slug": "byline_bayareabites_97250",
"name": "Ezra David Romero, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"isLoading": false
},
"byline_bayareabites_97209": {
"type": "authors",
"id": "byline_bayareabites_97209",
"meta": {
"override": true
},
"slug": "byline_bayareabites_97209",
"name": "Allison Aubrey, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"isLoading": false
},
"byline_bayareabites_97168": {
"type": "authors",
"id": "byline_bayareabites_97168",
"meta": {
"override": true
},
"slug": "byline_bayareabites_97168",
"name": "Allison Aubrey, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"isLoading": false
},
"lilavolkas": {
"type": "authors",
"id": "5404",
"meta": {
"index": "authors_1716337520",
"id": "5404",
"found": true
},
"name": "Lila Volkas",
"firstName": "Lila",
"lastName": "Volkas",
"slug": "lilavolkas",
"email": "lilavolkas@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Lila Volkas is a Berkeley based Holistic Nutritionist, food writer and illustrator. She received her Nutritional Consulting Certification from Bauman College and offers clients individualized nutritional support. As an illustrator she creates hand drawn and digitally colored illustrations that whimsically capture the essence of her subjects and are easily digested by readers. Much of her inspiration comes from her undeniable love for vegetables, as well her knack for anthropomorphizing what's on her plate. Lila has had several pieces published in KQED’s Bay Area Bites as well as in Edible East Bay Magazine. For more of a taste of Lila's offering, check out her website \u003ca href=\"http://www.lilavolkas.com/\">lilavolkas.com\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/e520743544a0600729bc45ff3ab43206?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Lila Volkas | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/e520743544a0600729bc45ff3ab43206?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/e520743544a0600729bc45ff3ab43206?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/lilavolkas"
},
"lisalanders": {
"type": "authors",
"id": "5412",
"meta": {
"index": "authors_1716337520",
"id": "5412",
"found": true
},
"name": "Lisa Landers",
"firstName": "Lisa",
"lastName": "Landers",
"slug": "lisalanders",
"email": "llanders@KQED.org",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Lisa Landers is a producer and writer whose work includes documentaries, museum exhibitions, and educational multimedia. Her work has covered a diversity of subject matter including natural history, ecological and social issues, cultural exploration, food, music, and architecture. She’s developed and produced films for broadcasters such as National Geographic, Smithsonian Channel, and the Discovery Channel. Her work as an exhibition developer and multimedia producer has been featured at institutions including the American Museum of Natural History, the National Building Museum, and The Tech Museum. Her writing has also appeared in a wide variety of print and online publications.",
"avatar": "https://secure.gravatar.com/avatar/1e4aa08f6f0a92ea11a2779a453cb36d?s=600&d=blank&r=g",
"twitter": null,
"bluesky": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "quest",
"roles": [
"leadcoordinator",
"edit_theme_options",
"subscriber"
]
},
{
"site": "food",
"roles": []
}
],
"headData": {
"title": "Lisa Landers | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/1e4aa08f6f0a92ea11a2779a453cb36d?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/1e4aa08f6f0a92ea11a2779a453cb36d?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/lisalanders"
}
},
"pagesReducer": {
"bayareabites_category_health-and-nutrition": {
"type": "terms",
"id": "bayareabites_1245",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1245",
"score": 14.40303
},
"featImg": null,
"name": "health and nutrition",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "health and nutrition Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1078,
"slug": "health-and-nutrition",
"isLoading": false,
"title": "health and nutrition",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 23
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=health-and-nutrition",
"seeMore": false,
"paginated": true,
"page": 23
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://streams.kqed.org/kqedradio",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_98010": {
"type": "posts",
"id": "bayareabites_98010",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "98010",
"score": null,
"sort": [
1436891762000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1436891762,
"format": "audio",
"disqusTitle": "Prozac In The Yogurt Aisle: Can 'Good' Bacteria Chill Us Out?",
"title": "Prozac In The Yogurt Aisle: Can 'Good' Bacteria Chill Us Out?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/07/20150714_me_prozac_in_the_yogurt_aisle_can_good_bacteria_chill_us_out.mp3\u003c/p>\n\u003cp>The idea that fermented foods — including yogurt and kefir — are good for us goes way back. But could the benefits of \"good bacteria\" extend beyond our guts to our brains?\u003c/p>\n\u003cp>Nobel prize-winning scientist Elie Metchnikoff (also known as Ilya Ilich Mechnikov) first observed a connection between fermented milk and longevity among Bulgarian peasants more than a century ago.\u003c/p>\n\u003cp>\"Metchnikoff is regarded by many as the father of probiotics,\" says \u003ca href=\"http://theafricainstitute.uwo.ca/about/affiliated_faculty/gregor_reid.html\">Gregor Reid\u003c/a> of the University of Western Ontario, who \u003ca href=\"http://www.pasteur.fr/infosci/biblio/ressources/histoire/textes_integraux/metchnikoff/formatexmetabio2007anukam.pdf\">published\u003c/a> a look back at Metchnikoff's contributions.\u003c/p>\n\u003cp>Metchnikoff came up with \"the scientific rationale for the use of live microbes in the prevention and treatment of infections,\" according to Reid. And back in 1907, he says, Metchnikoff hypothesized that replacing or diminishing the number of bad bacteria in the gut with lactic acid bacteria — like the kind found in yogurt and kefir — \"could normalize bowel health and prolong life.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But Metchnikoff's ideas were ignored for decades. Reid says after the discovery of penicillin, science focused on the use of antibiotics to kill off harmful bacteria.\u003c/p>\n\u003cp>It's only recently, Reid says, that the importance of beneficial bacteria has come into the limelight.\u003c/p>\n\u003cfigure id=\"attachment_98016\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/elie_metchnikoff.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/elie_metchnikoff.jpg\" alt=\"More than a century ago, Élie Metchnikoff, a Nobel prize-winning microbiologist, hypothesized that lactic acid bacteria — like the kind found in our yogurt — was important to gut health and longevity.\" width=\"300\" height=\"379\" class=\"size-full wp-image-98016\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">More than a century ago, Élie Metchnikoff, a Nobel prize-winning microbiologist, hypothesized that lactic acid bacteria — like the kind found in our yogurt — was important to gut health and longevity. \u003ccite>(\u003ca href=\"https://commons.wikimedia.org/wiki/File:Elie_Metchnikoff_-_Between_ca._1910_and_ca._1915_-_LOC.jpg\">via Wikimedia\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Bacteria used to be the thing we had to eradicate,\" Reid says. But people are now realizing that many kinds of bacteria provide a benefit. \"So it's a paradigm shift, a massive shift in our thinking,\" he says.\u003c/p>\n\u003cp>This shift has led to an explosive growth in research. Scientists have \u003ca href=\"http://www.npr.org/sections/goatsandsoda/2015/04/21/400393756/how-modern-life-depletes-our-gut-microbes\">documented\u003c/a> that beneficial microorganisms play a critical role in how our bodies function. And along the way, it's become clear that the influence goes beyond the gut. Scientists have documented that the mix of bacteria that populate our gut influence our susceptibility to — or our immunity against — allergies, eczema and \u003ca href=\"http://www.nature.com/ncomms/2015/150623/ncomms8320/full/ncomms8320.html\">asthma\u003c/a>.\u003c/p>\n\u003cp>Now, researchers are turning their attention to our emotional health. It turns out that there's a lot of communication between our guts and our brains. Scientists studying this refer to this as the gut-brain axis.\u003c/p>\n\u003cp>\"The gut-brain-axis is the collective communication pathway between the gastrointestinal tract and the brain,\" explains \u003ca href=\"http://publish.ucc.ie/researchprofiles/C003/jcryan\">John Cryan\u003c/a>, a professor of anatomy and neuroscience at University College Cork in Ireland.\u003c/p>\n\u003cp>Some of the information travels along the vagus nerve, which extends from our guts to our brains. Cryan says the idea that the two regions are so interconnected should not be a surprise.\u003c/p>\n\u003cp>\"Think of phrases in our everyday language,\" Cryan says. We have \"gut instincts\" and \"gut feelings,\" he notes — or if we're brave, then we're \"gutsy.\"\u003c/p>\n\u003cp>\"We refer to butterflies in our tummy if we're feeling a bit anxious. So we portray a raft of human emotions directly in our gut,\" he says.\u003c/p>\n\u003cp>A few years back, Cryan and his colleagues \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=cryan+PNAS+2011+lactobacillus\">published \u003c/a>the findings of a simple experiment. They took a strain of lactobacillus — known as \u003cem>\u003ca href=\"http://www.mayoclinic.org/drugs-supplements/acidophilus/background/hrb-20058615\">Lactobacillus rhamnosus\u003c/a>\u003c/em> — that's one of the most commonly used probiotics, or beneficial microorganisms.\u003c/p>\n\u003cp>They fed it to one group of mice every day for a month, and they looked to see if the rodents' behavior changed. The results, Cryan says, were striking.\u003c/p>\n\u003cp>\"What we found was that the animals that were fed the lactobacillus — compared to those that were just fed a regular broth — were a lot less anxious. And they behaved almost as if they were on Valium or Prozac,\" he says.\u003c/p>\n\u003cp>Other labs doing similar animal experiments have also shown that probiotics can influence their emotional state.\u003c/p>\n\u003cp>But, of course, mice are not people. For starters, their emotional lives are much less complicated.\u003c/p>\n\u003cp>So researchers have begun to explore whether this effect may be seen in humans. To date, there have been a handful of small studies.\u003c/p>\n\u003cp>Take, for instance, a recent study \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=steenbergen++probiotics+leiden\">published\u003c/a> in the journal \u003cem>Brain, Behavior, and Immunity\u003c/em>. Researchers at Leiden University in The Netherlands recruited 40 healthy volunteers. (The study was funded in part by a probiotics manufacturer, but the company had no say in its design or execution.)\u003c/p>\n\u003cp>\"And out of those 40 people, we made two groups,\" explains Laura Steenbergen, a neuroscience researcher who worked on the study. Twenty people took a probiotic containing a mix of eight strains of bacteria for one month. The other 20 volunteers got a placebo that looked exactly the same. So no one in the study knew what they were getting.\u003c/p>\n\u003cp>In order to assess their vulnerability to sad moods, all 40 participants filled out questionnaires at the beginning and end of the study.\u003c/p>\n\u003cp>They were asked to rate on a scale how strongly they agreed with a host of statements, like this one: \"When I'm in a sad mood, I think how my life could be different.\" Or \"when I'm down, I more often feel overwhelmed by things.\"\u003c/p>\n\u003cp>After one month, what Steenbergen and her colleagues found is that the participants taking the probiotics answered these questions significantly differently than they had at the beginning.\u003c/p>\n\u003cp>\"What was different is that they reported less aggressive thoughts and less ruminative thoughts,\" Steenbergen told us by phone.\u003c/p>\n\u003cp>So, bottom line, they were a little more chill? \"Yes, it means they were less reactive to negative thoughts and feelings.\"\u003c/p>\n\u003cp>It's not clear how much weight to give studies like these. Asking people to report how they're feeling is a tricky business.\u003c/p>\n\u003cp>And scientists say it's still early days for this line of research, so we should be cautious in interpreting the findings. Especially since the effects of probiotics can be subtle.\u003c/p>\n\u003cp>\"We have to make sure the science proves the concept,\" Gregor Reid says.\u003c/p>\n\u003cp>So, I ask, there's not likely to be a probiotic that has the strength of Prozac in the yogurt aisle?\u003c/p>\n\u003cp>\"So far, no one has come out with magical strains saying this improves brain function,\" Reid says.\u003c/p>\n\u003cp>But as this body of evidence builds, scientists including Reid say \"beneficial bacteria\" are finally getting the attention they deserve. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "98010 http://ww2.kqed.org/bayareabites/?p=98010",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/07/14/prozac-in-the-yogurt-aisle-can-good-bacteria-chill-us-out/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1058,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 36
},
"modified": 1436891762,
"excerpt": "In recent years, a body of research has shown that beneficial microbes play a critical role in how our bodies work. And it turns out there's a lot of communication between our gut and our brain.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "In recent years, a body of research has shown that beneficial microbes play a critical role in how our bodies work. And it turns out there's a lot of communication between our gut and our brain.",
"title": "Prozac In The Yogurt Aisle: Can 'Good' Bacteria Chill Us Out? | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Prozac In The Yogurt Aisle: Can 'Good' Bacteria Chill Us Out?",
"datePublished": "2015-07-14T09:36:02-07:00",
"dateModified": "2015-07-14T09:36:02-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "prozac-in-the-yogurt-aisle-can-good-bacteria-chill-us-out",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=422623067&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Allison Aubrey, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"nprStoryDate": "Tue, 14 Jul 2015 03:42:00 -0400",
"nprLastModifiedDate": "Tue, 14 Jul 2015 05:22:56 -0400",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2015/07/14/422623067/prozac-in-the-yogurt-aisle-can-good-bacteria-chill-us-out?ft=nprml&f=422623067",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/me/2015/07/20150714_me_prozac_in_the_yogurt_aisle_can_good_bacteria_chill_us_out.mp3?orgId=1&topicId=1053&d=345&p=3&story=422623067&t=progseg&e=422799162&seg=8&ft=nprml&f=422623067",
"nprAudioM3u": "http://api.npr.org/m3u/1422800679-054c67.m3u?orgId=1&topicId=1053&d=345&p=3&story=422623067&t=progseg&e=422799162&seg=8&ft=nprml&f=422623067",
"nprStoryId": "422623067",
"nprRetrievedStory": "1",
"nprPubDate": "Tue, 14 Jul 2015 11:25:00 -0400",
"path": "/bayareabites/98010/prozac-in-the-yogurt-aisle-can-good-bacteria-chill-us-out",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/me/2015/07/20150714_me_prozac_in_the_yogurt_aisle_can_good_bacteria_chill_us_out.mp3?orgId=1&topicId=1053&d=345&p=3&story=422623067&t=progseg&e=422799162&seg=8&ft=nprml&f=422623067",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/07/20150714_me_prozac_in_the_yogurt_aisle_can_good_bacteria_chill_us_out.mp3\u003c/p>\n\u003cp>The idea that fermented foods — including yogurt and kefir — are good for us goes way back. But could the benefits of \"good bacteria\" extend beyond our guts to our brains?\u003c/p>\n\u003cp>Nobel prize-winning scientist Elie Metchnikoff (also known as Ilya Ilich Mechnikov) first observed a connection between fermented milk and longevity among Bulgarian peasants more than a century ago.\u003c/p>\n\u003cp>\"Metchnikoff is regarded by many as the father of probiotics,\" says \u003ca href=\"http://theafricainstitute.uwo.ca/about/affiliated_faculty/gregor_reid.html\">Gregor Reid\u003c/a> of the University of Western Ontario, who \u003ca href=\"http://www.pasteur.fr/infosci/biblio/ressources/histoire/textes_integraux/metchnikoff/formatexmetabio2007anukam.pdf\">published\u003c/a> a look back at Metchnikoff's contributions.\u003c/p>\n\u003cp>Metchnikoff came up with \"the scientific rationale for the use of live microbes in the prevention and treatment of infections,\" according to Reid. And back in 1907, he says, Metchnikoff hypothesized that replacing or diminishing the number of bad bacteria in the gut with lactic acid bacteria — like the kind found in yogurt and kefir — \"could normalize bowel health and prolong life.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But Metchnikoff's ideas were ignored for decades. Reid says after the discovery of penicillin, science focused on the use of antibiotics to kill off harmful bacteria.\u003c/p>\n\u003cp>It's only recently, Reid says, that the importance of beneficial bacteria has come into the limelight.\u003c/p>\n\u003cfigure id=\"attachment_98016\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/elie_metchnikoff.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/elie_metchnikoff.jpg\" alt=\"More than a century ago, Élie Metchnikoff, a Nobel prize-winning microbiologist, hypothesized that lactic acid bacteria — like the kind found in our yogurt — was important to gut health and longevity.\" width=\"300\" height=\"379\" class=\"size-full wp-image-98016\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">More than a century ago, Élie Metchnikoff, a Nobel prize-winning microbiologist, hypothesized that lactic acid bacteria — like the kind found in our yogurt — was important to gut health and longevity. \u003ccite>(\u003ca href=\"https://commons.wikimedia.org/wiki/File:Elie_Metchnikoff_-_Between_ca._1910_and_ca._1915_-_LOC.jpg\">via Wikimedia\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Bacteria used to be the thing we had to eradicate,\" Reid says. But people are now realizing that many kinds of bacteria provide a benefit. \"So it's a paradigm shift, a massive shift in our thinking,\" he says.\u003c/p>\n\u003cp>This shift has led to an explosive growth in research. Scientists have \u003ca href=\"http://www.npr.org/sections/goatsandsoda/2015/04/21/400393756/how-modern-life-depletes-our-gut-microbes\">documented\u003c/a> that beneficial microorganisms play a critical role in how our bodies function. And along the way, it's become clear that the influence goes beyond the gut. Scientists have documented that the mix of bacteria that populate our gut influence our susceptibility to — or our immunity against — allergies, eczema and \u003ca href=\"http://www.nature.com/ncomms/2015/150623/ncomms8320/full/ncomms8320.html\">asthma\u003c/a>.\u003c/p>\n\u003cp>Now, researchers are turning their attention to our emotional health. It turns out that there's a lot of communication between our guts and our brains. Scientists studying this refer to this as the gut-brain axis.\u003c/p>\n\u003cp>\"The gut-brain-axis is the collective communication pathway between the gastrointestinal tract and the brain,\" explains \u003ca href=\"http://publish.ucc.ie/researchprofiles/C003/jcryan\">John Cryan\u003c/a>, a professor of anatomy and neuroscience at University College Cork in Ireland.\u003c/p>\n\u003cp>Some of the information travels along the vagus nerve, which extends from our guts to our brains. Cryan says the idea that the two regions are so interconnected should not be a surprise.\u003c/p>\n\u003cp>\"Think of phrases in our everyday language,\" Cryan says. We have \"gut instincts\" and \"gut feelings,\" he notes — or if we're brave, then we're \"gutsy.\"\u003c/p>\n\u003cp>\"We refer to butterflies in our tummy if we're feeling a bit anxious. So we portray a raft of human emotions directly in our gut,\" he says.\u003c/p>\n\u003cp>A few years back, Cryan and his colleagues \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=cryan+PNAS+2011+lactobacillus\">published \u003c/a>the findings of a simple experiment. They took a strain of lactobacillus — known as \u003cem>\u003ca href=\"http://www.mayoclinic.org/drugs-supplements/acidophilus/background/hrb-20058615\">Lactobacillus rhamnosus\u003c/a>\u003c/em> — that's one of the most commonly used probiotics, or beneficial microorganisms.\u003c/p>\n\u003cp>They fed it to one group of mice every day for a month, and they looked to see if the rodents' behavior changed. The results, Cryan says, were striking.\u003c/p>\n\u003cp>\"What we found was that the animals that were fed the lactobacillus — compared to those that were just fed a regular broth — were a lot less anxious. And they behaved almost as if they were on Valium or Prozac,\" he says.\u003c/p>\n\u003cp>Other labs doing similar animal experiments have also shown that probiotics can influence their emotional state.\u003c/p>\n\u003cp>But, of course, mice are not people. For starters, their emotional lives are much less complicated.\u003c/p>\n\u003cp>So researchers have begun to explore whether this effect may be seen in humans. To date, there have been a handful of small studies.\u003c/p>\n\u003cp>Take, for instance, a recent study \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=steenbergen++probiotics+leiden\">published\u003c/a> in the journal \u003cem>Brain, Behavior, and Immunity\u003c/em>. Researchers at Leiden University in The Netherlands recruited 40 healthy volunteers. (The study was funded in part by a probiotics manufacturer, but the company had no say in its design or execution.)\u003c/p>\n\u003cp>\"And out of those 40 people, we made two groups,\" explains Laura Steenbergen, a neuroscience researcher who worked on the study. Twenty people took a probiotic containing a mix of eight strains of bacteria for one month. The other 20 volunteers got a placebo that looked exactly the same. So no one in the study knew what they were getting.\u003c/p>\n\u003cp>In order to assess their vulnerability to sad moods, all 40 participants filled out questionnaires at the beginning and end of the study.\u003c/p>\n\u003cp>They were asked to rate on a scale how strongly they agreed with a host of statements, like this one: \"When I'm in a sad mood, I think how my life could be different.\" Or \"when I'm down, I more often feel overwhelmed by things.\"\u003c/p>\n\u003cp>After one month, what Steenbergen and her colleagues found is that the participants taking the probiotics answered these questions significantly differently than they had at the beginning.\u003c/p>\n\u003cp>\"What was different is that they reported less aggressive thoughts and less ruminative thoughts,\" Steenbergen told us by phone.\u003c/p>\n\u003cp>So, bottom line, they were a little more chill? \"Yes, it means they were less reactive to negative thoughts and feelings.\"\u003c/p>\n\u003cp>It's not clear how much weight to give studies like these. Asking people to report how they're feeling is a tricky business.\u003c/p>\n\u003cp>And scientists say it's still early days for this line of research, so we should be cautious in interpreting the findings. Especially since the effects of probiotics can be subtle.\u003c/p>\n\u003cp>\"We have to make sure the science proves the concept,\" Gregor Reid says.\u003c/p>\n\u003cp>So, I ask, there's not likely to be a probiotic that has the strength of Prozac in the yogurt aisle?\u003c/p>\n\u003cp>\"So far, no one has come out with magical strains saying this improves brain function,\" Reid says.\u003c/p>\n\u003cp>But as this body of evidence builds, scientists including Reid say \"beneficial bacteria\" are finally getting the attention they deserve. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/98010/prozac-in-the-yogurt-aisle-can-good-bacteria-chill-us-out",
"authors": [
"byline_bayareabites_98010"
],
"categories": [
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_358"
],
"tags": [
"bayareabites_12708",
"bayareabites_11654",
"bayareabites_14633",
"bayareabites_184",
"bayareabites_2890"
],
"featImg": "bayareabites_98011",
"label": "bayareabites"
},
"bayareabites_97562": {
"type": "posts",
"id": "bayareabites_97562",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "97562",
"score": null,
"sort": [
1436293381000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1436293381,
"format": "standard",
"disqusTitle": "Food Storage Tips: 9 Foods That Fare Better in the Fridge",
"title": "Food Storage Tips: 9 Foods That Fare Better in the Fridge",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>If I can avoid putting something in the fridge or freezer, I do. It’s largely because space is at premium in my overcrowded refrigerator. I’ve always had a hunch that leaving certain edibles in the pantry can hasten their demise, especially as my home heats up in the summer, but I’ve never been sure which items were truly worthy of refrigerator real estate.\u003c/p>\n\u003cp>[aside postID=\"bayareabites_92255\" label=\"5 Foods You Shouldn't Put in the Fridge\"]\u003c/p>\n\u003cp>For some things on our shopping lists, all we need to do is look at the label to know if they need to be refrigerated. But storage instructions can be hard to come by when we forgo pre-packaged, processed goods for whole foods from farmers' markets and artisanal shops, and dry foods from bulk bins. And even when we buy seemingly fresher foods, we rarely know how much of their shelf life has already been used up sitting around in the store or elsewhere. Deciding whether or not to keep something chilled also depends on how quickly we plan to eat it, requiring strategic forethought or a crystal ball.\u003c/p>\n\u003cp>Despite the variables, the foods listed below generally fare better in the fridge or freezer in most households. But no matter how much time has elapsed, what season it is, or where we choose to store our food, it’s always wise to take a good look and big sniff before digging in.\u003c/p>\n\u003ch3>Berries\n\u003ch3>\n\u003cfigure id=\"attachment_97709\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/BAB_berries.jpeg\" alt=\"Farmers' market strawberries and blueberries.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97709\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_berries.jpeg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_berries-400x267.jpeg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_berries-800x533.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_berries-1440x960.jpeg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_berries-1180x787.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_berries-960x640.jpeg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farmers' market strawberries and blueberries. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/h3>\u003c/h3>\u003cp>Whether you’re into strawberries, blueberries or blackberries this summer season, they will all last a few more days if kept in the fridge. Put them unwashed in an airtight container layered with paper towels to absorb excess moisture.\u003c/p>\n\u003ch3>Nuts\u003c/h3>\n\u003cfigure id=\"attachment_97718\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/BAB_nuts2.jpeg\" alt=\"Raw almonds.\" width=\"1920\" height=\"1443\" class=\"size-full wp-image-97718\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_nuts2.jpeg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_nuts2-400x301.jpeg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_nuts2-800x601.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_nuts2-1440x1082.jpeg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_nuts2-1180x887.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_nuts2-960x722.jpeg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Raw almonds. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>According to the \u003ca href=\"http://ucfoodsafety.ucdavis.edu/files/44384.pdf\" target=\"_blank\">experts at University of California at Davis\u003c/a>, nuts can maintain their quality at room temperature for a few of months (less time in warmer climates). But even stored in an airtight container, nuts will go rancid more quickly in the pantry than if they are chilled. In the fridge, hulled nuts like almonds, cashews and walnuts can retain their quality for a year or more.\u003c/p>\n\u003ch3>Whole Grains (like Brown Rice, Quinoa and Millet)\u003c/h3>\n\u003cfigure id=\"attachment_97710\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/BAB_Brown-rice.jpeg\" alt=\"Brown rice.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-97710\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_Brown-rice.jpeg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_Brown-rice-400x300.jpeg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_Brown-rice-800x600.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_Brown-rice-1440x1080.jpeg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_Brown-rice-1180x885.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_Brown-rice-960x720.jpeg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brown rice. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>White rice can be stored for many years in a cool dry place, but whole grain brown rice will \u003ca href=\"https://www.usarice.com/index.php?option=com_content&view=article&id=70&Itemid=72\" target=\"_blank\">only last about 6 months\u003c/a> because of the oil contained in the bran layer. Storing brown rice in the fridge can extend the shelf life for up to a year. To maximize freshness and shelf life, the popular grain purveyor, \u003ca href=\"http://blog.bobsredmill.com/featured-articles/storing-whole-grains/\" target=\"_blank\">Bob’s Red Mill\u003c/a>, suggests storing rice, quinoa, millet and all other whole grains in the freezer if used less than once a month. According to their website, the icy temps can buy you an extra six months beyond the sell-by date on their packages. Freezing also reduces the risk of lingering insect eggs from hatching in your cupboard.\u003c/p>\n\u003ch3>Ground Flax Seeds\u003c/h3>\n\u003cfigure id=\"attachment_97716\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/BAB_flax.jpg\" alt=\"Flax seeds sold in bulk.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-97716\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_flax.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_flax-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_flax-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_flax-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_flax-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_flax-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Flax seeds sold in bulk. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While whole flaxseeds last 6-12 months when stored in a dark, cool spot in your pantry, ground flax seeds only last a week or so before starting to turn. Sealed up in the fridge, the ground seeds can remain edible for \u003ca href=\"http://flaxcouncil.ca/the-council/faq/\" target=\"_blank\">up to 90 days\u003c/a>.\u003c/p>\n\u003ch3>Dried Fruit, Preservative-free\u003c/h3>\n\u003cfigure id=\"attachment_97711\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/BAB_driedfruit.jpeg\" alt=\"Dried mangos, cranberries and apricots.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97711\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_driedfruit.jpeg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_driedfruit-400x267.jpeg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_driedfruit-800x533.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_driedfruit-1440x960.jpeg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_driedfruit-1180x787.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_driedfruit-960x640.jpeg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dried mangos, cranberries and apricots. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’ve started buying dried apricots, mango and other dehydrated fruits that haven’t been treated with \u003ca href=\"http://healthyeating.sfgate.com/health-risks-sulfur-dioxide-dried-fruits-3921.html\" target=\"_blank\">sulfur dioxide (a preservative)\u003c/a>, your stash of sweet treats may not last as long before starting to degrade. But when sealed up, tucked into a dark corner and stored at room temp, the quality of preservative-free dried fruits will hold up for about 3-4 months, says Becky Courchesne, co-owner of \u003ca href=\"http://froghollow.myshopify.com/collections/dried-fruit\" target=\"_blank\">Frog Hollow Farms\u003c/a>. Shelf life can stretch to six months in the fridge and a year or more in the freezer. The key, says Courchesne, is making sure that absolutely no moisture gets in your package, which can happen if you take the bag in and out of the cold too often.\u003c/p>\n\u003ch3>Whole Wheat, Oat, Rye and Buckwheat Flours\u003c/h3>\n\u003cfigure id=\"attachment_97717\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/BAB_flour.jpg\" alt=\"Whole-wheat flour.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97717\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_flour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_flour-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_flour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_flour-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_flour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_flour-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Whole-wheat flour. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Unlike white flour, whole-wheat flour retains the wheat germ, making it much more prone to going rancid once exposed to air. Seal it up and stick it in the freezer if you want whole-wheat flour to last more than a few of months. Same goes for other flours made from unrefined grains and cereals such as oat, buckwheat and rye. The Whole Grains Council has a \u003ca href=\"http://wholegrainscouncil.org/recipes/storing-whole-grains\" target=\"_blank\">useful chart\u003c/a> to help you determine the shelf life of your favorite flours.\u003c/p>\n\u003ch3>Nut Butters\u003c/h3>\n\u003cfigure id=\"attachment_97720\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/BAB_peanutbutter.jpg\" alt=\"Preservative-free peanut butter.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_peanutbutter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_peanutbutter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_peanutbutter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_peanutbutter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_peanutbutter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_peanutbutter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Preservative-free peanut butter. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003ca href=\"http://www.fns.usda.gov/sites/default/files/100396_PeanutButterSmooth_5lb_2013.pdf\" target=\"_blank\">USDA recommends\u003c/a> storing all of your nut butters in the fridge, but this is especially important for pure nut butters that don’t contain added preservatives and stabilizers to help stave off mold and rancidness. Refrigeration can cause some natural nut butters to harden and the oil to separate, but if you stir well before chilling and let it sit out for an hour before digging in, it will become spreadable again.\u003c/p>\n\u003ch3>Green Onions\u003c/h3>\n\u003cfigure id=\"attachment_97719\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/BAB_onions.jpg\" alt=\"Green onions.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97719\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_onions.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_onions-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_onions-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_onions-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_onions-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_onions-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Green onions. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Unlike other onions, green onions will start to perish within just a few days if not stored in the fridge. Stored in plastic bags and stashed in the crisper, they will last you \u003ca href=\"http://ucanr.edu/sites/Nutrition_BEST/files/73344.pdf\" target=\"_blank\">about a week\u003c/a>.\u003c/p>\n\u003ch3>Apples\u003c/h3>\n\u003cfigure id=\"attachment_97708\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/BAB_apples.jpg\" alt=\"Apples.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-97708\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_apples.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_apples-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_apples-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_apples-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_apples-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_apples-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Apples. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Apples are \u003ca href=\"http://homeorchard.ucdavis.edu/8229.pdf\" target=\"_blank\">best kept in the crisper drawer\u003c/a> of your fridge. Unless you picked them from the tree yourself, chances are those fruits have been sitting around for a while. Leaving apples on the counter can cause them to go soft and shrivel within just a few days, but in the fridge they can last a few weeks or more. If you like your apples at room temperature, just take one out of the fridge an hour or so before you eat it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Disclaimer: These storage suggestions are intended only as general guidelines. The rate of food degradation can vary greatly depending on many variables, some of which are noted above.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "97562 http://ww2.kqed.org/bayareabites/?p=97562",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/07/07/9-foods-that-fare-better-in-the-fridge/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1026,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 16
},
"modified": 1551909881,
"excerpt": "As summer temps heat up your kitchen pantry, so does the risk of certain foods going bad. Find out which foods are worth making space for in your fridge or freezer.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "As summer temps heat up your kitchen pantry, so does the risk of certain foods going bad. Find out which foods are worth making space for in your fridge or freezer.",
"title": "Food Storage Tips: 9 Foods That Fare Better in the Fridge | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Food Storage Tips: 9 Foods That Fare Better in the Fridge",
"datePublished": "2015-07-07T11:23:01-07:00",
"dateModified": "2019-03-06T14:04:41-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "9-foods-that-fare-better-in-the-fridge",
"status": "publish",
"templateType": "standard",
"featuredImageType": "standard",
"path": "/bayareabites/97562/9-foods-that-fare-better-in-the-fridge",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If I can avoid putting something in the fridge or freezer, I do. It’s largely because space is at premium in my overcrowded refrigerator. I’ve always had a hunch that leaving certain edibles in the pantry can hasten their demise, especially as my home heats up in the summer, but I’ve never been sure which items were truly worthy of refrigerator real estate.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "bayareabites_92255",
"label": "5 Foods You Shouldn't Put in the Fridge "
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For some things on our shopping lists, all we need to do is look at the label to know if they need to be refrigerated. But storage instructions can be hard to come by when we forgo pre-packaged, processed goods for whole foods from farmers' markets and artisanal shops, and dry foods from bulk bins. And even when we buy seemingly fresher foods, we rarely know how much of their shelf life has already been used up sitting around in the store or elsewhere. Deciding whether or not to keep something chilled also depends on how quickly we plan to eat it, requiring strategic forethought or a crystal ball.\u003c/p>\n\u003cp>Despite the variables, the foods listed below generally fare better in the fridge or freezer in most households. But no matter how much time has elapsed, what season it is, or where we choose to store our food, it’s always wise to take a good look and big sniff before digging in.\u003c/p>\n\u003ch3>Berries\n\u003ch3>\n\u003cfigure id=\"attachment_97709\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/BAB_berries.jpeg\" alt=\"Farmers' market strawberries and blueberries.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97709\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_berries.jpeg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_berries-400x267.jpeg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_berries-800x533.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_berries-1440x960.jpeg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_berries-1180x787.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_berries-960x640.jpeg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farmers' market strawberries and blueberries. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/h3>\u003c/h3>\u003cp>Whether you’re into strawberries, blueberries or blackberries this summer season, they will all last a few more days if kept in the fridge. Put them unwashed in an airtight container layered with paper towels to absorb excess moisture.\u003c/p>\n\u003ch3>Nuts\u003c/h3>\n\u003cfigure id=\"attachment_97718\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/BAB_nuts2.jpeg\" alt=\"Raw almonds.\" width=\"1920\" height=\"1443\" class=\"size-full wp-image-97718\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_nuts2.jpeg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_nuts2-400x301.jpeg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_nuts2-800x601.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_nuts2-1440x1082.jpeg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_nuts2-1180x887.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_nuts2-960x722.jpeg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Raw almonds. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>According to the \u003ca href=\"http://ucfoodsafety.ucdavis.edu/files/44384.pdf\" target=\"_blank\">experts at University of California at Davis\u003c/a>, nuts can maintain their quality at room temperature for a few of months (less time in warmer climates). But even stored in an airtight container, nuts will go rancid more quickly in the pantry than if they are chilled. In the fridge, hulled nuts like almonds, cashews and walnuts can retain their quality for a year or more.\u003c/p>\n\u003ch3>Whole Grains (like Brown Rice, Quinoa and Millet)\u003c/h3>\n\u003cfigure id=\"attachment_97710\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/BAB_Brown-rice.jpeg\" alt=\"Brown rice.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-97710\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_Brown-rice.jpeg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_Brown-rice-400x300.jpeg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_Brown-rice-800x600.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_Brown-rice-1440x1080.jpeg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_Brown-rice-1180x885.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_Brown-rice-960x720.jpeg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brown rice. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>White rice can be stored for many years in a cool dry place, but whole grain brown rice will \u003ca href=\"https://www.usarice.com/index.php?option=com_content&view=article&id=70&Itemid=72\" target=\"_blank\">only last about 6 months\u003c/a> because of the oil contained in the bran layer. Storing brown rice in the fridge can extend the shelf life for up to a year. To maximize freshness and shelf life, the popular grain purveyor, \u003ca href=\"http://blog.bobsredmill.com/featured-articles/storing-whole-grains/\" target=\"_blank\">Bob’s Red Mill\u003c/a>, suggests storing rice, quinoa, millet and all other whole grains in the freezer if used less than once a month. According to their website, the icy temps can buy you an extra six months beyond the sell-by date on their packages. Freezing also reduces the risk of lingering insect eggs from hatching in your cupboard.\u003c/p>\n\u003ch3>Ground Flax Seeds\u003c/h3>\n\u003cfigure id=\"attachment_97716\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/BAB_flax.jpg\" alt=\"Flax seeds sold in bulk.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-97716\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_flax.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_flax-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_flax-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_flax-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_flax-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_flax-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Flax seeds sold in bulk. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While whole flaxseeds last 6-12 months when stored in a dark, cool spot in your pantry, ground flax seeds only last a week or so before starting to turn. Sealed up in the fridge, the ground seeds can remain edible for \u003ca href=\"http://flaxcouncil.ca/the-council/faq/\" target=\"_blank\">up to 90 days\u003c/a>.\u003c/p>\n\u003ch3>Dried Fruit, Preservative-free\u003c/h3>\n\u003cfigure id=\"attachment_97711\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/BAB_driedfruit.jpeg\" alt=\"Dried mangos, cranberries and apricots.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97711\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_driedfruit.jpeg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_driedfruit-400x267.jpeg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_driedfruit-800x533.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_driedfruit-1440x960.jpeg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_driedfruit-1180x787.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_driedfruit-960x640.jpeg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dried mangos, cranberries and apricots. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’ve started buying dried apricots, mango and other dehydrated fruits that haven’t been treated with \u003ca href=\"http://healthyeating.sfgate.com/health-risks-sulfur-dioxide-dried-fruits-3921.html\" target=\"_blank\">sulfur dioxide (a preservative)\u003c/a>, your stash of sweet treats may not last as long before starting to degrade. But when sealed up, tucked into a dark corner and stored at room temp, the quality of preservative-free dried fruits will hold up for about 3-4 months, says Becky Courchesne, co-owner of \u003ca href=\"http://froghollow.myshopify.com/collections/dried-fruit\" target=\"_blank\">Frog Hollow Farms\u003c/a>. Shelf life can stretch to six months in the fridge and a year or more in the freezer. The key, says Courchesne, is making sure that absolutely no moisture gets in your package, which can happen if you take the bag in and out of the cold too often.\u003c/p>\n\u003ch3>Whole Wheat, Oat, Rye and Buckwheat Flours\u003c/h3>\n\u003cfigure id=\"attachment_97717\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/BAB_flour.jpg\" alt=\"Whole-wheat flour.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97717\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_flour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_flour-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_flour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_flour-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_flour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_flour-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Whole-wheat flour. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Unlike white flour, whole-wheat flour retains the wheat germ, making it much more prone to going rancid once exposed to air. Seal it up and stick it in the freezer if you want whole-wheat flour to last more than a few of months. Same goes for other flours made from unrefined grains and cereals such as oat, buckwheat and rye. The Whole Grains Council has a \u003ca href=\"http://wholegrainscouncil.org/recipes/storing-whole-grains\" target=\"_blank\">useful chart\u003c/a> to help you determine the shelf life of your favorite flours.\u003c/p>\n\u003ch3>Nut Butters\u003c/h3>\n\u003cfigure id=\"attachment_97720\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/BAB_peanutbutter.jpg\" alt=\"Preservative-free peanut butter.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_peanutbutter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_peanutbutter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_peanutbutter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_peanutbutter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_peanutbutter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_peanutbutter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Preservative-free peanut butter. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003ca href=\"http://www.fns.usda.gov/sites/default/files/100396_PeanutButterSmooth_5lb_2013.pdf\" target=\"_blank\">USDA recommends\u003c/a> storing all of your nut butters in the fridge, but this is especially important for pure nut butters that don’t contain added preservatives and stabilizers to help stave off mold and rancidness. Refrigeration can cause some natural nut butters to harden and the oil to separate, but if you stir well before chilling and let it sit out for an hour before digging in, it will become spreadable again.\u003c/p>\n\u003ch3>Green Onions\u003c/h3>\n\u003cfigure id=\"attachment_97719\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/BAB_onions.jpg\" alt=\"Green onions.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97719\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_onions.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_onions-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_onions-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_onions-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_onions-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_onions-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Green onions. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Unlike other onions, green onions will start to perish within just a few days if not stored in the fridge. Stored in plastic bags and stashed in the crisper, they will last you \u003ca href=\"http://ucanr.edu/sites/Nutrition_BEST/files/73344.pdf\" target=\"_blank\">about a week\u003c/a>.\u003c/p>\n\u003ch3>Apples\u003c/h3>\n\u003cfigure id=\"attachment_97708\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/BAB_apples.jpg\" alt=\"Apples.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-97708\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_apples.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_apples-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_apples-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_apples-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_apples-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/BAB_apples-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Apples. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Apples are \u003ca href=\"http://homeorchard.ucdavis.edu/8229.pdf\" target=\"_blank\">best kept in the crisper drawer\u003c/a> of your fridge. Unless you picked them from the tree yourself, chances are those fruits have been sitting around for a while. Leaving apples on the counter can cause them to go soft and shrivel within just a few days, but in the fridge they can last a few weeks or more. If you like your apples at room temperature, just take one out of the fridge an hour or so before you eat it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Disclaimer: These storage suggestions are intended only as general guidelines. The rate of food degradation can vary greatly depending on many variables, some of which are noted above.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/97562/9-foods-that-fare-better-in-the-fridge",
"authors": [
"5412"
],
"categories": [
"bayareabites_2695",
"bayareabites_13746",
"bayareabites_1245",
"bayareabites_358"
],
"tags": [
"bayareabites_14469",
"bayareabites_12240",
"bayareabites_14093",
"bayareabites_218"
],
"featImg": "bayareabites_97722",
"label": "bayareabites"
},
"bayareabites_97688": {
"type": "posts",
"id": "bayareabites_97688",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "97688",
"score": null,
"sort": [
1436223037000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1436223037,
"format": "standard",
"disqusTitle": "Do Organic Farmers Need Special Seeds And Money To Breed Them?",
"title": "Do Organic Farmers Need Special Seeds And Money To Breed Them?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Rearranging veggie genes is big business, and we're not even talking about biotechnology. Private companies and university researchers \u003ca href=\"http://www.ers.usda.gov/media/890776/aib772_002.pdf\">spend\u003c/a> hundreds of millions of dollars every year breeding better genetic varieties of food crops.\u003c/p>\n\u003cp>But organic farmers say those programs have a big blind spot when it comes to figuring out which new varieties are truly better. Few companies or researchers test those varieties under organic conditions.\u003c/p>\n\u003cp>\"The first axiom of plant breeding is, you breed for the environment of intended use,\" says \u003ca href=\"http://www.clifbarfamilyfoundation.org/about-us/friends-in-the-field\">Matthew Dillon\u003c/a>, who founded a group called the Organic Seed Alliance. The problem is, organic fields and conventional fields can be very different environments, thanks to big differences in the ways that farmers deal with weeds and insect pests.\u003c/p>\n\u003cp>For an organic farmer, Dillon says, the ideal bean variety would be one that's capable of fending for itself in a hostile environment. Perhaps it starts growing quickly enough to get a head start on the weeds, or finds a way to fend off insect pests, or develops a bigger root system to extract nutrients from the soil.\u003c/p>\n\u003cp>None of those genetic traits, though, would allow it to shine in a typical test plot where weeds are controlled with herbicides, nutrients come from synthetic fertilizer, and farmers fight off insects with standard insecticides.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As evidence, he points to an \u003ca href=\"http://digitalcommons.unl.edu/cgi/viewcontent.cgi?article=1427&context=usdaarsfacpub\">experiment\u003c/a> at Washington State University, where breeders tested experimental varieties of wheat in both conventional and organic fields. The varieties that did well in conventional fields did not exactly match the top performers in organic fields, although some varieties did perform well in both.\u003c/p>\n\u003cp>Dillon founded the Organic Seed Alliance to promote the development of seeds for organic farmers. To be clear, these seeds are different from certified organic seeds which are produced in organic fields, but in most cases were originally created and selected, by plant breeders, in conventional fields.\u003c/p>\n\u003cp>Dillon organization received some small grants from the Clif Bar Family Foundation, and eventually Clif Bar decided to give this cause a big boost.\u003c/p>\n\u003cp>\"Kit Crawford [the co-founder of Clif Bar] approached me and said, 'Hey, we're recognizing that, if we want to make change in the world of food and farming, we need to start with the seed,' \" Dillon recalls.\u003c/p>\n\u003cp>Dillon went to work for Clif Bar & Company, which uses a lot of organic ingredients, as director of agricultural policy. He's also in charge of a \"Seed Matters\" initiative at the Clif Bar Family Foundation. His new employer, \u003ca href=\"http://www.clifbar.com/newsroom/clif-bar-spearheads-10-million-investment-to-fund-five-endowed-chairs-focused-on-organic-agricultural-research\">has now promised\u003c/a> to fund organic breeding endowments at five universities, at a cost that could reach $10 million. The first $2 million endowment will be established at the University of Wisconsin-Madison. Organic Valley, a farmer cooperative based in Wisconsin, matched Clif Bar's contribution to the university.\u003c/p>\n\u003cfigure id=\"attachment_97690\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/bill_custom-2a93afd7bc87bac3b0651d9052b3403c0aae0e23-e1436222642126.jpg\" alt='Bill Tracy, who breeds organic versions of sweet corn in Wisconsin, recently released one called \"Who Gets Kissed.\"' width=\"500\" class=\"size-full wp-image-97690\">\u003cfigcaption class=\"wp-caption-text\">Bill Tracy, who breeds organic versions of sweet corn in Wisconsin, recently released one called \"Who Gets Kissed.\" \u003ccite>(Courtesy of Kristina Hubbard )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A few plant breeders at Wisconsin already have been working on seed varieties for organic farmers. \u003ca href=\"http://agronomy.wisc.edu/bill-tracy/\">Bill Tracy\u003c/a>, who breeds new versions of sweet corn, recently released a \u003ca href=\"http://www.highmowingseeds.com/blog/who-gets-kissed-corn/\">new one\u003c/a> called \"Who Gets Kissed.\" Among sweet corn breeders, \"I think I have the only organic seed program,\" Tracy says. Currently about 20 percent of Tracy's breeding program is aimed at organic farming.\u003c/p>\n\u003cp>The name of his new variety refers to an old game that was played in times when people grew corn that was genetically diverse. At corn husking time, a lucky person who found a rare ear of corn with red kernels had the right to kiss anyone that he or she chose.\u003c/p>\n\u003cp>This new variety, Tracy says, is particularly good at competing with weeds, and it has good resistance to diseases. It is also an old-style \"open-pollinated\" variety, rather than a hybrid. This means that farmers can use part of their harvest as seed for the next year.\u003c/p>\n\u003cp>In the future, Tracy says, he's hoping to create sweet corn varieties that are less prone to infestation by insects such as the corn ear worm. Biotech companies have created genetically engineered versions of corn with powerful insect resistance, but organic farmers have rejected the use of GMOs. Tracy hopes to find natural genetic resistance to insects in varieties of corn that grow in tropical regions, and introduce those genetic traits, through cross-pollination, into sweet corn varieties that American consumers like to eat. \"Flavor is most important,\" he says.\u003c/p>\n\u003cp>Tracy doesn't expect to achieve the same almost-total resistance to ear worms as GMOs offer, but \"I'd love to get to 50 percent resistance.\"\u003c/p>\n\u003cp>Breeders like Tracy will have the chance to apply for additional funding from the Clif Bar-funded endowment. And he says he's excited about the opportunity. The endowment will produce enough funding at least for an additional graduate student or field technician. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "97688 http://ww2.kqed.org/bayareabites/?p=97688",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/07/06/do-organic-farmers-need-special-seeds-and-money-to-breed-them/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 816,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 19
},
"modified": 1436223037,
"excerpt": "Organic farmers say they need crop varieties that were bred specifically for conditions on their farms. Clif Bar & Company decided to back their cause with up to $10 million in grants.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Organic farmers say they need crop varieties that were bred specifically for conditions on their farms. Clif Bar & Company decided to back their cause with up to $10 million in grants.",
"title": "Do Organic Farmers Need Special Seeds And Money To Breed Them? | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Do Organic Farmers Need Special Seeds And Money To Breed Them?",
"datePublished": "2015-07-06T15:50:37-07:00",
"dateModified": "2015-07-06T15:50:37-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "do-organic-farmers-need-special-seeds-and-money-to-breed-them",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=419238479&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Dan Charles, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"nprStoryDate": "Thu, 02 Jul 2015 15:03:00 -0400",
"nprLastModifiedDate": "Thu, 02 Jul 2015 15:16:17 -0400",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2015/07/02/419238479/do-organic-farmers-need-special-seeds-and-money-to-breed-them?ft=nprml&f=419238479",
"nprStoryId": "419238479",
"nprRetrievedStory": "1",
"nprPubDate": "Thu, 02 Jul 2015 15:16:00 -0400",
"path": "/bayareabites/97688/do-organic-farmers-need-special-seeds-and-money-to-breed-them",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Rearranging veggie genes is big business, and we're not even talking about biotechnology. Private companies and university researchers \u003ca href=\"http://www.ers.usda.gov/media/890776/aib772_002.pdf\">spend\u003c/a> hundreds of millions of dollars every year breeding better genetic varieties of food crops.\u003c/p>\n\u003cp>But organic farmers say those programs have a big blind spot when it comes to figuring out which new varieties are truly better. Few companies or researchers test those varieties under organic conditions.\u003c/p>\n\u003cp>\"The first axiom of plant breeding is, you breed for the environment of intended use,\" says \u003ca href=\"http://www.clifbarfamilyfoundation.org/about-us/friends-in-the-field\">Matthew Dillon\u003c/a>, who founded a group called the Organic Seed Alliance. The problem is, organic fields and conventional fields can be very different environments, thanks to big differences in the ways that farmers deal with weeds and insect pests.\u003c/p>\n\u003cp>For an organic farmer, Dillon says, the ideal bean variety would be one that's capable of fending for itself in a hostile environment. Perhaps it starts growing quickly enough to get a head start on the weeds, or finds a way to fend off insect pests, or develops a bigger root system to extract nutrients from the soil.\u003c/p>\n\u003cp>None of those genetic traits, though, would allow it to shine in a typical test plot where weeds are controlled with herbicides, nutrients come from synthetic fertilizer, and farmers fight off insects with standard insecticides.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As evidence, he points to an \u003ca href=\"http://digitalcommons.unl.edu/cgi/viewcontent.cgi?article=1427&context=usdaarsfacpub\">experiment\u003c/a> at Washington State University, where breeders tested experimental varieties of wheat in both conventional and organic fields. The varieties that did well in conventional fields did not exactly match the top performers in organic fields, although some varieties did perform well in both.\u003c/p>\n\u003cp>Dillon founded the Organic Seed Alliance to promote the development of seeds for organic farmers. To be clear, these seeds are different from certified organic seeds which are produced in organic fields, but in most cases were originally created and selected, by plant breeders, in conventional fields.\u003c/p>\n\u003cp>Dillon organization received some small grants from the Clif Bar Family Foundation, and eventually Clif Bar decided to give this cause a big boost.\u003c/p>\n\u003cp>\"Kit Crawford [the co-founder of Clif Bar] approached me and said, 'Hey, we're recognizing that, if we want to make change in the world of food and farming, we need to start with the seed,' \" Dillon recalls.\u003c/p>\n\u003cp>Dillon went to work for Clif Bar & Company, which uses a lot of organic ingredients, as director of agricultural policy. He's also in charge of a \"Seed Matters\" initiative at the Clif Bar Family Foundation. His new employer, \u003ca href=\"http://www.clifbar.com/newsroom/clif-bar-spearheads-10-million-investment-to-fund-five-endowed-chairs-focused-on-organic-agricultural-research\">has now promised\u003c/a> to fund organic breeding endowments at five universities, at a cost that could reach $10 million. The first $2 million endowment will be established at the University of Wisconsin-Madison. Organic Valley, a farmer cooperative based in Wisconsin, matched Clif Bar's contribution to the university.\u003c/p>\n\u003cfigure id=\"attachment_97690\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/bill_custom-2a93afd7bc87bac3b0651d9052b3403c0aae0e23-e1436222642126.jpg\" alt='Bill Tracy, who breeds organic versions of sweet corn in Wisconsin, recently released one called \"Who Gets Kissed.\"' width=\"500\" class=\"size-full wp-image-97690\">\u003cfigcaption class=\"wp-caption-text\">Bill Tracy, who breeds organic versions of sweet corn in Wisconsin, recently released one called \"Who Gets Kissed.\" \u003ccite>(Courtesy of Kristina Hubbard )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A few plant breeders at Wisconsin already have been working on seed varieties for organic farmers. \u003ca href=\"http://agronomy.wisc.edu/bill-tracy/\">Bill Tracy\u003c/a>, who breeds new versions of sweet corn, recently released a \u003ca href=\"http://www.highmowingseeds.com/blog/who-gets-kissed-corn/\">new one\u003c/a> called \"Who Gets Kissed.\" Among sweet corn breeders, \"I think I have the only organic seed program,\" Tracy says. Currently about 20 percent of Tracy's breeding program is aimed at organic farming.\u003c/p>\n\u003cp>The name of his new variety refers to an old game that was played in times when people grew corn that was genetically diverse. At corn husking time, a lucky person who found a rare ear of corn with red kernels had the right to kiss anyone that he or she chose.\u003c/p>\n\u003cp>This new variety, Tracy says, is particularly good at competing with weeds, and it has good resistance to diseases. It is also an old-style \"open-pollinated\" variety, rather than a hybrid. This means that farmers can use part of their harvest as seed for the next year.\u003c/p>\n\u003cp>In the future, Tracy says, he's hoping to create sweet corn varieties that are less prone to infestation by insects such as the corn ear worm. Biotech companies have created genetically engineered versions of corn with powerful insect resistance, but organic farmers have rejected the use of GMOs. Tracy hopes to find natural genetic resistance to insects in varieties of corn that grow in tropical regions, and introduce those genetic traits, through cross-pollination, into sweet corn varieties that American consumers like to eat. \"Flavor is most important,\" he says.\u003c/p>\n\u003cp>Tracy doesn't expect to achieve the same almost-total resistance to ear worms as GMOs offer, but \"I'd love to get to 50 percent resistance.\"\u003c/p>\n\u003cp>Breeders like Tracy will have the chance to apply for additional funding from the Clif Bar-funded endowment. And he says he's excited about the opportunity. The endowment will produce enough funding at least for an additional graduate student or field technician. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/97688/do-organic-farmers-need-special-seeds-and-money-to-breed-them",
"authors": [
"byline_bayareabites_97688"
],
"categories": [
"bayareabites_1874",
"bayareabites_4084",
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_2035",
"bayareabites_358",
"bayareabites_60"
],
"tags": [
"bayareabites_14612",
"bayareabites_65",
"bayareabites_14614",
"bayareabites_14613",
"bayareabites_8523"
],
"featImg": "bayareabites_97689",
"label": "bayareabites"
},
"bayareabites_97693": {
"type": "posts",
"id": "bayareabites_97693",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "97693",
"score": null,
"sort": [
1436191630000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1436191630,
"format": "standard",
"disqusTitle": "Is Your Grass-Fed Beef for Real? Here’s How to Tell and Why it Matters",
"title": "Is Your Grass-Fed Beef for Real? Here’s How to Tell and Why it Matters",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When you buy a pound of hamburger in the grocery store, you’re likely to be bombarded by an incredible assortment of labels. With all-natural, grass-fed, free-range, pastured, sustainably sourced, and certified organic options to choose from, it’s not easy to parse which beef is actually the best.\u003c/p>\n\u003cp>In recent years, demand for grass-fed beef has grown rapidly, thanks to the popularity of \u003ca href=\"http://civileats.com/2015/04/16/4-things-you-should-know-about-the-paleo-diet/\">high-protein diets\u003c/a> and growing consumer awareness about the \u003ca href=\"https://consumersunion.org/news/the-overuse-of-antibiotics-in-food-animals-threatens-public-health-2/\">overuse of antibiotics on farms\u003c/a> and other related concerns. Grass-fed beef is also seen as nutritionally superior to its corn-fed counterparts, thanks to \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/16500874\">the omega-3 fatty acids that cows ingest\u003c/a> when they graze on clover and other grasses. Grass-fed burger chains are \u003ca href=\"http://civileats.com/2015/04/01/how-a-family-of-farmers-opened-a-restaurant-and-created-their-own-supply-chain/\">popping up\u003c/a> all over the country, and even Carl’s Jr. began \u003ca href=\"http://www.takepart.com/article/2014/12/10/carls-jr-grass-fed-hamburgers\">offering\u003c/a> a grass-fed burger earlier this year.\u003c/p>\n\u003cp>But what exactly do we mean when we say “grass-fed”? And is all grass-fed beef the same?\u003c/p>\n\u003cp>\u003cstrong>It’s All in the Finishing\u003c/strong>\u003c/p>\n\u003cp>“All cattle are grass-fed at one time in their life, until most end up in a feedlot where they’re finished on grain,” says Texas rancher Gerry Shudde. Indeed, most cows spend at least six months eating grass, before they are “finished,” or fattened up, with grain. \u003ca href=\"http://www.beefusa.org/uDocs/Feedlot%20finishing%20fact%20sheet%20FINAL_4%2026%2006.pdf\">The National Cattlemen’s Beef Association puts that number at 12 months\u003c/a>, but most grain-finished beef cows don’t live beyond 18 months.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>According to rancher and the author of \u003ca href=\"http://civileats.com/2014/12/01/nicolette-niman-our-beef-shouldnt-be-with-cows/\">Defending Beef\u003c/a> Nicolette Hahn Niman, the real number likely falls somewhere in the middle. “On average, the cattle in the U.S. that is going through feedlots is slaughtered at 14-16 months,” she says. “They do grow fatter and faster if they’re being fed grain, so they’re going into feedlots at younger ages to shorten that time as much as possible.” In a feedlot environment, grain causes cows to put on about one pound for every six pounds of feed they eat. In contrast, grass-fed cows are slaughtered anywhere between 18-36 months.\u003c/p>\n\u003cp>“When you keep cattle on grass their whole lives, and truly have them forage for a diet that their bodies have evolved to eat, you allow them to grow at a slower pace,” says Niman. Not surprisingly, caring for the animal for so long can be expensive for ranchers and consumers.\u003c/p>\n\u003cp>Many informed eaters will tell you that this slower process results in a signature flavor and distinct leanness that sets it apart from its corn-fed counterpart, but the fact is that beef producers can label their product “grass-fed,” even if the animal is fed grain over the course of its lifetime. Unlike the lengthy auditing process involved in U.S. Department of Agriculture’s (USDA) organic certification, the use of “grass-fed” is only regulated under the agency’s “\u003ca href=\"http://www.ams.usda.gov/AMSv1.0/ams.fetchTemplateData.do?template=TemplateN&rightNav1=GrassFedMarketingClaimStandards&topNav=&leftNav=GradingCertificationandVerfication&page=GrassFedMarketingClaims&resultType=\">marketing claim standards.\u003c/a>”\u003c/p>\n\u003cp>According to these standards, grass-fed cows are supposed to be given continuous access to rangeland, and they cannot be fed grains or grain by-products. In the event of drought or other “adverse weather conditions,” farmers are allowed to bend these rules if the animal’s wellness is in jeopardy, but they must maintain meticulous records. Unfortunately, these regulations are, for the most part, a paper tiger.\u003c/p>\n\u003cp>\u003cstrong>Missing Oversight\u003c/strong>\u003c/p>\n\u003cp>Marilyn Noble of the \u003ca href=\"http://www.americangrassfed.org/\">American Grassfed Association\u003c/a> argues that beef producers have little incentive to stick with those rules. “It’s a big issue, and there is a lot of misunderstanding. The Agricultural Marketing Service developed the grass-fed standard, but the Food Safety and Inspection Service actually enforces it,” says Noble. “The two organizations, even though they’re both part of the USDA, don’t communicate especially well. You see a lot of beef labeled as ‘grass-fed,’ but whether or not it actually meets that standard is questionable.”\u003c/p>\n\u003cp>Noble’s skepticism is rooted in the fact that, for the most part, the USDA allows producers to determine whether or not their beef meets the grass-fed beef marketing claim standard. Noble says farms “self-certify” their own beef, and the Food Safety and Inspection Service generally goes along with their claim. The ubiquitous “naturally raised” label on meat \u003ca href=\"http://civileats.com/2014/09/12/can-you-trust-the-natural-label/\">has no enforceable meaning either\u003c/a>, and further muddles a consumer’s ability to find beef that has been exclusively raised on pasture.\u003c/p>\n\u003cp>The American Grassfed Association, established in 2003, has far more stringent standards for its own label than the USDA, and hires third-party auditors to inspect the farms of its \u003ca href=\"http://www.americangrassfed.org/producer-profiles/\">100-plus certified producers\u003c/a> across the country each year.\u003c/p>\n\u003cp>Farmers’ markets are also often full of vendors offering grass-fed beef from their own pastures. And the rising popularity of \u003ca href=\"http://www.localharvest.org/store/meats.jsp\">meat CSAs\u003c/a> and \u003ca href=\"http://www.eatwild.com/products/\">whole animal buying clubs\u003c/a> is an indication of how dramatically this trend has grown in recent years. With these options, consumers can talk directly to farmers to find out how their beef was raised. Many of these producers have begun using the term “pasture raised,” another unregulated labeling term that is popular among ranchers.\u003c/p>\n\u003cp>Even Whole Foods has adopted some of this farm-to-market language in its meat sourcing standards. For example, “pasture-centered” farms score a 4 out of 5 on the grocer’s \u003ca href=\"http://www.wholefoodsmarket.com/about-our-products/quality-standards/animal-welfare-standards\">Animal Welfare Rating scale (owned by Global Animal Partnership)\u003c/a>. In reality, Niman says, these animals may not be doing much of the foraging that gives grass-fed beef its nutritional benefits.\u003c/p>\n\u003cp>“[Whole Foods] has been encouraging this segment of beef in the marketplace where animals are roaming on a small area with vegetative cover,” says Niman. “But they’re being provided feed, and not actually getting most of their nutrition from foraging. It’s almost like a feedlot.”\u003c/p>\n\u003cp>At \u003ca href=\"http://www.eatlikeitmatters.com/\">BN Ranch\u003c/a>, which Nicolette operates with her husband, Bill Niman, “the godfather of sustainable meat” and founder of Niman Ranch, cattle is given more time to slowly develop fat over a period of more than two years. For the Nimans, good “eating quality” in the beef is paramount. But, Nicolette says, that’s not always the case on farms where people are “doing it for philosophical reasons. They believe that grazing is ecologically superior, and that it is the right way to raise cattle. The things that are motivating them are not eating quality.”\u003c/p>\n\u003cp>As a result, grass-fed beef’s lean flavor is often seen as inferior. Some chefs, particularly in fine-dining steakhouses, still resist serving grass-fed beef in favor of corn-fed, USDA prime beef, because of its fat content.\u003c/p>\n\u003cp>\u003cstrong>Worth the Wait\u003c/strong>\u003c/p>\n\u003cp>Michael Sohocki, chef of \u003ca href=\"http://www.restaurantgwendolyn.com/\">Restaurant Gwendolyn\u003c/a> in San Antonio, Texas, chooses grass-fed beef over the cheaper, richer, corn-fed cuts because he firmly believes that the process is worth the extra time and money. And his discerning diners come to his restaurant because they know the meat has been properly sourced. “When you eat stockyard beef, all of that beef is the same,” says Sohocki. “It’s done that way to guarantee its consistency. That’s what McDonald’s specializes in.”\u003c/p>\n\u003cp>Sohocki calls grass-fed beef “the only trustworthy product left in this world.” He sources it from nearby \u003ca href=\"http://www.shudderanch.com/\">Shudde Ranch\u003c/a>, where Jeanne and Gerry Shudde make a point of raising a specialized cross-breed of species suited to naturally develop fat on pasture.\u003c/p>\n\u003cp>“Our [cows] are on grass when they’re with their mother. And when separated, they stay on the grass,” says Gerry Shudde.\u003c/p>\n\u003cp>The Shuddes decided to go grass-fed by chance after acquiring a herd of Longhorn cattle that they planned to cross-breed with their own. The offspring did not fare well, but the Shuddes ultimately decided to keep the longhorn cows. When they butchered a six-year-old cow, which had been raised on grass for much longer than usual, Jeanne says, “It was really tender. We thought ‘gosh, this tastes better than what we get in the grocery store.’”\u003c/p>\n\u003cp>From there, the Shuddes developed their own, new breed of grass-fed cattle. They were already raising cows without antibiotics or hormones, and their farm eventually evolved into a completely grass-fed operation by 2002. Still, they had to find the right cow to produce the quality of beef that they desired. “Most of the animals that you find today have been genetically selected to do well in a feedlot environment,” says Jeanne. “If you take them and put them on grass and think they will [taste good], I’d say maybe, maybe not. But if you take an animal that is genetically survival-oriented, it will become well-marbled on grass.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Their own cows are now a cross between that original herd of Longhorn cattle and a heritage Devon bull. “Our belief is that if they eat what they evolved to eat, and live in the way that they have evolved to, the nutrition for the animal’s survival will be there,” says Jeanne. “If the nutrition is there, humans will get that nutrition when we eat the meat.”\u003c/p>\n\n",
"disqusIdentifier": "97693 http://ww2.kqed.org/bayareabites/?p=97693",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/07/06/is-your-grass-fed-beef-for-real-heres-how-to-tell-and-why-it-matters/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1591,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 27
},
"modified": 1436191630,
"excerpt": "As demand for grass-fed beef explodes, a range of practices and labels (and a lack of regulation) persists. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "As demand for grass-fed beef explodes, a range of practices and labels (and a lack of regulation) persists. ",
"title": "Is Your Grass-Fed Beef for Real? Here’s How to Tell and Why it Matters | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Is Your Grass-Fed Beef for Real? Here’s How to Tell and Why it Matters",
"datePublished": "2015-07-06T07:07:10-07:00",
"dateModified": "2015-07-06T07:07:10-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "is-your-grass-fed-beef-for-real-heres-how-to-tell-and-why-it-matters",
"status": "publish",
"nprByline": "\u003ca href=\"http://civileats.com/author/amccarthy/\"> Amy McCarthy\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/civileat/\">Civil Eats\u003c/a>",
"path": "/bayareabites/97693/is-your-grass-fed-beef-for-real-heres-how-to-tell-and-why-it-matters",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When you buy a pound of hamburger in the grocery store, you’re likely to be bombarded by an incredible assortment of labels. With all-natural, grass-fed, free-range, pastured, sustainably sourced, and certified organic options to choose from, it’s not easy to parse which beef is actually the best.\u003c/p>\n\u003cp>In recent years, demand for grass-fed beef has grown rapidly, thanks to the popularity of \u003ca href=\"http://civileats.com/2015/04/16/4-things-you-should-know-about-the-paleo-diet/\">high-protein diets\u003c/a> and growing consumer awareness about the \u003ca href=\"https://consumersunion.org/news/the-overuse-of-antibiotics-in-food-animals-threatens-public-health-2/\">overuse of antibiotics on farms\u003c/a> and other related concerns. Grass-fed beef is also seen as nutritionally superior to its corn-fed counterparts, thanks to \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/16500874\">the omega-3 fatty acids that cows ingest\u003c/a> when they graze on clover and other grasses. Grass-fed burger chains are \u003ca href=\"http://civileats.com/2015/04/01/how-a-family-of-farmers-opened-a-restaurant-and-created-their-own-supply-chain/\">popping up\u003c/a> all over the country, and even Carl’s Jr. began \u003ca href=\"http://www.takepart.com/article/2014/12/10/carls-jr-grass-fed-hamburgers\">offering\u003c/a> a grass-fed burger earlier this year.\u003c/p>\n\u003cp>But what exactly do we mean when we say “grass-fed”? And is all grass-fed beef the same?\u003c/p>\n\u003cp>\u003cstrong>It’s All in the Finishing\u003c/strong>\u003c/p>\n\u003cp>“All cattle are grass-fed at one time in their life, until most end up in a feedlot where they’re finished on grain,” says Texas rancher Gerry Shudde. Indeed, most cows spend at least six months eating grass, before they are “finished,” or fattened up, with grain. \u003ca href=\"http://www.beefusa.org/uDocs/Feedlot%20finishing%20fact%20sheet%20FINAL_4%2026%2006.pdf\">The National Cattlemen’s Beef Association puts that number at 12 months\u003c/a>, but most grain-finished beef cows don’t live beyond 18 months.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>According to rancher and the author of \u003ca href=\"http://civileats.com/2014/12/01/nicolette-niman-our-beef-shouldnt-be-with-cows/\">Defending Beef\u003c/a> Nicolette Hahn Niman, the real number likely falls somewhere in the middle. “On average, the cattle in the U.S. that is going through feedlots is slaughtered at 14-16 months,” she says. “They do grow fatter and faster if they’re being fed grain, so they’re going into feedlots at younger ages to shorten that time as much as possible.” In a feedlot environment, grain causes cows to put on about one pound for every six pounds of feed they eat. In contrast, grass-fed cows are slaughtered anywhere between 18-36 months.\u003c/p>\n\u003cp>“When you keep cattle on grass their whole lives, and truly have them forage for a diet that their bodies have evolved to eat, you allow them to grow at a slower pace,” says Niman. Not surprisingly, caring for the animal for so long can be expensive for ranchers and consumers.\u003c/p>\n\u003cp>Many informed eaters will tell you that this slower process results in a signature flavor and distinct leanness that sets it apart from its corn-fed counterpart, but the fact is that beef producers can label their product “grass-fed,” even if the animal is fed grain over the course of its lifetime. Unlike the lengthy auditing process involved in U.S. Department of Agriculture’s (USDA) organic certification, the use of “grass-fed” is only regulated under the agency’s “\u003ca href=\"http://www.ams.usda.gov/AMSv1.0/ams.fetchTemplateData.do?template=TemplateN&rightNav1=GrassFedMarketingClaimStandards&topNav=&leftNav=GradingCertificationandVerfication&page=GrassFedMarketingClaims&resultType=\">marketing claim standards.\u003c/a>”\u003c/p>\n\u003cp>According to these standards, grass-fed cows are supposed to be given continuous access to rangeland, and they cannot be fed grains or grain by-products. In the event of drought or other “adverse weather conditions,” farmers are allowed to bend these rules if the animal’s wellness is in jeopardy, but they must maintain meticulous records. Unfortunately, these regulations are, for the most part, a paper tiger.\u003c/p>\n\u003cp>\u003cstrong>Missing Oversight\u003c/strong>\u003c/p>\n\u003cp>Marilyn Noble of the \u003ca href=\"http://www.americangrassfed.org/\">American Grassfed Association\u003c/a> argues that beef producers have little incentive to stick with those rules. “It’s a big issue, and there is a lot of misunderstanding. The Agricultural Marketing Service developed the grass-fed standard, but the Food Safety and Inspection Service actually enforces it,” says Noble. “The two organizations, even though they’re both part of the USDA, don’t communicate especially well. You see a lot of beef labeled as ‘grass-fed,’ but whether or not it actually meets that standard is questionable.”\u003c/p>\n\u003cp>Noble’s skepticism is rooted in the fact that, for the most part, the USDA allows producers to determine whether or not their beef meets the grass-fed beef marketing claim standard. Noble says farms “self-certify” their own beef, and the Food Safety and Inspection Service generally goes along with their claim. The ubiquitous “naturally raised” label on meat \u003ca href=\"http://civileats.com/2014/09/12/can-you-trust-the-natural-label/\">has no enforceable meaning either\u003c/a>, and further muddles a consumer’s ability to find beef that has been exclusively raised on pasture.\u003c/p>\n\u003cp>The American Grassfed Association, established in 2003, has far more stringent standards for its own label than the USDA, and hires third-party auditors to inspect the farms of its \u003ca href=\"http://www.americangrassfed.org/producer-profiles/\">100-plus certified producers\u003c/a> across the country each year.\u003c/p>\n\u003cp>Farmers’ markets are also often full of vendors offering grass-fed beef from their own pastures. And the rising popularity of \u003ca href=\"http://www.localharvest.org/store/meats.jsp\">meat CSAs\u003c/a> and \u003ca href=\"http://www.eatwild.com/products/\">whole animal buying clubs\u003c/a> is an indication of how dramatically this trend has grown in recent years. With these options, consumers can talk directly to farmers to find out how their beef was raised. Many of these producers have begun using the term “pasture raised,” another unregulated labeling term that is popular among ranchers.\u003c/p>\n\u003cp>Even Whole Foods has adopted some of this farm-to-market language in its meat sourcing standards. For example, “pasture-centered” farms score a 4 out of 5 on the grocer’s \u003ca href=\"http://www.wholefoodsmarket.com/about-our-products/quality-standards/animal-welfare-standards\">Animal Welfare Rating scale (owned by Global Animal Partnership)\u003c/a>. In reality, Niman says, these animals may not be doing much of the foraging that gives grass-fed beef its nutritional benefits.\u003c/p>\n\u003cp>“[Whole Foods] has been encouraging this segment of beef in the marketplace where animals are roaming on a small area with vegetative cover,” says Niman. “But they’re being provided feed, and not actually getting most of their nutrition from foraging. It’s almost like a feedlot.”\u003c/p>\n\u003cp>At \u003ca href=\"http://www.eatlikeitmatters.com/\">BN Ranch\u003c/a>, which Nicolette operates with her husband, Bill Niman, “the godfather of sustainable meat” and founder of Niman Ranch, cattle is given more time to slowly develop fat over a period of more than two years. For the Nimans, good “eating quality” in the beef is paramount. But, Nicolette says, that’s not always the case on farms where people are “doing it for philosophical reasons. They believe that grazing is ecologically superior, and that it is the right way to raise cattle. The things that are motivating them are not eating quality.”\u003c/p>\n\u003cp>As a result, grass-fed beef’s lean flavor is often seen as inferior. Some chefs, particularly in fine-dining steakhouses, still resist serving grass-fed beef in favor of corn-fed, USDA prime beef, because of its fat content.\u003c/p>\n\u003cp>\u003cstrong>Worth the Wait\u003c/strong>\u003c/p>\n\u003cp>Michael Sohocki, chef of \u003ca href=\"http://www.restaurantgwendolyn.com/\">Restaurant Gwendolyn\u003c/a> in San Antonio, Texas, chooses grass-fed beef over the cheaper, richer, corn-fed cuts because he firmly believes that the process is worth the extra time and money. And his discerning diners come to his restaurant because they know the meat has been properly sourced. “When you eat stockyard beef, all of that beef is the same,” says Sohocki. “It’s done that way to guarantee its consistency. That’s what McDonald’s specializes in.”\u003c/p>\n\u003cp>Sohocki calls grass-fed beef “the only trustworthy product left in this world.” He sources it from nearby \u003ca href=\"http://www.shudderanch.com/\">Shudde Ranch\u003c/a>, where Jeanne and Gerry Shudde make a point of raising a specialized cross-breed of species suited to naturally develop fat on pasture.\u003c/p>\n\u003cp>“Our [cows] are on grass when they’re with their mother. And when separated, they stay on the grass,” says Gerry Shudde.\u003c/p>\n\u003cp>The Shuddes decided to go grass-fed by chance after acquiring a herd of Longhorn cattle that they planned to cross-breed with their own. The offspring did not fare well, but the Shuddes ultimately decided to keep the longhorn cows. When they butchered a six-year-old cow, which had been raised on grass for much longer than usual, Jeanne says, “It was really tender. We thought ‘gosh, this tastes better than what we get in the grocery store.’”\u003c/p>\n\u003cp>From there, the Shuddes developed their own, new breed of grass-fed cattle. They were already raising cows without antibiotics or hormones, and their farm eventually evolved into a completely grass-fed operation by 2002. Still, they had to find the right cow to produce the quality of beef that they desired. “Most of the animals that you find today have been genetically selected to do well in a feedlot environment,” says Jeanne. “If you take them and put them on grass and think they will [taste good], I’d say maybe, maybe not. But if you take an animal that is genetically survival-oriented, it will become well-marbled on grass.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Their own cows are now a cross between that original herd of Longhorn cattle and a heritage Devon bull. “Our belief is that if they eat what they evolved to eat, and live in the way that they have evolved to, the nutrition for the animal’s survival will be there,” says Jeanne. “If the nutrition is there, humans will get that nutrition when we eat the meat.”\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/97693/is-your-grass-fed-beef-for-real-heres-how-to-tell-and-why-it-matters",
"authors": [
"byline_bayareabites_97693"
],
"categories": [
"bayareabites_13718",
"bayareabites_4084",
"bayareabites_1245",
"bayareabites_12555",
"bayareabites_2035"
],
"tags": [
"bayareabites_14609",
"bayareabites_620",
"bayareabites_1852",
"bayareabites_9807",
"bayareabites_10774",
"bayareabites_243",
"bayareabites_14610",
"bayareabites_9699"
],
"featImg": "bayareabites_97698",
"label": "bayareabites"
},
"bayareabites_97619": {
"type": "posts",
"id": "bayareabites_97619",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "97619",
"score": null,
"sort": [
1435880335000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1435880335,
"format": "standard",
"disqusTitle": "White House: We Have A Beef With GMO Regulations",
"title": "White House: We Have A Beef With GMO Regulations",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The U.S. government's system for regulating the products of biotechnology, including GMOs, or genetically modified organisms, was born in 1986, and it has been controversial from the start. Now, it will be getting a makeover — in part to assure the public that GMOs really are adequately regulated.\u003c/p>\n\u003cp>The White House has \u003ca href=\"https://www.whitehouse.gov/blog/2015/07/02/improving-transparency-and-ensuring-continued-safety-biotechnology\">ordered\u003c/a> three federal agencies with a hand in biotech regulation to \"update\" this system, which is formally called the Coordinated Framework for the Regulation of Biotechnology. The White House directive says there are several problems with the current system. Its complexity \"can make it difficult for the public to understand how the safety of biotechnology products is evaluated,\" small companies can have a difficult time navigating the process, and new technologies are emerging that existing rules didn't anticipate.\u003c/p>\n\u003cp>The current system is cobbled together using traditional roles of three different agencies. The U.S. Department of Agriculture, with existing authority to regulate \"plant pests,\" approves all releases of GMOs to make sure that they don't create an environmental hazard. The Environmental Protection Agency, with authority over pesticides, must approve all crops that contain insect-killing genes. And the Food and Drug Administration is responsible for evaluating whether GMOs are safe to eat. In general, the system treats GMOs like any other crop, food, or pesticide.\u003c/p>\n\u003cp>Some critics feel that this approach is wrong-headed, and that new crops demand new rules.\u003c/p>\n\u003cp>The Center for Science in the Public Interest, for instance, pointed out in a \u003ca href=\"http://www.cspinet.org/new/201507022.html\">press release\u003c/a> that when the USDA evaluates crops that have been modified to tolerate weedkillers, the agency currently is supposed to decide only if the crop might become a \"plant pest.\" According to the CSPI, the agency should look at a wider range of risks, such as whether widespread planting of the crop might lead to overuse of herbicides.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Similarly, GMO crops are treated much like any other food. If it turns out that they cause health problems, the FDA can order them taken off the market, but the FDA does not currently require biotech companies to submit these crops for approval before they go on the market. In practice, though, biotech companies that develop a new GMO have waited for the FDA to issue a letter certifying that the agency has looked at the product and found no safety issues with it.\u003c/p>\n\u003cp>Greg Jaffe, director of CSPI's biotechnology project, tells The Salt that he welcomes the update of the regulation. It's \"positive,\" he says, that the White House recognizes that it needs to show the public that its biotechnology regulations are, in fact, protecting public health and the environment.\u003c/p>\n\u003cp>Jaffe says that the update also will give regulators a chance to figure out how they will handle new technologies such as \"gene editing.\" These techniques don't introduce novel genes, but use genetic \"scissors\" to alter a plant's existing DNA.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "97619 http://ww2.kqed.org/bayareabites/?p=97619",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/07/02/white-house-we-have-a-beef-with-gmo-regulations/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 490,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 11
},
"modified": 1435880335,
"excerpt": "The White House has ordered a review of the government's system for regulating products of biotechnology, including genetically modified crops. That system has been controversial from the start.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The White House has ordered a review of the government's system for regulating products of biotechnology, including genetically modified crops. That system has been controversial from the start.",
"title": "White House: We Have A Beef With GMO Regulations | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "White House: We Have A Beef With GMO Regulations",
"datePublished": "2015-07-02T16:38:55-07:00",
"dateModified": "2015-07-02T16:38:55-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "white-house-we-have-a-beef-with-gmo-regulations",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=419557692&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Dan Charles, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"nprStoryDate": "Thu, 02 Jul 2015 18:13:00 -0400",
"nprLastModifiedDate": "Thu, 02 Jul 2015 18:13:54 -0400",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2015/07/02/419557692/white-house-we-have-a-beef-with-gmo-regulations?ft=nprml&f=419557692",
"nprStoryId": "419557692",
"nprRetrievedStory": "1",
"nprPubDate": "Thu, 02 Jul 2015 18:13:00 -0400",
"path": "/bayareabites/97619/white-house-we-have-a-beef-with-gmo-regulations",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The U.S. government's system for regulating the products of biotechnology, including GMOs, or genetically modified organisms, was born in 1986, and it has been controversial from the start. Now, it will be getting a makeover — in part to assure the public that GMOs really are adequately regulated.\u003c/p>\n\u003cp>The White House has \u003ca href=\"https://www.whitehouse.gov/blog/2015/07/02/improving-transparency-and-ensuring-continued-safety-biotechnology\">ordered\u003c/a> three federal agencies with a hand in biotech regulation to \"update\" this system, which is formally called the Coordinated Framework for the Regulation of Biotechnology. The White House directive says there are several problems with the current system. Its complexity \"can make it difficult for the public to understand how the safety of biotechnology products is evaluated,\" small companies can have a difficult time navigating the process, and new technologies are emerging that existing rules didn't anticipate.\u003c/p>\n\u003cp>The current system is cobbled together using traditional roles of three different agencies. The U.S. Department of Agriculture, with existing authority to regulate \"plant pests,\" approves all releases of GMOs to make sure that they don't create an environmental hazard. The Environmental Protection Agency, with authority over pesticides, must approve all crops that contain insect-killing genes. And the Food and Drug Administration is responsible for evaluating whether GMOs are safe to eat. In general, the system treats GMOs like any other crop, food, or pesticide.\u003c/p>\n\u003cp>Some critics feel that this approach is wrong-headed, and that new crops demand new rules.\u003c/p>\n\u003cp>The Center for Science in the Public Interest, for instance, pointed out in a \u003ca href=\"http://www.cspinet.org/new/201507022.html\">press release\u003c/a> that when the USDA evaluates crops that have been modified to tolerate weedkillers, the agency currently is supposed to decide only if the crop might become a \"plant pest.\" According to the CSPI, the agency should look at a wider range of risks, such as whether widespread planting of the crop might lead to overuse of herbicides.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Similarly, GMO crops are treated much like any other food. If it turns out that they cause health problems, the FDA can order them taken off the market, but the FDA does not currently require biotech companies to submit these crops for approval before they go on the market. In practice, though, biotech companies that develop a new GMO have waited for the FDA to issue a letter certifying that the agency has looked at the product and found no safety issues with it.\u003c/p>\n\u003cp>Greg Jaffe, director of CSPI's biotechnology project, tells The Salt that he welcomes the update of the regulation. It's \"positive,\" he says, that the White House recognizes that it needs to show the public that its biotechnology regulations are, in fact, protecting public health and the environment.\u003c/p>\n\u003cp>Jaffe says that the update also will give regulators a chance to figure out how they will handle new technologies such as \"gene editing.\" These techniques don't introduce novel genes, but use genetic \"scissors\" to alter a plant's existing DNA.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/97619/white-house-we-have-a-beef-with-gmo-regulations",
"authors": [
"byline_bayareabites_97619"
],
"categories": [
"bayareabites_10028",
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_2035"
],
"tags": [
"bayareabites_11352",
"bayareabites_14608",
"bayareabites_2608",
"bayareabites_10787",
"bayareabites_8913",
"bayareabites_1748"
],
"featImg": "bayareabites_97620",
"label": "bayareabites"
},
"bayareabites_97438": {
"type": "posts",
"id": "bayareabites_97438",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "97438",
"score": null,
"sort": [
1435340338000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1435340338,
"format": "standard",
"disqusTitle": "Farewell, Low-Fat: Why Scientists Applaud Lifting A Ban On Fat",
"title": "Farewell, Low-Fat: Why Scientists Applaud Lifting A Ban On Fat",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>There were plenty of tasty tidbits packed into the Dietary Guidelines Advisory Committee report that came out back in February.\u003c/p>\n\u003cp>As we \u003ca href=\"http://www.npr.org/sections/thesalt/2015/02/19/387517506/nutrition-panel-egg-with-coffee-is-a-ok-but-skip-the-side-of-bacon\">reported\u003c/a>, the panel of nutrition experts that wrote the report said it was OK to eat an egg a day. The scientific evidence now shows it won't raise the amount of LDL cholesterol – the bad kind of cholesterol — in your blood or raise the risk of heart disease.\u003c/p>\n\u003cp>The panel, which advises the government on how to update the Dietary Guidelines every five years, also pushed the envelope a bit by recommending a plant-focused diet — not only because it promotes health, but because it's also \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/12/15/370427441/congress-to-nutritionists-dont-talk-about-the-environment\">more environmentally sustainable\u003c/a>.\u003c/p>\n\u003cp>But as two leading nutrition researchers argue in an \u003ca href=\"http://jama.jamanetwork.com/article.aspx?articleid=2338262\">opinion\u003c/a> piece out this week in \u003cem>JAMA\u003c/em>, the journal of the American Medical Association, there was another, even more important recommendation in the committee's report that's largely been overlooked: It's all about fat.\u003c/p>\n\u003cp>For many years, the government has put a cap on how much fat we consume – recommending that we get only 20 to 35 percent of our daily calories from this nutrient.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>What the new report advised instead was to \"put the emphasis on optimizing types of dietary fat and not reducing total fat.\" The advice to limit total fat to prevent obesity was also gutted.\u003c/p>\n\u003cp>This is a subtle but powerful change, Dariush Mozaffarian and David Ludwig write: \"With these quiet statements, the DGAC report reversed nearly four decades of nutrition policy that placed priority on reducing total fat consumption throughout the population.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.nutrition.tufts.edu/about/welcome-dean-mozaffarian\">Dariush Mozaffarian\u003c/a> is dean of the Friedman School of Nutrition Science and Policy at Tufts University, and \u003ca href=\"http://www.childrenshospital.org/researchers/david-ludwig\">David Ludwig\u003c/a> is a professor of pediatrics and nutrition at Harvard University and the director of the New Balance Foundation Obesity Prevention Center at Boston Children's Hospital. They've both authored research that has, over the years, done a lot to help shift the thinking on both macronutrients – like carbs and fat – and patterns of eating.\u003c/p>\n\u003cp>But let's back up a second. When and why did fat become such a big villain? As Allison Aubrey has \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/28/295332576/why-we-got-fatter-during-the-fat-free-food-boom\">reported\u003c/a>, it started back in the 1970s, and with the first set of dietary guidelines for Americans in 1980. The message was: Decrease fat and you'll decrease saturated fat.\u003c/p>\n\u003cp>Back then, scientists were mostly concerned with saturated fat. And indeed, the latest evidence shows that saturated fats can raise levels of artery-clogging LDL cholesterol. But demonizing all fat set off the fat-free boom, and a big increase in carbohydrate and sugar intake followed, which led to Americans becoming \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/28/295332576/why-we-got-fatter-during-the-fat-free-food-boom\">even fatter\u003c/a>.\u003c/p>\n\u003cp>And, as Mozaffarian and Ludwig point out, another problem with telling people to limit total fat is that people end up eating fewer monounsaturated and polyunsaturated fats – the kind found in nuts, vegetable oils and fish – which are really healthful.\u003c/p>\n\u003cp>Now, it seems, the government has an opportunity to set the record straight on fat. The U.S. Department of Agriculture and the Department of Health and Human Services are now reviewing the committee's report and will update the guidelines later this year.\u003c/p>\n\u003cp>\u003ca href=\"http://nutrition.hhd.psu.edu/directory/Bio.aspx?id=PennyKris-Etherton\">Penny Kris-Etherton\u003c/a>, professor of nutrition at Penn State and the chair of the American Heart Association's nutrition committee, says she thinks it's unlikely that lifting limits on total fat intake will be much of a sticking point. \"There is a pretty solid consensus now that it's the type of fat that's really important,\" she tells The Salt.\u003c/p>\n\u003cp>The American Heart Association still recommends \"selecting fat-free, 1 percent fat and low-fat dairy products\" on its \u003ca href=\"http://www.heart.org/HEARTORG/GettingHealthy/NutritionCenter/HealthyEating/The-American-Heart-Associations-Diet-and-Lifestyle-Recommendations_UCM_305855_Article.jsp\">website\u003c/a>. But Kris-Etherton says that advice is out of date. \"They need to change that,\" she says.\u003c/p>\n\u003cp>Kris-Etherton says that in practice, the association isn't defending the low-fat position anymore. The AHA's new lifestyle guideline implies that it's best to substitute polyunsaturated fats — found in things like almonds and avocados — for saturated fats.\u003c/p>\n\u003cp>\"A lot of people still look at how much fat [is in foods], and we're now saying don't focus on that: Look at the quality of fat you're consuming,\" she says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "97438 http://ww2.kqed.org/bayareabites/?p=97438",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/06/26/farewell-low-fat-why-scientists-applaud-lifting-a-ban-on-fat/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 712,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 19
},
"modified": 1435340338,
"excerpt": "The Dietary Guidelines Advisory Committee report that came out in February contained some pretty game-changing advice that's largely been overlooked: Don't worry about the total amount of fat you eat.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The Dietary Guidelines Advisory Committee report that came out in February contained some pretty game-changing advice that's largely been overlooked: Don't worry about the total amount of fat you eat.",
"title": "Farewell, Low-Fat: Why Scientists Applaud Lifting A Ban On Fat | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Farewell, Low-Fat: Why Scientists Applaud Lifting A Ban On Fat",
"datePublished": "2015-06-26T10:38:58-07:00",
"dateModified": "2015-06-26T10:38:58-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "farewell-low-fat-why-scientists-applaud-lifting-a-ban-on-fat",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=416936527&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Eliza Barclay, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"nprStoryDate": "Thu, 25 Jun 2015 17:58:00 -0400",
"nprLastModifiedDate": "Thu, 25 Jun 2015 17:58:53 -0400",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2015/06/25/416936527/farewell-low-fat-why-scientists-applaud-lifting-a-ban-on-fat?ft=nprml&f=416936527",
"nprStoryId": "416936527",
"nprRetrievedStory": "1",
"nprPubDate": "Thu, 25 Jun 2015 17:58:00 -0400",
"path": "/bayareabites/97438/farewell-low-fat-why-scientists-applaud-lifting-a-ban-on-fat",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>There were plenty of tasty tidbits packed into the Dietary Guidelines Advisory Committee report that came out back in February.\u003c/p>\n\u003cp>As we \u003ca href=\"http://www.npr.org/sections/thesalt/2015/02/19/387517506/nutrition-panel-egg-with-coffee-is-a-ok-but-skip-the-side-of-bacon\">reported\u003c/a>, the panel of nutrition experts that wrote the report said it was OK to eat an egg a day. The scientific evidence now shows it won't raise the amount of LDL cholesterol – the bad kind of cholesterol — in your blood or raise the risk of heart disease.\u003c/p>\n\u003cp>The panel, which advises the government on how to update the Dietary Guidelines every five years, also pushed the envelope a bit by recommending a plant-focused diet — not only because it promotes health, but because it's also \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/12/15/370427441/congress-to-nutritionists-dont-talk-about-the-environment\">more environmentally sustainable\u003c/a>.\u003c/p>\n\u003cp>But as two leading nutrition researchers argue in an \u003ca href=\"http://jama.jamanetwork.com/article.aspx?articleid=2338262\">opinion\u003c/a> piece out this week in \u003cem>JAMA\u003c/em>, the journal of the American Medical Association, there was another, even more important recommendation in the committee's report that's largely been overlooked: It's all about fat.\u003c/p>\n\u003cp>For many years, the government has put a cap on how much fat we consume – recommending that we get only 20 to 35 percent of our daily calories from this nutrient.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>What the new report advised instead was to \"put the emphasis on optimizing types of dietary fat and not reducing total fat.\" The advice to limit total fat to prevent obesity was also gutted.\u003c/p>\n\u003cp>This is a subtle but powerful change, Dariush Mozaffarian and David Ludwig write: \"With these quiet statements, the DGAC report reversed nearly four decades of nutrition policy that placed priority on reducing total fat consumption throughout the population.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.nutrition.tufts.edu/about/welcome-dean-mozaffarian\">Dariush Mozaffarian\u003c/a> is dean of the Friedman School of Nutrition Science and Policy at Tufts University, and \u003ca href=\"http://www.childrenshospital.org/researchers/david-ludwig\">David Ludwig\u003c/a> is a professor of pediatrics and nutrition at Harvard University and the director of the New Balance Foundation Obesity Prevention Center at Boston Children's Hospital. They've both authored research that has, over the years, done a lot to help shift the thinking on both macronutrients – like carbs and fat – and patterns of eating.\u003c/p>\n\u003cp>But let's back up a second. When and why did fat become such a big villain? As Allison Aubrey has \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/28/295332576/why-we-got-fatter-during-the-fat-free-food-boom\">reported\u003c/a>, it started back in the 1970s, and with the first set of dietary guidelines for Americans in 1980. The message was: Decrease fat and you'll decrease saturated fat.\u003c/p>\n\u003cp>Back then, scientists were mostly concerned with saturated fat. And indeed, the latest evidence shows that saturated fats can raise levels of artery-clogging LDL cholesterol. But demonizing all fat set off the fat-free boom, and a big increase in carbohydrate and sugar intake followed, which led to Americans becoming \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/28/295332576/why-we-got-fatter-during-the-fat-free-food-boom\">even fatter\u003c/a>.\u003c/p>\n\u003cp>And, as Mozaffarian and Ludwig point out, another problem with telling people to limit total fat is that people end up eating fewer monounsaturated and polyunsaturated fats – the kind found in nuts, vegetable oils and fish – which are really healthful.\u003c/p>\n\u003cp>Now, it seems, the government has an opportunity to set the record straight on fat. The U.S. Department of Agriculture and the Department of Health and Human Services are now reviewing the committee's report and will update the guidelines later this year.\u003c/p>\n\u003cp>\u003ca href=\"http://nutrition.hhd.psu.edu/directory/Bio.aspx?id=PennyKris-Etherton\">Penny Kris-Etherton\u003c/a>, professor of nutrition at Penn State and the chair of the American Heart Association's nutrition committee, says she thinks it's unlikely that lifting limits on total fat intake will be much of a sticking point. \"There is a pretty solid consensus now that it's the type of fat that's really important,\" she tells The Salt.\u003c/p>\n\u003cp>The American Heart Association still recommends \"selecting fat-free, 1 percent fat and low-fat dairy products\" on its \u003ca href=\"http://www.heart.org/HEARTORG/GettingHealthy/NutritionCenter/HealthyEating/The-American-Heart-Associations-Diet-and-Lifestyle-Recommendations_UCM_305855_Article.jsp\">website\u003c/a>. But Kris-Etherton says that advice is out of date. \"They need to change that,\" she says.\u003c/p>\n\u003cp>Kris-Etherton says that in practice, the association isn't defending the low-fat position anymore. The AHA's new lifestyle guideline implies that it's best to substitute polyunsaturated fats — found in things like almonds and avocados — for saturated fats.\u003c/p>\n\u003cp>\"A lot of people still look at how much fat [is in foods], and we're now saying don't focus on that: Look at the quality of fat you're consuming,\" she says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/97438/farewell-low-fat-why-scientists-applaud-lifting-a-ban-on-fat",
"authors": [
"byline_bayareabites_97438"
],
"categories": [
"bayareabites_10028",
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_358"
],
"tags": [
"bayareabites_12081",
"bayareabites_663",
"bayareabites_11518"
],
"featImg": "bayareabites_97439",
"label": "bayareabites"
},
"bayareabites_97359": {
"type": "posts",
"id": "bayareabites_97359",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "97359",
"score": null,
"sort": [
1435260315000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1435260315,
"format": "standard",
"disqusTitle": "Dynamic Duos: How To Get More Nutrition By Pairing Foods",
"title": "Dynamic Duos: How To Get More Nutrition By Pairing Foods",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>What are the makings of a great salad? You need fresh greens, of course, and then a layer of colorful vegetables like tomatoes and carrots.\u003c/p>\n\u003cp>That's a good start. But to help the body absorb more of the nutrients packed into this medley, you may want to add something else: a cooked egg.\u003c/p>\n\u003cp>A small \u003ca href=\"http://ajcn.nutrition.org/content/early/2015/05/27/ajcn.115.111062.abstract\">study\u003c/a> published in May in the \u003cem>American Journal of Clinical Nutrition\u003c/em> concludes that adding eggs to salads makes it easier to absorb the carotenoids in the raw vegetables. Carotenoids are the yellowish-red pigments that give carrots and tomatoes — and lots of other fruits and vegetables — their color. Two famous ones are beta carotene and lycopene. In addition to giving us those pretty colors, they're also beneficial phyonutrients that help fight inflammation.\u003c/p>\n\u003cp>For the study, the researchers gave 16 participants raw mixed-vegetable salad with no eggs, a salad with one and a half eggs and a salad with three eggs. They found that the absorption of carotenoids was 3.8-fold higher when the salad included three eggs compared to no eggs.\u003c/p>\n\u003cp>Now, we should point out that the study was funded by a grant from the American Egg Board's Egg Nutrition Center, which may raise eyebrows. But the scientists at Purdue University who carried out the study say they worked independently. And the findings hold up, since the scientific mechanism behind this phenomenon is well-documented in other studies.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It's the fat in the egg yolk that is responsible for upping the nutrient intake. And, as we've \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=106968683\">reported\u003c/a>, oil-based salad dressing helps accomplish the same goal.\u003c/p>\n\u003cfigure id=\"attachment_97361\" class=\"wp-caption aligncenter\" style=\"max-width: 2590px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/yogurt-sunglasses-e6fd45851f178e80491da6094eabef44743d9648.jpg\" alt=\"If you want to take advantage of all that calcium in yogurt, you're going to need some vitamin D. So why not step outside to enjoy the creamy snack under the UV rays of the mid-day sun?\" width=\"2590\" height=\"1942\" class=\"size-full wp-image-97361\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/yogurt-sunglasses-e6fd45851f178e80491da6094eabef44743d9648.jpg 2590w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/yogurt-sunglasses-e6fd45851f178e80491da6094eabef44743d9648-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/yogurt-sunglasses-e6fd45851f178e80491da6094eabef44743d9648-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/yogurt-sunglasses-e6fd45851f178e80491da6094eabef44743d9648-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/yogurt-sunglasses-e6fd45851f178e80491da6094eabef44743d9648-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/yogurt-sunglasses-e6fd45851f178e80491da6094eabef44743d9648-960x720.jpg 960w\" sizes=\"(max-width: 2590px) 100vw, 2590px\">\u003cfigcaption class=\"wp-caption-text\">If you want to take advantage of all that calcium in yogurt, you're going to need some vitamin D. So why not step outside to enjoy the creamy snack under the UV rays of the mid-day sun? \u003ccite>(Photo illustration by Meredith Rizzo/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dynamic duo of eggs and carrots (or any other \u003ca href=\"http://lpi.oregonstate.edu/mic/dietary-factors/phytochemicals/carotenoids\">vegetable or fruit high in carotenoids\u003c/a>) got us wondering about other food power couples. Turns out, they're not so hard to find.\u003c/p>\n\u003cp>\"The impact of consuming one food with another on the absorption of nutrients is well known in nutrition science,\" \u003ca href=\"http://www.purdue.edu/aging/faculty/?id=9\">Wayne Campbell\u003c/a>, professor of nutrition science at Purdue University and lead author of the egg and salad study, tells The Salt. \"Sometimes the impact may be positive and at other times negative.\"\u003c/p>\n\u003cfigure id=\"attachment_97362\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/black-beans-pepper-1-354f333763e6ee9b2c3ab0cd9a1357b5e3a3d202-e1435189498714.jpg\" alt=\"You'll get more plant-based iron from black beans if you eat them with something rich in vitamin C, like red pepper.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-97362\">\u003cfigcaption class=\"wp-caption-text\">You'll get more plant-based iron from black beans if you eat them with something rich in vitamin C, like red pepper. \u003ccite>(Photo illustration by Meredith Rizzo/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A classic example: After corn is soaked in lime and water, then ground up, all kinds of nutrients in the corn are released and made available for absorption — calcium, iron, niacin and minerals. This is why corn tortillas have been one of the bedrocks of Mesoamerican cuisine for millennia.\u003c/p>\n\u003cp>So what about some other foods that you might as well throw together if you've got them on hand?\u003c/p>\n\u003cp>Campbell tells us that eating something high in vitamin C, like a red pepper, helps convert the nonheme iron in plant foods and iron-fortified foods into a chemical form that promotes absorption. (The other form of iron is \u003ca href=\"http://ods.od.nih.gov/factsheets/Iron-HealthProfessional/\">heme iron\u003c/a>, which is only found in meat and seafood.) Sounds like a good excuse to go Tex-Mex and stir some peppers into your black beans.\u003c/p>\n\u003cfigure id=\"attachment_97363\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/bread-hummus-c1294196cf5d4947f020dcc30eae681221d59026-e1435189478478.jpg\" alt=\"Why is this combo a vegetarian staple? Because hummus made with sesame seeds (in tahini) slathered on whole wheat bread gives you all the amino acids to form a complete protein.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-97363\">\u003cfigcaption class=\"wp-caption-text\">Why is this combo a vegetarian staple? Because hummus made with sesame seeds (in tahini) slathered on whole wheat bread gives you all the amino acids to form a complete protein. \u003ccite>(Photo illustration by Meredith Rizzo/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And while we're on the subject of beans, why not eat your hummus with whole wheat bread? Oh, you already do? Good. Because it turns out that you get all the \u003ca href=\"https://www.nutrition.org/asn-blog/2011/03/protein-complementation/\">plant-based amino acids\u003c/a> you need from the chickpeas and sesame seeds (in the tahini) in the hummus if you combine them with whole wheat bread. This combo is a vegetarian staple for a reason: It's a complete protein.\u003c/p>\n\u003cp>If you're reaching for the turmeric to add to a curry, make sure you throw some black pepper in there, too. \u003ca href=\"http://asp.cumc.columbia.edu/facdb/profile_list.asp?uni=ar917&DepAffil=Psychiatry\">Drew Ramsey\u003c/a>, the Columbia University psychiatrist-turned-\u003ca href=\"http://nationalkaleday.org/about-team-kale#founders\">kale evangelist\u003c/a>, tells us that this combination makes \u003ca href=\"http://lpi.oregonstate.edu/mic/dietary-factors/phytochemicals/curcumin\">curcumin\u003c/a>, the pigment in turmeric that has anti-inflammatory and anticancer properties, easier for the body to access. One \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/9619120\">study\u003c/a> showed that the alkaloid in the pepper boosted the availability of curcumin in turmeric by 2,000 percent.\u003c/p>\n\u003cfigure id=\"attachment_97364\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/blackpepper-tumeric-66bfbe4fa335bbd17efb8855863bb509c6818628-e1435189469653.jpg\" alt=\"Turmeric is loaded with an anti-inflammatory and anticancer compound called curcumin. To reap all the curcumin you can get, mix turmeric with black pepper.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-97364\">\u003cfigcaption class=\"wp-caption-text\">Turmeric is loaded with an anti-inflammatory and anticancer compound called curcumin. To reap all the curcumin you can get, mix turmeric with black pepper. \u003ccite>(Photo illustration by Meredith Rizzo/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wondering why we paired yogurt with sunglasses? If you really want to take advantage of all the calcium that's in your yogurt, you're going to need some vitamin D. Campbell says calcium absorption depends on having enough vitamin D in your gut.\u003c/p>\n\u003cp>And as our pals at Shots have \u003ca href=\"http://www.npr.org/sections/health-shots/2014/11/24/366326677/vitamin-d-tests-arent-needed-for-everyone-federal-panel-says\">reported\u003c/a>, most people don't get enough sunshine to make vitamin D themselves. So why not eat your yogurt outside \u003ca href=\"http://www.vitamindcouncil.org/about-vitamin-d/how-do-i-get-the-vitamin-d-my-body-needs/\">for 15 minutes\u003c/a> under a bright midday sun?\u003c/p>\n\u003cp>Of course, not all pairings are beneficial. It turns out that phytates — a kind of acid — in things like tea and coffee may decrease the absorption of iron and zinc. So if you're having bacon with your morning coffee, you're not going to pick quite as many nutrients out of breakfast as you might otherwise. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "97359 http://ww2.kqed.org/bayareabites/?p=97359",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/06/25/dynamic-duos-how-to-get-more-nutrition-by-pairing-foods/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 923,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 19
},
"modified": 1435260315,
"excerpt": "Adding eggs to salads helps us absorb the beneficial pigments like beta carotene in the raw vegetables, a new study finds. Here are other foods that, when eaten together, pack a more nutritious punch.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Adding eggs to salads helps us absorb the beneficial pigments like beta carotene in the raw vegetables, a new study finds. Here are other foods that, when eaten together, pack a more nutritious punch.",
"title": "Dynamic Duos: How To Get More Nutrition By Pairing Foods | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Dynamic Duos: How To Get More Nutrition By Pairing Foods",
"datePublished": "2015-06-25T12:25:15-07:00",
"dateModified": "2015-06-25T12:25:15-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "dynamic-duos-how-to-get-more-nutrition-by-pairing-foods",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=413122931&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Eliza Barclay and Allison Aubrey, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"nprStoryDate": "Wed, 24 Jun 2015 17:51:00 -0400",
"nprLastModifiedDate": "Wed, 24 Jun 2015 18:27:16 -0400",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2015/06/24/413122931/dynamic-duos-how-to-get-more-nutrition-by-pairing-foods?ft=nprml&f=413122931",
"nprStoryId": "413122931",
"nprRetrievedStory": "1",
"nprPubDate": "Wed, 24 Jun 2015 18:27:00 -0400",
"path": "/bayareabites/97359/dynamic-duos-how-to-get-more-nutrition-by-pairing-foods",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>What are the makings of a great salad? You need fresh greens, of course, and then a layer of colorful vegetables like tomatoes and carrots.\u003c/p>\n\u003cp>That's a good start. But to help the body absorb more of the nutrients packed into this medley, you may want to add something else: a cooked egg.\u003c/p>\n\u003cp>A small \u003ca href=\"http://ajcn.nutrition.org/content/early/2015/05/27/ajcn.115.111062.abstract\">study\u003c/a> published in May in the \u003cem>American Journal of Clinical Nutrition\u003c/em> concludes that adding eggs to salads makes it easier to absorb the carotenoids in the raw vegetables. Carotenoids are the yellowish-red pigments that give carrots and tomatoes — and lots of other fruits and vegetables — their color. Two famous ones are beta carotene and lycopene. In addition to giving us those pretty colors, they're also beneficial phyonutrients that help fight inflammation.\u003c/p>\n\u003cp>For the study, the researchers gave 16 participants raw mixed-vegetable salad with no eggs, a salad with one and a half eggs and a salad with three eggs. They found that the absorption of carotenoids was 3.8-fold higher when the salad included three eggs compared to no eggs.\u003c/p>\n\u003cp>Now, we should point out that the study was funded by a grant from the American Egg Board's Egg Nutrition Center, which may raise eyebrows. But the scientists at Purdue University who carried out the study say they worked independently. And the findings hold up, since the scientific mechanism behind this phenomenon is well-documented in other studies.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's the fat in the egg yolk that is responsible for upping the nutrient intake. And, as we've \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=106968683\">reported\u003c/a>, oil-based salad dressing helps accomplish the same goal.\u003c/p>\n\u003cfigure id=\"attachment_97361\" class=\"wp-caption aligncenter\" style=\"max-width: 2590px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/yogurt-sunglasses-e6fd45851f178e80491da6094eabef44743d9648.jpg\" alt=\"If you want to take advantage of all that calcium in yogurt, you're going to need some vitamin D. So why not step outside to enjoy the creamy snack under the UV rays of the mid-day sun?\" width=\"2590\" height=\"1942\" class=\"size-full wp-image-97361\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/yogurt-sunglasses-e6fd45851f178e80491da6094eabef44743d9648.jpg 2590w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/yogurt-sunglasses-e6fd45851f178e80491da6094eabef44743d9648-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/yogurt-sunglasses-e6fd45851f178e80491da6094eabef44743d9648-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/yogurt-sunglasses-e6fd45851f178e80491da6094eabef44743d9648-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/yogurt-sunglasses-e6fd45851f178e80491da6094eabef44743d9648-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/yogurt-sunglasses-e6fd45851f178e80491da6094eabef44743d9648-960x720.jpg 960w\" sizes=\"(max-width: 2590px) 100vw, 2590px\">\u003cfigcaption class=\"wp-caption-text\">If you want to take advantage of all that calcium in yogurt, you're going to need some vitamin D. So why not step outside to enjoy the creamy snack under the UV rays of the mid-day sun? \u003ccite>(Photo illustration by Meredith Rizzo/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dynamic duo of eggs and carrots (or any other \u003ca href=\"http://lpi.oregonstate.edu/mic/dietary-factors/phytochemicals/carotenoids\">vegetable or fruit high in carotenoids\u003c/a>) got us wondering about other food power couples. Turns out, they're not so hard to find.\u003c/p>\n\u003cp>\"The impact of consuming one food with another on the absorption of nutrients is well known in nutrition science,\" \u003ca href=\"http://www.purdue.edu/aging/faculty/?id=9\">Wayne Campbell\u003c/a>, professor of nutrition science at Purdue University and lead author of the egg and salad study, tells The Salt. \"Sometimes the impact may be positive and at other times negative.\"\u003c/p>\n\u003cfigure id=\"attachment_97362\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/black-beans-pepper-1-354f333763e6ee9b2c3ab0cd9a1357b5e3a3d202-e1435189498714.jpg\" alt=\"You'll get more plant-based iron from black beans if you eat them with something rich in vitamin C, like red pepper.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-97362\">\u003cfigcaption class=\"wp-caption-text\">You'll get more plant-based iron from black beans if you eat them with something rich in vitamin C, like red pepper. \u003ccite>(Photo illustration by Meredith Rizzo/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A classic example: After corn is soaked in lime and water, then ground up, all kinds of nutrients in the corn are released and made available for absorption — calcium, iron, niacin and minerals. This is why corn tortillas have been one of the bedrocks of Mesoamerican cuisine for millennia.\u003c/p>\n\u003cp>So what about some other foods that you might as well throw together if you've got them on hand?\u003c/p>\n\u003cp>Campbell tells us that eating something high in vitamin C, like a red pepper, helps convert the nonheme iron in plant foods and iron-fortified foods into a chemical form that promotes absorption. (The other form of iron is \u003ca href=\"http://ods.od.nih.gov/factsheets/Iron-HealthProfessional/\">heme iron\u003c/a>, which is only found in meat and seafood.) Sounds like a good excuse to go Tex-Mex and stir some peppers into your black beans.\u003c/p>\n\u003cfigure id=\"attachment_97363\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/bread-hummus-c1294196cf5d4947f020dcc30eae681221d59026-e1435189478478.jpg\" alt=\"Why is this combo a vegetarian staple? Because hummus made with sesame seeds (in tahini) slathered on whole wheat bread gives you all the amino acids to form a complete protein.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-97363\">\u003cfigcaption class=\"wp-caption-text\">Why is this combo a vegetarian staple? Because hummus made with sesame seeds (in tahini) slathered on whole wheat bread gives you all the amino acids to form a complete protein. \u003ccite>(Photo illustration by Meredith Rizzo/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And while we're on the subject of beans, why not eat your hummus with whole wheat bread? Oh, you already do? Good. Because it turns out that you get all the \u003ca href=\"https://www.nutrition.org/asn-blog/2011/03/protein-complementation/\">plant-based amino acids\u003c/a> you need from the chickpeas and sesame seeds (in the tahini) in the hummus if you combine them with whole wheat bread. This combo is a vegetarian staple for a reason: It's a complete protein.\u003c/p>\n\u003cp>If you're reaching for the turmeric to add to a curry, make sure you throw some black pepper in there, too. \u003ca href=\"http://asp.cumc.columbia.edu/facdb/profile_list.asp?uni=ar917&DepAffil=Psychiatry\">Drew Ramsey\u003c/a>, the Columbia University psychiatrist-turned-\u003ca href=\"http://nationalkaleday.org/about-team-kale#founders\">kale evangelist\u003c/a>, tells us that this combination makes \u003ca href=\"http://lpi.oregonstate.edu/mic/dietary-factors/phytochemicals/curcumin\">curcumin\u003c/a>, the pigment in turmeric that has anti-inflammatory and anticancer properties, easier for the body to access. One \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/9619120\">study\u003c/a> showed that the alkaloid in the pepper boosted the availability of curcumin in turmeric by 2,000 percent.\u003c/p>\n\u003cfigure id=\"attachment_97364\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/blackpepper-tumeric-66bfbe4fa335bbd17efb8855863bb509c6818628-e1435189469653.jpg\" alt=\"Turmeric is loaded with an anti-inflammatory and anticancer compound called curcumin. To reap all the curcumin you can get, mix turmeric with black pepper.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-97364\">\u003cfigcaption class=\"wp-caption-text\">Turmeric is loaded with an anti-inflammatory and anticancer compound called curcumin. To reap all the curcumin you can get, mix turmeric with black pepper. \u003ccite>(Photo illustration by Meredith Rizzo/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wondering why we paired yogurt with sunglasses? If you really want to take advantage of all the calcium that's in your yogurt, you're going to need some vitamin D. Campbell says calcium absorption depends on having enough vitamin D in your gut.\u003c/p>\n\u003cp>And as our pals at Shots have \u003ca href=\"http://www.npr.org/sections/health-shots/2014/11/24/366326677/vitamin-d-tests-arent-needed-for-everyone-federal-panel-says\">reported\u003c/a>, most people don't get enough sunshine to make vitamin D themselves. So why not eat your yogurt outside \u003ca href=\"http://www.vitamindcouncil.org/about-vitamin-d/how-do-i-get-the-vitamin-d-my-body-needs/\">for 15 minutes\u003c/a> under a bright midday sun?\u003c/p>\n\u003cp>Of course, not all pairings are beneficial. It turns out that phytates — a kind of acid — in things like tea and coffee may decrease the absorption of iron and zinc. So if you're having bacon with your morning coffee, you're not going to pick quite as many nutrients out of breakfast as you might otherwise. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/97359/dynamic-duos-how-to-get-more-nutrition-by-pairing-foods",
"authors": [
"byline_bayareabites_97359"
],
"categories": [
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_358"
],
"tags": [
"bayareabites_14588",
"bayareabites_449",
"bayareabites_14589"
],
"featImg": "bayareabites_97360",
"label": "bayareabites"
},
"bayareabites_97328": {
"type": "posts",
"id": "bayareabites_97328",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "97328",
"score": null,
"sort": [
1435173885000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1435173885,
"format": "standard",
"disqusTitle": "Genetically Modified Salmon: Coming To A River Near You?",
"title": "Genetically Modified Salmon: Coming To A River Near You?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>While the debate over whether to label foods containing GMO ingredients plays out across the country, another engineered food has long been waiting to hit grocery stores: genetically modified salmon.\u003c/p>\n\u003cp>Produced by Massachusetts-based biotech firm \u003ca href=\"http://aquabounty.com/\">AquaBounty Technologies\u003c/a>, the fish is an Atlantic salmon engineered to grow twice as fast as its conventional, farm-raised counterpart. But AquaBounty's fish has been languishing in the regulatory process: The company has been trying to get the U.S. Food and Drug Administration to approve its salmon for sale for nearly 20 years.\u003c/p>\n\u003cp>One concern \u003ca href=\"http://www.npr.org/sections/thesalt/2011/12/12/143588609/safety-concerns-linger-around-genetically-modified-salmon\">repeatedly raised\u003c/a> by critics who don't want the FDA to give the transgenic fish the green light: What would happen if these fish got out of the land-based facilities where they're grown and escaped into the wild? Would genetically modified salmon push out their wild counterparts or permanently alter habitat? In a \u003ca href=\"http://bioscience.oxfordjournals.org/content/early/2015/06/05/biosci.biv068\">review paper\u003c/a> published this month in the journal \u003cem>BioScience\u003c/em>, scientists tackle that very question.\u003c/p>\n\u003cp>\u003ca href=\"http://www.meds-sdmm.dfo-mpo.gc.ca/sdb-bds/profile-profil.do?id=7&lang=eng\">Robert H. Devlin\u003c/a>, a scientist at Fisheries and Oceans Canada, led a team that reviewed more than 80 studies analyzing growth, behavior and other trait differences between genetically modified and unaltered fish. The scientists used this to predict what might happen if fish with modified traits were unleashed in nature.\u003c/p>\n\u003cp>Genetically modified salmon contain the growth hormone gene from one fish, combined with the promoter of an antifreeze gene from another. This combination both increases and speeds up growth, so the salmon reach a larger size faster.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Altering a fish's genes also changes other traits, the review found. Genetically modified salmon eat more food, spend more time near the surface of the water, and don't tend to associate in groups. They develop at a dramatically faster rate, and their immune function is reduced.\u003c/p>\n\u003cp>But would these altered traits help genetically modified salmon outcompete wild salmon, while at the same time making them less likely to thrive in nature? It's unclear, says\u003cstrong> \u003c/strong>\u003ca href=\"https://sites.google.com/site/fredsundstrom/\">Fredrik Sundström\u003c/a>, one of the study authors and an ecologist at Uppsala University in Sweden. He stresses that we can't assume genetically modified fish would perish quickly in nature, just because they didn't evolve there.\u003c/p>\n\u003cp>It's analogous, he says, to invasive species. \"Invasive species also didn't evolve in the environment where they are now invading, and they still are able to survive and flourish. We could argue along the same lines with the [genetically modified] fish.\"\u003c/p>\n\u003cp>Despite obvious differences between genetically engineered and wild salmon, predicting what could happen in a real escape is challenging. According to Sundström, \"it's very difficult to predict any ecological consequences before these fish are actually in nature, when it's kind of too late to do anything about it.\"\u003c/p>\n\u003cp>But how likely is an escape, really?\u003c/p>\n\u003cp>\"Virtually impossible,\" says Dave Conley, director of corporate communications for AquaBounty. \"We have in essence mitigated all the possible risk scenarios by combining biological and physical methods to reduce those risks to essentially zero,\" he tells The Salt via email.\u003c/p>\n\u003cp>AquaBounty grows its salmon in tanks on land, rather than in open-ocean tanks. According to the FDA's \u003ca href=\"http://www.fda.gov/AnimalVeterinary/DevelopmentApprovalProcess/GeneticEngineering/GeneticallyEngineeredAnimals/ucm280853.htm\">environmental assessment\u003c/a> of AquaBounty's fish,\u003cstrong> \u003c/strong>an additional combination of screens, filters and netting block access to drains and pipes that might provide means of escape.\u003c/p>\n\u003cp>What's more, AquaBounty says its salmon will be all-female and sterile, so if they do escape, they will fail to reproduce.\u003c/p>\n\u003cp>But critics remain unswayed by such assurances. Environmentalists \u003ca href=\"http://www.outsideonline.com/1900276/genetically-engineered-salmon-could-soon-run-wild\">question\u003c/a> just how dependable the company's containment methods are.\u003c/p>\n\u003cp>As Dana Perls of the environmental group \u003ca href=\"http://www.foe.org/\">Friends of the Earth\u003c/a> points out, \"Land-based doesn't mean not near a river.\" A fish egg production facility on Prince Edward Island is located next to an estuary, while another facility in Panama, where the fish are allowed to mature, is close to a river, according to the FDA documents. She calls escapes \"an unavoidable consequence\" of fish farming.\u003c/p>\n\u003cp>There are also questions about the process used to render the fish sterile. It carries a very small rate of failure, but if a large number of fish escaped at once, a few fertile fish could introduce the transgenes into the wild population.\u003c/p>\n\u003cp>Sundström attests that the risk of escape is, for the most part, in the future. \"We are expecting very little risk at the moment, because there are very few facilities that actually hold these fish. I think what's a worry to some people is if it becomes commercialized and you find these kind of fish in millions of hatcheries around the world.\"\u003c/p>\n\u003cp>If that were to happen, he says, the concern is that growers might become lax about containment methods, and then it would just be a matter of time before a fish — or a few — got out.\u003c/p>\n\u003cp>Sundström says scientists can't predict with absolute certainty what would happen in the event of an escape. The real world is just too complicated. \"You have to accept a certain amount of risk,\" he says.\u003c/p>\n\u003cp>And how much risk is too much? \"It's not my thing to answer.\" He says that's for regulators to decide. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "97328 http://ww2.kqed.org/bayareabites/?p=97328",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/06/24/genetically-modified-salmon-coming-to-a-river-near-you/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 872,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 23
},
"modified": 1435173885,
"excerpt": "Scientists are trying to predict what might happen if genetically modified salmon escaped growth facilities. It's a scenario often raised by critics who don't want the FDA to approve sale of the fish.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Scientists are trying to predict what might happen if genetically modified salmon escaped growth facilities. It's a scenario often raised by critics who don't want the FDA to approve sale of the fish.",
"title": "Genetically Modified Salmon: Coming To A River Near You? | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Genetically Modified Salmon: Coming To A River Near You?",
"datePublished": "2015-06-24T12:24:45-07:00",
"dateModified": "2015-06-24T12:24:45-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "genetically-modified-salmon-coming-to-a-river-near-you",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=413755699&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Jessie Rack, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"nprStoryDate": "Wed, 24 Jun 2015 12:08:00 -0400",
"nprLastModifiedDate": "Wed, 24 Jun 2015 12:11:09 -0400",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2015/06/24/413755699/genetically-modified-salmon-coming-to-a-river-near-you?ft=nprml&f=413755699",
"nprStoryId": "413755699",
"nprRetrievedStory": "1",
"nprPubDate": "Wed, 24 Jun 2015 12:11:00 -0400",
"path": "/bayareabites/97328/genetically-modified-salmon-coming-to-a-river-near-you",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>While the debate over whether to label foods containing GMO ingredients plays out across the country, another engineered food has long been waiting to hit grocery stores: genetically modified salmon.\u003c/p>\n\u003cp>Produced by Massachusetts-based biotech firm \u003ca href=\"http://aquabounty.com/\">AquaBounty Technologies\u003c/a>, the fish is an Atlantic salmon engineered to grow twice as fast as its conventional, farm-raised counterpart. But AquaBounty's fish has been languishing in the regulatory process: The company has been trying to get the U.S. Food and Drug Administration to approve its salmon for sale for nearly 20 years.\u003c/p>\n\u003cp>One concern \u003ca href=\"http://www.npr.org/sections/thesalt/2011/12/12/143588609/safety-concerns-linger-around-genetically-modified-salmon\">repeatedly raised\u003c/a> by critics who don't want the FDA to give the transgenic fish the green light: What would happen if these fish got out of the land-based facilities where they're grown and escaped into the wild? Would genetically modified salmon push out their wild counterparts or permanently alter habitat? In a \u003ca href=\"http://bioscience.oxfordjournals.org/content/early/2015/06/05/biosci.biv068\">review paper\u003c/a> published this month in the journal \u003cem>BioScience\u003c/em>, scientists tackle that very question.\u003c/p>\n\u003cp>\u003ca href=\"http://www.meds-sdmm.dfo-mpo.gc.ca/sdb-bds/profile-profil.do?id=7&lang=eng\">Robert H. Devlin\u003c/a>, a scientist at Fisheries and Oceans Canada, led a team that reviewed more than 80 studies analyzing growth, behavior and other trait differences between genetically modified and unaltered fish. The scientists used this to predict what might happen if fish with modified traits were unleashed in nature.\u003c/p>\n\u003cp>Genetically modified salmon contain the growth hormone gene from one fish, combined with the promoter of an antifreeze gene from another. This combination both increases and speeds up growth, so the salmon reach a larger size faster.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Altering a fish's genes also changes other traits, the review found. Genetically modified salmon eat more food, spend more time near the surface of the water, and don't tend to associate in groups. They develop at a dramatically faster rate, and their immune function is reduced.\u003c/p>\n\u003cp>But would these altered traits help genetically modified salmon outcompete wild salmon, while at the same time making them less likely to thrive in nature? It's unclear, says\u003cstrong> \u003c/strong>\u003ca href=\"https://sites.google.com/site/fredsundstrom/\">Fredrik Sundström\u003c/a>, one of the study authors and an ecologist at Uppsala University in Sweden. He stresses that we can't assume genetically modified fish would perish quickly in nature, just because they didn't evolve there.\u003c/p>\n\u003cp>It's analogous, he says, to invasive species. \"Invasive species also didn't evolve in the environment where they are now invading, and they still are able to survive and flourish. We could argue along the same lines with the [genetically modified] fish.\"\u003c/p>\n\u003cp>Despite obvious differences between genetically engineered and wild salmon, predicting what could happen in a real escape is challenging. According to Sundström, \"it's very difficult to predict any ecological consequences before these fish are actually in nature, when it's kind of too late to do anything about it.\"\u003c/p>\n\u003cp>But how likely is an escape, really?\u003c/p>\n\u003cp>\"Virtually impossible,\" says Dave Conley, director of corporate communications for AquaBounty. \"We have in essence mitigated all the possible risk scenarios by combining biological and physical methods to reduce those risks to essentially zero,\" he tells The Salt via email.\u003c/p>\n\u003cp>AquaBounty grows its salmon in tanks on land, rather than in open-ocean tanks. According to the FDA's \u003ca href=\"http://www.fda.gov/AnimalVeterinary/DevelopmentApprovalProcess/GeneticEngineering/GeneticallyEngineeredAnimals/ucm280853.htm\">environmental assessment\u003c/a> of AquaBounty's fish,\u003cstrong> \u003c/strong>an additional combination of screens, filters and netting block access to drains and pipes that might provide means of escape.\u003c/p>\n\u003cp>What's more, AquaBounty says its salmon will be all-female and sterile, so if they do escape, they will fail to reproduce.\u003c/p>\n\u003cp>But critics remain unswayed by such assurances. Environmentalists \u003ca href=\"http://www.outsideonline.com/1900276/genetically-engineered-salmon-could-soon-run-wild\">question\u003c/a> just how dependable the company's containment methods are.\u003c/p>\n\u003cp>As Dana Perls of the environmental group \u003ca href=\"http://www.foe.org/\">Friends of the Earth\u003c/a> points out, \"Land-based doesn't mean not near a river.\" A fish egg production facility on Prince Edward Island is located next to an estuary, while another facility in Panama, where the fish are allowed to mature, is close to a river, according to the FDA documents. She calls escapes \"an unavoidable consequence\" of fish farming.\u003c/p>\n\u003cp>There are also questions about the process used to render the fish sterile. It carries a very small rate of failure, but if a large number of fish escaped at once, a few fertile fish could introduce the transgenes into the wild population.\u003c/p>\n\u003cp>Sundström attests that the risk of escape is, for the most part, in the future. \"We are expecting very little risk at the moment, because there are very few facilities that actually hold these fish. I think what's a worry to some people is if it becomes commercialized and you find these kind of fish in millions of hatcheries around the world.\"\u003c/p>\n\u003cp>If that were to happen, he says, the concern is that growers might become lax about containment methods, and then it would just be a matter of time before a fish — or a few — got out.\u003c/p>\n\u003cp>Sundström says scientists can't predict with absolute certainty what would happen in the event of an escape. The real world is just too complicated. \"You have to accept a certain amount of risk,\" he says.\u003c/p>\n\u003cp>And how much risk is too much? \"It's not my thing to answer.\" He says that's for regulators to decide. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/97328/genetically-modified-salmon-coming-to-a-river-near-you",
"authors": [
"byline_bayareabites_97328"
],
"categories": [
"bayareabites_10028",
"bayareabites_4084",
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_2035",
"bayareabites_358",
"bayareabites_60"
],
"tags": [
"bayareabites_2608",
"bayareabites_14586",
"bayareabites_10771",
"bayareabites_80"
],
"featImg": "bayareabites_97329",
"label": "bayareabites"
},
"bayareabites_97198": {
"type": "posts",
"id": "bayareabites_97198",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "97198",
"score": null,
"sort": [
1435018181000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1435018181,
"format": "standard",
"disqusTitle": "DIY Breakfast: The Secret Life of Granola and Almond Milk",
"title": "DIY Breakfast: The Secret Life of Granola and Almond Milk",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Sitting at my table this morning, I dip my spoon into a bowl and scoop up a marriage of homemade granola and almond milk. Island-clusters of oats, nuts and seeds float lovingly in a creamy white ocean. While these two breakfast foods may have just met, they each have long histories that I am hungry to explore.\u003c/p>\n\u003ch3>Almond Milk’s Religious Upbringing\u003c/h3>\n\u003cp>While \u003ca href=\"https://en.wikipedia.org/wiki/Almond_milk\" target=\"_blank\">almond milk\u003c/a> has appeared only recently on market shelves in its distinctive boxy tetra packs it actually dates back to the Middle Ages. It was valued for its accessibility (no cow needed) and longer shelf life compared to dairy milk. This vegan beverage makes an appearance in many Turkish and Indian dishes. It comes in handy for cultures where, during certain religious observances, animal products are forbidden. For example, in the Middle Ages, almond milk was commonly consumed during Lent.\u003c/p>\n\u003cp>Nut milk is so simple to make at home and is healthier than store bought options with all of their sneaky questionable additives, such as, \u003ca href=\"http://www.cornucopia.org/wp-content/uploads/2013/02/Carrageenan-Report1.pdf\" target=\"_blank\">carrageenan\u003c/a>. I make it at home every week and use the leftover nut pulp to make granola thereby introducing these long lost lovers in a final embrace. To make DIY nut milk, check out Kate Williams' \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/17/start-your-new-years-diet-off-right-with-homemade-nut-milks/\" target=\"_blank\">Homemade Nut Milks\u003c/a> article.\u003c/p>\n\u003cfigure id=\"attachment_97201\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/granola2-1920.jpg\" alt=\"The Perfect Couple: Granola and Almond Milk\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-97201\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola2-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola2-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola2-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola2-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola2-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Perfect Couple: Granola and Almond Milk \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Granola By Any Other Name...\u003c/h3>\n\u003cp>The other partner in my breakfast marriage, granola, has a shorter, but more \u003ca href=\"https://en.wikipedia.org/?title=Granola\" target=\"_blank\">dramatic history\u003c/a>. Before granola there was “granula.” In 1861, Dr. James C. Jackson, a devout Christian Abolitionist, invented granula. This cold breakfast cereal was made of graham flour formed into sheets, baked, broken up and baked again. The resulting graham nuggets were so hard that they had to be soaked in milk to be edible. Dr. Jackson was the director of a “sanitorium,” a forerunner of modern day health spas. He combined his Christian faith with his passion for health in his granula, which he claimed would prepare consumers for the Second Coming (and even accelerate its arrival).\u003c/p>\n\u003cp>Then in 1898, Dr. John Harvey Kellogg created a similar breakfast food of whole grains, which were also baked and broken up into small pieces. He called his cereal granula too. Dr. Jackson threatened to sue Dr. Kellogg for stealing the brand name of his breakfast food, so Dr. Kellogg changed his name slightly to “granola.” Not long, afterwards Dr. Kellogg and his marketing-savvy brother created Kellogg’s Corn Flakes, whose success overshadowed its older sibling, granola.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It wasn’t until the 1960’s that granola resurfaced and became popular with the increasing demand for “health foods” in the hippie era. Granola snuck into mainstream culture and was considered to be better for you than the sugar sweetened flakes, pops, and crisps marketed to children. It wasn’t until 1994 when manufacturers were required to label their food packages that label-reading consumers realized the falsity of granola’s claims to health.\u003c/p>\n\u003ch3>Why Isn’t Most Granola Healthy?\u003c/h3>\n\u003cp>When I started investigating store bought granola, I was shocked to discover what really lurked in those colorful boxes. Most brand name granolas are packed with sugar often masquerading by other names such as, evaporated cane juice, brown rice syrup or oat syrup. Different granola brands also use a variety of oils and I for one want to avoid hydrogenated and palm oils with their high levels of saturated fat. I found that granola can also be packed with fillers such as, soy protein isolate and inulin. While granolas often contain nuts and seeds, which provide good omega-3s, the flip side is that their calories can add up fast. When I decided to find a healthier version of granola I started buying from small companies, but found these took a big bite out of my grocery budget.\u003c/p>\n\u003cp>So, I decided to save my money and all that time label reading by making my own healthy granola and nut milk!\u003c/p>\n\u003cfigure id=\"attachment_97202\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/granola3-1920.jpg\" alt=\"Nutty Granola recipe ingredients\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-97202\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola3-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola3-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola3-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola3-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola3-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola3-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nutty Granola recipe ingredients \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Nutty Granola Recipe\u003c/h3>\n\u003cp>Recipe adapted from \u003ca href=\"http://ohsheglows.com/\" target=\"_blank\">Oh She Glows Cookbook\u003c/a> by Angela Liddon \u003c/p>\n\u003cp>\u003cem>Makes 6 cups\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> 15 minutes \u003cstrong>Cook time:\u003c/strong> 38 to 45 minutes\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup of whole raw almonds or store-bought almond meal (I use the pulp from my nut milk)\u003c/li>\n\u003cli>½ cup of walnuts\u003c/li>\n\u003cli>¾ cup rolled oats (gluten-free if you want)\u003c/li>\n\u003cli>½ cup raw buckwheat groats\u003c/li>\n\u003cli>¾ cup of mixed dried fruit (such as, cherries, figs and raisins.)\u003c/li>\n\u003cli>½ cup raw pepita seeds\u003c/li>\n\u003cli>¼ cup raw sunflower seeds\u003c/li>\n\u003cli>1/3 cup shredded unsweetened coconut\u003c/li>\n\u003cli>2 teaspoons ground cinnamon\u003c/li>\n\u003cli>¼ teaspoon fine-grain sea salt\u003c/li>\n\u003cli>¼ cup pure maple syrup or other liquid sweetener like honey or agave (I like to use less than ¼ of a cup because I prefer my granola a little less sweet)\u003c/li>\n\u003cli>¼ cup coconut oil, melted\u003c/li>\n\u003cli>2 teaspoons pure vanilla extract\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 275 F. Line a large rimmed baking sheet with parchment paper.\u003c/li>\n\u003cli>Place almond meal in a large bowl. (If you are using nut milk pulp it first needs to be baked for 2-4 hours at 200 F to dry it out). And if you are making the almond meal yourself place 1 cup of almonds in a food processor and process for 30 seconds.\u003c/li>\n\u003cli>Chop the walnuts into small pieces and add them to the bowl with the almond meal.\u003c/li>\n\u003cli>Add the oats, buckwheat groats, sunflower seeds, pepita seeds, coconut, cinnamon and salt to the large mixing bowl and stir to combine.\u003c/li>\n\u003cfigure id=\"attachment_97203\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/granola4-1920.jpg\" alt=\"Mix It Up!\" width=\"1920\" height=\"1542\" class=\"size-full wp-image-97203\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola4-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola4-1920-400x321.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola4-1920-800x643.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola4-1920-1440x1157.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola4-1920-1180x948.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola4-1920-960x771.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mix It Up! \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>For a chewy dried fruit version combine the dried fruit to the mixing bowl. (I prefer to have a separate jar of dried fruit that I add right before I eat my granola. I don’t like to store unbaked dried fruit with the granola because it makes the granola soggy.)\u003c/li>\n\u003cli>Add the maple syrup, melted coconut oil, and vanilla to the bowl with the dry ingredients and stir until thoroughly combined.\u003c/li>\n\u003cfigure id=\"attachment_97204\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/granola5-1920.jpg\" alt=\"Add in maple syrup, vanilla and coconut oil\" width=\"1920\" height=\"1588\" class=\"size-full wp-image-97204\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola5-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola5-1920-400x331.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola5-1920-800x662.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola5-1920-1440x1191.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola5-1920-1180x976.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola5-1920-960x794.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add in maple syrup, vanilla and coconut oil \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>With a spatula, spread the granola into a ½ inch layer on the prepared baking sheet and gently press it down to compact it slightly. Bake for 20 min and then rotate the pan and bake for another 18-25 min, or until the granola is lightly golden on the bottom and firm to the touch.\u003c/li>\n\u003cfigure id=\"attachment_97205\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/granola6-1920.jpg\" alt=\"Smush It and Bake It!\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-97205\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola6-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola6-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola6-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola6-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola6-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola6-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smush It and Bake It! \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Cool the granola for at least an 1 hour before breaking it apart.\u003c/li>\n\u003cfigure id=\"attachment_97206\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/granola7-1920.jpg\" alt=\"Break It Up!\" width=\"1920\" height=\"1297\" class=\"size-full wp-image-97206\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola7-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola7-1920-400x270.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola7-1920-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola7-1920-1440x973.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola7-1920-1180x797.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola7-1920-960x649.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Break It Up! \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Store the granola in a glass jar in the fridge for 2-3 weeks.\u003c/li>\n\u003cfigure id=\"attachment_97207\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/granola8-1920.jpg\" alt=\"Enjoy!\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-97207\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola8-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola8-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola8-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola8-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola8-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola8-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enjoy! \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Nut Milk and Granola Workshop July 11, 2015:\u003c/strong> I will be teaching a fun, hands-on nut milk and granola workshop in San Francisco offered through \u003ca href=\"http://www.learnfromneighbor.com/cooking-class/sf-homemade-nut-milk-and-granola-workshop\" target=\"_blank\">Learn from Neighbor Classes\u003c/a>.\u003c/p>\n\u003cul>\n\u003ch3>Resources:\u003c/h3>\n\u003cli>\u003ca href=\"https://en.wikipedia.org/wiki/Almond_milk\" target=\"_blank\">Almond milk\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://en.wikipedia.org/?title=Granola\" target=\"_blank\">Granola\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.foodreference.com/html/artgranola.html\" target=\"_blank\">Granola Origins and History\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.thenibble.com/reviews/main/cereals/granola-girl-cereal.asp\" target=\"_blank\">The History Of Granola\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://wellandgood.com/2013/04/30/is-granola-good-for-you/\" target=\"_blank\">Is granola good for you?\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.cornucopia.org/wp-content/uploads/2013/02/Carrageenan-Report1.pdf\" target=\"_blank\">Carrageenan: How a \"Natural\" Food Additive is Making Us Sick\u003c/a>\u003c/li>\n\u003cp>https://www.youtube.com/watch?v=CkuWZ6VoAts\n\u003c/p>\u003c/ul>\n\n",
"disqusIdentifier": "97198 http://ww2.kqed.org/bayareabites/?p=97198",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/06/22/diy-breakfast-the-secret-life-of-granola-and-almond-milk/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1182,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 14
},
"modified": 1481593122,
"excerpt": "Breakfast partners almond milk and granola are easy to make yourself, don't include preservatives like many store-bought brands, and tend to taste much better when they are freshly homemade. Get recipes to make your own.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Breakfast partners almond milk and granola are easy to make yourself, don't include preservatives like many store-bought brands, and tend to taste much better when they are freshly homemade. Get recipes to make your own.",
"title": "DIY Breakfast: The Secret Life of Granola and Almond Milk | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "DIY Breakfast: The Secret Life of Granola and Almond Milk",
"datePublished": "2015-06-22T17:09:41-07:00",
"dateModified": "2016-12-12T17:38:42-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "diy-breakfast-the-secret-life-of-granola-and-almond-milk",
"status": "publish",
"path": "/bayareabites/97198/diy-breakfast-the-secret-life-of-granola-and-almond-milk",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sitting at my table this morning, I dip my spoon into a bowl and scoop up a marriage of homemade granola and almond milk. Island-clusters of oats, nuts and seeds float lovingly in a creamy white ocean. While these two breakfast foods may have just met, they each have long histories that I am hungry to explore.\u003c/p>\n\u003ch3>Almond Milk’s Religious Upbringing\u003c/h3>\n\u003cp>While \u003ca href=\"https://en.wikipedia.org/wiki/Almond_milk\" target=\"_blank\">almond milk\u003c/a> has appeared only recently on market shelves in its distinctive boxy tetra packs it actually dates back to the Middle Ages. It was valued for its accessibility (no cow needed) and longer shelf life compared to dairy milk. This vegan beverage makes an appearance in many Turkish and Indian dishes. It comes in handy for cultures where, during certain religious observances, animal products are forbidden. For example, in the Middle Ages, almond milk was commonly consumed during Lent.\u003c/p>\n\u003cp>Nut milk is so simple to make at home and is healthier than store bought options with all of their sneaky questionable additives, such as, \u003ca href=\"http://www.cornucopia.org/wp-content/uploads/2013/02/Carrageenan-Report1.pdf\" target=\"_blank\">carrageenan\u003c/a>. I make it at home every week and use the leftover nut pulp to make granola thereby introducing these long lost lovers in a final embrace. To make DIY nut milk, check out Kate Williams' \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/17/start-your-new-years-diet-off-right-with-homemade-nut-milks/\" target=\"_blank\">Homemade Nut Milks\u003c/a> article.\u003c/p>\n\u003cfigure id=\"attachment_97201\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/granola2-1920.jpg\" alt=\"The Perfect Couple: Granola and Almond Milk\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-97201\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola2-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola2-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola2-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola2-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola2-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Perfect Couple: Granola and Almond Milk \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Granola By Any Other Name...\u003c/h3>\n\u003cp>The other partner in my breakfast marriage, granola, has a shorter, but more \u003ca href=\"https://en.wikipedia.org/?title=Granola\" target=\"_blank\">dramatic history\u003c/a>. Before granola there was “granula.” In 1861, Dr. James C. Jackson, a devout Christian Abolitionist, invented granula. This cold breakfast cereal was made of graham flour formed into sheets, baked, broken up and baked again. The resulting graham nuggets were so hard that they had to be soaked in milk to be edible. Dr. Jackson was the director of a “sanitorium,” a forerunner of modern day health spas. He combined his Christian faith with his passion for health in his granula, which he claimed would prepare consumers for the Second Coming (and even accelerate its arrival).\u003c/p>\n\u003cp>Then in 1898, Dr. John Harvey Kellogg created a similar breakfast food of whole grains, which were also baked and broken up into small pieces. He called his cereal granula too. Dr. Jackson threatened to sue Dr. Kellogg for stealing the brand name of his breakfast food, so Dr. Kellogg changed his name slightly to “granola.” Not long, afterwards Dr. Kellogg and his marketing-savvy brother created Kellogg’s Corn Flakes, whose success overshadowed its older sibling, granola.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It wasn’t until the 1960’s that granola resurfaced and became popular with the increasing demand for “health foods” in the hippie era. Granola snuck into mainstream culture and was considered to be better for you than the sugar sweetened flakes, pops, and crisps marketed to children. It wasn’t until 1994 when manufacturers were required to label their food packages that label-reading consumers realized the falsity of granola’s claims to health.\u003c/p>\n\u003ch3>Why Isn’t Most Granola Healthy?\u003c/h3>\n\u003cp>When I started investigating store bought granola, I was shocked to discover what really lurked in those colorful boxes. Most brand name granolas are packed with sugar often masquerading by other names such as, evaporated cane juice, brown rice syrup or oat syrup. Different granola brands also use a variety of oils and I for one want to avoid hydrogenated and palm oils with their high levels of saturated fat. I found that granola can also be packed with fillers such as, soy protein isolate and inulin. While granolas often contain nuts and seeds, which provide good omega-3s, the flip side is that their calories can add up fast. When I decided to find a healthier version of granola I started buying from small companies, but found these took a big bite out of my grocery budget.\u003c/p>\n\u003cp>So, I decided to save my money and all that time label reading by making my own healthy granola and nut milk!\u003c/p>\n\u003cfigure id=\"attachment_97202\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/granola3-1920.jpg\" alt=\"Nutty Granola recipe ingredients\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-97202\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola3-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola3-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola3-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola3-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola3-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola3-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nutty Granola recipe ingredients \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Nutty Granola Recipe\u003c/h3>\n\u003cp>Recipe adapted from \u003ca href=\"http://ohsheglows.com/\" target=\"_blank\">Oh She Glows Cookbook\u003c/a> by Angela Liddon \u003c/p>\n\u003cp>\u003cem>Makes 6 cups\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> 15 minutes \u003cstrong>Cook time:\u003c/strong> 38 to 45 minutes\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup of whole raw almonds or store-bought almond meal (I use the pulp from my nut milk)\u003c/li>\n\u003cli>½ cup of walnuts\u003c/li>\n\u003cli>¾ cup rolled oats (gluten-free if you want)\u003c/li>\n\u003cli>½ cup raw buckwheat groats\u003c/li>\n\u003cli>¾ cup of mixed dried fruit (such as, cherries, figs and raisins.)\u003c/li>\n\u003cli>½ cup raw pepita seeds\u003c/li>\n\u003cli>¼ cup raw sunflower seeds\u003c/li>\n\u003cli>1/3 cup shredded unsweetened coconut\u003c/li>\n\u003cli>2 teaspoons ground cinnamon\u003c/li>\n\u003cli>¼ teaspoon fine-grain sea salt\u003c/li>\n\u003cli>¼ cup pure maple syrup or other liquid sweetener like honey or agave (I like to use less than ¼ of a cup because I prefer my granola a little less sweet)\u003c/li>\n\u003cli>¼ cup coconut oil, melted\u003c/li>\n\u003cli>2 teaspoons pure vanilla extract\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 275 F. Line a large rimmed baking sheet with parchment paper.\u003c/li>\n\u003cli>Place almond meal in a large bowl. (If you are using nut milk pulp it first needs to be baked for 2-4 hours at 200 F to dry it out). And if you are making the almond meal yourself place 1 cup of almonds in a food processor and process for 30 seconds.\u003c/li>\n\u003cli>Chop the walnuts into small pieces and add them to the bowl with the almond meal.\u003c/li>\n\u003cli>Add the oats, buckwheat groats, sunflower seeds, pepita seeds, coconut, cinnamon and salt to the large mixing bowl and stir to combine.\u003c/li>\n\u003cfigure id=\"attachment_97203\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/granola4-1920.jpg\" alt=\"Mix It Up!\" width=\"1920\" height=\"1542\" class=\"size-full wp-image-97203\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola4-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola4-1920-400x321.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola4-1920-800x643.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola4-1920-1440x1157.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola4-1920-1180x948.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola4-1920-960x771.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mix It Up! \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>For a chewy dried fruit version combine the dried fruit to the mixing bowl. (I prefer to have a separate jar of dried fruit that I add right before I eat my granola. I don’t like to store unbaked dried fruit with the granola because it makes the granola soggy.)\u003c/li>\n\u003cli>Add the maple syrup, melted coconut oil, and vanilla to the bowl with the dry ingredients and stir until thoroughly combined.\u003c/li>\n\u003cfigure id=\"attachment_97204\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/granola5-1920.jpg\" alt=\"Add in maple syrup, vanilla and coconut oil\" width=\"1920\" height=\"1588\" class=\"size-full wp-image-97204\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola5-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola5-1920-400x331.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola5-1920-800x662.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola5-1920-1440x1191.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola5-1920-1180x976.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola5-1920-960x794.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add in maple syrup, vanilla and coconut oil \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>With a spatula, spread the granola into a ½ inch layer on the prepared baking sheet and gently press it down to compact it slightly. Bake for 20 min and then rotate the pan and bake for another 18-25 min, or until the granola is lightly golden on the bottom and firm to the touch.\u003c/li>\n\u003cfigure id=\"attachment_97205\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/granola6-1920.jpg\" alt=\"Smush It and Bake It!\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-97205\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola6-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola6-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola6-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola6-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola6-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola6-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smush It and Bake It! \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Cool the granola for at least an 1 hour before breaking it apart.\u003c/li>\n\u003cfigure id=\"attachment_97206\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/granola7-1920.jpg\" alt=\"Break It Up!\" width=\"1920\" height=\"1297\" class=\"size-full wp-image-97206\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola7-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola7-1920-400x270.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola7-1920-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola7-1920-1440x973.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola7-1920-1180x797.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola7-1920-960x649.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Break It Up! \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Store the granola in a glass jar in the fridge for 2-3 weeks.\u003c/li>\n\u003cfigure id=\"attachment_97207\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/granola8-1920.jpg\" alt=\"Enjoy!\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-97207\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola8-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola8-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola8-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola8-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola8-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola8-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enjoy! \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Nut Milk and Granola Workshop July 11, 2015:\u003c/strong> I will be teaching a fun, hands-on nut milk and granola workshop in San Francisco offered through \u003ca href=\"http://www.learnfromneighbor.com/cooking-class/sf-homemade-nut-milk-and-granola-workshop\" target=\"_blank\">Learn from Neighbor Classes\u003c/a>.\u003c/p>\n\u003cul>\n\u003ch3>Resources:\u003c/h3>\n\u003cli>\u003ca href=\"https://en.wikipedia.org/wiki/Almond_milk\" target=\"_blank\">Almond milk\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://en.wikipedia.org/?title=Granola\" target=\"_blank\">Granola\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.foodreference.com/html/artgranola.html\" target=\"_blank\">Granola Origins and History\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.thenibble.com/reviews/main/cereals/granola-girl-cereal.asp\" target=\"_blank\">The History Of Granola\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://wellandgood.com/2013/04/30/is-granola-good-for-you/\" target=\"_blank\">Is granola good for you?\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.cornucopia.org/wp-content/uploads/2013/02/Carrageenan-Report1.pdf\" target=\"_blank\">Carrageenan: How a \"Natural\" Food Additive is Making Us Sick\u003c/a>\u003c/li>\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/CkuWZ6VoAts'\n title='//www.youtube.com/embed/CkuWZ6VoAts'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\u003c/ul>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/97198/diy-breakfast-the-secret-life-of-granola-and-almond-milk",
"authors": [
"5404"
],
"categories": [
"bayareabites_2638",
"bayareabites_4084",
"bayareabites_1245",
"bayareabites_1873"
],
"tags": [
"bayareabites_8841",
"bayareabites_1802",
"bayareabites_14073"
],
"featImg": "bayareabites_97200",
"label": "bayareabites"
},
"bayareabites_97250": {
"type": "posts",
"id": "bayareabites_97250",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "97250",
"score": null,
"sort": [
1435017218000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1435017218,
"format": "aside",
"disqusTitle": "Local Food Is Still A Niche. Can It Grow Beyond That?",
"title": "Local Food Is Still A Niche. Can It Grow Beyond That?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_97252\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/pineplains_ny_20140917_geo-aebdee71890eaaa30a14a9ff675cbe746dcab694-e1435016654749.jpg\" alt=\"Pine Plains, N.Y. is an agricultural community about 100 miles from New York City, photographed here on Sept. 17, 2014. The U.C. Merced researchers estimate that New York City could potentially fulfill about 30 percent of its food needs with food grown within 100 miles of the city.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-97252\">\u003cfigcaption class=\"wp-caption-text\">Pine Plains, N.Y. is an agricultural community about 100 miles from New York City, photographed here on Sept. 17, 2014. The U.C. Merced researchers estimate that New York City could potentially fulfill about 30 percent of its food needs with food grown within 100 miles of the city. \u003ccite>(Courtesy of Planet Labs)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Local food enthusiasts have been trying to make the case that buying food from farmers nearby supports local economies, boosts food security and is better for the environment.\u003c/p>\n\u003cp>But so far, \"local\" food still makes up a pretty small fraction of what Americans eat. And given that most agriculture in the U.S. is geared toward producing food crops — from corn to soybeans to almonds — for the global market, it doesn't seem likely that will change.\u003c/p>\n\u003cp>But according to a recent \u003ca href=\"http://www.ucmerced.edu/news/2015/most-americans-could-eat-locally-research-shows\">study\u003c/a> by researchers at the University of California, Merced, it's actually possible to grow a lot more food closer to our cities.\u003c/p>\n\u003cp>\"If you drew a 100-mile circle around each city in the U.S. and then you looked at the capacity of the existing farmland, you'd find that 90 percent of the people could be fed within those circles,\" says \u003ca href=\"http://faculty.ucmerced.edu/ecampbell3/\">Elliott Campbell\u003c/a>, an associate professor of environmental engineering at U.C. Merced who co-authored the study.\u003c/p>\n\u003cfigure id=\"attachment_97251\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/elkgrove_ca_20150423_geo_custom-56d124ff5f1b5a924feb4a0df40afc9f32fc06b1-e1435016869542.jpg\" alt=\"Elk Grove, Calif., is a suburb of Sacramento, about 15 miles from the city center. This 14-square mile view of the city was photographed on Apr. 23, 2015.\" width=\"1920\" height=\"1212\" class=\"size-full wp-image-97251\">\u003cfigcaption class=\"wp-caption-text\">Elk Grove, Calif., is a suburb of Sacramento, about 15 miles from the city center. This 14-square mile view of the city was photographed on Apr. 23, 2015. \u003ccite>(Courtesy of Planet Labs)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Over the last two years, Campbell has been exploring the idea of \"foodshed potential,\" or \"the fraction of total dietary needs that could be met if all existing croplands were repurposed for local food consumption,\" as he and his co-author Andrew Zumkehr write in the paper.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And while the potential was highest looking at a 100-mile radius around cities, they also found that most areas in the U.S. could supply 80 to 100 percent of their populations with fare grown or raised within 50 miles.\u003c/p>\n\u003cp>\"Very few farms in the U.S. are currently used for local food and instead are contributing to very long supply chains,\" Campbell tells The Salt. \"If we wanted to earmark some of our croplands for our local needs it would be absolutely no problem to be 100 percent self-sufficient [in many places].\"\u003c/p>\n\u003cp>For example, in rich farming regions like California's San Joaquin Valley, they estimate that the city of Fresno could feed all its residents year-round with local food. Other cities would have more trouble: Campbell and Zumkehr found that New York City could only provide 5 percent of its residents with completely local food within a 50-mile radius, but could get to nearly 30 percent within 100 miles.\u003c/p>\n\u003cp>So why isn't this already happening? Campbell says many farms are serving markets far beyond their local cities. Also, he says, much of the food people currently eat is processed and packaged — rather than locally grown fruits and vegetables.\u003c/p>\n\u003cfigure id=\"attachment_97253\" class=\"wp-caption alignnone\" style=\"max-width: 1564px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/auburn_wa_20150518_geo_custom-800914d0067372a83b787fa1e6b4241a7624844f.jpg\" alt=\"Auburn, Wash., is suburb of Seattle about 29 miles from the city center. This 6.3-square-mile view was photographed on May 18, 2015. The researchers say the city of Seattle could source 100 percent of its food from within a 100-mile radius.\" width=\"1564\" height=\"1172\" class=\"size-full wp-image-97253\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/auburn_wa_20150518_geo_custom-800914d0067372a83b787fa1e6b4241a7624844f.jpg 1564w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/auburn_wa_20150518_geo_custom-800914d0067372a83b787fa1e6b4241a7624844f-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/auburn_wa_20150518_geo_custom-800914d0067372a83b787fa1e6b4241a7624844f-800x599.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/auburn_wa_20150518_geo_custom-800914d0067372a83b787fa1e6b4241a7624844f-1440x1079.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/auburn_wa_20150518_geo_custom-800914d0067372a83b787fa1e6b4241a7624844f-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/auburn_wa_20150518_geo_custom-800914d0067372a83b787fa1e6b4241a7624844f-960x719.jpg 960w\" sizes=\"(max-width: 1564px) 100vw, 1564px\">\u003cfigcaption class=\"wp-caption-text\">Auburn, Wash., is suburb of Seattle about 29 miles from the city center. This 6.3-square-mile view was photographed on May 18, 2015. The researchers say the city of Seattle could source 100 percent of its food from within a 100-mile radius. \u003ccite>( Courtesy of Planet Labs)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yet shifting to a more local foodshed system — while challenging — could yield benefits in nutrition and health.\u003c/p>\n\u003cp>\"There's some evidence that these local food systems, farmers markets, can get people to consume more fruits and vegetables,\" Campbell says. \"It's a really tough thing to get people to shift their diets, and if there's some potential for local food to do that I think it's well worth further looking into.\"\u003c/p>\n\u003cp>Not everyone is buying Campbell's conclusions. \u003ca href=\"http://sanford.duke.edu/people/faculty/sexton-steven-e\">Steven Sexton\u003c/a> with the Sanford School of Public Policy at Duke University has long been a critic of local food — in this \u003ca href=\"http://freakonomics.com/2011/11/14/the-inefficiency-of-local-food/\">2011 Freakonomics post\u003c/a>, he wrote that the assumption that a \"relocalized\" food system would be better is wrong.\u003c/p>\n\u003cp>As for Campbell's study, Sexton is skeptical about the measurements.\u003c/p>\n\u003cp>\"They're estimating how many calories silage and hay can be produced within a given radius of the cities,\" Sexton says. \"That's fine if Americans are just consuming calories, but Americans consume food products.\"\u003c/p>\n\u003cp>Measuring tools aside, Sexton still doesn't think Campbell's theory is foolproof. First, American's aren't used to eating seasonally — we want strawberries in winter and oranges in summer — and are accustomed to huge variety year-round.\u003c/p>\n\u003cp>\"People who live in certain parts of the country could eat local and have a balanced diet, like California,\" Sexton says. \"What this means for a lot of other parts of the country like the Midwest and the Northeast for substantial portions of the year if they are going to be eating any vegetables they are going to be pickled canned or frozen.\"\u003c/p>\n\u003cp>Second, he says a switch to consuming only local food would increase prices.\u003c/p>\n\u003cp>\"This is not a way to encourage consumption of healthy foods, and it's likely going to occur at some higher cost,\" Sexton says.\u003c/p>\n\u003cp>But even still Campbell says by creating models and maps his main purpose is to show how much potential there is to still eat local in America.\u003c/p>\n\u003cp>\"If this idea became a reality there's going to be a number of obstacles from a social point of view of what people's preferences are, from an economic point of view where there's infrastructure and support for local food,\" Campbell says. \"But the maps we've provided give you a sense of where it would make sense to allocate resources to ramp this up.\"\u003c/p>\n\u003cp>As for which city should try it first? He says he'll leave that up to politicians.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "97250 http://ww2.kqed.org/bayareabites/?p=97250",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/06/22/local-food-is-still-a-niche-can-it-grow-beyond-that/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 980,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 24
},
"modified": 1435017218,
"excerpt": "\"Local\" food makes up a small fraction of what Americans eat. But a recent study argues that 90 percent of people living in cities could be fed with food grown with 100 miles.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": ""Local" food makes up a small fraction of what Americans eat. But a recent study argues that 90 percent of people living in cities could be fed with food grown with 100 miles.",
"title": "Local Food Is Still A Niche. Can It Grow Beyond That? | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Local Food Is Still A Niche. Can It Grow Beyond That?",
"datePublished": "2015-06-22T16:53:38-07:00",
"dateModified": "2015-06-22T16:53:38-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "local-food-is-still-a-niche-can-it-grow-beyond-that",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=415554585&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Ezra David Romero, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"nprStoryDate": "Mon, 22 Jun 2015 18:23:00 -0400",
"nprLastModifiedDate": "Mon, 22 Jun 2015 19:19:42 -0400",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2015/06/22/415554585/local-food-is-still-a-niche-can-it-grow-beyond-that?ft=nprml&f=415554585",
"nprStoryId": "415554585",
"nprRetrievedStory": "1",
"nprPubDate": "Mon, 22 Jun 2015 19:19:00 -0400",
"path": "/bayareabites/97250/local-food-is-still-a-niche-can-it-grow-beyond-that",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_97252\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/pineplains_ny_20140917_geo-aebdee71890eaaa30a14a9ff675cbe746dcab694-e1435016654749.jpg\" alt=\"Pine Plains, N.Y. is an agricultural community about 100 miles from New York City, photographed here on Sept. 17, 2014. The U.C. Merced researchers estimate that New York City could potentially fulfill about 30 percent of its food needs with food grown within 100 miles of the city.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-97252\">\u003cfigcaption class=\"wp-caption-text\">Pine Plains, N.Y. is an agricultural community about 100 miles from New York City, photographed here on Sept. 17, 2014. The U.C. Merced researchers estimate that New York City could potentially fulfill about 30 percent of its food needs with food grown within 100 miles of the city. \u003ccite>(Courtesy of Planet Labs)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Local food enthusiasts have been trying to make the case that buying food from farmers nearby supports local economies, boosts food security and is better for the environment.\u003c/p>\n\u003cp>But so far, \"local\" food still makes up a pretty small fraction of what Americans eat. And given that most agriculture in the U.S. is geared toward producing food crops — from corn to soybeans to almonds — for the global market, it doesn't seem likely that will change.\u003c/p>\n\u003cp>But according to a recent \u003ca href=\"http://www.ucmerced.edu/news/2015/most-americans-could-eat-locally-research-shows\">study\u003c/a> by researchers at the University of California, Merced, it's actually possible to grow a lot more food closer to our cities.\u003c/p>\n\u003cp>\"If you drew a 100-mile circle around each city in the U.S. and then you looked at the capacity of the existing farmland, you'd find that 90 percent of the people could be fed within those circles,\" says \u003ca href=\"http://faculty.ucmerced.edu/ecampbell3/\">Elliott Campbell\u003c/a>, an associate professor of environmental engineering at U.C. Merced who co-authored the study.\u003c/p>\n\u003cfigure id=\"attachment_97251\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/elkgrove_ca_20150423_geo_custom-56d124ff5f1b5a924feb4a0df40afc9f32fc06b1-e1435016869542.jpg\" alt=\"Elk Grove, Calif., is a suburb of Sacramento, about 15 miles from the city center. This 14-square mile view of the city was photographed on Apr. 23, 2015.\" width=\"1920\" height=\"1212\" class=\"size-full wp-image-97251\">\u003cfigcaption class=\"wp-caption-text\">Elk Grove, Calif., is a suburb of Sacramento, about 15 miles from the city center. This 14-square mile view of the city was photographed on Apr. 23, 2015. \u003ccite>(Courtesy of Planet Labs)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Over the last two years, Campbell has been exploring the idea of \"foodshed potential,\" or \"the fraction of total dietary needs that could be met if all existing croplands were repurposed for local food consumption,\" as he and his co-author Andrew Zumkehr write in the paper.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And while the potential was highest looking at a 100-mile radius around cities, they also found that most areas in the U.S. could supply 80 to 100 percent of their populations with fare grown or raised within 50 miles.\u003c/p>\n\u003cp>\"Very few farms in the U.S. are currently used for local food and instead are contributing to very long supply chains,\" Campbell tells The Salt. \"If we wanted to earmark some of our croplands for our local needs it would be absolutely no problem to be 100 percent self-sufficient [in many places].\"\u003c/p>\n\u003cp>For example, in rich farming regions like California's San Joaquin Valley, they estimate that the city of Fresno could feed all its residents year-round with local food. Other cities would have more trouble: Campbell and Zumkehr found that New York City could only provide 5 percent of its residents with completely local food within a 50-mile radius, but could get to nearly 30 percent within 100 miles.\u003c/p>\n\u003cp>So why isn't this already happening? Campbell says many farms are serving markets far beyond their local cities. Also, he says, much of the food people currently eat is processed and packaged — rather than locally grown fruits and vegetables.\u003c/p>\n\u003cfigure id=\"attachment_97253\" class=\"wp-caption alignnone\" style=\"max-width: 1564px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/auburn_wa_20150518_geo_custom-800914d0067372a83b787fa1e6b4241a7624844f.jpg\" alt=\"Auburn, Wash., is suburb of Seattle about 29 miles from the city center. This 6.3-square-mile view was photographed on May 18, 2015. The researchers say the city of Seattle could source 100 percent of its food from within a 100-mile radius.\" width=\"1564\" height=\"1172\" class=\"size-full wp-image-97253\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/auburn_wa_20150518_geo_custom-800914d0067372a83b787fa1e6b4241a7624844f.jpg 1564w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/auburn_wa_20150518_geo_custom-800914d0067372a83b787fa1e6b4241a7624844f-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/auburn_wa_20150518_geo_custom-800914d0067372a83b787fa1e6b4241a7624844f-800x599.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/auburn_wa_20150518_geo_custom-800914d0067372a83b787fa1e6b4241a7624844f-1440x1079.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/auburn_wa_20150518_geo_custom-800914d0067372a83b787fa1e6b4241a7624844f-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/auburn_wa_20150518_geo_custom-800914d0067372a83b787fa1e6b4241a7624844f-960x719.jpg 960w\" sizes=\"(max-width: 1564px) 100vw, 1564px\">\u003cfigcaption class=\"wp-caption-text\">Auburn, Wash., is suburb of Seattle about 29 miles from the city center. This 6.3-square-mile view was photographed on May 18, 2015. The researchers say the city of Seattle could source 100 percent of its food from within a 100-mile radius. \u003ccite>( Courtesy of Planet Labs)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yet shifting to a more local foodshed system — while challenging — could yield benefits in nutrition and health.\u003c/p>\n\u003cp>\"There's some evidence that these local food systems, farmers markets, can get people to consume more fruits and vegetables,\" Campbell says. \"It's a really tough thing to get people to shift their diets, and if there's some potential for local food to do that I think it's well worth further looking into.\"\u003c/p>\n\u003cp>Not everyone is buying Campbell's conclusions. \u003ca href=\"http://sanford.duke.edu/people/faculty/sexton-steven-e\">Steven Sexton\u003c/a> with the Sanford School of Public Policy at Duke University has long been a critic of local food — in this \u003ca href=\"http://freakonomics.com/2011/11/14/the-inefficiency-of-local-food/\">2011 Freakonomics post\u003c/a>, he wrote that the assumption that a \"relocalized\" food system would be better is wrong.\u003c/p>\n\u003cp>As for Campbell's study, Sexton is skeptical about the measurements.\u003c/p>\n\u003cp>\"They're estimating how many calories silage and hay can be produced within a given radius of the cities,\" Sexton says. \"That's fine if Americans are just consuming calories, but Americans consume food products.\"\u003c/p>\n\u003cp>Measuring tools aside, Sexton still doesn't think Campbell's theory is foolproof. First, American's aren't used to eating seasonally — we want strawberries in winter and oranges in summer — and are accustomed to huge variety year-round.\u003c/p>\n\u003cp>\"People who live in certain parts of the country could eat local and have a balanced diet, like California,\" Sexton says. \"What this means for a lot of other parts of the country like the Midwest and the Northeast for substantial portions of the year if they are going to be eating any vegetables they are going to be pickled canned or frozen.\"\u003c/p>\n\u003cp>Second, he says a switch to consuming only local food would increase prices.\u003c/p>\n\u003cp>\"This is not a way to encourage consumption of healthy foods, and it's likely going to occur at some higher cost,\" Sexton says.\u003c/p>\n\u003cp>But even still Campbell says by creating models and maps his main purpose is to show how much potential there is to still eat local in America.\u003c/p>\n\u003cp>\"If this idea became a reality there's going to be a number of obstacles from a social point of view of what people's preferences are, from an economic point of view where there's infrastructure and support for local food,\" Campbell says. \"But the maps we've provided give you a sense of where it would make sense to allocate resources to ramp this up.\"\u003c/p>\n\u003cp>As for which city should try it first? He says he'll leave that up to politicians.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/97250/local-food-is-still-a-niche-can-it-grow-beyond-that",
"authors": [
"byline_bayareabites_97250"
],
"categories": [
"bayareabites_1874",
"bayareabites_4084",
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_60"
],
"tags": [
"bayareabites_9136"
],
"featImg": "bayareabites_97251",
"label": "bayareabites"
},
"bayareabites_97209": {
"type": "posts",
"id": "bayareabites_97209",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "97209",
"score": null,
"sort": [
1435004706000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1435004706,
"format": "standard",
"disqusTitle": "Sans Artificial: General Mills Scrambles To Reformulate Lucky Charms",
"title": "Sans Artificial: General Mills Scrambles To Reformulate Lucky Charms",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>We hate to break it to you, Mr. Leprechaun, but someone really is after your Lucky Charms: General Mills.\u003c/p>\n\u003cp>Or more specifically, it's after the artificial colorings used to give the cereal its trademark rainbow-colored marshmallow shapes. General Mills on Monday \u003ca href=\"http://www.blog.generalmills.com/2015/06/a-big-commitment-for-big-g-cereal/\">announced\u003c/a> it will remove artificial colors and flavors from all of its cereals.\u003c/p>\n\u003cp>The company's iconic Cheerios brand has been artificial-free for years now, as have other General Mills brands. But 40 percent of General Mills' cereals still contain artificial ingredients, including Trix, Reese's Puffs and yes, Lucky Charms. Under the new commitment, they'll be getting a makeover, too.\u003c/p>\n\u003cp>The move comes as other food companies, including \u003ca href=\"http://www.npr.org/sections/thesalt/2015/02/19/387319835/chocolate-makeover-nestle-dumps-artificial-colorings\">Nestle\u003c/a>, Hershey's, Subway and \u003ca href=\"http://www.npr.org/sections/thesalt/2015/05/06/404626500/panera-is-the-latest-to-drop-artificial-ingredients-from-its-food\">Panera\u003c/a>, have made similar announcements regarding the removal of artificial colorings and other ingredients.\u003c/p>\n\u003cp>In a \u003ca href=\"http://www.blog.generalmills.com/2015/06/a-big-commitment-for-big-g-cereal/\">blog post\u003c/a> on the company's website, Jim Murphy — the president of General Mills' cereal division — said, \"We're simply listening to consumers and these ingredients are not what people are looking for in their cereal today.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, what will consumers notice? Not much in terms of color changes, though Murphy says that Trix may look a \"bit different,\" as the colors made from artificial sources are swapped out.\u003c/p>\n\u003cp>For instance, General Mills will use a mix of spice extracts — including turmeric and annatto — to maintain yellow and orange hues. And to get that funky purple and red coloring, the company will use fruit and vegetable juice. One wonders whether blueberry juice can deliver the same deep, hyper-intense hues that kids are accustomed to seeing in Trix cereal.\u003c/p>\n\u003cp>So what's the biggest hurdle? It seems taking the artificial ingredients out of the Lucky Charms marshmallow may take a little time to figure out.\u003c/p>\n\u003cp>General Mills says it hopes to complete the reformulations by the end of 2016, \"but cereals that contain marshmallows, like Lucky Charms and our Monster cereals ... make take longer,\" the company \u003ca href=\"http://www.blog.generalmills.com/2015/06/a-big-commitment-for-big-g-cereal/\">explains\u003c/a> in a blog post.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2015/02/19/387319835/chocolate-makeover-nestle-dumps-artificial-colorings\">reported\u003c/a>, artificial food dyes have been controversial. Some studies have found a link to hyperactivity in children.\u003c/p>\n\u003cp>But the evidence to support this link is mixed. As \u003ca href=\"https://www.northshorelij.com/find-care/find-a-doctor/pediatrics/dr-andrew-robert-adesman-md-11315401\">Andrew Adesman\u003c/a>, a spokesperson for the American Academy of Pediatrics, told us, there's a growing body of evidence to show that food colorings can affect some children's behavior. \"On the other hand, these effects are relatively modest,\" he said.\u003c/p>\n\u003cp>Regardless of the science, consumer surveys (including Nielsen's Global Health and Wellness \u003ca href=\"http://www.nielsen.com/content/dam/nielsenglobal/eu/nielseninsights/pdfs/Nielsen%20Global%20Health%20and%20Wellness%20Report%20-%20January%202015.pdf\">Survey\u003c/a>) show that moving toward more natural, simpler foods and ingredients is a goal a growing number of Americans share.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "97209 http://ww2.kqed.org/bayareabites/?p=97209",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/06/22/sans-artificial-general-mills-scrambles-to-reformulate-lucky-charms/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 439,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 15
},
"modified": 1435004706,
"excerpt": "The company has pledged to ditch artificial colorings and flavorings from all of its cereals by the end of 2016. But those iconic rainbow-colored marshmallow charms might take longer to revamp.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The company has pledged to ditch artificial colorings and flavorings from all of its cereals by the end of 2016. But those iconic rainbow-colored marshmallow charms might take longer to revamp.",
"title": "Sans Artificial: General Mills Scrambles To Reformulate Lucky Charms | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Sans Artificial: General Mills Scrambles To Reformulate Lucky Charms",
"datePublished": "2015-06-22T13:25:06-07:00",
"dateModified": "2015-06-22T13:25:06-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "sans-artificial-general-mills-scrambles-to-reformulate-lucky-charms",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=416486286&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Allison Aubrey, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"nprStoryDate": "Mon, 22 Jun 2015 15:58:00 -0400",
"nprLastModifiedDate": "Mon, 22 Jun 2015 15:58:56 -0400",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2015/06/22/416486286/sans-artificial-general-mills-scrambles-to-reformulate-lucky-charms?ft=nprml&f=416486286",
"nprStoryId": "416486286",
"nprRetrievedStory": "1",
"nprPubDate": "Mon, 22 Jun 2015 15:58:00 -0400",
"path": "/bayareabites/97209/sans-artificial-general-mills-scrambles-to-reformulate-lucky-charms",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>We hate to break it to you, Mr. Leprechaun, but someone really is after your Lucky Charms: General Mills.\u003c/p>\n\u003cp>Or more specifically, it's after the artificial colorings used to give the cereal its trademark rainbow-colored marshmallow shapes. General Mills on Monday \u003ca href=\"http://www.blog.generalmills.com/2015/06/a-big-commitment-for-big-g-cereal/\">announced\u003c/a> it will remove artificial colors and flavors from all of its cereals.\u003c/p>\n\u003cp>The company's iconic Cheerios brand has been artificial-free for years now, as have other General Mills brands. But 40 percent of General Mills' cereals still contain artificial ingredients, including Trix, Reese's Puffs and yes, Lucky Charms. Under the new commitment, they'll be getting a makeover, too.\u003c/p>\n\u003cp>The move comes as other food companies, including \u003ca href=\"http://www.npr.org/sections/thesalt/2015/02/19/387319835/chocolate-makeover-nestle-dumps-artificial-colorings\">Nestle\u003c/a>, Hershey's, Subway and \u003ca href=\"http://www.npr.org/sections/thesalt/2015/05/06/404626500/panera-is-the-latest-to-drop-artificial-ingredients-from-its-food\">Panera\u003c/a>, have made similar announcements regarding the removal of artificial colorings and other ingredients.\u003c/p>\n\u003cp>In a \u003ca href=\"http://www.blog.generalmills.com/2015/06/a-big-commitment-for-big-g-cereal/\">blog post\u003c/a> on the company's website, Jim Murphy — the president of General Mills' cereal division — said, \"We're simply listening to consumers and these ingredients are not what people are looking for in their cereal today.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, what will consumers notice? Not much in terms of color changes, though Murphy says that Trix may look a \"bit different,\" as the colors made from artificial sources are swapped out.\u003c/p>\n\u003cp>For instance, General Mills will use a mix of spice extracts — including turmeric and annatto — to maintain yellow and orange hues. And to get that funky purple and red coloring, the company will use fruit and vegetable juice. One wonders whether blueberry juice can deliver the same deep, hyper-intense hues that kids are accustomed to seeing in Trix cereal.\u003c/p>\n\u003cp>So what's the biggest hurdle? It seems taking the artificial ingredients out of the Lucky Charms marshmallow may take a little time to figure out.\u003c/p>\n\u003cp>General Mills says it hopes to complete the reformulations by the end of 2016, \"but cereals that contain marshmallows, like Lucky Charms and our Monster cereals ... make take longer,\" the company \u003ca href=\"http://www.blog.generalmills.com/2015/06/a-big-commitment-for-big-g-cereal/\">explains\u003c/a> in a blog post.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2015/02/19/387319835/chocolate-makeover-nestle-dumps-artificial-colorings\">reported\u003c/a>, artificial food dyes have been controversial. Some studies have found a link to hyperactivity in children.\u003c/p>\n\u003cp>But the evidence to support this link is mixed. As \u003ca href=\"https://www.northshorelij.com/find-care/find-a-doctor/pediatrics/dr-andrew-robert-adesman-md-11315401\">Andrew Adesman\u003c/a>, a spokesperson for the American Academy of Pediatrics, told us, there's a growing body of evidence to show that food colorings can affect some children's behavior. \"On the other hand, these effects are relatively modest,\" he said.\u003c/p>\n\u003cp>Regardless of the science, consumer surveys (including Nielsen's Global Health and Wellness \u003ca href=\"http://www.nielsen.com/content/dam/nielsenglobal/eu/nielseninsights/pdfs/Nielsen%20Global%20Health%20and%20Wellness%20Report%20-%20January%202015.pdf\">Survey\u003c/a>) show that moving toward more natural, simpler foods and ingredients is a goal a growing number of Americans share.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/97209/sans-artificial-general-mills-scrambles-to-reformulate-lucky-charms",
"authors": [
"byline_bayareabites_97209"
],
"categories": [
"bayareabites_4084",
"bayareabites_1245",
"bayareabites_1246",
"bayareabites_10916"
],
"tags": [
"bayareabites_11198",
"bayareabites_13599",
"bayareabites_14579",
"bayareabites_13202",
"bayareabites_11274",
"bayareabites_14581",
"bayareabites_14578",
"bayareabites_13489",
"bayareabites_14580"
],
"featImg": "bayareabites_97210",
"label": "bayareabites"
},
"bayareabites_97168": {
"type": "posts",
"id": "bayareabites_97168",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "97168",
"score": null,
"sort": [
1434729704000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1434729704,
"format": "audio",
"disqusTitle": "Chocolate, Chocolate, It's Good For Your Heart, Study Finds",
"title": "Chocolate, Chocolate, It's Good For Your Heart, Study Finds",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/06/20150619_me_chocolate_chocolate_its_good_for_your_heart_study_finds.mp3\u003c/p>\n\u003cp>Here's a sweet notion: Eat a little chocolate each day and you could be doing your heart a favor.\u003c/p>\n\u003cp>A new \u003ca href=\"http://heart.bmj.com/content/early/2015/05/20/heartjnl-2014-307050.short?g=w_heart_ahead_tab\">study\u003c/a> published in the journal \u003cem>Heart\u003c/em> found that habitual chocolate eaters had a lower risk of cardiovascular disease and strokes compared to people who didn't eat chocolate.\u003c/p>\n\u003cp>So, what is it about chocolate that could possibly lead to such a benefit? Well, when you strip out the sugar and milk that's added to chocolate, you're left with the cocoa bean. And it's the compounds in the cocoa that researchers are most interested in.\u003c/p>\n\u003cp>The study is part of a growing body of evidence that suggests the bioactive plant compounds found in cocoa beans, called polyphenols, may help protect against heart disease.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"What we're learning is that polyphenols ... seem to improve the health of our \u003ca href=\"http://www.npr.org/sections/thesalt/2014/07/02/327775106/how-dark-chocolate-not-milk-chocolate-may-help-blood-flow\">blood vessels\u003c/a>,\" says \u003ca href=\"http://www.nutrition.tufts.edu/about/welcome-dean-mozaffarian\">Dariush Mozaffarian,\u003c/a> dean of the Friedman School of Nutrition Science and Policy at Tufts University.\u003c/p>\n\u003cp>As part of the new study, researchers tracked about 20,000 adults in England for some 12 years. Participants filled out food-frequency questionnaires. And the researchers gauged chocolate consumption from these surveys.\u003c/p>\n\u003cp>How much better did the chocolate eaters fare when it came to staving off heart disease? As Howard LeWine of the Harvard Health Blog \u003ca href=\"http://www.health.harvard.edu/blog/sweet-dreams-eating-chocolate-prevents-heart-disease-201506168087\">calculates\u003c/a>: \"Among those in the top tier of chocolate consumption, 12 percent developed or died of cardiovascular disease during the study, compared to 17.4 percent of those who didn't eat chocolate.\"\u003c/p>\n\u003cp>The reduction in risk is surprising, according to study author \u003ca href=\"http://www.researchgate.net/profile/Phyo_Myint\">Phyo Myint\u003c/a> of the University of Aberdeen. As part of the analysis, the chocolate eaters were broken down into groups based on how much they ate — from the heaviest consumers of chocolate to those who ate the least. \"The group with the greatest benefit generally ate 16 to 100 grams per day,\" Myint writes in an email. To put that into perspective, a standard-size Hershey bar has 43 grams.\u003c/p>\n\u003cp>Now, the rub with this kind of study is that the link between chocolate and health is just an association. \"It doesn't prove a cause-and-effect relationship between chocolate and reduced risk of heart disease and stroke,\" says \u003ca href=\"http://www.brighamandwomens.org/departments_and_services/womenshealth/hearthealth/who-we-are/bios/joann-manson/index.htm\">JoAnn Manson\u003c/a>, chief of the Division of Preventive Medicine at Brigham and Women's Hospital in Boston.\u003c/p>\n\u003cp>Manson and a group of other researchers are about to launch a large-scale \u003ca href=\"https://www.fredhutch.org/en/labs/phs/projects/cocoa-flavanols-multivitamin-supplements.html\">clinical trial\u003c/a> of the polyphenols — those bioactive compounds — in the cocoa bean.\u003c/p>\n\u003cp>\"We'll be testing them in a capsule form,\" Manson says. \"So, [none of] the sugar, fat and calories\" that you get from a candy bar.\u003c/p>\n\u003cp>Now, if you're like me and don't like the idea of chocolate pill, keep savoring chocolate the old-fashioned way.\u003c/p>\n\u003cp>\"Chocolate can be part of a healthy diet,\" Manson says. But don't overdo it. And stay tuned, Manson says, for the findings of new research intented to unravel this connection between cocoa and our health.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "97168 http://ww2.kqed.org/bayareabites/?p=97168",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/06/19/chocolate-chocolate-its-good-for-your-heart-study-finds/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 524,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 17
},
"modified": 1434730041,
"excerpt": "Regular chocolate eaters had a lower risk of cardiovascular disease and stroke compared to people who didn't eat chocolate. The researchers say it's more evidence that polyphenols may be protective.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Regular chocolate eaters had a lower risk of cardiovascular disease and stroke compared to people who didn't eat chocolate. The researchers say it's more evidence that polyphenols may be protective.",
"title": "Chocolate, Chocolate, It's Good For Your Heart, Study Finds | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Chocolate, Chocolate, It's Good For Your Heart, Study Finds",
"datePublished": "2015-06-19T09:01:44-07:00",
"dateModified": "2015-06-19T09:07:21-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "chocolate-chocolate-its-good-for-your-heart-study-finds",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=415527652&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Allison Aubrey, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"nprStoryDate": "Fri, 19 Jun 2015 05:03:00 -0400",
"nprLastModifiedDate": "Fri, 19 Jun 2015 08:52:24 -0400",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2015/06/19/415527652/chocolate-chocolate-its-good-for-your-heart-study-finds?ft=nprml&f=415527652",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/me/2015/06/20150619_me_chocolate_chocolate_its_good_for_your_heart_study_finds.mp3?orgId=1&topicId=1053&d=127&p=3&story=415527652&t=progseg&e=415671583&seg=5&ft=nprml&f=415527652",
"nprAudioM3u": "http://api.npr.org/m3u/1415671818-fe51f6.m3u?orgId=1&topicId=1053&d=127&p=3&story=415527652&t=progseg&e=415671583&seg=5&ft=nprml&f=415527652",
"nprStoryId": "415527652",
"nprRetrievedStory": "1",
"nprPubDate": "Fri, 19 Jun 2015 08:52:00 -0400",
"path": "/bayareabites/97168/chocolate-chocolate-its-good-for-your-heart-study-finds",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/me/2015/06/20150619_me_chocolate_chocolate_its_good_for_your_heart_study_finds.mp3?orgId=1&topicId=1053&d=127&p=3&story=415527652&t=progseg&e=415671583&seg=5&ft=nprml&f=415527652",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/06/20150619_me_chocolate_chocolate_its_good_for_your_heart_study_finds.mp3\u003c/p>\n\u003cp>Here's a sweet notion: Eat a little chocolate each day and you could be doing your heart a favor.\u003c/p>\n\u003cp>A new \u003ca href=\"http://heart.bmj.com/content/early/2015/05/20/heartjnl-2014-307050.short?g=w_heart_ahead_tab\">study\u003c/a> published in the journal \u003cem>Heart\u003c/em> found that habitual chocolate eaters had a lower risk of cardiovascular disease and strokes compared to people who didn't eat chocolate.\u003c/p>\n\u003cp>So, what is it about chocolate that could possibly lead to such a benefit? Well, when you strip out the sugar and milk that's added to chocolate, you're left with the cocoa bean. And it's the compounds in the cocoa that researchers are most interested in.\u003c/p>\n\u003cp>The study is part of a growing body of evidence that suggests the bioactive plant compounds found in cocoa beans, called polyphenols, may help protect against heart disease.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"What we're learning is that polyphenols ... seem to improve the health of our \u003ca href=\"http://www.npr.org/sections/thesalt/2014/07/02/327775106/how-dark-chocolate-not-milk-chocolate-may-help-blood-flow\">blood vessels\u003c/a>,\" says \u003ca href=\"http://www.nutrition.tufts.edu/about/welcome-dean-mozaffarian\">Dariush Mozaffarian,\u003c/a> dean of the Friedman School of Nutrition Science and Policy at Tufts University.\u003c/p>\n\u003cp>As part of the new study, researchers tracked about 20,000 adults in England for some 12 years. Participants filled out food-frequency questionnaires. And the researchers gauged chocolate consumption from these surveys.\u003c/p>\n\u003cp>How much better did the chocolate eaters fare when it came to staving off heart disease? As Howard LeWine of the Harvard Health Blog \u003ca href=\"http://www.health.harvard.edu/blog/sweet-dreams-eating-chocolate-prevents-heart-disease-201506168087\">calculates\u003c/a>: \"Among those in the top tier of chocolate consumption, 12 percent developed or died of cardiovascular disease during the study, compared to 17.4 percent of those who didn't eat chocolate.\"\u003c/p>\n\u003cp>The reduction in risk is surprising, according to study author \u003ca href=\"http://www.researchgate.net/profile/Phyo_Myint\">Phyo Myint\u003c/a> of the University of Aberdeen. As part of the analysis, the chocolate eaters were broken down into groups based on how much they ate — from the heaviest consumers of chocolate to those who ate the least. \"The group with the greatest benefit generally ate 16 to 100 grams per day,\" Myint writes in an email. To put that into perspective, a standard-size Hershey bar has 43 grams.\u003c/p>\n\u003cp>Now, the rub with this kind of study is that the link between chocolate and health is just an association. \"It doesn't prove a cause-and-effect relationship between chocolate and reduced risk of heart disease and stroke,\" says \u003ca href=\"http://www.brighamandwomens.org/departments_and_services/womenshealth/hearthealth/who-we-are/bios/joann-manson/index.htm\">JoAnn Manson\u003c/a>, chief of the Division of Preventive Medicine at Brigham and Women's Hospital in Boston.\u003c/p>\n\u003cp>Manson and a group of other researchers are about to launch a large-scale \u003ca href=\"https://www.fredhutch.org/en/labs/phs/projects/cocoa-flavanols-multivitamin-supplements.html\">clinical trial\u003c/a> of the polyphenols — those bioactive compounds — in the cocoa bean.\u003c/p>\n\u003cp>\"We'll be testing them in a capsule form,\" Manson says. \"So, [none of] the sugar, fat and calories\" that you get from a candy bar.\u003c/p>\n\u003cp>Now, if you're like me and don't like the idea of chocolate pill, keep savoring chocolate the old-fashioned way.\u003c/p>\n\u003cp>\"Chocolate can be part of a healthy diet,\" Manson says. But don't overdo it. And stay tuned, Manson says, for the findings of new research intented to unravel this connection between cocoa and our health.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/97168/chocolate-chocolate-its-good-for-your-heart-study-finds",
"authors": [
"byline_bayareabites_97168"
],
"categories": [
"bayareabites_1653",
"bayareabites_10028",
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_34",
"bayareabites_358"
],
"tags": [
"bayareabites_147",
"bayareabites_11205",
"bayareabites_11333",
"bayareabites_12699",
"bayareabites_11263"
],
"featImg": "bayareabites_97169",
"label": "bayareabites"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=health-and-nutrition": {
"isFetching": false,
"latestQuery": {
"from": 264,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 759,
"relation": "eq"
},
"items": [
"bayareabites_98010",
"bayareabites_97562",
"bayareabites_97688",
"bayareabites_97693",
"bayareabites_97619",
"bayareabites_97438",
"bayareabites_97359",
"bayareabites_97328",
"bayareabites_97198",
"bayareabites_97250",
"bayareabites_97209",
"bayareabites_97168"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_health-and-nutrition": {
"isLoading": true
},
"bayareabites_1245": {
"type": "terms",
"id": "bayareabites_1245",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1245",
"found": true
},
"relationships": {},
"featImg": null,
"name": "health and nutrition",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "health and nutrition Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1078,
"slug": "health-and-nutrition",
"isLoading": false,
"link": "/bayareabites/category/health-and-nutrition"
},
"bayareabites_10916": {
"type": "terms",
"id": "bayareabites_10916",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10916",
"found": true
},
"relationships": {},
"featImg": null,
"name": "NPR food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "NPR food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5375,
"slug": "npr-food",
"isLoading": false,
"link": "/bayareabites/category/npr-food"
},
"bayareabites_358": {
"type": "terms",
"id": "bayareabites_358",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "358",
"found": true
},
"relationships": {},
"featImg": null,
"name": "science",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "science Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7943,
"slug": "science",
"isLoading": false,
"link": "/bayareabites/category/science"
},
"bayareabites_12708": {
"type": "terms",
"id": "bayareabites_12708",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12708",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gut bacteria",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gut bacteria Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7171,
"slug": "gut-bacteria",
"isLoading": false,
"link": "/bayareabites/tag/gut-bacteria"
},
"bayareabites_11654": {
"type": "terms",
"id": "bayareabites_11654",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11654",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kefir",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kefir Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6116,
"slug": "kefir",
"isLoading": false,
"link": "/bayareabites/tag/kefir"
},
"bayareabites_14633": {
"type": "terms",
"id": "bayareabites_14633",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14633",
"found": true
},
"relationships": {},
"featImg": null,
"name": "lactobacillus",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "lactobacillus Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99009,
"slug": "lactobacillus",
"isLoading": false,
"link": "/bayareabites/tag/lactobacillus"
},
"bayareabites_184": {
"type": "terms",
"id": "bayareabites_184",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "184",
"found": true
},
"relationships": {},
"featImg": null,
"name": "probiotics",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "probiotics Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 149,
"slug": "probiotics",
"isLoading": false,
"link": "/bayareabites/tag/probiotics"
},
"bayareabites_2890": {
"type": "terms",
"id": "bayareabites_2890",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2890",
"found": true
},
"relationships": {},
"featImg": null,
"name": "yogurt",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "yogurt Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2019,
"slug": "yogurt",
"isLoading": false,
"link": "/bayareabites/tag/yogurt"
},
"bayareabites_2695": {
"type": "terms",
"id": "bayareabites_2695",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2695",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cooking techniques and tips",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cooking techniques and tips Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1905,
"slug": "cooking-techniques-and-tips",
"isLoading": false,
"link": "/bayareabites/category/cooking-techniques-and-tips"
},
"bayareabites_13746": {
"type": "terms",
"id": "bayareabites_13746",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13746",
"found": true
},
"relationships": {},
"featImg": null,
"name": "guides",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "guides Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8219,
"slug": "guides-2",
"isLoading": false,
"link": "/bayareabites/category/guides-2"
},
"bayareabites_14469": {
"type": "terms",
"id": "bayareabites_14469",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14469",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food storage",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food storage Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 98845,
"slug": "food-storage",
"isLoading": false,
"link": "/bayareabites/tag/food-storage"
},
"bayareabites_12240": {
"type": "terms",
"id": "bayareabites_12240",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12240",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fridge",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fridge Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6702,
"slug": "fridge",
"isLoading": false,
"link": "/bayareabites/tag/fridge"
},
"bayareabites_14093": {
"type": "terms",
"id": "bayareabites_14093",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14093",
"found": true
},
"relationships": {},
"featImg": null,
"name": "refrigerator",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "refrigerator Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8568,
"slug": "refrigerator",
"isLoading": false,
"link": "/bayareabites/tag/refrigerator"
},
"bayareabites_218": {
"type": "terms",
"id": "bayareabites_218",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "218",
"found": true
},
"relationships": {},
"featImg": null,
"name": "summer",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "summer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 183,
"slug": "summer",
"isLoading": false,
"link": "/bayareabites/tag/summer"
},
"bayareabites_1874": {
"type": "terms",
"id": "bayareabites_1874",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1874",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers and farms",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers and farms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1452,
"slug": "farmers-farmers-markets",
"isLoading": false,
"link": "/bayareabites/category/farmers-farmers-markets"
},
"bayareabites_4084": {
"type": "terms",
"id": "bayareabites_4084",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4084",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food trends and technology",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food trends and technology Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2573,
"slug": "food-and-technology",
"isLoading": false,
"link": "/bayareabites/category/food-and-technology"
},
"bayareabites_2035": {
"type": "terms",
"id": "bayareabites_2035",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2035",
"found": true
},
"relationships": {},
"featImg": null,
"name": "politics, activism, food safety",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "politics, activism, food safety Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 943,
"slug": "politics-activism-food-safety",
"isLoading": false,
"link": "/bayareabites/category/politics-activism-food-safety"
},
"bayareabites_60": {
"type": "terms",
"id": "bayareabites_60",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "60",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sustainability, environment, climate change",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sustainability, environment, climate change Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 23,
"slug": "sustainability",
"isLoading": false,
"link": "/bayareabites/category/sustainability"
},
"bayareabites_14612": {
"type": "terms",
"id": "bayareabites_14612",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14612",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Clif Bar & Company",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Clif Bar & Company Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 98988,
"slug": "clif-bar-company",
"isLoading": false,
"link": "/bayareabites/tag/clif-bar-company"
},
"bayareabites_65": {
"type": "terms",
"id": "bayareabites_65",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "65",
"found": true
},
"relationships": {},
"featImg": null,
"name": "organic",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "organic Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 29,
"slug": "organic",
"isLoading": false,
"link": "/bayareabites/tag/organic"
},
"bayareabites_14614": {
"type": "terms",
"id": "bayareabites_14614",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14614",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Organic Seed Alliance",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Organic Seed Alliance Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 98990,
"slug": "organic-seed-alliance",
"isLoading": false,
"link": "/bayareabites/tag/organic-seed-alliance"
},
"bayareabites_14613": {
"type": "terms",
"id": "bayareabites_14613",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14613",
"found": true
},
"relationships": {},
"featImg": null,
"name": "organic seeds",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "organic seeds Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 98989,
"slug": "organic-seeds",
"isLoading": false,
"link": "/bayareabites/tag/organic-seeds"
},
"bayareabites_8523": {
"type": "terms",
"id": "bayareabites_8523",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8523",
"found": true
},
"relationships": {},
"featImg": null,
"name": "seeds",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "seeds Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2976,
"slug": "seeds",
"isLoading": false,
"link": "/bayareabites/tag/seeds"
},
"bayareabites_13718": {
"type": "terms",
"id": "bayareabites_13718",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13718",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Civil Eats",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Civil Eats Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8190,
"slug": "civil-eats",
"isLoading": false,
"link": "/bayareabites/category/civil-eats"
},
"bayareabites_12555": {
"type": "terms",
"id": "bayareabites_12555",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12555",
"found": true
},
"relationships": {},
"featImg": null,
"name": "marketing, advertising & labeling",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "marketing, advertising & labeling Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7018,
"slug": "marketing-and-advertising",
"isLoading": false,
"link": "/bayareabites/category/marketing-and-advertising"
},
"bayareabites_14609": {
"type": "terms",
"id": "bayareabites_14609",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14609",
"found": true
},
"relationships": {},
"featImg": null,
"name": "American Grassfed Association",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "American Grassfed Association Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 98985,
"slug": "american-grassfed-association",
"isLoading": false,
"link": "/bayareabites/tag/american-grassfed-association"
},
"bayareabites_620": {
"type": "terms",
"id": "bayareabites_620",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "620",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beef",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beef Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 585,
"slug": "beef",
"isLoading": false,
"link": "/bayareabites/tag/beef"
},
"bayareabites_1852": {
"type": "terms",
"id": "bayareabites_1852",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1852",
"found": true
},
"relationships": {},
"featImg": null,
"name": "grass-fed beef",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "grass-fed beef Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1438,
"slug": "grass-fed-beef",
"isLoading": false,
"link": "/bayareabites/tag/grass-fed-beef"
},
"bayareabites_9807": {
"type": "terms",
"id": "bayareabites_9807",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9807",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hamburger",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hamburger Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4261,
"slug": "hamburger",
"isLoading": false,
"link": "/bayareabites/tag/hamburger"
},
"bayareabites_10774": {
"type": "terms",
"id": "bayareabites_10774",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10774",
"found": true
},
"relationships": {},
"featImg": null,
"name": "labeling",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "labeling Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5228,
"slug": "labeling",
"isLoading": false,
"link": "/bayareabites/tag/labeling"
},
"bayareabites_243": {
"type": "terms",
"id": "bayareabites_243",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "243",
"found": true
},
"relationships": {},
"featImg": null,
"name": "meat",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "meat Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 208,
"slug": "meat",
"isLoading": false,
"link": "/bayareabites/tag/meat"
},
"bayareabites_14610": {
"type": "terms",
"id": "bayareabites_14610",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14610",
"found": true
},
"relationships": {},
"featImg": null,
"name": "naturally raised",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "naturally raised Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 98986,
"slug": "naturally-raised",
"isLoading": false,
"link": "/bayareabites/tag/naturally-raised"
},
"bayareabites_9699": {
"type": "terms",
"id": "bayareabites_9699",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9699",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Paleo Diet",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Paleo Diet Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4153,
"slug": "paleo-diet",
"isLoading": false,
"link": "/bayareabites/tag/paleo-diet"
},
"bayareabites_10028": {
"type": "terms",
"id": "bayareabites_10028",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10028",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food news",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food news Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8301,
"slug": "food-news",
"isLoading": false,
"link": "/bayareabites/category/food-news"
},
"bayareabites_11352": {
"type": "terms",
"id": "bayareabites_11352",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11352",
"found": true
},
"relationships": {},
"featImg": null,
"name": "biotechnology",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "biotechnology Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5811,
"slug": "biotechnology",
"isLoading": false,
"link": "/bayareabites/tag/biotechnology"
},
"bayareabites_14608": {
"type": "terms",
"id": "bayareabites_14608",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14608",
"found": true
},
"relationships": {},
"featImg": null,
"name": "CSPI",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "CSPI Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 98984,
"slug": "cspi",
"isLoading": false,
"link": "/bayareabites/tag/cspi"
},
"bayareabites_2608": {
"type": "terms",
"id": "bayareabites_2608",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2608",
"found": true
},
"relationships": {},
"featImg": null,
"name": "FDA",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "FDA Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1862,
"slug": "fda",
"isLoading": false,
"link": "/bayareabites/tag/fda"
},
"bayareabites_10787": {
"type": "terms",
"id": "bayareabites_10787",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10787",
"found": true
},
"relationships": {},
"featImg": null,
"name": "GMOs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "GMOs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5241,
"slug": "gmos",
"isLoading": false,
"link": "/bayareabites/tag/gmos"
},
"bayareabites_8913": {
"type": "terms",
"id": "bayareabites_8913",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8913",
"found": true
},
"relationships": {},
"featImg": null,
"name": "usda",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "usda Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3366,
"slug": "usda",
"isLoading": false,
"link": "/bayareabites/tag/usda"
},
"bayareabites_1748": {
"type": "terms",
"id": "bayareabites_1748",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1748",
"found": true
},
"relationships": {},
"featImg": null,
"name": "white house",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "white house Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1379,
"slug": "white-house",
"isLoading": false,
"link": "/bayareabites/tag/white-house"
},
"bayareabites_12081": {
"type": "terms",
"id": "bayareabites_12081",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12081",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cholesterol",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cholesterol Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6543,
"slug": "cholesterol",
"isLoading": false,
"link": "/bayareabites/tag/cholesterol"
},
"bayareabites_663": {
"type": "terms",
"id": "bayareabites_663",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "663",
"found": true
},
"relationships": {},
"featImg": null,
"name": "diet",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "diet Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 628,
"slug": "diet",
"isLoading": false,
"link": "/bayareabites/tag/diet"
},
"bayareabites_11518": {
"type": "terms",
"id": "bayareabites_11518",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11518",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fat",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fat Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5979,
"slug": "fat",
"isLoading": false,
"link": "/bayareabites/tag/fat"
},
"bayareabites_14588": {
"type": "terms",
"id": "bayareabites_14588",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14588",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food pairing",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food pairing Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 98964,
"slug": "food-pairing",
"isLoading": false,
"link": "/bayareabites/tag/food-pairing"
},
"bayareabites_449": {
"type": "terms",
"id": "bayareabites_449",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "449",
"found": true
},
"relationships": {},
"featImg": null,
"name": "nutrition",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "nutrition Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 414,
"slug": "nutrition",
"isLoading": false,
"link": "/bayareabites/tag/nutrition"
},
"bayareabites_14589": {
"type": "terms",
"id": "bayareabites_14589",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14589",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Turmeric",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Turmeric Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 98965,
"slug": "turmeric",
"isLoading": false,
"link": "/bayareabites/tag/turmeric"
},
"bayareabites_14586": {
"type": "terms",
"id": "bayareabites_14586",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14586",
"found": true
},
"relationships": {},
"featImg": null,
"name": "genetically modified",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "genetically modified Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 98962,
"slug": "genetically-modified",
"isLoading": false,
"link": "/bayareabites/tag/genetically-modified"
},
"bayareabites_10771": {
"type": "terms",
"id": "bayareabites_10771",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10771",
"found": true
},
"relationships": {},
"featImg": null,
"name": "GMO",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "GMO Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5225,
"slug": "gmo",
"isLoading": false,
"link": "/bayareabites/tag/gmo"
},
"bayareabites_80": {
"type": "terms",
"id": "bayareabites_80",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "80",
"found": true
},
"relationships": {},
"featImg": null,
"name": "salmon",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "salmon Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 44,
"slug": "salmon",
"isLoading": false,
"link": "/bayareabites/tag/salmon"
},
"bayareabites_2638": {
"type": "terms",
"id": "bayareabites_2638",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2638",
"found": true
},
"relationships": {},
"featImg": null,
"name": "DIY, foraging, urban homesteading",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "DIY, foraging, urban homesteading Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1880,
"slug": "diy-and-urban-homesteading",
"isLoading": false,
"link": "/bayareabites/category/diy-and-urban-homesteading"
},
"bayareabites_1873": {
"type": "terms",
"id": "bayareabites_1873",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1873",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegetarian and vegan",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegetarian and vegan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1451,
"slug": "vegetarian-and-vegan",
"isLoading": false,
"link": "/bayareabites/category/vegetarian-and-vegan"
},
"bayareabites_8841": {
"type": "terms",
"id": "bayareabites_8841",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8841",
"found": true
},
"relationships": {},
"featImg": null,
"name": "almond milk",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "almond milk Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3294,
"slug": "almond-milk",
"isLoading": false,
"link": "/bayareabites/tag/almond-milk"
},
"bayareabites_1802": {
"type": "terms",
"id": "bayareabites_1802",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1802",
"found": true
},
"relationships": {},
"featImg": null,
"name": "granola",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "granola Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1412,
"slug": "granola",
"isLoading": false,
"link": "/bayareabites/tag/granola"
},
"bayareabites_14073": {
"type": "terms",
"id": "bayareabites_14073",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14073",
"found": true
},
"relationships": {},
"featImg": null,
"name": "nut milk",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "nut milk Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8548,
"slug": "nut-milk",
"isLoading": false,
"link": "/bayareabites/tag/nut-milk"
},
"bayareabites_9136": {
"type": "terms",
"id": "bayareabites_9136",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9136",
"found": true
},
"relationships": {},
"featImg": null,
"name": "local food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3590,
"slug": "local-food",
"isLoading": false,
"link": "/bayareabites/tag/local-food"
},
"bayareabites_1246": {
"type": "terms",
"id": "bayareabites_1246",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1246",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kids and family",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kids and family Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1085,
"slug": "kids-and-family",
"isLoading": false,
"link": "/bayareabites/category/kids-and-family"
},
"bayareabites_11198": {
"type": "terms",
"id": "bayareabites_11198",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11198",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cereal",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cereal Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5657,
"slug": "cereal",
"isLoading": false,
"link": "/bayareabites/tag/cereal"
},
"bayareabites_13599": {
"type": "terms",
"id": "bayareabites_13599",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13599",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Cheerios",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Cheerios Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8069,
"slug": "cheerios",
"isLoading": false,
"link": "/bayareabites/tag/cheerios"
},
"bayareabites_14579": {
"type": "terms",
"id": "bayareabites_14579",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14579",
"found": true
},
"relationships": {},
"featImg": null,
"name": "coloring",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "coloring Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 98955,
"slug": "coloring",
"isLoading": false,
"link": "/bayareabites/tag/coloring"
},
"bayareabites_13202": {
"type": "terms",
"id": "bayareabites_13202",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13202",
"found": true
},
"relationships": {},
"featImg": null,
"name": "flavoring",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "flavoring Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7668,
"slug": "flavoring",
"isLoading": false,
"link": "/bayareabites/tag/flavoring"
},
"bayareabites_11274": {
"type": "terms",
"id": "bayareabites_11274",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11274",
"found": true
},
"relationships": {},
"featImg": null,
"name": "general mills",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "general mills Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5733,
"slug": "general-mills",
"isLoading": false,
"link": "/bayareabites/tag/general-mills"
},
"bayareabites_14581": {
"type": "terms",
"id": "bayareabites_14581",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14581",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hyperactivity",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hyperactivity Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 98957,
"slug": "hyperactivity",
"isLoading": false,
"link": "/bayareabites/tag/hyperactivity"
},
"bayareabites_14578": {
"type": "terms",
"id": "bayareabites_14578",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14578",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Lucky Charms",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Lucky Charms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 98954,
"slug": "lucky-charms",
"isLoading": false,
"link": "/bayareabites/tag/lucky-charms"
},
"bayareabites_13489": {
"type": "terms",
"id": "bayareabites_13489",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13489",
"found": true
},
"relationships": {},
"featImg": null,
"name": "natural",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "natural Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7959,
"slug": "natural",
"isLoading": false,
"link": "/bayareabites/tag/natural"
},
"bayareabites_14580": {
"type": "terms",
"id": "bayareabites_14580",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14580",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Trix",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Trix Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 98956,
"slug": "trix",
"isLoading": false,
"link": "/bayareabites/tag/trix"
},
"bayareabites_1653": {
"type": "terms",
"id": "bayareabites_1653",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1653",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dessert and chocolate",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dessert and chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 12,
"slug": "dessert-and-chocolate",
"isLoading": false,
"link": "/bayareabites/category/dessert-and-chocolate"
},
"bayareabites_34": {
"type": "terms",
"id": "bayareabites_34",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "34",
"found": true
},
"relationships": {},
"featImg": null,
"name": "radio",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "radio Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1158,
"slug": "radio",
"isLoading": false,
"link": "/bayareabites/category/radio"
},
"bayareabites_147": {
"type": "terms",
"id": "bayareabites_147",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "147",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chocolate",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 112,
"slug": "chocolate",
"isLoading": false,
"link": "/bayareabites/tag/chocolate"
},
"bayareabites_11205": {
"type": "terms",
"id": "bayareabites_11205",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11205",
"found": true
},
"relationships": {},
"featImg": null,
"name": "heart",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "heart Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5664,
"slug": "heart",
"isLoading": false,
"link": "/bayareabites/tag/heart"
},
"bayareabites_11333": {
"type": "terms",
"id": "bayareabites_11333",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11333",
"found": true
},
"relationships": {},
"featImg": null,
"name": "heart disease",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "heart disease Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5792,
"slug": "heart-disease",
"isLoading": false,
"link": "/bayareabites/tag/heart-disease"
},
"bayareabites_12699": {
"type": "terms",
"id": "bayareabites_12699",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12699",
"found": true
},
"relationships": {},
"featImg": null,
"name": "polyphenols",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "polyphenols Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7162,
"slug": "polyphenols",
"isLoading": false,
"link": "/bayareabites/tag/polyphenols"
},
"bayareabites_11263": {
"type": "terms",
"id": "bayareabites_11263",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11263",
"found": true
},
"relationships": {},
"featImg": null,
"name": "stroke",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "stroke Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5722,
"slug": "stroke",
"isLoading": false,
"link": "/bayareabites/tag/stroke"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
}
}
