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_133028": {
"type": "attachments",
"id": "bayareabites_133028",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "133028",
"found": true
},
"parent": 133027,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/egg-1_enl-8722a4338aa0a9b86eb6a96aa6168ffb22de4d9a-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/egg-1_enl-8722a4338aa0a9b86eb6a96aa6168ffb22de4d9a-160x120.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 120
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/egg-1_enl-8722a4338aa0a9b86eb6a96aa6168ffb22de4d9a-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/egg-1_enl-8722a4338aa0a9b86eb6a96aa6168ffb22de4d9a-e1552927580794.jpg",
"width": 1920,
"height": 1442
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/egg-1_enl-8722a4338aa0a9b86eb6a96aa6168ffb22de4d9a-1020x766.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 766
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/egg-1_enl-8722a4338aa0a9b86eb6a96aa6168ffb22de4d9a-1200x901.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 901
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/egg-1_enl-8722a4338aa0a9b86eb6a96aa6168ffb22de4d9a-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/egg-1_enl-8722a4338aa0a9b86eb6a96aa6168ffb22de4d9a-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/egg-1_enl-8722a4338aa0a9b86eb6a96aa6168ffb22de4d9a-800x601.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 601
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/egg-1_enl-8722a4338aa0a9b86eb6a96aa6168ffb22de4d9a-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/egg-1_enl-8722a4338aa0a9b86eb6a96aa6168ffb22de4d9a-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/egg-1_enl-8722a4338aa0a9b86eb6a96aa6168ffb22de4d9a-1920x1442.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1442
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/egg-1_enl-8722a4338aa0a9b86eb6a96aa6168ffb22de4d9a-768x577.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 577
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/egg-1_enl-8722a4338aa0a9b86eb6a96aa6168ffb22de4d9a-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1552927530,
"modified": 1552927636,
"caption": "A study found that consuming two eggs per day was linked to a 27 percent higher risk of developing heart disease. But many experts say this new finding is no justification to drop eggs from your diet.",
"description": "A study found that consuming two eggs per day was linked to a 27 percent higher risk of developing heart disease. But many experts say this new finding is no justification to drop eggs from your diet.",
"title": "egg-too-much-cholestrol",
"credit": "Westend61/Getty Images",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_132783": {
"type": "attachments",
"id": "bayareabites_132783",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "132783",
"found": true
},
"parent": 132782,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/gettyimages-702550027-2-_wide-af5185ffe48b1a8e648cefca07a13c03fc491c86-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/gettyimages-702550027-2-_wide-af5185ffe48b1a8e648cefca07a13c03fc491c86-160x90.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 90
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/gettyimages-702550027-2-_wide-af5185ffe48b1a8e648cefca07a13c03fc491c86-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/gettyimages-702550027-2-_wide-af5185ffe48b1a8e648cefca07a13c03fc491c86-e1551728188147.jpg",
"width": 1920,
"height": 1080
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/gettyimages-702550027-2-_wide-af5185ffe48b1a8e648cefca07a13c03fc491c86-1020x574.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 574
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/gettyimages-702550027-2-_wide-af5185ffe48b1a8e648cefca07a13c03fc491c86-1200x675.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 675
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/gettyimages-702550027-2-_wide-af5185ffe48b1a8e648cefca07a13c03fc491c86-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/gettyimages-702550027-2-_wide-af5185ffe48b1a8e648cefca07a13c03fc491c86-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/gettyimages-702550027-2-_wide-af5185ffe48b1a8e648cefca07a13c03fc491c86-800x450.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 450
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/gettyimages-702550027-2-_wide-af5185ffe48b1a8e648cefca07a13c03fc491c86-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/gettyimages-702550027-2-_wide-af5185ffe48b1a8e648cefca07a13c03fc491c86-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/gettyimages-702550027-2-_wide-af5185ffe48b1a8e648cefca07a13c03fc491c86-1920x1080.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1080
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/gettyimages-702550027-2-_wide-af5185ffe48b1a8e648cefca07a13c03fc491c86-768x432.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 432
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/03/gettyimages-702550027-2-_wide-af5185ffe48b1a8e648cefca07a13c03fc491c86-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1551728170,
"modified": 1551728209,
"caption": "It's well-known that junk food ads on TV can strongly influence what kids want to eat. A study finds social media influencers can have the same effect on kids --but not when it comes to healthy foods.",
"description": "It's well-known that junk food ads on TV can strongly influence what kids want to eat. A study finds social media influencers can have the same effect on kids --but not when it comes to healthy foods.",
"title": "It's well-known that junk food ads on TV can strongly influence what kids want to eat. A study finds social media influencers can have the same effect on kids --but not when it comes to healthy foods.",
"credit": "Jessica Lee Photography/Getty Images/Image Source",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_132728": {
"type": "attachments",
"id": "bayareabites_132728",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "132728",
"found": true
},
"parent": 132687,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/kimchi-1_custom-4eba09e7864112631b137af50d3a101b392a23aa-s1600-c85-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/kimchi-1_custom-4eba09e7864112631b137af50d3a101b392a23aa-s1600-c85-160x99.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 99
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/kimchi-1_custom-4eba09e7864112631b137af50d3a101b392a23aa-s1600-c85-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/kimchi-1_custom-4eba09e7864112631b137af50d3a101b392a23aa-s1600-c85.jpg",
"width": 1600,
"height": 993
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/kimchi-1_custom-4eba09e7864112631b137af50d3a101b392a23aa-s1600-c85-1020x633.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 633
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/kimchi-1_custom-4eba09e7864112631b137af50d3a101b392a23aa-s1600-c85-1200x745.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 745
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/kimchi-1_custom-4eba09e7864112631b137af50d3a101b392a23aa-s1600-c85-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/kimchi-1_custom-4eba09e7864112631b137af50d3a101b392a23aa-s1600-c85-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/kimchi-1_custom-4eba09e7864112631b137af50d3a101b392a23aa-s1600-c85-800x497.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 497
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/kimchi-1_custom-4eba09e7864112631b137af50d3a101b392a23aa-s1600-c85-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/kimchi-1_custom-4eba09e7864112631b137af50d3a101b392a23aa-s1600-c85-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/kimchi-1_custom-4eba09e7864112631b137af50d3a101b392a23aa-s1600-c85-768x477.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 477
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/kimchi-1_custom-4eba09e7864112631b137af50d3a101b392a23aa-s1600-c85-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1551302815,
"modified": 1551302849,
"caption": "Korean kimchi, made of salted and fermented vegetables, contains microbes that contribute to its distinctive taste.",
"description": "Korean kimchi, made of salted and fermented vegetables, contains microbes that contribute to its distinctive taste.",
"title": "Korean kimchi, made of salted and fermented vegetables, contains microbes that contribute to its distinctive taste.",
"credit": "4kodiak/Getty Images",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_132414": {
"type": "attachments",
"id": "bayareabites_132414",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "132414",
"found": true
},
"parent": 132412,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/dscf7936-6b19d3945033483c783e3e5fb907300acbbb6cc0-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/dscf7936-6b19d3945033483c783e3e5fb907300acbbb6cc0-160x120.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 120
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/dscf7936-6b19d3945033483c783e3e5fb907300acbbb6cc0-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/dscf7936-6b19d3945033483c783e3e5fb907300acbbb6cc0-e1549907516104.jpg",
"width": 1920,
"height": 1440
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/dscf7936-6b19d3945033483c783e3e5fb907300acbbb6cc0-1020x765.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 765
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/dscf7936-6b19d3945033483c783e3e5fb907300acbbb6cc0-1200x900.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 900
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/dscf7936-6b19d3945033483c783e3e5fb907300acbbb6cc0-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/dscf7936-6b19d3945033483c783e3e5fb907300acbbb6cc0-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/dscf7936-6b19d3945033483c783e3e5fb907300acbbb6cc0-800x600.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 600
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/dscf7936-6b19d3945033483c783e3e5fb907300acbbb6cc0-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/dscf7936-6b19d3945033483c783e3e5fb907300acbbb6cc0-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/dscf7936-6b19d3945033483c783e3e5fb907300acbbb6cc0-1920x1440.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1440
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/dscf7936-6b19d3945033483c783e3e5fb907300acbbb6cc0-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/dscf7936-6b19d3945033483c783e3e5fb907300acbbb6cc0-768x576.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 576
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/dscf7936-6b19d3945033483c783e3e5fb907300acbbb6cc0-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1549907367,
"modified": 1549907543,
"caption": "Pastry chef Katlyn Beggs and chef Patrick Mulvaney plan desserts for an upcoming dinner at his B&L restaurant in the Midtown neighborhood of Sacramento, Calif.",
"description": "Pastry chef Katlyn Beggs and chef Patrick Mulvaney plan desserts for an upcoming dinner at his B&L restaurant in the Midtown neighborhood of Sacramento, Calif.",
"title": "Pastry chef Katlyn Beggs and chef Patrick Mulvaney plan desserts for an upcoming dinner at his B&L restaurant in the Midtown neighborhood of Sacramento, Calif.",
"credit": "Andrew Nixon / Capital Public Radio",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_131981": {
"type": "attachments",
"id": "bayareabites_131981",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "131981",
"found": true
},
"parent": 131942,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_3399-520x390.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 390
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_3399-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_3399-160x120.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 120
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_3399-960x720.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 720
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_3399-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_3399-375x281.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 281
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_3399-e1547167781716.jpg",
"width": 1920,
"height": 1440
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_3399-1020x765.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 765
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_3399-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_3399-1200x900.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 900
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_3399-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_3399-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_3399-800x600.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 600
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_3399-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_3399-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_3399-1920x1440.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1440
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_3399-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_3399-1920x1440.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1440
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_3399-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_3399-768x576.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 576
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_3399-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_3399-240x180.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 180
}
},
"publishDate": 1546971368,
"modified": 1547226673,
"caption": "A uniquely modern light fixture hangs above the counter at Teance Fine Teas. ",
"description": "A uniquely modern light fixture hangs above the counter at Teance Fine Teas. ",
"title": "A uniquely modern light fixture hangs above the counter at Teance Fine Teas.",
"credit": "Melanie Burke",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_132063": {
"type": "attachments",
"id": "bayareabites_132063",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "132063",
"found": true
},
"parent": 132062,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/ljohnson-hunger-in-college_custom-5c2cdc1b686e102d2e8f71333e7f26a666598ad3-520x325.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 325
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/ljohnson-hunger-in-college_custom-5c2cdc1b686e102d2e8f71333e7f26a666598ad3-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/ljohnson-hunger-in-college_custom-5c2cdc1b686e102d2e8f71333e7f26a666598ad3-160x100.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 100
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/ljohnson-hunger-in-college_custom-5c2cdc1b686e102d2e8f71333e7f26a666598ad3-960x599.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 599
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/ljohnson-hunger-in-college_custom-5c2cdc1b686e102d2e8f71333e7f26a666598ad3-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/ljohnson-hunger-in-college_custom-5c2cdc1b686e102d2e8f71333e7f26a666598ad3-375x234.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 234
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/ljohnson-hunger-in-college_custom-5c2cdc1b686e102d2e8f71333e7f26a666598ad3-e1547156417353.jpg",
"width": 1920,
"height": 1198
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/ljohnson-hunger-in-college_custom-5c2cdc1b686e102d2e8f71333e7f26a666598ad3-1020x637.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 637
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/ljohnson-hunger-in-college_custom-5c2cdc1b686e102d2e8f71333e7f26a666598ad3-1180x736.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 736
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/ljohnson-hunger-in-college_custom-5c2cdc1b686e102d2e8f71333e7f26a666598ad3-1200x749.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 749
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/ljohnson-hunger-in-college_custom-5c2cdc1b686e102d2e8f71333e7f26a666598ad3-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/ljohnson-hunger-in-college_custom-5c2cdc1b686e102d2e8f71333e7f26a666598ad3-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/ljohnson-hunger-in-college_custom-5c2cdc1b686e102d2e8f71333e7f26a666598ad3-800x499.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 499
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/ljohnson-hunger-in-college_custom-5c2cdc1b686e102d2e8f71333e7f26a666598ad3-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/ljohnson-hunger-in-college_custom-5c2cdc1b686e102d2e8f71333e7f26a666598ad3-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/ljohnson-hunger-in-college_custom-5c2cdc1b686e102d2e8f71333e7f26a666598ad3-1920x1198.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1198
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/ljohnson-hunger-in-college_custom-5c2cdc1b686e102d2e8f71333e7f26a666598ad3-1180x736.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 736
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/ljohnson-hunger-in-college_custom-5c2cdc1b686e102d2e8f71333e7f26a666598ad3-1920x1198.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1198
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/ljohnson-hunger-in-college_custom-5c2cdc1b686e102d2e8f71333e7f26a666598ad3-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/ljohnson-hunger-in-college_custom-5c2cdc1b686e102d2e8f71333e7f26a666598ad3-768x479.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 479
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/ljohnson-hunger-in-college_custom-5c2cdc1b686e102d2e8f71333e7f26a666598ad3-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/ljohnson-hunger-in-college_custom-5c2cdc1b686e102d2e8f71333e7f26a666598ad3-240x150.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 150
}
},
"publishDate": 1547156347,
"modified": 1547156429,
"caption": "College students studying while hungry.",
"description": "College students studying while hungry.",
"title": "College students studying while hungry.",
"credit": "LA Johnson/NPR",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_131806": {
"type": "attachments",
"id": "bayareabites_131806",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "131806",
"found": true
},
"parent": 131805,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/yeast_wide-9a16fb445374c8a4f1e6cc609138b8c02c6ecb1f-520x292.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 292
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/yeast_wide-9a16fb445374c8a4f1e6cc609138b8c02c6ecb1f-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/yeast_wide-9a16fb445374c8a4f1e6cc609138b8c02c6ecb1f-160x90.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 90
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/yeast_wide-9a16fb445374c8a4f1e6cc609138b8c02c6ecb1f-960x540.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 540
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/yeast_wide-9a16fb445374c8a4f1e6cc609138b8c02c6ecb1f-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/yeast_wide-9a16fb445374c8a4f1e6cc609138b8c02c6ecb1f-375x211.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 211
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/yeast_wide-9a16fb445374c8a4f1e6cc609138b8c02c6ecb1f-e1546023562383.jpg",
"width": 1920,
"height": 1080
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/yeast_wide-9a16fb445374c8a4f1e6cc609138b8c02c6ecb1f-1020x574.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 574
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/yeast_wide-9a16fb445374c8a4f1e6cc609138b8c02c6ecb1f-1180x664.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 664
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/yeast_wide-9a16fb445374c8a4f1e6cc609138b8c02c6ecb1f-1200x675.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 675
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/yeast_wide-9a16fb445374c8a4f1e6cc609138b8c02c6ecb1f-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/yeast_wide-9a16fb445374c8a4f1e6cc609138b8c02c6ecb1f-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/yeast_wide-9a16fb445374c8a4f1e6cc609138b8c02c6ecb1f-800x450.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 450
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/yeast_wide-9a16fb445374c8a4f1e6cc609138b8c02c6ecb1f-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/yeast_wide-9a16fb445374c8a4f1e6cc609138b8c02c6ecb1f-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/yeast_wide-9a16fb445374c8a4f1e6cc609138b8c02c6ecb1f-1920x1080.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1080
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/yeast_wide-9a16fb445374c8a4f1e6cc609138b8c02c6ecb1f-1180x664.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 664
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/yeast_wide-9a16fb445374c8a4f1e6cc609138b8c02c6ecb1f-1920x1080.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1080
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/yeast_wide-9a16fb445374c8a4f1e6cc609138b8c02c6ecb1f-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/yeast_wide-9a16fb445374c8a4f1e6cc609138b8c02c6ecb1f-768x432.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 432
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/yeast_wide-9a16fb445374c8a4f1e6cc609138b8c02c6ecb1f-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/yeast_wide-9a16fb445374c8a4f1e6cc609138b8c02c6ecb1f-240x135.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 135
}
},
"publishDate": 1546023498,
"modified": 1546023581,
"caption": "There is a whole subset of people who can't imagine popcorn without a sprinkling of nutritional yeast, which is naturally full of B vitamins that are harder to come by in meat-free diets.",
"description": "There is a whole subset of people who can't imagine popcorn without a sprinkling of nutritional yeast, which is naturally full of B vitamins that are harder to come by in meat-free diets.",
"title": "There is a whole subset of people who can't imagine popcorn without a sprinkling of nutritional yeast, which is naturally full of B vitamins that are harder to come by in meat-free diets.",
"credit": "Getty Images",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_131707": {
"type": "attachments",
"id": "bayareabites_131707",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "131707",
"found": true
},
"parent": 131706,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/hamburger_enl-34f56941584db0088882515cbbbf0357e5bcfd39-520x344.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 344
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/hamburger_enl-34f56941584db0088882515cbbbf0357e5bcfd39-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/hamburger_enl-34f56941584db0088882515cbbbf0357e5bcfd39-160x106.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 106
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/hamburger_enl-34f56941584db0088882515cbbbf0357e5bcfd39-960x636.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 636
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/hamburger_enl-34f56941584db0088882515cbbbf0357e5bcfd39-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/hamburger_enl-34f56941584db0088882515cbbbf0357e5bcfd39-375x248.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 248
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/hamburger_enl-34f56941584db0088882515cbbbf0357e5bcfd39-e1544569358106.jpg",
"width": 1920,
"height": 1272
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/hamburger_enl-34f56941584db0088882515cbbbf0357e5bcfd39-1020x676.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 676
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/hamburger_enl-34f56941584db0088882515cbbbf0357e5bcfd39-1180x782.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 782
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/hamburger_enl-34f56941584db0088882515cbbbf0357e5bcfd39-1200x795.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 795
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/hamburger_enl-34f56941584db0088882515cbbbf0357e5bcfd39-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/hamburger_enl-34f56941584db0088882515cbbbf0357e5bcfd39-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/hamburger_enl-34f56941584db0088882515cbbbf0357e5bcfd39-800x530.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 530
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/hamburger_enl-34f56941584db0088882515cbbbf0357e5bcfd39-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/hamburger_enl-34f56941584db0088882515cbbbf0357e5bcfd39-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/hamburger_enl-34f56941584db0088882515cbbbf0357e5bcfd39-1920x1272.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1272
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/hamburger_enl-34f56941584db0088882515cbbbf0357e5bcfd39-1180x782.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 782
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/hamburger_enl-34f56941584db0088882515cbbbf0357e5bcfd39-1920x1272.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1272
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/hamburger_enl-34f56941584db0088882515cbbbf0357e5bcfd39-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/hamburger_enl-34f56941584db0088882515cbbbf0357e5bcfd39-768x509.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 509
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/hamburger_enl-34f56941584db0088882515cbbbf0357e5bcfd39-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/hamburger_enl-34f56941584db0088882515cbbbf0357e5bcfd39-240x159.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 159
}
},
"publishDate": 1544569278,
"modified": 1544569352,
"caption": "A customer holds a McDonald's Big Mac. The fast-food giant, one of the world's biggest beef buyers, has announced plans to use its might to cut back on antibiotics in its global beef supply. Environmentalists are applauding the commitment",
"description": "A customer holds a McDonald's Big Mac. The fast-food giant, one of the world's biggest beef buyers, has announced plans to use its might to cut back on antibiotics in its global beef supply. Environmentalists are applauding the commitment",
"title": "A customer holds a McDonald's Big Mac. The fast-food giant, one of the world's biggest beef buyers, has announced plans to use its might to cut back on antibiotics in its global beef supply. Environmentalists are applauding the commitment.",
"credit": "Christoph Schmidt/Picture Alliance via Getty Images",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_131693": {
"type": "attachments",
"id": "bayareabites_131693",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "131693",
"found": true
},
"parent": 131692,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/ap_17026783940037-1f6e39f9130f78ee1eecc4b30c3caca1b78f6db3-520x390.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 390
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/ap_17026783940037-1f6e39f9130f78ee1eecc4b30c3caca1b78f6db3-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/ap_17026783940037-1f6e39f9130f78ee1eecc4b30c3caca1b78f6db3-160x120.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 120
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/ap_17026783940037-1f6e39f9130f78ee1eecc4b30c3caca1b78f6db3-960x720.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 720
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/ap_17026783940037-1f6e39f9130f78ee1eecc4b30c3caca1b78f6db3-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/ap_17026783940037-1f6e39f9130f78ee1eecc4b30c3caca1b78f6db3-375x281.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 281
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/ap_17026783940037-1f6e39f9130f78ee1eecc4b30c3caca1b78f6db3-e1544473283874.jpg",
"width": 1920,
"height": 1440
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/ap_17026783940037-1f6e39f9130f78ee1eecc4b30c3caca1b78f6db3-1020x765.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 765
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/ap_17026783940037-1f6e39f9130f78ee1eecc4b30c3caca1b78f6db3-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/ap_17026783940037-1f6e39f9130f78ee1eecc4b30c3caca1b78f6db3-1200x900.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 900
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/ap_17026783940037-1f6e39f9130f78ee1eecc4b30c3caca1b78f6db3-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/ap_17026783940037-1f6e39f9130f78ee1eecc4b30c3caca1b78f6db3-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/ap_17026783940037-1f6e39f9130f78ee1eecc4b30c3caca1b78f6db3-800x600.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 600
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/ap_17026783940037-1f6e39f9130f78ee1eecc4b30c3caca1b78f6db3-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/ap_17026783940037-1f6e39f9130f78ee1eecc4b30c3caca1b78f6db3-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/ap_17026783940037-1f6e39f9130f78ee1eecc4b30c3caca1b78f6db3-1920x1440.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1440
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/ap_17026783940037-1f6e39f9130f78ee1eecc4b30c3caca1b78f6db3-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/ap_17026783940037-1f6e39f9130f78ee1eecc4b30c3caca1b78f6db3-1920x1440.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1440
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/ap_17026783940037-1f6e39f9130f78ee1eecc4b30c3caca1b78f6db3-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/ap_17026783940037-1f6e39f9130f78ee1eecc4b30c3caca1b78f6db3-768x576.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 576
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/ap_17026783940037-1f6e39f9130f78ee1eecc4b30c3caca1b78f6db3-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/ap_17026783940037-1f6e39f9130f78ee1eecc4b30c3caca1b78f6db3-240x180.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 180
}
},
"publishDate": 1544472459,
"modified": 1544473296,
"caption": "The Trump administration is giving schools more flexibility in the meals they serve. Critics say the rollback on school lunch rules is bad for kids' health.",
"description": "The Trump administration is giving schools more flexibility in the meals they serve. Critics say the rollback on school lunch rules is bad for kids' health.",
"title": "The Trump administration is giving schools more flexibility in the meals they serve. Critics say the rollback on school lunch rules is bad for kids' health.",
"credit": "Mary Esch/AP",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_131548": {
"type": "attachments",
"id": "bayareabites_131548",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "131548",
"found": true
},
"parent": 131547,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/gettyimages-1063900834_wide-f56106278d8b8ff89e7f51fcad83e6b5eed04d5e-520x292.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 292
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/gettyimages-1063900834_wide-f56106278d8b8ff89e7f51fcad83e6b5eed04d5e-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/gettyimages-1063900834_wide-f56106278d8b8ff89e7f51fcad83e6b5eed04d5e-160x90.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 90
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/gettyimages-1063900834_wide-f56106278d8b8ff89e7f51fcad83e6b5eed04d5e-960x540.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 540
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/gettyimages-1063900834_wide-f56106278d8b8ff89e7f51fcad83e6b5eed04d5e-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/gettyimages-1063900834_wide-f56106278d8b8ff89e7f51fcad83e6b5eed04d5e-375x211.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 211
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/gettyimages-1063900834_wide-f56106278d8b8ff89e7f51fcad83e6b5eed04d5e.jpg",
"width": 3902,
"height": 2194
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/gettyimages-1063900834_wide-f56106278d8b8ff89e7f51fcad83e6b5eed04d5e-1020x574.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 574
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/gettyimages-1063900834_wide-f56106278d8b8ff89e7f51fcad83e6b5eed04d5e-1180x663.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 663
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/gettyimages-1063900834_wide-f56106278d8b8ff89e7f51fcad83e6b5eed04d5e-1200x675.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 675
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/gettyimages-1063900834_wide-f56106278d8b8ff89e7f51fcad83e6b5eed04d5e-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/gettyimages-1063900834_wide-f56106278d8b8ff89e7f51fcad83e6b5eed04d5e-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/gettyimages-1063900834_wide-f56106278d8b8ff89e7f51fcad83e6b5eed04d5e-800x450.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 450
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/gettyimages-1063900834_wide-f56106278d8b8ff89e7f51fcad83e6b5eed04d5e-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/gettyimages-1063900834_wide-f56106278d8b8ff89e7f51fcad83e6b5eed04d5e-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/gettyimages-1063900834_wide-f56106278d8b8ff89e7f51fcad83e6b5eed04d5e-1920x1080.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1080
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/gettyimages-1063900834_wide-f56106278d8b8ff89e7f51fcad83e6b5eed04d5e-1180x663.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 663
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/gettyimages-1063900834_wide-f56106278d8b8ff89e7f51fcad83e6b5eed04d5e-1920x1080.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1080
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/gettyimages-1063900834_wide-f56106278d8b8ff89e7f51fcad83e6b5eed04d5e-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/gettyimages-1063900834_wide-f56106278d8b8ff89e7f51fcad83e6b5eed04d5e-768x432.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 432
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/gettyimages-1063900834_wide-f56106278d8b8ff89e7f51fcad83e6b5eed04d5e-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/gettyimages-1063900834_wide-f56106278d8b8ff89e7f51fcad83e6b5eed04d5e-240x135.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 135
}
},
"publishDate": 1543356635,
"modified": 1543356635,
"caption": null,
"description": "The Centers for Disease Control and Prevention traced an ongoing E. coli outbreak to the Central Coastal region of California. If you're sure your lettuce was grown elsewhere, you can eat it.",
"title": "The Centers for Disease Control and Prevention traced an ongoing E. coli outbreak to the Central Coastal region of California. If you're sure your lettuce was grown elsewhere, you can eat it.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_131476": {
"type": "attachments",
"id": "bayareabites_131476",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "131476",
"found": true
},
"parent": 131475,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/gettyimages-950407328_wide-3b9bd52d569b8b3aeb501c71d3c7752f93e8313a-520x292.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 292
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/gettyimages-950407328_wide-3b9bd52d569b8b3aeb501c71d3c7752f93e8313a-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/gettyimages-950407328_wide-3b9bd52d569b8b3aeb501c71d3c7752f93e8313a-160x90.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 90
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/gettyimages-950407328_wide-3b9bd52d569b8b3aeb501c71d3c7752f93e8313a-960x540.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 540
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/gettyimages-950407328_wide-3b9bd52d569b8b3aeb501c71d3c7752f93e8313a-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/gettyimages-950407328_wide-3b9bd52d569b8b3aeb501c71d3c7752f93e8313a-375x211.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 211
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/gettyimages-950407328_wide-3b9bd52d569b8b3aeb501c71d3c7752f93e8313a-e1542749116977.jpg",
"width": 1920,
"height": 1080
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/gettyimages-950407328_wide-3b9bd52d569b8b3aeb501c71d3c7752f93e8313a-1020x574.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 574
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/gettyimages-950407328_wide-3b9bd52d569b8b3aeb501c71d3c7752f93e8313a-1180x664.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 664
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/gettyimages-950407328_wide-3b9bd52d569b8b3aeb501c71d3c7752f93e8313a-1200x675.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 675
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/gettyimages-950407328_wide-3b9bd52d569b8b3aeb501c71d3c7752f93e8313a-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/gettyimages-950407328_wide-3b9bd52d569b8b3aeb501c71d3c7752f93e8313a-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/gettyimages-950407328_wide-3b9bd52d569b8b3aeb501c71d3c7752f93e8313a-800x450.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 450
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/gettyimages-950407328_wide-3b9bd52d569b8b3aeb501c71d3c7752f93e8313a-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/gettyimages-950407328_wide-3b9bd52d569b8b3aeb501c71d3c7752f93e8313a-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/gettyimages-950407328_wide-3b9bd52d569b8b3aeb501c71d3c7752f93e8313a-1920x1080.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1080
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/gettyimages-950407328_wide-3b9bd52d569b8b3aeb501c71d3c7752f93e8313a-1180x664.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 664
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/gettyimages-950407328_wide-3b9bd52d569b8b3aeb501c71d3c7752f93e8313a-1920x1080.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1080
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/gettyimages-950407328_wide-3b9bd52d569b8b3aeb501c71d3c7752f93e8313a-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/gettyimages-950407328_wide-3b9bd52d569b8b3aeb501c71d3c7752f93e8313a-768x432.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 432
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/gettyimages-950407328_wide-3b9bd52d569b8b3aeb501c71d3c7752f93e8313a-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/gettyimages-950407328_wide-3b9bd52d569b8b3aeb501c71d3c7752f93e8313a-240x135.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 135
}
},
"publishDate": 1542749095,
"modified": 1542749132,
"caption": "Romaine lettuce is displayed on a shelf at a supermarket in California in April, during an E. coli outbreak traced to contaminated lettuce. The CDC says a new outbreak has made lettuce dangerous to eat, just in time for America's most food-centric holiday.",
"description": "Romaine lettuce is displayed on a shelf at a supermarket in California in April, during an \u003cem>E. coli\u003c/em> outbreak traced to contaminated lettuce. The CDC says a new outbreak has made lettuce dangerous to eat, just in time for America's most foodcentric holiday.",
"title": "Romaine lettuce is displayed on a shelf at a supermarket in California in April, during an E. coli outbreak traced to contaminated lettuce. The CDC says a new outbreak has made lettuce dangerous to eat, just in time for America's most food-centric holiday.",
"credit": "Justin Sullivan/Getty Images",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_131373": {
"type": "attachments",
"id": "bayareabites_131373",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "131373",
"found": true
},
"parent": 131372,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/salmon-b94ece94cd68b3f41cb957f651ca3bce2bbaf5cf-520x390.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 390
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/salmon-b94ece94cd68b3f41cb957f651ca3bce2bbaf5cf-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/salmon-b94ece94cd68b3f41cb957f651ca3bce2bbaf5cf-160x120.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 120
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/salmon-b94ece94cd68b3f41cb957f651ca3bce2bbaf5cf-960x720.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 720
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/salmon-b94ece94cd68b3f41cb957f651ca3bce2bbaf5cf-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/salmon-b94ece94cd68b3f41cb957f651ca3bce2bbaf5cf-375x281.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 281
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/salmon-b94ece94cd68b3f41cb957f651ca3bce2bbaf5cf.jpg",
"width": 1883,
"height": 1412
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/salmon-b94ece94cd68b3f41cb957f651ca3bce2bbaf5cf-1020x765.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 765
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/salmon-b94ece94cd68b3f41cb957f651ca3bce2bbaf5cf-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/salmon-b94ece94cd68b3f41cb957f651ca3bce2bbaf5cf-1200x900.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 900
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/salmon-b94ece94cd68b3f41cb957f651ca3bce2bbaf5cf-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/salmon-b94ece94cd68b3f41cb957f651ca3bce2bbaf5cf-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/salmon-b94ece94cd68b3f41cb957f651ca3bce2bbaf5cf-800x600.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 600
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/salmon-b94ece94cd68b3f41cb957f651ca3bce2bbaf5cf-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/salmon-b94ece94cd68b3f41cb957f651ca3bce2bbaf5cf-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/salmon-b94ece94cd68b3f41cb957f651ca3bce2bbaf5cf-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/salmon-b94ece94cd68b3f41cb957f651ca3bce2bbaf5cf-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/salmon-b94ece94cd68b3f41cb957f651ca3bce2bbaf5cf-768x576.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 576
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/salmon-b94ece94cd68b3f41cb957f651ca3bce2bbaf5cf-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/salmon-b94ece94cd68b3f41cb957f651ca3bce2bbaf5cf-240x180.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 180
}
},
"publishDate": 1542317893,
"modified": 1542318033,
"caption": "Research hasn't delivered a definitive answer on whether fish oil and Vitamin D supplements have health benefits, but it's clear that eating fish is beneficial.",
"description": "Research hasn't delivered a definitive answer on whether fish oil and Vitamin D supplements have health benefits, but it's clear that eating fish is beneficial.",
"title": "Research hasn't delivered a definitive answer on whether fish oil and Vitamin D supplements have health benefits, but it's clear that eating fish is beneficial.",
"credit": "Enn Li Photography/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_133027": {
"type": "authors",
"id": "byline_bayareabites_133027",
"meta": {
"override": true
},
"slug": "byline_bayareabites_133027",
"name": "Allison Aubrey, NPR Food",
"isLoading": false
},
"byline_bayareabites_132782": {
"type": "authors",
"id": "byline_bayareabites_132782",
"meta": {
"override": true
},
"slug": "byline_bayareabites_132782",
"name": "Patti Neighmond, NPR's Morning Edition",
"isLoading": false
},
"byline_bayareabites_132687": {
"type": "authors",
"id": "byline_bayareabites_132687",
"meta": {
"override": true
},
"slug": "byline_bayareabites_132687",
"name": "Jonathan Lambert, NPR Food",
"isLoading": false
},
"byline_bayareabites_132412": {
"type": "authors",
"id": "byline_bayareabites_132412",
"meta": {
"override": true
},
"slug": "byline_bayareabites_132412",
"name": "Samantha Caiola, NPR Food",
"isLoading": false
},
"byline_bayareabites_132062": {
"type": "authors",
"id": "byline_bayareabites_132062",
"meta": {
"override": true
},
"slug": "byline_bayareabites_132062",
"name": "Clare Lombardo\u003cbr>Elissa Nadworny, NPR Food",
"isLoading": false
},
"byline_bayareabites_131805": {
"type": "authors",
"id": "byline_bayareabites_131805",
"meta": {
"override": true
},
"slug": "byline_bayareabites_131805",
"name": "Tove Danovich, NPR Food",
"isLoading": false
},
"byline_bayareabites_131706": {
"type": "authors",
"id": "byline_bayareabites_131706",
"meta": {
"override": true
},
"slug": "byline_bayareabites_131706",
"name": "Allison Aubrey, NPR Food",
"isLoading": false
},
"byline_bayareabites_131692": {
"type": "authors",
"id": "byline_bayareabites_131692",
"meta": {
"override": true
},
"slug": "byline_bayareabites_131692",
"name": "Allison Aubrey, NPR Food",
"isLoading": false
},
"byline_bayareabites_131547": {
"type": "authors",
"id": "byline_bayareabites_131547",
"meta": {
"override": true
},
"slug": "byline_bayareabites_131547",
"name": "Camila Domonoske, NPR Food",
"isLoading": false
},
"byline_bayareabites_131475": {
"type": "authors",
"id": "byline_bayareabites_131475",
"meta": {
"override": true
},
"slug": "byline_bayareabites_131475",
"name": "Camila Domonoske, NPR Food",
"isLoading": false
},
"byline_bayareabites_131372": {
"type": "authors",
"id": "byline_bayareabites_131372",
"meta": {
"override": true
},
"slug": "byline_bayareabites_131372",
"name": "Patti Neighmond, NPR",
"isLoading": false
},
"mburke": {
"type": "authors",
"id": "11546",
"meta": {
"index": "authors_1716337520",
"id": "11546",
"found": true
},
"name": "Mel Burke",
"firstName": "Mel",
"lastName": "Burke",
"slug": "mburke",
"email": "melanienburke@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "When Mel Burke isn't singing 80's love songs to her dog, she writes about books, food, dating, travel, and the constantly weird adventure that is living in California. Find her online everywhere @melburkewrites.",
"avatar": "https://secure.gravatar.com/avatar/c2168c7a31c95a402c2a4d70d565881b?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"author"
]
}
],
"headData": {
"title": "Mel Burke | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/c2168c7a31c95a402c2a4d70d565881b?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/c2168c7a31c95a402c2a4d70d565881b?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/mburke"
}
},
"pagesReducer": {
"bayareabites_category_health-and-nutrition": {
"type": "terms",
"id": "bayareabites_1245",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1245",
"score": 14.402988
},
"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": 3
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=health-and-nutrition",
"seeMore": false,
"paginated": true,
"page": 3
}
},
{
"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_133027": {
"type": "posts",
"id": "bayareabites_133027",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "133027",
"score": null,
"sort": [
1552927808000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1552927808,
"format": "standard",
"disqusTitle": "Cholesterol Redux: As Eggs Make A Comeback, New Questions About Health Risks",
"title": "Cholesterol Redux: As Eggs Make A Comeback, New Questions About Health Risks",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Eggs have made a big comeback. Americans now consume an estimated \u003ca href=\"https://www.usda.gov/oce/commodity/wasde/wasde0219.pdf\">280 eggs per person\u003c/a> per year, according to the U.S. Department of Agriculture. And that's a significant increase compared with a decade ago.\u003c/p>\n\u003cp>Part of the renewed appeal stems from the dietary advice we got back in 2016. That's when the U.S. Dietary Guidelines \u003ca href=\"https://www.npr.org/sections/thesalt/2016/01/07/462160303/new-dietary-guidelines-crack-down-on-sugar-but-red-meat-gets-a-pass\">dropped a long-standing recommended limit\u003c/a> on dietary cholesterol. The move was seen as a green light to eat eggs.\u003c/p>\n\u003cp>But a new study \u003ca href=\"https://jamanetwork.com/journals/jama/article-abstract/2728487?resultClick=1\">published \u003c/a>in the medical journal\u003cem> JAMA\u003c/em> reopens a long-standing debate about the risks tied to consuming too much dietary cholesterol.\u003c/p>\n\u003cp>\"What we found in this study was that if you consumed two eggs per day, there was a 27 percent increased risk of developing heart disease,\" says researcher \u003ca href=\"https://www.feinberg.northwestern.edu/faculty-profiles/az/profile.html?xid=22059\">Norrina Allen\u003c/a>, an associate professor in the Department of Preventive Medicine at Northwestern University.\u003c/p>\n\u003cp>\"It was surprising,\" Allen says. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The researchers behind the \u003cem>JAMA\u003c/em> study tracked the health of about 30,000 adults enrolled in long-term studies. On average, participants were followed for about 17 years.\u003c/p>\n\u003cp>[aside postID=\"bayareabites_127290\" label=\"Guide: 5 Local Bay Area Egg Producers You Should Know\"]\u003c/p>\n\u003cp>Prior studies have come to competing conclusions. But overall, there has not been strong evidence that limiting consumption of cholesterol-rich foods lowers the amount of artery-clogging LDL cholesterol that ends up in our blood.\u003c/p>\n\u003cp>Nutrition experts at the Harvard T.H. Chan School of Public Health conclude that dietary cholesterol and \u003cem>c\u003c/em>holesterol in the blood\u003ca href=\"https://www.hsph.harvard.edu/nutritionsource/cholesterol/\">\u003cem> \u003c/em>are only weakly related\u003c/a>. But Allen says that \"we don't know as much as we'd like to about how the cholesterol you consume in your diet is translated into the blood.\"\u003c/p>\n\u003cp>The new study is an observational study, so it doesn't prove that cholesterol caused the increased risk of heart disease that the researchers documented. \"These new findings provide one piece of evidence,\" Allen says. But it's possible that other lifestyle or dietary habits may be responsible for the increased risk.\u003c/p>\n\u003cp>One shortcoming of the study is that participants were asked only one time about their diets. So, this one snapshot may not have accurately captured their eating habits over time. \"We hope that in future studies we can look at how changes in diet over the long term may be impacting this risk for heart disease,\" Allen says. Future studies could also explore how the risks linked to dietary cholesterol may vary from person to person.\u003c/p>\n\u003cp>Big picture: Many experts say this study is no justification to drop eggs from your diet.\u003c/p>\n\u003cp>\"So much data have already been published on this topic, which generally show that low-to-moderate egg consumption (no more than one egg per day) is not associated with increased risk of heart attack or stroke,\" \u003ca href=\"https://www.hsph.harvard.edu/frank-hu/\">Frank Hu\u003c/a>, a professor of nutrition and epidemiology at the Harvard T.H. Chan School of Public Health, said in an email.\u003c/p>\n\u003cp>Hu says that when it comes to healthful eating, the best strategy is to focus on a well-rounded diet that includes a variety of foods such as fruits, vegetables, whole grains, nuts and seeds.\u003c/p>\n\u003cp>\u003ca href=\"https://gufaculty360.georgetown.edu/s/contact/00336000014Re56AAC/thomas-sherman\">Thomas Sherman\u003c/a>, a professor at Georgetown University's School of Medicine, agrees. \"I tell my students that eating a protein-rich breakfast is one of the best ways of preventing getting hungry,\" Sherman says. \"So I'd hate for them to come back to me and say, 'Oh, no! We're not supposed to be eating eggs.' \"\u003c/p>\n\u003cp>Sherman says if you're in the habit of eating a healthy diet, full of lots of plant-based, fiber-rich foods, then \"eggs are a welcome part of the diet.\" Just don't overdo it.\u003c/p>\n\u003cp>But the findings may reopen the debate about whether to reinstate a recommended limit on dietary cholesterol. A committee of experts was named this year to begin the process of revising the U.S. Dietary Guidelines. And \u003ca href=\"https://www.feinberg.northwestern.edu/faculty-profiles/az/profile.html?xid=22059\">Allen\u003c/a> says, \"I do think that guideline committees will have to take the evidence [from this study] into account when they're trying to understand what a healthy — or a moderate — amount of cholesterol would be.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/03/16/703804493/egg-lovers-new-study-finds-eating-too-many-can-increase-risk-of-heart-disease\">NPR.org.\u003c/a>\u003c/b>\u003c/p>\n\n",
"disqusIdentifier": "133027 https://ww2.kqed.org/bayareabites/?p=133027",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2019/03/18/cholesterol-redux-as-eggs-make-a-comeback-new-questions-about-health-risks/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 700,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 20
},
"modified": 1552927808,
"excerpt": "A study found consuming two eggs per day was linked to a 27 percent higher risk of developing heart disease. The finding reopens the debate about the potential risks of too much dietary cholesterol.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A study found consuming two eggs per day was linked to a 27 percent higher risk of developing heart disease. The finding reopens the debate about the potential risks of too much dietary cholesterol.",
"title": "Cholesterol Redux: As Eggs Make A Comeback, New Questions About Health Risks | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Cholesterol Redux: As Eggs Make A Comeback, New Questions About Health Risks",
"datePublished": "2019-03-18T09:50:08-07:00",
"dateModified": "2019-03-18T09:50:08-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "cholesterol-redux-as-eggs-make-a-comeback-new-questions-about-health-risks",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=703804493&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Allison Aubrey, NPR Food",
"nprStoryDate": "Sat, 16 Mar 2019 07:13:28 -0400",
"nprLastModifiedDate": "Sun, 17 Mar 2019 17:21:03 -0400",
"nprHtmlLink": "https://www.npr.org/sections/thesalt/2019/03/16/703804493/egg-lovers-new-study-finds-eating-too-many-can-increase-risk-of-heart-disease?ft=nprml&f=703804493",
"nprImageAgency": "Getty Images",
"nprImageCredit": "Westend61",
"nprStoryId": "703804493",
"nprRetrievedStory": "1",
"nprPubDate": "Sun, 17 Mar 2019 17:20:00 -0400",
"path": "/bayareabites/133027/cholesterol-redux-as-eggs-make-a-comeback-new-questions-about-health-risks",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Eggs have made a big comeback. Americans now consume an estimated \u003ca href=\"https://www.usda.gov/oce/commodity/wasde/wasde0219.pdf\">280 eggs per person\u003c/a> per year, according to the U.S. Department of Agriculture. And that's a significant increase compared with a decade ago.\u003c/p>\n\u003cp>Part of the renewed appeal stems from the dietary advice we got back in 2016. That's when the U.S. Dietary Guidelines \u003ca href=\"https://www.npr.org/sections/thesalt/2016/01/07/462160303/new-dietary-guidelines-crack-down-on-sugar-but-red-meat-gets-a-pass\">dropped a long-standing recommended limit\u003c/a> on dietary cholesterol. The move was seen as a green light to eat eggs.\u003c/p>\n\u003cp>But a new study \u003ca href=\"https://jamanetwork.com/journals/jama/article-abstract/2728487?resultClick=1\">published \u003c/a>in the medical journal\u003cem> JAMA\u003c/em> reopens a long-standing debate about the risks tied to consuming too much dietary cholesterol.\u003c/p>\n\u003cp>\"What we found in this study was that if you consumed two eggs per day, there was a 27 percent increased risk of developing heart disease,\" says researcher \u003ca href=\"https://www.feinberg.northwestern.edu/faculty-profiles/az/profile.html?xid=22059\">Norrina Allen\u003c/a>, an associate professor in the Department of Preventive Medicine at Northwestern University.\u003c/p>\n\u003cp>\"It was surprising,\" Allen says. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The researchers behind the \u003cem>JAMA\u003c/em> study tracked the health of about 30,000 adults enrolled in long-term studies. On average, participants were followed for about 17 years.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "bayareabites_127290",
"label": "Guide: 5 Local Bay Area Egg Producers You Should Know "
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Prior studies have come to competing conclusions. But overall, there has not been strong evidence that limiting consumption of cholesterol-rich foods lowers the amount of artery-clogging LDL cholesterol that ends up in our blood.\u003c/p>\n\u003cp>Nutrition experts at the Harvard T.H. Chan School of Public Health conclude that dietary cholesterol and \u003cem>c\u003c/em>holesterol in the blood\u003ca href=\"https://www.hsph.harvard.edu/nutritionsource/cholesterol/\">\u003cem> \u003c/em>are only weakly related\u003c/a>. But Allen says that \"we don't know as much as we'd like to about how the cholesterol you consume in your diet is translated into the blood.\"\u003c/p>\n\u003cp>The new study is an observational study, so it doesn't prove that cholesterol caused the increased risk of heart disease that the researchers documented. \"These new findings provide one piece of evidence,\" Allen says. But it's possible that other lifestyle or dietary habits may be responsible for the increased risk.\u003c/p>\n\u003cp>One shortcoming of the study is that participants were asked only one time about their diets. So, this one snapshot may not have accurately captured their eating habits over time. \"We hope that in future studies we can look at how changes in diet over the long term may be impacting this risk for heart disease,\" Allen says. Future studies could also explore how the risks linked to dietary cholesterol may vary from person to person.\u003c/p>\n\u003cp>Big picture: Many experts say this study is no justification to drop eggs from your diet.\u003c/p>\n\u003cp>\"So much data have already been published on this topic, which generally show that low-to-moderate egg consumption (no more than one egg per day) is not associated with increased risk of heart attack or stroke,\" \u003ca href=\"https://www.hsph.harvard.edu/frank-hu/\">Frank Hu\u003c/a>, a professor of nutrition and epidemiology at the Harvard T.H. Chan School of Public Health, said in an email.\u003c/p>\n\u003cp>Hu says that when it comes to healthful eating, the best strategy is to focus on a well-rounded diet that includes a variety of foods such as fruits, vegetables, whole grains, nuts and seeds.\u003c/p>\n\u003cp>\u003ca href=\"https://gufaculty360.georgetown.edu/s/contact/00336000014Re56AAC/thomas-sherman\">Thomas Sherman\u003c/a>, a professor at Georgetown University's School of Medicine, agrees. \"I tell my students that eating a protein-rich breakfast is one of the best ways of preventing getting hungry,\" Sherman says. \"So I'd hate for them to come back to me and say, 'Oh, no! We're not supposed to be eating eggs.' \"\u003c/p>\n\u003cp>Sherman says if you're in the habit of eating a healthy diet, full of lots of plant-based, fiber-rich foods, then \"eggs are a welcome part of the diet.\" Just don't overdo it.\u003c/p>\n\u003cp>But the findings may reopen the debate about whether to reinstate a recommended limit on dietary cholesterol. A committee of experts was named this year to begin the process of revising the U.S. Dietary Guidelines. And \u003ca href=\"https://www.feinberg.northwestern.edu/faculty-profiles/az/profile.html?xid=22059\">Allen\u003c/a> says, \"I do think that guideline committees will have to take the evidence [from this study] into account when they're trying to understand what a healthy — or a moderate — amount of cholesterol would be.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/03/16/703804493/egg-lovers-new-study-finds-eating-too-many-can-increase-risk-of-heart-disease\">NPR.org.\u003c/a>\u003c/b>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/133027/cholesterol-redux-as-eggs-make-a-comeback-new-questions-about-health-risks",
"authors": [
"byline_bayareabites_133027"
],
"categories": [
"bayareabites_10028",
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_358"
],
"tags": [
"bayareabites_14775",
"bayareabites_16272",
"bayareabites_449",
"bayareabites_14756"
],
"featImg": "bayareabites_133028",
"label": "bayareabites"
},
"bayareabites_132782": {
"type": "posts",
"id": "bayareabites_132782",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "132782",
"score": null,
"sort": [
1551728363000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1551728363,
"format": "standard",
"disqusTitle": "Social Media May Sway Kids To Eat More Cookies — And More Calories",
"title": "Social Media May Sway Kids To Eat More Cookies — And More Calories",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Any kid with a cellphone or social media account is likely to be following one or more of thousands of social media influencers who regularly post about what they do, what they like and what they eat.\u003c/p>\n\u003cp>Generally, these are people in their 20s who are successful, outgoing, positive, energetic and \"highly appealing\" to the younger crowd, according to \u003ca href=\"https://www.liverpool.ac.uk/psychology/staff/anna-coates/\">Anna Coates\u003c/a>, a doctoral student at the School of Psychology at the University of Liverpool in the U.K.\u003c/p>\n\u003cp>Coates wanted to know just how much kids' diets could be influenced by these video bloggers. So she and her colleagues conducted a study involving 176 children ages 9 to 11. The kids were divided into three groups. All the groups were shown images from real YouTube videos posted by popular vloggers in the U.K.\u003c/p>\n\u003cp>One group viewed vloggers who were not eating but holding an iPhone or sneaker, for example. Another group viewed images of vloggers eating healthy snacks like fruits or carrots. The third group viewed images of junk food being consumed, which included items like Mars chocolate bars, chocolate biscuits, and cookies.\u003c/p>\n\u003cp>After viewing the images, children had 10 minutes to choose between healthy snacks (carrot sticks and grapes) and unhealthy snacks (jelly beans and chocolate buttons). Watching the social media influencers consume healthy snacks did not make a significant difference in which foods — or how much — the children chose to eat after viewing the images.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But for those children who viewed vloggers eating unhealthy snacks, it was a different story: They consumed 32 percent more calories from unhealthy snacks compared with the children who viewed no food being eaten. And that translated to an extra 90 calories per day.\u003c/p>\n\u003cp>\"It only takes an extra 70 calories a day for a child of normal weight to become overweight,\" says \u003ca href=\"https://www.drnataliemuth.com/\">Dr. Natalie Muth\u003c/a>, a spokesperson for the \u003ca href=\"https://www.aap.org/en-us/Pages/Default.aspx\">American Academy of Pediatrics\u003c/a>.\u003c/p>\n\u003cp>As a pediatrician, Muth says many of her patients are overweight or obese, which puts them at risk for a variety of diseases later in life — or even while they're still in childhood: She says she's seeing an increase in the number of children diagnosed with \u003ca href=\"http://www.diabetes.org/diabetes-basics/type-2/\">Type 2 diabetes\u003c/a>, a disease formerly suffered by mostly adults.\u003c/p>\n\u003cp>It's well-known that junk food ads on TV can strongly \u003ca href=\"https://publichealthlawcenter.org/topics/healthy-eating/food-marketing-kids\">influence\u003c/a> what kids want to eat. Muth worries that the added influence of social media will exacerbate an already unhealthy food environment, where kids are constantly being \"bombarded by media images to eat junk food and drink unhealthy sugary drinks.\"\u003c/p>\n\u003cp>Coates and her co-authors conclude that food marketing restrictions should be applied to new forms of digital marketing, particularly on social media, where \"vulnerable young people spend a lot of their time.\" More research is needed to understand the impact of digital food marketing.\u003c/p>\n\u003cp>In the meantime, Coates suggests that parents prepare their children for the junk food onslaught by talking with them about what's healthy and what's not. Her study is \u003ca href=\"https://doi.org/10.1542/peds.2018-2554\">published \u003c/a>this week in the journal \u003cem>Pediatrics\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/03/04/699588187/social-media-may-sway-kids-to-eat-more-cookies-and-more-calories\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n",
"disqusIdentifier": "132782 https://ww2.kqed.org/bayareabites/?p=132782",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2019/03/04/social-media-may-sway-kids-to-eat-more-cookies-and-more-calories/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 518,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 14
},
"modified": 1554323001,
"excerpt": "It's well-known that junk food ads on TV can strongly influence what kids want to eat. A study finds social media influencers can have the same effect on kids, but not when it comes to healthy foods.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "It's well-known that junk food ads on TV can strongly influence what kids want to eat. A study finds social media influencers can have the same effect on kids, but not when it comes to healthy foods.",
"title": "Social Media May Sway Kids To Eat More Cookies — And More Calories | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Social Media May Sway Kids To Eat More Cookies — And More Calories",
"datePublished": "2019-03-04T11:39:23-08:00",
"dateModified": "2019-04-03T13:23:21-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "social-media-may-sway-kids-to-eat-more-cookies-and-more-calories",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=699588187&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprStoryDate": "Mon, 04 Mar 2019 00:01:00 -0500",
"nprLastModifiedDate": "Mon, 04 Mar 2019 13:00:12 -0500",
"nprHtmlLink": "https://www.npr.org/sections/thesalt/2019/03/04/699588187/social-media-may-sway-kids-to-eat-more-cookies-and-more-calories?ft=nprml&f=699588187",
"nprAudio": "https://ondemand.npr.org/anon.npr-mp3/npr/me/2019/03/20190304_me_social_media_may_sway_kids_to_eat_more_cookies_and_more_calories.mp3?orgId=1&topicId=1030&d=113&p=3&story=699588187&ft=nprml&f=699588187",
"nprImageAgency": "Getty Images/Image Source",
"nprAudioM3u": "http://api.npr.org/m3u/1699948870-ed6c55.m3u?orgId=1&topicId=1030&d=113&p=3&story=699588187&ft=nprml&f=699588187",
"nprStoryId": "699588187",
"nprByline": "Patti Neighmond, NPR's Morning Edition",
"audioTrackLength": 114,
"nprImageCredit": "Jessica Lee Photography",
"nprRetrievedStory": "1",
"nprPubDate": "Mon, 04 Mar 2019 13:00:00 -0500",
"path": "/bayareabites/132782/social-media-may-sway-kids-to-eat-more-cookies-and-more-calories",
"audioUrl": "https://ondemand.npr.org/anon.npr-mp3/npr/me/2019/03/20190304_me_social_media_may_sway_kids_to_eat_more_cookies_and_more_calories.mp3?orgId=1&topicId=1030&d=113&p=3&story=699588187&ft=nprml&f=699588187",
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Any kid with a cellphone or social media account is likely to be following one or more of thousands of social media influencers who regularly post about what they do, what they like and what they eat.\u003c/p>\n\u003cp>Generally, these are people in their 20s who are successful, outgoing, positive, energetic and \"highly appealing\" to the younger crowd, according to \u003ca href=\"https://www.liverpool.ac.uk/psychology/staff/anna-coates/\">Anna Coates\u003c/a>, a doctoral student at the School of Psychology at the University of Liverpool in the U.K.\u003c/p>\n\u003cp>Coates wanted to know just how much kids' diets could be influenced by these video bloggers. So she and her colleagues conducted a study involving 176 children ages 9 to 11. The kids were divided into three groups. All the groups were shown images from real YouTube videos posted by popular vloggers in the U.K.\u003c/p>\n\u003cp>One group viewed vloggers who were not eating but holding an iPhone or sneaker, for example. Another group viewed images of vloggers eating healthy snacks like fruits or carrots. The third group viewed images of junk food being consumed, which included items like Mars chocolate bars, chocolate biscuits, and cookies.\u003c/p>\n\u003cp>After viewing the images, children had 10 minutes to choose between healthy snacks (carrot sticks and grapes) and unhealthy snacks (jelly beans and chocolate buttons). Watching the social media influencers consume healthy snacks did not make a significant difference in which foods — or how much — the children chose to eat after viewing the images.\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 for those children who viewed vloggers eating unhealthy snacks, it was a different story: They consumed 32 percent more calories from unhealthy snacks compared with the children who viewed no food being eaten. And that translated to an extra 90 calories per day.\u003c/p>\n\u003cp>\"It only takes an extra 70 calories a day for a child of normal weight to become overweight,\" says \u003ca href=\"https://www.drnataliemuth.com/\">Dr. Natalie Muth\u003c/a>, a spokesperson for the \u003ca href=\"https://www.aap.org/en-us/Pages/Default.aspx\">American Academy of Pediatrics\u003c/a>.\u003c/p>\n\u003cp>As a pediatrician, Muth says many of her patients are overweight or obese, which puts them at risk for a variety of diseases later in life — or even while they're still in childhood: She says she's seeing an increase in the number of children diagnosed with \u003ca href=\"http://www.diabetes.org/diabetes-basics/type-2/\">Type 2 diabetes\u003c/a>, a disease formerly suffered by mostly adults.\u003c/p>\n\u003cp>It's well-known that junk food ads on TV can strongly \u003ca href=\"https://publichealthlawcenter.org/topics/healthy-eating/food-marketing-kids\">influence\u003c/a> what kids want to eat. Muth worries that the added influence of social media will exacerbate an already unhealthy food environment, where kids are constantly being \"bombarded by media images to eat junk food and drink unhealthy sugary drinks.\"\u003c/p>\n\u003cp>Coates and her co-authors conclude that food marketing restrictions should be applied to new forms of digital marketing, particularly on social media, where \"vulnerable young people spend a lot of their time.\" More research is needed to understand the impact of digital food marketing.\u003c/p>\n\u003cp>In the meantime, Coates suggests that parents prepare their children for the junk food onslaught by talking with them about what's healthy and what's not. Her study is \u003ca href=\"https://doi.org/10.1542/peds.2018-2554\">published \u003c/a>this week in the journal \u003cem>Pediatrics\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/03/04/699588187/social-media-may-sway-kids-to-eat-more-cookies-and-more-calories\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/132782/social-media-may-sway-kids-to-eat-more-cookies-and-more-calories",
"authors": [
"byline_bayareabites_132782"
],
"categories": [
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_4084",
"bayareabites_1245",
"bayareabites_1246",
"bayareabites_12555",
"bayareabites_10916",
"bayareabites_358",
"bayareabites_1593"
],
"tags": [
"bayareabites_14775",
"bayareabites_16272",
"bayareabites_449"
],
"featImg": "bayareabites_132783",
"label": "bayareabites"
},
"bayareabites_132687": {
"type": "posts",
"id": "bayareabites_132687",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "132687",
"score": null,
"sort": [
1551303089000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1551303089,
"format": "standard",
"disqusTitle": "'Cultured': A Look At How Foods Can Help The Microbes Inside Us Thrive",
"title": "'Cultured': A Look At How Foods Can Help The Microbes Inside Us Thrive",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Katherine Harmon Courage wants us to think about digestion as a collaborative journey between us and our microbes. In her new book, \u003ca href=\"https://www.npr.org/books/titles/697117567/cultured-how-ancient-foods-can-feed-our-microbiome\">\u003cem>Cultured: How Ancient Foods Can Feed Our Microbiome\u003c/em>\u003c/a>, she envisions digestion not as a simple food-in, excrement-out process, but as a series of encounters with varying microbial players that takes place along the winding 30-foot tunnel of our gastrointestinal tract. Along the way, microbes digest the food we can't, and in return we give them a warm, well-stocked place to live.\u003c/p>\n\u003cp>[contextly_sidebar id=\"z83tTpd5wCRp3bc26Mzog967LOTteGui\"]\u003c/p>\n\u003cp>But a surge in microbiome research over the past two decades has revealed they do much more than simply digest food. They can \u003ca href=\"https://www.npr.org/sections/thesalt/2018/08/06/635362706/diet-hit-a-snag-your-gut-bacteria-may-be-partly-to-blame\">mediate weight gain\u003c/a>, \u003ca href=\"https://www.npr.org/sections/goatsandsoda/2018/04/07/598093165/could-you-fight-off-worms-depends-on-your-gut-microbes\">fight off infection\u003c/a>, and even \u003ca href=\"https://www.npr.org/sections/health-shots/2013/11/18/244526773/gut-bacteria-might-guide-the-workings-of-our-minds\">alter our mood\u003c/a>. Scientists still have much to learn about the identity of these microbes, which are important, and how the beneficial ones work their magic.\u003c/p>\n\u003cp>Incomplete understanding hasn't stopped the burgeoning probiotic industry, which argues that we can improve our gut health by taking a pill stuffed with billions of beneficial strains of bacteria, or eating a probiotic-infused yogurt with breakfast. The thinking goes that we just need to eat the right microbes to construct a healthier gut.\u003c/p>\n\u003cp>Courage believes this focus on the microbes themselves is myopic. She views the process of digestion as collaborative because the food we put into our bodies affects the kinds of bacteria that live and thrive there. In her book, she explores the science behind how what we feed our microbes affects our health.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>She thinks we can learn how to better work together with our microbial partners by looking to the past. From Greenland to Greece, Courage explores the ancient gut-friendly foods that have become integral parts of many food cultures, and offers suggestions on how to diversify the kinds of foods we feed our microbiome.\u003c/p>\n\u003cp>We spoke with Courage about the science behind pro- and prebiotics, and what she learned exploring fermented staples across the world. The interview has been edited for brevity and clarity.\u003c/p>\n\u003cp>\u003cstrong>A lot of the buzz around the microbiome has been about the microbes themselves, and what they do for us. You focus much of your book on what they eat, the \" prebiotics\" we feed them. Why?\u003c/strong>\u003c/p>\n\u003cp>It may be less interesting to talk about fiber than about all these new species we're learning about and infusing into foods, but what we feed our microbes is just as important as what microbes are there.\u003c/p>\n\u003cp>I think that, from our human perspective, it's helpful to think about microbes in two broad categories. There are microbes that we have in our guts throughout our lives that are adapted for living there, and then there are the microbes we get from food or supplements. Those latter ones just kind of pass through. They can survive the journey, and can certainly provide benefits along the way, but they aren't long-term residents of the gut, and they're not going to have the long-term health impacts that more-permanent residents might have.\u003c/p>\n\u003cp>We're starting to learn more about how we can create the conditions for those resident microbes to thrive and potentially benefit us, and a large part of that is what we feed them. And much of what we feed them is fiber.\u003c/p>\n\u003cp>\u003cstrong>What happens if we don't feed our microbes?\u003c/strong>\u003c/p>\n\u003cp>So then they start to eat us — our lower intestine, which is only a single human cell thick, which helps us absorb as much as we can from our digested food before we expel it. But it also makes it easy for things to escape.\u003c/p>\n\u003cp>When our microbes don't get enough fiber, they can start eating away the mucus lining protecting this thin layer, and sometimes the lining can break, which can lead, literally, to leaky gut syndrome, which is associated with many poor health outcomes.\u003c/p>\n\u003cp>\u003cstrong>When I think of fiber, I think processed, cardboard-like breakfast cereal. Is fiber more diverse than that? How important is having a diverse diet of fiber to cultivating a healthy microbiome?\u003c/strong>\u003c/p>\n\u003cp>Prebiotic fiber is just any kind of carbohydrate that we can't digest ourselves that instead passes through out digestive system as food for microbes. There are many different types of fiber that get broken down by different microbes at different stages of digestion. That's why it's a good idea to eat a wide variety of foods, and not just focus on a particular supplement here and there. Lots of different kinds of fibers help lots of different microbes thrive and create different beneficial compounds for us. Which is good because we're learning that generally, a more diverse microbiome is an indicator of health. If you look at people's guts around the world — and even in the same society — people with more diverse microbiomes tend to be healthier overall.\u003c/p>\n\u003cp>\u003cstrong>What are some examples of different types of fiber and the foods that carry them?\u003c/strong>\u003c/p>\n\u003cp>One kind of fiber that's gotten a lot of focus is inulin. We've actually been adding it to foods for longer than we've been looking closely at it, but it's commonly found in foods like chicory root or sunchokes. It's a very long carbohydrate chain, which means it takes a bit longer to pass through our system and get broken down by microbes. Research shows that it encourages growth of \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4908950/\">bifidobacteria\u003c/a>, \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4045285/\">lactobacteria \u003c/a>[two strains of bacteria commonly associated with health benefits].\u003c/p>\n\u003cp>Another big one comes from fruits and veggies, called Fructo-oligosaccharides. It's shorter than inulin and adding it to your diet has been shown to reduce markers of inflammation.\u003c/p>\n\u003cp>Galacto-oligosaccharides are another form of fiber found in milk, and are broken down in the colon.\u003c/p>\n\u003cp>I was really surprised to learn about resistant starch as another form of fiber. It comes from more simple carbohydrates that have been cooked and then cooled; think of cold potato or pasta salad. So once those starches are crystallized, they become the type of resistant starch that our bodies can't break down anymore [but our microbes can]. Even cold pasta, which you don't necessarily think of as being healthy, can be a great source of resistant starch.\u003c/p>\n\u003cp>\u003cstrong>Do other aspects of our diet besides fiber affect the microbiome?\u003c/strong>\u003c/p>\n\u003cp>Almost everything we eat has some kind of impact on our microbes. One example I talk about in the book is meat. Really kind of fatty meats like pork can have a negative health impact on us via our microbes, because they produce a metabolite called \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5127123/\">TMAO, \u003c/a>which has been linked to negative health outcomes. But fish oil has been shown to be beneficial — the microbes of mice fed fish oil instead of pork lard produced much fewer TMAOs.\u003c/p>\n\u003cp>Another exciting area of research is looking at how gene expression in the same microbial strains can change, based on what they're being fed. Different metabolites get produced not by different microbes, but by the same microbes being fed differently.\u003c/p>\n\u003cp>\u003cstrong>You looked at a lot of research comparing Western diets to more traditional, hunter-gatherer diets. How did their diets and microbiomes differ?\u003c/strong>\u003c/p>\n\u003cp>Researchers look to hunter-gatherer societies to try to understand what our ancestral diets looked like, before the advent of agriculture. This can give us clues potentially to the kinds of diets humans are adapted for.\u003c/p>\n\u003cp>These studies find that we eat a lot less fiber than we probably used to.\u003c/p>\n\u003cp>The FDA recommends something like 30 grams of fiber a day, but most Americans don't even get that. Traditional hunter-gatherer cultures, like the Hadza group in Africa, eat 100-plus grams of fiber a day.\u003c/p>\n\u003cp>So people eating modern, Western diets are getting maybe 15 to 30 grams of fiber a day, when our bodies may be adapted to expect over 100. This lack of fiber seems to be making a big impact on the diversity of our microbiome. These traditional, high-fiber dieters have a much more diverse microbiome than [people eating] more modern diets, [and the former] is often linked to better health outcomes. It's hard to draw hard conclusions about cause and effect here, because there are so many other lifestyle factors at play, but it certainly seems that our low-fiber diet is not great for our health.\u003c/p>\n\u003cp>\u003cstrong>In reporting your book, you go on a culinary quest exploring all these different fermented and microbial foods. What was the most surprising food you encountered?\u003c/strong>\u003c/p>\n\u003cp>By far it was Kiviak, which is a traditional Inuit food from Greenland. Kiviak is birds, specifically Auks, fermented inside a seal skin. So when Auks are in season they capture the birds and stuff [up to 500] in the seal skin, sew it up and leave it underground to ferment for a year, and then dig it up and eat it.\u003c/p>\n\u003cp>It's important to remember that fermentation didn't necessarily come about because people were thinking about the health benefits. It was a way to preserve foods and make it through a harsh Greenland winter.\u003c/p>\n\u003cp>\u003cstrong>A lot of these foods are not seen as individual things to be eaten for a specific benefit, but rich, integral parts of food culture. How does culture shape how we feed our microbiome?\u003c/strong>\u003c/p>\n\u003cp>There's really not a culture out there that doesn't incorporate some kind of fermented food, and many have a rich diversity of different kinds of fermented foods.\u003c/p>\n\u003cp>We think about things like kimchi as being the Korean fermented food, and it is actually their national food, but they have so many other kinds of fermented foods that they infuse throughout the whole cuisine.\u003c/p>\n\u003cp>These foods aren't really viewed as this separate thing. You're not eating kimchi as a little healthful snack for your microbes and then going back to your normal diet. These fermented foods are incorporated into the food culture — they're condiments, sides, flavorings. A meal seems incomplete or unbalanced without them.\u003c/p>\n\u003cp>\u003cstrong>And that kind of consistency is a healthier, more sustainable way to feed our microbiome?\u003c/strong>\u003c/p>\n\u003cp>Yes. Generally, the kind of wild fermented foods — like kimchi, sauerkraut, or pickles — tend to have a higher diversity of microbes than your store-bought, probiotic-infused yogurts. Whether each individual strain in these foods is good for us is still unknown, but again, higher diversity tends to be associated with better health.\u003c/p>\n\u003cp>\u003cstrong>What advice do you have for those wanting to boost the health of their microbiome?\u003c/strong>\u003c/p>\n\u003cp>It's really about creating the right environment for our native microbes, and the best way to do that is by eating a lot of diverse types of fiber for them. I don't think probiotics or seeking out specific fermented foods is bad, of course, but focusing on fiber is a good first step.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/02/24/696272090/cultured-a-look-at-how-foods-can-help-the-microbes-inside-us-thrive\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n",
"disqusIdentifier": "132687 https://ww2.kqed.org/bayareabites/?p=132687",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2019/02/27/cultured-a-look-at-how-foods-can-help-the-microbes-inside-us-thrive/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1826,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 43
},
"modified": 1551303407,
"excerpt": "The foods we put in our bodies affect the kinds of bacteria that live and flourish there. A new book explores this collaboration — and the cultures whose dishes maximize the relationship.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The foods we put in our bodies affect the kinds of bacteria that live and flourish there. A new book explores this collaboration — and the cultures whose dishes maximize the relationship.",
"title": "'Cultured': A Look At How Foods Can Help The Microbes Inside Us Thrive | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "'Cultured': A Look At How Foods Can Help The Microbes Inside Us Thrive",
"datePublished": "2019-02-27T13:31:29-08:00",
"dateModified": "2019-02-27T13:36:47-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "cultured-a-look-at-how-foods-can-help-the-microbes-inside-us-thrive",
"status": "publish",
"nprByline": "Jonathan Lambert, NPR Food",
"path": "/bayareabites/132687/cultured-a-look-at-how-foods-can-help-the-microbes-inside-us-thrive",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Katherine Harmon Courage wants us to think about digestion as a collaborative journey between us and our microbes. In her new book, \u003ca href=\"https://www.npr.org/books/titles/697117567/cultured-how-ancient-foods-can-feed-our-microbiome\">\u003cem>Cultured: How Ancient Foods Can Feed Our Microbiome\u003c/em>\u003c/a>, she envisions digestion not as a simple food-in, excrement-out process, but as a series of encounters with varying microbial players that takes place along the winding 30-foot tunnel of our gastrointestinal tract. Along the way, microbes digest the food we can't, and in return we give them a warm, well-stocked place to live.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>But a surge in microbiome research over the past two decades has revealed they do much more than simply digest food. They can \u003ca href=\"https://www.npr.org/sections/thesalt/2018/08/06/635362706/diet-hit-a-snag-your-gut-bacteria-may-be-partly-to-blame\">mediate weight gain\u003c/a>, \u003ca href=\"https://www.npr.org/sections/goatsandsoda/2018/04/07/598093165/could-you-fight-off-worms-depends-on-your-gut-microbes\">fight off infection\u003c/a>, and even \u003ca href=\"https://www.npr.org/sections/health-shots/2013/11/18/244526773/gut-bacteria-might-guide-the-workings-of-our-minds\">alter our mood\u003c/a>. Scientists still have much to learn about the identity of these microbes, which are important, and how the beneficial ones work their magic.\u003c/p>\n\u003cp>Incomplete understanding hasn't stopped the burgeoning probiotic industry, which argues that we can improve our gut health by taking a pill stuffed with billions of beneficial strains of bacteria, or eating a probiotic-infused yogurt with breakfast. The thinking goes that we just need to eat the right microbes to construct a healthier gut.\u003c/p>\n\u003cp>Courage believes this focus on the microbes themselves is myopic. She views the process of digestion as collaborative because the food we put into our bodies affects the kinds of bacteria that live and thrive there. In her book, she explores the science behind how what we feed our microbes affects our health.\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>She thinks we can learn how to better work together with our microbial partners by looking to the past. From Greenland to Greece, Courage explores the ancient gut-friendly foods that have become integral parts of many food cultures, and offers suggestions on how to diversify the kinds of foods we feed our microbiome.\u003c/p>\n\u003cp>We spoke with Courage about the science behind pro- and prebiotics, and what she learned exploring fermented staples across the world. The interview has been edited for brevity and clarity.\u003c/p>\n\u003cp>\u003cstrong>A lot of the buzz around the microbiome has been about the microbes themselves, and what they do for us. You focus much of your book on what they eat, the \" prebiotics\" we feed them. Why?\u003c/strong>\u003c/p>\n\u003cp>It may be less interesting to talk about fiber than about all these new species we're learning about and infusing into foods, but what we feed our microbes is just as important as what microbes are there.\u003c/p>\n\u003cp>I think that, from our human perspective, it's helpful to think about microbes in two broad categories. There are microbes that we have in our guts throughout our lives that are adapted for living there, and then there are the microbes we get from food or supplements. Those latter ones just kind of pass through. They can survive the journey, and can certainly provide benefits along the way, but they aren't long-term residents of the gut, and they're not going to have the long-term health impacts that more-permanent residents might have.\u003c/p>\n\u003cp>We're starting to learn more about how we can create the conditions for those resident microbes to thrive and potentially benefit us, and a large part of that is what we feed them. And much of what we feed them is fiber.\u003c/p>\n\u003cp>\u003cstrong>What happens if we don't feed our microbes?\u003c/strong>\u003c/p>\n\u003cp>So then they start to eat us — our lower intestine, which is only a single human cell thick, which helps us absorb as much as we can from our digested food before we expel it. But it also makes it easy for things to escape.\u003c/p>\n\u003cp>When our microbes don't get enough fiber, they can start eating away the mucus lining protecting this thin layer, and sometimes the lining can break, which can lead, literally, to leaky gut syndrome, which is associated with many poor health outcomes.\u003c/p>\n\u003cp>\u003cstrong>When I think of fiber, I think processed, cardboard-like breakfast cereal. Is fiber more diverse than that? How important is having a diverse diet of fiber to cultivating a healthy microbiome?\u003c/strong>\u003c/p>\n\u003cp>Prebiotic fiber is just any kind of carbohydrate that we can't digest ourselves that instead passes through out digestive system as food for microbes. There are many different types of fiber that get broken down by different microbes at different stages of digestion. That's why it's a good idea to eat a wide variety of foods, and not just focus on a particular supplement here and there. Lots of different kinds of fibers help lots of different microbes thrive and create different beneficial compounds for us. Which is good because we're learning that generally, a more diverse microbiome is an indicator of health. If you look at people's guts around the world — and even in the same society — people with more diverse microbiomes tend to be healthier overall.\u003c/p>\n\u003cp>\u003cstrong>What are some examples of different types of fiber and the foods that carry them?\u003c/strong>\u003c/p>\n\u003cp>One kind of fiber that's gotten a lot of focus is inulin. We've actually been adding it to foods for longer than we've been looking closely at it, but it's commonly found in foods like chicory root or sunchokes. It's a very long carbohydrate chain, which means it takes a bit longer to pass through our system and get broken down by microbes. Research shows that it encourages growth of \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4908950/\">bifidobacteria\u003c/a>, \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4045285/\">lactobacteria \u003c/a>[two strains of bacteria commonly associated with health benefits].\u003c/p>\n\u003cp>Another big one comes from fruits and veggies, called Fructo-oligosaccharides. It's shorter than inulin and adding it to your diet has been shown to reduce markers of inflammation.\u003c/p>\n\u003cp>Galacto-oligosaccharides are another form of fiber found in milk, and are broken down in the colon.\u003c/p>\n\u003cp>I was really surprised to learn about resistant starch as another form of fiber. It comes from more simple carbohydrates that have been cooked and then cooled; think of cold potato or pasta salad. So once those starches are crystallized, they become the type of resistant starch that our bodies can't break down anymore [but our microbes can]. Even cold pasta, which you don't necessarily think of as being healthy, can be a great source of resistant starch.\u003c/p>\n\u003cp>\u003cstrong>Do other aspects of our diet besides fiber affect the microbiome?\u003c/strong>\u003c/p>\n\u003cp>Almost everything we eat has some kind of impact on our microbes. One example I talk about in the book is meat. Really kind of fatty meats like pork can have a negative health impact on us via our microbes, because they produce a metabolite called \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5127123/\">TMAO, \u003c/a>which has been linked to negative health outcomes. But fish oil has been shown to be beneficial — the microbes of mice fed fish oil instead of pork lard produced much fewer TMAOs.\u003c/p>\n\u003cp>Another exciting area of research is looking at how gene expression in the same microbial strains can change, based on what they're being fed. Different metabolites get produced not by different microbes, but by the same microbes being fed differently.\u003c/p>\n\u003cp>\u003cstrong>You looked at a lot of research comparing Western diets to more traditional, hunter-gatherer diets. How did their diets and microbiomes differ?\u003c/strong>\u003c/p>\n\u003cp>Researchers look to hunter-gatherer societies to try to understand what our ancestral diets looked like, before the advent of agriculture. This can give us clues potentially to the kinds of diets humans are adapted for.\u003c/p>\n\u003cp>These studies find that we eat a lot less fiber than we probably used to.\u003c/p>\n\u003cp>The FDA recommends something like 30 grams of fiber a day, but most Americans don't even get that. Traditional hunter-gatherer cultures, like the Hadza group in Africa, eat 100-plus grams of fiber a day.\u003c/p>\n\u003cp>So people eating modern, Western diets are getting maybe 15 to 30 grams of fiber a day, when our bodies may be adapted to expect over 100. This lack of fiber seems to be making a big impact on the diversity of our microbiome. These traditional, high-fiber dieters have a much more diverse microbiome than [people eating] more modern diets, [and the former] is often linked to better health outcomes. It's hard to draw hard conclusions about cause and effect here, because there are so many other lifestyle factors at play, but it certainly seems that our low-fiber diet is not great for our health.\u003c/p>\n\u003cp>\u003cstrong>In reporting your book, you go on a culinary quest exploring all these different fermented and microbial foods. What was the most surprising food you encountered?\u003c/strong>\u003c/p>\n\u003cp>By far it was Kiviak, which is a traditional Inuit food from Greenland. Kiviak is birds, specifically Auks, fermented inside a seal skin. So when Auks are in season they capture the birds and stuff [up to 500] in the seal skin, sew it up and leave it underground to ferment for a year, and then dig it up and eat it.\u003c/p>\n\u003cp>It's important to remember that fermentation didn't necessarily come about because people were thinking about the health benefits. It was a way to preserve foods and make it through a harsh Greenland winter.\u003c/p>\n\u003cp>\u003cstrong>A lot of these foods are not seen as individual things to be eaten for a specific benefit, but rich, integral parts of food culture. How does culture shape how we feed our microbiome?\u003c/strong>\u003c/p>\n\u003cp>There's really not a culture out there that doesn't incorporate some kind of fermented food, and many have a rich diversity of different kinds of fermented foods.\u003c/p>\n\u003cp>We think about things like kimchi as being the Korean fermented food, and it is actually their national food, but they have so many other kinds of fermented foods that they infuse throughout the whole cuisine.\u003c/p>\n\u003cp>These foods aren't really viewed as this separate thing. You're not eating kimchi as a little healthful snack for your microbes and then going back to your normal diet. These fermented foods are incorporated into the food culture — they're condiments, sides, flavorings. A meal seems incomplete or unbalanced without them.\u003c/p>\n\u003cp>\u003cstrong>And that kind of consistency is a healthier, more sustainable way to feed our microbiome?\u003c/strong>\u003c/p>\n\u003cp>Yes. Generally, the kind of wild fermented foods — like kimchi, sauerkraut, or pickles — tend to have a higher diversity of microbes than your store-bought, probiotic-infused yogurts. Whether each individual strain in these foods is good for us is still unknown, but again, higher diversity tends to be associated with better health.\u003c/p>\n\u003cp>\u003cstrong>What advice do you have for those wanting to boost the health of their microbiome?\u003c/strong>\u003c/p>\n\u003cp>It's really about creating the right environment for our native microbes, and the best way to do that is by eating a lot of diverse types of fiber for them. I don't think probiotics or seeking out specific fermented foods is bad, of course, but focusing on fiber is a good first step.\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>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/02/24/696272090/cultured-a-look-at-how-foods-can-help-the-microbes-inside-us-thrive\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/132687/cultured-a-look-at-how-foods-can-help-the-microbes-inside-us-thrive",
"authors": [
"byline_bayareabites_132687"
],
"categories": [
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_358"
],
"tags": [
"bayareabites_12046",
"bayareabites_1499",
"bayareabites_16272",
"bayareabites_449",
"bayareabites_14756"
],
"featImg": "bayareabites_132728",
"label": "bayareabites"
},
"bayareabites_132412": {
"type": "posts",
"id": "bayareabites_132412",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "132412",
"score": null,
"sort": [
1549907717000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1549907717,
"format": "standard",
"disqusTitle": "California Chef Aims To Help Restaurant Workers Prevent Suicide",
"title": "California Chef Aims To Help Restaurant Workers Prevent Suicide",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>At six-foot-three, Patrick Mulvaney is a commanding force in his busy kitchen at B&L in the Midtown neighborhood of Sacramento. As staff prepare for a large dinner crowd, the chef strides through the restaurant's narrow back hallways, where the scent of roasted chicken wafts over dishwasher steam and clanking cookware. His gravelly speech is peppered with curse words, and he's quick to make adjustments to a tray of hors d'oeuvres or a specialty cocktail.\u003c/p>\n\u003cp>But even when it's busy, he says the servers, cooks and bartenders treat each other like family. And as \"captain of the pirate ship,\" as he calls himself, he says it's his job to make sure they're staying afloat in the chaos.\u003c/p>\n\u003cp>The chef has made a name for himself on the local and national culinary scenes, both for his widely praised\u003ca href=\"https://www.youtube.com/watch?v=lev82jMRXSQ\"> farm-to-fork\u003c/a> menus and for his leadership on causes such as \u003ca href=\"http://www.sactownmag.com/February-March-2016/Kitchen-Influential/\">homelessness\u003c/a> and \u003ca href=\"https://www.sacmag.com/2009/10/26/feasting-for-weave/\">domestic violence\u003c/a>. Now, he's channeling some of his energy into suicide prevention.\u003c/p>\n\u003cp>Mulvaney lost a longtime friend, 41-year-old local chef \u003ca href=\"https://www.sacbee.com/food-drink/restaurants/article211918844.html\">Noah Zonca\u003c/a>, in May. Zonca's son, Evani Zonca, said his father suffered from depression and addiction before his drowning death.\u003c/p>\n\u003cp>A month later, celebrity chef Anthony Bourdain took his own life. Mulvaney felt compelled to act.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"This is a place for me to help my people,\" he says. \"We are storytellers at the end of the day. And one of our stories is going to be about mental health.\"\u003c/p>\n\u003cp>Mulvaney says hot tempers in fast-paced kitchens and rampant drug use during and after business hours are often seen as the norm in an industry of \"stress junkies.\"\u003c/p>\n\u003cp>\"You have to be [messed] up to work in restaurants,\" he says. \"There's an acceptance that we're an industry that takes misfits.\"\u003c/p>\n\u003cp>That mentality deters some people from asking for help, even when they have a serious problem.\u003c/p>\n\u003cfigure id=\"attachment_132413\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132413\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/dscf7956-c344843198ba3cfa02405133ebc46dba5e9a0ffc-e1549907430714.jpg\" alt=\"Chef Patrick Mulvaney talks with his kitchen staff as they prepare dinner at B&L restaurant.\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Chef Patrick Mulvaney talks with his kitchen staff as they prepare dinner at B&L restaurant. \u003ccite>(Andrew Nixon / Capital Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A 2016 survey of more than 2,000 restaurant workers by a national nonprofit called \u003ca href=\"http://chefswithissues.com/\">Chefs with Issues\u003c/a> found that \u003ca href=\"http://www.theheirloomfoundation.org/index.html\">73 percent\u003c/a> reported suffering from multiple mental health conditions. A \u003ca href=\"https://www.samhsa.gov/data/sites/default/files/report_1959/ShortReport-1959.html?mod=article_inline\">2015 study\u003c/a> from the Substance Abuse and Mental Health Services Administration reported that food service employees had the highest rates of illicit drug use compared to 18 other occupations.\u003c/p>\n\u003cp>So, Mulvaney is working with Kaiser Permanente, WellSpace Health, and the Steinberg Institute to roll out resources for struggling bartenders, servers and chefs.\u003c/p>\n\u003cp>Earlier this year, he hosted a series of mental health first aid trainings to help restaurant workers learn the warning signs for suicide. He's hoping to create an online portal where they can take an assessment and find treatment.\u003c/p>\n\u003cp>There are chefs working on suicide prevention all over the country, and if Mulvaney's model gains traction, it could spread well beyond Sacramento.\u003c/p>\n\u003cp>\u003ca href=\"https://www.jamesbeard.org/katherine-miller\">Katherine Miller\u003c/a>, vice president of impact for the James Beard Foundation, has \u003ca href=\"https://www.jamesbeard.org/blog/its-time-to-speak-out-on-the-kitchens-toll\">written\u003c/a> about some of the pervasive issues in the restaurant industry — long hours in a busy environment, casual drug use, and the idea that stress is just part of the job.\u003c/p>\n\u003cp>She said what Mulvaney is doing on the mental health front could save lives.\u003c/p>\n\u003cp>\"For a long time, it's just not been something you talked about in this world,\" she says of mental health. \"Looking at a leader like Patrick, and having him stand up for this issue over all the other issues he could be using his voice for, means a lot. It shows young chefs in his own kitchens that it's OK to talk about the issue, it shows his peers that it's OK to talk.\"\u003c/p>\n\u003cp>Former restaurant critic Kevin Finch became concerned about the struggle of kitchen workers in Washington state more than a decade ago. He learned that employees with mental health or addiction issues were afraid to talk to their bosses. So he set up \u003ca href=\"https://www.big-table.com/about-us/\">Big Table\u003c/a>, an informal support network operating in three west coast cities.\u003c/p>\n\u003cp>He says he wants people seeking help to \"encounter another relationship rather than encounter a system.\"\u003c/p>\n\u003cp>\"So our first step is a cup of coffee, to sit down with you and figure out what's going on,\" he says. \"We see lives changed on a daily basis, and we are working on systems that allow anyone, not just someone who's a mental health professional or a social services agency, to find ways to engage.\"\u003c/p>\n\u003cp>In Sacramento, many restaurant workers are still grieving Zonca, and other chefs and bartenders who've taken their own lives over the years.\u003c/p>\n\u003cp>Bartender Laura Bruce lost a close friend to suicide, and still struggles to talk about his death.\u003c/p>\n\u003cp>\"He was always like my big brother,\" she says. \"If something bad happened, he'd show up like, 'All right, who am I fighting?' He always took care of me.\"\u003c/p>\n\u003cp>She said his death has made kitchen staff think more deeply about their co-workers' mental well-being.\u003c/p>\n\u003cp>\"There is this feeling you have to keep it all together, and if you can't keep it together, there is something wrong with you,\" she says. \"People are becoming more comfortable asking for help when they need it. Whereas before they might wash it down, people are realizing now that mental health is important and it's OK to be more vulnerable.\"\u003c/p>\n\u003cp>Mulvaney hopes to see this shift continue. He wants every kitchen in Sacramento to have at least one person trained to look for signs of suicide, and to be able to approach struggling co-workers.\u003c/p>\n\u003cp>\"What I want is someone to help us figure out how to have these conversations in a productive manner that increases mental health and reduces the stigma, so we talk about it more,\" he says. \"I want it to get better, for everybody. And I maybe want it to get better for myself, too.\"\u003c/p>\n\u003cp>\u003cstrong>Find Help\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>If you or someone you know is having suicidal thoughts, call the National Suicide Prevention Lifeline at 1-800-273-8255\u003c/li>\n\u003cli>\u003ca href=\"https://www.bensfriendshope.com/\">Ben's Friends\u003c/a> is a food and beverage industry support group based in Georgia and North Carolina. It offers hope, fellowship and a path forward to professionals who struggle with substance abuse and addiction.\u003c/li>\n\u003cli>\u003ca href=\"https://www.big-table.com/about-us/\">Big Table\u003c/a>, an organization in Washington State, and \u003ca href=\"https://thegivingkitchen.org/\">the Giving Kitchen\u003c/a>, in Atlanta, help chefs and culinary professionals access community and emergency resources.\u003c/li>\n\u003cli>Visit \u003ca href=\"http://www.wellspacehealth.org/\">wellspacehealth.org\u003c/a> or call their crisis chat line at 916-368-3111.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>This resource list comes from the James Beard Foundation and chef Patrick Mulvaney. More chef-specific resources are available at \u003c/em>\u003ca href=\"http://chefswithissues.com/resources/\">chefswithissues.com\u003c/a>\u003cem>.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Becky Grunewald contributed to this story.\u003c/em>\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2019 Capital Public Radio. To see more, visit \u003ca href=\"http://www.capradio.org\">Capital Public Radio\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=California+Chef+Aims+To+Help+Restaurant+Workers+Prevent+Suicide&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
"disqusIdentifier": "132412 https://ww2.kqed.org/bayareabites/?p=132412",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2019/02/11/california-chef-aims-to-help-restaurant-workers-prevent-suicide/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1131,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 31
},
"modified": 1549907717,
"excerpt": "The restaurant business can be tough on your mental health, and has led some chefs to suicide. Chef Patrick Mulvaney is helping Sacramento kitchen workers learn the warning signs and ask for help.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The restaurant business can be tough on your mental health, and has led some chefs to suicide. Chef Patrick Mulvaney is helping Sacramento kitchen workers learn the warning signs and ask for help.",
"title": "California Chef Aims To Help Restaurant Workers Prevent Suicide | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "California Chef Aims To Help Restaurant Workers Prevent Suicide",
"datePublished": "2019-02-11T09:55:17-08:00",
"dateModified": "2019-02-11T09:55:17-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "california-chef-aims-to-help-restaurant-workers-prevent-suicide",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=687778886&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Samantha Caiola, NPR Food",
"nprStoryDate": "Mon, 11 Feb 2019 07:00:28 -0500",
"nprLastModifiedDate": "Mon, 11 Feb 2019 07:00:28 -0500",
"nprHtmlLink": "https://www.npr.org/sections/thesalt/2019/02/11/687778886/california-chef-aims-to-help-restaurant-workers-prevent-suicide?ft=nprml&f=687778886",
"nprImageAgency": "Andrew Nixon / Capital Public Radio",
"nprStoryId": "687778886",
"nprRetrievedStory": "1",
"nprPubDate": "Mon, 11 Feb 2019 07:00:00 -0500",
"path": "/bayareabites/132412/california-chef-aims-to-help-restaurant-workers-prevent-suicide",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>At six-foot-three, Patrick Mulvaney is a commanding force in his busy kitchen at B&L in the Midtown neighborhood of Sacramento. As staff prepare for a large dinner crowd, the chef strides through the restaurant's narrow back hallways, where the scent of roasted chicken wafts over dishwasher steam and clanking cookware. His gravelly speech is peppered with curse words, and he's quick to make adjustments to a tray of hors d'oeuvres or a specialty cocktail.\u003c/p>\n\u003cp>But even when it's busy, he says the servers, cooks and bartenders treat each other like family. And as \"captain of the pirate ship,\" as he calls himself, he says it's his job to make sure they're staying afloat in the chaos.\u003c/p>\n\u003cp>The chef has made a name for himself on the local and national culinary scenes, both for his widely praised\u003ca href=\"https://www.youtube.com/watch?v=lev82jMRXSQ\"> farm-to-fork\u003c/a> menus and for his leadership on causes such as \u003ca href=\"http://www.sactownmag.com/February-March-2016/Kitchen-Influential/\">homelessness\u003c/a> and \u003ca href=\"https://www.sacmag.com/2009/10/26/feasting-for-weave/\">domestic violence\u003c/a>. Now, he's channeling some of his energy into suicide prevention.\u003c/p>\n\u003cp>Mulvaney lost a longtime friend, 41-year-old local chef \u003ca href=\"https://www.sacbee.com/food-drink/restaurants/article211918844.html\">Noah Zonca\u003c/a>, in May. Zonca's son, Evani Zonca, said his father suffered from depression and addiction before his drowning death.\u003c/p>\n\u003cp>A month later, celebrity chef Anthony Bourdain took his own life. Mulvaney felt compelled to act.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"This is a place for me to help my people,\" he says. \"We are storytellers at the end of the day. And one of our stories is going to be about mental health.\"\u003c/p>\n\u003cp>Mulvaney says hot tempers in fast-paced kitchens and rampant drug use during and after business hours are often seen as the norm in an industry of \"stress junkies.\"\u003c/p>\n\u003cp>\"You have to be [messed] up to work in restaurants,\" he says. \"There's an acceptance that we're an industry that takes misfits.\"\u003c/p>\n\u003cp>That mentality deters some people from asking for help, even when they have a serious problem.\u003c/p>\n\u003cfigure id=\"attachment_132413\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132413\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/dscf7956-c344843198ba3cfa02405133ebc46dba5e9a0ffc-e1549907430714.jpg\" alt=\"Chef Patrick Mulvaney talks with his kitchen staff as they prepare dinner at B&L restaurant.\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Chef Patrick Mulvaney talks with his kitchen staff as they prepare dinner at B&L restaurant. \u003ccite>(Andrew Nixon / Capital Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A 2016 survey of more than 2,000 restaurant workers by a national nonprofit called \u003ca href=\"http://chefswithissues.com/\">Chefs with Issues\u003c/a> found that \u003ca href=\"http://www.theheirloomfoundation.org/index.html\">73 percent\u003c/a> reported suffering from multiple mental health conditions. A \u003ca href=\"https://www.samhsa.gov/data/sites/default/files/report_1959/ShortReport-1959.html?mod=article_inline\">2015 study\u003c/a> from the Substance Abuse and Mental Health Services Administration reported that food service employees had the highest rates of illicit drug use compared to 18 other occupations.\u003c/p>\n\u003cp>So, Mulvaney is working with Kaiser Permanente, WellSpace Health, and the Steinberg Institute to roll out resources for struggling bartenders, servers and chefs.\u003c/p>\n\u003cp>Earlier this year, he hosted a series of mental health first aid trainings to help restaurant workers learn the warning signs for suicide. He's hoping to create an online portal where they can take an assessment and find treatment.\u003c/p>\n\u003cp>There are chefs working on suicide prevention all over the country, and if Mulvaney's model gains traction, it could spread well beyond Sacramento.\u003c/p>\n\u003cp>\u003ca href=\"https://www.jamesbeard.org/katherine-miller\">Katherine Miller\u003c/a>, vice president of impact for the James Beard Foundation, has \u003ca href=\"https://www.jamesbeard.org/blog/its-time-to-speak-out-on-the-kitchens-toll\">written\u003c/a> about some of the pervasive issues in the restaurant industry — long hours in a busy environment, casual drug use, and the idea that stress is just part of the job.\u003c/p>\n\u003cp>She said what Mulvaney is doing on the mental health front could save lives.\u003c/p>\n\u003cp>\"For a long time, it's just not been something you talked about in this world,\" she says of mental health. \"Looking at a leader like Patrick, and having him stand up for this issue over all the other issues he could be using his voice for, means a lot. It shows young chefs in his own kitchens that it's OK to talk about the issue, it shows his peers that it's OK to talk.\"\u003c/p>\n\u003cp>Former restaurant critic Kevin Finch became concerned about the struggle of kitchen workers in Washington state more than a decade ago. He learned that employees with mental health or addiction issues were afraid to talk to their bosses. So he set up \u003ca href=\"https://www.big-table.com/about-us/\">Big Table\u003c/a>, an informal support network operating in three west coast cities.\u003c/p>\n\u003cp>He says he wants people seeking help to \"encounter another relationship rather than encounter a system.\"\u003c/p>\n\u003cp>\"So our first step is a cup of coffee, to sit down with you and figure out what's going on,\" he says. \"We see lives changed on a daily basis, and we are working on systems that allow anyone, not just someone who's a mental health professional or a social services agency, to find ways to engage.\"\u003c/p>\n\u003cp>In Sacramento, many restaurant workers are still grieving Zonca, and other chefs and bartenders who've taken their own lives over the years.\u003c/p>\n\u003cp>Bartender Laura Bruce lost a close friend to suicide, and still struggles to talk about his death.\u003c/p>\n\u003cp>\"He was always like my big brother,\" she says. \"If something bad happened, he'd show up like, 'All right, who am I fighting?' He always took care of me.\"\u003c/p>\n\u003cp>She said his death has made kitchen staff think more deeply about their co-workers' mental well-being.\u003c/p>\n\u003cp>\"There is this feeling you have to keep it all together, and if you can't keep it together, there is something wrong with you,\" she says. \"People are becoming more comfortable asking for help when they need it. Whereas before they might wash it down, people are realizing now that mental health is important and it's OK to be more vulnerable.\"\u003c/p>\n\u003cp>Mulvaney hopes to see this shift continue. He wants every kitchen in Sacramento to have at least one person trained to look for signs of suicide, and to be able to approach struggling co-workers.\u003c/p>\n\u003cp>\"What I want is someone to help us figure out how to have these conversations in a productive manner that increases mental health and reduces the stigma, so we talk about it more,\" he says. \"I want it to get better, for everybody. And I maybe want it to get better for myself, too.\"\u003c/p>\n\u003cp>\u003cstrong>Find Help\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>If you or someone you know is having suicidal thoughts, call the National Suicide Prevention Lifeline at 1-800-273-8255\u003c/li>\n\u003cli>\u003ca href=\"https://www.bensfriendshope.com/\">Ben's Friends\u003c/a> is a food and beverage industry support group based in Georgia and North Carolina. It offers hope, fellowship and a path forward to professionals who struggle with substance abuse and addiction.\u003c/li>\n\u003cli>\u003ca href=\"https://www.big-table.com/about-us/\">Big Table\u003c/a>, an organization in Washington State, and \u003ca href=\"https://thegivingkitchen.org/\">the Giving Kitchen\u003c/a>, in Atlanta, help chefs and culinary professionals access community and emergency resources.\u003c/li>\n\u003cli>Visit \u003ca href=\"http://www.wellspacehealth.org/\">wellspacehealth.org\u003c/a> or call their crisis chat line at 916-368-3111.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>This resource list comes from the James Beard Foundation and chef Patrick Mulvaney. More chef-specific resources are available at \u003c/em>\u003ca href=\"http://chefswithissues.com/resources/\">chefswithissues.com\u003c/a>\u003cem>.\u003c/em>\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>Becky Grunewald contributed to this story.\u003c/em>\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2019 Capital Public Radio. To see more, visit \u003ca href=\"http://www.capradio.org\">Capital Public Radio\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=California+Chef+Aims+To+Help+Restaurant+Workers+Prevent+Suicide&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/132412/california-chef-aims-to-help-restaurant-workers-prevent-suicide",
"authors": [
"byline_bayareabites_132412"
],
"categories": [
"bayareabites_63",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_358"
],
"tags": [
"bayareabites_14744",
"bayareabites_16272"
],
"featImg": "bayareabites_132414",
"label": "bayareabites"
},
"bayareabites_131942": {
"type": "posts",
"id": "bayareabites_131942",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "131942",
"score": null,
"sort": [
1547226813000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1547226813,
"format": "standard",
"disqusTitle": "5 Alcohol-Free Alternatives For Your Dry January",
"title": "5 Alcohol-Free Alternatives For Your Dry January",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Freshly motivated to accomplish New Year’s resolutions after the excess of the holidays, a lot of people choose to scale back drinking alcohol during January. A “dry January” looks different for each person, depending on what they’re trying to accomplish — maybe they keep the glass of wine with dinner but skip the bar outings on Friday night. Or maybe they limit themselves to one drink only at the company happy hour.\u003c/p>\n\u003cp>Regardless, skipping drinking can sometimes feel like it's costing you your social life. Whether you’re suffering FOMO seeing your friends at the newest wine bar or compromising your goal for a second beer at game night, finding ways to stick to your guns when everyone around you is drinking can be rough. But, it can be a positive to stick it out according to life coach and speaker \u003ca href=\"http://alliestarkwellness.com/\">Allie Stark.\u003c/a>\u003c/p>\n\u003cp>“Deciding to cut back or stop consuming alcohol after the excess of the holiday season is an active change in a behavior that will inherently influence your thoughts and your feelings,” says Stark. “This can have a large impact on your relationships, your motivation at work, your internal confidence, and so much more.”\u003c/p>\n\u003cp>Stark suggests communicating your goals clearly and openly with friends and family, then stick to the folk who understand why you’re choosing not to drink — at least for a little bit. “Actively choose to surround yourself with friends and family that respect your decision to not drink for the time being, as it will allow for an easier and more enjoyable experience while it is taking place,” says Stark.\u003c/p>\n\u003cp>Luckily, there is an endless combination of places to meet friends and enjoy one another in the Bay Area that don’t involve alcohol. Here are just a few to get you started:\u003c/p>\n\u003ch2>Church of Eight Wheels\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/x6VZ6bZjWCr\">554 Fillmore St\u003c/a>\u003cbr>\nSan Francisco, CA 94117\u003c/p>\n\u003cfigure id=\"attachment_131947\" class=\"wp-caption aligncenter\" style=\"max-width: 828px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_5307.jpg\" alt=\"Skaters zip by the DJ booth at the Church of Eight Wheels.\" width=\"828\" height=\"1472\" class=\"size-full wp-image-131947\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307.jpg 828w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-160x284.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-800x1422.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-768x1365.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-675x1200.jpg 675w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-240x427.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-375x667.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-520x924.jpg 520w\" sizes=\"(max-width: 828px) 100vw, 828px\">\u003cfigcaption class=\"wp-caption-text\">Skaters zip by the DJ booth at the Church of Eight Wheels. \u003ccite>(Melanie Burke)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">For more than 40 years, The Church of 8 Wheels has operated a lively roller disco in a former Catholic church on Fillmore street. Friday and Saturday nights are 18+ skates, and for $15 cash (entrance and skate rental) you can join fellow roller enthusiasts underneath the stained glass and disco ball. Whether you’re a seasoned pro or this is your first time strapping on skates, you’ll fit right in the circular flow, and you don’t have to worry about falling. Not only does \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">everyone \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">do it, but safety staff will scoot to your side in no time to keep you from getting run over and help you back on your wheels. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Aside from satisfying that internal whimsy we all have — who doesn’t look at a massive open space like a church and think, “dang, I could roller skate in here?” — a Friday night at The Church of 8 Wheels hits more than a couple of the usual New Year’s resolution marks. You’ll be exercising, trying something new, and because there’s no alcohol on the premises, you’ll be swapping a beer for a Gatorade or Coca-cola. If you like to be resolute as a family, The Church offers a family skate on Saturdays, 3-5 pm.\u003c/span>\u003c/p>\n\u003ch2>Grand Lake Theatre\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/M6huXmqKdUv\">\u003cspan style=\"font-weight: 400\">3200 Grand Ave\u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Oakland, CA 94610\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131976\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_3086-e1547226104993.jpg\" alt=\"The Grand Lake Theatre has been a community staple for moviegoers in Oakland since 1926. Photo courtesy the author.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-131976\">\u003cfigcaption class=\"wp-caption-text\">The Grand Lake Theatre has been a community staple for moviegoers in Oakland since 1926. Photo courtesy the author. \u003ccite>(Melanie Burke)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Opened in 1926, the \u003c/span>\u003ca href=\"http://www.renaissancerialto.com/\">\u003cspan style=\"font-weight: 400\">Grand Lake Theatre\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> has been showing movies in Oakland for more than 90 years. Nestled between Lakeshore and Grand Ave, the theatre’s long-standing presence and declarative marquee messages have made it a community staple. While their matinee prices are a draw on their own at $6 (and $5 all day Tuesday!), the theatre itself makes seeing a movie at Grand Lake a full-on experience. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Upon entering, you’re greeted by a chandelier and plush, dark antique carpeting that winds up a stunning grand staircase. The original main screen has maintained its jazz-age glam with greek columns and ceiling filigree. The additional screens were added and redesigned in the 80’s, pulling inspiration from the theatre’s decade of origin — one is “Egyptian,” the other “Moorish.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">So far as snacks go, Grand Lake offers standard fare like popcorn, soda, and favorite movie sweets all at the expected movie prices. There don’t seem to be designs to add in pizza or beer like at other independent movie theatres in the bay — and that’s okay. In pursuit of supporting a local institution, however, the few extra dollars for a snack are worth it, meaning your potential resolution to skip alcohol and do more in your neighborhood will hit the mark.\u003c/span>\u003c/p>\n\u003ch2>Teance Fine Teas\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/5ju5xf5Cnq32\">\u003cspan style=\"font-weight: 400\">1780 Fourth St \u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Berkeley, CA 94710\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131977\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_3401-e1547226032835.jpg\" alt=\"Experience new teas from around the world with a tea flight at Teance Fine Teas.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-131977\">\u003cfigcaption class=\"wp-caption-text\">Experience new teas from around the world with a tea flight at Teance Fine Teas. \u003ccite>(Melanie Burke)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Grabbing a coffee together is always a popular alternative to going for a drink, but not everyone enjoys pour-overs or lattes. For the discerning tea drinker, \u003c/span>\u003ca href=\"https://www.teance.com/\">\u003cspan style=\"font-weight: 400\">Teance Fine Teas\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> offers an inviting and tranquil place to enjoy a seemingly endless variety of loose leaf teas. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Pronounced “tee-ahnce,” (think “ambiance” and “tea” together) the tea shop has been in Berkeley for more than a decade, expanding into its current space on the popular fourth street. While customers can come in and pick up a favorite tea to take home, they’re also more than welcome to share a pot of house tea ($5) or a fine tea blend ($7) together in the upstairs seating area. The space is quiet, with sleek modern lines and a fountain in the center of the store with real live koi.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For a full experience beyond simply having a cuppa, you can do a tea flight at the downstairs counter. Each flight is three types of tea of your choice ($27) and a staff member will guide you through each, offering samples of different steeps, talking through the history of the tea, and answering your questions. Tea varieties include white, green (Chinese and Japanese), oolong (Chinese and Taiwanese), red, and pu-erh, the last of which comes in a tightly compacted disc and requires a knife to break off for steeping, which puts a little excitement into an otherwise soothing experience. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The specially designed counter features space for small groups to experience a tea flight together and one flight is absolutely shareable with two people. For groups of four or more, however, you should call ahead to book an appointment as space is limited.\u003c/span>\u003c/p>\n\u003ch2>Creme Brewlee Bistro\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/y4giUqqUsM32\">\u003cspan style=\"font-weight: 400\">2948 S Norfolk St\u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">San Mateo, CA 94403\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131978\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_3159-e1547225989536.jpg\" alt=\"Friends with a meg-sweet tooth will love meeting up at Creme Brewlee for a shaved snow, pictured here.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-131978\">\u003cfigcaption class=\"wp-caption-text\">Friends with a meg-sweet tooth will love meeting up at Creme Brewlee for a shaved snow, pictured here. \u003ccite>(Melanie Burke)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Sometimes the best surprises are in unassuming places. \u003c/span>\u003ca href=\"https://www.yelp.com/biz/creme-brewlee-bistro-san-mateo\">\u003cspan style=\"font-weight: 400\">Creme Brewlee\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is one such adventure, a combination bistro and dessert spot in the Marina Plaza Shopping Center in San Mateo. The menu includes a diverse array of items that range halfway across the globe and back: coffee, lattes, gelato, hot pot, shaved snow, and of course, the titular creme brulee. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">One of the most unique sweets is the shaved snow, a fluffy, layered take on its crunchier cousin of the icy variety. Snow at Creme Brewlee is $8 and includes your choice of snow flavor, syrup, and two toppings (with additional toppings for fifty cents apiece). It’s not overwhelmingly sweet despite being made entirely of frozen sugar, and the soft crunch on each bite is exactly like eating snow when you were a kid. Except, of course, this snow is \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">meant \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">to be eaten. Bring a friend or a loved one for this snow pile, however, as your $8 buys you a literal mound of dessert.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Creme Brewlee doesn’t do much for your resolution to eat healthier, but you’ll be exploring a new neighborhood, a new dessert style, and most importantly, skipping sugary cocktails in favor of something super “cool.”\u003c/span>\u003c/p>\n\u003ch2>Albany Bowl\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/724xFPMGttS2\">\u003cspan style=\"font-weight: 400\">540 San Pablo Ave\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">Albany, CA 94706\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131979\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_3151-e1547225952655.jpg\" alt=\"Albany Bowl is a great spot to share french fries and a few games with friends.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-131979\">\u003cfigcaption class=\"wp-caption-text\">Albany Bowl is a great spot to share french fries and a few games with friends. \u003ccite>(Melanie Burke)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Finally, what better way to enjoy a little sober fun with friends than bowling? You may be outraged at the very idea of entering a bowling alley without also purchasing a pitcher to split, but \u003c/span>\u003ca href=\"http://www.thealbanybowl.com/\">\u003cspan style=\"font-weight: 400\">Albany Bowl \u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">has more than enough french fries, onion rings, and sweet pin knockdowns to make you forget you wanted a beer in the first place. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Located right on San Pablo Avenue in Albany, this retro bowling alley has been in operation since 1949. Regular rates run $6 per game per person, with a $4.50 flat shoe rental if you don’t already have your own. However, each day of the week brings its own discounts or specials, like $1.50 games on Monday and Tuesday nights or a killer 2 games-for-1 deal for groups of Cal-Berkeley students.\u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Little J’s Cafe attaches directly to Albany Bowl and offers American diner favorites like burgers and tater tots. If you’re hoping to order snacks while avoiding temptation, the bar is all the way in the back of the bowling alley far and away from Little J’s. Order your french fries and enjoy your resolute choices without ever having to think twice. \u003c/span>\u003c/p>\n\n",
"disqusIdentifier": "131942 https://ww2.kqed.org/bayareabites/?p=131942",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2019/01/11/5-alcohol-free-alternatives-for-your-dry-january/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1616,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 27
},
"modified": 1547659779,
"excerpt": "Just because you’re scaling back doesn’t mean you have to stay home and miss out. Here are a few dry alternatives to your regular group outings. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Just because you’re scaling back doesn’t mean you have to stay home and miss out. Here are a few dry alternatives to your regular group outings. ",
"title": "5 Alcohol-Free Alternatives For Your Dry January | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "5 Alcohol-Free Alternatives For Your Dry January",
"datePublished": "2019-01-11T09:13:33-08:00",
"dateModified": "2019-01-16T09:29:39-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "5-alcohol-free-alternatives-for-your-dry-january",
"status": "publish",
"path": "/bayareabites/131942/5-alcohol-free-alternatives-for-your-dry-january",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Freshly motivated to accomplish New Year’s resolutions after the excess of the holidays, a lot of people choose to scale back drinking alcohol during January. A “dry January” looks different for each person, depending on what they’re trying to accomplish — maybe they keep the glass of wine with dinner but skip the bar outings on Friday night. Or maybe they limit themselves to one drink only at the company happy hour.\u003c/p>\n\u003cp>Regardless, skipping drinking can sometimes feel like it's costing you your social life. Whether you’re suffering FOMO seeing your friends at the newest wine bar or compromising your goal for a second beer at game night, finding ways to stick to your guns when everyone around you is drinking can be rough. But, it can be a positive to stick it out according to life coach and speaker \u003ca href=\"http://alliestarkwellness.com/\">Allie Stark.\u003c/a>\u003c/p>\n\u003cp>“Deciding to cut back or stop consuming alcohol after the excess of the holiday season is an active change in a behavior that will inherently influence your thoughts and your feelings,” says Stark. “This can have a large impact on your relationships, your motivation at work, your internal confidence, and so much more.”\u003c/p>\n\u003cp>Stark suggests communicating your goals clearly and openly with friends and family, then stick to the folk who understand why you’re choosing not to drink — at least for a little bit. “Actively choose to surround yourself with friends and family that respect your decision to not drink for the time being, as it will allow for an easier and more enjoyable experience while it is taking place,” says Stark.\u003c/p>\n\u003cp>Luckily, there is an endless combination of places to meet friends and enjoy one another in the Bay Area that don’t involve alcohol. Here are just a few to get you started:\u003c/p>\n\u003ch2>Church of Eight Wheels\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/x6VZ6bZjWCr\">554 Fillmore St\u003c/a>\u003cbr>\nSan Francisco, CA 94117\u003c/p>\n\u003cfigure id=\"attachment_131947\" class=\"wp-caption aligncenter\" style=\"max-width: 828px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_5307.jpg\" alt=\"Skaters zip by the DJ booth at the Church of Eight Wheels.\" width=\"828\" height=\"1472\" class=\"size-full wp-image-131947\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307.jpg 828w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-160x284.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-800x1422.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-768x1365.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-675x1200.jpg 675w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-240x427.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-375x667.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/IMG_5307-520x924.jpg 520w\" sizes=\"(max-width: 828px) 100vw, 828px\">\u003cfigcaption class=\"wp-caption-text\">Skaters zip by the DJ booth at the Church of Eight Wheels. \u003ccite>(Melanie Burke)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">For more than 40 years, The Church of 8 Wheels has operated a lively roller disco in a former Catholic church on Fillmore street. Friday and Saturday nights are 18+ skates, and for $15 cash (entrance and skate rental) you can join fellow roller enthusiasts underneath the stained glass and disco ball. Whether you’re a seasoned pro or this is your first time strapping on skates, you’ll fit right in the circular flow, and you don’t have to worry about falling. Not only does \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">everyone \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">do it, but safety staff will scoot to your side in no time to keep you from getting run over and help you back on your wheels. \u003c/span>\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>\u003cspan style=\"font-weight: 400\">Aside from satisfying that internal whimsy we all have — who doesn’t look at a massive open space like a church and think, “dang, I could roller skate in here?” — a Friday night at The Church of 8 Wheels hits more than a couple of the usual New Year’s resolution marks. You’ll be exercising, trying something new, and because there’s no alcohol on the premises, you’ll be swapping a beer for a Gatorade or Coca-cola. If you like to be resolute as a family, The Church offers a family skate on Saturdays, 3-5 pm.\u003c/span>\u003c/p>\n\u003ch2>Grand Lake Theatre\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/M6huXmqKdUv\">\u003cspan style=\"font-weight: 400\">3200 Grand Ave\u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Oakland, CA 94610\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131976\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_3086-e1547226104993.jpg\" alt=\"The Grand Lake Theatre has been a community staple for moviegoers in Oakland since 1926. Photo courtesy the author.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-131976\">\u003cfigcaption class=\"wp-caption-text\">The Grand Lake Theatre has been a community staple for moviegoers in Oakland since 1926. Photo courtesy the author. \u003ccite>(Melanie Burke)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Opened in 1926, the \u003c/span>\u003ca href=\"http://www.renaissancerialto.com/\">\u003cspan style=\"font-weight: 400\">Grand Lake Theatre\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> has been showing movies in Oakland for more than 90 years. Nestled between Lakeshore and Grand Ave, the theatre’s long-standing presence and declarative marquee messages have made it a community staple. While their matinee prices are a draw on their own at $6 (and $5 all day Tuesday!), the theatre itself makes seeing a movie at Grand Lake a full-on experience. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Upon entering, you’re greeted by a chandelier and plush, dark antique carpeting that winds up a stunning grand staircase. The original main screen has maintained its jazz-age glam with greek columns and ceiling filigree. The additional screens were added and redesigned in the 80’s, pulling inspiration from the theatre’s decade of origin — one is “Egyptian,” the other “Moorish.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">So far as snacks go, Grand Lake offers standard fare like popcorn, soda, and favorite movie sweets all at the expected movie prices. There don’t seem to be designs to add in pizza or beer like at other independent movie theatres in the bay — and that’s okay. In pursuit of supporting a local institution, however, the few extra dollars for a snack are worth it, meaning your potential resolution to skip alcohol and do more in your neighborhood will hit the mark.\u003c/span>\u003c/p>\n\u003ch2>Teance Fine Teas\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/5ju5xf5Cnq32\">\u003cspan style=\"font-weight: 400\">1780 Fourth St \u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Berkeley, CA 94710\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131977\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_3401-e1547226032835.jpg\" alt=\"Experience new teas from around the world with a tea flight at Teance Fine Teas.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-131977\">\u003cfigcaption class=\"wp-caption-text\">Experience new teas from around the world with a tea flight at Teance Fine Teas. \u003ccite>(Melanie Burke)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Grabbing a coffee together is always a popular alternative to going for a drink, but not everyone enjoys pour-overs or lattes. For the discerning tea drinker, \u003c/span>\u003ca href=\"https://www.teance.com/\">\u003cspan style=\"font-weight: 400\">Teance Fine Teas\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> offers an inviting and tranquil place to enjoy a seemingly endless variety of loose leaf teas. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Pronounced “tee-ahnce,” (think “ambiance” and “tea” together) the tea shop has been in Berkeley for more than a decade, expanding into its current space on the popular fourth street. While customers can come in and pick up a favorite tea to take home, they’re also more than welcome to share a pot of house tea ($5) or a fine tea blend ($7) together in the upstairs seating area. The space is quiet, with sleek modern lines and a fountain in the center of the store with real live koi.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For a full experience beyond simply having a cuppa, you can do a tea flight at the downstairs counter. Each flight is three types of tea of your choice ($27) and a staff member will guide you through each, offering samples of different steeps, talking through the history of the tea, and answering your questions. Tea varieties include white, green (Chinese and Japanese), oolong (Chinese and Taiwanese), red, and pu-erh, the last of which comes in a tightly compacted disc and requires a knife to break off for steeping, which puts a little excitement into an otherwise soothing experience. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The specially designed counter features space for small groups to experience a tea flight together and one flight is absolutely shareable with two people. For groups of four or more, however, you should call ahead to book an appointment as space is limited.\u003c/span>\u003c/p>\n\u003ch2>Creme Brewlee Bistro\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/y4giUqqUsM32\">\u003cspan style=\"font-weight: 400\">2948 S Norfolk St\u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">San Mateo, CA 94403\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131978\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_3159-e1547225989536.jpg\" alt=\"Friends with a meg-sweet tooth will love meeting up at Creme Brewlee for a shaved snow, pictured here.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-131978\">\u003cfigcaption class=\"wp-caption-text\">Friends with a meg-sweet tooth will love meeting up at Creme Brewlee for a shaved snow, pictured here. \u003ccite>(Melanie Burke)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Sometimes the best surprises are in unassuming places. \u003c/span>\u003ca href=\"https://www.yelp.com/biz/creme-brewlee-bistro-san-mateo\">\u003cspan style=\"font-weight: 400\">Creme Brewlee\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is one such adventure, a combination bistro and dessert spot in the Marina Plaza Shopping Center in San Mateo. The menu includes a diverse array of items that range halfway across the globe and back: coffee, lattes, gelato, hot pot, shaved snow, and of course, the titular creme brulee. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">One of the most unique sweets is the shaved snow, a fluffy, layered take on its crunchier cousin of the icy variety. Snow at Creme Brewlee is $8 and includes your choice of snow flavor, syrup, and two toppings (with additional toppings for fifty cents apiece). It’s not overwhelmingly sweet despite being made entirely of frozen sugar, and the soft crunch on each bite is exactly like eating snow when you were a kid. Except, of course, this snow is \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">meant \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">to be eaten. Bring a friend or a loved one for this snow pile, however, as your $8 buys you a literal mound of dessert.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Creme Brewlee doesn’t do much for your resolution to eat healthier, but you’ll be exploring a new neighborhood, a new dessert style, and most importantly, skipping sugary cocktails in favor of something super “cool.”\u003c/span>\u003c/p>\n\u003ch2>Albany Bowl\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/724xFPMGttS2\">\u003cspan style=\"font-weight: 400\">540 San Pablo Ave\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">Albany, CA 94706\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131979\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_3151-e1547225952655.jpg\" alt=\"Albany Bowl is a great spot to share french fries and a few games with friends.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-131979\">\u003cfigcaption class=\"wp-caption-text\">Albany Bowl is a great spot to share french fries and a few games with friends. \u003ccite>(Melanie Burke)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Finally, what better way to enjoy a little sober fun with friends than bowling? You may be outraged at the very idea of entering a bowling alley without also purchasing a pitcher to split, but \u003c/span>\u003ca href=\"http://www.thealbanybowl.com/\">\u003cspan style=\"font-weight: 400\">Albany Bowl \u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">has more than enough french fries, onion rings, and sweet pin knockdowns to make you forget you wanted a beer in the first place. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Located right on San Pablo Avenue in Albany, this retro bowling alley has been in operation since 1949. Regular rates run $6 per game per person, with a $4.50 flat shoe rental if you don’t already have your own. However, each day of the week brings its own discounts or specials, like $1.50 games on Monday and Tuesday nights or a killer 2 games-for-1 deal for groups of Cal-Berkeley students.\u003c/span>\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>\u003cspan style=\"font-weight: 400\">Little J’s Cafe attaches directly to Albany Bowl and offers American diner favorites like burgers and tater tots. If you’re hoping to order snacks while avoiding temptation, the bar is all the way in the back of the bowling alley far and away from Little J’s. Order your french fries and enjoy your resolute choices without ever having to think twice. \u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/131942/5-alcohol-free-alternatives-for-your-dry-january",
"authors": [
"11546"
],
"categories": [
"bayareabites_2998",
"bayareabites_8770",
"bayareabites_50",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_13746",
"bayareabites_1245",
"bayareabites_15155",
"bayareabites_1807",
"bayareabites_90",
"bayareabites_358",
"bayareabites_91",
"bayareabites_1248"
],
"tags": [
"bayareabites_9995",
"bayareabites_14751",
"bayareabites_16274",
"bayareabites_49",
"bayareabites_13419",
"bayareabites_16267",
"bayareabites_14757",
"bayareabites_14745",
"bayareabites_9161"
],
"featImg": "bayareabites_131981",
"label": "bayareabites"
},
"bayareabites_132062": {
"type": "posts",
"id": "bayareabites_132062",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "132062",
"score": null,
"sort": [
1547156603000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1547156603,
"format": "standard",
"disqusTitle": "Report: College Students Are Hungry And Government Programs Could Do More To Help",
"title": "Report: College Students Are Hungry And Government Programs Could Do More To Help",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>College students across the country struggle with food insecurity.\u003c/p>\n\u003cp>Tuition and books, plus many hours away from a job, can be a huge financial burden on students — and for many, skipping meals can be a last-minute solution to a bad financial situation.\u003c/p>\n\u003cp>\u003ca href=\"https://www.gao.gov/products/GAO-19-95\">A new government report \u003c/a>finds that millions of college students are very likely struggling. And the report — which is from the Government Accountability Office — concludes that the federal systems in place could do a better job of helping them.\u003c/p>\n\u003cp>There isn't federal data on food insecurity among college students nationally, so the GAO reviewed 31 studies on the topic, showing that most concluded that over a third of college students don't always have enough to eat.\u003c/p>\n\u003cp>\"This is a major, major moment and a major victory in the fight against campus hunger,\" Sara Goldrick-Rab, a professor at Temple University, \u003ca href=\"https://www.facebook.com/mazonusa/videos/542290686275529/\">said at a briefing\u003c/a> Wednesday. The GAO cited \u003ca href=\"https://www.npr.org/sections/thetwo-way/2018/04/03/599197919/hunger-and-homelessness-are-widespread-among-college-students-study-finds\">her research on food insecurity\u003c/a> throughout the report.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>GAO's report points out that just 29 percent of college students today are \"traditional students\" — those who enroll immediately after high school and depend on their parents for financial support. The vast majority — 71 percent — don't follow the narrative of the \"\u003ca href=\"https://www.npr.org/sections/ed/2018/09/04/638561407/todays-college-students-arent-who-you-think-they-are\">typical\u003c/a>\" college student. They might be financially independent, have kids of their own or fit any one of a number of characteristics that the report lays out.\u003c/p>\n\u003cp>And that's important to remember: While middle-class students may joke about being \"broke college students\" who eat ramen for a week, many students are truly hungry, says Carrie Welton, a policy analyst at the Center for Law and Social Policy.\u003c/p>\n\u003cp>\"Low-income students, first-generation students and students of color have a very different experience,\" Welton says.\u003c/p>\n\u003cp>The report focuses on ways that the federal Supplemental Nutrition Assistance Program could better help students struggling with hunger. SNAP — which operates under the Food and Nutrition Service of the federal government — provides low-income Americans with assistance for food.\u003c/p>\n\u003cp>It's one of the best ways to reduce food insecurity among college students, says Welton. But many students who could be receiving those benefits don't realize it, because the eligibility guidelines are unclear. According to the report, almost 2 million students who may have been eligible for SNAP didn't receive benefits in 2017.\u003c/p>\n\u003cp>\"It is safe to say that it's confusing and cumbersome, and feels like a very large lift, not only for students to understand it but post-secondary institutions,\" Welton explains.\u003c/p>\n\u003cp>Many colleges are taking their own steps to address hunger on campus by organizing food pantries and coordinating among staff to identify and work with students who need assistance. But school staff that try to help students access SNAP benefits are often faced with hurdles. At many colleges GAO researchers spoke with, students and school leaders said they were unclear about the SNAP eligibility rules or had incorrect information about them.\u003c/p>\n\u003cp>Even some staff at state SNAP agencies and regional Food and Nutrition Service offices said that they weren't entirely clear on eligibility rules. The report recommended that the Food and Nutrition Service website clarify SNAP eligibility requirements so that the site can serve as a resource for schools and states.\u003c/p>\n\u003cp>The report also recommended that the Food and Nutrition Service review the various approaches that individual state SNAP agencies are taking to help students and share them among the states. These state agencies have some flexibility in how they provide services, and some are taking steps to reach out to college students and clarify eligibility rules.\u003c/p>\n\u003cp>\"No one gets ahead by letting these numbers go on,\" Goldrick-Rab said \u003ca href=\"https://www.facebook.com/mazonusa/videos/542290686275529/\">Wednesday\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The federal government invests billions every year in student financial aid — but many students who receive those funds don't make it through college. As the GAO report notes, access to SNAP benefits \u003ca href=\"http://www.equalmeasure.org/ideas/report/final-evaluation-report-public-benefits-and-community-colleges-lessons-from-the-benefits-access-for-college-completion-demonstration/\">has been shown\u003c/a> to increase the likelihood that those students will graduate with a degree.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2019 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Report%3A+College+Students+Are+Hungry+And+Government+Programs+Could+Do+More+To+Help&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
"disqusIdentifier": "132062 https://ww2.kqed.org/bayareabites/?p=132062",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2019/01/10/report-college-students-are-hungry-and-government-programs-could-do-more-to-help/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 679,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 18
},
"modified": 1547156603,
"excerpt": "A federal report finds many undergraduates are too hungry to learn and don't have enough information to access the federal resources available to help. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A federal report finds many undergraduates are too hungry to learn and don't have enough information to access the federal resources available to help. ",
"title": "Report: College Students Are Hungry And Government Programs Could Do More To Help | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Report: College Students Are Hungry And Government Programs Could Do More To Help",
"datePublished": "2019-01-10T13:43:23-08:00",
"dateModified": "2019-01-10T13:43:23-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "report-college-students-are-hungry-and-government-programs-could-do-more-to-help",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=683302685&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Clare Lombardo\u003cbr>Elissa Nadworny, NPR Food",
"nprStoryDate": "Thu, 10 Jan 2019 11:45:14 -0500",
"nprLastModifiedDate": "Thu, 10 Jan 2019 15:48:37 -0500",
"nprHtmlLink": "https://www.npr.org/2019/01/10/683302685/report-college-students-are-hungry-and-government-programs-could-do-more-to-help?ft=nprml&f=683302685",
"nprImageAgency": "NPR",
"nprImageCredit": "LA Johnson",
"nprStoryId": "683302685",
"nprRetrievedStory": "1",
"nprPubDate": "Thu, 10 Jan 2019 15:48:00 -0500",
"path": "/bayareabites/132062/report-college-students-are-hungry-and-government-programs-could-do-more-to-help",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>College students across the country struggle with food insecurity.\u003c/p>\n\u003cp>Tuition and books, plus many hours away from a job, can be a huge financial burden on students — and for many, skipping meals can be a last-minute solution to a bad financial situation.\u003c/p>\n\u003cp>\u003ca href=\"https://www.gao.gov/products/GAO-19-95\">A new government report \u003c/a>finds that millions of college students are very likely struggling. And the report — which is from the Government Accountability Office — concludes that the federal systems in place could do a better job of helping them.\u003c/p>\n\u003cp>There isn't federal data on food insecurity among college students nationally, so the GAO reviewed 31 studies on the topic, showing that most concluded that over a third of college students don't always have enough to eat.\u003c/p>\n\u003cp>\"This is a major, major moment and a major victory in the fight against campus hunger,\" Sara Goldrick-Rab, a professor at Temple University, \u003ca href=\"https://www.facebook.com/mazonusa/videos/542290686275529/\">said at a briefing\u003c/a> Wednesday. The GAO cited \u003ca href=\"https://www.npr.org/sections/thetwo-way/2018/04/03/599197919/hunger-and-homelessness-are-widespread-among-college-students-study-finds\">her research on food insecurity\u003c/a> throughout the report.\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>GAO's report points out that just 29 percent of college students today are \"traditional students\" — those who enroll immediately after high school and depend on their parents for financial support. The vast majority — 71 percent — don't follow the narrative of the \"\u003ca href=\"https://www.npr.org/sections/ed/2018/09/04/638561407/todays-college-students-arent-who-you-think-they-are\">typical\u003c/a>\" college student. They might be financially independent, have kids of their own or fit any one of a number of characteristics that the report lays out.\u003c/p>\n\u003cp>And that's important to remember: While middle-class students may joke about being \"broke college students\" who eat ramen for a week, many students are truly hungry, says Carrie Welton, a policy analyst at the Center for Law and Social Policy.\u003c/p>\n\u003cp>\"Low-income students, first-generation students and students of color have a very different experience,\" Welton says.\u003c/p>\n\u003cp>The report focuses on ways that the federal Supplemental Nutrition Assistance Program could better help students struggling with hunger. SNAP — which operates under the Food and Nutrition Service of the federal government — provides low-income Americans with assistance for food.\u003c/p>\n\u003cp>It's one of the best ways to reduce food insecurity among college students, says Welton. But many students who could be receiving those benefits don't realize it, because the eligibility guidelines are unclear. According to the report, almost 2 million students who may have been eligible for SNAP didn't receive benefits in 2017.\u003c/p>\n\u003cp>\"It is safe to say that it's confusing and cumbersome, and feels like a very large lift, not only for students to understand it but post-secondary institutions,\" Welton explains.\u003c/p>\n\u003cp>Many colleges are taking their own steps to address hunger on campus by organizing food pantries and coordinating among staff to identify and work with students who need assistance. But school staff that try to help students access SNAP benefits are often faced with hurdles. At many colleges GAO researchers spoke with, students and school leaders said they were unclear about the SNAP eligibility rules or had incorrect information about them.\u003c/p>\n\u003cp>Even some staff at state SNAP agencies and regional Food and Nutrition Service offices said that they weren't entirely clear on eligibility rules. The report recommended that the Food and Nutrition Service website clarify SNAP eligibility requirements so that the site can serve as a resource for schools and states.\u003c/p>\n\u003cp>The report also recommended that the Food and Nutrition Service review the various approaches that individual state SNAP agencies are taking to help students and share them among the states. These state agencies have some flexibility in how they provide services, and some are taking steps to reach out to college students and clarify eligibility rules.\u003c/p>\n\u003cp>\"No one gets ahead by letting these numbers go on,\" Goldrick-Rab said \u003ca href=\"https://www.facebook.com/mazonusa/videos/542290686275529/\">Wednesday\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The federal government invests billions every year in student financial aid — but many students who receive those funds don't make it through college. As the GAO report notes, access to SNAP benefits \u003ca href=\"http://www.equalmeasure.org/ideas/report/final-evaluation-report-public-benefits-and-community-colleges-lessons-from-the-benefits-access-for-college-completion-demonstration/\">has been shown\u003c/a> to increase the likelihood that those students will graduate with a degree.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2019 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Report%3A+College+Students+Are+Hungry+And+Government+Programs+Could+Do+More+To+Help&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/132062/report-college-students-are-hungry-and-government-programs-could-do-more-to-help",
"authors": [
"byline_bayareabites_132062"
],
"categories": [
"bayareabites_1962",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_358"
],
"tags": [
"bayareabites_14178",
"bayareabites_13313",
"bayareabites_14775",
"bayareabites_16272",
"bayareabites_449",
"bayareabites_11838",
"bayareabites_11439"
],
"featImg": "bayareabites_132063",
"label": "bayareabites"
},
"bayareabites_131805": {
"type": "posts",
"id": "bayareabites_131805",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "131805",
"score": null,
"sort": [
1546023637000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1546023637,
"format": "standard",
"disqusTitle": "How A Little Science And A Lot Of Shady Advertising Boosted Yeast's Popularity",
"title": "How A Little Science And A Lot Of Shady Advertising Boosted Yeast's Popularity",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The name \"nutritional yeast\" is so thoroughly unappetizing that some people have taken to calling it \"nooch\" instead, as though the abbreviation — which sounds like the name of someone from the Jersey Shore — is somehow an improvement.\u003c/p>\n\u003cp>The yeast itself is a dried, inactive form of \u003cem>Saccharomyces cerevisiae, \u003c/em>better known as brewer's or baker's yeast. It looks like a yellow flake of fish food.\u003c/p>\n\u003cp>Yet there's a whole subset of people for whom popcorn sans nutritional yeast is unthinkable. It's commonly used as a cheese substitute in vegan dishes ranging from lasagna to nachos. My husband's family can't eat a bagel and cream cheese without a hefty serving of this strange yellow dust on top. In many vegetarian and vegan houses, nutritional yeast, which is naturally full of B vitamins and often fortified with B12 (which is harder to come by in a meat-free diet), is a staple.\u003c/p>\n\u003cp>Brewer's yeast isn't a new health fad; it was likely the first faddish health food to gain widespread popularity after the existence of vitamins became accepted in the early 1900s.\u003c/p>\n\u003cp>In 1916, just five years after the word \"vitamin\" was coined, a chemist named Atherton Seidell, of what was then known as the \u003ca href=\"https://www.nlm.nih.gov/exhibition/nih_origins/laboratory.html\">Hygienic Laboratory\u003c/a> (now known as the National Institutes of Health), published \u003ca href=\"https://books.google.com/books?id=MUwfAQAAIAAJ&pg=PA411&dq=nutritional+yeast&hl=en&sa=X&ved=0ahUKEwi2_KCv4vLeAhX4ITQIHQmcBCI4igUQ6AEIKTAA#v=onepage&q=nutritional%20yeast&f=false\">an article\u003c/a> about the health benefits of brewer's yeast and how it could treat \"nutritional deficiency diseases\" such as scurvy or beriberi. It was a brand new approach at the time.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>He wrote: \"Of the various substances which have been shown to be rich in vitamines, brewer's yeast is probably, at present, the cheapest.\" That's because it was often obtained directly from a brewery in those days — a waste product that otherwise would be washed down the sewer.\u003c/p>\n\u003cp>This discovery went largely unnoticed among consumers for a few decades until two brothers, Charles and Max Fleischmann, decided they needed to find a way to sell more yeast. The brothers founded Fleischmann's Yeast Co., in Ohio, creating the first commercial yeast in the United States. The yeast came in the form of pressed cakes, wrapped in tinfoil, and sold door to door from distribution centers throughout the country.\u003c/p>\n\u003cp>By 1920, the yeast business wasn't doing so well, thanks to the availability of store-bought bread, writes Catherine Price, \u003ca href=\"https://www.sciencehistory.org/distillations/magazine/the-healing-power-of-compressed-yeast\">elaborating\u003c/a> on a story from her book \u003cem>Vitamania\u003c/em>. Fleischmann's enlisted a physician to study yeast and hired famed New York advertising agency J. Walter Thompson to publicize any health benefits. This became known as the \"Yeast for Health\" campaign, and from 1917 to 1924, the company's sales tripled, says Rick Oleshak, Fleischmann's vice president of marketing.\u003c/p>\n\u003cp>By 1927, Americans ate 2.45 pounds of yeast per capita. One advertisement declared boldly, \"Now you'll \u003cem>like \u003c/em>yeast!\" and recommended mashing a yeast cake into a glass and mixing it with tomato juice, milk or water. Other ads proclaimed that yeast cakes could cure acne and the common cold and stop constipation. In the 1930s, Fleischmann's launched \"XR Yeast,\" which came with extra vitamins. By 1935, Price writes, the company's advertisements claimed that yeast was even better for your gut health than fruits and vegetables. This was years after the Federal Trade Commission sent its first cease and desist letter for misleading claims.\u003c/p>\n\u003cp>Though it's hard to know how many people continued mixing their daily yeast cakes into orange juice, the heyday of yeast advertising was over. In 1950, inactive (meaning the yeast was no longer living), dried nutritional yeast flakes hit the shelves in the form of Red Star yeast.\u003c/p>\n\u003cp>\"It was popular during the hippie time in the late '60s or 1970s,\" says Adeline Cheong, a senior business manager at Lessafre, a French yeast manufacturer that owns the Red Star brand today. The nutritional content was the main draw, and the rising popularity of plant-based diets helped give anything that could provide vitamins like B12 an extra push.\u003c/p>\n\u003cp>In the 1980s, a rash of books about the candida yeast, which causes fungal infections like diaper rash, hit the shelves. \"It was really bad,\" Cheong says, though she notes that candida and \u003cem>Saccharomyces cerevisiae \u003c/em>are completely different. \"Just like nowadays you hear about good bacteria and bad bacteria,\" Cheong says, \"[baker's yeast] is the good yeast.\" But it drove sales and popularity down, and rather than going on a marketing offensive, the company continued quietly making nutritional yeast for its loyal customers. \"Nobody thought there was a second wave coming,\" Cheong says.\u003c/p>\n\u003cp>\u003cem>Saccharomyces cerevisiae \u003c/em>may not have the near-magic powers ascribed to it during the \"Yeast for Health\" campaign, but people have developed a taste for it nonetheless. \"Don't forget, vegans aren't just eating yeast flakes,\" says James Parker, Fleischmann's vice president of yeast innovation. \"Some will go buy active dry yeast and ingest the live cultures.\" They have no way to track how many people are doing this, but have logged comments from customers on their website speaking to the trend.\u003c/p>\n\u003cp>Dry yeast flakes, yeast cakes and active dry yeast have wildly different flavors, which has to do not only with additives like potato starch that help yeast reach its final form, but also water content. \"Yeast cakes are still about 65 percent water,\" Parker says. \"It creates a difference in strength of taste, mouthfeel, everything.\" They also have a shorter shelf life than dried nutritional yeast. Despite coming from the same fungus, not all baker's yeast is the same.\u003c/p>\n\u003cp>\"Having tried both of them,\" Price wrote in an email, \"the primary difference that I've noticed is that one is absolutely disgusting (the cakes) and the other has an umami flavor reminiscent of cheese.\" She adds, \"I would \u003cem>never\u003c/em> want to eat a yeast cake again.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.twitter.com/tkdano\">\u003cem>Tove K. Danovich\u003c/em>\u003c/a>\u003cem> is a journalist based in Portland, Ore\u003c/em>. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=How+A+Little+Science+And+A+Lot+Of+Shady+Advertising+Boosted+Yeast%27s+Popularity&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
"disqusIdentifier": "131805 https://ww2.kqed.org/bayareabites/?p=131805",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/12/28/how-a-little-science-and-a-lot-of-shady-advertising-boosted-yeasts-popularity/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 999,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 18
},
"modified": 1572642943,
"excerpt": "Nutritional yeast isn't a new health fad — in the 1920s, sales exploded due to the \"Yeast for Health\" campaign. But bad news about the candida strain affected all yeast, and it's just now rebounding.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Nutritional yeast isn't a new health fad — in the 1920s, sales exploded due to the "Yeast for Health" campaign. But bad news about the candida strain affected all yeast, and it's just now rebounding.",
"title": "How A Little Science And A Lot Of Shady Advertising Boosted Yeast's Popularity | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "How A Little Science And A Lot Of Shady Advertising Boosted Yeast's Popularity",
"datePublished": "2018-12-28T11:00:37-08:00",
"dateModified": "2019-11-01T14:15:43-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "how-a-little-science-and-a-lot-of-shady-advertising-boosted-yeasts-popularity",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=675280193&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Tove Danovich, NPR Food",
"nprStoryDate": "Fri, 28 Dec 2018 08:02:00 -0500",
"nprLastModifiedDate": "Fri, 28 Dec 2018 12:06:50 -0500",
"nprHtmlLink": "https://www.npr.org/sections/thesalt/2018/12/28/675280193/how-a-little-science-and-a-lot-of-shady-advertising-boosted-yeasts-popularity?ft=nprml&f=675280193",
"nprImageAgency": "Getty Images",
"nprStoryId": "675280193",
"nprRetrievedStory": "1",
"nprPubDate": "Fri, 28 Dec 2018 12:06:00 -0500",
"path": "/bayareabites/131805/how-a-little-science-and-a-lot-of-shady-advertising-boosted-yeasts-popularity",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The name \"nutritional yeast\" is so thoroughly unappetizing that some people have taken to calling it \"nooch\" instead, as though the abbreviation — which sounds like the name of someone from the Jersey Shore — is somehow an improvement.\u003c/p>\n\u003cp>The yeast itself is a dried, inactive form of \u003cem>Saccharomyces cerevisiae, \u003c/em>better known as brewer's or baker's yeast. It looks like a yellow flake of fish food.\u003c/p>\n\u003cp>Yet there's a whole subset of people for whom popcorn sans nutritional yeast is unthinkable. It's commonly used as a cheese substitute in vegan dishes ranging from lasagna to nachos. My husband's family can't eat a bagel and cream cheese without a hefty serving of this strange yellow dust on top. In many vegetarian and vegan houses, nutritional yeast, which is naturally full of B vitamins and often fortified with B12 (which is harder to come by in a meat-free diet), is a staple.\u003c/p>\n\u003cp>Brewer's yeast isn't a new health fad; it was likely the first faddish health food to gain widespread popularity after the existence of vitamins became accepted in the early 1900s.\u003c/p>\n\u003cp>In 1916, just five years after the word \"vitamin\" was coined, a chemist named Atherton Seidell, of what was then known as the \u003ca href=\"https://www.nlm.nih.gov/exhibition/nih_origins/laboratory.html\">Hygienic Laboratory\u003c/a> (now known as the National Institutes of Health), published \u003ca href=\"https://books.google.com/books?id=MUwfAQAAIAAJ&pg=PA411&dq=nutritional+yeast&hl=en&sa=X&ved=0ahUKEwi2_KCv4vLeAhX4ITQIHQmcBCI4igUQ6AEIKTAA#v=onepage&q=nutritional%20yeast&f=false\">an article\u003c/a> about the health benefits of brewer's yeast and how it could treat \"nutritional deficiency diseases\" such as scurvy or beriberi. It was a brand new approach at the time.\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>He wrote: \"Of the various substances which have been shown to be rich in vitamines, brewer's yeast is probably, at present, the cheapest.\" That's because it was often obtained directly from a brewery in those days — a waste product that otherwise would be washed down the sewer.\u003c/p>\n\u003cp>This discovery went largely unnoticed among consumers for a few decades until two brothers, Charles and Max Fleischmann, decided they needed to find a way to sell more yeast. The brothers founded Fleischmann's Yeast Co., in Ohio, creating the first commercial yeast in the United States. The yeast came in the form of pressed cakes, wrapped in tinfoil, and sold door to door from distribution centers throughout the country.\u003c/p>\n\u003cp>By 1920, the yeast business wasn't doing so well, thanks to the availability of store-bought bread, writes Catherine Price, \u003ca href=\"https://www.sciencehistory.org/distillations/magazine/the-healing-power-of-compressed-yeast\">elaborating\u003c/a> on a story from her book \u003cem>Vitamania\u003c/em>. Fleischmann's enlisted a physician to study yeast and hired famed New York advertising agency J. Walter Thompson to publicize any health benefits. This became known as the \"Yeast for Health\" campaign, and from 1917 to 1924, the company's sales tripled, says Rick Oleshak, Fleischmann's vice president of marketing.\u003c/p>\n\u003cp>By 1927, Americans ate 2.45 pounds of yeast per capita. One advertisement declared boldly, \"Now you'll \u003cem>like \u003c/em>yeast!\" and recommended mashing a yeast cake into a glass and mixing it with tomato juice, milk or water. Other ads proclaimed that yeast cakes could cure acne and the common cold and stop constipation. In the 1930s, Fleischmann's launched \"XR Yeast,\" which came with extra vitamins. By 1935, Price writes, the company's advertisements claimed that yeast was even better for your gut health than fruits and vegetables. This was years after the Federal Trade Commission sent its first cease and desist letter for misleading claims.\u003c/p>\n\u003cp>Though it's hard to know how many people continued mixing their daily yeast cakes into orange juice, the heyday of yeast advertising was over. In 1950, inactive (meaning the yeast was no longer living), dried nutritional yeast flakes hit the shelves in the form of Red Star yeast.\u003c/p>\n\u003cp>\"It was popular during the hippie time in the late '60s or 1970s,\" says Adeline Cheong, a senior business manager at Lessafre, a French yeast manufacturer that owns the Red Star brand today. The nutritional content was the main draw, and the rising popularity of plant-based diets helped give anything that could provide vitamins like B12 an extra push.\u003c/p>\n\u003cp>In the 1980s, a rash of books about the candida yeast, which causes fungal infections like diaper rash, hit the shelves. \"It was really bad,\" Cheong says, though she notes that candida and \u003cem>Saccharomyces cerevisiae \u003c/em>are completely different. \"Just like nowadays you hear about good bacteria and bad bacteria,\" Cheong says, \"[baker's yeast] is the good yeast.\" But it drove sales and popularity down, and rather than going on a marketing offensive, the company continued quietly making nutritional yeast for its loyal customers. \"Nobody thought there was a second wave coming,\" Cheong says.\u003c/p>\n\u003cp>\u003cem>Saccharomyces cerevisiae \u003c/em>may not have the near-magic powers ascribed to it during the \"Yeast for Health\" campaign, but people have developed a taste for it nonetheless. \"Don't forget, vegans aren't just eating yeast flakes,\" says James Parker, Fleischmann's vice president of yeast innovation. \"Some will go buy active dry yeast and ingest the live cultures.\" They have no way to track how many people are doing this, but have logged comments from customers on their website speaking to the trend.\u003c/p>\n\u003cp>Dry yeast flakes, yeast cakes and active dry yeast have wildly different flavors, which has to do not only with additives like potato starch that help yeast reach its final form, but also water content. \"Yeast cakes are still about 65 percent water,\" Parker says. \"It creates a difference in strength of taste, mouthfeel, everything.\" They also have a shorter shelf life than dried nutritional yeast. Despite coming from the same fungus, not all baker's yeast is the same.\u003c/p>\n\u003cp>\"Having tried both of them,\" Price wrote in an email, \"the primary difference that I've noticed is that one is absolutely disgusting (the cakes) and the other has an umami flavor reminiscent of cheese.\" She adds, \"I would \u003cem>never\u003c/em> want to eat a yeast cake again.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.twitter.com/tkdano\">\u003cem>Tove K. Danovich\u003c/em>\u003c/a>\u003cem> is a journalist based in Portland, Ore\u003c/em>. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=How+A+Little+Science+And+A+Lot+Of+Shady+Advertising+Boosted+Yeast%27s+Popularity&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/131805/how-a-little-science-and-a-lot-of-shady-advertising-boosted-yeasts-popularity",
"authors": [
"byline_bayareabites_131805"
],
"categories": [
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_358"
],
"featImg": "bayareabites_131806",
"label": "bayareabites"
},
"bayareabites_131706": {
"type": "posts",
"id": "bayareabites_131706",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "131706",
"score": null,
"sort": [
1544569447000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1544569447,
"format": "standard",
"disqusTitle": "Lots Of Antibiotics Are Used In Beef Production. McDonald's Vows To Change This",
"title": "Lots Of Antibiotics Are Used In Beef Production. McDonald's Vows To Change This",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Antibiotic resistance poses a \u003ca href=\"https://www.who.int/antimicrobial-resistance/events/wha66_side_event/en/\">threat to global health\u003c/a> and food security. And McDonald's — one of the globe's largest purchasers of beef — gets it: The more that antibiotics are given to livestock, the more quickly bacteria could adapt and become resistant to them. Ultimately, experts say this could render the drugs ineffective for people.\u003c/p>\n\u003cp>When it comes to reducing the use of antibiotics in livestock, there's been a lot of progress in the poultry industry. Back in 2015, McDonald's \u003ca href=\"https://www.npr.org/sections/thesalt/2015/03/04/390701295/mcdonalds-says-it-wont-be-serving-chicken-raised-on-antibiotics\">announced a plan to prohibit \u003c/a>its chicken suppliers from using antibiotics that are important to treating human health. Many other \u003ca href=\"https://www.npr.org/sections/thesalt/2015/10/20/450314991/subway-joins-the-fast-food-antibiotic-free-meat-club\">food chains did the same.\u003c/a>\u003c/p>\n\u003cp>Now, McDonald's says it will use its massive scale to \u003ca href=\"https://news.mcdonalds.com/stories/using-our-scale-for-good/antibiotic-policy-beef-2018\">reduce the use of antibiotics\u003c/a> in cows that are part of its global beef supply. \"I personally think this is probably the most ambitious project that McDonald's has ever taken on,\" says Bruce Feinberg, a senior director at McDonald's Corp., who oversees global quality systems for protein and dairy products. The company will measure antibiotic use in its top 10 beef markets, including the U.S., Brazil and New Zealand — and then will set targets for reduction by the end of 2020.\u003c/p>\n\u003cp>Environmentalists are applauding the commitment. \"McDonald's is the first major burger chain to announce a comprehensive antibiotic use reduction policy for all beef sold by its restaurants — and the largest, by far,\" Lena Brook, interim director of food and agriculture at the Natural Resources Defense Council, writes in a statement. The NRDC says at a time when about \u003ca href=\"https://www.fda.gov/downloads/ForIndustry/UserFees/AnimalDrugUserFeeActADUFA/UCM588085.pdf\">40 percent\u003c/a> of medically important antibiotics sold in the livestock sector in the U.S. go to the beef industry, compared to just 6 percent for chicken, \"addressing overuse in beef production is critical to combat drug resistance.\" \u003c/p>\n\u003cp>The new commitment from McDonald's comes at a time when advocates have \u003ca href=\"https://uspirg.org/feature/usp/chain-reaction\">turned up the volume on their criticism\u003c/a>. U.S. PIRG Education Fund, a consumer advocacy group, and more than 80 other stakeholder groups have called on the chain to \u003ca href=\"https://uspirg.org/resources/usp/more-80-stakeholder-groups-call-mcdonalds-cut-routine-antibiotic-use\">cut routine antibiotic use\u003c/a>. In May, some of these groups delivered a petition to McDonald's during its shareholder meeting with more than 150,000 signatures.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The Golden Arches just raised the bar for responsible antibiotic use in meat production. We can't afford to misuse these precious medicines,\" writes Matthew Wellington, antibiotics program director for U.S. PIRG Education Fund, in a \u003ca href=\"https://uspirg.org/news/usp/mcdonald%E2%80%99s-takes-step-protect-public-health-commits-reduce-medically-important-antibiotic\">release\u003c/a>.\u003c/p>\n\u003cp>Given the poultry industry's swift action to reduce antibiotic use, why has it taken so much longer to push for reductions in beef? McDonald's Feinberg says it's been tricky to determine which antibiotics — and how much\u003cstrong> \u003c/strong>-- are used in beef production. \"We've found out that there's not a whole lot of information available globally,\" Feinberg says. Some countries do track antibiotic use, but — for instance — in the U.S., the Food and Drug Administration data estimates usage by tracking pharmaceutical sales.\u003c/p>\n\u003cp>\"The beef supply chain is quite fragmented and complex,\" says \u003ca href=\"https://www.pewtrusts.org/en/about/experts/karin-hoelzer\">Karin Hoelzer\u003c/a> of The Pew Charitable Trusts, \u003cstrong> \u003c/strong>whose research focuses on antibiotic use in animals and other public health risks related to the food supply. \u003c/p>\n\u003cp>With chicken, it's common for \"the same entity [to] handle everything from hatching to slaughter,\" Hoelzer says. And chickens are typically hatched and slaughtered within 50 days. But with cattle, she says, \"there are many different entities involved in beef production, over a longer period of time.\" \u003c/p>\n\u003cp>For instance, cows are often transported from a ranch to a feedlot. \"So you load them in a truck and ship them for many miles to a feed lot,\" explains \u003ca href=\"https://publichealth.gwu.edu/departments/environmental-and-occupational-health/lance-price\">Lance Price\u003c/a>, a professor at George Washington University's Milken Institute School of Public Health and the founding director of the Antibiotic Resistance Action Center. \u003c/p>\n\u003cp>Price says that during this transportation process, the cows can become vulnerable to what's known in the industry as shipping fever, \"so that's one of the justifications for using antibiotics. Another example: \"You switch [the cows' diets] from grass to corn and soybeans, which is not what they evolved to eat and they start getting liver abscesses,\" Price explains. So, this is another justification to \"treat them with lots of antibiotics once they're on the feedlot.\"\u003c/p>\n\u003cp>McDonald's says its aim is to have its beef suppliers monitor and report their antibiotic use. The company plans to work with an organization called \u003ca href=\"http://www.faifarms.com/our-approach/\">FAI\u003c/a> in Oxford, England, that will develop a Web-based portal so beef suppliers can upload their antibiotic use information. Based on what they find, McDonald's will set market-specific reduction targets for suppliers in each country. \u003c/p>\n\u003cp>GW's Price applauds McDonald's approach. \"I think it's a big step,\" Price says. According to the Centers for Disease Control and Prevention in the U.S., at least 2 million people get an antibiotic-resistant infection each year, and at least 23,000 people die. \u003c/p>\n\u003cp>\"In the midst of the crisis that we're in, in terms of antibiotic resistance, I haven't seen our policymakers running towards the common goal of protecting antibiotics,\" Price says. When it comes to addressing the role that animals raised for food can play, \"I think what we're seeing is the marketplace being more protective than the government.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Hoelzer says she'd like to see industrywide standards for reducing antibiotic use in beef, but \"given the scale and pace of change in the food sector, we think McDonald's has done a commendable job tackling these important issues head on.\" \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Lots+Of+Antibiotics+Are+Used+In+Beef+Production.+McDonald%27s+Vows+To+Change+This&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
"disqusIdentifier": "131706 https://ww2.kqed.org/bayareabites/?p=131706",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/12/11/lots-of-antibiotics-are-used-in-beef-production-mcdonalds-vows-to-change-this/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 942,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 17
},
"modified": 1544569447,
"excerpt": "The fast-food giant, one of the world's biggest beef buyers, announces plans to use its might to cut back on antibiotics in its global beef supply. Environmentalists are applauding the commitment.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The fast-food giant, one of the world's biggest beef buyers, announces plans to use its might to cut back on antibiotics in its global beef supply. Environmentalists are applauding the commitment.",
"title": "Lots Of Antibiotics Are Used In Beef Production. McDonald's Vows To Change This | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Lots Of Antibiotics Are Used In Beef Production. McDonald's Vows To Change This",
"datePublished": "2018-12-11T15:04:07-08:00",
"dateModified": "2018-12-11T15:04:07-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "lots-of-antibiotics-are-used-in-beef-production-mcdonalds-vows-to-change-this",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=675559302&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Allison Aubrey, NPR Food",
"nprStoryDate": "Tue, 11 Dec 2018 13:35:46 -0500",
"nprLastModifiedDate": "Tue, 11 Dec 2018 15:20:04 -0500",
"nprHtmlLink": "https://www.npr.org/sections/thesalt/2018/12/11/675559302/there-are-lots-of-antibiotics-in-the-beef-supply-mcdonalds-vows-to-change-this?ft=nprml&f=675559302",
"nprImageAgency": "Christoph Schmidt/Picture Alliance via Getty Images",
"nprStoryId": "675559302",
"nprRetrievedStory": "1",
"nprPubDate": "Tue, 11 Dec 2018 15:20:00 -0500",
"path": "/bayareabites/131706/lots-of-antibiotics-are-used-in-beef-production-mcdonalds-vows-to-change-this",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Antibiotic resistance poses a \u003ca href=\"https://www.who.int/antimicrobial-resistance/events/wha66_side_event/en/\">threat to global health\u003c/a> and food security. And McDonald's — one of the globe's largest purchasers of beef — gets it: The more that antibiotics are given to livestock, the more quickly bacteria could adapt and become resistant to them. Ultimately, experts say this could render the drugs ineffective for people.\u003c/p>\n\u003cp>When it comes to reducing the use of antibiotics in livestock, there's been a lot of progress in the poultry industry. Back in 2015, McDonald's \u003ca href=\"https://www.npr.org/sections/thesalt/2015/03/04/390701295/mcdonalds-says-it-wont-be-serving-chicken-raised-on-antibiotics\">announced a plan to prohibit \u003c/a>its chicken suppliers from using antibiotics that are important to treating human health. Many other \u003ca href=\"https://www.npr.org/sections/thesalt/2015/10/20/450314991/subway-joins-the-fast-food-antibiotic-free-meat-club\">food chains did the same.\u003c/a>\u003c/p>\n\u003cp>Now, McDonald's says it will use its massive scale to \u003ca href=\"https://news.mcdonalds.com/stories/using-our-scale-for-good/antibiotic-policy-beef-2018\">reduce the use of antibiotics\u003c/a> in cows that are part of its global beef supply. \"I personally think this is probably the most ambitious project that McDonald's has ever taken on,\" says Bruce Feinberg, a senior director at McDonald's Corp., who oversees global quality systems for protein and dairy products. The company will measure antibiotic use in its top 10 beef markets, including the U.S., Brazil and New Zealand — and then will set targets for reduction by the end of 2020.\u003c/p>\n\u003cp>Environmentalists are applauding the commitment. \"McDonald's is the first major burger chain to announce a comprehensive antibiotic use reduction policy for all beef sold by its restaurants — and the largest, by far,\" Lena Brook, interim director of food and agriculture at the Natural Resources Defense Council, writes in a statement. The NRDC says at a time when about \u003ca href=\"https://www.fda.gov/downloads/ForIndustry/UserFees/AnimalDrugUserFeeActADUFA/UCM588085.pdf\">40 percent\u003c/a> of medically important antibiotics sold in the livestock sector in the U.S. go to the beef industry, compared to just 6 percent for chicken, \"addressing overuse in beef production is critical to combat drug resistance.\" \u003c/p>\n\u003cp>The new commitment from McDonald's comes at a time when advocates have \u003ca href=\"https://uspirg.org/feature/usp/chain-reaction\">turned up the volume on their criticism\u003c/a>. U.S. PIRG Education Fund, a consumer advocacy group, and more than 80 other stakeholder groups have called on the chain to \u003ca href=\"https://uspirg.org/resources/usp/more-80-stakeholder-groups-call-mcdonalds-cut-routine-antibiotic-use\">cut routine antibiotic use\u003c/a>. In May, some of these groups delivered a petition to McDonald's during its shareholder meeting with more than 150,000 signatures.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The Golden Arches just raised the bar for responsible antibiotic use in meat production. We can't afford to misuse these precious medicines,\" writes Matthew Wellington, antibiotics program director for U.S. PIRG Education Fund, in a \u003ca href=\"https://uspirg.org/news/usp/mcdonald%E2%80%99s-takes-step-protect-public-health-commits-reduce-medically-important-antibiotic\">release\u003c/a>.\u003c/p>\n\u003cp>Given the poultry industry's swift action to reduce antibiotic use, why has it taken so much longer to push for reductions in beef? McDonald's Feinberg says it's been tricky to determine which antibiotics — and how much\u003cstrong> \u003c/strong>-- are used in beef production. \"We've found out that there's not a whole lot of information available globally,\" Feinberg says. Some countries do track antibiotic use, but — for instance — in the U.S., the Food and Drug Administration data estimates usage by tracking pharmaceutical sales.\u003c/p>\n\u003cp>\"The beef supply chain is quite fragmented and complex,\" says \u003ca href=\"https://www.pewtrusts.org/en/about/experts/karin-hoelzer\">Karin Hoelzer\u003c/a> of The Pew Charitable Trusts, \u003cstrong> \u003c/strong>whose research focuses on antibiotic use in animals and other public health risks related to the food supply. \u003c/p>\n\u003cp>With chicken, it's common for \"the same entity [to] handle everything from hatching to slaughter,\" Hoelzer says. And chickens are typically hatched and slaughtered within 50 days. But with cattle, she says, \"there are many different entities involved in beef production, over a longer period of time.\" \u003c/p>\n\u003cp>For instance, cows are often transported from a ranch to a feedlot. \"So you load them in a truck and ship them for many miles to a feed lot,\" explains \u003ca href=\"https://publichealth.gwu.edu/departments/environmental-and-occupational-health/lance-price\">Lance Price\u003c/a>, a professor at George Washington University's Milken Institute School of Public Health and the founding director of the Antibiotic Resistance Action Center. \u003c/p>\n\u003cp>Price says that during this transportation process, the cows can become vulnerable to what's known in the industry as shipping fever, \"so that's one of the justifications for using antibiotics. Another example: \"You switch [the cows' diets] from grass to corn and soybeans, which is not what they evolved to eat and they start getting liver abscesses,\" Price explains. So, this is another justification to \"treat them with lots of antibiotics once they're on the feedlot.\"\u003c/p>\n\u003cp>McDonald's says its aim is to have its beef suppliers monitor and report their antibiotic use. The company plans to work with an organization called \u003ca href=\"http://www.faifarms.com/our-approach/\">FAI\u003c/a> in Oxford, England, that will develop a Web-based portal so beef suppliers can upload their antibiotic use information. Based on what they find, McDonald's will set market-specific reduction targets for suppliers in each country. \u003c/p>\n\u003cp>GW's Price applauds McDonald's approach. \"I think it's a big step,\" Price says. According to the Centers for Disease Control and Prevention in the U.S., at least 2 million people get an antibiotic-resistant infection each year, and at least 23,000 people die. \u003c/p>\n\u003cp>\"In the midst of the crisis that we're in, in terms of antibiotic resistance, I haven't seen our policymakers running towards the common goal of protecting antibiotics,\" Price says. When it comes to addressing the role that animals raised for food can play, \"I think what we're seeing is the marketplace being more protective than the government.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Hoelzer says she'd like to see industrywide standards for reducing antibiotic use in beef, but \"given the scale and pace of change in the food sector, we think McDonald's has done a commendable job tackling these important issues head on.\" \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Lots+Of+Antibiotics+Are+Used+In+Beef+Production.+McDonald%27s+Vows+To+Change+This&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/131706/lots-of-antibiotics-are-used-in-beef-production-mcdonalds-vows-to-change-this",
"authors": [
"byline_bayareabites_131706"
],
"categories": [
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_181",
"bayareabites_60"
],
"featImg": "bayareabites_131707",
"label": "bayareabites"
},
"bayareabites_131692": {
"type": "posts",
"id": "bayareabites_131692",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "131692",
"score": null,
"sort": [
1544473350000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1544473350,
"format": "standard",
"disqusTitle": "More Salt, Fewer Whole Grains: USDA Eases School Lunch Nutrition Rules",
"title": "More Salt, Fewer Whole Grains: USDA Eases School Lunch Nutrition Rules",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>School lunches are healthier than they were five years ago. But Agriculture Secretary Sonny Perdue says schools need more flexibility in serving meals that kids will eat.\u003c/p>\n\u003cp>\"If kids are not eating what is being served, they are not benefiting, and food is being wasted,\" Perdue said in a statement announcing a rule that is set to be \u003ca href=\"https://www.fns.usda.gov/usda-publishes-school-meals-final-rule\">published\u003c/a> later this month. \u003c/p>\n\u003cp>The rule will give administrators more leeway in serving up white breads, biscuits, tortillas and white pastas by requiring that only half of the grains served in school meals each week be whole-grain rich. Currently schools are only allowed to serve whole grain-rich breads and pastas unless they get a waiver. In addition, the administration is putting the brakes on the targets developed during the Obama administration to cut back on sodium.\u003c/p>\n\u003cp>\"We will continue to listen to schools, and make common-sense changes as needed, to ensure they can meet the needs of their students based on their real-world experience in local communities,\" Perdue wrote in a statement.\u003c/p>\n\u003cp>The changes drew the ire of nutrition advocates who have played a significant role in pushing for healthier school meals. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Parents will be disappointed when they learn that the meals served to their kids in school are under attack from President Trump's de-regulatory agenda,\" Margo Wootan of the Center for Science in the Public Interest said in a statement. She points out that schools now will have until the 2024-2025 school year to meet the next phase of sodium reduction that was spelled out in the rules originally developed under the Obama administration.\u003c/p>\n\u003cp>\"Worse yet, the administration jettisoned the third and final sodium reduction targets that originally were set to go into effect school year 2022-2023,\" Wootan said. \"This will mean that school lunches will fail to be consistent with the Dietary Guidelines for Americans, as is required by law.\"\u003c/p>\n\u003cp>And why does this matter? Too much sodium in our diets can elevate blood pressure, which increases the risk of heart disease. As we've reported, kids in the U.S. consume an average of \u003ca href=\"https://www.npr.org/sections/thesalt/2012/09/14/161152679/u-s-kids-eat-nearly-as-much-salt-as-adults-putting-health-at-risk\">3,387 mg\u003c/a> of sodium per day (about the same as adults). That's a lot more than the 2,300 mg daily limit recommended by the federal \u003ca href=\"https://www.npr.org/sections/thesalt/2016/01/07/462160303/new-dietary-guidelines-crack-down-on-sugar-but-red-meat-gets-a-pass\">dietary guidelines. \u003c/a>\u003c/p>\n\u003cp>The American Heart Association issued a statement calling on schools to \"stay the course\" in serving healthier foods. \"When it comes to our children's health, there should be no 'flexibility.' Failing to meet the science-based sodium standards for school meals originally adopted by USDA will put kids' health in jeopardy,\" the statement reads. Earlier this year, the president of the AHA wrote to the USDA \u003ca href=\"https://www.heart.org/-/media/files/get-involved/advocacy/regulatory-comments-and-correspondence-letters/nutrition/comments-to-usda-on-changes-to-school-meals-nutrition-standards-january2018.pdf?la=en&hash=57B968DC65E13EF07A9976851E0BAC0259DF47B6\">expressing disappointment \u003c/a>with the plan to weaken the criteria for sodium and whole grains.\u003c/p>\n\u003cp>The School Nutrition Association, which represents school nutrition administrators around the country, \u003ca href=\"http://schoolnutrition.org/news-publications/press-releases/2018/usda-school-meal-rule-strikes-a-healthy-balance/\">applauded the changes\u003c/a>. The group says there's been a gradual decline in school lunch participation. The SNA says since the updated nutrition standards took effect, \u003ca href=\"https://urldefense.proofpoint.com/v2/url?u=https-3A__fns-2Dprod.azureedge.net_sites_default_files_pd_slsummar.pdf&d=DwMFAg&c=E2nBno7hEddFhl23N5nD1Q&r=lKIi7yyv7Y4vDRXBwDVpmQ&m=TyXh6JL0MZViRhiozH3jISPZgCFmi49KmhMwdGewxQ8&s=dqT-jweVxg9PRlqKvNYMfMc_eqaDdRdvE8JGPLGGsgA&e=\">nearly 2 million fewer kids are choosing school lunch\u003c/a> each day.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"School nutrition professionals have made tremendous progress in improving student diets, but the pace and degree of menu changes under updated nutrition standards were more than some students would accept,\" SNA President Gay Anderson wrote in a release. \"We appreciate Secretary Perdue for finding solutions to address the concerns of schools and students. This rule will entice more students to eat healthy school meals, which meet calorie limits and offer fruits, vegetables and milk.\" \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=More+Salt%2C+Fewer+Whole+Grains%3A+USDA+Eases+School+Lunch+Nutrition+Rules&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
"disqusIdentifier": "131692 https://ww2.kqed.org/bayareabites/?p=131692",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/12/10/more-salt-fewer-whole-grains-usda-eases-school-lunch-nutrition-rules/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 600,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 13
},
"modified": 1544473350,
"excerpt": "Advocates say the Trump administration's rollback of nutrition requirements could lead to school meals that are inconsistent with federal dietary guidelines.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Advocates say the Trump administration's rollback of nutrition requirements could lead to school meals that are inconsistent with federal dietary guidelines.",
"title": "More Salt, Fewer Whole Grains: USDA Eases School Lunch Nutrition Rules | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "More Salt, Fewer Whole Grains: USDA Eases School Lunch Nutrition Rules",
"datePublished": "2018-12-10T12:22:30-08:00",
"dateModified": "2018-12-10T12:22:30-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "more-salt-fewer-whole-grains-usda-eases-school-lunch-nutrition-rules",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=674533555&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Allison Aubrey, NPR Food",
"nprStoryDate": "Fri, 07 Dec 2018 12:38:21 -0500",
"nprLastModifiedDate": "Fri, 07 Dec 2018 13:03:41 -0500",
"nprHtmlLink": "https://www.npr.org/sections/thesalt/2018/12/07/674533555/more-salt-in-school-lunch-fewer-whole-grains-usda-eases-school-lunch-rules?ft=nprml&f=674533555",
"nprImageAgency": "AP",
"nprImageCredit": "Mary Esch",
"nprStoryId": "674533555",
"nprRetrievedStory": "1",
"nprPubDate": "Fri, 07 Dec 2018 13:03:00 -0500",
"path": "/bayareabites/131692/more-salt-fewer-whole-grains-usda-eases-school-lunch-nutrition-rules",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>School lunches are healthier than they were five years ago. But Agriculture Secretary Sonny Perdue says schools need more flexibility in serving meals that kids will eat.\u003c/p>\n\u003cp>\"If kids are not eating what is being served, they are not benefiting, and food is being wasted,\" Perdue said in a statement announcing a rule that is set to be \u003ca href=\"https://www.fns.usda.gov/usda-publishes-school-meals-final-rule\">published\u003c/a> later this month. \u003c/p>\n\u003cp>The rule will give administrators more leeway in serving up white breads, biscuits, tortillas and white pastas by requiring that only half of the grains served in school meals each week be whole-grain rich. Currently schools are only allowed to serve whole grain-rich breads and pastas unless they get a waiver. In addition, the administration is putting the brakes on the targets developed during the Obama administration to cut back on sodium.\u003c/p>\n\u003cp>\"We will continue to listen to schools, and make common-sense changes as needed, to ensure they can meet the needs of their students based on their real-world experience in local communities,\" Perdue wrote in a statement.\u003c/p>\n\u003cp>The changes drew the ire of nutrition advocates who have played a significant role in pushing for healthier school meals. \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>\"Parents will be disappointed when they learn that the meals served to their kids in school are under attack from President Trump's de-regulatory agenda,\" Margo Wootan of the Center for Science in the Public Interest said in a statement. She points out that schools now will have until the 2024-2025 school year to meet the next phase of sodium reduction that was spelled out in the rules originally developed under the Obama administration.\u003c/p>\n\u003cp>\"Worse yet, the administration jettisoned the third and final sodium reduction targets that originally were set to go into effect school year 2022-2023,\" Wootan said. \"This will mean that school lunches will fail to be consistent with the Dietary Guidelines for Americans, as is required by law.\"\u003c/p>\n\u003cp>And why does this matter? Too much sodium in our diets can elevate blood pressure, which increases the risk of heart disease. As we've reported, kids in the U.S. consume an average of \u003ca href=\"https://www.npr.org/sections/thesalt/2012/09/14/161152679/u-s-kids-eat-nearly-as-much-salt-as-adults-putting-health-at-risk\">3,387 mg\u003c/a> of sodium per day (about the same as adults). That's a lot more than the 2,300 mg daily limit recommended by the federal \u003ca href=\"https://www.npr.org/sections/thesalt/2016/01/07/462160303/new-dietary-guidelines-crack-down-on-sugar-but-red-meat-gets-a-pass\">dietary guidelines. \u003c/a>\u003c/p>\n\u003cp>The American Heart Association issued a statement calling on schools to \"stay the course\" in serving healthier foods. \"When it comes to our children's health, there should be no 'flexibility.' Failing to meet the science-based sodium standards for school meals originally adopted by USDA will put kids' health in jeopardy,\" the statement reads. Earlier this year, the president of the AHA wrote to the USDA \u003ca href=\"https://www.heart.org/-/media/files/get-involved/advocacy/regulatory-comments-and-correspondence-letters/nutrition/comments-to-usda-on-changes-to-school-meals-nutrition-standards-january2018.pdf?la=en&hash=57B968DC65E13EF07A9976851E0BAC0259DF47B6\">expressing disappointment \u003c/a>with the plan to weaken the criteria for sodium and whole grains.\u003c/p>\n\u003cp>The School Nutrition Association, which represents school nutrition administrators around the country, \u003ca href=\"http://schoolnutrition.org/news-publications/press-releases/2018/usda-school-meal-rule-strikes-a-healthy-balance/\">applauded the changes\u003c/a>. The group says there's been a gradual decline in school lunch participation. The SNA says since the updated nutrition standards took effect, \u003ca href=\"https://urldefense.proofpoint.com/v2/url?u=https-3A__fns-2Dprod.azureedge.net_sites_default_files_pd_slsummar.pdf&d=DwMFAg&c=E2nBno7hEddFhl23N5nD1Q&r=lKIi7yyv7Y4vDRXBwDVpmQ&m=TyXh6JL0MZViRhiozH3jISPZgCFmi49KmhMwdGewxQ8&s=dqT-jweVxg9PRlqKvNYMfMc_eqaDdRdvE8JGPLGGsgA&e=\">nearly 2 million fewer kids are choosing school lunch\u003c/a> each day.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"School nutrition professionals have made tremendous progress in improving student diets, but the pace and degree of menu changes under updated nutrition standards were more than some students would accept,\" SNA President Gay Anderson wrote in a release. \"We appreciate Secretary Perdue for finding solutions to address the concerns of schools and students. This rule will entice more students to eat healthy school meals, which meet calorie limits and offer fruits, vegetables and milk.\" \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=More+Salt%2C+Fewer+Whole+Grains%3A+USDA+Eases+School+Lunch+Nutrition+Rules&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/131692/more-salt-fewer-whole-grains-usda-eases-school-lunch-nutrition-rules",
"authors": [
"byline_bayareabites_131692"
],
"categories": [
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_1245",
"bayareabites_1246",
"bayareabites_10916",
"bayareabites_358"
],
"featImg": "bayareabites_131693",
"label": "bayareabites"
},
"bayareabites_131547": {
"type": "posts",
"id": "bayareabites_131547",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "131547",
"score": null,
"sort": [
1543358095000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1543358095,
"format": "standard",
"disqusTitle": "Some Romaine Is OK To Eat, But Beware California, CDC Says",
"title": "Some Romaine Is OK To Eat, But Beware California, CDC Says",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The Centers for Disease Control and Prevention has traced an ongoing E. coli outbreak to romaine lettuce grown in the Central Coastal region of California.\u003c/p>\n\u003cp>Lettuce from other parts of the U.S. and Mexico is safe to eat, \u003ca href=\"https://www.cdc.gov/ecoli/2018/o157h7-11-18/index.html\">the CDC says\u003c/a>. However, if you're not sure where your romaine lettuce came from, err on the side of caution and throw it out, health experts say.\u003c/p>\n\u003cp>A total of 43 people in 12 states have been infected in this outbreak. No deaths have been reported.\u003c/p>\n\u003cp>The CDC first \u003ca href=\"https://www.npr.org/sections/thesalt/2018/11/20/669735389/beware-the-thanksgiving-salad-cdc-says-no-romaine-lettuce-is-safe\">announced the outbreak\u003c/a> a week ago, warning consumers to stay away from all romaine lettuce until more was known about the outbreak.\u003c/p>\n\u003cp>Now the agency is narrowing that warning.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Check bags or boxes of romaine lettuce for a label indicating where the lettuce was harvested,\" the CDC \u003ca href=\"https://www.cdc.gov/ecoli/2018/o157h7-11-18/index.html\">writes\u003c/a>. \"Romaine lettuce labeled with a harvest region outside of the Central Coastal growing regions of northern and central California (such as the desert growing region near Yuma, the California desert growing region near Imperial County and Riverside County, the state of Florida, and Mexico) is not linked to this outbreak.\"\u003c/p>\n\u003cp>Lettuce from a greenhouse or grown hydroponically is also safe.\u003c/p>\n\u003cp>The warning still applies to all forms of romaine lettuce, including romaine heads, romaine hearts and salad mixes.\u003c/p>\n\u003cp>If you had lettuce from the Central Coast in your fridge, the CDC recommends a \u003ca href=\"https://www.cdc.gov/foodsafety/communication/clean-refrigerator-steps.html\">thorough cleaning.\u003c/a>\u003c/p>\n\u003cp>The current outbreak is not related to the \u003ca href=\"https://www.npr.org/sections/thetwo-way/2018/04/20/604445631/romaine-lettuce-dont-eat-it\">romaine lettuce E. Coli outbreak\u003c/a> from earlier this year, which was traced to a canal in Arizona.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This outbreak \u003cem>is\u003c/em> tied to a series of E. coli infections in 2017. That outbreak was tied to leafy greens, but the specific source was never identified.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Some+Romaine+Is+OK+To+Eat%2C+But+Beware+California%2C+CDC+Says&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
"disqusIdentifier": "131547 https://ww2.kqed.org/bayareabites/?p=131547",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/11/27/some-romaine-is-ok-to-eat-but-beware-california-cdc-says/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 297,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 13
},
"modified": 1543358095,
"excerpt": "The Centers for Disease Control and Prevention traced an ongoing E. coli outbreak to the Central Coastal region of California. If you're sure your lettuce was grown elsewhere, you can eat it.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The Centers for Disease Control and Prevention traced an ongoing E. coli outbreak to the Central Coastal region of California. If you're sure your lettuce was grown elsewhere, you can eat it.",
"title": "Some Romaine Is OK To Eat, But Beware California, CDC Says | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Some Romaine Is OK To Eat, But Beware California, CDC Says",
"datePublished": "2018-11-27T14:34:55-08:00",
"dateModified": "2018-11-27T14:34:55-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "some-romaine-is-ok-to-eat-but-beware-california-cdc-says",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=671141400&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Camila Domonoske, NPR Food",
"nprStoryDate": "Tue, 27 Nov 2018 10:14:02 -0500",
"nprLastModifiedDate": "Tue, 27 Nov 2018 14:10:29 -0500",
"nprHtmlLink": "https://www.npr.org/2018/11/27/671141400/some-romaine-is-ok-to-eat-but-beware-california-cdc-says?ft=nprml&f=671141400",
"nprImageAgency": "AFP/Getty Images",
"nprImageCredit": "Andrew Caballero-Reynolds",
"nprStoryId": "671141400",
"nprRetrievedStory": "1",
"nprPubDate": "Tue, 27 Nov 2018 14:10:00 -0500",
"path": "/bayareabites/131547/some-romaine-is-ok-to-eat-but-beware-california-cdc-says",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Centers for Disease Control and Prevention has traced an ongoing E. coli outbreak to romaine lettuce grown in the Central Coastal region of California.\u003c/p>\n\u003cp>Lettuce from other parts of the U.S. and Mexico is safe to eat, \u003ca href=\"https://www.cdc.gov/ecoli/2018/o157h7-11-18/index.html\">the CDC says\u003c/a>. However, if you're not sure where your romaine lettuce came from, err on the side of caution and throw it out, health experts say.\u003c/p>\n\u003cp>A total of 43 people in 12 states have been infected in this outbreak. No deaths have been reported.\u003c/p>\n\u003cp>The CDC first \u003ca href=\"https://www.npr.org/sections/thesalt/2018/11/20/669735389/beware-the-thanksgiving-salad-cdc-says-no-romaine-lettuce-is-safe\">announced the outbreak\u003c/a> a week ago, warning consumers to stay away from all romaine lettuce until more was known about the outbreak.\u003c/p>\n\u003cp>Now the agency is narrowing that warning.\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>\"Check bags or boxes of romaine lettuce for a label indicating where the lettuce was harvested,\" the CDC \u003ca href=\"https://www.cdc.gov/ecoli/2018/o157h7-11-18/index.html\">writes\u003c/a>. \"Romaine lettuce labeled with a harvest region outside of the Central Coastal growing regions of northern and central California (such as the desert growing region near Yuma, the California desert growing region near Imperial County and Riverside County, the state of Florida, and Mexico) is not linked to this outbreak.\"\u003c/p>\n\u003cp>Lettuce from a greenhouse or grown hydroponically is also safe.\u003c/p>\n\u003cp>The warning still applies to all forms of romaine lettuce, including romaine heads, romaine hearts and salad mixes.\u003c/p>\n\u003cp>If you had lettuce from the Central Coast in your fridge, the CDC recommends a \u003ca href=\"https://www.cdc.gov/foodsafety/communication/clean-refrigerator-steps.html\">thorough cleaning.\u003c/a>\u003c/p>\n\u003cp>The current outbreak is not related to the \u003ca href=\"https://www.npr.org/sections/thetwo-way/2018/04/20/604445631/romaine-lettuce-dont-eat-it\">romaine lettuce E. Coli outbreak\u003c/a> from earlier this year, which was traced to a canal in Arizona.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This outbreak \u003cem>is\u003c/em> tied to a series of E. coli infections in 2017. That outbreak was tied to leafy greens, but the specific source was never identified.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Some+Romaine+Is+OK+To+Eat%2C+But+Beware+California%2C+CDC+Says&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/131547/some-romaine-is-ok-to-eat-but-beware-california-cdc-says",
"authors": [
"byline_bayareabites_131547"
],
"categories": [
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_1245",
"bayareabites_10916"
],
"featImg": "bayareabites_131548",
"label": "bayareabites"
},
"bayareabites_131475": {
"type": "posts",
"id": "bayareabites_131475",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "131475",
"score": null,
"sort": [
1542749194000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1542749194,
"format": "standard",
"disqusTitle": "Beware The Thanksgiving Salad: CDC Says No Romaine Lettuce Is Safe",
"title": "Beware The Thanksgiving Salad: CDC Says No Romaine Lettuce Is Safe",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Cut Caesar salad off the menu this week: The Centers for Disease Control and Prevention says a \u003ca href=\"https://www.cdc.gov/ecoli/2018/o157h7-11-18/index.html\">multi-state E. coli outbreak is underway\u003c/a>, and romaine lettuce is to blame.\u003c/p>\n\u003cp>Thirty-two people are sick, including 13 who were hospitalized; no deaths have been reported. Another 18 people were sickened in Canada.\u003c/p>\n\u003cp>Evidence points toward romaine lettuce as the likely source, but the CDC can't get more specific than that.\u003c/p>\n\u003cp>So for now, any and all romaine lettuce should be thrown out, the agency says. That means heads of romaine, hearts of romaine, lettuce mixes, and a classic Caesar salad.\u003c/p>\n\u003cp>If you're not sure if your bagged lettuce includes romaine, chuck it out, the CDC says. And after you throw out the romaine lettuce, be sure to wash and sanitize the crisper drawer or fridge shelf the lettuce touched.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The good news: Sweet potatoes, green beans, pumpkins and potatoes show no sign of being affected.\u003c/p>\n\u003cp>The new outbreak, according to DNA fingerprints, includes the same strain of E. coli as a 2017 leafy green outbreak in the U.S. and romaine lettuce outbreak in Canada. The source of that outbreak was never precisely identified.\u003c/p>\n\u003cp>This is a different strain than the one responsible for another romaine lettuce scare in the U.S. earlier this year, when the vegetable caused E. coli infections in more than 200 people in 30 states, killing 5 people.\u003c/p>\n\u003cp>In that outbreak, the CDC initially \u003ca href=\"https://www.npr.org/sections/thetwo-way/2018/04/19/604036532/e-coli-outbreak-linked-to-romaine-lettuce-spreads-to-16-states\">traced the offending greens\u003c/a> back to Yuma, Ariz.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>A\u003ca href=\"https://www.npr.org/2018/06/29/624647252/it-was-the-water-fda-says-of-romaine-e-coli-outbreak-that-killed-five\"> tainted canal\u003c/a> was ultimately identified as the culprit. That outbreak, first announced in April, was declared over in June.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Beware+The+Thanksgiving+Salad%3A+CDC+Says+No+Romaine+Lettuce+Is+Safe&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
"disqusIdentifier": "131475 https://ww2.kqed.org/bayareabites/?p=131475",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/11/20/beware-the-thanksgiving-salad-cdc-says-no-romaine-lettuce-is-safe/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 282,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 12
},
"modified": 1542749194,
"excerpt": "A new outbreak of E. coli has hit dozens of people in 11 states. No deaths have been reported, but CDC says consumers should not eat any romaine lettuce until more is learned about the outbreak.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A new outbreak of E. coli has hit dozens of people in 11 states. No deaths have been reported, but CDC says consumers should not eat any romaine lettuce until more is learned about the outbreak.",
"title": "Beware The Thanksgiving Salad: CDC Says No Romaine Lettuce Is Safe | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Beware The Thanksgiving Salad: CDC Says No Romaine Lettuce Is Safe",
"datePublished": "2018-11-20T13:26:34-08:00",
"dateModified": "2018-11-20T13:26:34-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "beware-the-thanksgiving-salad-cdc-says-no-romaine-lettuce-is-safe",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=669735389&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Camila Domonoske, NPR Food",
"nprStoryDate": "Tue, 20 Nov 2018 16:18:00 -0500",
"nprLastModifiedDate": "Tue, 20 Nov 2018 16:18:09 -0500",
"nprHtmlLink": "https://www.npr.org/sections/thesalt/2018/11/20/669735389/beware-the-thanksgiving-salad-cdc-says-no-romaine-lettuce-is-safe?ft=nprml&f=669735389",
"nprImageAgency": "Getty Images",
"nprImageCredit": "Justin Sullivan",
"nprStoryId": "669735389",
"nprRetrievedStory": "1",
"nprPubDate": "Tue, 20 Nov 2018 16:18:00 -0500",
"path": "/bayareabites/131475/beware-the-thanksgiving-salad-cdc-says-no-romaine-lettuce-is-safe",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Cut Caesar salad off the menu this week: The Centers for Disease Control and Prevention says a \u003ca href=\"https://www.cdc.gov/ecoli/2018/o157h7-11-18/index.html\">multi-state E. coli outbreak is underway\u003c/a>, and romaine lettuce is to blame.\u003c/p>\n\u003cp>Thirty-two people are sick, including 13 who were hospitalized; no deaths have been reported. Another 18 people were sickened in Canada.\u003c/p>\n\u003cp>Evidence points toward romaine lettuce as the likely source, but the CDC can't get more specific than that.\u003c/p>\n\u003cp>So for now, any and all romaine lettuce should be thrown out, the agency says. That means heads of romaine, hearts of romaine, lettuce mixes, and a classic Caesar salad.\u003c/p>\n\u003cp>If you're not sure if your bagged lettuce includes romaine, chuck it out, the CDC says. And after you throw out the romaine lettuce, be sure to wash and sanitize the crisper drawer or fridge shelf the lettuce touched.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The good news: Sweet potatoes, green beans, pumpkins and potatoes show no sign of being affected.\u003c/p>\n\u003cp>The new outbreak, according to DNA fingerprints, includes the same strain of E. coli as a 2017 leafy green outbreak in the U.S. and romaine lettuce outbreak in Canada. The source of that outbreak was never precisely identified.\u003c/p>\n\u003cp>This is a different strain than the one responsible for another romaine lettuce scare in the U.S. earlier this year, when the vegetable caused E. coli infections in more than 200 people in 30 states, killing 5 people.\u003c/p>\n\u003cp>In that outbreak, the CDC initially \u003ca href=\"https://www.npr.org/sections/thetwo-way/2018/04/19/604036532/e-coli-outbreak-linked-to-romaine-lettuce-spreads-to-16-states\">traced the offending greens\u003c/a> back to Yuma, Ariz.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>A\u003ca href=\"https://www.npr.org/2018/06/29/624647252/it-was-the-water-fda-says-of-romaine-e-coli-outbreak-that-killed-five\"> tainted canal\u003c/a> was ultimately identified as the culprit. That outbreak, first announced in April, was declared over in June.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Beware+The+Thanksgiving+Salad%3A+CDC+Says+No+Romaine+Lettuce+Is+Safe&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/131475/beware-the-thanksgiving-salad-cdc-says-no-romaine-lettuce-is-safe",
"authors": [
"byline_bayareabites_131475"
],
"categories": [
"bayareabites_10028",
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_358"
],
"featImg": "bayareabites_131476",
"label": "bayareabites"
},
"bayareabites_131372": {
"type": "posts",
"id": "bayareabites_131372",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "131372",
"score": null,
"sort": [
1542318100000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1542318100,
"format": "standard",
"disqusTitle": "Should You Keep Taking Those Fish Oil And Vitamin D Pills?",
"title": "Should You Keep Taking Those Fish Oil And Vitamin D Pills?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Nearly 19 million Americans \u003ca href=\"https://nccih.nih.gov/health/omega3/introduction.htm\">take fish oil\u003c/a> supplements and \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/20181782?dopt=Abstract\">some 37 percent\u003c/a> of us take vitamin D. Many may be motivated by research that has suggested these pills can protect heart health and prevent cancer. On Saturday, NPR \u003ca href=\"https://www.npr.org/sections/health-shots/2018/11/10/666545527/vitamin-d-and-fish-oil-supplements-disappoint-in-long-awaited-study-results\">published a story \u003c/a>on long-awaited research on both supplements that called those claims into question. \u003c/p>\n\u003cp>The findings of the trial, called VITAL, were complex. When researchers looked at cancer and overall cardiovascular events, they found no protective benefit from taking vitamin D or fish oil supplements. But when they looked only at heart attacks, they did find a benefit, especially for African-Americans and people who eat little fish. (Researchers say further study is needed to see whether those benefits hold up.)\u003c/p>\n\u003cp>The story prompted a wave of questions from our readers and listeners. Many of you wrote in asking, essentially, should I stop taking these supplements? \u003c/p>\n\u003cp>To get answers to some of your questions, we spoke with \u003ca href=\"https://www.hsph.harvard.edu/joann-manson/\">Dr. JoAnn Manson\u003c/a>, chief of the Division of Preventive Medicine, Department of Medicine, at Brigham and Women's Hospital, who headed the VITAL trial. We also turned to \u003ca href=\"https://hnrca.tufts.edu/research/labs/bone-metabolism/bess-dawson-hughes-m-d/\">Dr. Bess Dawson-Hughes\u003c/a>, senior scientist and director of the Bone Metabolism Laboratory at Tufts University School of Medicine.\u003c/p>\n\u003cp>\u003cstrong>The findings of the VITAL study cast doubt on benefits of fish oil for cancer and cardiovascular disease. Should people just throw out their pills? \u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>JoAnn Manson: \u003c/strong>No. For those already taking supplements, our findings do not offer a clear reason to stop. If you want to consider starting, our recommendation is to talk with your health care provider, but this does not need to be done on an urgent basis. We do caution against taking very high doses, but at the level fish oil [was taken] in our study there were no significant adverse effects. In addition, while fish oil did not reduce the risk of stroke or other cardiovascular problems, it did reduce the risk of heart attack by 28 percent and that is a significant finding. \u003c/p>\n\u003cp>Previous research suggests fish oil may have greater benefits for heart health than for reducing stroke, because there are some mechanisms — such as reducing irregular heart rhythm — which would be more important for heart attack than for stroke. \u003c/p>\n\u003cp>\u003cstrong>What about diet? Isn't that a better way to get omega-3 fatty acids?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Manson: \u003c/strong>We encourage people to eat fish and get these omega-3s in the diet. There may be other benefits as well. For example, fish may replace red meat, saturated fat, processed foods and generally lead to a healthier diet. However, some people don't like fish, won't eat fish and so there might be a role for taking the supplement.\u003c/p>\n\u003cp>In our study, those who had low fish consumption were more likely to benefit from fish oil supplements. Those who were already having two or more servings of fish per week did not appear to have clear benefit. But those eating less than 1 1/2 fish servings per week saw a 40 percent reduction in heart attack compared to placebo. \u003c/p>\n\u003cp>\u003cstrong>What about for vitamin D supplements — is there any reason to take them?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Bess Dawson-Hughes:\u003c/strong> In the VITAL study, participants entered the trial with adequate levels of vitamin D as measured in their blood. So the question there was, if you have enough vitamin D, will adding more add value? And they have answered that question quite clearly that for cancer and cardiovascular disease, the answer is no. I would conclude that if you already have adequate levels of vitamin D, adding more won't protect you against cardiovascular disease and cancer.\u003c/p>\n\u003cp>But you can't decide yes or no on vitamin D supplements on the basis of these findings, because they didn't take into account the benefits of vitamin D together with calcium for bone health. \u003c/p>\n\u003cp>Vitamin D has historically and traditionally been considered important for bone health. We know inadequate levels of vitamin D are associated with problems like less calcium absorption, less bone formation and, in extreme cases, more fractures. \u003c/p>\n\u003cp>\u003cstrong>Should people who don't get a lot of sunlight or people who have darker skin be worried about their vitamin D levels? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Dawson-Hughes:\u003c/strong>\u003cem> \u003c/em>If you don't have adequate vitamin D levels, then you need to make sure you get what the \u003ca href=\"https://ods.od.nih.gov/factsheets/VitaminD-Consumer/\">Institute of Medicine recommends\u003c/a>, which is 600-800 international units per day [for adults, depending on age]. Most people cannot get that in their diet because vitamin D is in very few foods, such as fatty fish and egg yolks. And, of course, in the wintertime you make very little vitamin D because there's less sunlight.\u003c/p>\n\u003cp>For people at high risk of vitamin D deficiency, it's recommended they do have vitamin D levels measured and they take supplements to bring vitamin D levels up to what the guidelines recommend. \u003c/p>\n\u003cp>Those at high risk include individuals who have darker skin, which reduces the ability of the body to synthesize vitamin D from ultraviolet rays from the sun; individuals who wear sunscreen consistently and thoroughly; individuals who wear clothing that covers much of their body; highly overweight people and those who are rarely outside, such as nursing home residents. These people should have their vitamin D levels tested to determine whether they should take supplements. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Generally speaking, for someone with light skin in a temperate climate at midday, 10 minutes of direct exposure to the sun over 10 percent of your body — such as your arms and face — will give you what you need to make adequate levels of vitamin D. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Should+You+Keep+Taking+Those+Fish+Oil+And+Vitamin+D+Pills%3F&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
"disqusIdentifier": "131372 https://ww2.kqed.org/bayareabites/?p=131372",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/11/15/should-you-keep-taking-those-fish-oil-and-vitamin-d-pills/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 947,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 21
},
"modified": 1542318100,
"excerpt": "When NPR reported on research that sheds doubt on the value of fish oil and vitamin D supplements, people had a lot of questions. So we went back to the experts to get you some answers. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "When NPR reported on research that sheds doubt on the value of fish oil and vitamin D supplements, people had a lot of questions. So we went back to the experts to get you some answers. ",
"title": "Should You Keep Taking Those Fish Oil And Vitamin D Pills? | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Should You Keep Taking Those Fish Oil And Vitamin D Pills?",
"datePublished": "2018-11-15T13:41:40-08:00",
"dateModified": "2018-11-15T13:41:40-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "should-you-keep-taking-those-fish-oil-and-vitamin-d-pills",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=668223654&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Patti Neighmond, NPR",
"nprStoryDate": "Thu, 15 Nov 2018 13:03:53 -0500",
"nprLastModifiedDate": "Thu, 15 Nov 2018 15:50:20 -0500",
"nprHtmlLink": "https://www.npr.org/sections/health-shots/2018/11/15/668223654/should-you-keep-taking-those-fish-oil-and-vitamin-d-pills?ft=nprml&f=668223654",
"nprImageAgency": "Getty Images",
"nprImageCredit": "Enn Li Photography",
"nprStoryId": "668223654",
"nprRetrievedStory": "1",
"nprPubDate": "Thu, 15 Nov 2018 15:50:00 -0500",
"path": "/bayareabites/131372/should-you-keep-taking-those-fish-oil-and-vitamin-d-pills",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Nearly 19 million Americans \u003ca href=\"https://nccih.nih.gov/health/omega3/introduction.htm\">take fish oil\u003c/a> supplements and \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/20181782?dopt=Abstract\">some 37 percent\u003c/a> of us take vitamin D. Many may be motivated by research that has suggested these pills can protect heart health and prevent cancer. On Saturday, NPR \u003ca href=\"https://www.npr.org/sections/health-shots/2018/11/10/666545527/vitamin-d-and-fish-oil-supplements-disappoint-in-long-awaited-study-results\">published a story \u003c/a>on long-awaited research on both supplements that called those claims into question. \u003c/p>\n\u003cp>The findings of the trial, called VITAL, were complex. When researchers looked at cancer and overall cardiovascular events, they found no protective benefit from taking vitamin D or fish oil supplements. But when they looked only at heart attacks, they did find a benefit, especially for African-Americans and people who eat little fish. (Researchers say further study is needed to see whether those benefits hold up.)\u003c/p>\n\u003cp>The story prompted a wave of questions from our readers and listeners. Many of you wrote in asking, essentially, should I stop taking these supplements? \u003c/p>\n\u003cp>To get answers to some of your questions, we spoke with \u003ca href=\"https://www.hsph.harvard.edu/joann-manson/\">Dr. JoAnn Manson\u003c/a>, chief of the Division of Preventive Medicine, Department of Medicine, at Brigham and Women's Hospital, who headed the VITAL trial. We also turned to \u003ca href=\"https://hnrca.tufts.edu/research/labs/bone-metabolism/bess-dawson-hughes-m-d/\">Dr. Bess Dawson-Hughes\u003c/a>, senior scientist and director of the Bone Metabolism Laboratory at Tufts University School of Medicine.\u003c/p>\n\u003cp>\u003cstrong>The findings of the VITAL study cast doubt on benefits of fish oil for cancer and cardiovascular disease. Should people just throw out their pills? \u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>JoAnn Manson: \u003c/strong>No. For those already taking supplements, our findings do not offer a clear reason to stop. If you want to consider starting, our recommendation is to talk with your health care provider, but this does not need to be done on an urgent basis. We do caution against taking very high doses, but at the level fish oil [was taken] in our study there were no significant adverse effects. In addition, while fish oil did not reduce the risk of stroke or other cardiovascular problems, it did reduce the risk of heart attack by 28 percent and that is a significant finding. \u003c/p>\n\u003cp>Previous research suggests fish oil may have greater benefits for heart health than for reducing stroke, because there are some mechanisms — such as reducing irregular heart rhythm — which would be more important for heart attack than for stroke. \u003c/p>\n\u003cp>\u003cstrong>What about diet? Isn't that a better way to get omega-3 fatty acids?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Manson: \u003c/strong>We encourage people to eat fish and get these omega-3s in the diet. There may be other benefits as well. For example, fish may replace red meat, saturated fat, processed foods and generally lead to a healthier diet. However, some people don't like fish, won't eat fish and so there might be a role for taking the supplement.\u003c/p>\n\u003cp>In our study, those who had low fish consumption were more likely to benefit from fish oil supplements. Those who were already having two or more servings of fish per week did not appear to have clear benefit. But those eating less than 1 1/2 fish servings per week saw a 40 percent reduction in heart attack compared to placebo. \u003c/p>\n\u003cp>\u003cstrong>What about for vitamin D supplements — is there any reason to take them?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Bess Dawson-Hughes:\u003c/strong> In the VITAL study, participants entered the trial with adequate levels of vitamin D as measured in their blood. So the question there was, if you have enough vitamin D, will adding more add value? And they have answered that question quite clearly that for cancer and cardiovascular disease, the answer is no. I would conclude that if you already have adequate levels of vitamin D, adding more won't protect you against cardiovascular disease and cancer.\u003c/p>\n\u003cp>But you can't decide yes or no on vitamin D supplements on the basis of these findings, because they didn't take into account the benefits of vitamin D together with calcium for bone health. \u003c/p>\n\u003cp>Vitamin D has historically and traditionally been considered important for bone health. We know inadequate levels of vitamin D are associated with problems like less calcium absorption, less bone formation and, in extreme cases, more fractures. \u003c/p>\n\u003cp>\u003cstrong>Should people who don't get a lot of sunlight or people who have darker skin be worried about their vitamin D levels? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Dawson-Hughes:\u003c/strong>\u003cem> \u003c/em>If you don't have adequate vitamin D levels, then you need to make sure you get what the \u003ca href=\"https://ods.od.nih.gov/factsheets/VitaminD-Consumer/\">Institute of Medicine recommends\u003c/a>, which is 600-800 international units per day [for adults, depending on age]. Most people cannot get that in their diet because vitamin D is in very few foods, such as fatty fish and egg yolks. And, of course, in the wintertime you make very little vitamin D because there's less sunlight.\u003c/p>\n\u003cp>For people at high risk of vitamin D deficiency, it's recommended they do have vitamin D levels measured and they take supplements to bring vitamin D levels up to what the guidelines recommend. \u003c/p>\n\u003cp>Those at high risk include individuals who have darker skin, which reduces the ability of the body to synthesize vitamin D from ultraviolet rays from the sun; individuals who wear sunscreen consistently and thoroughly; individuals who wear clothing that covers much of their body; highly overweight people and those who are rarely outside, such as nursing home residents. These people should have their vitamin D levels tested to determine whether they should take supplements. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Generally speaking, for someone with light skin in a temperate climate at midday, 10 minutes of direct exposure to the sun over 10 percent of your body — such as your arms and face — will give you what you need to make adequate levels of vitamin D. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Should+You+Keep+Taking+Those+Fish+Oil+And+Vitamin+D+Pills%3F&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/131372/should-you-keep-taking-those-fish-oil-and-vitamin-d-pills",
"authors": [
"byline_bayareabites_131372"
],
"categories": [
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_358"
],
"featImg": "bayareabites_131373",
"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": 24,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 759,
"relation": "eq"
},
"items": [
"bayareabites_133027",
"bayareabites_132782",
"bayareabites_132687",
"bayareabites_132412",
"bayareabites_131942",
"bayareabites_132062",
"bayareabites_131805",
"bayareabites_131706",
"bayareabites_131692",
"bayareabites_131547",
"bayareabites_131475",
"bayareabites_131372"
],
"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_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_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_14775": {
"type": "terms",
"id": "bayareabites_14775",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14775",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food news",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food news Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4482,
"slug": "food-news",
"isLoading": false,
"link": "/bayareabites/tag/food-news"
},
"bayareabites_16272": {
"type": "terms",
"id": "bayareabites_16272",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16272",
"found": true
},
"relationships": {},
"featImg": null,
"name": "npr food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "npr food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100602,
"slug": "npr-food",
"isLoading": false,
"link": "/bayareabites/tag/npr-food"
},
"bayareabites_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_14756": {
"type": "terms",
"id": "bayareabites_14756",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14756",
"found": true
},
"relationships": {},
"featImg": null,
"name": "science",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "science Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 323,
"slug": "science",
"isLoading": false,
"link": "/bayareabites/tag/science"
},
"bayareabites_11028": {
"type": "terms",
"id": "bayareabites_11028",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11028",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food art",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food art Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7736,
"slug": "food-art",
"isLoading": false,
"link": "/bayareabites/category/food-art"
},
"bayareabites_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_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_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_1593": {
"type": "terms",
"id": "bayareabites_1593",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1593",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tv, film, video, photography",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tv, film, video, photography Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 9,
"slug": "tv-film-video",
"isLoading": false,
"link": "/bayareabites/category/tv-film-video"
},
"bayareabites_12046": {
"type": "terms",
"id": "bayareabites_12046",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12046",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fermented foods",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fermented foods Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6508,
"slug": "fermented-foods",
"isLoading": false,
"link": "/bayareabites/tag/fermented-foods"
},
"bayareabites_1499": {
"type": "terms",
"id": "bayareabites_1499",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1499",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kimchi",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kimchi Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1245,
"slug": "kimchi",
"isLoading": false,
"link": "/bayareabites/tag/kimchi"
},
"bayareabites_63": {
"type": "terms",
"id": "bayareabites_63",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "63",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chefs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chefs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 27,
"slug": "chefs",
"isLoading": false,
"link": "/bayareabites/category/chefs"
},
"bayareabites_14744": {
"type": "terms",
"id": "bayareabites_14744",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14744",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chefs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chefs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1676,
"slug": "chefs",
"isLoading": false,
"link": "/bayareabites/tag/chefs"
},
"bayareabites_2998": {
"type": "terms",
"id": "bayareabites_2998",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2998",
"found": true
},
"relationships": {},
"featImg": null,
"name": "asian food and drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "asian food and drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 58,
"slug": "asian-food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/asian-food-and-drink"
},
"bayareabites_8770": {
"type": "terms",
"id": "bayareabites_8770",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8770",
"found": true
},
"relationships": {},
"featImg": null,
"name": "east bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "east bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7634,
"slug": "east-bay",
"isLoading": false,
"link": "/bayareabites/category/east-bay"
},
"bayareabites_50": {
"type": "terms",
"id": "bayareabites_50",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "50",
"found": true
},
"relationships": {},
"featImg": null,
"name": "events",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "events Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 750,
"slug": "events",
"isLoading": false,
"link": "/bayareabites/category/events"
},
"bayareabites_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_15155": {
"type": "terms",
"id": "bayareabites_15155",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15155",
"found": true
},
"relationships": {},
"featImg": null,
"name": "north bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "north bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99485,
"slug": "north-bay",
"isLoading": false,
"link": "/bayareabites/category/north-bay"
},
"bayareabites_1807": {
"type": "terms",
"id": "bayareabites_1807",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1807",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurants, bars, cafes, pop-ups",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurants, bars, cafes, pop-ups Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 56,
"slug": "restaurants-and-bars",
"isLoading": false,
"link": "/bayareabites/category/restaurants-and-bars"
},
"bayareabites_90": {
"type": "terms",
"id": "bayareabites_90",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "90",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 54,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/category/san-francisco"
},
"bayareabites_91": {
"type": "terms",
"id": "bayareabites_91",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "91",
"found": true
},
"relationships": {},
"featImg": null,
"name": "south bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "south bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8157,
"slug": "south-bay",
"isLoading": false,
"link": "/bayareabites/category/south-bay"
},
"bayareabites_1248": {
"type": "terms",
"id": "bayareabites_1248",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1248",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tea and coffee",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tea and coffee Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1086,
"slug": "tea-and-coffee",
"isLoading": false,
"link": "/bayareabites/category/tea-and-coffee"
},
"bayareabites_9995": {
"type": "terms",
"id": "bayareabites_9995",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9995",
"found": true
},
"relationships": {},
"featImg": null,
"name": "albany",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "albany Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4449,
"slug": "albany",
"isLoading": false,
"link": "/bayareabites/tag/albany"
},
"bayareabites_14751": {
"type": "terms",
"id": "bayareabites_14751",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14751",
"found": true
},
"relationships": {},
"featImg": null,
"name": "berkeley",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "berkeley Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 229,
"slug": "berkeley",
"isLoading": false,
"link": "/bayareabites/tag/berkeley"
},
"bayareabites_16274": {
"type": "terms",
"id": "bayareabites_16274",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16274",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cafes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cafes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100604,
"slug": "cafes",
"isLoading": false,
"link": "/bayareabites/tag/cafes"
},
"bayareabites_49": {
"type": "terms",
"id": "bayareabites_49",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "49",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dessert",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dessert Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1916,
"slug": "dessert",
"isLoading": false,
"link": "/bayareabites/tag/dessert"
},
"bayareabites_13419": {
"type": "terms",
"id": "bayareabites_13419",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13419",
"found": true
},
"relationships": {},
"featImg": null,
"name": "guides",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "guides Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7888,
"slug": "guides",
"isLoading": false,
"link": "/bayareabites/tag/guides"
},
"bayareabites_16267": {
"type": "terms",
"id": "bayareabites_16267",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16267",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kid-friendly",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kid-friendly Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100597,
"slug": "kid-friendly",
"isLoading": false,
"link": "/bayareabites/tag/kid-friendly"
},
"bayareabites_14757": {
"type": "terms",
"id": "bayareabites_14757",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14757",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oakland",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oakland Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 331,
"slug": "oakland",
"isLoading": false,
"link": "/bayareabites/tag/oakland"
},
"bayareabites_14745": {
"type": "terms",
"id": "bayareabites_14745",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14745",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 817,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/tag/san-francisco"
},
"bayareabites_9161": {
"type": "terms",
"id": "bayareabites_9161",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9161",
"found": true
},
"relationships": {},
"featImg": null,
"name": "San Mateo",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "San Mateo Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3615,
"slug": "san-mateo",
"isLoading": false,
"link": "/bayareabites/tag/san-mateo"
},
"bayareabites_1962": {
"type": "terms",
"id": "bayareabites_1962",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1962",
"found": true
},
"relationships": {},
"featImg": null,
"name": "economy and food costs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "economy and food costs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1488,
"slug": "economy-and-food-costs",
"isLoading": false,
"link": "/bayareabites/category/economy-and-food-costs"
},
"bayareabites_14178": {
"type": "terms",
"id": "bayareabites_14178",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14178",
"found": true
},
"relationships": {},
"featImg": null,
"name": "college",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "college Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8654,
"slug": "college",
"isLoading": false,
"link": "/bayareabites/tag/college"
},
"bayareabites_13313": {
"type": "terms",
"id": "bayareabites_13313",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13313",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food insecurity",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food insecurity Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7781,
"slug": "food-insecurity",
"isLoading": false,
"link": "/bayareabites/tag/food-insecurity"
},
"bayareabites_11838": {
"type": "terms",
"id": "bayareabites_11838",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11838",
"found": true
},
"relationships": {},
"featImg": null,
"name": "SNAP",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "SNAP Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6300,
"slug": "snap",
"isLoading": false,
"link": "/bayareabites/tag/snap"
},
"bayareabites_11439": {
"type": "terms",
"id": "bayareabites_11439",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11439",
"found": true
},
"relationships": {},
"featImg": null,
"name": "students",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "students Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5899,
"slug": "students",
"isLoading": false,
"link": "/bayareabites/tag/students"
},
"bayareabites_181": {
"type": "terms",
"id": "bayareabites_181",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "181",
"found": true
},
"relationships": {},
"featImg": null,
"name": "street food and fast food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "street food and fast food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1872,
"slug": "street-food",
"isLoading": false,
"link": "/bayareabites/category/street-food"
},
"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"
}
},
"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
}
}
