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_75911": {
"type": "attachments",
"id": "bayareabites_75911",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "75911",
"found": true
},
"parent": 75910,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/01/carp-water_wide-67798d857f70288e304d7c6a0b07a9eb0bffbe60-e1388696447944.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1388694509,
"modified": 1388694509,
"caption": "A dead carp floats in water near the shore at Big Creek State Park on Sept. 10 in Polk City, Iowa. Like many agricultural states, Iowa is working with the EPA to enforce clean-water regulations amid degradation from manure spills and farm-field runoff. Photo: Charlie Neibergall/AP",
"description": null,
"title": "A dead carp floats in water near the shore at Big Creek State Park on Sept. 10 in Polk City, Iowa. Like many agricultural states, Iowa is working with the EPA to enforce clean-water regulations amid degradation from manure spills and farm-field runoff.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_75797": {
"type": "attachments",
"id": "bayareabites_75797",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "75797",
"found": true
},
"parent": 75796,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/12/undefined-50fac454c27f97ad181dcf84eaa03a016c0d6db3-e1388425815708.jpg",
"width": 640,
"height": 480
}
},
"publishDate": 1388425420,
"modified": 1388425420,
"caption": "Studies suggest cinnamon can help control blood sugar, but if you want to incorporate more of this spice in your diet, consider using the Ceylon variety. Photo: iStockphoto",
"description": null,
"title": "Studies suggest cinnamon can help control blood sugar, but if you want to incorporate more of this spice in your diet, consider using the Ceylon variety.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_75769": {
"type": "attachments",
"id": "bayareabites_75769",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "75769",
"found": true
},
"parent": 75736,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/12/foodallergies640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1388166833,
"modified": 1388166833,
"caption": null,
"description": null,
"title": "foodallergies640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_75728": {
"type": "attachments",
"id": "bayareabites_75728",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "75728",
"found": true
},
"parent": 75727,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/12/geoduck-farming-ddbc86e30f4bc0aa32f4d14a2da776b9b6195388-e1388076062797.jpg",
"width": 640,
"height": 480
}
},
"publishDate": 1388075579,
"modified": 1388075579,
"caption": "A geoduck farm near Totten Inlet, Washington. Photo: KBCS/Bellvue/Seattle/Flickr",
"description": "A geoduck farm near Totten Inlet, Washington.",
"title": "A geoduck farm near Totten Inlet, Washington.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_75376": {
"type": "attachments",
"id": "bayareabites_75376",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "75376",
"found": true
},
"parent": 75375,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/12/hunger_gleaning_019_wide-b53b2523f4f1433b8abb470eef8627d114c478f1-e1387475813686.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1387475335,
"modified": 1387475335,
"caption": "Sarah Ramirez runs an organization that brings excess produce to the hungry. Here, she gleans apples from a front yard. Photo: Scott Anger/KQED",
"description": null,
"title": "Sarah Ramirez runs an organization that brings excess produce to the hungry. Here, she gleans apples from a front yard.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_75229": {
"type": "attachments",
"id": "bayareabites_75229",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "75229",
"found": true
},
"parent": 75228,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/12/vitamins-33f1bf1892798589644b24a946995bcde804a0bc.jpg",
"width": 734,
"height": 551
}
},
"publishDate": 1387320105,
"modified": 1387320105,
"caption": "Though some people might need more of specific vitamins, multivitamins don't help most people, studies say. Photo: iStockphoto",
"description": "Though some people might need more of specific vitamins, multivitamins don't help most people, studies say.",
"title": "Though some people might need more of specific vitamins, multivitamins don't help most people, studies say.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_75220": {
"type": "attachments",
"id": "bayareabites_75220",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "75220",
"found": true
},
"parent": 75219,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/12/kenya-e78018b5d9656a9bf3a772f79d13f965003ca9bf-e1387300166749.jpg",
"width": 640,
"height": 480
}
},
"publishDate": 1387299755,
"modified": 1387299755,
"caption": "Somali refugees lead their herds of goats home for the night outside Dadaab, Kenya. A new study shows that animals in many parts of the developing world require more food — and generate more greenhouse emissions — than animals in wealthy countries. Photo: Rebecca Blackwell/AP",
"description": null,
"title": "Somali refugees lead their herds of goats home for the night outside Dadaab, Kenya. A new study shows that animals in many parts of the developing world require more food — and generate more greenhouse emissions — than animals in wealthy countries.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_75079": {
"type": "attachments",
"id": "bayareabites_75079",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "75079",
"found": true
},
"parent": 75078,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/12/dead-fish_wide-9b6eefc8843a8539bef58d594ecc121b5fa80f83.jpg",
"width": 858,
"height": 481
}
},
"publishDate": 1386960602,
"modified": 1386960602,
"caption": "\"A lot of people are eating seafood all the time, and fish are eating plastic all the time, so I think that's a problem,\" a marine toxicologist says. Photo: iStockphoto.com",
"description": "\"A lot of people are eating seafood all the time, and fish are eating plastic all the time, so I think that's a problem,\" a marine toxicologist says.",
"title": "\"A lot of people are eating seafood all the time, and fish are eating plastic all the time, so I think that's a problem,\" a marine toxicologist says.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_75021": {
"type": "attachments",
"id": "bayareabites_75021",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "75021",
"found": true
},
"parent": 75020,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/12/mg_0056_wide-be8cf83fd781405984b793f0bd947fb78a49d111-e1386877315173.jpg",
"width": 640,
"height": 359
}
},
"publishDate": 1386871117,
"modified": 1386871117,
"caption": null,
"description": null,
"title": "Volunteers went on two extreme diets.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_75013": {
"type": "attachments",
"id": "bayareabites_75013",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "75013",
"found": true
},
"parent": 75012,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/12/chicken1-374076b43c0c1b307abe88569871d6f9591212ad.jpg",
"width": 638,
"height": 478
}
},
"publishDate": 1386866204,
"modified": 1386866204,
"caption": "Young broilers nibble feed at a chicken farm in Luling, Texas. The Food and Drug Administration has issued new guidance on how drug companies label antibiotics for livestock. Photo: Bob Nichols/\u003ca href=\"http://www.flickr.com/photos/usdagov/9682284804/in/photostream/\">USDA/Flickr\u003c/a>",
"description": "Young broilers nibble feed at a chicken farm in Luling, Texas. The Food and Drug Administration has issued new guidance on how drug companies label antibiotics for livestock.",
"title": "Young broilers nibble feed at a chicken farm in Luling, Texas. The Food and Drug Administration has issued new guidance on how drug companies label antibiotics for livestock.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_74961": {
"type": "attachments",
"id": "bayareabites_74961",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "74961",
"found": true
},
"parent": 74960,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/12/cows_wide-8fa0504b87d184b0348ac5a2a970f0c88872a4df-e1386701249704.jpg",
"width": 640,
"height": 359
}
},
"publishDate": 1386700040,
"modified": 1386700040,
"caption": "Cows graze in a pasture at the University of New Hampshire's organic dairy farm in Lee, N.H., Sept. 27, 2006. Photo: Jim Cole/AP",
"description": null,
"title": "Cows graze in a pasture at the University of New Hampshire's organic dairy farm in Lee, N.H., Sept. 27, 2006.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_74847": {
"type": "attachments",
"id": "bayareabites_74847",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "74847",
"found": true
},
"parent": 74840,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/12/schoollunch.jpg",
"width": 624,
"height": 468
}
},
"publishDate": 1386359182,
"modified": 1386359182,
"caption": null,
"description": null,
"title": "schoollunch",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"byline_bayareabites_75910": {
"type": "authors",
"id": "byline_bayareabites_75910",
"meta": {
"override": true
},
"slug": "byline_bayareabites_75910",
"name": "Dan Charles",
"isLoading": false
},
"byline_bayareabites_75796": {
"type": "authors",
"id": "byline_bayareabites_75796",
"meta": {
"override": true
},
"slug": "byline_bayareabites_75796",
"name": "Allison Aubrey",
"isLoading": false
},
"byline_bayareabites_75727": {
"type": "authors",
"id": "byline_bayareabites_75727",
"meta": {
"override": true
},
"slug": "byline_bayareabites_75727",
"name": "Ashley Ahearn",
"isLoading": false
},
"byline_bayareabites_75228": {
"type": "authors",
"id": "byline_bayareabites_75228",
"meta": {
"override": true
},
"slug": "byline_bayareabites_75228",
"name": "Nancy Shute",
"isLoading": false
},
"byline_bayareabites_75219": {
"type": "authors",
"id": "byline_bayareabites_75219",
"meta": {
"override": true
},
"slug": "byline_bayareabites_75219",
"name": "Eliza Barclay",
"isLoading": false
},
"byline_bayareabites_75078": {
"type": "authors",
"id": "byline_bayareabites_75078",
"meta": {
"override": true
},
"slug": "byline_bayareabites_75078",
"name": "Eliza Barclay",
"isLoading": false
},
"byline_bayareabites_75020": {
"type": "authors",
"id": "byline_bayareabites_75020",
"meta": {
"override": true
},
"slug": "byline_bayareabites_75020",
"name": "Michaeleen Doucleff",
"isLoading": false
},
"byline_bayareabites_75012": {
"type": "authors",
"id": "byline_bayareabites_75012",
"meta": {
"override": true
},
"slug": "byline_bayareabites_75012",
"name": "Dan Charles",
"isLoading": false
},
"byline_bayareabites_74960": {
"type": "authors",
"id": "byline_bayareabites_74960",
"meta": {
"override": true
},
"slug": "byline_bayareabites_74960",
"name": "Allison Aubrey",
"isLoading": false
},
"byline_bayareabites_74840": {
"type": "authors",
"id": "byline_bayareabites_74840",
"meta": {
"override": true
},
"slug": "byline_bayareabites_74840",
"name": "Eric Westervelt",
"isLoading": false
},
"annamindess": {
"type": "authors",
"id": "5283",
"meta": {
"index": "authors_1716337520",
"id": "5283",
"found": true
},
"name": "Anna Mindess",
"firstName": "Anna",
"lastName": "Mindess",
"slug": "annamindess",
"email": "amindess@aol.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "My passion is exploring the connections between food, travel and culture. I am a regular contributor to AFAR, Edible East Bay Magazine, Oakland Magazine, Berkeleyside's NOSH and other publications. I usually take a route that's slightly off the beaten path, like \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/fun-with-food-insults/\">collecting food-related insults\u003c/a> around the world or \u003ca href=\"https://www.afar.com/magazine/what-i-learned-hawking-sweet-potatoes-with-a-street-vendor-in-taiwan?email=amindess%40aol.com&utm_source=Sailthru&utm_medium=email&utm_campaign=Doctors%20Without%20Borders&utm_term=Daily%20Wander%20Newsletter\">volunteering with a Sweet Potato Mama\u003c/a> (street food seller) in Tapei.\r\n\r\nCulture is the thread that ties together my several careers. I also work as a sign language interpreter, educator and author. My study of Deaf culture has taken me around the world, where I am always on a quest to find Deaf-owned restaurants. I love making connections between my different worlds, for example in this AFAR story where I share \u003ca href=\"https://www.afar.com/magazine/tips-from-a-sign-language-interpreter-for-overcoming-language-barriers\">tips for communicating across cultures\u003c/a> that I learned from the real experts, Deaf people. Or this \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/deaf-chefs-compete/\">profile of a Deaf chef and culinary arts instructor\u003c/a> at the California School for the Deaf.\r\n\r\nTo see my visual/edible take on the world, follow me on Instagram: \u003ca href=\"https://www.instagram.com/annamindess/\">annamindess. \u003c/a>\r\n\r\nFor more of my stories: visit Contently \u003ca href=\"http://annamindess.contently.com\">annamindess.contently.com\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": [
"author"
]
},
{
"site": "bayareabites",
"roles": [
"author"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Anna Mindess | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/annamindess"
},
"nprfood": {
"type": "authors",
"id": "5403",
"meta": {
"index": "authors_1716337520",
"id": "5403",
"found": true
},
"name": "NPR Food",
"firstName": "NPR Food",
"lastName": null,
"slug": "nprfood",
"email": "nprfood@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Food and Health-related stories from NPR including NPR Radio; NPR's food blog, \"The Salt\"; NPR's Health News blog, \"Shots\"; NPR's Breaking News blog \"The Two-Way\"; NPR's global stories blog \"Goats and Soda,\" NPR's economy explainer \"Planet Money\"; food-related technology news from NPR's \"All Tech Considered\"; and food series \"Kitchen Window.\"",
"avatar": "https://secure.gravatar.com/avatar/c4b735bb26404fa18ce2447d32e64291?s=600&d=blank&r=g",
"twitter": "nprfood",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "NPR Food | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/c4b735bb26404fa18ce2447d32e64291?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/c4b735bb26404fa18ce2447d32e64291?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/nprfood"
}
},
"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": 40
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=health-and-nutrition",
"seeMore": false,
"paginated": true,
"page": 40
}
},
{
"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_75910": {
"type": "posts",
"id": "bayareabites_75910",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "75910",
"score": null,
"sort": [
1388696937000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1388696937,
"format": "aside",
"disqusTitle": "How Mass-Produced Meat Turned Phosphorus Into Pollution",
"title": "How Mass-Produced Meat Turned Phosphorus Into Pollution",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_75911\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/carp-water_wide-67798d857f70288e304d7c6a0b07a9eb0bffbe60-e1388696447944.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/carp-water_wide-67798d857f70288e304d7c6a0b07a9eb0bffbe60-e1388696447944.jpg\" alt=\"A dead carp floats in water near the shore at Big Creek State Park on Sept. 10 in Polk City, Iowa. Like many agricultural states, Iowa is working with the EPA to enforce clean-water regulations amid degradation from manure spills and farm-field runoff. Photo: Charlie Neibergall/AP\" width=\"640\" height=\"360\" class=\"size-full wp-image-75911\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A dead carp floats in water near the shore at Big Creek State Park on Sept. 10 in Polk City, Iowa. Like many agricultural states, Iowa is working with the EPA to enforce clean-water regulations amid degradation from manure spills and farm-field runoff. Photo: Charlie Neibergall/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/02/257393870/how-mass-produced-meat-turned-phosphorus-into-pollution\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/01/20140102_me_phosphorus_piles_up.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/02/257393870/how-mass-produced-meat-turned-phosphorus-into-pollution\">The Salt at NPR Food\u003c/a> (1/2/14)\u003c/p>\n\u003cp>It's a quandary of food production: The same drive for efficiency that lowers the cost of eating also can damage our soil and water.\u003c/p>\n\u003cp>Take the case of one simple, essential chemical element: phosphorus.\u003c/p>\n\u003cp>Phosphorus is one of the nutrients that plants need to grow, and for most of human history, farmers always needed more of it. \"There was this battle to have enough available phosphorus for optimum crop production,\" says \u003ca href=\"http://www.agnr.umd.edu/directory/Bio.cfm?ID=kstaver\">Kenneth Staver\u003c/a>, a scientist with the University of Maryland's Wye Research and Education Center, which sits between farm fields and the Chesapeake Bay on Maryland's Eastern Shore.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That's also the tension in this story: agriculture on one side, and water quality on the other.\u003c/p>\n\u003cp>Traditionally, farmers got phosphorus from animal manure. So if you grew crops like corn or wheat, it was good to have poultry or hogs nearby. Your grain fed the animals, and their manure fed your crops. Everything worked together.\u003c/p>\n\u003cp>Then came industrial fertilizer: big phosphorus mines; factories for making the other important nutrient, nitrogen; and railroads or highways to carry that fertilizer to any farmer who needed it.\u003c/p>\n\u003cp>\"With the development of the inorganic fertilizer industry, it's possible to grow grain without having animals nearby. So you can decouple the animal agriculture from the grain agriculture,\" Staver says.\u003c/p>\n\u003cp>And decouple they did. Farmers concentrated on just one kind of production. So did entire \u003ca href=\"http://www.nationalchickencouncil.org/about-the-industry/statistics/top-broiler-producing-states/\">regions\u003c/a>. Georgia, Arkansas and Alabama, for instance, now produce the largest number of chickens — more than a billion of them every year. But they don't grow much chicken feed. They haul in grain from far away.\u003c/p>\n\u003cp>As that grain flows from fields to chicken houses, or hog farms, so do the nutrients in it, such as phosphorus and nitrogen.\u003c/p>\n\u003cp>Some of it goes into meat that people eat, but a lot goes into animal waste.\u003c/p>\n\u003cp>This is where the problem starts. Farmers near those chicken houses or hog farms often take lots of that manure and spread it on their fields, partly just to get rid of it and partly for its value as fertilizer. Crops, however, need much more nitrogen than phosphorus. When farmers use manure to give their crops an optimal amount of nitrogen, they oversupply phosphorus.\u003c/p>\n\u003cp>\"This is happening everywhere,\" Staver says. \"Where you have large concentrations of animal production, you tend to have a buildup of nutrients — phosphorus is the one that accumulates — in soils around concentrated animal-producing regions.\"\u003c/p>\n\u003cp>Wherever it accumulates, rain washes it into streams, lakes and estuaries, where it's an ecological disaster.\u003c/p>\n\u003cp>\"It drives algae growth, so it ends up clouding the water. You don't get the light penetration to support the rooted aquatic plants that are important in the food chain,\" Staver says. \"You also get these algae blooms, and when they die, they draw oxygen from the water. You get dead zones.\"\u003c/p>\n\u003cp>In many places, environmental regulators are trying to stop this buildup of phosphorus.\u003c/p>\n\u003cp>Until recently, it \u003ca href=\"http://mda.maryland.gov/documents/ag_brief/agbrief_pmt_092013.pdf\">looked like\u003c/a> Maryland was taking the lead. The state has a big poultry industry right beside the Chesapeake Bay, which has been choked with nutrient pollution.\u003c/p>\n\u003cp>Last year, Maryland proposed new rules that would have stopped farmers from putting more phosphorus on any fields that already have too much of it. It required soil tests to determine a key phosphorus index number.\u003c/p>\n\u003cp>Lee Richardson, a farmer in Willards, Md., was worried. \"The word we were getting — if [your fields] were over 150, you weren't going to spread manure,\" he says. Most of his fields are over that level.\u003c/p>\n\u003cp>The manure ban would have hit him two different ways.\u003c/p>\n\u003cp>First, he grows chickens; if their manure couldn't go on his fields, it would have to go somewhere else. \"Chances are, growers were going to have to pay to get it hauled away and taken out of the chicken house,\" he says.\u003c/p>\n\u003cp>Second, his corn fields still need nitrogen. Without manure as a nitrogen source, he'd have to buy the manufactured kind of fertilizer, which is more expensive.\u003c/p>\n\u003cp>Richardson and other farmers protested, arguing that the new rules would inflict huge economic harm, while the environmental benefits are uncertain.\u003c/p>\n\u003cp>In November, the state of Maryland \u003ca href=\"http://news.maryland.gov/mda/press-release/2013/11/15/mda-withdraws-phosphorus-management-tool-regulations-department-to-consider-comments-and-resubmit-regulations/\">backed down\u003c/a>. It promised to study the issue some more. Kenneth Staver, from the University of Maryland, says it's not that hard to imagine a solution to the problem.\u003c/p>\n\u003cp>\"The obvious one is, find a way to redistribute the phosphorus from the animal production facilities back to where the crop production is,\" he says. The manure would have to travel to the vast fields that farmers currently fertilize with fresh, mined phosphorus.\u003c/p>\n\u003cp>Hauling manure such distances would cost money. Staver says it's the price of cleaner, healthier water.\u003c/p>\n\u003cp>If farmers have to pay that cost, growing chickens or hogs will get more expensive.\u003c/p>\n\u003cp>Then we, the consumers, would pay for it, through more expensive meat.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "75910 http://blogs.kqed.org/bayareabites/?p=75910",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/01/02/how-mass-produced-meat-turned-phosphorus-into-pollution/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 909,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 32
},
"modified": 1388696971,
"excerpt": "Phosphorus is one of the nutrients that plants need to grow, and for most of human history, farmers always needed more of it. But excess phosphorus, either from manure or manufactured fertilizer, can run off into streams and lakes and become an ecological disaster.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Phosphorus is one of the nutrients that plants need to grow, and for most of human history, farmers always needed more of it. But excess phosphorus, either from manure or manufactured fertilizer, can run off into streams and lakes and become an ecological disaster.",
"title": "How Mass-Produced Meat Turned Phosphorus Into Pollution | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "How Mass-Produced Meat Turned Phosphorus Into Pollution",
"datePublished": "2014-01-02T13:08:57-08:00",
"dateModified": "2014-01-02T13:09:31-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "how-mass-produced-meat-turned-phosphorus-into-pollution",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=257393870&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Dan Charles",
"nprStoryDate": "Thu, 02 Jan 2014 00:00:00 -0500",
"nprLastModifiedDate": "Thu, 02 Jan 2014 10:27:17 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2014/01/02/257393870/how-mass-produced-meat-turned-phosphorus-into-pollution?ft=3&f=257393870",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/me/2014/01/20140102_me_phosphorus_piles_up.mp3?orgId=1&topicId=1025&ft=3&f=257393870",
"nprAudioM3u": "http://api.npr.org/m3u/1259088883-0b8492.m3u?orgId=1&topicId=1025&ft=3&f=257393870",
"nprStoryId": "257393870",
"nprRetrievedStory": "1",
"nprPubDate": "Thu, 02 Jan 2014 10:27:00 -0500",
"path": "/bayareabites/75910/how-mass-produced-meat-turned-phosphorus-into-pollution",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/me/2014/01/20140102_me_phosphorus_piles_up.mp3",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75911\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/carp-water_wide-67798d857f70288e304d7c6a0b07a9eb0bffbe60-e1388696447944.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/carp-water_wide-67798d857f70288e304d7c6a0b07a9eb0bffbe60-e1388696447944.jpg\" alt=\"A dead carp floats in water near the shore at Big Creek State Park on Sept. 10 in Polk City, Iowa. Like many agricultural states, Iowa is working with the EPA to enforce clean-water regulations amid degradation from manure spills and farm-field runoff. Photo: Charlie Neibergall/AP\" width=\"640\" height=\"360\" class=\"size-full wp-image-75911\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A dead carp floats in water near the shore at Big Creek State Park on Sept. 10 in Polk City, Iowa. Like many agricultural states, Iowa is working with the EPA to enforce clean-water regulations amid degradation from manure spills and farm-field runoff. Photo: Charlie Neibergall/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/02/257393870/how-mass-produced-meat-turned-phosphorus-into-pollution\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://pd.npr.org/anon.npr-mp3/npr/me/2014/01/20140102_me_phosphorus_piles_up.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/02/257393870/how-mass-produced-meat-turned-phosphorus-into-pollution\">The Salt at NPR Food\u003c/a> (1/2/14)\u003c/p>\n\u003cp>It's a quandary of food production: The same drive for efficiency that lowers the cost of eating also can damage our soil and water.\u003c/p>\n\u003cp>Take the case of one simple, essential chemical element: phosphorus.\u003c/p>\n\u003cp>Phosphorus is one of the nutrients that plants need to grow, and for most of human history, farmers always needed more of it. \"There was this battle to have enough available phosphorus for optimum crop production,\" says \u003ca href=\"http://www.agnr.umd.edu/directory/Bio.cfm?ID=kstaver\">Kenneth Staver\u003c/a>, a scientist with the University of Maryland's Wye Research and Education Center, which sits between farm fields and the Chesapeake Bay on Maryland's Eastern Shore.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That's also the tension in this story: agriculture on one side, and water quality on the other.\u003c/p>\n\u003cp>Traditionally, farmers got phosphorus from animal manure. So if you grew crops like corn or wheat, it was good to have poultry or hogs nearby. Your grain fed the animals, and their manure fed your crops. Everything worked together.\u003c/p>\n\u003cp>Then came industrial fertilizer: big phosphorus mines; factories for making the other important nutrient, nitrogen; and railroads or highways to carry that fertilizer to any farmer who needed it.\u003c/p>\n\u003cp>\"With the development of the inorganic fertilizer industry, it's possible to grow grain without having animals nearby. So you can decouple the animal agriculture from the grain agriculture,\" Staver says.\u003c/p>\n\u003cp>And decouple they did. Farmers concentrated on just one kind of production. So did entire \u003ca href=\"http://www.nationalchickencouncil.org/about-the-industry/statistics/top-broiler-producing-states/\">regions\u003c/a>. Georgia, Arkansas and Alabama, for instance, now produce the largest number of chickens — more than a billion of them every year. But they don't grow much chicken feed. They haul in grain from far away.\u003c/p>\n\u003cp>As that grain flows from fields to chicken houses, or hog farms, so do the nutrients in it, such as phosphorus and nitrogen.\u003c/p>\n\u003cp>Some of it goes into meat that people eat, but a lot goes into animal waste.\u003c/p>\n\u003cp>This is where the problem starts. Farmers near those chicken houses or hog farms often take lots of that manure and spread it on their fields, partly just to get rid of it and partly for its value as fertilizer. Crops, however, need much more nitrogen than phosphorus. When farmers use manure to give their crops an optimal amount of nitrogen, they oversupply phosphorus.\u003c/p>\n\u003cp>\"This is happening everywhere,\" Staver says. \"Where you have large concentrations of animal production, you tend to have a buildup of nutrients — phosphorus is the one that accumulates — in soils around concentrated animal-producing regions.\"\u003c/p>\n\u003cp>Wherever it accumulates, rain washes it into streams, lakes and estuaries, where it's an ecological disaster.\u003c/p>\n\u003cp>\"It drives algae growth, so it ends up clouding the water. You don't get the light penetration to support the rooted aquatic plants that are important in the food chain,\" Staver says. \"You also get these algae blooms, and when they die, they draw oxygen from the water. You get dead zones.\"\u003c/p>\n\u003cp>In many places, environmental regulators are trying to stop this buildup of phosphorus.\u003c/p>\n\u003cp>Until recently, it \u003ca href=\"http://mda.maryland.gov/documents/ag_brief/agbrief_pmt_092013.pdf\">looked like\u003c/a> Maryland was taking the lead. The state has a big poultry industry right beside the Chesapeake Bay, which has been choked with nutrient pollution.\u003c/p>\n\u003cp>Last year, Maryland proposed new rules that would have stopped farmers from putting more phosphorus on any fields that already have too much of it. It required soil tests to determine a key phosphorus index number.\u003c/p>\n\u003cp>Lee Richardson, a farmer in Willards, Md., was worried. \"The word we were getting — if [your fields] were over 150, you weren't going to spread manure,\" he says. Most of his fields are over that level.\u003c/p>\n\u003cp>The manure ban would have hit him two different ways.\u003c/p>\n\u003cp>First, he grows chickens; if their manure couldn't go on his fields, it would have to go somewhere else. \"Chances are, growers were going to have to pay to get it hauled away and taken out of the chicken house,\" he says.\u003c/p>\n\u003cp>Second, his corn fields still need nitrogen. Without manure as a nitrogen source, he'd have to buy the manufactured kind of fertilizer, which is more expensive.\u003c/p>\n\u003cp>Richardson and other farmers protested, arguing that the new rules would inflict huge economic harm, while the environmental benefits are uncertain.\u003c/p>\n\u003cp>In November, the state of Maryland \u003ca href=\"http://news.maryland.gov/mda/press-release/2013/11/15/mda-withdraws-phosphorus-management-tool-regulations-department-to-consider-comments-and-resubmit-regulations/\">backed down\u003c/a>. It promised to study the issue some more. Kenneth Staver, from the University of Maryland, says it's not that hard to imagine a solution to the problem.\u003c/p>\n\u003cp>\"The obvious one is, find a way to redistribute the phosphorus from the animal production facilities back to where the crop production is,\" he says. The manure would have to travel to the vast fields that farmers currently fertilize with fresh, mined phosphorus.\u003c/p>\n\u003cp>Hauling manure such distances would cost money. Staver says it's the price of cleaner, healthier water.\u003c/p>\n\u003cp>If farmers have to pay that cost, growing chickens or hogs will get more expensive.\u003c/p>\n\u003cp>Then we, the consumers, would pay for it, through more expensive meat.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/75910/how-mass-produced-meat-turned-phosphorus-into-pollution",
"authors": [
"byline_bayareabites_75910"
],
"categories": [
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_2035",
"bayareabites_34",
"bayareabites_60"
],
"tags": [
"bayareabites_129",
"bayareabites_11270",
"bayareabites_12866",
"bayareabites_12807",
"bayareabites_12868",
"bayareabites_12865",
"bayareabites_12864",
"bayareabites_12790",
"bayareabites_10921",
"bayareabites_12867"
],
"featImg": "bayareabites_75911",
"label": "bayareabites"
},
"bayareabites_75796": {
"type": "posts",
"id": "bayareabites_75796",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "75796",
"score": null,
"sort": [
1388426362000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1388426362,
"format": "aside",
"disqusTitle": "Cinnamon Can Help Lower Blood Sugar, But One Variety May Be Best",
"title": "Cinnamon Can Help Lower Blood Sugar, But One Variety May Be Best",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_75797\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/undefined-50fac454c27f97ad181dcf84eaa03a016c0d6db3-e1388425815708.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/undefined-50fac454c27f97ad181dcf84eaa03a016c0d6db3-e1388425815708.jpg\" alt=\"Studies suggest cinnamon can help control blood sugar, but if you want to incorporate more of this spice in your diet, consider using the Ceylon variety. Photo: iStockphoto\" width=\"640\" height=\"480\" class=\"size-full wp-image-75797\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Studies suggest cinnamon can help control blood sugar, but if you want to incorporate more of this spice in your diet, consider using the Ceylon variety. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/30/255778250/cinnamon-can-help-lower-blood-sugar-but-one-variety-may-be-best\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/12/20131230_me_can_cinnamon_lower_blood_sugar.mp3\"] \u003c/p>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/30/255778250/cinnamon-can-help-lower-blood-sugar-but-one-variety-may-be-best\">The Salt at NPR Food\u003c/a> (12/30/13)\u003c/p>\n\u003cp>If I say cinnamon, you say ... sugar? It's a popular combination, of course.\u003c/p>\n\u003cp>But if you're interested in the health-promoting effects of cinnamon, you may want to think anew about the spice.\u003c/p>\n\u003cp>For instance, says \u003ca href=\"http://www.bourbonsteakdc.com/the-team/\">John Critchley\u003c/a>, executive chef at Bourbon Steak Restaurant in Washington, D.C., why not add it to savory dishes? He uses cinnamon to create a spice and herb rub for lamb loin. He also whips up a great spinach salad with raisins, pine nuts and cinnamon.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Critchley is a fan of the intense aromatics in cinnamon, especially in Saigon — a cousin of the cassia varieties of cinnamon most commonly used in the U.S. and Europe. And he says adding cinnamon to spice blends is a great way to layer flavors when you're cooking.\u003c/p>\n\u003cp>And when you start to look at the potential health-promoting effects of the spice, there's even more incentive to experiment with it in the kitchen.\u003c/p>\n\u003cp>Cinnamon comes from the bark of trees. It has long been considered a medicinal plant. There are several varieties, harvested from southern China to Southeast Asia.\u003c/p>\n\u003cfigure id=\"attachment_75798\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/photo-4-0c4229720330492e87849be3624fc40eb18f9236.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/photo-4-0c4229720330492e87849be3624fc40eb18f9236-290x217.jpg\" alt=\"John Critchley, executive chef at Bourbon Steak Restaurant in Washington, D.C., uses cinnamon in many savory dishes, including a spice and herb rub for lamb loin. Photo: Allison Aubrey/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-75798\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">John Critchley, executive chef at Bourbon Steak Restaurant in Washington, D.C., uses cinnamon in many savory dishes, including a spice and herb rub for lamb loin. Photo: Allison Aubrey/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>For years, there have been hints that adding cinnamon to your diet can help control blood sugar. And a recent spate of studies adds to the evidence that the effect is real.\u003c/p>\n\u003cp>\"Yes, it does work,\" says \u003ca href=\"http://nutrition.ucdavis.edu/faculty/davis/\">Paul Davis\u003c/a>, a research nutritionist with the University of California, Davis. He authored a recent \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Davis+Yokoyama+Cinnamon\">meta-analysis\u003c/a> published in the \u003cem>Journal of Medicinal Food\u003c/em> that concluded that cinnamon lowers fasting blood glucose.\u003c/p>\n\u003cp>\"According to our results, it's a modest effect of about 3 to 5 percent,\" Davis says. This is about the level of reduction found in the older generation of diabetes drugs, he says.\u003c/p>\n\u003cp>That makes the findings of interest not just to the 25 million Americans who already have diabetes, but also to the 80 million other people — \u003ca href=\"http://www.diabetes.org/diabetes-basics/diabetes-statistics/\">nearly 1 in 4\u003c/a> of us — who have elevated fasting blood-glucose levels. Doctors refer to this as pre-diabetes, meaning blood sugar that doesn't meet the cutoff for a diagnosis of diabetes but that does indicate a high risk of developing the disease.\u003c/p>\n\u003cp>There's also a recent \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/24019277\">meta-analysis\u003c/a> concluding that cinnamon can help lower lipid levels, including LDL cholesterol (the unhealthy type) and triglycerides.\u003c/p>\n\u003cp>What's not well understood is exactly how much cinnamon is optimal, and whether the effect is transient. It's hard to tell from the studies whether it leads to a significant, long-term reduction in blood sugar.\u003c/p>\n\u003cp>For people who already have diabetes, cinnamon is not an alternative to medication. But for people with pre-diabetes who are interested in using diet to manage their blood sugar, it's one of many strategies worth considering, says diabetes educator \u003ca href=\"http://local.yahoo.com/info-84616310-suhl-emmy-rjoslin-diabetes-center-boston\">Emmy Suhl\u003c/a> of the Joslin Diabetes Center in Boston.\u003c/p>\n\u003cp>\"The evidence is still inconclusive,\" Suhl notes, but cinnamon \"is inexpensive,\" \"and it tastes good.\"\u003c/p>\n\u003cp>So, is there an ideal variety of cinnamon to be sprinkling into your oatmeal, or blending into your spice rubs and salads?\u003c/p>\n\u003cp>Well, as we \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/25/256602581/when-is-cinnamon-spice-not-so-nice-the-great-danish-debate\">recently reported\u003c/a> in The Salt, cassia cinnamon is the variety you are most likely to encounter in a grocery store. But cassia can contain high levels of coumarin, a naturally occurring ingredient that, when eaten in large enough amounts, can cause reversible liver toxicity in a small group of individuals sensitive to it.\u003c/p>\n\u003cp>\"So the warning is, for cinnamon lovers, is to beware of excessive intake of cassia,\" says diabetes educator Angela Ginn.\u003c/p>\n\u003cp>And \u003ca href=\"http://pharmacy.olemiss.edu/php/sopquery3.php?id=18\">Ikhlas Khan\u003c/a>, a researcher at the University of Mississippi's School of Pharmacy who recently looked at the amounts of coumarin in cinnamon-flavored foods in the U.S., recently told The Salt that people who do want to use cinnamon for medicinal purposes should consult their doctor before taking large amounts.\u003c/p>\n\u003cp>Some experts suggest investing instead in Ceylon cinnamon, a milder — and pricier — variety of the spice that comes from a tree distinct from but related to cassia.\u003c/p>\n\u003cp>How much cassia is too much? For an adult who is sensitive to coumarin, the limit is about a teaspoon a day, according to the \u003ca href=\"http://www.efsa.europa.eu/en/efsajournal/pub/104.htm\">daily tolerable intake\u003c/a> set by the European Food Safety Authority.\u003c/p>\n\u003cp>So if you're a cinnamon lover and your goal is to increase your daily intake, using Ceylon cinnamon can reduce the risk of consuming too much coumarin.\u003c/p>\n\u003cp>Another option: cinnamon capsules. In many of the studies evaluating the benefits of cinnamon, researchers have used cinnamon supplements. And as word has spread about the potential health benefits, sales of supplements have grown — about 20 percent over the past few years, totaling $32 million in 2012, according to the \u003cem>Nutrition Business Journal\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "75796 http://blogs.kqed.org/bayareabites/?p=75796",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/12/30/cinnamon-can-help-lower-blood-sugar-but-one-variety-may-be-best/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 883,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 27
},
"modified": 1388429417,
"excerpt": "For years, there have been hints that adding cinnamon to your diet can help control blood sugar. And a recent spate of studies adds to the evidence that the effect is real. But if you want to incorporate more of this aromatic spice in your diet, the variety may matter.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "For years, there have been hints that adding cinnamon to your diet can help control blood sugar. And a recent spate of studies adds to the evidence that the effect is real. But if you want to incorporate more of this aromatic spice in your diet, the variety may matter.",
"title": "Cinnamon Can Help Lower Blood Sugar, But One Variety May Be Best | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Cinnamon Can Help Lower Blood Sugar, But One Variety May Be Best",
"datePublished": "2013-12-30T09:59:22-08:00",
"dateModified": "2013-12-30T10:50:17-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "cinnamon-can-help-lower-blood-sugar-but-one-variety-may-be-best",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=255778250&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Allison Aubrey",
"nprStoryDate": "Mon, 30 Dec 2013 00:00:00 -0500",
"nprLastModifiedDate": "Mon, 30 Dec 2013 09:26:56 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/12/30/255778250/cinnamon-can-help-lower-blood-sugar-but-one-variety-may-be-best?ft=3&f=255778250",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/me/2013/12/20131230_me_can_cinnamon_lower_blood_sugar.mp3?orgId=1&topicId=1134&ft=3&f=255778250",
"nprAudioM3u": "http://api.npr.org/m3u/1258301822-c4ba72.m3u?orgId=1&topicId=1134&ft=3&f=255778250",
"nprStoryId": "255778250",
"nprRetrievedStory": "1",
"nprPubDate": "Mon, 30 Dec 2013 09:26:00 -0500",
"path": "/bayareabites/75796/cinnamon-can-help-lower-blood-sugar-but-one-variety-may-be-best",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/me/2013/12/20131230_me_can_cinnamon_lower_blood_sugar.mp3?orgId=1&topicId=1134&ft=3&f=25577825",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75797\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/undefined-50fac454c27f97ad181dcf84eaa03a016c0d6db3-e1388425815708.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/undefined-50fac454c27f97ad181dcf84eaa03a016c0d6db3-e1388425815708.jpg\" alt=\"Studies suggest cinnamon can help control blood sugar, but if you want to incorporate more of this spice in your diet, consider using the Ceylon variety. Photo: iStockphoto\" width=\"640\" height=\"480\" class=\"size-full wp-image-75797\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Studies suggest cinnamon can help control blood sugar, but if you want to incorporate more of this spice in your diet, consider using the Ceylon variety. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/30/255778250/cinnamon-can-help-lower-blood-sugar-but-one-variety-may-be-best\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://pd.npr.org/anon.npr-mp3/npr/me/2013/12/20131230_me_can_cinnamon_lower_blood_sugar.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/30/255778250/cinnamon-can-help-lower-blood-sugar-but-one-variety-may-be-best\">The Salt at NPR Food\u003c/a> (12/30/13)\u003c/p>\n\u003cp>If I say cinnamon, you say ... sugar? It's a popular combination, of course.\u003c/p>\n\u003cp>But if you're interested in the health-promoting effects of cinnamon, you may want to think anew about the spice.\u003c/p>\n\u003cp>For instance, says \u003ca href=\"http://www.bourbonsteakdc.com/the-team/\">John Critchley\u003c/a>, executive chef at Bourbon Steak Restaurant in Washington, D.C., why not add it to savory dishes? He uses cinnamon to create a spice and herb rub for lamb loin. He also whips up a great spinach salad with raisins, pine nuts and cinnamon.\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>Critchley is a fan of the intense aromatics in cinnamon, especially in Saigon — a cousin of the cassia varieties of cinnamon most commonly used in the U.S. and Europe. And he says adding cinnamon to spice blends is a great way to layer flavors when you're cooking.\u003c/p>\n\u003cp>And when you start to look at the potential health-promoting effects of the spice, there's even more incentive to experiment with it in the kitchen.\u003c/p>\n\u003cp>Cinnamon comes from the bark of trees. It has long been considered a medicinal plant. There are several varieties, harvested from southern China to Southeast Asia.\u003c/p>\n\u003cfigure id=\"attachment_75798\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/photo-4-0c4229720330492e87849be3624fc40eb18f9236.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/photo-4-0c4229720330492e87849be3624fc40eb18f9236-290x217.jpg\" alt=\"John Critchley, executive chef at Bourbon Steak Restaurant in Washington, D.C., uses cinnamon in many savory dishes, including a spice and herb rub for lamb loin. Photo: Allison Aubrey/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-75798\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">John Critchley, executive chef at Bourbon Steak Restaurant in Washington, D.C., uses cinnamon in many savory dishes, including a spice and herb rub for lamb loin. Photo: Allison Aubrey/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>For years, there have been hints that adding cinnamon to your diet can help control blood sugar. And a recent spate of studies adds to the evidence that the effect is real.\u003c/p>\n\u003cp>\"Yes, it does work,\" says \u003ca href=\"http://nutrition.ucdavis.edu/faculty/davis/\">Paul Davis\u003c/a>, a research nutritionist with the University of California, Davis. He authored a recent \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Davis+Yokoyama+Cinnamon\">meta-analysis\u003c/a> published in the \u003cem>Journal of Medicinal Food\u003c/em> that concluded that cinnamon lowers fasting blood glucose.\u003c/p>\n\u003cp>\"According to our results, it's a modest effect of about 3 to 5 percent,\" Davis says. This is about the level of reduction found in the older generation of diabetes drugs, he says.\u003c/p>\n\u003cp>That makes the findings of interest not just to the 25 million Americans who already have diabetes, but also to the 80 million other people — \u003ca href=\"http://www.diabetes.org/diabetes-basics/diabetes-statistics/\">nearly 1 in 4\u003c/a> of us — who have elevated fasting blood-glucose levels. Doctors refer to this as pre-diabetes, meaning blood sugar that doesn't meet the cutoff for a diagnosis of diabetes but that does indicate a high risk of developing the disease.\u003c/p>\n\u003cp>There's also a recent \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/24019277\">meta-analysis\u003c/a> concluding that cinnamon can help lower lipid levels, including LDL cholesterol (the unhealthy type) and triglycerides.\u003c/p>\n\u003cp>What's not well understood is exactly how much cinnamon is optimal, and whether the effect is transient. It's hard to tell from the studies whether it leads to a significant, long-term reduction in blood sugar.\u003c/p>\n\u003cp>For people who already have diabetes, cinnamon is not an alternative to medication. But for people with pre-diabetes who are interested in using diet to manage their blood sugar, it's one of many strategies worth considering, says diabetes educator \u003ca href=\"http://local.yahoo.com/info-84616310-suhl-emmy-rjoslin-diabetes-center-boston\">Emmy Suhl\u003c/a> of the Joslin Diabetes Center in Boston.\u003c/p>\n\u003cp>\"The evidence is still inconclusive,\" Suhl notes, but cinnamon \"is inexpensive,\" \"and it tastes good.\"\u003c/p>\n\u003cp>So, is there an ideal variety of cinnamon to be sprinkling into your oatmeal, or blending into your spice rubs and salads?\u003c/p>\n\u003cp>Well, as we \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/25/256602581/when-is-cinnamon-spice-not-so-nice-the-great-danish-debate\">recently reported\u003c/a> in The Salt, cassia cinnamon is the variety you are most likely to encounter in a grocery store. But cassia can contain high levels of coumarin, a naturally occurring ingredient that, when eaten in large enough amounts, can cause reversible liver toxicity in a small group of individuals sensitive to it.\u003c/p>\n\u003cp>\"So the warning is, for cinnamon lovers, is to beware of excessive intake of cassia,\" says diabetes educator Angela Ginn.\u003c/p>\n\u003cp>And \u003ca href=\"http://pharmacy.olemiss.edu/php/sopquery3.php?id=18\">Ikhlas Khan\u003c/a>, a researcher at the University of Mississippi's School of Pharmacy who recently looked at the amounts of coumarin in cinnamon-flavored foods in the U.S., recently told The Salt that people who do want to use cinnamon for medicinal purposes should consult their doctor before taking large amounts.\u003c/p>\n\u003cp>Some experts suggest investing instead in Ceylon cinnamon, a milder — and pricier — variety of the spice that comes from a tree distinct from but related to cassia.\u003c/p>\n\u003cp>How much cassia is too much? For an adult who is sensitive to coumarin, the limit is about a teaspoon a day, according to the \u003ca href=\"http://www.efsa.europa.eu/en/efsajournal/pub/104.htm\">daily tolerable intake\u003c/a> set by the European Food Safety Authority.\u003c/p>\n\u003cp>So if you're a cinnamon lover and your goal is to increase your daily intake, using Ceylon cinnamon can reduce the risk of consuming too much coumarin.\u003c/p>\n\u003cp>Another option: cinnamon capsules. In many of the studies evaluating the benefits of cinnamon, researchers have used cinnamon supplements. And as word has spread about the potential health benefits, sales of supplements have grown — about 20 percent over the past few years, totaling $32 million in 2012, according to the \u003cem>Nutrition Business Journal\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/75796/cinnamon-can-help-lower-blood-sugar-but-one-variety-may-be-best",
"authors": [
"byline_bayareabites_75796"
],
"categories": [
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_34"
],
"tags": [
"bayareabites_11222",
"bayareabites_12852",
"bayareabites_12854",
"bayareabites_1479",
"bayareabites_12853",
"bayareabites_10921"
],
"featImg": "bayareabites_75797",
"label": "bayareabites"
},
"bayareabites_75736": {
"type": "posts",
"id": "bayareabites_75736",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "75736",
"score": null,
"sort": [
1388087056000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1388087056,
"format": "aside",
"disqusTitle": "Don't Poison the Guests: Advice on Food Allergies, Intolerances and Sensitivities",
"title": "Don't Poison the Guests: Advice on Food Allergies, Intolerances and Sensitivities",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_75739\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/firstone.jpg\">\u003cimg class=\"size-full wp-image-75739\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/firstone.jpg\" alt=\"New challenge for hosts: pull off a delicious dinner without knocking off your guests. Illustration: Lila Volkas\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">New challenge for hosts: pull off a delicious dinner without knocking off your guests. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Illustrations by\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">\u003cstrong>Lila Volkas\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>As her friend spooned a ladle of steaming, scalloped potatoes onto Tara’s plate, he murmured, “Oh, I always put a bit of flour in the sauce, I’m sure a little won’t hurt you.”\u003c/p>\n\u003cp>“Yeah, right,” replied Tara, who has \u003ca href=\"http://www.csaceliacs.info/celiac_disease_defined.jsp\">celiac disease\u003c/a> and had provided her host with a complete rundown of her extreme intolerance to gluten, “if you want me to end this evening in an ambulance!”\u003c/p>\n\u003cp>Modern menus have turned into minefields, as it seems that everyone and their little brother asserts their sensitivity to something: nuts, wheat, dairy, soy, eggs, fish--even cilantro. Suddenly, it’s puzzling or even perilous to invite people over for a simple meal. What’s the difference between a trendy, personal preference and a life-threatening condition and what can we serve that all our guests will enjoy without a trip to the ER?\u003c/p>\n\u003cfigure id=\"attachment_75740\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/burp.jpg\">\u003cimg class=\"size-full wp-image-75740\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/burp.jpg\" alt=\"Many people are sensitive to bell peppers. Illustration: Lila Volkas\" width=\"1000\" height=\"751\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Many people are sensitive to bell peppers. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>When I cook for friends, I always inquire about their dietary restrictions, because I have a collection of my own: bell peppers make me burp, and dairy, wheat, and soy cause painful bloating. But luckily, my food \u003ca href=\"http://www.mayoclinic.com/health/food-allergy/AN01109\">intolerances are not the same as allergies \u003c/a>and thus are easily managed. Lacking the right enzymes to digest these foods, I do best just avoiding them, but I’ve also found some workarounds.\u003c/p>\n\u003cfigure id=\"attachment_75741\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/milk-fat.jpg\">\u003cimg class=\"size-full wp-image-75741\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/milk-fat.jpg\" alt=\"Smaller fat molecules make goat milk easier to digest than cow milk. Illustration: Lila Volkas\" width=\"1000\" height=\"589\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smaller fat molecules make goat milk easier to digest than cow milk. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.goatpatrol-horseshoeing.com/goat-farm-products-services/goat-milk-products/\">Goat milk\u003c/a>, for instance, is much easier to digest than cow’s milk because it contains less lactose and its fat molecules are one-fifth the size of those in the bovine beverage. So I only pig out on goat cheese. If someone offers me a tempting slice of their homemade pumpkin bread, I can pop a couple of \u003ca href=\"http://www.enzymedica.com/store/GlutenEase\">enzyme pills\u003c/a>, which usually do the trick. And even if I unknowingly consume a bite of wheat or dairy, while I might be uncomfortable for the rest of the evening, it won’t send me to the hospital.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Not so for my friend Rachel, who has severe allergies to a host of foods, especially fish and nuts. These extreme allergies run in her family and compel her to carry a \u003ca href=\"http://en.wikipedia.org/wiki/Epinephrine_autoinjector\">self-injecting dose of epinephrine\u003c/a>, which might just save her life.\u003c/p>\n\u003cp>Scientists cannot yet explain \u003ca href=\"http://www.npr.org/2013/04/15/177319365/the-doctor-trying-to-solve-the-mystery-of-food-allergies\">the recent rapid growth\u003c/a> in the number of people (especially children) who suffer from potentially fatal food allergies. Nearly \u003ca href=\"http://www.foodallergy.org/facts-and-stats\">15 million Americans\u003c/a> have a moderate to severe food allergy. This now includes 1 in every 10 preschoolers, a rate that has more than doubled in the last decade.\u003c/p>\n\u003cp>These life-threatening allergies are a disorder of the immune system, in which the body sees the allergen as a foreign invader and mobilizes its forces to attack by releasing histamine and other powerful chemicals that trigger allergic symptoms, such as nausea, hives, itching, swelling, and shortness of breath.\u003c/p>\n\u003cfigure id=\"attachment_75743\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/fish.jpg\">\u003cimg class=\"size-full wp-image-75743\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/fish.jpg\" alt=\"Even a sharing a kiss with someone who just ate fish is enough to unleash a vicious anaphylactic reaction. Illustration: Lila Volkas\" width=\"1000\" height=\"681\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Even a sharing a kiss with someone who just ate fish is enough to unleash a vicious anaphylactic reaction. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>It only takes a tiny bit of the offending food to unleash \u003ca href=\"http://en.wikipedia.org/wiki/Anaphylaxis\">anaphylaxis\u003c/a> which can lead to death in a matter of minutes. Even kissing a person who just snacked on sushi or polished off a PB & J is enough to spark an onset of dire symptoms.\u003c/p>\n\u003cp>With more children suffering from severe allergies, their parents try to cope by taking full control of everything their children put in their mouths--a daunting task. But recent news of a \u003ca href=\"http://www.nytimes.com/2013/03/10/magazine/can-a-radical-new-treatment-save-children-with-severe-allergies.html?pagewanted=all&_r=0\">new therapy\u003c/a> has shown promising results in desensitizing even those with multiple allergies.\u003c/p>\n\u003cp>When my friend Rachel was in her twenties and had a battery of allergy tests, her doctor noticed obvious positive results for allergies to many fish, but didn’t see a reaction to salmon and so recommended that she cautiously experiment with it. The next time Rachel and her husband went out to dinner, he ordered the grilled salmon and she dipped her fork into a drop of salmon juice run-off, but the minute it hit her tongue, Rachel immediately felt a tell-tale itching sensation on her lips. Her husband rushed her to the hospital and she made it just as her throat was dangerously starting to swell.\u003c/p>\n\u003cp>Now, Rachel picks her restaurants carefully (avoiding fish-forward cuisines like Japanese or even Thai, where fish sauce is a common ingredient although it’s not always listed on the menu). She informs waiters and friends that she cannot have any nuts or fish or even anything that came in contact with these foods.\u003c/p>\n\u003cp>“Sometimes people just don’t understand the severity of this condition,“ Rachel tells me. “Last summer, I was invited to a friend’s barbeque and although he assured me he would be preparing chicken and burgers, when I arrived I saw a plate of fish sitting by the grill. I was horrified. My friend had good intentions, but didn't understand that cooking my chicken next to his fish could cause an allergic reaction. In the end, to my immense relief, he decided not to cook any fish that night.”\u003c/p>\n\u003cfigure id=\"attachment_75744\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/glutino.jpg\">\u003cimg class=\"size-full wp-image-75744\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/glutino.jpg\" alt=\"For those with celiac disease, gluten acts like an alien invader and tramples the villi in their small intestines. Illustration: Lila Volkas\" width=\"1000\" height=\"683\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">For those with celiac disease, gluten acts like an alien invader and tramples the villi in their small intestines. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Celiac disease is another autoimmune disorder, but one that targets the small intestines. \u003ca href=\"http://www.webmd.com/digestive-disorders/celiac-disease/celiac-disease-what-happens\">Gluten destroys the villi\u003c/a>, which are fingerlike projections lining the small intestines, where the vitamins and nutrients from the foods we eat are supposed to get absorbed. Continued exposure to gluten often wreaks havoc on the entire body.\u003c/p>\n\u003cp>My friend Tara only discovered she had celiac in her mid-30s, after a lifetime of assorted complaints (skin problems, arthritis and digestive issues). After a few months on a trip in India, (with its rice-based diet), her symptoms inexplicably improved. But when she returned to California, they worsened. A clever doctor made the connection and the diagnosis.\u003c/p>\n\u003cp>“Twenty-five years ago, there weren’t many resources for those who have to eat gluten-free,” says Tara, “but thankfully now there is so much more awareness, gluten-free products even restaurants with gluten-free menus. “And \u003ca href=\"http://www.mariposabaking.com/\">Mariposa Bakery\u003c/a> in Oakland,” adds Tara smiling, thinking about their cupcakes. Tara has become an expert gluten-free baker herself so that she does not have to feel deprived.\u003c/p>\n\u003cp>For both my friends Tara and Rachel, getting invited over to someone’s house for dinner necessitates preparation and backup plans. They let their hosts know their dietary restrictions and often offer to bring a dish to share. If they are going to a large event where it won’t be easy to know for sure what possible allergens are in the food, they may eat something at home first, or bring an emergency back-up snack, just in case.\u003c/p>\n\u003cp>Like my problem with peppers, some food sensitivities don’t fall neatly into the categories of intolerance or allergy. Take the \u003ca href=\"http://foodreference.about.com/od/Herbs-and-Spices/a/Why-Does-Cilantro-Taste-Soapy.htm\">great cilantro divide\u003c/a>. Genetics seems to determine whether we love the fragrant green leaves or find their flavor reminiscent of soap.\u003c/p>\n\u003cp>And while the focus here is on medical conditions, strongly held personal preferences and practices -- from \u003ca href=\"http://en.wikipedia.org/wiki/Veganism\">veganism\u003c/a> to the \u003ca href=\"http://en.wikipedia.org/wiki/Paleolithic_diet\">Paleo diet\u003c/a> -- can be just as fervently followed and thus present their own set of hosting hurdles.\u003c/p>\n\u003ch3>ADVICE FOR THE HOST\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>What are the best ways to deal with this array of possible food proscriptions? It depends on the size of the group you are cooking for. If it’s an intimate dinner for a couple of friends, you can probably make the whole meal conform to their dietary needs and thus be assured of a relaxed evening for everyone. Here are some other strategies if you are coordinating a large potluck or serving a buffet for 100.\u003c/p>\n\u003cfigure id=\"attachment_75745\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/salad.jpg\">\u003cimg class=\"size-full wp-image-75745\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/salad.jpg\" alt=\"Thoughtful hosting: a make your own salad bar. Illustration: Lila Volkas\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thoughtful hosting: a \"make-your-own\" salad bar. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>TIPS\u003c/h3>\n\u003cul>\n\u003cli>Ask guests re: dietary restrictions before you plan your menu. If you are unsure of the specifics of their sensitivities, ask clarifying questions.\u003c/li>\n\u003cli>Keep the labels, boxes and bags of foods you used, so guests with allergies can check them out. Sometimes they will recognize a benign sounding ingredient as potentially harmful.\u003c/li>\n\u003cli>On a buffet table: a card next to each dish, detailing ingredients will be much appreciated.\u003c/li>\n\u003cli>Since even a small amount of an allergen can make people sick, avoid cross-contamination of utensils, dishes and cutting surfaces with offending foods.\u003c/li>\n\u003cli>A “make-your-own” bar for salads, tacos or ice cream sundaes, etc. will allow guests the freedom to include or avoid ingredients.\u003c/li>\n\u003cli>Provide questionable add-ins in separate bowls, each with its own spoon, to avoid cross-contamination\u003c/li>\n\u003cli>For a potluck or buffet, set aside a corner of the table for g/f, nut-free, vegan, etc. so these dishes can be grouped together.\u003c/li>\n\u003cli>Read labels. There may be hidden ingredients that you are not aware of, (e.g., regular soy-sauce contains gluten; while wheat-free tamari does not).\u003c/li>\n\u003cli>Don’t take it personally, if a friend declines to try your prize-winning ceviche or sculpted marzipan fruits.\u003c/li>\n\u003c/ul>\n\n",
"disqusIdentifier": "75736 http://blogs.kqed.org/bayareabites/?p=75736",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/12/26/dont-poison-the-guests-advice-on-food-allergies-intolerances-and-sensitivities/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1562,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 23
},
"modified": 1388700909,
"excerpt": "Wheat, nuts, fish, dairy--seems like everyone is allergic to something these days. What's a host to do? An illustrated guide to the difference between intolerance and allergy. And tips for cooking for those with these conditions (and having them leave sated --and alive.)",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Wheat, nuts, fish, dairy--seems like everyone is allergic to something these days. What's a host to do? An illustrated guide to the difference between intolerance and allergy. And tips for cooking for those with these conditions (and having them leave sated --and alive.)",
"title": "Don't Poison the Guests: Advice on Food Allergies, Intolerances and Sensitivities | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Don't Poison the Guests: Advice on Food Allergies, Intolerances and Sensitivities",
"datePublished": "2013-12-26T11:44:16-08:00",
"dateModified": "2014-01-02T14:15:09-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "dont-poison-the-guests-advice-on-food-allergies-intolerances-and-sensitivities",
"status": "publish",
"path": "/bayareabites/75736/dont-poison-the-guests-advice-on-food-allergies-intolerances-and-sensitivities",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75739\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/firstone.jpg\">\u003cimg class=\"size-full wp-image-75739\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/firstone.jpg\" alt=\"New challenge for hosts: pull off a delicious dinner without knocking off your guests. Illustration: Lila Volkas\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">New challenge for hosts: pull off a delicious dinner without knocking off your guests. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Illustrations by\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">\u003cstrong>Lila Volkas\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>As her friend spooned a ladle of steaming, scalloped potatoes onto Tara’s plate, he murmured, “Oh, I always put a bit of flour in the sauce, I’m sure a little won’t hurt you.”\u003c/p>\n\u003cp>“Yeah, right,” replied Tara, who has \u003ca href=\"http://www.csaceliacs.info/celiac_disease_defined.jsp\">celiac disease\u003c/a> and had provided her host with a complete rundown of her extreme intolerance to gluten, “if you want me to end this evening in an ambulance!”\u003c/p>\n\u003cp>Modern menus have turned into minefields, as it seems that everyone and their little brother asserts their sensitivity to something: nuts, wheat, dairy, soy, eggs, fish--even cilantro. Suddenly, it’s puzzling or even perilous to invite people over for a simple meal. What’s the difference between a trendy, personal preference and a life-threatening condition and what can we serve that all our guests will enjoy without a trip to the ER?\u003c/p>\n\u003cfigure id=\"attachment_75740\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/burp.jpg\">\u003cimg class=\"size-full wp-image-75740\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/burp.jpg\" alt=\"Many people are sensitive to bell peppers. Illustration: Lila Volkas\" width=\"1000\" height=\"751\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Many people are sensitive to bell peppers. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>When I cook for friends, I always inquire about their dietary restrictions, because I have a collection of my own: bell peppers make me burp, and dairy, wheat, and soy cause painful bloating. But luckily, my food \u003ca href=\"http://www.mayoclinic.com/health/food-allergy/AN01109\">intolerances are not the same as allergies \u003c/a>and thus are easily managed. Lacking the right enzymes to digest these foods, I do best just avoiding them, but I’ve also found some workarounds.\u003c/p>\n\u003cfigure id=\"attachment_75741\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/milk-fat.jpg\">\u003cimg class=\"size-full wp-image-75741\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/milk-fat.jpg\" alt=\"Smaller fat molecules make goat milk easier to digest than cow milk. Illustration: Lila Volkas\" width=\"1000\" height=\"589\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smaller fat molecules make goat milk easier to digest than cow milk. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.goatpatrol-horseshoeing.com/goat-farm-products-services/goat-milk-products/\">Goat milk\u003c/a>, for instance, is much easier to digest than cow’s milk because it contains less lactose and its fat molecules are one-fifth the size of those in the bovine beverage. So I only pig out on goat cheese. If someone offers me a tempting slice of their homemade pumpkin bread, I can pop a couple of \u003ca href=\"http://www.enzymedica.com/store/GlutenEase\">enzyme pills\u003c/a>, which usually do the trick. And even if I unknowingly consume a bite of wheat or dairy, while I might be uncomfortable for the rest of the evening, it won’t send me to the hospital.\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>Not so for my friend Rachel, who has severe allergies to a host of foods, especially fish and nuts. These extreme allergies run in her family and compel her to carry a \u003ca href=\"http://en.wikipedia.org/wiki/Epinephrine_autoinjector\">self-injecting dose of epinephrine\u003c/a>, which might just save her life.\u003c/p>\n\u003cp>Scientists cannot yet explain \u003ca href=\"http://www.npr.org/2013/04/15/177319365/the-doctor-trying-to-solve-the-mystery-of-food-allergies\">the recent rapid growth\u003c/a> in the number of people (especially children) who suffer from potentially fatal food allergies. Nearly \u003ca href=\"http://www.foodallergy.org/facts-and-stats\">15 million Americans\u003c/a> have a moderate to severe food allergy. This now includes 1 in every 10 preschoolers, a rate that has more than doubled in the last decade.\u003c/p>\n\u003cp>These life-threatening allergies are a disorder of the immune system, in which the body sees the allergen as a foreign invader and mobilizes its forces to attack by releasing histamine and other powerful chemicals that trigger allergic symptoms, such as nausea, hives, itching, swelling, and shortness of breath.\u003c/p>\n\u003cfigure id=\"attachment_75743\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/fish.jpg\">\u003cimg class=\"size-full wp-image-75743\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/fish.jpg\" alt=\"Even a sharing a kiss with someone who just ate fish is enough to unleash a vicious anaphylactic reaction. Illustration: Lila Volkas\" width=\"1000\" height=\"681\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Even a sharing a kiss with someone who just ate fish is enough to unleash a vicious anaphylactic reaction. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>It only takes a tiny bit of the offending food to unleash \u003ca href=\"http://en.wikipedia.org/wiki/Anaphylaxis\">anaphylaxis\u003c/a> which can lead to death in a matter of minutes. Even kissing a person who just snacked on sushi or polished off a PB & J is enough to spark an onset of dire symptoms.\u003c/p>\n\u003cp>With more children suffering from severe allergies, their parents try to cope by taking full control of everything their children put in their mouths--a daunting task. But recent news of a \u003ca href=\"http://www.nytimes.com/2013/03/10/magazine/can-a-radical-new-treatment-save-children-with-severe-allergies.html?pagewanted=all&_r=0\">new therapy\u003c/a> has shown promising results in desensitizing even those with multiple allergies.\u003c/p>\n\u003cp>When my friend Rachel was in her twenties and had a battery of allergy tests, her doctor noticed obvious positive results for allergies to many fish, but didn’t see a reaction to salmon and so recommended that she cautiously experiment with it. The next time Rachel and her husband went out to dinner, he ordered the grilled salmon and she dipped her fork into a drop of salmon juice run-off, but the minute it hit her tongue, Rachel immediately felt a tell-tale itching sensation on her lips. Her husband rushed her to the hospital and she made it just as her throat was dangerously starting to swell.\u003c/p>\n\u003cp>Now, Rachel picks her restaurants carefully (avoiding fish-forward cuisines like Japanese or even Thai, where fish sauce is a common ingredient although it’s not always listed on the menu). She informs waiters and friends that she cannot have any nuts or fish or even anything that came in contact with these foods.\u003c/p>\n\u003cp>“Sometimes people just don’t understand the severity of this condition,“ Rachel tells me. “Last summer, I was invited to a friend’s barbeque and although he assured me he would be preparing chicken and burgers, when I arrived I saw a plate of fish sitting by the grill. I was horrified. My friend had good intentions, but didn't understand that cooking my chicken next to his fish could cause an allergic reaction. In the end, to my immense relief, he decided not to cook any fish that night.”\u003c/p>\n\u003cfigure id=\"attachment_75744\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/glutino.jpg\">\u003cimg class=\"size-full wp-image-75744\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/glutino.jpg\" alt=\"For those with celiac disease, gluten acts like an alien invader and tramples the villi in their small intestines. Illustration: Lila Volkas\" width=\"1000\" height=\"683\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">For those with celiac disease, gluten acts like an alien invader and tramples the villi in their small intestines. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Celiac disease is another autoimmune disorder, but one that targets the small intestines. \u003ca href=\"http://www.webmd.com/digestive-disorders/celiac-disease/celiac-disease-what-happens\">Gluten destroys the villi\u003c/a>, which are fingerlike projections lining the small intestines, where the vitamins and nutrients from the foods we eat are supposed to get absorbed. Continued exposure to gluten often wreaks havoc on the entire body.\u003c/p>\n\u003cp>My friend Tara only discovered she had celiac in her mid-30s, after a lifetime of assorted complaints (skin problems, arthritis and digestive issues). After a few months on a trip in India, (with its rice-based diet), her symptoms inexplicably improved. But when she returned to California, they worsened. A clever doctor made the connection and the diagnosis.\u003c/p>\n\u003cp>“Twenty-five years ago, there weren’t many resources for those who have to eat gluten-free,” says Tara, “but thankfully now there is so much more awareness, gluten-free products even restaurants with gluten-free menus. “And \u003ca href=\"http://www.mariposabaking.com/\">Mariposa Bakery\u003c/a> in Oakland,” adds Tara smiling, thinking about their cupcakes. Tara has become an expert gluten-free baker herself so that she does not have to feel deprived.\u003c/p>\n\u003cp>For both my friends Tara and Rachel, getting invited over to someone’s house for dinner necessitates preparation and backup plans. They let their hosts know their dietary restrictions and often offer to bring a dish to share. If they are going to a large event where it won’t be easy to know for sure what possible allergens are in the food, they may eat something at home first, or bring an emergency back-up snack, just in case.\u003c/p>\n\u003cp>Like my problem with peppers, some food sensitivities don’t fall neatly into the categories of intolerance or allergy. Take the \u003ca href=\"http://foodreference.about.com/od/Herbs-and-Spices/a/Why-Does-Cilantro-Taste-Soapy.htm\">great cilantro divide\u003c/a>. Genetics seems to determine whether we love the fragrant green leaves or find their flavor reminiscent of soap.\u003c/p>\n\u003cp>And while the focus here is on medical conditions, strongly held personal preferences and practices -- from \u003ca href=\"http://en.wikipedia.org/wiki/Veganism\">veganism\u003c/a> to the \u003ca href=\"http://en.wikipedia.org/wiki/Paleolithic_diet\">Paleo diet\u003c/a> -- can be just as fervently followed and thus present their own set of hosting hurdles.\u003c/p>\n\u003ch3>ADVICE FOR THE HOST\u003c/h3>\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>What are the best ways to deal with this array of possible food proscriptions? It depends on the size of the group you are cooking for. If it’s an intimate dinner for a couple of friends, you can probably make the whole meal conform to their dietary needs and thus be assured of a relaxed evening for everyone. Here are some other strategies if you are coordinating a large potluck or serving a buffet for 100.\u003c/p>\n\u003cfigure id=\"attachment_75745\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/salad.jpg\">\u003cimg class=\"size-full wp-image-75745\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/salad.jpg\" alt=\"Thoughtful hosting: a make your own salad bar. Illustration: Lila Volkas\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thoughtful hosting: a \"make-your-own\" salad bar. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>TIPS\u003c/h3>\n\u003cul>\n\u003cli>Ask guests re: dietary restrictions before you plan your menu. If you are unsure of the specifics of their sensitivities, ask clarifying questions.\u003c/li>\n\u003cli>Keep the labels, boxes and bags of foods you used, so guests with allergies can check them out. Sometimes they will recognize a benign sounding ingredient as potentially harmful.\u003c/li>\n\u003cli>On a buffet table: a card next to each dish, detailing ingredients will be much appreciated.\u003c/li>\n\u003cli>Since even a small amount of an allergen can make people sick, avoid cross-contamination of utensils, dishes and cutting surfaces with offending foods.\u003c/li>\n\u003cli>A “make-your-own” bar for salads, tacos or ice cream sundaes, etc. will allow guests the freedom to include or avoid ingredients.\u003c/li>\n\u003cli>Provide questionable add-ins in separate bowls, each with its own spoon, to avoid cross-contamination\u003c/li>\n\u003cli>For a potluck or buffet, set aside a corner of the table for g/f, nut-free, vegan, etc. so these dishes can be grouped together.\u003c/li>\n\u003cli>Read labels. There may be hidden ingredients that you are not aware of, (e.g., regular soy-sauce contains gluten; while wheat-free tamari does not).\u003c/li>\n\u003cli>Don’t take it personally, if a friend declines to try your prize-winning ceviche or sculpted marzipan fruits.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/75736/dont-poison-the-guests-advice-on-food-allergies-intolerances-and-sensitivities",
"authors": [
"5283"
],
"categories": [
"bayareabites_2998",
"bayareabites_1516",
"bayareabites_752",
"bayareabites_4084",
"bayareabites_1245",
"bayareabites_12869",
"bayareabites_1763",
"bayareabites_1146",
"bayareabites_334",
"bayareabites_1873"
],
"tags": [
"bayareabites_12845",
"bayareabites_12482",
"bayareabites_1859",
"bayareabites_10343",
"bayareabites_12846",
"bayareabites_10480",
"bayareabites_12848",
"bayareabites_2398",
"bayareabites_12574",
"bayareabites_12460",
"bayareabites_138",
"bayareabites_12847",
"bayareabites_12849",
"bayareabites_12162"
],
"featImg": "bayareabites_75769",
"label": "bayareabites"
},
"bayareabites_75727": {
"type": "posts",
"id": "bayareabites_75727",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "75727",
"score": null,
"sort": [
1388076235000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1388076235,
"format": "aside",
"disqusTitle": "Pacific Northwest Suffers After China Bans Shellfish Imports",
"title": "Pacific Northwest Suffers After China Bans Shellfish Imports",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_75728\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/geoduck-farming-ddbc86e30f4bc0aa32f4d14a2da776b9b6195388-e1388076062797.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/geoduck-farming-ddbc86e30f4bc0aa32f4d14a2da776b9b6195388-e1388076062797.jpg\" alt=\"A geoduck farm near Totten Inlet, Washington. Photo: KBCS/Bellvue/Seattle/Flickr\" width=\"640\" height=\"480\" class=\"size-full wp-image-75728\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A geoduck farm near Totten Inlet, Washington. Photo: KBCS/Bellvue/Seattle/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/26/257255752/pacific-northwest-suffers-after-china-bans-shellfish-imports\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/12/20131226_me_pacific_northwest_suffers_after_china_bans_shelfish_imports.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://nwpr.drupal.publicbroadcasting.net/people/ashley-ahearn\">Ashley Ahearn\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/26/257255752/pacific-northwest-suffers-after-china-bans-shellfish-imports\">The Salt at NPR Food\u003c/a> (12/26/13)\u003c/p>\n\u003cp>China has closed its doors to all shellfish imports from an area that stretches from northern California to Alaska. The state of Washington says it's losing as much as $600,000 a week.\u003c/p>\n\u003cp>Among the shellfish not being harvested is the geoduck, a long-necked clam that can fetch up to $150 per pound in China. It's a major export for the Pacific Northwest.\u003c/p>\n\u003cp>The Chinese government instituted the ban earlier this month after finding two bad clams. One from Alaska had high levels of the biotoxin that causes paralytic shellfish poisoning. The other came from Washington's Puget Sound and tested high for inorganic arsenic. Officials in Washington state do not test for arsenic in shellfish. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ninety percent of the geoduck harvested in Washington is sold to China and Hong Kong, and the ban's impact is being felt by members of the Suquamish Tribe near Seattle.\u003c/p>\n\u003cp>\"As you can see, we dive right out here in this area,\" says Lydia Sigo as she stands on a dock on the tribe's reservation. \"That's all just houses, and that's where we get the majority of our pounds is off this tract right here.\"\u003c/p>\n\u003cp>It's quiet on the water, with no boats anywhere to be seen. The tribe is losing $20,000 each day the ban is in place.\u003c/p>\n\u003cp>\"That's been really frustrating because there's about 25 divers in our tribe, and that's 25 families that really need to pay their mortgage or pay their rent,\" Sigo says. \"For me, I can't keep going on like this for very long.\"\u003c/p>\n\u003cp>To make matters worse, Sigo says, 40 percent of the money the tribal divers get from selling their geoducks goes to support tribal elders.\u003c/p>\n\u003cp>\"So this is affecting the entire tribe, and other state divers, geoduck farms, people all over the state — it's a huge industry, and we all spend that money in our local economies,\" Sigo says.\u003c/p>\n\u003cp>The shellfish industry in Washington is worth $270 million annually, and China is the biggest market for exports. This is the broadest shellfish ban the Chinese have ever put in place. But it's not the first time China has banned a major import from the U.S.\u003c/p>\n\u003cp>Beef imports from the U.S. have been banned for the past 10 years over fears related to mad cow disease. More recently, China rejected about a half-million tons of U.S. corn because it was genetically modified.\u003c/p>\n\u003cp>Chinese officials have been slow to reveal details of their shellfish testing methods. That has prompted some to raise concerns about political motivations behind the shellfish ban.\u003c/p>\n\u003cp>\"It is possible that it could be retaliation for something that has happened in the past,\" says Tabitha Mallory, a postdoctoral research fellow at the Princeton-Harvard China and the World Program.\u003c/p>\n\u003cp>In 2010 China banned salmon imports from Norway after the Nobel Peace Prize was awarded to Chinese political activist Liu Xiaobo.\u003c/p>\n\u003cp>Mallory says it's unclear what kind of larger political statement China could be making with the shellfish ban. \"It's good to consider all the possible motivations for this, but I don't think that we should write off the possibility that it is a legitimate accusation.\"\u003c/p>\n\u003cp>The contaminated clam was harvested near the former site of a copper smelter in Tacoma, which had leached arsenic into the surrounding area. Washington state officials have closed the area and are testing shellfish for arsenic. Federal officials have sent a letter to China asking for the ban to be lifted.\u003c/p>\n\u003cp>All of this comes at a particularly bad time. Geoduck is a delicacy in China, with peak demand for the clam around Chinese New Year, which falls on Jan. 31.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "75727 http://blogs.kqed.org/bayareabites/?p=75727",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/12/26/pacific-northwest-suffers-after-china-bans-shellfish-imports/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 676,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 22
},
"modified": 1388076235,
"excerpt": "Earlier this month, China imposed a ban on shellfish imports from most of the U.S. West Coast after finding two bad clams. The move is hitting Washington state particularly hard. State agencies estimate businesses there are losing as much as $600,000 a week.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Earlier this month, China imposed a ban on shellfish imports from most of the U.S. West Coast after finding two bad clams. The move is hitting Washington state particularly hard. State agencies estimate businesses there are losing as much as $600,000 a week.",
"title": "Pacific Northwest Suffers After China Bans Shellfish Imports | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Pacific Northwest Suffers After China Bans Shellfish Imports",
"datePublished": "2013-12-26T08:43:55-08:00",
"dateModified": "2013-12-26T08:43:55-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "pacific-northwest-suffers-after-china-bans-shellfish-imports",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=257255752&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Ashley Ahearn",
"nprStoryDate": "Thu, 26 Dec 2013 00:00:00 -0500",
"nprLastModifiedDate": "Thu, 26 Dec 2013 10:23:47 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/12/26/257255752/pacific-northwest-suffers-after-china-bans-shellfish-imports?ft=3&f=257255752",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/me/2013/12/20131226_me_pacific_northwest_suffers_after_china_bans_shelfish_imports.mp3?orgId=1&topicId=1006&ft=3&f=257255752",
"nprAudioM3u": "http://api.npr.org/m3u/1257255753-67cff1.m3u?orgId=1&topicId=1006&ft=3&f=257255752",
"nprStoryId": "257255752",
"nprRetrievedStory": "1",
"nprPubDate": "Thu, 26 Dec 2013 10:23:00 -0500",
"path": "/bayareabites/75727/pacific-northwest-suffers-after-china-bans-shellfish-imports",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/me/2013/12/20131226_me_pacific_northwest_suffers_after_china_bans_shelfish_imports.mp3?orgId=1&topicId=1006&ft=3&f=257255752",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75728\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/geoduck-farming-ddbc86e30f4bc0aa32f4d14a2da776b9b6195388-e1388076062797.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/geoduck-farming-ddbc86e30f4bc0aa32f4d14a2da776b9b6195388-e1388076062797.jpg\" alt=\"A geoduck farm near Totten Inlet, Washington. Photo: KBCS/Bellvue/Seattle/Flickr\" width=\"640\" height=\"480\" class=\"size-full wp-image-75728\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A geoduck farm near Totten Inlet, Washington. Photo: KBCS/Bellvue/Seattle/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/26/257255752/pacific-northwest-suffers-after-china-bans-shellfish-imports\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://pd.npr.org/anon.npr-mp3/npr/me/2013/12/20131226_me_pacific_northwest_suffers_after_china_bans_shelfish_imports.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://nwpr.drupal.publicbroadcasting.net/people/ashley-ahearn\">Ashley Ahearn\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/26/257255752/pacific-northwest-suffers-after-china-bans-shellfish-imports\">The Salt at NPR Food\u003c/a> (12/26/13)\u003c/p>\n\u003cp>China has closed its doors to all shellfish imports from an area that stretches from northern California to Alaska. The state of Washington says it's losing as much as $600,000 a week.\u003c/p>\n\u003cp>Among the shellfish not being harvested is the geoduck, a long-necked clam that can fetch up to $150 per pound in China. It's a major export for the Pacific Northwest.\u003c/p>\n\u003cp>The Chinese government instituted the ban earlier this month after finding two bad clams. One from Alaska had high levels of the biotoxin that causes paralytic shellfish poisoning. The other came from Washington's Puget Sound and tested high for inorganic arsenic. Officials in Washington state do not test for arsenic in shellfish. \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>Ninety percent of the geoduck harvested in Washington is sold to China and Hong Kong, and the ban's impact is being felt by members of the Suquamish Tribe near Seattle.\u003c/p>\n\u003cp>\"As you can see, we dive right out here in this area,\" says Lydia Sigo as she stands on a dock on the tribe's reservation. \"That's all just houses, and that's where we get the majority of our pounds is off this tract right here.\"\u003c/p>\n\u003cp>It's quiet on the water, with no boats anywhere to be seen. The tribe is losing $20,000 each day the ban is in place.\u003c/p>\n\u003cp>\"That's been really frustrating because there's about 25 divers in our tribe, and that's 25 families that really need to pay their mortgage or pay their rent,\" Sigo says. \"For me, I can't keep going on like this for very long.\"\u003c/p>\n\u003cp>To make matters worse, Sigo says, 40 percent of the money the tribal divers get from selling their geoducks goes to support tribal elders.\u003c/p>\n\u003cp>\"So this is affecting the entire tribe, and other state divers, geoduck farms, people all over the state — it's a huge industry, and we all spend that money in our local economies,\" Sigo says.\u003c/p>\n\u003cp>The shellfish industry in Washington is worth $270 million annually, and China is the biggest market for exports. This is the broadest shellfish ban the Chinese have ever put in place. But it's not the first time China has banned a major import from the U.S.\u003c/p>\n\u003cp>Beef imports from the U.S. have been banned for the past 10 years over fears related to mad cow disease. More recently, China rejected about a half-million tons of U.S. corn because it was genetically modified.\u003c/p>\n\u003cp>Chinese officials have been slow to reveal details of their shellfish testing methods. That has prompted some to raise concerns about political motivations behind the shellfish ban.\u003c/p>\n\u003cp>\"It is possible that it could be retaliation for something that has happened in the past,\" says Tabitha Mallory, a postdoctoral research fellow at the Princeton-Harvard China and the World Program.\u003c/p>\n\u003cp>In 2010 China banned salmon imports from Norway after the Nobel Peace Prize was awarded to Chinese political activist Liu Xiaobo.\u003c/p>\n\u003cp>Mallory says it's unclear what kind of larger political statement China could be making with the shellfish ban. \"It's good to consider all the possible motivations for this, but I don't think that we should write off the possibility that it is a legitimate accusation.\"\u003c/p>\n\u003cp>The contaminated clam was harvested near the former site of a copper smelter in Tacoma, which had leached arsenic into the surrounding area. Washington state officials have closed the area and are testing shellfish for arsenic. Federal officials have sent a letter to China asking for the ban to be lifted.\u003c/p>\n\u003cp>All of this comes at a particularly bad time. Geoduck is a delicacy in China, with peak demand for the clam around Chinese New Year, which falls on Jan. 31.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/75727/pacific-northwest-suffers-after-china-bans-shellfish-imports",
"authors": [
"byline_bayareabites_75727"
],
"categories": [
"bayareabites_1962",
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_2035",
"bayareabites_34"
],
"tags": [
"bayareabites_11520",
"bayareabites_12844",
"bayareabites_272",
"bayareabites_11696",
"bayareabites_12843",
"bayareabites_436",
"bayareabites_435",
"bayareabites_10921"
],
"featImg": "bayareabites_75728",
"label": "bayareabites"
},
"bayareabites_75375": {
"type": "posts",
"id": "bayareabites_75375",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "75375",
"score": null,
"sort": [
1387476389000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1387476389,
"format": "aside",
"disqusTitle": "This Stanford Ph.D. Became A Fruit Picker To Feed California's Hungry",
"title": "This Stanford Ph.D. Became A Fruit Picker To Feed California's Hungry",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_75376\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hunger_gleaning_019_wide-b53b2523f4f1433b8abb470eef8627d114c478f1-e1387475813686.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hunger_gleaning_019_wide-b53b2523f4f1433b8abb470eef8627d114c478f1-e1387475813686.jpg\" alt=\"Sarah Ramirez runs an organization that brings excess produce to the hungry. Here, she gleans apples from a front yard. Photo: Scott Anger/KQED\" width=\"640\" height=\"360\" class=\"size-full wp-image-75376\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sarah Ramirez runs an organization that brings excess produce to the hungry. Here, she gleans apples from a front yard. Photo: Scott Anger/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/19/255252581/this-stanford-ph-d-became-a-fruit-picker-to-feed-californias-hungry\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/12/20131219_me_farmworker_hunger_2.mp3\"] \u003c/p>\n\u003cp>Story by Sasha Khokha, \u003ca href=\"http://www.kqed.org/news/specialcoverage/hungerinthevalleyofplenty/index.jsp\">KQED News/CIR\u003c/a> at \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/19/255252581/this-stanford-ph-d-became-a-fruit-picker-to-feed-californias-hungry\">The Salt at NPR Food\u003c/a> (12/19/13)\u003c/p>\n\u003cp>By some estimates, we Americans throw away about \u003ca href=\"http://www.nrdc.org/food/files/wasted-food-ip.pdf\" target=\"_blank\">40 percent of our food\u003c/a>, from the cabbage that's wilting in our refrigerators, to the fruit that's falling off the orange tree in our neighbor's backyard.\u003c/p>\n\u003cp>In California's Central Valley, one woman has started a grassroots effort to feed hungry people by rescuing some of that produce.\u003c/p>\n\u003cp>At first glance, Sarah Ramirez's decision to leave a bright future as an epidemiologist with a doctorate from Stanford University to become a fruit picker might seem downright crazy. To understand her motivations, you first need to know a little about the economics of California's Central Valley, where Ramirez grew up, the daughter of farmworkers.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Many farms in the Central Valley supply fruits and vegetables for major supermarket chains across the country. Farmer Peter Mesias says those stores demand perfect produce to meet consumer's expectations.\u003c/p>\n\u003cp>I visited \u003ca href=\"https://www.facebook.com/pages/Abe-El-Produce-Fruit-Stands/130420460324490\">Mesias' farm\u003c/a> this summer. He walked me through a squash field dense with prickly leaves, picked a zucchini and showed it to me.\u003c/p>\n\u003cp>\"Right off the bat, you can see there's a nick, there's a little bit of a crook,\" he said. \"That couldn't be packed in a box.\"\u003c/p>\n\u003cp>So that means supermarkets won't buy it. They prefer smaller, tender squash.\u003c/p>\n\u003cp>This year, Mesias ended up with acres of excess squash, and he hoped the local food bank would come take some of the imperfect fruit before he plowed it under.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=5r_3J8MVkX0]\u003c/p>\n\u003cp>Food bank director Sandy Beals says it's not uncommon for food banks to hear from farmers like Mesias.\u003c/p>\n\u003cp>\"And if we can pick it, we can have it. I mean, how tempting is that?, \" Beals says.\u003c/p>\n\u003cp>But Beals says she can't easily send her staff to pick excess crops. The liability is too high.\u003c/p>\n\u003cp>\"Somebody falls off a ladder and gets hurt. One incident like that could very easily put us belly up,\" she says.\u003c/p>\n\u003cp>And that's too bad. The \u003ca href=\"http://www.foodlinktc.org/\">food bank\u003c/a> that Beals helps run in Tulare County, Calif., serves one out of four county residents, many of them farmworkers. She says she's desperate for donations — she sometimes has to beg for an extension on the food bank's electricity bill so that she can keep the freezers running.\u003c/p>\n\u003cp>And that's where Sarah Ramirez comes in.\u003c/p>\n\u003cp>Ramirez has made it her mission to rescue produce from commercial fields and people's backyards. And as an individual, she can sign a liability waiver saying she won't sue if she gets hurt picking crops.\u003c/p>\n\u003cp>Ramirez grew up in Pixley, Calif., a rural town that John Steinbeck described in \u003cem>The Grapes of Wrath\u003c/em>. She went on to earn a Ph.D. at Stanford and become Tulare County's epidemiologist, where she noticed some troubling trends: high rates of diabetes and obesity, paired with widespread food insecurity.\u003c/p>\n\u003cp>Ramirez says she noticed that a lot fruit in the region went unharvested. \"And yet, at the same time, we have hunger and food insecurity,\" she says. \"And it seems like we should be able to put a need with a surplus. Let's put the pieces together.\"\u003c/p>\n\u003cp>Ramirez recently moved back to Pixley to start a grassroots effort called \u003ca href=\"http://www.behealthytulare.com/\">Be Healthy Tulare\u003c/a>, a shoestring operation she and her husband fund themselves and operate out of their home in a trailer park.\u003c/p>\n\u003cp>\"If I think about the overwhelming nature of the problem, it's so much easier not to do anything. And there's a lot of people who say the problem is so big, nothing we can ever do will fix it,\" Ramirez says. \"Well, if we all took that position, nothing would ever get done.\"\u003c/p>\n\u003cp>Ramirez says she wanted to take action. So she decided to give up the prestige of a high-powered career to return to her roots, to the kind of work that her parents, who labored in the fields, tried to make sure she'd never have to do.\u003c/p>\n\u003cp>\"One of our team members says I should be wearing a t-shirt that says, 'I have a Ph.D. and I pick fruit,' \" Ramirez says.\u003c/p>\n\u003cp>Food bank director Sandy Beals says Ramirez's work is making a big difference.\u003c/p>\n\u003cp>\"There is extreme unemployment, very high poverty and not a lot of hope that things will get better,\" Beals says. \"And [Ramirez's] goal is to give people hope. And hope is the most important thing people can have.\"\u003c/p>\n\u003cp>This year, Ramirez and her tiny band of volunteers have gleaned 20,000 pounds of produce from farms and backyards.\u003c/p>\n\u003cp>And Be Healthy Tulare is doing more than just picking fruit. On weekends, Ramirez ties a colorful bandana on her head and gets out her sharp knives to hold \"food labs,\" nutrition classes to teach people how to incorporate more produce into their diets. They whip up delicacies like peach-cucumber gazpacho in the community kitchen of the Pixley trailer park.\u003c/p>\n\u003cp>They've also started a community garden to grow their own produce, and it's equipped with an outdoor propane stove.\u003c/p>\n\u003cp>That's where Maria Arevalo is sautéing some eggplant she's just harvested. She worked in the fields for some 40 years before recently retiring.\u003c/p>\n\u003cp>\"Vegetables used to look kind of tempting to me,\" she explains in Spanish, standing over an outdoor propane stove. \"But I didn't know how to cook them. My mother never cooked them. People here can't afford them. They're a luxury.\"\u003c/p>\n\u003cp>But now Arevalo is eating fruit and vegetables grown in the organic garden. And it's paying off. She says her blood pressure is now under control. And her community's getting healthier, too. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>More Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/news/specialcoverage/hungerinthevalleyofplenty/index.jsp\">\u003cstrong>Hunger in the Valley of Plenty\u003c/strong>\u003c/a> (Collaboration between KQED and \u003ca href=\"http://cironline.org/reports/video-hunger-valley-plenty-5364\">CIR\u003c/a>)\u003c/p>\n\n",
"disqusIdentifier": "75375 http://blogs.kqed.org/bayareabites/?p=75375",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/12/19/this-stanford-ph-d-became-a-fruit-picker-to-feed-californias-hungry/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 1029,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 35
},
"modified": 1387476510,
"excerpt": "Sarah Ramirez left a high-prestige career to bring California's bounty of unsellable fruit to food banks in the state's Central Valley. Her grassroots organization is trying to address a regional conundrum: While many area farms end up with imperfect fruit that can't be sold to supermarkets, local farmworkers struggle to afford fresh produce.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Sarah Ramirez left a high-prestige career to bring California's bounty of unsellable fruit to food banks in the state's Central Valley. Her grassroots organization is trying to address a regional conundrum: While many area farms end up with imperfect fruit that can't be sold to supermarkets, local farmworkers struggle to afford fresh produce.",
"title": "This Stanford Ph.D. Became A Fruit Picker To Feed California's Hungry | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "This Stanford Ph.D. Became A Fruit Picker To Feed California's Hungry",
"datePublished": "2013-12-19T10:06:29-08:00",
"dateModified": "2013-12-19T10:08:30-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "this-stanford-ph-d-became-a-fruit-picker-to-feed-californias-hungry",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=255252581&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprStoryDate": "Thu, 19 Dec 2013 05:00:00 -0500",
"nprLastModifiedDate": "Thu, 19 Dec 2013 07:20:26 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/12/19/255252581/this-stanford-ph-d-became-a-fruit-picker-to-feed-californias-hungry?ft=3&f=255252581",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/me/2013/12/20131219_me_farmworker_hunger_2.mp3?orgId=150&topicId=1053&ft=3&f=255252581",
"nprAudioM3u": "http://api.npr.org/m3u/1255422122-a5d4c4.m3u?orgId=150&topicId=1053&ft=3&f=255252581",
"nprStoryId": "255252581",
"nprRetrievedStory": "1",
"nprPubDate": "Thu, 19 Dec 2013 12:08:00 -0500",
"path": "/bayareabites/75375/this-stanford-ph-d-became-a-fruit-picker-to-feed-californias-hungry",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/me/2013/12/20131219_me_farmworker_hunger_2.mp3?orgId=150&topicId=1053&ft=3&f=255252581",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75376\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hunger_gleaning_019_wide-b53b2523f4f1433b8abb470eef8627d114c478f1-e1387475813686.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hunger_gleaning_019_wide-b53b2523f4f1433b8abb470eef8627d114c478f1-e1387475813686.jpg\" alt=\"Sarah Ramirez runs an organization that brings excess produce to the hungry. Here, she gleans apples from a front yard. Photo: Scott Anger/KQED\" width=\"640\" height=\"360\" class=\"size-full wp-image-75376\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sarah Ramirez runs an organization that brings excess produce to the hungry. Here, she gleans apples from a front yard. Photo: Scott Anger/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/19/255252581/this-stanford-ph-d-became-a-fruit-picker-to-feed-californias-hungry\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://pd.npr.org/anon.npr-mp3/npr/me/2013/12/20131219_me_farmworker_hunger_2.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Story by Sasha Khokha, \u003ca href=\"http://www.kqed.org/news/specialcoverage/hungerinthevalleyofplenty/index.jsp\">KQED News/CIR\u003c/a> at \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/19/255252581/this-stanford-ph-d-became-a-fruit-picker-to-feed-californias-hungry\">The Salt at NPR Food\u003c/a> (12/19/13)\u003c/p>\n\u003cp>By some estimates, we Americans throw away about \u003ca href=\"http://www.nrdc.org/food/files/wasted-food-ip.pdf\" target=\"_blank\">40 percent of our food\u003c/a>, from the cabbage that's wilting in our refrigerators, to the fruit that's falling off the orange tree in our neighbor's backyard.\u003c/p>\n\u003cp>In California's Central Valley, one woman has started a grassroots effort to feed hungry people by rescuing some of that produce.\u003c/p>\n\u003cp>At first glance, Sarah Ramirez's decision to leave a bright future as an epidemiologist with a doctorate from Stanford University to become a fruit picker might seem downright crazy. To understand her motivations, you first need to know a little about the economics of California's Central Valley, where Ramirez grew up, the daughter of farmworkers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Many farms in the Central Valley supply fruits and vegetables for major supermarket chains across the country. Farmer Peter Mesias says those stores demand perfect produce to meet consumer's expectations.\u003c/p>\n\u003cp>I visited \u003ca href=\"https://www.facebook.com/pages/Abe-El-Produce-Fruit-Stands/130420460324490\">Mesias' farm\u003c/a> this summer. He walked me through a squash field dense with prickly leaves, picked a zucchini and showed it to me.\u003c/p>\n\u003cp>\"Right off the bat, you can see there's a nick, there's a little bit of a crook,\" he said. \"That couldn't be packed in a box.\"\u003c/p>\n\u003cp>So that means supermarkets won't buy it. They prefer smaller, tender squash.\u003c/p>\n\u003cp>This year, Mesias ended up with acres of excess squash, and he hoped the local food bank would come take some of the imperfect fruit before he plowed it under.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/5r_3J8MVkX0'\n title='//www.youtube.com/embed/5r_3J8MVkX0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Food bank director Sandy Beals says it's not uncommon for food banks to hear from farmers like Mesias.\u003c/p>\n\u003cp>\"And if we can pick it, we can have it. I mean, how tempting is that?, \" Beals says.\u003c/p>\n\u003cp>But Beals says she can't easily send her staff to pick excess crops. The liability is too high.\u003c/p>\n\u003cp>\"Somebody falls off a ladder and gets hurt. One incident like that could very easily put us belly up,\" she says.\u003c/p>\n\u003cp>And that's too bad. The \u003ca href=\"http://www.foodlinktc.org/\">food bank\u003c/a> that Beals helps run in Tulare County, Calif., serves one out of four county residents, many of them farmworkers. She says she's desperate for donations — she sometimes has to beg for an extension on the food bank's electricity bill so that she can keep the freezers running.\u003c/p>\n\u003cp>And that's where Sarah Ramirez comes in.\u003c/p>\n\u003cp>Ramirez has made it her mission to rescue produce from commercial fields and people's backyards. And as an individual, she can sign a liability waiver saying she won't sue if she gets hurt picking crops.\u003c/p>\n\u003cp>Ramirez grew up in Pixley, Calif., a rural town that John Steinbeck described in \u003cem>The Grapes of Wrath\u003c/em>. She went on to earn a Ph.D. at Stanford and become Tulare County's epidemiologist, where she noticed some troubling trends: high rates of diabetes and obesity, paired with widespread food insecurity.\u003c/p>\n\u003cp>Ramirez says she noticed that a lot fruit in the region went unharvested. \"And yet, at the same time, we have hunger and food insecurity,\" she says. \"And it seems like we should be able to put a need with a surplus. Let's put the pieces together.\"\u003c/p>\n\u003cp>Ramirez recently moved back to Pixley to start a grassroots effort called \u003ca href=\"http://www.behealthytulare.com/\">Be Healthy Tulare\u003c/a>, a shoestring operation she and her husband fund themselves and operate out of their home in a trailer park.\u003c/p>\n\u003cp>\"If I think about the overwhelming nature of the problem, it's so much easier not to do anything. And there's a lot of people who say the problem is so big, nothing we can ever do will fix it,\" Ramirez says. \"Well, if we all took that position, nothing would ever get done.\"\u003c/p>\n\u003cp>Ramirez says she wanted to take action. So she decided to give up the prestige of a high-powered career to return to her roots, to the kind of work that her parents, who labored in the fields, tried to make sure she'd never have to do.\u003c/p>\n\u003cp>\"One of our team members says I should be wearing a t-shirt that says, 'I have a Ph.D. and I pick fruit,' \" Ramirez says.\u003c/p>\n\u003cp>Food bank director Sandy Beals says Ramirez's work is making a big difference.\u003c/p>\n\u003cp>\"There is extreme unemployment, very high poverty and not a lot of hope that things will get better,\" Beals says. \"And [Ramirez's] goal is to give people hope. And hope is the most important thing people can have.\"\u003c/p>\n\u003cp>This year, Ramirez and her tiny band of volunteers have gleaned 20,000 pounds of produce from farms and backyards.\u003c/p>\n\u003cp>And Be Healthy Tulare is doing more than just picking fruit. On weekends, Ramirez ties a colorful bandana on her head and gets out her sharp knives to hold \"food labs,\" nutrition classes to teach people how to incorporate more produce into their diets. They whip up delicacies like peach-cucumber gazpacho in the community kitchen of the Pixley trailer park.\u003c/p>\n\u003cp>They've also started a community garden to grow their own produce, and it's equipped with an outdoor propane stove.\u003c/p>\n\u003cp>That's where Maria Arevalo is sautéing some eggplant she's just harvested. She worked in the fields for some 40 years before recently retiring.\u003c/p>\n\u003cp>\"Vegetables used to look kind of tempting to me,\" she explains in Spanish, standing over an outdoor propane stove. \"But I didn't know how to cook them. My mother never cooked them. People here can't afford them. They're a luxury.\"\u003c/p>\n\u003cp>But now Arevalo is eating fruit and vegetables grown in the organic garden. And it's paying off. She says her blood pressure is now under control. And her community's getting healthier, too. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>More Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/news/specialcoverage/hungerinthevalleyofplenty/index.jsp\">\u003cstrong>Hunger in the Valley of Plenty\u003c/strong>\u003c/a> (Collaboration between KQED and \u003ca href=\"http://cironline.org/reports/video-hunger-valley-plenty-5364\">CIR\u003c/a>)\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/75375/this-stanford-ph-d-became-a-fruit-picker-to-feed-californias-hungry",
"authors": [
"5403"
],
"categories": [
"bayareabites_1962",
"bayareabites_1874",
"bayareabites_3032",
"bayareabites_4084",
"bayareabites_2554",
"bayareabites_1245",
"bayareabites_45",
"bayareabites_10916",
"bayareabites_2035"
],
"tags": [
"bayareabites_12816",
"bayareabites_12819",
"bayareabites_249",
"bayareabites_12818",
"bayareabites_12815",
"bayareabites_8572",
"bayareabites_248",
"bayareabites_12820",
"bayareabites_12817"
],
"featImg": "bayareabites_75376",
"label": "bayareabites"
},
"bayareabites_75228": {
"type": "posts",
"id": "bayareabites_75228",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "75228",
"score": null,
"sort": [
1387320409000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1387320409,
"format": "aside",
"disqusTitle": "The Case Against Multivitamins Grows Stronger",
"title": "The Case Against Multivitamins Grows Stronger",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/health/2013/12/17/251955878/the-case-against-multivitamins-grows-stronger\">Shots at NPR Health\u003c/a> (12/17/13)\u003c/p>\n\u003cfigure id=\"attachment_75229\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/vitamins-33f1bf1892798589644b24a946995bcde804a0bc.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/vitamins-33f1bf1892798589644b24a946995bcde804a0bc-290x217.jpg\" alt=\"Though some people might need more of specific vitamins, multivitamins don't help most people, studies say. Photo: iStockphoto\" width=\"290\" height=\"217\" class=\"size-medium wp-image-75229\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Though some people might need more of specific vitamins, multivitamins don't help most people, studies say. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>When I was growing up my mom gave me a multivitamin every day as a defense against unnamed dread diseases.\u003c/p>\n\u003cp>But it looks like Mom was wasting her money. Evidence continues to mount that vitamin supplements don't help most people and can actually cause diseases that people are taking them to prevent, like cancer.\u003c/p>\n\u003cp>Three studies published Monday add to multivitamins' bad rap. One review found no benefit in \u003ca href=\"http://annals.org/article.aspx?articleid=1767855\">preventing early death\u003c/a>, heart disease or cancer. Another found that taking multivitamins did nothing to stave off \u003ca href=\"http://annals.org/article.aspx?articleid=1789250\">cognitive decline\u003c/a> with aging. A third found that \u003ca href=\"http://annals.org/article.aspx?articleid=1789248\">high-dose multivitamins\u003c/a> didn't help people who had had one heart attack avoid another.\u003c/p>\n\u003cp>\"Enough is enough,\" declares an \u003ca href=\"http://annals.org/article.aspx?articleid=1789253\">editorial\u003c/a> accompanying the studies in \u003cem>Annals of Internal Medicine\u003c/em>. \"Stop wasting money on vitamin and mineral supplements.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But enough is not enough for the American public. We spend $28 billion a year on vitamin supplements and are projected to spend more. About 40 percent of Americans take multivitamins, the editorial says.\u003c/p>\n\u003cp>Even people who know about all these studies showing no benefit continue to buy multivitamins for their families. Like, uh, me. They couldn't hurt, right?\u003c/p>\n\u003cp>In most cases, no. But $28 billion is a lot to spend on a worthless medical treatment. So I called up \u003ca href=\"http://ccb.jhu.edu/people/salzberg/Salzberg/About_Me.html\">Steven Salzberg\u003c/a>, a professor of medicine at Johns Hopkins who has written about Americans' love affair with vitamins, to find out why we're so reluctant to give up the habit.\u003c/p>\n\u003cp>\"I think this is a great example of how our intuition leads us astray,\" Salzberg told Shots. \"It seems reasonable that if a little bit of something is good for you, then more should be better for you. It's not true. Supplementation with extra vitamins or micronutrients doesn't really benefit you if you don't have a deficiency.\"\u003c/p>\n\u003cp>Vitamin deficiencies can kill, and that discovery has made for some great medical detective stories. Salzberg points to James Lind, a Scottish physician who proved in 1747 that citrus juice could cure scurvy, which had killed more sailors than all wars combined. It was not until much later that scientists discovered that the magic ingredient was vitamin C.\u003c/p>\n\u003cp>Lack of vitamin D causes rickets. Lack of niacin causes pellagra, which was a big problem in the Southern U.S. in the early 1900s. Lack of vitamin A causes blindness. And lack of folic acid can cause spina bifida, a crippling deformity.\u003c/p>\n\u003cp>Better nutrition and vitamin-fortified foods have made these problems pretty much history.\u003c/p>\n\u003cp>Now when public health officials talk about vitamin deficiencies and health, they're talking about specific populations and specific vitamins. Young women tend to be low on iodine, which is key for brain development in a fetus, according to a 2012 \u003ca href=\"http://www.cdc.gov/nutritionreport/\">report\u003c/a> from the Centers for Disease Control and Prevention. And Mexican-American women and young children are more likely to be iron deficient. But even in that group, we're talking about 11 percent of the children, and 13 percent of the women.\u003c/p>\n\u003cp>Recent studies have shown that too much \u003ca href=\"http://www.nlm.nih.gov/medlineplus/druginfo/natural/999.html\">beta carotene\u003c/a> and \u003ca href=\"http://ods.od.nih.gov/factsheets/VitaminE-QuickFacts/\">vitamin E\u003c/a> can cause cancer, and it's long been known that excess \u003ca href=\"http://ods.od.nih.gov/factsheets/VitaminA-HealthProfessional/\">vitamin A \u003c/a>can cause liver damage, coma and death. That's what happened to Arctic explorers when they ate too much polar bear liver, which is rich in vitamin A.\u003c/p>\n\u003cp>\"You need a balance,\" Salzberg says. But he agrees with the \u003cem>Annals\u003c/em> editorial — enough already. \"The vast majority of people taking multivitamins and other supplemental vitamins don't need them. I don't need them, so I stopped.\"\u003c/p>\n\u003cp>I'm still struggling with the notion that mother didn't know best. But maybe when the current bottle of kids' chewable vitamins runs out, I won't buy more. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "75228 http://blogs.kqed.org/bayareabites/?p=75228",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/12/17/the-case-against-multivitamins-grows-stronger/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 659,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 19
},
"modified": 1387320409,
"excerpt": "Vitamin deficiencies can cause deadly diseases like scurvy, and other major health problems like spina bifida. But for most people, adding a multivitamin to their daily routine doesn't affect their health at all, studies say. Still, 40 percent of Americans continue to take multivitamins.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Vitamin deficiencies can cause deadly diseases like scurvy, and other major health problems like spina bifida. But for most people, adding a multivitamin to their daily routine doesn't affect their health at all, studies say. Still, 40 percent of Americans continue to take multivitamins.",
"title": "The Case Against Multivitamins Grows Stronger | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "The Case Against Multivitamins Grows Stronger",
"datePublished": "2013-12-17T14:46:49-08:00",
"dateModified": "2013-12-17T14:46:49-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "the-case-against-multivitamins-grows-stronger",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=251955878&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Nancy Shute",
"nprStoryDate": "Tue, 17 Dec 2013 12:37:00 -0500",
"nprLastModifiedDate": "Tue, 17 Dec 2013 16:51:59 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/health/2013/12/17/251955878/the-case-against-multivitamins-grows-stronger?ft=3&f=251955878",
"nprStoryId": "251955878",
"nprRetrievedStory": "1",
"nprPubDate": "Tue, 17 Dec 2013 16:51:00 -0500",
"path": "/bayareabites/75228/the-case-against-multivitamins-grows-stronger",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/health/2013/12/17/251955878/the-case-against-multivitamins-grows-stronger\">Shots at NPR Health\u003c/a> (12/17/13)\u003c/p>\n\u003cfigure id=\"attachment_75229\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/vitamins-33f1bf1892798589644b24a946995bcde804a0bc.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/vitamins-33f1bf1892798589644b24a946995bcde804a0bc-290x217.jpg\" alt=\"Though some people might need more of specific vitamins, multivitamins don't help most people, studies say. Photo: iStockphoto\" width=\"290\" height=\"217\" class=\"size-medium wp-image-75229\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Though some people might need more of specific vitamins, multivitamins don't help most people, studies say. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>When I was growing up my mom gave me a multivitamin every day as a defense against unnamed dread diseases.\u003c/p>\n\u003cp>But it looks like Mom was wasting her money. Evidence continues to mount that vitamin supplements don't help most people and can actually cause diseases that people are taking them to prevent, like cancer.\u003c/p>\n\u003cp>Three studies published Monday add to multivitamins' bad rap. One review found no benefit in \u003ca href=\"http://annals.org/article.aspx?articleid=1767855\">preventing early death\u003c/a>, heart disease or cancer. Another found that taking multivitamins did nothing to stave off \u003ca href=\"http://annals.org/article.aspx?articleid=1789250\">cognitive decline\u003c/a> with aging. A third found that \u003ca href=\"http://annals.org/article.aspx?articleid=1789248\">high-dose multivitamins\u003c/a> didn't help people who had had one heart attack avoid another.\u003c/p>\n\u003cp>\"Enough is enough,\" declares an \u003ca href=\"http://annals.org/article.aspx?articleid=1789253\">editorial\u003c/a> accompanying the studies in \u003cem>Annals of Internal Medicine\u003c/em>. \"Stop wasting money on vitamin and mineral supplements.\"\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 enough is not enough for the American public. We spend $28 billion a year on vitamin supplements and are projected to spend more. About 40 percent of Americans take multivitamins, the editorial says.\u003c/p>\n\u003cp>Even people who know about all these studies showing no benefit continue to buy multivitamins for their families. Like, uh, me. They couldn't hurt, right?\u003c/p>\n\u003cp>In most cases, no. But $28 billion is a lot to spend on a worthless medical treatment. So I called up \u003ca href=\"http://ccb.jhu.edu/people/salzberg/Salzberg/About_Me.html\">Steven Salzberg\u003c/a>, a professor of medicine at Johns Hopkins who has written about Americans' love affair with vitamins, to find out why we're so reluctant to give up the habit.\u003c/p>\n\u003cp>\"I think this is a great example of how our intuition leads us astray,\" Salzberg told Shots. \"It seems reasonable that if a little bit of something is good for you, then more should be better for you. It's not true. Supplementation with extra vitamins or micronutrients doesn't really benefit you if you don't have a deficiency.\"\u003c/p>\n\u003cp>Vitamin deficiencies can kill, and that discovery has made for some great medical detective stories. Salzberg points to James Lind, a Scottish physician who proved in 1747 that citrus juice could cure scurvy, which had killed more sailors than all wars combined. It was not until much later that scientists discovered that the magic ingredient was vitamin C.\u003c/p>\n\u003cp>Lack of vitamin D causes rickets. Lack of niacin causes pellagra, which was a big problem in the Southern U.S. in the early 1900s. Lack of vitamin A causes blindness. And lack of folic acid can cause spina bifida, a crippling deformity.\u003c/p>\n\u003cp>Better nutrition and vitamin-fortified foods have made these problems pretty much history.\u003c/p>\n\u003cp>Now when public health officials talk about vitamin deficiencies and health, they're talking about specific populations and specific vitamins. Young women tend to be low on iodine, which is key for brain development in a fetus, according to a 2012 \u003ca href=\"http://www.cdc.gov/nutritionreport/\">report\u003c/a> from the Centers for Disease Control and Prevention. And Mexican-American women and young children are more likely to be iron deficient. But even in that group, we're talking about 11 percent of the children, and 13 percent of the women.\u003c/p>\n\u003cp>Recent studies have shown that too much \u003ca href=\"http://www.nlm.nih.gov/medlineplus/druginfo/natural/999.html\">beta carotene\u003c/a> and \u003ca href=\"http://ods.od.nih.gov/factsheets/VitaminE-QuickFacts/\">vitamin E\u003c/a> can cause cancer, and it's long been known that excess \u003ca href=\"http://ods.od.nih.gov/factsheets/VitaminA-HealthProfessional/\">vitamin A \u003c/a>can cause liver damage, coma and death. That's what happened to Arctic explorers when they ate too much polar bear liver, which is rich in vitamin A.\u003c/p>\n\u003cp>\"You need a balance,\" Salzberg says. But he agrees with the \u003cem>Annals\u003c/em> editorial — enough already. \"The vast majority of people taking multivitamins and other supplemental vitamins don't need them. I don't need them, so I stopped.\"\u003c/p>\n\u003cp>I'm still struggling with the notion that mother didn't know best. But maybe when the current bottle of kids' chewable vitamins runs out, I won't buy more. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/75228/the-case-against-multivitamins-grows-stronger",
"authors": [
"byline_bayareabites_75228"
],
"categories": [
"bayareabites_1245",
"bayareabites_10916"
],
"tags": [
"bayareabites_1270",
"bayareabites_12809",
"bayareabites_11018",
"bayareabites_12463",
"bayareabites_1598"
],
"featImg": "bayareabites_75229",
"label": "bayareabites"
},
"bayareabites_75219": {
"type": "posts",
"id": "bayareabites_75219",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "75219",
"score": null,
"sort": [
1387300470000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1387300470,
"format": "aside",
"disqusTitle": "Industrial Meat Bad, Small Farm Good? It's Not So Simple",
"title": "Industrial Meat Bad, Small Farm Good? It's Not So Simple",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_75220\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kenya-e78018b5d9656a9bf3a772f79d13f965003ca9bf-e1387300166749.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kenya-e78018b5d9656a9bf3a772f79d13f965003ca9bf-e1387300166749.jpg\" alt=\"Somali refugees lead their herds of goats home for the night outside Dadaab, Kenya. A new study shows that animals in many parts of the developing world require more food — and generate more greenhouse emissions — than animals in wealthy countries. Photo: Rebecca Blackwell/AP\" width=\"640\" height=\"480\" class=\"size-full wp-image-75220\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Somali refugees lead their herds of goats home for the night outside Dadaab, Kenya. A new study shows that animals in many parts of the developing world require more food — and generate more greenhouse emissions — than animals in wealthy countries. Photo: Rebecca Blackwell/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/16/251611230/big-meat-bad-small-farm-good-it-s-not-so-simple\">The Salt at NPR Food\u003c/a> (12/17/13)\u003c/p>\n\u003cp>To feed all 7 billion of us, address climate change and live longer, we all need to eat less meat. From \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/26/al-gore-goes-vegan-following-in-footsteps-of-bill-clinton/\">Al Gore\u003c/a> to the Meatless Monday movement to \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/12/148457233/death-by-bacon-study-finds-eating-meat-is-risky\">Harvard epidemiologists\u003c/a>, that's been the resounding advice offered to consumers lately.\u003c/p>\n\u003cp>But hold up a minute, says \u003ca href=\"http://scholar.google.com/citations?user=_vmjCiYAAAAJ&hl=en\">Mario Herrero\u003c/a>, the chief research scientist at Australia's national science agency, the CSIRO. Writing off food animals as greedy, inefficient polluters of land and water, artery cloggers and robbers of food from the mouths of hungry babes is perhaps a bit brash, he says.\u003c/p>\n\u003cp>Instead, it's important to see the global livestock sector as a super diverse system of tiny backyards and massive feedlots that defies generalizations, Herrero tells The Salt. Shifting to this view is becoming more and more important as we plan for a future of 9 billion people on Earth by mid-century.\u003c/p>\n\u003cp>It's also one of the takeaways of a \u003ca href=\"http://www.pnas.org/content/early/2013/12/12/1308149110\">assessment of global livestock systems\u003c/a> by Herrero published Monday in the \u003cem>Proceedings of the National Academy of Sciences. \u003c/em>Inside the vast dataset are new calculations of how livestock use land, how efficiently they convert feed into food for humans and their greenhouse gas emissions.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Given the range of human nutritional needs and the different ways of raising livestock, Herrero and co-authors argue, decisions about how to make meat and milk production more sustainable should probably be local ones. In other words, there's no \"one-size-fits-all\" blueprint for sustainability for farmers.\u003c/p>\n\u003cp>That's because when it comes to raising livestock, the contradictions abound, the authors note.\u003c/p>\n\u003cp>One example? While animals provide nutrients for farmers' crops (think \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/21/246386290/organic-farmers-bash-fda-restrictions-on-manure-use\">manure\u003c/a>), their waste also pollutes the land and water. While grazing animals can be beneficial to a grassland ecosystem, overgrazing can destroy it. Questions of health can be equally complex: Animal milk and meat are critically important sources of protein and other nutrients for many people – especially the poor – but they also contribute to obesity and chronic disease.\u003c/p>\n\u003cp>What this means is that a cattleman raising 10 cows on cruddy grassland in Zambia and the manager of a major Kansas feedlot have starkly different priorities when it comes to how they manage resources.\u003c/p>\n\u003cp>And the authors say the same goes for consumer choices about animal products in rich countries versus those in poor countries: While most Americans could forgo a third serving of bacon for the week, mothers in Cambodia may very well need to seek out more milk and chicken for their children.\u003c/p>\n\u003cp>But that nuanced global perspective is missing from the conversation about meat production, Hererro says. When we think about the global environmental impacts, we tend to imagine industrial U.S. cattle or hog producers spewing emissions and waste into the environment.\u003c/p>\n\u003cp>But according to the \u003cem>PNAS\u003c/em> paper, smaller producers in the developing world account for the most emissions from livestock, including 75 percent of emissions from cattle and other ruminants (like goats) and 56 percent from poultry and pigs. That's mainly because of the sheer number of animals — millions more than those raised in Europe and the U.S.\u003c/p>\n\u003cp>And when it's harder to feed animals, they also produce more emissions. For example, cattle scrounging for food in arid East Africa might release the equivalent of 1,000 pounds of carbon for every pound of protein they produce. Compare that with many parts of the U.S. and Europe, where a cow might generate about 10 pounds of carbon per pound of protein.\u003c/p>\n\u003cp>The paper also reminds us that India is the world's biggest producer of milk and China, the largest producer of pork. Asia accounts for 55 percent of global pork production, dwarfing Europe (26 percent) and the U.S. (17 percent).\u003c/p>\n\u003cp>\"The developing world is where the demand is growing the most, and it's also where we need to find better solutions for protecting resources,\" Herrero tells The Salt. That's going to mean getting more meat and milk out of each animal, with better feed on better managed land.\u003c/p>\n\u003cp>The study found that everywhere, smaller livestock like pigs and poultry convert feed into protein more efficiently — and have a smaller impact on the climate — than beef and dairy cows.\u003c/p>\n\u003cp>That might suggest that for maximum efficiency (and fewer emissions), we should focus on getting protein mainly from pigs and chickens. But as Herrero argues, there's a big tradeoff there.\u003c/p>\n\u003cp>\"Pigs and poultry may be reservoirs of [diseases that can be transmitted to humans], like the flu, so we really need systems diversity,\" says Herrero.\u003c/p>\n\u003cp>Given all this complexity, what's a conscientious consumer to do?\u003c/p>\n\u003cp>Even though choosing to eat less meat won't dismantle industrial meat or stem the rising number of livestock animals on Earth, it still makes sense for consumers in the developed world, Herrero says.\u003c/p>\n\u003cp>\"If we account for how much we consume in general terms — and the fact that we are responsible for most of the world's carbon dioxide emissions — then we should modify our diets and eat fewer animals products, if we can,\" he says. \"We have a higher responsibility, because we are the ones that can make that choice.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "75219 http://blogs.kqed.org/bayareabites/?p=75219",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/12/17/industrial-meat-bad-small-farm-good-its-not-so-simple/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 932,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 24
},
"modified": 1387300470,
"excerpt": "When it comes to making livestock agriculture more sustainable, there's no one-size-fits-all approach. That's the conclusion of a study of livestock around the world.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "When it comes to making livestock agriculture more sustainable, there's no one-size-fits-all approach. That's the conclusion of a study of livestock around the world.",
"title": "Industrial Meat Bad, Small Farm Good? It's Not So Simple | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Industrial Meat Bad, Small Farm Good? It's Not So Simple",
"datePublished": "2013-12-17T09:14:30-08:00",
"dateModified": "2013-12-17T09:14:30-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "industrial-meat-bad-small-farm-good-its-not-so-simple",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=251611230&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Eliza Barclay",
"nprStoryDate": "Tue, 17 Dec 2013 11:01:00 -0500",
"nprLastModifiedDate": "Tue, 17 Dec 2013 11:03:31 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/12/16/251611230/big-meat-bad-small-farm-good-it-s-not-so-simple?ft=3&f=251611230",
"nprStoryId": "251611230",
"nprRetrievedStory": "1",
"nprPubDate": "Tue, 17 Dec 2013 11:53:00 -0500",
"path": "/bayareabites/75219/industrial-meat-bad-small-farm-good-its-not-so-simple",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75220\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kenya-e78018b5d9656a9bf3a772f79d13f965003ca9bf-e1387300166749.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kenya-e78018b5d9656a9bf3a772f79d13f965003ca9bf-e1387300166749.jpg\" alt=\"Somali refugees lead their herds of goats home for the night outside Dadaab, Kenya. A new study shows that animals in many parts of the developing world require more food — and generate more greenhouse emissions — than animals in wealthy countries. Photo: Rebecca Blackwell/AP\" width=\"640\" height=\"480\" class=\"size-full wp-image-75220\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Somali refugees lead their herds of goats home for the night outside Dadaab, Kenya. A new study shows that animals in many parts of the developing world require more food — and generate more greenhouse emissions — than animals in wealthy countries. Photo: Rebecca Blackwell/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/16/251611230/big-meat-bad-small-farm-good-it-s-not-so-simple\">The Salt at NPR Food\u003c/a> (12/17/13)\u003c/p>\n\u003cp>To feed all 7 billion of us, address climate change and live longer, we all need to eat less meat. From \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/26/al-gore-goes-vegan-following-in-footsteps-of-bill-clinton/\">Al Gore\u003c/a> to the Meatless Monday movement to \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/12/148457233/death-by-bacon-study-finds-eating-meat-is-risky\">Harvard epidemiologists\u003c/a>, that's been the resounding advice offered to consumers lately.\u003c/p>\n\u003cp>But hold up a minute, says \u003ca href=\"http://scholar.google.com/citations?user=_vmjCiYAAAAJ&hl=en\">Mario Herrero\u003c/a>, the chief research scientist at Australia's national science agency, the CSIRO. Writing off food animals as greedy, inefficient polluters of land and water, artery cloggers and robbers of food from the mouths of hungry babes is perhaps a bit brash, he says.\u003c/p>\n\u003cp>Instead, it's important to see the global livestock sector as a super diverse system of tiny backyards and massive feedlots that defies generalizations, Herrero tells The Salt. Shifting to this view is becoming more and more important as we plan for a future of 9 billion people on Earth by mid-century.\u003c/p>\n\u003cp>It's also one of the takeaways of a \u003ca href=\"http://www.pnas.org/content/early/2013/12/12/1308149110\">assessment of global livestock systems\u003c/a> by Herrero published Monday in the \u003cem>Proceedings of the National Academy of Sciences. \u003c/em>Inside the vast dataset are new calculations of how livestock use land, how efficiently they convert feed into food for humans and their greenhouse gas emissions.\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>Given the range of human nutritional needs and the different ways of raising livestock, Herrero and co-authors argue, decisions about how to make meat and milk production more sustainable should probably be local ones. In other words, there's no \"one-size-fits-all\" blueprint for sustainability for farmers.\u003c/p>\n\u003cp>That's because when it comes to raising livestock, the contradictions abound, the authors note.\u003c/p>\n\u003cp>One example? While animals provide nutrients for farmers' crops (think \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/21/246386290/organic-farmers-bash-fda-restrictions-on-manure-use\">manure\u003c/a>), their waste also pollutes the land and water. While grazing animals can be beneficial to a grassland ecosystem, overgrazing can destroy it. Questions of health can be equally complex: Animal milk and meat are critically important sources of protein and other nutrients for many people – especially the poor – but they also contribute to obesity and chronic disease.\u003c/p>\n\u003cp>What this means is that a cattleman raising 10 cows on cruddy grassland in Zambia and the manager of a major Kansas feedlot have starkly different priorities when it comes to how they manage resources.\u003c/p>\n\u003cp>And the authors say the same goes for consumer choices about animal products in rich countries versus those in poor countries: While most Americans could forgo a third serving of bacon for the week, mothers in Cambodia may very well need to seek out more milk and chicken for their children.\u003c/p>\n\u003cp>But that nuanced global perspective is missing from the conversation about meat production, Hererro says. When we think about the global environmental impacts, we tend to imagine industrial U.S. cattle or hog producers spewing emissions and waste into the environment.\u003c/p>\n\u003cp>But according to the \u003cem>PNAS\u003c/em> paper, smaller producers in the developing world account for the most emissions from livestock, including 75 percent of emissions from cattle and other ruminants (like goats) and 56 percent from poultry and pigs. That's mainly because of the sheer number of animals — millions more than those raised in Europe and the U.S.\u003c/p>\n\u003cp>And when it's harder to feed animals, they also produce more emissions. For example, cattle scrounging for food in arid East Africa might release the equivalent of 1,000 pounds of carbon for every pound of protein they produce. Compare that with many parts of the U.S. and Europe, where a cow might generate about 10 pounds of carbon per pound of protein.\u003c/p>\n\u003cp>The paper also reminds us that India is the world's biggest producer of milk and China, the largest producer of pork. Asia accounts for 55 percent of global pork production, dwarfing Europe (26 percent) and the U.S. (17 percent).\u003c/p>\n\u003cp>\"The developing world is where the demand is growing the most, and it's also where we need to find better solutions for protecting resources,\" Herrero tells The Salt. That's going to mean getting more meat and milk out of each animal, with better feed on better managed land.\u003c/p>\n\u003cp>The study found that everywhere, smaller livestock like pigs and poultry convert feed into protein more efficiently — and have a smaller impact on the climate — than beef and dairy cows.\u003c/p>\n\u003cp>That might suggest that for maximum efficiency (and fewer emissions), we should focus on getting protein mainly from pigs and chickens. But as Herrero argues, there's a big tradeoff there.\u003c/p>\n\u003cp>\"Pigs and poultry may be reservoirs of [diseases that can be transmitted to humans], like the flu, so we really need systems diversity,\" says Herrero.\u003c/p>\n\u003cp>Given all this complexity, what's a conscientious consumer to do?\u003c/p>\n\u003cp>Even though choosing to eat less meat won't dismantle industrial meat or stem the rising number of livestock animals on Earth, it still makes sense for consumers in the developed world, Herrero says.\u003c/p>\n\u003cp>\"If we account for how much we consume in general terms — and the fact that we are responsible for most of the world's carbon dioxide emissions — then we should modify our diets and eat fewer animals products, if we can,\" he says. \"We have a higher responsibility, because we are the ones that can make that choice.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/75219/industrial-meat-bad-small-farm-good-its-not-so-simple",
"authors": [
"byline_bayareabites_75219"
],
"categories": [
"bayareabites_1962",
"bayareabites_1874",
"bayareabites_4084",
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_2035",
"bayareabites_60"
],
"tags": [
"bayareabites_12808",
"bayareabites_836",
"bayareabites_12807",
"bayareabites_8914",
"bayareabites_243",
"bayareabites_2613",
"bayareabites_12790",
"bayareabites_10921"
],
"featImg": "bayareabites_75220",
"label": "bayareabites"
},
"bayareabites_75078": {
"type": "posts",
"id": "bayareabites_75078",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "75078",
"score": null,
"sort": [
1386962247000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1386962247,
"format": "aside",
"disqusTitle": "How Plastic In The Ocean Is Contaminating Your Seafood",
"title": "How Plastic In The Ocean Is Contaminating Your Seafood",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_75079\" class=\"wp-caption aligncenter\" style=\"max-width: 858px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/dead-fish_wide-9b6eefc8843a8539bef58d594ecc121b5fa80f83.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/dead-fish_wide-9b6eefc8843a8539bef58d594ecc121b5fa80f83.jpg\" alt=\""A lot of people are eating seafood all the time, and fish are eating plastic all the time, so I think that's a problem," a marine toxicologist says. Photo: iStockphoto.com\" width=\"858\" height=\"481\" class=\"size-full wp-image-75079\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"A lot of people are eating seafood all the time, and fish are eating plastic all the time, so I think that's a problem,\" a marine toxicologist says. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/12/250438904/how-plastic-in-the-ocean-is-contaminating-your-seafood\">The Salt at NPR Food\u003c/a> (12/13/13)\u003c/p>\n\u003cp>We've long known that the fish we eat are exposed to toxic chemicals in the rivers, bays and oceans they inhabit. The substance that's gotten the most attention — because it has shown up at disturbingly high levels in some fish — is \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/20/246398619/moms-to-be-are-eating-fish-but-choosing-low-mercury-options\">mercury\u003c/a>.\u003c/p>\n\u003cp>But mercury is just one of a slew of synthetic and organic pollutants that fish can ingest and absorb into their tissue. Sometimes it's because we're dumping chemicals right into the ocean. But as a \u003ca href=\"http://www.nature.com/srep/2013/131121/srep03263/full/srep03263.html\">study\u003c/a> published recently in \u003cem>Nature, Scientific Reports\u003c/em> helps illuminate, sometimes fish get chemicals from the plastic debris they ingest.\u003c/p>\n\u003cp>\"The ocean is basically a toilet bowl for all of our chemical pollutants and waste in general,\" says \u003ca href=\"http://www-rohan.sdsu.edu/~crochman/Welcome.html\">Chelsea Rochman\u003c/a>, a postdoctoral researcher at the University of California, Davis, who authored the study. \"Eventually, we start to see those contaminants high up in the food chain, in seafood and wildlife.\"\u003c/p>\n\u003cp>For many years, scientists have known that chemicals will move up the food chain as predators absorb the chemicals consumed by their prey. That's why the biggest, fattiest fish, like tuna and swordfish, tend to have the highest levels of mercury, polychlorinated biphenyls (PCBs) and other dioxins. (And that's concerning, given that canned tuna was the second most popular fish consumed in the U.S. in 2012, \u003ca href=\"http://www.aboutseafood.com/press/press-releases/seafood-s-top-10-most-popular-illustrate-america-s-comfort-zone\">according to\u003c/a> the National Fisheries Institute.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>What scientists didn't know was exactly what role plastics played in transferring these chemicals into the food chain. To find out, Rochman and her co-authors fed medaka, a fish species often used in experiments, three different diets.\u003c/p>\n\u003cp>One group of medaka got regular fish food, one group got a diet that was 10 percent \"clean\" plastic (with no pollutants) and a third group got a diet with 10 percent plastic that had been soaking in the San Diego Bay for several months. When they tested the fish two months later, they found that the ones on the marine plastic diet had much higher levels of persistent organic pollutants.\u003c/p>\n\u003cp>\"Plastics — when they end up in the ocean — are a sponge for chemicals already out there,\" says Rochman. \"We found that when the plastic interacts with the juices in the [fish's] stomach, the chemicals come off of plastic and are transferred into the bloodstream or tissue.\" The fish on the marine plastic diet were also more likely to have tumors and liver problems.\u003c/p>\n\u003cp>While it's impossible to know whether any given fish you buy at the seafood counter has consumed this much plastic, Rochman's findings do have implications for human health, she notes. \"A lot of people are eating seafood all the time, and fish are eating plastic all the time, so I think that's a problem.\"\u003c/p>\n\u003cp>And there's a lot of plastic out there in the open ocean. As Edward Humes, author of \u003cem>Garbology\u003c/em>, \u003ca href=\"http://www.npr.org/2012/04/26/150735732/following-garbages-long-journey-around-the-earth\">told\u003c/a> \u003cem>Fresh Air\u003c/em>'s Terry Gross in 2012, the weight of plastic finding its way into the sea each year is estimated to be equivalent to the weight of 40 aircraft carriers.\u003c/p>\n\u003cp>Consider the five massive gyres of trash particles swirling around in the Indian, Atlantic and Pacific oceans alone. Those gyres, Hume told Gross, contain \"plastic that has been weathered and broken down by the elements into these little bits, and it's getting into the food chain.\"\u003c/p>\n\u003cp>One of those gyres is the infamous \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2012/05/09/152350088/study-plastic-garbage-in-pacific-ocean-has-increased-100-fold-in-40-years\">Great Pacific Garbage Patch\u003c/a>. Fish could encounter the plastic in those gyres, but also much closer to shore, says Rochman.\u003c/p>\n\u003cp>Even so, \u003ca href=\"http://jama.jamanetwork.com/article.aspx?articleid=203640\">the consensus\u003c/a> in the public health community still seems to be that the benefits of eating fish — because of their omega-3 fatty acids, among other assets — exceed the potential risks. And many researchers advocating for Americans to increase their fish consumption argue that the levels of dioxins, PCBs and other toxic chemicals in fish are generally too low to be of concern.\u003c/p>\n\u003cp>The Environmental Protection Agency does put out \u003ca href=\"http://water.epa.gov/scitech/swguidance/fishshellfish/fishadvisories/general.cfm\">advisories\u003c/a> to warn consumers when fish get contaminated with chemicals in local U.S. waters. But a lot of our seafood now comes from foreign waters, which the EPA does not monitor. Just a \u003ca href=\"http://www.gao.gov/assets/650/649010.pdf\">tiny fraction\u003c/a> of imported fish get tested for contaminants.\u003c/p>\n\u003cp>As for Rochman, she says her research in marine toxicology has persuaded her to eat seafood no more than twice per week. And she now avoids swordfish altogether. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "75078 http://blogs.kqed.org/bayareabites/?p=75078",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/12/13/how-plastic-in-the-ocean-is-contaminating-your-seafood/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 779,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 18
},
"modified": 1386962247,
"excerpt": "Fish can absorb toxic chemicals that have been dumped into waterways, but they can also get them from eating plastic. And there's a lot of plastic in the open ocean, which scientists say can act like a sponge, soaking up the chemicals already out there.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Fish can absorb toxic chemicals that have been dumped into waterways, but they can also get them from eating plastic. And there's a lot of plastic in the open ocean, which scientists say can act like a sponge, soaking up the chemicals already out there.",
"title": "How Plastic In The Ocean Is Contaminating Your Seafood | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "How Plastic In The Ocean Is Contaminating Your Seafood",
"datePublished": "2013-12-13T11:17:27-08:00",
"dateModified": "2013-12-13T11:17:27-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "how-plastic-in-the-ocean-is-contaminating-your-seafood",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=250438904&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Eliza Barclay",
"nprStoryDate": "Fri, 13 Dec 2013 10:07:00 -0500",
"nprLastModifiedDate": "Fri, 13 Dec 2013 10:08:19 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/12/12/250438904/how-plastic-in-the-ocean-is-contaminating-your-seafood?ft=3&f=250438904",
"nprStoryId": "250438904",
"nprRetrievedStory": "1",
"nprPubDate": "Fri, 13 Dec 2013 10:08:00 -0500",
"path": "/bayareabites/75078/how-plastic-in-the-ocean-is-contaminating-your-seafood",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75079\" class=\"wp-caption aligncenter\" style=\"max-width: 858px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/dead-fish_wide-9b6eefc8843a8539bef58d594ecc121b5fa80f83.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/dead-fish_wide-9b6eefc8843a8539bef58d594ecc121b5fa80f83.jpg\" alt=\""A lot of people are eating seafood all the time, and fish are eating plastic all the time, so I think that's a problem," a marine toxicologist says. Photo: iStockphoto.com\" width=\"858\" height=\"481\" class=\"size-full wp-image-75079\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"A lot of people are eating seafood all the time, and fish are eating plastic all the time, so I think that's a problem,\" a marine toxicologist says. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/12/250438904/how-plastic-in-the-ocean-is-contaminating-your-seafood\">The Salt at NPR Food\u003c/a> (12/13/13)\u003c/p>\n\u003cp>We've long known that the fish we eat are exposed to toxic chemicals in the rivers, bays and oceans they inhabit. The substance that's gotten the most attention — because it has shown up at disturbingly high levels in some fish — is \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/20/246398619/moms-to-be-are-eating-fish-but-choosing-low-mercury-options\">mercury\u003c/a>.\u003c/p>\n\u003cp>But mercury is just one of a slew of synthetic and organic pollutants that fish can ingest and absorb into their tissue. Sometimes it's because we're dumping chemicals right into the ocean. But as a \u003ca href=\"http://www.nature.com/srep/2013/131121/srep03263/full/srep03263.html\">study\u003c/a> published recently in \u003cem>Nature, Scientific Reports\u003c/em> helps illuminate, sometimes fish get chemicals from the plastic debris they ingest.\u003c/p>\n\u003cp>\"The ocean is basically a toilet bowl for all of our chemical pollutants and waste in general,\" says \u003ca href=\"http://www-rohan.sdsu.edu/~crochman/Welcome.html\">Chelsea Rochman\u003c/a>, a postdoctoral researcher at the University of California, Davis, who authored the study. \"Eventually, we start to see those contaminants high up in the food chain, in seafood and wildlife.\"\u003c/p>\n\u003cp>For many years, scientists have known that chemicals will move up the food chain as predators absorb the chemicals consumed by their prey. That's why the biggest, fattiest fish, like tuna and swordfish, tend to have the highest levels of mercury, polychlorinated biphenyls (PCBs) and other dioxins. (And that's concerning, given that canned tuna was the second most popular fish consumed in the U.S. in 2012, \u003ca href=\"http://www.aboutseafood.com/press/press-releases/seafood-s-top-10-most-popular-illustrate-america-s-comfort-zone\">according to\u003c/a> the National Fisheries Institute.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>What scientists didn't know was exactly what role plastics played in transferring these chemicals into the food chain. To find out, Rochman and her co-authors fed medaka, a fish species often used in experiments, three different diets.\u003c/p>\n\u003cp>One group of medaka got regular fish food, one group got a diet that was 10 percent \"clean\" plastic (with no pollutants) and a third group got a diet with 10 percent plastic that had been soaking in the San Diego Bay for several months. When they tested the fish two months later, they found that the ones on the marine plastic diet had much higher levels of persistent organic pollutants.\u003c/p>\n\u003cp>\"Plastics — when they end up in the ocean — are a sponge for chemicals already out there,\" says Rochman. \"We found that when the plastic interacts with the juices in the [fish's] stomach, the chemicals come off of plastic and are transferred into the bloodstream or tissue.\" The fish on the marine plastic diet were also more likely to have tumors and liver problems.\u003c/p>\n\u003cp>While it's impossible to know whether any given fish you buy at the seafood counter has consumed this much plastic, Rochman's findings do have implications for human health, she notes. \"A lot of people are eating seafood all the time, and fish are eating plastic all the time, so I think that's a problem.\"\u003c/p>\n\u003cp>And there's a lot of plastic out there in the open ocean. As Edward Humes, author of \u003cem>Garbology\u003c/em>, \u003ca href=\"http://www.npr.org/2012/04/26/150735732/following-garbages-long-journey-around-the-earth\">told\u003c/a> \u003cem>Fresh Air\u003c/em>'s Terry Gross in 2012, the weight of plastic finding its way into the sea each year is estimated to be equivalent to the weight of 40 aircraft carriers.\u003c/p>\n\u003cp>Consider the five massive gyres of trash particles swirling around in the Indian, Atlantic and Pacific oceans alone. Those gyres, Hume told Gross, contain \"plastic that has been weathered and broken down by the elements into these little bits, and it's getting into the food chain.\"\u003c/p>\n\u003cp>One of those gyres is the infamous \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2012/05/09/152350088/study-plastic-garbage-in-pacific-ocean-has-increased-100-fold-in-40-years\">Great Pacific Garbage Patch\u003c/a>. Fish could encounter the plastic in those gyres, but also much closer to shore, says Rochman.\u003c/p>\n\u003cp>Even so, \u003ca href=\"http://jama.jamanetwork.com/article.aspx?articleid=203640\">the consensus\u003c/a> in the public health community still seems to be that the benefits of eating fish — because of their omega-3 fatty acids, among other assets — exceed the potential risks. And many researchers advocating for Americans to increase their fish consumption argue that the levels of dioxins, PCBs and other toxic chemicals in fish are generally too low to be of concern.\u003c/p>\n\u003cp>The Environmental Protection Agency does put out \u003ca href=\"http://water.epa.gov/scitech/swguidance/fishshellfish/fishadvisories/general.cfm\">advisories\u003c/a> to warn consumers when fish get contaminated with chemicals in local U.S. waters. But a lot of our seafood now comes from foreign waters, which the EPA does not monitor. Just a \u003ca href=\"http://www.gao.gov/assets/650/649010.pdf\">tiny fraction\u003c/a> of imported fish get tested for contaminants.\u003c/p>\n\u003cp>As for Rochman, she says her research in marine toxicology has persuaded her to eat seafood no more than twice per week. And she now avoids swordfish altogether. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/75078/how-plastic-in-the-ocean-is-contaminating-your-seafood",
"authors": [
"byline_bayareabites_75078"
],
"categories": [
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_60"
],
"tags": [
"bayareabites_12641",
"bayareabites_376",
"bayareabites_9720",
"bayareabites_12790",
"bayareabites_323",
"bayareabites_10921"
],
"featImg": "bayareabites_75079",
"label": "bayareabites"
},
"bayareabites_75020": {
"type": "posts",
"id": "bayareabites_75020",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "75020",
"score": null,
"sort": [
1386877428000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1386877428,
"format": "aside",
"disqusTitle": "Chowing Down On Meat, Dairy Alters Gut Bacteria A Lot, And Quickly",
"title": "Chowing Down On Meat, Dairy Alters Gut Bacteria A Lot, And Quickly",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_75022\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mg_0101-58835d0be26aa0461f0fa99213bb1f048536f517-e1386877251665.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mg_0101-58835d0be26aa0461f0fa99213bb1f048536f517-e1386877251665.jpg\" alt=\"To figure out how diet influences the microbiome, scientists put volunteers on two extreme diets: one that included only meat, egg and cheese and one that contained only grains, vegetables and legumes. Photo: Morgan Walker/NPR\" width=\"640\" height=\"479\" class=\"size-full wp-image-75022\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To figure out how diet influences the microbiome, scientists put volunteers on two extreme diets: one that included only meat, egg and cheese and one that contained only grains, vegetables and legumes. Photo: Morgan Walker/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/10/250007042/chowing-down-on-meat-and-dairy-alters-gut-bacteria-a-lot-and-quickly\">The Salt at NPR Food\u003c/a> (12/11/13)\u003c/p>\n\u003cp>Looks like Harvard University scientists have given us another reason to walk past the cheese platter at holiday parties and reach for the carrot sticks instead: Your gut bacteria will thank you.\u003c/p>\n\u003cp>Switching to a diet packed with meat and cheese — and very few carbohydrates — alters the trillions of microbes living in the gut, scientists \u003ca href=\"http://www.nature.com/nature/journal/vaop/ncurrent/full/nature12820.html\">report\u003c/a> Wednesday in the journal \u003cem>Nature\u003c/em>.\u003c/p>\n\u003cp>The change happens quickly. Within two days, the types of microbes thriving in the gut shuffle around. And there are signs that some of these shifts might not be so good for your gut: One type of bacterium that flourishes under the meat-rich diet has been linked to inflammation and intestinal diseases in mice.\u003c/p>\n\u003cp>\"I mean, I love meat,\" says microbiologist \u003ca href=\"http://mgm.duke.edu/faculty/david/index.htm\">Lawrence David\u003c/a>, who contributed to the study and is now at Duke University.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"But I will say that I definitely feel a lot more guilty ordering a hamburger ... since doing this work,\" he says.\u003c/p>\n\u003cp>Scientists are just beginning to learn about how our decisions at the dinner table — or the drive-through — tweak our microbiome, that is, the communities of bacteria living in our bodies. But one thing is becoming clear: The critters hanging out in our intestine influence many aspects of our health, including weight, immunity and perhaps even \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/18/gut-bacteria-might-guide-the-workings-of-our-minds/\">behavior\u003c/a>.\u003c/p>\n\u003cp>And interest in studying the links between \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/11/can-we-eat-our-way-to-a-healthier-microbiome-its-complicated/\">diet and the human microbiome\u003c/a> is growing. Previous research in this field had turned up tantalizing evidence that eating fiber can alter the composition of gut bacteria. But these studies had looked at diets over long periods of times — months and even years. David and his colleagues wanted to know whether fiber — or lack of it — could alter gut bacteria more rapidly.\u003c/p>\n\u003cp>To figure that out, the researchers got nine volunteers to go on two extreme diets for five days each.\u003c/p>\n\u003cp>The first diet was all about meat and cheese. \"Breakfast was eggs and bacon,\" David says. \"Lunch was ribs and briskets, and then for dinner, it was salami and prosciutto with an assortment of cheeses. The volunteers had pork rinds for snacks.\"\u003c/p>\n\u003cp>Then, after a break, the nine volunteers began a second, fiber-rich diet at the other end of the spectrum: It all came from plants. \"Breakfast was granola cereal,\" David says. \"For lunch, it was jasmine rice, cooked onions, tomatoes, squash, garlic, peas and lentils.\" Dinner looked similar, and the volunteers could snack on bananas and mangoes.\u003c/p>\n\u003cp>\"The animal-based diet is admittedly a little extreme,\" he says. \"But the plant-based diet is one you might find in a developing country.\"\u003c/p>\n\u003cp>David and the team analyzed the volunteers' microbiomes before, during and after each diet. And the effects of all that meat and cheese were immediately apparent.\u003c/p>\n\u003cp>\"The relative abundance of various bacteria species looked like it shifted within a day after the food hit the gut,\" David says. After the volunteers had spent about three days on each diet, the bacteria in the gut even started to change their behavior. \"The kind of genes turned on in the microbes changed in both diets,\" he says.\u003c/p>\n\u003cp>In particular, microbes that \"love bile\" — the \u003cem>Bilophila\u003c/em> — started to dominate the volunteers' guts during the animal-based diet. Bile helps the stomach digest fats. So people make more bile when their diet is rich in meat and dairy fats.\u003c/p>\n\u003cp>A study last year \u003ca href=\"http://www.nature.com/nature/journal/vaop/ncurrent/full/nature11225.html?elq=90eb4524de5c415ca71c3b0484151d10\">found\u003c/a> that blooms of \u003cem>Bilophila\u003c/em> cause inflammation and colitis in mice. \"But we didn't measure levels of inflammation in our subjects,\" David says. \"That's the next step.\"\u003c/p>\n\u003cp>Instead, he says, his team's data support the overall animal model that \u003cem>Bilophila\u003c/em> promotes inflammation, which could ultimately be controlled by diet.\u003c/p>\n\u003cp>\"Our study is a proof of concept that you can modify the microbiome through diet,\" David says. \"But we're still a long ways off from being able to manipulate the community in any kind of way that an engineer would be pleased about.\"\u003c/p>\n\u003cp>Even just classifying \u003cem>Bilophila\u003c/em> as \"bad bacteria\" is a tricky matter, says Dr. \u003ca href=\"http://www.mayo.edu/research/faculty/kashyap-purna-c-mbbs/BIO-00092735\">Purna Kashyap\u003c/a>, a gastroenterologist at the Mayo Clinic in Minnesota.\u003c/p>\n\u003cp>\"These bacteria are members of a community that have lived in harmony with us for thousands of years,\" says Kashyap, who wasn't involved in the study. \"You can't just pick out one member of this whole team and say it's bad. Most bacteria in the gut are here for our benefit, but given the right environment, they can turn on us and cause disease.\"\u003c/p>\n\u003cp>Nevertheless, Kashyap thinks the \u003cem>Nature \u003c/em>study is exciting because the findings unlock a potentially new avenue for treating intestinal diseases. \"We want to look at diet as a way of treating patients,\" Kashyap says. \"This study shows that short-term dietary interventions can change microbial composition and function.\"\u003c/p>\n\u003cp>Of course, figuring out exactly how to do that will take much more research.\u003c/p>\n\u003cp>\"The paper has made the next leap in the field,\" Kashyap says. \"With discovery comes responsibility. Once you make this big finding, it needs to be tested appropriately.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "75020 http://blogs.kqed.org/bayareabites/?p=75020",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/12/12/chowing-down-on-meat-dairy-alters-gut-bacteria-a-lot-and-quickly/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 893,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 26
},
"modified": 1386877428,
"excerpt": "Shifting to a diet that's packed with pork, cheese and eggs has a big influence on the trillion of bacteria living in our guts, even after just a few days, new research shows. And some of these changes probably aren't so good. One type of microbe that flourishes under the meat-based diet has been linked to diseases in mice.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Shifting to a diet that's packed with pork, cheese and eggs has a big influence on the trillion of bacteria living in our guts, even after just a few days, new research shows. And some of these changes probably aren't so good. One type of microbe that flourishes under the meat-based diet has been linked to diseases in mice.",
"title": "Chowing Down On Meat, Dairy Alters Gut Bacteria A Lot, And Quickly | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Chowing Down On Meat, Dairy Alters Gut Bacteria A Lot, And Quickly",
"datePublished": "2013-12-12T11:43:48-08:00",
"dateModified": "2013-12-12T11:43:48-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "chowing-down-on-meat-dairy-alters-gut-bacteria-a-lot-and-quickly",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=250007042&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Michaeleen Doucleff",
"nprStoryDate": "Wed, 11 Dec 2013 13:34:00 -0500",
"nprLastModifiedDate": "Wed, 11 Dec 2013 17:37:11 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/12/10/250007042/chowing-down-on-meat-and-dairy-alters-gut-bacteria-a-lot-and-quickly?ft=3&f=250007042",
"nprStoryId": "250007042",
"nprRetrievedStory": "1",
"nprPubDate": "Wed, 11 Dec 2013 19:54:00 -0500",
"path": "/bayareabites/75020/chowing-down-on-meat-dairy-alters-gut-bacteria-a-lot-and-quickly",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75022\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mg_0101-58835d0be26aa0461f0fa99213bb1f048536f517-e1386877251665.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mg_0101-58835d0be26aa0461f0fa99213bb1f048536f517-e1386877251665.jpg\" alt=\"To figure out how diet influences the microbiome, scientists put volunteers on two extreme diets: one that included only meat, egg and cheese and one that contained only grains, vegetables and legumes. Photo: Morgan Walker/NPR\" width=\"640\" height=\"479\" class=\"size-full wp-image-75022\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To figure out how diet influences the microbiome, scientists put volunteers on two extreme diets: one that included only meat, egg and cheese and one that contained only grains, vegetables and legumes. Photo: Morgan Walker/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/10/250007042/chowing-down-on-meat-and-dairy-alters-gut-bacteria-a-lot-and-quickly\">The Salt at NPR Food\u003c/a> (12/11/13)\u003c/p>\n\u003cp>Looks like Harvard University scientists have given us another reason to walk past the cheese platter at holiday parties and reach for the carrot sticks instead: Your gut bacteria will thank you.\u003c/p>\n\u003cp>Switching to a diet packed with meat and cheese — and very few carbohydrates — alters the trillions of microbes living in the gut, scientists \u003ca href=\"http://www.nature.com/nature/journal/vaop/ncurrent/full/nature12820.html\">report\u003c/a> Wednesday in the journal \u003cem>Nature\u003c/em>.\u003c/p>\n\u003cp>The change happens quickly. Within two days, the types of microbes thriving in the gut shuffle around. And there are signs that some of these shifts might not be so good for your gut: One type of bacterium that flourishes under the meat-rich diet has been linked to inflammation and intestinal diseases in mice.\u003c/p>\n\u003cp>\"I mean, I love meat,\" says microbiologist \u003ca href=\"http://mgm.duke.edu/faculty/david/index.htm\">Lawrence David\u003c/a>, who contributed to the study and is now at Duke University.\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 I will say that I definitely feel a lot more guilty ordering a hamburger ... since doing this work,\" he says.\u003c/p>\n\u003cp>Scientists are just beginning to learn about how our decisions at the dinner table — or the drive-through — tweak our microbiome, that is, the communities of bacteria living in our bodies. But one thing is becoming clear: The critters hanging out in our intestine influence many aspects of our health, including weight, immunity and perhaps even \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/18/gut-bacteria-might-guide-the-workings-of-our-minds/\">behavior\u003c/a>.\u003c/p>\n\u003cp>And interest in studying the links between \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/11/can-we-eat-our-way-to-a-healthier-microbiome-its-complicated/\">diet and the human microbiome\u003c/a> is growing. Previous research in this field had turned up tantalizing evidence that eating fiber can alter the composition of gut bacteria. But these studies had looked at diets over long periods of times — months and even years. David and his colleagues wanted to know whether fiber — or lack of it — could alter gut bacteria more rapidly.\u003c/p>\n\u003cp>To figure that out, the researchers got nine volunteers to go on two extreme diets for five days each.\u003c/p>\n\u003cp>The first diet was all about meat and cheese. \"Breakfast was eggs and bacon,\" David says. \"Lunch was ribs and briskets, and then for dinner, it was salami and prosciutto with an assortment of cheeses. The volunteers had pork rinds for snacks.\"\u003c/p>\n\u003cp>Then, after a break, the nine volunteers began a second, fiber-rich diet at the other end of the spectrum: It all came from plants. \"Breakfast was granola cereal,\" David says. \"For lunch, it was jasmine rice, cooked onions, tomatoes, squash, garlic, peas and lentils.\" Dinner looked similar, and the volunteers could snack on bananas and mangoes.\u003c/p>\n\u003cp>\"The animal-based diet is admittedly a little extreme,\" he says. \"But the plant-based diet is one you might find in a developing country.\"\u003c/p>\n\u003cp>David and the team analyzed the volunteers' microbiomes before, during and after each diet. And the effects of all that meat and cheese were immediately apparent.\u003c/p>\n\u003cp>\"The relative abundance of various bacteria species looked like it shifted within a day after the food hit the gut,\" David says. After the volunteers had spent about three days on each diet, the bacteria in the gut even started to change their behavior. \"The kind of genes turned on in the microbes changed in both diets,\" he says.\u003c/p>\n\u003cp>In particular, microbes that \"love bile\" — the \u003cem>Bilophila\u003c/em> — started to dominate the volunteers' guts during the animal-based diet. Bile helps the stomach digest fats. So people make more bile when their diet is rich in meat and dairy fats.\u003c/p>\n\u003cp>A study last year \u003ca href=\"http://www.nature.com/nature/journal/vaop/ncurrent/full/nature11225.html?elq=90eb4524de5c415ca71c3b0484151d10\">found\u003c/a> that blooms of \u003cem>Bilophila\u003c/em> cause inflammation and colitis in mice. \"But we didn't measure levels of inflammation in our subjects,\" David says. \"That's the next step.\"\u003c/p>\n\u003cp>Instead, he says, his team's data support the overall animal model that \u003cem>Bilophila\u003c/em> promotes inflammation, which could ultimately be controlled by diet.\u003c/p>\n\u003cp>\"Our study is a proof of concept that you can modify the microbiome through diet,\" David says. \"But we're still a long ways off from being able to manipulate the community in any kind of way that an engineer would be pleased about.\"\u003c/p>\n\u003cp>Even just classifying \u003cem>Bilophila\u003c/em> as \"bad bacteria\" is a tricky matter, says Dr. \u003ca href=\"http://www.mayo.edu/research/faculty/kashyap-purna-c-mbbs/BIO-00092735\">Purna Kashyap\u003c/a>, a gastroenterologist at the Mayo Clinic in Minnesota.\u003c/p>\n\u003cp>\"These bacteria are members of a community that have lived in harmony with us for thousands of years,\" says Kashyap, who wasn't involved in the study. \"You can't just pick out one member of this whole team and say it's bad. Most bacteria in the gut are here for our benefit, but given the right environment, they can turn on us and cause disease.\"\u003c/p>\n\u003cp>Nevertheless, Kashyap thinks the \u003cem>Nature \u003c/em>study is exciting because the findings unlock a potentially new avenue for treating intestinal diseases. \"We want to look at diet as a way of treating patients,\" Kashyap says. \"This study shows that short-term dietary interventions can change microbial composition and function.\"\u003c/p>\n\u003cp>Of course, figuring out exactly how to do that will take much more research.\u003c/p>\n\u003cp>\"The paper has made the next leap in the field,\" Kashyap says. \"With discovery comes responsibility. Once you make this big finding, it needs to be tested appropriately.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/75020/chowing-down-on-meat-dairy-alters-gut-bacteria-a-lot-and-quickly",
"authors": [
"byline_bayareabites_75020"
],
"categories": [
"bayareabites_1245",
"bayareabites_10916"
],
"tags": [
"bayareabites_12782",
"bayareabites_10480",
"bayareabites_12708",
"bayareabites_243",
"bayareabites_12684",
"bayareabites_10921"
],
"featImg": "bayareabites_75021",
"label": "bayareabites"
},
"bayareabites_75012": {
"type": "posts",
"id": "bayareabites_75012",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "75012",
"score": null,
"sort": [
1386866662000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1386866662,
"format": "aside",
"disqusTitle": "Drug Companies Accept FDA Plan To Phase Out Some Animal Antibiotic Uses",
"title": "Drug Companies Accept FDA Plan To Phase Out Some Animal Antibiotic Uses",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_75013\" class=\"wp-caption aligncenter\" style=\"max-width: 638px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/chicken1-374076b43c0c1b307abe88569871d6f9591212ad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/chicken1-374076b43c0c1b307abe88569871d6f9591212ad.jpg\" alt=\"Young broilers nibble feed at a chicken farm in Luling, Texas. The Food and Drug Administration has issued new guidance on how drug companies label antibiotics for livestock. Photo: Bob Nichols/USDA/Flickr\" width=\"638\" height=\"478\" class=\"size-full wp-image-75013\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Young broilers nibble feed at a chicken farm in Luling, Texas. The Food and Drug Administration has issued new guidance on how drug companies label antibiotics for livestock. Photo: Bob Nichols/\u003ca href=\"http://www.flickr.com/photos/usdagov/9682284804/in/photostream/\">USDA/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/11/250239604/drug-companies-accept-fda-plan-to-phase-out-some-animal-antibiotic-uses\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/12/20131211_atc_14.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/11/250239604/drug-companies-accept-fda-plan-to-phase-out-some-animal-antibiotic-uses\">The Salt at NPR Food\u003c/a> (12/11/13)\u003c/p>\n\u003cp>If drug companies follow \u003ca href=\"http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm378100.htm\">guidance\u003c/a> issued Wednesday by the Food and Drug Administration, within three years it will be illegal to use medically important antibiotics to make farm animals grow faster or use feed more efficiently.\u003c/p>\n\u003cp>The FDA's announcement wasn't a big surprise; a draft version of the strategy was released more than a year ago.\u003c/p>\n\u003cp>The bigger news is that the two biggest veterinary drug companies, \u003ca href=\"http://www.elanco.us/\">Elanco\u003c/a> and \u003ca href=\"http://www.zoetis.com/\">Zoetis\u003c/a>, said Wednesday that they will, in fact, follow the FDA's advice and make it illegal for farmers to use their drugs for growth promotion. The \u003ca href=\"http://www.ahi.org/\">Animal Health Institute\u003c/a>, which represents most of the industry, likewise expressed enthusiastic support for the FDA's move.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Wednesday's announcement is the latest step in a long-running, sometimes convoluted effort by the FDA to reduce the use of antibiotics in agriculture. As we've reported in our series \u003ca href=\"http://www.npr.org/templates/archives/archive.php?thingId=243035549\">Pharmed Food\u003c/a>, public health advocates are concerned that livestock producers' widespread use of antibiotics could lead to more drug-resistant bacteria, first in animals and eventually infecting people. They're especially concerned about the industry's practice of giving animals low doses of the drugs when they're not sick to make them put on weight faster. Those low doses are more likely to create resistance than high doses for animals that are sick, they argue.\u003c/p>\n\u003cp>In the newly official guidance, the FDA is hoping to reduce the \"subtherapeutic\" use by revising drug labels, which define the legal uses of each drug. The FDA is asking companies to remove \"growth promotion\" or \"feed efficiency\" as a legal use of any drug that is also used in human medicine. If those uses do not appear on the label, farmers can no longer legally use the drug for them.\u003c/p>\n\u003cp>The label changes are supposed to happen within three years. Companies have 90 days to say whether they intend to do this or not.\u003c/p>\n\u003cp>The FDA's announcement inspired diverse reactions. The Animal Health Institute, which has downplayed the risks of farm antibiotic use, promised to support the FDA's initiative — in part for public relations reasons. The AHI's Richard Carnevale told reporters in a conference call that it could help to dispel the common, but incorrect, belief that growth promotion accounts for most antibiotic use in agriculture. He says that most antibiotics are used to prevent or treat disease.\u003c/p>\n\u003cp>It's impossible to know how many of the antibiotics that farmers use are for growth promotion. The government \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/29/216874940/with-no-data-on-antibiotic-use-on-the-farm-are-we-flying-blind\">doesn't collect\u003c/a> that information.\u003c/p>\n\u003cp>Some critics of antibiotic use on the farm condemned the FDA strategy for not going far enough. The \u003ca href=\"http://switchboard.nrdc.org/blogs/akar/fda_announces_finalization_of.html\">Natural Resources Defense Council\u003c/a> called it \"a free pass to industry\" because it relies on voluntary cooperation, rather than binding regulations. The \u003ca href=\"http://www.jhsph.edu/research/centers-and-institutes/johns-hopkins-center-for-a-livable-future/news_events/announcement/2013/FDA-Voluntary-Guidelines-Antibiotics-Fail-Protect-Public-Health.html\">Johns Hopkins Center for a Livable Future\u003c/a> predicted that the relabeling exercise will fail to reduce antibiotic use because farmers may just continue to give animals the drugs at low doses for \"disease prevention\" instead.\u003c/p>\n\u003cp>Other public health advocates were cautiously optimistic. Laura Rogers, who directs the Pew Charitable Trusts' human health and industrial farming \u003ca href=\"http://www.pewhealth.org/projects/pew-campaign-on-human-health-and-industrial-farming-85899367226\">campaign\u003c/a>, called it a promising start.\u003c/p>\n\u003cp>Veterinarians will play a key role in enforcing the new labels and making sure that antibiotics aren't used to promote growth under the guise of disease prevention. They also may be required to sign off on all uses of medically important drugs, if another draft regulation released Wednesday is adopted.\u003c/p>\n\u003cp>Currently, many of these drugs, such as tetracycline, are available over the counter for farm animals. If the FDA caught a veterinarian prescribing these drugs for growth promotion purposes, that veterinarian could lose his or her license. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "75012 http://blogs.kqed.org/bayareabites/?p=75012",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/12/12/drug-companies-accept-fda-plan-to-phase-out-some-animal-antibiotic-uses/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 683,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 17
},
"modified": 1386866662,
"excerpt": "The Food and Drug Administration Wednesday advised companies to change the labels on their drugs to make it illegal for livestock producers to use drugs for \"growth promotion\" or \"feed efficiency.\" The announcement is the latest step in a long-running effort by the FDA to reduce the use of antibiotics in agriculture.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The Food and Drug Administration Wednesday advised companies to change the labels on their drugs to make it illegal for livestock producers to use drugs for "growth promotion" or "feed efficiency." The announcement is the latest step in a long-running effort by the FDA to reduce the use of antibiotics in agriculture.",
"title": "Drug Companies Accept FDA Plan To Phase Out Some Animal Antibiotic Uses | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Drug Companies Accept FDA Plan To Phase Out Some Animal Antibiotic Uses",
"datePublished": "2013-12-12T08:44:22-08:00",
"dateModified": "2013-12-12T08:44:22-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "drug-companies-accept-fda-plan-to-phase-out-some-animal-antibiotic-uses",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=250239604&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Dan Charles",
"nprStoryDate": "Wed, 11 Dec 2013 15:00:00 -0500",
"nprLastModifiedDate": "Wed, 11 Dec 2013 19:32:53 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/12/11/250239604/drug-companies-accept-fda-plan-to-phase-out-some-animal-antibiotic-uses?ft=3&f=250239604",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/12/20131211_atc_14.mp3?orgId=1&topicId=1053&ft=3&f=250239604",
"nprAudioM3u": "http://api.npr.org/m3u/1250295124-fe35e5.m3u?orgId=1&topicId=1053&ft=3&f=250239604",
"nprStoryId": "250239604",
"nprRetrievedStory": "1",
"nprPubDate": "Wed, 11 Dec 2013 20:07:00 -0500",
"path": "/bayareabites/75012/drug-companies-accept-fda-plan-to-phase-out-some-animal-antibiotic-uses",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/12/20131211_atc_14.mp3?orgId=1&topicId=1053&ft=3&f=250239604",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75013\" class=\"wp-caption aligncenter\" style=\"max-width: 638px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/chicken1-374076b43c0c1b307abe88569871d6f9591212ad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/chicken1-374076b43c0c1b307abe88569871d6f9591212ad.jpg\" alt=\"Young broilers nibble feed at a chicken farm in Luling, Texas. The Food and Drug Administration has issued new guidance on how drug companies label antibiotics for livestock. Photo: Bob Nichols/USDA/Flickr\" width=\"638\" height=\"478\" class=\"size-full wp-image-75013\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Young broilers nibble feed at a chicken farm in Luling, Texas. The Food and Drug Administration has issued new guidance on how drug companies label antibiotics for livestock. Photo: Bob Nichols/\u003ca href=\"http://www.flickr.com/photos/usdagov/9682284804/in/photostream/\">USDA/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/11/250239604/drug-companies-accept-fda-plan-to-phase-out-some-animal-antibiotic-uses\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/12/20131211_atc_14.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/11/250239604/drug-companies-accept-fda-plan-to-phase-out-some-animal-antibiotic-uses\">The Salt at NPR Food\u003c/a> (12/11/13)\u003c/p>\n\u003cp>If drug companies follow \u003ca href=\"http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm378100.htm\">guidance\u003c/a> issued Wednesday by the Food and Drug Administration, within three years it will be illegal to use medically important antibiotics to make farm animals grow faster or use feed more efficiently.\u003c/p>\n\u003cp>The FDA's announcement wasn't a big surprise; a draft version of the strategy was released more than a year ago.\u003c/p>\n\u003cp>The bigger news is that the two biggest veterinary drug companies, \u003ca href=\"http://www.elanco.us/\">Elanco\u003c/a> and \u003ca href=\"http://www.zoetis.com/\">Zoetis\u003c/a>, said Wednesday that they will, in fact, follow the FDA's advice and make it illegal for farmers to use their drugs for growth promotion. The \u003ca href=\"http://www.ahi.org/\">Animal Health Institute\u003c/a>, which represents most of the industry, likewise expressed enthusiastic support for the FDA's move.\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>Wednesday's announcement is the latest step in a long-running, sometimes convoluted effort by the FDA to reduce the use of antibiotics in agriculture. As we've reported in our series \u003ca href=\"http://www.npr.org/templates/archives/archive.php?thingId=243035549\">Pharmed Food\u003c/a>, public health advocates are concerned that livestock producers' widespread use of antibiotics could lead to more drug-resistant bacteria, first in animals and eventually infecting people. They're especially concerned about the industry's practice of giving animals low doses of the drugs when they're not sick to make them put on weight faster. Those low doses are more likely to create resistance than high doses for animals that are sick, they argue.\u003c/p>\n\u003cp>In the newly official guidance, the FDA is hoping to reduce the \"subtherapeutic\" use by revising drug labels, which define the legal uses of each drug. The FDA is asking companies to remove \"growth promotion\" or \"feed efficiency\" as a legal use of any drug that is also used in human medicine. If those uses do not appear on the label, farmers can no longer legally use the drug for them.\u003c/p>\n\u003cp>The label changes are supposed to happen within three years. Companies have 90 days to say whether they intend to do this or not.\u003c/p>\n\u003cp>The FDA's announcement inspired diverse reactions. The Animal Health Institute, which has downplayed the risks of farm antibiotic use, promised to support the FDA's initiative — in part for public relations reasons. The AHI's Richard Carnevale told reporters in a conference call that it could help to dispel the common, but incorrect, belief that growth promotion accounts for most antibiotic use in agriculture. He says that most antibiotics are used to prevent or treat disease.\u003c/p>\n\u003cp>It's impossible to know how many of the antibiotics that farmers use are for growth promotion. The government \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/29/216874940/with-no-data-on-antibiotic-use-on-the-farm-are-we-flying-blind\">doesn't collect\u003c/a> that information.\u003c/p>\n\u003cp>Some critics of antibiotic use on the farm condemned the FDA strategy for not going far enough. The \u003ca href=\"http://switchboard.nrdc.org/blogs/akar/fda_announces_finalization_of.html\">Natural Resources Defense Council\u003c/a> called it \"a free pass to industry\" because it relies on voluntary cooperation, rather than binding regulations. The \u003ca href=\"http://www.jhsph.edu/research/centers-and-institutes/johns-hopkins-center-for-a-livable-future/news_events/announcement/2013/FDA-Voluntary-Guidelines-Antibiotics-Fail-Protect-Public-Health.html\">Johns Hopkins Center for a Livable Future\u003c/a> predicted that the relabeling exercise will fail to reduce antibiotic use because farmers may just continue to give animals the drugs at low doses for \"disease prevention\" instead.\u003c/p>\n\u003cp>Other public health advocates were cautiously optimistic. Laura Rogers, who directs the Pew Charitable Trusts' human health and industrial farming \u003ca href=\"http://www.pewhealth.org/projects/pew-campaign-on-human-health-and-industrial-farming-85899367226\">campaign\u003c/a>, called it a promising start.\u003c/p>\n\u003cp>Veterinarians will play a key role in enforcing the new labels and making sure that antibiotics aren't used to promote growth under the guise of disease prevention. They also may be required to sign off on all uses of medically important drugs, if another draft regulation released Wednesday is adopted.\u003c/p>\n\u003cp>Currently, many of these drugs, such as tetracycline, are available over the counter for farm animals. If the FDA caught a veterinarian prescribing these drugs for growth promotion purposes, that veterinarian could lose his or her license. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/75012/drug-companies-accept-fda-plan-to-phase-out-some-animal-antibiotic-uses",
"authors": [
"byline_bayareabites_75012"
],
"categories": [
"bayareabites_1874",
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_2035",
"bayareabites_34"
],
"tags": [
"bayareabites_129",
"bayareabites_11521",
"bayareabites_11270",
"bayareabites_2608",
"bayareabites_8914",
"bayareabites_10921"
],
"featImg": "bayareabites_75013",
"label": "bayareabites"
},
"bayareabites_74960": {
"type": "posts",
"id": "bayareabites_74960",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "74960",
"score": null,
"sort": [
1386701567000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1386701567,
"format": "aside",
"disqusTitle": "Fresh Research Finds Organic Milk Packs In Omega-3s",
"title": "Fresh Research Finds Organic Milk Packs In Omega-3s",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74961\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/cows_wide-8fa0504b87d184b0348ac5a2a970f0c88872a4df-e1386701249704.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/cows_wide-8fa0504b87d184b0348ac5a2a970f0c88872a4df-e1386701249704.jpg\" alt=\"Cows graze in a pasture at the University of New Hampshire's organic dairy farm in Lee, N.H., Sept. 27, 2006. Photo: Jim Cole/AP\" width=\"640\" height=\"359\" class=\"size-full wp-image-74961\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cows graze in a pasture at the University of New Hampshire's organic dairy farm in Lee, N.H., Sept. 27, 2006. Photo: Jim Cole/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/09/249794467/fresh-research-finds-organic-milk-packs-in-omega-3s\">The Salt at NPR Food\u003c/a> (12/10/13)\u003c/p>\n\u003cp>While milk consumption \u003ca href=\"http://www.ers.usda.gov/media/1118789/err149.pdf\">continues to fall\u003c/a> in the U.S., sales of organic milk are on the rise. And now organic milk accounts for about 4 percent of total fluid milk consumption.\u003c/p>\n\u003cp>For years, organic producers have claimed their milk is nutritionally superior to regular milk. Specifically, they say that because their cows spend a lot more time out on pasture, munching on grasses and legumes rich in omega-3 fatty acids, the animals' milk is higher in these healthy fats, which are linked to a reduced risk of heart disease.\u003c/p>\n\u003cp>But the evidence for this has been scant, except for some small studies from Europe.\u003c/p>\n\u003cp>Now, a \u003ca href=\"http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0082429\">new study\u003c/a> evaluating organic milk produced in the U.S. finds that organic milk has about 62 percent more omega-3s, compared to milk produced by cows on conventional dairy farms. Cows raised on conventional farms typically spend a lot more time in a barn or confined, and instead of grazing, they're fed a diet of animal feed that contains a lot of corn.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We were surprised by the magnitude of the differences,\" lead author \u003ca href=\"http://csanr.wsu.edu/pages/Benbrook\">Charles Benbrook\u003c/a> of Washington State University tells The Salt.\u003c/p>\n\u003cp>Benbrook and his colleague analyzed about 400 samples of organic and conventional milk over a period of about a year and a half. The samples were taken at processing facilities around the country.\u003c/p>\n\u003cp>The findings, published in the journal \u003cem>PLoS ONE\u003c/em>, come at a time when \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=15823852\">we're being told\u003c/a> to consume more omega-3 fatty acids. Most people hear this advice and think of fatty fish — which is, of course, an excellent source of the omega-3s DHA and EPA.\u003c/p>\n\u003cp>What's less well known is that plant-based foods, such as leafy greens and nuts, are rich in another omega-3 called ALA. Now, it's becoming clearer that organic milk is a good source of that, too.\u003c/p>\n\u003cp>Benbrook says that consuming ALA-rich milk is also a good way to change the ratio of omega-3 and omega-6 fatty acids in your diet. \u003ca href=\"http://ods.od.nih.gov/factsheets/Omega3FattyAcidsandHealth-HealthProfessional/\">According to\u003c/a> the National Institutes of Health, the consensus is that, for good health, we need to be eating more omega-3s and less omega-6s.\u003c/p>\n\u003cp>Omega-6s are found in corn and sunflower oil, and in foods fried in these oils. While some experts don't see a problem with omega-6s, many say that the typical American diet already contains too many. And averaged over 12 months, the study found, organic milk contained 25 percent less omega-6 fatty acids than conventional milk.\u003c/p>\n\u003cp>So, here's the rub: if you want all of the omega-3s found in organic milk, are you better off drinking whole milk rather than skim?\u003c/p>\n\u003cp>Yes. That's because skimming off the fat also reduces the omega-3 content. For example, skim milk, which contains 1 percent milk fat, has about one-third the fat of whole milk. So you're left with a much lower level of omega-3s. Of course, you're also fewer calories, so it might be a hard choice for people who are watching their weight. If they choose whole milk, they may have to trim calories elsewhere.\u003c/p>\n\u003cp>And there seems to be a movement towards consuming whole milk. Sales of whole, organic milk are up 10 percent this year, making it the fastest-growing category of milk, according to a spokeswoman from Organic Valley. Skim sales, meanwhile, are down 7.0 percent, she says.\u003c/p>\n\u003cp>As I \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/20/whole-milk-or-skim-study-links-fattier-milk-to-slimmer-kids/\">reported\u003c/a> earlier this year, some studies have linked fattier milk to slimmer kids, despite the fact that pediatricians routinely recommend switching kids to low-fat dairy at the age of 2 to reduce their consumption of saturated fats. These fats, which are more abundant in whole milk than in reduced fat milk, are linked to a higher risk of cardiovascular disease.\u003c/p>\n\u003cp>As falling sales figures show, lots of Americans have simply taken milk out of their diets — due to lactose intolerance or other reasons. Some have replaced dairy milk with alternatives such as almond milk, which many doctors say is fine, since there are plenty of other sources of calcium.\u003c/p>\n\u003cp>But for people who are still milk drinkers, this study suggests that yes, there is a benefit in choosing organic in terms of boosting omega-3 intake.\u003c/p>\n\u003cp>One thing to note: Dairy farmers of the Cooperative Regions of Organic Producer Pools, a group which markets through the Organic Valley brand, helped fund the study. But the groups had no role in its design or analysis. The analysis was funded by the Measure to Manage program at the \u003ca href=\"http://csanr.wsu.edu/\">Center for Sustaining Agriculture and Natural Resources\u003c/a> at Washington State University. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "74960 http://blogs.kqed.org/bayareabites/?p=74960",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/12/10/fresh-research-finds-organic-milk-packs-in-omega-3s/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 821,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 21
},
"modified": 1386701567,
"excerpt": "Organic milk contains about 62 percent more omega-3s than milk from cows on conventional dairy farms, a new U.S.-based study finds. To get the full boost of these healthful fatty acids, you'll need to drink whole milk.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Organic milk contains about 62 percent more omega-3s than milk from cows on conventional dairy farms, a new U.S.-based study finds. To get the full boost of these healthful fatty acids, you'll need to drink whole milk.",
"title": "Fresh Research Finds Organic Milk Packs In Omega-3s | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Fresh Research Finds Organic Milk Packs In Omega-3s",
"datePublished": "2013-12-10T10:52:47-08:00",
"dateModified": "2013-12-10T10:52:47-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "fresh-research-finds-organic-milk-packs-in-omega-3s",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=249794467&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Allison Aubrey",
"nprStoryDate": "Tue, 10 Dec 2013 11:08:00 -0500",
"nprLastModifiedDate": "Tue, 10 Dec 2013 11:12:14 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/12/09/249794467/fresh-research-finds-organic-milk-packs-in-omega-3s?ft=3&f=249794467",
"nprStoryId": "249794467",
"nprRetrievedStory": "1",
"nprPubDate": "Tue, 10 Dec 2013 11:12:00 -0500",
"path": "/bayareabites/74960/fresh-research-finds-organic-milk-packs-in-omega-3s",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74961\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/cows_wide-8fa0504b87d184b0348ac5a2a970f0c88872a4df-e1386701249704.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/cows_wide-8fa0504b87d184b0348ac5a2a970f0c88872a4df-e1386701249704.jpg\" alt=\"Cows graze in a pasture at the University of New Hampshire's organic dairy farm in Lee, N.H., Sept. 27, 2006. Photo: Jim Cole/AP\" width=\"640\" height=\"359\" class=\"size-full wp-image-74961\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cows graze in a pasture at the University of New Hampshire's organic dairy farm in Lee, N.H., Sept. 27, 2006. Photo: Jim Cole/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/09/249794467/fresh-research-finds-organic-milk-packs-in-omega-3s\">The Salt at NPR Food\u003c/a> (12/10/13)\u003c/p>\n\u003cp>While milk consumption \u003ca href=\"http://www.ers.usda.gov/media/1118789/err149.pdf\">continues to fall\u003c/a> in the U.S., sales of organic milk are on the rise. And now organic milk accounts for about 4 percent of total fluid milk consumption.\u003c/p>\n\u003cp>For years, organic producers have claimed their milk is nutritionally superior to regular milk. Specifically, they say that because their cows spend a lot more time out on pasture, munching on grasses and legumes rich in omega-3 fatty acids, the animals' milk is higher in these healthy fats, which are linked to a reduced risk of heart disease.\u003c/p>\n\u003cp>But the evidence for this has been scant, except for some small studies from Europe.\u003c/p>\n\u003cp>Now, a \u003ca href=\"http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0082429\">new study\u003c/a> evaluating organic milk produced in the U.S. finds that organic milk has about 62 percent more omega-3s, compared to milk produced by cows on conventional dairy farms. Cows raised on conventional farms typically spend a lot more time in a barn or confined, and instead of grazing, they're fed a diet of animal feed that contains a lot of corn.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We were surprised by the magnitude of the differences,\" lead author \u003ca href=\"http://csanr.wsu.edu/pages/Benbrook\">Charles Benbrook\u003c/a> of Washington State University tells The Salt.\u003c/p>\n\u003cp>Benbrook and his colleague analyzed about 400 samples of organic and conventional milk over a period of about a year and a half. The samples were taken at processing facilities around the country.\u003c/p>\n\u003cp>The findings, published in the journal \u003cem>PLoS ONE\u003c/em>, come at a time when \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=15823852\">we're being told\u003c/a> to consume more omega-3 fatty acids. Most people hear this advice and think of fatty fish — which is, of course, an excellent source of the omega-3s DHA and EPA.\u003c/p>\n\u003cp>What's less well known is that plant-based foods, such as leafy greens and nuts, are rich in another omega-3 called ALA. Now, it's becoming clearer that organic milk is a good source of that, too.\u003c/p>\n\u003cp>Benbrook says that consuming ALA-rich milk is also a good way to change the ratio of omega-3 and omega-6 fatty acids in your diet. \u003ca href=\"http://ods.od.nih.gov/factsheets/Omega3FattyAcidsandHealth-HealthProfessional/\">According to\u003c/a> the National Institutes of Health, the consensus is that, for good health, we need to be eating more omega-3s and less omega-6s.\u003c/p>\n\u003cp>Omega-6s are found in corn and sunflower oil, and in foods fried in these oils. While some experts don't see a problem with omega-6s, many say that the typical American diet already contains too many. And averaged over 12 months, the study found, organic milk contained 25 percent less omega-6 fatty acids than conventional milk.\u003c/p>\n\u003cp>So, here's the rub: if you want all of the omega-3s found in organic milk, are you better off drinking whole milk rather than skim?\u003c/p>\n\u003cp>Yes. That's because skimming off the fat also reduces the omega-3 content. For example, skim milk, which contains 1 percent milk fat, has about one-third the fat of whole milk. So you're left with a much lower level of omega-3s. Of course, you're also fewer calories, so it might be a hard choice for people who are watching their weight. If they choose whole milk, they may have to trim calories elsewhere.\u003c/p>\n\u003cp>And there seems to be a movement towards consuming whole milk. Sales of whole, organic milk are up 10 percent this year, making it the fastest-growing category of milk, according to a spokeswoman from Organic Valley. Skim sales, meanwhile, are down 7.0 percent, she says.\u003c/p>\n\u003cp>As I \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/20/whole-milk-or-skim-study-links-fattier-milk-to-slimmer-kids/\">reported\u003c/a> earlier this year, some studies have linked fattier milk to slimmer kids, despite the fact that pediatricians routinely recommend switching kids to low-fat dairy at the age of 2 to reduce their consumption of saturated fats. These fats, which are more abundant in whole milk than in reduced fat milk, are linked to a higher risk of cardiovascular disease.\u003c/p>\n\u003cp>As falling sales figures show, lots of Americans have simply taken milk out of their diets — due to lactose intolerance or other reasons. Some have replaced dairy milk with alternatives such as almond milk, which many doctors say is fine, since there are plenty of other sources of calcium.\u003c/p>\n\u003cp>But for people who are still milk drinkers, this study suggests that yes, there is a benefit in choosing organic in terms of boosting omega-3 intake.\u003c/p>\n\u003cp>One thing to note: Dairy farmers of the Cooperative Regions of Organic Producer Pools, a group which markets through the Organic Valley brand, helped fund the study. But the groups had no role in its design or analysis. The analysis was funded by the Measure to Manage program at the \u003ca href=\"http://csanr.wsu.edu/\">Center for Sustaining Agriculture and Natural Resources\u003c/a> at Washington State University. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/74960/fresh-research-finds-organic-milk-packs-in-omega-3s",
"authors": [
"byline_bayareabites_74960"
],
"categories": [
"bayareabites_1245",
"bayareabites_10916"
],
"tags": [
"bayareabites_1621",
"bayareabites_11103",
"bayareabites_12778",
"bayareabites_12779",
"bayareabites_11318",
"bayareabites_10921"
],
"featImg": "bayareabites_74961",
"label": "bayareabites"
},
"bayareabites_74840": {
"type": "posts",
"id": "bayareabites_74840",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "74840",
"score": null,
"sort": [
1386359255000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1386359255,
"format": "aside",
"disqusTitle": "These Days, School Lunch Hours Are More Like 15 Minutes",
"title": "These Days, School Lunch Hours Are More Like 15 Minutes",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74841\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/schoollunch-503876b2756a4c46fb21b6d11427e193962a9fee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/schoollunch-503876b2756a4c46fb21b6d11427e193962a9fee-1024x768.jpg\" alt=\"Students at Lowell High School in Michigan sit down for lunch. Shorter lunch breaks mean that many kids don't get enough time to eat and socialize. Photo: Emily Zoladz/Landov\" width=\"1024\" height=\"768\" class=\"size-large wp-image-74841\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Students at Lowell High School in Michigan sit down for lunch. Shorter lunch breaks mean that many kids don't get enough time to eat and socialize. Photo: Emily Zoladz/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/04/248511038/these-days-school-lunch-hours-are-more-like-15-minutes\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/12/20131204_atc_13.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2101350/eric-westervelt\">Eric Westervelt\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/04/248511038/these-days-school-lunch-hours-are-more-like-15-minutes\">The Salt at NPR Food\u003c/a> (12/4/13)\u003c/p>\n\u003cp>It's lunchtime at Oakland High School in Oakland, Calif., and that means fence hoppers. Several kids wear mischievous grins as they speedily scale a 12-foot-high metal perimeter.\u003c/p>\n\u003cp>In theory, anyway, Oakland High is a \"closed campus.\" That's done in the interest of safety and security and to cut down on school-skipping. It means kids can't leave during school hours without parental consent, especially at lunchtime. But it doesn't stop several students from breaking out.\u003c/p>\n\u003cp>Inside the cafeteria the lines are long, and complaints about the food are as plentiful as the fence jumpers.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Today's lunch is \"popcorn chicken,\" potatoes and tamales. A plastic bowl with little packets of carrot sticks looks lonely.\u003c/p>\n\u003cp>The food is dry and burned, says freshman Mary Thomas. \"It's just nasty.\"\u003c/p>\n\u003cp>And junior Olivia Moore says the lines leave little time to actually eat and socialize.\u003c/p>\n\u003cp>\"I need more time because I eat slow and then, there's not enough free time,\" Moore says.\u003c/p>\n\u003cp>The school lunch \u003cem>hour\u003c/em> in America is a long-gone relic. At many public schools today, kids are lucky to get more than 15 minutes to eat. Some get even less time.\u003c/p>\n\u003cp>And parents and administrators are concerned that a lack of time to eat is unhealthful, especially given that about one-third of American kids are overweight or obese.\u003c/p>\n\u003cp>The American Academy of Pediatrics recommends that students get at least 20 minutes for lunch. But that means 20 minutes to actually sit down and eat — excluding time waiting in line or walking from class to cafeteria.\u003c/p>\n\u003cp>At Oakland High, over 80 percent of the students qualify for free or reduced-price lunch. And officially, students get about 40 minutes for the meal. But Jennifer LeBarre, Oakland Unified School District's nutrition services director, admits that the actual table time is far shorter. At times it's just 10 minutes.\u003c/p>\n\u003cp>\"I think it's a legitimate complaint that there's not enough time to eat,\" LeBarre says. \"If we are being asked to eat our lunch in 10 minutes, that's not enough for us. So I really think we need to really work more for the 20-minute table time.\"\u003c/p>\n\u003cp>Oakland High is hardly alone. In a wide-ranging \u003ca href=\"http://media.npr.org/documents/2013/dec/rwjf_npr_harvard_edpoll.pdf\" target=\"_blank\">new poll\u003c/a> by NPR, the Robert Wood Johnson Foundation and the Harvard School of Public Health, 20 percent of parents of students from kindergarten through fifth grade surveyed said their child only gets 15 minutes or less to eat.\u003c/p>\n\u003cp>Ironically, relatively new federal school-nutrition guideline changes may be making the situation worse. Under federal rules, schools have to increase the availability and consumption of fruits and vegetables — among other changes. It's part of an effort to improve nutrition and combat childhood obesity.\u003c/p>\n\u003cp>But eating more healthful foods can take more time, LeBarre says. \"It's going to take longer to eat a salad than it will to eat french fries.\"\u003c/p>\n\u003cp>At many schools, lunch schedules aren't changing. Julia Bauscher, who is president of a national advocacy group called the \u003ca href=\"http://www.schoolnutrition.org/\">School Nutrition Association\u003c/a>, says administrators are under intense pressure to increase instruction time and boost standardized test scores. The lunch period is often the first place they look to steal time.\u003c/p>\n\u003cp>\"[They've] got to get in this many instructional minutes, and this is our expected annual yearly progress on the test,\" she says. \"You've got two important and competing priorities there.\"\u003c/p>\n\u003cp>Exacerbating the time crunch, nationally, is the reality that more students are taking part in the free or reduced-cost school lunch programs. Many schools are now adding free dinners as well under a new USDA dinner program launched this year. Bauscher is also the nutrition services director for Jefferson County Public Schools in Kentucky. She says in her area, 70 percent of the students are participating in meals programs — including free dinners for some.\u003c/p>\n\u003cp>\"We've got a higher number of students eligible for free and reduced meals than ever. So as more of them take advantage of those programs, you get longer food lines,\" she says.\u003c/p>\n\u003cp>Some possible solutions — such as adding lunch periods, more food stations or service workers or lengthening lunchtimes — can be costly. And many budget-strapped schools today simply don't want to risk the added price.\u003c/p>\n\u003cp>Nicola Edwards of \u003ca href=\"http://cfpa.net/\">California Food Policy Advocates\u003c/a> says parents need to be central to any solution. Parents can't effectively preach to kids about healthful food and quality lunchtime, she says, and then model grabbing something unhealthful on the go.\u003c/p>\n\u003cp>\"Parents need to be modeling good eating behaviors, and not shoving food through the window in the back of the car as they're on their way to work or to school,\" Edwards says. \"Part of helping people is really making them understand the importance of eating and taking the time to eat.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "74840 http://blogs.kqed.org/bayareabites/?p=74840",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/12/06/these-days-school-lunch-hours-are-more-like-15-minutes/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 884,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 27
},
"modified": 1386359255,
"excerpt": "In a new poll, parents complain that their children are not getting nearly enough time for a basic school ritual: eating lunch. And that's worrying parents and administrators, given that about one-third of American kids are overweight or obese.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "In a new poll, parents complain that their children are not getting nearly enough time for a basic school ritual: eating lunch. And that's worrying parents and administrators, given that about one-third of American kids are overweight or obese.",
"title": "These Days, School Lunch Hours Are More Like 15 Minutes | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "These Days, School Lunch Hours Are More Like 15 Minutes",
"datePublished": "2013-12-06T11:47:35-08:00",
"dateModified": "2013-12-06T11:47:35-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "these-days-school-lunch-hours-are-more-like-15-minutes",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=248511038&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Eric Westervelt",
"nprStoryDate": "Wed, 04 Dec 2013 15:00:00 -0500",
"nprLastModifiedDate": "Wed, 04 Dec 2013 18:28:47 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/12/04/248511038/these-days-school-lunch-hours-are-more-like-15-minutes?ft=3&f=248511038",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/12/20131204_atc_13.mp3?orgId=1&topicId=1053&ft=3&f=248511038",
"nprAudioM3u": "http://api.npr.org/m3u/1248854981-f57abd.m3u?orgId=1&topicId=1053&ft=3&f=248511038",
"nprStoryId": "248511038",
"nprRetrievedStory": "1",
"nprPubDate": "Thu, 05 Dec 2013 12:54:00 -0500",
"path": "/bayareabites/74840/these-days-school-lunch-hours-are-more-like-15-minutes",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/12/20131204_atc_13.mp3?orgId=1&topicId=1053&ft=3&f=248511038",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74841\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/schoollunch-503876b2756a4c46fb21b6d11427e193962a9fee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/schoollunch-503876b2756a4c46fb21b6d11427e193962a9fee-1024x768.jpg\" alt=\"Students at Lowell High School in Michigan sit down for lunch. Shorter lunch breaks mean that many kids don't get enough time to eat and socialize. Photo: Emily Zoladz/Landov\" width=\"1024\" height=\"768\" class=\"size-large wp-image-74841\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Students at Lowell High School in Michigan sit down for lunch. Shorter lunch breaks mean that many kids don't get enough time to eat and socialize. Photo: Emily Zoladz/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/04/248511038/these-days-school-lunch-hours-are-more-like-15-minutes\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/12/20131204_atc_13.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2101350/eric-westervelt\">Eric Westervelt\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/04/248511038/these-days-school-lunch-hours-are-more-like-15-minutes\">The Salt at NPR Food\u003c/a> (12/4/13)\u003c/p>\n\u003cp>It's lunchtime at Oakland High School in Oakland, Calif., and that means fence hoppers. Several kids wear mischievous grins as they speedily scale a 12-foot-high metal perimeter.\u003c/p>\n\u003cp>In theory, anyway, Oakland High is a \"closed campus.\" That's done in the interest of safety and security and to cut down on school-skipping. It means kids can't leave during school hours without parental consent, especially at lunchtime. But it doesn't stop several students from breaking out.\u003c/p>\n\u003cp>Inside the cafeteria the lines are long, and complaints about the food are as plentiful as the fence jumpers.\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>Today's lunch is \"popcorn chicken,\" potatoes and tamales. A plastic bowl with little packets of carrot sticks looks lonely.\u003c/p>\n\u003cp>The food is dry and burned, says freshman Mary Thomas. \"It's just nasty.\"\u003c/p>\n\u003cp>And junior Olivia Moore says the lines leave little time to actually eat and socialize.\u003c/p>\n\u003cp>\"I need more time because I eat slow and then, there's not enough free time,\" Moore says.\u003c/p>\n\u003cp>The school lunch \u003cem>hour\u003c/em> in America is a long-gone relic. At many public schools today, kids are lucky to get more than 15 minutes to eat. Some get even less time.\u003c/p>\n\u003cp>And parents and administrators are concerned that a lack of time to eat is unhealthful, especially given that about one-third of American kids are overweight or obese.\u003c/p>\n\u003cp>The American Academy of Pediatrics recommends that students get at least 20 minutes for lunch. But that means 20 minutes to actually sit down and eat — excluding time waiting in line or walking from class to cafeteria.\u003c/p>\n\u003cp>At Oakland High, over 80 percent of the students qualify for free or reduced-price lunch. And officially, students get about 40 minutes for the meal. But Jennifer LeBarre, Oakland Unified School District's nutrition services director, admits that the actual table time is far shorter. At times it's just 10 minutes.\u003c/p>\n\u003cp>\"I think it's a legitimate complaint that there's not enough time to eat,\" LeBarre says. \"If we are being asked to eat our lunch in 10 minutes, that's not enough for us. So I really think we need to really work more for the 20-minute table time.\"\u003c/p>\n\u003cp>Oakland High is hardly alone. In a wide-ranging \u003ca href=\"http://media.npr.org/documents/2013/dec/rwjf_npr_harvard_edpoll.pdf\" target=\"_blank\">new poll\u003c/a> by NPR, the Robert Wood Johnson Foundation and the Harvard School of Public Health, 20 percent of parents of students from kindergarten through fifth grade surveyed said their child only gets 15 minutes or less to eat.\u003c/p>\n\u003cp>Ironically, relatively new federal school-nutrition guideline changes may be making the situation worse. Under federal rules, schools have to increase the availability and consumption of fruits and vegetables — among other changes. It's part of an effort to improve nutrition and combat childhood obesity.\u003c/p>\n\u003cp>But eating more healthful foods can take more time, LeBarre says. \"It's going to take longer to eat a salad than it will to eat french fries.\"\u003c/p>\n\u003cp>At many schools, lunch schedules aren't changing. Julia Bauscher, who is president of a national advocacy group called the \u003ca href=\"http://www.schoolnutrition.org/\">School Nutrition Association\u003c/a>, says administrators are under intense pressure to increase instruction time and boost standardized test scores. The lunch period is often the first place they look to steal time.\u003c/p>\n\u003cp>\"[They've] got to get in this many instructional minutes, and this is our expected annual yearly progress on the test,\" she says. \"You've got two important and competing priorities there.\"\u003c/p>\n\u003cp>Exacerbating the time crunch, nationally, is the reality that more students are taking part in the free or reduced-cost school lunch programs. Many schools are now adding free dinners as well under a new USDA dinner program launched this year. Bauscher is also the nutrition services director for Jefferson County Public Schools in Kentucky. She says in her area, 70 percent of the students are participating in meals programs — including free dinners for some.\u003c/p>\n\u003cp>\"We've got a higher number of students eligible for free and reduced meals than ever. So as more of them take advantage of those programs, you get longer food lines,\" she says.\u003c/p>\n\u003cp>Some possible solutions — such as adding lunch periods, more food stations or service workers or lengthening lunchtimes — can be costly. And many budget-strapped schools today simply don't want to risk the added price.\u003c/p>\n\u003cp>Nicola Edwards of \u003ca href=\"http://cfpa.net/\">California Food Policy Advocates\u003c/a> says parents need to be central to any solution. Parents can't effectively preach to kids about healthful food and quality lunchtime, she says, and then model grabbing something unhealthful on the go.\u003c/p>\n\u003cp>\"Parents need to be modeling good eating behaviors, and not shoving food through the window in the back of the car as they're on their way to work or to school,\" Edwards says. \"Part of helping people is really making them understand the importance of eating and taking the time to eat.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/74840/these-days-school-lunch-hours-are-more-like-15-minutes",
"authors": [
"byline_bayareabites_74840"
],
"categories": [
"bayareabites_109",
"bayareabites_1245",
"bayareabites_1246",
"bayareabites_10916",
"bayareabites_34"
],
"tags": [
"bayareabites_12761",
"bayareabites_14757",
"bayareabites_12760",
"bayareabites_450",
"bayareabites_10921"
],
"featImg": "bayareabites_74847",
"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": 468,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 759,
"relation": "eq"
},
"items": [
"bayareabites_75910",
"bayareabites_75796",
"bayareabites_75736",
"bayareabites_75727",
"bayareabites_75375",
"bayareabites_75228",
"bayareabites_75219",
"bayareabites_75078",
"bayareabites_75020",
"bayareabites_75012",
"bayareabites_74960",
"bayareabites_74840"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_health-and-nutrition": {
"isLoading": true
},
"bayareabites_1245": {
"type": "terms",
"id": "bayareabites_1245",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1245",
"found": true
},
"relationships": {},
"featImg": null,
"name": "health and nutrition",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "health and nutrition Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1078,
"slug": "health-and-nutrition",
"isLoading": false,
"link": "/bayareabites/category/health-and-nutrition"
},
"bayareabites_10916": {
"type": "terms",
"id": "bayareabites_10916",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10916",
"found": true
},
"relationships": {},
"featImg": null,
"name": "NPR food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "NPR food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5375,
"slug": "npr-food",
"isLoading": false,
"link": "/bayareabites/category/npr-food"
},
"bayareabites_2035": {
"type": "terms",
"id": "bayareabites_2035",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2035",
"found": true
},
"relationships": {},
"featImg": null,
"name": "politics, activism, food safety",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "politics, activism, food safety Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 943,
"slug": "politics-activism-food-safety",
"isLoading": false,
"link": "/bayareabites/category/politics-activism-food-safety"
},
"bayareabites_34": {
"type": "terms",
"id": "bayareabites_34",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "34",
"found": true
},
"relationships": {},
"featImg": null,
"name": "radio",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "radio Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1158,
"slug": "radio",
"isLoading": false,
"link": "/bayareabites/category/radio"
},
"bayareabites_60": {
"type": "terms",
"id": "bayareabites_60",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "60",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sustainability, environment, climate change",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sustainability, environment, climate change Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 23,
"slug": "sustainability",
"isLoading": false,
"link": "/bayareabites/category/sustainability"
},
"bayareabites_129": {
"type": "terms",
"id": "bayareabites_129",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "129",
"found": true
},
"relationships": {},
"featImg": null,
"name": "agriculture",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "agriculture Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 93,
"slug": "agriculture",
"isLoading": false,
"link": "/bayareabites/tag/agriculture"
},
"bayareabites_11270": {
"type": "terms",
"id": "bayareabites_11270",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11270",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dan charles",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dan charles Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5729,
"slug": "dan-charles",
"isLoading": false,
"link": "/bayareabites/tag/dan-charles"
},
"bayareabites_12866": {
"type": "terms",
"id": "bayareabites_12866",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12866",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fertilizer",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fertilizer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7329,
"slug": "fertilizer",
"isLoading": false,
"link": "/bayareabites/tag/fertilizer"
},
"bayareabites_12807": {
"type": "terms",
"id": "bayareabites_12807",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12807",
"found": true
},
"relationships": {},
"featImg": null,
"name": "industrialized meat",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "industrialized meat Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7270,
"slug": "industrialized-meat",
"isLoading": false,
"link": "/bayareabites/tag/industrialized-meat"
},
"bayareabites_12868": {
"type": "terms",
"id": "bayareabites_12868",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12868",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Kenneth Staver",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Kenneth Staver Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7331,
"slug": "kenneth-staver",
"isLoading": false,
"link": "/bayareabites/tag/kenneth-staver"
},
"bayareabites_12865": {
"type": "terms",
"id": "bayareabites_12865",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12865",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mass-produced meat",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mass-produced meat Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7328,
"slug": "mass-produced-meat",
"isLoading": false,
"link": "/bayareabites/tag/mass-produced-meat"
},
"bayareabites_12864": {
"type": "terms",
"id": "bayareabites_12864",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12864",
"found": true
},
"relationships": {},
"featImg": null,
"name": "phosphorus",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "phosphorus Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7327,
"slug": "phosphorus",
"isLoading": false,
"link": "/bayareabites/tag/phosphorus"
},
"bayareabites_12790": {
"type": "terms",
"id": "bayareabites_12790",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12790",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pollution",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pollution Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7253,
"slug": "pollution",
"isLoading": false,
"link": "/bayareabites/tag/pollution"
},
"bayareabites_10921": {
"type": "terms",
"id": "bayareabites_10921",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10921",
"found": true
},
"relationships": {},
"featImg": null,
"name": "the salt",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "the salt Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5380,
"slug": "the-salt",
"isLoading": false,
"link": "/bayareabites/tag/the-salt"
},
"bayareabites_12867": {
"type": "terms",
"id": "bayareabites_12867",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12867",
"found": true
},
"relationships": {},
"featImg": null,
"name": "waste",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "waste Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7330,
"slug": "waste",
"isLoading": false,
"link": "/bayareabites/tag/waste"
},
"bayareabites_11222": {
"type": "terms",
"id": "bayareabites_11222",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11222",
"found": true
},
"relationships": {},
"featImg": null,
"name": "blood sugar",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "blood sugar Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5681,
"slug": "blood-sugar",
"isLoading": false,
"link": "/bayareabites/tag/blood-sugar"
},
"bayareabites_12852": {
"type": "terms",
"id": "bayareabites_12852",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12852",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cassia cinnamon",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cassia cinnamon Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7315,
"slug": "cassia-cinnamon",
"isLoading": false,
"link": "/bayareabites/tag/cassia-cinnamon"
},
"bayareabites_12854": {
"type": "terms",
"id": "bayareabites_12854",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12854",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Ceylon cinnamon",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Ceylon cinnamon Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7317,
"slug": "ceylon-cinnamon",
"isLoading": false,
"link": "/bayareabites/tag/ceylon-cinnamon"
},
"bayareabites_1479": {
"type": "terms",
"id": "bayareabites_1479",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1479",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cinnamon",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cinnamon Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1236,
"slug": "cinnamon",
"isLoading": false,
"link": "/bayareabites/tag/cinnamon"
},
"bayareabites_12853": {
"type": "terms",
"id": "bayareabites_12853",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12853",
"found": true
},
"relationships": {},
"featImg": null,
"name": "coumarin",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "coumarin Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7316,
"slug": "coumarin",
"isLoading": false,
"link": "/bayareabites/tag/coumarin"
},
"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_1516": {
"type": "terms",
"id": "bayareabites_1516",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1516",
"found": true
},
"relationships": {},
"featImg": null,
"name": "baking and bakeries",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "baking and bakeries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1253,
"slug": "baking-and-bakeries",
"isLoading": false,
"link": "/bayareabites/category/baking-and-bakeries"
},
"bayareabites_752": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bay Area Bites Food + Drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bay Area Bites Food + Drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1,
"slug": "food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/food-and-drink"
},
"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_12869": {
"type": "terms",
"id": "bayareabites_12869",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12869",
"found": true
},
"relationships": {},
"featImg": null,
"name": "healthy recipes and guides",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "healthy recipes and guides Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7332,
"slug": "healthy-recipes",
"isLoading": false,
"link": "/bayareabites/category/healthy-recipes"
},
"bayareabites_1763": {
"type": "terms",
"id": "bayareabites_1763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holidays and traditions",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holidays and traditions Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1254,
"slug": "holidays-and-traditions",
"isLoading": false,
"link": "/bayareabites/category/holidays-and-traditions"
},
"bayareabites_1146": {
"type": "terms",
"id": "bayareabites_1146",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1146",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hospitality",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hospitality Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1460,
"slug": "hospitality",
"isLoading": false,
"link": "/bayareabites/category/hospitality"
},
"bayareabites_334": {
"type": "terms",
"id": "bayareabites_334",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "334",
"found": true
},
"relationships": {},
"featImg": null,
"name": "humor",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "humor Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5913,
"slug": "humor",
"isLoading": false,
"link": "/bayareabites/category/humor"
},
"bayareabites_1873": {
"type": "terms",
"id": "bayareabites_1873",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1873",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegetarian and vegan",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegetarian and vegan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1451,
"slug": "vegetarian-and-vegan",
"isLoading": false,
"link": "/bayareabites/category/vegetarian-and-vegan"
},
"bayareabites_12845": {
"type": "terms",
"id": "bayareabites_12845",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12845",
"found": true
},
"relationships": {},
"featImg": null,
"name": "anaphylaxis",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "anaphylaxis Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7308,
"slug": "anaphylaxis",
"isLoading": false,
"link": "/bayareabites/tag/anaphylaxis"
},
"bayareabites_12482": {
"type": "terms",
"id": "bayareabites_12482",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12482",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bell peppers",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bell peppers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6944,
"slug": "bell-peppers",
"isLoading": false,
"link": "/bayareabites/tag/bell-peppers"
},
"bayareabites_1859": {
"type": "terms",
"id": "bayareabites_1859",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1859",
"found": true
},
"relationships": {},
"featImg": null,
"name": "celiac",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "celiac Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1445,
"slug": "celiac",
"isLoading": false,
"link": "/bayareabites/tag/celiac"
},
"bayareabites_10343": {
"type": "terms",
"id": "bayareabites_10343",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10343",
"found": true
},
"relationships": {},
"featImg": null,
"name": "celiac disease",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "celiac disease Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4797,
"slug": "celiac-disease",
"isLoading": false,
"link": "/bayareabites/tag/celiac-disease"
},
"bayareabites_12846": {
"type": "terms",
"id": "bayareabites_12846",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12846",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cilantro",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cilantro Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7309,
"slug": "cilantro",
"isLoading": false,
"link": "/bayareabites/tag/cilantro"
},
"bayareabites_10480": {
"type": "terms",
"id": "bayareabites_10480",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10480",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dairy",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dairy Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4934,
"slug": "dairy",
"isLoading": false,
"link": "/bayareabites/tag/dairy"
},
"bayareabites_12848": {
"type": "terms",
"id": "bayareabites_12848",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12848",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fish allergy",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fish allergy Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7311,
"slug": "fish-allergy",
"isLoading": false,
"link": "/bayareabites/tag/fish-allergy"
},
"bayareabites_2398": {
"type": "terms",
"id": "bayareabites_2398",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2398",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food allergies",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food allergies Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1782,
"slug": "food-allergies",
"isLoading": false,
"link": "/bayareabites/tag/food-allergies"
},
"bayareabites_12574": {
"type": "terms",
"id": "bayareabites_12574",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12574",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gluten intolerance",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gluten intolerance Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7037,
"slug": "gluten-intolerance",
"isLoading": false,
"link": "/bayareabites/tag/gluten-intolerance"
},
"bayareabites_12460": {
"type": "terms",
"id": "bayareabites_12460",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12460",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gluten sensitivity",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gluten sensitivity Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6922,
"slug": "gluten-sensitivity",
"isLoading": false,
"link": "/bayareabites/tag/gluten-sensitivity"
},
"bayareabites_138": {
"type": "terms",
"id": "bayareabites_138",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "138",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gluten-free",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gluten-free Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 103,
"slug": "gluten-free",
"isLoading": false,
"link": "/bayareabites/tag/gluten-free"
},
"bayareabites_12847": {
"type": "terms",
"id": "bayareabites_12847",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12847",
"found": true
},
"relationships": {},
"featImg": null,
"name": "goat milk vs. cow milk",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "goat milk vs. cow milk Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7310,
"slug": "goat-milk-vs-cow-milk",
"isLoading": false,
"link": "/bayareabites/tag/goat-milk-vs-cow-milk"
},
"bayareabites_12849": {
"type": "terms",
"id": "bayareabites_12849",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12849",
"found": true
},
"relationships": {},
"featImg": null,
"name": "nut allergy free",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "nut allergy free Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7312,
"slug": "nut-allergy-free",
"isLoading": false,
"link": "/bayareabites/tag/nut-allergy-free"
},
"bayareabites_12162": {
"type": "terms",
"id": "bayareabites_12162",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12162",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wheat allergies",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wheat allergies Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6624,
"slug": "wheat-allergies",
"isLoading": false,
"link": "/bayareabites/tag/wheat-allergies"
},
"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_11520": {
"type": "terms",
"id": "bayareabites_11520",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11520",
"found": true
},
"relationships": {},
"featImg": null,
"name": "arsenic",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "arsenic Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5981,
"slug": "arsenic",
"isLoading": false,
"link": "/bayareabites/tag/arsenic"
},
"bayareabites_12844": {
"type": "terms",
"id": "bayareabites_12844",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12844",
"found": true
},
"relationships": {},
"featImg": null,
"name": "biotoxin",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "biotoxin Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7307,
"slug": "biotoxin",
"isLoading": false,
"link": "/bayareabites/tag/biotoxin"
},
"bayareabites_272": {
"type": "terms",
"id": "bayareabites_272",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "272",
"found": true
},
"relationships": {},
"featImg": null,
"name": "china",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "china Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 237,
"slug": "china",
"isLoading": false,
"link": "/bayareabites/tag/china"
},
"bayareabites_11696": {
"type": "terms",
"id": "bayareabites_11696",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11696",
"found": true
},
"relationships": {},
"featImg": null,
"name": "imports",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "imports Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6158,
"slug": "imports",
"isLoading": false,
"link": "/bayareabites/tag/imports"
},
"bayareabites_12843": {
"type": "terms",
"id": "bayareabites_12843",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12843",
"found": true
},
"relationships": {},
"featImg": null,
"name": "long-necked clam",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "long-necked clam Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7306,
"slug": "long-necked-clam",
"isLoading": false,
"link": "/bayareabites/tag/long-necked-clam"
},
"bayareabites_436": {
"type": "terms",
"id": "bayareabites_436",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "436",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pacific northwest",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pacific northwest Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 401,
"slug": "pacific-northwest",
"isLoading": false,
"link": "/bayareabites/tag/pacific-northwest"
},
"bayareabites_435": {
"type": "terms",
"id": "bayareabites_435",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "435",
"found": true
},
"relationships": {},
"featImg": null,
"name": "shellfish",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "shellfish Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 400,
"slug": "shellfish",
"isLoading": false,
"link": "/bayareabites/tag/shellfish"
},
"bayareabites_1874": {
"type": "terms",
"id": "bayareabites_1874",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1874",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers and farms",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers and farms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1452,
"slug": "farmers-farmers-markets",
"isLoading": false,
"link": "/bayareabites/category/farmers-farmers-markets"
},
"bayareabites_3032": {
"type": "terms",
"id": "bayareabites_3032",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3032",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food banks, hunger, volunteer",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food banks, hunger, volunteer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2109,
"slug": "food-banks-hunger-volunteer",
"isLoading": false,
"link": "/bayareabites/category/food-banks-hunger-volunteer"
},
"bayareabites_2554": {
"type": "terms",
"id": "bayareabites_2554",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2554",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gardening and urban farming",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gardening and urban farming Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1016,
"slug": "gardening-and-urban-farming",
"isLoading": false,
"link": "/bayareabites/category/gardening-and-urban-farming"
},
"bayareabites_45": {
"type": "terms",
"id": "bayareabites_45",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "45",
"found": true
},
"relationships": {},
"featImg": null,
"name": "KQED",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "KQED Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7,
"slug": "kqed",
"isLoading": false,
"link": "/bayareabites/category/kqed"
},
"bayareabites_12816": {
"type": "terms",
"id": "bayareabites_12816",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12816",
"found": true
},
"relationships": {},
"featImg": null,
"name": "be healthy tulare",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "be healthy tulare Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7279,
"slug": "be-healthy-tulare",
"isLoading": false,
"link": "/bayareabites/tag/be-healthy-tulare"
},
"bayareabites_12819": {
"type": "terms",
"id": "bayareabites_12819",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12819",
"found": true
},
"relationships": {},
"featImg": null,
"name": "CIR",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "CIR Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7282,
"slug": "cir",
"isLoading": false,
"link": "/bayareabites/tag/cir"
},
"bayareabites_249": {
"type": "terms",
"id": "bayareabites_249",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "249",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food bank",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food bank Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 214,
"slug": "food-bank",
"isLoading": false,
"link": "/bayareabites/tag/food-bank"
},
"bayareabites_12818": {
"type": "terms",
"id": "bayareabites_12818",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12818",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fresno",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fresno Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7281,
"slug": "fresno",
"isLoading": false,
"link": "/bayareabites/tag/fresno"
},
"bayareabites_12815": {
"type": "terms",
"id": "bayareabites_12815",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12815",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fruit picker",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fruit picker Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7278,
"slug": "fruit-picker",
"isLoading": false,
"link": "/bayareabites/tag/fruit-picker"
},
"bayareabites_8572": {
"type": "terms",
"id": "bayareabites_8572",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8572",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gleaning",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gleaning Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3025,
"slug": "gleaning",
"isLoading": false,
"link": "/bayareabites/tag/gleaning"
},
"bayareabites_248": {
"type": "terms",
"id": "bayareabites_248",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "248",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hunger",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hunger Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 213,
"slug": "hunger",
"isLoading": false,
"link": "/bayareabites/tag/hunger"
},
"bayareabites_12820": {
"type": "terms",
"id": "bayareabites_12820",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12820",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hunger in the valley of plenty",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hunger in the valley of plenty Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7283,
"slug": "hunger-in-the-valley-of-plenty",
"isLoading": false,
"link": "/bayareabites/tag/hunger-in-the-valley-of-plenty"
},
"bayareabites_12817": {
"type": "terms",
"id": "bayareabites_12817",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12817",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Sarah Ramirez",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Sarah Ramirez Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7280,
"slug": "sarah-ramirez",
"isLoading": false,
"link": "/bayareabites/tag/sarah-ramirez"
},
"bayareabites_1270": {
"type": "terms",
"id": "bayareabites_1270",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1270",
"found": true
},
"relationships": {},
"featImg": null,
"name": "health",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "health Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1113,
"slug": "health",
"isLoading": false,
"link": "/bayareabites/tag/health"
},
"bayareabites_12809": {
"type": "terms",
"id": "bayareabites_12809",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12809",
"found": true
},
"relationships": {},
"featImg": null,
"name": "multivitamins",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "multivitamins Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7272,
"slug": "multivitamins",
"isLoading": false,
"link": "/bayareabites/tag/multivitamins"
},
"bayareabites_11018": {
"type": "terms",
"id": "bayareabites_11018",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11018",
"found": true
},
"relationships": {},
"featImg": null,
"name": "shots",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "shots Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5477,
"slug": "shots",
"isLoading": false,
"link": "/bayareabites/tag/shots"
},
"bayareabites_12463": {
"type": "terms",
"id": "bayareabites_12463",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12463",
"found": true
},
"relationships": {},
"featImg": null,
"name": "supplements",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "supplements Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6925,
"slug": "supplements",
"isLoading": false,
"link": "/bayareabites/tag/supplements"
},
"bayareabites_1598": {
"type": "terms",
"id": "bayareabites_1598",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1598",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vitamins",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vitamins Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1300,
"slug": "vitamins",
"isLoading": false,
"link": "/bayareabites/tag/vitamins"
},
"bayareabites_12808": {
"type": "terms",
"id": "bayareabites_12808",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12808",
"found": true
},
"relationships": {},
"featImg": null,
"name": "carbon emissions",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "carbon emissions Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7271,
"slug": "carbon-emissions",
"isLoading": false,
"link": "/bayareabites/tag/carbon-emissions"
},
"bayareabites_836": {
"type": "terms",
"id": "bayareabites_836",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "836",
"found": true
},
"relationships": {},
"featImg": null,
"name": "climate change",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "climate change Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 834,
"slug": "climate-change",
"isLoading": false,
"link": "/bayareabites/tag/climate-change"
},
"bayareabites_8914": {
"type": "terms",
"id": "bayareabites_8914",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8914",
"found": true
},
"relationships": {},
"featImg": null,
"name": "livestock",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "livestock Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3367,
"slug": "livestock",
"isLoading": false,
"link": "/bayareabites/tag/livestock"
},
"bayareabites_243": {
"type": "terms",
"id": "bayareabites_243",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "243",
"found": true
},
"relationships": {},
"featImg": null,
"name": "meat",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "meat Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 208,
"slug": "meat",
"isLoading": false,
"link": "/bayareabites/tag/meat"
},
"bayareabites_2613": {
"type": "terms",
"id": "bayareabites_2613",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2613",
"found": true
},
"relationships": {},
"featImg": null,
"name": "obesity",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "obesity Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1907,
"slug": "obesity",
"isLoading": false,
"link": "/bayareabites/tag/obesity"
},
"bayareabites_12641": {
"type": "terms",
"id": "bayareabites_12641",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12641",
"found": true
},
"relationships": {},
"featImg": null,
"name": "contamination",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "contamination Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7104,
"slug": "contamination",
"isLoading": false,
"link": "/bayareabites/tag/contamination"
},
"bayareabites_376": {
"type": "terms",
"id": "bayareabites_376",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "376",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fish",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fish Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 341,
"slug": "fish",
"isLoading": false,
"link": "/bayareabites/tag/fish"
},
"bayareabites_9720": {
"type": "terms",
"id": "bayareabites_9720",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9720",
"found": true
},
"relationships": {},
"featImg": null,
"name": "plastic",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "plastic Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4174,
"slug": "plastic",
"isLoading": false,
"link": "/bayareabites/tag/plastic"
},
"bayareabites_323": {
"type": "terms",
"id": "bayareabites_323",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "323",
"found": true
},
"relationships": {},
"featImg": null,
"name": "seafood",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "seafood Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 288,
"slug": "seafood",
"isLoading": false,
"link": "/bayareabites/tag/seafood"
},
"bayareabites_12782": {
"type": "terms",
"id": "bayareabites_12782",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12782",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bilophila",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bilophila Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7245,
"slug": "bilophila",
"isLoading": false,
"link": "/bayareabites/tag/bilophila"
},
"bayareabites_12708": {
"type": "terms",
"id": "bayareabites_12708",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12708",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gut bacteria",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gut bacteria Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7171,
"slug": "gut-bacteria",
"isLoading": false,
"link": "/bayareabites/tag/gut-bacteria"
},
"bayareabites_12684": {
"type": "terms",
"id": "bayareabites_12684",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12684",
"found": true
},
"relationships": {},
"featImg": null,
"name": "microbiomes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "microbiomes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7147,
"slug": "microbiomes",
"isLoading": false,
"link": "/bayareabites/tag/microbiomes"
},
"bayareabites_11521": {
"type": "terms",
"id": "bayareabites_11521",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11521",
"found": true
},
"relationships": {},
"featImg": null,
"name": "antibiotics",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "antibiotics Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5982,
"slug": "antibiotics",
"isLoading": false,
"link": "/bayareabites/tag/antibiotics"
},
"bayareabites_2608": {
"type": "terms",
"id": "bayareabites_2608",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2608",
"found": true
},
"relationships": {},
"featImg": null,
"name": "FDA",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "FDA Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1862,
"slug": "fda",
"isLoading": false,
"link": "/bayareabites/tag/fda"
},
"bayareabites_1621": {
"type": "terms",
"id": "bayareabites_1621",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1621",
"found": true
},
"relationships": {},
"featImg": null,
"name": "milk",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "milk Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1320,
"slug": "milk",
"isLoading": false,
"link": "/bayareabites/tag/milk"
},
"bayareabites_11103": {
"type": "terms",
"id": "bayareabites_11103",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11103",
"found": true
},
"relationships": {},
"featImg": null,
"name": "omega-3s",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "omega-3s Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5562,
"slug": "omega-3s",
"isLoading": false,
"link": "/bayareabites/tag/omega-3s"
},
"bayareabites_12778": {
"type": "terms",
"id": "bayareabites_12778",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12778",
"found": true
},
"relationships": {},
"featImg": null,
"name": "omega-6s",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "omega-6s Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7241,
"slug": "omega-6s",
"isLoading": false,
"link": "/bayareabites/tag/omega-6s"
},
"bayareabites_12779": {
"type": "terms",
"id": "bayareabites_12779",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12779",
"found": true
},
"relationships": {},
"featImg": null,
"name": "organic milk",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "organic milk Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7242,
"slug": "organic-milk",
"isLoading": false,
"link": "/bayareabites/tag/organic-milk"
},
"bayareabites_11318": {
"type": "terms",
"id": "bayareabites_11318",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11318",
"found": true
},
"relationships": {},
"featImg": null,
"name": "study",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "study Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5777,
"slug": "study",
"isLoading": false,
"link": "/bayareabites/tag/study"
},
"bayareabites_109": {
"type": "terms",
"id": "bayareabites_109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "109",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 73,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/category/bay-area"
},
"bayareabites_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_12761": {
"type": "terms",
"id": "bayareabites_12761",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12761",
"found": true
},
"relationships": {},
"featImg": null,
"name": "closed campus",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "closed campus Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7224,
"slug": "closed-campus",
"isLoading": false,
"link": "/bayareabites/tag/closed-campus"
},
"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_12760": {
"type": "terms",
"id": "bayareabites_12760",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12760",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Oakland High",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Oakland High Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7223,
"slug": "oakland-high",
"isLoading": false,
"link": "/bayareabites/tag/oakland-high"
},
"bayareabites_450": {
"type": "terms",
"id": "bayareabites_450",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "450",
"found": true
},
"relationships": {},
"featImg": null,
"name": "school lunch",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "school lunch Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 415,
"slug": "school-lunch",
"isLoading": false,
"link": "/bayareabites/tag/school-lunch"
}
},
"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
}
}
