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_92954": {
"type": "attachments",
"id": "bayareabites_92954",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "92954",
"found": true
},
"parent": 92953,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/nebraska-cattle-9a5eec942069112cc86baae867f408a0ddd0b0a6-e1423254696822-1000x576.jpg",
"width": 1000,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/nebraska-cattle-9a5eec942069112cc86baae867f408a0ddd0b0a6-e1423254696822-400x300.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 300
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/nebraska-cattle-9a5eec942069112cc86baae867f408a0ddd0b0a6-e1423254696822-320x240.jpg",
"width": 320,
"mimeType": "image/jpeg",
"height": 240
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/nebraska-cattle-9a5eec942069112cc86baae867f408a0ddd0b0a6-e1423254696822-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/nebraska-cattle-9a5eec942069112cc86baae867f408a0ddd0b0a6-e1423254696822.jpg",
"width": 1000,
"height": 750
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/nebraska-cattle-9a5eec942069112cc86baae867f408a0ddd0b0a6-e1423254696822-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/nebraska-cattle-9a5eec942069112cc86baae867f408a0ddd0b0a6-e1423254696822-800x600.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 600
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/nebraska-cattle-9a5eec942069112cc86baae867f408a0ddd0b0a6-e1423254696822-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/nebraska-cattle-9a5eec942069112cc86baae867f408a0ddd0b0a6-e1423254696822-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/nebraska-cattle-9a5eec942069112cc86baae867f408a0ddd0b0a6-e1423254696822-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/nebraska-cattle-9a5eec942069112cc86baae867f408a0ddd0b0a6-e1423254696822-768x576.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 576
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/nebraska-cattle-9a5eec942069112cc86baae867f408a0ddd0b0a6-e1423254696822-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/nebraska-cattle-9a5eec942069112cc86baae867f408a0ddd0b0a6-e1423254696822-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1423254323,
"modified": 1423254690,
"caption": "Cattle raised at the U.S. Meat Animal Research Center in Clay Center, Neb. A New York Times investigation of animal suffering at the federal research center has prompted a USDA review. Photo: Nati Harnik/AP ",
"description": "Cattle raised at the U.S. Meat Animal Research Center in Clay Center, Neb. A \u003cem>New York Times\u003c/em> investigation of animal suffering at the federal research center has prompted a USDA re",
"title": "Cattle raised at the U.S. Meat Animal Research Center in Clay Center, Neb. A New York Times investigation of animal suffering at the federal research center has prompted a USDA review.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_92835": {
"type": "attachments",
"id": "bayareabites_92835",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "92835",
"found": true
},
"parent": 92834,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490-1000x576.jpg",
"width": 1000,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490-400x266.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 266
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490-320x212.jpg",
"width": 320,
"mimeType": "image/jpeg",
"height": 212
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490.jpg",
"width": 1000,
"height": 664
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490-800x531.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 531
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490-768x510.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 510
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1423088872,
"modified": 1423101341,
"caption": "Chef David Iott explains the perfect way to prepare risotto to Stanford students. Photo: Courtesy of Stanford's Residential and Dining Enterprises",
"description": "Chef David Iott explains the perfect way to prepare risotto to Stanford students.",
"title": "Chef David Iott explains the perfect way to prepare risotto to Stanford students.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_92779": {
"type": "attachments",
"id": "bayareabites_92779",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "92779",
"found": true
},
"parent": 92778,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-1_slide-d90e97cffd8bb585ea33ceaa3fd8049a460041fe-999x576.jpg",
"width": 999,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-1_slide-d90e97cffd8bb585ea33ceaa3fd8049a460041fe-400x267.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 267
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-1_slide-d90e97cffd8bb585ea33ceaa3fd8049a460041fe-320x213.jpg",
"width": 320,
"mimeType": "image/jpeg",
"height": 213
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-1_slide-d90e97cffd8bb585ea33ceaa3fd8049a460041fe-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-1_slide-d90e97cffd8bb585ea33ceaa3fd8049a460041fe.jpg",
"width": 999,
"height": 666
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-1_slide-d90e97cffd8bb585ea33ceaa3fd8049a460041fe-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-1_slide-d90e97cffd8bb585ea33ceaa3fd8049a460041fe-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-1_slide-d90e97cffd8bb585ea33ceaa3fd8049a460041fe-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-1_slide-d90e97cffd8bb585ea33ceaa3fd8049a460041fe-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-1_slide-d90e97cffd8bb585ea33ceaa3fd8049a460041fe-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-1_slide-d90e97cffd8bb585ea33ceaa3fd8049a460041fe-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-1_slide-d90e97cffd8bb585ea33ceaa3fd8049a460041fe-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-1_slide-d90e97cffd8bb585ea33ceaa3fd8049a460041fe-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1423002004,
"modified": 1423002408,
"caption": "At Troutdale Farm in Missouri, farmhand Vince Orcutt pulls out rainbow trout ready to harvest. Photo: Kristofor Husted/Harvest Public Media",
"description": "At Troutdale Farm in Missouri, farmhand Vince Orcutt pulls out rainbow trout ready to harvest.",
"title": "At Troutdale Farm in Missouri, farmhand Vince Orcutt pulls out rainbow trout ready to harvest.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_92711": {
"type": "attachments",
"id": "bayareabites_92711",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "92711",
"found": true
},
"parent": 92710,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/egg-1_slide-d36010dfa7fd420e27b9c424bf5bcbcc9547ebee-e1422919063985-1000x576.jpg",
"width": 1000,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/egg-1_slide-d36010dfa7fd420e27b9c424bf5bcbcc9547ebee-e1422919063985-400x267.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 267
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/egg-1_slide-d36010dfa7fd420e27b9c424bf5bcbcc9547ebee-e1422919063985-320x213.jpg",
"width": 320,
"mimeType": "image/jpeg",
"height": 213
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/egg-1_slide-d36010dfa7fd420e27b9c424bf5bcbcc9547ebee-e1422919063985-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/egg-1_slide-d36010dfa7fd420e27b9c424bf5bcbcc9547ebee-e1422919063985.jpg",
"width": 1000,
"height": 667
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/egg-1_slide-d36010dfa7fd420e27b9c424bf5bcbcc9547ebee-e1422919063985-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/egg-1_slide-d36010dfa7fd420e27b9c424bf5bcbcc9547ebee-e1422919063985-800x534.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 534
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/egg-1_slide-d36010dfa7fd420e27b9c424bf5bcbcc9547ebee-e1422919063985-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/egg-1_slide-d36010dfa7fd420e27b9c424bf5bcbcc9547ebee-e1422919063985-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/egg-1_slide-d36010dfa7fd420e27b9c424bf5bcbcc9547ebee-e1422919063985-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/egg-1_slide-d36010dfa7fd420e27b9c424bf5bcbcc9547ebee-e1422919063985-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/egg-1_slide-d36010dfa7fd420e27b9c424bf5bcbcc9547ebee-e1422919063985-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/egg-1_slide-d36010dfa7fd420e27b9c424bf5bcbcc9547ebee-e1422919063985-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1422918769,
"modified": 1422919058,
"caption": "Professor Greg Weiss of the University of California, Irvine is one of the researchers who has developed a way of unboiling a egg. Photo: Steve Zylius/UC Irvine Communications",
"description": "Professor Greg Weiss of the University of California, Irvine is one of the researchers who has developed a way of unboiling a egg.",
"title": "Professor Greg Weiss of the University of California, Irvine is one of the researchers who has developed a way of unboiling a egg.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_92570": {
"type": "attachments",
"id": "bayareabites_92570",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "92570",
"found": true
},
"parent": 92567,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/01/juicing-blender.jpg",
"width": 800,
"height": 450
}
},
"publishDate": 1422640491,
"modified": 1422640530,
"caption": "To get the most nutritional bang for your buck, scientists say blending may beat juicing. Photo: Aimee Ray/Flickr; Liz/Flickr ",
"description": null,
"title": "juicing-blender",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_92422": {
"type": "attachments",
"id": "bayareabites_92422",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "92422",
"found": true
},
"parent": 92421,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/01/waste-water-1_wide-fcf6d851466799ead85967e11705f2840216144f-e1422476916406.jpg",
"width": 1000,
"height": 562
}
},
"publishDate": 1422476462,
"modified": 1422476910,
"caption": "Clean Water Services held a brewing competition in Sept. 2014, inviting 13 homebrewers to make beer from its purified wastewater (as well as water from other sources). Now the company is asking the state for permission for brewers to use its wastewater product exclusively to make beer. Photo: Courtesy of Clean Water Services",
"description": "Clean Water Services held a brewing competition in Sept. 2014, inviting 13 homebrewers to make beer from its purified wastewater (as well as water from other sources). Now the company is asking the state for permission for brewers to use its wastewater product exclusively to make beer.",
"title": "Clean Water Services held a brewing competition in Sept. 2014, inviting 13 homebrewers to make beer from its purified wastewater (as well as water from other sources). Now the company is asking the state for permission for brewers to use its wastewater product exclusively to make beer.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_92389": {
"type": "attachments",
"id": "bayareabites_92389",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "92389",
"found": true
},
"parent": 92388,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/01/bobs-burgers-1_wide-1cd79c6befe0967353f69ac7c0fdd25ef2e71c3a-e1422402094769.jpg",
"width": 1000,
"height": 562
}
},
"publishDate": 1422401907,
"modified": 1422402088,
"caption": "Bob Belcher, titular hero of Bob's Burgers, bites into one of his creations. Each episode features daily burger specials with chuckle-inducing names. The burgers were born in the show writers' imagination and brought to life in Cole Bowden's kitchen. Image: Fox/via Getty Images",
"description": "Bob Belcher, titular hero of \u003cem>Bob's Burgers,\u003c/em> bites into one of his creations. Each episode features daily burger specials with chuckle-inducing names. The burgers were born in the show writers' imagination and brought to life in Cole Bowden's kitchen.",
"title": "Bob Belcher, titular hero of Bob's Burgers, bites into one of his creations. Each episode features daily burger specials with chuckle-inducing names. The burgers were born in the show writers' imagination and brought to life in Cole Bowden's kitchen.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_92347": {
"type": "attachments",
"id": "bayareabites_92347",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "92347",
"found": true
},
"parent": 92346,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/01/cows_enl-787a2778cbfa3a7f89e6053b47103554f8a3abf7-e1422392884964.jpg",
"width": 1000,
"height": 667
}
},
"publishDate": 1422392793,
"modified": 1422392879,
"caption": "Cattle in holding pens at the Simplot feedlot located next to a slaughterhouse in Burbank, Washington on Dec. 26, 2013. Merck & Co Inc is testing lower dosages of its controversial cattle growth drug Zilmax drug in an effort to resume its sales to the $44 billion U.S. beef industry. Photo: Ross Courtney/Reuters/Landov",
"description": "Cattle in holding pens at the Simplot feedlot located next to a slaughterhouse in Burbank, Washington on Dec. 26, 2013. Merck",
"title": "Cattle in holding pens at the Simplot feedlot located next to a slaughterhouse in Burbank, Washington on Dec. 26, 2013. Merck & Co Inc is testing lower dosages of its controversial cattle growth drug Zilmax drug in an effort to resume its sales to the $44 billion U.S. beef industry.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_92301": {
"type": "attachments",
"id": "bayareabites_92301",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "92301",
"found": true
},
"parent": 92300,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/01/fake-fish-1_enl-343634ca9006377c3959be435b37e2e660488d94-e1422085910838.jpg",
"width": 1000,
"height": 667
}
},
"publishDate": 1422085775,
"modified": 1422085904,
"caption": "Chef James Corwell's nigiri sushi rolls made with Tomato Sushi, a plant-based tuna alternative, in San Francisco. Photo: Alastair Bland for NPR ",
"description": "Chef James Corwell's nigiri sushi rolls made with Tomato Sushi, a plant-based tuna alternative, in San Francisco.",
"title": "Chef James Corwell's nigiri sushi rolls made with Tomato Sushi, a plant-based tuna alternative, in San Francisco.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_92286": {
"type": "attachments",
"id": "bayareabites_92286",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "92286",
"found": true
},
"parent": 92285,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/01/leadsheep_enl-516bd1f9708bbfe548faafcf83f560e168d0d4c3-e1422084279740.jpg",
"width": 1000,
"height": 1359
}
},
"publishDate": 1422083730,
"modified": 1422084271,
"caption": "Modern Farmer has a particular fondness for stories about anything having to do with goats. Photo: Courtesy of Modern Farmer ",
"description": "\u003cem>Modern Farmer\u003c/em> has a particular fondness for stories about anything having to do with goats.",
"title": "Modern Farmer has a particular fondness for stories about anything having to do with goats.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_92234": {
"type": "attachments",
"id": "bayareabites_92234",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "92234",
"found": true
},
"parent": 92233,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/01/chicken-parts_slide-b8044ea2401e6e46d26f542798cce014952c9c09-e1421888589864.jpg",
"width": 1000,
"height": 666
}
},
"publishDate": 1421888279,
"modified": 1421888583,
"caption": "About a quarter of the chicken parts we buy is tainted with salmonella, according to USDA tests. Photo: snowpea&bokchoi/Flickr",
"description": "About a quarter of the chicken parts we buy is tainted with salmonella, according to USDA tests",
"title": "About a quarter of the chicken parts we buy is tainted with salmonella, according to USDA tests.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_92222": {
"type": "attachments",
"id": "bayareabites_92222",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "92222",
"found": true
},
"parent": 92221,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/01/ap090710048753_slide-6962e70a8b8da5b2c1a6bcc32b34d52696258fd1-e1421856825108.jpg",
"width": 1000,
"height": 667
}
},
"publishDate": 1421856257,
"modified": 1421856818,
"caption": "A sow nurses her piglets in a farrowing crate in an Elite Pork Partnership hog confinement building in Carroll, Iowa, in 2009. Photo: Charlie Neibergall/AP ",
"description": "A sow nurses her piglets in a farrowing crate in an Elite Pork Partnership hog confinement building in Carroll, Iowa, in 200",
"title": "A sow nurses her piglets in a farrowing crate in an Elite Pork Partnership hog confinement building in Carroll, Iowa, in 2009.",
"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_92953": {
"type": "authors",
"id": "byline_bayareabites_92953",
"meta": {
"override": true
},
"slug": "byline_bayareabites_92953",
"name": "Allison Aubrey",
"isLoading": false
},
"byline_bayareabites_92834": {
"type": "authors",
"id": "byline_bayareabites_92834",
"meta": {
"override": true
},
"slug": "byline_bayareabites_92834",
"name": "Maanvi Singh",
"isLoading": false
},
"byline_bayareabites_92778": {
"type": "authors",
"id": "byline_bayareabites_92778",
"meta": {
"override": true
},
"slug": "byline_bayareabites_92778",
"name": "Kristofor Husted",
"isLoading": false
},
"byline_bayareabites_92710": {
"type": "authors",
"id": "byline_bayareabites_92710",
"meta": {
"override": true
},
"slug": "byline_bayareabites_92710",
"name": "Alison Bruzek",
"isLoading": false
},
"byline_bayareabites_92567": {
"type": "authors",
"id": "byline_bayareabites_92567",
"meta": {
"override": true
},
"slug": "byline_bayareabites_92567",
"name": "Allison Aubrey",
"isLoading": false
},
"byline_bayareabites_92421": {
"type": "authors",
"id": "byline_bayareabites_92421",
"meta": {
"override": true
},
"slug": "byline_bayareabites_92421",
"name": "Cassandra Profita",
"isLoading": false
},
"byline_bayareabites_92388": {
"type": "authors",
"id": "byline_bayareabites_92388",
"meta": {
"override": true
},
"slug": "byline_bayareabites_92388",
"name": "Poncie Rutsch",
"isLoading": false
},
"byline_bayareabites_92346": {
"type": "authors",
"id": "byline_bayareabites_92346",
"meta": {
"override": true
},
"slug": "byline_bayareabites_92346",
"name": "Dan Charles",
"isLoading": false
},
"byline_bayareabites_92300": {
"type": "authors",
"id": "byline_bayareabites_92300",
"meta": {
"override": true
},
"slug": "byline_bayareabites_92300",
"name": "Alastair Bland",
"isLoading": false
},
"byline_bayareabites_92285": {
"type": "authors",
"id": "byline_bayareabites_92285",
"meta": {
"override": true
},
"slug": "byline_bayareabites_92285",
"name": "Bill Chappell",
"isLoading": false
},
"byline_bayareabites_92233": {
"type": "authors",
"id": "byline_bayareabites_92233",
"meta": {
"override": true
},
"slug": "byline_bayareabites_92233",
"name": "Dan Charles",
"isLoading": false
},
"byline_bayareabites_92221": {
"type": "authors",
"id": "byline_bayareabites_92221",
"meta": {
"override": true
},
"slug": "byline_bayareabites_92221",
"name": "Dan Charles",
"isLoading": false
}
},
"pagesReducer": {
"bayareabites_category_npr-food": {
"type": "terms",
"id": "bayareabites_10916",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10916",
"score": 13.894709
},
"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,
"title": "NPR food",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 29
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=npr-food",
"seeMore": false,
"paginated": true,
"page": 29
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://hls.kqed.org/hls/kqed_app/playlist.m3u8",
"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_92953": {
"type": "posts",
"id": "bayareabites_92953",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "92953",
"score": null,
"sort": [
1423254847000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1423254847,
"format": "aside",
"disqusTitle": "Outrage Over Government's Animal Experiments Leads To USDA Review",
"title": "Outrage Over Government's Animal Experiments Leads To USDA Review",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_92954\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/nebraska-cattle-9a5eec942069112cc86baae867f408a0ddd0b0a6-e1423254696822.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/nebraska-cattle-9a5eec942069112cc86baae867f408a0ddd0b0a6-e1423254696822.jpg\" alt=\"Cattle raised at the U.S. Meat Animal Research Center in Clay Center, Neb. A New York Times investigation of animal suffering at the federal research center has prompted a USDA review. Photo: Nati Harnik/AP\" width=\"1000\" height=\"750\" class=\"size-full wp-image-92954\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/nebraska-cattle-9a5eec942069112cc86baae867f408a0ddd0b0a6-e1423254696822.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/nebraska-cattle-9a5eec942069112cc86baae867f408a0ddd0b0a6-e1423254696822-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/nebraska-cattle-9a5eec942069112cc86baae867f408a0ddd0b0a6-e1423254696822-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/nebraska-cattle-9a5eec942069112cc86baae867f408a0ddd0b0a6-e1423254696822-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/nebraska-cattle-9a5eec942069112cc86baae867f408a0ddd0b0a6-e1423254696822-320x240.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cattle raised at the U.S. Meat Animal Research Center in Clay Center, Neb. A New York Times investigation of animal suffering at the federal research center has prompted a USDA review. Photo: Nati Harnik/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/06/384103870/outrage-over-governments-animal-experiments-leads-to-usda-review\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/6/15)\u003c/p>\n\u003cp>Revelations about animal suffering at a federal animal research facility have sure gotten the attention of lawmakers on Capitol Hill.\u003c/p>\n\u003cp>They've also prompted the U.S. Department of Agriculture, which oversees the facility through its \u003ca href=\"http://www.ars.usda.gov/main/main.htm\">Agricultural Research Service\u003c/a>, to name its first ever animal welfare ombudsman — as well as review and update its animal welfare strategy.\u003c/p>\n\u003cp>If you read Michael Moss'\u003ca href=\"http://www.nytimes.com/2015/01/20/dining/animal-welfare-at-risk-in-experiments-for-meat-industry.html?_r=0\"> investigation\u003c/a> in \u003cem>The New York Times\u003c/em> about research practices at the \u003ca href=\"http://www.ars.usda.gov/main/site_main.htm?modecode=30-40-05-00\">U.S. Meat Animal Research Center\u003c/a> in Nebraska, you might recall some of these details:\u003c/p>\n\u003cul>\n\u003cli>An experiment where pigs died after being locked in steam chambers. The goal of this taxpayer-funded study was to evaluate how varying temperatures influenced the pigs' appetites.\u003c/li>\n\u003cli>A study that left lambs abandoned by their mothers in pastures to die of exposure or starvation.\u003c/li>\n\u003cli>An account of the fetuses of 119 pigs being \"gently crushed\" during an experiment. According to the \u003ca href=\"http://www.nytimes.com/interactive/2015/01/20/dining/In-Quest-for-Pork-Painful-Experiments.html\">Times\u003c/a>, \"the aim was to see if empty space in the uterus affected the intervals between pregnancies. But trial results, published in 2011, were inconclusive.\"\u003c/li>\n\u003c/ul>\n\u003cp>Animal rights activists were outraged by these and other activities at the center over the past few decades. \"An American Horror Story\" is how Matthew Bershadker, president and CEO of the ASPCA (American Society for the Prevention of Cruelty to Animals), \u003ca href=\"http://www.huffingtonpost.com/matt-bershadker/usdas-meat-animal-researc_b_6532210.html\">dubbed\u003c/a> it.\u003ca href=\"http://www.huffingtonpost.com/matt-bershadker/usdas-meat-animal-researc_b_6532210.html\"> \u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Rep. Louise Slaughter, a Democrat from New York, expressed alarm as well. In a letter to Agriculture Secretary Tom Vilsack, Slaughter wrote: \"Such heinous examples of egregious cruelty, which would violate the minimum standards of any approved research protocol ... should not occur anywhere for any reason.\"\u003c/p>\n\u003cp>As the \u003cem>Times\u003c/em> report points out, farm animals used in agricultural research are exempt from protections spelled out in the \u003ca href=\"http://awic.nal.usda.gov/government-and-professional-resources/federal-laws/animal-welfare-act\">Animal Welfare Act\u003c/a>. Many institutions, including universities and companies, that conduct research on animals abide by independent animal-welfare protocols. But the federal law has big loopholes, according to animal welfare advocates.\u003c/p>\n\u003cp>Slaughter is hoping to change the law. This week, Slaughter, along with a bipartisan group of co-sponsors, introduced a bill known as the Animal Welfare in Agricultural Research Endeavors (AWARE) Act. It aims to end exemptions from protections under the Animal Welfare Act for farm animals used in agricultural experiments at federal facilities.\u003c/p>\n\u003cp>One of the co-sponsors of the legislation, \u003ca href=\"http://fitzpatrick.house.gov/\">Rep. Mike Fitzpatrick,\u003c/a> a Pennsylvania Republican, said in a statement: \"As stewards of taxpayer dollars, we felt a responsibility to present a legislative fix that holds the USDA to the same humane standards that countless research facilities across the country are held to.\"\u003cbr>\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>The USDA issued a statement this week saying it is \"taking action to ensure animals are respected and treated humanely.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.usda.gov/wps/portal/usda/usdahome?contentidonly=true&contentid=bio_woteki.xml\">Catherine Woteki\u003c/a>, undersecretary for research, education and economics at USDA, added in a statement that \"two of the research projects featured in the \u003cem>Times\u003c/em> article had already been terminated,\" and \"some of the specific incidents described were from many years or decades ago.\"\u003c/p>\n\u003cp>The statement went on to say that Vilsack has ordered a review of research practices at the Nebraska center and other USDA research facilities. The agency says reviewers will provide recommendations to strengthen the procedures for humane handling of animals.\u003c/p>\n\u003cp>Perhaps the strongest sign of growing accountability over animal welfare at the agency is the appointment of the agency's first animal welfare ombudsman. \u003ca href=\"http://www.ars.usda.gov/pandp/people/people.htm?personid=48042\">Chavonda Jacobs-Young\u003c/a>, the administrator of the USDA's \u003ca href=\"http://www.ars.usda.gov/main/main.htm\">Agricultural Research Service\u003c/a>, informally named \u003ca href=\"http://ars.usda.gov/pandp/people/people.htm?personid=42447\">Eileen Thacker\u003c/a> — an ARS veterinarian — to the post. She announced the appointment in an email to ARS staff.\u003c/p>\n\u003cp>In the email to her staff, Jacobs-Young wrote, \"Please remember we all own the responsibility for animal welfare; if you see something that disturbs you, please report it.\"\u003c/p>\n\u003cp>The email also announced the development of an updated animal welfare strategy within 60 days. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "92953 http://blogs.kqed.org/bayareabites/?p=92953",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/02/06/outrage-over-governments-animal-experiments-leads-to-usda-review/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 679,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 18
},
"modified": 1423254847,
"excerpt": "Lawmakers also introduced a bill to strengthen laws protecting farm animals used in research. Both moves come out of a \u003cem>New York Times\u003c/em> investigation of animal suffering at a federal research center.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Lawmakers also introduced a bill to strengthen laws protecting farm animals used in research. Both moves come out of a New York Times investigation of animal suffering at a federal research center.",
"title": "Outrage Over Government's Animal Experiments Leads To USDA Review | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Outrage Over Government's Animal Experiments Leads To USDA Review",
"datePublished": "2015-02-06T12:34:07-08:00",
"dateModified": "2015-02-06T12:34:07-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "outrage-over-governments-animal-experiments-leads-to-usda-review",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=384103870&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Allison Aubrey",
"nprStoryDate": "Fri, 06 Feb 2015 12:07:00 -0500",
"nprLastModifiedDate": "Fri, 06 Feb 2015 14:17:55 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2015/02/06/384103870/outrage-over-governments-animal-experiments-leads-to-usda-review?ft=nprml&f=384103870",
"nprStoryId": "384103870",
"nprRetrievedStory": "1",
"nprPubDate": "Fri, 06 Feb 2015 14:17:00 -0500",
"path": "/bayareabites/92953/outrage-over-governments-animal-experiments-leads-to-usda-review",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92954\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/nebraska-cattle-9a5eec942069112cc86baae867f408a0ddd0b0a6-e1423254696822.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/nebraska-cattle-9a5eec942069112cc86baae867f408a0ddd0b0a6-e1423254696822.jpg\" alt=\"Cattle raised at the U.S. Meat Animal Research Center in Clay Center, Neb. A New York Times investigation of animal suffering at the federal research center has prompted a USDA review. Photo: Nati Harnik/AP\" width=\"1000\" height=\"750\" class=\"size-full wp-image-92954\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/nebraska-cattle-9a5eec942069112cc86baae867f408a0ddd0b0a6-e1423254696822.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/nebraska-cattle-9a5eec942069112cc86baae867f408a0ddd0b0a6-e1423254696822-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/nebraska-cattle-9a5eec942069112cc86baae867f408a0ddd0b0a6-e1423254696822-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/nebraska-cattle-9a5eec942069112cc86baae867f408a0ddd0b0a6-e1423254696822-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/nebraska-cattle-9a5eec942069112cc86baae867f408a0ddd0b0a6-e1423254696822-320x240.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cattle raised at the U.S. Meat Animal Research Center in Clay Center, Neb. A New York Times investigation of animal suffering at the federal research center has prompted a USDA review. Photo: Nati Harnik/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/06/384103870/outrage-over-governments-animal-experiments-leads-to-usda-review\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/6/15)\u003c/p>\n\u003cp>Revelations about animal suffering at a federal animal research facility have sure gotten the attention of lawmakers on Capitol Hill.\u003c/p>\n\u003cp>They've also prompted the U.S. Department of Agriculture, which oversees the facility through its \u003ca href=\"http://www.ars.usda.gov/main/main.htm\">Agricultural Research Service\u003c/a>, to name its first ever animal welfare ombudsman — as well as review and update its animal welfare strategy.\u003c/p>\n\u003cp>If you read Michael Moss'\u003ca href=\"http://www.nytimes.com/2015/01/20/dining/animal-welfare-at-risk-in-experiments-for-meat-industry.html?_r=0\"> investigation\u003c/a> in \u003cem>The New York Times\u003c/em> about research practices at the \u003ca href=\"http://www.ars.usda.gov/main/site_main.htm?modecode=30-40-05-00\">U.S. Meat Animal Research Center\u003c/a> in Nebraska, you might recall some of these details:\u003c/p>\n\u003cul>\n\u003cli>An experiment where pigs died after being locked in steam chambers. The goal of this taxpayer-funded study was to evaluate how varying temperatures influenced the pigs' appetites.\u003c/li>\n\u003cli>A study that left lambs abandoned by their mothers in pastures to die of exposure or starvation.\u003c/li>\n\u003cli>An account of the fetuses of 119 pigs being \"gently crushed\" during an experiment. According to the \u003ca href=\"http://www.nytimes.com/interactive/2015/01/20/dining/In-Quest-for-Pork-Painful-Experiments.html\">Times\u003c/a>, \"the aim was to see if empty space in the uterus affected the intervals between pregnancies. But trial results, published in 2011, were inconclusive.\"\u003c/li>\n\u003c/ul>\n\u003cp>Animal rights activists were outraged by these and other activities at the center over the past few decades. \"An American Horror Story\" is how Matthew Bershadker, president and CEO of the ASPCA (American Society for the Prevention of Cruelty to Animals), \u003ca href=\"http://www.huffingtonpost.com/matt-bershadker/usdas-meat-animal-researc_b_6532210.html\">dubbed\u003c/a> it.\u003ca href=\"http://www.huffingtonpost.com/matt-bershadker/usdas-meat-animal-researc_b_6532210.html\"> \u003c/a>\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>Rep. Louise Slaughter, a Democrat from New York, expressed alarm as well. In a letter to Agriculture Secretary Tom Vilsack, Slaughter wrote: \"Such heinous examples of egregious cruelty, which would violate the minimum standards of any approved research protocol ... should not occur anywhere for any reason.\"\u003c/p>\n\u003cp>As the \u003cem>Times\u003c/em> report points out, farm animals used in agricultural research are exempt from protections spelled out in the \u003ca href=\"http://awic.nal.usda.gov/government-and-professional-resources/federal-laws/animal-welfare-act\">Animal Welfare Act\u003c/a>. Many institutions, including universities and companies, that conduct research on animals abide by independent animal-welfare protocols. But the federal law has big loopholes, according to animal welfare advocates.\u003c/p>\n\u003cp>Slaughter is hoping to change the law. This week, Slaughter, along with a bipartisan group of co-sponsors, introduced a bill known as the Animal Welfare in Agricultural Research Endeavors (AWARE) Act. It aims to end exemptions from protections under the Animal Welfare Act for farm animals used in agricultural experiments at federal facilities.\u003c/p>\n\u003cp>One of the co-sponsors of the legislation, \u003ca href=\"http://fitzpatrick.house.gov/\">Rep. Mike Fitzpatrick,\u003c/a> a Pennsylvania Republican, said in a statement: \"As stewards of taxpayer dollars, we felt a responsibility to present a legislative fix that holds the USDA to the same humane standards that countless research facilities across the country are held to.\"\u003cbr>\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>The USDA issued a statement this week saying it is \"taking action to ensure animals are respected and treated humanely.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.usda.gov/wps/portal/usda/usdahome?contentidonly=true&contentid=bio_woteki.xml\">Catherine Woteki\u003c/a>, undersecretary for research, education and economics at USDA, added in a statement that \"two of the research projects featured in the \u003cem>Times\u003c/em> article had already been terminated,\" and \"some of the specific incidents described were from many years or decades ago.\"\u003c/p>\n\u003cp>The statement went on to say that Vilsack has ordered a review of research practices at the Nebraska center and other USDA research facilities. The agency says reviewers will provide recommendations to strengthen the procedures for humane handling of animals.\u003c/p>\n\u003cp>Perhaps the strongest sign of growing accountability over animal welfare at the agency is the appointment of the agency's first animal welfare ombudsman. \u003ca href=\"http://www.ars.usda.gov/pandp/people/people.htm?personid=48042\">Chavonda Jacobs-Young\u003c/a>, the administrator of the USDA's \u003ca href=\"http://www.ars.usda.gov/main/main.htm\">Agricultural Research Service\u003c/a>, informally named \u003ca href=\"http://ars.usda.gov/pandp/people/people.htm?personid=42447\">Eileen Thacker\u003c/a> — an ARS veterinarian — to the post. She announced the appointment in an email to ARS staff.\u003c/p>\n\u003cp>In the email to her staff, Jacobs-Young wrote, \"Please remember we all own the responsibility for animal welfare; if you see something that disturbs you, please report it.\"\u003c/p>\n\u003cp>The email also announced the development of an updated animal welfare strategy within 60 days. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/92953/outrage-over-governments-animal-experiments-leads-to-usda-review",
"authors": [
"byline_bayareabites_92953"
],
"categories": [
"bayareabites_10028",
"bayareabites_10916",
"bayareabites_2035"
],
"tags": [
"bayareabites_9887",
"bayareabites_99",
"bayareabites_9172",
"bayareabites_3226",
"bayareabites_10921",
"bayareabites_14134",
"bayareabites_8913"
],
"featImg": "bayareabites_92954",
"label": "bayareabites"
},
"bayareabites_92834": {
"type": "posts",
"id": "bayareabites_92834",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "92834",
"score": null,
"sort": [
1423101537000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1423101537,
"format": "aside",
"disqusTitle": "Cooking 101: Stanford Adds Healthy Eating Skills To The Curriculum",
"title": "Cooking 101: Stanford Adds Healthy Eating Skills To The Curriculum",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_92835\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490.jpg\" alt=\"Chef David Iott explains the perfect way to prepare risotto to Stanford students. Photo: Courtesy of Stanford's Residential and Dining Enterprises\" width=\"1000\" height=\"664\" class=\"size-full wp-image-92835\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef David Iott explains the perfect way to prepare risotto to Stanford students. Photo: Courtesy of Stanford's Residential and Dining Enterprises\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/348776169/maanvi-singh\" target=\"_blank\">Maanvi Singh\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/04/383570113/cooking-101-stanford-adds-healthy-eating-skills-to-the-curriculum\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/4/15) \u003c/p>\n\u003cp>College is in many ways a time to learn life skills. But students often get so bogged down building up their resumes and studying for that Rocket Science 101 midterm that they've got no time left for the basics — like cooking.\u003c/p>\n\u003cp>\"I've had a student say to me, 'I don't even know how to fry an egg,' \" says \u003ca href=\"https://web.stanford.edu/dept/rde/cgi-bin/drupal/dining/executive-directors-message\">Eric Montell\u003c/a>, who runs the dining program at Stanford University. \"You know, they have such a rich academic program here at Stanford. But students sometimes forget the practical part of, 'Wait a minute. I'm going to graduate and I'm going to have to cook for myself.' \"\u003c/p>\n\u003cp>All that may change soon.\u003c/p>\n\u003cp>Last month, with the help of celebrity chef \u003ca href=\"http://www.npr.org/books/authors/137940577/jamie-oliver\">Jamie Oliver\u003c/a>, the university launched the \u003ca href=\"https://web.stanford.edu/dept/rde/cgi-bin/drupal/dining/teaching-kitchen\">Teaching Kitchen @ Stanford\u003c/a>, a program designed to teach students the basics of choosing groceries, cooking and eating healthfully.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The goal is to help young people with limited time and limited budgets maintain healthful diets — both while they're at school, and after they graduate, Montell says. \"And also to inspire them, and get them excited about food.\"\u003c/p>\n\u003cp>For the program's inaugural class, Oliver himself came down to teach a small group of students how to make risotto. Upcoming classes include Healthy Cooking on a Budget, Hosting Your First Dinner Party and, for Valentine's Day, a class all about chocolate, taught in conjunction with the Culinary Institute of America.\u003c/p>\n\u003cp>The chefs at Stanford's dining program are working with Oliver's nonprofit \u003ca href=\"http://www.jamieoliverfoodfoundation.org/\">Food Foundation\u003c/a> to create a full curriculum by the start of the new school year this fall. The Teaching Kitchen is also working with Stanford researchers to develop a set of parameters to track the eating habits of students enrolled in the program, to see if the cooking classes can change the way people think about food.\u003c/p>\n\u003cp>Teaching college kids how to cook is more important now than ever, Montell tells The Salt, especially with obesity rates on the rise.\u003c/p>\n\u003cp>\"If you look at the restaurants they have in most towns across the country, there's not just healthy food that's out there,\" he says. \"And from a global climate [change] perspective, making sustainable food choices can have a bigger impact than even driving a Prius.\"\u003c/p>\n\u003cfigure id=\"attachment_92836\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/teaching-kitchen-2_slide-da5780cde2a5e40fdacf0de0ff262b8842a3c72f-e1423101480613.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/teaching-kitchen-2_slide-da5780cde2a5e40fdacf0de0ff262b8842a3c72f-e1423101480613.jpg\" alt=\"Stanford Teaching Kitchen's culinary team checks on ingredients for the program's various cooking classes. Photo: Courtesy of Stanford's Residential and Dining Enterprises\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92836\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/teaching-kitchen-2_slide-da5780cde2a5e40fdacf0de0ff262b8842a3c72f-e1423101480613.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/teaching-kitchen-2_slide-da5780cde2a5e40fdacf0de0ff262b8842a3c72f-e1423101480613-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/teaching-kitchen-2_slide-da5780cde2a5e40fdacf0de0ff262b8842a3c72f-e1423101480613-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/teaching-kitchen-2_slide-da5780cde2a5e40fdacf0de0ff262b8842a3c72f-e1423101480613-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/teaching-kitchen-2_slide-da5780cde2a5e40fdacf0de0ff262b8842a3c72f-e1423101480613-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stanford Teaching Kitchen's culinary team checks on ingredients for the program's various cooking classes. Photo: Courtesy of Stanford's Residential and Dining Enterprises\u003c/figcaption>\u003c/figure>\n\u003cp>Several universities around the country have started offering one-off cooking courses. And groups like Oliver's international Food Foundation, chef Alice Waters' \u003ca href=\"http://edibleschoolyard.org/our-story\">Edible Schoolyard Project\u003c/a> in Berkeley, Calif., and the \u003ca href=\"http://www.urbannutrition.org/\">Urban Nutrition Initiative\u003c/a> in Philadelphia are working to teach young kids about growing food and eating healthfully. But Stanford's program is one of the first comprehensive cooking programs designed specifically for young adults.\u003c/p>\n\u003cp>Kathleen Howell, a freshman at Stanford who attended Oliver's risotto class, admits she didn't really know who the TV chef was at first. \"When I told my friends I was doing a class with Jamie Oliver, they were really excited, so I had to figure out why,\" she says.\u003c/p>\n\u003cp>Howell says her cooking skills are fairly basic at this point. \"I think it's definitely a skill lacking in a lot of students,\" she says. \"So when I told my dorm mates that Stanford would be offering classes, they were all really excited about it.\"\u003c/p>\n\u003cp>Like all freshmen who live in Stanford's dorms, Howell eats at the school's dining halls, and she doesn't have access to a full kitchen. Older students do, she says — but they don't always know how to use them effectively.\u003c/p>\n\u003cp>\"I really think it's a confidence issue,\" says \u003ca href=\"http://web.stanford.edu/dept/rde/cgi-bin/drupal/dining/meet-our-chefs-david-iott\">David Iott\u003c/a>, a chef and instructor at the Teaching Kitchen. Iott has been helping to feed Stanford students since 2004, and he says he has fielded lots of cooking-related questions from students over the years.\u003c/p>\n\u003cp>\"'They'll ask me, 'How do you roast correctly?' or 'Which knife do I use for which task?' \" Iott says. \"What we're trying to do with the Teaching Kitchen is demystify the kitchen a little bit.\"\u003c/p>\n\u003cp>The explosion of food blogs and YouTube tutorials means it's easy for \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/30/382714469/college-life-doesnt-have-to-mean-crummy-cuisine-says-dorm-room-chef\">students to teach themselves\u003c/a> how to cook these days, Iott notes, but working with students face to face can help build confidence. \"Once you take a few classes, you can start building a repertoire of easy, go-to meals,\" he says.\u003c/p>\n\u003cp>For students who don't have access to cooking classes, Iott does have a few pointers. The whole process starts at the grocery store, he says. \"My No. 1 tip would be eat local and seasonal. That's when your produce is the best and least expensive.\"\u003c/p>\n\u003cp>Eating mostly vegetarian meals is another good way to bring down that grocery bill, he adds. \"And never go to the grocery store hungry, or you'll buy too much.\"\u003c/p>\n\u003cp>Back at the kitchen, staples like eggs and salmon are not only healthy but also easy to cook in lots of different ways, he suggests. Or time-crunched students could try making a big pot of something to eat for the rest of the week.\u003c/p>\n\u003cp>\"But the biggest thing,\" he says, \"is if students aren't completely successful their first time cooking, we want them to be confident trying again.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "92834 http://blogs.kqed.org/bayareabites/?p=92834",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/02/04/cooking-101-stanford-adds-healthy-eating-skills-to-the-curriculum/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 932,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 24
},
"modified": 1423101537,
"excerpt": "With help from celebrity chef Jamie Oliver, Stanford University is launching a cooking program to teach students the basics of choosing groceries, cooking and eating healthy.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "With help from celebrity chef Jamie Oliver, Stanford University is launching a cooking program to teach students the basics of choosing groceries, cooking and eating healthy.",
"title": "Cooking 101: Stanford Adds Healthy Eating Skills To The Curriculum | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Cooking 101: Stanford Adds Healthy Eating Skills To The Curriculum",
"datePublished": "2015-02-04T17:58:57-08:00",
"dateModified": "2015-02-04T17:58:57-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "cooking-101-stanford-adds-healthy-eating-skills-to-the-curriculum",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=383570113&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Maanvi Singh",
"nprStoryDate": "Wed, 04 Feb 2015 12:19:00 -0500",
"nprLastModifiedDate": "Wed, 04 Feb 2015 13:58:11 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2015/02/04/383570113/cooking-101-stanford-adds-healthy-eating-skills-to-the-curriculum?ft=nprml&f=383570113",
"nprStoryId": "383570113",
"nprRetrievedStory": "1",
"nprPubDate": "Wed, 04 Feb 2015 13:58:00 -0500",
"path": "/bayareabites/92834/cooking-101-stanford-adds-healthy-eating-skills-to-the-curriculum",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92835\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490.jpg\" alt=\"Chef David Iott explains the perfect way to prepare risotto to Stanford students. Photo: Courtesy of Stanford's Residential and Dining Enterprises\" width=\"1000\" height=\"664\" class=\"size-full wp-image-92835\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the-teaching-kitchen-stanford-14_enl-48a0ebb9ba852c75b73fe67bfa7d5ddb1b833567-e1423101347490-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef David Iott explains the perfect way to prepare risotto to Stanford students. Photo: Courtesy of Stanford's Residential and Dining Enterprises\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/348776169/maanvi-singh\" target=\"_blank\">Maanvi Singh\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/04/383570113/cooking-101-stanford-adds-healthy-eating-skills-to-the-curriculum\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/4/15) \u003c/p>\n\u003cp>College is in many ways a time to learn life skills. But students often get so bogged down building up their resumes and studying for that Rocket Science 101 midterm that they've got no time left for the basics — like cooking.\u003c/p>\n\u003cp>\"I've had a student say to me, 'I don't even know how to fry an egg,' \" says \u003ca href=\"https://web.stanford.edu/dept/rde/cgi-bin/drupal/dining/executive-directors-message\">Eric Montell\u003c/a>, who runs the dining program at Stanford University. \"You know, they have such a rich academic program here at Stanford. But students sometimes forget the practical part of, 'Wait a minute. I'm going to graduate and I'm going to have to cook for myself.' \"\u003c/p>\n\u003cp>All that may change soon.\u003c/p>\n\u003cp>Last month, with the help of celebrity chef \u003ca href=\"http://www.npr.org/books/authors/137940577/jamie-oliver\">Jamie Oliver\u003c/a>, the university launched the \u003ca href=\"https://web.stanford.edu/dept/rde/cgi-bin/drupal/dining/teaching-kitchen\">Teaching Kitchen @ Stanford\u003c/a>, a program designed to teach students the basics of choosing groceries, cooking and eating healthfully.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The goal is to help young people with limited time and limited budgets maintain healthful diets — both while they're at school, and after they graduate, Montell says. \"And also to inspire them, and get them excited about food.\"\u003c/p>\n\u003cp>For the program's inaugural class, Oliver himself came down to teach a small group of students how to make risotto. Upcoming classes include Healthy Cooking on a Budget, Hosting Your First Dinner Party and, for Valentine's Day, a class all about chocolate, taught in conjunction with the Culinary Institute of America.\u003c/p>\n\u003cp>The chefs at Stanford's dining program are working with Oliver's nonprofit \u003ca href=\"http://www.jamieoliverfoodfoundation.org/\">Food Foundation\u003c/a> to create a full curriculum by the start of the new school year this fall. The Teaching Kitchen is also working with Stanford researchers to develop a set of parameters to track the eating habits of students enrolled in the program, to see if the cooking classes can change the way people think about food.\u003c/p>\n\u003cp>Teaching college kids how to cook is more important now than ever, Montell tells The Salt, especially with obesity rates on the rise.\u003c/p>\n\u003cp>\"If you look at the restaurants they have in most towns across the country, there's not just healthy food that's out there,\" he says. \"And from a global climate [change] perspective, making sustainable food choices can have a bigger impact than even driving a Prius.\"\u003c/p>\n\u003cfigure id=\"attachment_92836\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/teaching-kitchen-2_slide-da5780cde2a5e40fdacf0de0ff262b8842a3c72f-e1423101480613.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/teaching-kitchen-2_slide-da5780cde2a5e40fdacf0de0ff262b8842a3c72f-e1423101480613.jpg\" alt=\"Stanford Teaching Kitchen's culinary team checks on ingredients for the program's various cooking classes. Photo: Courtesy of Stanford's Residential and Dining Enterprises\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92836\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/teaching-kitchen-2_slide-da5780cde2a5e40fdacf0de0ff262b8842a3c72f-e1423101480613.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/teaching-kitchen-2_slide-da5780cde2a5e40fdacf0de0ff262b8842a3c72f-e1423101480613-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/teaching-kitchen-2_slide-da5780cde2a5e40fdacf0de0ff262b8842a3c72f-e1423101480613-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/teaching-kitchen-2_slide-da5780cde2a5e40fdacf0de0ff262b8842a3c72f-e1423101480613-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/teaching-kitchen-2_slide-da5780cde2a5e40fdacf0de0ff262b8842a3c72f-e1423101480613-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stanford Teaching Kitchen's culinary team checks on ingredients for the program's various cooking classes. Photo: Courtesy of Stanford's Residential and Dining Enterprises\u003c/figcaption>\u003c/figure>\n\u003cp>Several universities around the country have started offering one-off cooking courses. And groups like Oliver's international Food Foundation, chef Alice Waters' \u003ca href=\"http://edibleschoolyard.org/our-story\">Edible Schoolyard Project\u003c/a> in Berkeley, Calif., and the \u003ca href=\"http://www.urbannutrition.org/\">Urban Nutrition Initiative\u003c/a> in Philadelphia are working to teach young kids about growing food and eating healthfully. But Stanford's program is one of the first comprehensive cooking programs designed specifically for young adults.\u003c/p>\n\u003cp>Kathleen Howell, a freshman at Stanford who attended Oliver's risotto class, admits she didn't really know who the TV chef was at first. \"When I told my friends I was doing a class with Jamie Oliver, they were really excited, so I had to figure out why,\" she says.\u003c/p>\n\u003cp>Howell says her cooking skills are fairly basic at this point. \"I think it's definitely a skill lacking in a lot of students,\" she says. \"So when I told my dorm mates that Stanford would be offering classes, they were all really excited about it.\"\u003c/p>\n\u003cp>Like all freshmen who live in Stanford's dorms, Howell eats at the school's dining halls, and she doesn't have access to a full kitchen. Older students do, she says — but they don't always know how to use them effectively.\u003c/p>\n\u003cp>\"I really think it's a confidence issue,\" says \u003ca href=\"http://web.stanford.edu/dept/rde/cgi-bin/drupal/dining/meet-our-chefs-david-iott\">David Iott\u003c/a>, a chef and instructor at the Teaching Kitchen. Iott has been helping to feed Stanford students since 2004, and he says he has fielded lots of cooking-related questions from students over the years.\u003c/p>\n\u003cp>\"'They'll ask me, 'How do you roast correctly?' or 'Which knife do I use for which task?' \" Iott says. \"What we're trying to do with the Teaching Kitchen is demystify the kitchen a little bit.\"\u003c/p>\n\u003cp>The explosion of food blogs and YouTube tutorials means it's easy for \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/30/382714469/college-life-doesnt-have-to-mean-crummy-cuisine-says-dorm-room-chef\">students to teach themselves\u003c/a> how to cook these days, Iott notes, but working with students face to face can help build confidence. \"Once you take a few classes, you can start building a repertoire of easy, go-to meals,\" he says.\u003c/p>\n\u003cp>For students who don't have access to cooking classes, Iott does have a few pointers. The whole process starts at the grocery store, he says. \"My No. 1 tip would be eat local and seasonal. That's when your produce is the best and least expensive.\"\u003c/p>\n\u003cp>Eating mostly vegetarian meals is another good way to bring down that grocery bill, he adds. \"And never go to the grocery store hungry, or you'll buy too much.\"\u003c/p>\n\u003cp>Back at the kitchen, staples like eggs and salmon are not only healthy but also easy to cook in lots of different ways, he suggests. Or time-crunched students could try making a big pot of something to eat for the rest of the week.\u003c/p>\n\u003cp>\"But the biggest thing,\" he says, \"is if students aren't completely successful their first time cooking, we want them to be confident trying again.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/92834/cooking-101-stanford-adds-healthy-eating-skills-to-the-curriculum",
"authors": [
"byline_bayareabites_92834"
],
"categories": [
"bayareabites_109",
"bayareabites_64",
"bayareabites_2090",
"bayareabites_10028",
"bayareabites_4084",
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_91"
],
"tags": [
"bayareabites_14127",
"bayareabites_495",
"bayareabites_14126",
"bayareabites_10921"
],
"featImg": "bayareabites_92835",
"label": "bayareabites"
},
"bayareabites_92778": {
"type": "posts",
"id": "bayareabites_92778",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "92778",
"score": null,
"sort": [
1423002727000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1423002727,
"format": "aside",
"disqusTitle": "How Fish Could Change What It Means For Food To Be Organic",
"title": "How Fish Could Change What It Means For Food To Be Organic",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_92779\" class=\"wp-caption aligncenter\" style=\"max-width: 999px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/organic-fish-1_slide-d90e97cffd8bb585ea33ceaa3fd8049a460041fe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/organic-fish-1_slide-d90e97cffd8bb585ea33ceaa3fd8049a460041fe.jpg\" alt=\"At Troutdale Farm in Missouri, farmhand Vince Orcutt pulls out rainbow trout ready to harvest. Photo: Kristofor Husted/Harvest Public Media\" width=\"999\" height=\"666\" class=\"size-full wp-image-92779\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-1_slide-d90e97cffd8bb585ea33ceaa3fd8049a460041fe.jpg 999w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-1_slide-d90e97cffd8bb585ea33ceaa3fd8049a460041fe-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-1_slide-d90e97cffd8bb585ea33ceaa3fd8049a460041fe-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-1_slide-d90e97cffd8bb585ea33ceaa3fd8049a460041fe-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-1_slide-d90e97cffd8bb585ea33ceaa3fd8049a460041fe-320x213.jpg 320w\" sizes=\"(max-width: 999px) 100vw, 999px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At Troutdale Farm in Missouri, farmhand Vince Orcutt pulls out rainbow trout ready to harvest. Photo: Kristofor Husted/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>by Kristofor Husted, \u003ca href=\"http://kbia.org/\" target=\"_blank\">KBIA\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/03/383360748/how-fish-could-change-what-it-means-for-food-to-be-organic\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/3/15) \u003c/p>\n\u003cp>When it comes to organic certification, food producers must follow strict guidelines.\u003c/p>\n\u003cp>For an organic steak, for instance, the cow it came from has to be raised on organic feed, and the feed mix can't be produced with pesticides, chemical fertilizers or genetic engineering.\u003c/p>\n\u003cp>Now, the U.S. Department of Agriculture is considering a set of rules for organic farmed fish. Several consumer groups, though, say the recommended rules don't go far enough to meet the strict standards of other organic foods.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/19/246161040/can-a-fish-farm-be-organic-thats-up-for-debate\">feed\u003c/a> that the fish eat is at the center of the debate.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On one side of the issue: the \u003ca href=\"http://www.ams.usda.gov/AMSv1.0/nosb\">National Organic Standards Board\u003c/a>, a federal advisory board whose members are appointed by the secretary of agriculture. NOSB recommended guidelines for how fish can be grown organically in pens in the ocean and how much wild-caught fish can be ground up as fish meal to feed the fish.\u003c/p>\n\u003cp>\"What the National Organic Standards Board recommended was that there would be some allowance for nonorganic fish feed that would be phased out after a 12-year period of time,\" says Miles McEvoy, the deputy administrator of the USDA's National Organic Program.\u003c/p>\n\u003cfigure id=\"attachment_92780\" class=\"wp-caption aligncenter\" style=\"max-width: 999px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/organic-fish-2_slide-454180044fbad7f955aee336eaa65cb818c40f4a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/organic-fish-2_slide-454180044fbad7f955aee336eaa65cb818c40f4a.jpg\" alt=\"Farmed fish, like these rainbow trout, are at the center of a debate within the organic industry. Photo: Kristofor Husted/Harvest Public Media\" width=\"999\" height=\"666\" class=\"size-full wp-image-92780\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-2_slide-454180044fbad7f955aee336eaa65cb818c40f4a.jpg 999w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-2_slide-454180044fbad7f955aee336eaa65cb818c40f4a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-2_slide-454180044fbad7f955aee336eaa65cb818c40f4a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-2_slide-454180044fbad7f955aee336eaa65cb818c40f4a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-2_slide-454180044fbad7f955aee336eaa65cb818c40f4a-320x213.jpg 320w\" sizes=\"(max-width: 999px) 100vw, 999px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farmed fish, like these rainbow trout, are at the center of a debate within the organic industry. Photo: Kristofor Husted/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>Many organic stakeholders, however, say an organic diet is important for organic livestock and fish.\u003c/p>\n\u003cp>Lisa Bunin, the organic policy director at the \u003ca href=\"http://www.centerforfoodsafety.org/reports/3552/like-water-and-oil-ocean-based-fish-farming-and-organic-dont-mix\">Center for Food Safety\u003c/a>, says fish farmed under the recommended standards shouldn't be certified as organic, because the wild fish used in the fish meal can't be certified as organic.\u003c/p>\n\u003cp>\"It's not 100 percent organic — and organic requires all animals to have an organic diet,\" she says.\u003c/p>\n\u003cp>Bunin is also concerned about raising farmed fish in pens in the open ocean, as farmers can't control the toxins the fish are exposed to. Ocean-based fish farms could also be a source of pollution. Diseases can pass between populations of wild and farmed fish.\u003c/p>\n\u003cp>\"The particles from these facilities eventually settle on the ocean floor and can dramatically alter the oxygen [available] and reduce the population of bottom-dwelling animals,\" Bunin says.\u003c/p>\n\u003cp>Consumer groups like \u003ca href=\"http://www.foodandwaterwatch.org/common-resources/fish/seafood/labeling/organic-seafood-fact-or-fiction/\">Food and Water Watch\u003c/a> and Consumers Union have also opposed the recommended standards for organically farmed fish.\u003c/p>\n\u003cp>The labeling question has big monetary implications: The organic food market is exploding — it's currently worth about $35 billion a year — and many fish farmers and retailers want in.\u003c/p>\n\u003cp>But some in the organic industry worry that certifying farmed fish as organic would mark a watering down of organic standards.\u003c/p>\n\u003cp>\"There will be a significant consumer education piece involved in what is the difference between a conventionally farmed fish and an organically farmed one,\" says Nathaniel Lewis with the Organic Trade Association. \"And how does that relate to the difference between a conventional egg and an organic egg?\"\u003c/p>\n\u003cp>With so many labels on food products at the grocery store, some worry that an organic label might lose its power.\u003c/p>\n\u003cp>Fish farmers and scientists are working to create more sustainable aquaculture. Some farms are using closed loop systems that recycle water. And researchers are \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/14/141273483/scientists-seek-a-break-in-aquacultures-fish-eat-fish-chain\">experimenting with fish feed\u003c/a> made from ingredients like soybeans and animal byproducts, which could possibly make up certified organic feed.\u003c/p>\n\u003cp>The organic debate is an important one for fish farmers like Merritt Van Landuyt. She and her husband, Dennis, run Troutdale Farm, which sits at the end of a dirt road near the edge of Missouri's Lake of the Ozarks. An upwelling spring feeds about a dozen cement raceways filled with rainbow trout. Workers use nets to pull out basketfuls of fully grown fish.\u003c/p>\n\u003cfigure id=\"attachment_92781\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/organic-fish-3_slide-8a2c825aff3c26c033f0c52be69cc062f11a52d3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/organic-fish-3_slide-8a2c825aff3c26c033f0c52be69cc062f11a52d3-290x193.jpg\" alt=\"Troutdale Farm owner Merritt Van Landuyt doesn't use any growth hormones, synthetic chemicals or antibiotics in raising rainbow trout. Photo: Kristofor Husted/Harvest Public Media\" width=\"290\" height=\"193\" class=\"size-medium wp-image-92781\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Troutdale Farm owner Merritt Van Landuyt doesn't use any growth hormones, synthetic chemicals or antibiotics in raising rainbow trout. Photo: Kristofor Husted/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>The Van Landuyts took over the farm in 2002 and revamped it with a new water system. They also decided against the use of any chemical additives, growth hormones or antibiotics. It's a minimalist approach that Merritt Van Landuyt says she's proud of.\u003c/p>\n\u003cp>\"We just decided to build a system that seemed like it could actually be more sustainable into the future,\" she says.\u003c/p>\n\u003cp>The Troutdale fish aren't technically organic, but Van Landuyt says she'll consider seeking that certification if regulations are passed. Ultimately, she says, it will depend on what her customers want — and on what the added cost will be to her farm.\u003c/p>\n\u003cp>\"It's really fun to go out and play with the fish,\" she says. \"And it's really nice to see those little eggs grow. But darn it, you're still a business.\"\u003c/p>\n\u003cp>The USDA plans to publish its organic standard proposal for farmed fish by summer. That will open a public comment period of at least 60 days.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Kristofor Husted is a reporter with member station KBIA in Columbia, Mo. This \u003ca href=\"http://harvestpublicmedia.org/article/how-fish-could-change-what-it-means-food-be-organic\">story\u003c/a> comes to us via Harvest Public Media.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.kbia.org\" target=\"_blank\">KBIA-FM\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "92778 http://blogs.kqed.org/bayareabites/?p=92778",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/02/03/how-fish-could-change-what-it-means-for-food-to-be-organic/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 874,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 28
},
"modified": 1423002727,
"excerpt": "The USDA is considering a set of rules for certifying farmed fish as organic. But some consumer groups say the recommendations don't go far enough to meet the strict standards of other organic foods.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The USDA is considering a set of rules for certifying farmed fish as organic. But some consumer groups say the recommendations don't go far enough to meet the strict standards of other organic foods.",
"title": "How Fish Could Change What It Means For Food To Be Organic | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "How Fish Could Change What It Means For Food To Be Organic",
"datePublished": "2015-02-03T14:32:07-08:00",
"dateModified": "2015-02-03T14:32:07-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "how-fish-could-change-what-it-means-for-food-to-be-organic",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=383360748&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Kristofor Husted",
"nprStoryDate": "Tue, 03 Feb 2015 13:37:00 -0500",
"nprLastModifiedDate": "Tue, 03 Feb 2015 14:58:51 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2015/02/03/383360748/how-fish-could-change-what-it-means-for-food-to-be-organic?ft=nprml&f=383360748",
"nprStoryId": "383360748",
"nprRetrievedStory": "1",
"nprPubDate": "Tue, 03 Feb 2015 14:58:00 -0500",
"path": "/bayareabites/92778/how-fish-could-change-what-it-means-for-food-to-be-organic",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92779\" class=\"wp-caption aligncenter\" style=\"max-width: 999px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/organic-fish-1_slide-d90e97cffd8bb585ea33ceaa3fd8049a460041fe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/organic-fish-1_slide-d90e97cffd8bb585ea33ceaa3fd8049a460041fe.jpg\" alt=\"At Troutdale Farm in Missouri, farmhand Vince Orcutt pulls out rainbow trout ready to harvest. Photo: Kristofor Husted/Harvest Public Media\" width=\"999\" height=\"666\" class=\"size-full wp-image-92779\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-1_slide-d90e97cffd8bb585ea33ceaa3fd8049a460041fe.jpg 999w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-1_slide-d90e97cffd8bb585ea33ceaa3fd8049a460041fe-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-1_slide-d90e97cffd8bb585ea33ceaa3fd8049a460041fe-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-1_slide-d90e97cffd8bb585ea33ceaa3fd8049a460041fe-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-1_slide-d90e97cffd8bb585ea33ceaa3fd8049a460041fe-320x213.jpg 320w\" sizes=\"(max-width: 999px) 100vw, 999px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At Troutdale Farm in Missouri, farmhand Vince Orcutt pulls out rainbow trout ready to harvest. Photo: Kristofor Husted/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>by Kristofor Husted, \u003ca href=\"http://kbia.org/\" target=\"_blank\">KBIA\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/03/383360748/how-fish-could-change-what-it-means-for-food-to-be-organic\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/3/15) \u003c/p>\n\u003cp>When it comes to organic certification, food producers must follow strict guidelines.\u003c/p>\n\u003cp>For an organic steak, for instance, the cow it came from has to be raised on organic feed, and the feed mix can't be produced with pesticides, chemical fertilizers or genetic engineering.\u003c/p>\n\u003cp>Now, the U.S. Department of Agriculture is considering a set of rules for organic farmed fish. Several consumer groups, though, say the recommended rules don't go far enough to meet the strict standards of other organic foods.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/19/246161040/can-a-fish-farm-be-organic-thats-up-for-debate\">feed\u003c/a> that the fish eat is at the center of the debate.\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>On one side of the issue: the \u003ca href=\"http://www.ams.usda.gov/AMSv1.0/nosb\">National Organic Standards Board\u003c/a>, a federal advisory board whose members are appointed by the secretary of agriculture. NOSB recommended guidelines for how fish can be grown organically in pens in the ocean and how much wild-caught fish can be ground up as fish meal to feed the fish.\u003c/p>\n\u003cp>\"What the National Organic Standards Board recommended was that there would be some allowance for nonorganic fish feed that would be phased out after a 12-year period of time,\" says Miles McEvoy, the deputy administrator of the USDA's National Organic Program.\u003c/p>\n\u003cfigure id=\"attachment_92780\" class=\"wp-caption aligncenter\" style=\"max-width: 999px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/organic-fish-2_slide-454180044fbad7f955aee336eaa65cb818c40f4a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/organic-fish-2_slide-454180044fbad7f955aee336eaa65cb818c40f4a.jpg\" alt=\"Farmed fish, like these rainbow trout, are at the center of a debate within the organic industry. Photo: Kristofor Husted/Harvest Public Media\" width=\"999\" height=\"666\" class=\"size-full wp-image-92780\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-2_slide-454180044fbad7f955aee336eaa65cb818c40f4a.jpg 999w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-2_slide-454180044fbad7f955aee336eaa65cb818c40f4a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-2_slide-454180044fbad7f955aee336eaa65cb818c40f4a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-2_slide-454180044fbad7f955aee336eaa65cb818c40f4a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/organic-fish-2_slide-454180044fbad7f955aee336eaa65cb818c40f4a-320x213.jpg 320w\" sizes=\"(max-width: 999px) 100vw, 999px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farmed fish, like these rainbow trout, are at the center of a debate within the organic industry. Photo: Kristofor Husted/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>Many organic stakeholders, however, say an organic diet is important for organic livestock and fish.\u003c/p>\n\u003cp>Lisa Bunin, the organic policy director at the \u003ca href=\"http://www.centerforfoodsafety.org/reports/3552/like-water-and-oil-ocean-based-fish-farming-and-organic-dont-mix\">Center for Food Safety\u003c/a>, says fish farmed under the recommended standards shouldn't be certified as organic, because the wild fish used in the fish meal can't be certified as organic.\u003c/p>\n\u003cp>\"It's not 100 percent organic — and organic requires all animals to have an organic diet,\" she says.\u003c/p>\n\u003cp>Bunin is also concerned about raising farmed fish in pens in the open ocean, as farmers can't control the toxins the fish are exposed to. Ocean-based fish farms could also be a source of pollution. Diseases can pass between populations of wild and farmed fish.\u003c/p>\n\u003cp>\"The particles from these facilities eventually settle on the ocean floor and can dramatically alter the oxygen [available] and reduce the population of bottom-dwelling animals,\" Bunin says.\u003c/p>\n\u003cp>Consumer groups like \u003ca href=\"http://www.foodandwaterwatch.org/common-resources/fish/seafood/labeling/organic-seafood-fact-or-fiction/\">Food and Water Watch\u003c/a> and Consumers Union have also opposed the recommended standards for organically farmed fish.\u003c/p>\n\u003cp>The labeling question has big monetary implications: The organic food market is exploding — it's currently worth about $35 billion a year — and many fish farmers and retailers want in.\u003c/p>\n\u003cp>But some in the organic industry worry that certifying farmed fish as organic would mark a watering down of organic standards.\u003c/p>\n\u003cp>\"There will be a significant consumer education piece involved in what is the difference between a conventionally farmed fish and an organically farmed one,\" says Nathaniel Lewis with the Organic Trade Association. \"And how does that relate to the difference between a conventional egg and an organic egg?\"\u003c/p>\n\u003cp>With so many labels on food products at the grocery store, some worry that an organic label might lose its power.\u003c/p>\n\u003cp>Fish farmers and scientists are working to create more sustainable aquaculture. Some farms are using closed loop systems that recycle water. And researchers are \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/14/141273483/scientists-seek-a-break-in-aquacultures-fish-eat-fish-chain\">experimenting with fish feed\u003c/a> made from ingredients like soybeans and animal byproducts, which could possibly make up certified organic feed.\u003c/p>\n\u003cp>The organic debate is an important one for fish farmers like Merritt Van Landuyt. She and her husband, Dennis, run Troutdale Farm, which sits at the end of a dirt road near the edge of Missouri's Lake of the Ozarks. An upwelling spring feeds about a dozen cement raceways filled with rainbow trout. Workers use nets to pull out basketfuls of fully grown fish.\u003c/p>\n\u003cfigure id=\"attachment_92781\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/organic-fish-3_slide-8a2c825aff3c26c033f0c52be69cc062f11a52d3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/organic-fish-3_slide-8a2c825aff3c26c033f0c52be69cc062f11a52d3-290x193.jpg\" alt=\"Troutdale Farm owner Merritt Van Landuyt doesn't use any growth hormones, synthetic chemicals or antibiotics in raising rainbow trout. Photo: Kristofor Husted/Harvest Public Media\" width=\"290\" height=\"193\" class=\"size-medium wp-image-92781\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Troutdale Farm owner Merritt Van Landuyt doesn't use any growth hormones, synthetic chemicals or antibiotics in raising rainbow trout. Photo: Kristofor Husted/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>The Van Landuyts took over the farm in 2002 and revamped it with a new water system. They also decided against the use of any chemical additives, growth hormones or antibiotics. It's a minimalist approach that Merritt Van Landuyt says she's proud of.\u003c/p>\n\u003cp>\"We just decided to build a system that seemed like it could actually be more sustainable into the future,\" she says.\u003c/p>\n\u003cp>The Troutdale fish aren't technically organic, but Van Landuyt says she'll consider seeking that certification if regulations are passed. Ultimately, she says, it will depend on what her customers want — and on what the added cost will be to her farm.\u003c/p>\n\u003cp>\"It's really fun to go out and play with the fish,\" she says. \"And it's really nice to see those little eggs grow. But darn it, you're still a business.\"\u003c/p>\n\u003cp>The USDA plans to publish its organic standard proposal for farmed fish by summer. That will open a public comment period of at least 60 days.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Kristofor Husted is a reporter with member station KBIA in Columbia, Mo. This \u003ca href=\"http://harvestpublicmedia.org/article/how-fish-could-change-what-it-means-food-be-organic\">story\u003c/a> comes to us via Harvest Public Media.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.kbia.org\" target=\"_blank\">KBIA-FM\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/92778/how-fish-could-change-what-it-means-for-food-to-be-organic",
"authors": [
"byline_bayareabites_92778"
],
"categories": [
"bayareabites_10028",
"bayareabites_4084",
"bayareabites_1245",
"bayareabites_12555",
"bayareabites_10916",
"bayareabites_2035"
],
"tags": [
"bayareabites_376",
"bayareabites_14120",
"bayareabites_10774",
"bayareabites_65",
"bayareabites_8913"
],
"featImg": "bayareabites_92779",
"label": "bayareabites"
},
"bayareabites_92710": {
"type": "posts",
"id": "bayareabites_92710",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "92710",
"score": null,
"sort": [
1422919244000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1422919244,
"format": "aside",
"disqusTitle": "How Unboiled Eggs Could Help Fight Food Waste",
"title": "How Unboiled Eggs Could Help Fight Food Waste",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_92711\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/egg-1_slide-d36010dfa7fd420e27b9c424bf5bcbcc9547ebee-e1422919063985.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/egg-1_slide-d36010dfa7fd420e27b9c424bf5bcbcc9547ebee-e1422919063985.jpg\" alt=\"Professor Greg Weiss of the University of California, Irvine is one of the researchers who has developed a way of unboiling a egg. Photo: Steve Zylius/UC Irvine Communications\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92711\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/egg-1_slide-d36010dfa7fd420e27b9c424bf5bcbcc9547ebee-e1422919063985.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/egg-1_slide-d36010dfa7fd420e27b9c424bf5bcbcc9547ebee-e1422919063985-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/egg-1_slide-d36010dfa7fd420e27b9c424bf5bcbcc9547ebee-e1422919063985-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/egg-1_slide-d36010dfa7fd420e27b9c424bf5bcbcc9547ebee-e1422919063985-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/egg-1_slide-d36010dfa7fd420e27b9c424bf5bcbcc9547ebee-e1422919063985-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Professor Greg Weiss of the University of California, Irvine is one of the researchers who has developed a way of unboiling a egg. Photo: Steve Zylius/UC Irvine Communications\u003c/figcaption>\u003c/figure>\n\u003cp>by Alison Bruzek, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/02/383285970/how-unboiled-eggs-could-help-fight-food-waste\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/2/15)\u003c/p>\n\u003cp>Any chef can whip up an egg over-easy, fried or poached. But what about unboiled?\u003c/p>\n\u003cp>Leave that to a group of scientific eggsperts at the University of California, Irvine, the University of Western Australia and Flinders University. Recently, they figured out how take an egg from a fresh to a boiled back to an unboiled state.\u003c/p>\n\u003cp>If you were wondering, the unboiled result doesn't much resemble the original egg at all.\u003c/p>\n\u003cp>\"It's extremely unimpressive,\" says chemist \u003ca href=\"http://www.chem.uci.edu/%7Egweiss/contact.htm\">Greg Weiss\u003c/a> at the University of California, Irvine. Like, \"here's the tube with some liquid on the bottom.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But Weiss and his team weren't doing this just for kicks. They wanted to unboil an egg to solve a larger question in science: How do you refold an unfolded protein? Their \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1002/cbic.201402427/abstract\">study\u003c/a> appeared in January in the journal \u003cem>ChemBioChem\u003c/em>.\u003c/p>\n\u003cp>When an egg is boiled, or cooked for any delicious purpose, the proteins inside, which are folded like complex origami into precise 3D shapes, begin to unfold\u003c/p>\n\u003cp>As proteins unfold, \"they start sticking to each other and getting tangled like unspooled fishing line,\" says Weiss. The boiled egg turns solid as the proteins mesh with other proteins, and force water out.\u003c/p>\n\u003cp>Unboiling the egg essentially means refolding the proteins into their original shape. And that's a big deal for science – it's \u003ca href=\"http://www.intechopen.com/books/innovations-in-biotechnology\">estimated\u003c/a> the pharmaceutical, environmental and food industries, among others could save $160 billion a year by refolding tangled proteins.\u003c/p>\n\u003cp>Correctly folded proteins in the form of enzymes are critical in transforming milk into cheese, flour and yeast into bread and grape juice into wine. But when food companies make or get them, some may not be folded properly. And those unfolded proteins are like broken tools, unable to speed up the chemical reactions that turn raw ingredients into these prized foods.\u003c/p>\n\u003cp>That means that producers have to throw away or tediously separate the faulty enzymes out in a four-day process called dialysis.\u003c/p>\n\u003cp>The researchers knew that this is a problem that affects not just food producers, but also cancer researchers who struggle with unfolded proteins in some treatments.\u003c/p>\n\u003cp>So how exactly did Weiss and his team go about refolding the proteins? To unboil the boiled egg, the team first separated yolks from hen eggs using the \u003ca href=\"http://youtu.be/IFAjJif7OoY?t=9m\">Julia Child method\u003c/a>. Then they boiled the whites for 20 minutes at 194 degrees Fahrenheit (90 degrees Celsius).\u003c/p>\n\u003cp>The researchers then dissolved the egg whites with a chemical called urea, put them in a test tube, and spun them hard and fast in what's essentially a very expensive and very fancy blender.\u003c/p>\n\u003cp>Then they looked at a particular protein: lysozyme, an enzyme in the egg white (which also happens to be found in tears).\u003c/p>\n\u003cp>What they found was that when the lysozyme proteins were spun at high speed, they actually stretched and stretched until they snapped back into their original shape. In fact, the mechanical stress restored the proteins back to about 85 percent of their original activity.\u003c/p>\n\u003cp>But don't expect the findings to get the food industry excited just yet. Not many food manufacturers need this refolding technique right now, says \u003ca href=\"http://foodsci.wisc.edu/faculty/damodaran/\">Srinivasan Damodaran\u003c/a>, a food scientist at the University of Wisconsin. The method is more relevant for cancer researchers, who make proteins that may need to be refolded for research, says Weiss.\u003c/p>\n\u003cp>Other researchers are more hopeful, suggesting if there's less waste from misfolded enzymes, perhaps the food producers will be able to try out new proteins. \"Assuming the results can be scaled-up (not always a small task), this could potentially result in savings and new types of enzymes available to both home cooks and larger food producers,\" \u003ca href=\"https://foodscience.cals.cornell.edu/people/gavin-sacks\">Gavin Sacks\u003c/a>, a food scientist at Cornell University told The Salt via email.\u003c/p>\n\u003cp>But Weiss says, for now, \"there's no impact on your dinner.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "92710 http://blogs.kqed.org/bayareabites/?p=92710",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/02/02/how-unboiled-eggs-could-help-fight-food-waste/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 683,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 22
},
"modified": 1422919244,
"excerpt": "No yolk: Researchers have discovered how to unboil egg whites. The chemical technique could help the food industry and others utilize more enzymes for cheese or beer with less waste.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "No yolk: Researchers have discovered how to unboil egg whites. The chemical technique could help the food industry and others utilize more enzymes for cheese or beer with less waste.",
"title": "How Unboiled Eggs Could Help Fight Food Waste | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "How Unboiled Eggs Could Help Fight Food Waste",
"datePublished": "2015-02-02T15:20:44-08:00",
"dateModified": "2015-02-02T15:20:44-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "how-unboiled-eggs-could-help-fight-food-waste",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=383285970&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Alison Bruzek",
"nprStoryDate": "Mon, 02 Feb 2015 17:40:00 -0500",
"nprLastModifiedDate": "Mon, 02 Feb 2015 17:43:59 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2015/02/02/383285970/how-unboiled-eggs-could-help-fight-food-waste?ft=nprml&f=383285970",
"nprStoryId": "383285970",
"nprRetrievedStory": "1",
"nprPubDate": "Mon, 02 Feb 2015 17:43:00 -0500",
"path": "/bayareabites/92710/how-unboiled-eggs-could-help-fight-food-waste",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92711\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/egg-1_slide-d36010dfa7fd420e27b9c424bf5bcbcc9547ebee-e1422919063985.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/egg-1_slide-d36010dfa7fd420e27b9c424bf5bcbcc9547ebee-e1422919063985.jpg\" alt=\"Professor Greg Weiss of the University of California, Irvine is one of the researchers who has developed a way of unboiling a egg. Photo: Steve Zylius/UC Irvine Communications\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92711\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/egg-1_slide-d36010dfa7fd420e27b9c424bf5bcbcc9547ebee-e1422919063985.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/egg-1_slide-d36010dfa7fd420e27b9c424bf5bcbcc9547ebee-e1422919063985-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/egg-1_slide-d36010dfa7fd420e27b9c424bf5bcbcc9547ebee-e1422919063985-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/egg-1_slide-d36010dfa7fd420e27b9c424bf5bcbcc9547ebee-e1422919063985-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/egg-1_slide-d36010dfa7fd420e27b9c424bf5bcbcc9547ebee-e1422919063985-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Professor Greg Weiss of the University of California, Irvine is one of the researchers who has developed a way of unboiling a egg. Photo: Steve Zylius/UC Irvine Communications\u003c/figcaption>\u003c/figure>\n\u003cp>by Alison Bruzek, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/02/383285970/how-unboiled-eggs-could-help-fight-food-waste\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/2/15)\u003c/p>\n\u003cp>Any chef can whip up an egg over-easy, fried or poached. But what about unboiled?\u003c/p>\n\u003cp>Leave that to a group of scientific eggsperts at the University of California, Irvine, the University of Western Australia and Flinders University. Recently, they figured out how take an egg from a fresh to a boiled back to an unboiled state.\u003c/p>\n\u003cp>If you were wondering, the unboiled result doesn't much resemble the original egg at all.\u003c/p>\n\u003cp>\"It's extremely unimpressive,\" says chemist \u003ca href=\"http://www.chem.uci.edu/%7Egweiss/contact.htm\">Greg Weiss\u003c/a> at the University of California, Irvine. Like, \"here's the tube with some liquid on the bottom.\"\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 Weiss and his team weren't doing this just for kicks. They wanted to unboil an egg to solve a larger question in science: How do you refold an unfolded protein? Their \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1002/cbic.201402427/abstract\">study\u003c/a> appeared in January in the journal \u003cem>ChemBioChem\u003c/em>.\u003c/p>\n\u003cp>When an egg is boiled, or cooked for any delicious purpose, the proteins inside, which are folded like complex origami into precise 3D shapes, begin to unfold\u003c/p>\n\u003cp>As proteins unfold, \"they start sticking to each other and getting tangled like unspooled fishing line,\" says Weiss. The boiled egg turns solid as the proteins mesh with other proteins, and force water out.\u003c/p>\n\u003cp>Unboiling the egg essentially means refolding the proteins into their original shape. And that's a big deal for science – it's \u003ca href=\"http://www.intechopen.com/books/innovations-in-biotechnology\">estimated\u003c/a> the pharmaceutical, environmental and food industries, among others could save $160 billion a year by refolding tangled proteins.\u003c/p>\n\u003cp>Correctly folded proteins in the form of enzymes are critical in transforming milk into cheese, flour and yeast into bread and grape juice into wine. But when food companies make or get them, some may not be folded properly. And those unfolded proteins are like broken tools, unable to speed up the chemical reactions that turn raw ingredients into these prized foods.\u003c/p>\n\u003cp>That means that producers have to throw away or tediously separate the faulty enzymes out in a four-day process called dialysis.\u003c/p>\n\u003cp>The researchers knew that this is a problem that affects not just food producers, but also cancer researchers who struggle with unfolded proteins in some treatments.\u003c/p>\n\u003cp>So how exactly did Weiss and his team go about refolding the proteins? To unboil the boiled egg, the team first separated yolks from hen eggs using the \u003ca href=\"http://youtu.be/IFAjJif7OoY?t=9m\">Julia Child method\u003c/a>. Then they boiled the whites for 20 minutes at 194 degrees Fahrenheit (90 degrees Celsius).\u003c/p>\n\u003cp>The researchers then dissolved the egg whites with a chemical called urea, put them in a test tube, and spun them hard and fast in what's essentially a very expensive and very fancy blender.\u003c/p>\n\u003cp>Then they looked at a particular protein: lysozyme, an enzyme in the egg white (which also happens to be found in tears).\u003c/p>\n\u003cp>What they found was that when the lysozyme proteins were spun at high speed, they actually stretched and stretched until they snapped back into their original shape. In fact, the mechanical stress restored the proteins back to about 85 percent of their original activity.\u003c/p>\n\u003cp>But don't expect the findings to get the food industry excited just yet. Not many food manufacturers need this refolding technique right now, says \u003ca href=\"http://foodsci.wisc.edu/faculty/damodaran/\">Srinivasan Damodaran\u003c/a>, a food scientist at the University of Wisconsin. The method is more relevant for cancer researchers, who make proteins that may need to be refolded for research, says Weiss.\u003c/p>\n\u003cp>Other researchers are more hopeful, suggesting if there's less waste from misfolded enzymes, perhaps the food producers will be able to try out new proteins. \"Assuming the results can be scaled-up (not always a small task), this could potentially result in savings and new types of enzymes available to both home cooks and larger food producers,\" \u003ca href=\"https://foodscience.cals.cornell.edu/people/gavin-sacks\">Gavin Sacks\u003c/a>, a food scientist at Cornell University told The Salt via email.\u003c/p>\n\u003cp>But Weiss says, for now, \"there's no impact on your dinner.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/92710/how-unboiled-eggs-could-help-fight-food-waste",
"authors": [
"byline_bayareabites_92710"
],
"categories": [
"bayareabites_4084",
"bayareabites_10916",
"bayareabites_358"
],
"tags": [
"bayareabites_33",
"bayareabites_3707",
"bayareabites_10921",
"bayareabites_14119"
],
"featImg": "bayareabites_92711",
"label": "bayareabites"
},
"bayareabites_92567": {
"type": "posts",
"id": "bayareabites_92567",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "92567",
"score": null,
"sort": [
1422640703000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1422640703,
"format": "aside",
"disqusTitle": "Blending Vs. Juicing? How To Get The Most Nutrition From Your Fruit",
"title": "Blending Vs. Juicing? How To Get The Most Nutrition From Your Fruit",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_92570\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/juicing-blender.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/juicing-blender.jpg\" alt=\"To get the most nutritional bang for your buck, scientists say blending may beat juicing. Photo: Aimee Ray/Flickr; Liz/Flickr \" width=\"800\" height=\"450\" class=\"size-full wp-image-92570\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To get the most nutritional bang for your buck, scientists say blending may beat juicing. Photo: Aimee Ray/Flickr; Liz/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\">Allison Aubre\u003c/a>y, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/29/382422706/blending-vs-juicing-how-to-get-the-most-nutrition-from-your-fruit\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/29/15)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/01/20150129_atc_the_health_case_for_blending_over_juicing.mp3\u003c/p>\n\u003cp>At a time when Americans consume, on average, only about one serving of fruit and one serving of vegetables a day when we're supposed to consume five to 13 servings, the appeal of juice and smoothies is pretty obvious.\u003c/p>\n\u003cp>Juice can be a convenient way to get more servings of fruit and veggies. And, hey, making your own juice concoctions at home can be fun.\u003c/p>\n\u003cp>So, here's the question: What's the better gadget, a juicer or a blender? Does one do a better job of boosting the nutrients in the fruit (and veggies)?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We dug up a \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22957912\">study\u003c/a> from 2012 in which food scientists at Texas A&M University evaluated both techniques.\u003c/p>\n\u003cp>They decided to make grapefruit juice using three different gadgets: a Vitaprep blender, a hand squeezer and a White-Westing electric juicer.\u003c/p>\n\u003cp>What they found is the blended juice had significantly higher levels of beneficial phytonutrients compared to the juice made with a juicer (the electric juicer and hand juicer had about the same levels).\u003c/p>\n\u003cp>In particular, the blended juice had about a seven-fold higher content of a compound called naringin.\u003c/p>\n\u003cp>Naringin is a flavonoid that has been \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/25174821\">shown\u003c/a> to have cancer-fighting properties as well as strong anti-inflammatory and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/25022990\">antioxidant activities\u003c/a> that may be beneficial for the treatment of diabetes and other metabolic disorder.\u003c/p>\n\u003cp>None of this is to say that blending your grapefruit will have a measurable impact on your health.\u003c/p>\n\u003cp>But, if you're looking to boost nutrients, this study does show that how you process juice can have a big impact on the levels of flavonoids.\u003c/p>\n\u003cp>The authors of the paper tell The Salt they did not expect such a significant difference.\u003c/p>\n\u003cp>\"Yes, I was indeed surprised and so was everyone in the lab,\" \u003ca href=\"http://vfic.tamu.edu/rammohan-uckoo-ph-d/\">Rammohan Uckoo\u003c/a>, a researcher at the Vegetable and Fruit Improvement Center at Texas A&M, tells us by email.\u003c/p>\n\u003cp>So, what explains the difference? \"The blended juice had the highest pulp content, which corresponds to the maximum levels of naringin,\" Uckoo says.\u003c/p>\n\u003cp>In addition, the blended juice contained more of the fruit's segment membranes — those white layers of papery fiber that line the outside of each segments — which have higher concentrations of flavonoids.\u003c/p>\n\u003cp>It's long been known that how we process or cook our foods can influence nutrient levels. For instance, just last week we \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/22/378920980/for-more-nutrients-drink-oj-or-eat-an-orange-it-s-not-so-clear-cut\">reported\u003c/a> on a study that suggested orange juice might unlock more beneficial phytonutrients, compared to an equivalent amount of fruit.\u003c/p>\n\u003cp>And when it comes to absorbing nutrients, we're sometimes better off cooking and adding a little fat. As we've \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=106968683\">noted\u003c/a>, to get the most of fat-soluble carotenoids found in carrots and tomatoes, adding a little olive olive can help our body absorb the beneficial antioxidants.\u003c/p>\n\u003cp>The bottom line, according to nutrition researchers, is that a diverse diet that includes a broad range of vegetables and fruits — both juice and whole fruits — is likely the best strategy for health. \"It's really about your dietary pattern,\" says \u003ca href=\"http://hnrca.tufts.edu/people/scientists/a-j/jeffrey-b-blumberg-ph-d/\">Jeffrey Blumberg\u003c/a>, a nutrition scientist at the Antioxidant Research Laboratory at Tufts University who has long studied these issues.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "92567 http://blogs.kqed.org/bayareabites/?p=92567",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/01/30/blending-vs-juicing-how-to-get-the-most-nutrition-from-your-fruit/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 584,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 22
},
"modified": 1539806538,
"excerpt": "Juice and smoothies can be a convenient way to get more servings of fruits and vegetables. So what's the better gadget between a blender and juicer if you want to get more beneficial nutrients?",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Juice and smoothies can be a convenient way to get more servings of fruits and vegetables. So what's the better gadget between a blender and juicer if you want to get more beneficial nutrients?",
"title": "Blending Vs. Juicing? How To Get The Most Nutrition From Your Fruit | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Blending Vs. Juicing? How To Get The Most Nutrition From Your Fruit",
"datePublished": "2015-01-30T09:58:23-08:00",
"dateModified": "2018-10-17T13:02:18-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "blending-vs-juicing-how-to-get-the-most-nutrition-from-your-fruit",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=382422706&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Allison Aubrey",
"nprStoryDate": "Thu, 29 Jan 2015 17:57:00 -0500",
"nprLastModifiedDate": "Thu, 29 Jan 2015 18:44:40 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2015/01/29/382422706/blending-vs-juicing-how-to-get-the-most-nutrition-from-your-fruit?ft=nprml&f=382422706",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/atc/2015/01/20150129_atc_the_health_case_for_blending_over_juicing.mp3?orgId=1&e=382422706&d=187&ft=nprml&f=382422706",
"audioTrackLength": 187,
"nprAudioM3u": "http://api.npr.org/m3u/1382463575-1a295f.m3u?orgId=1&e=382422706&d=187&ft=nprml&f=382422706",
"nprStoryId": "382422706",
"nprRetrievedStory": "1",
"nprPubDate": "Fri, 30 Jan 2015 10:07:00 -0500",
"path": "/bayareabites/92567/blending-vs-juicing-how-to-get-the-most-nutrition-from-your-fruit",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/atc/2015/01/20150129_atc_the_health_case_for_blending_over_juicing.mp3",
"audioDuration": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92570\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/juicing-blender.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/juicing-blender.jpg\" alt=\"To get the most nutritional bang for your buck, scientists say blending may beat juicing. Photo: Aimee Ray/Flickr; Liz/Flickr \" width=\"800\" height=\"450\" class=\"size-full wp-image-92570\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To get the most nutritional bang for your buck, scientists say blending may beat juicing. Photo: Aimee Ray/Flickr; Liz/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\">Allison Aubre\u003c/a>y, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/29/382422706/blending-vs-juicing-how-to-get-the-most-nutrition-from-your-fruit\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/29/15)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/01/20150129_atc_the_health_case_for_blending_over_juicing.mp3\u003c/p>\n\u003cp>At a time when Americans consume, on average, only about one serving of fruit and one serving of vegetables a day when we're supposed to consume five to 13 servings, the appeal of juice and smoothies is pretty obvious.\u003c/p>\n\u003cp>Juice can be a convenient way to get more servings of fruit and veggies. And, hey, making your own juice concoctions at home can be fun.\u003c/p>\n\u003cp>So, here's the question: What's the better gadget, a juicer or a blender? Does one do a better job of boosting the nutrients in the fruit (and veggies)?\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 dug up a \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22957912\">study\u003c/a> from 2012 in which food scientists at Texas A&M University evaluated both techniques.\u003c/p>\n\u003cp>They decided to make grapefruit juice using three different gadgets: a Vitaprep blender, a hand squeezer and a White-Westing electric juicer.\u003c/p>\n\u003cp>What they found is the blended juice had significantly higher levels of beneficial phytonutrients compared to the juice made with a juicer (the electric juicer and hand juicer had about the same levels).\u003c/p>\n\u003cp>In particular, the blended juice had about a seven-fold higher content of a compound called naringin.\u003c/p>\n\u003cp>Naringin is a flavonoid that has been \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/25174821\">shown\u003c/a> to have cancer-fighting properties as well as strong anti-inflammatory and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/25022990\">antioxidant activities\u003c/a> that may be beneficial for the treatment of diabetes and other metabolic disorder.\u003c/p>\n\u003cp>None of this is to say that blending your grapefruit will have a measurable impact on your health.\u003c/p>\n\u003cp>But, if you're looking to boost nutrients, this study does show that how you process juice can have a big impact on the levels of flavonoids.\u003c/p>\n\u003cp>The authors of the paper tell The Salt they did not expect such a significant difference.\u003c/p>\n\u003cp>\"Yes, I was indeed surprised and so was everyone in the lab,\" \u003ca href=\"http://vfic.tamu.edu/rammohan-uckoo-ph-d/\">Rammohan Uckoo\u003c/a>, a researcher at the Vegetable and Fruit Improvement Center at Texas A&M, tells us by email.\u003c/p>\n\u003cp>So, what explains the difference? \"The blended juice had the highest pulp content, which corresponds to the maximum levels of naringin,\" Uckoo says.\u003c/p>\n\u003cp>In addition, the blended juice contained more of the fruit's segment membranes — those white layers of papery fiber that line the outside of each segments — which have higher concentrations of flavonoids.\u003c/p>\n\u003cp>It's long been known that how we process or cook our foods can influence nutrient levels. For instance, just last week we \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/22/378920980/for-more-nutrients-drink-oj-or-eat-an-orange-it-s-not-so-clear-cut\">reported\u003c/a> on a study that suggested orange juice might unlock more beneficial phytonutrients, compared to an equivalent amount of fruit.\u003c/p>\n\u003cp>And when it comes to absorbing nutrients, we're sometimes better off cooking and adding a little fat. As we've \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=106968683\">noted\u003c/a>, to get the most of fat-soluble carotenoids found in carrots and tomatoes, adding a little olive olive can help our body absorb the beneficial antioxidants.\u003c/p>\n\u003cp>The bottom line, according to nutrition researchers, is that a diverse diet that includes a broad range of vegetables and fruits — both juice and whole fruits — is likely the best strategy for health. \"It's really about your dietary pattern,\" says \u003ca href=\"http://hnrca.tufts.edu/people/scientists/a-j/jeffrey-b-blumberg-ph-d/\">Jeffrey Blumberg\u003c/a>, a nutrition scientist at the Antioxidant Research Laboratory at Tufts University who has long studied these issues.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/92567/blending-vs-juicing-how-to-get-the-most-nutrition-from-your-fruit",
"authors": [
"byline_bayareabites_92567"
],
"categories": [
"bayareabites_13306",
"bayareabites_4084",
"bayareabites_1245",
"bayareabites_9283",
"bayareabites_10916",
"bayareabites_34",
"bayareabites_1873"
],
"tags": [
"bayareabites_10395",
"bayareabites_449"
],
"featImg": "bayareabites_92570",
"label": "bayareabites"
},
"bayareabites_92421": {
"type": "posts",
"id": "bayareabites_92421",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "92421",
"score": null,
"sort": [
1422477117000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1422477117,
"format": "aside",
"disqusTitle": "Why Dump Treated Wastewater When You Could Make Beer With It?",
"title": "Why Dump Treated Wastewater When You Could Make Beer With It?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_92422\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/waste-water-1_wide-fcf6d851466799ead85967e11705f2840216144f-e1422476916406.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/waste-water-1_wide-fcf6d851466799ead85967e11705f2840216144f-e1422476916406.jpg\" alt=\"Clean Water Services held a brewing competition in Sept. 2014, inviting 13 homebrewers to make beer from its purified wastewater (as well as water from other sources). Now the company is asking the state for permission for brewers to use its wastewater product exclusively to make beer. Photo: Courtesy of Clean Water Services\" width=\"1000\" height=\"562\" class=\"size-full wp-image-92422\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clean Water Services held a brewing competition in Sept. 2014, inviting 13 homebrewers to make beer from its purified wastewater (as well as water from other sources). Now the company is asking the state for permission for brewers to use its wastewater product exclusively to make beer. Photo: Courtesy of Clean Water Services\u003c/figcaption>\u003c/figure>\n\u003cp>by Cassandra Profita, \u003ca href=\"http://www.opb.org/\" target=\"_blank\">OPB\u003c/a> at \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/28/381920192/why-dump-treated-wastewater-when-you-could-make-beer-with-it\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/28/15)\u003c/p>\n\u003cp>Just when we thought craft beer couldn't get any zanier, we learn that Oregonians want to make it with treated wastewater.\u003c/p>\n\u003cp>Clean Water Services of Hillsboro says it has an advanced treatment process that can turn sewage into drinking water. The company, which runs four wastewater treatment plants in the Portland metro area, wants to show off its \"high-purity\" system by turning recycled wastewater into beer.\u003c/p>\n\u003cp>Clean Water Services has asked the state for permission to give its water to a group of home brewers. The \u003ca href=\"http://www.oregonbrewcrew.org/\">Oregon Brew Crew\u003c/a> would make small batches of beer to be served at events – not sold at a brewery.\u003c/p>\n\u003cp>But as of now, the state of Oregon doesn't technically allow anyone to drink wastewater, no matter how pure it is.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Oregon Health Authority has approved the company's request for the beer project. But the Oregon Environmental Quality Commission will also have to sign off on it before anyone serves a beer made from recycled sewage.\u003c/p>\n\u003cfigure id=\"attachment_92423\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/waste-water-2_enl-5605f75843f91228027b715fbdba6b13e3870baa-e1422476970350.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/waste-water-2_enl-5605f75843f91228027b715fbdba6b13e3870baa-e1422476970350.jpg\" alt=\"Dr. Adrienne Menniti, a senior process technologist at Clean Water Services, operates the company's high-purity water system. It uses ultra-filtration, reverse osmosis, enhanced oxidation and disinfection to create high-purity water. Photo: Courtesy of Clean Water Services\" width=\"300\" class=\"size-full wp-image-92423\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Adrienne Menniti, a senior process technologist at Clean Water Services, operates the company's high-purity water system. It uses ultra-filtration, reverse osmosis, enhanced oxidation and disinfection to create high-purity water. Photo: Courtesy of Clean Water Services\u003c/figcaption>\u003c/figure>\n\u003cp>The Oregon Department of Environmental Quality is \u003ca href=\"http://www.oregon.gov/deq/docs/022015drinkable.pdf\">holding a public hearing \u003c/a>on the proposal Feb. 12 in Portland. If it's approved by the commission in April, Clean Water Services will still need additional state approvals for an amended Recycled Water Reuse Plan before the brews are cleared for drinking.\u003c/p>\n\u003cp>Oregon rules allow recycled wastewater to be used for irrigation, industrial processes and groundwater recharge. They require additional approvals for human consumption to make sure all safety concerns are addressed. Avis Newell of DEQ says it's the first time the state has considered allowing people to drink treated wastewater.\u003c/p>\n\u003cp>Clean Water Services spokesman Mark Jockers said his company is the top provider of recycled water in Oregon. Its high-purity water treatment system turns sewage into water that meets or exceeds all drinking water standards.\u003c/p>\n\u003cp>The process includes three different treatment methods: ultra-filtration, which filters the water through very small pores; reverse osmosis, which passes the water through a membrane that blocks chemicals from passing through; and enhanced oxidation, which uses ultra-violet light and an oxidizing chemical to break down contaminants.\u003c/p>\n\u003cp>In September, Clean Water Services organized \u003ca href=\"http://www.opb.org/news/article/purified-sewer-water-is-the-secret-ingredient-in-hillsboro-homebrew-competition/\">a brewing competition\u003c/a> with beer made with about 30 percent purified wastewater. As\u003cem> The Oregonian\u003c/em> \u003ca href=\"http://www.oregonlive.com/hillsboro/index.ssf/2014/09/from_sewage_to_brewage_pure_wa.html\">reported\u003c/a>, some craft brewers said they prefer the high-purity water because it lacks some of the minerals of tap water that they ordinarily have to remove to make beer.\u003c/p>\n\u003cp>Now, the company wants to take the idea to the next level with beer made entirely from treated effluent.\u003c/p>\n\u003cfigure id=\"attachment_92424\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/waste-water-3_enl-1b2050efbbf0dd0b6c5a7b38eed675711ee6640f-e1422477062123.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/waste-water-3_enl-1b2050efbbf0dd0b6c5a7b38eed675711ee6640f-e1422477062123.jpg\" alt=\"Water samples at the Clean Water Services brewing competition last year used to compare their high-purity water to other local sources of water. Photo: Courtesy of Clean Water Services\" width=\"1000\" height=\"650\" class=\"size-full wp-image-92424\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Water samples at the Clean Water Services brewing competition last year used to compare their high-purity water to other local sources of water. Photo: Courtesy of Clean Water Services\u003c/figcaption>\u003c/figure>\n\u003cp>Jockers said the idea is ultimately to expand the use of recycled water in Oregon, but also to change the way people think about wastewater.\u003c/p>\n\u003cp>\"What we're really trying to do here is start a conversation about the nature of water, and there's no better way to start a conversation than over a beer,\" he said.\u003c/p>\n\u003cp>For now, Jockers said, the company's plan is just a demonstration project to show that it's possible to treat water to very high standards. But he notes that water shortages have already forced other communities to get comfortable with drinking recycled water.\u003c/p>\n\u003cp>\"When people think about it enough it makes sense, although the initial knee-jerk reaction might be 'yuck,'\" he said. \"We want to start having this conversation now before we get into the drought situation that California and Texas and Australia have gotten into, so we can get the rules and safeguards in place that will allow greater use of this resource.\"\u003c/p>\n\u003cp>\u003cem>A \u003ca href=\"http://www.opb.org/news/article/oregon-water-treatment-company-wants-to-turn-sewage-into-beer/\">version \u003c/a>of this story was originally published on the Oregon Public Broadcasting website. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 Oregon Public Broadcasting. To see more, visit\u003c/em> \u003ca href=\"http://www.opb.org\">http://www.opb.org\u003c/a>.\u003c/p>\n\n",
"disqusIdentifier": "92421 http://blogs.kqed.org/bayareabites/?p=92421",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/01/28/why-dump-treated-wastewater-when-you-could-make-beer-with-it/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 750,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 20
},
"modified": 1422477117,
"excerpt": "An Oregon company has developed a high-tech process for turning sewage into pure drinking water. Now it's asking the state for permission to give its recycled water to a group of home brewers.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "An Oregon company has developed a high-tech process for turning sewage into pure drinking water. Now it's asking the state for permission to give its recycled water to a group of home brewers.",
"title": "Why Dump Treated Wastewater When You Could Make Beer With It? | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Why Dump Treated Wastewater When You Could Make Beer With It?",
"datePublished": "2015-01-28T12:31:57-08:00",
"dateModified": "2015-01-28T12:31:57-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "why-dump-treated-wastewater-when-you-could-make-beer-with-it",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=381920192&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Cassandra Profita",
"nprStoryDate": "Wed, 28 Jan 2015 11:06:00 -0500",
"nprLastModifiedDate": "Wed, 28 Jan 2015 11:08:31 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2015/01/28/381920192/why-dump-treated-wastewater-when-you-could-make-beer-with-it?ft=nprml&f=381920192",
"nprStoryId": "381920192",
"nprRetrievedStory": "1",
"nprPubDate": "Wed, 28 Jan 2015 11:08:00 -0500",
"path": "/bayareabites/92421/why-dump-treated-wastewater-when-you-could-make-beer-with-it",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92422\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/waste-water-1_wide-fcf6d851466799ead85967e11705f2840216144f-e1422476916406.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/waste-water-1_wide-fcf6d851466799ead85967e11705f2840216144f-e1422476916406.jpg\" alt=\"Clean Water Services held a brewing competition in Sept. 2014, inviting 13 homebrewers to make beer from its purified wastewater (as well as water from other sources). Now the company is asking the state for permission for brewers to use its wastewater product exclusively to make beer. Photo: Courtesy of Clean Water Services\" width=\"1000\" height=\"562\" class=\"size-full wp-image-92422\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clean Water Services held a brewing competition in Sept. 2014, inviting 13 homebrewers to make beer from its purified wastewater (as well as water from other sources). Now the company is asking the state for permission for brewers to use its wastewater product exclusively to make beer. Photo: Courtesy of Clean Water Services\u003c/figcaption>\u003c/figure>\n\u003cp>by Cassandra Profita, \u003ca href=\"http://www.opb.org/\" target=\"_blank\">OPB\u003c/a> at \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/28/381920192/why-dump-treated-wastewater-when-you-could-make-beer-with-it\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/28/15)\u003c/p>\n\u003cp>Just when we thought craft beer couldn't get any zanier, we learn that Oregonians want to make it with treated wastewater.\u003c/p>\n\u003cp>Clean Water Services of Hillsboro says it has an advanced treatment process that can turn sewage into drinking water. The company, which runs four wastewater treatment plants in the Portland metro area, wants to show off its \"high-purity\" system by turning recycled wastewater into beer.\u003c/p>\n\u003cp>Clean Water Services has asked the state for permission to give its water to a group of home brewers. The \u003ca href=\"http://www.oregonbrewcrew.org/\">Oregon Brew Crew\u003c/a> would make small batches of beer to be served at events – not sold at a brewery.\u003c/p>\n\u003cp>But as of now, the state of Oregon doesn't technically allow anyone to drink wastewater, no matter how pure it is.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Oregon Health Authority has approved the company's request for the beer project. But the Oregon Environmental Quality Commission will also have to sign off on it before anyone serves a beer made from recycled sewage.\u003c/p>\n\u003cfigure id=\"attachment_92423\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/waste-water-2_enl-5605f75843f91228027b715fbdba6b13e3870baa-e1422476970350.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/waste-water-2_enl-5605f75843f91228027b715fbdba6b13e3870baa-e1422476970350.jpg\" alt=\"Dr. Adrienne Menniti, a senior process technologist at Clean Water Services, operates the company's high-purity water system. It uses ultra-filtration, reverse osmosis, enhanced oxidation and disinfection to create high-purity water. Photo: Courtesy of Clean Water Services\" width=\"300\" class=\"size-full wp-image-92423\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Adrienne Menniti, a senior process technologist at Clean Water Services, operates the company's high-purity water system. It uses ultra-filtration, reverse osmosis, enhanced oxidation and disinfection to create high-purity water. Photo: Courtesy of Clean Water Services\u003c/figcaption>\u003c/figure>\n\u003cp>The Oregon Department of Environmental Quality is \u003ca href=\"http://www.oregon.gov/deq/docs/022015drinkable.pdf\">holding a public hearing \u003c/a>on the proposal Feb. 12 in Portland. If it's approved by the commission in April, Clean Water Services will still need additional state approvals for an amended Recycled Water Reuse Plan before the brews are cleared for drinking.\u003c/p>\n\u003cp>Oregon rules allow recycled wastewater to be used for irrigation, industrial processes and groundwater recharge. They require additional approvals for human consumption to make sure all safety concerns are addressed. Avis Newell of DEQ says it's the first time the state has considered allowing people to drink treated wastewater.\u003c/p>\n\u003cp>Clean Water Services spokesman Mark Jockers said his company is the top provider of recycled water in Oregon. Its high-purity water treatment system turns sewage into water that meets or exceeds all drinking water standards.\u003c/p>\n\u003cp>The process includes three different treatment methods: ultra-filtration, which filters the water through very small pores; reverse osmosis, which passes the water through a membrane that blocks chemicals from passing through; and enhanced oxidation, which uses ultra-violet light and an oxidizing chemical to break down contaminants.\u003c/p>\n\u003cp>In September, Clean Water Services organized \u003ca href=\"http://www.opb.org/news/article/purified-sewer-water-is-the-secret-ingredient-in-hillsboro-homebrew-competition/\">a brewing competition\u003c/a> with beer made with about 30 percent purified wastewater. As\u003cem> The Oregonian\u003c/em> \u003ca href=\"http://www.oregonlive.com/hillsboro/index.ssf/2014/09/from_sewage_to_brewage_pure_wa.html\">reported\u003c/a>, some craft brewers said they prefer the high-purity water because it lacks some of the minerals of tap water that they ordinarily have to remove to make beer.\u003c/p>\n\u003cp>Now, the company wants to take the idea to the next level with beer made entirely from treated effluent.\u003c/p>\n\u003cfigure id=\"attachment_92424\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/waste-water-3_enl-1b2050efbbf0dd0b6c5a7b38eed675711ee6640f-e1422477062123.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/waste-water-3_enl-1b2050efbbf0dd0b6c5a7b38eed675711ee6640f-e1422477062123.jpg\" alt=\"Water samples at the Clean Water Services brewing competition last year used to compare their high-purity water to other local sources of water. Photo: Courtesy of Clean Water Services\" width=\"1000\" height=\"650\" class=\"size-full wp-image-92424\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Water samples at the Clean Water Services brewing competition last year used to compare their high-purity water to other local sources of water. Photo: Courtesy of Clean Water Services\u003c/figcaption>\u003c/figure>\n\u003cp>Jockers said the idea is ultimately to expand the use of recycled water in Oregon, but also to change the way people think about wastewater.\u003c/p>\n\u003cp>\"What we're really trying to do here is start a conversation about the nature of water, and there's no better way to start a conversation than over a beer,\" he said.\u003c/p>\n\u003cp>For now, Jockers said, the company's plan is just a demonstration project to show that it's possible to treat water to very high standards. But he notes that water shortages have already forced other communities to get comfortable with drinking recycled water.\u003c/p>\n\u003cp>\"When people think about it enough it makes sense, although the initial knee-jerk reaction might be 'yuck,'\" he said. \"We want to start having this conversation now before we get into the drought situation that California and Texas and Australia have gotten into, so we can get the rules and safeguards in place that will allow greater use of this resource.\"\u003c/p>\n\u003cp>\u003cem>A \u003ca href=\"http://www.opb.org/news/article/oregon-water-treatment-company-wants-to-turn-sewage-into-beer/\">version \u003c/a>of this story was originally published on the Oregon Public Broadcasting website. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 Oregon Public Broadcasting. To see more, visit\u003c/em> \u003ca href=\"http://www.opb.org\">http://www.opb.org\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/92421/why-dump-treated-wastewater-when-you-could-make-beer-with-it",
"authors": [
"byline_bayareabites_92421"
],
"categories": [
"bayareabites_301",
"bayareabites_13306",
"bayareabites_4084",
"bayareabites_10916",
"bayareabites_358",
"bayareabites_60"
],
"tags": [
"bayareabites_11562",
"bayareabites_14110",
"bayareabites_12030",
"bayareabites_14109",
"bayareabites_10921",
"bayareabites_14108",
"bayareabites_1344"
],
"featImg": "bayareabites_92422",
"label": "bayareabites"
},
"bayareabites_92388": {
"type": "posts",
"id": "bayareabites_92388",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "92388",
"score": null,
"sort": [
1422402467000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1422402467,
"format": "aside",
"disqusTitle": "Watch 'Bob's Burgers'? Now You Can Eat Them, Too",
"title": "Watch 'Bob's Burgers'? Now You Can Eat Them, Too",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_92389\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/bobs-burgers-1_wide-1cd79c6befe0967353f69ac7c0fdd25ef2e71c3a-e1422402094769.jpg\">\u003cimg class=\"size-full wp-image-92389\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/bobs-burgers-1_wide-1cd79c6befe0967353f69ac7c0fdd25ef2e71c3a-e1422402094769.jpg\" alt=\"Bob Belcher, titular hero of Bob's Burgers, bites into one of his creations. Each episode features daily burger specials with chuckle-inducing names. The burgers were born in the show writers' imagination and brought to life in Cole Bowden's kitchen. Image: Fox/via Getty Images\" width=\"1000\" height=\"562\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bob Belcher, titular hero of Bob's Burgers, bites into one of his creations. Each episode features daily burger specials with chuckle-inducing names. The burgers were born in the show writers' imagination and brought to life in Cole Bowden's kitchen. Image: Fox/via Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by Poncie Rutsch, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/27/381880392/watch-bobs-burgers-now-you-can-eat-them-too\" target=\"_blank\" rel=\"noopener\">The Salt at NPR Food\u003c/a> (1/27/15)\u003c/p>\n\u003cp>The animated Fox series \u003cem>Bob's Burgers\u003c/em> centers on the Belcher family, who is trying to run a halfway successful restaurant. A cult favorite, the show is full of pathos and humor — including the daily burger specials with chuckle-inducing names featured in each episode.\u003c/p>\n\u003cp>There's the \"Blue Is The Warmest Cheese Burger\" — a reference to the extremely racy 2013 art house French film — and the \"\u003ca href=\"http://thebobsburgerexperiment.com/post/64838456682/the-bruschetta-bout-it-burger-season-2-episode-9\">Bruschetta-bout-it Burger\u003c/a>.\" There's the \"\u003ca href=\"http://thebobsburgerexperiment.com/post/105832252959/blondes-have-more-fun-gus-burger-season-5\">Blondes Have More Fun-Gus Burger\u003c/a>,\" which comes with mushrooms, and the \"Free To Brie You And Me Burger\" (presumably, for cheese-loving \u003ca href=\"http://www.npr.org/2012/12/09/166735512/40-years-on-free-to-be-message-still-resonates\">Marlo Thomas\u003c/a> admirers). For many fans, spotting the \u003ca href=\"http://bobsburgeroftheday.tumblr.com/\">latest burger pun\u003c/a>, written on the chalkboard behind the burger joint's counter, is a highlight of the viewing ritual.\u003c/p>\n\u003cp>But what would \"A Good Manchego Is Hard To Find\" or a \"Kales From The Crypt\" burger taste like? Cole Bowden, an engineer for Honda, couldn't help wondering. So like any good engineer, he started tinkering — in the kitchen, turning the show writers' culinary jokes into real recipes. Those efforts became \u003ca href=\"http://thebobsburgerexperiment.com/\">The Bob's Burger Experiment\u003c/a>, a blog in which Bowden cooks up recipes for each Bob's burger of the day.\u003c/p>\n\u003cp>Now, after nearly two years of creative burger concoctions, Bowden and his recipes are about to star in their own cookbook.\u003c/p>\n\u003cfigure id=\"attachment_92390\" class=\"wp-caption aligncenter\" style=\"max-width: 893px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/cheeses-is-born-1e2566c609c5ac54491a2486f1139a90a78b5358.jpg\">\u003cimg class=\"size-full wp-image-92390\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/cheeses-is-born-1e2566c609c5ac54491a2486f1139a90a78b5358.jpg\" alt=\"The "Cheeses Is Born Burger," displayed on Bowden's mother's Nativity scene. "My mom was not too thrilled with me taking baby Jesus out of the scene and putting a burger in its place," says Bowden. Photo: Courtesy of Cole Bowden\" width=\"893\" height=\"670\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The \"Cheeses Is Born Burger,\" displayed on Bowden's mother's Nativity scene. \"My mom was not too thrilled with me taking baby Jesus out of the scene and putting a burger in its place,\" says Bowden. Photo: Courtesy of Cole Bowden\u003c/figcaption>\u003c/figure>\n\u003cp>That's a pretty funny turn of events when you consider that, when Bowden started the project during his senior year of college, he barely knew his way around the kitchen. \"I mean, I knew my way around a frying pan,\" he says, \"but pretty much just how to put things into it and heat it up.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That was then. These days, he's comfortable whipping up dishes like \"\u003ca href=\"http://thebobsburgerexperiment.com/post/42414745471/the-foot-feta-ish-burger-aka-the-never-been-feta\">The Foot Feta-ish Burger (aka the Never Been Feta Burger)\u003c/a>,\" a hunk of ground beef stuffed with fresh goat feta and topped with arugula.\u003c/p>\n\u003cp>But not every burger is a winner. The \"\u003ca href=\"http://thebobsburgerexperiment.com/post/74333719030/i-know-why-the-cajun-burger-sings-season-3\">I Know Why The Cajun Burger Sings\u003c/a>,\" topped with a heaping serving of gumbo, was better in theory than practice.\u003c/p>\n\u003cfigure id=\"attachment_92391\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/bruschetta-1_wide-ad67774d41e9128e0e5aac17ff643b6ca70e0583-e1422402328226.jpg\">\u003cimg class=\"size-full wp-image-92391\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/bruschetta-1_wide-ad67774d41e9128e0e5aac17ff643b6ca70e0583-e1422402328226.jpg\" alt=\"Bowden says his go-to burger is the Bruschetta-bout it Burger, one of his first burger attempts. "I remember biting into it and being like, 'Yes, I can make burgers,' " he says. Courtesy of Cole Bowden\" width=\"1000\" height=\"562\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bowden says his go-to burger is the Bruschetta-bout it Burger, one of his first burger attempts. \"I remember biting into it and being like, 'Yes, I can make burgers,' \" he says. Courtesy of Cole Bowden\u003c/figcaption>\u003c/figure>\n\u003cp>\"The shrimp gumbo was good,\" Bowden says. \"Stuffing it into a burger was a terrible idea.\"\u003c/p>\n\u003cp>Still, Bowden's burgers have fans. Including, it turns out, Loren Bouchard, the creator of \u003cem>Bob's Burgers\u003c/em>.\u003c/p>\n\u003cp>\"I loved [the blog] ever since I heard of it, which was at its inception several years ago,\" Bouchard tells The Salt. \"It was maybe the best example of how doing a show in the age of the Internet can be such a satisfying experience.\"\u003c/p>\n\u003cp>Bouchard says fan forums are a great way for creators like him to eavesdrop on what viewers think of the show. But Bowden's fandom took things to a whole new level.\u003c/p>\n\u003cp>At first, Bouchard didn't want to reach out to Bowden because he was worried that he would disrupt Bowden's creative process.\u003c/p>\n\u003cp>\"It's like the \u003ca href=\"http://en.wikipedia.org/wiki/Prime_Directive\">Prime Directive\u003c/a>,\" says Bouchard, citing the \u003cem>Star Trek\u003c/em> principle that forbids characters to get involved in alien civilizations. \"I didn't want to interfere.\"\u003c/p>\n\u003cp>Then one day, he received an email from Bowden, asking for advance burger notice. If he knew what the burger of the day would be ahead of time, Bowden wrote, he could post each week's recipe immediately after the show aired. Bouchard responded with enthusiasm and screen shots.\u003c/p>\n\u003cp>Turns out, Bowden wasn't the only one wondering what Bob's burgers taste like. Bouchard says fans have been clamoring for recipes. So much so that he and Bowden have recently signed on to put out a cookbook — Bowden will supply the recipes; Bouchard, the illustrations. The project is still in the early stages, but Rizzoli has signed on as publisher, Bouchard says.\u003c/p>\n\u003cp>\"The work he has done deserves to be printed and bound and put up on a shelf somewhere,\" says Bouchard. \"He's done so much culinary heavy lifting, we wouldn't do it without Cole.\"\u003c/p>\n\u003cp>Funny enough, Bouchard says he hasn't tried any of the recipes himself. He's married to a vegetarian, he says, which means his two kids are basically vegetarians, too. \"If I made burgers, it would be for myself, and that sounds selfish,\" he says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "92388 http://blogs.kqed.org/bayareabites/?p=92388",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/01/27/watch-bobs-burgers-now-you-can-eat-them-too/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 843,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 21
},
"modified": 1553039210,
"excerpt": "What happens when you try to make a burger out of a pun? One blog, two years, and dozens of recipes later, millions of fans can now cook up their very own Bob's burgers.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "What happens when you try to make a burger out of a pun? One blog, two years, and dozens of recipes later, millions of fans can now cook up their very own Bob's burgers.",
"title": "Watch 'Bob's Burgers'? Now You Can Eat Them, Too | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Watch 'Bob's Burgers'? Now You Can Eat Them, Too",
"datePublished": "2015-01-27T15:47:47-08:00",
"dateModified": "2019-03-19T16:46:50-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "watch-bobs-burgers-now-you-can-eat-them-too",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=381880392&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Poncie Rutsch",
"nprStoryDate": "Tue, 27 Jan 2015 16:23:00 -0500",
"nprLastModifiedDate": "Tue, 27 Jan 2015 17:34:20 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2015/01/27/381880392/watch-bobs-burgers-now-you-can-eat-them-too?ft=nprml&f=381880392",
"nprStoryId": "381880392",
"nprRetrievedStory": "1",
"nprPubDate": "Tue, 27 Jan 2015 17:34:00 -0500",
"path": "/bayareabites/92388/watch-bobs-burgers-now-you-can-eat-them-too",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92389\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/bobs-burgers-1_wide-1cd79c6befe0967353f69ac7c0fdd25ef2e71c3a-e1422402094769.jpg\">\u003cimg class=\"size-full wp-image-92389\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/bobs-burgers-1_wide-1cd79c6befe0967353f69ac7c0fdd25ef2e71c3a-e1422402094769.jpg\" alt=\"Bob Belcher, titular hero of Bob's Burgers, bites into one of his creations. Each episode features daily burger specials with chuckle-inducing names. The burgers were born in the show writers' imagination and brought to life in Cole Bowden's kitchen. Image: Fox/via Getty Images\" width=\"1000\" height=\"562\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bob Belcher, titular hero of Bob's Burgers, bites into one of his creations. Each episode features daily burger specials with chuckle-inducing names. The burgers were born in the show writers' imagination and brought to life in Cole Bowden's kitchen. Image: Fox/via Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by Poncie Rutsch, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/27/381880392/watch-bobs-burgers-now-you-can-eat-them-too\" target=\"_blank\" rel=\"noopener\">The Salt at NPR Food\u003c/a> (1/27/15)\u003c/p>\n\u003cp>The animated Fox series \u003cem>Bob's Burgers\u003c/em> centers on the Belcher family, who is trying to run a halfway successful restaurant. A cult favorite, the show is full of pathos and humor — including the daily burger specials with chuckle-inducing names featured in each episode.\u003c/p>\n\u003cp>There's the \"Blue Is The Warmest Cheese Burger\" — a reference to the extremely racy 2013 art house French film — and the \"\u003ca href=\"http://thebobsburgerexperiment.com/post/64838456682/the-bruschetta-bout-it-burger-season-2-episode-9\">Bruschetta-bout-it Burger\u003c/a>.\" There's the \"\u003ca href=\"http://thebobsburgerexperiment.com/post/105832252959/blondes-have-more-fun-gus-burger-season-5\">Blondes Have More Fun-Gus Burger\u003c/a>,\" which comes with mushrooms, and the \"Free To Brie You And Me Burger\" (presumably, for cheese-loving \u003ca href=\"http://www.npr.org/2012/12/09/166735512/40-years-on-free-to-be-message-still-resonates\">Marlo Thomas\u003c/a> admirers). For many fans, spotting the \u003ca href=\"http://bobsburgeroftheday.tumblr.com/\">latest burger pun\u003c/a>, written on the chalkboard behind the burger joint's counter, is a highlight of the viewing ritual.\u003c/p>\n\u003cp>But what would \"A Good Manchego Is Hard To Find\" or a \"Kales From The Crypt\" burger taste like? Cole Bowden, an engineer for Honda, couldn't help wondering. So like any good engineer, he started tinkering — in the kitchen, turning the show writers' culinary jokes into real recipes. Those efforts became \u003ca href=\"http://thebobsburgerexperiment.com/\">The Bob's Burger Experiment\u003c/a>, a blog in which Bowden cooks up recipes for each Bob's burger of the day.\u003c/p>\n\u003cp>Now, after nearly two years of creative burger concoctions, Bowden and his recipes are about to star in their own cookbook.\u003c/p>\n\u003cfigure id=\"attachment_92390\" class=\"wp-caption aligncenter\" style=\"max-width: 893px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/cheeses-is-born-1e2566c609c5ac54491a2486f1139a90a78b5358.jpg\">\u003cimg class=\"size-full wp-image-92390\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/cheeses-is-born-1e2566c609c5ac54491a2486f1139a90a78b5358.jpg\" alt=\"The "Cheeses Is Born Burger," displayed on Bowden's mother's Nativity scene. "My mom was not too thrilled with me taking baby Jesus out of the scene and putting a burger in its place," says Bowden. Photo: Courtesy of Cole Bowden\" width=\"893\" height=\"670\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The \"Cheeses Is Born Burger,\" displayed on Bowden's mother's Nativity scene. \"My mom was not too thrilled with me taking baby Jesus out of the scene and putting a burger in its place,\" says Bowden. Photo: Courtesy of Cole Bowden\u003c/figcaption>\u003c/figure>\n\u003cp>That's a pretty funny turn of events when you consider that, when Bowden started the project during his senior year of college, he barely knew his way around the kitchen. \"I mean, I knew my way around a frying pan,\" he says, \"but pretty much just how to put things into it and heat it up.\"\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 was then. These days, he's comfortable whipping up dishes like \"\u003ca href=\"http://thebobsburgerexperiment.com/post/42414745471/the-foot-feta-ish-burger-aka-the-never-been-feta\">The Foot Feta-ish Burger (aka the Never Been Feta Burger)\u003c/a>,\" a hunk of ground beef stuffed with fresh goat feta and topped with arugula.\u003c/p>\n\u003cp>But not every burger is a winner. The \"\u003ca href=\"http://thebobsburgerexperiment.com/post/74333719030/i-know-why-the-cajun-burger-sings-season-3\">I Know Why The Cajun Burger Sings\u003c/a>,\" topped with a heaping serving of gumbo, was better in theory than practice.\u003c/p>\n\u003cfigure id=\"attachment_92391\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/bruschetta-1_wide-ad67774d41e9128e0e5aac17ff643b6ca70e0583-e1422402328226.jpg\">\u003cimg class=\"size-full wp-image-92391\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/bruschetta-1_wide-ad67774d41e9128e0e5aac17ff643b6ca70e0583-e1422402328226.jpg\" alt=\"Bowden says his go-to burger is the Bruschetta-bout it Burger, one of his first burger attempts. "I remember biting into it and being like, 'Yes, I can make burgers,' " he says. Courtesy of Cole Bowden\" width=\"1000\" height=\"562\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bowden says his go-to burger is the Bruschetta-bout it Burger, one of his first burger attempts. \"I remember biting into it and being like, 'Yes, I can make burgers,' \" he says. Courtesy of Cole Bowden\u003c/figcaption>\u003c/figure>\n\u003cp>\"The shrimp gumbo was good,\" Bowden says. \"Stuffing it into a burger was a terrible idea.\"\u003c/p>\n\u003cp>Still, Bowden's burgers have fans. Including, it turns out, Loren Bouchard, the creator of \u003cem>Bob's Burgers\u003c/em>.\u003c/p>\n\u003cp>\"I loved [the blog] ever since I heard of it, which was at its inception several years ago,\" Bouchard tells The Salt. \"It was maybe the best example of how doing a show in the age of the Internet can be such a satisfying experience.\"\u003c/p>\n\u003cp>Bouchard says fan forums are a great way for creators like him to eavesdrop on what viewers think of the show. But Bowden's fandom took things to a whole new level.\u003c/p>\n\u003cp>At first, Bouchard didn't want to reach out to Bowden because he was worried that he would disrupt Bowden's creative process.\u003c/p>\n\u003cp>\"It's like the \u003ca href=\"http://en.wikipedia.org/wiki/Prime_Directive\">Prime Directive\u003c/a>,\" says Bouchard, citing the \u003cem>Star Trek\u003c/em> principle that forbids characters to get involved in alien civilizations. \"I didn't want to interfere.\"\u003c/p>\n\u003cp>Then one day, he received an email from Bowden, asking for advance burger notice. If he knew what the burger of the day would be ahead of time, Bowden wrote, he could post each week's recipe immediately after the show aired. Bouchard responded with enthusiasm and screen shots.\u003c/p>\n\u003cp>Turns out, Bowden wasn't the only one wondering what Bob's burgers taste like. Bouchard says fans have been clamoring for recipes. So much so that he and Bowden have recently signed on to put out a cookbook — Bowden will supply the recipes; Bouchard, the illustrations. The project is still in the early stages, but Rizzoli has signed on as publisher, Bouchard says.\u003c/p>\n\u003cp>\"The work he has done deserves to be printed and bound and put up on a shelf somewhere,\" says Bouchard. \"He's done so much culinary heavy lifting, we wouldn't do it without Cole.\"\u003c/p>\n\u003cp>Funny enough, Bouchard says he hasn't tried any of the recipes himself. He's married to a vegetarian, he says, which means his two kids are basically vegetarians, too. \"If I made burgers, it would be for myself, and that sounds selfish,\" he says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/92388/watch-bobs-burgers-now-you-can-eat-them-too",
"authors": [
"byline_bayareabites_92388"
],
"categories": [
"bayareabites_2254",
"bayareabites_588",
"bayareabites_10916",
"bayareabites_1593"
],
"tags": [
"bayareabites_14105",
"bayareabites_401",
"bayareabites_16272",
"bayareabites_14738"
],
"featImg": "bayareabites_92389",
"label": "bayareabites"
},
"bayareabites_92346": {
"type": "posts",
"id": "bayareabites_92346",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "92346",
"score": null,
"sort": [
1422393282000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1422393282,
"format": "aside",
"disqusTitle": "Beef Packers Block Plan To Revive Growth-Promoting Drug ",
"title": "Beef Packers Block Plan To Revive Growth-Promoting Drug ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_92347\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/cows_enl-787a2778cbfa3a7f89e6053b47103554f8a3abf7-e1422392884964.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/cows_enl-787a2778cbfa3a7f89e6053b47103554f8a3abf7-e1422392884964.jpg\" alt=\"Cattle in holding pens at the Simplot feedlot located next to a slaughterhouse in Burbank, Washington on Dec. 26, 2013. Merck & Co Inc is testing lower dosages of its controversial cattle growth drug Zilmax drug in an effort to resume its sales to the $44 billion U.S. beef industry. Photo: Ross Courtney/Reuters/Landov\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92347\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cattle in holding pens at the Simplot feedlot located next to a slaughterhouse in Burbank, Washington on Dec. 26, 2013. Merck & Co Inc is testing lower dosages of its controversial cattle growth drug Zilmax drug in an effort to resume its sales to the $44 billion U.S. beef industry. Photo: Ross Courtney/Reuters/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/27/381630528/beef-packers-block-plan-to-revive-growth-promoting-drug\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/27/15)\u003c/p>\n\u003cp>For more than a year, a once-popular drug that makes cattle put on weight faster has been stuck in a kind of veterinary purgatory.\u003c/p>\n\u003cp>As far as the Food and Drug Administration is concerned, the drug, Zilmax, is legal to use. But large meat packers, which dominate the industry, have ostracized it after the drug \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/21/inside-the-beef-industrys-battle-over-growth-promotion-drugs/\">was accused\u003c/a> of making animals suffer. The drug's manufacturer, Merck, has been working on a plan to rehabilitate it. But that effort has stalled.\u003c/p>\n\u003cp>Merck \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/21/inside-the-beef-industrys-battle-over-growth-promotion-drugs/\">suspended\u003c/a> sales of Zilmax in August 2013, after Tyson, a leading beef processor, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/09/did-tyson-ban-doping-cows-with-zilmax-to-boost-foreign-sales/\">announced\u003c/a> that it would no longer buy cattle that had been treated with Zilmax, and other cattle buyers followed Tyson's lead. Tyson's move followed reports that Zilmax-treated cattle were more likely to suffer from what some researchers call \"cattle fatigue syndrome.\" At an industry conference, an animal welfare expert from the meat packer JBS showed a video of Zilmax-treated cattle that appeared immobile, unable to move properly.\u003c/p>\n\u003cp>Merck responded with a \"five-step plan\" to examine the safety of Zilmax. Last November, it \u003ca href=\"http://www.merck-animal-health-usa.com/news/2014-11-5.aspx\">unveiled\u003c/a> new procedures for using the drug, including guidelines and training that are intended to prevent overdosing cattle with the drug.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But the centerpiece of Merck's plan, a large \"field evaluation\" of Zilmax, remains in limbo. This study was supposed to include up to 240,000 cattle, at a variety of commercial feedlots. Merck recruited a university researcher to carry it out, and it was supposed to begin last year.\u003c/p>\n\u003cp>Feedlot operators are refusing to participate, though, because they don't want to be stuck with cattle that they can't sell. And their customers, the beef processors, remain skittish. \"We're not accepting cattle fed with Zilmax,\" says Mike Martin, from Cargill, one of four companies that dominate the beef industry. (The others are Tyson, JBS, and National Beef.)\u003c/p>\n\u003cp>Cargill's reluctance to take Zilmax-fed cattle, Martin says, is based in part on continued uncertainty about what caused those health problems in cattle. But he also mentioned another reason: The drug can complicate beef exports. Some countries won't accept beef from cattle that were fed Zilmax.\u003c/p>\n\u003cp>Kelly Goss, a spokesperson for Merck Animal Health, says that organizing the Zilmax study has \"been more time intensive and complicated than we anticipated.\" But she says the company still hopes to proceed with it. \"Our intent is not to rush this,\" she says.\u003c/p>\n\u003cp>Zilmax is part of a class of drugs called beta agonists, which are chemically similar to the human hormone adrenaline. Another beta agonist, called ractopamine, is commonly fed to pigs. They cause animals to grow more muscle.\u003c/p>\n\u003cp>\u003ca href=\"http://www.k-state.edu/media/mediaguide/bios/thomsonbio.html\">Dan Thomson\u003c/a>, a researcher at Kansas State University who has studied the effects of Zilmax on cattle, says that Merck has been acting responsibly in its efforts to revive sales of the drug. \"I think that the changes they've made have been all for the better,\" he says.\u003c/p>\n\u003cp>Thomson also says that beta agonists such as Zilmax are not the sole cause of \"fatigued cattle syndrome.\" Those symptoms, he says, are a reaction to stress. Beta agonists may contribute to it, but so do heat, being transported in trailers and interactions with humans. \"We have been able to study it in cattle that were fed beta agonists and cattle that were not fed beta agonists,\" he says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "92346 http://blogs.kqed.org/bayareabites/?p=92346",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/01/27/beef-packers-block-plan-to-revive-growth-promoting-drug/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 633,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 15
},
"modified": 1422393829,
"excerpt": "Beef processors continue to block efforts to bring back Zilmax, a drug that makes cattle put on weight faster. Is it because they're concerned about animal welfare, or beef exports?",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Beef processors continue to block efforts to bring back Zilmax, a drug that makes cattle put on weight faster. Is it because they're concerned about animal welfare, or beef exports?",
"title": "Beef Packers Block Plan To Revive Growth-Promoting Drug | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Beef Packers Block Plan To Revive Growth-Promoting Drug ",
"datePublished": "2015-01-27T13:14:42-08:00",
"dateModified": "2015-01-27T13:23:49-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "beef-packers-block-plan-to-revive-growth-promoting-drug",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=381630528&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Dan Charles",
"nprStoryDate": "Tue, 27 Jan 2015 11:30:00 -0500",
"nprLastModifiedDate": "Tue, 27 Jan 2015 14:08:36 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2015/01/27/381630528/beef-packers-block-plan-to-revive-growth-promoting-drug?ft=nprml&f=381630528",
"nprStoryId": "381630528",
"nprRetrievedStory": "1",
"nprPubDate": "Tue, 27 Jan 2015 14:08:00 -0500",
"path": "/bayareabites/92346/beef-packers-block-plan-to-revive-growth-promoting-drug",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92347\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/cows_enl-787a2778cbfa3a7f89e6053b47103554f8a3abf7-e1422392884964.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/cows_enl-787a2778cbfa3a7f89e6053b47103554f8a3abf7-e1422392884964.jpg\" alt=\"Cattle in holding pens at the Simplot feedlot located next to a slaughterhouse in Burbank, Washington on Dec. 26, 2013. Merck & Co Inc is testing lower dosages of its controversial cattle growth drug Zilmax drug in an effort to resume its sales to the $44 billion U.S. beef industry. Photo: Ross Courtney/Reuters/Landov\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92347\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cattle in holding pens at the Simplot feedlot located next to a slaughterhouse in Burbank, Washington on Dec. 26, 2013. Merck & Co Inc is testing lower dosages of its controversial cattle growth drug Zilmax drug in an effort to resume its sales to the $44 billion U.S. beef industry. Photo: Ross Courtney/Reuters/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/27/381630528/beef-packers-block-plan-to-revive-growth-promoting-drug\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/27/15)\u003c/p>\n\u003cp>For more than a year, a once-popular drug that makes cattle put on weight faster has been stuck in a kind of veterinary purgatory.\u003c/p>\n\u003cp>As far as the Food and Drug Administration is concerned, the drug, Zilmax, is legal to use. But large meat packers, which dominate the industry, have ostracized it after the drug \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/21/inside-the-beef-industrys-battle-over-growth-promotion-drugs/\">was accused\u003c/a> of making animals suffer. The drug's manufacturer, Merck, has been working on a plan to rehabilitate it. But that effort has stalled.\u003c/p>\n\u003cp>Merck \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/21/inside-the-beef-industrys-battle-over-growth-promotion-drugs/\">suspended\u003c/a> sales of Zilmax in August 2013, after Tyson, a leading beef processor, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/09/did-tyson-ban-doping-cows-with-zilmax-to-boost-foreign-sales/\">announced\u003c/a> that it would no longer buy cattle that had been treated with Zilmax, and other cattle buyers followed Tyson's lead. Tyson's move followed reports that Zilmax-treated cattle were more likely to suffer from what some researchers call \"cattle fatigue syndrome.\" At an industry conference, an animal welfare expert from the meat packer JBS showed a video of Zilmax-treated cattle that appeared immobile, unable to move properly.\u003c/p>\n\u003cp>Merck responded with a \"five-step plan\" to examine the safety of Zilmax. Last November, it \u003ca href=\"http://www.merck-animal-health-usa.com/news/2014-11-5.aspx\">unveiled\u003c/a> new procedures for using the drug, including guidelines and training that are intended to prevent overdosing cattle with the drug.\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 the centerpiece of Merck's plan, a large \"field evaluation\" of Zilmax, remains in limbo. This study was supposed to include up to 240,000 cattle, at a variety of commercial feedlots. Merck recruited a university researcher to carry it out, and it was supposed to begin last year.\u003c/p>\n\u003cp>Feedlot operators are refusing to participate, though, because they don't want to be stuck with cattle that they can't sell. And their customers, the beef processors, remain skittish. \"We're not accepting cattle fed with Zilmax,\" says Mike Martin, from Cargill, one of four companies that dominate the beef industry. (The others are Tyson, JBS, and National Beef.)\u003c/p>\n\u003cp>Cargill's reluctance to take Zilmax-fed cattle, Martin says, is based in part on continued uncertainty about what caused those health problems in cattle. But he also mentioned another reason: The drug can complicate beef exports. Some countries won't accept beef from cattle that were fed Zilmax.\u003c/p>\n\u003cp>Kelly Goss, a spokesperson for Merck Animal Health, says that organizing the Zilmax study has \"been more time intensive and complicated than we anticipated.\" But she says the company still hopes to proceed with it. \"Our intent is not to rush this,\" she says.\u003c/p>\n\u003cp>Zilmax is part of a class of drugs called beta agonists, which are chemically similar to the human hormone adrenaline. Another beta agonist, called ractopamine, is commonly fed to pigs. They cause animals to grow more muscle.\u003c/p>\n\u003cp>\u003ca href=\"http://www.k-state.edu/media/mediaguide/bios/thomsonbio.html\">Dan Thomson\u003c/a>, a researcher at Kansas State University who has studied the effects of Zilmax on cattle, says that Merck has been acting responsibly in its efforts to revive sales of the drug. \"I think that the changes they've made have been all for the better,\" he says.\u003c/p>\n\u003cp>Thomson also says that beta agonists such as Zilmax are not the sole cause of \"fatigued cattle syndrome.\" Those symptoms, he says, are a reaction to stress. Beta agonists may contribute to it, but so do heat, being transported in trailers and interactions with humans. \"We have been able to study it in cattle that were fed beta agonists and cattle that were not fed beta agonists,\" he says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/92346/beef-packers-block-plan-to-revive-growth-promoting-drug",
"authors": [
"byline_bayareabites_92346"
],
"categories": [
"bayareabites_1874",
"bayareabites_4084",
"bayareabites_10916",
"bayareabites_2035"
],
"tags": [
"bayareabites_99",
"bayareabites_620",
"bayareabites_8959",
"bayareabites_8966",
"bayareabites_14103",
"bayareabites_11270",
"bayareabites_2608",
"bayareabites_14102",
"bayareabites_243",
"bayareabites_14104",
"bayareabites_10921",
"bayareabites_12192",
"bayareabites_12193"
],
"featImg": "bayareabites_92347",
"label": "bayareabites"
},
"bayareabites_92300": {
"type": "posts",
"id": "bayareabites_92300",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "92300",
"score": null,
"sort": [
1422086869000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1422086869,
"format": "aside",
"disqusTitle": "Will Environmentalists Fall For Faux Fish Made From Plants?",
"title": "Will Environmentalists Fall For Faux Fish Made From Plants?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_92301\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/fake-fish-1_enl-343634ca9006377c3959be435b37e2e660488d94-e1422085910838.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/fake-fish-1_enl-343634ca9006377c3959be435b37e2e660488d94-e1422085910838.jpg\" alt=\"Chef James Corwell's nigiri sushi rolls made with Tomato Sushi, a plant-based tuna alternative, in San Francisco. Photo: Alastair Bland for NPR\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92301\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef James Corwell's nigiri sushi rolls made with Tomato Sushi, a plant-based tuna alternative, in San Francisco. Photo: Alastair Bland for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/23/379124798/will-environmentalists-fall-for-faux-fish-made-from-plants\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/23/15)\u003c/p>\n\u003cp>It's a dead ringer for Ahi tuna sashimi. It cuts into glistening slivers that are firm and juicy. And it's got a savory bite.\u003c/p>\n\u003cp>But this flesh-like food is not fish. It's made of tomato, and it's what San Francisco chef James Corwell hopes could be one small step toward saving \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/07/why-some-chefs-just-cant-quit-serving-bluefin-tuna/\">imperiled species of fish, like bluefin tuna\u003c/a>.\u003c/p>\n\u003cp>\"What I want is to create a great sushi experience without the tuna,\" Corwell tells The Salt.\u003c/p>\n\u003cp>To make this \u003ca href=\"http://www.tomatosushi.com/\" target=\"_blank\">Tomato Sushi\u003c/a>, he skins and removes the seeds from fresh Roma tomatoes. Then he vacuum seals them in sturdy plastic bags and cooks them in hot water for about an hour — a technique called \u003cem>sous-vide\u003c/em>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The process firms up the tomatoes and creates a texture similar to tuna. Corwell throws in a few more ingredients (he won't divulge what they are), and slices them up. When eaten with sushi rice, nori, ginger, soy sauce and wasabi, they're delicious.\u003c/p>\n\u003cp>Corwell is not the only entrepreneur experimenting with fish-like alternatives to seafood. (His product is so far available at one retail market in San Francisco and via mail order.) But with issues like overfishing, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/03/21/why-500-million-u-s-seafood-meals-get-dumped-in-the-sea/\" target=\"_blank\">bycatch\u003c/a> and high mercury levels gaining traction with consumers, it may only be a matter of time before demand kickstarts a faux-fish movement on the heels of the plant-based protein revolution already underway.\u003c/p>\n\u003cp>So far, a handful of sushi chefs and food manufacturers are testing the waters. \u003ca href=\"http://sophieskitchen.net/html/home.html\" target=\"_blank\">Sophie's Kitchen\u003c/a> makes vegan calamari, scallops and fish fillets, with most products breaded and ready to bake or fry. Their VeganToona actually comes in a can; it's made from pea protein, potato starch, seaweed powder and olive oil.\u003c/p>\n\u003cfigure id=\"attachment_92302\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/fake-fish-2_enl-f6131a84cb3fa370b636d91da03aed3c57fe7193-e1422086003468.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/fake-fish-2_enl-f6131a84cb3fa370b636d91da03aed3c57fe7193-e1422086003468.jpg\" alt='\"What I want is to create a great sushi experience without the tuna,\" Chef James Corwell says. Photo: Alastair Bland for NPR' width=\"1000\" height=\"667\" class=\"size-full wp-image-92302\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"What I want is to create a great sushi experience without the tuna,\" Chef James Corwell says. Photo: Alastair Bland for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://gardein.com/product-type/fishless\" target=\"_blank\">Garden Protein International\u003c/a> uses soybeans and other plant material to make a line of vegan meat substitutes, including a \"Fishless Fillet.\"\u003c/p>\n\u003cp>But in spite of these trailblazers, the alt-seafood market is still a few steps behind plant-based alternatives to meat, egg and dairy products.\u003c/p>\n\u003cp>\u003ca href=\"http://beyondmeat.com/\" target=\"_blank\">Beyond Meat\u003c/a>, a company based in Los Angeles, makes vegan ground beef and chicken strips with soy and pea protein. \"We take [amino acids, fats, carbohydrates and minerals] and, with heat and pressure, stitch them together in the architecture of meat protein,\" he says. \"We do what it takes a cow two years to do in three minutes.\"\u003c/p>\n\u003cp>\u003ca href=\"Impossible%20Foods\">Impossible Foods\u003c/a> is making plant-based beef, complete with bioengineered plant-based blood, and cheese. Hampton Creek Foods makes a \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/13/191029875/why-bill-gates-is-investing-in-chicken-less-eggs\" target=\"_blank\">vegan mayonnaise\u003c/a> with pea protein in place of eggs.\u003c/p>\n\u003cp>\u003ca href=\"http://muufri.com/\" target=\"_blank\">Muufri\u003c/a> is a small firm still in the research-and-development stages of creating milk — without the cow. The production process, explains one of the company's \u003ca href=\"http://blog.muufri.com/\" target=\"_blank\">founders\u003c/a>, Isha Datar, involves genetically modified yeast cells, which reassemble amino acids into milk-like form.\u003c/p>\n\u003cp>Datar says that her company is not inventing new versions of dairy products. \"We're just learning new ways to make the same product,\" Datar says.\u003c/p>\n\u003cp>So far, Brown of Beyond Meat, who has been a vegan for about 15 years, has not seriously attempted making vegan fish. But he says he is thinking about it.\u003c/p>\n\u003cp>\"I'm not interested in making [plant protein] behave like meat,\" he says — a reference to tofu burgers, Tofurkey and myriad other meat alternatives made primarily with soybeans and other legumes. He wants to make real fish, and he believes tuna flesh will not be hard to approximate with his meat-making machinery. \"Tuna has a similar architecture to the proteins we're already working on.\"\u003c/p>\n\u003cp>He says he was once approached by a canned tuna distributor interested in an odor-free albacore. But overall, Brown says, the demand for manufactured fish is not great enough yet. He says most vegan food tech is aimed for now at using plants to replicate meat products because of negative media portrayals of factory farming.\u003c/p>\n\u003cp>San Franciscans, it seems, have a few options for vegan alternatives to seafood. Earlier this month, \u003ca href=\"http://www.tatakisushibar.com/#%21services3/c14ii\" target=\"_blank\">restaurateur\u003c/a> and sustainable fisheries advocate Casson Trenor opened a restaurant there called \u003ca href=\"https://www.facebook.com/ShizenSF\" target=\"_blank\">Shizen Vegan Sushi Bar and Izakaya\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_92303\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/nigiri-dishes_enl-c7880541a4b2e390f1242dcf5b1cc72eb5ad4dbc.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/nigiri-dishes_enl-c7880541a4b2e390f1242dcf5b1cc72eb5ad4dbc.jpg\" alt=\"Nigiri dishes from Shizen restaurant in San Francisco, California. Photo: Courtesy of Shizen \" width=\"500\" class=\"size-full wp-image-92303\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nigiri dishes from Shizen restaurant in San Francisco, California. Photo: Courtesy of Shizen\u003c/figcaption>\u003c/figure>\n\u003cp>\"So much of sushi is visual, and using vegetables gives us the opportunity to use so many beautiful colors,\" Trenor says. \"We have some dishes that feature the bright color of tuna meat. Are we trying to mimic maguro? No. Are we trying to put purple and red into the menu? Yes.\"\u003c/p>\n\u003cp>Corwell of Tomato Sushi was first convinced of the need to shift away from eating the bigger tuna species after visiting Tokyo's celebrated Tsukiji fish market in 2007. He was stunned by the hundreds of frozen bluefin carcasses sprawled across the warehouse floor.\u003c/p>\n\u003cp>\"The way I learned to cook with big slabs of meat [and fish] isn't going to be possible in the future, and that's nothing to be scared of,\" Corwell says.\u003c/p>\n\u003cp>Tuna isn't his only focus. Corwell has created an eggplant-based rendition of unagi and a granular seasoning blend meant to taste like dried, salted bonito flakes. Through the use of fermented ingredients and yeast, caramelization and lots of stovetop test runs, Corwell says he hopes to develop many more vegan sushi products.\u003c/p>\n\u003cp>\"[Tomato Sushi] is the just the tip of the iceberg,\" he says.\u003c/p>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "92300 http://blogs.kqed.org/bayareabites/?p=92300",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/01/24/will-environmentalists-fall-for-faux-fish-made-from-plants/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 965,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 27
},
"modified": 1422086869,
"excerpt": "A handful of chefs and food companies are experimenting with fish-like alternatives to seafood. But the market is still a few steps behind plant-based products for meat and dairy.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A handful of chefs and food companies are experimenting with fish-like alternatives to seafood. But the market is still a few steps behind plant-based products for meat and dairy.",
"title": "Will Environmentalists Fall For Faux Fish Made From Plants? | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Will Environmentalists Fall For Faux Fish Made From Plants?",
"datePublished": "2015-01-24T00:07:49-08:00",
"dateModified": "2015-01-24T00:07:49-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "will-environmentalists-fall-for-faux-fish-made-from-plants",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=379124798&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Alastair Bland",
"nprStoryDate": "Fri, 23 Jan 2015 19:17:00 -0500",
"nprLastModifiedDate": "Fri, 23 Jan 2015 19:39:31 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2015/01/23/379124798/will-environmentalists-fall-for-faux-fish-made-from-plants?ft=3&f=379124798",
"nprStoryId": "379124798",
"nprRetrievedStory": "1",
"nprPubDate": "Fri, 23 Jan 2015 19:39:00 -0500",
"path": "/bayareabites/92300/will-environmentalists-fall-for-faux-fish-made-from-plants",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92301\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/fake-fish-1_enl-343634ca9006377c3959be435b37e2e660488d94-e1422085910838.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/fake-fish-1_enl-343634ca9006377c3959be435b37e2e660488d94-e1422085910838.jpg\" alt=\"Chef James Corwell's nigiri sushi rolls made with Tomato Sushi, a plant-based tuna alternative, in San Francisco. Photo: Alastair Bland for NPR\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92301\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef James Corwell's nigiri sushi rolls made with Tomato Sushi, a plant-based tuna alternative, in San Francisco. Photo: Alastair Bland for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/23/379124798/will-environmentalists-fall-for-faux-fish-made-from-plants\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/23/15)\u003c/p>\n\u003cp>It's a dead ringer for Ahi tuna sashimi. It cuts into glistening slivers that are firm and juicy. And it's got a savory bite.\u003c/p>\n\u003cp>But this flesh-like food is not fish. It's made of tomato, and it's what San Francisco chef James Corwell hopes could be one small step toward saving \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/07/why-some-chefs-just-cant-quit-serving-bluefin-tuna/\">imperiled species of fish, like bluefin tuna\u003c/a>.\u003c/p>\n\u003cp>\"What I want is to create a great sushi experience without the tuna,\" Corwell tells The Salt.\u003c/p>\n\u003cp>To make this \u003ca href=\"http://www.tomatosushi.com/\" target=\"_blank\">Tomato Sushi\u003c/a>, he skins and removes the seeds from fresh Roma tomatoes. Then he vacuum seals them in sturdy plastic bags and cooks them in hot water for about an hour — a technique called \u003cem>sous-vide\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The process firms up the tomatoes and creates a texture similar to tuna. Corwell throws in a few more ingredients (he won't divulge what they are), and slices them up. When eaten with sushi rice, nori, ginger, soy sauce and wasabi, they're delicious.\u003c/p>\n\u003cp>Corwell is not the only entrepreneur experimenting with fish-like alternatives to seafood. (His product is so far available at one retail market in San Francisco and via mail order.) But with issues like overfishing, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/03/21/why-500-million-u-s-seafood-meals-get-dumped-in-the-sea/\" target=\"_blank\">bycatch\u003c/a> and high mercury levels gaining traction with consumers, it may only be a matter of time before demand kickstarts a faux-fish movement on the heels of the plant-based protein revolution already underway.\u003c/p>\n\u003cp>So far, a handful of sushi chefs and food manufacturers are testing the waters. \u003ca href=\"http://sophieskitchen.net/html/home.html\" target=\"_blank\">Sophie's Kitchen\u003c/a> makes vegan calamari, scallops and fish fillets, with most products breaded and ready to bake or fry. Their VeganToona actually comes in a can; it's made from pea protein, potato starch, seaweed powder and olive oil.\u003c/p>\n\u003cfigure id=\"attachment_92302\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/fake-fish-2_enl-f6131a84cb3fa370b636d91da03aed3c57fe7193-e1422086003468.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/fake-fish-2_enl-f6131a84cb3fa370b636d91da03aed3c57fe7193-e1422086003468.jpg\" alt='\"What I want is to create a great sushi experience without the tuna,\" Chef James Corwell says. Photo: Alastair Bland for NPR' width=\"1000\" height=\"667\" class=\"size-full wp-image-92302\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"What I want is to create a great sushi experience without the tuna,\" Chef James Corwell says. Photo: Alastair Bland for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://gardein.com/product-type/fishless\" target=\"_blank\">Garden Protein International\u003c/a> uses soybeans and other plant material to make a line of vegan meat substitutes, including a \"Fishless Fillet.\"\u003c/p>\n\u003cp>But in spite of these trailblazers, the alt-seafood market is still a few steps behind plant-based alternatives to meat, egg and dairy products.\u003c/p>\n\u003cp>\u003ca href=\"http://beyondmeat.com/\" target=\"_blank\">Beyond Meat\u003c/a>, a company based in Los Angeles, makes vegan ground beef and chicken strips with soy and pea protein. \"We take [amino acids, fats, carbohydrates and minerals] and, with heat and pressure, stitch them together in the architecture of meat protein,\" he says. \"We do what it takes a cow two years to do in three minutes.\"\u003c/p>\n\u003cp>\u003ca href=\"Impossible%20Foods\">Impossible Foods\u003c/a> is making plant-based beef, complete with bioengineered plant-based blood, and cheese. Hampton Creek Foods makes a \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/13/191029875/why-bill-gates-is-investing-in-chicken-less-eggs\" target=\"_blank\">vegan mayonnaise\u003c/a> with pea protein in place of eggs.\u003c/p>\n\u003cp>\u003ca href=\"http://muufri.com/\" target=\"_blank\">Muufri\u003c/a> is a small firm still in the research-and-development stages of creating milk — without the cow. The production process, explains one of the company's \u003ca href=\"http://blog.muufri.com/\" target=\"_blank\">founders\u003c/a>, Isha Datar, involves genetically modified yeast cells, which reassemble amino acids into milk-like form.\u003c/p>\n\u003cp>Datar says that her company is not inventing new versions of dairy products. \"We're just learning new ways to make the same product,\" Datar says.\u003c/p>\n\u003cp>So far, Brown of Beyond Meat, who has been a vegan for about 15 years, has not seriously attempted making vegan fish. But he says he is thinking about it.\u003c/p>\n\u003cp>\"I'm not interested in making [plant protein] behave like meat,\" he says — a reference to tofu burgers, Tofurkey and myriad other meat alternatives made primarily with soybeans and other legumes. He wants to make real fish, and he believes tuna flesh will not be hard to approximate with his meat-making machinery. \"Tuna has a similar architecture to the proteins we're already working on.\"\u003c/p>\n\u003cp>He says he was once approached by a canned tuna distributor interested in an odor-free albacore. But overall, Brown says, the demand for manufactured fish is not great enough yet. He says most vegan food tech is aimed for now at using plants to replicate meat products because of negative media portrayals of factory farming.\u003c/p>\n\u003cp>San Franciscans, it seems, have a few options for vegan alternatives to seafood. Earlier this month, \u003ca href=\"http://www.tatakisushibar.com/#%21services3/c14ii\" target=\"_blank\">restaurateur\u003c/a> and sustainable fisheries advocate Casson Trenor opened a restaurant there called \u003ca href=\"https://www.facebook.com/ShizenSF\" target=\"_blank\">Shizen Vegan Sushi Bar and Izakaya\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_92303\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/nigiri-dishes_enl-c7880541a4b2e390f1242dcf5b1cc72eb5ad4dbc.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/nigiri-dishes_enl-c7880541a4b2e390f1242dcf5b1cc72eb5ad4dbc.jpg\" alt=\"Nigiri dishes from Shizen restaurant in San Francisco, California. Photo: Courtesy of Shizen \" width=\"500\" class=\"size-full wp-image-92303\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nigiri dishes from Shizen restaurant in San Francisco, California. Photo: Courtesy of Shizen\u003c/figcaption>\u003c/figure>\n\u003cp>\"So much of sushi is visual, and using vegetables gives us the opportunity to use so many beautiful colors,\" Trenor says. \"We have some dishes that feature the bright color of tuna meat. Are we trying to mimic maguro? No. Are we trying to put purple and red into the menu? Yes.\"\u003c/p>\n\u003cp>Corwell of Tomato Sushi was first convinced of the need to shift away from eating the bigger tuna species after visiting Tokyo's celebrated Tsukiji fish market in 2007. He was stunned by the hundreds of frozen bluefin carcasses sprawled across the warehouse floor.\u003c/p>\n\u003cp>\"The way I learned to cook with big slabs of meat [and fish] isn't going to be possible in the future, and that's nothing to be scared of,\" Corwell says.\u003c/p>\n\u003cp>Tuna isn't his only focus. Corwell has created an eggplant-based rendition of unagi and a granular seasoning blend meant to taste like dried, salted bonito flakes. Through the use of fermented ingredients and yeast, caramelization and lots of stovetop test runs, Corwell says he hopes to develop many more vegan sushi products.\u003c/p>\n\u003cp>\"[Tomato Sushi] is the just the tip of the iceberg,\" he says.\u003c/p>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/92300/will-environmentalists-fall-for-faux-fish-made-from-plants",
"authors": [
"byline_bayareabites_92300"
],
"categories": [
"bayareabites_109",
"bayareabites_4084",
"bayareabites_1245",
"bayareabites_1875",
"bayareabites_10916",
"bayareabites_1807",
"bayareabites_90",
"bayareabites_60",
"bayareabites_1873"
],
"tags": [
"bayareabites_14092",
"bayareabites_14091",
"bayareabites_336",
"bayareabites_10921",
"bayareabites_1871"
],
"featImg": "bayareabites_92301",
"label": "bayareabites"
},
"bayareabites_92285": {
"type": "posts",
"id": "bayareabites_92285",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "92285",
"score": null,
"sort": [
1422084647000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1422084647,
"format": "aside",
"disqusTitle": "'Modern Farmer' Owner Says It Will Live On, Despite Staff Exit",
"title": "'Modern Farmer' Owner Says It Will Live On, Despite Staff Exit",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_92286\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/leadsheep_enl-516bd1f9708bbfe548faafcf83f560e168d0d4c3-e1422084279740.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/leadsheep_enl-516bd1f9708bbfe548faafcf83f560e168d0d4c3-e1422084279740.jpg\" alt=\"Modern Farmer has a particular fondness for stories about anything having to do with goats. Photo: Courtesy of Modern Farmer\" width=\"500\" class=\"size-full wp-image-92286\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Modern Farmer has a particular fondness for stories about anything having to do with goats. Photo: Courtesy of Modern Farmer\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/14562108/bill-chappell\" target=\"_blank\">Bill Chappell\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2015/01/23/379446569/modern-farmer-owner-says-it-will-live-on-despite-staff-exit\" target=\"_blank\">The Two-Way\u003c/a> at NPR News (1/23/15)\u003c/p>\n\u003cp>A hip chronicle of ag life isn't dead yet, the owner of \u003cem>Modern Farmer\u003c/em> says. The National Magazine Award winner lost its last paid editorial staff Friday, \u003cem>The New York Times\u003c/em> reports. But the story comes with a clarification: \u003cem>Modern Farmer's\u003c/em> owner says he'll publish again this summer.\u003c/p>\n\u003cp>Despite that plan, several people associated with \u003cem>Modern Farmer\u003c/em> tweeted their farewells to the magazine that became known for printing arch photos of handsome animals and writing headlines that once made \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/10/30/360181799/with-style-and-silo-modern-farmer-melds-agrarian-with-urban-hip\">some here at NPR\u003c/a> wonder if the magazine was \"a kind agricultural version of \u003cem>The Onion.\u003c/em>\"\u003c/p>\n\u003cp>Here's a sampling, from former managing editor Molly Birnbaum, former deputy editor Reyhan Harmanci and contributing writer Monica Kim:\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp>Very moved to see all the \u003ca href=\"https://twitter.com/ModFarm\">@ModFarm\u003c/a> love. This was an actual picture a reader sent in; we had the best jobs. \u003ca href=\"http://t.co/9KZu9wATW4\">pic.twitter.com/9KZu9wATW4\u003c/a>\u003c/p>\n\u003cp>— Reyhan Harmanci (@harmancipants) \u003ca href=\"https://twitter.com/harmancipants/status/558715596809187329\">January 23, 2015\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp>while we're on the topic, a \u003ca href=\"https://twitter.com/ModFarm\">@ModFarm\u003c/a> highlight for me was when i got to eat goat testicles in tennessee: \u003ca href=\"http://t.co/EbdEvy6NcH\">http://t.co/EbdEvy6NcH\u003c/a>\u003c/p>\n\u003cp>— Molly Birnbaum (@mollybirnbaum) \u003ca href=\"https://twitter.com/mollybirnbaum/status/558672063473668096\">January 23, 2015\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp>RIP \u003ca href=\"https://twitter.com/ModFarm\">@ModFarm\u003c/a>. A wonderful, weird place to write for, with editors I will love forever. Goat parkour, never forget: \u003ca href=\"http://t.co/XQRwxwXwwK\">http://t.co/XQRwxwXwwK\u003c/a>\u003c/p>\n\u003cp>— Monica Kim (@monicamkim) \u003ca href=\"https://twitter.com/monicamkim/status/558719585474846721\">January 23, 2015\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>They were responding to news that the last two editors at Modern Farmer had decided it was time to go, meaning two interns were all that remained of the editorial staff, \u003ca href=\"http://www.nytimes.com/2015/01/24/dining/modern-farmers-future-in-doubt.html\">The New York Times\u003c/a> reported.\u003c/p>\n\u003cp>But Friday afternoon, \u003cem>Modern Farmer's\u003c/em> official accounts on Twitter and Facebook broadcast the same message: \"The rumors of our death are greatly exaggerated...stay tuned for our summer issue!\"\u003c/p>\n\u003cp>The \u003cem>Times\u003c/em> added a correction to its story, apparently after receiving a statement from representatives of the magazine's owner, Canadian businessman Frank Giustra.\u003c/p>\n\u003cp>The newspaper said:\u003c/p>\n\u003cblockquote>\n\u003cp>\"An earlier version of this article referred imprecisely to the status of Modern Farmer. The magazine has suspended, rather than ceased, publication. Although the paid editorial staff has left and advertisers have been told there will be no spring issue, a public relations firm for the owner said he had plans to hire new staff and publish in the summer.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>Today's news follows the departure last month of \u003cem>Modern Farmer's\u003c/em> founding editor-in-chief, Ann Marie Gardner, who ran the magazine out of Hudson, New York.\u003c/p>\n\u003cp>Since it began publication in 2013, the magazine had attracted a small but devoted following, Gardner told NPR's The Salt back in October. She added that its finances were finally getting on track.\u003c/p>\n\u003cp>Gardner acknowledged that her staff both had fun and took farming very seriously, and that the magazine had found a certain niche, through its \u003ca href=\"http://modernfarmer.com/\">website\u003c/a> and \u003ca href=\"https://www.facebook.com/ModernFarmerMedia\">social media\u003c/a>.\u003c/p>\n\u003cp>NPR's Allison Aubrey and Dan Charles wrote:\u003c/p>\n\u003cblockquote>\n\u003cp>\"Ask her about some of her favorite headlines, though, and Gardner collapses into giggles. \u003cem>Modern Farmer\u003c/em> has a particular fondness for stories about crime on the farm, as well as anything having to do with goats. 'Goats are kind of the Cats of Buzzfeed for us,\" she says. 'They're just always a winner.' \"\u003c/p>\n\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "92285 http://blogs.kqed.org/bayareabites/?p=92285",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/01/23/modern-farmer-owner-says-it-will-live-on-despite-staff-exit/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 555,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 26
},
"modified": 1422084647,
"excerpt": "Several people associated with \u003cem>Modern Farmer\u003c/em> tweeted their farewells to the magazine that became known for printing arch photos of handsome animals and writing audacious headlines.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Several people associated with Modern Farmer tweeted their farewells to the magazine that became known for printing arch photos of handsome animals and writing audacious headlines.",
"title": "'Modern Farmer' Owner Says It Will Live On, Despite Staff Exit | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "'Modern Farmer' Owner Says It Will Live On, Despite Staff Exit",
"datePublished": "2015-01-23T23:30:47-08:00",
"dateModified": "2015-01-23T23:30:47-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "modern-farmer-owner-says-it-will-live-on-despite-staff-exit",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=379446569&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Bill Chappell",
"nprStoryDate": "Fri, 23 Jan 2015 19:04:42 -0500",
"nprLastModifiedDate": "Fri, 23 Jan 2015 19:04:42 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thetwo-way/2015/01/23/379446569/modern-farmer-owner-says-it-will-live-on-despite-staff-exit?ft=3&f=379446569",
"nprStoryId": "379446569",
"nprRetrievedStory": "1",
"nprPubDate": "Fri, 23 Jan 2015 19:04:00 -0500",
"path": "/bayareabites/92285/modern-farmer-owner-says-it-will-live-on-despite-staff-exit",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92286\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/leadsheep_enl-516bd1f9708bbfe548faafcf83f560e168d0d4c3-e1422084279740.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/leadsheep_enl-516bd1f9708bbfe548faafcf83f560e168d0d4c3-e1422084279740.jpg\" alt=\"Modern Farmer has a particular fondness for stories about anything having to do with goats. Photo: Courtesy of Modern Farmer\" width=\"500\" class=\"size-full wp-image-92286\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Modern Farmer has a particular fondness for stories about anything having to do with goats. Photo: Courtesy of Modern Farmer\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/14562108/bill-chappell\" target=\"_blank\">Bill Chappell\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2015/01/23/379446569/modern-farmer-owner-says-it-will-live-on-despite-staff-exit\" target=\"_blank\">The Two-Way\u003c/a> at NPR News (1/23/15)\u003c/p>\n\u003cp>A hip chronicle of ag life isn't dead yet, the owner of \u003cem>Modern Farmer\u003c/em> says. The National Magazine Award winner lost its last paid editorial staff Friday, \u003cem>The New York Times\u003c/em> reports. But the story comes with a clarification: \u003cem>Modern Farmer's\u003c/em> owner says he'll publish again this summer.\u003c/p>\n\u003cp>Despite that plan, several people associated with \u003cem>Modern Farmer\u003c/em> tweeted their farewells to the magazine that became known for printing arch photos of handsome animals and writing headlines that once made \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/10/30/360181799/with-style-and-silo-modern-farmer-melds-agrarian-with-urban-hip\">some here at NPR\u003c/a> wonder if the magazine was \"a kind agricultural version of \u003cem>The Onion.\u003c/em>\"\u003c/p>\n\u003cp>Here's a sampling, from former managing editor Molly Birnbaum, former deputy editor Reyhan Harmanci and contributing writer Monica Kim:\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp>Very moved to see all the \u003ca href=\"https://twitter.com/ModFarm\">@ModFarm\u003c/a> love. This was an actual picture a reader sent in; we had the best jobs. \u003ca href=\"http://t.co/9KZu9wATW4\">pic.twitter.com/9KZu9wATW4\u003c/a>\u003c/p>\n\u003cp>— Reyhan Harmanci (@harmancipants) \u003ca href=\"https://twitter.com/harmancipants/status/558715596809187329\">January 23, 2015\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp>while we're on the topic, a \u003ca href=\"https://twitter.com/ModFarm\">@ModFarm\u003c/a> highlight for me was when i got to eat goat testicles in tennessee: \u003ca href=\"http://t.co/EbdEvy6NcH\">http://t.co/EbdEvy6NcH\u003c/a>\u003c/p>\n\u003cp>— Molly Birnbaum (@mollybirnbaum) \u003ca href=\"https://twitter.com/mollybirnbaum/status/558672063473668096\">January 23, 2015\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp>RIP \u003ca href=\"https://twitter.com/ModFarm\">@ModFarm\u003c/a>. A wonderful, weird place to write for, with editors I will love forever. Goat parkour, never forget: \u003ca href=\"http://t.co/XQRwxwXwwK\">http://t.co/XQRwxwXwwK\u003c/a>\u003c/p>\n\u003cp>— Monica Kim (@monicamkim) \u003ca href=\"https://twitter.com/monicamkim/status/558719585474846721\">January 23, 2015\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\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>They were responding to news that the last two editors at Modern Farmer had decided it was time to go, meaning two interns were all that remained of the editorial staff, \u003ca href=\"http://www.nytimes.com/2015/01/24/dining/modern-farmers-future-in-doubt.html\">The New York Times\u003c/a> reported.\u003c/p>\n\u003cp>But Friday afternoon, \u003cem>Modern Farmer's\u003c/em> official accounts on Twitter and Facebook broadcast the same message: \"The rumors of our death are greatly exaggerated...stay tuned for our summer issue!\"\u003c/p>\n\u003cp>The \u003cem>Times\u003c/em> added a correction to its story, apparently after receiving a statement from representatives of the magazine's owner, Canadian businessman Frank Giustra.\u003c/p>\n\u003cp>The newspaper said:\u003c/p>\n\u003cblockquote>\n\u003cp>\"An earlier version of this article referred imprecisely to the status of Modern Farmer. The magazine has suspended, rather than ceased, publication. Although the paid editorial staff has left and advertisers have been told there will be no spring issue, a public relations firm for the owner said he had plans to hire new staff and publish in the summer.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>Today's news follows the departure last month of \u003cem>Modern Farmer's\u003c/em> founding editor-in-chief, Ann Marie Gardner, who ran the magazine out of Hudson, New York.\u003c/p>\n\u003cp>Since it began publication in 2013, the magazine had attracted a small but devoted following, Gardner told NPR's The Salt back in October. She added that its finances were finally getting on track.\u003c/p>\n\u003cp>Gardner acknowledged that her staff both had fun and took farming very seriously, and that the magazine had found a certain niche, through its \u003ca href=\"http://modernfarmer.com/\">website\u003c/a> and \u003ca href=\"https://www.facebook.com/ModernFarmerMedia\">social media\u003c/a>.\u003c/p>\n\u003cp>NPR's Allison Aubrey and Dan Charles wrote:\u003c/p>\n\u003cblockquote>\n\u003cp>\"Ask her about some of her favorite headlines, though, and Gardner collapses into giggles. \u003cem>Modern Farmer\u003c/em> has a particular fondness for stories about crime on the farm, as well as anything having to do with goats. 'Goats are kind of the Cats of Buzzfeed for us,\" she says. 'They're just always a winner.' \"\u003c/p>\n\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/92285/modern-farmer-owner-says-it-will-live-on-despite-staff-exit",
"authors": [
"byline_bayareabites_92285"
],
"categories": [
"bayareabites_1874",
"bayareabites_2407",
"bayareabites_10028",
"bayareabites_10916"
],
"tags": [
"bayareabites_14090",
"bayareabites_11465"
],
"featImg": "bayareabites_92286",
"label": "bayareabites"
},
"bayareabites_92233": {
"type": "posts",
"id": "bayareabites_92233",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "92233",
"score": null,
"sort": [
1421888794000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1421888794,
"format": "aside",
"disqusTitle": "Clean Up Those Contaminated Chicken Parts, USDA Tells Industry",
"title": "Clean Up Those Contaminated Chicken Parts, USDA Tells Industry",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_92234\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/chicken-parts_slide-b8044ea2401e6e46d26f542798cce014952c9c09-e1421888589864.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/chicken-parts_slide-b8044ea2401e6e46d26f542798cce014952c9c09-e1421888589864.jpg\" alt=\"About a quarter of the chicken parts we buy is tainted with salmonella, according to USDA tests. Photo: snowpea&bokchoi/Flickr\" width=\"1000\" height=\"666\" class=\"size-full wp-image-92234\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">About a quarter of the chicken parts we buy is tainted with salmonella, according to USDA tests. Photo: \u003ca href=\"https://www.flickr.com/photos/bokchoi-snowpea/4688558649\" target=\"_blank\">snowpea&bokchoi/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/01/20150121_atc_clean_up_those_contaminated_chicken_parts_usda_tells_industry.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/21/378844287/clean-up-those-contaminated-chicken-parts-usda-tells-industry\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/21/15)\u003c/p>\n\u003cp>Right now, according to government surveys, about a quarter of the cut-up chicken you buy — and about half of all ground chicken — is contaminated with salmonella bacteria.\u003c/p>\n\u003cp>It's a surprisingly high number, and it was a surprise to the USDA's food safety officials, too, when they realized this about a year ago. Because up to that point, their efforts had been focused on whole chickens, rather than the cut-up parts.\u003c/p>\n\u003cp>There's a legal limit on the percentage of whole chicken carcasses that can be contaminated with salmonella. That limit is 7.5 percent, and most poultry companies meet it easily.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But most people buy chicken parts, like thighs, breasts, and drumsticks. And about a year ago, during an \u003ca href=\"http://www.cdc.gov/salmonella/heidelberg-10-13/\">outbreak\u003c/a> of salmonella poisoning that was traced to the Foster Farms company, in California, the USDA's scientists started systematically testing chicken parts, too.\u003c/p>\n\u003cp>They discovered that those parts were three or four times more likely to test positive for salmonella than the whole chickens. Ground chicken was even worse.\u003c/p>\n\u003cp>\"The question was, why? What were we missing?\" says Secretary of Agriculture Tom Vilsack.\u003c/p>\n\u003cp>The full answer still isn't clear. Something may happen during the cutting up process that spreads the bacteria around or perhaps releases them from pores in the skin.\u003c/p>\n\u003cp>Whatever the cause, that discovery persuaded the USDA to \u003ca href=\"http://www.usda.gov/wps/portal/usda/usdahome?contentidonly=true&contentid=2015/01/0013.xml\">propose\u003c/a> a new set of legal standards covering poultry parts and ground poultry. The limits, formally proposed on Wednesday, will cover salmonella and a less-common microbe called campylobacter.\u003c/p>\n\u003cp>If the proposal goes into force, companies will have to cut the amount of salmonella contamination by about half.\u003c/p>\n\u003cp>There will be more testing, too, as well as some public shaming. \"We are going to be posting facility ratings, or category ratings, online, as a way to encourage folks to get to a better place,\" says Vilsack.\u003c/p>\n\u003cp>The USDA says that about 60 percent of poultry processing plants probably exceed these proposed limits at the moment. But the National Chicken Council, which represents the poultry industry, said in a \u003ca href=\"http://www.nationalchickencouncil.org/ncc-statement-usdas-new-proposed-standards-chicken-parts/\">statement\u003c/a> that companies will meet the new limits when they go into force.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ugacfs.org/faculty/doyle.html\">Michael Doyle\u003c/a>, director of the Center for Food Safety at the University of Georgia, says companies certainly can do this. He points to the example of Foster Farms, which \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/28/how-foster-farms-is-solving-the-case-of-the-mystery-salmonella/\">embarked\u003c/a> on an ambitious salmonella control program after it was identified as the source of that outbreak a year ago.\u003c/p>\n\u003cp>\"The company has literally driven that percentage of positives down to well below what the USDA's expectations are,\" Doyle says.\u003c/p>\n\u003cp>The share of chicken parts testing positive for salmonella fell from 25 percent, which is the industry average, to less than 5 percent.\u003c/p>\n\u003cp>Under the USDA's proposal, the legal limit will be 15 percent — a much less ambitious goal. But Doyle says it's a reasonable start.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "92233 http://blogs.kqed.org/bayareabites/?p=92233",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/01/21/clean-up-those-contaminated-chicken-parts-usda-tells-industry/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 536,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 20
},
"modified": 1421888794,
"excerpt": "The government wants to make your chicken meat safer to handle. The USDA is proposing legal limits on the chicken parts that are contaminated with salmonella bacteria.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The government wants to make your chicken meat safer to handle. The USDA is proposing legal limits on the chicken parts that are contaminated with salmonella bacteria.",
"title": "Clean Up Those Contaminated Chicken Parts, USDA Tells Industry | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Clean Up Those Contaminated Chicken Parts, USDA Tells Industry",
"datePublished": "2015-01-21T17:06:34-08:00",
"dateModified": "2015-01-21T17:06:34-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "clean-up-those-contaminated-chicken-parts-usda-tells-industry",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=378844287&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Dan Charles",
"nprStoryDate": "Wed, 21 Jan 2015 16:13:00 -0500",
"nprLastModifiedDate": "Wed, 21 Jan 2015 16:52:35 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2015/01/21/378844287/clean-up-those-contaminated-chicken-parts-usda-tells-industry?ft=3&f=378844287",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/atc/2015/01/20150121_atc_clean_up_those_contaminated_chicken_parts_usda_tells_industry.mp3?orgId=1&ft=3&f=378844287",
"nprAudioM3u": "http://api.npr.org/m3u/1378905671-115063.m3u?orgId=1&ft=3&f=378844287",
"nprStoryId": "378844287",
"nprRetrievedStory": "1",
"nprPubDate": "Wed, 21 Jan 2015 19:00:00 -0500",
"path": "/bayareabites/92233/clean-up-those-contaminated-chicken-parts-usda-tells-industry",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/atc/2015/01/20150121_atc_clean_up_those_contaminated_chicken_parts_usda_tells_industry.mp3",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92234\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/chicken-parts_slide-b8044ea2401e6e46d26f542798cce014952c9c09-e1421888589864.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/chicken-parts_slide-b8044ea2401e6e46d26f542798cce014952c9c09-e1421888589864.jpg\" alt=\"About a quarter of the chicken parts we buy is tainted with salmonella, according to USDA tests. Photo: snowpea&bokchoi/Flickr\" width=\"1000\" height=\"666\" class=\"size-full wp-image-92234\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">About a quarter of the chicken parts we buy is tainted with salmonella, according to USDA tests. Photo: \u003ca href=\"https://www.flickr.com/photos/bokchoi-snowpea/4688558649\" target=\"_blank\">snowpea&bokchoi/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/01/20150121_atc_clean_up_those_contaminated_chicken_parts_usda_tells_industry.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/21/378844287/clean-up-those-contaminated-chicken-parts-usda-tells-industry\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/21/15)\u003c/p>\n\u003cp>Right now, according to government surveys, about a quarter of the cut-up chicken you buy — and about half of all ground chicken — is contaminated with salmonella bacteria.\u003c/p>\n\u003cp>It's a surprisingly high number, and it was a surprise to the USDA's food safety officials, too, when they realized this about a year ago. Because up to that point, their efforts had been focused on whole chickens, rather than the cut-up parts.\u003c/p>\n\u003cp>There's a legal limit on the percentage of whole chicken carcasses that can be contaminated with salmonella. That limit is 7.5 percent, and most poultry companies meet it easily.\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 most people buy chicken parts, like thighs, breasts, and drumsticks. And about a year ago, during an \u003ca href=\"http://www.cdc.gov/salmonella/heidelberg-10-13/\">outbreak\u003c/a> of salmonella poisoning that was traced to the Foster Farms company, in California, the USDA's scientists started systematically testing chicken parts, too.\u003c/p>\n\u003cp>They discovered that those parts were three or four times more likely to test positive for salmonella than the whole chickens. Ground chicken was even worse.\u003c/p>\n\u003cp>\"The question was, why? What were we missing?\" says Secretary of Agriculture Tom Vilsack.\u003c/p>\n\u003cp>The full answer still isn't clear. Something may happen during the cutting up process that spreads the bacteria around or perhaps releases them from pores in the skin.\u003c/p>\n\u003cp>Whatever the cause, that discovery persuaded the USDA to \u003ca href=\"http://www.usda.gov/wps/portal/usda/usdahome?contentidonly=true&contentid=2015/01/0013.xml\">propose\u003c/a> a new set of legal standards covering poultry parts and ground poultry. The limits, formally proposed on Wednesday, will cover salmonella and a less-common microbe called campylobacter.\u003c/p>\n\u003cp>If the proposal goes into force, companies will have to cut the amount of salmonella contamination by about half.\u003c/p>\n\u003cp>There will be more testing, too, as well as some public shaming. \"We are going to be posting facility ratings, or category ratings, online, as a way to encourage folks to get to a better place,\" says Vilsack.\u003c/p>\n\u003cp>The USDA says that about 60 percent of poultry processing plants probably exceed these proposed limits at the moment. But the National Chicken Council, which represents the poultry industry, said in a \u003ca href=\"http://www.nationalchickencouncil.org/ncc-statement-usdas-new-proposed-standards-chicken-parts/\">statement\u003c/a> that companies will meet the new limits when they go into force.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ugacfs.org/faculty/doyle.html\">Michael Doyle\u003c/a>, director of the Center for Food Safety at the University of Georgia, says companies certainly can do this. He points to the example of Foster Farms, which \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/28/how-foster-farms-is-solving-the-case-of-the-mystery-salmonella/\">embarked\u003c/a> on an ambitious salmonella control program after it was identified as the source of that outbreak a year ago.\u003c/p>\n\u003cp>\"The company has literally driven that percentage of positives down to well below what the USDA's expectations are,\" Doyle says.\u003c/p>\n\u003cp>The share of chicken parts testing positive for salmonella fell from 25 percent, which is the industry average, to less than 5 percent.\u003c/p>\n\u003cp>Under the USDA's proposal, the legal limit will be 15 percent — a much less ambitious goal. But Doyle says it's a reasonable start.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/92233/clean-up-those-contaminated-chicken-parts-usda-tells-industry",
"authors": [
"byline_bayareabites_92233"
],
"categories": [
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_2035",
"bayareabites_34"
],
"tags": [
"bayareabites_621",
"bayareabites_11270",
"bayareabites_2037",
"bayareabites_10921",
"bayareabites_8913"
],
"featImg": "bayareabites_92234",
"label": "bayareabites"
},
"bayareabites_92221": {
"type": "posts",
"id": "bayareabites_92221",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "92221",
"score": null,
"sort": [
1421857056000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1421857056,
"format": "aside",
"disqusTitle": "Chipotle's Pulled Pork Highlights Debate Over Sow Welfare",
"title": "Chipotle's Pulled Pork Highlights Debate Over Sow Welfare",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_92225\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/chipotle.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/chipotle.jpg\" alt=\" Workers prepare burritos at a Chipotle Mexican Grill in New York. The restaurant chain has stopped serving pork in about one-third of its U.S. locations. Photo: Richard Levine/Demotix/Corbis \" width=\"800\" height=\"533\" class=\"size-full wp-image-92225\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Workers prepare burritos at a Chipotle Mexican Grill in New York. The restaurant chain has stopped serving pork in about one-third of its U.S. locations. Photo: Richard Levine/Demotix/Corbis\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/01/20150119_atc_chipotles_pulled_pork_highlights_debate_over_sow_welfare.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/16/377760603/chipotles-pulled-pork-highlights-debate-over-sow-welfare\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/19/15)\u003c/p>\n\u003cp>About a third of all Chipotle restaurants are not serving carnitas at the moment, because the restaurant chain has suspended one of its major pork suppliers.\u003c/p>\n\u003cp>The restaurant chain has declined to identify the supplier and the exact reasons for the suspension. In its official statements, Chipotle said only that the supplier was not in compliance with the company's \u003ca href=\"http://www.chipotle.com/en-us/fwi/animals/animals.aspx\">animal welfare standards\u003c/a>.\u003c/p>\n\u003cp>But when David Maren heard the news, he had a pretty good idea what the problem was.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Maren is the founder of \u003ca href=\"http://www.grassfedbeef.org/Beyond-Organic-Pork/\">Tendergrass Farms\u003c/a>, near Roanoke, Va. It's an online marketer of meat and organic lard from a network of farmers. The farmers raise their pigs Chipotle-style: The animals get no antibiotics or growth-promoting drugs. They aren't confined inside buildings. In fact, most of them spend their whole life on pasture.\u003c/p>\n\u003cp>Maren says it's not hard to persuade pork producers to adopt part of that package. They don't mind so much cutting out the drugs.\u003c/p>\n\u003cp>But there are two technologies that many farmers cannot imagine giving up, and these are things that Chipotle does not allow: farrowing crates and slatted-floor housing.\u003c/p>\n\u003cp>Farrowing crates are small pens, measuring about 6 feet by 2 feet, where mother pigs, or sows, are confined for a period that starts just before farrowing, or giving birth. The sows stay in the crates for about three weeks while their piglets are nursing. These pens are different from \"gestation crates,\" which confine a sow during most of her adult life.\u003c/p>\n\u003cp>\"The purpose [of farrowing crates] is to protect the baby pigs,\" says Maren. Metal walls keep sows from stepping on the piglets. This also means that the sows cannot move much or turn around.\u003c/p>\n\u003cfigure id=\"attachment_92222\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/ap090710048753_slide-6962e70a8b8da5b2c1a6bcc32b34d52696258fd1-e1421856825108.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/ap090710048753_slide-6962e70a8b8da5b2c1a6bcc32b34d52696258fd1-e1421856825108.jpg\" alt=\"A sow nurses her piglets in a farrowing crate in an Elite Pork Partnership hog confinement building in Carroll, Iowa, in 2009. Photo: Charlie Neibergall/AP\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92222\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sow nurses her piglets in a farrowing crate in an Elite Pork Partnership hog confinement building in Carroll, Iowa, in 2009. Photo: Charlie Neibergall/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Slatted floors, meanwhile, are a basic feature of most standard hog houses. They allow farmers to raise lots of pigs indoors, out of the weather, and keep them clean. Manure drops down through the slats into collection pits. Critics say it is unnatural and inhumane to keep pigs inside on a hard, bare surface.\u003c/p>\n\u003cp>An industry source has confirmed Maren's guess. These two issues were the cause of Chipotle's pork problems this past week, after it discovered the supplier was using the methods the company bans.\u003c/p>\n\u003cp>Maren is surprisingly conflicted about these rules.\u003c/p>\n\u003cp>Even though his farmers' methods meet — and actually exceed — Chipotle's standards, he says, he's not really sure that these rules make much sense for a large-scale buyer of pork.\u003c/p>\n\u003cp>Take farrowing crates, he says. Confining a sow looks inhumane, \"but the alternative is, if you put a picture right beside that of a farmer walking out of his alternative farrowing house with a five-gallon bucket full of dead baby pigs, you have to ask yourself, which is more humane?\"\u003c/p>\n\u003cp>Or consider slatted-floor housing. It's true that this is not a natural environment for pigs, but it allows farmers to handle large numbers of pigs. What Chipotle wants — pigs living in \"deeply bedded pens\" that they can dig around in — takes a lot more work, space and bedding material, such as straw.\u003c/p>\n\u003cp>\"It's all about scalability,\" Maren says. \"They can find a few hundred farmers to do that, and they have. Can they find a few thousand, or tens of thousands, to feed America? I think that's going to be challenging.\"\u003c/p>\n\u003cp>Chipotle's head of communication, Chris Arnold, says this has not been a problem so far. The current shortfall in pork was a one-time problem with a single supplier, he says. In general, he says, Chipotle has had little difficulty finding pork suppliers who are willing and able to follow its rules.\u003c/p>\n\u003cp>Arnold would not identify the offending pork producer. He says the supplier may simply not have fully understood Chipotle's requirements.\u003c/p>\n\u003cp>\"We believe that these are good people who are trying to do the right thing, and if they bring their protocols into [compliance] with our standards, we'd certainly consider having them back as part of our supply network,\" Arnold says.\u003c/p>\n\u003cp>That won't happen quickly, though. It would mean building another style of farrowing pens and new barns to house the pigs.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "92221 http://blogs.kqed.org/bayareabites/?p=92221",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/01/21/chipotles-pulled-pork-highlights-debate-over-sow-welfare/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 796,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 24
},
"modified": 1421857056,
"excerpt": "Wondering why your local Chipotle is no longer serving pork? It's because a big supplier was housing pigs in confined quarters. But there's debate about whether that's really worse for the animals.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Wondering why your local Chipotle is no longer serving pork? It's because a big supplier was housing pigs in confined quarters. But there's debate about whether that's really worse for the animals.",
"title": "Chipotle's Pulled Pork Highlights Debate Over Sow Welfare | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Chipotle's Pulled Pork Highlights Debate Over Sow Welfare",
"datePublished": "2015-01-21T08:17:36-08:00",
"dateModified": "2015-01-21T08:17:36-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "chipotles-pulled-pork-highlights-debate-over-sow-welfare",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=377760603&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Dan Charles",
"nprStoryDate": "Mon, 19 Jan 2015 16:07:00 -0500",
"nprLastModifiedDate": "Tue, 20 Jan 2015 13:07:11 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2015/01/16/377760603/chipotles-pulled-pork-highlights-debate-over-sow-welfare?ft=3&f=377760603",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/atc/2015/01/20150119_atc_chipotles_pulled_pork_highlights_debate_over_sow_welfare.mp3?orgId=1&topicIda=1006&ft=3&f=377760603",
"nprAudioM3u": "http://api.npr.org/m3u/1378409728-445c7f.m3u?orgId=1&topicId=1006&ft=3&f=377760603",
"nprStoryId": "377760603",
"nprRetrievedStory": "1",
"nprPubDate": "Tue, 20 Jan 2015 13:07:00 -0500",
"path": "/bayareabites/92221/chipotles-pulled-pork-highlights-debate-over-sow-welfare",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/atc/2015/01/20150119_atc_chipotles_pulled_pork_highlights_debate_over_sow_welfare.mp3",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92225\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/chipotle.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/chipotle.jpg\" alt=\" Workers prepare burritos at a Chipotle Mexican Grill in New York. The restaurant chain has stopped serving pork in about one-third of its U.S. locations. Photo: Richard Levine/Demotix/Corbis \" width=\"800\" height=\"533\" class=\"size-full wp-image-92225\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Workers prepare burritos at a Chipotle Mexican Grill in New York. The restaurant chain has stopped serving pork in about one-third of its U.S. locations. Photo: Richard Levine/Demotix/Corbis\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/01/20150119_atc_chipotles_pulled_pork_highlights_debate_over_sow_welfare.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/16/377760603/chipotles-pulled-pork-highlights-debate-over-sow-welfare\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/19/15)\u003c/p>\n\u003cp>About a third of all Chipotle restaurants are not serving carnitas at the moment, because the restaurant chain has suspended one of its major pork suppliers.\u003c/p>\n\u003cp>The restaurant chain has declined to identify the supplier and the exact reasons for the suspension. In its official statements, Chipotle said only that the supplier was not in compliance with the company's \u003ca href=\"http://www.chipotle.com/en-us/fwi/animals/animals.aspx\">animal welfare standards\u003c/a>.\u003c/p>\n\u003cp>But when David Maren heard the news, he had a pretty good idea what the problem was.\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>Maren is the founder of \u003ca href=\"http://www.grassfedbeef.org/Beyond-Organic-Pork/\">Tendergrass Farms\u003c/a>, near Roanoke, Va. It's an online marketer of meat and organic lard from a network of farmers. The farmers raise their pigs Chipotle-style: The animals get no antibiotics or growth-promoting drugs. They aren't confined inside buildings. In fact, most of them spend their whole life on pasture.\u003c/p>\n\u003cp>Maren says it's not hard to persuade pork producers to adopt part of that package. They don't mind so much cutting out the drugs.\u003c/p>\n\u003cp>But there are two technologies that many farmers cannot imagine giving up, and these are things that Chipotle does not allow: farrowing crates and slatted-floor housing.\u003c/p>\n\u003cp>Farrowing crates are small pens, measuring about 6 feet by 2 feet, where mother pigs, or sows, are confined for a period that starts just before farrowing, or giving birth. The sows stay in the crates for about three weeks while their piglets are nursing. These pens are different from \"gestation crates,\" which confine a sow during most of her adult life.\u003c/p>\n\u003cp>\"The purpose [of farrowing crates] is to protect the baby pigs,\" says Maren. Metal walls keep sows from stepping on the piglets. This also means that the sows cannot move much or turn around.\u003c/p>\n\u003cfigure id=\"attachment_92222\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/ap090710048753_slide-6962e70a8b8da5b2c1a6bcc32b34d52696258fd1-e1421856825108.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/ap090710048753_slide-6962e70a8b8da5b2c1a6bcc32b34d52696258fd1-e1421856825108.jpg\" alt=\"A sow nurses her piglets in a farrowing crate in an Elite Pork Partnership hog confinement building in Carroll, Iowa, in 2009. Photo: Charlie Neibergall/AP\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92222\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sow nurses her piglets in a farrowing crate in an Elite Pork Partnership hog confinement building in Carroll, Iowa, in 2009. Photo: Charlie Neibergall/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Slatted floors, meanwhile, are a basic feature of most standard hog houses. They allow farmers to raise lots of pigs indoors, out of the weather, and keep them clean. Manure drops down through the slats into collection pits. Critics say it is unnatural and inhumane to keep pigs inside on a hard, bare surface.\u003c/p>\n\u003cp>An industry source has confirmed Maren's guess. These two issues were the cause of Chipotle's pork problems this past week, after it discovered the supplier was using the methods the company bans.\u003c/p>\n\u003cp>Maren is surprisingly conflicted about these rules.\u003c/p>\n\u003cp>Even though his farmers' methods meet — and actually exceed — Chipotle's standards, he says, he's not really sure that these rules make much sense for a large-scale buyer of pork.\u003c/p>\n\u003cp>Take farrowing crates, he says. Confining a sow looks inhumane, \"but the alternative is, if you put a picture right beside that of a farmer walking out of his alternative farrowing house with a five-gallon bucket full of dead baby pigs, you have to ask yourself, which is more humane?\"\u003c/p>\n\u003cp>Or consider slatted-floor housing. It's true that this is not a natural environment for pigs, but it allows farmers to handle large numbers of pigs. What Chipotle wants — pigs living in \"deeply bedded pens\" that they can dig around in — takes a lot more work, space and bedding material, such as straw.\u003c/p>\n\u003cp>\"It's all about scalability,\" Maren says. \"They can find a few hundred farmers to do that, and they have. Can they find a few thousand, or tens of thousands, to feed America? I think that's going to be challenging.\"\u003c/p>\n\u003cp>Chipotle's head of communication, Chris Arnold, says this has not been a problem so far. The current shortfall in pork was a one-time problem with a single supplier, he says. In general, he says, Chipotle has had little difficulty finding pork suppliers who are willing and able to follow its rules.\u003c/p>\n\u003cp>Arnold would not identify the offending pork producer. He says the supplier may simply not have fully understood Chipotle's requirements.\u003c/p>\n\u003cp>\"We believe that these are good people who are trying to do the right thing, and if they bring their protocols into [compliance] with our standards, we'd certainly consider having them back as part of our supply network,\" Arnold says.\u003c/p>\n\u003cp>That won't happen quickly, though. It would mean building another style of farrowing pens and new barns to house the pigs.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/92221/chipotles-pulled-pork-highlights-debate-over-sow-welfare",
"authors": [
"byline_bayareabites_92221"
],
"categories": [
"bayareabites_1874",
"bayareabites_10028",
"bayareabites_10916",
"bayareabites_2035",
"bayareabites_34",
"bayareabites_1807"
],
"tags": [
"bayareabites_11539",
"bayareabites_12575",
"bayareabites_99",
"bayareabites_14082",
"bayareabites_12211",
"bayareabites_11270",
"bayareabites_11393",
"bayareabites_616",
"bayareabites_10921"
],
"featImg": "bayareabites_92222",
"label": "bayareabites"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"racesGenElection2026PresidentialReducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=npr-food": {
"isFetching": false,
"latestQuery": {
"from": 336,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 1108,
"relation": "eq"
},
"items": [
"bayareabites_92953",
"bayareabites_92834",
"bayareabites_92778",
"bayareabites_92710",
"bayareabites_92567",
"bayareabites_92421",
"bayareabites_92388",
"bayareabites_92346",
"bayareabites_92300",
"bayareabites_92285",
"bayareabites_92233",
"bayareabites_92221"
],
"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_npr-food": {
"isLoading": true
},
"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_10028": {
"type": "terms",
"id": "bayareabites_10028",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10028",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food news",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food news Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8301,
"slug": "food-news",
"isLoading": false,
"link": "/bayareabites/category/food-news"
},
"bayareabites_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_9887": {
"type": "terms",
"id": "bayareabites_9887",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9887",
"found": true
},
"relationships": {},
"featImg": null,
"name": "animal rights",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "animal rights Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4341,
"slug": "animal-rights",
"isLoading": false,
"link": "/bayareabites/tag/animal-rights"
},
"bayareabites_99": {
"type": "terms",
"id": "bayareabites_99",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "99",
"found": true
},
"relationships": {},
"featImg": null,
"name": "animal welfare",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "animal welfare Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 63,
"slug": "animal-welfare",
"isLoading": false,
"link": "/bayareabites/tag/animal-welfare"
},
"bayareabites_9172": {
"type": "terms",
"id": "bayareabites_9172",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9172",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ASPCA",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ASPCA Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3626,
"slug": "aspca",
"isLoading": false,
"link": "/bayareabites/tag/aspca"
},
"bayareabites_3226": {
"type": "terms",
"id": "bayareabites_3226",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3226",
"found": true
},
"relationships": {},
"featImg": null,
"name": "New York Times",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "New York Times Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2213,
"slug": "new-york-times",
"isLoading": false,
"link": "/bayareabites/tag/new-york-times"
},
"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_14134": {
"type": "terms",
"id": "bayareabites_14134",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14134",
"found": true
},
"relationships": {},
"featImg": null,
"name": "U.S. Meat Animal Research Center",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "U.S. Meat Animal Research Center Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8610,
"slug": "u-s-meat-animal-research-center",
"isLoading": false,
"link": "/bayareabites/tag/u-s-meat-animal-research-center"
},
"bayareabites_8913": {
"type": "terms",
"id": "bayareabites_8913",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8913",
"found": true
},
"relationships": {},
"featImg": null,
"name": "usda",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "usda Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3366,
"slug": "usda",
"isLoading": false,
"link": "/bayareabites/tag/usda"
},
"bayareabites_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_64": {
"type": "terms",
"id": "bayareabites_64",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "64",
"found": true
},
"relationships": {},
"featImg": null,
"name": "culinary education and classes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "culinary education and classes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 28,
"slug": "culinary-education",
"isLoading": false,
"link": "/bayareabites/category/culinary-education"
},
"bayareabites_2090": {
"type": "terms",
"id": "bayareabites_2090",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2090",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food history and celebrities",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food history and celebrities Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1561,
"slug": "food-history-and-celebrities",
"isLoading": false,
"link": "/bayareabites/category/food-history-and-celebrities"
},
"bayareabites_4084": {
"type": "terms",
"id": "bayareabites_4084",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4084",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food trends and technology",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food trends and technology Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2573,
"slug": "food-and-technology",
"isLoading": false,
"link": "/bayareabites/category/food-and-technology"
},
"bayareabites_1245": {
"type": "terms",
"id": "bayareabites_1245",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1245",
"found": true
},
"relationships": {},
"featImg": null,
"name": "health and nutrition",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "health and nutrition Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1078,
"slug": "health-and-nutrition",
"isLoading": false,
"link": "/bayareabites/category/health-and-nutrition"
},
"bayareabites_91": {
"type": "terms",
"id": "bayareabites_91",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "91",
"found": true
},
"relationships": {},
"featImg": null,
"name": "south bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "south bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8157,
"slug": "south-bay",
"isLoading": false,
"link": "/bayareabites/category/south-bay"
},
"bayareabites_14127": {
"type": "terms",
"id": "bayareabites_14127",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14127",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cooking program",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cooking program Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8603,
"slug": "cooking-program",
"isLoading": false,
"link": "/bayareabites/tag/cooking-program"
},
"bayareabites_495": {
"type": "terms",
"id": "bayareabites_495",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "495",
"found": true
},
"relationships": {},
"featImg": null,
"name": "jamie oliver",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "jamie oliver Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 460,
"slug": "jamie-oliver",
"isLoading": false,
"link": "/bayareabites/tag/jamie-oliver"
},
"bayareabites_14126": {
"type": "terms",
"id": "bayareabites_14126",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14126",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Stanford University",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Stanford University Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8602,
"slug": "stanford-university",
"isLoading": false,
"link": "/bayareabites/tag/stanford-university"
},
"bayareabites_12555": {
"type": "terms",
"id": "bayareabites_12555",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12555",
"found": true
},
"relationships": {},
"featImg": null,
"name": "marketing, advertising & labeling",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "marketing, advertising & labeling Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7018,
"slug": "marketing-and-advertising",
"isLoading": false,
"link": "/bayareabites/category/marketing-and-advertising"
},
"bayareabites_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_14120": {
"type": "terms",
"id": "bayareabites_14120",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14120",
"found": true
},
"relationships": {},
"featImg": null,
"name": "KBIA",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "KBIA Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8596,
"slug": "kbia",
"isLoading": false,
"link": "/bayareabites/tag/kbia"
},
"bayareabites_10774": {
"type": "terms",
"id": "bayareabites_10774",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10774",
"found": true
},
"relationships": {},
"featImg": null,
"name": "labeling",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "labeling Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5228,
"slug": "labeling",
"isLoading": false,
"link": "/bayareabites/tag/labeling"
},
"bayareabites_65": {
"type": "terms",
"id": "bayareabites_65",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "65",
"found": true
},
"relationships": {},
"featImg": null,
"name": "organic",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "organic Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 29,
"slug": "organic",
"isLoading": false,
"link": "/bayareabites/tag/organic"
},
"bayareabites_358": {
"type": "terms",
"id": "bayareabites_358",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "358",
"found": true
},
"relationships": {},
"featImg": null,
"name": "science",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "science Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7943,
"slug": "science",
"isLoading": false,
"link": "/bayareabites/category/science"
},
"bayareabites_33": {
"type": "terms",
"id": "bayareabites_33",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "33",
"found": true
},
"relationships": {},
"featImg": null,
"name": "eggs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "eggs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1497,
"slug": "eggs",
"isLoading": false,
"link": "/bayareabites/tag/eggs"
},
"bayareabites_3707": {
"type": "terms",
"id": "bayareabites_3707",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3707",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food waste",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food waste Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2448,
"slug": "food-waste",
"isLoading": false,
"link": "/bayareabites/tag/food-waste"
},
"bayareabites_14119": {
"type": "terms",
"id": "bayareabites_14119",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14119",
"found": true
},
"relationships": {},
"featImg": null,
"name": "unboil",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "unboil Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8595,
"slug": "unboil",
"isLoading": false,
"link": "/bayareabites/tag/unboil"
},
"bayareabites_13306": {
"type": "terms",
"id": "bayareabites_13306",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13306",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beverages",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beverages Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7773,
"slug": "beverages",
"isLoading": false,
"link": "/bayareabites/category/beverages"
},
"bayareabites_9283": {
"type": "terms",
"id": "bayareabites_9283",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9283",
"found": true
},
"relationships": {},
"featImg": null,
"name": "juice",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "juice Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8217,
"slug": "juice",
"isLoading": false,
"link": "/bayareabites/category/juice"
},
"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_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_10395": {
"type": "terms",
"id": "bayareabites_10395",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10395",
"found": true
},
"relationships": {},
"featImg": null,
"name": "juicing",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "juicing Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4849,
"slug": "juicing",
"isLoading": false,
"link": "/bayareabites/tag/juicing"
},
"bayareabites_449": {
"type": "terms",
"id": "bayareabites_449",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "449",
"found": true
},
"relationships": {},
"featImg": null,
"name": "nutrition",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "nutrition Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 414,
"slug": "nutrition",
"isLoading": false,
"link": "/bayareabites/tag/nutrition"
},
"bayareabites_301": {
"type": "terms",
"id": "bayareabites_301",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "301",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beer",
"description": "Beer",
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": "beer",
"title": "beer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1071,
"slug": "beer",
"isLoading": false,
"link": "/bayareabites/category/beer"
},
"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_11562": {
"type": "terms",
"id": "bayareabites_11562",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11562",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Home brewing",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Home brewing Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6024,
"slug": "home-brewing",
"isLoading": false,
"link": "/bayareabites/tag/home-brewing"
},
"bayareabites_14110": {
"type": "terms",
"id": "bayareabites_14110",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14110",
"found": true
},
"relationships": {},
"featImg": null,
"name": "OPB",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "OPB Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8585,
"slug": "opb",
"isLoading": false,
"link": "/bayareabites/tag/opb"
},
"bayareabites_12030": {
"type": "terms",
"id": "bayareabites_12030",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12030",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Oregon",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Oregon Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6492,
"slug": "oregon",
"isLoading": false,
"link": "/bayareabites/tag/oregon"
},
"bayareabites_14109": {
"type": "terms",
"id": "bayareabites_14109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14109",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sewage",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sewage Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8584,
"slug": "sewage",
"isLoading": false,
"link": "/bayareabites/tag/sewage"
},
"bayareabites_14108": {
"type": "terms",
"id": "bayareabites_14108",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14108",
"found": true
},
"relationships": {},
"featImg": null,
"name": "waste water",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "waste water Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8583,
"slug": "waste-water",
"isLoading": false,
"link": "/bayareabites/tag/waste-water"
},
"bayareabites_1344": {
"type": "terms",
"id": "bayareabites_1344",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1344",
"found": true
},
"relationships": {},
"featImg": null,
"name": "water",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "water Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1295,
"slug": "water",
"isLoading": false,
"link": "/bayareabites/tag/water"
},
"bayareabites_2254": {
"type": "terms",
"id": "bayareabites_2254",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2254",
"found": true
},
"relationships": {},
"featImg": null,
"name": "books, magazines, newspapers",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "books, magazines, newspapers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 11,
"slug": "books-and-magazines",
"isLoading": false,
"link": "/bayareabites/category/books-and-magazines"
},
"bayareabites_588": {
"type": "terms",
"id": "bayareabites_588",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "588",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cookbooks",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cookbooks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 76,
"slug": "cookbooks",
"isLoading": false,
"link": "/bayareabites/category/cookbooks"
},
"bayareabites_1593": {
"type": "terms",
"id": "bayareabites_1593",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1593",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tv, film, video, photography",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tv, film, video, photography Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 9,
"slug": "tv-film-video",
"isLoading": false,
"link": "/bayareabites/category/tv-film-video"
},
"bayareabites_14105": {
"type": "terms",
"id": "bayareabites_14105",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14105",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bob's Burgers",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bob's Burgers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8580,
"slug": "bobs-burgers",
"isLoading": false,
"link": "/bayareabites/tag/bobs-burgers"
},
"bayareabites_401": {
"type": "terms",
"id": "bayareabites_401",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "401",
"found": true
},
"relationships": {},
"featImg": null,
"name": "burger",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "burger Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 366,
"slug": "burger",
"isLoading": false,
"link": "/bayareabites/tag/burger"
},
"bayareabites_16272": {
"type": "terms",
"id": "bayareabites_16272",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16272",
"found": true
},
"relationships": {},
"featImg": null,
"name": "npr food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "npr food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100602,
"slug": "npr-food",
"isLoading": false,
"link": "/bayareabites/tag/npr-food"
},
"bayareabites_14738": {
"type": "terms",
"id": "bayareabites_14738",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14738",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 831,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/tag/recipes"
},
"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_620": {
"type": "terms",
"id": "bayareabites_620",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "620",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beef",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beef Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 585,
"slug": "beef",
"isLoading": false,
"link": "/bayareabites/tag/beef"
},
"bayareabites_8959": {
"type": "terms",
"id": "bayareabites_8959",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8959",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Cargill",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Cargill Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3412,
"slug": "cargill",
"isLoading": false,
"link": "/bayareabites/tag/cargill"
},
"bayareabites_8966": {
"type": "terms",
"id": "bayareabites_8966",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8966",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cattle",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cattle Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3419,
"slug": "cattle",
"isLoading": false,
"link": "/bayareabites/tag/cattle"
},
"bayareabites_14103": {
"type": "terms",
"id": "bayareabites_14103",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14103",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cattle fatigue syndrome",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cattle fatigue syndrome Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8578,
"slug": "cattle-fatigue-syndrome",
"isLoading": false,
"link": "/bayareabites/tag/cattle-fatigue-syndrome"
},
"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_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_14102": {
"type": "terms",
"id": "bayareabites_14102",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14102",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hormones",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hormones Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8577,
"slug": "hormones",
"isLoading": false,
"link": "/bayareabites/tag/hormones"
},
"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_14104": {
"type": "terms",
"id": "bayareabites_14104",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14104",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Merck",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Merck Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8579,
"slug": "merck",
"isLoading": false,
"link": "/bayareabites/tag/merck"
},
"bayareabites_12192": {
"type": "terms",
"id": "bayareabites_12192",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12192",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Tyson",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Tyson Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6654,
"slug": "tyson",
"isLoading": false,
"link": "/bayareabites/tag/tyson"
},
"bayareabites_12193": {
"type": "terms",
"id": "bayareabites_12193",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12193",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Zilmax",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Zilmax Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6655,
"slug": "zilmax",
"isLoading": false,
"link": "/bayareabites/tag/zilmax"
},
"bayareabites_1875": {
"type": "terms",
"id": "bayareabites_1875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "local food businesses",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local food businesses Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1453,
"slug": "local-food-businesses",
"isLoading": false,
"link": "/bayareabites/category/local-food-businesses"
},
"bayareabites_1807": {
"type": "terms",
"id": "bayareabites_1807",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1807",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurants, bars, cafes, pop-ups",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurants, bars, cafes, pop-ups Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 56,
"slug": "restaurants-and-bars",
"isLoading": false,
"link": "/bayareabites/category/restaurants-and-bars"
},
"bayareabites_90": {
"type": "terms",
"id": "bayareabites_90",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "90",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 54,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/category/san-francisco"
},
"bayareabites_14092": {
"type": "terms",
"id": "bayareabites_14092",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14092",
"found": true
},
"relationships": {},
"featImg": null,
"name": "plant-based fish",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "plant-based fish Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8567,
"slug": "plant-based-fish",
"isLoading": false,
"link": "/bayareabites/tag/plant-based-fish"
},
"bayareabites_14091": {
"type": "terms",
"id": "bayareabites_14091",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14091",
"found": true
},
"relationships": {},
"featImg": null,
"name": "plant-based meat",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "plant-based meat Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8566,
"slug": "plant-based-meat",
"isLoading": false,
"link": "/bayareabites/tag/plant-based-meat"
},
"bayareabites_336": {
"type": "terms",
"id": "bayareabites_336",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "336",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sushi",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sushi Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 301,
"slug": "sushi",
"isLoading": false,
"link": "/bayareabites/tag/sushi"
},
"bayareabites_1871": {
"type": "terms",
"id": "bayareabites_1871",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1871",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegan",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1450,
"slug": "vegan",
"isLoading": false,
"link": "/bayareabites/tag/vegan"
},
"bayareabites_2407": {
"type": "terms",
"id": "bayareabites_2407",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2407",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food art, writing, music, dance",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food art, writing, music, dance Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 941,
"slug": "food-art-writing-music",
"isLoading": false,
"link": "/bayareabites/category/food-art-writing-music"
},
"bayareabites_14090": {
"type": "terms",
"id": "bayareabites_14090",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14090",
"found": true
},
"relationships": {},
"featImg": null,
"name": "modern farmer",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "modern farmer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8565,
"slug": "modern-farmer",
"isLoading": false,
"link": "/bayareabites/tag/modern-farmer"
},
"bayareabites_11465": {
"type": "terms",
"id": "bayareabites_11465",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11465",
"found": true
},
"relationships": {},
"featImg": null,
"name": "the two-way",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "the two-way Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5926,
"slug": "the-two-way",
"isLoading": false,
"link": "/bayareabites/tag/the-two-way"
},
"bayareabites_621": {
"type": "terms",
"id": "bayareabites_621",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "621",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chicken",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chicken Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 586,
"slug": "chicken",
"isLoading": false,
"link": "/bayareabites/tag/chicken"
},
"bayareabites_2037": {
"type": "terms",
"id": "bayareabites_2037",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2037",
"found": true
},
"relationships": {},
"featImg": null,
"name": "salmonella",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "salmonella Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1536,
"slug": "salmonella",
"isLoading": false,
"link": "/bayareabites/tag/salmonella"
},
"bayareabites_11539": {
"type": "terms",
"id": "bayareabites_11539",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11539",
"found": true
},
"relationships": {},
"featImg": null,
"name": "animal abuse",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "animal abuse Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6001,
"slug": "animal-abuse",
"isLoading": false,
"link": "/bayareabites/tag/animal-abuse"
},
"bayareabites_12575": {
"type": "terms",
"id": "bayareabites_12575",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12575",
"found": true
},
"relationships": {},
"featImg": null,
"name": "animal activism",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "animal activism Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7038,
"slug": "animal-activism",
"isLoading": false,
"link": "/bayareabites/tag/animal-activism"
},
"bayareabites_14082": {
"type": "terms",
"id": "bayareabites_14082",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14082",
"found": true
},
"relationships": {},
"featImg": null,
"name": "carnitas",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "carnitas Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8557,
"slug": "carnitas",
"isLoading": false,
"link": "/bayareabites/tag/carnitas"
},
"bayareabites_12211": {
"type": "terms",
"id": "bayareabites_12211",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12211",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Chipotle",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Chipotle Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6673,
"slug": "chipotle",
"isLoading": false,
"link": "/bayareabites/tag/chipotle"
},
"bayareabites_11393": {
"type": "terms",
"id": "bayareabites_11393",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11393",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pigs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pigs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5853,
"slug": "pigs",
"isLoading": false,
"link": "/bayareabites/tag/pigs"
},
"bayareabites_616": {
"type": "terms",
"id": "bayareabites_616",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "616",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pork",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pork Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 581,
"slug": "pork",
"isLoading": false,
"link": "/bayareabites/tag/pork"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
},
"requestOutcomesReducer": {
"notFound": []
},
"navPromosReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": true,
"promos": {
"news": {
"name": "2026 Voter Guide",
"link": "/voterguide",
"imageURL": "https://cdn.kqed.org/wp-content/uploads/2026/10/Nav-News-Nov2026ElectionCoverage@2x-7bd4aad4.png",
"description": "Get informed in minutes with our Voter Guide for California’s November 3 election."
},
"podcasts-radio": {},
"video-tv": {},
"events": {},
"support": {}
}
}
}
