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_76380": {
"type": "attachments",
"id": "bayareabites_76380",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "76380",
"found": true
},
"parent": 76373,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/01/spencer_refectory.jpg",
"width": 624,
"height": 350
}
},
"publishDate": 1389409699,
"modified": 1389409699,
"caption": null,
"description": null,
"title": "spencer_refectory",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_76362": {
"type": "attachments",
"id": "bayareabites_76362",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "76362",
"found": true
},
"parent": 76356,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/01/bigcorn-GMO.jpg",
"width": 624,
"height": 350
}
},
"publishDate": 1389379436,
"modified": 1389379436,
"caption": null,
"description": null,
"title": "bigcorn-GMO",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_76306": {
"type": "attachments",
"id": "bayareabites_76306",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "76306",
"found": true
},
"parent": 76301,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/01/produceNAFTA.jpg",
"width": 624,
"height": 350
}
},
"publishDate": 1389286260,
"modified": 1389286260,
"caption": "A lot of produce Americans buy comes from Mexico, and it's the result of the North American Free Trade Agreement — NAFTA — which took effect 20 years ago this month. Photo: Amy Sussman/AP ",
"description": null,
"title": "produceNAFTA",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_76212": {
"type": "attachments",
"id": "bayareabites_76212",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "76212",
"found": true
},
"parent": 76211,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/01/3306-2-84c22cdc79fc9e599fd91bfc7fe997c45619cb0b-e1389221903818.jpg",
"width": 640,
"height": 480
}
},
"publishDate": 1389221542,
"modified": 1389221542,
"caption": "Soon after being sliced, a conventional Granny Smith apple (left) starts to brown, while a newly developed GM Granny Smith stays fresher looking. Photo courtesy of Okanagan Specialty Fruits Inc.",
"description": null,
"title": "Soon after being sliced, a conventional Granny Smith apple (left) starts to brown, while a newly developed GM Granny Smith stays fresher looking.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_76201": {
"type": "attachments",
"id": "bayareabites_76201",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "76201",
"found": true
},
"parent": 76200,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/01/velveeta_wide-964817733bffb883faad0f6c2e89ad26b29c66a5-e1389209491700.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1389209328,
"modified": 1389209328,
"caption": "According to an AdvertisingAge report, Velveeta may be a little hard to come by in some areas over the next few weeks. Photo: Paul Sakuma/AP",
"description": null,
"title": "According to an AdvertisingAge report, Velveeta may be a little hard to come by in some areas over the next few weeks.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_76191": {
"type": "attachments",
"id": "bayareabites_76191",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "76191",
"found": true
},
"parent": 76190,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/01/alberto-dario-romeo-marinephotobank_slide-c90e5c6dd4c12aa3be3539c53caa769a765c6eda.jpg",
"width": 634,
"height": 422
}
},
"publishDate": 1389204102,
"modified": 1389204102,
"caption": "A sperm whale entangled in a drift net. A report found commercial fisheries around the world kill or injure 650,000 mammals a year. Photo: Alberto Romero/Marine Photobank",
"description": "A sperm whale entangled in a drift net. A report found commercial fisheries around the world kill or injure 650,000 mammals a year.",
"title": "A sperm whale entangled in a drift net. A report found commercial fisheries around the world kill or injure 650,000 mammals a year.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_76187": {
"type": "attachments",
"id": "bayareabites_76187",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "76187",
"found": true
},
"parent": 76184,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/01/pig-crate.jpg",
"width": 624,
"height": 351
}
},
"publishDate": 1389147847,
"modified": 1389147847,
"caption": "Breeding sows in crates at a subsidiary of Smithfield Foods in 2010. The photo was shot by the Humane Society as part of an undercover investigation. Photo: Humane Society/Associated Press",
"description": null,
"title": "pig-crate",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_76045": {
"type": "attachments",
"id": "bayareabites_76045",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "76045",
"found": true
},
"parent": 76037,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/01/workout.jpg",
"width": 624,
"height": 350
}
},
"publishDate": 1388859200,
"modified": 1388859200,
"caption": null,
"description": null,
"title": "workout",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_75965": {
"type": "attachments",
"id": "bayareabites_75965",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "75965",
"found": true
},
"parent": 75943,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/01/cutfoods640.jpg",
"width": 640,
"height": 480
}
},
"publishDate": 1388792205,
"modified": 1388792205,
"caption": null,
"description": null,
"title": "cutfoods640",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_75911": {
"type": "attachments",
"id": "bayareabites_75911",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "75911",
"found": true
},
"parent": 75910,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/01/carp-water_wide-67798d857f70288e304d7c6a0b07a9eb0bffbe60-e1388696447944.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1388694509,
"modified": 1388694509,
"caption": "A dead carp floats in water near the shore at Big Creek State Park on Sept. 10 in Polk City, Iowa. Like many agricultural states, Iowa is working with the EPA to enforce clean-water regulations amid degradation from manure spills and farm-field runoff. Photo: Charlie Neibergall/AP",
"description": null,
"title": "A dead carp floats in water near the shore at Big Creek State Park on Sept. 10 in Polk City, Iowa. Like many agricultural states, Iowa is working with the EPA to enforce clean-water regulations amid degradation from manure spills and farm-field runoff.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_75909": {
"type": "attachments",
"id": "bayareabites_75909",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "75909",
"found": true
},
"parent": 75901,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/01/prisonloaf.jpg",
"width": 640,
"height": 480
}
},
"publishDate": 1388694255,
"modified": 1388694255,
"caption": null,
"description": null,
"title": "prisonloaf",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_75873": {
"type": "attachments",
"id": "bayareabites_75873",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "75873",
"found": true
},
"parent": 0,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/12/maplefarm_01_slide-bd8d7c94715f79bd32cdb18d8ba95b88fb7698111-e1388600311257.jpg",
"width": 640,
"height": 427
}
},
"publishDate": 1388598981,
"modified": 1388598981,
"caption": null,
"description": null,
"title": "Chris and Sara Guerre are among a growing number of farmers who have made the choice to rent land to farm instead of buy because of increasing property values.",
"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_76373": {
"type": "authors",
"id": "byline_bayareabites_76373",
"meta": {
"override": true
},
"slug": "byline_bayareabites_76373",
"name": "Katherine Perry, WATD",
"isLoading": false
},
"byline_bayareabites_76356": {
"type": "authors",
"id": "byline_bayareabites_76356",
"meta": {
"override": true
},
"slug": "byline_bayareabites_76356",
"name": "Dan Charles",
"isLoading": false
},
"byline_bayareabites_76301": {
"type": "authors",
"id": "byline_bayareabites_76301",
"meta": {
"override": true
},
"slug": "byline_bayareabites_76301",
"name": "Ted Robbins",
"isLoading": false
},
"byline_bayareabites_76211": {
"type": "authors",
"id": "byline_bayareabites_76211",
"meta": {
"override": true
},
"slug": "byline_bayareabites_76211",
"name": "Dan Charles",
"isLoading": false
},
"byline_bayareabites_76200": {
"type": "authors",
"id": "byline_bayareabites_76200",
"meta": {
"override": true
},
"slug": "byline_bayareabites_76200",
"name": "Allison Aubrey",
"isLoading": false
},
"byline_bayareabites_76190": {
"type": "authors",
"id": "byline_bayareabites_76190",
"meta": {
"override": true
},
"slug": "byline_bayareabites_76190",
"name": "Richard Harris",
"isLoading": false
},
"byline_bayareabites_76184": {
"type": "authors",
"id": "byline_bayareabites_76184",
"meta": {
"override": true
},
"slug": "byline_bayareabites_76184",
"name": "Eliza Barclay",
"isLoading": false
},
"byline_bayareabites_76037": {
"type": "authors",
"id": "byline_bayareabites_76037",
"meta": {
"override": true
},
"slug": "byline_bayareabites_76037",
"name": "Jason Beaubien",
"isLoading": false
},
"byline_bayareabites_75943": {
"type": "authors",
"id": "byline_bayareabites_75943",
"meta": {
"override": true
},
"slug": "byline_bayareabites_75943",
"name": "Maria Godoy",
"isLoading": false
},
"byline_bayareabites_75910": {
"type": "authors",
"id": "byline_bayareabites_75910",
"meta": {
"override": true
},
"slug": "byline_bayareabites_75910",
"name": "Dan Charles",
"isLoading": false
},
"byline_bayareabites_75901": {
"type": "authors",
"id": "byline_bayareabites_75901",
"meta": {
"override": true
},
"slug": "byline_bayareabites_75901",
"name": "Eliza Barclay",
"isLoading": false
},
"byline_bayareabites_75874": {
"type": "authors",
"id": "byline_bayareabites_75874",
"meta": {
"override": true
},
"slug": "byline_bayareabites_75874",
"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": 57
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=npr-food",
"seeMore": false,
"paginated": true,
"page": 57
}
},
{
"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_76373": {
"type": "posts",
"id": "bayareabites_76373",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "76373",
"score": null,
"sort": [
1389460438000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1389460438,
"format": "aside",
"disqusTitle": "American Beer Fans, Praise The Heavens: A Trappist Brewery In U.S. ",
"title": "American Beer Fans, Praise The Heavens: A Trappist Brewery In U.S. ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_76374\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/spencer_refectory_wide_row_wide-bb3c41a2713e122c6f12c9d7a0172e584bf72c62.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/spencer_refectory_wide_row_wide-bb3c41a2713e122c6f12c9d7a0172e584bf72c62-1024x575.jpg\" alt=\"Spencer Trappist Ale, made by the first official Trappist brewery outside Europe, will go on sale next week in Massachusetts. Photo: Nick Hiller/The Spencer Brewery\" width=\"1024\" height=\"575\" class=\"size-large wp-image-76374\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spencer Trappist Ale, made by the first official Trappist brewery outside Europe, will go on sale next week in Massachusetts. Photo: Nick Hiller/\u003ca href=\"http://www.spencerbrewery.com/\">The Spencer Brewery\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/10/261398742/american-beer-fans-praise-the-heavens-a-trappist-brewery-in-u-s\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/01/20140110_atc_trappist_beer.mp3\"] \u003c/p>\n\u003cp>by Katherine Perry, WATD on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/10/261398742/american-beer-fans-praise-the-heavens-a-trappist-brewery-in-u-s\">The Salt at NPR Food\u003c/a> (1/10/14)\u003c/p>\n\u003cp>The town of Spencer, in central Massachusetts, isn't well known for ... well, anything, really. But it's about to become internationally famous — at least in beer-drinking circles.\u003c/p>\n\u003cp>Spencer is home to \u003ca href=\"http://www.spencerabbey.org/\">St. Joseph's Abbey\u003c/a>, where robed monks are busy brewing the first American Trappist beer. If all goes as planned, \u003ca href=\"http://www.spencerbrewery.com/\">Spencer Trappist Ale\u003c/a> will be available in Massachusetts retail stores by the middle of next week.\u003c/p>\n\u003cp>The monastery became one of only \u003ca href=\"http://www.stpeterslist.com/197/the-7-authentic-trappist-monk-beers/\">10 official Trappist breweries\u003c/a> in the world — and the first one outside Europe — in December.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I've only come to understand the beer world [in] getting involved in this, but apparently, the Trappists have a reputation for quality in their products,\" says Damian Carr, the abbot of St. Joseph's.\u003c/p>\n\u003cp>That's a bit of an understatement. Many other beers bearing the \u003ca href=\"http://www.trappist.be/en/pages/trappist-beers\">Authentic Trappist Product\u003c/a> label are regulars on lists of the world's best.\u003c/p>\n\u003cp>In some ways, the monks at St. Joseph's might seem like odd candidates to open up a world-class brewery. They don't get out much — \"we're not in parishes, we don't teach schools, we don't go to the missions,\" the abbot says.\u003c/p>\n\u003cp>What they \u003cem>are\u003c/em> is self-sufficient. For more than 60 years, the monks at St. Joseph's have supported themselves by making religious garments and preserves, including jams and jellies.\u003c/p>\n\u003cp>Still, that wasn't enough, so several years ago, they started looking into brewing.\u003c/p>\n\u003cp>But there was a problem: The monks knew nothing about brewing — or even drinking — beer. So, one of the monks called up Martha Paquette, the co-founder of \u003ca href=\"http://prettybeer.com/wp/\">Pretty Things Beer and Ale Project\u003c/a> in Sommerville, Mass., for help.\u003c/p>\n\u003cp>\"They'd maybe drunk some Budweiser,\" Paquette says. \"So, we had a lot of fun with the monks introducing them to hops, dark beers, richer, stronger beers.\"\u003c/p>\n\u003cp>Learning to drink beer was the easy part. To learn to brew it, the abbey sent two of its monks to train at Belgian monasteries and hired a professional Belgian brewer.\u003c/p>\n\u003cp>The monastery also received some major financing — the monks wouldn't say how much — for a sleek, state-of-the-art brew house. Now, the 36,000-square-foot, stainless steel building sits behind the stone abbey and is mostly automated.\u003c/p>\n\u003cfigure id=\"attachment_76375\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/boiler1_wide-2b504e5a223501c5940888713cc4bed025fae725.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/boiler1_wide-2b504e5a223501c5940888713cc4bed025fae725-1024x575.jpg\" alt=\"A monk at St. Joseph's Abbey inspects the boil. Photo: Nick Hiller/The Spencer Brewery\" width=\"1024\" height=\"575\" class=\"size-large wp-image-76375\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A monk at St. Joseph's Abbey inspects the boil. Photo: Nick Hiller/The Spencer Brewery\u003c/figcaption>\u003c/figure>\n\u003cp>As for their recipe, Rev. Isaac Keeley, the brewery's director, says they wanted to create a new Trappist beer that didn't taste like old Trappist beers. They tried all the classic sweet, high-alcohol styles, but found they liked what was being made just for the monks' personal consumption. What they settled on was a lower-alcohol type called refectory ale.\u003c/p>\n\u003cp>\"The recipe allows monks to drink them on occasion and still go on and do monastic things,\" Keeley says. \"Ours is a golden-hued, full-bodied ale. It has a nice aroma, which kind of whets your appetite.\"\u003c/p>\n\u003cp>The brew has already passed one major taste test: To get the official \"Authentic product label,\" Spencer Trappist Ale's first had to win approval from the \u003ca href=\"http://www.trappist.be/en/pages/\">International Trappist Association\u003c/a>.\u003c/p>\n\u003cp>\"We tasted the beer the day we gave the approval,\" says ITA spokesman Francois de Harenne, and it was considered a good product — deserving to bear the logo.\"\u003c/p>\n\u003cp>Indeed, so far, says Abbot Damian, their brewing venture has had great luck. And while Spencer Trappist Ale will be for sale only in Massachusetts for starters, he says the monks hope to expand soon.\u003c/p>\n\u003cp>God willing.\u003c/p>\n\u003cp>\u003cem>The Web version of this story includes reporting by Amy Guttman.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "76373 http://blogs.kqed.org/bayareabites/?p=76373",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/01/11/american-beer-fans-praise-the-heavens-a-trappist-brewery-in-u-s/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 678,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 24
},
"modified": 1389460438,
"excerpt": "Trappist monks are known for producing some of the world's finest beers. But until recently, all of them were brewed in Europe. Next week, Spencer Trappist Ale, made by the monks of St. Joseph's Abbey in Massachusetts, hits retail shelves.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Trappist monks are known for producing some of the world's finest beers. But until recently, all of them were brewed in Europe. Next week, Spencer Trappist Ale, made by the monks of St. Joseph's Abbey in Massachusetts, hits retail shelves.",
"title": "American Beer Fans, Praise The Heavens: A Trappist Brewery In U.S. | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "American Beer Fans, Praise The Heavens: A Trappist Brewery In U.S. ",
"datePublished": "2014-01-11T09:13:58-08:00",
"dateModified": "2014-01-11T09:13:58-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "american-beer-fans-praise-the-heavens-a-trappist-brewery-in-u-s",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=261398742&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Katherine Perry, WATD",
"nprStoryDate": "Fri, 10 Jan 2014 16:00:00 -0500",
"nprLastModifiedDate": "Fri, 10 Jan 2014 17:43:14 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2014/01/10/261398742/american-beer-fans-praise-the-heavens-a-trappist-brewery-in-u-s?ft=3&f=261398742",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/atc/2014/01/20140110_atc_trappist_beer.mp3?orgId=1&topicId=1053&ft=3&f=261398742",
"nprAudioM3u": "http://api.npr.org/m3u/1261435209-829c3b.m3u?orgId=1&topicId=1053&ft=3&f=261398742",
"nprStoryId": "261398742",
"nprRetrievedStory": "1",
"nprPubDate": "Fri, 10 Jan 2014 19:19:00 -0500",
"path": "/bayareabites/76373/american-beer-fans-praise-the-heavens-a-trappist-brewery-in-u-s",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/atc/2014/01/20140110_atc_trappist_beer.mp3?orgId=1&topicId=1053&ft=3&f=261398742",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76374\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/spencer_refectory_wide_row_wide-bb3c41a2713e122c6f12c9d7a0172e584bf72c62.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/spencer_refectory_wide_row_wide-bb3c41a2713e122c6f12c9d7a0172e584bf72c62-1024x575.jpg\" alt=\"Spencer Trappist Ale, made by the first official Trappist brewery outside Europe, will go on sale next week in Massachusetts. Photo: Nick Hiller/The Spencer Brewery\" width=\"1024\" height=\"575\" class=\"size-large wp-image-76374\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spencer Trappist Ale, made by the first official Trappist brewery outside Europe, will go on sale next week in Massachusetts. Photo: Nick Hiller/\u003ca href=\"http://www.spencerbrewery.com/\">The Spencer Brewery\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/10/261398742/american-beer-fans-praise-the-heavens-a-trappist-brewery-in-u-s\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://pd.npr.org/anon.npr-mp3/npr/atc/2014/01/20140110_atc_trappist_beer.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by Katherine Perry, WATD on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/10/261398742/american-beer-fans-praise-the-heavens-a-trappist-brewery-in-u-s\">The Salt at NPR Food\u003c/a> (1/10/14)\u003c/p>\n\u003cp>The town of Spencer, in central Massachusetts, isn't well known for ... well, anything, really. But it's about to become internationally famous — at least in beer-drinking circles.\u003c/p>\n\u003cp>Spencer is home to \u003ca href=\"http://www.spencerabbey.org/\">St. Joseph's Abbey\u003c/a>, where robed monks are busy brewing the first American Trappist beer. If all goes as planned, \u003ca href=\"http://www.spencerbrewery.com/\">Spencer Trappist Ale\u003c/a> will be available in Massachusetts retail stores by the middle of next week.\u003c/p>\n\u003cp>The monastery became one of only \u003ca href=\"http://www.stpeterslist.com/197/the-7-authentic-trappist-monk-beers/\">10 official Trappist breweries\u003c/a> in the world — and the first one outside Europe — in December.\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>\"I've only come to understand the beer world [in] getting involved in this, but apparently, the Trappists have a reputation for quality in their products,\" says Damian Carr, the abbot of St. Joseph's.\u003c/p>\n\u003cp>That's a bit of an understatement. Many other beers bearing the \u003ca href=\"http://www.trappist.be/en/pages/trappist-beers\">Authentic Trappist Product\u003c/a> label are regulars on lists of the world's best.\u003c/p>\n\u003cp>In some ways, the monks at St. Joseph's might seem like odd candidates to open up a world-class brewery. They don't get out much — \"we're not in parishes, we don't teach schools, we don't go to the missions,\" the abbot says.\u003c/p>\n\u003cp>What they \u003cem>are\u003c/em> is self-sufficient. For more than 60 years, the monks at St. Joseph's have supported themselves by making religious garments and preserves, including jams and jellies.\u003c/p>\n\u003cp>Still, that wasn't enough, so several years ago, they started looking into brewing.\u003c/p>\n\u003cp>But there was a problem: The monks knew nothing about brewing — or even drinking — beer. So, one of the monks called up Martha Paquette, the co-founder of \u003ca href=\"http://prettybeer.com/wp/\">Pretty Things Beer and Ale Project\u003c/a> in Sommerville, Mass., for help.\u003c/p>\n\u003cp>\"They'd maybe drunk some Budweiser,\" Paquette says. \"So, we had a lot of fun with the monks introducing them to hops, dark beers, richer, stronger beers.\"\u003c/p>\n\u003cp>Learning to drink beer was the easy part. To learn to brew it, the abbey sent two of its monks to train at Belgian monasteries and hired a professional Belgian brewer.\u003c/p>\n\u003cp>The monastery also received some major financing — the monks wouldn't say how much — for a sleek, state-of-the-art brew house. Now, the 36,000-square-foot, stainless steel building sits behind the stone abbey and is mostly automated.\u003c/p>\n\u003cfigure id=\"attachment_76375\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/boiler1_wide-2b504e5a223501c5940888713cc4bed025fae725.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/boiler1_wide-2b504e5a223501c5940888713cc4bed025fae725-1024x575.jpg\" alt=\"A monk at St. Joseph's Abbey inspects the boil. Photo: Nick Hiller/The Spencer Brewery\" width=\"1024\" height=\"575\" class=\"size-large wp-image-76375\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A monk at St. Joseph's Abbey inspects the boil. Photo: Nick Hiller/The Spencer Brewery\u003c/figcaption>\u003c/figure>\n\u003cp>As for their recipe, Rev. Isaac Keeley, the brewery's director, says they wanted to create a new Trappist beer that didn't taste like old Trappist beers. They tried all the classic sweet, high-alcohol styles, but found they liked what was being made just for the monks' personal consumption. What they settled on was a lower-alcohol type called refectory ale.\u003c/p>\n\u003cp>\"The recipe allows monks to drink them on occasion and still go on and do monastic things,\" Keeley says. \"Ours is a golden-hued, full-bodied ale. It has a nice aroma, which kind of whets your appetite.\"\u003c/p>\n\u003cp>The brew has already passed one major taste test: To get the official \"Authentic product label,\" Spencer Trappist Ale's first had to win approval from the \u003ca href=\"http://www.trappist.be/en/pages/\">International Trappist Association\u003c/a>.\u003c/p>\n\u003cp>\"We tasted the beer the day we gave the approval,\" says ITA spokesman Francois de Harenne, and it was considered a good product — deserving to bear the logo.\"\u003c/p>\n\u003cp>Indeed, so far, says Abbot Damian, their brewing venture has had great luck. And while Spencer Trappist Ale will be for sale only in Massachusetts for starters, he says the monks hope to expand soon.\u003c/p>\n\u003cp>God willing.\u003c/p>\n\u003cp>\u003cem>The Web version of this story includes reporting by Amy Guttman.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/76373/american-beer-fans-praise-the-heavens-a-trappist-brewery-in-u-s",
"authors": [
"byline_bayareabites_76373"
],
"categories": [
"bayareabites_301",
"bayareabites_10916",
"bayareabites_34"
],
"tags": [
"bayareabites_10919",
"bayareabites_12902",
"bayareabites_10921",
"bayareabites_12901"
],
"featImg": "bayareabites_76380",
"label": "bayareabites"
},
"bayareabites_76356": {
"type": "posts",
"id": "bayareabites_76356",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "76356",
"score": null,
"sort": [
1389379613000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1389379613,
"format": "aside",
"disqusTitle": "A Green-Movement Website Shakes Up The Debate Over GMOs",
"title": "A Green-Movement Website Shakes Up The Debate Over GMOs",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_76357\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/istock_000009301894large_wide-5c4877bea72fb2b3c67d39b336b59e1c659506e0.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/istock_000009301894large_wide-5c4877bea72fb2b3c67d39b336b59e1c659506e0.jpg\" alt=\"After Grist's six-month-long series on genetically modified foods, some loyal readers accused the site of changing directions in the debate. Photo: iStockphoto\" width=\"1674\" height=\"940\" class=\"size-full wp-image-76357\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">After Grist's six-month-long series on genetically modified foods, some loyal readers accused the site of changing directions in the debate. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/09/261076195/a-green-movement-website-shakes-up-the-debate-over-gmos\">The Salt at NPR Food\u003c/a> (1/10/14)\u003c/p>\n\u003cp>A \u003ca href=\"http://grist.org/series/panic-free-gmos/\">26-part series\u003c/a> on genetically modified food was not Nathanael Johnson's idea. And he didn't realize it would take six months, either.\u003c/p>\n\u003cp>Last year, Johnson was hired as the new food writer for Grist, a website for environmental news and opinion. Grist's editor, \u003ca href=\"http://grist.org/article/2011-09-12-meet-scott-rosenberg-grists-new-executive-editor/\">Scott Rosenberg\u003c/a>, was waiting with an assignment: Dig into the controversy over GMOs.\u003c/p>\n\u003cp>GMOs \"were a unique problem for us,\" says Rosenberg. On the one hand, most of Grist's readers and supporters despise GMOs, seeing them as a tool of corporate agribusiness and chemical-dependent farming.\u003c/p>\n\u003cp>On the other hand, says Rosenberg, he'd been struck by the passion of people who defended this technology, especially scientists. It convinced him that the issue deserved a fresh look.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"When I met \u003ca href=\"http://grist.org/author/nathanael-johnson/\">Nathanael\u003c/a>, I thought, 'This is a writer who could do this really well,' \" recalls Rosenberg.\u003c/p>\n\u003cp>Johnson came to this assignment with the kind of skepticism about green orthodoxy that comes from growing up immersed in it.\u003c/p>\n\u003cp>\"I was born into the cult of organic,\" he \u003ca href=\"http://grist.org/food/beyond-gut-instinct-a-manifesto-for-clean-eating-and-clear-thinking/\">wrote\u003c/a> in one of his first Grist columns. His parents were \"Berkeley hippies\" who moved back to the land in Nevada City, Calif. Growing up there \"gave me a front-row seat from which to observe how faith in nature could spin into fuzzy thinking and paranoia,\" Johnson wrote. \"I loved science because it could separate plausible and crazy.\"\u003c/p>\n\u003cp>Johnson dove into his GMO assignment with that same devotion to weighing the evidence. If you're confused by the long-running GMO fight — and even more if your mind is already made up — it's worth reading.\u003c/p>\n\u003cp>Be warned, though: You'll need some stamina. There are several notable things about this online experiment in explanatory journalism, and the first is its length. Johnson covers questions both obvious (Are GMO foods\u003ca href=\"http://grist.org/food/the-gm-safety-dance-whats-rule-and-whats-real/\"> tested\u003c/a> for safety?) and obscure (Are independent scientists \u003ca href=\"http://grist.org/food/genetically-modified-seed-research-whats-locked-and-what-isnt/\">banned\u003c/a> from carrying out research on GMOs?).\u003c/p>\n\u003cp>More unusual, though, is its approach. In an online world of snark and smack-downs, Johnson presents his work as a humble quest for truth. For the most part, he convinces you that it's an honest search, and that he's not sure, himself, where he'll end up.\u003c/p>\n\u003cp>Where he ends up, in fact, is the final surprising thing about this series. Instead of preaching to the deep-green choir, Johnson questions its faith. He challenges many of the anti-GMO views that Grist's readers are used to seeing.\u003c/p>\n\u003cp>Which doesn't put him squarely in the pro-GMO camp, either. Unlike British polemicist Mark Lynas, who switched sides in this debate, Johnson is all about nuance. Are GMOs bad for the environment? Well, yes and no. They've allowed farmers to \u003ca href=\"http://grist.org/food/in-the-insecticide-wars-gmos-have-so-far-been-a-force-for-good/\">cut\u003c/a> their use of insecticides while \u003ca href=\"http://grist.org/food/roundup-ready-aim-spray-how-gm-crops-lead-to-herbicide-addiction/\">increasing\u003c/a> the use of chemical weed-killers. More effective weed control is good for crop yields but bad for the Monarch butterfly. And so on.\u003c/p>\n\u003cp>Some of Grist's readers haven't appreciated the nuance, and reacted to Johnson's series with the kind of anger that's reserved for those who betray a righteous cause.\u003c/p>\n\u003cp>\"I've got news for Johnson,\" \u003ca href=\"http://www.gmwatch.org/index.php/news/archive/2013/15019-nathanael-johnson-a-beacon-in-the-smog\">wrote\u003c/a> Claire Robinson, from GM Watch. \"Misleading the readers of an until-now respected publication like Grist doesn't make him exciting, creative or cool. It just makes him an unreliable source.\" Instead of being, as Grist's slogan promises, a \"beacon in the smog,\" Robinson accused the site of \"operating more like a smog machine.\"\u003c/p>\n\u003cp>\"I was unprepared for the ugliness\" and the personal attacks, Johnson admits. \"I'd never felt anything like that before\" in 10 years of journalism.\u003c/p>\n\u003cp>Many proponents of GMOs, meanwhile, \u003ca href=\"http://www.forbes.com/sites/jonentine/2013/07/18/grist-challenges-its-own-shaky-crop-biotechnology-reporting-sets-stage-for-gmo-science-journalism-conclave/\">praised\u003c/a> Johnson's efforts. Jon Entine, who writes for the \u003cem>Forbes\u003c/em> site, described it as a partial repudiation of Grist's previous \"embarrassing coverage\" of the issue.\u003c/p>\n\u003cp>Those GMO supporters, however, weren't quite so happy with Johnson's final \u003ca href=\"http://grist.org/food/what-i-learned-from-six-months-of-gmo-research-none-of-it-matters/\">wrap-up pos\u003c/a>t this week, which carried the headline: \"What I learned from six months of GMO research: None of it matters.\"\u003c/p>\n\u003cp>\"The most astonishing thing about the vicious public brawl over GMOs is that the stakes are so low,\" Johnson wrote. Essentially, if you care about the environment or human welfare, it just doesn't matter very much whether farmers are planting GMOs.\u003c/p>\n\u003cp>An essential personal disclosure here: In that final essay, Johnson quotes approvingly from my own \u003ca href=\"http://www.amazon.com/Lords-Of-The-Harvest-Biotech/dp/073820773X\">book\u003c/a> about GMOs, published way, way back in 2001. So perhaps I'm paying extra attention to Johnson's work because we agree.\u003c/p>\n\u003cp>Yet 13 years ago, when I argued that GMOs didn't matter all that much for the environment or human welfare — certainly not compared to old-fashioned things like tilling grasslands or draining wetlands — people mostly looked puzzled. I wonder whether Johnson's work will have more resonance — whether, for instance, apocalyptic rhetoric about GMOs will give way to a calmer understanding of what's at stake.\u003c/p>\n\u003cp>Johnson isn't sure.\u003c/p>\n\u003cp>\"When I look at the comments, I get the feeling that nothing will ever change,\" he says.\u003c/p>\n\u003cp>On the other hand, there are occasional personal exchanges that leave him more optimistic. He cited an online conversation with another writer who's been a frequent GMO critic: \"I felt like we were building a slender bridge across the chasm.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "76356 http://blogs.kqed.org/bayareabites/?p=76356",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/01/10/a-green-movement-website-shakes-up-the-debate-over-gmos/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 926,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 27
},
"modified": 1389379613,
"excerpt": "If you're confused by the fight over genetically modified food — and even more if your mind is already made up — you might want to turn to an investigation of the topic carried out by the environmental website Grist. Instead of preaching to the deep-green choir, Grist's in-depth series questioned its faith.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "If you're confused by the fight over genetically modified food — and even more if your mind is already made up — you might want to turn to an investigation of the topic carried out by the environmental website Grist. Instead of preaching to the deep-green choir, Grist's in-depth series questioned its faith.",
"title": "A Green-Movement Website Shakes Up The Debate Over GMOs | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "A Green-Movement Website Shakes Up The Debate Over GMOs",
"datePublished": "2014-01-10T10:46:53-08:00",
"dateModified": "2014-01-10T10:46:53-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "a-green-movement-website-shakes-up-the-debate-over-gmos",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=261076195&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Dan Charles",
"nprStoryDate": "Fri, 10 Jan 2014 12:19:00 -0500",
"nprLastModifiedDate": "Fri, 10 Jan 2014 12:52:02 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2014/01/09/261076195/a-green-movement-website-shakes-up-the-debate-over-gmos?ft=3&f=261076195",
"nprStoryId": "261076195",
"nprRetrievedStory": "1",
"nprPubDate": "Fri, 10 Jan 2014 12:52:00 -0500",
"path": "/bayareabites/76356/a-green-movement-website-shakes-up-the-debate-over-gmos",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76357\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/istock_000009301894large_wide-5c4877bea72fb2b3c67d39b336b59e1c659506e0.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/istock_000009301894large_wide-5c4877bea72fb2b3c67d39b336b59e1c659506e0.jpg\" alt=\"After Grist's six-month-long series on genetically modified foods, some loyal readers accused the site of changing directions in the debate. Photo: iStockphoto\" width=\"1674\" height=\"940\" class=\"size-full wp-image-76357\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">After Grist's six-month-long series on genetically modified foods, some loyal readers accused the site of changing directions in the debate. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/09/261076195/a-green-movement-website-shakes-up-the-debate-over-gmos\">The Salt at NPR Food\u003c/a> (1/10/14)\u003c/p>\n\u003cp>A \u003ca href=\"http://grist.org/series/panic-free-gmos/\">26-part series\u003c/a> on genetically modified food was not Nathanael Johnson's idea. And he didn't realize it would take six months, either.\u003c/p>\n\u003cp>Last year, Johnson was hired as the new food writer for Grist, a website for environmental news and opinion. Grist's editor, \u003ca href=\"http://grist.org/article/2011-09-12-meet-scott-rosenberg-grists-new-executive-editor/\">Scott Rosenberg\u003c/a>, was waiting with an assignment: Dig into the controversy over GMOs.\u003c/p>\n\u003cp>GMOs \"were a unique problem for us,\" says Rosenberg. On the one hand, most of Grist's readers and supporters despise GMOs, seeing them as a tool of corporate agribusiness and chemical-dependent farming.\u003c/p>\n\u003cp>On the other hand, says Rosenberg, he'd been struck by the passion of people who defended this technology, especially scientists. It convinced him that the issue deserved a fresh look.\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>\"When I met \u003ca href=\"http://grist.org/author/nathanael-johnson/\">Nathanael\u003c/a>, I thought, 'This is a writer who could do this really well,' \" recalls Rosenberg.\u003c/p>\n\u003cp>Johnson came to this assignment with the kind of skepticism about green orthodoxy that comes from growing up immersed in it.\u003c/p>\n\u003cp>\"I was born into the cult of organic,\" he \u003ca href=\"http://grist.org/food/beyond-gut-instinct-a-manifesto-for-clean-eating-and-clear-thinking/\">wrote\u003c/a> in one of his first Grist columns. His parents were \"Berkeley hippies\" who moved back to the land in Nevada City, Calif. Growing up there \"gave me a front-row seat from which to observe how faith in nature could spin into fuzzy thinking and paranoia,\" Johnson wrote. \"I loved science because it could separate plausible and crazy.\"\u003c/p>\n\u003cp>Johnson dove into his GMO assignment with that same devotion to weighing the evidence. If you're confused by the long-running GMO fight — and even more if your mind is already made up — it's worth reading.\u003c/p>\n\u003cp>Be warned, though: You'll need some stamina. There are several notable things about this online experiment in explanatory journalism, and the first is its length. Johnson covers questions both obvious (Are GMO foods\u003ca href=\"http://grist.org/food/the-gm-safety-dance-whats-rule-and-whats-real/\"> tested\u003c/a> for safety?) and obscure (Are independent scientists \u003ca href=\"http://grist.org/food/genetically-modified-seed-research-whats-locked-and-what-isnt/\">banned\u003c/a> from carrying out research on GMOs?).\u003c/p>\n\u003cp>More unusual, though, is its approach. In an online world of snark and smack-downs, Johnson presents his work as a humble quest for truth. For the most part, he convinces you that it's an honest search, and that he's not sure, himself, where he'll end up.\u003c/p>\n\u003cp>Where he ends up, in fact, is the final surprising thing about this series. Instead of preaching to the deep-green choir, Johnson questions its faith. He challenges many of the anti-GMO views that Grist's readers are used to seeing.\u003c/p>\n\u003cp>Which doesn't put him squarely in the pro-GMO camp, either. Unlike British polemicist Mark Lynas, who switched sides in this debate, Johnson is all about nuance. Are GMOs bad for the environment? Well, yes and no. They've allowed farmers to \u003ca href=\"http://grist.org/food/in-the-insecticide-wars-gmos-have-so-far-been-a-force-for-good/\">cut\u003c/a> their use of insecticides while \u003ca href=\"http://grist.org/food/roundup-ready-aim-spray-how-gm-crops-lead-to-herbicide-addiction/\">increasing\u003c/a> the use of chemical weed-killers. More effective weed control is good for crop yields but bad for the Monarch butterfly. And so on.\u003c/p>\n\u003cp>Some of Grist's readers haven't appreciated the nuance, and reacted to Johnson's series with the kind of anger that's reserved for those who betray a righteous cause.\u003c/p>\n\u003cp>\"I've got news for Johnson,\" \u003ca href=\"http://www.gmwatch.org/index.php/news/archive/2013/15019-nathanael-johnson-a-beacon-in-the-smog\">wrote\u003c/a> Claire Robinson, from GM Watch. \"Misleading the readers of an until-now respected publication like Grist doesn't make him exciting, creative or cool. It just makes him an unreliable source.\" Instead of being, as Grist's slogan promises, a \"beacon in the smog,\" Robinson accused the site of \"operating more like a smog machine.\"\u003c/p>\n\u003cp>\"I was unprepared for the ugliness\" and the personal attacks, Johnson admits. \"I'd never felt anything like that before\" in 10 years of journalism.\u003c/p>\n\u003cp>Many proponents of GMOs, meanwhile, \u003ca href=\"http://www.forbes.com/sites/jonentine/2013/07/18/grist-challenges-its-own-shaky-crop-biotechnology-reporting-sets-stage-for-gmo-science-journalism-conclave/\">praised\u003c/a> Johnson's efforts. Jon Entine, who writes for the \u003cem>Forbes\u003c/em> site, described it as a partial repudiation of Grist's previous \"embarrassing coverage\" of the issue.\u003c/p>\n\u003cp>Those GMO supporters, however, weren't quite so happy with Johnson's final \u003ca href=\"http://grist.org/food/what-i-learned-from-six-months-of-gmo-research-none-of-it-matters/\">wrap-up pos\u003c/a>t this week, which carried the headline: \"What I learned from six months of GMO research: None of it matters.\"\u003c/p>\n\u003cp>\"The most astonishing thing about the vicious public brawl over GMOs is that the stakes are so low,\" Johnson wrote. Essentially, if you care about the environment or human welfare, it just doesn't matter very much whether farmers are planting GMOs.\u003c/p>\n\u003cp>An essential personal disclosure here: In that final essay, Johnson quotes approvingly from my own \u003ca href=\"http://www.amazon.com/Lords-Of-The-Harvest-Biotech/dp/073820773X\">book\u003c/a> about GMOs, published way, way back in 2001. So perhaps I'm paying extra attention to Johnson's work because we agree.\u003c/p>\n\u003cp>Yet 13 years ago, when I argued that GMOs didn't matter all that much for the environment or human welfare — certainly not compared to old-fashioned things like tilling grasslands or draining wetlands — people mostly looked puzzled. I wonder whether Johnson's work will have more resonance — whether, for instance, apocalyptic rhetoric about GMOs will give way to a calmer understanding of what's at stake.\u003c/p>\n\u003cp>Johnson isn't sure.\u003c/p>\n\u003cp>\"When I look at the comments, I get the feeling that nothing will ever change,\" he says.\u003c/p>\n\u003cp>On the other hand, there are occasional personal exchanges that leave him more optimistic. He cited an online conversation with another writer who's been a frequent GMO critic: \"I felt like we were building a slender bridge across the chasm.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/76356/a-green-movement-website-shakes-up-the-debate-over-gmos",
"authors": [
"byline_bayareabites_76356"
],
"categories": [
"bayareabites_1865",
"bayareabites_10916",
"bayareabites_2035",
"bayareabites_60"
],
"tags": [
"bayareabites_11270",
"bayareabites_10771",
"bayareabites_10787",
"bayareabites_288",
"bayareabites_12899",
"bayareabites_12900",
"bayareabites_10921"
],
"featImg": "bayareabites_76362",
"label": "bayareabites"
},
"bayareabites_76301": {
"type": "posts",
"id": "bayareabites_76301",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "76301",
"score": null,
"sort": [
1389286460000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1389286460,
"format": "aside",
"disqusTitle": "The Fruits Of Free Trade: How NAFTA Revamped The American Diet",
"title": "The Fruits Of Free Trade: How NAFTA Revamped The American Diet",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_76306\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/produceNAFTA.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/produceNAFTA.jpg\" alt=\"A lot of produce Americans buy comes from Mexico, and it's the result of the North American Free Trade Agreement — NAFTA — which took effect 20 years ago this month. Photo: Amy Sussman/AP \" width=\"624\" height=\"350\" class=\"size-full wp-image-76306\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A lot of produce Americans buy comes from Mexico, and it's the result of the North American Free Trade Agreement — NAFTA — which took effect 20 years ago this month. Photo: Amy Sussman/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/09/260790888/the-fruits-of-free-trade-how-nafta-revamped-the-american-diet\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/01/20140109_me_nafta_produce.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/4628641/ted-robbins\">Ted Robbins\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/09/260790888/the-fruits-of-free-trade-how-nafta-revamped-the-american-diet\">The Salt at NPR Food\u003c/a> (1/9/14)\u003c/p>\n\u003cp>Walk through the produce section of your supermarket and you'll see things you'd never have seen years ago — like fresh raspberries or green beans in the dead of winter.\u003c/p>\n\u003cp>Much of that produce comes from Mexico, and it's the result of the North American Free Trade Agreement — NAFTA — which took effect 20 years ago this month.\u003c/p>\n\u003cp>In the years since, NAFTA radically changed the way we get our fruits and vegetables. For starters, the volume of produce from Mexico to the U.S. has tripled since 1994.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There are several reasons why, explains Jaime Chamberlain, president of J-C Distributing Inc., a large produce importer and distributorship in Nogales, Ariz.\u003c/p>\n\u003cp>First, NAFTA eliminated tariffs. Cantaloupes, for instance, used to have a 35 percent tax on them when they crossed the border. No tariffs meant lower prices.\u003c/p>\n\u003cp>Second, NAFTA encouraged investment. So companies like Chamberlain's have invested hundreds of millions of dollars in Mexican farms. That has helped create year-round supply and demand for U.S. and Canadian customers.\u003c/p>\n\u003cp>\"Twenty years ago, in tomato items alone, you did not have 365-day distribution from Mexico to the United States,\" he says. \"And now ... every single day of the year, you will find Mexican tomatoes in the U.S. market.\"\u003c/p>\n\u003cp>Availability is what seems to matter to shoppers like Garrett Larriba, whom I encountered at a Tucson, Ariz., Safeway.\u003c/p>\n\u003cp>I asked him if he knows where his produce comes from.\u003c/p>\n\u003cp>\"No, no I don't,\" he said.\u003c/p>\n\u003cp>Does he care? \"No, not really.\"\u003c/p>\n\u003cp>But a number of other people I spoke with at the same Tucson Safeway \u003cem>do\u003c/em> care — including Larribas' companion, Christine Peterson.\u003c/p>\n\u003cp>\"I try to eat local as frequently as possible,\" she told me, \"and I do care where it comes from.\"\u003c/p>\n\u003cp>Peterson said she wants to support local farmers — and justified or not, she worries about food safety.\u003c/p>\n\u003cp>Of course, for consumers fully committed to buying local, that also means buying only what's in season.\u003c/p>\n\u003cp>\"I don't have much fruit in the winter — bluntly,\" says Joan Gussow, a nutritionist and author who has been \u003ca href=\"http://www.nytimes.com/2010/08/19/garden/19garden.html?_r=0\">called\u003c/a> the \"matriarch of the eat-locally-think-globally food movement.\"\u003c/p>\n\u003cp>Gussow eats mostly dried fruit in winter and whatever vegetables grow near her home in New York's Hudson Valley. By selling fruits and vegetables bred to travel long distances, she says, NAFTA has helped train people to value convenience over flavor.\u003c/p>\n\u003cp>\"It's meant that people don't know anything about where their food comes from, and they don't know anything about seasons,\" Gussow says. \"And so they really have settled — as they have with tomatoes — for something that is really like a giant orange golf ball.\"\u003c/p>\n\u003cp>Jaime Chamberlain disagrees. He says the produce industry has made great strides in packaging and shipping more flavorful fruits and vegetables from Mexico. Don't knock availability — celebrate it, he says.\u003c/p>\n\u003cp>\"We should be teaching our children that nowadays, you're able to enjoy strawberries even though you're in the dead of winter in January,\" he says.\u003c/p>\n\u003cp>Enjoy it or not, that's what Americans got from NAFTA. As for getting your children to eat more fruits and vegetables — that's another issue altogether. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "76301 http://blogs.kqed.org/bayareabites/?p=76301",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/01/09/the-fruits-of-free-trade-how-nafta-revamped-the-american-diet/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 622,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 26
},
"modified": 1389286460,
"excerpt": "Signed 20 years ago this month, the landmark trade agreement radically altered the way we get our fruits and vegetables, encouraging year-round imports from Mexican farms. That's why it's now no big deal to find, say, raspberries in winter. But critics say it also has trained consumers to value convenience over flavor and has dulled knowledge of where food comes from.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Signed 20 years ago this month, the landmark trade agreement radically altered the way we get our fruits and vegetables, encouraging year-round imports from Mexican farms. That's why it's now no big deal to find, say, raspberries in winter. But critics say it also has trained consumers to value convenience over flavor and has dulled knowledge of where food comes from.",
"title": "The Fruits Of Free Trade: How NAFTA Revamped The American Diet | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "The Fruits Of Free Trade: How NAFTA Revamped The American Diet",
"datePublished": "2014-01-09T08:54:20-08:00",
"dateModified": "2014-01-09T08:54:20-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "the-fruits-of-free-trade-how-nafta-revamped-the-american-diet",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=260790888&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Ted Robbins",
"nprStoryDate": "Thu, 09 Jan 2014 00:00:00 -0500",
"nprLastModifiedDate": "Thu, 09 Jan 2014 11:02:14 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2014/01/09/260790888/the-fruits-of-free-trade-how-nafta-revamped-the-american-diet?ft=3&f=260790888",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/me/2014/01/20140109_me_nafta_produce.mp3?orgId=1&topicId=1053&aggIds=249998251&ft=3&f=260790888",
"nprAudioM3u": "http://api.npr.org/m3u/1261025212-d3e066.m3u?orgId=1&topicId=1053&aggIds=249998251&ft=3&f=260790888",
"nprStoryId": "260790888",
"nprRetrievedStory": "1",
"nprPubDate": "Thu, 09 Jan 2014 11:02:00 -0500",
"path": "/bayareabites/76301/the-fruits-of-free-trade-how-nafta-revamped-the-american-diet",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/me/2014/01/20140109_me_nafta_produce.mp3?orgId=1&topicId=1053&aggIds=249998251&ft=3&f=260790888",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76306\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/produceNAFTA.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/produceNAFTA.jpg\" alt=\"A lot of produce Americans buy comes from Mexico, and it's the result of the North American Free Trade Agreement — NAFTA — which took effect 20 years ago this month. Photo: Amy Sussman/AP \" width=\"624\" height=\"350\" class=\"size-full wp-image-76306\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A lot of produce Americans buy comes from Mexico, and it's the result of the North American Free Trade Agreement — NAFTA — which took effect 20 years ago this month. Photo: Amy Sussman/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/09/260790888/the-fruits-of-free-trade-how-nafta-revamped-the-american-diet\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://pd.npr.org/anon.npr-mp3/npr/me/2014/01/20140109_me_nafta_produce.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/4628641/ted-robbins\">Ted Robbins\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/09/260790888/the-fruits-of-free-trade-how-nafta-revamped-the-american-diet\">The Salt at NPR Food\u003c/a> (1/9/14)\u003c/p>\n\u003cp>Walk through the produce section of your supermarket and you'll see things you'd never have seen years ago — like fresh raspberries or green beans in the dead of winter.\u003c/p>\n\u003cp>Much of that produce comes from Mexico, and it's the result of the North American Free Trade Agreement — NAFTA — which took effect 20 years ago this month.\u003c/p>\n\u003cp>In the years since, NAFTA radically changed the way we get our fruits and vegetables. For starters, the volume of produce from Mexico to the U.S. has tripled since 1994.\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>There are several reasons why, explains Jaime Chamberlain, president of J-C Distributing Inc., a large produce importer and distributorship in Nogales, Ariz.\u003c/p>\n\u003cp>First, NAFTA eliminated tariffs. Cantaloupes, for instance, used to have a 35 percent tax on them when they crossed the border. No tariffs meant lower prices.\u003c/p>\n\u003cp>Second, NAFTA encouraged investment. So companies like Chamberlain's have invested hundreds of millions of dollars in Mexican farms. That has helped create year-round supply and demand for U.S. and Canadian customers.\u003c/p>\n\u003cp>\"Twenty years ago, in tomato items alone, you did not have 365-day distribution from Mexico to the United States,\" he says. \"And now ... every single day of the year, you will find Mexican tomatoes in the U.S. market.\"\u003c/p>\n\u003cp>Availability is what seems to matter to shoppers like Garrett Larriba, whom I encountered at a Tucson, Ariz., Safeway.\u003c/p>\n\u003cp>I asked him if he knows where his produce comes from.\u003c/p>\n\u003cp>\"No, no I don't,\" he said.\u003c/p>\n\u003cp>Does he care? \"No, not really.\"\u003c/p>\n\u003cp>But a number of other people I spoke with at the same Tucson Safeway \u003cem>do\u003c/em> care — including Larribas' companion, Christine Peterson.\u003c/p>\n\u003cp>\"I try to eat local as frequently as possible,\" she told me, \"and I do care where it comes from.\"\u003c/p>\n\u003cp>Peterson said she wants to support local farmers — and justified or not, she worries about food safety.\u003c/p>\n\u003cp>Of course, for consumers fully committed to buying local, that also means buying only what's in season.\u003c/p>\n\u003cp>\"I don't have much fruit in the winter — bluntly,\" says Joan Gussow, a nutritionist and author who has been \u003ca href=\"http://www.nytimes.com/2010/08/19/garden/19garden.html?_r=0\">called\u003c/a> the \"matriarch of the eat-locally-think-globally food movement.\"\u003c/p>\n\u003cp>Gussow eats mostly dried fruit in winter and whatever vegetables grow near her home in New York's Hudson Valley. By selling fruits and vegetables bred to travel long distances, she says, NAFTA has helped train people to value convenience over flavor.\u003c/p>\n\u003cp>\"It's meant that people don't know anything about where their food comes from, and they don't know anything about seasons,\" Gussow says. \"And so they really have settled — as they have with tomatoes — for something that is really like a giant orange golf ball.\"\u003c/p>\n\u003cp>Jaime Chamberlain disagrees. He says the produce industry has made great strides in packaging and shipping more flavorful fruits and vegetables from Mexico. Don't knock availability — celebrate it, he says.\u003c/p>\n\u003cp>\"We should be teaching our children that nowadays, you're able to enjoy strawberries even though you're in the dead of winter in January,\" he says.\u003c/p>\n\u003cp>Enjoy it or not, that's what Americans got from NAFTA. As for getting your children to eat more fruits and vegetables — that's another issue altogether. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/76301/the-fruits-of-free-trade-how-nafta-revamped-the-american-diet",
"authors": [
"byline_bayareabites_76301"
],
"categories": [
"bayareabites_2090",
"bayareabites_10916",
"bayareabites_2035",
"bayareabites_34"
],
"tags": [
"bayareabites_12898",
"bayareabites_667",
"bayareabites_10921"
],
"featImg": "bayareabites_76306",
"label": "bayareabites"
},
"bayareabites_76211": {
"type": "posts",
"id": "bayareabites_76211",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "76211",
"score": null,
"sort": [
1389222228000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1389222228,
"format": "aside",
"disqusTitle": "This GMO Apple Won't Brown. Will That Sour The Fruit's Image?",
"title": "This GMO Apple Won't Brown. Will That Sour The Fruit's Image?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_76212\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/3306-2-84c22cdc79fc9e599fd91bfc7fe997c45619cb0b-e1389221903818.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/3306-2-84c22cdc79fc9e599fd91bfc7fe997c45619cb0b-e1389221903818.jpg\" alt=\"Soon after being sliced, a conventional Granny Smith apple (left) starts to brown, while a newly developed GM Granny Smith stays fresher looking. Photo courtesy of Okanagan Specialty Fruits Inc.\" width=\"640\" height=\"480\" class=\"size-full wp-image-76212\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Soon after being sliced, a conventional Granny Smith apple (left) starts to brown, while a newly developed GM Granny Smith stays fresher looking. Photo courtesy of Okanagan Specialty Fruits Inc.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/08/260782518/this-gmo-apple-wont-brown-will-that-sour-the-fruits-image\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/01/20140108_atc_gmo_apple.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/08/260782518/this-gmo-apple-wont-brown-will-that-sour-the-fruits-image\">The Salt at NPR Food\u003c/a> (1/8/14)\u003c/p>\n\u003cp>If you (or your children) turn up your nose at brown apple slices, would you prefer fresh-looking ones that have been genetically engineered?\u003c/p>\n\u003cp>Neal Carter, president of \u003ca href=\"http://www.okspecialtyfruits.com/\">Okanagan Specialty Fruits\u003c/a>, in British Columbia, Canada, certainly hopes so. His company has created the new, non-browning, \u003ca href=\"http://www.arcticapples.com/\">\"Arctic\" apples\u003c/a>, and he's hoping for big orders from despairing parents and food service companies alike. Food service companies, he says, would no longer have to treat their sliced apples with antioxidant chemicals like calcium ascorbate to keep them looking fresh.\u003c/p>\n\u003cp>The cost savings \"can be huge,\" he says. \"Right now, to make fresh-cut apple slices and put them in the bag, 35 or 40 percent of the cost is the antioxident treatment. So you could make a fresh-cut apple slice 30 percent cheaper.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The new apples are waiting for approval from the U.S. Department of Agriculture. But they face opposition — including from apple producers who worry that this new product will taint the apple's wholesome, all-natural image.\u003c/p>\n\u003cp>\"Our concern is marketing,\" says Christian Schlect, president of the \u003ca href=\"http://www.nwhort.org/\">Northwest Horticultural Council\u003c/a>, which represents apple growers in the major apple-producing areas of the Pacific Northwest.\u003c/p>\n\u003cp>Schlect sees a risk that consumers who are viscerally opposed to genetic engineering will avoid apples entirely, and the industry will have to spend precious time and money keeping GMO apples separate from their conventional cousins.\u003c/p>\n\u003cp>The non-browning trait was created by inserting extra copies of genes that the apple already possessed. These genes normally create an enzyme called polyphenol oxidase, which is responsible for the chemical reaction that causes browning.\u003c/p>\n\u003cp>Yet when extra copies of the gene are added, the apple reacts by shutting down all of them, stopping production of the enzyme and preventing the browning reaction. (Like any apple, these apples eventually will go brown from normal rotting. It's the immediate \"enzymatic browning\" that's blocked.)\u003c/p>\n\u003cp>Okanagan Specialty Fruits licensed this technique from the Australian research institute where it was first discovered.\u003c/p>\n\u003cp>At the moment, there are non-browning versions of Golden Delicious and Granny Smith apples. The U.S. Department of Agriculture has allowed Okanagan Specialty Fruits to produce them in test plots covering a few acres in the states of New York and Washington. Carter says his company now is working to put the trait in Fuji and Gala apples, too.\u003c/p>\n\u003cp>The USDA has studied the apple and released a \u003ca href=\"http://www.regulations.gov/#!documentDetail;D=APHIS-2012-0025-1937\">preliminary conclusion\u003c/a> that Arctic apples are pretty much as harmless as conventional ones. That assessment is now open for public comment, and thousands of people have taken advantage of the opportunity — most of them fiercely opposed to it.\u003c/p>\n\u003cp>Even if the USDA approved the apples within a few months, as Carter hopes, it would take several years before commercial quantities of non-browning apples could show up in grocery stores.\u003c/p>\n\u003cp>Okanagan Specialty Fruits does not plan to grow large quantities of apples itself. It will license its variety to commercial growers, charging them a one-time fee of $1,500 per acre of trees. Carter says this is comparable to the license fees that growers currently pay for the right to produce patented varieties such as Gala or Fuji.\u003c/p>\n\u003cp>Carter is convinced that most consumers will be curious to try the apple. The company conducted focus groups in four U.S. cities, from San Francisco to Raleigh, N.C. The company showed consumers the apple, explained that it was genetically engineered, and asked them, \"Would you buy it?\"\u003c/p>\n\u003cp>\"Typically, it's about 80-20,\" says Carter. \"80 percent say, 'Fantastic, bring it on.' And 20 percent say, 'Hmm. I don't think I like genetic engineering.' But they all eat it. Even if they were a nay-sayer that was never going to eat any GM fruit, they will eat a slice. It's not like we have to ask them to eat a slice. They will ask if they can eat a slice.\"\u003c/p>\n\u003cp>Carter thinks it may be more difficult convincing grocery stores to stock the new apple. Even if only a minority of their customers are viscerally opposed to it, grocery stores are risk-averse, and don't want to drive away any business at all.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "76211 http://blogs.kqed.org/bayareabites/?p=76211",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/01/08/this-gmo-apple-wont-brown-will-that-sour-the-fruits-image/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 774,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 21
},
"modified": 1389222228,
"excerpt": "A small Canadian company has created a genetically engineered apple that doesn't go brown when you slice it. It's waiting for approval from the U.S. Department of Agriculture. But some apple producers are worried that this new product will taint the apple's wholesome, all-natural image.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A small Canadian company has created a genetically engineered apple that doesn't go brown when you slice it. It's waiting for approval from the U.S. Department of Agriculture. But some apple producers are worried that this new product will taint the apple's wholesome, all-natural image.",
"title": "This GMO Apple Won't Brown. Will That Sour The Fruit's Image? | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "This GMO Apple Won't Brown. Will That Sour The Fruit's Image?",
"datePublished": "2014-01-08T15:03:48-08:00",
"dateModified": "2014-01-08T15:03:48-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "this-gmo-apple-wont-brown-will-that-sour-the-fruits-image",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=260782518&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Dan Charles",
"nprStoryDate": "Wed, 08 Jan 2014 16:00:00 -0500",
"nprLastModifiedDate": "Wed, 08 Jan 2014 17:31:02 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2014/01/08/260782518/this-gmo-apple-wont-brown-will-that-sour-the-fruits-image?ft=3&f=260782518",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/atc/2014/01/20140108_atc_gmo_apple.mp3?orgId=1&topicId=1053&ft=3&f=260782518",
"nprAudioM3u": "http://api.npr.org/m3u/1260879149-4241a6.m3u?orgId=1&topicId=1053&ft=3&f=260782518",
"nprStoryId": "260782518",
"nprRetrievedStory": "1",
"nprPubDate": "Wed, 08 Jan 2014 17:31:00 -0500",
"path": "/bayareabites/76211/this-gmo-apple-wont-brown-will-that-sour-the-fruits-image",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/atc/2014/01/20140108_atc_gmo_apple.mp3",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76212\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/3306-2-84c22cdc79fc9e599fd91bfc7fe997c45619cb0b-e1389221903818.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/3306-2-84c22cdc79fc9e599fd91bfc7fe997c45619cb0b-e1389221903818.jpg\" alt=\"Soon after being sliced, a conventional Granny Smith apple (left) starts to brown, while a newly developed GM Granny Smith stays fresher looking. Photo courtesy of Okanagan Specialty Fruits Inc.\" width=\"640\" height=\"480\" class=\"size-full wp-image-76212\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Soon after being sliced, a conventional Granny Smith apple (left) starts to brown, while a newly developed GM Granny Smith stays fresher looking. Photo courtesy of Okanagan Specialty Fruits Inc.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/08/260782518/this-gmo-apple-wont-brown-will-that-sour-the-fruits-image\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://pd.npr.org/anon.npr-mp3/npr/atc/2014/01/20140108_atc_gmo_apple.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/08/260782518/this-gmo-apple-wont-brown-will-that-sour-the-fruits-image\">The Salt at NPR Food\u003c/a> (1/8/14)\u003c/p>\n\u003cp>If you (or your children) turn up your nose at brown apple slices, would you prefer fresh-looking ones that have been genetically engineered?\u003c/p>\n\u003cp>Neal Carter, president of \u003ca href=\"http://www.okspecialtyfruits.com/\">Okanagan Specialty Fruits\u003c/a>, in British Columbia, Canada, certainly hopes so. His company has created the new, non-browning, \u003ca href=\"http://www.arcticapples.com/\">\"Arctic\" apples\u003c/a>, and he's hoping for big orders from despairing parents and food service companies alike. Food service companies, he says, would no longer have to treat their sliced apples with antioxidant chemicals like calcium ascorbate to keep them looking fresh.\u003c/p>\n\u003cp>The cost savings \"can be huge,\" he says. \"Right now, to make fresh-cut apple slices and put them in the bag, 35 or 40 percent of the cost is the antioxident treatment. So you could make a fresh-cut apple slice 30 percent cheaper.\"\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 new apples are waiting for approval from the U.S. Department of Agriculture. But they face opposition — including from apple producers who worry that this new product will taint the apple's wholesome, all-natural image.\u003c/p>\n\u003cp>\"Our concern is marketing,\" says Christian Schlect, president of the \u003ca href=\"http://www.nwhort.org/\">Northwest Horticultural Council\u003c/a>, which represents apple growers in the major apple-producing areas of the Pacific Northwest.\u003c/p>\n\u003cp>Schlect sees a risk that consumers who are viscerally opposed to genetic engineering will avoid apples entirely, and the industry will have to spend precious time and money keeping GMO apples separate from their conventional cousins.\u003c/p>\n\u003cp>The non-browning trait was created by inserting extra copies of genes that the apple already possessed. These genes normally create an enzyme called polyphenol oxidase, which is responsible for the chemical reaction that causes browning.\u003c/p>\n\u003cp>Yet when extra copies of the gene are added, the apple reacts by shutting down all of them, stopping production of the enzyme and preventing the browning reaction. (Like any apple, these apples eventually will go brown from normal rotting. It's the immediate \"enzymatic browning\" that's blocked.)\u003c/p>\n\u003cp>Okanagan Specialty Fruits licensed this technique from the Australian research institute where it was first discovered.\u003c/p>\n\u003cp>At the moment, there are non-browning versions of Golden Delicious and Granny Smith apples. The U.S. Department of Agriculture has allowed Okanagan Specialty Fruits to produce them in test plots covering a few acres in the states of New York and Washington. Carter says his company now is working to put the trait in Fuji and Gala apples, too.\u003c/p>\n\u003cp>The USDA has studied the apple and released a \u003ca href=\"http://www.regulations.gov/#!documentDetail;D=APHIS-2012-0025-1937\">preliminary conclusion\u003c/a> that Arctic apples are pretty much as harmless as conventional ones. That assessment is now open for public comment, and thousands of people have taken advantage of the opportunity — most of them fiercely opposed to it.\u003c/p>\n\u003cp>Even if the USDA approved the apples within a few months, as Carter hopes, it would take several years before commercial quantities of non-browning apples could show up in grocery stores.\u003c/p>\n\u003cp>Okanagan Specialty Fruits does not plan to grow large quantities of apples itself. It will license its variety to commercial growers, charging them a one-time fee of $1,500 per acre of trees. Carter says this is comparable to the license fees that growers currently pay for the right to produce patented varieties such as Gala or Fuji.\u003c/p>\n\u003cp>Carter is convinced that most consumers will be curious to try the apple. The company conducted focus groups in four U.S. cities, from San Francisco to Raleigh, N.C. The company showed consumers the apple, explained that it was genetically engineered, and asked them, \"Would you buy it?\"\u003c/p>\n\u003cp>\"Typically, it's about 80-20,\" says Carter. \"80 percent say, 'Fantastic, bring it on.' And 20 percent say, 'Hmm. I don't think I like genetic engineering.' But they all eat it. Even if they were a nay-sayer that was never going to eat any GM fruit, they will eat a slice. It's not like we have to ask them to eat a slice. They will ask if they can eat a slice.\"\u003c/p>\n\u003cp>Carter thinks it may be more difficult convincing grocery stores to stock the new apple. Even if only a minority of their customers are viscerally opposed to it, grocery stores are risk-averse, and don't want to drive away any business at all.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/76211/this-gmo-apple-wont-brown-will-that-sour-the-fruits-image",
"authors": [
"byline_bayareabites_76211"
],
"categories": [
"bayareabites_1874",
"bayareabites_4084",
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_34"
],
"tags": [
"bayareabites_469",
"bayareabites_11270",
"bayareabites_244",
"bayareabites_11354",
"bayareabites_10771",
"bayareabites_10787",
"bayareabites_12891",
"bayareabites_10921",
"bayareabites_8913"
],
"featImg": "bayareabites_76212",
"label": "bayareabites"
},
"bayareabites_76200": {
"type": "posts",
"id": "bayareabites_76200",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "76200",
"score": null,
"sort": [
1389209643000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1389209643,
"format": "aside",
"disqusTitle": "A Cheesy Meltdown: Kraft Warns Of Velveeta Shortage",
"title": "A Cheesy Meltdown: Kraft Warns Of Velveeta Shortage",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_76201\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/velveeta_wide-964817733bffb883faad0f6c2e89ad26b29c66a5-e1389209491700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/velveeta_wide-964817733bffb883faad0f6c2e89ad26b29c66a5-e1389209491700.jpg\" alt=\"According to an AdvertisingAge report, Velveeta may be a little hard to come by in some areas over the next few weeks. Photo: Paul Sakuma/AP\" width=\"640\" height=\"360\" class=\"size-full wp-image-76201\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">According to an AdvertisingAge report, Velveeta may be a little hard to come by in some areas over the next few weeks. Photo: Paul Sakuma/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/08/260565745/a-cheesy-meltdown-kraft-warns-of-velveeta-shortage\">The Salt at NPR Food\u003c/a> (1/8/14)\u003c/p>\n\u003cp>If I say Super Bowl food, you think ... Velveeta? Maybe Velveeta with Ro*Tel.\u003c/p>\n\u003cp>Oh, yes. Ro*Tel's Famous \u003ca href=\"http://www.ro-tel.com/recipes-RoTel-Famous-Queso-Dip-2693.html\">Con Queso\u003c/a>.\u003c/p>\n\u003cp>What could be more Sunday-in-January-indulgent than hot, creamy, processed cheese mixed with diced tomatoes & green chilies.\u003c/p>\n\u003cp>I have to admit, I've scooped up my share of con queso on a nacho chip or two.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But this year, whether it's the Sochi Olympics or football playoffs that have you snacking on the couch, might you be searching for an alternative to the Velveeta-made con queso?\u003c/p>\n\u003cp>According to an AdvertisingAge \u003ca href=\"http://adage.com/article/news/dip-dilemma-kraft-running-velveeta/290932/?utm_source=News&utm_medium=feed&utm_campaign=Feed:+AdvertisingAge/News\">report\u003c/a>, Velveeta may be a little hard to come by in some areas over the next few weeks.\u003c/p>\n\u003cp>Ad Age reports that an employee of a Brooklyn, N.Y., area grocery has been told that shipments of Velveeta won't come until February. And the publication says there are reports about shortages from a few other grocery stores on the East Coast.\u003c/p>\n\u003cp>A Kraft spokesperson cites high demand as a factor. \"It's ... amplified by the fact that this is a key time for the brand,\" Jody Moore told Ad Age.\u003c/p>\n\u003cp>We asked Kraft if it has any plans to get the production chain moving a little faster, and we heard back from Moore, who told us in an email that it \u003cem>is\u003c/em> \"possible that consumers may not be able to find some Velveeta products on store shelves over the next couple of weeks.\"\u003c/p>\n\u003cp>But, she adds, \"We have not heard many complaints from consumers so far.\" And, she says, \"This is really a short-term issue.\"\u003c/p>\n\u003cp>A quick check at a chain grocery here in Washington, D.C., finds shelves well-stocked. I guess we'll have to keep tabs.\u003c/p>\n\u003cp>So is Kraft pulling some kind of publicity stunt here?\u003c/p>\n\u003cp>Nope. Judy Moore says, \"This is not a marketing strategy.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "76200 http://blogs.kqed.org/bayareabites/?p=76200",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/01/08/a-cheesy-meltdown-kraft-warns-of-velveeta-shortage/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 351,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 17
},
"modified": 1389209643,
"excerpt": "Kraft confirms that shortages are in store of its creamy processed cheese — part of a popular concoction with salsa served on a nacho chip or two. One reason? Seasonal demand — in other words, it's Super Bowl time.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Kraft confirms that shortages are in store of its creamy processed cheese — part of a popular concoction with salsa served on a nacho chip or two. One reason? Seasonal demand — in other words, it's Super Bowl time.",
"title": "A Cheesy Meltdown: Kraft Warns Of Velveeta Shortage | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "A Cheesy Meltdown: Kraft Warns Of Velveeta Shortage",
"datePublished": "2014-01-08T11:34:03-08:00",
"dateModified": "2014-01-08T11:34:03-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "a-cheesy-meltdown-kraft-warns-of-velveeta-shortage",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=260565745&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Allison Aubrey",
"nprStoryDate": "Wed, 08 Jan 2014 06:02:00 -0500",
"nprLastModifiedDate": "Wed, 08 Jan 2014 11:16:11 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2014/01/08/260565745/a-cheesy-meltdown-kraft-warns-of-velveeta-shortage?ft=3&f=260565745",
"nprStoryId": "260565745",
"nprRetrievedStory": "1",
"nprPubDate": "Wed, 08 Jan 2014 11:16:00 -0500",
"path": "/bayareabites/76200/a-cheesy-meltdown-kraft-warns-of-velveeta-shortage",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76201\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/velveeta_wide-964817733bffb883faad0f6c2e89ad26b29c66a5-e1389209491700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/velveeta_wide-964817733bffb883faad0f6c2e89ad26b29c66a5-e1389209491700.jpg\" alt=\"According to an AdvertisingAge report, Velveeta may be a little hard to come by in some areas over the next few weeks. Photo: Paul Sakuma/AP\" width=\"640\" height=\"360\" class=\"size-full wp-image-76201\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">According to an AdvertisingAge report, Velveeta may be a little hard to come by in some areas over the next few weeks. Photo: Paul Sakuma/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/08/260565745/a-cheesy-meltdown-kraft-warns-of-velveeta-shortage\">The Salt at NPR Food\u003c/a> (1/8/14)\u003c/p>\n\u003cp>If I say Super Bowl food, you think ... Velveeta? Maybe Velveeta with Ro*Tel.\u003c/p>\n\u003cp>Oh, yes. Ro*Tel's Famous \u003ca href=\"http://www.ro-tel.com/recipes-RoTel-Famous-Queso-Dip-2693.html\">Con Queso\u003c/a>.\u003c/p>\n\u003cp>What could be more Sunday-in-January-indulgent than hot, creamy, processed cheese mixed with diced tomatoes & green chilies.\u003c/p>\n\u003cp>I have to admit, I've scooped up my share of con queso on a nacho chip or two.\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 this year, whether it's the Sochi Olympics or football playoffs that have you snacking on the couch, might you be searching for an alternative to the Velveeta-made con queso?\u003c/p>\n\u003cp>According to an AdvertisingAge \u003ca href=\"http://adage.com/article/news/dip-dilemma-kraft-running-velveeta/290932/?utm_source=News&utm_medium=feed&utm_campaign=Feed:+AdvertisingAge/News\">report\u003c/a>, Velveeta may be a little hard to come by in some areas over the next few weeks.\u003c/p>\n\u003cp>Ad Age reports that an employee of a Brooklyn, N.Y., area grocery has been told that shipments of Velveeta won't come until February. And the publication says there are reports about shortages from a few other grocery stores on the East Coast.\u003c/p>\n\u003cp>A Kraft spokesperson cites high demand as a factor. \"It's ... amplified by the fact that this is a key time for the brand,\" Jody Moore told Ad Age.\u003c/p>\n\u003cp>We asked Kraft if it has any plans to get the production chain moving a little faster, and we heard back from Moore, who told us in an email that it \u003cem>is\u003c/em> \"possible that consumers may not be able to find some Velveeta products on store shelves over the next couple of weeks.\"\u003c/p>\n\u003cp>But, she adds, \"We have not heard many complaints from consumers so far.\" And, she says, \"This is really a short-term issue.\"\u003c/p>\n\u003cp>A quick check at a chain grocery here in Washington, D.C., finds shelves well-stocked. I guess we'll have to keep tabs.\u003c/p>\n\u003cp>So is Kraft pulling some kind of publicity stunt here?\u003c/p>\n\u003cp>Nope. Judy Moore says, \"This is not a marketing strategy.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/76200/a-cheesy-meltdown-kraft-warns-of-velveeta-shortage",
"authors": [
"byline_bayareabites_76200"
],
"categories": [
"bayareabites_188",
"bayareabites_10916"
],
"tags": [
"bayareabites_11282",
"bayareabites_12890"
],
"featImg": "bayareabites_76201",
"label": "bayareabites"
},
"bayareabites_76190": {
"type": "posts",
"id": "bayareabites_76190",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "76190",
"score": null,
"sort": [
1389206751000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1389206751,
"format": "aside",
"disqusTitle": "Whales, Dolphins Are Collateral Damage In Our Taste For Seafood",
"title": "Whales, Dolphins Are Collateral Damage In Our Taste For Seafood",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_76191\" class=\"wp-caption aligncenter\" style=\"max-width: 634px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/alberto-dario-romeo-marinephotobank_slide-c90e5c6dd4c12aa3be3539c53caa769a765c6eda.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/alberto-dario-romeo-marinephotobank_slide-c90e5c6dd4c12aa3be3539c53caa769a765c6eda.jpg\" alt=\"A sperm whale entangled in a drift net. A report found commercial fisheries around the world kill or injure 650,000 mammals a year. Photo: Alberto Romero/Marine Photobank\" width=\"634\" height=\"422\" class=\"size-full wp-image-76191\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sperm whale entangled in a drift net. A report found commercial fisheries around the world kill or injure 650,000 mammals a year. Photo: Alberto Romero/Marine Photobank\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100631/richard-harris\">Richard Harris\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/07/260555381/thousands-of-whales-dolphins-killed-to-satisfy-our-seafood-appetite\">The Salt at NPR Food\u003c/a> (1/8/14)\u003c/p>\n\u003cp>Hundreds of thousands of marine mammals are injured or killed every year by fishermen around the world. And because most seafood in the U.S. is imported, that means our fish isn't as dolphin-friendly as you might expect.\u003c/p>\n\u003cp>Under pressure from conservation groups, federal regulators are preparing to tighten import standards to better protect marine mammals.\u003c/p>\n\u003cp>There was a time, more than 40 years ago, when U.S. fishermen killed millions of dolphins while fishing for tuna. After a public backlash, fishermen figured out how to minimize that so-called bycatch.\u003c/p>\n\u003cp>But fishermen in other parts of the world continue to kill not just dolphins but seals and even whales. So conservation groups like the Center for Biological Diversity have been pressing for stricter standards on imports.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We thought this would be a good time to look at what benefit we would get from enforcement of this, what species are particularly at harm, what regions of the world are particularly at risk from marine mammal bycatch,\" says \u003ca href=\"http://switchboard.nrdc.org/blogs/zsmith/\">Zak Smith\u003c/a>, an attorney at the Natural Resources Defense Council.\u003c/p>\n\u003cp>So his group has just released \u003ca href=\"http://www.nrdc.org/wildlife/marine/files/mammals-foreign-fisheries-report.pdf\">its analysis\u003c/a> of the threats that marine mammals face from global fisheries.\u003c/p>\n\u003cp>It finds many species of dolphin, seal and sea lion are at risk — even endangered species like the North Atlantic Right whale.\u003c/p>\n\u003cp>\"It is at risk from Canada's lobster and crabbing practices,\" Smith says. \"There's the New Zealand sea lion, Mediterranean sperm whale,\" manatees, rare porpoises, the list goes on.\u003c/p>\n\u003cp>And the global tally of marine mammal injuries and deaths due to fishing practices is high: Biologists have estimated that 650,000 are killed or injured each year. Of that, 300,000 are dolphins and related cetaceans, and another 350,000 are seals and sea lions.\u003c/p>\n\u003cp>Casualties happen in all sorts of fisheries, ranging from tuna to squid, shrimp, swordfish and bottom-dwelling fish. At the bottom of the ocean, sea mammals can get trapped in trawls. And it's hard to connect the dots between fish that has been caught using these techniques and those that end up getting imported to the U.S.\u003c/p>\n\u003cfigure id=\"attachment_76192\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/abandoned-gilnet-marine-photobank_slide-65429e5b289a861b47bbe7c811ee272c90de2c33.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/abandoned-gilnet-marine-photobank_slide-65429e5b289a861b47bbe7c811ee272c90de2c33-1024x682.jpg\" alt=\"A gillnet about 300-feet long was found abandoned on a reef near Oahu, Hawaii. Many marine mammals end up caught in fishing gear like these large mesh nets that fishermen set on the seafloor or leave to float in the ocean. Photo: Frank Baersch/Marine Photobank\" width=\"1024\" height=\"682\" class=\"size-large wp-image-76192\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A gillnet about 300-feet long was found abandoned on a reef near Oahu, Hawaii. Many marine mammals end up caught in fishing gear like these large mesh nets that fishermen set on the seafloor or leave to float in the ocean. Photo: Frank Baersch/Marine Photobank\u003c/figcaption>\u003c/figure>\n\u003cp>Smith says under federal law — the \u003ca href=\"http://www.nmfs.noaa.gov/pr/laws/mmpa/\">Marine Mammal Protection Act\u003c/a> — fish imported into the U.S. must meet the same high standards for protecting these animals as is required of local fishermen. It's a black and white requirement, and he says it's not simply enough for a country to have laws on the books.\u003c/p>\n\u003cp>\"You have to prove it, and the only way you can prove it, like we prove it in the United States, is you have an observer program that goes out on the fishing vessels and does a sample and looks at how many marine mammals are being captured,\" Smith says.\u003c/p>\n\u003cp>That not common practice elsewhere in the world. And it's not cheap. But there's a lot at stake.\u003c/p>\n\u003cp>\"I think for certain species in certain regions, it's a threat that can lead to extinction,\" says \u003ca href=\"http://www.mmc.gov/commission/staff_bios.shtml#r_lent\">Rebecca Lent\u003c/a>, executive director of the federal Marine Mammal Commission.\u003c/p>\n\u003cp>Over the years, the U.S. has made progress in reducing this worldwide toll. It has cracked down on imports of tuna that were caught with methods that kill dolphins, and it has pressed nations to stop indiscriminate practice of drift-net fishing.\u003c/p>\n\u003cp>But at the same time, U.S. seafood imports have quadrupled. More than 80 percent of our seafood now comes from abroad. \"What about these other products that we're importing?\" Lent wonders. That's where new rules are needed.\u003c/p>\n\u003cp>Lent says it will take time for the federal fisheries agency to develop those new rules, and she expects them to be phased in gradually so fishermen around the world have time to adjust.\u003c/p>\n\u003cp>Nina Young, who is working on those new regulations at NOAA Fisheries, says the issue is one of fairness to American fishermen who are already following the rules.\u003c/p>\n\u003cp>\"Clearly our objective here is to level the playing field here for our domestic fishermen,\" Young says.\u003c/p>\n\u003cp>And while rules for imports can certainly have an impact, Young says they won't stop the killing of marine mammals.\u003c/p>\n\u003cp>\"There are a lot of animals that are killed in artisanal fisheries, where the product is never imported into the United States,\" she says.\u003c/p>\n\u003cp>In particular, many marine mammals are killed by subsistence fishermen in Asia who string gill nets along the shore to catch fish — and whatever else happens into those nets. \"Our ability through this regulation, to address that particular issue is severely limited,\" says Young.\u003c/p>\n\u003cp>But tougher import rules will help — and help Americans shop for seafood with less worry about whether a seal or dolphin or a whale was collateral damage. Here are \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/08/230494959/fish-for-dinner-here-are-a-few-tips-for-sea-life-lovers\">our tips\u003c/a> for buying sea life-friendly seafood. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "76190 http://blogs.kqed.org/bayareabites/?p=76190",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/01/08/whales-dolphins-are-collateral-damage-in-our-taste-for-seafood/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 894,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 27
},
"modified": 1389208708,
"excerpt": "More than 80 percent of the seafood consumed in the U.S. now comes from abroad. And fishermen in other parts of the world continue to kill not just dolphins but seals and even whales. So conservation groups are calling for tougher import rules to protect sea animals at risk from fishing.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "More than 80 percent of the seafood consumed in the U.S. now comes from abroad. And fishermen in other parts of the world continue to kill not just dolphins but seals and even whales. So conservation groups are calling for tougher import rules to protect sea animals at risk from fishing.",
"title": "Whales, Dolphins Are Collateral Damage In Our Taste For Seafood | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Whales, Dolphins Are Collateral Damage In Our Taste For Seafood",
"datePublished": "2014-01-08T10:45:51-08:00",
"dateModified": "2014-01-08T11:18:28-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "whales-dolphins-are-collateral-damage-in-our-taste-for-seafood",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=260555381&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Richard Harris",
"nprStoryDate": "Wed, 08 Jan 2014 11:05:00 -0500",
"nprLastModifiedDate": "Wed, 08 Jan 2014 11:51:26 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2014/01/07/260555381/thousands-of-whales-dolphins-killed-to-satisfy-our-seafood-appetite?ft=3&f=260555381",
"nprStoryId": "260555381",
"nprRetrievedStory": "1",
"nprPubDate": "Wed, 08 Jan 2014 11:51:00 -0500",
"path": "/bayareabites/76190/whales-dolphins-are-collateral-damage-in-our-taste-for-seafood",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76191\" class=\"wp-caption aligncenter\" style=\"max-width: 634px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/alberto-dario-romeo-marinephotobank_slide-c90e5c6dd4c12aa3be3539c53caa769a765c6eda.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/alberto-dario-romeo-marinephotobank_slide-c90e5c6dd4c12aa3be3539c53caa769a765c6eda.jpg\" alt=\"A sperm whale entangled in a drift net. A report found commercial fisheries around the world kill or injure 650,000 mammals a year. Photo: Alberto Romero/Marine Photobank\" width=\"634\" height=\"422\" class=\"size-full wp-image-76191\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sperm whale entangled in a drift net. A report found commercial fisheries around the world kill or injure 650,000 mammals a year. Photo: Alberto Romero/Marine Photobank\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100631/richard-harris\">Richard Harris\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/07/260555381/thousands-of-whales-dolphins-killed-to-satisfy-our-seafood-appetite\">The Salt at NPR Food\u003c/a> (1/8/14)\u003c/p>\n\u003cp>Hundreds of thousands of marine mammals are injured or killed every year by fishermen around the world. And because most seafood in the U.S. is imported, that means our fish isn't as dolphin-friendly as you might expect.\u003c/p>\n\u003cp>Under pressure from conservation groups, federal regulators are preparing to tighten import standards to better protect marine mammals.\u003c/p>\n\u003cp>There was a time, more than 40 years ago, when U.S. fishermen killed millions of dolphins while fishing for tuna. After a public backlash, fishermen figured out how to minimize that so-called bycatch.\u003c/p>\n\u003cp>But fishermen in other parts of the world continue to kill not just dolphins but seals and even whales. So conservation groups like the Center for Biological Diversity have been pressing for stricter standards on imports.\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 thought this would be a good time to look at what benefit we would get from enforcement of this, what species are particularly at harm, what regions of the world are particularly at risk from marine mammal bycatch,\" says \u003ca href=\"http://switchboard.nrdc.org/blogs/zsmith/\">Zak Smith\u003c/a>, an attorney at the Natural Resources Defense Council.\u003c/p>\n\u003cp>So his group has just released \u003ca href=\"http://www.nrdc.org/wildlife/marine/files/mammals-foreign-fisheries-report.pdf\">its analysis\u003c/a> of the threats that marine mammals face from global fisheries.\u003c/p>\n\u003cp>It finds many species of dolphin, seal and sea lion are at risk — even endangered species like the North Atlantic Right whale.\u003c/p>\n\u003cp>\"It is at risk from Canada's lobster and crabbing practices,\" Smith says. \"There's the New Zealand sea lion, Mediterranean sperm whale,\" manatees, rare porpoises, the list goes on.\u003c/p>\n\u003cp>And the global tally of marine mammal injuries and deaths due to fishing practices is high: Biologists have estimated that 650,000 are killed or injured each year. Of that, 300,000 are dolphins and related cetaceans, and another 350,000 are seals and sea lions.\u003c/p>\n\u003cp>Casualties happen in all sorts of fisheries, ranging from tuna to squid, shrimp, swordfish and bottom-dwelling fish. At the bottom of the ocean, sea mammals can get trapped in trawls. And it's hard to connect the dots between fish that has been caught using these techniques and those that end up getting imported to the U.S.\u003c/p>\n\u003cfigure id=\"attachment_76192\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/abandoned-gilnet-marine-photobank_slide-65429e5b289a861b47bbe7c811ee272c90de2c33.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/abandoned-gilnet-marine-photobank_slide-65429e5b289a861b47bbe7c811ee272c90de2c33-1024x682.jpg\" alt=\"A gillnet about 300-feet long was found abandoned on a reef near Oahu, Hawaii. Many marine mammals end up caught in fishing gear like these large mesh nets that fishermen set on the seafloor or leave to float in the ocean. Photo: Frank Baersch/Marine Photobank\" width=\"1024\" height=\"682\" class=\"size-large wp-image-76192\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A gillnet about 300-feet long was found abandoned on a reef near Oahu, Hawaii. Many marine mammals end up caught in fishing gear like these large mesh nets that fishermen set on the seafloor or leave to float in the ocean. Photo: Frank Baersch/Marine Photobank\u003c/figcaption>\u003c/figure>\n\u003cp>Smith says under federal law — the \u003ca href=\"http://www.nmfs.noaa.gov/pr/laws/mmpa/\">Marine Mammal Protection Act\u003c/a> — fish imported into the U.S. must meet the same high standards for protecting these animals as is required of local fishermen. It's a black and white requirement, and he says it's not simply enough for a country to have laws on the books.\u003c/p>\n\u003cp>\"You have to prove it, and the only way you can prove it, like we prove it in the United States, is you have an observer program that goes out on the fishing vessels and does a sample and looks at how many marine mammals are being captured,\" Smith says.\u003c/p>\n\u003cp>That not common practice elsewhere in the world. And it's not cheap. But there's a lot at stake.\u003c/p>\n\u003cp>\"I think for certain species in certain regions, it's a threat that can lead to extinction,\" says \u003ca href=\"http://www.mmc.gov/commission/staff_bios.shtml#r_lent\">Rebecca Lent\u003c/a>, executive director of the federal Marine Mammal Commission.\u003c/p>\n\u003cp>Over the years, the U.S. has made progress in reducing this worldwide toll. It has cracked down on imports of tuna that were caught with methods that kill dolphins, and it has pressed nations to stop indiscriminate practice of drift-net fishing.\u003c/p>\n\u003cp>But at the same time, U.S. seafood imports have quadrupled. More than 80 percent of our seafood now comes from abroad. \"What about these other products that we're importing?\" Lent wonders. That's where new rules are needed.\u003c/p>\n\u003cp>Lent says it will take time for the federal fisheries agency to develop those new rules, and she expects them to be phased in gradually so fishermen around the world have time to adjust.\u003c/p>\n\u003cp>Nina Young, who is working on those new regulations at NOAA Fisheries, says the issue is one of fairness to American fishermen who are already following the rules.\u003c/p>\n\u003cp>\"Clearly our objective here is to level the playing field here for our domestic fishermen,\" Young says.\u003c/p>\n\u003cp>And while rules for imports can certainly have an impact, Young says they won't stop the killing of marine mammals.\u003c/p>\n\u003cp>\"There are a lot of animals that are killed in artisanal fisheries, where the product is never imported into the United States,\" she says.\u003c/p>\n\u003cp>In particular, many marine mammals are killed by subsistence fishermen in Asia who string gill nets along the shore to catch fish — and whatever else happens into those nets. \"Our ability through this regulation, to address that particular issue is severely limited,\" says Young.\u003c/p>\n\u003cp>But tougher import rules will help — and help Americans shop for seafood with less worry about whether a seal or dolphin or a whale was collateral damage. Here are \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/08/230494959/fish-for-dinner-here-are-a-few-tips-for-sea-life-lovers\">our tips\u003c/a> for buying sea life-friendly seafood. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/76190/whales-dolphins-are-collateral-damage-in-our-taste-for-seafood",
"authors": [
"byline_bayareabites_76190"
],
"categories": [
"bayareabites_10916",
"bayareabites_60"
],
"tags": [
"bayareabites_12889",
"bayareabites_10659",
"bayareabites_11696",
"bayareabites_323",
"bayareabites_10921",
"bayareabites_12888"
],
"featImg": "bayareabites_76191",
"label": "bayareabites"
},
"bayareabites_76184": {
"type": "posts",
"id": "bayareabites_76184",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "76184",
"score": null,
"sort": [
1389148323000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1389148323,
"format": "aside",
"disqusTitle": "Smithfield Prods Its Pork Suppliers To Dump Pig Crates",
"title": "Smithfield Prods Its Pork Suppliers To Dump Pig Crates",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_76187\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/pig-crate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/pig-crate.jpg\" alt=\"Breeding sows in crates at a subsidiary of Smithfield Foods in 2010. The photo was shot by the Humane Society as part of an undercover investigation. Photo: Humane Society/Associated Press\" width=\"624\" height=\"351\" class=\"size-full wp-image-76187\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Breeding sows in crates at a subsidiary of Smithfield Foods in 2010. The photo was shot by the Humane Society as part of an undercover investigation. Photo: Humane Society/Associated Press\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/07/260439063/smithfield-prods-its-pork-suppliers-to-dump-pig-crates\">The Salt at NPR Food\u003c/a> (1/7/14)\u003c/p>\n\u003cp>Smithfield, the world's largest hog and pork buyer, announced Tuesday that it's asking the independent farmers with whom it has contracts to get rid of stalls for pregnant sows to improve the animals' living conditions.\u003c/p>\n\u003cp>To nudge these farmers to make the changes to their facilities by 2022, Smithfield is offering to extend their contracts once they've converted their gestational stalls into group houses, which are generally considered more humane.\u003c/p>\n\u003cp>The move is significant because 40 percent of Smithfield sows are raised on farms owned by independent farmers. The company has contracts with 2,100 farms across 12 states.\u003c/p>\n\u003cp>Smithfield, best known for its ham products, says it has already moved 54 percent of pregnant sows on its company-owned farms in the U.S. out of the the narrow stalls, known as gestation crates, and into group housing, per a \u003ca href=\"http://investors.smithfieldfoods.com/releasedetail.cfm?releaseid=295899\">commitment\u003c/a> it made in 2007 to phase out the crates.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The hog industry's standard practice for years has been to confine pregnant sows in the 2-foot-wide steel crates for the length of their four-month pregnancies. The idea behind the crates is to keep the sows from squashing their babies, fighting and stealing each others' food.\u003c/p>\n\u003cp>But animal welfare groups have long called the crates cruel and unnecessary, and pressured big producers like Smithfield to end the practice. Advocates argue that the crates restrict the animals' movement too much — the sows can't turn around at all — and are simply devices to pack as many animals into a house as possible. (Smithfield alone used 15.8 million hogs in 2012.) Group houses, by contrast, are bigger, and allow pregnant sows to come and go from their stalls.\u003c/p>\n\u003cp>Smithfield's announcement comes as 60 of the world's largest food retailers – from \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/14/146863301/mcdonalds-teams-up-with-humane-society-to-phase-out-pig-crates\">McDonald's\u003c/a> to Safeway, Costco and Oscar Mayer – have said they won't tolerate gestation crates in their supply chains anymore, either.\u003c/p>\n\u003cp>In a \u003ca href=\"http://www.globenewswire.com/news-release/2014/01/07/600779/10063123/en/Smithfield-Foods-Recommends-Its-Contract-Growers-Convert-to-Group-Housing-for-Pregnant-Sows.html\">press release\u003c/a>, Smithfield said that the change it is requesting is not required, but contract extensions \"will be less likely\" for farmers who keep gestation crates.\u003c/p>\n\u003cp>\"We recognize that these projects require a significant investment on the part of our growers,\" C. Larry Pope, president and chief executive officer of Smithfield Foods, said in a statement. \"But a well-planned renovation to a group housing system will help maintain the farms' value for years to come, while at the same time supporting our companywide commitment to animal care.\"\u003c/p>\n\u003cp>The Humane Society of the U.S. says that Smithfield's announcement spells the eventual end of the gestation crate.\u003c/p>\n\u003cp>\"Smithfield's announcement means certain death for the gestation crate in pork production,\" \u003ca href=\"http://www.humanesociety.org/about/leadership/subject_experts/matthew-prescott.html\">Matthew Prescott\u003c/a>, food policy director for HSUS, tells The Salt. \"For the millions of pigs currently locked inside these cruel boxes, that demise will be most welcomed.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "76184 http://blogs.kqed.org/bayareabites/?p=76184",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/01/07/smithfield-prods-its-pork-suppliers-to-dump-pig-crates/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 522,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 15
},
"modified": 1389148323,
"excerpt": "The world's largest hog and pork buyer wants its contract farmers to move pregnant sows out of constrictive crates and into group houses, generally considered more humane, by 2022. The move is significant because independent farmers supply about 40 percent of the company's sows.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The world's largest hog and pork buyer wants its contract farmers to move pregnant sows out of constrictive crates and into group houses, generally considered more humane, by 2022. The move is significant because independent farmers supply about 40 percent of the company's sows.",
"title": "Smithfield Prods Its Pork Suppliers To Dump Pig Crates | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Smithfield Prods Its Pork Suppliers To Dump Pig Crates",
"datePublished": "2014-01-07T18:32:03-08:00",
"dateModified": "2014-01-07T18:32:03-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "smithfield-prods-its-pork-suppliers-to-dump-pig-crates",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=260439063&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Eliza Barclay",
"nprStoryDate": "Tue, 07 Jan 2014 11:57:00 -0500",
"nprLastModifiedDate": "Tue, 07 Jan 2014 16:55:57 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2014/01/07/260439063/smithfield-prods-its-pork-suppliers-to-dump-pig-crates?ft=3&f=260439063",
"nprStoryId": "260439063",
"nprRetrievedStory": "1",
"nprPubDate": "Tue, 07 Jan 2014 16:55:00 -0500",
"path": "/bayareabites/76184/smithfield-prods-its-pork-suppliers-to-dump-pig-crates",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76187\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/pig-crate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/pig-crate.jpg\" alt=\"Breeding sows in crates at a subsidiary of Smithfield Foods in 2010. The photo was shot by the Humane Society as part of an undercover investigation. Photo: Humane Society/Associated Press\" width=\"624\" height=\"351\" class=\"size-full wp-image-76187\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Breeding sows in crates at a subsidiary of Smithfield Foods in 2010. The photo was shot by the Humane Society as part of an undercover investigation. Photo: Humane Society/Associated Press\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/07/260439063/smithfield-prods-its-pork-suppliers-to-dump-pig-crates\">The Salt at NPR Food\u003c/a> (1/7/14)\u003c/p>\n\u003cp>Smithfield, the world's largest hog and pork buyer, announced Tuesday that it's asking the independent farmers with whom it has contracts to get rid of stalls for pregnant sows to improve the animals' living conditions.\u003c/p>\n\u003cp>To nudge these farmers to make the changes to their facilities by 2022, Smithfield is offering to extend their contracts once they've converted their gestational stalls into group houses, which are generally considered more humane.\u003c/p>\n\u003cp>The move is significant because 40 percent of Smithfield sows are raised on farms owned by independent farmers. The company has contracts with 2,100 farms across 12 states.\u003c/p>\n\u003cp>Smithfield, best known for its ham products, says it has already moved 54 percent of pregnant sows on its company-owned farms in the U.S. out of the the narrow stalls, known as gestation crates, and into group housing, per a \u003ca href=\"http://investors.smithfieldfoods.com/releasedetail.cfm?releaseid=295899\">commitment\u003c/a> it made in 2007 to phase out the crates.\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 hog industry's standard practice for years has been to confine pregnant sows in the 2-foot-wide steel crates for the length of their four-month pregnancies. The idea behind the crates is to keep the sows from squashing their babies, fighting and stealing each others' food.\u003c/p>\n\u003cp>But animal welfare groups have long called the crates cruel and unnecessary, and pressured big producers like Smithfield to end the practice. Advocates argue that the crates restrict the animals' movement too much — the sows can't turn around at all — and are simply devices to pack as many animals into a house as possible. (Smithfield alone used 15.8 million hogs in 2012.) Group houses, by contrast, are bigger, and allow pregnant sows to come and go from their stalls.\u003c/p>\n\u003cp>Smithfield's announcement comes as 60 of the world's largest food retailers – from \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/14/146863301/mcdonalds-teams-up-with-humane-society-to-phase-out-pig-crates\">McDonald's\u003c/a> to Safeway, Costco and Oscar Mayer – have said they won't tolerate gestation crates in their supply chains anymore, either.\u003c/p>\n\u003cp>In a \u003ca href=\"http://www.globenewswire.com/news-release/2014/01/07/600779/10063123/en/Smithfield-Foods-Recommends-Its-Contract-Growers-Convert-to-Group-Housing-for-Pregnant-Sows.html\">press release\u003c/a>, Smithfield said that the change it is requesting is not required, but contract extensions \"will be less likely\" for farmers who keep gestation crates.\u003c/p>\n\u003cp>\"We recognize that these projects require a significant investment on the part of our growers,\" C. Larry Pope, president and chief executive officer of Smithfield Foods, said in a statement. \"But a well-planned renovation to a group housing system will help maintain the farms' value for years to come, while at the same time supporting our companywide commitment to animal care.\"\u003c/p>\n\u003cp>The Humane Society of the U.S. says that Smithfield's announcement spells the eventual end of the gestation crate.\u003c/p>\n\u003cp>\"Smithfield's announcement means certain death for the gestation crate in pork production,\" \u003ca href=\"http://www.humanesociety.org/about/leadership/subject_experts/matthew-prescott.html\">Matthew Prescott\u003c/a>, food policy director for HSUS, tells The Salt. \"For the millions of pigs currently locked inside these cruel boxes, that demise will be most welcomed.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/76184/smithfield-prods-its-pork-suppliers-to-dump-pig-crates",
"authors": [
"byline_bayareabites_76184"
],
"categories": [
"bayareabites_1874",
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_2035"
],
"tags": [
"bayareabites_11539",
"bayareabites_12603",
"bayareabites_99",
"bayareabites_12887",
"bayareabites_12886",
"bayareabites_11393",
"bayareabites_616",
"bayareabites_11977",
"bayareabites_10921"
],
"featImg": "bayareabites_76187",
"label": "bayareabites"
},
"bayareabites_76037": {
"type": "posts",
"id": "bayareabites_76037",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "76037",
"score": null,
"sort": [
1388859420000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1388859420,
"format": "aside",
"disqusTitle": "Overweight People In Developing World Outnumber Those In Rich Countries",
"title": "Overweight People In Developing World Outnumber Those In Rich Countries",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_76038\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/15528842_h23829988toned_wide-420e44db633d373890f356d7801465ec65a26c67.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/15528842_h23829988toned_wide-420e44db633d373890f356d7801465ec65a26c67-1024x575.jpg\" alt=\"Government workers exercise at their office in Mexico City, August 2013. To counter the obesity epidemic, the city requires all government employees to do at least 20 minutes of exercise each day. Photo: Tomas Bravo/Reuters /Landov\" width=\"1024\" height=\"575\" class=\"size-large wp-image-76038\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Government workers exercise at their office in Mexico City, August 2013. To counter the obesity epidemic, the city requires all government employees to do at least 20 minutes of exercise each day. Photo: Tomas Bravo/Reuters /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/health/2014/01/02/259115022/overweight-people-in-developing-world-outnumber-those-in-rich-countries\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/01/20140103_atc_global_obesity.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100218/jason-beaubien\">Jason Beaubien\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/health/2014/01/02/259115022/overweight-people-in-developing-world-outnumber-those-in-rich-countries\">Shots at NPR Health\u003c/a> (1/3/14)\u003c/p>\n\u003cp>People are getting fatter around the world. And the problem is growing most rapidly in developing countries, researchers reported Friday.\u003c/p>\n\u003cp>\"Over the last 30 years, the number of people who are overweight and obese in the developing world has tripled,\" says \u003ca href=\"http://www.odi.org.uk/about/staff/92-steve-wiggins\">Steve Wiggins\u003c/a>, of the Overseas Development Institute in London.\u003c/p>\n\u003cp>One-third of adults globally are now overweight compared with fewer than 23 percent in 1980, the report \u003ca href=\"http://www.odi.org.uk/sites/odi.org.uk/files/odi-assets/publications-opinion-files/8776.pdf\">found\u003c/a>. And the number of overweight and obese people in the developing world now far overshadows the number in rich countries.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"As countries go from being low-income to middle-income, and heading towards high-income, people earn more [money], and they can eat the foods that they find tasty,\" says Wiggins, who co-authored the report.\u003c/p>\n\u003cp>Many foods people find tasty are also often the most fattening. Globalization has made high-calorie snack foods readily available at low cost almost everywhere.\u003c/p>\n\u003cp>Take \u003ca href=\"http://www.npr.org/blogs/parallels/2013/10/24/240340885/following-bloombergs-lead-mexico-aims-to-fight-fat\">Mexico\u003c/a>, for instance, which Wiggins calls a \"poster child\" for the global obesity problem.\u003c/p>\n\u003cp>\"If you walk into a Mexican village store,\" he says, \"you'll be confronted with lots of tasty offerings of potato chips, nice cookies with lots of fat and sugar in them and lots of sweetened carbonated drinks — all kinds of stuff, which is terrific in small quantities, but not when you start to eat it in large quantities.\"\u003c/p>\n\u003cp>In 1980, less than 40 percent of Mexican women were overweight. By 2008, almost 70 percent were.\u003c/p>\n\u003cp>In some Pacific Island nations, more than 90 percent of men are now considered overweight. The Middle East is also seeing a boom in chubbiness.\u003c/p>\n\u003cp>\"It's something like 3 out of every 4 adult Egyptian women are now overweight or obese,\" Wiggins says.\u003c/p>\n\u003cp>This rapid growth in waist sizes poses huge challenges for health systems, especially those that are already overburdened in poorer countries.\u003c/p>\n\u003cp>Excessive consumption of fat, salt and sugar are \"significant contributory factors to some cancers, cardiovascular disease and diabetes,\" the report noted. These diseases are costly to emerging economies, not only because of increased health care expenses, but also because of lost productivity.\u003c/p>\n\u003cp>\"It's a personal and societal problem of considerable magnitude,\" Wiggins says.\u003c/p>\n\u003cp>Reversing this global trend, he says, could be accomplished with small changes to people's diets. In particular, public health campaigns could encourage families to substitute fruits and vegetables for high-calorie snacks.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>But, the report concludes, there's been little political will in developing nations — where workers are finally enjoying a bit of disposable income — to tell people what they should or shouldn't be eating.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "76037 http://blogs.kqed.org/bayareabites/?p=76037",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/01/04/overweight-people-in-developing-world-outnumber-those-in-rich-countries/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 506,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 19
},
"modified": 1388859420,
"excerpt": "One-third of adults worldwide are overweight. Globalization has made high-calorie foods readily available at low cost almost everywhere. In 1980, less than 40 percent of Mexican women were overweight. By 2008, almost 70 percent were.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "One-third of adults worldwide are overweight. Globalization has made high-calorie foods readily available at low cost almost everywhere. In 1980, less than 40 percent of Mexican women were overweight. By 2008, almost 70 percent were.",
"title": "Overweight People In Developing World Outnumber Those In Rich Countries | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Overweight People In Developing World Outnumber Those In Rich Countries",
"datePublished": "2014-01-04T10:17:00-08:00",
"dateModified": "2014-01-04T10:17:00-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "overweight-people-in-developing-world-outnumber-those-in-rich-countries",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=259115022&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Jason Beaubien",
"nprStoryDate": "Fri, 03 Jan 2014 16:00:00 -0500",
"nprLastModifiedDate": "Fri, 03 Jan 2014 20:41:39 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/health/2014/01/02/259115022/overweight-people-in-developing-world-outnumber-those-in-rich-countries?ft=3&f=259115022",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/atc/2014/01/20140103_atc_global_obesity.mp3?orgId=1&topicId=1128&ft=3&f=259115022",
"nprAudioM3u": "http://api.npr.org/m3u/1259533067-6179fb.m3u?orgId=1&topicId=1128&ft=3&f=259115022",
"nprStoryId": "259115022",
"nprRetrievedStory": "1",
"nprPubDate": "Fri, 03 Jan 2014 20:43:00 -0500",
"path": "/bayareabites/76037/overweight-people-in-developing-world-outnumber-those-in-rich-countries",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/atc/2014/01/20140103_atc_global_obesity.mp3?orgId=1&topicId=1128&ft=3&f=259115022",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76038\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/15528842_h23829988toned_wide-420e44db633d373890f356d7801465ec65a26c67.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/15528842_h23829988toned_wide-420e44db633d373890f356d7801465ec65a26c67-1024x575.jpg\" alt=\"Government workers exercise at their office in Mexico City, August 2013. To counter the obesity epidemic, the city requires all government employees to do at least 20 minutes of exercise each day. Photo: Tomas Bravo/Reuters /Landov\" width=\"1024\" height=\"575\" class=\"size-large wp-image-76038\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Government workers exercise at their office in Mexico City, August 2013. To counter the obesity epidemic, the city requires all government employees to do at least 20 minutes of exercise each day. Photo: Tomas Bravo/Reuters /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/health/2014/01/02/259115022/overweight-people-in-developing-world-outnumber-those-in-rich-countries\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://pd.npr.org/anon.npr-mp3/npr/atc/2014/01/20140103_atc_global_obesity.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100218/jason-beaubien\">Jason Beaubien\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/health/2014/01/02/259115022/overweight-people-in-developing-world-outnumber-those-in-rich-countries\">Shots at NPR Health\u003c/a> (1/3/14)\u003c/p>\n\u003cp>People are getting fatter around the world. And the problem is growing most rapidly in developing countries, researchers reported Friday.\u003c/p>\n\u003cp>\"Over the last 30 years, the number of people who are overweight and obese in the developing world has tripled,\" says \u003ca href=\"http://www.odi.org.uk/about/staff/92-steve-wiggins\">Steve Wiggins\u003c/a>, of the Overseas Development Institute in London.\u003c/p>\n\u003cp>One-third of adults globally are now overweight compared with fewer than 23 percent in 1980, the report \u003ca href=\"http://www.odi.org.uk/sites/odi.org.uk/files/odi-assets/publications-opinion-files/8776.pdf\">found\u003c/a>. And the number of overweight and obese people in the developing world now far overshadows the number in rich countries.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"As countries go from being low-income to middle-income, and heading towards high-income, people earn more [money], and they can eat the foods that they find tasty,\" says Wiggins, who co-authored the report.\u003c/p>\n\u003cp>Many foods people find tasty are also often the most fattening. Globalization has made high-calorie snack foods readily available at low cost almost everywhere.\u003c/p>\n\u003cp>Take \u003ca href=\"http://www.npr.org/blogs/parallels/2013/10/24/240340885/following-bloombergs-lead-mexico-aims-to-fight-fat\">Mexico\u003c/a>, for instance, which Wiggins calls a \"poster child\" for the global obesity problem.\u003c/p>\n\u003cp>\"If you walk into a Mexican village store,\" he says, \"you'll be confronted with lots of tasty offerings of potato chips, nice cookies with lots of fat and sugar in them and lots of sweetened carbonated drinks — all kinds of stuff, which is terrific in small quantities, but not when you start to eat it in large quantities.\"\u003c/p>\n\u003cp>In 1980, less than 40 percent of Mexican women were overweight. By 2008, almost 70 percent were.\u003c/p>\n\u003cp>In some Pacific Island nations, more than 90 percent of men are now considered overweight. The Middle East is also seeing a boom in chubbiness.\u003c/p>\n\u003cp>\"It's something like 3 out of every 4 adult Egyptian women are now overweight or obese,\" Wiggins says.\u003c/p>\n\u003cp>This rapid growth in waist sizes poses huge challenges for health systems, especially those that are already overburdened in poorer countries.\u003c/p>\n\u003cp>Excessive consumption of fat, salt and sugar are \"significant contributory factors to some cancers, cardiovascular disease and diabetes,\" the report noted. These diseases are costly to emerging economies, not only because of increased health care expenses, but also because of lost productivity.\u003c/p>\n\u003cp>\"It's a personal and societal problem of considerable magnitude,\" Wiggins says.\u003c/p>\n\u003cp>Reversing this global trend, he says, could be accomplished with small changes to people's diets. In particular, public health campaigns could encourage families to substitute fruits and vegetables for high-calorie snacks.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>But, the report concludes, there's been little political will in developing nations — where workers are finally enjoying a bit of disposable income — to tell people what they should or shouldn't be eating.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/76037/overweight-people-in-developing-world-outnumber-those-in-rich-countries",
"authors": [
"byline_bayareabites_76037"
],
"categories": [
"bayareabites_1962",
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_34"
],
"tags": [
"bayareabites_12881",
"bayareabites_1435",
"bayareabites_12882",
"bayareabites_2613",
"bayareabites_11018",
"bayareabites_12880"
],
"featImg": "bayareabites_76045",
"label": "bayareabites"
},
"bayareabites_75943": {
"type": "posts",
"id": "bayareabites_75943",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "75943",
"score": null,
"sort": [
1388792220000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1388792220,
"format": "aside",
"disqusTitle": "'Cut Food': Take A Peek At The Beauty Inside Everyday Edibles",
"title": "'Cut Food': Take A Peek At The Beauty Inside Everyday Edibles",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_75945\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/02turkey_in_half-3a31b936b8a01a0d57398960c1f2c596ea64e141.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/02turkey_in_half-3a31b936b8a01a0d57398960c1f2c596ea64e141-1024x651.jpg\" alt=\"Stuffed turkey. Photo: Courtesy of Beth Galton\" width=\"1024\" height=\"651\" class=\"size-large wp-image-75945\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stuffed turkey. Photo: Courtesy of Beth Galton\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery link=\"file\" ids=\"75944,75946,75947,75948,75949,75950\"]\u003c/p>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/30/258379311/-cut-food-peek-inside-the-beauty-of-everyday-edibles\">The Salt at NPR Food\u003c/a> (1/3/14)\u003c/p>\n\u003cp>Let's assume you've got a beautiful stuffed turkey, some time to kill and a hacksaw just itching to slice things apart. This could be the ingredient list for a real culinary disaster. But if you're \u003ca href=\"http://bethgalton.com/\">Beth Galton\u003c/a> and \u003ca href=\"http://charlotteomnes.com/\">Charlotte Omnes\u003c/a>, what you get is a peek inside the beauty baked into everyday foods.\u003c/p>\n\u003cp>They're the duo behind \"Cut Food,\" a photo series that literally cleaves into edibles — hot dogs, ice cream, fried chicken and mashed potatoes with gravy — to reveal gorgeous geometric patterns tucked within.\u003c/p>\n\u003cfigure id=\"attachment_75952\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/i_07-86_120328-cut-foods-36294-b243707c6d78112fd3e9cd3f4aca292020d2f0f2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/i_07-86_120328-cut-foods-36294-b243707c6d78112fd3e9cd3f4aca292020d2f0f2-1024x768.jpg\" alt=\"A hotdog and ice cream cone from Beth Galton and Charlotte Omnes' "Cut Food" series. Photo: Courtesy of Beth Galton\" width=\"1024\" height=\"768\" class=\"size-large wp-image-75952\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A hotdog and ice cream cone from Beth Galton and Charlotte Omnes' \"Cut Food\" series. Photo: Courtesy of Beth Galton\u003c/figcaption>\u003c/figure>\n\u003cp>The ongoing project began about a year and half ago, when Galton, a New York-based photographer, was asked to slice a burrito as part of an advertising photo shoot. \"We cut the burrito in half and found this amazing world inside,\" Galton says in a \u003ca href=\"https://vimeo.com/77715835\">video about the project\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[vimeo 77715835]\u003c/p>\n\u003cp>She soon teamed up with Omnes, a food stylist, to peer inside other victuals.\u003c/p>\n\u003cp>In some ways, Omnes says, the project is an inversion of their day jobs in the advertising industry. \"What we do is make food beautiful for the outside,\" she tells The Salt. \"You never look from the inside.\"\u003c/p>\n\u003cp>And because the foods depicted are so common, \"everyone can recognize and related to these images,\" says Omnes. \"That's the fun part. You want to figure out the trick. That's how people respond when they see them: How'd you do that?\"\u003c/p>\n\u003cp>The beauty of it, Omnes and Galton say, is that there is relatively little trickery involved. In some cases, like that image of jelly-filled doughnuts, the two merely cut the food in half and snapped away.\u003c/p>\n\u003cfigure id=\"attachment_75953\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/i_02-68_120328-cut-foods-37184-9f857e0e4484fe9438dba5fc54b91496528cd2df.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/i_02-68_120328-cut-foods-37184-9f857e0e4484fe9438dba5fc54b91496528cd2df-1024x768.jpg\" alt=\"Coffee and jelly doughnuts. Photo: Courtesy of Beth Galton\" width=\"1024\" height=\"768\" class=\"size-large wp-image-75953\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coffee and jelly doughnuts. Photo: Courtesy of Beth Galton\u003c/figcaption>\u003c/figure>\n\u003cp>The coffee shot was harder to nail down – it's actually a composite of two shots: one of the coffee in the cup, and a second of the cream swirling around as it is poured into the cup. \"We had to do that over and over again until we got it right,\" Omnes says.\u003c/p>\n\u003cp>Now, if you think you've seen this type of shot before, you're right.\u003c/p>\n\u003cp>Back in 2011, the folks at the Cooking Lab — a research lab based in Bellevue, Wash., dedicated to applying scientific knowledge to culinary matters — published the much-heralded \u003ca href=\"http://www.npr.org/2011/03/12/134456683/science-nerds-meet-foodies-in-modernist-cuisine\">Modernist Cuisine: The Art and Science of Cooking\u003c/a>. That six-volume tome — which retailed at $625 when it was released — included jaw-dropping photographs to explain the techniques behind modernist cooking. And a related book that came out a few months ago breaks down the complex \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/06/how-to-levitate-a-sandwich-modern-cuisine-spills-photo-secrets/\">photographic techniques used\u003c/a> to achieve those amazing cutaway shots.\u003c/p>\n\u003cp>\"We sort of came to the same point,\" says Galton of the similarities, \"but from different inspirations. Quite honestly, I had never seen any of those books because they cost like $700.\"\u003c/p>\n\u003cp>One key difference: While the folks behind \u003cem>Modernist Cuisine \u003c/em>had a whole lab at their disposal to create their imagery, Galton and Omnes' tools — like using gelatin to solidify liquid in soup cans — were decidedly more low tech.\u003c/p>\n\u003cp>\"You don't need a sous vide machine to make it,\" Galton notes.\u003c/p>\n\u003cp>To be sure, neither Galton nor the Cooking Lab folks were first to the food-cutaway photo game. As our friends at The Picture Show remind us, photographer John Dominis, who died this week at age 92, was \u003ca href=\"http://www.npr.org/blogs/pictureshow/2014/01/01/258662653/the-incredible-versatility-of-photographer-john-dominis?sc=tw&cc=share\">carving into beef rolls\u003c/a> to reveal their makings way back in 1966.\u003c/p>\n\u003cp>And ultimately, Galton and Omnes would like to see you try this at home, too.\u003c/p>\n\u003cp>I'd love to try to see people try it out,\" Omnes says, adding, \"It would be fun to see other people reach conclusions on what looks good cut in half and how to make that happen.\" \u003c/p>\n\u003cfigure id=\"attachment_75951\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/08icecream-2833d5a4fa69532cf1163cd49d37ab04f03f5451.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/08icecream-2833d5a4fa69532cf1163cd49d37ab04f03f5451-1024x651.jpg\" alt=\"Ice cream cones. Photo: Courtesy of Beth Galton\" width=\"1024\" height=\"651\" class=\"size-large wp-image-75951\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ice cream cones. Photo: Courtesy of Beth Galton\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "75943 http://blogs.kqed.org/bayareabites/?p=75943",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/01/03/cut-food-take-a-peek-at-the-beauty-inside-everyday-edibles/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 691,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 22
},
"modified": 1388792405,
"excerpt": "What happens when you slice foods apart? A whole new world of geometric wonder can reveal itself. The best part? There's relatively little trickery or fancy gadgets involved — so please, do try this at home, say the creative minds behind this photo series.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "What happens when you slice foods apart? A whole new world of geometric wonder can reveal itself. The best part? There's relatively little trickery or fancy gadgets involved — so please, do try this at home, say the creative minds behind this photo series.",
"title": "'Cut Food': Take A Peek At The Beauty Inside Everyday Edibles | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "'Cut Food': Take A Peek At The Beauty Inside Everyday Edibles",
"datePublished": "2014-01-03T15:37:00-08:00",
"dateModified": "2014-01-03T15:40:05-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "cut-food-take-a-peek-at-the-beauty-inside-everyday-edibles",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=258379311&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Maria Godoy",
"nprStoryDate": "Fri, 03 Jan 2014 12:07:00 -0500",
"nprLastModifiedDate": "Fri, 03 Jan 2014 12:15:47 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/12/30/258379311/-cut-food-peek-inside-the-beauty-of-everyday-edibles?ft=3&f=258379311",
"nprStoryId": "258379311",
"nprRetrievedStory": "1",
"nprPubDate": "Fri, 03 Jan 2014 12:15:00 -0500",
"path": "/bayareabites/75943/cut-food-take-a-peek-at-the-beauty-inside-everyday-edibles",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75945\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/02turkey_in_half-3a31b936b8a01a0d57398960c1f2c596ea64e141.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/02turkey_in_half-3a31b936b8a01a0d57398960c1f2c596ea64e141-1024x651.jpg\" alt=\"Stuffed turkey. Photo: Courtesy of Beth Galton\" width=\"1024\" height=\"651\" class=\"size-large wp-image-75945\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stuffed turkey. Photo: Courtesy of Beth Galton\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"link": "file",
"ids": "75944,75946,75947,75948,75949,75950",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/30/258379311/-cut-food-peek-inside-the-beauty-of-everyday-edibles\">The Salt at NPR Food\u003c/a> (1/3/14)\u003c/p>\n\u003cp>Let's assume you've got a beautiful stuffed turkey, some time to kill and a hacksaw just itching to slice things apart. This could be the ingredient list for a real culinary disaster. But if you're \u003ca href=\"http://bethgalton.com/\">Beth Galton\u003c/a> and \u003ca href=\"http://charlotteomnes.com/\">Charlotte Omnes\u003c/a>, what you get is a peek inside the beauty baked into everyday foods.\u003c/p>\n\u003cp>They're the duo behind \"Cut Food,\" a photo series that literally cleaves into edibles — hot dogs, ice cream, fried chicken and mashed potatoes with gravy — to reveal gorgeous geometric patterns tucked within.\u003c/p>\n\u003cfigure id=\"attachment_75952\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/i_07-86_120328-cut-foods-36294-b243707c6d78112fd3e9cd3f4aca292020d2f0f2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/i_07-86_120328-cut-foods-36294-b243707c6d78112fd3e9cd3f4aca292020d2f0f2-1024x768.jpg\" alt=\"A hotdog and ice cream cone from Beth Galton and Charlotte Omnes' "Cut Food" series. Photo: Courtesy of Beth Galton\" width=\"1024\" height=\"768\" class=\"size-large wp-image-75952\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A hotdog and ice cream cone from Beth Galton and Charlotte Omnes' \"Cut Food\" series. Photo: Courtesy of Beth Galton\u003c/figcaption>\u003c/figure>\n\u003cp>The ongoing project began about a year and half ago, when Galton, a New York-based photographer, was asked to slice a burrito as part of an advertising photo shoot. \"We cut the burrito in half and found this amazing world inside,\" Galton says in a \u003ca href=\"https://vimeo.com/77715835\">video about the project\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>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "vimeo",
"attributes": {
"named": {
"label": "77715835"
},
"numeric": [
"77715835"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>She soon teamed up with Omnes, a food stylist, to peer inside other victuals.\u003c/p>\n\u003cp>In some ways, Omnes says, the project is an inversion of their day jobs in the advertising industry. \"What we do is make food beautiful for the outside,\" she tells The Salt. \"You never look from the inside.\"\u003c/p>\n\u003cp>And because the foods depicted are so common, \"everyone can recognize and related to these images,\" says Omnes. \"That's the fun part. You want to figure out the trick. That's how people respond when they see them: How'd you do that?\"\u003c/p>\n\u003cp>The beauty of it, Omnes and Galton say, is that there is relatively little trickery involved. In some cases, like that image of jelly-filled doughnuts, the two merely cut the food in half and snapped away.\u003c/p>\n\u003cfigure id=\"attachment_75953\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/i_02-68_120328-cut-foods-37184-9f857e0e4484fe9438dba5fc54b91496528cd2df.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/i_02-68_120328-cut-foods-37184-9f857e0e4484fe9438dba5fc54b91496528cd2df-1024x768.jpg\" alt=\"Coffee and jelly doughnuts. Photo: Courtesy of Beth Galton\" width=\"1024\" height=\"768\" class=\"size-large wp-image-75953\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coffee and jelly doughnuts. Photo: Courtesy of Beth Galton\u003c/figcaption>\u003c/figure>\n\u003cp>The coffee shot was harder to nail down – it's actually a composite of two shots: one of the coffee in the cup, and a second of the cream swirling around as it is poured into the cup. \"We had to do that over and over again until we got it right,\" Omnes says.\u003c/p>\n\u003cp>Now, if you think you've seen this type of shot before, you're right.\u003c/p>\n\u003cp>Back in 2011, the folks at the Cooking Lab — a research lab based in Bellevue, Wash., dedicated to applying scientific knowledge to culinary matters — published the much-heralded \u003ca href=\"http://www.npr.org/2011/03/12/134456683/science-nerds-meet-foodies-in-modernist-cuisine\">Modernist Cuisine: The Art and Science of Cooking\u003c/a>. That six-volume tome — which retailed at $625 when it was released — included jaw-dropping photographs to explain the techniques behind modernist cooking. And a related book that came out a few months ago breaks down the complex \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/06/how-to-levitate-a-sandwich-modern-cuisine-spills-photo-secrets/\">photographic techniques used\u003c/a> to achieve those amazing cutaway shots.\u003c/p>\n\u003cp>\"We sort of came to the same point,\" says Galton of the similarities, \"but from different inspirations. Quite honestly, I had never seen any of those books because they cost like $700.\"\u003c/p>\n\u003cp>One key difference: While the folks behind \u003cem>Modernist Cuisine \u003c/em>had a whole lab at their disposal to create their imagery, Galton and Omnes' tools — like using gelatin to solidify liquid in soup cans — were decidedly more low tech.\u003c/p>\n\u003cp>\"You don't need a sous vide machine to make it,\" Galton notes.\u003c/p>\n\u003cp>To be sure, neither Galton nor the Cooking Lab folks were first to the food-cutaway photo game. As our friends at The Picture Show remind us, photographer John Dominis, who died this week at age 92, was \u003ca href=\"http://www.npr.org/blogs/pictureshow/2014/01/01/258662653/the-incredible-versatility-of-photographer-john-dominis?sc=tw&cc=share\">carving into beef rolls\u003c/a> to reveal their makings way back in 1966.\u003c/p>\n\u003cp>And ultimately, Galton and Omnes would like to see you try this at home, too.\u003c/p>\n\u003cp>I'd love to try to see people try it out,\" Omnes says, adding, \"It would be fun to see other people reach conclusions on what looks good cut in half and how to make that happen.\" \u003c/p>\n\u003cfigure id=\"attachment_75951\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/08icecream-2833d5a4fa69532cf1163cd49d37ab04f03f5451.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/08icecream-2833d5a4fa69532cf1163cd49d37ab04f03f5451-1024x651.jpg\" alt=\"Ice cream cones. Photo: Courtesy of Beth Galton\" width=\"1024\" height=\"651\" class=\"size-large wp-image-75951\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ice cream cones. Photo: Courtesy of Beth Galton\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/75943/cut-food-take-a-peek-at-the-beauty-inside-everyday-edibles",
"authors": [
"byline_bayareabites_75943"
],
"categories": [
"bayareabites_2407",
"bayareabites_10916"
],
"tags": [
"bayareabites_12871",
"bayareabites_12872",
"bayareabites_12870",
"bayareabites_14780",
"bayareabites_10921"
],
"featImg": "bayareabites_75965",
"label": "bayareabites"
},
"bayareabites_75910": {
"type": "posts",
"id": "bayareabites_75910",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "75910",
"score": null,
"sort": [
1388696937000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1388696937,
"format": "aside",
"disqusTitle": "How Mass-Produced Meat Turned Phosphorus Into Pollution",
"title": "How Mass-Produced Meat Turned Phosphorus Into Pollution",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_75911\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/carp-water_wide-67798d857f70288e304d7c6a0b07a9eb0bffbe60-e1388696447944.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/carp-water_wide-67798d857f70288e304d7c6a0b07a9eb0bffbe60-e1388696447944.jpg\" alt=\"A dead carp floats in water near the shore at Big Creek State Park on Sept. 10 in Polk City, Iowa. Like many agricultural states, Iowa is working with the EPA to enforce clean-water regulations amid degradation from manure spills and farm-field runoff. Photo: Charlie Neibergall/AP\" width=\"640\" height=\"360\" class=\"size-full wp-image-75911\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A dead carp floats in water near the shore at Big Creek State Park on Sept. 10 in Polk City, Iowa. Like many agricultural states, Iowa is working with the EPA to enforce clean-water regulations amid degradation from manure spills and farm-field runoff. Photo: Charlie Neibergall/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/02/257393870/how-mass-produced-meat-turned-phosphorus-into-pollution\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/01/20140102_me_phosphorus_piles_up.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/02/257393870/how-mass-produced-meat-turned-phosphorus-into-pollution\">The Salt at NPR Food\u003c/a> (1/2/14)\u003c/p>\n\u003cp>It's a quandary of food production: The same drive for efficiency that lowers the cost of eating also can damage our soil and water.\u003c/p>\n\u003cp>Take the case of one simple, essential chemical element: phosphorus.\u003c/p>\n\u003cp>Phosphorus is one of the nutrients that plants need to grow, and for most of human history, farmers always needed more of it. \"There was this battle to have enough available phosphorus for optimum crop production,\" says \u003ca href=\"http://www.agnr.umd.edu/directory/Bio.cfm?ID=kstaver\">Kenneth Staver\u003c/a>, a scientist with the University of Maryland's Wye Research and Education Center, which sits between farm fields and the Chesapeake Bay on Maryland's Eastern Shore.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That's also the tension in this story: agriculture on one side, and water quality on the other.\u003c/p>\n\u003cp>Traditionally, farmers got phosphorus from animal manure. So if you grew crops like corn or wheat, it was good to have poultry or hogs nearby. Your grain fed the animals, and their manure fed your crops. Everything worked together.\u003c/p>\n\u003cp>Then came industrial fertilizer: big phosphorus mines; factories for making the other important nutrient, nitrogen; and railroads or highways to carry that fertilizer to any farmer who needed it.\u003c/p>\n\u003cp>\"With the development of the inorganic fertilizer industry, it's possible to grow grain without having animals nearby. So you can decouple the animal agriculture from the grain agriculture,\" Staver says.\u003c/p>\n\u003cp>And decouple they did. Farmers concentrated on just one kind of production. So did entire \u003ca href=\"http://www.nationalchickencouncil.org/about-the-industry/statistics/top-broiler-producing-states/\">regions\u003c/a>. Georgia, Arkansas and Alabama, for instance, now produce the largest number of chickens — more than a billion of them every year. But they don't grow much chicken feed. They haul in grain from far away.\u003c/p>\n\u003cp>As that grain flows from fields to chicken houses, or hog farms, so do the nutrients in it, such as phosphorus and nitrogen.\u003c/p>\n\u003cp>Some of it goes into meat that people eat, but a lot goes into animal waste.\u003c/p>\n\u003cp>This is where the problem starts. Farmers near those chicken houses or hog farms often take lots of that manure and spread it on their fields, partly just to get rid of it and partly for its value as fertilizer. Crops, however, need much more nitrogen than phosphorus. When farmers use manure to give their crops an optimal amount of nitrogen, they oversupply phosphorus.\u003c/p>\n\u003cp>\"This is happening everywhere,\" Staver says. \"Where you have large concentrations of animal production, you tend to have a buildup of nutrients — phosphorus is the one that accumulates — in soils around concentrated animal-producing regions.\"\u003c/p>\n\u003cp>Wherever it accumulates, rain washes it into streams, lakes and estuaries, where it's an ecological disaster.\u003c/p>\n\u003cp>\"It drives algae growth, so it ends up clouding the water. You don't get the light penetration to support the rooted aquatic plants that are important in the food chain,\" Staver says. \"You also get these algae blooms, and when they die, they draw oxygen from the water. You get dead zones.\"\u003c/p>\n\u003cp>In many places, environmental regulators are trying to stop this buildup of phosphorus.\u003c/p>\n\u003cp>Until recently, it \u003ca href=\"http://mda.maryland.gov/documents/ag_brief/agbrief_pmt_092013.pdf\">looked like\u003c/a> Maryland was taking the lead. The state has a big poultry industry right beside the Chesapeake Bay, which has been choked with nutrient pollution.\u003c/p>\n\u003cp>Last year, Maryland proposed new rules that would have stopped farmers from putting more phosphorus on any fields that already have too much of it. It required soil tests to determine a key phosphorus index number.\u003c/p>\n\u003cp>Lee Richardson, a farmer in Willards, Md., was worried. \"The word we were getting — if [your fields] were over 150, you weren't going to spread manure,\" he says. Most of his fields are over that level.\u003c/p>\n\u003cp>The manure ban would have hit him two different ways.\u003c/p>\n\u003cp>First, he grows chickens; if their manure couldn't go on his fields, it would have to go somewhere else. \"Chances are, growers were going to have to pay to get it hauled away and taken out of the chicken house,\" he says.\u003c/p>\n\u003cp>Second, his corn fields still need nitrogen. Without manure as a nitrogen source, he'd have to buy the manufactured kind of fertilizer, which is more expensive.\u003c/p>\n\u003cp>Richardson and other farmers protested, arguing that the new rules would inflict huge economic harm, while the environmental benefits are uncertain.\u003c/p>\n\u003cp>In November, the state of Maryland \u003ca href=\"http://news.maryland.gov/mda/press-release/2013/11/15/mda-withdraws-phosphorus-management-tool-regulations-department-to-consider-comments-and-resubmit-regulations/\">backed down\u003c/a>. It promised to study the issue some more. Kenneth Staver, from the University of Maryland, says it's not that hard to imagine a solution to the problem.\u003c/p>\n\u003cp>\"The obvious one is, find a way to redistribute the phosphorus from the animal production facilities back to where the crop production is,\" he says. The manure would have to travel to the vast fields that farmers currently fertilize with fresh, mined phosphorus.\u003c/p>\n\u003cp>Hauling manure such distances would cost money. Staver says it's the price of cleaner, healthier water.\u003c/p>\n\u003cp>If farmers have to pay that cost, growing chickens or hogs will get more expensive.\u003c/p>\n\u003cp>Then we, the consumers, would pay for it, through more expensive meat.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "75910 http://blogs.kqed.org/bayareabites/?p=75910",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/01/02/how-mass-produced-meat-turned-phosphorus-into-pollution/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 909,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 32
},
"modified": 1388696971,
"excerpt": "Phosphorus is one of the nutrients that plants need to grow, and for most of human history, farmers always needed more of it. But excess phosphorus, either from manure or manufactured fertilizer, can run off into streams and lakes and become an ecological disaster.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Phosphorus is one of the nutrients that plants need to grow, and for most of human history, farmers always needed more of it. But excess phosphorus, either from manure or manufactured fertilizer, can run off into streams and lakes and become an ecological disaster.",
"title": "How Mass-Produced Meat Turned Phosphorus Into Pollution | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "How Mass-Produced Meat Turned Phosphorus Into Pollution",
"datePublished": "2014-01-02T13:08:57-08:00",
"dateModified": "2014-01-02T13:09:31-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "how-mass-produced-meat-turned-phosphorus-into-pollution",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=257393870&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Dan Charles",
"nprStoryDate": "Thu, 02 Jan 2014 00:00:00 -0500",
"nprLastModifiedDate": "Thu, 02 Jan 2014 10:27:17 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2014/01/02/257393870/how-mass-produced-meat-turned-phosphorus-into-pollution?ft=3&f=257393870",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/me/2014/01/20140102_me_phosphorus_piles_up.mp3?orgId=1&topicId=1025&ft=3&f=257393870",
"nprAudioM3u": "http://api.npr.org/m3u/1259088883-0b8492.m3u?orgId=1&topicId=1025&ft=3&f=257393870",
"nprStoryId": "257393870",
"nprRetrievedStory": "1",
"nprPubDate": "Thu, 02 Jan 2014 10:27:00 -0500",
"path": "/bayareabites/75910/how-mass-produced-meat-turned-phosphorus-into-pollution",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/me/2014/01/20140102_me_phosphorus_piles_up.mp3",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75911\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/carp-water_wide-67798d857f70288e304d7c6a0b07a9eb0bffbe60-e1388696447944.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/carp-water_wide-67798d857f70288e304d7c6a0b07a9eb0bffbe60-e1388696447944.jpg\" alt=\"A dead carp floats in water near the shore at Big Creek State Park on Sept. 10 in Polk City, Iowa. Like many agricultural states, Iowa is working with the EPA to enforce clean-water regulations amid degradation from manure spills and farm-field runoff. Photo: Charlie Neibergall/AP\" width=\"640\" height=\"360\" class=\"size-full wp-image-75911\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A dead carp floats in water near the shore at Big Creek State Park on Sept. 10 in Polk City, Iowa. Like many agricultural states, Iowa is working with the EPA to enforce clean-water regulations amid degradation from manure spills and farm-field runoff. Photo: Charlie Neibergall/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/02/257393870/how-mass-produced-meat-turned-phosphorus-into-pollution\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://pd.npr.org/anon.npr-mp3/npr/me/2014/01/20140102_me_phosphorus_piles_up.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/02/257393870/how-mass-produced-meat-turned-phosphorus-into-pollution\">The Salt at NPR Food\u003c/a> (1/2/14)\u003c/p>\n\u003cp>It's a quandary of food production: The same drive for efficiency that lowers the cost of eating also can damage our soil and water.\u003c/p>\n\u003cp>Take the case of one simple, essential chemical element: phosphorus.\u003c/p>\n\u003cp>Phosphorus is one of the nutrients that plants need to grow, and for most of human history, farmers always needed more of it. \"There was this battle to have enough available phosphorus for optimum crop production,\" says \u003ca href=\"http://www.agnr.umd.edu/directory/Bio.cfm?ID=kstaver\">Kenneth Staver\u003c/a>, a scientist with the University of Maryland's Wye Research and Education Center, which sits between farm fields and the Chesapeake Bay on Maryland's Eastern Shore.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That's also the tension in this story: agriculture on one side, and water quality on the other.\u003c/p>\n\u003cp>Traditionally, farmers got phosphorus from animal manure. So if you grew crops like corn or wheat, it was good to have poultry or hogs nearby. Your grain fed the animals, and their manure fed your crops. Everything worked together.\u003c/p>\n\u003cp>Then came industrial fertilizer: big phosphorus mines; factories for making the other important nutrient, nitrogen; and railroads or highways to carry that fertilizer to any farmer who needed it.\u003c/p>\n\u003cp>\"With the development of the inorganic fertilizer industry, it's possible to grow grain without having animals nearby. So you can decouple the animal agriculture from the grain agriculture,\" Staver says.\u003c/p>\n\u003cp>And decouple they did. Farmers concentrated on just one kind of production. So did entire \u003ca href=\"http://www.nationalchickencouncil.org/about-the-industry/statistics/top-broiler-producing-states/\">regions\u003c/a>. Georgia, Arkansas and Alabama, for instance, now produce the largest number of chickens — more than a billion of them every year. But they don't grow much chicken feed. They haul in grain from far away.\u003c/p>\n\u003cp>As that grain flows from fields to chicken houses, or hog farms, so do the nutrients in it, such as phosphorus and nitrogen.\u003c/p>\n\u003cp>Some of it goes into meat that people eat, but a lot goes into animal waste.\u003c/p>\n\u003cp>This is where the problem starts. Farmers near those chicken houses or hog farms often take lots of that manure and spread it on their fields, partly just to get rid of it and partly for its value as fertilizer. Crops, however, need much more nitrogen than phosphorus. When farmers use manure to give their crops an optimal amount of nitrogen, they oversupply phosphorus.\u003c/p>\n\u003cp>\"This is happening everywhere,\" Staver says. \"Where you have large concentrations of animal production, you tend to have a buildup of nutrients — phosphorus is the one that accumulates — in soils around concentrated animal-producing regions.\"\u003c/p>\n\u003cp>Wherever it accumulates, rain washes it into streams, lakes and estuaries, where it's an ecological disaster.\u003c/p>\n\u003cp>\"It drives algae growth, so it ends up clouding the water. You don't get the light penetration to support the rooted aquatic plants that are important in the food chain,\" Staver says. \"You also get these algae blooms, and when they die, they draw oxygen from the water. You get dead zones.\"\u003c/p>\n\u003cp>In many places, environmental regulators are trying to stop this buildup of phosphorus.\u003c/p>\n\u003cp>Until recently, it \u003ca href=\"http://mda.maryland.gov/documents/ag_brief/agbrief_pmt_092013.pdf\">looked like\u003c/a> Maryland was taking the lead. The state has a big poultry industry right beside the Chesapeake Bay, which has been choked with nutrient pollution.\u003c/p>\n\u003cp>Last year, Maryland proposed new rules that would have stopped farmers from putting more phosphorus on any fields that already have too much of it. It required soil tests to determine a key phosphorus index number.\u003c/p>\n\u003cp>Lee Richardson, a farmer in Willards, Md., was worried. \"The word we were getting — if [your fields] were over 150, you weren't going to spread manure,\" he says. Most of his fields are over that level.\u003c/p>\n\u003cp>The manure ban would have hit him two different ways.\u003c/p>\n\u003cp>First, he grows chickens; if their manure couldn't go on his fields, it would have to go somewhere else. \"Chances are, growers were going to have to pay to get it hauled away and taken out of the chicken house,\" he says.\u003c/p>\n\u003cp>Second, his corn fields still need nitrogen. Without manure as a nitrogen source, he'd have to buy the manufactured kind of fertilizer, which is more expensive.\u003c/p>\n\u003cp>Richardson and other farmers protested, arguing that the new rules would inflict huge economic harm, while the environmental benefits are uncertain.\u003c/p>\n\u003cp>In November, the state of Maryland \u003ca href=\"http://news.maryland.gov/mda/press-release/2013/11/15/mda-withdraws-phosphorus-management-tool-regulations-department-to-consider-comments-and-resubmit-regulations/\">backed down\u003c/a>. It promised to study the issue some more. Kenneth Staver, from the University of Maryland, says it's not that hard to imagine a solution to the problem.\u003c/p>\n\u003cp>\"The obvious one is, find a way to redistribute the phosphorus from the animal production facilities back to where the crop production is,\" he says. The manure would have to travel to the vast fields that farmers currently fertilize with fresh, mined phosphorus.\u003c/p>\n\u003cp>Hauling manure such distances would cost money. Staver says it's the price of cleaner, healthier water.\u003c/p>\n\u003cp>If farmers have to pay that cost, growing chickens or hogs will get more expensive.\u003c/p>\n\u003cp>Then we, the consumers, would pay for it, through more expensive meat.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/75910/how-mass-produced-meat-turned-phosphorus-into-pollution",
"authors": [
"byline_bayareabites_75910"
],
"categories": [
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_2035",
"bayareabites_34",
"bayareabites_60"
],
"tags": [
"bayareabites_129",
"bayareabites_11270",
"bayareabites_12866",
"bayareabites_12807",
"bayareabites_12868",
"bayareabites_12865",
"bayareabites_12864",
"bayareabites_12790",
"bayareabites_10921",
"bayareabites_12867"
],
"featImg": "bayareabites_75911",
"label": "bayareabites"
},
"bayareabites_75901": {
"type": "posts",
"id": "bayareabites_75901",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "75901",
"score": null,
"sort": [
1388694346000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1388694346,
"format": "aside",
"disqusTitle": "Food As Punishment: Giving U.S. Inmates 'The Loaf' Persists",
"title": "Food As Punishment: Giving U.S. Inmates 'The Loaf' Persists",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_75902\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/prisonloaf_finalv2-299572ca0cc1049fb7391f1c88b9d879201c69d3.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/prisonloaf_finalv2-299572ca0cc1049fb7391f1c88b9d879201c69d3-1024x768.jpe\" alt=\"Illustration of a prison loaf by Lisa Brown for NPR\" width=\"1024\" height=\"768\" class=\"size-large wp-image-75902\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Illustration of a prison loaf by Lisa Brown for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/02/256605441/punishing-inmates-with-the-loaf-persists-in-the-u-s\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/01/20140102_me_punishment_food.mp3\"] \u003c/p>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/02/256605441/punishing-inmates-with-the-loaf-persists-in-the-u-s\">The Salt at NPR Food\u003c/a> (1/2/14)\u003c/p>\n\u003cp>In many prisons and jails across the U.S., punishment can come in the form of a bland, brownish lump. Known as nutraloaf, or simply \"the loaf,\" it's fed day after day to inmates who throw food or, in some cases, get violent. Even though it meets nutritional guidelines, civil rights activists urge against the use of the brick-shaped meal.\u003c/p>\n\u003cp>Tasteless food as punishment is nothing new: Back in the 19th century, prisoners were given bread and water until they'd earned with good behavior the right to eat meat and cheese.\u003c/p>\n\u003cp>But the loaf is something above and beyond. Prisons and jails are allowed to come up with their own version, so some resort to grinding up leftovers into a dense mass that's reheated. Other institutions make loaves from scratch out of shredded and mashed vegetables, beans and starches. They're rendered even more unappetizing by being served in a small paper sack, with no seasoning.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Prisoners who've had the loaf hate it. Johnnie Walton had to eat it in the Tamms Supermax in Illinois. He describes it as \"bland, like cardboard.\" Aaron Fraser got the loaf while he was serving time from 2004 to 2007 in several different institutions for a counterfeit-check scheme. He loathed it.\u003c/p>\n\u003cp>\"They take a bunch of guck, like whatever they have available, and they put it in some machine,\" Fraser says. \"I would have to be on the point of dizziness when I know I have no choice [to eat it].\"\u003c/p>\n\u003cp>No one knows exactly how many institutions use it, but \u003ca href=\"http://www.acfsa.org/board.php\">Benson Li\u003c/a>, the former president of the Association of Correctional Food Service Affiliates, estimates that the number is over 100. At least 12 states — including California, Texas and New York — serve it in state-run institutions, as do dozens of municipal and county jails across the country.\u003c/p>\n\u003cp>In Pennsylvania state prisons, \"food loaf\" is made with milk, rice, potatoes, carrots, cabbage, oatmeal, beans and margarine. The Clark County Jail in Washington state serves a version with most of those ingredients, plus ground beef or chicken, apples and tomatoes.\u003c/p>\n\u003cp>Law enforcement says the loaf isn't so bad. \"It's a food source; it contains all the vitamins and nutrients and minerals that a human being needs,\" says \u003ca href=\"http://county.milwaukee.gov/MeettheSheriff9152.htm\">Milwaukee County Sheriff David Clarke\u003c/a>, who has used the loaf in his jail for five years. \"It's been approved by the courts. I've had it myself — it's like eating meatloaf. \"\u003c/p>\n\u003cp>But prisoners who misbehave don't just get it once. They have to eat it at every meal, for days or weeks at a time. That's why it works as a deterrent, says Sheriff Clarke.\u003c/p>\n\u003cp>\"If you're up on a first-degree murder charge, or some serious sexual assault of a child, you don't have much to lose in jail,\" says Clarke.\u003c/p>\n\u003cp>\"But when we started to use this in the disciplinary pods, all of a sudden the incidence of fights, disorder, of attacks against our staff started to drop tremendously. The word got around — we knew it would. And we'll often hear from inmates, 'Please, please, I won't do that anymore. Don't put me in the disciplinary pod. I don't want to eat nutraloaf.' \"\u003c/p>\n\u003cp>Scientists say it's the monotony of eating the loaf that's the real punishment. \u003ca href=\"http://www.monell.org/faculty/people/pelchat\">Marcia Pelchat\u003c/a>, a physiological psychologist at the Monell Chemical Senses Center in Philadelphia, says humans have evolved to crave a variety of food.\u003c/p>\n\u003cp>\"Having to eat the loaf over and over again probably makes people miserable. They might be a little nauseated by it, they're craving other foods,\" says Pelchat.\u003c/p>\n\u003cp>And it can sometimes stop prisoners from eating altogether. \"It's very difficult to consume enough calories to keep your weight up if you're on a boring diet,\" says Pelchat.\u003c/p>\n\u003cp>That's why human rights advocates say it's unethical to use food as punishment in this way. \u003c/p>\n\u003cp>\"Given that food is clearly recognized as a basic human need to which prisoners are constitutionally entitled, restrictions on food, taking away food has always been sort of legally right on the line,\" says \u003ca href=\"https://www.aclu.org/blog/author/david-fathi\">David Fathi\u003c/a>, director of the National Prison Project for the American Civil Liberties Union.\u003c/p>\n\u003cp>There's no guidance from the government on using the loaf, but the American Correctional Association, which accredits prisons and sets best practices for the industry, discourages using food as a disciplinary measure.\u003c/p>\n\u003cp>The Federal Bureau of Prisons says it has never used the loaf in its facilities. Still, the loaf persists in other parts of the corrections system, and no agencies or organizations are keeping track of where and how often it's used.\u003c/p>\n\u003cp>So Benson Li, the former president of the Association of Correctional Food Service Affiliates and the food service director at the Los Angeles County Jail, offered to help us find that out.\u003c/p>\n\u003cp>At a recent meeting of the association, Li conducted an informal survey at the request of NPR. About 40 percent of the prisons and jails that responded said their use of the loaf is diminishing, 30 percent said they do not use nutraloaf, and about 20 percent said their use was about the same or slightly growing.\u003c/p>\n\u003cp>Li says that, overall, the results suggest that the loaf is gradually being phased out.\u003c/p>\n\u003cp>\"[Prisons and jails] are using less or some of them are using sparingly — maybe just two to three times in the last year,\" he says.\u003c/p>\n\u003cp>Li says he thinks one of the reasons for this is that prisoners have been challenging the loaf in the courts.\u003c/p>\n\u003cp>\"You have seen a lot of different inmate claims and lawsuits against the Eighth Amendment in different states,\" he says.\u003c/p>\n\u003cp>One of the provisions of the Eighth Amendment is that \"cruel and unusual punishment\" not be inflicted on prisoners. So the prisoners who are filing these suits are hoping the courts will rule that chewing on loaf day after day is unconstitutional. And, believe it or not, there is precedent: In the 1970s, the Supreme Court \u003ca href=\"https://bulk.resource.org/courts.gov/c/US/437/437.US.678.76-1660.html\">ruled\u003c/a> that a potato-y prison paste called grue should be outlawed under the Eighth Amendment.\u003c/p>\n\u003cp>The loaf has held up better than grue. Of the 22 cases brought since the beginning of 2012 alone, none have succeeded. But Li's informal survey suggests that the court cases are making the corrections industry increasingly squeamish about serving it.\u003c/p>\n\u003cp>And Fathi of the ACLU says this is part of a bigger transformation happening in the industry.\u003c/p>\n\u003cp>\"The fading of the use of nutraloaf is part of a larger long-term trend toward professionalization and, in most respects, more humane conditions of confinement,\" he says.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "75901 http://blogs.kqed.org/bayareabites/?p=75901",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/01/02/food-as-punishment-giving-u-s-inmates-the-loaf-persists/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 1168,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 33
},
"modified": 1388694346,
"excerpt": "In many prisons and jails across the U.S., a bland, brownish lump is served to inmates who misbehave. Law enforcement officials say it's not that bad, and it's a very effective deterrent. But the practice is starting to fade as more prisoners argue that the loaf is cruel and unusual punishment.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "In many prisons and jails across the U.S., a bland, brownish lump is served to inmates who misbehave. Law enforcement officials say it's not that bad, and it's a very effective deterrent. But the practice is starting to fade as more prisoners argue that the loaf is cruel and unusual punishment.",
"title": "Food As Punishment: Giving U.S. Inmates 'The Loaf' Persists | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Food As Punishment: Giving U.S. Inmates 'The Loaf' Persists",
"datePublished": "2014-01-02T12:25:46-08:00",
"dateModified": "2014-01-02T12:25:46-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "food-as-punishment-giving-u-s-inmates-the-loaf-persists",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=256605441&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Eliza Barclay",
"nprStoryDate": "Thu, 02 Jan 2014 00:00:00 -0500",
"nprLastModifiedDate": "Thu, 02 Jan 2014 14:33:39 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2014/01/02/256605441/punishing-inmates-with-the-loaf-persists-in-the-u-s?ft=3&f=256605441",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/me/2014/01/20140102_me_punishment_food.mp3?orgId=1&topicId=1053&ft=3&f=256605441",
"nprAudioM3u": "http://api.npr.org/m3u/1259088903-0b104b.m3u?orgId=1&topicId=1053&ft=3&f=256605441",
"nprStoryId": "256605441",
"nprRetrievedStory": "1",
"nprPubDate": "Thu, 02 Jan 2014 14:33:00 -0500",
"path": "/bayareabites/75901/food-as-punishment-giving-u-s-inmates-the-loaf-persists",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/me/2014/01/20140102_me_punishment_food.mp3",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75902\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/prisonloaf_finalv2-299572ca0cc1049fb7391f1c88b9d879201c69d3.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/prisonloaf_finalv2-299572ca0cc1049fb7391f1c88b9d879201c69d3-1024x768.jpe\" alt=\"Illustration of a prison loaf by Lisa Brown for NPR\" width=\"1024\" height=\"768\" class=\"size-large wp-image-75902\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Illustration of a prison loaf by Lisa Brown for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/02/256605441/punishing-inmates-with-the-loaf-persists-in-the-u-s\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://pd.npr.org/anon.npr-mp3/npr/me/2014/01/20140102_me_punishment_food.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/02/256605441/punishing-inmates-with-the-loaf-persists-in-the-u-s\">The Salt at NPR Food\u003c/a> (1/2/14)\u003c/p>\n\u003cp>In many prisons and jails across the U.S., punishment can come in the form of a bland, brownish lump. Known as nutraloaf, or simply \"the loaf,\" it's fed day after day to inmates who throw food or, in some cases, get violent. Even though it meets nutritional guidelines, civil rights activists urge against the use of the brick-shaped meal.\u003c/p>\n\u003cp>Tasteless food as punishment is nothing new: Back in the 19th century, prisoners were given bread and water until they'd earned with good behavior the right to eat meat and cheese.\u003c/p>\n\u003cp>But the loaf is something above and beyond. Prisons and jails are allowed to come up with their own version, so some resort to grinding up leftovers into a dense mass that's reheated. Other institutions make loaves from scratch out of shredded and mashed vegetables, beans and starches. They're rendered even more unappetizing by being served in a small paper sack, with no seasoning.\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>Prisoners who've had the loaf hate it. Johnnie Walton had to eat it in the Tamms Supermax in Illinois. He describes it as \"bland, like cardboard.\" Aaron Fraser got the loaf while he was serving time from 2004 to 2007 in several different institutions for a counterfeit-check scheme. He loathed it.\u003c/p>\n\u003cp>\"They take a bunch of guck, like whatever they have available, and they put it in some machine,\" Fraser says. \"I would have to be on the point of dizziness when I know I have no choice [to eat it].\"\u003c/p>\n\u003cp>No one knows exactly how many institutions use it, but \u003ca href=\"http://www.acfsa.org/board.php\">Benson Li\u003c/a>, the former president of the Association of Correctional Food Service Affiliates, estimates that the number is over 100. At least 12 states — including California, Texas and New York — serve it in state-run institutions, as do dozens of municipal and county jails across the country.\u003c/p>\n\u003cp>In Pennsylvania state prisons, \"food loaf\" is made with milk, rice, potatoes, carrots, cabbage, oatmeal, beans and margarine. The Clark County Jail in Washington state serves a version with most of those ingredients, plus ground beef or chicken, apples and tomatoes.\u003c/p>\n\u003cp>Law enforcement says the loaf isn't so bad. \"It's a food source; it contains all the vitamins and nutrients and minerals that a human being needs,\" says \u003ca href=\"http://county.milwaukee.gov/MeettheSheriff9152.htm\">Milwaukee County Sheriff David Clarke\u003c/a>, who has used the loaf in his jail for five years. \"It's been approved by the courts. I've had it myself — it's like eating meatloaf. \"\u003c/p>\n\u003cp>But prisoners who misbehave don't just get it once. They have to eat it at every meal, for days or weeks at a time. That's why it works as a deterrent, says Sheriff Clarke.\u003c/p>\n\u003cp>\"If you're up on a first-degree murder charge, or some serious sexual assault of a child, you don't have much to lose in jail,\" says Clarke.\u003c/p>\n\u003cp>\"But when we started to use this in the disciplinary pods, all of a sudden the incidence of fights, disorder, of attacks against our staff started to drop tremendously. The word got around — we knew it would. And we'll often hear from inmates, 'Please, please, I won't do that anymore. Don't put me in the disciplinary pod. I don't want to eat nutraloaf.' \"\u003c/p>\n\u003cp>Scientists say it's the monotony of eating the loaf that's the real punishment. \u003ca href=\"http://www.monell.org/faculty/people/pelchat\">Marcia Pelchat\u003c/a>, a physiological psychologist at the Monell Chemical Senses Center in Philadelphia, says humans have evolved to crave a variety of food.\u003c/p>\n\u003cp>\"Having to eat the loaf over and over again probably makes people miserable. They might be a little nauseated by it, they're craving other foods,\" says Pelchat.\u003c/p>\n\u003cp>And it can sometimes stop prisoners from eating altogether. \"It's very difficult to consume enough calories to keep your weight up if you're on a boring diet,\" says Pelchat.\u003c/p>\n\u003cp>That's why human rights advocates say it's unethical to use food as punishment in this way. \u003c/p>\n\u003cp>\"Given that food is clearly recognized as a basic human need to which prisoners are constitutionally entitled, restrictions on food, taking away food has always been sort of legally right on the line,\" says \u003ca href=\"https://www.aclu.org/blog/author/david-fathi\">David Fathi\u003c/a>, director of the National Prison Project for the American Civil Liberties Union.\u003c/p>\n\u003cp>There's no guidance from the government on using the loaf, but the American Correctional Association, which accredits prisons and sets best practices for the industry, discourages using food as a disciplinary measure.\u003c/p>\n\u003cp>The Federal Bureau of Prisons says it has never used the loaf in its facilities. Still, the loaf persists in other parts of the corrections system, and no agencies or organizations are keeping track of where and how often it's used.\u003c/p>\n\u003cp>So Benson Li, the former president of the Association of Correctional Food Service Affiliates and the food service director at the Los Angeles County Jail, offered to help us find that out.\u003c/p>\n\u003cp>At a recent meeting of the association, Li conducted an informal survey at the request of NPR. About 40 percent of the prisons and jails that responded said their use of the loaf is diminishing, 30 percent said they do not use nutraloaf, and about 20 percent said their use was about the same or slightly growing.\u003c/p>\n\u003cp>Li says that, overall, the results suggest that the loaf is gradually being phased out.\u003c/p>\n\u003cp>\"[Prisons and jails] are using less or some of them are using sparingly — maybe just two to three times in the last year,\" he says.\u003c/p>\n\u003cp>Li says he thinks one of the reasons for this is that prisoners have been challenging the loaf in the courts.\u003c/p>\n\u003cp>\"You have seen a lot of different inmate claims and lawsuits against the Eighth Amendment in different states,\" he says.\u003c/p>\n\u003cp>One of the provisions of the Eighth Amendment is that \"cruel and unusual punishment\" not be inflicted on prisoners. So the prisoners who are filing these suits are hoping the courts will rule that chewing on loaf day after day is unconstitutional. And, believe it or not, there is precedent: In the 1970s, the Supreme Court \u003ca href=\"https://bulk.resource.org/courts.gov/c/US/437/437.US.678.76-1660.html\">ruled\u003c/a> that a potato-y prison paste called grue should be outlawed under the Eighth Amendment.\u003c/p>\n\u003cp>The loaf has held up better than grue. Of the 22 cases brought since the beginning of 2012 alone, none have succeeded. But Li's informal survey suggests that the court cases are making the corrections industry increasingly squeamish about serving it.\u003c/p>\n\u003cp>And Fathi of the ACLU says this is part of a bigger transformation happening in the industry.\u003c/p>\n\u003cp>\"The fading of the use of nutraloaf is part of a larger long-term trend toward professionalization and, in most respects, more humane conditions of confinement,\" he says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/75901/food-as-punishment-giving-u-s-inmates-the-loaf-persists",
"authors": [
"byline_bayareabites_75901"
],
"categories": [
"bayareabites_2090",
"bayareabites_10916",
"bayareabites_2035",
"bayareabites_34"
],
"tags": [
"bayareabites_12863",
"bayareabites_12861",
"bayareabites_11989",
"bayareabites_12862",
"bayareabites_10921",
"bayareabites_12860"
],
"featImg": "bayareabites_75909",
"label": "bayareabites"
},
"bayareabites_75874": {
"type": "posts",
"id": "bayareabites_75874",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "75874",
"score": null,
"sort": [
1388600384000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1388600384,
"format": "aside",
"disqusTitle": "Here's How Young Farmers Looking For Land Are Getting Creative",
"title": "Here's How Young Farmers Looking For Land Are Getting Creative",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_75886\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/maplefarm_01_slide-bd8d7c94715f79bd32cdb18d8ba95b88fb7698113.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/maplefarm_01_slide-bd8d7c94715f79bd32cdb18d8ba95b88fb7698113.jpg\" alt=\"Chris and Sara Guerre are among a growing number of farmers who have made the choice to rent land to farm instead of buy because of increasing property values. Photo: Zac Visco for NPR\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-75886\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chris and Sara Guerre are among a growing number of farmers who have made the choice to rent land to farm instead of buy because of increasing property values. Photo: Zac Visco for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/26/257391197/heres-how-young-farmers-looking-for-land-are-getting-creative\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/12/20131231_atc_saving_farm_land.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/26/257391197/heres-how-young-farmers-looking-for-land-are-getting-creative\">The Salt at NPR Food\u003c/a> (12/31/13)\u003c/p>\n\u003cp>Across the country, there's a wave of interest in local food. And a \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/12/12/143459793/who-are-the-young-farmers-of-generation-organic\">new generation\u003c/a> of young farmers is trying to grow it.\u003c/p>\n\u003cp>Many of these farmers — many of whom didn't grow up on farms — would like to stay close to cities. After all, that's where the demand for local food is.\u003c/p>\n\u003cp>The problem is, that's where land is most expensive. So young farmers looking for affordable land are forced to get creative.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Lindsey Lusher Shute, executive director of the \u003ca href=\"http://www.youngfarmers.org/\">National Young Farmer's Coalition\u003c/a>, says that her organization conducted a \u003ca href=\"http://www.youngfarmers.org/newsroom/building-a-future-with-farmers-october-2011/\">survey\u003c/a> of 1,000 farmers in 2011, and \"land access came up as the No. 2 challenge for farmers [who were] getting started.\" It came in right behind not having enough financial capital.\u003c/p>\n\u003cp>Put simply, in areas close to major cities, especially on the East and West coasts, farmers can't pay nearly as much for land as people who would build houses on it.\u003c/p>\n\u003cp>In fact, it's not a new problem. Several decades ago, state and local governments, and nonprofit organizations, began attempts to preserve farmland that was threatened by urban sprawl.\u003c/p>\n\u003cp>They set up \u003ca href=\"http://www.farmland.org/resources/national-view/default.asp\">programs\u003c/a> that give farmers cash in exchange for a legally binding promise that their land can only be used for farming, forever. As a result, farmers don't have to compete against developers for that land, making the land cheaper.\u003c/p>\n\u003cp>Shute says these programs are great — but insufficient. When she and her husband tried to buy land in the Hudson River Valley for their own farming operation, they found that even this permanent farmland was too expensive for normal farmers to buy.\u003c/p>\n\u003cp>Their farm, \u003ca href=\"http://www.heartyroots.com/about-the-farm/\">Hearty Roots Community Farm\u003c/a>, grows mostly high-value vegetables. \"We're making, per acre, just about as much as you can,\" says Shute. \"And still, this conserved land was really out of reach.\"\u003c/p>\n\u003cp>They realized that they were facing competition of a different kind: wealthy people who wanted farms as country estates, bidding up the price. They were allowed to buy the preserved farms because they were not subdividing the property and developing it, but they were not really using the land as a working farm.\u003c/p>\n\u003cp>So Shute and her young farmers coalition are pushing for an extra level of farmland protection. Under these rules, people would be allowed to own conserved farmland only if they actually earn most of their money from farming.\u003c/p>\n\u003cp>This kind of program already exists in \u003ca href=\"http://www.vlt.org/initiatives/affordable-farmland\">Vermont\u003c/a> and \u003ca href=\"http://www.mass.gov/eea/agencies/agr/land-use/agricultural-preservation-restriction-program-apr.html\">Massachusetts\u003c/a>. But it, too, has limitations. \u003ca href=\"http://www.farmland.org/about/leadership/wagner.asp\">Robert Wagner\u003c/a>, a senior adviser for the \u003ca href=\"http://www.farmland.org/\">American Farmland Trust\u003c/a>, says Massachusetts and Vermont recently looked at who's buying this relatively cheap land.\u003c/p>\n\u003cp>\"What they found is that these properties — when they sell — are being sold to other farmers who are adding these operations onto their farms,\" says Wagner. Young farmers, just starting out, typically can't compete for this land against established farmers who want to expand.\u003c/p>\n\u003cp>So many young farmers aren't taking the traditional route. They aren't buying land at all, but renting instead. Sometimes, they are forming partnerships with older farmers who are leaving the business but don't want to sell the family land.\u003c/p>\n\u003cfigure id=\"attachment_75887\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mg_2427-121cbbf6e1dcf0bec0a587d2e5e144793b14afef1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mg_2427-121cbbf6e1dcf0bec0a587d2e5e144793b14afef1-290x217.jpg\" alt=\"Chris Guerre and his wife, Sara, repair a fence at their farm in Great Falls, Va. Photo: Zac Visco for NPR \" width=\"290\" height=\"217\" class=\"size-medium wp-image-75887\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chris Guerre and his wife, Sara, repair a fence at their farm in Great Falls, Va. Photo: Zac Visco for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Chris Guerre is an example. To get to his land, you drive down a long lane, past million-dollar homes on multiacre wooded lots, in the wealthy community of Great Falls, Va., just outside Washington, D.C.\u003c/p>\n\u003cp>Then, unexpectedly, you come to an old barn, a couple of chicken coops, and 2 1/2 acres of vegetables. During the winter, the vegetables are covered by a kind of blanket, to keep them from freezing, that still lets water and sun through.\u003c/p>\n\u003cp>\"We're one of the few farms left in the county, let alone one that grows and picks every week of the year,\" Guerre says. \"Every week, even in winter, I'm growing and picking crops.\u003c/p>\n\u003cfigure id=\"attachment_75885\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/maplefarm_08-3f504d5e3994465d7610678970513e19bf5db1921.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/maplefarm_08-3f504d5e3994465d7610678970513e19bf5db1921.jpg\" alt=\"Guerre has nearly finished building his new chicken coop. The old one, on the left, has seen better days. Photo: Zac Visco for NPR \" width=\"1536\" height=\"1024\" class=\"size-full wp-image-75885\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guerre has nearly finished building his new chicken coop. The old one, on the left, has seen better days. Photo: Zac Visco for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery link=\"file\" ids=\"75877,75879,75881,75882,75883,75884\"]\u003c/p>\n\u003cp>Guerre didn't grow up on this farm, or on any farm.\u003c/p>\n\u003cp>About five years ago, before he arrived at this spot, he ditched what he calls his \"career job\" to grow and sell food. He and his wife expanded their garden; they started selling vegetables at a farmers market and opened their own \u003ca href=\"http://www.mapleavenuemarket.com/index.html\">store\u003c/a> selling food grown on other local farms. One day, at the farmers market, a woman came up to them.\u003c/p>\n\u003cp>\"She approached my wife, and wondered if we might be interested in living on her family's farm. There was room to grow vegetables, or have animals. And we said, 'Yeah!' \" recalls Guerre.\u003c/p>\n\u003cp>It turned out to be this farm. Guerre and his wife moved into the house. They're renting the land, and there's no guarantee that the family that owns it won't someday decide to sell it to a developer.\u003c/p>\n\u003cp>But Guerre doesn't seem worried. \"They've been just very kind to us, and very encouraging, and helped us get to where we are,\" he says.\u003c/p>\n\u003cp>Guerre has built a new chicken coop; fixed roofs and plumbing; turned an old milk room into a washroom for vegetables.\u003c/p>\n\u003cp>He says, even if they did have to move someday, and leave all this behind, it wouldn't be the end of the world. He's pretty sure he could find land somewhere else. \"If you walk a couple of miles in any direction, there's hundreds of acres.\"\u003c/p>\n\u003cp>In fact, he says, \"Acquiring land is honestly probably the easiest part of doing all this. It's the commitment, the stamina, learning how to do it and doing it every single day: That's the hard part.\"\u003c/p>\n\u003cp>If you're ready to do all that, he says, you really can make a living. As for finding land, start hanging out with farmers, ask questions, and chances are you'll eventually hear about places where you can grow some food and start your own farming business. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/\">Copyright 2014 \u003c/a>\u003ca href=\"http://www.npr.org/\">NPR\u003c/a>. \u003c/p>\n\n",
"disqusIdentifier": "75874 http://blogs.kqed.org/bayareabites/?p=75874",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/01/01/heres-how-young-farmers-looking-for-land-are-getting-creative/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 1110,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 32
},
"modified": 1388600384,
"excerpt": "Across the country, there's a wave of interest in local food, and a new generation of young farmers wants to grow it. But many aren't buying land. Instead, they're renting it.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Across the country, there's a wave of interest in local food, and a new generation of young farmers wants to grow it. But many aren't buying land. Instead, they're renting it.",
"title": "Here's How Young Farmers Looking For Land Are Getting Creative | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Here's How Young Farmers Looking For Land Are Getting Creative",
"datePublished": "2014-01-01T10:19:44-08:00",
"dateModified": "2014-01-01T10:19:44-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "heres-how-young-farmers-looking-for-land-are-getting-creative",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=257391197&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Dan Charles",
"nprStoryDate": "Tue, 31 Dec 2013 16:00:00 -0500",
"nprLastModifiedDate": "Tue, 31 Dec 2013 20:02:37 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/12/26/257391197/heres-how-young-farmers-looking-for-land-are-getting-creative?ft=3&f=257391197",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/12/20131231_atc_saving_farm_land.mp3?orgId=1&topicId=1053&ft=3&f=257391197",
"nprAudioM3u": "http://api.npr.org/m3u/1258716835-93d96b.m3u?orgId=1&topicId=1053&ft=3&f=257391197",
"nprStoryId": "257391197",
"nprRetrievedStory": "1",
"nprPubDate": "Tue, 31 Dec 2013 20:02:00 -0500",
"path": "/bayareabites/75874/heres-how-young-farmers-looking-for-land-are-getting-creative",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/12/20131231_atc_saving_farm_land.mp3?orgId=1&topicId=1053&ft=3&f=257391197",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75886\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/maplefarm_01_slide-bd8d7c94715f79bd32cdb18d8ba95b88fb7698113.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/maplefarm_01_slide-bd8d7c94715f79bd32cdb18d8ba95b88fb7698113.jpg\" alt=\"Chris and Sara Guerre are among a growing number of farmers who have made the choice to rent land to farm instead of buy because of increasing property values. Photo: Zac Visco for NPR\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-75886\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chris and Sara Guerre are among a growing number of farmers who have made the choice to rent land to farm instead of buy because of increasing property values. Photo: Zac Visco for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/26/257391197/heres-how-young-farmers-looking-for-land-are-getting-creative\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/12/20131231_atc_saving_farm_land.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/26/257391197/heres-how-young-farmers-looking-for-land-are-getting-creative\">The Salt at NPR Food\u003c/a> (12/31/13)\u003c/p>\n\u003cp>Across the country, there's a wave of interest in local food. And a \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/12/12/143459793/who-are-the-young-farmers-of-generation-organic\">new generation\u003c/a> of young farmers is trying to grow it.\u003c/p>\n\u003cp>Many of these farmers — many of whom didn't grow up on farms — would like to stay close to cities. After all, that's where the demand for local food is.\u003c/p>\n\u003cp>The problem is, that's where land is most expensive. So young farmers looking for affordable land are forced to get creative.\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>Lindsey Lusher Shute, executive director of the \u003ca href=\"http://www.youngfarmers.org/\">National Young Farmer's Coalition\u003c/a>, says that her organization conducted a \u003ca href=\"http://www.youngfarmers.org/newsroom/building-a-future-with-farmers-october-2011/\">survey\u003c/a> of 1,000 farmers in 2011, and \"land access came up as the No. 2 challenge for farmers [who were] getting started.\" It came in right behind not having enough financial capital.\u003c/p>\n\u003cp>Put simply, in areas close to major cities, especially on the East and West coasts, farmers can't pay nearly as much for land as people who would build houses on it.\u003c/p>\n\u003cp>In fact, it's not a new problem. Several decades ago, state and local governments, and nonprofit organizations, began attempts to preserve farmland that was threatened by urban sprawl.\u003c/p>\n\u003cp>They set up \u003ca href=\"http://www.farmland.org/resources/national-view/default.asp\">programs\u003c/a> that give farmers cash in exchange for a legally binding promise that their land can only be used for farming, forever. As a result, farmers don't have to compete against developers for that land, making the land cheaper.\u003c/p>\n\u003cp>Shute says these programs are great — but insufficient. When she and her husband tried to buy land in the Hudson River Valley for their own farming operation, they found that even this permanent farmland was too expensive for normal farmers to buy.\u003c/p>\n\u003cp>Their farm, \u003ca href=\"http://www.heartyroots.com/about-the-farm/\">Hearty Roots Community Farm\u003c/a>, grows mostly high-value vegetables. \"We're making, per acre, just about as much as you can,\" says Shute. \"And still, this conserved land was really out of reach.\"\u003c/p>\n\u003cp>They realized that they were facing competition of a different kind: wealthy people who wanted farms as country estates, bidding up the price. They were allowed to buy the preserved farms because they were not subdividing the property and developing it, but they were not really using the land as a working farm.\u003c/p>\n\u003cp>So Shute and her young farmers coalition are pushing for an extra level of farmland protection. Under these rules, people would be allowed to own conserved farmland only if they actually earn most of their money from farming.\u003c/p>\n\u003cp>This kind of program already exists in \u003ca href=\"http://www.vlt.org/initiatives/affordable-farmland\">Vermont\u003c/a> and \u003ca href=\"http://www.mass.gov/eea/agencies/agr/land-use/agricultural-preservation-restriction-program-apr.html\">Massachusetts\u003c/a>. But it, too, has limitations. \u003ca href=\"http://www.farmland.org/about/leadership/wagner.asp\">Robert Wagner\u003c/a>, a senior adviser for the \u003ca href=\"http://www.farmland.org/\">American Farmland Trust\u003c/a>, says Massachusetts and Vermont recently looked at who's buying this relatively cheap land.\u003c/p>\n\u003cp>\"What they found is that these properties — when they sell — are being sold to other farmers who are adding these operations onto their farms,\" says Wagner. Young farmers, just starting out, typically can't compete for this land against established farmers who want to expand.\u003c/p>\n\u003cp>So many young farmers aren't taking the traditional route. They aren't buying land at all, but renting instead. Sometimes, they are forming partnerships with older farmers who are leaving the business but don't want to sell the family land.\u003c/p>\n\u003cfigure id=\"attachment_75887\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mg_2427-121cbbf6e1dcf0bec0a587d2e5e144793b14afef1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mg_2427-121cbbf6e1dcf0bec0a587d2e5e144793b14afef1-290x217.jpg\" alt=\"Chris Guerre and his wife, Sara, repair a fence at their farm in Great Falls, Va. Photo: Zac Visco for NPR \" width=\"290\" height=\"217\" class=\"size-medium wp-image-75887\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chris Guerre and his wife, Sara, repair a fence at their farm in Great Falls, Va. Photo: Zac Visco for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Chris Guerre is an example. To get to his land, you drive down a long lane, past million-dollar homes on multiacre wooded lots, in the wealthy community of Great Falls, Va., just outside Washington, D.C.\u003c/p>\n\u003cp>Then, unexpectedly, you come to an old barn, a couple of chicken coops, and 2 1/2 acres of vegetables. During the winter, the vegetables are covered by a kind of blanket, to keep them from freezing, that still lets water and sun through.\u003c/p>\n\u003cp>\"We're one of the few farms left in the county, let alone one that grows and picks every week of the year,\" Guerre says. \"Every week, even in winter, I'm growing and picking crops.\u003c/p>\n\u003cfigure id=\"attachment_75885\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/maplefarm_08-3f504d5e3994465d7610678970513e19bf5db1921.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/maplefarm_08-3f504d5e3994465d7610678970513e19bf5db1921.jpg\" alt=\"Guerre has nearly finished building his new chicken coop. The old one, on the left, has seen better days. Photo: Zac Visco for NPR \" width=\"1536\" height=\"1024\" class=\"size-full wp-image-75885\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guerre has nearly finished building his new chicken coop. The old one, on the left, has seen better days. Photo: Zac Visco for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"link": "file",
"ids": "75877,75879,75881,75882,75883,75884",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Guerre didn't grow up on this farm, or on any farm.\u003c/p>\n\u003cp>About five years ago, before he arrived at this spot, he ditched what he calls his \"career job\" to grow and sell food. He and his wife expanded their garden; they started selling vegetables at a farmers market and opened their own \u003ca href=\"http://www.mapleavenuemarket.com/index.html\">store\u003c/a> selling food grown on other local farms. One day, at the farmers market, a woman came up to them.\u003c/p>\n\u003cp>\"She approached my wife, and wondered if we might be interested in living on her family's farm. There was room to grow vegetables, or have animals. And we said, 'Yeah!' \" recalls Guerre.\u003c/p>\n\u003cp>It turned out to be this farm. Guerre and his wife moved into the house. They're renting the land, and there's no guarantee that the family that owns it won't someday decide to sell it to a developer.\u003c/p>\n\u003cp>But Guerre doesn't seem worried. \"They've been just very kind to us, and very encouraging, and helped us get to where we are,\" he says.\u003c/p>\n\u003cp>Guerre has built a new chicken coop; fixed roofs and plumbing; turned an old milk room into a washroom for vegetables.\u003c/p>\n\u003cp>He says, even if they did have to move someday, and leave all this behind, it wouldn't be the end of the world. He's pretty sure he could find land somewhere else. \"If you walk a couple of miles in any direction, there's hundreds of acres.\"\u003c/p>\n\u003cp>In fact, he says, \"Acquiring land is honestly probably the easiest part of doing all this. It's the commitment, the stamina, learning how to do it and doing it every single day: That's the hard part.\"\u003c/p>\n\u003cp>If you're ready to do all that, he says, you really can make a living. As for finding land, start hanging out with farmers, ask questions, and chances are you'll eventually hear about places where you can grow some food and start your own farming business. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/\">Copyright 2014 \u003c/a>\u003ca href=\"http://www.npr.org/\">NPR\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/75874/heres-how-young-farmers-looking-for-land-are-getting-creative",
"authors": [
"byline_bayareabites_75874"
],
"categories": [
"bayareabites_1874",
"bayareabites_4084",
"bayareabites_10916",
"bayareabites_34"
],
"tags": [
"bayareabites_11270",
"bayareabites_12859",
"bayareabites_12252",
"bayareabites_10921",
"bayareabites_12253"
],
"featImg": "bayareabites_75873",
"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": 672,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 1108,
"relation": "eq"
},
"items": [
"bayareabites_76373",
"bayareabites_76356",
"bayareabites_76301",
"bayareabites_76211",
"bayareabites_76200",
"bayareabites_76190",
"bayareabites_76184",
"bayareabites_76037",
"bayareabites_75943",
"bayareabites_75910",
"bayareabites_75901",
"bayareabites_75874"
],
"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_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_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_10919": {
"type": "terms",
"id": "bayareabites_10919",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10919",
"found": true
},
"relationships": {},
"featImg": null,
"name": "monks",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "monks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5378,
"slug": "monks",
"isLoading": false,
"link": "/bayareabites/tag/monks"
},
"bayareabites_12902": {
"type": "terms",
"id": "bayareabites_12902",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12902",
"found": true
},
"relationships": {},
"featImg": null,
"name": "St. Joseph's Abbey",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "St. Joseph's Abbey Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7365,
"slug": "st-josephs-abbey",
"isLoading": false,
"link": "/bayareabites/tag/st-josephs-abbey"
},
"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_12901": {
"type": "terms",
"id": "bayareabites_12901",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12901",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Trappist Ale",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Trappist Ale Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7364,
"slug": "trappist-ale",
"isLoading": false,
"link": "/bayareabites/tag/trappist-ale"
},
"bayareabites_1865": {
"type": "terms",
"id": "bayareabites_1865",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1865",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food bloggers and social media",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food bloggers and social media Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1240,
"slug": "food-bloggers-and-social-media",
"isLoading": false,
"link": "/bayareabites/category/food-bloggers-and-social-media"
},
"bayareabites_2035": {
"type": "terms",
"id": "bayareabites_2035",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2035",
"found": true
},
"relationships": {},
"featImg": null,
"name": "politics, activism, food safety",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "politics, activism, food safety Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 943,
"slug": "politics-activism-food-safety",
"isLoading": false,
"link": "/bayareabites/category/politics-activism-food-safety"
},
"bayareabites_60": {
"type": "terms",
"id": "bayareabites_60",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "60",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sustainability, environment, climate change",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sustainability, environment, climate change Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 23,
"slug": "sustainability",
"isLoading": false,
"link": "/bayareabites/category/sustainability"
},
"bayareabites_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_10771": {
"type": "terms",
"id": "bayareabites_10771",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10771",
"found": true
},
"relationships": {},
"featImg": null,
"name": "GMO",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "GMO Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5225,
"slug": "gmo",
"isLoading": false,
"link": "/bayareabites/tag/gmo"
},
"bayareabites_10787": {
"type": "terms",
"id": "bayareabites_10787",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10787",
"found": true
},
"relationships": {},
"featImg": null,
"name": "GMOs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "GMOs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5241,
"slug": "gmos",
"isLoading": false,
"link": "/bayareabites/tag/gmos"
},
"bayareabites_288": {
"type": "terms",
"id": "bayareabites_288",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "288",
"found": true
},
"relationships": {},
"featImg": null,
"name": "grist",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "grist Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 253,
"slug": "grist",
"isLoading": false,
"link": "/bayareabites/tag/grist"
},
"bayareabites_12899": {
"type": "terms",
"id": "bayareabites_12899",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12899",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Nathanael Johnson",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Nathanael Johnson Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7362,
"slug": "nathanael-johnson",
"isLoading": false,
"link": "/bayareabites/tag/nathanael-johnson"
},
"bayareabites_12900": {
"type": "terms",
"id": "bayareabites_12900",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12900",
"found": true
},
"relationships": {},
"featImg": null,
"name": "scott rosenberg",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "scott rosenberg Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7363,
"slug": "scott-rosenberg",
"isLoading": false,
"link": "/bayareabites/tag/scott-rosenberg"
},
"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_12898": {
"type": "terms",
"id": "bayareabites_12898",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12898",
"found": true
},
"relationships": {},
"featImg": null,
"name": "NAFTA",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "NAFTA Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7361,
"slug": "nafta",
"isLoading": false,
"link": "/bayareabites/tag/nafta"
},
"bayareabites_667": {
"type": "terms",
"id": "bayareabites_667",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "667",
"found": true
},
"relationships": {},
"featImg": null,
"name": "produce",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "produce Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 632,
"slug": "produce",
"isLoading": false,
"link": "/bayareabites/tag/produce"
},
"bayareabites_1874": {
"type": "terms",
"id": "bayareabites_1874",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1874",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers and farms",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers and farms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1452,
"slug": "farmers-farmers-markets",
"isLoading": false,
"link": "/bayareabites/category/farmers-farmers-markets"
},
"bayareabites_4084": {
"type": "terms",
"id": "bayareabites_4084",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4084",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food trends and technology",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food trends and technology Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2573,
"slug": "food-and-technology",
"isLoading": false,
"link": "/bayareabites/category/food-and-technology"
},
"bayareabites_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_469": {
"type": "terms",
"id": "bayareabites_469",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "469",
"found": true
},
"relationships": {},
"featImg": null,
"name": "apples",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "apples Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 434,
"slug": "apples",
"isLoading": false,
"link": "/bayareabites/tag/apples"
},
"bayareabites_244": {
"type": "terms",
"id": "bayareabites_244",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "244",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fruit",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fruit Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 209,
"slug": "fruit",
"isLoading": false,
"link": "/bayareabites/tag/fruit"
},
"bayareabites_11354": {
"type": "terms",
"id": "bayareabites_11354",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11354",
"found": true
},
"relationships": {},
"featImg": null,
"name": "genetically engineered",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "genetically engineered Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5813,
"slug": "genetically-engineered",
"isLoading": false,
"link": "/bayareabites/tag/genetically-engineered"
},
"bayareabites_12891": {
"type": "terms",
"id": "bayareabites_12891",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12891",
"found": true
},
"relationships": {},
"featImg": null,
"name": "non-browning trait",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "non-browning trait Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7354,
"slug": "non-browning-trait",
"isLoading": false,
"link": "/bayareabites/tag/non-browning-trait"
},
"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_188": {
"type": "terms",
"id": "bayareabites_188",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "188",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cheese",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cheese Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5989,
"slug": "cheese",
"isLoading": false,
"link": "/bayareabites/category/cheese"
},
"bayareabites_11282": {
"type": "terms",
"id": "bayareabites_11282",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11282",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Kraft",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Kraft Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5741,
"slug": "kraft",
"isLoading": false,
"link": "/bayareabites/tag/kraft"
},
"bayareabites_12890": {
"type": "terms",
"id": "bayareabites_12890",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12890",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Velveeta. the salt",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Velveeta. the salt Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7353,
"slug": "velveeta-the-salt",
"isLoading": false,
"link": "/bayareabites/tag/velveeta-the-salt"
},
"bayareabites_12889": {
"type": "terms",
"id": "bayareabites_12889",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12889",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dolphins",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dolphins Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7352,
"slug": "dolphins",
"isLoading": false,
"link": "/bayareabites/tag/dolphins"
},
"bayareabites_10659": {
"type": "terms",
"id": "bayareabites_10659",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10659",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fishing",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fishing Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5113,
"slug": "fishing",
"isLoading": false,
"link": "/bayareabites/tag/fishing"
},
"bayareabites_11696": {
"type": "terms",
"id": "bayareabites_11696",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11696",
"found": true
},
"relationships": {},
"featImg": null,
"name": "imports",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "imports Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6158,
"slug": "imports",
"isLoading": false,
"link": "/bayareabites/tag/imports"
},
"bayareabites_323": {
"type": "terms",
"id": "bayareabites_323",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "323",
"found": true
},
"relationships": {},
"featImg": null,
"name": "seafood",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "seafood Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 288,
"slug": "seafood",
"isLoading": false,
"link": "/bayareabites/tag/seafood"
},
"bayareabites_12888": {
"type": "terms",
"id": "bayareabites_12888",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12888",
"found": true
},
"relationships": {},
"featImg": null,
"name": "whales",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "whales Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7351,
"slug": "whales",
"isLoading": false,
"link": "/bayareabites/tag/whales"
},
"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_12603": {
"type": "terms",
"id": "bayareabites_12603",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12603",
"found": true
},
"relationships": {},
"featImg": null,
"name": "animal agriculture",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "animal agriculture Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7066,
"slug": "animal-agriculture",
"isLoading": false,
"link": "/bayareabites/tag/animal-agriculture"
},
"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_12887": {
"type": "terms",
"id": "bayareabites_12887",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12887",
"found": true
},
"relationships": {},
"featImg": null,
"name": "humane society",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "humane society Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7350,
"slug": "humane-society",
"isLoading": false,
"link": "/bayareabites/tag/humane-society"
},
"bayareabites_12886": {
"type": "terms",
"id": "bayareabites_12886",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12886",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pig crates",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pig crates Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7349,
"slug": "pig-crates",
"isLoading": false,
"link": "/bayareabites/tag/pig-crates"
},
"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"
},
"bayareabites_11977": {
"type": "terms",
"id": "bayareabites_11977",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11977",
"found": true
},
"relationships": {},
"featImg": null,
"name": "smithfield",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "smithfield Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6439,
"slug": "smithfield",
"isLoading": false,
"link": "/bayareabites/tag/smithfield"
},
"bayareabites_1962": {
"type": "terms",
"id": "bayareabites_1962",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1962",
"found": true
},
"relationships": {},
"featImg": null,
"name": "economy and food costs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "economy and food costs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1488,
"slug": "economy-and-food-costs",
"isLoading": false,
"link": "/bayareabites/category/economy-and-food-costs"
},
"bayareabites_12881": {
"type": "terms",
"id": "bayareabites_12881",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12881",
"found": true
},
"relationships": {},
"featImg": null,
"name": "developing countries",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "developing countries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7344,
"slug": "developing-countries",
"isLoading": false,
"link": "/bayareabites/tag/developing-countries"
},
"bayareabites_1435": {
"type": "terms",
"id": "bayareabites_1435",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1435",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fast food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fast food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1223,
"slug": "fast-food",
"isLoading": false,
"link": "/bayareabites/tag/fast-food"
},
"bayareabites_12882": {
"type": "terms",
"id": "bayareabites_12882",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12882",
"found": true
},
"relationships": {},
"featImg": null,
"name": "globalization",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "globalization Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7345,
"slug": "globalization",
"isLoading": false,
"link": "/bayareabites/tag/globalization"
},
"bayareabites_2613": {
"type": "terms",
"id": "bayareabites_2613",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2613",
"found": true
},
"relationships": {},
"featImg": null,
"name": "obesity",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "obesity Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1907,
"slug": "obesity",
"isLoading": false,
"link": "/bayareabites/tag/obesity"
},
"bayareabites_11018": {
"type": "terms",
"id": "bayareabites_11018",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11018",
"found": true
},
"relationships": {},
"featImg": null,
"name": "shots",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "shots Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5477,
"slug": "shots",
"isLoading": false,
"link": "/bayareabites/tag/shots"
},
"bayareabites_12880": {
"type": "terms",
"id": "bayareabites_12880",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12880",
"found": true
},
"relationships": {},
"featImg": null,
"name": "snack food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "snack food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7343,
"slug": "snack-food",
"isLoading": false,
"link": "/bayareabites/tag/snack-food"
},
"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_12871": {
"type": "terms",
"id": "bayareabites_12871",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12871",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Beth Galton",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Beth Galton Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7334,
"slug": "beth-galton",
"isLoading": false,
"link": "/bayareabites/tag/beth-galton"
},
"bayareabites_12872": {
"type": "terms",
"id": "bayareabites_12872",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12872",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Charlotte Omnes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Charlotte Omnes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7335,
"slug": "charlotte-omnes",
"isLoading": false,
"link": "/bayareabites/tag/charlotte-omnes"
},
"bayareabites_12870": {
"type": "terms",
"id": "bayareabites_12870",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12870",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cut food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cut food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7333,
"slug": "cut-food",
"isLoading": false,
"link": "/bayareabites/tag/cut-food"
},
"bayareabites_14780": {
"type": "terms",
"id": "bayareabites_14780",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14780",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food art",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food art Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5487,
"slug": "food-art",
"isLoading": false,
"link": "/bayareabites/tag/food-art"
},
"bayareabites_129": {
"type": "terms",
"id": "bayareabites_129",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "129",
"found": true
},
"relationships": {},
"featImg": null,
"name": "agriculture",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "agriculture Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 93,
"slug": "agriculture",
"isLoading": false,
"link": "/bayareabites/tag/agriculture"
},
"bayareabites_12866": {
"type": "terms",
"id": "bayareabites_12866",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12866",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fertilizer",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fertilizer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7329,
"slug": "fertilizer",
"isLoading": false,
"link": "/bayareabites/tag/fertilizer"
},
"bayareabites_12807": {
"type": "terms",
"id": "bayareabites_12807",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12807",
"found": true
},
"relationships": {},
"featImg": null,
"name": "industrialized meat",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "industrialized meat Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7270,
"slug": "industrialized-meat",
"isLoading": false,
"link": "/bayareabites/tag/industrialized-meat"
},
"bayareabites_12868": {
"type": "terms",
"id": "bayareabites_12868",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12868",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Kenneth Staver",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Kenneth Staver Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7331,
"slug": "kenneth-staver",
"isLoading": false,
"link": "/bayareabites/tag/kenneth-staver"
},
"bayareabites_12865": {
"type": "terms",
"id": "bayareabites_12865",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12865",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mass-produced meat",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mass-produced meat Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7328,
"slug": "mass-produced-meat",
"isLoading": false,
"link": "/bayareabites/tag/mass-produced-meat"
},
"bayareabites_12864": {
"type": "terms",
"id": "bayareabites_12864",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12864",
"found": true
},
"relationships": {},
"featImg": null,
"name": "phosphorus",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "phosphorus Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7327,
"slug": "phosphorus",
"isLoading": false,
"link": "/bayareabites/tag/phosphorus"
},
"bayareabites_12790": {
"type": "terms",
"id": "bayareabites_12790",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12790",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pollution",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pollution Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7253,
"slug": "pollution",
"isLoading": false,
"link": "/bayareabites/tag/pollution"
},
"bayareabites_12867": {
"type": "terms",
"id": "bayareabites_12867",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12867",
"found": true
},
"relationships": {},
"featImg": null,
"name": "waste",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "waste Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7330,
"slug": "waste",
"isLoading": false,
"link": "/bayareabites/tag/waste"
},
"bayareabites_12863": {
"type": "terms",
"id": "bayareabites_12863",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12863",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food as punishment",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food as punishment Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7326,
"slug": "food-as-punishment",
"isLoading": false,
"link": "/bayareabites/tag/food-as-punishment"
},
"bayareabites_12861": {
"type": "terms",
"id": "bayareabites_12861",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12861",
"found": true
},
"relationships": {},
"featImg": null,
"name": "nutraloaf",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "nutraloaf Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7324,
"slug": "nutraloaf",
"isLoading": false,
"link": "/bayareabites/tag/nutraloaf"
},
"bayareabites_11989": {
"type": "terms",
"id": "bayareabites_11989",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11989",
"found": true
},
"relationships": {},
"featImg": null,
"name": "prison",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "prison Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6451,
"slug": "prison",
"isLoading": false,
"link": "/bayareabites/tag/prison"
},
"bayareabites_12862": {
"type": "terms",
"id": "bayareabites_12862",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12862",
"found": true
},
"relationships": {},
"featImg": null,
"name": "prison food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "prison food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7325,
"slug": "prison-food",
"isLoading": false,
"link": "/bayareabites/tag/prison-food"
},
"bayareabites_12860": {
"type": "terms",
"id": "bayareabites_12860",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12860",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tthe loaf",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tthe loaf Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7323,
"slug": "tthe-loaf",
"isLoading": false,
"link": "/bayareabites/tag/tthe-loaf"
},
"bayareabites_12859": {
"type": "terms",
"id": "bayareabites_12859",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12859",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Hearty Roots Community Farm",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Hearty Roots Community Farm Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7322,
"slug": "hearty-roots-community-farm",
"isLoading": false,
"link": "/bayareabites/tag/hearty-roots-community-farm"
},
"bayareabites_12252": {
"type": "terms",
"id": "bayareabites_12252",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12252",
"found": true
},
"relationships": {},
"featImg": null,
"name": "National Young Farmers Coalition",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "National Young Farmers Coalition Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6714,
"slug": "national-young-farmers-coalition",
"isLoading": false,
"link": "/bayareabites/tag/national-young-farmers-coalition"
},
"bayareabites_12253": {
"type": "terms",
"id": "bayareabites_12253",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12253",
"found": true
},
"relationships": {},
"featImg": null,
"name": "young farmers",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "young farmers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6715,
"slug": "young-farmers",
"isLoading": false,
"link": "/bayareabites/tag/young-farmers"
}
},
"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": {}
}
}
}
