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_74523": {
"type": "attachments",
"id": "bayareabites_74523",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "74523",
"found": true
},
"parent": 74507,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/11/beer-tapping.jpg",
"width": 640,
"height": 359
}
},
"publishDate": 1385508598,
"modified": 1385508598,
"caption": null,
"description": null,
"title": "beer-tapping",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_74500": {
"type": "attachments",
"id": "bayareabites_74500",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "74500",
"found": true
},
"parent": 74494,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/11/turkeytips-sm.jpg",
"width": 624,
"height": 467
}
},
"publishDate": 1385502687,
"modified": 1385502687,
"caption": null,
"description": "Jack Bishop recommends letting your turkey sit for at least 30 minutes before you start carving.",
"title": "8069135368_e3e5e07a5f_o",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_74424": {
"type": "attachments",
"id": "bayareabites_74424",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "74424",
"found": true
},
"parent": 74403,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/11/sissel-tolaas-christina-agapakis640.jpg",
"width": 640,
"height": 480
}
},
"publishDate": 1385423914,
"modified": 1385423914,
"caption": null,
"description": null,
"title": "sissel-tolaas-christina-agapakis640",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_74389": {
"type": "attachments",
"id": "bayareabites_74389",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "74389",
"found": true
},
"parent": 74381,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/11/landgrab.jpg",
"width": 624,
"height": 351
}
},
"publishDate": 1385275509,
"modified": 1385275509,
"caption": null,
"description": null,
"title": "landgrab",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_74258": {
"type": "attachments",
"id": "bayareabites_74258",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "74258",
"found": true
},
"parent": 74243,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/11/newmorningfarm640.jpg",
"width": 640,
"height": 359
}
},
"publishDate": 1385165405,
"modified": 1385165405,
"caption": null,
"description": null,
"title": "newmorningfarm640",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_74190": {
"type": "attachments",
"id": "bayareabites_74190",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "74190",
"found": true
},
"parent": 74189,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/11/pecans-c5cbb1131bb6a2549b527dc8f911824d4161faf3.jpg",
"width": 755,
"height": 567
}
},
"publishDate": 1385087411,
"modified": 1385087411,
"caption": "Regular nut consumers had about a 20 percent reduction in all-cause mortality, including lower death rates from heart disease and cancer, a study found. Photo: iStockphoto",
"description": "Regular nut consumers had about a 20 percent reduction in all-cause mortality, including lower death rates from heart disease and cancer, a study found.",
"title": "Regular nut consumers had about a 20 percent reduction in all-cause mortality, including lower death rates from heart disease and cancer, a study found.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_74105": {
"type": "attachments",
"id": "bayareabites_74105",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "74105",
"found": true
},
"parent": 74095,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/11/farmedfish.jpg",
"width": 624,
"height": 415
}
},
"publishDate": 1384969967,
"modified": 1384969967,
"caption": null,
"description": null,
"title": "farmedfish",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_74079": {
"type": "attachments",
"id": "bayareabites_74079",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "74079",
"found": true
},
"parent": 74077,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/11/wordcloud_custom-f861a7068b5720c1f2e942fe26bfc4fe7373c1b8.jpg",
"width": 650,
"height": 349
}
},
"publishDate": 1384935568,
"modified": 1384935568,
"caption": "The Bitten Word food blog created a \u003ca href=\"http://www.wordle.net/\">word cloud\u003c/a> to illustrate the frequency of certain words being used in 2013 food magazine Thanksgiving recipe titles. Image courtesy of TheBittenWord.com",
"description": "The Bitten Word food blog created a \u003ca href=\"http://www.wordle.net/\">word cloud\u003c/a> to illustrate the frequency of certain words being used in 2013 food magazine Thanksgiving recipe titles.",
"title": "The Bitten Word food blog created a word cloud to illustrate the frequency of certain words being used in 2013 food magazine Thanksgiving recipe titles.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_74050": {
"type": "attachments",
"id": "bayareabites_74050",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "74050",
"found": true
},
"parent": 74045,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/11/gutbrain.jpg",
"width": 624,
"height": 351
}
},
"publishDate": 1384795532,
"modified": 1384795532,
"caption": null,
"description": null,
"title": "gutbrain",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_74044": {
"type": "attachments",
"id": "bayareabites_74044",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "74044",
"found": true
},
"parent": 74038,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/11/foodstampmap640.jpg",
"width": 640,
"height": 359
}
},
"publishDate": 1384793736,
"modified": 1384793736,
"caption": null,
"description": null,
"title": "foodstampmap640",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_73610": {
"type": "attachments",
"id": "bayareabites_73610",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "73610",
"found": true
},
"parent": 73505,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/11/yogurt-sm.jpg",
"width": 624,
"height": 468
}
},
"publishDate": 1383873825,
"modified": 1383873825,
"caption": null,
"description": "Homemade Yogurt",
"title": "yogurtedit",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_74028": {
"type": "attachments",
"id": "bayareabites_74028",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "74028",
"found": true
},
"parent": 74022,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/11/usaid.jpg",
"width": 624,
"height": 350
}
},
"publishDate": 1384582293,
"modified": 1384582293,
"caption": "A relief worker looks over boxes of aid provided by the U.S. on November 14, 2013 in Leyte, Philippines. Proponents of food aid reform say it makes more sense for the U.S. to buy food donations locally than ship them across the globe. Photo: Chris McGrath/Getty Images",
"description": null,
"title": "usaid",
"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_74507": {
"type": "authors",
"id": "byline_bayareabites_74507",
"meta": {
"override": true
},
"slug": "byline_bayareabites_74507",
"name": "Michaeleen Doucleff",
"isLoading": false
},
"byline_bayareabites_74381": {
"type": "authors",
"id": "byline_bayareabites_74381",
"meta": {
"override": true
},
"slug": "byline_bayareabites_74381",
"name": "Dan Charles",
"isLoading": false
},
"byline_bayareabites_74243": {
"type": "authors",
"id": "byline_bayareabites_74243",
"meta": {
"override": true
},
"slug": "byline_bayareabites_74243",
"name": "Dan Charles",
"isLoading": false
},
"byline_bayareabites_74189": {
"type": "authors",
"id": "byline_bayareabites_74189",
"meta": {
"override": true
},
"slug": "byline_bayareabites_74189",
"name": "Allison Aubrey",
"isLoading": false
},
"byline_bayareabites_74095": {
"type": "authors",
"id": "byline_bayareabites_74095",
"meta": {
"override": true
},
"slug": "byline_bayareabites_74095",
"name": "Alastair Bland",
"isLoading": false
},
"byline_bayareabites_74077": {
"type": "authors",
"id": "byline_bayareabites_74077",
"meta": {
"override": true
},
"slug": "byline_bayareabites_74077",
"name": "NPR Staff",
"isLoading": false
},
"byline_bayareabites_74045": {
"type": "authors",
"id": "byline_bayareabites_74045",
"meta": {
"override": true
},
"slug": "byline_bayareabites_74045",
"name": "Rob Stein",
"isLoading": false
},
"byline_bayareabites_74038": {
"type": "authors",
"id": "byline_bayareabites_74038",
"meta": {
"override": true
},
"slug": "byline_bayareabites_74038",
"name": "Maria Godoy",
"isLoading": false
},
"byline_bayareabites_73505": {
"type": "authors",
"id": "byline_bayareabites_73505",
"meta": {
"override": true
},
"slug": "byline_bayareabites_73505",
"name": "Nicole Spiridakis",
"isLoading": false
},
"byline_bayareabites_74022": {
"type": "authors",
"id": "byline_bayareabites_74022",
"meta": {
"override": true
},
"slug": "byline_bayareabites_74022",
"name": "Dan Charles",
"isLoading": false
},
"nprfood": {
"type": "authors",
"id": "5403",
"meta": {
"index": "authors_1716337520",
"id": "5403",
"found": true
},
"name": "NPR Food",
"firstName": "NPR Food",
"lastName": null,
"slug": "nprfood",
"email": "nprfood@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Food and Health-related stories from NPR including NPR Radio; NPR's food blog, \"The Salt\"; NPR's Health News blog, \"Shots\"; NPR's Breaking News blog \"The Two-Way\"; NPR's global stories blog \"Goats and Soda,\" NPR's economy explainer \"Planet Money\"; food-related technology news from NPR's \"All Tech Considered\"; and food series \"Kitchen Window.\"",
"avatar": "https://secure.gravatar.com/avatar/c4b735bb26404fa18ce2447d32e64291?s=600&d=blank&r=g",
"twitter": "nprfood",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "NPR Food | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/c4b735bb26404fa18ce2447d32e64291?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/c4b735bb26404fa18ce2447d32e64291?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/nprfood"
}
},
"pagesReducer": {
"bayareabites_category_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": 60
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=npr-food",
"seeMore": false,
"paginated": true,
"page": 60
}
},
{
"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_74507": {
"type": "posts",
"id": "bayareabites_74507",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "74507",
"score": null,
"sort": [
1385508337000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1385508337,
"format": "aside",
"disqusTitle": "Beer-Tapping Physics: Why A Hit To A Bottle Makes A Foam Volcano",
"title": "Beer-Tapping Physics: Why A Hit To A Bottle Makes A Foam Volcano",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74511\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/beerresized.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/beerresized.gif\" alt=\"Beer tapping: the classic jerk party move, now scientifically explained. Credit: Morgan Walker/NPR\" width=\"1200\" height=\"675\" class=\"size-full wp-image-74511\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beer tapping: the classic jerk party move, now scientifically explained. Credit: Morgan Walker/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/20/246390302/beer-tapping-physics-why-a-hit-to-a-bottle-makes-a-foam-volcano\">The Salt at NPR Food\u003c/a> (11/26/13)\u003c/p>\n\u003cp>Ah, the old beer-tapping prank: One strong hit on the top of an open beer bottle, and poof! Your IPA explodes into a brewski volcano.\u003c/p>\n\u003cp>\"In one second, most of your beer has really turned into foam,\" says physicist \u003ca href=\"http://fluidos.uc3m.es/people/bubbles/\">Javier Rodriguez Rodriguez\u003c/a> of Carlos III University in Madrid. \"You better have put the bottle into your mouth, because you need to drink whatever is coming out.\"\u003c/p>\n\u003cp>Physicists know quite a bit about beer foam, Rodriguez says. They've pinpointed the components of barley and wheat that make a fluffy, thick head. And they've explained why the bubbles in Guinness \u003ca href=\"http://arxiv.org/abs/1205.5233\">sink\u003c/a> instead of rise.\u003c/p>\n\u003cp>But the tapping phenomenon has been a long-standing puzzle in beer science — until now.\u003c/p>\n\u003cfigure id=\"attachment_74514\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/bubble3.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/bubble3.gif\" alt=\"Thousands of tiny mushroom clouds like this one erupt in a beer after the bottle has been hit at the top. Credit: Nils Thuery/YouTube\" width=\"800\" height=\"600\" class=\"size-full wp-image-74514\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thousands of tiny mushroom clouds like this one erupt in a beer after the bottle has been hit at the top. Credit: Nils Thuery/YouTube\u003c/figcaption>\u003c/figure>\n\u003cp>Rodriguez and his team have figured out that a stiff hit on the bottle's top sets off miniature explosions inside the beer. These tiny blasts create mushroom clouds similar to those generated in the air by an atomic bomb.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Actually, the laws of physics that control the development of these beer mushroom clouds are the same as [those that drive] the development of the cloud in an atomic bomb,\" Rodriguez tells The Salt. \"Obviously, there's no nuclear stuff in the beer. So the source of the explosion is very different, but the mushroom cloud that you see is very similar.\"\u003c/p>\n\u003cp>Rodriguez presented his \u003ca href=\"http://arxiv.org/abs/1310.3747\">findings\u003c/a> Sunday at a scientific \u003ca href=\"http://www.apsdfd2013.pitt.edu/\">meeting\u003c/a> in Pittsburgh. But the idea for the project started where all good beer research does — at a pub.\u003c/p>\n\u003cp>He and a bunch of scientists went to a bar one night after work, when one of their friends fell victim to beer tapping. \"We asked ourselves, what was the cause for this?\" Rodriguez says. \"So we decided to go to the lab and do some experiments under well-controlled conditions.\"\u003c/p>\n\u003cp>They started filming the process in the lab with high-speed cameras. And eventually, the team realized that bottle tapping set off a chain reaction in the beer — a bit like a \u003ca href=\"http://www.rubegoldberg.com/\">Rube Goldberg\u003c/a> device. The end result was a mushroom cloud of beer. But the steps in between are a bit more complicated. If you want the wonky details or are just curious to see how it works, read on.\u003c/p>\n\u003cp>\u003cstrong>Step 1: Throbbing bubbles \u003c/strong>\u003c/p>\n\u003cp>A swift strike on the bottle's mouth sends waves down through the liquid. The waves cause tiny bubbles in the beer to pulsate. They shrink and swell.\u003c/p>\n\u003cp>The glass bottle may seem solid, but it can act like a spring, Rodriguez says. \"So when you hit the spring, [the glass] compresses and creates waves. From a mathematical point view, it's like a sound wave traveling through in the beer.\"\u003c/p>\n\u003ch3>Bubbles Pulsate And Collapse\u003c/h3>\n\u003cblockquote>\u003cp>A hit on the top of a bottle sends waves through the beer. The bubbles inside shrink and expand as the waves pass through them. Eventually, they collapse.\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_74516\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/bubble_1.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/bubble_1.gif\" alt=\"Credit: Courtesy of Javier Rodriguez Rodriguez\" width=\"1000\" height=\"750\" class=\"size-full wp-image-74516\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Credit: Courtesy of Javier Rodriguez Rodriguez\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Step 2: The collapse\u003c/strong>\u003c/p>\n\u003cp>At some point, the bubbles just can't take the compression anymore. The force becomes too much for the gaseous pockets, and they shatter — very quickly.\u003c/p>\n\u003cp>\"The bubbles collapse violently,\" Rodriguez explains. \"They break up into clouds of tiny fragments — and in very little time.\" (Physicists call this process \u003ca href=\"http://www.youtube.com/watch?v=gR0YBAhY2PQ\">cavitation\u003c/a>.)\u003c/p>\n\u003cp>\u003cstrong>Step 3: The rise\u003c/strong>\u003c/p>\n\u003cp>Here's where the magic starts happening.\u003c/p>\n\u003cp>The tiny fragments of bubbles start to grow very rapidly. \"The carbon dioxide has an easier time to get into the bubbles because of the increase in surface area,\" Rodriguez says. \"So they grow very, very fast.\"\u003c/p>\n\u003cp>As they grow, they become lighter and lighter. So they start to rise. \"It's like a spot of hot air in the environment,\" he says. \"The bubbles are buoyant and will rise.\"\u003c/p>\n\u003ch3>Plumes Rise Up In The Beer\u003c/h3>\n\u003cblockquote>\u003cp>The point of no return: Once the bubbles collapse, mushroom clouds of foam form throughout the beer and rise quickly to the surface. Each one looks like a plume of smoke or a tiny atomic bomb.\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_74517\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/bubble_2.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/bubble_2.gif\" alt=\"Credit: Courtesy of Javier Rodriguez Rodriguez\" width=\"1200\" height=\"900\" class=\"size-full wp-image-74517\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Credit: Courtesy of Javier Rodriguez Rodriguez\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Step 4: The eruption\u003c/strong>\u003c/p>\n\u003cp>Now the reaction has reached the point of no return. \"The faster the bubbles rise, the faster they grow, because the mixing with carbon dioxide is more efficient,\" Rodriguez says.\u003c/p>\n\u003cp>And that creates a self-feeding loop: The bubbles keep growing and rising, faster and faster. Ultimately, the loop becomes so intense that plumes or mushroom clouds of bubbles form in the beer.\u003c/p>\n\u003cp>The result is foam spewing out of the beer bottle in a few hundred milliseconds, Rodriguez says. \"There's really not much you can do to stop it.\"\u003c/p>\n\u003cp>All right, so the end result of all this research is that, sadly, you can't save your beer from the evils of tapping. But Rodriguez and his colleagues are now studying whether their findings may have applications beyond the bar.\u003c/p>\n\u003cp>For example, there have been instances when large amounts of carbon dioxide have suddenly erupted from lakes and volcanoes. \"Some geologists think that our findings could have technological applications to prevent these incidents — or even [for] carbon dioxide sequestration,\" he says.\u003c/p>\n\u003cp>Who knows? Maybe the science of beer tapping could one day prove useful in the fight against climate change. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "74507 http://blogs.kqed.org/bayareabites/?p=74507",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/11/26/beer-tapping-physics-why-a-hit-to-a-bottle-makes-a-foam-volcano/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 925,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 32
},
"modified": 1385508610,
"excerpt": "So you know how, if someone comes by and taps the top of your open beer bottle, a volcano of brewski will explode? Well, it turns out that the physics involved are the same as what causes an atomic bomb to form a mushroom cloud. A scientist explains how it works. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "So you know how, if someone comes by and taps the top of your open beer bottle, a volcano of brewski will explode? Well, it turns out that the physics involved are the same as what causes an atomic bomb to form a mushroom cloud. A scientist explains how it works. ",
"title": "Beer-Tapping Physics: Why A Hit To A Bottle Makes A Foam Volcano | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Beer-Tapping Physics: Why A Hit To A Bottle Makes A Foam Volcano",
"datePublished": "2013-11-26T15:25:37-08:00",
"dateModified": "2013-11-26T15:30:10-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "beer-tapping-physics-why-a-hit-to-a-bottle-makes-a-foam-volcano",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=246390302&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Michaeleen Doucleff",
"nprStoryDate": "Tue, 26 Nov 2013 13:34:00 -0500",
"nprLastModifiedDate": "Tue, 26 Nov 2013 17:25:08 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/11/20/246390302/beer-tapping-physics-why-a-hit-to-a-bottle-makes-a-foam-volcano?ft=3&f=246390302",
"nprStoryId": "246390302",
"nprRetrievedStory": "1",
"nprPubDate": "Tue, 26 Nov 2013 17:25:00 -0500",
"path": "/bayareabites/74507/beer-tapping-physics-why-a-hit-to-a-bottle-makes-a-foam-volcano",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74511\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/beerresized.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/beerresized.gif\" alt=\"Beer tapping: the classic jerk party move, now scientifically explained. Credit: Morgan Walker/NPR\" width=\"1200\" height=\"675\" class=\"size-full wp-image-74511\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beer tapping: the classic jerk party move, now scientifically explained. Credit: Morgan Walker/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/20/246390302/beer-tapping-physics-why-a-hit-to-a-bottle-makes-a-foam-volcano\">The Salt at NPR Food\u003c/a> (11/26/13)\u003c/p>\n\u003cp>Ah, the old beer-tapping prank: One strong hit on the top of an open beer bottle, and poof! Your IPA explodes into a brewski volcano.\u003c/p>\n\u003cp>\"In one second, most of your beer has really turned into foam,\" says physicist \u003ca href=\"http://fluidos.uc3m.es/people/bubbles/\">Javier Rodriguez Rodriguez\u003c/a> of Carlos III University in Madrid. \"You better have put the bottle into your mouth, because you need to drink whatever is coming out.\"\u003c/p>\n\u003cp>Physicists know quite a bit about beer foam, Rodriguez says. They've pinpointed the components of barley and wheat that make a fluffy, thick head. And they've explained why the bubbles in Guinness \u003ca href=\"http://arxiv.org/abs/1205.5233\">sink\u003c/a> instead of rise.\u003c/p>\n\u003cp>But the tapping phenomenon has been a long-standing puzzle in beer science — until now.\u003c/p>\n\u003cfigure id=\"attachment_74514\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/bubble3.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/bubble3.gif\" alt=\"Thousands of tiny mushroom clouds like this one erupt in a beer after the bottle has been hit at the top. Credit: Nils Thuery/YouTube\" width=\"800\" height=\"600\" class=\"size-full wp-image-74514\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thousands of tiny mushroom clouds like this one erupt in a beer after the bottle has been hit at the top. Credit: Nils Thuery/YouTube\u003c/figcaption>\u003c/figure>\n\u003cp>Rodriguez and his team have figured out that a stiff hit on the bottle's top sets off miniature explosions inside the beer. These tiny blasts create mushroom clouds similar to those generated in the air by an atomic bomb.\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>\"Actually, the laws of physics that control the development of these beer mushroom clouds are the same as [those that drive] the development of the cloud in an atomic bomb,\" Rodriguez tells The Salt. \"Obviously, there's no nuclear stuff in the beer. So the source of the explosion is very different, but the mushroom cloud that you see is very similar.\"\u003c/p>\n\u003cp>Rodriguez presented his \u003ca href=\"http://arxiv.org/abs/1310.3747\">findings\u003c/a> Sunday at a scientific \u003ca href=\"http://www.apsdfd2013.pitt.edu/\">meeting\u003c/a> in Pittsburgh. But the idea for the project started where all good beer research does — at a pub.\u003c/p>\n\u003cp>He and a bunch of scientists went to a bar one night after work, when one of their friends fell victim to beer tapping. \"We asked ourselves, what was the cause for this?\" Rodriguez says. \"So we decided to go to the lab and do some experiments under well-controlled conditions.\"\u003c/p>\n\u003cp>They started filming the process in the lab with high-speed cameras. And eventually, the team realized that bottle tapping set off a chain reaction in the beer — a bit like a \u003ca href=\"http://www.rubegoldberg.com/\">Rube Goldberg\u003c/a> device. The end result was a mushroom cloud of beer. But the steps in between are a bit more complicated. If you want the wonky details or are just curious to see how it works, read on.\u003c/p>\n\u003cp>\u003cstrong>Step 1: Throbbing bubbles \u003c/strong>\u003c/p>\n\u003cp>A swift strike on the bottle's mouth sends waves down through the liquid. The waves cause tiny bubbles in the beer to pulsate. They shrink and swell.\u003c/p>\n\u003cp>The glass bottle may seem solid, but it can act like a spring, Rodriguez says. \"So when you hit the spring, [the glass] compresses and creates waves. From a mathematical point view, it's like a sound wave traveling through in the beer.\"\u003c/p>\n\u003ch3>Bubbles Pulsate And Collapse\u003c/h3>\n\u003cblockquote>\u003cp>A hit on the top of a bottle sends waves through the beer. The bubbles inside shrink and expand as the waves pass through them. Eventually, they collapse.\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_74516\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/bubble_1.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/bubble_1.gif\" alt=\"Credit: Courtesy of Javier Rodriguez Rodriguez\" width=\"1000\" height=\"750\" class=\"size-full wp-image-74516\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Credit: Courtesy of Javier Rodriguez Rodriguez\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Step 2: The collapse\u003c/strong>\u003c/p>\n\u003cp>At some point, the bubbles just can't take the compression anymore. The force becomes too much for the gaseous pockets, and they shatter — very quickly.\u003c/p>\n\u003cp>\"The bubbles collapse violently,\" Rodriguez explains. \"They break up into clouds of tiny fragments — and in very little time.\" (Physicists call this process \u003ca href=\"http://www.youtube.com/watch?v=gR0YBAhY2PQ\">cavitation\u003c/a>.)\u003c/p>\n\u003cp>\u003cstrong>Step 3: The rise\u003c/strong>\u003c/p>\n\u003cp>Here's where the magic starts happening.\u003c/p>\n\u003cp>The tiny fragments of bubbles start to grow very rapidly. \"The carbon dioxide has an easier time to get into the bubbles because of the increase in surface area,\" Rodriguez says. \"So they grow very, very fast.\"\u003c/p>\n\u003cp>As they grow, they become lighter and lighter. So they start to rise. \"It's like a spot of hot air in the environment,\" he says. \"The bubbles are buoyant and will rise.\"\u003c/p>\n\u003ch3>Plumes Rise Up In The Beer\u003c/h3>\n\u003cblockquote>\u003cp>The point of no return: Once the bubbles collapse, mushroom clouds of foam form throughout the beer and rise quickly to the surface. Each one looks like a plume of smoke or a tiny atomic bomb.\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_74517\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/bubble_2.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/bubble_2.gif\" alt=\"Credit: Courtesy of Javier Rodriguez Rodriguez\" width=\"1200\" height=\"900\" class=\"size-full wp-image-74517\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Credit: Courtesy of Javier Rodriguez Rodriguez\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Step 4: The eruption\u003c/strong>\u003c/p>\n\u003cp>Now the reaction has reached the point of no return. \"The faster the bubbles rise, the faster they grow, because the mixing with carbon dioxide is more efficient,\" Rodriguez says.\u003c/p>\n\u003cp>And that creates a self-feeding loop: The bubbles keep growing and rising, faster and faster. Ultimately, the loop becomes so intense that plumes or mushroom clouds of bubbles form in the beer.\u003c/p>\n\u003cp>The result is foam spewing out of the beer bottle in a few hundred milliseconds, Rodriguez says. \"There's really not much you can do to stop it.\"\u003c/p>\n\u003cp>All right, so the end result of all this research is that, sadly, you can't save your beer from the evils of tapping. But Rodriguez and his colleagues are now studying whether their findings may have applications beyond the bar.\u003c/p>\n\u003cp>For example, there have been instances when large amounts of carbon dioxide have suddenly erupted from lakes and volcanoes. \"Some geologists think that our findings could have technological applications to prevent these incidents — or even [for] carbon dioxide sequestration,\" he says.\u003c/p>\n\u003cp>Who knows? Maybe the science of beer tapping could one day prove useful in the fight against climate change. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/74507/beer-tapping-physics-why-a-hit-to-a-bottle-makes-a-foam-volcano",
"authors": [
"byline_bayareabites_74507"
],
"categories": [
"bayareabites_4084",
"bayareabites_10916"
],
"tags": [
"bayareabites_14753",
"bayareabites_12735",
"bayareabites_14756",
"bayareabites_10921"
],
"featImg": "bayareabites_74523",
"label": "bayareabites"
},
"bayareabites_74494": {
"type": "posts",
"id": "bayareabites_74494",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "74494",
"score": null,
"sort": [
1385503149000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1385503149,
"format": "aside",
"disqusTitle": "Don't Stuff The Turkey And Other Tips From 'America's Test Kitchen'",
"title": "Don't Stuff The Turkey And Other Tips From 'America's Test Kitchen'",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74501\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/turkeytips.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/turkeytips.jpg\" alt=\"Jack Bishop recommends letting your turkey sit for at least 30 minutes before you start carving. Photo: Ruocaled/Flickr\" width=\"1120\" height=\"839\" class=\"size-full wp-image-74501\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jack Bishop recommends letting your turkey sit for at least 30 minutes before you start carving. Photo: Ruocaled/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2013/11/26/247336038/dont-stuff-the-turkey-and-other-tips-from-americas-test-kitchen\">Fresh Air\u003c/a> (11/26/13) [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/fa/2013/11/20131126_fa_01.mp3\"] \u003c/p>\n\u003cp>If there's one Thanksgiving mistake Jack Bishop sees more than any other, it's people rushing to carve their birds. Bishop is editorial director of the public TV series \u003cem>America's Test Kitchen\u003c/em>. He tells \u003cem>Fresh Air\u003c/em>'s Terry Gross, \"Turkey needs to rest before you carve it ... and a lot fewer juices will end up on the carving board.\"\u003c/p>\n\u003cp>Bishop and Brigid Lancaster, also of \u003cem>America's Test Kitchen\u003c/em>, share their tips for buying, seasoning and cooking a turkey, and describe some of their favorite side dishes.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Interview Highlights\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>On buying, seasoning and carving your turkey\u003c/strong>\u003c/p>\n\u003cp>Lancaster: Don't buy too big of a bird — 12 to 14 pounds is kind of the limit. Any larger than that and you're going to have a really big problem cooking it evenly because ... the breast meat tends to cook a lot faster than the dark meat. And it's also a problem of mechanics: It's really hard to get a 20 pound turkey into some of the more modern ovens.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>... After that, it's really making sure you season the turkey. We like natural turkeys, ones that aren't pre-brined or injected, so you either want to brine it — soak the turkey in salt water solution — or you can rub salt under the skin. And that really, along with time, helps to season the turkey well. You do want to let either the brine or the salt rub do its job. Salting takes a bit more time. ... Twenty-four hours is a good period of time to wait. ... It slowly seasons it.\u003c/p>\n\u003cp>Breast meat is great when it's salted because it tends to hang on [to] its moisture a bit more, so it gives you a window or an error cushion.\u003c/p>\n\u003cp>Bishop: There's a rush to carve. Turkey needs to rest before you carve it. If you're using a small bird like Bridget suggests ... it's maybe 30 minutes. If you've got a larger bird, maybe 40 minutes. And there [are] two things that you're doing: One is it's much simpler to carve a bird that's not scorching hot; the second thing is you're letting the muscle fibers relax so that they can hold onto more of those juices.\u003c/p>\n\u003cp>\u003cstrong>On getting crispy skin on your turkey \u003c/strong>\u003c/p>\n\u003cp>Lancaster: One way is we rub the skin with a mixture of salt and pepper and a little bit of baking powder. And the baking powder seems very odd but it actually is starting to dry out the surface just a little bit, ... that and loosening the skin and getting some of the seasoning under the skin. You can finish it off at a pretty high temperature just to give it a nice final blast of heat that will give it really nice crisp skin.\u003c/p>\n\u003cp>\u003cstrong>On not stuffing your turkey\u003c/strong>\u003c/p>\n\u003cp>Bishop: Instead, put the stuffing in a dish — but then it becomes \"dressing,\" if you want to be technical about it. The problem is, when you stuff the turkey, yes, the stuffing gets all of the wonderful flavors from the bird, but it makes it much more difficult to cook the bird. It cooks a lot more slowly and unevenly, and obviously if you've got vegetarians then they're not going to eat the stuffing. So I always do it in buttered baked dishes and cover it with foil for most of the cooking ... usually about 30 to 40 minutes until it's warm and then take off the foil so the top can crisp up and it's absolutely delicious.\u003c/p>\n\u003cp>... If you want to stuff your bird, you should actually microwave the stuffing and then you put hot stuffing inside the turkey. It's a bit of chore, frankly, but that's the best way, if you actually are going to cook a stuffed bird, is to begin with fairly hot stuffing. You want to get it to about 120 to 130 degrees, so you don't have quite that problem with ice cold stuffing slowing down the whole process.\u003c/p>\n\u003cp>\u003cstrong>On sweet potatoes\u003c/strong>\u003c/p>\n\u003cp>Lancaster: You can't cook them like regular potatoes. They contain a lot more water ... so if you boil them in lots of liquid you end up with sweet potatoes that have fallen apart, sweet potatoes that are very soggy. They don't have that fluffy texture.\u003c/p>\n\u003cp>So we actually braise sweet potatoes. You slice sweet potatoes very thin, about a quarter inch, and you put them in a sauce pan or you can double the recipe and put them in a Dutch oven. And just a few tablespoons of heavy cream, a couple pats of butter and you cook it over low for a good 35 minutes or so until the potatoes are very, very tender. ... You simply mash them [and] season them with a little salt and pepper.\u003c/p>\n\u003cp>\u003cstrong>On mashed potatoes\u003c/strong>\u003c/p>\n\u003cp>Bishop: A recipe I really like to make has some bold Spanish flavors in it. So it's the traditional mashed potatoes and, in the test kitchen, we think you should boil whole russet potatoes still with the skins on. And the reason that you're doing that is you don't want them to soak up more water than is necessary because you want them later on to soak up a lot of delicious half-and-half. ... Cook 30 to 40 minutes, ... drain them, let them cool a little bit and then you need to peel them.\u003c/p>\n\u003cp>... Rather than just adding plain old butter and half-and-half, I like to add some smoked paprika and some toasted garlic that I've already cooked in the butter first. And stir those into the potatoes, then add a little more warm half-and-half. A lot of people add cold cream at the end and then you end up with cold mashed potatoes. Warm that half-and-half, a little salt and pepper.\u003c/p>\n\u003cp>A great trick if you're the kind of person that doesn't want to be doing this right before dinner, is to then put it in the slow cooker on low and you can let the mashed potatoes hang out for an hour or two in the slow cooker while you get everything else ready for dinner.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"mashed\">\u003c/a>\u003cstrong>Classic Mashed Potatoes\u003c/strong>\u003c/h3>\n\u003cp>(Serves 4)\u003c/p>\n\u003cp>Russet potatoes make fluffier mashed potatoes, but Yukon Golds have an appealing buttery flavor and can be used.\u003c/p>\n\u003cp>2 pounds russet potatoes, unpeeled\u003cbr> 8 tablespoons unsalted butter, melted\u003cbr> 1 cup warm half-and-half\u003cbr> 1 1/2 teaspoons salt\u003c/p>\n\u003cp>Pepper\u003c/p>\n\u003cp>1. Place potatoes in large saucepan and cover with 1 inch cold water. Bring to boil over high heat, reduce heat to medium-low, and simmer until potatoes are just tender (paring knife can be slipped in and out of potatoes with little resistance), 20 to 30 minutes. Drain.\u003c/p>\n\u003cp>2. Set ricer or food mill over now-empty saucepan. Using potholder or folded dish towel (to hold potatoes) and paring knife, peel skins from potatoes. Working in batches, cut peeled potatoes into large chunks and press or mill into saucepan.\u003c/p>\n\u003cp>3. Stir in butter until incorporated. Gently whisk in half-and-half, add salt, and season with pepper to taste. Serve.\u003c/p>\n\u003cp>\u003cstrong>Mashed Potatoes with Smoked Paprika and Toasted Garlic\u003c/strong>\u003c/p>\n\u003cp>The extra steps in this variation are worth the trouble.\u003c/p>\n\u003cp>While potatoes are simmering, toast 1 teaspoon smoked paprika in 8-inch skillet over medium heat, stirring frequently, until fragrant, about 2 minutes. Transfer to small bowl; set aside. Melt 8 tablespoons butter in small saucepan over medium-low heat. Add 3 minced garlic cloves, reduce heat to low, and cook, stirring frequently, until garlic begins to brown, 12 to 14 minutes. Remove saucepan from heat immediately and set aside for 5 minutes (garlic will continue to brown). Pour butter-garlic mixture through fine-mesh strainer; reserve butter and set toasted garlic aside. Rice or mill potatoes as directed, then stir butter into potatoes until just incorporated. Season potatoes with toasted paprika, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Add warm half-and-half and stir until just combined. Serve immediately, sprinkling with reserved toasted garlic.\u003c/p>\n\u003cp>\u003cem>Courtesy of America's Test Kitchen\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"pecanbars\">\u003c/a>\u003cstrong>Pecan Bars\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_74499\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pecanbars.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pecanbars.jpg\" alt=\"Pecan Bars. Photo: Daniel J. van Ackere/America's Test Kitchen\" width=\"1120\" height=\"841\" class=\"size-full wp-image-74499\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pecan Bars. Photo: Daniel J. van Ackere/America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>(Makes 16 bars)\u003c/p>\n\u003cp>Why this recipe works: Pecan bars often suffer the same problems as their pie counterpart. To avoid an overly sweet filling, we added a hefty amount of vanilla as well as a hit of bourbon (rum works, too) and plenty of salt. For a shortbread-like crust, the food processor not only made the mixing easy but also ensured we didn't overheat the butter. Adding nuts to the crust gave it appealing texture that was a good contrast to the filling. Partially baking the crust before adding the filling (as well as the requisite pecans) and returning the pan to the oven gave us a crust with the best texture and a deeper flavor.\u003c/p>\n\u003cp>You can substitute dark rum for the bourbon if desired.\u003c/p>\n\u003cp>Crust:\u003c/p>\n\u003cp>1 cup (5 ounces) all-purpose flour\u003cbr> 1/3 cup packed (2 1/3 ounces) light brown sugar\u003cbr> 1/4 cup pecans, toasted and chopped coarse\u003cbr> 1 teaspoon salt\u003cbr> 1/4 teaspoon baking powder\u003cbr> 6 tablespoons unsalted butter, cut into 1/2‑inch pieces and chilled\u003c/p>\n\u003cp>Filling:\u003c/p>\n\u003cp>1/2 cup packed (31/2 ounces) light brown sugar\u003cbr> 1/3 cup light corn syrup\u003cbr> 4 tablespoons unsalted butter, melted and cooled\u003cbr> 1 tablespoon bourbon\u003cbr> 2 teaspoons vanilla extract\u003cbr> 1/2 teaspoon salt\u003cbr> 1 large egg\u003cbr> 1 3/4 cups pecans, chopped coarse\u003c/p>\n\u003cp>1. For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. Make foil sling by folding two long sheets of aluminum foil so that they are as wide as 8‑inch square baking pan. Lay sheets of foil in pan perpendicular to one another, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil and set aside.\u003c/p>\n\u003cp>2. Process flour, sugar, pecans, salt, and baking powder together in food processor until combined, about five pulses. Sprinkle butter over top and pulse until mixture is pale yellow and resembles coarse cornmeal, about eight pulses.\u003c/p>\n\u003cp>3. Sprinkle mixture into prepared pan and press into even layer with bottom of measuring cup. Bake crust until fragrant and beginning to brown, 20 to 24 minutes.\u003c/p>\n\u003cp>4. For the filling: Meanwhile, whisk sugar, corn syrup, melted butter, bourbon, vanilla, and salt together in large bowl until sugar dissolves. Whisk in egg until combined.\u003c/p>\n\u003cp>5. Spread filling evenly over crust and sprinkle with pecans. Bake bars until top is brown and cracks start to form across surface, 25 to 30 minutes, rotating pan halfway through baking.\u003c/p>\n\u003cp>6. Set pan on wire rack and let bars cool completely, about two hours. Remove bars from pan using foil, cut into squares, and serve.\u003c/p>\n\u003cp>\u003cem>Courtesy of America's Test Kitchen\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem> Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "74494 http://blogs.kqed.org/bayareabites/?p=74494",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/11/26/dont-stuff-the-turkey-and-other-tips-from-americas-test-kitchen/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 1885,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 48
},
"modified": 1385503149,
"excerpt": "Jack Bishop and Brigid Lancaster of the public TV series share tips for buying, seasoning and cooking a turkey (hint: bigger isn't necessarily better, keep lots of salt around and give the bird a break before carving.) They also give advice on how to make some of their favorite side dishes.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Jack Bishop and Brigid Lancaster of the public TV series share tips for buying, seasoning and cooking a turkey (hint: bigger isn't necessarily better, keep lots of salt around and give the bird a break before carving.) They also give advice on how to make some of their favorite side dishes.",
"title": "Don't Stuff The Turkey And Other Tips From 'America's Test Kitchen' | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Don't Stuff The Turkey And Other Tips From 'America's Test Kitchen'",
"datePublished": "2013-11-26T13:59:09-08:00",
"dateModified": "2013-11-26T13:59:09-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "dont-stuff-the-turkey-and-other-tips-from-americas-test-kitchen",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=247336038&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprStoryDate": "Tue, 26 Nov 2013 11:00:00 -0500",
"nprLastModifiedDate": "Tue, 26 Nov 2013 16:15:12 -0500",
"nprHtmlLink": "http://www.npr.org/2013/11/26/247336038/dont-stuff-the-turkey-and-other-tips-from-americas-test-kitchen?ft=3&f=247336038",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/fa/2013/11/20131126_fa_01.mp3?orgId=1&topicId=1053&ft=3&f=247336038",
"nprAudioM3u": "http://api.npr.org/m3u/1247359887-762bf1.m3u?orgId=1&topicId=1053&ft=3&f=247336038",
"nprStoryId": "247336038",
"nprRetrievedStory": "1",
"nprPubDate": "Tue, 26 Nov 2013 16:15:00 -0500",
"path": "/bayareabites/74494/dont-stuff-the-turkey-and-other-tips-from-americas-test-kitchen",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/fa/2013/11/20131126_fa_01.mp3?orgId=1&topicId=1053&ft=3&f=247336038",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74501\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/turkeytips.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/turkeytips.jpg\" alt=\"Jack Bishop recommends letting your turkey sit for at least 30 minutes before you start carving. Photo: Ruocaled/Flickr\" width=\"1120\" height=\"839\" class=\"size-full wp-image-74501\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jack Bishop recommends letting your turkey sit for at least 30 minutes before you start carving. Photo: Ruocaled/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2013/11/26/247336038/dont-stuff-the-turkey-and-other-tips-from-americas-test-kitchen\">Fresh Air\u003c/a> (11/26/13) \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://pd.npr.org/anon.npr-mp3/npr/fa/2013/11/20131126_fa_01.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>If there's one Thanksgiving mistake Jack Bishop sees more than any other, it's people rushing to carve their birds. Bishop is editorial director of the public TV series \u003cem>America's Test Kitchen\u003c/em>. He tells \u003cem>Fresh Air\u003c/em>'s Terry Gross, \"Turkey needs to rest before you carve it ... and a lot fewer juices will end up on the carving board.\"\u003c/p>\n\u003cp>Bishop and Brigid Lancaster, also of \u003cem>America's Test Kitchen\u003c/em>, share their tips for buying, seasoning and cooking a turkey, and describe some of their favorite side dishes.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Interview Highlights\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>On buying, seasoning and carving your turkey\u003c/strong>\u003c/p>\n\u003cp>Lancaster: Don't buy too big of a bird — 12 to 14 pounds is kind of the limit. Any larger than that and you're going to have a really big problem cooking it evenly because ... the breast meat tends to cook a lot faster than the dark meat. And it's also a problem of mechanics: It's really hard to get a 20 pound turkey into some of the more modern ovens.\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>... After that, it's really making sure you season the turkey. We like natural turkeys, ones that aren't pre-brined or injected, so you either want to brine it — soak the turkey in salt water solution — or you can rub salt under the skin. And that really, along with time, helps to season the turkey well. You do want to let either the brine or the salt rub do its job. Salting takes a bit more time. ... Twenty-four hours is a good period of time to wait. ... It slowly seasons it.\u003c/p>\n\u003cp>Breast meat is great when it's salted because it tends to hang on [to] its moisture a bit more, so it gives you a window or an error cushion.\u003c/p>\n\u003cp>Bishop: There's a rush to carve. Turkey needs to rest before you carve it. If you're using a small bird like Bridget suggests ... it's maybe 30 minutes. If you've got a larger bird, maybe 40 minutes. And there [are] two things that you're doing: One is it's much simpler to carve a bird that's not scorching hot; the second thing is you're letting the muscle fibers relax so that they can hold onto more of those juices.\u003c/p>\n\u003cp>\u003cstrong>On getting crispy skin on your turkey \u003c/strong>\u003c/p>\n\u003cp>Lancaster: One way is we rub the skin with a mixture of salt and pepper and a little bit of baking powder. And the baking powder seems very odd but it actually is starting to dry out the surface just a little bit, ... that and loosening the skin and getting some of the seasoning under the skin. You can finish it off at a pretty high temperature just to give it a nice final blast of heat that will give it really nice crisp skin.\u003c/p>\n\u003cp>\u003cstrong>On not stuffing your turkey\u003c/strong>\u003c/p>\n\u003cp>Bishop: Instead, put the stuffing in a dish — but then it becomes \"dressing,\" if you want to be technical about it. The problem is, when you stuff the turkey, yes, the stuffing gets all of the wonderful flavors from the bird, but it makes it much more difficult to cook the bird. It cooks a lot more slowly and unevenly, and obviously if you've got vegetarians then they're not going to eat the stuffing. So I always do it in buttered baked dishes and cover it with foil for most of the cooking ... usually about 30 to 40 minutes until it's warm and then take off the foil so the top can crisp up and it's absolutely delicious.\u003c/p>\n\u003cp>... If you want to stuff your bird, you should actually microwave the stuffing and then you put hot stuffing inside the turkey. It's a bit of chore, frankly, but that's the best way, if you actually are going to cook a stuffed bird, is to begin with fairly hot stuffing. You want to get it to about 120 to 130 degrees, so you don't have quite that problem with ice cold stuffing slowing down the whole process.\u003c/p>\n\u003cp>\u003cstrong>On sweet potatoes\u003c/strong>\u003c/p>\n\u003cp>Lancaster: You can't cook them like regular potatoes. They contain a lot more water ... so if you boil them in lots of liquid you end up with sweet potatoes that have fallen apart, sweet potatoes that are very soggy. They don't have that fluffy texture.\u003c/p>\n\u003cp>So we actually braise sweet potatoes. You slice sweet potatoes very thin, about a quarter inch, and you put them in a sauce pan or you can double the recipe and put them in a Dutch oven. And just a few tablespoons of heavy cream, a couple pats of butter and you cook it over low for a good 35 minutes or so until the potatoes are very, very tender. ... You simply mash them [and] season them with a little salt and pepper.\u003c/p>\n\u003cp>\u003cstrong>On mashed potatoes\u003c/strong>\u003c/p>\n\u003cp>Bishop: A recipe I really like to make has some bold Spanish flavors in it. So it's the traditional mashed potatoes and, in the test kitchen, we think you should boil whole russet potatoes still with the skins on. And the reason that you're doing that is you don't want them to soak up more water than is necessary because you want them later on to soak up a lot of delicious half-and-half. ... Cook 30 to 40 minutes, ... drain them, let them cool a little bit and then you need to peel them.\u003c/p>\n\u003cp>... Rather than just adding plain old butter and half-and-half, I like to add some smoked paprika and some toasted garlic that I've already cooked in the butter first. And stir those into the potatoes, then add a little more warm half-and-half. A lot of people add cold cream at the end and then you end up with cold mashed potatoes. Warm that half-and-half, a little salt and pepper.\u003c/p>\n\u003cp>A great trick if you're the kind of person that doesn't want to be doing this right before dinner, is to then put it in the slow cooker on low and you can let the mashed potatoes hang out for an hour or two in the slow cooker while you get everything else ready for dinner.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"mashed\">\u003c/a>\u003cstrong>Classic Mashed Potatoes\u003c/strong>\u003c/h3>\n\u003cp>(Serves 4)\u003c/p>\n\u003cp>Russet potatoes make fluffier mashed potatoes, but Yukon Golds have an appealing buttery flavor and can be used.\u003c/p>\n\u003cp>2 pounds russet potatoes, unpeeled\u003cbr> 8 tablespoons unsalted butter, melted\u003cbr> 1 cup warm half-and-half\u003cbr> 1 1/2 teaspoons salt\u003c/p>\n\u003cp>Pepper\u003c/p>\n\u003cp>1. Place potatoes in large saucepan and cover with 1 inch cold water. Bring to boil over high heat, reduce heat to medium-low, and simmer until potatoes are just tender (paring knife can be slipped in and out of potatoes with little resistance), 20 to 30 minutes. Drain.\u003c/p>\n\u003cp>2. Set ricer or food mill over now-empty saucepan. Using potholder or folded dish towel (to hold potatoes) and paring knife, peel skins from potatoes. Working in batches, cut peeled potatoes into large chunks and press or mill into saucepan.\u003c/p>\n\u003cp>3. Stir in butter until incorporated. Gently whisk in half-and-half, add salt, and season with pepper to taste. Serve.\u003c/p>\n\u003cp>\u003cstrong>Mashed Potatoes with Smoked Paprika and Toasted Garlic\u003c/strong>\u003c/p>\n\u003cp>The extra steps in this variation are worth the trouble.\u003c/p>\n\u003cp>While potatoes are simmering, toast 1 teaspoon smoked paprika in 8-inch skillet over medium heat, stirring frequently, until fragrant, about 2 minutes. Transfer to small bowl; set aside. Melt 8 tablespoons butter in small saucepan over medium-low heat. Add 3 minced garlic cloves, reduce heat to low, and cook, stirring frequently, until garlic begins to brown, 12 to 14 minutes. Remove saucepan from heat immediately and set aside for 5 minutes (garlic will continue to brown). Pour butter-garlic mixture through fine-mesh strainer; reserve butter and set toasted garlic aside. Rice or mill potatoes as directed, then stir butter into potatoes until just incorporated. Season potatoes with toasted paprika, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Add warm half-and-half and stir until just combined. Serve immediately, sprinkling with reserved toasted garlic.\u003c/p>\n\u003cp>\u003cem>Courtesy of America's Test Kitchen\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"pecanbars\">\u003c/a>\u003cstrong>Pecan Bars\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_74499\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pecanbars.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pecanbars.jpg\" alt=\"Pecan Bars. Photo: Daniel J. van Ackere/America's Test Kitchen\" width=\"1120\" height=\"841\" class=\"size-full wp-image-74499\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pecan Bars. Photo: Daniel J. van Ackere/America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>(Makes 16 bars)\u003c/p>\n\u003cp>Why this recipe works: Pecan bars often suffer the same problems as their pie counterpart. To avoid an overly sweet filling, we added a hefty amount of vanilla as well as a hit of bourbon (rum works, too) and plenty of salt. For a shortbread-like crust, the food processor not only made the mixing easy but also ensured we didn't overheat the butter. Adding nuts to the crust gave it appealing texture that was a good contrast to the filling. Partially baking the crust before adding the filling (as well as the requisite pecans) and returning the pan to the oven gave us a crust with the best texture and a deeper flavor.\u003c/p>\n\u003cp>You can substitute dark rum for the bourbon if desired.\u003c/p>\n\u003cp>Crust:\u003c/p>\n\u003cp>1 cup (5 ounces) all-purpose flour\u003cbr> 1/3 cup packed (2 1/3 ounces) light brown sugar\u003cbr> 1/4 cup pecans, toasted and chopped coarse\u003cbr> 1 teaspoon salt\u003cbr> 1/4 teaspoon baking powder\u003cbr> 6 tablespoons unsalted butter, cut into 1/2‑inch pieces and chilled\u003c/p>\n\u003cp>Filling:\u003c/p>\n\u003cp>1/2 cup packed (31/2 ounces) light brown sugar\u003cbr> 1/3 cup light corn syrup\u003cbr> 4 tablespoons unsalted butter, melted and cooled\u003cbr> 1 tablespoon bourbon\u003cbr> 2 teaspoons vanilla extract\u003cbr> 1/2 teaspoon salt\u003cbr> 1 large egg\u003cbr> 1 3/4 cups pecans, chopped coarse\u003c/p>\n\u003cp>1. For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. Make foil sling by folding two long sheets of aluminum foil so that they are as wide as 8‑inch square baking pan. Lay sheets of foil in pan perpendicular to one another, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil and set aside.\u003c/p>\n\u003cp>2. Process flour, sugar, pecans, salt, and baking powder together in food processor until combined, about five pulses. Sprinkle butter over top and pulse until mixture is pale yellow and resembles coarse cornmeal, about eight pulses.\u003c/p>\n\u003cp>3. Sprinkle mixture into prepared pan and press into even layer with bottom of measuring cup. Bake crust until fragrant and beginning to brown, 20 to 24 minutes.\u003c/p>\n\u003cp>4. For the filling: Meanwhile, whisk sugar, corn syrup, melted butter, bourbon, vanilla, and salt together in large bowl until sugar dissolves. Whisk in egg until combined.\u003c/p>\n\u003cp>5. Spread filling evenly over crust and sprinkle with pecans. Bake bars until top is brown and cracks start to form across surface, 25 to 30 minutes, rotating pan halfway through baking.\u003c/p>\n\u003cp>6. Set pan on wire rack and let bars cool completely, about two hours. Remove bars from pan using foil, cut into squares, and serve.\u003c/p>\n\u003cp>\u003cem>Courtesy of America's Test Kitchen\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem> Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/74494/dont-stuff-the-turkey-and-other-tips-from-americas-test-kitchen",
"authors": [
"5403"
],
"categories": [
"bayareabites_2695",
"bayareabites_1763",
"bayareabites_10916",
"bayareabites_34",
"bayareabites_12"
],
"tags": [
"bayareabites_12147",
"bayareabites_12734",
"bayareabites_11278",
"bayareabites_12733",
"bayareabites_12148",
"bayareabites_530",
"bayareabites_543"
],
"featImg": "bayareabites_74500",
"label": "bayareabites"
},
"bayareabites_74403": {
"type": "posts",
"id": "bayareabites_74403",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "74403",
"score": null,
"sort": [
1385423964000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1385423964,
"format": "aside",
"disqusTitle": "An Omnivore's Dilemma: Would You Eat Michael Pollan Microbe Cheese?",
"title": "An Omnivore's Dilemma: Would You Eat Michael Pollan Microbe Cheese?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74407\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/sissel-tolaas-christina-agapakis-with-cheese-from-selfmade-as-part-of-grow-your-own.-sciencegallery.com-c6d8eb578ec72933f35fd8a4179e42f8e524e42c1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/sissel-tolaas-christina-agapakis-with-cheese-from-selfmade-as-part-of-grow-your-own.-sciencegallery.com-c6d8eb578ec72933f35fd8a4179e42f8e524e42c1.jpg\" alt=\" Microbiologist Christina Agapakis (left) and artist Sissel Tolass show off the cheese they made with bacteria from human skin. The project was part of Agapakis' graduate thesis at Harvard Medical School. Photos: Courtesy of Science Gallery at Trinity College Dublin\" width=\"1448\" height=\"1087\" class=\"size-full wp-image-74407\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Microbiologist Christina Agapakis (left) and artist Sissel Tolass show off the cheese they made with bacteria from human skin. The project was part of Agapakis' graduate thesis at Harvard Medical School. Photos: Courtesy of Science Gallery at Trinity College Dublin\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff and Maanvi Singh, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/24/247056967/an-omnivores-dilemma-would-you-eat-michael-pollan-microbe-cheese\">The Salt at NPR Food\u003c/a> (11/25/13)\u003c/p>\n\u003cp>Making your own cheese and yogurt is all the rage these days. (Our friends at Kitchen Window \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/16/yes-its-worth-it-to-make-your-own-yogurt/\">broke down the process\u003c/a> in a recent post, if you're curious.)\u003c/p>\n\u003cp>Well, it looks like a scientist at the University of California, Los Angeles has taken the whole DIY fermentation idea to an entirely new level.\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"74404,74405,74409\"]\u003c/p>\n\u003cp>Microbiologist \u003ca href=\"http://www.syntheticaesthetics.org/residents/agapakis-tolaas\">Christina Agapakis\u003c/a> teamed up with the artist Sissel Tolaas to create cheese using the microbes that grow on their skin. They also made selfie fromage for food writer \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a>, author of \u003cem>The Omnivore's Dilemma\u003c/em> and other titles, and the artist \u003ca href=\"http://www.olafureliasson.net/index.html\">Olafur Eliasson\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=1Ej4BP64BsU]\u003c/p>\n\u003cp>The curious curds currently live at the \u003ca href=\"https://dublin.sciencegallery.com/growyourown/selfmade\">Science Gallery\u003c/a>, at Trinity College in Dublin, where visitors are encouraged to sniff — but, thankfully, not eat — the displays.\u003c/p>\n\u003cp>\"People were really nervous and uncomfortable, and kind of making these grossed out faces,\" Agapakis says about visitors to her exhibit. \"Then they smell the cheese, and they'll realize that it just smells like a normal cheese.\"\u003c/p>\n\u003cp>In general, cheese is \u003ca href=\"http://biology.clc.uc.edu/fankhauser/cheese/cheese_course/cheese_course.htm\">made\u003c/a> by taking milk and spoiling it with bacteria called \u003cem>Lactobacillus\u003c/em>. The bugs turn the milk sugars into acid, which in turn makes the milk clump up or curdle. The chunks are separated from the liquid and then aged with specific yeast to create a Camembert, Parmesan or an American cheddar.\u003c/p>\n\u003cp>\u003cem>Lactobacillus\u003c/em> and yeast are all around us. They hang out on plants, inside animals' guts and on our skin. So Agapakis and Tolaas thought, why not collect some these personal microcritters and use them to curdle milk?\u003c/p>\n\u003cp>The microbiologist used swabs from her mouth and skin, as well as from Pollan's belly button, Eliasson's tears and another scientist's feet. She grew the bacteria and yeast in Petri dishes in the lab and then, once she had enough, she added them to fresh milk. The result was a cheese designed to make you rethink the sometimes fine line between stinky and appetizing.\u003c/p>\n\u003cp>The bacteria and yeast that inhabit our feet or skin aren't too different from those that grow in cheese, Agapakis tells The Salt. \"So a lot of the smells on cheese are very similar to body odors.\"\u003c/p>\n\u003cp>Agapakis says she understands why the project might make some people uncomfortable — even grossed out. But she insists that's not the point. Instead, she and Tolaas want to challenge us to think more about our emotional response to odors and how the context can influence our impressions.\u003c/p>\n\u003cp>\"The idea was to recognize, how do we get grossed out? Then to think about it and move beyond that initial idea of disgust,\" Agapakis says. \"Why are we more uncomfortable with bacteria on the body than we are with bacteria in cheese?\"\u003c/p>\n\u003cp>Besides, Agapakis and Tolaas aren't the first to make this sort of selfie cuisine. Last year, Rogue Brewing Company in Oregon made a \u003ca href=\"http://rogue.com/store/products/The-Beard-Beer.html\">beer\u003c/a> using yeast from brewmaster John Maier's beard. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "74403 http://blogs.kqed.org/bayareabites/?p=74403",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/11/25/an-omnivores-dilemma-would-you-eat-michael-pollan-microbe-cheese/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 561,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 18
},
"modified": 1385423964,
"excerpt": "Making your own cheese and yogurt is all the rage these days. Now a scientist has taken the DIY craze to an entirely new level. She and an artist have made cheeses using the microcritters on their own skin, as well as those from famous folks. The curds are on display at a museum.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Making your own cheese and yogurt is all the rage these days. Now a scientist has taken the DIY craze to an entirely new level. She and an artist have made cheeses using the microcritters on their own skin, as well as those from famous folks. The curds are on display at a museum.",
"title": "An Omnivore's Dilemma: Would You Eat Michael Pollan Microbe Cheese? | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "An Omnivore's Dilemma: Would You Eat Michael Pollan Microbe Cheese?",
"datePublished": "2013-11-25T15:59:24-08:00",
"dateModified": "2013-11-25T15:59:24-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "an-omnivores-dilemma-would-you-eat-michael-pollan-microbe-cheese",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=247056967&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprStoryDate": "Mon, 25 Nov 2013 13:10:00 -0500",
"nprLastModifiedDate": "Mon, 25 Nov 2013 15:03:23 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/11/24/247056967/an-omnivores-dilemma-would-you-eat-michael-pollan-microbe-cheese?ft=3&f=247056967",
"nprStoryId": "247056967",
"nprRetrievedStory": "1",
"nprPubDate": "Mon, 25 Nov 2013 15:03:00 -0500",
"path": "/bayareabites/74403/an-omnivores-dilemma-would-you-eat-michael-pollan-microbe-cheese",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74407\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/sissel-tolaas-christina-agapakis-with-cheese-from-selfmade-as-part-of-grow-your-own.-sciencegallery.com-c6d8eb578ec72933f35fd8a4179e42f8e524e42c1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/sissel-tolaas-christina-agapakis-with-cheese-from-selfmade-as-part-of-grow-your-own.-sciencegallery.com-c6d8eb578ec72933f35fd8a4179e42f8e524e42c1.jpg\" alt=\" Microbiologist Christina Agapakis (left) and artist Sissel Tolass show off the cheese they made with bacteria from human skin. The project was part of Agapakis' graduate thesis at Harvard Medical School. Photos: Courtesy of Science Gallery at Trinity College Dublin\" width=\"1448\" height=\"1087\" class=\"size-full wp-image-74407\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Microbiologist Christina Agapakis (left) and artist Sissel Tolass show off the cheese they made with bacteria from human skin. The project was part of Agapakis' graduate thesis at Harvard Medical School. Photos: Courtesy of Science Gallery at Trinity College Dublin\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff and Maanvi Singh, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/24/247056967/an-omnivores-dilemma-would-you-eat-michael-pollan-microbe-cheese\">The Salt at NPR Food\u003c/a> (11/25/13)\u003c/p>\n\u003cp>Making your own cheese and yogurt is all the rage these days. (Our friends at Kitchen Window \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/16/yes-its-worth-it-to-make-your-own-yogurt/\">broke down the process\u003c/a> in a recent post, if you're curious.)\u003c/p>\n\u003cp>Well, it looks like a scientist at the University of California, Los Angeles has taken the whole DIY fermentation idea to an entirely new level.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"link": "file",
"ids": "74404,74405,74409",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Microbiologist \u003ca href=\"http://www.syntheticaesthetics.org/residents/agapakis-tolaas\">Christina Agapakis\u003c/a> teamed up with the artist Sissel Tolaas to create cheese using the microbes that grow on their skin. They also made selfie fromage for food writer \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a>, author of \u003cem>The Omnivore's Dilemma\u003c/em> and other titles, and the artist \u003ca href=\"http://www.olafureliasson.net/index.html\">Olafur Eliasson\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>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/1Ej4BP64BsU'\n title='//www.youtube.com/embed/1Ej4BP64BsU'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>The curious curds currently live at the \u003ca href=\"https://dublin.sciencegallery.com/growyourown/selfmade\">Science Gallery\u003c/a>, at Trinity College in Dublin, where visitors are encouraged to sniff — but, thankfully, not eat — the displays.\u003c/p>\n\u003cp>\"People were really nervous and uncomfortable, and kind of making these grossed out faces,\" Agapakis says about visitors to her exhibit. \"Then they smell the cheese, and they'll realize that it just smells like a normal cheese.\"\u003c/p>\n\u003cp>In general, cheese is \u003ca href=\"http://biology.clc.uc.edu/fankhauser/cheese/cheese_course/cheese_course.htm\">made\u003c/a> by taking milk and spoiling it with bacteria called \u003cem>Lactobacillus\u003c/em>. The bugs turn the milk sugars into acid, which in turn makes the milk clump up or curdle. The chunks are separated from the liquid and then aged with specific yeast to create a Camembert, Parmesan or an American cheddar.\u003c/p>\n\u003cp>\u003cem>Lactobacillus\u003c/em> and yeast are all around us. They hang out on plants, inside animals' guts and on our skin. So Agapakis and Tolaas thought, why not collect some these personal microcritters and use them to curdle milk?\u003c/p>\n\u003cp>The microbiologist used swabs from her mouth and skin, as well as from Pollan's belly button, Eliasson's tears and another scientist's feet. She grew the bacteria and yeast in Petri dishes in the lab and then, once she had enough, she added them to fresh milk. The result was a cheese designed to make you rethink the sometimes fine line between stinky and appetizing.\u003c/p>\n\u003cp>The bacteria and yeast that inhabit our feet or skin aren't too different from those that grow in cheese, Agapakis tells The Salt. \"So a lot of the smells on cheese are very similar to body odors.\"\u003c/p>\n\u003cp>Agapakis says she understands why the project might make some people uncomfortable — even grossed out. But she insists that's not the point. Instead, she and Tolaas want to challenge us to think more about our emotional response to odors and how the context can influence our impressions.\u003c/p>\n\u003cp>\"The idea was to recognize, how do we get grossed out? Then to think about it and move beyond that initial idea of disgust,\" Agapakis says. \"Why are we more uncomfortable with bacteria on the body than we are with bacteria in cheese?\"\u003c/p>\n\u003cp>Besides, Agapakis and Tolaas aren't the first to make this sort of selfie cuisine. Last year, Rogue Brewing Company in Oregon made a \u003ca href=\"http://rogue.com/store/products/The-Beard-Beer.html\">beer\u003c/a> using yeast from brewmaster John Maier's beard. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/74403/an-omnivores-dilemma-would-you-eat-michael-pollan-microbe-cheese",
"authors": [
"5403"
],
"categories": [
"bayareabites_188",
"bayareabites_2638",
"bayareabites_4084",
"bayareabites_10916"
],
"tags": [
"bayareabites_14750",
"bayareabites_11510",
"bayareabites_97",
"bayareabites_12726",
"bayareabites_12727",
"bayareabites_2890"
],
"featImg": "bayareabites_74424",
"label": "bayareabites"
},
"bayareabites_74381": {
"type": "posts",
"id": "bayareabites_74381",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "74381",
"score": null,
"sort": [
1385275928000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1385275928,
"format": "aside",
"disqusTitle": "Pepsi Pressured To Fight Big Sugar's 'Land Grab'",
"title": "Pepsi Pressured To Fight Big Sugar's 'Land Grab'",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74382\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/81821lpr_wide-7ecad925a36ca5ee3e6d39d88a04322ca100200f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/81821lpr_wide-7ecad925a36ca5ee3e6d39d88a04322ca100200f.jpg\" alt=\"Tractors sit on a sugarcane plantation occupying the land of a Guarani-kaiowá indigenous community in Brazil. Photo: Tatiana Cardeal/Courtesy Oxfam\" width=\"1673\" height=\"941\" class=\"size-full wp-image-74382\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tractors sit on a sugarcane plantation occupying the land of a Guarani-kaiowá indigenous community in Brazil. Photo: Tatiana Cardeal/Courtesy Oxfam\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/2013/11/23/246753281/pepsi-pressured-to-fight-big-sugar-s-land-grab\">The Salt at NPR Food\u003c/a> (11/23/13)\u003c/p>\n\u003cp>The anti-poverty group Oxfam is \u003ca href=\"http://www.oxfam.org/en/grow/pressroom/pressrelease/2013-11-22/oxfam-files-shareholder-resolution-urging-pepsico-address-land-grabs\">asking\u003c/a> Pepsi's shareholders to approve a resolution that, if passed, would force the company to disclose its sugar suppliers and investigate whether those suppliers are implicated in \"land grabs\" that unfairly take land from the poor.\u003c/p>\n\u003cp>Pepsi's arch-rival has already announced its own anti-land grab initiative. Earlier this month, Coca-Cola \u003ca href=\"http://assets.coca-colacompany.com/6b/65/7f0d386040fcb4872fa136f05c5c/proposal-to-oxfam-on-land-tenure-and-sugar.pdf\">announced\u003c/a> a new initiative \"to use our influence to help protect the land rights of local communities.\" The company revealed its top three sugar suppliers and promised to launch an independent review of its operations in Brazil, Colombia, Guatemala, India, Philippines, Thailand and South Africa.\u003c/p>\n\u003cp>It's a major success for a \u003ca href=\"http://www.behindthebrands.org/en-us\">campaign\u003c/a> that Oxfam \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/26/oxfam-gives-big-food-companies-bad-behavior-grades/\">launched\u003c/a> earlier this year called \"Behind the Brands.\" The campaign attempts to embarrass, cajole and threaten the world's biggest food companies into protecting the environment and treating workers or local communities more fairly.\u003c/p>\n\u003cp>Oxfam has taken particular aim at the sugar industry, with a \u003ca href=\"http://www.oxfam.org/sites/www.oxfam.org/files/bn-sugar-rush-land-supply-chains-food-beverage-companies-021013-en_1.pdf\">report\u003c/a> on land disputes involving large-scale sugar producers in Brazil and Cambodia. In these cases, impoverished local communities blame large sugar producers for forcing them from their traditional lands.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There have been many reports of such \"land grabs\" in recent years, as rising food prices have increased investor interest in land around the world. The problem is especially acute in places where people don't have clear legal rights to the land that they depend on for their livelihoods, including many countries in Africa.\u003c/p>\n\u003cp>According to Oxfam, the three agricultural crops most often implicated in land grabs are sugar, soybeans and palm oil. Of the three, sugar production accounts for the most land — 75 million acres, an area the size of Italy.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In the U.S., Pepsi and Coke don't rely heavily on sugar, since corn-derived sweeteners are cheaper. But in the rest of the world, sugar remains the sweetener of choice.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "74381 http://blogs.kqed.org/bayareabites/?p=74381",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/11/23/pepsi-pressured-to-fight-big-sugars-land-grab/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 357,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 10
},
"modified": 1385275928,
"excerpt": "The anti-poverty group Oxfam is asking Pepsi's shareholders to approve a resolution that, if passed, would force the company to disclose its sugar suppliers and investigate whether those suppliers are implicated in \"land grabs\" that unfairly take land from the poor.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The anti-poverty group Oxfam is asking Pepsi's shareholders to approve a resolution that, if passed, would force the company to disclose its sugar suppliers and investigate whether those suppliers are implicated in "land grabs" that unfairly take land from the poor.",
"title": "Pepsi Pressured To Fight Big Sugar's 'Land Grab' | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Pepsi Pressured To Fight Big Sugar's 'Land Grab'",
"datePublished": "2013-11-23T22:52:08-08:00",
"dateModified": "2013-11-23T22:52:08-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "pepsi-pressured-to-fight-big-sugars-land-grab",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=246753281&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Dan Charles",
"nprStoryDate": "Sat, 23 Nov 2013 13:46:00 -0500",
"nprLastModifiedDate": "Sat, 23 Nov 2013 13:46:06 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/11/23/246753281/pepsi-pressured-to-fight-big-sugar-s-land-grab?ft=3&f=246753281",
"nprStoryId": "246753281",
"nprRetrievedStory": "1",
"nprPubDate": "Sat, 23 Nov 2013 13:46:00 -0500",
"path": "/bayareabites/74381/pepsi-pressured-to-fight-big-sugars-land-grab",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74382\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/81821lpr_wide-7ecad925a36ca5ee3e6d39d88a04322ca100200f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/81821lpr_wide-7ecad925a36ca5ee3e6d39d88a04322ca100200f.jpg\" alt=\"Tractors sit on a sugarcane plantation occupying the land of a Guarani-kaiowá indigenous community in Brazil. Photo: Tatiana Cardeal/Courtesy Oxfam\" width=\"1673\" height=\"941\" class=\"size-full wp-image-74382\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tractors sit on a sugarcane plantation occupying the land of a Guarani-kaiowá indigenous community in Brazil. Photo: Tatiana Cardeal/Courtesy Oxfam\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/2013/11/23/246753281/pepsi-pressured-to-fight-big-sugar-s-land-grab\">The Salt at NPR Food\u003c/a> (11/23/13)\u003c/p>\n\u003cp>The anti-poverty group Oxfam is \u003ca href=\"http://www.oxfam.org/en/grow/pressroom/pressrelease/2013-11-22/oxfam-files-shareholder-resolution-urging-pepsico-address-land-grabs\">asking\u003c/a> Pepsi's shareholders to approve a resolution that, if passed, would force the company to disclose its sugar suppliers and investigate whether those suppliers are implicated in \"land grabs\" that unfairly take land from the poor.\u003c/p>\n\u003cp>Pepsi's arch-rival has already announced its own anti-land grab initiative. Earlier this month, Coca-Cola \u003ca href=\"http://assets.coca-colacompany.com/6b/65/7f0d386040fcb4872fa136f05c5c/proposal-to-oxfam-on-land-tenure-and-sugar.pdf\">announced\u003c/a> a new initiative \"to use our influence to help protect the land rights of local communities.\" The company revealed its top three sugar suppliers and promised to launch an independent review of its operations in Brazil, Colombia, Guatemala, India, Philippines, Thailand and South Africa.\u003c/p>\n\u003cp>It's a major success for a \u003ca href=\"http://www.behindthebrands.org/en-us\">campaign\u003c/a> that Oxfam \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/26/oxfam-gives-big-food-companies-bad-behavior-grades/\">launched\u003c/a> earlier this year called \"Behind the Brands.\" The campaign attempts to embarrass, cajole and threaten the world's biggest food companies into protecting the environment and treating workers or local communities more fairly.\u003c/p>\n\u003cp>Oxfam has taken particular aim at the sugar industry, with a \u003ca href=\"http://www.oxfam.org/sites/www.oxfam.org/files/bn-sugar-rush-land-supply-chains-food-beverage-companies-021013-en_1.pdf\">report\u003c/a> on land disputes involving large-scale sugar producers in Brazil and Cambodia. In these cases, impoverished local communities blame large sugar producers for forcing them from their traditional lands.\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 have been many reports of such \"land grabs\" in recent years, as rising food prices have increased investor interest in land around the world. The problem is especially acute in places where people don't have clear legal rights to the land that they depend on for their livelihoods, including many countries in Africa.\u003c/p>\n\u003cp>According to Oxfam, the three agricultural crops most often implicated in land grabs are sugar, soybeans and palm oil. Of the three, sugar production accounts for the most land — 75 million acres, an area the size of Italy.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In the U.S., Pepsi and Coke don't rely heavily on sugar, since corn-derived sweeteners are cheaper. But in the rest of the world, sugar remains the sweetener of choice.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/74381/pepsi-pressured-to-fight-big-sugars-land-grab",
"authors": [
"byline_bayareabites_74381"
],
"categories": [
"bayareabites_1874",
"bayareabites_10916",
"bayareabites_2035"
],
"tags": [
"bayareabites_11107",
"bayareabites_11270",
"bayareabites_12725",
"bayareabites_11269",
"bayareabites_11931",
"bayareabites_511",
"bayareabites_10921"
],
"featImg": "bayareabites_74389",
"label": "bayareabites"
},
"bayareabites_74243": {
"type": "posts",
"id": "bayareabites_74243",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "74243",
"score": null,
"sort": [
1385165504000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1385165504,
"format": "aside",
"disqusTitle": "Organic Farmers Bash FDA Restrictions On Manure Use",
"title": "Organic Farmers Bash FDA Restrictions On Manure Use",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74246\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/1111-danfarm-129_wide-fd2eb5017878ef33b81f5379aa808c60f69fa16b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/1111-danfarm-129_wide-fd2eb5017878ef33b81f5379aa808c60f69fa16b.jpg\" alt=\"Jim Crawford hauls his vegetables to farmers markets in Washington, D.C. Photo: Dan Charles/NPR\" width=\"1674\" height=\"940\" class=\"size-full wp-image-74246\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jim Crawford hauls his vegetables to farmers markets in Washington, D.C. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/21/246386290/organic-farmers-bash-fda-restrictions-on-manure-use\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/11/20131121_me_05.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/2013/11/21/246386290/organic-farmers-bash-fda-restrictions-on-manure-use\">The Salt at NPR Food\u003c/a> (11/21/13)\u003c/p>\n\u003cp>Many organic farmers are hopping mad at the U.S. Food and Drug Administration, and their reason involves perhaps the most underappreciated part of agriculture: plant food, aka fertilizer. Specifically, the FDA, as part of its \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/04/168607713/fda-to-release-rules-to-strengthen-safety-of-food-supply\">overhaul\u003c/a> of food safety regulations, wants to limit the use of animal manure.\u003c/p>\n\u003cp>\"We think of it as the best thing in the world,\" says organic farmer Jim Crawford, \"and they think of it as toxic and nasty and disgusting.\"\u003c/p>\n\u003cp>Every highly productive farmer depends on fertilizer. But organic farmers are practically obsessive about it, because they've renounced industrial sources of nutrients.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So on this crisp fall morning, Crawford is rhapsodic as he watches his field manager, Pearl Wetherall, spread manure across a field where cabbage grew last summer.\u003c/p>\n\u003cp>\"All that green material — that cover crop and the cabbage — all mixed up with that nice black manure that's just rich and full of good microorganisms, and we're going to get a wonderful fertility situation for next spring here,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_74245\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/1111-danfarm-81_slide-19d42b74a360099c56828befbab34fc2e365b473.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/1111-danfarm-81_slide-19d42b74a360099c56828befbab34fc2e365b473.jpg\" alt=\"Crawford has been farming organically in south-central Pennsylvania for 40 years. Photo: Dan Charles/NPR\" width=\"1536\" height=\"1023\" class=\"size-full wp-image-74245\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crawford has been farming organically in south-central Pennsylvania for 40 years. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Crawford, founder of \u003ca href=\"http://www.newmorningfarm.net/\">New Morning Farm\u003c/a> in south-central Pennsylvania, buys hundreds of tons of manure every year from a big turkey farm a few miles away. \"It's really at the heart of our operation for having good, rich soil, and good fertility, so that we have the highest-quality crops.\"\u003c/p>\n\u003cp>It's also part of a natural cycle, and the basis of organic farming. Most crops strip vital nutrients from the soil. But the nutrients don't disappear; if you feed those crops to cattle or turkeys, the nutrients mostly end up in manure. For the turkey farmer, the manure is waste. For Crawford, it's precious. \"Cycling nutrients. That's what it's all about. Cycling organic nutrients.\"\u003c/p>\n\u003cp>This is a typical practice among organic farmers, especially the smaller ones. But they may now have to change.\u003c/p>\n\u003cp>The Food and Drug Administration considers manure a food safety risk. Disease-causing microbes, such as salmonella or toxic forms of\u003cem> E. coli\u003c/em>, are commonly found in animal waste.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ars.usda.gov/pandp/people/people.htm?personid=3880\">Patricia Millner\u003c/a>, a microbiologist with the U.S. Department of Agriculture's research center in Beltsville, Md., says scientists are now trying to figure out exactly how long such bacteria survive in the soil. \"In some cases, salmonella will survive for a few weeks; in other cases, it'll be reported that it survives for 300-plus days,\" she says.\u003c/p>\n\u003cfigure id=\"attachment_74247\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/1111-danfarm-56_slide-ad5d547209f28712729db6d30ab69f846aafa5b4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/1111-danfarm-56_slide-ad5d547209f28712729db6d30ab69f846aafa5b4-290x193.jpg\" alt=\"Pearl Wetherall, field manager at New Morning Farm, spreads manure. Photo: Dan Charles/NPR\" width=\"290\" height=\"193\" class=\"size-medium wp-image-74247\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pearl Wetherall, field manager at New Morning Farm, spreads manure. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>When they survive, microbes do get on food. Carrots or radishes, of course, grow right in the soil. But bacteria also end up on salad greens. Raindrops, for instance, splash soil and microbes onto the plants.\u003c/p>\n\u003cp>There's a lot of uncertainty about exactly how big of a risk this is. But the FDA is saying better safe than sorry.\u003c/p>\n\u003cp>The agency is proposing new national \u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/FSMA/ucm334114.htm\">food safety rules\u003c/a>. If those rules are enacted, when farmers spread raw manure on a field, they won't be allowed to harvest any crops from that field for the next nine months. (This applies only to crops that people eat raw, such as carrots or lettuce.)\u003c/p>\n\u003cp>The rules don't cover the smallest farms. They apply to farms with more than half a million dollars in annual sales, or which supply food to supermarkets.\u003c/p>\n\u003cp>But that includes Crawford's farm.\u003c/p>\n\u003cp>He already follows the organic rules; he doesn't harvest crops within four months of spreading manure. But having to wait nine months — longer than a growing season — would completely disrupt his operations. \"We wouldn't even be able to function,\" he says.\u003c/p>\n\u003cp>There is an alternative: composted manure. The heat from composting kills disease-causing microbes. But Crawford says compost would cost him anywhere from three to six times more than manure. And he just doesn't see why he should have to switch, because he doesn't believe that what he does now is at all risky.\u003c/p>\n\u003cfigure id=\"attachment_74248\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/1111-danfarm-25_slide-6bb23c7e2dacd5a0f4144e0309da0164006e8324.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/1111-danfarm-25_slide-6bb23c7e2dacd5a0f4144e0309da0164006e8324-290x193.jpg\" alt=\"Feeding the chickens at New Morning Farm. Photo: Dan Charles/NPR\" width=\"290\" height=\"193\" class=\"size-medium wp-image-74248\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Feeding the chickens at New Morning Farm. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"No one's ever been sickened by anything we've grown, in probably millions of transactions between us and our customers over 40 years,\" he says. Crawford sells most of his food at farmers markets in Washington, D.C.\u003c/p>\n\u003cp>Yet organic farmers are not united in their opposition to the FDA regulations. There's a divide between large and small producers.\u003c/p>\n\u003cp>\u003ca href=\"https://www.ebfarm.com/\">Earthbound Farm\u003c/a>, in California, is among the biggest organic producers of salad greens. Will Daniel, the company's chief food integrity officer, says, \"History is not always your greatest ally, unfortunately. We never thought that we would see spinach or other produce involved in outbreaks.\" But in 2006, his company's spinach was \u003ca href=\"http://www.dhs.ca.gov/\">linked\u003c/a> to an outbreak of \u003cem>E. coli\u003c/em> poisoning; 200 people got sick. Three died.\u003c/p>\n\u003cp>Raw manure was not the source of that outbreak. (There's evidence the \u003cem>E. coli\u003c/em> could have come from wild pigs that got into the fields.) But Daniel says using manure does involve risks that his company won't take.\u003c/p>\n\u003cp>Instead, Earthbound Farm uses mostly \"a pelletized, processed chicken manure product\" that's been treated with heat and pressure to kill all microbes.\u003c/p>\n\u003cp>\"We've gone in that direction because we feel that it's very important to assure that we are not spreading these pathogens in our fields, that could lead to contaminated product,\" he says.\u003c/p>\n\u003cp>Daniel supports the FDA's proposed rules on manure. Many smaller organic farmers, meanwhile, are sending the FDA a blizzard of comments, arguing that the environmental benefits of using manure far outweigh the risks.\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/21/246386290/organic-farmers-bash-fda-restrictions-on-manure-use\">The comment period ends on Nov. 22\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "74243 http://blogs.kqed.org/bayareabites/?p=74243",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/11/22/organic-farmers-bash-fda-restrictions-on-manure-use/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 1010,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 30
},
"modified": 1385165504,
"excerpt": "Many organic farmers are hopping mad at the U.S. Food and Drug Administration. Their reason? Fertilizer. The FDA, as part of its overhaul of food safety regulations, wants to limit the use of animal manure, which organic farmers call a precious resource and a basis of their farming practices.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Many organic farmers are hopping mad at the U.S. Food and Drug Administration. Their reason? Fertilizer. The FDA, as part of its overhaul of food safety regulations, wants to limit the use of animal manure, which organic farmers call a precious resource and a basis of their farming practices.",
"title": "Organic Farmers Bash FDA Restrictions On Manure Use | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Organic Farmers Bash FDA Restrictions On Manure Use",
"datePublished": "2013-11-22T16:11:44-08:00",
"dateModified": "2013-11-22T16:11:44-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "organic-farmers-bash-fda-restrictions-on-manure-use",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=246386290&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Dan Charles",
"nprStoryDate": "Thu, 21 Nov 2013 04:00:00 -0500",
"nprLastModifiedDate": "Fri, 22 Nov 2013 15:01:53 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/11/21/246386290/organic-farmers-bash-fda-restrictions-on-manure-use?ft=3&f=246386290",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/me/2013/11/20131121_me_05.mp3?orgId=1&topicId=1053&ft=3&f=246386290",
"nprAudioM3u": "http://api.npr.org/m3u/1246492043-35fb02.m3u?orgId=1&topicId=1053&ft=3&f=246386290",
"nprStoryId": "246386290",
"nprRetrievedStory": "1",
"nprPubDate": "Fri, 22 Nov 2013 15:01:00 -0500",
"path": "/bayareabites/74243/organic-farmers-bash-fda-restrictions-on-manure-use",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/me/2013/11/20131121_me_05.mp3?orgId=1&topicId=1053&ft=3&f=246386290",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74246\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/1111-danfarm-129_wide-fd2eb5017878ef33b81f5379aa808c60f69fa16b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/1111-danfarm-129_wide-fd2eb5017878ef33b81f5379aa808c60f69fa16b.jpg\" alt=\"Jim Crawford hauls his vegetables to farmers markets in Washington, D.C. Photo: Dan Charles/NPR\" width=\"1674\" height=\"940\" class=\"size-full wp-image-74246\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jim Crawford hauls his vegetables to farmers markets in Washington, D.C. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/21/246386290/organic-farmers-bash-fda-restrictions-on-manure-use\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://pd.npr.org/anon.npr-mp3/npr/me/2013/11/20131121_me_05.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/2013/11/21/246386290/organic-farmers-bash-fda-restrictions-on-manure-use\">The Salt at NPR Food\u003c/a> (11/21/13)\u003c/p>\n\u003cp>Many organic farmers are hopping mad at the U.S. Food and Drug Administration, and their reason involves perhaps the most underappreciated part of agriculture: plant food, aka fertilizer. Specifically, the FDA, as part of its \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/04/168607713/fda-to-release-rules-to-strengthen-safety-of-food-supply\">overhaul\u003c/a> of food safety regulations, wants to limit the use of animal manure.\u003c/p>\n\u003cp>\"We think of it as the best thing in the world,\" says organic farmer Jim Crawford, \"and they think of it as toxic and nasty and disgusting.\"\u003c/p>\n\u003cp>Every highly productive farmer depends on fertilizer. But organic farmers are practically obsessive about it, because they've renounced industrial sources of nutrients.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So on this crisp fall morning, Crawford is rhapsodic as he watches his field manager, Pearl Wetherall, spread manure across a field where cabbage grew last summer.\u003c/p>\n\u003cp>\"All that green material — that cover crop and the cabbage — all mixed up with that nice black manure that's just rich and full of good microorganisms, and we're going to get a wonderful fertility situation for next spring here,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_74245\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/1111-danfarm-81_slide-19d42b74a360099c56828befbab34fc2e365b473.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/1111-danfarm-81_slide-19d42b74a360099c56828befbab34fc2e365b473.jpg\" alt=\"Crawford has been farming organically in south-central Pennsylvania for 40 years. Photo: Dan Charles/NPR\" width=\"1536\" height=\"1023\" class=\"size-full wp-image-74245\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crawford has been farming organically in south-central Pennsylvania for 40 years. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Crawford, founder of \u003ca href=\"http://www.newmorningfarm.net/\">New Morning Farm\u003c/a> in south-central Pennsylvania, buys hundreds of tons of manure every year from a big turkey farm a few miles away. \"It's really at the heart of our operation for having good, rich soil, and good fertility, so that we have the highest-quality crops.\"\u003c/p>\n\u003cp>It's also part of a natural cycle, and the basis of organic farming. Most crops strip vital nutrients from the soil. But the nutrients don't disappear; if you feed those crops to cattle or turkeys, the nutrients mostly end up in manure. For the turkey farmer, the manure is waste. For Crawford, it's precious. \"Cycling nutrients. That's what it's all about. Cycling organic nutrients.\"\u003c/p>\n\u003cp>This is a typical practice among organic farmers, especially the smaller ones. But they may now have to change.\u003c/p>\n\u003cp>The Food and Drug Administration considers manure a food safety risk. Disease-causing microbes, such as salmonella or toxic forms of\u003cem> E. coli\u003c/em>, are commonly found in animal waste.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ars.usda.gov/pandp/people/people.htm?personid=3880\">Patricia Millner\u003c/a>, a microbiologist with the U.S. Department of Agriculture's research center in Beltsville, Md., says scientists are now trying to figure out exactly how long such bacteria survive in the soil. \"In some cases, salmonella will survive for a few weeks; in other cases, it'll be reported that it survives for 300-plus days,\" she says.\u003c/p>\n\u003cfigure id=\"attachment_74247\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/1111-danfarm-56_slide-ad5d547209f28712729db6d30ab69f846aafa5b4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/1111-danfarm-56_slide-ad5d547209f28712729db6d30ab69f846aafa5b4-290x193.jpg\" alt=\"Pearl Wetherall, field manager at New Morning Farm, spreads manure. Photo: Dan Charles/NPR\" width=\"290\" height=\"193\" class=\"size-medium wp-image-74247\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pearl Wetherall, field manager at New Morning Farm, spreads manure. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>When they survive, microbes do get on food. Carrots or radishes, of course, grow right in the soil. But bacteria also end up on salad greens. Raindrops, for instance, splash soil and microbes onto the plants.\u003c/p>\n\u003cp>There's a lot of uncertainty about exactly how big of a risk this is. But the FDA is saying better safe than sorry.\u003c/p>\n\u003cp>The agency is proposing new national \u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/FSMA/ucm334114.htm\">food safety rules\u003c/a>. If those rules are enacted, when farmers spread raw manure on a field, they won't be allowed to harvest any crops from that field for the next nine months. (This applies only to crops that people eat raw, such as carrots or lettuce.)\u003c/p>\n\u003cp>The rules don't cover the smallest farms. They apply to farms with more than half a million dollars in annual sales, or which supply food to supermarkets.\u003c/p>\n\u003cp>But that includes Crawford's farm.\u003c/p>\n\u003cp>He already follows the organic rules; he doesn't harvest crops within four months of spreading manure. But having to wait nine months — longer than a growing season — would completely disrupt his operations. \"We wouldn't even be able to function,\" he says.\u003c/p>\n\u003cp>There is an alternative: composted manure. The heat from composting kills disease-causing microbes. But Crawford says compost would cost him anywhere from three to six times more than manure. And he just doesn't see why he should have to switch, because he doesn't believe that what he does now is at all risky.\u003c/p>\n\u003cfigure id=\"attachment_74248\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/1111-danfarm-25_slide-6bb23c7e2dacd5a0f4144e0309da0164006e8324.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/1111-danfarm-25_slide-6bb23c7e2dacd5a0f4144e0309da0164006e8324-290x193.jpg\" alt=\"Feeding the chickens at New Morning Farm. Photo: Dan Charles/NPR\" width=\"290\" height=\"193\" class=\"size-medium wp-image-74248\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Feeding the chickens at New Morning Farm. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"No one's ever been sickened by anything we've grown, in probably millions of transactions between us and our customers over 40 years,\" he says. Crawford sells most of his food at farmers markets in Washington, D.C.\u003c/p>\n\u003cp>Yet organic farmers are not united in their opposition to the FDA regulations. There's a divide between large and small producers.\u003c/p>\n\u003cp>\u003ca href=\"https://www.ebfarm.com/\">Earthbound Farm\u003c/a>, in California, is among the biggest organic producers of salad greens. Will Daniel, the company's chief food integrity officer, says, \"History is not always your greatest ally, unfortunately. We never thought that we would see spinach or other produce involved in outbreaks.\" But in 2006, his company's spinach was \u003ca href=\"http://www.dhs.ca.gov/\">linked\u003c/a> to an outbreak of \u003cem>E. coli\u003c/em> poisoning; 200 people got sick. Three died.\u003c/p>\n\u003cp>Raw manure was not the source of that outbreak. (There's evidence the \u003cem>E. coli\u003c/em> could have come from wild pigs that got into the fields.) But Daniel says using manure does involve risks that his company won't take.\u003c/p>\n\u003cp>Instead, Earthbound Farm uses mostly \"a pelletized, processed chicken manure product\" that's been treated with heat and pressure to kill all microbes.\u003c/p>\n\u003cp>\"We've gone in that direction because we feel that it's very important to assure that we are not spreading these pathogens in our fields, that could lead to contaminated product,\" he says.\u003c/p>\n\u003cp>Daniel supports the FDA's proposed rules on manure. Many smaller organic farmers, meanwhile, are sending the FDA a blizzard of comments, arguing that the environmental benefits of using manure far outweigh the risks.\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/21/246386290/organic-farmers-bash-fda-restrictions-on-manure-use\">The comment period ends on Nov. 22\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/74243/organic-farmers-bash-fda-restrictions-on-manure-use",
"authors": [
"byline_bayareabites_74243"
],
"categories": [
"bayareabites_1874",
"bayareabites_4084",
"bayareabites_10916",
"bayareabites_2035",
"bayareabites_34"
],
"tags": [
"bayareabites_11270",
"bayareabites_12723",
"bayareabites_2608",
"bayareabites_12722",
"bayareabites_65",
"bayareabites_10921"
],
"featImg": "bayareabites_74258",
"label": "bayareabites"
},
"bayareabites_74189": {
"type": "posts",
"id": "bayareabites_74189",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "74189",
"score": null,
"sort": [
1385088123000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1385088123,
"format": "aside",
"disqusTitle": "Nuts For Longevity: Daily Handful Is Linked To Longer Life",
"title": "Nuts For Longevity: Daily Handful Is Linked To Longer Life",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74190\" class=\"wp-caption aligncenter\" style=\"max-width: 755px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pecans-c5cbb1131bb6a2549b527dc8f911824d4161faf3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pecans-c5cbb1131bb6a2549b527dc8f911824d4161faf3.jpg\" alt=\"Regular nut consumers had about a 20 percent reduction in all-cause mortality, including lower death rates from heart disease and cancer, a study found. Photo: iStockphoto\" width=\"755\" height=\"567\" class=\"size-full wp-image-74190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Regular nut consumers had about a 20 percent reduction in all-cause mortality, including lower death rates from heart disease and cancer, a study found. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/21/246549388/nuts-for-longevity-daily-handful-is-linked-to-longer-life\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/11/20131121_atc_08.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/21/246549388/nuts-for-longevity-daily-handful-is-linked-to-longer-life\">The Salt at NPR Food\u003c/a> (11/21/13)\u003c/p>\n\u003cp>Americans have not always been in love with nuts.\u003c/p>\n\u003cp>Think about it: They're loaded with calories and fat. Plus, they can be expensive.\u003c/p>\n\u003cp>But Americans' views — and eating habits — when it comes to nuts are changing. Fast.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There's a growing body of scientific evidence that's putting a health halo over supermarkets' expanding nut aisles.\u003c/p>\n\u003cp>Earlier this year, a large \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/05/242994376/for-mind-body-study-finds-mediterranean-diet-boosts-both\">diet study\u003c/a> concluded that people who eat a Mediterranean-style diet supplemented with daily portions of nuts and olive oil have significantly lower risks of heart attacks and strokes.\u003c/p>\n\u003cp>And just last month, more evidence emerged that snacking on nuts \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/24/240538905/almonds-for-skinny-snackers-yes-they-help-curb-your-appetite\">helps control our appetites\u003c/a>, which may stave off weight gain.\u003c/p>\n\u003cp>Now, a new study published in the \u003cem>New England Journal of Medicine\u003c/em> finds that people in the habit of eating a daily handful (a 1-ounce serving) of nuts are more likely to live longer compared with people who rarely consume nuts.\u003c/p>\n\u003cp>\"The preponderance of evidence suggests a health benefit [from eating nuts],\" says researcher \u003ca href=\"http://doctors.dana-farber.org/directory/profile.asp?pict_id=0000279\">Charles Fuchs\u003c/a> of the Dana-Farber Cancer Institute and Harvard Medical School.\u003c/p>\n\u003cp>To isolate the association between nut consumption and lifespan, Fuchs and his colleagues combined data from two long-term studies that include about 76,000 women and 42,000 men.\u003c/p>\n\u003cp>The participants in the study completed food frequency surveys every two to four years over several decades. They answered all kinds of questions about dozens of different kinds of foods, including how many servings of nuts they consumed.\u003c/p>\n\u003cp>\"What we find is that regular nut consumers have about a 20 percent reduction in all-cause mortality\" over the course of the study, Fuchs says. This includes lower death rates from heart disease and cancer.\u003c/p>\n\u003cp>Now, since death is inevitable for all of us, here's another way to think about the findings: Men and women who were regularly munching on peanuts or tree nuts like almonds, pecans and walnuts in their 30s and 40s when the study began were significantly more likely to reach their 70s, compared with folks who didn't eat nuts.\u003c/p>\n\u003cp>So how could a daily handful of nuts possibly be so beneficial? Fuchs says it's not entirely clear.\u003c/p>\n\u003cp>\"What we think nuts do is that they affect metabolism,\" he explains. Prior research has shown that nuts help us feel fuller, faster. And nuts also help control blood sugar.\u003c/p>\n\u003cp>Fuchs says if nuts lead to a sense of satiety and help people eat less, many of the other benefits may follow. This could \"reduce the risk of diabetes and also reduce the risk of cardiovascular disease,\" he says.\u003c/p>\n\u003cp>Of course, this study does not prove a cause and effect between eating nuts and living longer. The design of this type of long-term, observational study only enables researchers to establish an association — a link.\u003c/p>\n\u003cp>Going forward, researchers want to try to better understand what might explain this link. They want to know more about how the combination of beneficial plant compounds and minerals — such as magnesium, fiber and protein — found in nuts may be influencing the body.\u003c/p>\n\u003cp>With all the good news about nuts in the news, experts who track food trends say more Americans are eating them.\u003c/p>\n\u003cp>\"Nuts are in the perfect spot right now,\" says \u003ca href=\"https://twitter.com/JohnNF_Mintel\">John Frank\u003c/a> of Mintel. The market research firm estimates that sales of nuts and dried fruit in the U.S. will grow from about $7 billion in annual sales in 2012 to over $9 billion by 2017.\u003c/p>\n\u003cp>Nuts check a lot of boxes that young adults are looking for: They're high in protein, they're easy to grab and eat on the go, and they're a natural, plant-based food.\u003c/p>\n\u003cp>\"I'm a vegetarian, so nuts are an important part of my diet, for added protein,\" shopper Emily Williams told me as she added nuts to her shopping cart at a Trader Joe's in Washington, D.C.\u003c/p>\n\u003cp>Many grocery stores' expanding nut aisles now include lots of variety — everything from dark-chocolate-covered almonds to spicy, Asian-flavor-infused nuts.\u003c/p>\n\u003cp>And Frank says millennials love the variety. Young adults aren't just snacking on nuts — increasingly, they're tossing them in salads and sprinkling them in yogurt and cereal.\u003c/p>\n\u003cp>One note about the \u003cem>NEJM\u003c/em> study on nuts: The major part of the study was funded by the National Institutes of Health. The researchers also accepted a grant from the International Tree Nut Council Nutrition Research and Education Foundation to cover the cost of analyzing the data.\u003c/p>\n\u003cp>\"The [nut] council approved the grant without any knowledge of the results,\" says Fuchs. And there was an agreement that the researchers would have reported the findings no matter what the results showed. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "74189 http://blogs.kqed.org/bayareabites/?p=74189",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/11/21/nuts-for-longevity-daily-handful-is-linked-to-longer-life/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 856,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 30
},
"modified": 1385088136,
"excerpt": "Men and women who were regularly munching on peanuts or tree nuts in their 30s and 40s were significantly more likely to reach their 70s, a study found. Researchers say they aren't sure why nuts promote longevity, but they think it has to do with how they affect metabolism and satiety.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Men and women who were regularly munching on peanuts or tree nuts in their 30s and 40s were significantly more likely to reach their 70s, a study found. Researchers say they aren't sure why nuts promote longevity, but they think it has to do with how they affect metabolism and satiety.",
"title": "Nuts For Longevity: Daily Handful Is Linked To Longer Life | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Nuts For Longevity: Daily Handful Is Linked To Longer Life",
"datePublished": "2013-11-21T18:42:03-08:00",
"dateModified": "2013-11-21T18:42:16-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "nuts-for-longevity-daily-handful-is-linked-to-longer-life",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=246549388&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Allison Aubrey",
"nprStoryDate": "Thu, 21 Nov 2013 15:00:00 -0500",
"nprLastModifiedDate": "Thu, 21 Nov 2013 19:09:09 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/11/21/246549388/nuts-for-longevity-daily-handful-is-linked-to-longer-life?ft=3&f=246549388",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/11/20131121_atc_08.mp3?orgId=1&topicId=1053&ft=3&f=246549388",
"nprAudioM3u": "http://api.npr.org/m3u/1246590177-dcb497.m3u?orgId=1&topicId=1053&ft=3&f=246549388",
"nprStoryId": "246549388",
"nprRetrievedStory": "1",
"nprPubDate": "Thu, 21 Nov 2013 19:09:00 -0500",
"path": "/bayareabites/74189/nuts-for-longevity-daily-handful-is-linked-to-longer-life",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/11/20131121_atc_08.mp3?orgId=1&topicId=1053&ft=3&f=246549388",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74190\" class=\"wp-caption aligncenter\" style=\"max-width: 755px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pecans-c5cbb1131bb6a2549b527dc8f911824d4161faf3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pecans-c5cbb1131bb6a2549b527dc8f911824d4161faf3.jpg\" alt=\"Regular nut consumers had about a 20 percent reduction in all-cause mortality, including lower death rates from heart disease and cancer, a study found. Photo: iStockphoto\" width=\"755\" height=\"567\" class=\"size-full wp-image-74190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Regular nut consumers had about a 20 percent reduction in all-cause mortality, including lower death rates from heart disease and cancer, a study found. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/21/246549388/nuts-for-longevity-daily-handful-is-linked-to-longer-life\">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/2013/11/20131121_atc_08.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/21/246549388/nuts-for-longevity-daily-handful-is-linked-to-longer-life\">The Salt at NPR Food\u003c/a> (11/21/13)\u003c/p>\n\u003cp>Americans have not always been in love with nuts.\u003c/p>\n\u003cp>Think about it: They're loaded with calories and fat. Plus, they can be expensive.\u003c/p>\n\u003cp>But Americans' views — and eating habits — when it comes to nuts are changing. Fast.\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's a growing body of scientific evidence that's putting a health halo over supermarkets' expanding nut aisles.\u003c/p>\n\u003cp>Earlier this year, a large \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/05/242994376/for-mind-body-study-finds-mediterranean-diet-boosts-both\">diet study\u003c/a> concluded that people who eat a Mediterranean-style diet supplemented with daily portions of nuts and olive oil have significantly lower risks of heart attacks and strokes.\u003c/p>\n\u003cp>And just last month, more evidence emerged that snacking on nuts \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/24/240538905/almonds-for-skinny-snackers-yes-they-help-curb-your-appetite\">helps control our appetites\u003c/a>, which may stave off weight gain.\u003c/p>\n\u003cp>Now, a new study published in the \u003cem>New England Journal of Medicine\u003c/em> finds that people in the habit of eating a daily handful (a 1-ounce serving) of nuts are more likely to live longer compared with people who rarely consume nuts.\u003c/p>\n\u003cp>\"The preponderance of evidence suggests a health benefit [from eating nuts],\" says researcher \u003ca href=\"http://doctors.dana-farber.org/directory/profile.asp?pict_id=0000279\">Charles Fuchs\u003c/a> of the Dana-Farber Cancer Institute and Harvard Medical School.\u003c/p>\n\u003cp>To isolate the association between nut consumption and lifespan, Fuchs and his colleagues combined data from two long-term studies that include about 76,000 women and 42,000 men.\u003c/p>\n\u003cp>The participants in the study completed food frequency surveys every two to four years over several decades. They answered all kinds of questions about dozens of different kinds of foods, including how many servings of nuts they consumed.\u003c/p>\n\u003cp>\"What we find is that regular nut consumers have about a 20 percent reduction in all-cause mortality\" over the course of the study, Fuchs says. This includes lower death rates from heart disease and cancer.\u003c/p>\n\u003cp>Now, since death is inevitable for all of us, here's another way to think about the findings: Men and women who were regularly munching on peanuts or tree nuts like almonds, pecans and walnuts in their 30s and 40s when the study began were significantly more likely to reach their 70s, compared with folks who didn't eat nuts.\u003c/p>\n\u003cp>So how could a daily handful of nuts possibly be so beneficial? Fuchs says it's not entirely clear.\u003c/p>\n\u003cp>\"What we think nuts do is that they affect metabolism,\" he explains. Prior research has shown that nuts help us feel fuller, faster. And nuts also help control blood sugar.\u003c/p>\n\u003cp>Fuchs says if nuts lead to a sense of satiety and help people eat less, many of the other benefits may follow. This could \"reduce the risk of diabetes and also reduce the risk of cardiovascular disease,\" he says.\u003c/p>\n\u003cp>Of course, this study does not prove a cause and effect between eating nuts and living longer. The design of this type of long-term, observational study only enables researchers to establish an association — a link.\u003c/p>\n\u003cp>Going forward, researchers want to try to better understand what might explain this link. They want to know more about how the combination of beneficial plant compounds and minerals — such as magnesium, fiber and protein — found in nuts may be influencing the body.\u003c/p>\n\u003cp>With all the good news about nuts in the news, experts who track food trends say more Americans are eating them.\u003c/p>\n\u003cp>\"Nuts are in the perfect spot right now,\" says \u003ca href=\"https://twitter.com/JohnNF_Mintel\">John Frank\u003c/a> of Mintel. The market research firm estimates that sales of nuts and dried fruit in the U.S. will grow from about $7 billion in annual sales in 2012 to over $9 billion by 2017.\u003c/p>\n\u003cp>Nuts check a lot of boxes that young adults are looking for: They're high in protein, they're easy to grab and eat on the go, and they're a natural, plant-based food.\u003c/p>\n\u003cp>\"I'm a vegetarian, so nuts are an important part of my diet, for added protein,\" shopper Emily Williams told me as she added nuts to her shopping cart at a Trader Joe's in Washington, D.C.\u003c/p>\n\u003cp>Many grocery stores' expanding nut aisles now include lots of variety — everything from dark-chocolate-covered almonds to spicy, Asian-flavor-infused nuts.\u003c/p>\n\u003cp>And Frank says millennials love the variety. Young adults aren't just snacking on nuts — increasingly, they're tossing them in salads and sprinkling them in yogurt and cereal.\u003c/p>\n\u003cp>One note about the \u003cem>NEJM\u003c/em> study on nuts: The major part of the study was funded by the National Institutes of Health. The researchers also accepted a grant from the International Tree Nut Council Nutrition Research and Education Foundation to cover the cost of analyzing the data.\u003c/p>\n\u003cp>\"The [nut] council approved the grant without any knowledge of the results,\" says Fuchs. And there was an agreement that the researchers would have reported the findings no matter what the results showed. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/74189/nuts-for-longevity-daily-handful-is-linked-to-longer-life",
"authors": [
"byline_bayareabites_74189"
],
"categories": [
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_34"
],
"tags": [
"bayareabites_8624",
"bayareabites_11346",
"bayareabites_11260",
"bayareabites_11289",
"bayareabites_1828",
"bayareabites_11925",
"bayareabites_11318",
"bayareabites_10921",
"bayareabites_12721"
],
"featImg": "bayareabites_74190",
"label": "bayareabites"
},
"bayareabites_74095": {
"type": "posts",
"id": "bayareabites_74095",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "74095",
"score": null,
"sort": [
1384970059000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1384970059,
"format": "aside",
"disqusTitle": "Can A Fish Farm Be Organic? That's Up For Debate",
"title": "Can A Fish Farm Be Organic? That's Up For Debate",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74096\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/2865703_slide-4c258acd8ff550b2c3b8e117d9593ed69606e3c2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/2865703_slide-4c258acd8ff550b2c3b8e117d9593ed69606e3c2.jpg\" alt=\"Employees at Pan Fish USA, a salmon fish farm, unload fish feed in Bainbridge Island, Wash. Photo: Ron Wurzer/Getty Images\" width=\"1536\" height=\"1023\" class=\"size-full wp-image-74096\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Employees at Pan Fish USA, a salmon fish farm, unload fish feed in Bainbridge Island, Wash. Photo: Ron Wurzer/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/20/246161040/can-a-fish-farm-be-organic-thats-up-for-debate\">The Salt at NPR Food\u003c/a> (11/20/13)\u003c/p>\n\u003cp>This year, Americans \u003ca href=\"http://www.ers.usda.gov/amber-waves/2013-october/growth-patterns-in-the-us-organic-industry.aspx#.UoePM-LG7Ds\">are expected\u003c/a> to buy more than $30 billion worth of organic grains, produce, coffee, wine and meats.\u003c/p>\n\u003cp>Some producers of farmed fish want the chance to get a cut of those profits, and \u003ca href=\"http://www.aquafeed.com/read-article.php?id=4809\">retailers\u003c/a>, who can charge a premium price for organic farmed fish, are with them. But an organic label for aquaculture is not coming easy.\u003c/p>\n\u003cp>For more than 10 years, the issue has been on the agenda of the U.S. Department of Agriculture's National Organic Program. But a planned meeting to discuss the matter in October was canceled by the federal government shutdown. Now federal officials are saying the final determination on the issue is at least six months away.\u003c/p>\n\u003cp>Among the groups closely eyeing the proceedings are environmentalists, who say fish farms shouldn't quality for an organic label if they rely heavily on feed that can't be verified as organic. And they cite other problems on fish farms, including pollution and \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/j.1420-9101.2012.02474.x/abstract\">disease\u003c/a>, that make them less sustainable than the typical organic farm.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The problem is, organic rules are based on how you treat the soil. So how do you apply that to things like seafood?\" says Patty Lovera, with Food and Water Watch.\u003c/p>\n\u003cp>To solve the problem of fitting fish farms into the same policy as land-based farms, federal regulators are simply rewriting the rules. The NOP — with help from the National Organic Standards Board, or NOSB, and its own Aquaculture Working Group — is now developing \u003ca href=\"http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELPRDC5074508&acct=nosb\">a set of guidelines\u003c/a> that specifically address aquaculture. They would allow up to 25 percent conventionally grown material — specifically fishmeal — in the diets of farmed fish certified as organic. The plan would be to slowly scale this amount down over the years, though critics say they doubt this process would occur.\u003c/p>\n\u003cp>But this seems like too much to some consumer advocates.\u003c/p>\n\u003cp>\"They're totally comprising the current United States standards [on organic certification],\" says \u003ca href=\"http://consumersunion.org/experts/urvashi-rangan/\">Urvashi Rangan\u003c/a>, with the watchdog group Consumers Union.\u003c/p>\n\u003cp>Farmed salmon are typically fed fishmeal, a ground-up paste of anchovies, menhaden and other wild-caught species, some of which come from stocks that are rapidly \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/14/141273483/scientists-seek-a-break-in-aquacultures-fish-eat-fish-chain\">declining\u003c/a>. Under existing organic laws in the U.S., there is no way to certify these wild fish as organic.\u003c/p>\n\u003cp>To solve this, the federal government is proposing to allow fish farms to use meal only from \"sustainable\" fish species.\u003c/p>\n\u003cp>So what exactly does that mean? Miles McEvoy, the deputy administrator of the National Organic Program, tells The Salt that for now, the term \"sustainable\" remians undefined and unregulated.\u003c/p>\n\u003cp>The fishmeal question is likely to continue to be contentious for open-ocean fish farms. But inland fish farms could potentially be in a better position to abide by organic laws, says Zeke Grader, of the Pacific Coast Federation of Fishermen's Associations in San Francisco. \"I think it's possible for there to be organically farmed fish, but they would have to be raised in completely closed, re-circulating systems that don't touch the ocean,\" Grader says.\u003c/p>\n\u003cp>That's because some salmon farms with open-ocean pens have been infested with a marine parasite called sea lice, which scientists say have devastated certain wild salmon populations in British Columbia. (Representatives of Canada's salmon farming industry have disputed this claim.)\u003c/p>\n\u003cp>George Lockwood, chairman of the NOP Aquaculture Working Group, says the sea lice issue \"is an unsubstantiated claim\" against salmon farming.\u003c/p>\n\u003cp>Still, Lockwood says his group has recommended to federal regulators that organic salmon farms be required to undergo rigid environmental assessment to earn the USDA organic stamp — a more rigid assessment, he says, than the current standards for organic land-based livestock farms. Lockwood also points out that the European Union \u003ca href=\"http://supermarketnews.com/meat/newswatch\">is already certifying\u003c/a> some farmed salmon from countries like Ireland as organic.\u003c/p>\n\u003cp>Rangan at Consumer Reports sees these moves as watering down the principles of organic agriculture.\u003c/p>\n\u003cp>\"The NOP wants to grow the organic sector, and to do that they're just lowering the standards rather than require that producers meet them.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "74095 http://blogs.kqed.org/bayareabites/?p=74095",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/11/20/can-a-fish-farm-be-organic-thats-up-for-debate/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 714,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 21
},
"modified": 1384970059,
"excerpt": "The federal government is struggling to figure out how to fit fish farms into the National Organic Program, which regulates organic land-based farms. Environmentalists argue that fish farms shouldn't quality for an organic label if they don't use organic feed.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The federal government is struggling to figure out how to fit fish farms into the National Organic Program, which regulates organic land-based farms. Environmentalists argue that fish farms shouldn't quality for an organic label if they don't use organic feed.",
"title": "Can A Fish Farm Be Organic? That's Up For Debate | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Can A Fish Farm Be Organic? That's Up For Debate",
"datePublished": "2013-11-20T09:54:19-08:00",
"dateModified": "2013-11-20T09:54:19-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "can-a-fish-farm-be-organic-thats-up-for-debate",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=246161040&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Alastair Bland",
"nprStoryDate": "Wed, 20 Nov 2013 11:52:00 -0500",
"nprLastModifiedDate": "Wed, 20 Nov 2013 11:52:48 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/11/20/246161040/can-a-fish-farm-be-organic-thats-up-for-debate?ft=3&f=246161040",
"nprStoryId": "246161040",
"nprRetrievedStory": "1",
"nprPubDate": "Wed, 20 Nov 2013 11:52:00 -0500",
"path": "/bayareabites/74095/can-a-fish-farm-be-organic-thats-up-for-debate",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74096\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/2865703_slide-4c258acd8ff550b2c3b8e117d9593ed69606e3c2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/2865703_slide-4c258acd8ff550b2c3b8e117d9593ed69606e3c2.jpg\" alt=\"Employees at Pan Fish USA, a salmon fish farm, unload fish feed in Bainbridge Island, Wash. Photo: Ron Wurzer/Getty Images\" width=\"1536\" height=\"1023\" class=\"size-full wp-image-74096\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Employees at Pan Fish USA, a salmon fish farm, unload fish feed in Bainbridge Island, Wash. Photo: Ron Wurzer/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/20/246161040/can-a-fish-farm-be-organic-thats-up-for-debate\">The Salt at NPR Food\u003c/a> (11/20/13)\u003c/p>\n\u003cp>This year, Americans \u003ca href=\"http://www.ers.usda.gov/amber-waves/2013-october/growth-patterns-in-the-us-organic-industry.aspx#.UoePM-LG7Ds\">are expected\u003c/a> to buy more than $30 billion worth of organic grains, produce, coffee, wine and meats.\u003c/p>\n\u003cp>Some producers of farmed fish want the chance to get a cut of those profits, and \u003ca href=\"http://www.aquafeed.com/read-article.php?id=4809\">retailers\u003c/a>, who can charge a premium price for organic farmed fish, are with them. But an organic label for aquaculture is not coming easy.\u003c/p>\n\u003cp>For more than 10 years, the issue has been on the agenda of the U.S. Department of Agriculture's National Organic Program. But a planned meeting to discuss the matter in October was canceled by the federal government shutdown. Now federal officials are saying the final determination on the issue is at least six months away.\u003c/p>\n\u003cp>Among the groups closely eyeing the proceedings are environmentalists, who say fish farms shouldn't quality for an organic label if they rely heavily on feed that can't be verified as organic. And they cite other problems on fish farms, including pollution and \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/j.1420-9101.2012.02474.x/abstract\">disease\u003c/a>, that make them less sustainable than the typical organic farm.\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 problem is, organic rules are based on how you treat the soil. So how do you apply that to things like seafood?\" says Patty Lovera, with Food and Water Watch.\u003c/p>\n\u003cp>To solve the problem of fitting fish farms into the same policy as land-based farms, federal regulators are simply rewriting the rules. The NOP — with help from the National Organic Standards Board, or NOSB, and its own Aquaculture Working Group — is now developing \u003ca href=\"http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELPRDC5074508&acct=nosb\">a set of guidelines\u003c/a> that specifically address aquaculture. They would allow up to 25 percent conventionally grown material — specifically fishmeal — in the diets of farmed fish certified as organic. The plan would be to slowly scale this amount down over the years, though critics say they doubt this process would occur.\u003c/p>\n\u003cp>But this seems like too much to some consumer advocates.\u003c/p>\n\u003cp>\"They're totally comprising the current United States standards [on organic certification],\" says \u003ca href=\"http://consumersunion.org/experts/urvashi-rangan/\">Urvashi Rangan\u003c/a>, with the watchdog group Consumers Union.\u003c/p>\n\u003cp>Farmed salmon are typically fed fishmeal, a ground-up paste of anchovies, menhaden and other wild-caught species, some of which come from stocks that are rapidly \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/14/141273483/scientists-seek-a-break-in-aquacultures-fish-eat-fish-chain\">declining\u003c/a>. Under existing organic laws in the U.S., there is no way to certify these wild fish as organic.\u003c/p>\n\u003cp>To solve this, the federal government is proposing to allow fish farms to use meal only from \"sustainable\" fish species.\u003c/p>\n\u003cp>So what exactly does that mean? Miles McEvoy, the deputy administrator of the National Organic Program, tells The Salt that for now, the term \"sustainable\" remians undefined and unregulated.\u003c/p>\n\u003cp>The fishmeal question is likely to continue to be contentious for open-ocean fish farms. But inland fish farms could potentially be in a better position to abide by organic laws, says Zeke Grader, of the Pacific Coast Federation of Fishermen's Associations in San Francisco. \"I think it's possible for there to be organically farmed fish, but they would have to be raised in completely closed, re-circulating systems that don't touch the ocean,\" Grader says.\u003c/p>\n\u003cp>That's because some salmon farms with open-ocean pens have been infested with a marine parasite called sea lice, which scientists say have devastated certain wild salmon populations in British Columbia. (Representatives of Canada's salmon farming industry have disputed this claim.)\u003c/p>\n\u003cp>George Lockwood, chairman of the NOP Aquaculture Working Group, says the sea lice issue \"is an unsubstantiated claim\" against salmon farming.\u003c/p>\n\u003cp>Still, Lockwood says his group has recommended to federal regulators that organic salmon farms be required to undergo rigid environmental assessment to earn the USDA organic stamp — a more rigid assessment, he says, than the current standards for organic land-based livestock farms. Lockwood also points out that the European Union \u003ca href=\"http://supermarketnews.com/meat/newswatch\">is already certifying\u003c/a> some farmed salmon from countries like Ireland as organic.\u003c/p>\n\u003cp>Rangan at Consumer Reports sees these moves as watering down the principles of organic agriculture.\u003c/p>\n\u003cp>\"The NOP wants to grow the organic sector, and to do that they're just lowering the standards rather than require that producers meet them.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/74095/can-a-fish-farm-be-organic-thats-up-for-debate",
"authors": [
"byline_bayareabites_74095"
],
"categories": [
"bayareabites_10916",
"bayareabites_2035",
"bayareabites_60"
],
"tags": [
"bayareabites_12718",
"bayareabites_12719",
"bayareabites_65",
"bayareabites_10921",
"bayareabites_8913"
],
"featImg": "bayareabites_74105",
"label": "bayareabites"
},
"bayareabites_74077": {
"type": "posts",
"id": "bayareabites_74077",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "74077",
"score": null,
"sort": [
1384936368000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1384936368,
"format": "aside",
"disqusTitle": "What's Trending In Food Magazines? Thanksgiving Classics",
"title": "What's Trending In Food Magazines? Thanksgiving Classics",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74078\" class=\"wp-caption aligncenter\" style=\"max-width: 650px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pumpkin-pie_wide-e263b775d08f6fce21248c2c4ea1b1cfcf6d8b66.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pumpkin-pie_wide-e263b775d08f6fce21248c2c4ea1b1cfcf6d8b66.jpg\" alt=\"Three food magazines featured a pumpkin pie finished with a bruleed top for Thanksgiving this year, according to The Bitten Word. Photo: Courtesy of TheBittenWord.com\" width=\"650\" height=\"365\" class=\"size-full wp-image-74078\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three food magazines featured a pumpkin pie finished with a bruleed top for Thanksgiving this year, according to The Bitten Word. Photo: Courtesy of TheBittenWord.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/19/246169633/whats-trending-in-food-magazines-thanksgiving-classics\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/11/20131119_atc_19.mp3\"] \u003c/p>\n\u003cp>Post by NPR Staff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/19/246169633/whats-trending-in-food-magazines-thanksgiving-classics\">The Salt at NPR Food\u003c/a> (11/19/13)\u003c/p>\n\u003cp>For many of us, Thanksgiving is just not the same without turkey, mashed potatoes, cranberry sauce and pumpkin pie. In other words, tradition tends to trump trendy.\u003c/p>\n\u003cp>Yet food magazines always encourage going beyond the usual suspects. And who among us has time to try them out in advance of Thanksgiving?\u003c/p>\n\u003cp>Zach Patton and Clay Dunn, that's who. They're the married couple behind the food blog \u003ca href=\"http://www.thebittenword.com/\">The Bitten Word\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The two surveyed 11 food magazines and came up with \u003ca href=\"http://www.thebittenword.com/thebittenword/2013/10/thanksgiving-trends-2013.html\">word clouds\u003c/a> to show what's trending in Thanksgiving fare. Overall, they found some creative new recipes that shine on the plate, but overall, classic dishes are holding steady.\u003c/p>\n\u003cp>Among their findings: Mashed potatoes are making something of a comeback. \"The last couple years,\" Dunn tells\u003cem> All Things Considered\u003c/em>'s Melissa Block, \"sweet potatoes have been far outnumbering the number of regular white potato, mashed potato dishes.\"\u003c/p>\n\u003cp>Kale and cauliflower, Dunn says, which in recent years had earned a spot on Thanksgiving tables (at least according to food magazines), also fell off the list this year.\u003c/p>\n\u003cp>But the sides weren't the only things going back to basics, Dunn says.\u003c/p>\n\u003cfigure id=\"attachment_74079\" class=\"wp-caption aligncenter\" style=\"max-width: 650px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/wordcloud_custom-f861a7068b5720c1f2e942fe26bfc4fe7373c1b8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/wordcloud_custom-f861a7068b5720c1f2e942fe26bfc4fe7373c1b8.jpg\" alt=\"The Bitten Word food blog created a word cloud to illustrate the frequency of certain words being used in 2013 food magazine Thanksgiving recipe titles. Image courtesy of TheBittenWord.com\" width=\"650\" height=\"349\" class=\"size-full wp-image-74079\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Bitten Word food blog created a \u003ca href=\"http://www.wordle.net/\">word cloud\u003c/a> to illustrate the frequency of certain words being used in 2013 food magazine Thanksgiving recipe titles. Image courtesy of TheBittenWord.com\u003c/figcaption>\u003c/figure>\n\u003cp>\"This year we're back to more tried-and-true roast turkeys,\" says Dunn. The crazier takes on turkey from years past, like \u003ca href=\"http://www.bonappetit.com/recipe/tandoori-turkey\">tandoori turkey\u003c/a> or turkeys prepared on the grill, got less attention.\u003c/p>\n\u003cp>\"The flip side to that is things like Cornish game hens, duck, ham or even barbecue ribs,\" which appeared as turkey alternatives, says Patton. \u003cem>Food & Wine\u003c/em>, he says, even has a \u003ca href=\"http://www.foodandwine.com/articles/sang-yoons-non-traditional-thanksgiving\">Thanksgiving menu\u003c/a> featuring sushi.\u003c/p>\n\u003cp>To figure this all out — and test what's yummy — the two concocted \"Fakesgiving.\" It's a full day of cooking as many dishes as possible. Friends are invited over to help judge.\u003c/p>\n\u003cp>One of those Fakesgiving dishes tested was \u003ca href=\"http://www.marthastewart.com/1040386/sausage-pear-stuffing\">sausage pear stuffing\u003c/a> from \u003cem>Martha Stewart Living\u003c/em>. The two described it on their blog as \"boarding the train to blandville.\" They admit that might've been a bit harsh.\u003c/p>\n\u003cp>But by far, says Patton, \"the runaway hit\" of Fakesgiving was a \u003ca href=\"http://www.finecooking.com/recipes/carrot-mash-orange-mint.aspx\">carrot mash with orange and mint \u003c/a>from \u003cem>Fine Cooking\u003c/em>. \"We didn't expect too much out of it. But everyone loved it.\"\u003c/p>\n\u003cp>And the king of dessert this year? Patton says the \u003ca href=\"http://www.marthastewart.com/1038827/bruleed-pumpkin-pie?search_key=Bruleed%20Pumpkin%20Pie\">brûléed pumpkin pie\u003c/a> from \u003cem>Martha Stewart Living\u003c/em>. \"It's a pumpkin seed crust, so it's kind of a few of the trends coming together.\"\u003c/p>\n\u003cp>So would any of these make it on their Thanksgiving table? Patton says he'd \"love an excuse\" to make the carrot mash again and certainly the brûléed pumpkin pie, because, he says, \"there's never enough.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "74077 http://blogs.kqed.org/bayareabites/?p=74077",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/11/20/whats-trending-in-food-magazines-thanksgiving-classics/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 542,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 19
},
"modified": 1384936368,
"excerpt": "Trendy turkey recipes from years past included tandoori turkey and grilled turkey. This year, tried-and-true roast turkeys are back, according to two food bloggers who combed 11 food magazines in search of top Thanksgiving recipes.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Trendy turkey recipes from years past included tandoori turkey and grilled turkey. This year, tried-and-true roast turkeys are back, according to two food bloggers who combed 11 food magazines in search of top Thanksgiving recipes.",
"title": "What's Trending In Food Magazines? Thanksgiving Classics | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "What's Trending In Food Magazines? Thanksgiving Classics",
"datePublished": "2013-11-20T00:32:48-08:00",
"dateModified": "2013-11-20T00:32:48-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "whats-trending-in-food-magazines-thanksgiving-classics",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=246169633&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "NPR Staff",
"nprStoryDate": "Tue, 19 Nov 2013 15:00:00 -0500",
"nprLastModifiedDate": "Tue, 19 Nov 2013 18:53:18 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/11/19/246169633/whats-trending-in-food-magazines-thanksgiving-classics?ft=3&f=246169633",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/11/20131119_atc_19.mp3?orgId=1&topicId=1053&ft=3&f=246169633",
"nprAudioM3u": "http://api.npr.org/m3u/1246215156-8054ef.m3u?orgId=1&topicId=1053&ft=3&f=246169633",
"nprStoryId": "246169633",
"nprRetrievedStory": "1",
"nprPubDate": "Tue, 19 Nov 2013 18:53:00 -0500",
"path": "/bayareabites/74077/whats-trending-in-food-magazines-thanksgiving-classics",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/11/20131119_atc_19.mp3?orgId=1&topicId=1053&ft=3&f=246169633",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74078\" class=\"wp-caption aligncenter\" style=\"max-width: 650px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pumpkin-pie_wide-e263b775d08f6fce21248c2c4ea1b1cfcf6d8b66.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pumpkin-pie_wide-e263b775d08f6fce21248c2c4ea1b1cfcf6d8b66.jpg\" alt=\"Three food magazines featured a pumpkin pie finished with a bruleed top for Thanksgiving this year, according to The Bitten Word. Photo: Courtesy of TheBittenWord.com\" width=\"650\" height=\"365\" class=\"size-full wp-image-74078\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three food magazines featured a pumpkin pie finished with a bruleed top for Thanksgiving this year, according to The Bitten Word. Photo: Courtesy of TheBittenWord.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/19/246169633/whats-trending-in-food-magazines-thanksgiving-classics\">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/2013/11/20131119_atc_19.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by NPR Staff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/19/246169633/whats-trending-in-food-magazines-thanksgiving-classics\">The Salt at NPR Food\u003c/a> (11/19/13)\u003c/p>\n\u003cp>For many of us, Thanksgiving is just not the same without turkey, mashed potatoes, cranberry sauce and pumpkin pie. In other words, tradition tends to trump trendy.\u003c/p>\n\u003cp>Yet food magazines always encourage going beyond the usual suspects. And who among us has time to try them out in advance of Thanksgiving?\u003c/p>\n\u003cp>Zach Patton and Clay Dunn, that's who. They're the married couple behind the food blog \u003ca href=\"http://www.thebittenword.com/\">The Bitten Word\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>The two surveyed 11 food magazines and came up with \u003ca href=\"http://www.thebittenword.com/thebittenword/2013/10/thanksgiving-trends-2013.html\">word clouds\u003c/a> to show what's trending in Thanksgiving fare. Overall, they found some creative new recipes that shine on the plate, but overall, classic dishes are holding steady.\u003c/p>\n\u003cp>Among their findings: Mashed potatoes are making something of a comeback. \"The last couple years,\" Dunn tells\u003cem> All Things Considered\u003c/em>'s Melissa Block, \"sweet potatoes have been far outnumbering the number of regular white potato, mashed potato dishes.\"\u003c/p>\n\u003cp>Kale and cauliflower, Dunn says, which in recent years had earned a spot on Thanksgiving tables (at least according to food magazines), also fell off the list this year.\u003c/p>\n\u003cp>But the sides weren't the only things going back to basics, Dunn says.\u003c/p>\n\u003cfigure id=\"attachment_74079\" class=\"wp-caption aligncenter\" style=\"max-width: 650px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/wordcloud_custom-f861a7068b5720c1f2e942fe26bfc4fe7373c1b8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/wordcloud_custom-f861a7068b5720c1f2e942fe26bfc4fe7373c1b8.jpg\" alt=\"The Bitten Word food blog created a word cloud to illustrate the frequency of certain words being used in 2013 food magazine Thanksgiving recipe titles. Image courtesy of TheBittenWord.com\" width=\"650\" height=\"349\" class=\"size-full wp-image-74079\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Bitten Word food blog created a \u003ca href=\"http://www.wordle.net/\">word cloud\u003c/a> to illustrate the frequency of certain words being used in 2013 food magazine Thanksgiving recipe titles. Image courtesy of TheBittenWord.com\u003c/figcaption>\u003c/figure>\n\u003cp>\"This year we're back to more tried-and-true roast turkeys,\" says Dunn. The crazier takes on turkey from years past, like \u003ca href=\"http://www.bonappetit.com/recipe/tandoori-turkey\">tandoori turkey\u003c/a> or turkeys prepared on the grill, got less attention.\u003c/p>\n\u003cp>\"The flip side to that is things like Cornish game hens, duck, ham or even barbecue ribs,\" which appeared as turkey alternatives, says Patton. \u003cem>Food & Wine\u003c/em>, he says, even has a \u003ca href=\"http://www.foodandwine.com/articles/sang-yoons-non-traditional-thanksgiving\">Thanksgiving menu\u003c/a> featuring sushi.\u003c/p>\n\u003cp>To figure this all out — and test what's yummy — the two concocted \"Fakesgiving.\" It's a full day of cooking as many dishes as possible. Friends are invited over to help judge.\u003c/p>\n\u003cp>One of those Fakesgiving dishes tested was \u003ca href=\"http://www.marthastewart.com/1040386/sausage-pear-stuffing\">sausage pear stuffing\u003c/a> from \u003cem>Martha Stewart Living\u003c/em>. The two described it on their blog as \"boarding the train to blandville.\" They admit that might've been a bit harsh.\u003c/p>\n\u003cp>But by far, says Patton, \"the runaway hit\" of Fakesgiving was a \u003ca href=\"http://www.finecooking.com/recipes/carrot-mash-orange-mint.aspx\">carrot mash with orange and mint \u003c/a>from \u003cem>Fine Cooking\u003c/em>. \"We didn't expect too much out of it. But everyone loved it.\"\u003c/p>\n\u003cp>And the king of dessert this year? Patton says the \u003ca href=\"http://www.marthastewart.com/1038827/bruleed-pumpkin-pie?search_key=Bruleed%20Pumpkin%20Pie\">brûléed pumpkin pie\u003c/a> from \u003cem>Martha Stewart Living\u003c/em>. \"It's a pumpkin seed crust, so it's kind of a few of the trends coming together.\"\u003c/p>\n\u003cp>So would any of these make it on their Thanksgiving table? Patton says he'd \"love an excuse\" to make the carrot mash again and certainly the brûléed pumpkin pie, because, he says, \"there's never enough.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/74077/whats-trending-in-food-magazines-thanksgiving-classics",
"authors": [
"byline_bayareabites_74077"
],
"categories": [
"bayareabites_2254",
"bayareabites_1865",
"bayareabites_4084",
"bayareabites_1763",
"bayareabites_10916",
"bayareabites_34"
],
"tags": [
"bayareabites_12715",
"bayareabites_12712",
"bayareabites_12711",
"bayareabites_228",
"bayareabites_530",
"bayareabites_12714",
"bayareabites_10921",
"bayareabites_631",
"bayareabites_543",
"bayareabites_12713"
],
"featImg": "bayareabites_74079",
"label": "bayareabites"
},
"bayareabites_74045": {
"type": "posts",
"id": "bayareabites_74045",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "74045",
"score": null,
"sort": [
1384795992000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1384795992,
"format": "aside",
"disqusTitle": "Gut Bacteria Might Guide The Workings Of Our Minds",
"title": "Gut Bacteria Might Guide The Workings Of Our Minds",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74046\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/gutbrain-connectionfinal-208b660ef99fecde8bdfff90d65b564ff1c050bd.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/gutbrain-connectionfinal-208b660ef99fecde8bdfff90d65b564ff1c050bd.jpg\" alt=\"Illustration by Benjamin Arthur for NPR\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-74046\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Illustration by Benjamin Arthur for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/health/2013/11/18/244526773/gut-bacteria-might-guide-the-workings-of-our-minds\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/11/20131118_me_05.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/146944972/rob-stein\">Rob Stein\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/health/2013/11/18/244526773/gut-bacteria-might-guide-the-workings-of-our-minds\">Shots at NPR Health\u003c/a> (11/18/13)\u003c/p>\n\u003cp>Could the microbes that inhabit our guts help explain that old idea of \"gut feelings?\" There's growing evidence that gut bacteria really might influence our minds.\u003c/p>\n\u003cp>\"I'm always by profession a skeptic,\" says \u003ca href=\"http://www.uclahealth.org/body.cfm?xyzpdqabc=0&id=479&action=detail&ref=8408\">Dr. Emeran Mayer\u003c/a>, a professor of medicine and psychiatry at the University of California, Los Angeles. \"But I do believe that our gut microbes affect what goes on in our brains.\"\u003c/p>\n\u003cp>Mayer thinks the bacteria in our digestive systems may help mold brain structure as we're growing up, and possibly influence our moods, behavior and feelings when we're adults. \"It opens up a completely new way of looking at brain function and health and disease,\" he says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So Mayer is working on just that, doing MRI scans to look at the brains of thousands of volunteers and then comparing brain structure to the types of bacteria in their guts. He thinks he already has the first clues of a connection, from an analysis of about 60 volunteers.\u003c/p>\n\u003cp>Mayer found that the connections between brain regions differed depending on which species of bacteria dominated a person's gut. That suggests that the specific mix of microbes in our guts might help determine what kinds of brains we have — how our brain circuits develop and how they're wired.\u003c/p>\n\u003cdiv class=\"single-video\">\u003ciframe width=\"600\" height=\"338\" src=\"http://www.npr.org/templates/event/embeddedVideo.php?storyId=244526773&mediaId=245227995\" frameborder=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/div>\n\u003cp>Of course, this doesn't mean that the microbes are causing changes in brain structure, or in behavior.\u003c/p>\n\u003cp>But other researchers have been trying to figure out a possible connection by looking at gut microbes in mice. There they've found changes in both brain chemistry and behavior. One experiment involved replacing the gut bacteria of anxious mice with bacteria from fearless mice.\u003c/p>\n\u003cp>\"The mice became less anxious, more gregarious,\" says \u003ca href=\"http://fhs.mcmaster.ca/medicine/gastro/faculty-member_collins.htm\">Stephen Collins\u003c/a> of McMaster University in Hamilton, Ontario, who led a team that conducted the \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S1369527413000787\">research\u003c/a>.\u003c/p>\n\u003cp>It worked the other way around, too — bold mice became timid when they got the microbes of anxious ones. And aggressive mice calmed down when the scientists altered their microbes by changing their diet, feeding them probiotics or dosing them with antibiotics.\u003c/p>\n\u003cp>To find out what might be causing the behavior changes, Collins and his colleagues then measured brain chemistry in mice. They found changes in a part of the brain involved in emotion and mood, including increases in a chemical called \u003ca href=\"http://www.gastrojournal.org/article/S0016-5085%2811%2900607-X/abstract\">brain-derived neurotrophic factor\u003c/a>, which plays a role in learning and memory.\u003c/p>\n\u003cp>Scientists also have been working on a really obvious question — how the gut microbes could \u003ca href=\"http://www.nature.com/nrn/journal/v13/n10/abs/nrn3346.html\">talk to the brain\u003c/a>.\u003c/p>\n\u003cp>A big nerve known as the vagus nerve, which runs all the way from the brain to the abdomen, was a prime suspect. And when researchers in Ireland cut the vagus nerve in mice, they no longer saw the \u003ca href=\"http://www.pnas.org/content/early/2011/08/26/1102999108\">brain respond\u003c/a> to changes in the gut.\u003c/p>\n\u003cp>\"The vagus nerve is the highway of communication between what's going on in the gut and what's going on in the brain,\" says \u003ca href=\"http://publish.ucc.ie/researchprofiles/C003/jcryan\">John Cryan\u003c/a> of the University College Cork in Ireland, who has collaborated with Collins.\u003c/p>\n\u003cp>Gut microbes may also communicate with the brain in other ways, scientists say, by modulating the immune system or by producing their own versions of neurotransmitters.\u003c/p>\n\u003cp>\"I'm actually seeing new neurochemicals that have not been described before being produced by certain bacteria,\" says \u003ca href=\"http://www.ttuhsc.edu/centers/aging/staff/marklyte.aspx\">Mark Lyte\u003c/a> of the Texas Tech University Health Sciences Center in Abilene, who studies how microbes affect the endocrine system. \"These bacteria are, in effect, mind-altering microorganisms.\"\u003c/p>\n\u003cp>This research raises the possibility that scientists could someday create drugs that mimic the signals being sent from the gut to the brain, or just give people the good bacteria — probiotics — to prevent or treat problems involving the brain.\u003c/p>\n\u003cp>One group of scientists has tested mice that have behaviors similar to some of the symptoms of autism in humans. The idea is that the probiotics might correct problems the animals have with their gastrointestinal systems — problems that many autistic children also have.\u003c/p>\n\u003cp>In the mice, many of their autism behaviors were no longer present or strongly ameliorated with probiotics, says \u003ca href=\"http://www.bbe.caltech.edu/content/paul-h-patterson\">Paul Patterson\u003c/a> at the California Institute of Technology in Pasadena, Calif. His research will be published soon in the journal \u003cem>Cell\u003c/em>.\u003c/p>\n\u003cp>Experiments to test whether changing gut microbes in humans could affect the brain are only just beginning.\u003c/p>\n\u003cp>One team of researchers in Baltimore is testing a probiotic to see if it can help prevent relapses of mania among patients suffering from bipolar disorder.\u003c/p>\n\u003cp>\"The idea is that these probiotic treatments may alter what we call the microbiome and then may contribute to an improvement of psychiatric symptoms,\" says \u003ca href=\"http://www.sheppardpratt.org/sp_htmlcode/sp_clinicians/sp_clini_detail.aspx?DID=165&LID=2\">Faith Dickerson\u003c/a>, director of psychology at the Sheppard Pratt Health System.\u003c/p>\n\u003cp>\"It makes perfect sense to me,\" says Leah, a study participant who has been diagnosed with bipolar disorder. She agreed to talk with NPR if we agreed not to use her full name. \"Your brain is just another organ. It's definitely affected by what goes on in the rest of your body.\"\u003c/p>\n\u003cp>It's far too soon to know whether the probiotic has any effect, but Leah suspects it might. \"I'm doing really well,\" she says. \"I'm about to graduate college, and I'm doing everything right.\"\u003c/p>\n\u003cp>Mayer also has been studying the effects of probiotics on the brain in humans. Along with his colleague Kirsten Tillisch, Mayer gave healthy women yogurt containing a probiotic and then scanned their brains. He found subtle signs that the brain circuits involved in anxiety were less reactive, according to a \u003ca href=\"http://www.gastrojournal.org/article/S0016-5085(13)00292-8/abstract\">paper\u003c/a> published in the journal \u003cem>Gastroenterology\u003c/em>.\u003c/p>\n\u003cp>But Mayer and others stress that a lot more work will be needed to know whether that probiotic — or any others — really could help people feel less anxious or help solve other problems involving the brain. He says, \"We're really in the early stages.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "74045 http://blogs.kqed.org/bayareabites/?p=74045",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/11/18/gut-bacteria-might-guide-the-workings-of-our-minds/",
"stats": {
"hasVideo": false,
"hasChartOrMap": true,
"hasAudio": true,
"hasPolis": false,
"wordCount": 1014,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [
"http://www.npr.org/templates/event/embeddedVideo.php"
],
"paragraphCount": 30
},
"modified": 1384935918,
"excerpt": "Anxious mice calm down when they get an infusion of gut microbes from mellow mice. That has scientists wondering if gut microbes play a role in the human brain, too. Research on that is only just beginning. But it's intriguing to think there could be a real truth to the phrase \"gut feelings.\"",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Anxious mice calm down when they get an infusion of gut microbes from mellow mice. That has scientists wondering if gut microbes play a role in the human brain, too. Research on that is only just beginning. But it's intriguing to think there could be a real truth to the phrase "gut feelings."",
"title": "Gut Bacteria Might Guide The Workings Of Our Minds | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Gut Bacteria Might Guide The Workings Of Our Minds",
"datePublished": "2013-11-18T09:33:12-08:00",
"dateModified": "2013-11-20T00:25:18-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "gut-bacteria-might-guide-the-workings-of-our-minds",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=244526773&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Rob Stein",
"nprStoryDate": "Mon, 18 Nov 2013 04:00:00 -0500",
"nprLastModifiedDate": "Mon, 18 Nov 2013 11:58:49 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/health/2013/11/18/244526773/gut-bacteria-might-guide-the-workings-of-our-minds?ft=3&f=244526773",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/me/2013/11/20131118_me_05.mp3?orgId=1&topicId=1128&aggIds=218987212&ft=3&f=244526773",
"nprAudioM3u": "http://api.npr.org/m3u/1245913171-121dc2.m3u?orgId=1&topicId=1128&aggIds=218987212&ft=3&f=244526773",
"nprStoryId": "244526773",
"nprRetrievedStory": "1",
"nprPubDate": "Mon, 18 Nov 2013 11:58:00 -0500",
"path": "/bayareabites/74045/gut-bacteria-might-guide-the-workings-of-our-minds",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/me/2013/11/20131118_me_05.mp3?orgId=1&topicId=1128&aggIds=218987212&ft=3&f=244526773",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74046\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/gutbrain-connectionfinal-208b660ef99fecde8bdfff90d65b564ff1c050bd.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/gutbrain-connectionfinal-208b660ef99fecde8bdfff90d65b564ff1c050bd.jpg\" alt=\"Illustration by Benjamin Arthur for NPR\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-74046\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Illustration by Benjamin Arthur for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/health/2013/11/18/244526773/gut-bacteria-might-guide-the-workings-of-our-minds\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://pd.npr.org/anon.npr-mp3/npr/me/2013/11/20131118_me_05.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/146944972/rob-stein\">Rob Stein\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/health/2013/11/18/244526773/gut-bacteria-might-guide-the-workings-of-our-minds\">Shots at NPR Health\u003c/a> (11/18/13)\u003c/p>\n\u003cp>Could the microbes that inhabit our guts help explain that old idea of \"gut feelings?\" There's growing evidence that gut bacteria really might influence our minds.\u003c/p>\n\u003cp>\"I'm always by profession a skeptic,\" says \u003ca href=\"http://www.uclahealth.org/body.cfm?xyzpdqabc=0&id=479&action=detail&ref=8408\">Dr. Emeran Mayer\u003c/a>, a professor of medicine and psychiatry at the University of California, Los Angeles. \"But I do believe that our gut microbes affect what goes on in our brains.\"\u003c/p>\n\u003cp>Mayer thinks the bacteria in our digestive systems may help mold brain structure as we're growing up, and possibly influence our moods, behavior and feelings when we're adults. \"It opens up a completely new way of looking at brain function and health and disease,\" he says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So Mayer is working on just that, doing MRI scans to look at the brains of thousands of volunteers and then comparing brain structure to the types of bacteria in their guts. He thinks he already has the first clues of a connection, from an analysis of about 60 volunteers.\u003c/p>\n\u003cp>Mayer found that the connections between brain regions differed depending on which species of bacteria dominated a person's gut. That suggests that the specific mix of microbes in our guts might help determine what kinds of brains we have — how our brain circuits develop and how they're wired.\u003c/p>\n\u003cdiv class=\"single-video\">\u003ciframe width=\"600\" height=\"338\" src=\"http://www.npr.org/templates/event/embeddedVideo.php?storyId=244526773&mediaId=245227995\" frameborder=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/div>\n\u003cp>Of course, this doesn't mean that the microbes are causing changes in brain structure, or in behavior.\u003c/p>\n\u003cp>But other researchers have been trying to figure out a possible connection by looking at gut microbes in mice. There they've found changes in both brain chemistry and behavior. One experiment involved replacing the gut bacteria of anxious mice with bacteria from fearless mice.\u003c/p>\n\u003cp>\"The mice became less anxious, more gregarious,\" says \u003ca href=\"http://fhs.mcmaster.ca/medicine/gastro/faculty-member_collins.htm\">Stephen Collins\u003c/a> of McMaster University in Hamilton, Ontario, who led a team that conducted the \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S1369527413000787\">research\u003c/a>.\u003c/p>\n\u003cp>It worked the other way around, too — bold mice became timid when they got the microbes of anxious ones. And aggressive mice calmed down when the scientists altered their microbes by changing their diet, feeding them probiotics or dosing them with antibiotics.\u003c/p>\n\u003cp>To find out what might be causing the behavior changes, Collins and his colleagues then measured brain chemistry in mice. They found changes in a part of the brain involved in emotion and mood, including increases in a chemical called \u003ca href=\"http://www.gastrojournal.org/article/S0016-5085%2811%2900607-X/abstract\">brain-derived neurotrophic factor\u003c/a>, which plays a role in learning and memory.\u003c/p>\n\u003cp>Scientists also have been working on a really obvious question — how the gut microbes could \u003ca href=\"http://www.nature.com/nrn/journal/v13/n10/abs/nrn3346.html\">talk to the brain\u003c/a>.\u003c/p>\n\u003cp>A big nerve known as the vagus nerve, which runs all the way from the brain to the abdomen, was a prime suspect. And when researchers in Ireland cut the vagus nerve in mice, they no longer saw the \u003ca href=\"http://www.pnas.org/content/early/2011/08/26/1102999108\">brain respond\u003c/a> to changes in the gut.\u003c/p>\n\u003cp>\"The vagus nerve is the highway of communication between what's going on in the gut and what's going on in the brain,\" says \u003ca href=\"http://publish.ucc.ie/researchprofiles/C003/jcryan\">John Cryan\u003c/a> of the University College Cork in Ireland, who has collaborated with Collins.\u003c/p>\n\u003cp>Gut microbes may also communicate with the brain in other ways, scientists say, by modulating the immune system or by producing their own versions of neurotransmitters.\u003c/p>\n\u003cp>\"I'm actually seeing new neurochemicals that have not been described before being produced by certain bacteria,\" says \u003ca href=\"http://www.ttuhsc.edu/centers/aging/staff/marklyte.aspx\">Mark Lyte\u003c/a> of the Texas Tech University Health Sciences Center in Abilene, who studies how microbes affect the endocrine system. \"These bacteria are, in effect, mind-altering microorganisms.\"\u003c/p>\n\u003cp>This research raises the possibility that scientists could someday create drugs that mimic the signals being sent from the gut to the brain, or just give people the good bacteria — probiotics — to prevent or treat problems involving the brain.\u003c/p>\n\u003cp>One group of scientists has tested mice that have behaviors similar to some of the symptoms of autism in humans. The idea is that the probiotics might correct problems the animals have with their gastrointestinal systems — problems that many autistic children also have.\u003c/p>\n\u003cp>In the mice, many of their autism behaviors were no longer present or strongly ameliorated with probiotics, says \u003ca href=\"http://www.bbe.caltech.edu/content/paul-h-patterson\">Paul Patterson\u003c/a> at the California Institute of Technology in Pasadena, Calif. His research will be published soon in the journal \u003cem>Cell\u003c/em>.\u003c/p>\n\u003cp>Experiments to test whether changing gut microbes in humans could affect the brain are only just beginning.\u003c/p>\n\u003cp>One team of researchers in Baltimore is testing a probiotic to see if it can help prevent relapses of mania among patients suffering from bipolar disorder.\u003c/p>\n\u003cp>\"The idea is that these probiotic treatments may alter what we call the microbiome and then may contribute to an improvement of psychiatric symptoms,\" says \u003ca href=\"http://www.sheppardpratt.org/sp_htmlcode/sp_clinicians/sp_clini_detail.aspx?DID=165&LID=2\">Faith Dickerson\u003c/a>, director of psychology at the Sheppard Pratt Health System.\u003c/p>\n\u003cp>\"It makes perfect sense to me,\" says Leah, a study participant who has been diagnosed with bipolar disorder. She agreed to talk with NPR if we agreed not to use her full name. \"Your brain is just another organ. It's definitely affected by what goes on in the rest of your body.\"\u003c/p>\n\u003cp>It's far too soon to know whether the probiotic has any effect, but Leah suspects it might. \"I'm doing really well,\" she says. \"I'm about to graduate college, and I'm doing everything right.\"\u003c/p>\n\u003cp>Mayer also has been studying the effects of probiotics on the brain in humans. Along with his colleague Kirsten Tillisch, Mayer gave healthy women yogurt containing a probiotic and then scanned their brains. He found subtle signs that the brain circuits involved in anxiety were less reactive, according to a \u003ca href=\"http://www.gastrojournal.org/article/S0016-5085(13)00292-8/abstract\">paper\u003c/a> published in the journal \u003cem>Gastroenterology\u003c/em>.\u003c/p>\n\u003cp>But Mayer and others stress that a lot more work will be needed to know whether that probiotic — or any others — really could help people feel less anxious or help solve other problems involving the brain. He says, \"We're really in the early stages.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/74045/gut-bacteria-might-guide-the-workings-of-our-minds",
"authors": [
"byline_bayareabites_74045"
],
"categories": [
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_34",
"bayareabites_316"
],
"tags": [
"bayareabites_11456",
"bayareabites_12709",
"bayareabites_12708",
"bayareabites_12710",
"bayareabites_11018"
],
"featImg": "bayareabites_74050",
"label": "bayareabites"
},
"bayareabites_74038": {
"type": "posts",
"id": "bayareabites_74038",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "74038",
"score": null,
"sort": [
1384793845000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1384793845,
"format": "aside",
"disqusTitle": "See How Food Stamp Cuts Are Hitting Across The U.S.",
"title": "See How Food Stamp Cuts Are Hitting Across The U.S.",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74039\" class=\"wp-caption aligncenter\" style=\"max-width: 912px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/map2-16dff1005a0dd1eab5b819b7ff278fbd0e753037.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/map2-16dff1005a0dd1eab5b819b7ff278fbd0e753037.jpg\" alt=\"Screen grab of a map that shows hard numbers about who's getting hit by food stamp cuts. Screenshot: Stateline\" width=\"912\" height=\"684\" class=\"size-full wp-image-74039\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Screen grab of a map that shows hard numbers about who's getting hit by food stamp cuts. Screenshot: \u003ca href=\"http://public.tableausoftware.com/views/HowwiltheNov_1foodstampcutsaffectyourstate-_0/Dashboard1?:embed=y&:display_count=no\">Stateline\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/17/245487636/see-how-food-stamp-cuts-are-hitting-across-the-u-s\">The Salt at NPR Food\u003c/a> (11/17/13) \u003c/p>\n\u003cp>When you think of Oregon and food, you probably think organic chicken, kale chips and other signs of a strong local food movement. What probably \u003cem>doesn't\u003c/em> come to mind? Food stamps.\u003c/p>\n\u003cp>And yet, 21 percent of Oregon's population – that's one out of every five residents – relies on food stamps to get by. And like many people across the country, these Oregon families who have come to rely on federal food assistance program for meals are learning to make do with less as of this month.\u003c/p>\n\u003cp>That's one of the surprising statistics brought out by Stateline's interactive \u003ca href=\"http://public.tableausoftware.com/views/HowwiltheNov_1foodstampcutsaffectyourstate-_0/Dashboard1?:embed=y&:display_count=no#1\" target=\"_blank\">food stamps map\u003c/a>, which tracks how each state is being affected by cuts in the Supplemental Nutrition and Assistance Program that \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/10/31/242153113/local-charities-gear-up-for-cut-to-food-stamp-benefits\">went into effect\u003c/a> on Nov. 1. The program, which helps feed 47 million Americans, saw $5 billion in reductions when a temporary boost in benefits enacted as part of the federal stimulus package expired.\u003c/p>\n\u003cp>In the past few weeks, media outlets have told compelling, sometimes heartbreaking stories of families who rely on food stamps forced to make even harder choices – \u003ca href=\"http://www.nytimes.com/2013/11/08/us/cut-in-food-stamps-forces-hard-choices-on-poor.html?_r=0&adxnnl=1&adxnnlx=1384556850-LELcSYZxXD2G5cJI3RnZJg\">buying less milk\u003c/a> for the kids, \u003ca href=\"http://www.nytimes.com/2013/11/08/us/cut-in-food-stamps-forces-hard-choices-on-poor.html?_r=0&adxnnl=1&adxnnlx=1384556850-LELcSYZxXD2G5cJI3RnZJg\">eschewing meat purchases\u003c/a> as too pricey.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Interestingly, Stateline's map shows how cold, hard numbers can also serve to humanize the problem. For instance, as the map shows, in Oregon, 304,000 kids and 159,000 elderly people and those with disabilities have seen their benefits cut.\u003c/p>\n\u003cp>Another fact that jumps out when looking at the map: While Republicans have led the call to slash the SNAP program in the House, many of the states whose residents are most reliant on food stamps are reliably Republican and located in the GOP's Southern heartland. About 20 percent of the population in Tennessee, Georgia, Louisiana, Mississippi, Kentucky, and South Carolina, for instance, receive benefits from the federal food assistance program.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "74038 http://blogs.kqed.org/bayareabites/?p=74038",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/11/18/see-how-food-stamp-cuts-are-hitting-across-the-u-s/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 347,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 10
},
"modified": 1384793845,
"excerpt": "Oregon as a local food movement hub? That's obvious. Less so is the fact that one in five state residents rely on food stamps. That's one of the surprising facts that stand out in an interactive map that tracks how cuts that went into effect on Nov. 1 are affecting the country.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Oregon as a local food movement hub? That's obvious. Less so is the fact that one in five state residents rely on food stamps. That's one of the surprising facts that stand out in an interactive map that tracks how cuts that went into effect on Nov. 1 are affecting the country.",
"title": "See How Food Stamp Cuts Are Hitting Across The U.S. | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "See How Food Stamp Cuts Are Hitting Across The U.S.",
"datePublished": "2013-11-18T08:57:25-08:00",
"dateModified": "2013-11-18T08:57:25-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "see-how-food-stamp-cuts-are-hitting-across-the-u-s",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=245487636&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Maria Godoy",
"nprStoryDate": "Sun, 17 Nov 2013 11:29:00 -0500",
"nprLastModifiedDate": "Mon, 18 Nov 2013 09:26:48 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/11/17/245487636/see-how-food-stamp-cuts-are-hitting-across-the-u-s?ft=3&f=245487636",
"nprStoryId": "245487636",
"nprRetrievedStory": "1",
"nprPubDate": "Mon, 18 Nov 2013 09:26:00 -0500",
"path": "/bayareabites/74038/see-how-food-stamp-cuts-are-hitting-across-the-u-s",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74039\" class=\"wp-caption aligncenter\" style=\"max-width: 912px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/map2-16dff1005a0dd1eab5b819b7ff278fbd0e753037.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/map2-16dff1005a0dd1eab5b819b7ff278fbd0e753037.jpg\" alt=\"Screen grab of a map that shows hard numbers about who's getting hit by food stamp cuts. Screenshot: Stateline\" width=\"912\" height=\"684\" class=\"size-full wp-image-74039\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Screen grab of a map that shows hard numbers about who's getting hit by food stamp cuts. Screenshot: \u003ca href=\"http://public.tableausoftware.com/views/HowwiltheNov_1foodstampcutsaffectyourstate-_0/Dashboard1?:embed=y&:display_count=no\">Stateline\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/17/245487636/see-how-food-stamp-cuts-are-hitting-across-the-u-s\">The Salt at NPR Food\u003c/a> (11/17/13) \u003c/p>\n\u003cp>When you think of Oregon and food, you probably think organic chicken, kale chips and other signs of a strong local food movement. What probably \u003cem>doesn't\u003c/em> come to mind? Food stamps.\u003c/p>\n\u003cp>And yet, 21 percent of Oregon's population – that's one out of every five residents – relies on food stamps to get by. And like many people across the country, these Oregon families who have come to rely on federal food assistance program for meals are learning to make do with less as of this month.\u003c/p>\n\u003cp>That's one of the surprising statistics brought out by Stateline's interactive \u003ca href=\"http://public.tableausoftware.com/views/HowwiltheNov_1foodstampcutsaffectyourstate-_0/Dashboard1?:embed=y&:display_count=no#1\" target=\"_blank\">food stamps map\u003c/a>, which tracks how each state is being affected by cuts in the Supplemental Nutrition and Assistance Program that \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/10/31/242153113/local-charities-gear-up-for-cut-to-food-stamp-benefits\">went into effect\u003c/a> on Nov. 1. The program, which helps feed 47 million Americans, saw $5 billion in reductions when a temporary boost in benefits enacted as part of the federal stimulus package expired.\u003c/p>\n\u003cp>In the past few weeks, media outlets have told compelling, sometimes heartbreaking stories of families who rely on food stamps forced to make even harder choices – \u003ca href=\"http://www.nytimes.com/2013/11/08/us/cut-in-food-stamps-forces-hard-choices-on-poor.html?_r=0&adxnnl=1&adxnnlx=1384556850-LELcSYZxXD2G5cJI3RnZJg\">buying less milk\u003c/a> for the kids, \u003ca href=\"http://www.nytimes.com/2013/11/08/us/cut-in-food-stamps-forces-hard-choices-on-poor.html?_r=0&adxnnl=1&adxnnlx=1384556850-LELcSYZxXD2G5cJI3RnZJg\">eschewing meat purchases\u003c/a> as too pricey.\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>Interestingly, Stateline's map shows how cold, hard numbers can also serve to humanize the problem. For instance, as the map shows, in Oregon, 304,000 kids and 159,000 elderly people and those with disabilities have seen their benefits cut.\u003c/p>\n\u003cp>Another fact that jumps out when looking at the map: While Republicans have led the call to slash the SNAP program in the House, many of the states whose residents are most reliant on food stamps are reliably Republican and located in the GOP's Southern heartland. About 20 percent of the population in Tennessee, Georgia, Louisiana, Mississippi, Kentucky, and South Carolina, for instance, receive benefits from the federal food assistance program.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/74038/see-how-food-stamp-cuts-are-hitting-across-the-u-s",
"authors": [
"byline_bayareabites_74038"
],
"categories": [
"bayareabites_1962",
"bayareabites_3032",
"bayareabites_10916",
"bayareabites_2035"
],
"tags": [
"bayareabites_10011",
"bayareabites_12707",
"bayareabites_11838",
"bayareabites_12706",
"bayareabites_10921"
],
"featImg": "bayareabites_74044",
"label": "bayareabites"
},
"bayareabites_73505": {
"type": "posts",
"id": "bayareabites_73505",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "73505",
"score": null,
"sort": [
1384658329000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1384658329,
"format": "aside",
"disqusTitle": "Yes, It's Worth It To Make Your Own Yogurt",
"title": "Yes, It's Worth It To Make Your Own Yogurt",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_73605\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yogurt1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yogurt1.jpg\" alt=\"Banana-Cocoa Bread — made with homemade yogurt — is a perfect treat with coffee or tea. Photo: Nicole Spiridakis for NPR\" width=\"1120\" height=\"629\" class=\"size-full wp-image-73605\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Banana-Cocoa Bread — made with homemade yogurt — is a perfect treat with coffee or tea. Photo: Nicole Spiridakis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Nicole Spiridakis, \u003ca href=\"http://www.npr.org/2013/11/06/243014945/yes-it-s-worth-it-to-make-your-own-yogurt\">Kitchen Window at NPR Food\u003c/a> (11/6/13)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#yogurt\">Homemade Yogurt\u003c/a>, \u003ca href=\"#greek\">Greek-Style Yogurt\u003c/a>, \u003ca href=\"#cake\">Yogurt Cake With Fruit And Almonds\u003c/a>, \u003ca href=\"#bread\">Banana-Cocoa Bread\u003c/a> and \u003ca href=\"#pasta\">Pasta With Basil-Yogurt Sauce, Peas And Zucchini\u003c/a>.\u003c/p>\n\u003cp>On the verge of a move to Casablanca, Morocco, for the next four years, I spent a month there this summer to dip my toes figuratively — and literally, into the Atlantic — into my new life. I became almost accustomed to the ongoing calls to prayer and cooked with gorgeous produce acquired from my neighborhood souk. I drank all sorts of delicious and cheap fresh-squeezed juices at the cafe up the street and watched cars and donkey-pulled carts pass by in equal measure. I ate too many French-inspired pastries, and I made my own yogurt.\u003c/p>\n\u003cp>Now, that last endeavor may be a surprise. It makes sense I'd tuck into multiple plates of couscous and avail myself of locally grown tomatoes. But make my own yogurt, especially when I could buy it quite easily at the Marjane supermarket?\u003c/p>\n\u003cp>My years in San Francisco — for better or worse — have made me into a bit of a purist. When it comes to dairy, I like my milk organic and my yogurt unsweetened. I was surprised in my initial Moroccan grocery forays to discover that most of the yogurt was flavored and a bit overladen with sweeteners for my taste. I am rather boring in my yogurt preferences: plain, please, with no sugar added, and preferably low-fat. While I did manage to find a \"natural\" brand of unsweetened yogurt at the store that was pretty good, I still yearned for my old familiar brands.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I do know that living a month in a new place is hardly enough time to find a good lunch spot, let alone explore all of the shopping options. I have no doubt I'll find the yogurt of my dreams once I'm living in Morocco full time. In the meantime, though, I decided to make it myself.\u003c/p>\n\u003cp>I experimented with making homemade yogurt years ago, as much for the scientific fun of it as for the finished product. But I'd nearly forgotten about those efforts since yogurt is easily accessible in the states and comes in as many flavors and varieties as you could wish for.\u003c/p>\n\u003cp>And yet, when embarking upon a new life, why not explore new(ish) culinary techniques as well? Even if you're not moving anywhere out of the ordinary, the feeling of satisfaction from making something yourself is worth the effort. Besides, it's not as if making yogurt from scratch is difficult — it's actually incredibly easy, almost laughably so. For control freaks like me, the ability to know exactly what's going into it is another bonus.\u003c/p>\n\u003cp>Basically, you take a small amount of store-bought yogurt, whatever kind of milk that you like (dairy, soy, etc.) and mix it together. Then you let it ferment overnight and like magic: homemade yogurt.\u003c/p>\n\u003cp>As you make more batches of your own yogurt, you can use your previous batch as the starter, meaning that the original store-bought base eventually is whittled down into oblivion. Stir in a bit of fruit, honey or maple syrup if you like a touch of sweetness or leave it completely untouched. What I love about this method is that I get to decide exactly what goes into it: nonfat milk or whole, a drizzle of honey or not, a handful of chopped strawberries or not. (You could also puree fruit and yogurt in a food processor or with a stick blender for a smoother fruity version.) The options are endless.\u003c/p>\n\u003cp>In North Africa, I started straining my yogurt to make a sort of Greek yogurt: thick, creamy and perfect for serving with slices of the luscious nectarines and a drizzle of the eucalyptus honey that had quickly become my new favorite thing during my weeks in Casa. I also made an ersatz tzatziki with quickly smashed garlic and finely chopped cucumber. I'll make the real thing when I have access to my food processor again, but we certainly enjoyed it on a hot night when all we wanted to eat were cold dips and raw vegetables.\u003c/p>\n\u003cp>Though I spent only a month in Morocco (I'll be back at the end of the year for the duration), it was immediately clear that I have a lot of change ahead of me. I will have new languages to learn, new streets to traverse, new running trails to find, new vegetables to discover, a whole country and continent to explore. So much will be new that my head is already spinning with it all.\u003c/p>\n\u003cp>And I now feel confident I will have yogurt.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"yogurt\">\u003c/a>Homemade Yogurt\u003c/h3>\n\u003cp>\u003cem>This is a simple recipe: a few tablespoons of pre-made yogurt gives the necessary base while the milk makes up the bulk of the yogurt. I have listed whole milk as the starting point but you may use nonfat, low-fat, (unsweetened) soy milk, etc., and the formula remains the same. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_73606\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yogurt2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yogurt2.jpg\" alt=\"Homemade Yogurt. Photo: Nicole Spiridakis for NPR\" width=\"1120\" height=\"840\" class=\"size-full wp-image-73606\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade Yogurt. Photo: Nicole Spiridakis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>\u003c/em>\u003cem>Makes 1 quart of yogurt\u003c/em>\u003c/p>\n\u003cp>1 quart whole milk\u003c/p>\n\u003cp>1/4 cup plain whole milk yogurt\u003c/p>\n\u003cp>Have a 1 quart jar with a screw-on lid (or several smaller jars) ready and boil water. Pour the boiling water into the jar and let it stand for 5 minutes to sterilize it. Pour out the water and set aside.\u003c/p>\n\u003cp>In a large, heavy-bottomed saucepan heat the milk until it reaches 180 degrees on a thermometer. Remove from heat, keeping the thermometer in the pot.\u003c/p>\n\u003cp>When the temperature drops to 115 degrees, stir in the yogurt until thoroughly incorporated. Pour the mixture into the jar and screw on the lid.\u003c/p>\n\u003cp>Place the yogurt in a warm place and leave it undisturbed for 10 to 12 hours. You can wrap the jar with a towel if your house is a bit cool. For a thicker, tangier yogurt, let yogurt sit an additional 3 to 5 hours.\u003c/p>\n\u003cp>Refrigerate yogurt for at least 3 hours before eating.\u003c/p>\n\u003ch3>\u003ca name=\"greek\">\u003c/a>Greek-Style Yogurt\u003c/h3>\n\u003cp>\u003cem>You can make your homemade yogurt slightly thicker and more like Greek yogurt.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Makes 2 cups\u003c/em>\u003c/p>\n\u003cp>Line a medium-large bowl with a piece of cheesecloth and dump 2 cups of homemade yogurt into the center of the cloth.\u003c/p>\n\u003cp>Bring the four corners of the cloth together and lift the yogurt over the bowl and twist the corners to squeeze out the liquid (it will drain through the cloth).\u003c/p>\n\u003cp>Continue squeezing to force the liquid out. When the majority of the surface liquid has been drained, it will start to drip more slowly. Tie off the top of the cloth just above the mass of yogurt with string.\u003c/p>\n\u003cp>Place the cloth containing the yogurt in a strainer or colander and place the strainer or colander in a bowl where it doesn't touch the bottom; liquid will continue to drain.\u003c/p>\n\u003cp>Place the bowl containing the strainer/colander in the refrigerator and let drain for 2 to 3 hours. After draining, take the cloth containing the yogurt and put it in the sink (do not remove the string). Using your hands, squeeze out any remaining liquid.\u003c/p>\n\u003cp>Remove the string, open the cloth and using a spatula, scrape out the yogurt into a bowl. Yogurt should be at least as thick as sour cream.\u003c/p>\n\u003ch3>\u003ca name=\"cake\">\u003c/a>Yogurt Cake With Fruit And Almonds\u003c/h3>\n\u003cp>\u003cem>I dearly love the simplicity of this cake, both in its ingredients and its flavors, but I could see my way to changing a few things up now and again — for example, swap 1/4 cup of honey or maple syrup for 1/4 cup of the sugar, or try stirring in the almonds (or toasted walnuts?) into the batter rather than baking them on top.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_73607\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yogurt3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yogurt3.jpg\" alt=\"Yogurt Cake with Fruit and Almonds. Photo: Nicole Spiridakis for NPR\" width=\"1120\" height=\"840\" class=\"size-full wp-image-73607\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yogurt Cake with Fruit and Almonds. Photo: Nicole Spiridakis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes a 9-inch cake\u003c/em>\u003c/p>\n\u003cp>1/2 cup plain full-fat yogurt\u003c/p>\n\u003cp>1 cup sugar\u003c/p>\n\u003cp>3 large eggs\u003c/p>\n\u003cp>1 1/2 cups all-purpose flour\u003c/p>\n\u003cp>2 teaspoons baking powder\u003c/p>\n\u003cp>1/4 teaspoon salt\u003c/p>\n\u003cp>1/4 teaspoon ground cinnamon\u003c/p>\n\u003cp>2 teaspoons freshly grated lemon zest\u003c/p>\n\u003cp>1 teaspoon vanilla\u003c/p>\n\u003cp>1/2 cup canola or vegetable oil\u003c/p>\n\u003cp>3 cups berries or sliced fruit of choice, or a combination\u003c/p>\n\u003cp>1/2 cup sliced almonds\u003c/p>\n\u003cp>Heat oven to 350 degrees and butter a 9-inch cake pan.\u003c/p>\n\u003cp>In a large bowl, combine the yogurt, sugar and eggs, stirring and whisking until well blended. Add the flour, baking powder, salt, ground cinnamon, lemon zest and vanilla, mixing to just combine. Add the oil and whisk and stir well to incorporate. Keep stirring until it forms a smooth batter. Gently stir in the fruit. Pour and scrape the batter into the prepared pan. Scatter the sliced almonds evenly across the top of the cake.\u003c/p>\n\u003cp>Bake for 30 to 35 minutes, until the cake feels springy to the touch and a tester inserted into the center comes out clean. Do not overbake.\u003c/p>\n\u003cp>Remove from oven and cool cake on a rack for about 20 minutes, then turn it out of the pan to cool completely.\u003c/p>\n\u003ch3>\u003ca name=\"bread\">\u003c/a>Banana-Cocoa Bread\u003c/h3>\n\u003cp>\u003cem>This is a lovely loaf — not too sweet with a slight tang from the yogurt and a mellow olive oil undertone. I like the balance the cocoa powder imparts, but if you're partial to a simpler banana bread, omit it. I do think the olive oil is key here; butter is nice of course, but the olive oil really makes this special. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_73608\" class=\"wp-caption aligncenter\" style=\"max-width: 462px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yogurt4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yogurt4.jpg\" alt=\"Banana-Cocoa Bread. Photo: Nicole Spiridakis for NPR\" width=\"462\" height=\"346\" class=\"size-full wp-image-73608\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Banana-Cocoa Bread. Photo: Nicole Spiridakis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 10 servings\u003c/em>\u003c/p>\n\u003cp>1 cup whole wheat or whole wheat pastry flour\u003cem>\u003c/em>\u003c/p>\n\u003cp>3/4 cup all-purpose flour\u003c/p>\n\u003cp>1/2 cup dark or light-brown sugar\u003c/p>\n\u003cp>4 tablespoons unsweetened cocoa powder\u003c/p>\n\u003cp>3/4 teaspoon baking soda\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>1/3 cup extra-virgin olive oil\u003c/p>\n\u003cp>1/4 cup maple syrup\u003c/p>\n\u003cp>2 large eggs, lightly beaten\u003c/p>\n\u003cp>3 very ripe, mashed bananas\u003c/p>\n\u003cp>1/4 cup plain yogurt\u003c/p>\n\u003cp>1 teaspoon vanilla extract\u003c/p>\n\u003cp>1/4 cup chopped walnuts (optional)\u003c/p>\n\u003cp>Heat oven to 350 degrees and grease a 9-by-5- inch loaf pan.\u003c/p>\n\u003cp>In a large bowl, whisk together the flours, sugar, cocoa, baking soda and salt.\u003c/p>\n\u003cp>In a separate bowl, mix together the olive oil, maple syrup, eggs, banana, yogurt and vanilla. Pour the banana mixture into the flour mixture and fold with a spatula until just combined. Add the nuts, if using. Scrape the batter into the prepared pan and bake until golden brown and a tester inserted in the middle comes about clean, about 50 minutes. Watch so it doesn't overbake.\u003c/p>\n\u003cp>Transfer the pan to a wire rack to cool in the pan for 10 minutes, then turn the loaf out of the pan to cool completely.\u003c/p>\n\u003ch3>\u003ca name=\"pasta\">\u003c/a>Pasta With Basil-Yogurt Sauce, Peas And Zucchini\u003c/h3>\n\u003cp>\u003cem>Yogurt in pasta sauce may be unexpected but it imparts a nice creaminess — and a bit of a tang — missing in more heavy, traditional dairy-based sauces. In Morocco, fresh peas were abundant. As I like to load up with a lot of green vegetables whenever possible, adding zucchini and spinach to this dish felt exactly right. Serving with extra Parmesan cheese is a must.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_73609\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yogurt5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yogurt5.jpg\" alt=\"Pasta with Basil-Yogurt Sauce, Peas and Zucchini. Photo: Nicole Spiridakis for NPR\" width=\"1120\" height=\"745\" class=\"size-full wp-image-73609\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pasta with Basil-Yogurt Sauce, Peas and Zucchini. Photo: Nicole Spiridakis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Sauce\u003c/strong>\u003c/p>\n\u003cp>1 cup plain yogurt\u003c/p>\n\u003cp>3 tablespoons olive oil\u003c/p>\n\u003cp>1/2 cup fresh basil, packed\u003c/p>\n\u003cp>2 cloves garlic, chopped\u003c/p>\n\u003cp>1/4 cup grated Parmesan cheese, plus more for serving\u003c/p>\n\u003cp>1 teaspoon lemon zest\u003c/p>\n\u003cp>1/4 teaspoon salt\u003c/p>\n\u003cp>1/4 teaspoon pepper\u003c/p>\n\u003cp>\u003cstrong>Pasta\u003c/strong>\u003c/p>\n\u003cp>3 cups dried orecchiette pasta\u003c/p>\n\u003cp>3 tablespoons olive oil\u003c/p>\n\u003cp>1 red onion, finely chopped\u003c/p>\n\u003cp>2 medium-sized zucchini, thinly sliced and quartered\u003c/p>\n\u003cp>2 cups fresh or frozen peas\u003c/p>\n\u003cp>2 to 3 cups spinach, coarsely chopped\u003c/p>\n\u003cp>In a food processor, combine the yogurt, olive oil, basil, garlic, Parmesan cheese, lemon zest, salt and pepper. Process until all the ingredients are thoroughly mixed. Taste and adjust seasonings. Set aside.\u003c/p>\n\u003cp>Cook the pasta according to the package directions.\u003c/p>\n\u003cp>In a large frying pan, heat the olive oil. Add the onion and sauté until it is soft and translucent, about 5 to 7 minutes. Add the zucchini and cook about 5 minutes, then add the peas and spinach. Cook the vegetables until they are wilted and cooked through, about 2 to 3 minutes.\u003c/p>\n\u003cp>Add the pasta to the vegetables and stir to combine. Pour into a large bowl and add the yogurt sauce, tossing and stirring to coat well. Serve pasta with a dusting of Parmesan cheese.\u003c/p>\n\u003chr>\n\u003ch3>About The Author\u003c/h3>\n\u003cp>Nicole Spiridakis lives in San Francisco and writes about food, travel and her native state on her blog, \u003ca href=\"http://www.cucinanicolina.com/\">cucinanicolina.com\u003c/a>. Her work has appeared in The New York Times, the San Francisco Chronicle, \u003ca href=\"http://www.chow.com/\">chow.com\u003c/a> and other publications.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "73505 http://blogs.kqed.org/bayareabites/?p=73505",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/11/16/yes-its-worth-it-to-make-your-own-yogurt/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 2174,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 93
},
"modified": 1384658329,
"excerpt": "It's easy to make your own yogurt, and when you do, you're in control. Your homemade cultured milk can be worked into a variety of sweet and savory dishes.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "It's easy to make your own yogurt, and when you do, you're in control. Your homemade cultured milk can be worked into a variety of sweet and savory dishes.",
"title": "Yes, It's Worth It To Make Your Own Yogurt | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Yes, It's Worth It To Make Your Own Yogurt",
"datePublished": "2013-11-16T19:18:49-08:00",
"dateModified": "2013-11-16T19:18:49-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "yes-its-worth-it-to-make-your-own-yogurt",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=243014945&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Nicole Spiridakis",
"nprStoryDate": "Wed, 06 Nov 2013 00:01:00 -0500",
"nprLastModifiedDate": "Wed, 06 Nov 2013 11:35:07 -0500",
"nprHtmlLink": "http://www.npr.org/2013/11/06/243014945/yes-it-s-worth-it-to-make-your-own-yogurt?ft=3&f=243014945",
"nprStoryId": "243014945",
"nprRetrievedStory": "1",
"nprPubDate": "Wed, 06 Nov 2013 11:35:00 -0500",
"path": "/bayareabites/73505/yes-its-worth-it-to-make-your-own-yogurt",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73605\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yogurt1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yogurt1.jpg\" alt=\"Banana-Cocoa Bread — made with homemade yogurt — is a perfect treat with coffee or tea. Photo: Nicole Spiridakis for NPR\" width=\"1120\" height=\"629\" class=\"size-full wp-image-73605\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Banana-Cocoa Bread — made with homemade yogurt — is a perfect treat with coffee or tea. Photo: Nicole Spiridakis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Nicole Spiridakis, \u003ca href=\"http://www.npr.org/2013/11/06/243014945/yes-it-s-worth-it-to-make-your-own-yogurt\">Kitchen Window at NPR Food\u003c/a> (11/6/13)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#yogurt\">Homemade Yogurt\u003c/a>, \u003ca href=\"#greek\">Greek-Style Yogurt\u003c/a>, \u003ca href=\"#cake\">Yogurt Cake With Fruit And Almonds\u003c/a>, \u003ca href=\"#bread\">Banana-Cocoa Bread\u003c/a> and \u003ca href=\"#pasta\">Pasta With Basil-Yogurt Sauce, Peas And Zucchini\u003c/a>.\u003c/p>\n\u003cp>On the verge of a move to Casablanca, Morocco, for the next four years, I spent a month there this summer to dip my toes figuratively — and literally, into the Atlantic — into my new life. I became almost accustomed to the ongoing calls to prayer and cooked with gorgeous produce acquired from my neighborhood souk. I drank all sorts of delicious and cheap fresh-squeezed juices at the cafe up the street and watched cars and donkey-pulled carts pass by in equal measure. I ate too many French-inspired pastries, and I made my own yogurt.\u003c/p>\n\u003cp>Now, that last endeavor may be a surprise. It makes sense I'd tuck into multiple plates of couscous and avail myself of locally grown tomatoes. But make my own yogurt, especially when I could buy it quite easily at the Marjane supermarket?\u003c/p>\n\u003cp>My years in San Francisco — for better or worse — have made me into a bit of a purist. When it comes to dairy, I like my milk organic and my yogurt unsweetened. I was surprised in my initial Moroccan grocery forays to discover that most of the yogurt was flavored and a bit overladen with sweeteners for my taste. I am rather boring in my yogurt preferences: plain, please, with no sugar added, and preferably low-fat. While I did manage to find a \"natural\" brand of unsweetened yogurt at the store that was pretty good, I still yearned for my old familiar brands.\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 do know that living a month in a new place is hardly enough time to find a good lunch spot, let alone explore all of the shopping options. I have no doubt I'll find the yogurt of my dreams once I'm living in Morocco full time. In the meantime, though, I decided to make it myself.\u003c/p>\n\u003cp>I experimented with making homemade yogurt years ago, as much for the scientific fun of it as for the finished product. But I'd nearly forgotten about those efforts since yogurt is easily accessible in the states and comes in as many flavors and varieties as you could wish for.\u003c/p>\n\u003cp>And yet, when embarking upon a new life, why not explore new(ish) culinary techniques as well? Even if you're not moving anywhere out of the ordinary, the feeling of satisfaction from making something yourself is worth the effort. Besides, it's not as if making yogurt from scratch is difficult — it's actually incredibly easy, almost laughably so. For control freaks like me, the ability to know exactly what's going into it is another bonus.\u003c/p>\n\u003cp>Basically, you take a small amount of store-bought yogurt, whatever kind of milk that you like (dairy, soy, etc.) and mix it together. Then you let it ferment overnight and like magic: homemade yogurt.\u003c/p>\n\u003cp>As you make more batches of your own yogurt, you can use your previous batch as the starter, meaning that the original store-bought base eventually is whittled down into oblivion. Stir in a bit of fruit, honey or maple syrup if you like a touch of sweetness or leave it completely untouched. What I love about this method is that I get to decide exactly what goes into it: nonfat milk or whole, a drizzle of honey or not, a handful of chopped strawberries or not. (You could also puree fruit and yogurt in a food processor or with a stick blender for a smoother fruity version.) The options are endless.\u003c/p>\n\u003cp>In North Africa, I started straining my yogurt to make a sort of Greek yogurt: thick, creamy and perfect for serving with slices of the luscious nectarines and a drizzle of the eucalyptus honey that had quickly become my new favorite thing during my weeks in Casa. I also made an ersatz tzatziki with quickly smashed garlic and finely chopped cucumber. I'll make the real thing when I have access to my food processor again, but we certainly enjoyed it on a hot night when all we wanted to eat were cold dips and raw vegetables.\u003c/p>\n\u003cp>Though I spent only a month in Morocco (I'll be back at the end of the year for the duration), it was immediately clear that I have a lot of change ahead of me. I will have new languages to learn, new streets to traverse, new running trails to find, new vegetables to discover, a whole country and continent to explore. So much will be new that my head is already spinning with it all.\u003c/p>\n\u003cp>And I now feel confident I will have yogurt.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"yogurt\">\u003c/a>Homemade Yogurt\u003c/h3>\n\u003cp>\u003cem>This is a simple recipe: a few tablespoons of pre-made yogurt gives the necessary base while the milk makes up the bulk of the yogurt. I have listed whole milk as the starting point but you may use nonfat, low-fat, (unsweetened) soy milk, etc., and the formula remains the same. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_73606\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yogurt2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yogurt2.jpg\" alt=\"Homemade Yogurt. Photo: Nicole Spiridakis for NPR\" width=\"1120\" height=\"840\" class=\"size-full wp-image-73606\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade Yogurt. Photo: Nicole Spiridakis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>\u003c/em>\u003cem>Makes 1 quart of yogurt\u003c/em>\u003c/p>\n\u003cp>1 quart whole milk\u003c/p>\n\u003cp>1/4 cup plain whole milk yogurt\u003c/p>\n\u003cp>Have a 1 quart jar with a screw-on lid (or several smaller jars) ready and boil water. Pour the boiling water into the jar and let it stand for 5 minutes to sterilize it. Pour out the water and set aside.\u003c/p>\n\u003cp>In a large, heavy-bottomed saucepan heat the milk until it reaches 180 degrees on a thermometer. Remove from heat, keeping the thermometer in the pot.\u003c/p>\n\u003cp>When the temperature drops to 115 degrees, stir in the yogurt until thoroughly incorporated. Pour the mixture into the jar and screw on the lid.\u003c/p>\n\u003cp>Place the yogurt in a warm place and leave it undisturbed for 10 to 12 hours. You can wrap the jar with a towel if your house is a bit cool. For a thicker, tangier yogurt, let yogurt sit an additional 3 to 5 hours.\u003c/p>\n\u003cp>Refrigerate yogurt for at least 3 hours before eating.\u003c/p>\n\u003ch3>\u003ca name=\"greek\">\u003c/a>Greek-Style Yogurt\u003c/h3>\n\u003cp>\u003cem>You can make your homemade yogurt slightly thicker and more like Greek yogurt.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Makes 2 cups\u003c/em>\u003c/p>\n\u003cp>Line a medium-large bowl with a piece of cheesecloth and dump 2 cups of homemade yogurt into the center of the cloth.\u003c/p>\n\u003cp>Bring the four corners of the cloth together and lift the yogurt over the bowl and twist the corners to squeeze out the liquid (it will drain through the cloth).\u003c/p>\n\u003cp>Continue squeezing to force the liquid out. When the majority of the surface liquid has been drained, it will start to drip more slowly. Tie off the top of the cloth just above the mass of yogurt with string.\u003c/p>\n\u003cp>Place the cloth containing the yogurt in a strainer or colander and place the strainer or colander in a bowl where it doesn't touch the bottom; liquid will continue to drain.\u003c/p>\n\u003cp>Place the bowl containing the strainer/colander in the refrigerator and let drain for 2 to 3 hours. After draining, take the cloth containing the yogurt and put it in the sink (do not remove the string). Using your hands, squeeze out any remaining liquid.\u003c/p>\n\u003cp>Remove the string, open the cloth and using a spatula, scrape out the yogurt into a bowl. Yogurt should be at least as thick as sour cream.\u003c/p>\n\u003ch3>\u003ca name=\"cake\">\u003c/a>Yogurt Cake With Fruit And Almonds\u003c/h3>\n\u003cp>\u003cem>I dearly love the simplicity of this cake, both in its ingredients and its flavors, but I could see my way to changing a few things up now and again — for example, swap 1/4 cup of honey or maple syrup for 1/4 cup of the sugar, or try stirring in the almonds (or toasted walnuts?) into the batter rather than baking them on top.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_73607\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yogurt3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yogurt3.jpg\" alt=\"Yogurt Cake with Fruit and Almonds. Photo: Nicole Spiridakis for NPR\" width=\"1120\" height=\"840\" class=\"size-full wp-image-73607\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yogurt Cake with Fruit and Almonds. Photo: Nicole Spiridakis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes a 9-inch cake\u003c/em>\u003c/p>\n\u003cp>1/2 cup plain full-fat yogurt\u003c/p>\n\u003cp>1 cup sugar\u003c/p>\n\u003cp>3 large eggs\u003c/p>\n\u003cp>1 1/2 cups all-purpose flour\u003c/p>\n\u003cp>2 teaspoons baking powder\u003c/p>\n\u003cp>1/4 teaspoon salt\u003c/p>\n\u003cp>1/4 teaspoon ground cinnamon\u003c/p>\n\u003cp>2 teaspoons freshly grated lemon zest\u003c/p>\n\u003cp>1 teaspoon vanilla\u003c/p>\n\u003cp>1/2 cup canola or vegetable oil\u003c/p>\n\u003cp>3 cups berries or sliced fruit of choice, or a combination\u003c/p>\n\u003cp>1/2 cup sliced almonds\u003c/p>\n\u003cp>Heat oven to 350 degrees and butter a 9-inch cake pan.\u003c/p>\n\u003cp>In a large bowl, combine the yogurt, sugar and eggs, stirring and whisking until well blended. Add the flour, baking powder, salt, ground cinnamon, lemon zest and vanilla, mixing to just combine. Add the oil and whisk and stir well to incorporate. Keep stirring until it forms a smooth batter. Gently stir in the fruit. Pour and scrape the batter into the prepared pan. Scatter the sliced almonds evenly across the top of the cake.\u003c/p>\n\u003cp>Bake for 30 to 35 minutes, until the cake feels springy to the touch and a tester inserted into the center comes out clean. Do not overbake.\u003c/p>\n\u003cp>Remove from oven and cool cake on a rack for about 20 minutes, then turn it out of the pan to cool completely.\u003c/p>\n\u003ch3>\u003ca name=\"bread\">\u003c/a>Banana-Cocoa Bread\u003c/h3>\n\u003cp>\u003cem>This is a lovely loaf — not too sweet with a slight tang from the yogurt and a mellow olive oil undertone. I like the balance the cocoa powder imparts, but if you're partial to a simpler banana bread, omit it. I do think the olive oil is key here; butter is nice of course, but the olive oil really makes this special. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_73608\" class=\"wp-caption aligncenter\" style=\"max-width: 462px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yogurt4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yogurt4.jpg\" alt=\"Banana-Cocoa Bread. Photo: Nicole Spiridakis for NPR\" width=\"462\" height=\"346\" class=\"size-full wp-image-73608\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Banana-Cocoa Bread. Photo: Nicole Spiridakis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 10 servings\u003c/em>\u003c/p>\n\u003cp>1 cup whole wheat or whole wheat pastry flour\u003cem>\u003c/em>\u003c/p>\n\u003cp>3/4 cup all-purpose flour\u003c/p>\n\u003cp>1/2 cup dark or light-brown sugar\u003c/p>\n\u003cp>4 tablespoons unsweetened cocoa powder\u003c/p>\n\u003cp>3/4 teaspoon baking soda\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>1/3 cup extra-virgin olive oil\u003c/p>\n\u003cp>1/4 cup maple syrup\u003c/p>\n\u003cp>2 large eggs, lightly beaten\u003c/p>\n\u003cp>3 very ripe, mashed bananas\u003c/p>\n\u003cp>1/4 cup plain yogurt\u003c/p>\n\u003cp>1 teaspoon vanilla extract\u003c/p>\n\u003cp>1/4 cup chopped walnuts (optional)\u003c/p>\n\u003cp>Heat oven to 350 degrees and grease a 9-by-5- inch loaf pan.\u003c/p>\n\u003cp>In a large bowl, whisk together the flours, sugar, cocoa, baking soda and salt.\u003c/p>\n\u003cp>In a separate bowl, mix together the olive oil, maple syrup, eggs, banana, yogurt and vanilla. Pour the banana mixture into the flour mixture and fold with a spatula until just combined. Add the nuts, if using. Scrape the batter into the prepared pan and bake until golden brown and a tester inserted in the middle comes about clean, about 50 minutes. Watch so it doesn't overbake.\u003c/p>\n\u003cp>Transfer the pan to a wire rack to cool in the pan for 10 minutes, then turn the loaf out of the pan to cool completely.\u003c/p>\n\u003ch3>\u003ca name=\"pasta\">\u003c/a>Pasta With Basil-Yogurt Sauce, Peas And Zucchini\u003c/h3>\n\u003cp>\u003cem>Yogurt in pasta sauce may be unexpected but it imparts a nice creaminess — and a bit of a tang — missing in more heavy, traditional dairy-based sauces. In Morocco, fresh peas were abundant. As I like to load up with a lot of green vegetables whenever possible, adding zucchini and spinach to this dish felt exactly right. Serving with extra Parmesan cheese is a must.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_73609\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yogurt5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yogurt5.jpg\" alt=\"Pasta with Basil-Yogurt Sauce, Peas and Zucchini. Photo: Nicole Spiridakis for NPR\" width=\"1120\" height=\"745\" class=\"size-full wp-image-73609\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pasta with Basil-Yogurt Sauce, Peas and Zucchini. Photo: Nicole Spiridakis for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Sauce\u003c/strong>\u003c/p>\n\u003cp>1 cup plain yogurt\u003c/p>\n\u003cp>3 tablespoons olive oil\u003c/p>\n\u003cp>1/2 cup fresh basil, packed\u003c/p>\n\u003cp>2 cloves garlic, chopped\u003c/p>\n\u003cp>1/4 cup grated Parmesan cheese, plus more for serving\u003c/p>\n\u003cp>1 teaspoon lemon zest\u003c/p>\n\u003cp>1/4 teaspoon salt\u003c/p>\n\u003cp>1/4 teaspoon pepper\u003c/p>\n\u003cp>\u003cstrong>Pasta\u003c/strong>\u003c/p>\n\u003cp>3 cups dried orecchiette pasta\u003c/p>\n\u003cp>3 tablespoons olive oil\u003c/p>\n\u003cp>1 red onion, finely chopped\u003c/p>\n\u003cp>2 medium-sized zucchini, thinly sliced and quartered\u003c/p>\n\u003cp>2 cups fresh or frozen peas\u003c/p>\n\u003cp>2 to 3 cups spinach, coarsely chopped\u003c/p>\n\u003cp>In a food processor, combine the yogurt, olive oil, basil, garlic, Parmesan cheese, lemon zest, salt and pepper. Process until all the ingredients are thoroughly mixed. Taste and adjust seasonings. Set aside.\u003c/p>\n\u003cp>Cook the pasta according to the package directions.\u003c/p>\n\u003cp>In a large frying pan, heat the olive oil. Add the onion and sauté until it is soft and translucent, about 5 to 7 minutes. Add the zucchini and cook about 5 minutes, then add the peas and spinach. Cook the vegetables until they are wilted and cooked through, about 2 to 3 minutes.\u003c/p>\n\u003cp>Add the pasta to the vegetables and stir to combine. Pour into a large bowl and add the yogurt sauce, tossing and stirring to coat well. Serve pasta with a dusting of Parmesan cheese.\u003c/p>\n\u003chr>\n\u003ch3>About The Author\u003c/h3>\n\u003cp>Nicole Spiridakis lives in San Francisco and writes about food, travel and her native state on her blog, \u003ca href=\"http://www.cucinanicolina.com/\">cucinanicolina.com\u003c/a>. Her work has appeared in The New York Times, the San Francisco Chronicle, \u003ca href=\"http://www.chow.com/\">chow.com\u003c/a> and other publications.\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 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/73505/yes-its-worth-it-to-make-your-own-yogurt",
"authors": [
"byline_bayareabites_73505"
],
"categories": [
"bayareabites_2638",
"bayareabites_10916",
"bayareabites_12"
],
"tags": [
"bayareabites_12660",
"bayareabites_11086",
"bayareabites_2890"
],
"featImg": "bayareabites_73610",
"label": "bayareabites"
},
"bayareabites_74022": {
"type": "posts",
"id": "bayareabites_74022",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "74022",
"score": null,
"sort": [
1384582894000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1384582894,
"format": "aside",
"disqusTitle": "Philippines Disaster Rekindles Fight Over Food Aid Rules",
"title": "Philippines Disaster Rekindles Fight Over Food Aid Rules",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74028\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/usaid.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/usaid.jpg\" alt=\"A relief worker looks over boxes of aid provided by the U.S. on November 14, 2013 in Leyte, Philippines. Proponents of food aid reform say it makes more sense for the U.S. to buy food donations locally than ship them across the globe. Photo: Chris McGrath/Getty Images\" width=\"624\" height=\"350\" class=\"size-full wp-image-74028\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A relief worker looks over boxes of aid provided by the U.S. on November 14, 2013 in Leyte, Philippines. Proponents of food aid reform say it makes more sense for the U.S. to buy food donations locally than ship them across the globe. Photo: Chris McGrath/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/15/245181812/philippines-disaster-rekindles-fight-over-food-aid-reform\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/11/20131115_me_03.mp3\"] \u003c/p>\n\u003cp>Post by Dan Charles, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/15/245181812/philippines-disaster-rekindles-fight-over-food-aid-reform\">The Salt at NPR Food\u003c/a> (11/15/13)\u003c/p>\n\u003cp>Emergency aid, including stocks of food, started arriving this week in cyclone-devastated areas of the Philippines; more is on the way.\u003c/p>\n\u003cp>The first wave of aid — \u003ca href=\"http://www.wfp.org/stories/philippines-typhoon-wfp-sends-high-energy-biscuits-survivors\">high-energy biscuits\u003c/a> designed to keep people alive when food is scarce — arrived via airlift. Huge shiploads of rice will be needed in the weeks and months to come. And exactly how the U.S. donates of that rice is a flashpoint in a long-running debate in Washington, D.C., about food aid.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.wfp.org/photos/gallery/typhoon-haiyan-wfp-response-pictures\">World Food Program\u003c/a> has asked international donors for $88 million worth of food in all for the Philippines. The U.S., long the world's biggest source of humanitarian food donations, is expected to provide roughly 25 to 30 percent of that total. The U.S. has \u003ca href=\"http://www.usaid.gov/haiyan/fy14/fs03\">already moved\u003c/a> to provide one chunk, worth $10 million.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>By coincidence, the cyclone struck just as a final efforts began in Congress to re-write the rules for food aid, and the disaster immediately reignited the conversation about reforming them on Capitol Hill. Advocates of reform called it dramatic evidence that the U.S. should provide more aid in the form of cash, rather than shipping food from American ports.\u003c/p>\n\u003cp>The Philippine disaster is, in fact, exactly the sort of situation where it makes sense to send cash for food. There's plenty of rice for sale elsewhere in the Philippines or in neighboring countries, such as Thailand. Buying it locally saves precious time and money.\u003c/p>\n\u003cp>Of the $10 million U.S. contribution so far, in fact, about $8 million is cash. The rest, $2 million worth of rice, will be shipped from Sri Lanka. That rice was grown in the U.S., then stored in Sri Lanka in anticipation of emergencies in Asia.\u003c/p>\n\u003cp>Traditionally, the U.S. delivered its food aid \"in-kind,\" as grain shipped from American ports. The amount of cash aid has been growing in recent years, but still is limited to about $300 million each year, roughly 20 percent of the total American food aid budget. Last year, much of the cash \u003ca href=\"http://www.csmonitor.com/Commentary/Opinion/2013/0606/Flexibility-in-US-food-aid-to-Syria-should-be-the-rule-not-the-exception\">was used\u003c/a> in Syria. (It's fortunate for the Philippines, in fact, that the U.S. government's fiscal year just started — there's plenty of cash available to spend.)\u003c/p>\n\u003cp>The rules for farm aid are part of the farm bill, an embattled piece of legislation the Congress has been struggling to pass for an eternity. (OK, for almost two years.) The Obama Administration \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/10/as-promised-obama-wants-to-overhaul-global-anti-hunger-efforts/\">proposed\u003c/a> a drastic increase in funding for cash aid, but Congress balked, in part due to vigorous opposition from groups with a stake in shipping food abroad, including farmers and shippers.\u003c/p>\n\u003cp>The House, in its version of the farm bill, kept the current limits on cash aid. The Senate voted to increase the amount of cash food aid by about $45 million each year.\u003c/p>\n\u003cp>Right now, a conference committee of members from both houses of Congress is negotiating a final version of the bill. Those who want the U.S. to send more cash abroad, rather than ships filled with grain, are pushing hard in support of the Senate's version. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "74022 http://blogs.kqed.org/bayareabites/?p=74022",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/11/15/philippines-disaster-rekindles-fight-over-food-aid-rules/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 613,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 15
},
"modified": 1384582894,
"excerpt": "The Philippine disaster is an example why it increasingly makes sense to buy food close to where its needed rather than ship it across the globe. Most U.S. food aid, though, travels to hotspots from U.S. ports. Critics say that wastes time and money.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The Philippine disaster is an example why it increasingly makes sense to buy food close to where its needed rather than ship it across the globe. Most U.S. food aid, though, travels to hotspots from U.S. ports. Critics say that wastes time and money.",
"title": "Philippines Disaster Rekindles Fight Over Food Aid Rules | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Philippines Disaster Rekindles Fight Over Food Aid Rules",
"datePublished": "2013-11-15T22:21:34-08:00",
"dateModified": "2013-11-15T22:21:34-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "philippines-disaster-rekindles-fight-over-food-aid-rules",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=245181812&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Dan Charles",
"nprStoryDate": "Fri, 15 Nov 2013 04:00:00 -0500",
"nprLastModifiedDate": "Fri, 15 Nov 2013 12:24:15 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/11/15/245181812/philippines-disaster-rekindles-fight-over-food-aid-reform?ft=3&f=245181812",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/me/2013/11/20131115_me_03.mp3?orgId=1&topicId=1053&aggIds=244773443&ft=3&f=245181812",
"nprAudioM3u": "http://api.npr.org/m3u/1245358211-190e20.m3u?orgId=1&topicId=1053&aggIds=244773443&ft=3&f=245181812",
"nprStoryId": "245181812",
"nprRetrievedStory": "1",
"nprPubDate": "Fri, 15 Nov 2013 10:49:00 -0500",
"path": "/bayareabites/74022/philippines-disaster-rekindles-fight-over-food-aid-rules",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/me/2013/11/20131115_me_03.mp3?orgId=1&topicId=1053&aggIds=244773443&ft=3&f=245181812",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74028\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/usaid.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/usaid.jpg\" alt=\"A relief worker looks over boxes of aid provided by the U.S. on November 14, 2013 in Leyte, Philippines. Proponents of food aid reform say it makes more sense for the U.S. to buy food donations locally than ship them across the globe. Photo: Chris McGrath/Getty Images\" width=\"624\" height=\"350\" class=\"size-full wp-image-74028\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A relief worker looks over boxes of aid provided by the U.S. on November 14, 2013 in Leyte, Philippines. Proponents of food aid reform say it makes more sense for the U.S. to buy food donations locally than ship them across the globe. Photo: Chris McGrath/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/15/245181812/philippines-disaster-rekindles-fight-over-food-aid-reform\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://pd.npr.org/anon.npr-mp3/npr/me/2013/11/20131115_me_03.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Dan Charles, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/15/245181812/philippines-disaster-rekindles-fight-over-food-aid-reform\">The Salt at NPR Food\u003c/a> (11/15/13)\u003c/p>\n\u003cp>Emergency aid, including stocks of food, started arriving this week in cyclone-devastated areas of the Philippines; more is on the way.\u003c/p>\n\u003cp>The first wave of aid — \u003ca href=\"http://www.wfp.org/stories/philippines-typhoon-wfp-sends-high-energy-biscuits-survivors\">high-energy biscuits\u003c/a> designed to keep people alive when food is scarce — arrived via airlift. Huge shiploads of rice will be needed in the weeks and months to come. And exactly how the U.S. donates of that rice is a flashpoint in a long-running debate in Washington, D.C., about food aid.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.wfp.org/photos/gallery/typhoon-haiyan-wfp-response-pictures\">World Food Program\u003c/a> has asked international donors for $88 million worth of food in all for the Philippines. The U.S., long the world's biggest source of humanitarian food donations, is expected to provide roughly 25 to 30 percent of that total. The U.S. has \u003ca href=\"http://www.usaid.gov/haiyan/fy14/fs03\">already moved\u003c/a> to provide one chunk, worth $10 million.\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>By coincidence, the cyclone struck just as a final efforts began in Congress to re-write the rules for food aid, and the disaster immediately reignited the conversation about reforming them on Capitol Hill. Advocates of reform called it dramatic evidence that the U.S. should provide more aid in the form of cash, rather than shipping food from American ports.\u003c/p>\n\u003cp>The Philippine disaster is, in fact, exactly the sort of situation where it makes sense to send cash for food. There's plenty of rice for sale elsewhere in the Philippines or in neighboring countries, such as Thailand. Buying it locally saves precious time and money.\u003c/p>\n\u003cp>Of the $10 million U.S. contribution so far, in fact, about $8 million is cash. The rest, $2 million worth of rice, will be shipped from Sri Lanka. That rice was grown in the U.S., then stored in Sri Lanka in anticipation of emergencies in Asia.\u003c/p>\n\u003cp>Traditionally, the U.S. delivered its food aid \"in-kind,\" as grain shipped from American ports. The amount of cash aid has been growing in recent years, but still is limited to about $300 million each year, roughly 20 percent of the total American food aid budget. Last year, much of the cash \u003ca href=\"http://www.csmonitor.com/Commentary/Opinion/2013/0606/Flexibility-in-US-food-aid-to-Syria-should-be-the-rule-not-the-exception\">was used\u003c/a> in Syria. (It's fortunate for the Philippines, in fact, that the U.S. government's fiscal year just started — there's plenty of cash available to spend.)\u003c/p>\n\u003cp>The rules for farm aid are part of the farm bill, an embattled piece of legislation the Congress has been struggling to pass for an eternity. (OK, for almost two years.) The Obama Administration \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/10/as-promised-obama-wants-to-overhaul-global-anti-hunger-efforts/\">proposed\u003c/a> a drastic increase in funding for cash aid, but Congress balked, in part due to vigorous opposition from groups with a stake in shipping food abroad, including farmers and shippers.\u003c/p>\n\u003cp>The House, in its version of the farm bill, kept the current limits on cash aid. The Senate voted to increase the amount of cash food aid by about $45 million each year.\u003c/p>\n\u003cp>Right now, a conference committee of members from both houses of Congress is negotiating a final version of the bill. Those who want the U.S. to send more cash abroad, rather than ships filled with grain, are pushing hard in support of the Senate's version. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/74022/philippines-disaster-rekindles-fight-over-food-aid-rules",
"authors": [
"byline_bayareabites_74022"
],
"categories": [
"bayareabites_3032",
"bayareabites_10916",
"bayareabites_2035",
"bayareabites_34"
],
"tags": [
"bayareabites_11270",
"bayareabites_12703",
"bayareabites_11725",
"bayareabites_12701",
"bayareabites_10921",
"bayareabites_12705",
"bayareabites_12704"
],
"featImg": "bayareabites_74028",
"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": 708,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 1108,
"relation": "eq"
},
"items": [
"bayareabites_74507",
"bayareabites_74494",
"bayareabites_74403",
"bayareabites_74381",
"bayareabites_74243",
"bayareabites_74189",
"bayareabites_74095",
"bayareabites_74077",
"bayareabites_74045",
"bayareabites_74038",
"bayareabites_73505",
"bayareabites_74022"
],
"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_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_14753": {
"type": "terms",
"id": "bayareabites_14753",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14753",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beer",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 266,
"slug": "beer",
"isLoading": false,
"link": "/bayareabites/tag/beer"
},
"bayareabites_12735": {
"type": "terms",
"id": "bayareabites_12735",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12735",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beer-tapping",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beer-tapping Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7198,
"slug": "beer-tapping",
"isLoading": false,
"link": "/bayareabites/tag/beer-tapping"
},
"bayareabites_14756": {
"type": "terms",
"id": "bayareabites_14756",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14756",
"found": true
},
"relationships": {},
"featImg": null,
"name": "science",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "science Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 323,
"slug": "science",
"isLoading": false,
"link": "/bayareabites/tag/science"
},
"bayareabites_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_2695": {
"type": "terms",
"id": "bayareabites_2695",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2695",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cooking techniques and tips",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cooking techniques and tips Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1905,
"slug": "cooking-techniques-and-tips",
"isLoading": false,
"link": "/bayareabites/category/cooking-techniques-and-tips"
},
"bayareabites_1763": {
"type": "terms",
"id": "bayareabites_1763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holidays and traditions",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holidays and traditions Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1254,
"slug": "holidays-and-traditions",
"isLoading": false,
"link": "/bayareabites/category/holidays-and-traditions"
},
"bayareabites_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_12": {
"type": "terms",
"id": "bayareabites_12",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 10,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/category/recipes"
},
"bayareabites_12147": {
"type": "terms",
"id": "bayareabites_12147",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12147",
"found": true
},
"relationships": {},
"featImg": null,
"name": "americas test kitchen",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "americas test kitchen Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6609,
"slug": "americas-test-kitchen",
"isLoading": false,
"link": "/bayareabites/tag/americas-test-kitchen"
},
"bayareabites_12734": {
"type": "terms",
"id": "bayareabites_12734",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12734",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Brigid Lancaster",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Brigid Lancaster Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7197,
"slug": "brigid-lancaster",
"isLoading": false,
"link": "/bayareabites/tag/brigid-lancaster"
},
"bayareabites_11278": {
"type": "terms",
"id": "bayareabites_11278",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11278",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Fresh Air",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Fresh Air Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5737,
"slug": "fresh-air",
"isLoading": false,
"link": "/bayareabites/tag/fresh-air"
},
"bayareabites_12733": {
"type": "terms",
"id": "bayareabites_12733",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12733",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Jack Bishop",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Jack Bishop Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7196,
"slug": "jack-bishop",
"isLoading": false,
"link": "/bayareabites/tag/jack-bishop"
},
"bayareabites_12148": {
"type": "terms",
"id": "bayareabites_12148",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12148",
"found": true
},
"relationships": {},
"featImg": null,
"name": "terry gross",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "terry gross Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6610,
"slug": "terry-gross",
"isLoading": false,
"link": "/bayareabites/tag/terry-gross"
},
"bayareabites_530": {
"type": "terms",
"id": "bayareabites_530",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "530",
"found": true
},
"relationships": {},
"featImg": null,
"name": "thanksgiving",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "thanksgiving Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 495,
"slug": "thanksgiving",
"isLoading": false,
"link": "/bayareabites/tag/thanksgiving"
},
"bayareabites_543": {
"type": "terms",
"id": "bayareabites_543",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "543",
"found": true
},
"relationships": {},
"featImg": null,
"name": "turkey",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "turkey Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 508,
"slug": "turkey",
"isLoading": false,
"link": "/bayareabites/tag/turkey"
},
"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_2638": {
"type": "terms",
"id": "bayareabites_2638",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2638",
"found": true
},
"relationships": {},
"featImg": null,
"name": "DIY, foraging, urban homesteading",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "DIY, foraging, urban homesteading Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1880,
"slug": "diy-and-urban-homesteading",
"isLoading": false,
"link": "/bayareabites/category/diy-and-urban-homesteading"
},
"bayareabites_14750": {
"type": "terms",
"id": "bayareabites_14750",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14750",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cheese",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cheese Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 153,
"slug": "cheese",
"isLoading": false,
"link": "/bayareabites/tag/cheese"
},
"bayareabites_11510": {
"type": "terms",
"id": "bayareabites_11510",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11510",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fermentation",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fermentation Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5971,
"slug": "fermentation",
"isLoading": false,
"link": "/bayareabites/tag/fermentation"
},
"bayareabites_97": {
"type": "terms",
"id": "bayareabites_97",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "97",
"found": true
},
"relationships": {},
"featImg": null,
"name": "michael pollan",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "michael pollan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 61,
"slug": "michael-pollan",
"isLoading": false,
"link": "/bayareabites/tag/michael-pollan"
},
"bayareabites_12726": {
"type": "terms",
"id": "bayareabites_12726",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12726",
"found": true
},
"relationships": {},
"featImg": null,
"name": "microbles",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "microbles Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7189,
"slug": "microbles",
"isLoading": false,
"link": "/bayareabites/tag/microbles"
},
"bayareabites_12727": {
"type": "terms",
"id": "bayareabites_12727",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12727",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Olafur Eliasson",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Olafur Eliasson Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7190,
"slug": "olafur-eliasson",
"isLoading": false,
"link": "/bayareabites/tag/olafur-eliasson"
},
"bayareabites_2890": {
"type": "terms",
"id": "bayareabites_2890",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2890",
"found": true
},
"relationships": {},
"featImg": null,
"name": "yogurt",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "yogurt Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2019,
"slug": "yogurt",
"isLoading": false,
"link": "/bayareabites/tag/yogurt"
},
"bayareabites_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_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_11107": {
"type": "terms",
"id": "bayareabites_11107",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11107",
"found": true
},
"relationships": {},
"featImg": null,
"name": "coca-cola",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "coca-cola Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5566,
"slug": "coca-cola",
"isLoading": false,
"link": "/bayareabites/tag/coca-cola"
},
"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_12725": {
"type": "terms",
"id": "bayareabites_12725",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12725",
"found": true
},
"relationships": {},
"featImg": null,
"name": "land grab",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "land grab Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7188,
"slug": "land-grab",
"isLoading": false,
"link": "/bayareabites/tag/land-grab"
},
"bayareabites_11269": {
"type": "terms",
"id": "bayareabites_11269",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11269",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oxfam",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oxfam Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5728,
"slug": "oxfam",
"isLoading": false,
"link": "/bayareabites/tag/oxfam"
},
"bayareabites_11931": {
"type": "terms",
"id": "bayareabites_11931",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11931",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pepsi",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pepsi Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6393,
"slug": "pepsi",
"isLoading": false,
"link": "/bayareabites/tag/pepsi"
},
"bayareabites_511": {
"type": "terms",
"id": "bayareabites_511",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "511",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sugar",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sugar Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 476,
"slug": "sugar",
"isLoading": false,
"link": "/bayareabites/tag/sugar"
},
"bayareabites_12723": {
"type": "terms",
"id": "bayareabites_12723",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12723",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Earthbound Farms",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Earthbound Farms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7186,
"slug": "earthbound-farms",
"isLoading": false,
"link": "/bayareabites/tag/earthbound-farms"
},
"bayareabites_2608": {
"type": "terms",
"id": "bayareabites_2608",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2608",
"found": true
},
"relationships": {},
"featImg": null,
"name": "FDA",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "FDA Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1862,
"slug": "fda",
"isLoading": false,
"link": "/bayareabites/tag/fda"
},
"bayareabites_12722": {
"type": "terms",
"id": "bayareabites_12722",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12722",
"found": true
},
"relationships": {},
"featImg": null,
"name": "manure",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "manure Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7185,
"slug": "manure",
"isLoading": false,
"link": "/bayareabites/tag/manure"
},
"bayareabites_65": {
"type": "terms",
"id": "bayareabites_65",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "65",
"found": true
},
"relationships": {},
"featImg": null,
"name": "organic",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "organic Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 29,
"slug": "organic",
"isLoading": false,
"link": "/bayareabites/tag/organic"
},
"bayareabites_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_8624": {
"type": "terms",
"id": "bayareabites_8624",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8624",
"found": true
},
"relationships": {},
"featImg": null,
"name": "almonds",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "almonds Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3077,
"slug": "almonds",
"isLoading": false,
"link": "/bayareabites/tag/almonds"
},
"bayareabites_11346": {
"type": "terms",
"id": "bayareabites_11346",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11346",
"found": true
},
"relationships": {},
"featImg": null,
"name": "longevity",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "longevity Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5805,
"slug": "longevity",
"isLoading": false,
"link": "/bayareabites/tag/longevity"
},
"bayareabites_11260": {
"type": "terms",
"id": "bayareabites_11260",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11260",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Mediterranean Diet",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Mediterranean Diet Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5719,
"slug": "mediterranean-diet",
"isLoading": false,
"link": "/bayareabites/tag/mediterranean-diet"
},
"bayareabites_11289": {
"type": "terms",
"id": "bayareabites_11289",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11289",
"found": true
},
"relationships": {},
"featImg": null,
"name": "New England Journal of Medicine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "New England Journal of Medicine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5748,
"slug": "new-england-journal-of-medicine",
"isLoading": false,
"link": "/bayareabites/tag/new-england-journal-of-medicine"
},
"bayareabites_1828": {
"type": "terms",
"id": "bayareabites_1828",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1828",
"found": true
},
"relationships": {},
"featImg": null,
"name": "nuts",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "nuts Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1429,
"slug": "nuts",
"isLoading": false,
"link": "/bayareabites/tag/nuts"
},
"bayareabites_11925": {
"type": "terms",
"id": "bayareabites_11925",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11925",
"found": true
},
"relationships": {},
"featImg": null,
"name": "peanuts",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "peanuts Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6387,
"slug": "peanuts",
"isLoading": false,
"link": "/bayareabites/tag/peanuts"
},
"bayareabites_11318": {
"type": "terms",
"id": "bayareabites_11318",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11318",
"found": true
},
"relationships": {},
"featImg": null,
"name": "study",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "study Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5777,
"slug": "study",
"isLoading": false,
"link": "/bayareabites/tag/study"
},
"bayareabites_12721": {
"type": "terms",
"id": "bayareabites_12721",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12721",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tree nuts",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tree nuts Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7184,
"slug": "tree-nuts",
"isLoading": false,
"link": "/bayareabites/tag/tree-nuts"
},
"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_12718": {
"type": "terms",
"id": "bayareabites_12718",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12718",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmed fish",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmed fish Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7181,
"slug": "farmed-fish",
"isLoading": false,
"link": "/bayareabites/tag/farmed-fish"
},
"bayareabites_12719": {
"type": "terms",
"id": "bayareabites_12719",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12719",
"found": true
},
"relationships": {},
"featImg": null,
"name": "National Organic Program",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "National Organic Program Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7182,
"slug": "national-organic-program",
"isLoading": false,
"link": "/bayareabites/tag/national-organic-program"
},
"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_2254": {
"type": "terms",
"id": "bayareabites_2254",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2254",
"found": true
},
"relationships": {},
"featImg": null,
"name": "books, magazines, newspapers",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "books, magazines, newspapers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 11,
"slug": "books-and-magazines",
"isLoading": false,
"link": "/bayareabites/category/books-and-magazines"
},
"bayareabites_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_12715": {
"type": "terms",
"id": "bayareabites_12715",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12715",
"found": true
},
"relationships": {},
"featImg": null,
"name": "classic recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "classic recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7178,
"slug": "classic-recipes",
"isLoading": false,
"link": "/bayareabites/tag/classic-recipes"
},
"bayareabites_12712": {
"type": "terms",
"id": "bayareabites_12712",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12712",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Fakesgiving",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Fakesgiving Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7175,
"slug": "fakesgiving",
"isLoading": false,
"link": "/bayareabites/tag/fakesgiving"
},
"bayareabites_12711": {
"type": "terms",
"id": "bayareabites_12711",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12711",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Food & Wine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Food & Wine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7174,
"slug": "food-wine",
"isLoading": false,
"link": "/bayareabites/tag/food-wine"
},
"bayareabites_228": {
"type": "terms",
"id": "bayareabites_228",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "228",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pie",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pie Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 193,
"slug": "pie",
"isLoading": false,
"link": "/bayareabites/tag/pie"
},
"bayareabites_12714": {
"type": "terms",
"id": "bayareabites_12714",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12714",
"found": true
},
"relationships": {},
"featImg": null,
"name": "The Bitten Word",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "The Bitten Word Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7177,
"slug": "the-bitten-word",
"isLoading": false,
"link": "/bayareabites/tag/the-bitten-word"
},
"bayareabites_631": {
"type": "terms",
"id": "bayareabites_631",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "631",
"found": true
},
"relationships": {},
"featImg": null,
"name": "trends",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "trends Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 596,
"slug": "trends",
"isLoading": false,
"link": "/bayareabites/tag/trends"
},
"bayareabites_12713": {
"type": "terms",
"id": "bayareabites_12713",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12713",
"found": true
},
"relationships": {},
"featImg": null,
"name": "word cloud",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "word cloud Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7176,
"slug": "word-cloud",
"isLoading": false,
"link": "/bayareabites/tag/word-cloud"
},
"bayareabites_316": {
"type": "terms",
"id": "bayareabites_316",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "316",
"found": true
},
"relationships": {},
"featImg": null,
"name": "video",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "video Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5360,
"slug": "video",
"isLoading": false,
"link": "/bayareabites/category/video"
},
"bayareabites_11456": {
"type": "terms",
"id": "bayareabites_11456",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11456",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bacteria",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bacteria Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5917,
"slug": "bacteria",
"isLoading": false,
"link": "/bayareabites/tag/bacteria"
},
"bayareabites_12709": {
"type": "terms",
"id": "bayareabites_12709",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12709",
"found": true
},
"relationships": {},
"featImg": null,
"name": "brain",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "brain Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7172,
"slug": "brain",
"isLoading": false,
"link": "/bayareabites/tag/brain"
},
"bayareabites_12708": {
"type": "terms",
"id": "bayareabites_12708",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12708",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gut bacteria",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gut bacteria Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7171,
"slug": "gut-bacteria",
"isLoading": false,
"link": "/bayareabites/tag/gut-bacteria"
},
"bayareabites_12710": {
"type": "terms",
"id": "bayareabites_12710",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12710",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gut feelings",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gut feelings Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7173,
"slug": "gut-feelings",
"isLoading": false,
"link": "/bayareabites/tag/gut-feelings"
},
"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_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_3032": {
"type": "terms",
"id": "bayareabites_3032",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3032",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food banks, hunger, volunteer",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food banks, hunger, volunteer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2109,
"slug": "food-banks-hunger-volunteer",
"isLoading": false,
"link": "/bayareabites/category/food-banks-hunger-volunteer"
},
"bayareabites_10011": {
"type": "terms",
"id": "bayareabites_10011",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10011",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food stamps",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food stamps Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4465,
"slug": "food-stamps",
"isLoading": false,
"link": "/bayareabites/tag/food-stamps"
},
"bayareabites_12707": {
"type": "terms",
"id": "bayareabites_12707",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12707",
"found": true
},
"relationships": {},
"featImg": null,
"name": "republicans",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "republicans Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7170,
"slug": "republicans",
"isLoading": false,
"link": "/bayareabites/tag/republicans"
},
"bayareabites_11838": {
"type": "terms",
"id": "bayareabites_11838",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11838",
"found": true
},
"relationships": {},
"featImg": null,
"name": "SNAP",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "SNAP Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6300,
"slug": "snap",
"isLoading": false,
"link": "/bayareabites/tag/snap"
},
"bayareabites_12706": {
"type": "terms",
"id": "bayareabites_12706",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12706",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Stateline map",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Stateline map Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7169,
"slug": "stateline-map",
"isLoading": false,
"link": "/bayareabites/tag/stateline-map"
},
"bayareabites_12660": {
"type": "terms",
"id": "bayareabites_12660",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12660",
"found": true
},
"relationships": {},
"featImg": null,
"name": "homemade yogurt",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "homemade yogurt Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7123,
"slug": "homemade-yogurt",
"isLoading": false,
"link": "/bayareabites/tag/homemade-yogurt"
},
"bayareabites_11086": {
"type": "terms",
"id": "bayareabites_11086",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11086",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kitchen window",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kitchen window Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5545,
"slug": "kitchen-window",
"isLoading": false,
"link": "/bayareabites/tag/kitchen-window"
},
"bayareabites_12703": {
"type": "terms",
"id": "bayareabites_12703",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12703",
"found": true
},
"relationships": {},
"featImg": null,
"name": "disaster relief",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "disaster relief Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7166,
"slug": "disaster-relief",
"isLoading": false,
"link": "/bayareabites/tag/disaster-relief"
},
"bayareabites_11725": {
"type": "terms",
"id": "bayareabites_11725",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11725",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food aid",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food aid Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6187,
"slug": "food-aid",
"isLoading": false,
"link": "/bayareabites/tag/food-aid"
},
"bayareabites_12701": {
"type": "terms",
"id": "bayareabites_12701",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12701",
"found": true
},
"relationships": {},
"featImg": null,
"name": "philippines",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "philippines Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7164,
"slug": "philippines",
"isLoading": false,
"link": "/bayareabites/tag/philippines"
},
"bayareabites_12705": {
"type": "terms",
"id": "bayareabites_12705",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12705",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Typhoon Haiyan",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Typhoon Haiyan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7168,
"slug": "typhoon-haiyan",
"isLoading": false,
"link": "/bayareabites/tag/typhoon-haiyan"
},
"bayareabites_12704": {
"type": "terms",
"id": "bayareabites_12704",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12704",
"found": true
},
"relationships": {},
"featImg": null,
"name": "World Food Program",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "World Food Program Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7167,
"slug": "world-food-program",
"isLoading": false,
"link": "/bayareabites/tag/world-food-program"
}
},
"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": {}
}
}
}
