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_62085": {
"type": "attachments",
"id": "bayareabites_62085",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "62085",
"found": true
},
"parent": 62084,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/05/120245750_wide-5a7221b85c0a81d32a25fc77a8c10613373eb3fd.jpg",
"width": 200,
"height": 112
}
},
"publishDate": 1368750206,
"modified": 1368750206,
"caption": null,
"description": "The U.S. Capitol building",
"title": "The U.S. Capitol building",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_62072": {
"type": "attachments",
"id": "bayareabites_62072",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "62072",
"found": true
},
"parent": 62070,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/05/mortadella_custom-8aa0a2899d5833b744c343c978c54b4c5b405d7a.jpe",
"width": 200,
"height": 298
}
},
"publishDate": 1368749180,
"modified": 1368749180,
"caption": null,
"description": "Even Sophia Loren felt compelled to smuggle mortadella, despite a U.S. ban -- well, her character did, anyway, in the \u003ca href=\"http://en.wikipedia.org/wiki/Lady_Liberty_(film)\">1971 film\u003c/a> \u003cem>Lady Liberty\u003c/em>.",
"title": "Even Sophia Loren felt compelled to smuggle mortadella, despite a U.S. ban — well, her character did, anyway, in the 1971 film Lady Liberty.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_62020": {
"type": "attachments",
"id": "bayareabites_62020",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "62020",
"found": true
},
"parent": 62019,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/05/istock_000018352436large-9b81bd61d54aab8971c471243acfc077a92e623b.jpg",
"width": 200,
"height": 149
}
},
"publishDate": 1368726058,
"modified": 1368726058,
"caption": null,
"description": "Roxarsone, a drug linked to elevated levels of inorganic arsenic in chicken meat, is no longer used in chicken farming, producers say. But another arsenic-based drug is still used to raise turkeys.",
"title": "Roxarsone, a drug linked to elevated levels of inorganic arsenic in chicken meat, is no longer used in chicken farming, producers say. But another arsenic-based drug is still used to raise turkeys.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_61985": {
"type": "attachments",
"id": "bayareabites_61985",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "61985",
"found": true
},
"parent": 61984,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/05/salmon_custom-4d6bc87df7963a2eff30562f2d55e00992b3ef21.jpg",
"width": 200,
"height": 133
}
},
"publishDate": 1368669517,
"modified": 1368669517,
"caption": null,
"description": "Crew members unload a catch of sockeye salmon at Craig, Alaska, in 2005. Researchers say fish are being found in new areas because of changing ocean temperatures.",
"title": "Crew members unload a catch of sockeye salmon at Craig, Alaska, in 2005. Researchers say fish are being found in new areas because of changing ocean temperatures.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_61950": {
"type": "attachments",
"id": "bayareabites_61950",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "61950",
"found": true
},
"parent": 61949,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/05/ap212112606528-1-_wide-c0008398725885d34396d5b1409d516d16b9ca76.jpg",
"width": 200,
"height": 112
}
},
"publishDate": 1368650962,
"modified": 1368650962,
"caption": null,
"description": "A farmer holds Monsanto's \"Roundup Ready\" soybean seeds at his family farm in Bunceton, Mo.",
"title": "A farmer holds Monsanto's \"Roundup Ready\" soybean seeds at his family farm in Bunceton, Mo.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_61915": {
"type": "attachments",
"id": "bayareabites_61915",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "61915",
"found": true
},
"parent": 61914,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/05/istock_000007169515large-4965b0cfacc8c7363bc9d042c02e77cd08095746.jpg",
"width": 200,
"height": 149
}
},
"publishDate": 1368639056,
"modified": 1368639056,
"caption": null,
"description": "Eat less salt, but not too much less.",
"title": "Eat less salt, but not too much less.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_61839": {
"type": "attachments",
"id": "bayareabites_61839",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "61839",
"found": true
},
"parent": 61838,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/05/hadfieldtortilla-4b7ac41521bfa3514c7fa4aedd4751302691f486.jpg",
"width": 200,
"height": 150
}
},
"publishDate": 1368556706,
"modified": 1368556706,
"caption": null,
"description": "Commander Hadfield demonstrates how to make a sandwich, space station-style.",
"title": "Commander Hadfield demonstrates how to make a sandwich, space station-style.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_61827": {
"type": "attachments",
"id": "bayareabites_61827",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "61827",
"found": true
},
"parent": 61826,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/05/13724681_h18556959-1357584250a21bca4ca90fcef97c2ac88b4108d9.jpg",
"width": 200,
"height": 149
}
},
"publishDate": 1368550217,
"modified": 1368550217,
"caption": null,
"description": "A vendor sells edible insects at Talad Thai market on the outskirts of Bangkok. The most popular method of preparation is to deep-fry crickets in oil and then sprinkle them with lemongrass slivers and chilis.",
"title": "A vendor sells edible insects at Talad Thai market on the outskirts of Bangkok. The most popular method of preparation is to deep-fry crickets in oil and then sprinkle them with lemongrass slivers and chilis.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_61765": {
"type": "attachments",
"id": "bayareabites_61765",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "61765",
"found": true
},
"parent": 61764,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/05/mimolette-5aaabe2d378a1b530f65ce51d53466043ece8113.jpg",
"width": 200,
"height": 149
}
},
"publishDate": 1368463462,
"modified": 1368463462,
"caption": null,
"description": "Microscopic bugs called cheese mites are responsible for giving Mimolette its distinctive rind and flavor.",
"title": "Microscopic bugs called cheese mites are responsible for giving Mimolette its distinctive rind and flavor.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_61759": {
"type": "attachments",
"id": "bayareabites_61759",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "61759",
"found": true
},
"parent": 61756,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/05/biosolids.jpg",
"width": 1120,
"height": 840
}
},
"publishDate": 1368462810,
"modified": 1368462810,
"caption": "Through the City Land Application of Biosolids Program in Geneva, Ill., the fertilizer supplement is provided to local farmers at no cost. Photo: \u003ca href=\"http://www.flickr.com/photos/cityofgeneva/4111259626/\">City of Geneva/Flickr\u003c/a>",
"description": "Through the City Land Application of Biosolids Program in Geneva, Ill., the fertilizer supplement is provided to local farmers at no cost.",
"title": "biosolids",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_61650": {
"type": "attachments",
"id": "bayareabites_61650",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "61650",
"found": true
},
"parent": 61649,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/05/ramps2_wide-6147b33464e75e782fa32178f25902ec9c27b8c1.jpg",
"width": 200,
"height": 112
}
},
"publishDate": 1368216219,
"modified": 1368216219,
"caption": null,
"description": "Ramps, or wild leeks, are a member of the lily family and resemble scallions with their wide leaves and small, white bulbs tinged a rusty red.",
"title": "Ramps, or wild leeks, are a member of the lily family and resemble scallions with their wide leaves and small, white bulbs tinged a rusty red.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_61602": {
"type": "attachments",
"id": "bayareabites_61602",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "61602",
"found": true
},
"parent": 61601,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/05/momcandy-344323c750e04a28f1087b04447f524c37536919.jpg",
"width": 200,
"height": 149
}
},
"publishDate": 1368124688,
"modified": 1368124688,
"caption": null,
"description": "Matzo Candy With Caramel, Chocolate And Halvah",
"title": "Matzo Candy With Caramel, Chocolate And Halvah",
"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_62084": {
"type": "authors",
"id": "byline_bayareabites_62084",
"meta": {
"override": true
},
"slug": "byline_bayareabites_62084",
"name": "Dan Charles",
"isLoading": false
},
"byline_bayareabites_62070": {
"type": "authors",
"id": "byline_bayareabites_62070",
"meta": {
"override": true
},
"slug": "byline_bayareabites_62070",
"name": "Sylvia Poggioli",
"isLoading": false
},
"byline_bayareabites_62019": {
"type": "authors",
"id": "byline_bayareabites_62019",
"meta": {
"override": true
},
"slug": "byline_bayareabites_62019",
"name": "Allison Aubrey",
"isLoading": false
},
"byline_bayareabites_61984": {
"type": "authors",
"id": "byline_bayareabites_61984",
"meta": {
"override": true
},
"slug": "byline_bayareabites_61984",
"name": "Richard Harris",
"isLoading": false
},
"byline_bayareabites_61949": {
"type": "authors",
"id": "byline_bayareabites_61949",
"meta": {
"override": true
},
"slug": "byline_bayareabites_61949",
"name": "Nina Totenberg",
"isLoading": false
},
"byline_bayareabites_61914": {
"type": "authors",
"id": "byline_bayareabites_61914",
"meta": {
"override": true
},
"slug": "byline_bayareabites_61914",
"name": "Allison Aubrey",
"isLoading": false
},
"byline_bayareabites_61838": {
"type": "authors",
"id": "byline_bayareabites_61838",
"meta": {
"override": true
},
"slug": "byline_bayareabites_61838",
"name": "Maria Godoy",
"isLoading": false
},
"byline_bayareabites_61826": {
"type": "authors",
"id": "byline_bayareabites_61826",
"meta": {
"override": true
},
"slug": "byline_bayareabites_61826",
"name": "Eliza Barclay",
"isLoading": false
},
"byline_bayareabites_61764": {
"type": "authors",
"id": "byline_bayareabites_61764",
"meta": {
"override": true
},
"slug": "byline_bayareabites_61764",
"name": "Deena Prichep",
"isLoading": false
},
"byline_bayareabites_61756": {
"type": "authors",
"id": "byline_bayareabites_61756",
"meta": {
"override": true
},
"slug": "byline_bayareabites_61756",
"name": "Eliza Barclay",
"isLoading": false
},
"byline_bayareabites_61649": {
"type": "authors",
"id": "byline_bayareabites_61649",
"meta": {
"override": true
},
"slug": "byline_bayareabites_61649",
"name": "Jess Schreibstein",
"isLoading": false
},
"byline_bayareabites_61601": {
"type": "authors",
"id": "byline_bayareabites_61601",
"meta": {
"override": true
},
"slug": "byline_bayareabites_61601",
"name": "T. Susan Chang",
"isLoading": false
}
},
"pagesReducer": {
"bayareabites_category_npr-food": {
"type": "terms",
"id": "bayareabites_10916",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10916",
"score": 13.894498
},
"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": 81
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=npr-food",
"seeMore": false,
"paginated": true,
"page": 81
}
},
{
"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_62084": {
"type": "posts",
"id": "bayareabites_62084",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "62084",
"score": null,
"sort": [
1368750743000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1368750743,
"format": "aside",
"disqusTitle": "Congress: Where Food Reforms Go To Die?",
"title": "Congress: Where Food Reforms Go To Die?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_62088\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/capital.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/capital-1024x576.jpg\" alt=\"The U.S. Capitol building. Photo: Jewel Samad/AFP/Getty Images\" width=\"1024\" height=\"576\" class=\"size-large wp-image-62088\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The U.S. Capitol building. Photo: Jewel Samad/AFP/Getty Images\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/2013/05/16/184497092/congress-where-food-reforms-go-to-die\">The Salt at NPR Food\u003c/a> (5/16/13)\u003c/p>\n\u003cp>Two seemingly common-sense, bipartisan food reforms have gotten mugged on Capitol Hill in recent days. If you're a loyal reader of The Salt, you've heard of them.\u003c/p>\n\u003cp>First, there's the \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/26/145900751/ex-foes-stage-coop-detat-for-egg-laying-chickens\">proposal\u003c/a> — backed by an \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/10/146635596/how-two-bitter-adversaries-hatched-a-plan-to-change-the-egg-business\">odd-couple alliance\u003c/a> of egg producers and animal-welfare activists — to set minimum standards for the housing of egg-laying chickens. Second, the Obama administration wants to \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/10/as-promised-obama-wants-to-overhaul-global-anti-hunger-efforts/\">change\u003c/a> the way the United States provides food aid to people in foreign countries, buying more of that food close to where it's needed.\u003c/p>\n\u003cp>Neither proposal seems, at first glance, controversial. Changing the rules for food aid should save money, according to most independent analyses, allowing the program to feed more hungry people. Similar reforms, in fact, were proposed by President George W. Bush. The \"egg bill,\" meanwhile, is a remarkable instance of pragmatic compromise between bitter adversaries.\u003c/p>\n\u003cp>Any change, however, threatens somebody, and both of these proposals have run afoul of politically well-connected people.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the case of food aid, the skeptics include American shippers and dock workers, who will get slightly less work if the U.S. sends cash to buy food abroad. They, in turn, have a powerful friend in Congress: Sen. Barbara Mikulski, proud native of the port city of Baltimore and chairwoman of the Senate Appropriations Committee. In an e-mail to NPR, Mikulski wrote that \"we need to find a sensible center that will allow us to implement smart reforms without jeopardizing U.S. jobs, particularly those in the maritime industry.\"\u003c/p>\n\u003cp>In part because of Mikulski's resistance, advocates of reform are now trying a different route entirely — a \u003ca href=\"http://foreignaffairs.house.gov/press-release/chairman-royce-subcommittee-ranking-member-bass-move-reform-us-food-aid-delivery-help\">free-standing bill\u003c/a> that's been introduced by Edward Royce, the Republican chairman of the House Foreign Affairs Committee. Its prospects are uncertain.\u003c/p>\n\u003cp>The \"egg bill,\" meanwhile, has some influential supporters. Secretary of Agriculture Tom Vilsack brings it up frequently as an exemplary compromise between large-scale agriculture and its critics. Debbie Stabenow, D-Mich., chairwoman of the Senate Agriculture Committee, actually tried to include it in her draft of the farm bill, which is up for renewal (again) this year.\u003c/p>\n\u003cp>Pork and beef producers, however, object in principle to the notion of federal regulation of farm animal housing — even though, in this case, the egg producers themselves are asking for federal regulations as a way to pre-empt state rules that are more troublesome.\u003c/p>\n\u003cp>When the agriculture committees of both House and Senate finished their versions of the farm bill this week, all mention of guaranteed living space for egg-laying hens had vanished.\u003c/p>\n\u003cp>In fact, the House committee adopted a provision that could make it more difficult for states to set such standards. This amendment, offered by Rep. Steve King, R-Iowa, would prohibit any effort by state governments to control the way that their food is produced by out-of-state farmers. The measure is aimed specifically at California's Proposition 2, which is set to ban farmers in Iowa or Idaho from selling their eggs in California if those eggs come from chickens housed in traditional cages. \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": "62084 http://blogs.kqed.org/bayareabites/?p=62084",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/05/16/congress-where-food-reforms-go-to-die/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 545,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 14
},
"modified": 1368750743,
"excerpt": "As Congress gets to work on the farm bill, two common-sense, bipartisan reform measures seem to have gotten run over somewhere along the way. The first would set minimum standards for housing egg-laying chickens. The second sought to change how the U.S. provides food aid to people in foreign nations.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "As Congress gets to work on the farm bill, two common-sense, bipartisan reform measures seem to have gotten run over somewhere along the way. The first would set minimum standards for housing egg-laying chickens. The second sought to change how the U.S. provides food aid to people in foreign nations.",
"title": "Congress: Where Food Reforms Go To Die? | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Congress: Where Food Reforms Go To Die?",
"datePublished": "2013-05-16T17:32:23-07:00",
"dateModified": "2013-05-16T17:32:23-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "congress-where-food-reforms-go-to-die",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=184497092&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Dan Charles",
"nprStoryDate": "Thu, 16 May 2013 17:47:00 -0400",
"nprLastModifiedDate": "Thu, 16 May 2013 18:17:40 -0400",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/05/16/184497092/congress-where-food-reforms-go-to-die?ft=3&f=184497092",
"nprStoryId": "184497092",
"nprRetrievedStory": "1",
"nprPubDate": "Thu, 16 May 2013 18:17:00 -0400",
"path": "/bayareabites/62084/congress-where-food-reforms-go-to-die",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_62088\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/capital.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/capital-1024x576.jpg\" alt=\"The U.S. Capitol building. Photo: Jewel Samad/AFP/Getty Images\" width=\"1024\" height=\"576\" class=\"size-large wp-image-62088\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The U.S. Capitol building. Photo: Jewel Samad/AFP/Getty Images\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/2013/05/16/184497092/congress-where-food-reforms-go-to-die\">The Salt at NPR Food\u003c/a> (5/16/13)\u003c/p>\n\u003cp>Two seemingly common-sense, bipartisan food reforms have gotten mugged on Capitol Hill in recent days. If you're a loyal reader of The Salt, you've heard of them.\u003c/p>\n\u003cp>First, there's the \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/26/145900751/ex-foes-stage-coop-detat-for-egg-laying-chickens\">proposal\u003c/a> — backed by an \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/10/146635596/how-two-bitter-adversaries-hatched-a-plan-to-change-the-egg-business\">odd-couple alliance\u003c/a> of egg producers and animal-welfare activists — to set minimum standards for the housing of egg-laying chickens. Second, the Obama administration wants to \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/10/as-promised-obama-wants-to-overhaul-global-anti-hunger-efforts/\">change\u003c/a> the way the United States provides food aid to people in foreign countries, buying more of that food close to where it's needed.\u003c/p>\n\u003cp>Neither proposal seems, at first glance, controversial. Changing the rules for food aid should save money, according to most independent analyses, allowing the program to feed more hungry people. Similar reforms, in fact, were proposed by President George W. Bush. The \"egg bill,\" meanwhile, is a remarkable instance of pragmatic compromise between bitter adversaries.\u003c/p>\n\u003cp>Any change, however, threatens somebody, and both of these proposals have run afoul of politically well-connected people.\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>In the case of food aid, the skeptics include American shippers and dock workers, who will get slightly less work if the U.S. sends cash to buy food abroad. They, in turn, have a powerful friend in Congress: Sen. Barbara Mikulski, proud native of the port city of Baltimore and chairwoman of the Senate Appropriations Committee. In an e-mail to NPR, Mikulski wrote that \"we need to find a sensible center that will allow us to implement smart reforms without jeopardizing U.S. jobs, particularly those in the maritime industry.\"\u003c/p>\n\u003cp>In part because of Mikulski's resistance, advocates of reform are now trying a different route entirely — a \u003ca href=\"http://foreignaffairs.house.gov/press-release/chairman-royce-subcommittee-ranking-member-bass-move-reform-us-food-aid-delivery-help\">free-standing bill\u003c/a> that's been introduced by Edward Royce, the Republican chairman of the House Foreign Affairs Committee. Its prospects are uncertain.\u003c/p>\n\u003cp>The \"egg bill,\" meanwhile, has some influential supporters. Secretary of Agriculture Tom Vilsack brings it up frequently as an exemplary compromise between large-scale agriculture and its critics. Debbie Stabenow, D-Mich., chairwoman of the Senate Agriculture Committee, actually tried to include it in her draft of the farm bill, which is up for renewal (again) this year.\u003c/p>\n\u003cp>Pork and beef producers, however, object in principle to the notion of federal regulation of farm animal housing — even though, in this case, the egg producers themselves are asking for federal regulations as a way to pre-empt state rules that are more troublesome.\u003c/p>\n\u003cp>When the agriculture committees of both House and Senate finished their versions of the farm bill this week, all mention of guaranteed living space for egg-laying hens had vanished.\u003c/p>\n\u003cp>In fact, the House committee adopted a provision that could make it more difficult for states to set such standards. This amendment, offered by Rep. Steve King, R-Iowa, would prohibit any effort by state governments to control the way that their food is produced by out-of-state farmers. The measure is aimed specifically at California's Proposition 2, which is set to ban farmers in Iowa or Idaho from selling their eggs in California if those eggs come from chickens housed in traditional cages. \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/62084/congress-where-food-reforms-go-to-die",
"authors": [
"byline_bayareabites_62084"
],
"categories": [
"bayareabites_1874",
"bayareabites_3032",
"bayareabites_4084",
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_2035"
],
"tags": [
"bayareabites_99",
"bayareabites_11722",
"bayareabites_11270",
"bayareabites_11723",
"bayareabites_11724",
"bayareabites_135",
"bayareabites_11725",
"bayareabites_248",
"bayareabites_648",
"bayareabites_10921"
],
"featImg": "bayareabites_62085",
"label": "bayareabites"
},
"bayareabites_62070": {
"type": "posts",
"id": "bayareabites_62070",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "62070",
"score": null,
"sort": [
1368749856000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1368749856,
"format": "aside",
"disqusTitle": "No More Smuggling: Many Cured Italian Meats Coming To America",
"title": "No More Smuggling: Many Cured Italian Meats Coming To America",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_62078\" class=\"wp-caption aligncenter\" style=\"max-width: 335px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/sophia-loren.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/sophia-loren.jpg\" alt=\"Even Sophia Loren felt compelled to smuggle mortadella, despite a U.S. ban -- well, her character did, anyway, in the 1971 film Lady Liberty. Photo: Warner Bros/The Kobal Collection\" width=\"335\" height=\"500\" class=\"size-full wp-image-62078\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Even Sophia Loren felt compelled to smuggle mortadella, despite a U.S. ban -- well, her character did, anyway, in the \u003ca href=\"http://en.wikipedia.org/wiki/Lady_Liberty_(film)\">1971 film\u003c/a> \u003cem>Lady Liberty\u003c/em>. Photo: Warner Bros/The Kobal Collection\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2101034/sylvia-poggioli\">Sylvia Poggioli\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/16/184553890/no-more-smuggling-many-cured-italian-meats-coming-to-america\">The Salt at NPR Food\u003c/a> (5/16/13)\u003c/p>\n\u003cp>American gourmets and lovers of Italian food products, your days as food smugglers are over.\u003c/p>\n\u003cp>No more stuffing your suitcases with delicacies bought in Italy, hoping the sniffer dogs at JFK or other American airports won't detect the banned-in-the-USA foodstuffs inside your luggage.\u003c/p>\n\u003cp>In the U.S., they're called cured meats, the French say \u003cem>charcuterie\u003c/em> and in Italy, the word for cured-pork products is \u003cem>salumi. \u003c/em>\u003c/p>\n\u003cp>Starting May 28, a four-decades-old ban on the import of many Italian \u003cem>salumi\u003c/em> \u003ca href=\"http://www.nytimes.com/2013/04/30/dining/ban-on-many-italian-pork-products-to-be-relaxed.html\">will be lifted\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The U.S. Department of Agriculture has announced that the Italian regions of Lombardy, Emilia-Romagna, Veneto and Piedmont, and the provinces of Trento and Bolzano, are free of swine vesicular disease. Imports of pork products from those areas, says the USDA, present a low risk of introducing the disease into the U.S. The disease was first detected in the 1960s and can survive cooking and even long curing.\u003c/p>\n\u003cp>Up to now, only a few Italian pork products were approved for import to the U.S.: prosciutto di Parma and prosciutto di San Daniele, as well as mortadella — which was \u003ca href=\"http://articles.chicagotribune.com/2000-02-16/features/0002160286_1_italian-swine-fever-ban\">also banned until 2000.\u003c/a>\u003c/p>\n\u003cp>Starting soon, as long as they receive USDA approval, hundreds of artisanal products will arrive on American tables. It's not yet clear, however, what standards the producers will have to meet and what the costs will be. But even without a ban, Italian cured meat producers must pay hefty fees as part of the process of getting certified for importation.\u003c/p>\n\u003cp>For centuries, Italians have been making some of the highest-quality cured meats in Europe. It's time to start learning some of their names: \u003cem>sopressata,\u003c/em> a slow-cured dried pork, similar in appearance to salami; \u003cem>pancetta\u003c/em>, bacon made from the pork belly, but unlike the American variety, which is smoked, Italian \u003cem>pancetta\u003c/em> is cured in salt and spices; \u003cem>coppa\u003c/em> or \u003cem>capocollo\u003c/em>, made from pork shoulder or neck and seasoned with wine, salt and spice.\u003c/p>\n\u003cp>What's the secret behind the high quality of Italian \u003cem>salumi\u003c/em>?\u003c/p>\n\u003cp>Many say it's the quality of the pigs, the climate where they're raised and what they're fed.\u003c/p>\n\u003cp>Every Italian region and province, and even many towns have their own distinctive \u003cem>salumi\u003c/em>, many of them celebrated in weeklong folk festivals. There are fans of \u003cem>Coppa Piacentina\u003c/em> or those who swear by \u003cem>Coppa di Parma\u003c/em>; there's an infinite variety of salamis — from Brianza, Vicenza, Cremona and many more, spiced with garlic, juniper and myrtle berries, fennel and red wine.\u003c/p>\n\u003cp>One of the delicacies that may soon reach U.S. shores is \u003cem>salame di Felino\u003c/em>, named after the small town of the same name near Parma.\u003c/p>\n\u003cp>According to the website \u003ca href=\"http://www.prosciuttopedia.com/\">prosciuttopedia\u003c/a>, \u003cem>salame di Felino\u003c/em> traces its origins to the Middle Ages. The oldest pictorial representation is found in the Parma Baptistery, where one can see two salamis draped over a saucepan. And in 1905, the wording \"Salame di Felino\" was officially included in the dictionary of the Italian language.\u003c/p>\n\u003cfigure id=\"attachment_62077\" class=\"wp-caption aligncenter\" style=\"max-width: 749px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pancetta.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pancetta.jpg\" alt=\"Various types of pancetta, bacon made from pork belly, on display in Turin, Italy. Unlike the American variety, which is smoked, Italian pancetta is cured in salt and spices. Photo: Giuseppe Cacace/AFP/Getty Images\" width=\"749\" height=\"500\" class=\"size-full wp-image-62077\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Various types of pancetta, bacon made from pork belly, on display in Turin, Italy. Unlike the American variety, which is smoked, Italian pancetta is cured in salt and spices. Photo: Giuseppe Cacace/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>But what cured meat aficionados are most eagerly waiting for is the king of Italian \u003cem>salumi\u003c/em>, \u003cem>\u003ca href=\"http://italianfood.about.com/od/italianmeatrecipes/ig/Salumi--Italian-Cold-Cuts/Culatello.htm\">culatello\u003c/a>\u003c/em>, a product of the flatlands of Zibello and neighboring towns near Parma — a product whose secret ingredient is the dense winter fog that hovers at a particular bend in the Po River.\u003c/p>\n\u003cp>\u003cem>Culatello\u003c/em> dates back at least to the 15th century. It's made with the muscular part of the hind leg of pigs born, raised and slaughtered in the Emilia-Romagna and Lombardy regions.\u003c/p>\n\u003cp>The Italian poet \u003ca href=\"http://en.wikipedia.org/wiki/Gabriele_d'Annunzio\">Gabriele D'Annunzio\u003c/a>, a \u003cem>culatello\u003c/em> enthusiast, wrote in 1891, \"It is aged only in the square of land surrounding Zibello, where the air of the Po is often humid and good for the mold that preserves this fatless cut of meat.\"\u003c/p>\n\u003cp>I first experienced \u003cem>culatello\u003c/em> at the \u003ca href=\"http://www.trattorialabuca.com/english/start.htm\">Trattoria La Buca di Zibello\u003c/a>, a long-established restaurant run for four generations solely by women. A huge room is dedicated to curing the \u003cem>zibelli\u003c/em> — hundreds hang from the ceiling. The women told me one of the key steps is a loving massage that helps salt penetrate the meat.\u003c/p>\n\u003cp>\u003cem>Culatello\u003c/em> is an expensive delicacy even in Italy, and of the two \u003cem>culatelli\u003c/em> produced by the same animal, one is always better than the other: It's said that pigs are animals of habit and always sleep on the same side, which ends up being the less tender of the two thighs.\u003c/p>\n\u003cp>But there are some cured pork products that won't soon be imported to the U.S. The region of Tuscany is still on the USDA-restricted list. So, you'll still have to travel there to savor wild boar sausages (my favorite) and\u003cem>\u003ca href=\"http://italianfood.about.com/od/curedmeats/r/blr0699.htm\"> finocchiona\u003c/a>\u003c/em> of Siena, a fennel-flavored salami.\u003c/p>\n\u003cp>And then there's that most sinful of products (sinful for those who have to watch their cholesterol intake), \u003cem>\u003ca href=\"http://italianfood.about.com/od/italianmeatrecipes/ig/Salumi--Italian-Cold-Cuts/Lardo-Di-Colonnata.htm\">lardo di Colonnata\u003c/a>\u003c/em>, the small town perched above the marble quarries of Carrara. That velvety white lard — pork fat from the back of the pig — is cured in marble vats. Locals claim it's the porous quality of the stone that's responsible for its unique, refined taste.\u003c/p>\n\u003cp>Buon appetito. \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": "62070 http://blogs.kqed.org/bayareabites/?p=62070",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/05/16/no-more-smuggling-many-cured-italian-meats-coming-to-america/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 942,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 25
},
"modified": 1368749856,
"excerpt": "\u003cem>Culatello. Capocollo. Sopressata.\u003c/em> It will soon be legal to import a whole new world of Italian cured pork products, thanks to the USDA's decision to end a decades-long ban. Every Italian region and province, and even many towns have their own distinctive \u003cem>salumi.\u003c/em>",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Culatello. Capocollo. Sopressata. It will soon be legal to import a whole new world of Italian cured pork products, thanks to the USDA's decision to end a decades-long ban. Every Italian region and province, and even many towns have their own distinctive salumi.",
"title": "No More Smuggling: Many Cured Italian Meats Coming To America | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "No More Smuggling: Many Cured Italian Meats Coming To America",
"datePublished": "2013-05-16T17:17:36-07:00",
"dateModified": "2013-05-16T17:17:36-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "no-more-smuggling-many-cured-italian-meats-coming-to-america",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=184553890&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Sylvia Poggioli",
"nprStoryDate": "Thu, 16 May 2013 16:38:00 -0400",
"nprLastModifiedDate": "Thu, 16 May 2013 18:36:20 -0400",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/05/16/184553890/no-more-smuggling-many-cured-italian-meats-coming-to-america?ft=3&f=184553890",
"nprStoryId": "184553890",
"nprRetrievedStory": "1",
"nprPubDate": "Thu, 16 May 2013 18:36:00 -0400",
"path": "/bayareabites/62070/no-more-smuggling-many-cured-italian-meats-coming-to-america",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_62078\" class=\"wp-caption aligncenter\" style=\"max-width: 335px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/sophia-loren.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/sophia-loren.jpg\" alt=\"Even Sophia Loren felt compelled to smuggle mortadella, despite a U.S. ban -- well, her character did, anyway, in the 1971 film Lady Liberty. Photo: Warner Bros/The Kobal Collection\" width=\"335\" height=\"500\" class=\"size-full wp-image-62078\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Even Sophia Loren felt compelled to smuggle mortadella, despite a U.S. ban -- well, her character did, anyway, in the \u003ca href=\"http://en.wikipedia.org/wiki/Lady_Liberty_(film)\">1971 film\u003c/a> \u003cem>Lady Liberty\u003c/em>. Photo: Warner Bros/The Kobal Collection\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2101034/sylvia-poggioli\">Sylvia Poggioli\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/16/184553890/no-more-smuggling-many-cured-italian-meats-coming-to-america\">The Salt at NPR Food\u003c/a> (5/16/13)\u003c/p>\n\u003cp>American gourmets and lovers of Italian food products, your days as food smugglers are over.\u003c/p>\n\u003cp>No more stuffing your suitcases with delicacies bought in Italy, hoping the sniffer dogs at JFK or other American airports won't detect the banned-in-the-USA foodstuffs inside your luggage.\u003c/p>\n\u003cp>In the U.S., they're called cured meats, the French say \u003cem>charcuterie\u003c/em> and in Italy, the word for cured-pork products is \u003cem>salumi. \u003c/em>\u003c/p>\n\u003cp>Starting May 28, a four-decades-old ban on the import of many Italian \u003cem>salumi\u003c/em> \u003ca href=\"http://www.nytimes.com/2013/04/30/dining/ban-on-many-italian-pork-products-to-be-relaxed.html\">will be lifted\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 U.S. Department of Agriculture has announced that the Italian regions of Lombardy, Emilia-Romagna, Veneto and Piedmont, and the provinces of Trento and Bolzano, are free of swine vesicular disease. Imports of pork products from those areas, says the USDA, present a low risk of introducing the disease into the U.S. The disease was first detected in the 1960s and can survive cooking and even long curing.\u003c/p>\n\u003cp>Up to now, only a few Italian pork products were approved for import to the U.S.: prosciutto di Parma and prosciutto di San Daniele, as well as mortadella — which was \u003ca href=\"http://articles.chicagotribune.com/2000-02-16/features/0002160286_1_italian-swine-fever-ban\">also banned until 2000.\u003c/a>\u003c/p>\n\u003cp>Starting soon, as long as they receive USDA approval, hundreds of artisanal products will arrive on American tables. It's not yet clear, however, what standards the producers will have to meet and what the costs will be. But even without a ban, Italian cured meat producers must pay hefty fees as part of the process of getting certified for importation.\u003c/p>\n\u003cp>For centuries, Italians have been making some of the highest-quality cured meats in Europe. It's time to start learning some of their names: \u003cem>sopressata,\u003c/em> a slow-cured dried pork, similar in appearance to salami; \u003cem>pancetta\u003c/em>, bacon made from the pork belly, but unlike the American variety, which is smoked, Italian \u003cem>pancetta\u003c/em> is cured in salt and spices; \u003cem>coppa\u003c/em> or \u003cem>capocollo\u003c/em>, made from pork shoulder or neck and seasoned with wine, salt and spice.\u003c/p>\n\u003cp>What's the secret behind the high quality of Italian \u003cem>salumi\u003c/em>?\u003c/p>\n\u003cp>Many say it's the quality of the pigs, the climate where they're raised and what they're fed.\u003c/p>\n\u003cp>Every Italian region and province, and even many towns have their own distinctive \u003cem>salumi\u003c/em>, many of them celebrated in weeklong folk festivals. There are fans of \u003cem>Coppa Piacentina\u003c/em> or those who swear by \u003cem>Coppa di Parma\u003c/em>; there's an infinite variety of salamis — from Brianza, Vicenza, Cremona and many more, spiced with garlic, juniper and myrtle berries, fennel and red wine.\u003c/p>\n\u003cp>One of the delicacies that may soon reach U.S. shores is \u003cem>salame di Felino\u003c/em>, named after the small town of the same name near Parma.\u003c/p>\n\u003cp>According to the website \u003ca href=\"http://www.prosciuttopedia.com/\">prosciuttopedia\u003c/a>, \u003cem>salame di Felino\u003c/em> traces its origins to the Middle Ages. The oldest pictorial representation is found in the Parma Baptistery, where one can see two salamis draped over a saucepan. And in 1905, the wording \"Salame di Felino\" was officially included in the dictionary of the Italian language.\u003c/p>\n\u003cfigure id=\"attachment_62077\" class=\"wp-caption aligncenter\" style=\"max-width: 749px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pancetta.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pancetta.jpg\" alt=\"Various types of pancetta, bacon made from pork belly, on display in Turin, Italy. Unlike the American variety, which is smoked, Italian pancetta is cured in salt and spices. Photo: Giuseppe Cacace/AFP/Getty Images\" width=\"749\" height=\"500\" class=\"size-full wp-image-62077\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Various types of pancetta, bacon made from pork belly, on display in Turin, Italy. Unlike the American variety, which is smoked, Italian pancetta is cured in salt and spices. Photo: Giuseppe Cacace/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>But what cured meat aficionados are most eagerly waiting for is the king of Italian \u003cem>salumi\u003c/em>, \u003cem>\u003ca href=\"http://italianfood.about.com/od/italianmeatrecipes/ig/Salumi--Italian-Cold-Cuts/Culatello.htm\">culatello\u003c/a>\u003c/em>, a product of the flatlands of Zibello and neighboring towns near Parma — a product whose secret ingredient is the dense winter fog that hovers at a particular bend in the Po River.\u003c/p>\n\u003cp>\u003cem>Culatello\u003c/em> dates back at least to the 15th century. It's made with the muscular part of the hind leg of pigs born, raised and slaughtered in the Emilia-Romagna and Lombardy regions.\u003c/p>\n\u003cp>The Italian poet \u003ca href=\"http://en.wikipedia.org/wiki/Gabriele_d'Annunzio\">Gabriele D'Annunzio\u003c/a>, a \u003cem>culatello\u003c/em> enthusiast, wrote in 1891, \"It is aged only in the square of land surrounding Zibello, where the air of the Po is often humid and good for the mold that preserves this fatless cut of meat.\"\u003c/p>\n\u003cp>I first experienced \u003cem>culatello\u003c/em> at the \u003ca href=\"http://www.trattorialabuca.com/english/start.htm\">Trattoria La Buca di Zibello\u003c/a>, a long-established restaurant run for four generations solely by women. A huge room is dedicated to curing the \u003cem>zibelli\u003c/em> — hundreds hang from the ceiling. The women told me one of the key steps is a loving massage that helps salt penetrate the meat.\u003c/p>\n\u003cp>\u003cem>Culatello\u003c/em> is an expensive delicacy even in Italy, and of the two \u003cem>culatelli\u003c/em> produced by the same animal, one is always better than the other: It's said that pigs are animals of habit and always sleep on the same side, which ends up being the less tender of the two thighs.\u003c/p>\n\u003cp>But there are some cured pork products that won't soon be imported to the U.S. The region of Tuscany is still on the USDA-restricted list. So, you'll still have to travel there to savor wild boar sausages (my favorite) and\u003cem>\u003ca href=\"http://italianfood.about.com/od/curedmeats/r/blr0699.htm\"> finocchiona\u003c/a>\u003c/em> of Siena, a fennel-flavored salami.\u003c/p>\n\u003cp>And then there's that most sinful of products (sinful for those who have to watch their cholesterol intake), \u003cem>\u003ca href=\"http://italianfood.about.com/od/italianmeatrecipes/ig/Salumi--Italian-Cold-Cuts/Lardo-Di-Colonnata.htm\">lardo di Colonnata\u003c/a>\u003c/em>, the small town perched above the marble quarries of Carrara. That velvety white lard — pork fat from the back of the pig — is cured in marble vats. Locals claim it's the porous quality of the stone that's responsible for its unique, refined taste.\u003c/p>\n\u003cp>Buon appetito. \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/62070/no-more-smuggling-many-cured-italian-meats-coming-to-america",
"authors": [
"byline_bayareabites_62070"
],
"categories": [
"bayareabites_4084",
"bayareabites_10916",
"bayareabites_2035"
],
"tags": [
"bayareabites_320",
"bayareabites_11718",
"bayareabites_11721",
"bayareabites_11719",
"bayareabites_318",
"bayareabites_11720",
"bayareabites_10921",
"bayareabites_8913"
],
"featImg": "bayareabites_62072",
"label": "bayareabites"
},
"bayareabites_62019": {
"type": "posts",
"id": "bayareabites_62019",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "62019",
"score": null,
"sort": [
1368726372000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1368726372,
"format": "aside",
"disqusTitle": "How Trace Amounts of Arsenic End Up In Grocery Store Meat ",
"title": "How Trace Amounts of Arsenic End Up In Grocery Store Meat ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_62026\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/chicken-arsenic.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/chicken-arsenic-1024x767.jpg\" alt=\"Roxarsone, a drug linked to elevated levels of inorganic arsenic in chicken meat, is no longer used in chicken farming, producers say. But another arsenic-based drug is still used to raise turkeys. Photo: iStockphoto\" width=\"1024\" height=\"767\" class=\"size-large wp-image-62026\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roxarsone, a drug linked to elevated levels of inorganic arsenic in chicken meat, is no longer used in chicken farming, producers say. But another arsenic-based drug is still used to raise turkeys. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/16/184261664/how-trace-amounts-of-arsenic-end-up-in-grocery-store-meat\">The Salt at NPR Food\u003c/a> (5/16/13)\u003c/p>\n\u003cp>A \u003ca href=\"http://ehp.niehs.nih.gov/1206245/\">study\u003c/a> published online recently in the journal \u003cem>Environmental Health Perspectives\u003c/em> documented slightly elevated levels of arsenic in samples of chicken purchased at grocery stores in 10 cities in the U.S.\u003c/p>\n\u003cp>So how did trace amounts of this toxin end up in supermarket poultry?\u003c/p>\n\u003cp>Well, arsenic-based drugs are approved for use in chicken and turkey production. And at the time of the grocery-store testing, back in late 2010 and early 2011, a drug called Roxarsone was still being used in chicken feed to stave off infections with parasites. (The drug was voluntarily \u003ca href=\"http://www.fda.gov/AnimalVeterinary/SafetyHealth/ProductSafetyInformation/ucm258313.htm\">pulled from the market\u003c/a> in June 2011 by its manufacturer.)\u003c/p>\n\u003cp>\"We did the study to learn whether using arsenic-based drugs leads to increases in the toxic form of arsenic in meat,\" explains researcher \u003ca href=\"http://www.jhsph.edu/research/centers-and-institutes/johns-hopkins-center-for-a-livable-future/about/staff/Bios/keeve.html\">Keeve Nachman\u003c/a> of Johns Hopkins. And it turns out, it does. A little.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The researchers documented 2.3 ppb — that's \u003cem>parts per BILLION \u003c/em>-- of inorganic arsenic (the more toxic type of arsenic) in the meat of chicken that had measurable levels of Roxarsone.\u003c/p>\n\u003cp>By comparison, the meat from chicken that had no detectable levels of Roxarsone had .8 ppb of inorganic arsenic. That's three times less.\u003c/p>\n\u003cp>But it's important to point out that these low levels are \u003cem>far\u003c/em> below the 500 ppb \u003ca href=\"http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfCFR/CFRSearch.cfm?CFRPart=556&showFR=1\">tolerance levels \u003c/a>set by the FDA.\u003c/p>\n\u003cp>The researchers found no measurable trace of the arsenic-based drug in the 25 organic samples they tested (Roxarsone is not allow in organic chicken). By comparison, 20 of the 40 samples of meat from chickens raised conventionally did contain the drug.\u003c/p>\n\u003cp>The National Chicken Council released a \u003ca href=\"http://www.nationalchickencouncil.org/ncc-responds-to-misleading-johns-hopkins-study-says-arsenicals-no-longer-fed-to-broilers/\">statement\u003c/a> calling the study's conclusions misleading. Chicken producers, the council says, are no longer using any arsenic-based drugs.\u003c/p>\n\u003cp>In lieu of Roxarsone, which had been used to prevent intestinal parasites, chicken producers have switched to drugs known as ionophores.\u003c/p>\n\u003cp>\"Today, folks (chicken producers) are just doing the best they can without\" Roxarsone, says Tom Super of the National Chicken Council. He says the ionophores are not as effective against the parasites.\u003c/p>\n\u003cp>The FDA, in \u003ca href=\"http://www.fda.gov/AnimalVeterinary/SafetyHealth/ProductSafetyInformation/ucm258313.htm\">this Q & A\u003c/a>, says another arsenic-based drug known as Nitarsone is still being marketed. It's approved for use in chickens and turkeys. Though FDA does not disclose animal drug sales data, the drug is used to prevent outbreaks of \u003ca href=\"http://en.wikipedia.org/wiki/Blackhead_disease\">Blackhead\u003c/a>, an infection caused by parasites, in turkeys.\u003c/p>\n\u003cp>The National Turkey Federation says Nitarsone is used primarily in the turkeys' first few weeks of life, and used more heavily during the summer months, when Blackhead is more likely to occur. The industry depends on the drug as a preventive, since there's no effective treatment once an outbreak occurs.\u003c/p>\n\u003cp>The authors of the new study say they hope the FDA considers their conclusions in making decisions about the approvals for these drugs.\u003c/p>\n\u003cp>\"Roxarsone still continues to be sold by (drug company) Zoetis in Latin America\" and is still approved for use here, despite the fact that it was voluntarily pulled from the market in 2011,\" Johns Hopkins' Nachman says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The FDA says it continues to investigate all uses of arsenic-based drugs in food-producing animals, and agency spokesperson Jalil Isa says the agency \"will take the appropriate action to protect public health.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "62019 http://blogs.kqed.org/bayareabites/?p=62019",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/05/16/how-trace-amounts-of-arsenic-end-up-in-grocery-store-meat/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 593,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 19
},
"modified": 1368726372,
"excerpt": "A recently published study found slightly elevated amounts of inorganic arsenic in samples of chicken meat purchased at grocery stores. Arsenic-based drugs are no longer used in chickens — but they are still used in turkeys.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A recently published study found slightly elevated amounts of inorganic arsenic in samples of chicken meat purchased at grocery stores. Arsenic-based drugs are no longer used in chickens — but they are still used in turkeys.",
"title": "How Trace Amounts of Arsenic End Up In Grocery Store Meat | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "How Trace Amounts of Arsenic End Up In Grocery Store Meat ",
"datePublished": "2013-05-16T10:46:12-07:00",
"dateModified": "2013-05-16T10:46:12-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "how-trace-amounts-of-arsenic-end-up-in-grocery-store-meat",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=184261664&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Allison Aubrey",
"nprStoryDate": "Thu, 16 May 2013 13:15:00 -0400",
"nprLastModifiedDate": "Thu, 16 May 2013 13:15:19 -0400",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/05/16/184261664/how-trace-amounts-of-arsenic-end-up-in-grocery-store-meat?ft=3&f=184261664",
"nprStoryId": "184261664",
"nprRetrievedStory": "1",
"nprPubDate": "Thu, 16 May 2013 13:15:00 -0400",
"path": "/bayareabites/62019/how-trace-amounts-of-arsenic-end-up-in-grocery-store-meat",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_62026\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/chicken-arsenic.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/chicken-arsenic-1024x767.jpg\" alt=\"Roxarsone, a drug linked to elevated levels of inorganic arsenic in chicken meat, is no longer used in chicken farming, producers say. But another arsenic-based drug is still used to raise turkeys. Photo: iStockphoto\" width=\"1024\" height=\"767\" class=\"size-large wp-image-62026\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roxarsone, a drug linked to elevated levels of inorganic arsenic in chicken meat, is no longer used in chicken farming, producers say. But another arsenic-based drug is still used to raise turkeys. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/16/184261664/how-trace-amounts-of-arsenic-end-up-in-grocery-store-meat\">The Salt at NPR Food\u003c/a> (5/16/13)\u003c/p>\n\u003cp>A \u003ca href=\"http://ehp.niehs.nih.gov/1206245/\">study\u003c/a> published online recently in the journal \u003cem>Environmental Health Perspectives\u003c/em> documented slightly elevated levels of arsenic in samples of chicken purchased at grocery stores in 10 cities in the U.S.\u003c/p>\n\u003cp>So how did trace amounts of this toxin end up in supermarket poultry?\u003c/p>\n\u003cp>Well, arsenic-based drugs are approved for use in chicken and turkey production. And at the time of the grocery-store testing, back in late 2010 and early 2011, a drug called Roxarsone was still being used in chicken feed to stave off infections with parasites. (The drug was voluntarily \u003ca href=\"http://www.fda.gov/AnimalVeterinary/SafetyHealth/ProductSafetyInformation/ucm258313.htm\">pulled from the market\u003c/a> in June 2011 by its manufacturer.)\u003c/p>\n\u003cp>\"We did the study to learn whether using arsenic-based drugs leads to increases in the toxic form of arsenic in meat,\" explains researcher \u003ca href=\"http://www.jhsph.edu/research/centers-and-institutes/johns-hopkins-center-for-a-livable-future/about/staff/Bios/keeve.html\">Keeve Nachman\u003c/a> of Johns Hopkins. And it turns out, it does. A little.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The researchers documented 2.3 ppb — that's \u003cem>parts per BILLION \u003c/em>-- of inorganic arsenic (the more toxic type of arsenic) in the meat of chicken that had measurable levels of Roxarsone.\u003c/p>\n\u003cp>By comparison, the meat from chicken that had no detectable levels of Roxarsone had .8 ppb of inorganic arsenic. That's three times less.\u003c/p>\n\u003cp>But it's important to point out that these low levels are \u003cem>far\u003c/em> below the 500 ppb \u003ca href=\"http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfCFR/CFRSearch.cfm?CFRPart=556&showFR=1\">tolerance levels \u003c/a>set by the FDA.\u003c/p>\n\u003cp>The researchers found no measurable trace of the arsenic-based drug in the 25 organic samples they tested (Roxarsone is not allow in organic chicken). By comparison, 20 of the 40 samples of meat from chickens raised conventionally did contain the drug.\u003c/p>\n\u003cp>The National Chicken Council released a \u003ca href=\"http://www.nationalchickencouncil.org/ncc-responds-to-misleading-johns-hopkins-study-says-arsenicals-no-longer-fed-to-broilers/\">statement\u003c/a> calling the study's conclusions misleading. Chicken producers, the council says, are no longer using any arsenic-based drugs.\u003c/p>\n\u003cp>In lieu of Roxarsone, which had been used to prevent intestinal parasites, chicken producers have switched to drugs known as ionophores.\u003c/p>\n\u003cp>\"Today, folks (chicken producers) are just doing the best they can without\" Roxarsone, says Tom Super of the National Chicken Council. He says the ionophores are not as effective against the parasites.\u003c/p>\n\u003cp>The FDA, in \u003ca href=\"http://www.fda.gov/AnimalVeterinary/SafetyHealth/ProductSafetyInformation/ucm258313.htm\">this Q & A\u003c/a>, says another arsenic-based drug known as Nitarsone is still being marketed. It's approved for use in chickens and turkeys. Though FDA does not disclose animal drug sales data, the drug is used to prevent outbreaks of \u003ca href=\"http://en.wikipedia.org/wiki/Blackhead_disease\">Blackhead\u003c/a>, an infection caused by parasites, in turkeys.\u003c/p>\n\u003cp>The National Turkey Federation says Nitarsone is used primarily in the turkeys' first few weeks of life, and used more heavily during the summer months, when Blackhead is more likely to occur. The industry depends on the drug as a preventive, since there's no effective treatment once an outbreak occurs.\u003c/p>\n\u003cp>The authors of the new study say they hope the FDA considers their conclusions in making decisions about the approvals for these drugs.\u003c/p>\n\u003cp>\"Roxarsone still continues to be sold by (drug company) Zoetis in Latin America\" and is still approved for use here, despite the fact that it was voluntarily pulled from the market in 2011,\" Johns Hopkins' Nachman says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The FDA says it continues to investigate all uses of arsenic-based drugs in food-producing animals, and agency spokesperson Jalil Isa says the agency \"will take the appropriate action to protect public health.\"\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/62019/how-trace-amounts-of-arsenic-end-up-in-grocery-store-meat",
"authors": [
"byline_bayareabites_62019"
],
"categories": [
"bayareabites_10916",
"bayareabites_2035"
],
"tags": [
"bayareabites_11520",
"bayareabites_621",
"bayareabites_2608",
"bayareabites_243",
"bayareabites_11717",
"bayareabites_11716",
"bayareabites_543"
],
"featImg": "bayareabites_62020",
"label": "bayareabites"
},
"bayareabites_61984": {
"type": "posts",
"id": "bayareabites_61984",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "61984",
"score": null,
"sort": [
1368669913000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1368669913,
"format": "aside",
"disqusTitle": "Go Fish (Somewhere Else): Warming Oceans Are Altering Catches",
"title": "Go Fish (Somewhere Else): Warming Oceans Are Altering Catches",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_61990\" class=\"wp-caption aligncenter\" style=\"max-width: 750px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/fishingsalmon.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/fishingsalmon.jpg\" alt=\"Crew members unload a catch of sockeye salmon at Craig, Alaska, in 2005. Researchers say fish are being found in new areas because of changing ocean temperatures. Photo: Melissa Farlow/National Geographic/Getty Images\" width=\"750\" height=\"500\" class=\"size-full wp-image-61990\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crew members unload a catch of sockeye salmon at Craig, Alaska, in 2005. Researchers say fish are being found in new areas because of changing ocean temperatures. Photo: Melissa Farlow/National Geographic/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/15/183968378/go-fish-somewhere-else-warming-oceans-are-altering-catches\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/05/20130515_atc_16.mp3\"] \u003c/p>\n\u003cp>Post by Richard Harris, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/15/183968378/go-fish-somewhere-else-warming-oceans-are-altering-catches\">The Salt at NPR Food\u003c/a> (5/15/13)\u003c/p>\n\u003cp>Climate change is gradually altering the fish that end up on ice in seafood counters around the world, according to a new study.\u003c/p>\n\u003cp>\"The composition of the [global] fish catch includes more and more fish from the warmer areas, and cold-water fish are getting more rare, because the temperatures are increasing,\" says \u003ca href=\"http://www.fisheries.ubc.ca/faculty-staff/daniel-pauly\">Daniel Pauly\u003c/a> at the University of British Columbia, a co-author of the study.\u003c/p>\n\u003cp>As \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/03/07/173702462/australias-heron-island-a-canary-in-the-coal-mine-for-coral-reefs\">oceans warm\u003c/a> — a result of climate change — fish maintain their preferred water temperature by moving away from the equator and toward the poles.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, for example, people in Denmark are now encountering swordfish, which you'd normally find in the Mediterranean and off the coast of Africa.\u003c/p>\n\u003cp>\"In British Columbia, where I live, we have Humboldt squid, giant squid from Mexico,\" Pauly says. \"They eat all the herrings and stuff, and people don't know them. They are stranded on the beach, and people think they are sea monsters.\"\u003c/p>\n\u003cp>And fishermen have scuffled over Atlantic mackerel quotas, as the fish moves north to new grounds around Iceland.\u003c/p>\n\u003cp>The new study in \u003cem>Nature\u003c/em> shows these anecdotes aren't simply a fluke. Data from fish catches from around the world show it's happening everywhere the ocean is warming — which is \u003ca href=\"http://neo.sci.gsfc.nasa.gov/Search.html?datasetId=MYD28M\">just about everywhere\u003c/a>.\u003c/p>\n\u003cp>This trend isn't obvious at American fish counters. That's because 80 percent of our seafood is imported, and we don't know whether fishermen are catching our swordfish in the tropics or the North Atlantic. Also, half of all seafood is now produced in enclosures — not caught in the wild.\u003c/p>\n\u003cp>But if it's invisible to us, that's not the case for many people who rely on their local fisherman for protein.\u003c/p>\n\u003cp>\"In the tropics, there are lots of developing countries' fisheries where their ability to adapt to changes in the resources is much lower,\" says William Cheung, the report's lead author. Like Pauly, he's at the University of British Columbia's Fisheries Center in Vancouver.\u003c/p>\n\u003cp>The paper documents a migration of some species out of the tropics, as they seek cooler waters. But there are no fish to replace the ones that are leaving. As a result, \"these fisheries in the tropics will be most vulnerable to climate change impacts,\" Cheung says.\u003c/p>\n\u003cp>The United States will gradually feel the effects as well.\u003c/p>\n\u003cp>\"Imagine a reef fish that is driven by temperature into North Carolina or the Delaware coast,\" Pauly says. \"That reef fish will not find reefs. It's like you having to move, but you cannot take your furniture with you, or your house. That is the problem.\"\u003c/p>\n\u003cp>Many fish will have a hard time adapting to this very rapid change, he says.\u003c/p>\n\u003cp>\u003ca href=\"http://www.aqua.dtu.dk/English/About/Employees.aspx?lg=showcommon&id=38865&type=projects¤tprojects=true\">Mark Payne\u003c/a> at the National Institute for Aquatic Resources in Denmark was not involved in the research, but he's impressed by the result.\u003c/p>\n\u003cp>\"This is suddenly a wake-up call,\" he says. \"It's a strong suggestion that climate change is here. It's real, and it's really starting to affect what we catch and, therefore, what we eat.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "61984 http://blogs.kqed.org/bayareabites/?p=61984",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/05/15/go-fish-somewhere-else-warming-oceans-are-altering-catches/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 589,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 21
},
"modified": 1368669913,
"excerpt": "Fish are moving away from the equator and toward the poles to maintain their preferred water temperature. That means, for example, that fishermen are seeing swordfish normally found in the Mediterranean swimming near Denmark. But in the tropics, there are no fish to replace the ones that are leaving.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Fish are moving away from the equator and toward the poles to maintain their preferred water temperature. That means, for example, that fishermen are seeing swordfish normally found in the Mediterranean swimming near Denmark. But in the tropics, there are no fish to replace the ones that are leaving.",
"title": "Go Fish (Somewhere Else): Warming Oceans Are Altering Catches | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Go Fish (Somewhere Else): Warming Oceans Are Altering Catches",
"datePublished": "2013-05-15T19:05:13-07:00",
"dateModified": "2013-05-15T19:05:13-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "go-fish-somewhere-else-warming-oceans-are-altering-catches",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=183968378&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Richard Harris",
"nprStoryDate": "Wed, 15 May 2013 15:00:00 -0400",
"nprLastModifiedDate": "Wed, 15 May 2013 19:39:51 -0400",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/05/15/183968378/go-fish-somewhere-else-warming-oceans-are-altering-catches?ft=3&f=183968378",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/05/20130515_atc_16.mp3?orgId=1&topicId=1132&ft=3&f=183968378",
"nprAudioM3u": "http://api.npr.org/m3u/1184281749-e97029.m3u?orgId=1&topicId=1132&ft=3&f=183968378",
"nprStoryId": "183968378",
"nprRetrievedStory": "1",
"nprPubDate": "Wed, 15 May 2013 19:39:00 -0400",
"path": "/bayareabites/61984/go-fish-somewhere-else-warming-oceans-are-altering-catches",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/05/20130515_atc_16.mp3?orgId=1&topicId=1132&ft=3&f=183968378",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61990\" class=\"wp-caption aligncenter\" style=\"max-width: 750px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/fishingsalmon.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/fishingsalmon.jpg\" alt=\"Crew members unload a catch of sockeye salmon at Craig, Alaska, in 2005. Researchers say fish are being found in new areas because of changing ocean temperatures. Photo: Melissa Farlow/National Geographic/Getty Images\" width=\"750\" height=\"500\" class=\"size-full wp-image-61990\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crew members unload a catch of sockeye salmon at Craig, Alaska, in 2005. Researchers say fish are being found in new areas because of changing ocean temperatures. Photo: Melissa Farlow/National Geographic/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/15/183968378/go-fish-somewhere-else-warming-oceans-are-altering-catches\">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/2013/05/20130515_atc_16.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Richard Harris, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/15/183968378/go-fish-somewhere-else-warming-oceans-are-altering-catches\">The Salt at NPR Food\u003c/a> (5/15/13)\u003c/p>\n\u003cp>Climate change is gradually altering the fish that end up on ice in seafood counters around the world, according to a new study.\u003c/p>\n\u003cp>\"The composition of the [global] fish catch includes more and more fish from the warmer areas, and cold-water fish are getting more rare, because the temperatures are increasing,\" says \u003ca href=\"http://www.fisheries.ubc.ca/faculty-staff/daniel-pauly\">Daniel Pauly\u003c/a> at the University of British Columbia, a co-author of the study.\u003c/p>\n\u003cp>As \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/03/07/173702462/australias-heron-island-a-canary-in-the-coal-mine-for-coral-reefs\">oceans warm\u003c/a> — a result of climate change — fish maintain their preferred water temperature by moving away from the equator and toward the poles.\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, for example, people in Denmark are now encountering swordfish, which you'd normally find in the Mediterranean and off the coast of Africa.\u003c/p>\n\u003cp>\"In British Columbia, where I live, we have Humboldt squid, giant squid from Mexico,\" Pauly says. \"They eat all the herrings and stuff, and people don't know them. They are stranded on the beach, and people think they are sea monsters.\"\u003c/p>\n\u003cp>And fishermen have scuffled over Atlantic mackerel quotas, as the fish moves north to new grounds around Iceland.\u003c/p>\n\u003cp>The new study in \u003cem>Nature\u003c/em> shows these anecdotes aren't simply a fluke. Data from fish catches from around the world show it's happening everywhere the ocean is warming — which is \u003ca href=\"http://neo.sci.gsfc.nasa.gov/Search.html?datasetId=MYD28M\">just about everywhere\u003c/a>.\u003c/p>\n\u003cp>This trend isn't obvious at American fish counters. That's because 80 percent of our seafood is imported, and we don't know whether fishermen are catching our swordfish in the tropics or the North Atlantic. Also, half of all seafood is now produced in enclosures — not caught in the wild.\u003c/p>\n\u003cp>But if it's invisible to us, that's not the case for many people who rely on their local fisherman for protein.\u003c/p>\n\u003cp>\"In the tropics, there are lots of developing countries' fisheries where their ability to adapt to changes in the resources is much lower,\" says William Cheung, the report's lead author. Like Pauly, he's at the University of British Columbia's Fisheries Center in Vancouver.\u003c/p>\n\u003cp>The paper documents a migration of some species out of the tropics, as they seek cooler waters. But there are no fish to replace the ones that are leaving. As a result, \"these fisheries in the tropics will be most vulnerable to climate change impacts,\" Cheung says.\u003c/p>\n\u003cp>The United States will gradually feel the effects as well.\u003c/p>\n\u003cp>\"Imagine a reef fish that is driven by temperature into North Carolina or the Delaware coast,\" Pauly says. \"That reef fish will not find reefs. It's like you having to move, but you cannot take your furniture with you, or your house. That is the problem.\"\u003c/p>\n\u003cp>Many fish will have a hard time adapting to this very rapid change, he says.\u003c/p>\n\u003cp>\u003ca href=\"http://www.aqua.dtu.dk/English/About/Employees.aspx?lg=showcommon&id=38865&type=projects¤tprojects=true\">Mark Payne\u003c/a> at the National Institute for Aquatic Resources in Denmark was not involved in the research, but he's impressed by the result.\u003c/p>\n\u003cp>\"This is suddenly a wake-up call,\" he says. \"It's a strong suggestion that climate change is here. It's real, and it's really starting to affect what we catch and, therefore, what we eat.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/61984/go-fish-somewhere-else-warming-oceans-are-altering-catches",
"authors": [
"byline_bayareabites_61984"
],
"categories": [
"bayareabites_10916",
"bayareabites_34",
"bayareabites_60"
],
"tags": [
"bayareabites_836",
"bayareabites_1757",
"bayareabites_376",
"bayareabites_10921"
],
"featImg": "bayareabites_61985",
"label": "bayareabites"
},
"bayareabites_61949": {
"type": "posts",
"id": "bayareabites_61949",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "61949",
"score": null,
"sort": [
1368651471000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1368651471,
"format": "aside",
"disqusTitle": "For Supreme Court, Monsanto's Win Was More About Patents Than Seeds",
"title": "For Supreme Court, Monsanto's Win Was More About Patents Than Seeds",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_61955\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/soybeans.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/soybeans-1024x575.jpg\" alt=\"A farmer holds Monsanto's "Roundup Ready" soybean seeds at his family farm in Bunceton, Mo. Photo: Dan Gill/AP\" width=\"1024\" height=\"575\" class=\"size-large wp-image-61955\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A farmer holds Monsanto's \"Roundup Ready\" soybean seeds at his family farm in Bunceton, Mo. Photo: Dan Gill/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/14/183729491/Supreme-Court-Sides-With-Monsanto-In-Seed-Patent-Case\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/05/20130513_atc_10.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2101289/nina-totenberg\">Nina Totenberg\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/14/183729491/Supreme-Court-Sides-With-Monsanto-In-Seed-Patent-Case\">The Salt at NPR Food\u003c/a> (5/13/13)\u003c/p>\n\u003cp>The U.S. Supreme Court ruled unanimously Monday that when farmers use patented seed for more than one planting in violation of their licensing agreements, they are liable for damages.\u003c/p>\n\u003cp>Billed as David vs. Goliath, the case pitted an Indiana farmer against the agribusiness behemoth Monsanto.\u003c/p>\n\u003cp>Almost all the soybean farmers in the U.S. use seed that is genetically altered to be resistant to weed killers like Roundup. That allows farmers to spray for weeds without killing the soybeans. But the seed is three times more expensive than regular unpatented seed, so some farmers have tried to use regenerated seed to save money.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Case in point, 75-year-old farmer Hugh Bowman, who regularly bought Monsanto's Roundup-resistant soybean seed for his first growth and signed a licensing agreement promising to use all the seed and not to use any regenerated seed for future use. But Bowman also had other riskier, lower-yield plantings, and for those, he wanted \"a cheap source of seed.\"\u003c/p>\n\u003cp>So he went to the local grain elevator where farmers drop off their harvested soybeans, and he bought and planted some of those, knowing that those beans would likely also be Roundup-resistant.\u003c/p>\n\u003cp>He eventually produced eight separate crop yields using the second and third generations of the grain elevator seed, and he was quite open about what he was doing.\u003c/p>\n\u003cp>\"I couldn't imagine that they'd give a rat's behind,\" he said.\u003c/p>\n\u003cp>But they — namely, Monsanto — did. The company sued Bowman, as it has sued other farmers. Bowman lost in the lower courts and was ordered to pay $84,000 in damages to Monsanto. He appealed all the way to the U.S. Supreme Court.\u003c/p>\n\u003cp>There the question before the justices pitted two legal doctrines against each other. One doctrine, known technically as patent exhaustion, says that once you buy a product — say, a cellphone — you can do with it whatever you want. You can use it, sell it, give it to your kids, whatever. But a second patent doctrine says you are forbidden to copy it.\u003c/p>\n\u003cp>So which rule applied in Bowman's case? The Supreme Court said unanimously that Bowman's actions amounted to illegal copying of a patented product, a sort of farming piracy.\u003c/p>\n\u003cp>Writing for the high court, Justice Elena Kagan said that Bowman is perfectly free to purchase grain elevator beans to eat or feed to livestock, or even to resell, but he could not do what he, in fact, did: plant the beans from the grain elevator in his own fields, test them for weed resistance, and then harvest, re-harvest and re-harvest multiple times, without paying Monsanto for use of its patented product.\u003c/p>\n\u003cp>Without this protection for Monsanto, said Kagan, the company would get \"scant benefit\" from its invention, and Bowman and other farmers would reap great rewards from the weed-resistant seed without paying for it.\u003c/p>\n\u003cp>Kagan also rejected Bowman's argument that since soybeans naturally self-replicate by sprouting, it was the soybean, not Bowman himself, that made replications of the Monsanto's patented invention.\u003c/p>\n\u003cp>\"We think the blame-the-bean defense tough to credit,\" said Kagan. Bowman, she noted, \"was not a passive observer of his soybeans multiplication.\" Instead, Bowman himself produced eight separate crop yields using the grain elevator beans to maximize regeneration of the beans.\u003c/p>\n\u003cp>Monsanto and other agribusiness enterprises were predictably pleased by the decision.\u003c/p>\n\u003cp>\"The court's ruling today ensures that long-standing principles of patent law apply to breakthrough 21st century technologies,\" said David Snively, Monsanto's executive vice president and general counsel. \"The ruling also provides assurance to all inventors throughout the public and private sectors that they can and should continue to invest in innovation that feeds people, improves lives, creates jobs and allows America to keep its competitive edge.\"\u003c/p>\n\u003cp>Meanwhile, critics of the industry were just as predictably disappointed. Andrew Kimbrell, director of the Center for Food Safety, called the decision a \"disaster\" for farmers and consumers, because it ensures that Monsanto's soybean seed patent will dominate the market even more, meaning that prices for both farmers and consumers will soar.\u003c/p>\n\u003cp>The court's decision, however, was explicitly limited to cases like Bowman's, where an individual takes steps to replicate a patented product. Justice Kagan said the court was not deciding how to handle all self-replicating products — products that range from patented DNA molecules to computer software.\u003c/p>\n\u003cp>Or as John Whelan, George Washington University associate dean of intellectual property law put it, the court has \"left for another day\" the question of how to treat a product that \"automatically reproduces itself with no intervention.\" In the modern world of complex new inventions, it seems the court is not eager to get ahead of itself. \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": "61949 http://blogs.kqed.org/bayareabites/?p=61949",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/05/15/for-supreme-court-monsantos-win-was-more-about-patents-than-seeds/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 860,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 24
},
"modified": 1368651471,
"excerpt": "The high court ruled unanimously that when farmers use patented seed for more than one planting in violation of their licensing agreements, they are liable for damages.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The high court ruled unanimously that when farmers use patented seed for more than one planting in violation of their licensing agreements, they are liable for damages.",
"title": "For Supreme Court, Monsanto's Win Was More About Patents Than Seeds | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "For Supreme Court, Monsanto's Win Was More About Patents Than Seeds",
"datePublished": "2013-05-15T13:57:51-07:00",
"dateModified": "2013-05-15T13:57:51-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "for-supreme-court-monsantos-win-was-more-about-patents-than-seeds",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=183729491&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Nina Totenberg",
"nprStoryDate": "Mon, 13 May 2013 15:00:00 -0400",
"nprLastModifiedDate": "Wed, 15 May 2013 11:59:24 -0400",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/05/14/183729491/Supreme-Court-Sides-With-Monsanto-In-Seed-Patent-Case?ft=3&f=183729491",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/05/20130513_atc_10.mp3?orgId=1&topicId=1070&ft=3&f=183729491",
"nprAudioM3u": "http://api.npr.org/m3u/1183714097-3288f6.m3u?orgId=1&topicId=1070&ft=3&f=183729491",
"nprStoryId": "183729491",
"nprRetrievedStory": "1",
"nprPubDate": "Wed, 15 May 2013 11:59:00 -0400",
"path": "/bayareabites/61949/for-supreme-court-monsantos-win-was-more-about-patents-than-seeds",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/05/20130513_atc_10.mp3?orgId=1&topicId=1070&ft=3&f=183729491",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61955\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/soybeans.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/soybeans-1024x575.jpg\" alt=\"A farmer holds Monsanto's "Roundup Ready" soybean seeds at his family farm in Bunceton, Mo. Photo: Dan Gill/AP\" width=\"1024\" height=\"575\" class=\"size-large wp-image-61955\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A farmer holds Monsanto's \"Roundup Ready\" soybean seeds at his family farm in Bunceton, Mo. Photo: Dan Gill/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/14/183729491/Supreme-Court-Sides-With-Monsanto-In-Seed-Patent-Case\">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/2013/05/20130513_atc_10.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2101289/nina-totenberg\">Nina Totenberg\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/14/183729491/Supreme-Court-Sides-With-Monsanto-In-Seed-Patent-Case\">The Salt at NPR Food\u003c/a> (5/13/13)\u003c/p>\n\u003cp>The U.S. Supreme Court ruled unanimously Monday that when farmers use patented seed for more than one planting in violation of their licensing agreements, they are liable for damages.\u003c/p>\n\u003cp>Billed as David vs. Goliath, the case pitted an Indiana farmer against the agribusiness behemoth Monsanto.\u003c/p>\n\u003cp>Almost all the soybean farmers in the U.S. use seed that is genetically altered to be resistant to weed killers like Roundup. That allows farmers to spray for weeds without killing the soybeans. But the seed is three times more expensive than regular unpatented seed, so some farmers have tried to use regenerated seed to save money.\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>Case in point, 75-year-old farmer Hugh Bowman, who regularly bought Monsanto's Roundup-resistant soybean seed for his first growth and signed a licensing agreement promising to use all the seed and not to use any regenerated seed for future use. But Bowman also had other riskier, lower-yield plantings, and for those, he wanted \"a cheap source of seed.\"\u003c/p>\n\u003cp>So he went to the local grain elevator where farmers drop off their harvested soybeans, and he bought and planted some of those, knowing that those beans would likely also be Roundup-resistant.\u003c/p>\n\u003cp>He eventually produced eight separate crop yields using the second and third generations of the grain elevator seed, and he was quite open about what he was doing.\u003c/p>\n\u003cp>\"I couldn't imagine that they'd give a rat's behind,\" he said.\u003c/p>\n\u003cp>But they — namely, Monsanto — did. The company sued Bowman, as it has sued other farmers. Bowman lost in the lower courts and was ordered to pay $84,000 in damages to Monsanto. He appealed all the way to the U.S. Supreme Court.\u003c/p>\n\u003cp>There the question before the justices pitted two legal doctrines against each other. One doctrine, known technically as patent exhaustion, says that once you buy a product — say, a cellphone — you can do with it whatever you want. You can use it, sell it, give it to your kids, whatever. But a second patent doctrine says you are forbidden to copy it.\u003c/p>\n\u003cp>So which rule applied in Bowman's case? The Supreme Court said unanimously that Bowman's actions amounted to illegal copying of a patented product, a sort of farming piracy.\u003c/p>\n\u003cp>Writing for the high court, Justice Elena Kagan said that Bowman is perfectly free to purchase grain elevator beans to eat or feed to livestock, or even to resell, but he could not do what he, in fact, did: plant the beans from the grain elevator in his own fields, test them for weed resistance, and then harvest, re-harvest and re-harvest multiple times, without paying Monsanto for use of its patented product.\u003c/p>\n\u003cp>Without this protection for Monsanto, said Kagan, the company would get \"scant benefit\" from its invention, and Bowman and other farmers would reap great rewards from the weed-resistant seed without paying for it.\u003c/p>\n\u003cp>Kagan also rejected Bowman's argument that since soybeans naturally self-replicate by sprouting, it was the soybean, not Bowman himself, that made replications of the Monsanto's patented invention.\u003c/p>\n\u003cp>\"We think the blame-the-bean defense tough to credit,\" said Kagan. Bowman, she noted, \"was not a passive observer of his soybeans multiplication.\" Instead, Bowman himself produced eight separate crop yields using the grain elevator beans to maximize regeneration of the beans.\u003c/p>\n\u003cp>Monsanto and other agribusiness enterprises were predictably pleased by the decision.\u003c/p>\n\u003cp>\"The court's ruling today ensures that long-standing principles of patent law apply to breakthrough 21st century technologies,\" said David Snively, Monsanto's executive vice president and general counsel. \"The ruling also provides assurance to all inventors throughout the public and private sectors that they can and should continue to invest in innovation that feeds people, improves lives, creates jobs and allows America to keep its competitive edge.\"\u003c/p>\n\u003cp>Meanwhile, critics of the industry were just as predictably disappointed. Andrew Kimbrell, director of the Center for Food Safety, called the decision a \"disaster\" for farmers and consumers, because it ensures that Monsanto's soybean seed patent will dominate the market even more, meaning that prices for both farmers and consumers will soar.\u003c/p>\n\u003cp>The court's decision, however, was explicitly limited to cases like Bowman's, where an individual takes steps to replicate a patented product. Justice Kagan said the court was not deciding how to handle all self-replicating products — products that range from patented DNA molecules to computer software.\u003c/p>\n\u003cp>Or as John Whelan, George Washington University associate dean of intellectual property law put it, the court has \"left for another day\" the question of how to treat a product that \"automatically reproduces itself with no intervention.\" In the modern world of complex new inventions, it seems the court is not eager to get ahead of itself. \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/61949/for-supreme-court-monsantos-win-was-more-about-patents-than-seeds",
"authors": [
"byline_bayareabites_61949"
],
"categories": [
"bayareabites_4084",
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_2035",
"bayareabites_34"
],
"tags": [
"bayareabites_10771",
"bayareabites_10787",
"bayareabites_11714",
"bayareabites_10773",
"bayareabites_11715",
"bayareabites_10776",
"bayareabites_8523",
"bayareabites_3582",
"bayareabites_11046",
"bayareabites_10921"
],
"featImg": "bayareabites_61950",
"label": "bayareabites"
},
"bayareabites_61914": {
"type": "posts",
"id": "bayareabites_61914",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "61914",
"score": null,
"sort": [
1368640861000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1368640861,
"format": "aside",
"disqusTitle": "Is Eating Too Little Salt Risky? New Report Raises Questions",
"title": "Is Eating Too Little Salt Risky? New Report Raises Questions",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_61918\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/salt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/salt.jpg\" alt=\"Eat less salt, but not too much less. Photo: iStockPhoto.com\" width=\"666\" height=\"500\" class=\"size-full wp-image-61918\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eat less salt, but not too much less. Photo: iStockPhoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/15/183883415/eating-much-less-salt-may-be-risky-in-an-over-salted-world\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/05/20130515_me_16.mp3\"] \u003c/p>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/15/183883415/eating-much-less-salt-may-be-risky-in-an-over-salted-world\">The Salt at NPR Food\u003c/a> (5/15/13)\u003c/p>\n\u003cp>Americans are repeatedly told to cut back on salt to reduce the risk of heart disease. But there are new questions being raised about the possible risks of reducing sodium too much.\u003c/p>\n\u003cp>So, how low should we go? Currently, the government \u003ca href=\"http://www.cdc.gov/salt/pdfs/Sodium_Dietary_Guidelines.pdf\">recommends\u003c/a> that Americans should aim for 2,300 milligrams per day. And people older than 50, as well as those with high blood pressure, diabetes or kidney disease are advised to reduce sodium even further, down to 1,500 mg per day.\u003c/p>\n\u003cp>But a panel of experts convened by the Institute of Medicine concludes in a \u003ca href=\"http://www.nap.edu/catalog.php?record_id=18311\">new report\u003c/a> that \"the evidence on direct health outcomes does not support recommendations to lower sodium intake ... to or even below 1,500 mg per day.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Why? We asked the committee chairman, \u003ca href=\"http://www.med.upenn.edu/apps/faculty/index.php/g275/p12954\">Brian Strom\u003c/a>, a dean and professor of public health at the University of Pennsylvania, to summarize the panel's findings for us. \"The net conclusion is that people who are eating too much sodium should lower their sodium, but it is possible that if you lower it too much you may do harm.\"\u003c/p>\n\u003cp>Strom says a lot more research is needed to better understand how ultra-low-sodium diets may be beneficial or harmful. Strom pointed to an \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Paterna+Medium+term+effects+of+different+dosage+of+diuretic\">Italian study\u003c/a> of people with congestive heart failure as an example of research that has hinted that diets too low in sodium may be problematic for certain people.\u003c/p>\n\u003cp>\"The people on the low-sodium diet actually did worse [compared to those on medium-sodium diets],\" says Strom. \"They had more hospital re-admissions and they had a higher mortality rate.\" He says it's unclear if the results would be the same for Americans with congestive heart failure, since treatments here are different than they are in Italy. But, he says, the findings raise questions.\u003c/p>\n\u003cp>The American Heart Association, which recommends a low-sodium (1,500 mg) diet for all Americans, released a \u003ca href=\"http://newsroom.heart.org/news/new-iom-report-an-incomplete-review-of-sodiums-impact-says-american-heart-association\">statement\u003c/a> stating that it disagrees with the key findings of the new report.\u003c/p>\n\u003cp>And some preventive health experts are critical, too. The World Health Organization \u003ca href=\"http://www.who.int/healthinfo/global_burden_disease\">has concluded\u003c/a> that elevated blood pressure is the leading cause of preventable death, which suggests that staving off high blood pressure with low-sodium diets is an important strategy.\u003c/p>\n\u003cp>\"Sodium reduction remains a critically important component of public health efforts designed to ... prevent cardiovascular disease,\" \u003ca href=\"http://www.hopkinsmedicine.org/gim/faculty/appel.html\">Lawrence Appel\u003c/a> of Johns Hopkins University writes in an email.\u003c/p>\n\u003cp>Appel points out that the studies that suggest that low-sodium diets are harmful tend to focus on \"sick populations in which illness leads to low sodium intake rather than the reverse.\"\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>Some groups of Americans, including older adults and African-Americans, are especially sensitive to the blood-pressure lowering effects of cutting sodium, Appel says. So the strategy of aiming for low-salt diets has \"tremendous potential to reduce racial disparities in blood pressure-related cardiovascular disease.\"\u003c/p>\n\u003cp>The bottom line, according to \u003ca href=\"http://www.cspinet.org/about/cspi_staff.html\">Bonnie Liebman\u003c/a>, director of nutrition for the Center for Science in the Public Interest, is that Americans are eating way too much salt, on average about 3,400 milligrams a day.\u003c/p>\n\u003cp>\"And we know that too much is harmful,\" she says. \"It increases blood pressure, which increases the risk of heart attack and stroke.\"\u003c/p>\n\u003cp>And she says focusing on the potential risks of a very-low-sodium diet distracts from the more important conversation about how to get Americans to start consuming less.\u003c/p>\n\u003cp>To better understand just how much salt is found in the typical lunch out, I met Liebman at a food court.\u003c/p>\n\u003cp> Our first stop was McDonalds, where it turns out burgers \u003ca href=\"http://nutrition.mcdonalds.com/getnutrition/nutritionfacts.pdf\">have about twice as much salt\u003c/a> as the fries: 1,000 mg, and up to 2,000 if you get the Angus bacon burger, Liebman says.\u003c/p>\n\u003cp>Put the burger and fries together and you've already reached the recommended daily sodium intake. Liebman says it's a similar story at every chain, from Subway to Chipotle to Pizzeria Uno. (McDonalds has pledged to reduce sodium 15 percent across its menu by 2015.)\u003c/p>\n\u003cp>So even though the new study raises questions about potential harms of ultra-low-sodium diets, with a food supply like ours, most of us consume way too much salt, not too little.\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": "61914 http://blogs.kqed.org/bayareabites/?p=61914",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/05/15/is-eating-too-little-salt-risky-new-report-raises-questions/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 752,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 23
},
"modified": 1368641390,
"excerpt": "A low-sodium diet may cause more health problems than a medium-sodium diet, a new report found. But some health advocates say focusing on the potential risks of a low-sodium diet distracts from the more important conversation about how to get Americans to start consuming less salt.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A low-sodium diet may cause more health problems than a medium-sodium diet, a new report found. But some health advocates say focusing on the potential risks of a low-sodium diet distracts from the more important conversation about how to get Americans to start consuming less salt.",
"title": "Is Eating Too Little Salt Risky? New Report Raises Questions | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Is Eating Too Little Salt Risky? New Report Raises Questions",
"datePublished": "2013-05-15T11:01:01-07:00",
"dateModified": "2013-05-15T11:09:50-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "is-eating-too-little-salt-risky-new-report-raises-questions",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=183883415&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Allison Aubrey",
"nprStoryDate": "Wed, 15 May 2013 04:00:00 -0400",
"nprLastModifiedDate": "Wed, 15 May 2013 11:08:55 -0400",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/05/15/183883415/eating-much-less-salt-may-be-risky-in-an-over-salted-world?ft=3&f=183883415",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/me/2013/05/20130515_me_16.mp3?orgId=1&topicId=1053&ft=3&f=183883415",
"nprAudioM3u": "http://api.npr.org/m3u/1184133838-e7acf0.m3u?orgId=1&topicId=1053&ft=3&f=183883415",
"nprStoryId": "183883415",
"nprRetrievedStory": "1",
"nprPubDate": "Wed, 15 May 2013 11:08:00 -0400",
"path": "/bayareabites/61914/is-eating-too-little-salt-risky-new-report-raises-questions",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/me/2013/05/20130515_me_16.mp3?orgId=1&topicId=1053&ft=3&f=183883415",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61918\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/salt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/salt.jpg\" alt=\"Eat less salt, but not too much less. Photo: iStockPhoto.com\" width=\"666\" height=\"500\" class=\"size-full wp-image-61918\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eat less salt, but not too much less. Photo: iStockPhoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/15/183883415/eating-much-less-salt-may-be-risky-in-an-over-salted-world\">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/2013/05/20130515_me_16.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/15/183883415/eating-much-less-salt-may-be-risky-in-an-over-salted-world\">The Salt at NPR Food\u003c/a> (5/15/13)\u003c/p>\n\u003cp>Americans are repeatedly told to cut back on salt to reduce the risk of heart disease. But there are new questions being raised about the possible risks of reducing sodium too much.\u003c/p>\n\u003cp>So, how low should we go? Currently, the government \u003ca href=\"http://www.cdc.gov/salt/pdfs/Sodium_Dietary_Guidelines.pdf\">recommends\u003c/a> that Americans should aim for 2,300 milligrams per day. And people older than 50, as well as those with high blood pressure, diabetes or kidney disease are advised to reduce sodium even further, down to 1,500 mg per day.\u003c/p>\n\u003cp>But a panel of experts convened by the Institute of Medicine concludes in a \u003ca href=\"http://www.nap.edu/catalog.php?record_id=18311\">new report\u003c/a> that \"the evidence on direct health outcomes does not support recommendations to lower sodium intake ... to or even below 1,500 mg per day.\"\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>Why? We asked the committee chairman, \u003ca href=\"http://www.med.upenn.edu/apps/faculty/index.php/g275/p12954\">Brian Strom\u003c/a>, a dean and professor of public health at the University of Pennsylvania, to summarize the panel's findings for us. \"The net conclusion is that people who are eating too much sodium should lower their sodium, but it is possible that if you lower it too much you may do harm.\"\u003c/p>\n\u003cp>Strom says a lot more research is needed to better understand how ultra-low-sodium diets may be beneficial or harmful. Strom pointed to an \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Paterna+Medium+term+effects+of+different+dosage+of+diuretic\">Italian study\u003c/a> of people with congestive heart failure as an example of research that has hinted that diets too low in sodium may be problematic for certain people.\u003c/p>\n\u003cp>\"The people on the low-sodium diet actually did worse [compared to those on medium-sodium diets],\" says Strom. \"They had more hospital re-admissions and they had a higher mortality rate.\" He says it's unclear if the results would be the same for Americans with congestive heart failure, since treatments here are different than they are in Italy. But, he says, the findings raise questions.\u003c/p>\n\u003cp>The American Heart Association, which recommends a low-sodium (1,500 mg) diet for all Americans, released a \u003ca href=\"http://newsroom.heart.org/news/new-iom-report-an-incomplete-review-of-sodiums-impact-says-american-heart-association\">statement\u003c/a> stating that it disagrees with the key findings of the new report.\u003c/p>\n\u003cp>And some preventive health experts are critical, too. The World Health Organization \u003ca href=\"http://www.who.int/healthinfo/global_burden_disease\">has concluded\u003c/a> that elevated blood pressure is the leading cause of preventable death, which suggests that staving off high blood pressure with low-sodium diets is an important strategy.\u003c/p>\n\u003cp>\"Sodium reduction remains a critically important component of public health efforts designed to ... prevent cardiovascular disease,\" \u003ca href=\"http://www.hopkinsmedicine.org/gim/faculty/appel.html\">Lawrence Appel\u003c/a> of Johns Hopkins University writes in an email.\u003c/p>\n\u003cp>Appel points out that the studies that suggest that low-sodium diets are harmful tend to focus on \"sick populations in which illness leads to low sodium intake rather than the reverse.\"\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>Some groups of Americans, including older adults and African-Americans, are especially sensitive to the blood-pressure lowering effects of cutting sodium, Appel says. So the strategy of aiming for low-salt diets has \"tremendous potential to reduce racial disparities in blood pressure-related cardiovascular disease.\"\u003c/p>\n\u003cp>The bottom line, according to \u003ca href=\"http://www.cspinet.org/about/cspi_staff.html\">Bonnie Liebman\u003c/a>, director of nutrition for the Center for Science in the Public Interest, is that Americans are eating way too much salt, on average about 3,400 milligrams a day.\u003c/p>\n\u003cp>\"And we know that too much is harmful,\" she says. \"It increases blood pressure, which increases the risk of heart attack and stroke.\"\u003c/p>\n\u003cp>And she says focusing on the potential risks of a very-low-sodium diet distracts from the more important conversation about how to get Americans to start consuming less.\u003c/p>\n\u003cp>To better understand just how much salt is found in the typical lunch out, I met Liebman at a food court.\u003c/p>\n\u003cp> Our first stop was McDonalds, where it turns out burgers \u003ca href=\"http://nutrition.mcdonalds.com/getnutrition/nutritionfacts.pdf\">have about twice as much salt\u003c/a> as the fries: 1,000 mg, and up to 2,000 if you get the Angus bacon burger, Liebman says.\u003c/p>\n\u003cp>Put the burger and fries together and you've already reached the recommended daily sodium intake. Liebman says it's a similar story at every chain, from Subway to Chipotle to Pizzeria Uno. (McDonalds has pledged to reduce sodium 15 percent across its menu by 2015.)\u003c/p>\n\u003cp>So even though the new study raises questions about potential harms of ultra-low-sodium diets, with a food supply like ours, most of us consume way too much salt, not too little.\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/61914/is-eating-too-little-salt-risky-new-report-raises-questions",
"authors": [
"byline_bayareabites_61914"
],
"categories": [
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_34"
],
"tags": [
"bayareabites_11253",
"bayareabites_1853",
"bayareabites_11710"
],
"featImg": "bayareabites_61915",
"label": "bayareabites"
},
"bayareabites_61838": {
"type": "posts",
"id": "bayareabites_61838",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "61838",
"score": null,
"sort": [
1368557051000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1368557051,
"format": "aside",
"disqusTitle": "Chris Hadfield: Space Chef In Chief",
"title": "Chris Hadfield: Space Chef In Chief",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/14/183942357/chris-hadfield-space-chef-in-chief\">The Salt at NPR Food\u003c/a> (5/14/13)\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=AZx0RIV0wss]\u003c/p>\n\u003cp>Amid the media phenomenon that is Commander Chris Hadfield, you may have overlooked his turn as the International Space Station's top chef.\u003c/p>\n\u003cp>The Canadian astronaut, who landed back on Earth Monday along with two other ISS crew members, wasn't just hamming it up during his five months in space. (Although ham it up he did: In the last couple of days, his \u003ca href=\"http://www.youtube.com/watch?v=KaOC9danxNo\">rendition\u003c/a> of David Bowie's \"Space Oddity,\" shot in orbit, has gotten nearly 7 million YouTube views.) While still aboard the space station, Hadfield also took the time to enlighten viewers on the intricacies of meal prep in space.\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=KaOC9danxNo]\u003c/p>\n\u003cp>\"In the early days of space exploration,\" he informs us in \u003ca href=\"http://www.youtube.com/watch?v=AZx0RIV0wss\">one video\u003c/a>, \"food was mostly squeezed out of tubes and brought up in dehydrated packets. But today, we can have quite a variety of food. ... We just need some minor adaptations.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Such as swapping tortillas for bread when making sandwiches – mostly, he explains, because bread makes crumbs, and in space, crumbs don't fall, they float away. Apparently, the tortillas that astronauts eat are specially packaged in an oxygen-free environment, which makes them \"good for 18 months.\"\u003c/p>\n\u003cp>Still, dehydrated foods remain a reality of astronaut menus, as Hadfield demonstrates in \u003ca href=\"http://www.youtube.com/watch?v=iGiQZIb34_s\">another video\u003c/a> on prepping spinach (just add water). While it's great to see our space cadets getting in their vegetables, you'd be hard-pressed to call the mushy green concoction that Hadfield displays before the camera appetizing.\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=iGiQZIb34_s]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So in the scheme of things, perhaps it's a blessing of sorts that in space, astronauts lose their sense of smell — a key factor in how we experience \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/20/174858265/dunking-science-do-cookies-really-taste-better-dipped-in-tea\">the flavor of food\u003c/a> — and get a \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/23/147294191/why-astronauts-crave-tabasco-sauce\">hankering for hot sauce\u003c/a>. Faced with that spinach dish, we'd probably reach for the Tabasco, too.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "61838 http://blogs.kqed.org/bayareabites/?p=61838",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/05/14/chris-hadfield-space-chef-in-chief/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 341,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 12
},
"modified": 1368557051,
"excerpt": "The Canadian astronaut didn't just tweet and sing his heart out during his five months as commander of the International Space Station. He also took time out to show the world what it's like to eat up there.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The Canadian astronaut didn't just tweet and sing his heart out during his five months as commander of the International Space Station. He also took time out to show the world what it's like to eat up there.",
"title": "Chris Hadfield: Space Chef In Chief | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Chris Hadfield: Space Chef In Chief",
"datePublished": "2013-05-14T11:44:11-07:00",
"dateModified": "2013-05-14T11:44:11-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "chris-hadfield-space-chef-in-chief",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=183942357&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Maria Godoy",
"nprStoryDate": "Tue, 14 May 2013 14:03:00 -0400",
"nprLastModifiedDate": "Tue, 14 May 2013 14:14:56 -0400",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/05/14/183942357/chris-hadfield-space-chef-in-chief?ft=3&f=183942357",
"nprStoryId": "183942357",
"nprRetrievedStory": "1",
"nprPubDate": "Tue, 14 May 2013 14:14:00 -0400",
"path": "/bayareabites/61838/chris-hadfield-space-chef-in-chief",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/14/183942357/chris-hadfield-space-chef-in-chief\">The Salt at NPR Food\u003c/a> (5/14/13)\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/AZx0RIV0wss'\n title='//www.youtube.com/embed/AZx0RIV0wss'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Amid the media phenomenon that is Commander Chris Hadfield, you may have overlooked his turn as the International Space Station's top chef.\u003c/p>\n\u003cp>The Canadian astronaut, who landed back on Earth Monday along with two other ISS crew members, wasn't just hamming it up during his five months in space. (Although ham it up he did: In the last couple of days, his \u003ca href=\"http://www.youtube.com/watch?v=KaOC9danxNo\">rendition\u003c/a> of David Bowie's \"Space Oddity,\" shot in orbit, has gotten nearly 7 million YouTube views.) While still aboard the space station, Hadfield also took the time to enlighten viewers on the intricacies of meal prep in space.\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/KaOC9danxNo'\n title='//www.youtube.com/embed/KaOC9danxNo'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\"In the early days of space exploration,\" he informs us in \u003ca href=\"http://www.youtube.com/watch?v=AZx0RIV0wss\">one video\u003c/a>, \"food was mostly squeezed out of tubes and brought up in dehydrated packets. But today, we can have quite a variety of food. ... We just need some minor adaptations.\"\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>Such as swapping tortillas for bread when making sandwiches – mostly, he explains, because bread makes crumbs, and in space, crumbs don't fall, they float away. Apparently, the tortillas that astronauts eat are specially packaged in an oxygen-free environment, which makes them \"good for 18 months.\"\u003c/p>\n\u003cp>Still, dehydrated foods remain a reality of astronaut menus, as Hadfield demonstrates in \u003ca href=\"http://www.youtube.com/watch?v=iGiQZIb34_s\">another video\u003c/a> on prepping spinach (just add water). While it's great to see our space cadets getting in their vegetables, you'd be hard-pressed to call the mushy green concoction that Hadfield displays before the camera appetizing.\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/iGiQZIb34_s'\n title='//www.youtube.com/embed/iGiQZIb34_s'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So in the scheme of things, perhaps it's a blessing of sorts that in space, astronauts lose their sense of smell — a key factor in how we experience \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/20/174858265/dunking-science-do-cookies-really-taste-better-dipped-in-tea\">the flavor of food\u003c/a> — and get a \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/23/147294191/why-astronauts-crave-tabasco-sauce\">hankering for hot sauce\u003c/a>. Faced with that spinach dish, we'd probably reach for the Tabasco, too.\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/61838/chris-hadfield-space-chef-in-chief",
"authors": [
"byline_bayareabites_61838"
],
"categories": [
"bayareabites_10916",
"bayareabites_61",
"bayareabites_1593"
],
"tags": [
"bayareabites_11701",
"bayareabites_11700",
"bayareabites_11013",
"bayareabites_11703",
"bayareabites_11702",
"bayareabites_10921"
],
"featImg": "bayareabites_61839",
"label": "bayareabites"
},
"bayareabites_61826": {
"type": "posts",
"id": "bayareabites_61826",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "61826",
"score": null,
"sort": [
1368551996000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1368551996,
"format": "aside",
"disqusTitle": "Maybe It's Time To Swap Burgers For Bugs, Says U.N.",
"title": "Maybe It's Time To Swap Burgers For Bugs, Says U.N.",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_61830\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/bugs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/bugs-1024x767.jpg\" alt=\"A vendor sells edible insects at Talad Thai market on the outskirts of Bangkok. The most popular method of preparation is to deep-fry crickets in oil and then sprinkle them with lemongrass slivers and chilis. Photo: NARONG SANGNAK/EPA /Landov\" width=\"1024\" height=\"767\" class=\"size-large wp-image-61830\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A vendor sells edible insects at Talad Thai market on the outskirts of Bangkok. The most popular method of preparation is to deep-fry crickets in oil and then sprinkle them with lemongrass slivers and chilis. Photo: NARONG SANGNAK/EPA /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/13/183676929/maybe-its-time-to-swap-burgers-for-bugs-says-u-n\">The Salt at NPR Food\u003c/a>, (5/14/13)\u003c/p>\n\u003cp>Yes, we talk a lot about eating bugs here at The Salt. We know, because some of you have complained \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/15/177317449/modern-art-desserts-how-to-bake-a-mondrian-in-your-oven#comment-866064705\">about it\u003c/a>.\u003c/p>\n\u003cp>But insect cuisine isn't just a crazy fad for \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/24/141661332/bugs-bugs-everywhere-even-on-your-dinner-plate\">Bay Area\u003c/a> and \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/04/11/150354933/time-for-a-bug-mac-the-dutch-aim-to-make-insects-more-palatable\">Dutch\u003c/a> foodies, or for \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/07/173729602/plague-of-locusts-has-israelis-asking-are-they-kosher-for-passover\">Israelis\u003c/a> plagued by locusts: In a \u003ca href=\"http://www.fao.org/docrep/018/i3253e/i3253e00.htm\">report\u003c/a> out this week, the U.N.'s agricultural arm makes the case for why insects should be an option for dinner.\u003c/p>\n\u003cp>The Food and Agriculture Organization has been pondering bugs as a protein source since 2003, but in the new report, the agency argues that insects might be essential to feeding a planet of 7 billion people. Why? They're nutritious, better for the environment than other protein sources and can generate jobs, according to the FAO.\u003c/p>\n\u003cp>\"Insects are pretty much untapped for their potential for food, and especially for feed,\" Eva Muller, director of FAO's Forest Economics, Policy and Products Division, said in a \u003ca href=\"http://www.fao.org/news/story/en/item/175922/icode/\">statement\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Of course, 2 billion people worldwide already enjoy insects with gusto — in Africa, Asia, Latin America and Australia. As The Salt previously reported, some efforts have focused on \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/08/28/160110579/grow-your-own-locust-kit-could-someday-help-feed-african-refugees\">\"grow-your-own-insect\" kits\u003c/a> as a form of emergency food aid for African refugees. Among the most popular of the 1,900 species consumed are beetles, caterpillars, wasps, ants, grasshoppers, locusts and crickets. But rich nations have turned up their noses at them, and the FAO says it's high time for that to change.\u003c/p>\n\u003cp>There are some signs that investors are warming to insect farming, as climate change has a lot of people rethinking where we get our protein. And insects are now looking like a pretty appealing alternative: They emit considerably less greenhouse gases and waste than animals, they require little to no land, and many species can consume waste products like animal blood, which means we wouldn't need to produce feed (like soybeans or corn) especially for them.\u003c/p>\n\u003cp>And if you want to talk about feed efficiency, insects use just 2 pounds of feed to produce 1 pound of meat. Cattle, at the other end of the spectrum, require 8 pounds of feed to produce 1 pound of beef, the FAO says. Locusts beat out beef when it comes to essential nutrients like iron, too: between 8 and 20 milligrams per 100 grams of dry weight of locusts, compared with 6 milligrams per 100 grams of dry weight of beef.\u003c/p>\n\u003cp>In addition to bugs to feed people, the FAO is optimistic about opportunities to raise insects to feed to animals. As \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/10/15/162961073/how-fly-farming-may-help-more-fish-stay-in-the-sea\">we reported\u003c/a> last year, fly farming in South Africa is starting to get off the ground. Just last week, entrepreneur Jason Drew, who's raising flies to feed salmon and chicken, \u003ca href=\"http://jasondrew.blogspot.com/2013/05/jason-drew-and-agriprotein-team-wins.html\">won\u003c/a> the highly competitive U.N. Innovation Prize for Africa.\u003c/p>\n\u003cp>So why haven't we seen a big insect farming boom yet?\u003c/p>\n\u003cp>There's the disgust factor, for one thing. But there are also big regulatory hurdles: In many countries, the FAO says, regulations on producing insects for food aren't very clear. (Ironically, in the U.S., regulations allow for a certain amount of insect bits to make it into our food, but they don't cover insects as the main meal, according to the FAO.)\u003c/p>\n\u003cp>Then there are all sorts of food safety concerns. For example, if you were to raise flies on animal blood — a normal source of food for the insects — what happens if you then feed the flies to chickens meant for human consumption? The FAO is calling for more research to untangle such questions.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>But FAO says the future is bright for edible insects. \"Although it will require considerable convincing to reverse [feelings of disgust], it is not an impossible feat,\" the report states. British artists seem to agree: A recent \u003ca href=\"http://www.wellcomecollection.org/whats-on/exhibitions/insects-au-gratin-installation.aspx\">exhibition\u003c/a> at the U.K.'s Wellcome Collection showcased 3-D printing demos of \"possible novel insect foods\" of the future.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "61826 http://blogs.kqed.org/bayareabites/?p=61826",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/05/14/maybe-its-time-to-swap-burgers-for-bugs-says-u-n/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 707,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 15
},
"modified": 1368551996,
"excerpt": "A new report makes the case that insects may be essential to feeding a planet of 7 billion people. Why? They're nutritious, better for the environment than other protein sources and can generate jobs, according to the U.N.'s Food and Agriculture Organization.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A new report makes the case that insects may be essential to feeding a planet of 7 billion people. Why? They're nutritious, better for the environment than other protein sources and can generate jobs, according to the U.N.'s Food and Agriculture Organization.",
"title": "Maybe It's Time To Swap Burgers For Bugs, Says U.N. | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Maybe It's Time To Swap Burgers For Bugs, Says U.N.",
"datePublished": "2013-05-14T10:19:56-07:00",
"dateModified": "2013-05-14T10:19:56-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "maybe-its-time-to-swap-burgers-for-bugs-says-u-n",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=183676929&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Eliza Barclay",
"nprStoryDate": "Tue, 14 May 2013 10:58:00 -0400",
"nprLastModifiedDate": "Tue, 14 May 2013 11:31:16 -0400",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/05/13/183676929/maybe-its-time-to-swap-burgers-for-bugs-says-u-n?ft=3&f=183676929",
"nprStoryId": "183676929",
"nprRetrievedStory": "1",
"nprPubDate": "Tue, 14 May 2013 11:31:00 -0400",
"path": "/bayareabites/61826/maybe-its-time-to-swap-burgers-for-bugs-says-u-n",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61830\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/bugs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/bugs-1024x767.jpg\" alt=\"A vendor sells edible insects at Talad Thai market on the outskirts of Bangkok. The most popular method of preparation is to deep-fry crickets in oil and then sprinkle them with lemongrass slivers and chilis. Photo: NARONG SANGNAK/EPA /Landov\" width=\"1024\" height=\"767\" class=\"size-large wp-image-61830\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A vendor sells edible insects at Talad Thai market on the outskirts of Bangkok. The most popular method of preparation is to deep-fry crickets in oil and then sprinkle them with lemongrass slivers and chilis. Photo: NARONG SANGNAK/EPA /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/13/183676929/maybe-its-time-to-swap-burgers-for-bugs-says-u-n\">The Salt at NPR Food\u003c/a>, (5/14/13)\u003c/p>\n\u003cp>Yes, we talk a lot about eating bugs here at The Salt. We know, because some of you have complained \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/15/177317449/modern-art-desserts-how-to-bake-a-mondrian-in-your-oven#comment-866064705\">about it\u003c/a>.\u003c/p>\n\u003cp>But insect cuisine isn't just a crazy fad for \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/24/141661332/bugs-bugs-everywhere-even-on-your-dinner-plate\">Bay Area\u003c/a> and \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/04/11/150354933/time-for-a-bug-mac-the-dutch-aim-to-make-insects-more-palatable\">Dutch\u003c/a> foodies, or for \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/07/173729602/plague-of-locusts-has-israelis-asking-are-they-kosher-for-passover\">Israelis\u003c/a> plagued by locusts: In a \u003ca href=\"http://www.fao.org/docrep/018/i3253e/i3253e00.htm\">report\u003c/a> out this week, the U.N.'s agricultural arm makes the case for why insects should be an option for dinner.\u003c/p>\n\u003cp>The Food and Agriculture Organization has been pondering bugs as a protein source since 2003, but in the new report, the agency argues that insects might be essential to feeding a planet of 7 billion people. Why? They're nutritious, better for the environment than other protein sources and can generate jobs, according to the FAO.\u003c/p>\n\u003cp>\"Insects are pretty much untapped for their potential for food, and especially for feed,\" Eva Muller, director of FAO's Forest Economics, Policy and Products Division, said in a \u003ca href=\"http://www.fao.org/news/story/en/item/175922/icode/\">statement\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>Of course, 2 billion people worldwide already enjoy insects with gusto — in Africa, Asia, Latin America and Australia. As The Salt previously reported, some efforts have focused on \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/08/28/160110579/grow-your-own-locust-kit-could-someday-help-feed-african-refugees\">\"grow-your-own-insect\" kits\u003c/a> as a form of emergency food aid for African refugees. Among the most popular of the 1,900 species consumed are beetles, caterpillars, wasps, ants, grasshoppers, locusts and crickets. But rich nations have turned up their noses at them, and the FAO says it's high time for that to change.\u003c/p>\n\u003cp>There are some signs that investors are warming to insect farming, as climate change has a lot of people rethinking where we get our protein. And insects are now looking like a pretty appealing alternative: They emit considerably less greenhouse gases and waste than animals, they require little to no land, and many species can consume waste products like animal blood, which means we wouldn't need to produce feed (like soybeans or corn) especially for them.\u003c/p>\n\u003cp>And if you want to talk about feed efficiency, insects use just 2 pounds of feed to produce 1 pound of meat. Cattle, at the other end of the spectrum, require 8 pounds of feed to produce 1 pound of beef, the FAO says. Locusts beat out beef when it comes to essential nutrients like iron, too: between 8 and 20 milligrams per 100 grams of dry weight of locusts, compared with 6 milligrams per 100 grams of dry weight of beef.\u003c/p>\n\u003cp>In addition to bugs to feed people, the FAO is optimistic about opportunities to raise insects to feed to animals. As \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/10/15/162961073/how-fly-farming-may-help-more-fish-stay-in-the-sea\">we reported\u003c/a> last year, fly farming in South Africa is starting to get off the ground. Just last week, entrepreneur Jason Drew, who's raising flies to feed salmon and chicken, \u003ca href=\"http://jasondrew.blogspot.com/2013/05/jason-drew-and-agriprotein-team-wins.html\">won\u003c/a> the highly competitive U.N. Innovation Prize for Africa.\u003c/p>\n\u003cp>So why haven't we seen a big insect farming boom yet?\u003c/p>\n\u003cp>There's the disgust factor, for one thing. But there are also big regulatory hurdles: In many countries, the FAO says, regulations on producing insects for food aren't very clear. (Ironically, in the U.S., regulations allow for a certain amount of insect bits to make it into our food, but they don't cover insects as the main meal, according to the FAO.)\u003c/p>\n\u003cp>Then there are all sorts of food safety concerns. For example, if you were to raise flies on animal blood — a normal source of food for the insects — what happens if you then feed the flies to chickens meant for human consumption? The FAO is calling for more research to untangle such questions.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>But FAO says the future is bright for edible insects. \"Although it will require considerable convincing to reverse [feelings of disgust], it is not an impossible feat,\" the report states. British artists seem to agree: A recent \u003ca href=\"http://www.wellcomecollection.org/whats-on/exhibitions/insects-au-gratin-installation.aspx\">exhibition\u003c/a> at the U.K.'s Wellcome Collection showcased 3-D printing demos of \"possible novel insect foods\" of the future.\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/61826/maybe-its-time-to-swap-burgers-for-bugs-says-u-n",
"authors": [
"byline_bayareabites_61826"
],
"categories": [
"bayareabites_10916",
"bayareabites_60"
],
"tags": [
"bayareabites_10015",
"bayareabites_9873",
"bayareabites_11293",
"bayareabites_11699",
"bayareabites_10921"
],
"featImg": "bayareabites_61827",
"label": "bayareabites"
},
"bayareabites_61764": {
"type": "posts",
"id": "bayareabites_61764",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "61764",
"score": null,
"sort": [
1368463932000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1368463932,
"format": "aside",
"disqusTitle": "Tiny Mites Spark Big Battle Over Imports Of French Cheese",
"title": "Tiny Mites Spark Big Battle Over Imports Of French Cheese",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_61770\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/mimolette.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/mimolette-1024x767.jpg\" alt=\"Microscopic bugs called cheese mites are responsible for giving Mimolette its distinctive rind and flavor. Photo: Chris Waits/Flickr\" width=\"1024\" height=\"767\" class=\"size-large wp-image-61770\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Microscopic bugs called cheese mites are responsible for giving Mimolette its distinctive rind and flavor. Photo: \u003ca href=\"http://www.flickr.com/photos/chriswaits/5854866302/\">Chris Waits/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/11/180570160/tiny-mites-spark-big-battle-over-imports-of-french-cheese\">Weekend Edition Saturday\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/wesat/2013/05/20130511_wesat_07.mp3\"] \u003c/p>\n\u003cp>Post by Deena Prichep, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/11/180570160/tiny-mites-spark-big-battle-over-imports-of-french-cheese\">The Salt at NPR Food\u003c/a> (5/11/13)\u003c/p>\n\u003cp>The Food and Drug Administration is currently embroiled in a surprisingly heated culinary standoff — pitting French cheese-makers (and American cheese-lovers) against regulators, all because of one very small problem: cheese mites.\u003c/p>\n\u003cp>Cheese mites are microscopic little bugs that live on the surfaces of aged cheeses, munching the microscopic molds that grow there. For many aged cheeses, they're something of an industry nuisance, gently brushed off the cheeses. But for Mimolette, a bright orange French cheese, they're actually encouraged.\u003c/p>\n\u003cp>The mites munch on the rind for a few years and then are removed — usually with a blast of compressed air and a bit of hand-brushing — before Mimolette is sold. But there are always a few hiding behind. And now the FDA is cracking down.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>According to the FDA's Patricia El-Hinnawy, there's no official limit, but the target is no more than six mites per square inch. For Mimolette, that's a near impossible standard.\u003c/p>\n\u003cp>Benoit de Vitton is the North American representative for \u003ca href=\"http://www.isigny-ste-mere.com/\">Isigny\u003c/a>, one of the largest producers of Mimolette. In March, de Vitton began receiving letters from each of the dozen importers he works with, saying that their Mimolette shipments had been detained.\u003c/p>\n\u003cp>De Vitton estimates that he now has about a ton of cheese sitting in FDA warehouses in New Jersey. \"They say the product, because of the mites, it is not proper for human consumption,\" de Vitton sighs.\u003c/p>\n\u003cp>Ironically, de Vitton notes that Mimolette itself is rumored to have been created because of import issues in the 17th century. \"The French were at war with Holland, and the king didn't want any more Dutch Gouda coming to France. So he asked to create kind of the same cheese.\"\u003c/p>\n\u003cp>But in the 21st century, do we need a cheese ban? Microbiologist Rachel Dutton runs a \u003ca href=\"https://sites.google.com/site/theduttonlab/\">cheese lab\u003c/a> at Harvard University, and we checked in with her about the dangers of mites. Dutton notes that there have been some reports of mite allergies, but they seem to be restricted to people who have come into contact with large numbers of mites.\u003c/p>\n\u003cp>And Dutton says that while we may not like to think about bugs, they're a part of what makes cheese so delicious.\u003c/p>\n\u003cp>\"Cheese is absolutely alive,\" Dutton laughs. And all of that life — the molds, bacteria, yeasts and mites — help make cheese what it is. Dutton says that the mites on Mimolette can contribute flavors of their own (they have a somewhat earthy smell), and by eating into the rind, they can also increase aeration — and the surface area in which the other microbes can do their work.\u003c/p>\n\u003cp>Dutton understands that this doesn't sound appealing, but implores people to realize the good work of these bugs. \"There definitely are microbes that can spoil food and make either it bad for you to eat or just sort of gross. But any time you eat a piece of cheese or a bite of yogurt, have a piece of bread or a glass of wine — these are all examples of foods fermented by different types of microbes.\"\u003c/p>\n\u003cp>Throughout France, cheese lovers have been rallying in support of Mimolette. There are \u003ca href=\"http://www.franceinter.fr/emission-lactualite-du-bout-du-monde-avec-cecile-delarue-a-los-angeles\">radio stories\u003c/a>, \u003ca href=\"http://www.youtube.com/watch?feature=player_embedded&v=HlTqY9cXtcY\">YouTube videos\u003c/a> — there's even an ex-pat \u003ca href=\"https://www.facebook.com/SaveTheMimolette\">Save the Mimolette\u003c/a> Facebook campaign (of course).\u003c/p>\n\u003cp>In America, the response is a bit more subdued. Some cheesemongers are buying up the limited supply, but most are content to shrug it off. Sasha Davies, of \u003ca href=\"http://cyrilspdx.com/\">Cyril's\u003c/a> cheese/wine bar in Portland, is nervous about what the mite crackdown could mean for other aged cheeses, but in general is fine reaching for an aged Gouda instead of Mimolette.\u003c/p>\n\u003cp>\"I find I can scratch the itch I feel for Mimolette with a lot of other cheeses,\" she admits.\u003c/p>\n\u003cp>Davies says that the fervor for Mimolette isn't just about its caramel notes or lactic tang or bright orange color.\u003c/p>\n\u003cp>\"There are cheeses that — even though I think they taste delicious, they tug at my heartstrings, either because I love the person that makes them, or I have this great memory of being in a special place,\" she says. \"Food is never really just food.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And for many French people, Mimolette brings a taste of memory, family and home — as well as mites.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "61764 http://blogs.kqed.org/bayareabites/?p=61764",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/05/13/tiny-mites-spark-big-battle-over-imports-of-french-cheese/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 780,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 21
},
"modified": 1368463932,
"excerpt": "Microscopic bugs called cheese mites are responsible for the distinctive rind and flavor of the bright orange French cheese Mimolette. But now, the FDA has blocked more than a ton of Mimolette from entering the country, because the agency says the mites left on it make it unfit for consumption.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Microscopic bugs called cheese mites are responsible for the distinctive rind and flavor of the bright orange French cheese Mimolette. But now, the FDA has blocked more than a ton of Mimolette from entering the country, because the agency says the mites left on it make it unfit for consumption.",
"title": "Tiny Mites Spark Big Battle Over Imports Of French Cheese | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Tiny Mites Spark Big Battle Over Imports Of French Cheese",
"datePublished": "2013-05-13T09:52:12-07:00",
"dateModified": "2013-05-13T09:52:12-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "tiny-mites-spark-big-battle-over-imports-of-french-cheese",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=180570160&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Deena Prichep",
"nprStoryDate": "Sat, 11 May 2013 08:00:00 -0400",
"nprLastModifiedDate": "Sat, 11 May 2013 10:11:15 -0400",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/05/11/180570160/tiny-mites-spark-big-battle-over-imports-of-french-cheese?ft=3&f=180570160",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/wesat/2013/05/20130511_wesat_07.mp3?orgId=1&topicId=1053&ft=3&f=180570160",
"nprAudioM3u": "http://api.npr.org/m3u/1183072392-75a6d1.m3u?orgId=1&topicId=1053&ft=3&f=180570160",
"nprStoryId": "180570160",
"nprRetrievedStory": "1",
"nprPubDate": "Sat, 11 May 2013 10:11:00 -0400",
"path": "/bayareabites/61764/tiny-mites-spark-big-battle-over-imports-of-french-cheese",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/wesat/2013/05/20130511_wesat_07.mp3?orgId=1&topicId=1053&ft=3&f=180570160",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61770\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/mimolette.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/mimolette-1024x767.jpg\" alt=\"Microscopic bugs called cheese mites are responsible for giving Mimolette its distinctive rind and flavor. Photo: Chris Waits/Flickr\" width=\"1024\" height=\"767\" class=\"size-large wp-image-61770\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Microscopic bugs called cheese mites are responsible for giving Mimolette its distinctive rind and flavor. Photo: \u003ca href=\"http://www.flickr.com/photos/chriswaits/5854866302/\">Chris Waits/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/11/180570160/tiny-mites-spark-big-battle-over-imports-of-french-cheese\">Weekend Edition Saturday\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/wesat/2013/05/20130511_wesat_07.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Deena Prichep, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/11/180570160/tiny-mites-spark-big-battle-over-imports-of-french-cheese\">The Salt at NPR Food\u003c/a> (5/11/13)\u003c/p>\n\u003cp>The Food and Drug Administration is currently embroiled in a surprisingly heated culinary standoff — pitting French cheese-makers (and American cheese-lovers) against regulators, all because of one very small problem: cheese mites.\u003c/p>\n\u003cp>Cheese mites are microscopic little bugs that live on the surfaces of aged cheeses, munching the microscopic molds that grow there. For many aged cheeses, they're something of an industry nuisance, gently brushed off the cheeses. But for Mimolette, a bright orange French cheese, they're actually encouraged.\u003c/p>\n\u003cp>The mites munch on the rind for a few years and then are removed — usually with a blast of compressed air and a bit of hand-brushing — before Mimolette is sold. But there are always a few hiding behind. And now the FDA is cracking down.\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>According to the FDA's Patricia El-Hinnawy, there's no official limit, but the target is no more than six mites per square inch. For Mimolette, that's a near impossible standard.\u003c/p>\n\u003cp>Benoit de Vitton is the North American representative for \u003ca href=\"http://www.isigny-ste-mere.com/\">Isigny\u003c/a>, one of the largest producers of Mimolette. In March, de Vitton began receiving letters from each of the dozen importers he works with, saying that their Mimolette shipments had been detained.\u003c/p>\n\u003cp>De Vitton estimates that he now has about a ton of cheese sitting in FDA warehouses in New Jersey. \"They say the product, because of the mites, it is not proper for human consumption,\" de Vitton sighs.\u003c/p>\n\u003cp>Ironically, de Vitton notes that Mimolette itself is rumored to have been created because of import issues in the 17th century. \"The French were at war with Holland, and the king didn't want any more Dutch Gouda coming to France. So he asked to create kind of the same cheese.\"\u003c/p>\n\u003cp>But in the 21st century, do we need a cheese ban? Microbiologist Rachel Dutton runs a \u003ca href=\"https://sites.google.com/site/theduttonlab/\">cheese lab\u003c/a> at Harvard University, and we checked in with her about the dangers of mites. Dutton notes that there have been some reports of mite allergies, but they seem to be restricted to people who have come into contact with large numbers of mites.\u003c/p>\n\u003cp>And Dutton says that while we may not like to think about bugs, they're a part of what makes cheese so delicious.\u003c/p>\n\u003cp>\"Cheese is absolutely alive,\" Dutton laughs. And all of that life — the molds, bacteria, yeasts and mites — help make cheese what it is. Dutton says that the mites on Mimolette can contribute flavors of their own (they have a somewhat earthy smell), and by eating into the rind, they can also increase aeration — and the surface area in which the other microbes can do their work.\u003c/p>\n\u003cp>Dutton understands that this doesn't sound appealing, but implores people to realize the good work of these bugs. \"There definitely are microbes that can spoil food and make either it bad for you to eat or just sort of gross. But any time you eat a piece of cheese or a bite of yogurt, have a piece of bread or a glass of wine — these are all examples of foods fermented by different types of microbes.\"\u003c/p>\n\u003cp>Throughout France, cheese lovers have been rallying in support of Mimolette. There are \u003ca href=\"http://www.franceinter.fr/emission-lactualite-du-bout-du-monde-avec-cecile-delarue-a-los-angeles\">radio stories\u003c/a>, \u003ca href=\"http://www.youtube.com/watch?feature=player_embedded&v=HlTqY9cXtcY\">YouTube videos\u003c/a> — there's even an ex-pat \u003ca href=\"https://www.facebook.com/SaveTheMimolette\">Save the Mimolette\u003c/a> Facebook campaign (of course).\u003c/p>\n\u003cp>In America, the response is a bit more subdued. Some cheesemongers are buying up the limited supply, but most are content to shrug it off. Sasha Davies, of \u003ca href=\"http://cyrilspdx.com/\">Cyril's\u003c/a> cheese/wine bar in Portland, is nervous about what the mite crackdown could mean for other aged cheeses, but in general is fine reaching for an aged Gouda instead of Mimolette.\u003c/p>\n\u003cp>\"I find I can scratch the itch I feel for Mimolette with a lot of other cheeses,\" she admits.\u003c/p>\n\u003cp>Davies says that the fervor for Mimolette isn't just about its caramel notes or lactic tang or bright orange color.\u003c/p>\n\u003cp>\"There are cheeses that — even though I think they taste delicious, they tug at my heartstrings, either because I love the person that makes them, or I have this great memory of being in a special place,\" she says. \"Food is never really just food.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And for many French people, Mimolette brings a taste of memory, family and home — as well as mites.\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/61764/tiny-mites-spark-big-battle-over-imports-of-french-cheese",
"authors": [
"byline_bayareabites_61764"
],
"categories": [
"bayareabites_188",
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_2035",
"bayareabites_34"
],
"tags": [
"bayareabites_11416",
"bayareabites_14750",
"bayareabites_11698",
"bayareabites_2608",
"bayareabites_11697",
"bayareabites_11696",
"bayareabites_11695"
],
"featImg": "bayareabites_61765",
"label": "bayareabites"
},
"bayareabites_61756": {
"type": "posts",
"id": "bayareabites_61756",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "61756",
"score": null,
"sort": [
1368463155000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1368463155,
"format": "aside",
"disqusTitle": "Is It Safe To Use Compost Made From Treated Human Waste? ",
"title": "Is It Safe To Use Compost Made From Treated Human Waste? ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_61759\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/biosolids.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/biosolids-1024x768.jpg\" alt=\"Through the City Land Application of Biosolids Program in Geneva, Ill., the fertilizer supplement is provided to local farmers at no cost. Photo: City of Geneva/Flickr\" width=\"1024\" height=\"768\" class=\"size-large wp-image-61759\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Through the City Land Application of Biosolids Program in Geneva, Ill., the fertilizer supplement is provided to local farmers at no cost. Photo: \u003ca href=\"http://www.flickr.com/photos/cityofgeneva/4111259626/\">City of Geneva/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/07/182010827/is-it-safe-to-use-compost-made-from-treated-human-waste\">The Salt at NPR Food\u003c/a> (5/12/13)\u003c/p>\n\u003cp>Any gardener will tell you that compost is \"black gold,\" essential to cultivating vigorous, flavorful crops. But it always feels like there's never enough, and its weight and bulk make it tough stuff to cart around.\u003c/p>\n\u003cp>I belong to a community garden in Washington, D.C., that can't get its hands on enough compost. So you can imagine my delight when I learned that the U.S. Composting Council was connecting community gardeners with free material from local facilities through its \u003ca href=\"http://buy-compost.com/\" target=\"_blank\">Million Tomato Compost Campaign\u003c/a>.\u003c/p>\n\u003cp>I signed us up last month, and was promptly contacted by Clara Mills, the environmental coordinator for Spotsylvania County in central Virginia. Mills volunteered to deliver a dump truck full of compost to our garden from her facility, an hour away. It sounded too good to be true. Then one of my fellow gardeners noticed the source of the \u003ca href=\"http://www.spotsylvania.va.us/content/2614/147/2742/8795/default.aspx\">Spotsylvania compost\u003c/a>: biosolids, or human poop that's been treated and transformed into organic fertilizer.\u003c/p>\n\u003cp>About 50 percent of the biosolids produced in the U.S. are returned to farmland through a process that is heavily regulated by the Environmental Protection Agency. Even so, some people – including the \u003ca href=\"http://www.sierraclub.org/policy/conservation/compost.pdf\">Sierra Club\u003c/a> — remain skeptical of the use of this waste product in food production. They worry that heavy metals, pathogens or pharmaceuticals might survive the treatment process and contaminate crops. So what's an urban gardener to do in light of mixed perceptions about whether it's OK to use poop to grow your food?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I set out to investigate this, hoping that whatever I learned would help my garden decide whether to accept the donation or not.\u003c/p>\n\u003cp>First, remember that for thousands of years, before the invention of synthetic fertilizer in 1913, many farmers utilized their decomposed sewage, sometimes called \"night soil,\" to replenish the soil with nutrients lost in farming. The Chinese were especially adept at using human waste this way – one \u003ca href=\"http://www.agriculturesnetwork.org/magazines/global/wastes-wanted/safe-use-of-treated-night-soil/at_download/article_pdf\">historical account\u003c/a> notes that in 1908, a contractor paid the city of Shanghai $31,000 in gold for the privilege of collecting 78,000 tons of human waste and carting it off to spread on fields.\u003c/p>\n\u003cp>When growing urban areas required that sewage be piped outside of the city, the practice dropped off and attention turned to improving wastewater treatment to avoid polluting waterways. Raw waste is, of course, nasty stuff until all the dangerous bacteria have been killed off, either by heat or \u003ca href=\"http://www.epa.gov/agstar/anaerobic/index.html\">anaerobic digestion\u003c/a>.\u003c/p>\n\u003cp>But the sludge was still piling up in landfills, so scientists began testing how to use it in agriculture safely; the waste was a free source of nutrients like nitrogen and phosphorus, afterall. And letting it sit in landfills or incinerating it created its own environmental issues. By the 1990s, the Environmental Protection Agency created \u003ca href=\"water.epa.gov/polwaste/wastewater/treatment/biosolids/genqa.cfm\">strict standards with two tiers\u003c/a> for biosolids still in use today. To sell Class A biosolids to farmers and gardeners, facilities have to ensure that there are no dangerous heavy metals or bacteria in the end product.\u003c/p>\n\u003cp>The ick factor, however, has not faded entirely. While plenty of large-scale farms like \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/10/176822392/cities-turn-sewage-into-black-gold-for-local-farms\">this one\u003c/a> in Kansas City, Mo., use biosolids, they are not officially allowed in organic agriculture. Bowing to public input, the U.S. Department of Agriculture decided in 2000 to prohibit the use of sludge in the National Organic Program. This was in spite of the fact that \"there is no current scientific evidence that use of sewage sludge in the production of foods presents unacceptable risks to the environment or human health,\" USDA spokesman Samuel Jones tells The Salt.\u003c/p>\n\u003cp>A handful of activists \u003ca href=\"http://www.sludgefacts.org/\">have also sounded the alarm\u003c/a> on the widespread use of biosolids in conventional agriculture. They allege, among other things, that the EPA-approved treatment of biosolids doesn't address all the possible contaminants in the waste.\u003c/p>\n\u003cp>A National Academy of Sciences \u003ca href=\"http://www.nap.edu/openbook.php?record_id=10426&page=7\">report\u003c/a> in 2002 also stated that while there have been some anecdotal stories of adverse health effects from exposure to biosolids, there are no studies that prove a causal link. Still, the NAS said that since biosolids may contain substances like chemicals and pharmaceuticals, more epidemiological research was needed to explore possible health effects of using them to grow food. (Currently, the U.S. Geological Service \u003ca href=\"http://toxics.usgs.gov/regional/emc/municipal_biosolids.html\">is investigating\u003c/a> exactly what happens to plants when biosolids are applied to soil.)\u003c/p>\n\u003cp>Still, some scientists argue that over the years, the biosolids industry has gotten much better at keeping contaminants out of the final product.\u003c/p>\n\u003cp>\"We have systemically looked at all kinds of potential hazards,\" says \u003ca href=\"http://ag.arizona.edu/swes/people/cv/pepper.htm\">Ian Pepper\u003c/a>, a professor and director of the Environmental Research Laboratory at the University of Arizona who has been studying biosolids for 30 years. \"Invariably we've found that the risks are much lower than those suggested by environmental activists.\"\u003c/p>\n\u003cp>And other proponents say that it's hard to prove that biosolids are a significant source of contaminants.\u003c/p>\n\u003cp>\"These compounds are ubiquitous in the environment – in the soil, water, within our bodies,\" says Neil Zahradka, who overseas biosolids for the state of Virginia's department of environmental quality. \"So the question is: If it's in the biosolids, then is that a problem? None of studies so far have been able to conclusively say that yes there's an issue here.\"\u003c/p>\n\u003cp>As for the pathogens, Zahradka contends that \u003ca href=\"http://water.epa.gov/scitech/wastetech/upload/2002_10_15_mtb_combioman.pdf\">the composting process\u003c/a>, one of a few different treatment methods (and the one used in Spotsylvania County, which offered compost to my garden), eliminates them.\u003c/p>\n\u003cp>Here's how it works: Spotsylvania receives the raw sewage and mixes it with mulch. The carbon in the mulch speeds up the decomposition process, and generates heat. The material reaches 160 plus degrees for 21 days, says Mills. That's enough to kill all harmful bacteria, she says. But the facility also tests the material regularly to be sure the pathogens and dangerous heavy metals are below detectable levels.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>So will my garden be using these biosolids anytime soon? We'll have to take a vote to decide. In the meantime, it's interesting to see \u003ca href=\"http://urbanfoodproducer.blogspot.com/2010/05/why-i-love-biosolids.html\">other urban gardeners\u003c/a> getting on board with biosolids.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "61756 http://blogs.kqed.org/bayareabites/?p=61756",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/05/13/is-it-safe-to-use-compost-made-from-treated-human-waste/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1057,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 21
},
"modified": 1368463155,
"excerpt": "Treated human waste has been used on farmland for decades, but the ick factor has not entirely faded. Some environmentalists think the treatment process may not get rid of all the harmful contaminants that could be in the waste.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Treated human waste has been used on farmland for decades, but the ick factor has not entirely faded. Some environmentalists think the treatment process may not get rid of all the harmful contaminants that could be in the waste.",
"title": "Is It Safe To Use Compost Made From Treated Human Waste? | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Is It Safe To Use Compost Made From Treated Human Waste? ",
"datePublished": "2013-05-13T09:39:15-07:00",
"dateModified": "2013-05-13T09:39:15-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "is-it-safe-to-use-compost-made-from-treated-human-waste",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=182010827&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Eliza Barclay",
"nprStoryDate": "Sun, 12 May 2013 16:27:00 -0400",
"nprLastModifiedDate": "Mon, 13 May 2013 10:03:05 -0400",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/05/07/182010827/is-it-safe-to-use-compost-made-from-treated-human-waste?ft=3&f=182010827",
"nprStoryId": "182010827",
"nprRetrievedStory": "1",
"nprPubDate": "Mon, 13 May 2013 10:03:00 -0400",
"path": "/bayareabites/61756/is-it-safe-to-use-compost-made-from-treated-human-waste",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61759\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/biosolids.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/biosolids-1024x768.jpg\" alt=\"Through the City Land Application of Biosolids Program in Geneva, Ill., the fertilizer supplement is provided to local farmers at no cost. Photo: City of Geneva/Flickr\" width=\"1024\" height=\"768\" class=\"size-large wp-image-61759\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Through the City Land Application of Biosolids Program in Geneva, Ill., the fertilizer supplement is provided to local farmers at no cost. Photo: \u003ca href=\"http://www.flickr.com/photos/cityofgeneva/4111259626/\">City of Geneva/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/07/182010827/is-it-safe-to-use-compost-made-from-treated-human-waste\">The Salt at NPR Food\u003c/a> (5/12/13)\u003c/p>\n\u003cp>Any gardener will tell you that compost is \"black gold,\" essential to cultivating vigorous, flavorful crops. But it always feels like there's never enough, and its weight and bulk make it tough stuff to cart around.\u003c/p>\n\u003cp>I belong to a community garden in Washington, D.C., that can't get its hands on enough compost. So you can imagine my delight when I learned that the U.S. Composting Council was connecting community gardeners with free material from local facilities through its \u003ca href=\"http://buy-compost.com/\" target=\"_blank\">Million Tomato Compost Campaign\u003c/a>.\u003c/p>\n\u003cp>I signed us up last month, and was promptly contacted by Clara Mills, the environmental coordinator for Spotsylvania County in central Virginia. Mills volunteered to deliver a dump truck full of compost to our garden from her facility, an hour away. It sounded too good to be true. Then one of my fellow gardeners noticed the source of the \u003ca href=\"http://www.spotsylvania.va.us/content/2614/147/2742/8795/default.aspx\">Spotsylvania compost\u003c/a>: biosolids, or human poop that's been treated and transformed into organic fertilizer.\u003c/p>\n\u003cp>About 50 percent of the biosolids produced in the U.S. are returned to farmland through a process that is heavily regulated by the Environmental Protection Agency. Even so, some people – including the \u003ca href=\"http://www.sierraclub.org/policy/conservation/compost.pdf\">Sierra Club\u003c/a> — remain skeptical of the use of this waste product in food production. They worry that heavy metals, pathogens or pharmaceuticals might survive the treatment process and contaminate crops. So what's an urban gardener to do in light of mixed perceptions about whether it's OK to use poop to grow your food?\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 set out to investigate this, hoping that whatever I learned would help my garden decide whether to accept the donation or not.\u003c/p>\n\u003cp>First, remember that for thousands of years, before the invention of synthetic fertilizer in 1913, many farmers utilized their decomposed sewage, sometimes called \"night soil,\" to replenish the soil with nutrients lost in farming. The Chinese were especially adept at using human waste this way – one \u003ca href=\"http://www.agriculturesnetwork.org/magazines/global/wastes-wanted/safe-use-of-treated-night-soil/at_download/article_pdf\">historical account\u003c/a> notes that in 1908, a contractor paid the city of Shanghai $31,000 in gold for the privilege of collecting 78,000 tons of human waste and carting it off to spread on fields.\u003c/p>\n\u003cp>When growing urban areas required that sewage be piped outside of the city, the practice dropped off and attention turned to improving wastewater treatment to avoid polluting waterways. Raw waste is, of course, nasty stuff until all the dangerous bacteria have been killed off, either by heat or \u003ca href=\"http://www.epa.gov/agstar/anaerobic/index.html\">anaerobic digestion\u003c/a>.\u003c/p>\n\u003cp>But the sludge was still piling up in landfills, so scientists began testing how to use it in agriculture safely; the waste was a free source of nutrients like nitrogen and phosphorus, afterall. And letting it sit in landfills or incinerating it created its own environmental issues. By the 1990s, the Environmental Protection Agency created \u003ca href=\"water.epa.gov/polwaste/wastewater/treatment/biosolids/genqa.cfm\">strict standards with two tiers\u003c/a> for biosolids still in use today. To sell Class A biosolids to farmers and gardeners, facilities have to ensure that there are no dangerous heavy metals or bacteria in the end product.\u003c/p>\n\u003cp>The ick factor, however, has not faded entirely. While plenty of large-scale farms like \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/10/176822392/cities-turn-sewage-into-black-gold-for-local-farms\">this one\u003c/a> in Kansas City, Mo., use biosolids, they are not officially allowed in organic agriculture. Bowing to public input, the U.S. Department of Agriculture decided in 2000 to prohibit the use of sludge in the National Organic Program. This was in spite of the fact that \"there is no current scientific evidence that use of sewage sludge in the production of foods presents unacceptable risks to the environment or human health,\" USDA spokesman Samuel Jones tells The Salt.\u003c/p>\n\u003cp>A handful of activists \u003ca href=\"http://www.sludgefacts.org/\">have also sounded the alarm\u003c/a> on the widespread use of biosolids in conventional agriculture. They allege, among other things, that the EPA-approved treatment of biosolids doesn't address all the possible contaminants in the waste.\u003c/p>\n\u003cp>A National Academy of Sciences \u003ca href=\"http://www.nap.edu/openbook.php?record_id=10426&page=7\">report\u003c/a> in 2002 also stated that while there have been some anecdotal stories of adverse health effects from exposure to biosolids, there are no studies that prove a causal link. Still, the NAS said that since biosolids may contain substances like chemicals and pharmaceuticals, more epidemiological research was needed to explore possible health effects of using them to grow food. (Currently, the U.S. Geological Service \u003ca href=\"http://toxics.usgs.gov/regional/emc/municipal_biosolids.html\">is investigating\u003c/a> exactly what happens to plants when biosolids are applied to soil.)\u003c/p>\n\u003cp>Still, some scientists argue that over the years, the biosolids industry has gotten much better at keeping contaminants out of the final product.\u003c/p>\n\u003cp>\"We have systemically looked at all kinds of potential hazards,\" says \u003ca href=\"http://ag.arizona.edu/swes/people/cv/pepper.htm\">Ian Pepper\u003c/a>, a professor and director of the Environmental Research Laboratory at the University of Arizona who has been studying biosolids for 30 years. \"Invariably we've found that the risks are much lower than those suggested by environmental activists.\"\u003c/p>\n\u003cp>And other proponents say that it's hard to prove that biosolids are a significant source of contaminants.\u003c/p>\n\u003cp>\"These compounds are ubiquitous in the environment – in the soil, water, within our bodies,\" says Neil Zahradka, who overseas biosolids for the state of Virginia's department of environmental quality. \"So the question is: If it's in the biosolids, then is that a problem? None of studies so far have been able to conclusively say that yes there's an issue here.\"\u003c/p>\n\u003cp>As for the pathogens, Zahradka contends that \u003ca href=\"http://water.epa.gov/scitech/wastetech/upload/2002_10_15_mtb_combioman.pdf\">the composting process\u003c/a>, one of a few different treatment methods (and the one used in Spotsylvania County, which offered compost to my garden), eliminates them.\u003c/p>\n\u003cp>Here's how it works: Spotsylvania receives the raw sewage and mixes it with mulch. The carbon in the mulch speeds up the decomposition process, and generates heat. The material reaches 160 plus degrees for 21 days, says Mills. That's enough to kill all harmful bacteria, she says. But the facility also tests the material regularly to be sure the pathogens and dangerous heavy metals are below detectable levels.\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>So will my garden be using these biosolids anytime soon? We'll have to take a vote to decide. In the meantime, it's interesting to see \u003ca href=\"http://urbanfoodproducer.blogspot.com/2010/05/why-i-love-biosolids.html\">other urban gardeners\u003c/a> getting on board with biosolids.\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/61756/is-it-safe-to-use-compost-made-from-treated-human-waste",
"authors": [
"byline_bayareabites_61756"
],
"categories": [
"bayareabites_1874",
"bayareabites_2554",
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_60"
],
"tags": [
"bayareabites_11694",
"bayareabites_2524",
"bayareabites_11693",
"bayareabites_10921"
],
"featImg": "bayareabites_61759",
"label": "bayareabites"
},
"bayareabites_61649": {
"type": "posts",
"id": "bayareabites_61649",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "61649",
"score": null,
"sort": [
1368217764000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1368217764,
"format": "aside",
"disqusTitle": "In The Land Of Wild Ramps, It's Festival Time",
"title": "In The Land Of Wild Ramps, It's Festival Time",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_61654\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ramps.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ramps-1024x574.jpg\" alt=\"Ramps, or wild leeks, are a member of the lily family and resemble scallions with their wide leaves and small, white bulbs tinged a rusty red. Photo: John Blankenship/The Register-Herald\" width=\"1024\" height=\"574\" class=\"size-large wp-image-61654\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ramps, or wild leeks, are a member of the lily family and resemble scallions with their wide leaves and small, white bulbs tinged a rusty red. Photo: John Blankenship/The Register-Herald\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Jess Schreibstein, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/10/182354602/in-the-land-of-wild-ramps-its-festival-time\">The Salt at NPR Food\u003c/a> (5/10/13)\u003c/p>\n\u003cp>Springtime in Appalachia means ramp festival season. But even as ramp festivals attract record numbers of people seeking a fleeting taste of the seasonal garlic-scented greens, scientists warn that overharvesting is forcing wild populations into decline.\u003c/p>\n\u003cfigure id=\"attachment_61655\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ramps1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ramps1.jpg\" alt=\"Apprentice cook Ryan McClung sautées ramps for the 2012 ramp festival in Richwood, West Va. Photo: F. Brian Ferguson/The Register-Herald\" width=\"250\" class=\"size-full wp-image-61655\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Apprentice cook Ryan McClung sautées ramps for the 2012 ramp festival in Richwood, West Va.\u003cbr>Photo: F. Brian Ferguson/The Register-Herald\u003c/figcaption>\u003c/figure>\n\u003cp>In the town of Richwood, West Va., the self-proclaimed \"Ramp Capital of the World,\" ramp diggers recently gathered bagfuls of the wild greens from the forest floor, according to Nancy Leffingwell of the Richwood Chamber of Commerce. They loaded them into trucks for the largest and longest-running annual ramp festival in the country.\u003c/p>\n\u003cp> Ramps, or wild leeks, are a member of the lily family and resemble scallions with their wide leaves and small, white bulbs tinged a rusty red. The entire plant is edible and when harvested, it's uprooted from the ground, bulb and all.\u003c/p>\n\u003cp>Chefs and home cooks, especially urbanites who've just discovered ramps, go gaga over them. Their pungent smell and flavor, a cross between garlic and onion, has earned them the nickname \"little stinkers.\" When they're cooked in mass quantities in Richwood, the whole town smells like them, Leffingwell says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>She reports that two weeks in advance of the festival, 20 volunteers a day are cleaning, slicing and bagging ramps. For the \"\u003ca href=\"http://www.richwoodchamberofcommerce.org/Feast-of-the-Ramson.html\">Feast of the Ramson\u003c/a>,\" they're served with beans, bacon, ham, potato wedges, cornbread, and ramps fried in bacon fat. Other Richwooders prepare ramp salsa, ramp jelly, and pickled ramps to sell.\u003c/p>\n\u003cp> The festival in Richwood is just \u003ca href=\"http://www.richwooders.com/ramp/ramps.htm\">one of many ramp festivals\u003c/a> held in small towns March through May. The number of festival attendees in Richwood has continued to grow every year, with a noticeable spike in the past two years alone. For its 75th anniversary this year, the Richwood festival served over 1,000 ramp suppers, a record for the town, Leffingwell says.\u003c/p>\n\u003cp>But the demand on ramps is exacting a heavy toll on wild plant populations, especially at the extreme ends of the growing range, scientists say. Until recently, recreational ramp harvests were permitted in most national parks — ramps are one of the only plants with this kind of special treatment because of its deep cultural roots among the communities who harvest it. At the Great Smoky Mountains National Park in North Carolina and Tennessee, the Park Service thought the practice would die out on its own over time. They were wrong.\u003c/p>\n\u003cp>Ramp harvesting in the park was banned in 2002. At the other end of the ramp's territory in Quebec, sales have been banned since 1995 after \u003ca href=\"http://www.sciencedirect.com/science/article/pii/0006320794903409\">a study\u003c/a> highlighted the plant's vulnerability.\u003c/p>\n\u003cp>The problem is exacerbated by the way ramps are harvested. Virtually all of ramp reproduction is not from seeds but from rhizomes, a web of underground stems that connect multiple ramp shoots together, which are uprooted along with the bulbs and leaves. When harvesters pull up the plants, they are also diminishing their potential to reproduce, according to \u003ca href=\"http://www.tiem.utk.edu/~gross/\">Louis Gross\u003c/a>, a professor of ecology and evolutionary biology and mathematics at the University of Tennessee.\u003c/p>\n\u003cp>On average, a 10 percent harvest of ramps \u003ca href=\"http://www.uvm.edu/~bbeckage/Manuscripts/Rock.BiologicalConservation.2004.pdf\">will take 10 years\u003c/a> to grow back, but Gross cautions that that number can be deceiving. \"It could easily be 60 to 80 years recovery, even if you harvest once at 10 percent,\" he tells The Salt. \"And most of these populations aren't harvested once. They're harvested pretty regularly.\"\u003c/p>\n\u003cp>At farmers markets in New York City, ramps are currently selling for up to $6 a bunch and are gone by 10:30 a.m., according to Michael Hurwitz, director of the \u003ca href=\"http://www.grownyc.org/greenmarket\">Greenmarket Program\u003c/a>. Over 90 percent of ramps sold at Greenmarket are harvested from New York state, with the remainder originating from New Jersey or farther north, he adds.\u003c/p>\n\u003cp>\u003ca href=\"http://www.srs.fs.usda.gov/staff/524\">Jim Chamberlain\u003c/a>, a scientist with the U.S. Department of Agriculture Forest Service's Southern Research Station in Blacksburg, Va., is concerned when he hears that some ramp vendors in New York are harvesting 20,000 pounds of ramps a year. \"I cannot believe any claim that the populations are not declining,\" says Chamberlain.\u003c/p>\n\u003cp>As Nancy Shute \u003ca href=\"http://www.npr.org/2011/04/18/135412640/foraging-the-weeds-for-wild-healthy-greens\">reported\u003c/a> for The Salt in 2011, ramp farming is being promoting as a way to feed new ramp enthusiasts without threatening native plant populations. Chamberlain is starting a new study this year to see if the traditional knowledge about replanting rhizomes really works.\u003c/p>\n\u003cp>No matter what, it will take time: Ramps can take up to 18 months to germinate from seed, and five to seven years to mature enough to harvest the root. \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": "61649 http://blogs.kqed.org/bayareabites/?p=61649",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/05/10/in-the-land-of-wild-ramps-its-festival-time/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 823,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 18
},
"modified": 1368218254,
"excerpt": "Springtime in Appalachia means ramp festival season. But as ramp festivals and urban ramp vendors attract record numbers of people, scientists warn that the wild populations of the seasonal greens are being forced into decline.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Springtime in Appalachia means ramp festival season. But as ramp festivals and urban ramp vendors attract record numbers of people, scientists warn that the wild populations of the seasonal greens are being forced into decline.",
"title": "In The Land Of Wild Ramps, It's Festival Time | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "In The Land Of Wild Ramps, It's Festival Time",
"datePublished": "2013-05-10T13:29:24-07:00",
"dateModified": "2013-05-10T13:37:34-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "in-the-land-of-wild-ramps-its-festival-time",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=182354602&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Jess Schreibstein",
"nprStoryDate": "Fri, 10 May 2013 10:18:00 -0400",
"nprLastModifiedDate": "Fri, 10 May 2013 10:18:08 -0400",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/05/10/182354602/in-the-land-of-wild-ramps-its-festival-time?ft=3&f=182354602",
"nprStoryId": "182354602",
"nprRetrievedStory": "1",
"nprPubDate": "Fri, 10 May 2013 10:18:00 -0400",
"path": "/bayareabites/61649/in-the-land-of-wild-ramps-its-festival-time",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61654\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ramps.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ramps-1024x574.jpg\" alt=\"Ramps, or wild leeks, are a member of the lily family and resemble scallions with their wide leaves and small, white bulbs tinged a rusty red. Photo: John Blankenship/The Register-Herald\" width=\"1024\" height=\"574\" class=\"size-large wp-image-61654\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ramps, or wild leeks, are a member of the lily family and resemble scallions with their wide leaves and small, white bulbs tinged a rusty red. Photo: John Blankenship/The Register-Herald\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Jess Schreibstein, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/10/182354602/in-the-land-of-wild-ramps-its-festival-time\">The Salt at NPR Food\u003c/a> (5/10/13)\u003c/p>\n\u003cp>Springtime in Appalachia means ramp festival season. But even as ramp festivals attract record numbers of people seeking a fleeting taste of the seasonal garlic-scented greens, scientists warn that overharvesting is forcing wild populations into decline.\u003c/p>\n\u003cfigure id=\"attachment_61655\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ramps1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ramps1.jpg\" alt=\"Apprentice cook Ryan McClung sautées ramps for the 2012 ramp festival in Richwood, West Va. Photo: F. Brian Ferguson/The Register-Herald\" width=\"250\" class=\"size-full wp-image-61655\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Apprentice cook Ryan McClung sautées ramps for the 2012 ramp festival in Richwood, West Va.\u003cbr>Photo: F. Brian Ferguson/The Register-Herald\u003c/figcaption>\u003c/figure>\n\u003cp>In the town of Richwood, West Va., the self-proclaimed \"Ramp Capital of the World,\" ramp diggers recently gathered bagfuls of the wild greens from the forest floor, according to Nancy Leffingwell of the Richwood Chamber of Commerce. They loaded them into trucks for the largest and longest-running annual ramp festival in the country.\u003c/p>\n\u003cp> Ramps, or wild leeks, are a member of the lily family and resemble scallions with their wide leaves and small, white bulbs tinged a rusty red. The entire plant is edible and when harvested, it's uprooted from the ground, bulb and all.\u003c/p>\n\u003cp>Chefs and home cooks, especially urbanites who've just discovered ramps, go gaga over them. Their pungent smell and flavor, a cross between garlic and onion, has earned them the nickname \"little stinkers.\" When they're cooked in mass quantities in Richwood, the whole town smells like them, Leffingwell 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>She reports that two weeks in advance of the festival, 20 volunteers a day are cleaning, slicing and bagging ramps. For the \"\u003ca href=\"http://www.richwoodchamberofcommerce.org/Feast-of-the-Ramson.html\">Feast of the Ramson\u003c/a>,\" they're served with beans, bacon, ham, potato wedges, cornbread, and ramps fried in bacon fat. Other Richwooders prepare ramp salsa, ramp jelly, and pickled ramps to sell.\u003c/p>\n\u003cp> The festival in Richwood is just \u003ca href=\"http://www.richwooders.com/ramp/ramps.htm\">one of many ramp festivals\u003c/a> held in small towns March through May. The number of festival attendees in Richwood has continued to grow every year, with a noticeable spike in the past two years alone. For its 75th anniversary this year, the Richwood festival served over 1,000 ramp suppers, a record for the town, Leffingwell says.\u003c/p>\n\u003cp>But the demand on ramps is exacting a heavy toll on wild plant populations, especially at the extreme ends of the growing range, scientists say. Until recently, recreational ramp harvests were permitted in most national parks — ramps are one of the only plants with this kind of special treatment because of its deep cultural roots among the communities who harvest it. At the Great Smoky Mountains National Park in North Carolina and Tennessee, the Park Service thought the practice would die out on its own over time. They were wrong.\u003c/p>\n\u003cp>Ramp harvesting in the park was banned in 2002. At the other end of the ramp's territory in Quebec, sales have been banned since 1995 after \u003ca href=\"http://www.sciencedirect.com/science/article/pii/0006320794903409\">a study\u003c/a> highlighted the plant's vulnerability.\u003c/p>\n\u003cp>The problem is exacerbated by the way ramps are harvested. Virtually all of ramp reproduction is not from seeds but from rhizomes, a web of underground stems that connect multiple ramp shoots together, which are uprooted along with the bulbs and leaves. When harvesters pull up the plants, they are also diminishing their potential to reproduce, according to \u003ca href=\"http://www.tiem.utk.edu/~gross/\">Louis Gross\u003c/a>, a professor of ecology and evolutionary biology and mathematics at the University of Tennessee.\u003c/p>\n\u003cp>On average, a 10 percent harvest of ramps \u003ca href=\"http://www.uvm.edu/~bbeckage/Manuscripts/Rock.BiologicalConservation.2004.pdf\">will take 10 years\u003c/a> to grow back, but Gross cautions that that number can be deceiving. \"It could easily be 60 to 80 years recovery, even if you harvest once at 10 percent,\" he tells The Salt. \"And most of these populations aren't harvested once. They're harvested pretty regularly.\"\u003c/p>\n\u003cp>At farmers markets in New York City, ramps are currently selling for up to $6 a bunch and are gone by 10:30 a.m., according to Michael Hurwitz, director of the \u003ca href=\"http://www.grownyc.org/greenmarket\">Greenmarket Program\u003c/a>. Over 90 percent of ramps sold at Greenmarket are harvested from New York state, with the remainder originating from New Jersey or farther north, he adds.\u003c/p>\n\u003cp>\u003ca href=\"http://www.srs.fs.usda.gov/staff/524\">Jim Chamberlain\u003c/a>, a scientist with the U.S. Department of Agriculture Forest Service's Southern Research Station in Blacksburg, Va., is concerned when he hears that some ramp vendors in New York are harvesting 20,000 pounds of ramps a year. \"I cannot believe any claim that the populations are not declining,\" says Chamberlain.\u003c/p>\n\u003cp>As Nancy Shute \u003ca href=\"http://www.npr.org/2011/04/18/135412640/foraging-the-weeds-for-wild-healthy-greens\">reported\u003c/a> for The Salt in 2011, ramp farming is being promoting as a way to feed new ramp enthusiasts without threatening native plant populations. Chamberlain is starting a new study this year to see if the traditional knowledge about replanting rhizomes really works.\u003c/p>\n\u003cp>No matter what, it will take time: Ramps can take up to 18 months to germinate from seed, and five to seven years to mature enough to harvest the root. \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/61649/in-the-land-of-wild-ramps-its-festival-time",
"authors": [
"byline_bayareabites_61649"
],
"categories": [
"bayareabites_50",
"bayareabites_4084",
"bayareabites_2554",
"bayareabites_10916"
],
"tags": [
"bayareabites_11689",
"bayareabites_1000",
"bayareabites_11690",
"bayareabites_9260",
"bayareabites_10921",
"bayareabites_11691"
],
"featImg": "bayareabites_61650",
"label": "bayareabites"
},
"bayareabites_61601": {
"type": "posts",
"id": "bayareabites_61601",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "61601",
"score": null,
"sort": [
1368148071000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1368148071,
"format": "aside",
"disqusTitle": "Try A Do-It-Yourself Mother's Day",
"title": "Try A Do-It-Yourself Mother's Day",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_61637\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/mompopcorn.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/mompopcorn-1024x681.jpg\" alt=\"Mom's Posh Porcini Popcorn stashed behind the cookbooks. Photo: T. Susan Chang for NPR\" width=\"1024\" height=\"681\" class=\"size-large wp-image-61637\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mom's Posh Porcini Popcorn stashed behind the cookbooks. Photo: T. Susan Chang for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/10593559/t-susan-chang\">T. Susan Chang\u003c/a>, \u003ca href=\"http://www.npr.org/2013/05/07/181984272/try-a-do-it-yourself-mothers-day\">Kitchen Window\u003c/a>, NPR Food\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#pecans\">Slow-Roasted Butter Pecans\u003c/a>, \u003ca href=\"#candy\">Matzo Candy With Caramel, Chocolate And Halvah\u003c/a>, \u003ca href=\"#fool\">Rhubarb-Ginger Fool\u003c/a>, \u003ca href=\"#popcorn\">Posh Porcini Popcorn\u003c/a> and \u003ca href=\"#sandwich\">Curried Egg Salad Sandwich\u003c/a>\u003c/p>\n\u003cp>My mother didn't plant a great many spring bulbs. But over by the pachysandra patch, there was a single lovely pink tulip, and I kept my eye on it for two weeks before Mother's Day. When that Sunday morning arrived, I rushed out, snipped it and ran inside to where she lay sleeping to present it to her. \"Did you pick that outside?\" she inquired, her expression shifting from sleepy surprise to something more complicated. I nodded proudly. \"Oh ... thank you, sweetie.\"\u003c/p>\n\u003cp>Today, some 40 years later, I can read that image of my mother's face like a book — chagrin for the flower-picking (she would rather have enjoyed it in the spot where she'd planted it), affection for her impetuous daughter and perhaps a bit of resignation. For it is traditionally the lot of mothers to receive, on their special day, clumsy, heartfelt versions of the domestic miracles they themselves pull off so adeptly the rest of the year.\u003c/p>\n\u003cp>Much has changed for mothers in the decades since. So many of us work that a day free of housekeeping chores really seems more like a right than a privilege. And being taken out for brunch is maybe a mixed blessing when what you really want is to sleep in. So I'd like to make a subversive sort of argument — for us moms to take charge, at least in part, of our own Mother's Day.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Rather than passively waiting around for somebody to think of and give you a treat, why not make one of your favorites for yourself? Something you can snack on all week when no one's around. Or, better yet, something you don't have to share. Flowers are nice, perfume is nice, but what really makes me feel special is having a stash of slow-roasted butter pecans that \u003cem>nobody else knows about\u003c/em>.\u003c/p>\n\u003cp>Some of us like it savory; some of us like sweet. Maybe we pack snacks every day for our kids, or we get dinner on the table every night, or we bring a Tupperware to microwave in the office. The point is that we rarely take the time to make a treat for ourselves. Little salty snacks like nuts and popcorn are satisfying, and really not all that bad for you. Custardy individual-sized sweets are irresistible, as are brittle sweets that go crunch. You could make \u003ca href=\"http://www.npr.org/2012/07/17/156918881/just-add-water-the-miracle-of-seaweed\">spicy seaweed\u003c/a> or \u003ca href=\"http://www.npr.org/2011/03/21/18183909/say-it-with-chocolate-bread\">chocolate bread\u003c/a> or \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=7229979\">candied orange peel\u003c/a> or \u003ca href=\"http://www.npr.org/2011/02/02/5169592/new-years-promises-wrapped-in-gold\">dumplings\u003c/a> or \u003ca href=\"http://www.npr.org/2011/03/30/134953739/the-other-half-of-the-egg\">macaroons\u003c/a>. Really, there are no rules to what makes a good secret stash food for Mother's Day, as long as you like it and you have the time and energy to make it.\u003c/p>\n\u003cp>Where can you hide your treats? Well, the obvious place is at work, if you work outside the home. If you're at home, seek out the places nobody else seems to know about — like the file cabinet that allows you to produce a months-old receipt from Target when you have to return a nonfunctioning toaster. Or the place where your daughter keeps her chorus folder, or where the button batteries are kept. Store them high (unless your spouse is 6 foot 3) or store them low. The idea is to keep them \u003cem>away from eye level\u003c/em>.\u003c/p>\n\u003cp>Does this seem small-spirited? Somehow calculating? Then I suppose I should admit that deep down, I'm just as sentimental as anybody. When it comes right down to it, the sight of my children growing tall and strong and the sheltering embrace of my husband's arms are all I really ask for as a mother and a wife. And in then end, I will probably end up sharing my treats anyhow.\u003c/p>\n\u003cp>But when everyone's away or asleep and a mom's left, once again, with her cares and dreams and never-ending lists, it doesn't hurt to have a little something set aside. It's a reminder that, even then, when Mom's the last thing on everybody's mind, there's still one other person who cares enough to make you smile: \u003cem>you\u003c/em>.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"pecans\">\u003c/a>Recipe: Slow-Roasted Butter Pecans\u003c/h3>\n\u003cp>\u003cem>These are a Southern specialty I first learned to make from Damon Lee Fowler's \u003c/em>The Savannah Cookbook\u003cem> (Gibbs Smith, 2008). The long, slow roasting brings out delicate, coffeelike undertones in the pecans. In the unlikely event that there are any left after you're done snacking, you can mix them into or scatter them atop ice cream.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_61636\" class=\"wp-caption aligncenter\" style=\"max-width: 750px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/mompecans.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/mompecans.jpg\" alt=\"Slow-Roasted Butter Pecans. Photo: T. Susan Chang for NPR\" width=\"750\" height=\"500\" class=\"size-full wp-image-61636\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slow-Roasted Butter Pecans. Photo: T. Susan Chang for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 pound shelled whole pecans\u003cbr>\n2 tablespoons unsalted butter\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPreheat the oven to 200 degrees. Line a 9-by-13 pan with foil and place the pecans in it, shaking to level them. Cut the butter into 8 small chunks and scatter it over the pecans.\u003c/p>\n\u003cp>Roast the pecans in the center of the oven for 1 hour, tossing them well every 15 minutes (it's particularly important after the first 15 minutes, when the butter has first melted). The pecans continue to cook after they come out of the oven, so don't let them get too dark. To test them for doneness, cool a pecan slightly and break it in half. The center should be a delicate but distinct beige.\u003c/p>\n\u003cp>While the pecans are hot, salt them generously and toss until they are well-coated. Devour them immediately, wait until they're cool, or store them (cooled) in an airtight container.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"candy\">\u003c/a>Recipe: Matzo Candy With Caramel, Chocolate And Halvah\u003c/h3>\n\u003cp>\u003cem>This is adapted from Susan Feniger's \u003c/em>Street Food\u003cem> (Clarkson Potter, 2012). I like to use lightly salted matzo, which gives you a little bit of that salted-caramel effect. You can get halvah at most Middle Eastern groceries. You can break up the finished candy into very small, decorous pieces if you are concerned about gorging yourself. I have to warn you that it is terribly addictive.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_61634\" class=\"wp-caption aligncenter\" style=\"max-width: 667px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/momcandy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/momcandy.jpg\" alt=\"Matzo Candy With Caramel, Chocolate And Halvah. Photo: T. Susan Chang for NPR\" width=\"667\" height=\"500\" class=\"size-full wp-image-61634\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matzo Candy With Caramel, Chocolate And Halvah. Photo: T. Susan Chang for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 11 matzo candies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nOlive oil for spraying or filming\u003cbr>\n1 (11-ounce) box matzo crackers (11 crackers)\u003cbr>\n1/2 cup (1 stick) unsalted butter\u003cbr>\n1 cup packed dark brown sugar\u003cbr>\n1/4 cup light corn syrup\u003cbr>\n3/4 teaspoon kosher salt\u003cbr>\n1/4 teaspoon baking soda\u003cbr>\n3/4 pound semisweet chocolate, roughly chopped\u003cbr>\n1/4 pound (1 cup) halvah, crumbled\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nSet the oven to 300 degrees. Spray 3 baking sheets with olive oil spray, or spread a small quantity of oil over the sheets with a basting brush. (You can line the sheets with foil if you don't wish to scrub them so much later.) Lay the matzo out in a single layer on the prepared baking sheets.\u003c/p>\n\u003cp>Put the butter, brown sugar, corn syrup and salt in a small saucepan set over low heat. Cook, stirring occasionally, for 3 to 4 minutes, until the butter melts. Raise the heat to medium and cook until the mixture is bubbling rapidly, 3 minutes. Add the baking soda, turn off the heat and stir. The caramel mixture will be thick and bubbly.\u003c/p>\n\u003cp>Spread the caramel over the top of the matzo crackers, covering their entire surface. Put the baking sheets in the oven and bake for 10 to 15 minutes.\u003c/p>\n\u003cp>Remove the baking sheets from the oven and immediately sprinkle the chopped chocolate over the caramel-covered matzo. Using a rubber spatula or the back of a spoon, spread the chocolate pieces so that they melt and coat the caramel matzo evenly. Work quickly, to take advantage of the hot caramel, which cools rather fast. Then, while the chocolate is still warm, sprinkle with the halvah. Let the matzo cool in the refrigerator for 1 hour or longer.\u003c/p>\n\u003cp>Break the cooled matzo into smaller pieces, and serve. Store any extras in the refrigerator in an airtight container or plastic bags.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"fool\">\u003c/a>Recipe: Rhubarb-Ginger Fool\u003c/h3>\n\u003cp>\u003cem>Creamy, cool, gently tart, pink and irresistible. \u003c/em>The Beekeeper's Bible\u003cem> (Stewart, Tabori & Chang, 2011), from which this recipe is liberally adapted, calls for \"stem ginger,\" \"stem ginger syrup\" and \"acacia honey,\" but there is no need to make things difficult. As long as you can find some candied or crystallized ginger, you're in business. If you care for a more refined texture, you could puree the rhubarb-ginger mixture before folding in the cream.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_61635\" class=\"wp-caption aligncenter\" style=\"max-width: 839px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/momfool.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/momfool.jpg\" alt=\"Rhubarb-Ginger Fool. Photo: T. Susan Chang for NPR\" width=\"839\" height=\"500\" class=\"size-full wp-image-61635\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rhubarb-Ginger Fool. Photo: T. Susan Chang for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 pound rhubarb, trimmed and finely chopped\u003cbr>\n1 tablespoon water\u003cbr>\n2 tablespoons finely chopped candied ginger\u003cbr>\n1/4 cup turbinado sugar (\"sugar in the raw\")\u003cbr>\n3 tablespoons honey\u003cbr>\n1 1/4 cups heavy cream\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nCombine the rhubarb, water, ginger, sugar and honey in a small saucepan and simmer over low heat for 10 to 15 minutes, until the rhubarb is soft. Allow the mixture to cool.\u003c/p>\n\u003cp>Whisk the cream until it achieves soft peaks, then fold in the rhubarb mixture. Spoon the mixture into glasses and chill for 2 hours.\u003c/p>\n\u003cp>Just before serving, drizzle with a little more honey. If you happen to have any ginger snaps on hand, serve them with the fool.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"popcorn\">\u003c/a>Recipe: Posh Porcini Popcorn\u003c/h3>\n\u003cp>\u003cem>I wouldn't try to make this with air-popped popcorn. Although the porcini salt is fine and powdery, it still needs the oil to make it stick. And as for the truffle oil, it is indispensable. Don't feel bad if you polish this all off in one go — popcorn doesn't keep anyway.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Makes 4 cups\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/4 cup dried porcini (hard to measure, but just approximate without crushing the fungi into the measuring cup)\u003cbr>\nSalt\u003cbr>\n4 cups hot, freshly oil-popped popcorn\u003cbr>\nTruffle oil to taste\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nGrind the porcini in a coffee or spice grinder until it's finely powdered — be careful lifting the lid, as it will release clouds of porcini dust. Add about a teaspoon of kosher salt (less, if you're using table salt) and pulse just to combine.\u003c/p>\n\u003cp>Scatter over hot, freshly popped popcorn and drizzle with a few decadent drops of truffle oil. Take a moment to toss really well before scarfing down by the fistful.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"sandwich\">\u003c/a>Recipe: Curried Egg Salad Sandwich\u003c/h3>\n\u003cp>\u003cem>As much fun as it is to have hoards of secret snacks on the premises, a mom still has to eat a good lunch sometime, and I don't mean a pint of store-bought yogurt or a package of overpriced kale chips. Here's a sandwich that comes together in a moment, but still feels like a special treat. Don't skip buttering the bread — it makes all the difference.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_61638\" class=\"wp-caption aligncenter\" style=\"max-width: 355px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/momsandwich.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/momsandwich.jpg\" alt=\"Curried Egg Salad Sandwich. Photo: T. Susan Chang for NPR\" width=\"355\" height=\"500\" class=\"size-full wp-image-61638\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Curried Egg Salad Sandwich. Photo: T. Susan Chang for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 1 sandwich, piled high\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 tablespoon cooking oil\u003cbr>\n1 medium shallot, finely chopped\u003cbr>\n3/4 teaspoon curry powder\u003cbr>\n1 scant teaspoon apricot jam\u003cbr>\n2 hard-boiled eggs\u003cbr>\n2 tablespoons minced chives\u003cbr>\nA few cilantro sprigs, to taste\u003cbr>\nSmall handful baby arugula or watercress\u003cbr>\nSalt, to taste\u003cbr>\nMultigrain bread\u003cbr>\nButter\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a small, heavy saucepan, warm the oil. Over a low flame, sweat the shallot with a pinch of salt until tender and colored a pale gold (take care not to burn on the edges), about 5 minutes. Add the curry and stir in until well blended and fragrant. Add the jam and 2 to 3 tablespoons of water, stirring until a loose slurry is formed. Simmer gently until you have a thick, syrupy sauce that doesn't run but holds together in the pan, like a chutney or salsa.\u003c/p>\n\u003cp>Pour the mixture into a shallow bowl to cool for a moment. Pop a couple of slices of multigrain bread in the toaster. If you can keep one side of each slice untoasted by placing the bread face down on a piece of foil or tray, so much the better.\u003c/p>\n\u003cp>While the bread is toasting, mash the hard-boiled eggs into the curry sauce with a fork, until the egg salad is as crumbly as you like it. Stir in the chopped chives.\u003c/p>\n\u003cp>When the toast is ready, take it out and butter the untoasted sides (if both sides are toasted, don't worry — butter them anyway). Place one slice butter side up on your cutting board and pile on as much egg salad as you like, compressing it a bit to help it stay in. Add on the cilantro and arugula or cress. Top with the remaining slice of bread, butter side facing in.\u003c/p>\n\u003cp>Silence your cellphone. Eat in a warm patch of sunlight while reading a novel.\u003c/p>\n\u003cp>\u003cstrong>About The Author\u003c/strong>\u003cbr>\nT. Susan Chang regularly reviews cookbooks for \u003cem>The Boston Globe\u003c/em>, \u003ca href=\"http://npr.org/\" target=\"_blank\">NPR.org\u003c/a> and the cookbook-indexing website \u003ca href=\"http://www.eatyourbooks.com/\">Eat Your Books\u003c/a>. She's the author of \u003ca href=\"http://www.amazon.com/Spoonful-Promises-Stories-Recipes-Well-Tempered/dp/0762772506/ref=sr_1_1?ie=UTF8&s=books&qid=1303827445&sr=8-1\">A Spoonful of Promises: Recipes and Stories From a Well-Tempered Table\u003c/a> and has just released the \u003ca href=\"http://itunes.apple.com/us/app/cookshelf-cookbook-rating/id638554845?mt=8\">CookShelf cookbook-rating app\u003c/a>, which is available on iPhone, iPad and Android devices. For more information, visit her blog, \u003ca href=\"http://tsusanchang.wordpress.com/\">Cookbooks for Dinner\u003c/a>.\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": "61601 http://blogs.kqed.org/bayareabites/?p=61601",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/05/09/try-a-do-it-yourself-mothers-day/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 2223,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 47
},
"modified": 1368148071,
"excerpt": "Rather than waiting for someone to give you a treat, why not make one of your favorites for yourself? Something you can snack on all week when no one's around. Or, better yet, something you don't have to share. Food writer T. Susan Chang recommends slow-roasted pecans, salty-sweet matzo candy and more.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Rather than waiting for someone to give you a treat, why not make one of your favorites for yourself? Something you can snack on all week when no one's around. Or, better yet, something you don't have to share. Food writer T. Susan Chang recommends slow-roasted pecans, salty-sweet matzo candy and more.",
"title": "Try A Do-It-Yourself Mother's Day | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Try A Do-It-Yourself Mother's Day",
"datePublished": "2013-05-09T18:07:51-07:00",
"dateModified": "2013-05-09T18:07:51-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "try-a-do-it-yourself-mothers-day",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=181984272&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "T. Susan Chang",
"nprStoryDate": "Wed, 08 May 2013 08:21:00 -0400",
"nprLastModifiedDate": "Wed, 08 May 2013 13:22:36 -0400",
"nprHtmlLink": "http://www.npr.org/2013/05/07/181984272/try-a-do-it-yourself-mothers-day?ft=3&f=181984272",
"nprStoryId": "181984272",
"nprRetrievedStory": "1",
"nprPubDate": "Wed, 08 May 2013 13:22:00 -0400",
"path": "/bayareabites/61601/try-a-do-it-yourself-mothers-day",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61637\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/mompopcorn.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/mompopcorn-1024x681.jpg\" alt=\"Mom's Posh Porcini Popcorn stashed behind the cookbooks. Photo: T. Susan Chang for NPR\" width=\"1024\" height=\"681\" class=\"size-large wp-image-61637\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mom's Posh Porcini Popcorn stashed behind the cookbooks. Photo: T. Susan Chang for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/10593559/t-susan-chang\">T. Susan Chang\u003c/a>, \u003ca href=\"http://www.npr.org/2013/05/07/181984272/try-a-do-it-yourself-mothers-day\">Kitchen Window\u003c/a>, NPR Food\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#pecans\">Slow-Roasted Butter Pecans\u003c/a>, \u003ca href=\"#candy\">Matzo Candy With Caramel, Chocolate And Halvah\u003c/a>, \u003ca href=\"#fool\">Rhubarb-Ginger Fool\u003c/a>, \u003ca href=\"#popcorn\">Posh Porcini Popcorn\u003c/a> and \u003ca href=\"#sandwich\">Curried Egg Salad Sandwich\u003c/a>\u003c/p>\n\u003cp>My mother didn't plant a great many spring bulbs. But over by the pachysandra patch, there was a single lovely pink tulip, and I kept my eye on it for two weeks before Mother's Day. When that Sunday morning arrived, I rushed out, snipped it and ran inside to where she lay sleeping to present it to her. \"Did you pick that outside?\" she inquired, her expression shifting from sleepy surprise to something more complicated. I nodded proudly. \"Oh ... thank you, sweetie.\"\u003c/p>\n\u003cp>Today, some 40 years later, I can read that image of my mother's face like a book — chagrin for the flower-picking (she would rather have enjoyed it in the spot where she'd planted it), affection for her impetuous daughter and perhaps a bit of resignation. For it is traditionally the lot of mothers to receive, on their special day, clumsy, heartfelt versions of the domestic miracles they themselves pull off so adeptly the rest of the year.\u003c/p>\n\u003cp>Much has changed for mothers in the decades since. So many of us work that a day free of housekeeping chores really seems more like a right than a privilege. And being taken out for brunch is maybe a mixed blessing when what you really want is to sleep in. So I'd like to make a subversive sort of argument — for us moms to take charge, at least in part, of our own Mother's Day.\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>Rather than passively waiting around for somebody to think of and give you a treat, why not make one of your favorites for yourself? Something you can snack on all week when no one's around. Or, better yet, something you don't have to share. Flowers are nice, perfume is nice, but what really makes me feel special is having a stash of slow-roasted butter pecans that \u003cem>nobody else knows about\u003c/em>.\u003c/p>\n\u003cp>Some of us like it savory; some of us like sweet. Maybe we pack snacks every day for our kids, or we get dinner on the table every night, or we bring a Tupperware to microwave in the office. The point is that we rarely take the time to make a treat for ourselves. Little salty snacks like nuts and popcorn are satisfying, and really not all that bad for you. Custardy individual-sized sweets are irresistible, as are brittle sweets that go crunch. You could make \u003ca href=\"http://www.npr.org/2012/07/17/156918881/just-add-water-the-miracle-of-seaweed\">spicy seaweed\u003c/a> or \u003ca href=\"http://www.npr.org/2011/03/21/18183909/say-it-with-chocolate-bread\">chocolate bread\u003c/a> or \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=7229979\">candied orange peel\u003c/a> or \u003ca href=\"http://www.npr.org/2011/02/02/5169592/new-years-promises-wrapped-in-gold\">dumplings\u003c/a> or \u003ca href=\"http://www.npr.org/2011/03/30/134953739/the-other-half-of-the-egg\">macaroons\u003c/a>. Really, there are no rules to what makes a good secret stash food for Mother's Day, as long as you like it and you have the time and energy to make it.\u003c/p>\n\u003cp>Where can you hide your treats? Well, the obvious place is at work, if you work outside the home. If you're at home, seek out the places nobody else seems to know about — like the file cabinet that allows you to produce a months-old receipt from Target when you have to return a nonfunctioning toaster. Or the place where your daughter keeps her chorus folder, or where the button batteries are kept. Store them high (unless your spouse is 6 foot 3) or store them low. The idea is to keep them \u003cem>away from eye level\u003c/em>.\u003c/p>\n\u003cp>Does this seem small-spirited? Somehow calculating? Then I suppose I should admit that deep down, I'm just as sentimental as anybody. When it comes right down to it, the sight of my children growing tall and strong and the sheltering embrace of my husband's arms are all I really ask for as a mother and a wife. And in then end, I will probably end up sharing my treats anyhow.\u003c/p>\n\u003cp>But when everyone's away or asleep and a mom's left, once again, with her cares and dreams and never-ending lists, it doesn't hurt to have a little something set aside. It's a reminder that, even then, when Mom's the last thing on everybody's mind, there's still one other person who cares enough to make you smile: \u003cem>you\u003c/em>.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"pecans\">\u003c/a>Recipe: Slow-Roasted Butter Pecans\u003c/h3>\n\u003cp>\u003cem>These are a Southern specialty I first learned to make from Damon Lee Fowler's \u003c/em>The Savannah Cookbook\u003cem> (Gibbs Smith, 2008). The long, slow roasting brings out delicate, coffeelike undertones in the pecans. In the unlikely event that there are any left after you're done snacking, you can mix them into or scatter them atop ice cream.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_61636\" class=\"wp-caption aligncenter\" style=\"max-width: 750px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/mompecans.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/mompecans.jpg\" alt=\"Slow-Roasted Butter Pecans. Photo: T. Susan Chang for NPR\" width=\"750\" height=\"500\" class=\"size-full wp-image-61636\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slow-Roasted Butter Pecans. Photo: T. Susan Chang for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 pound shelled whole pecans\u003cbr>\n2 tablespoons unsalted butter\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPreheat the oven to 200 degrees. Line a 9-by-13 pan with foil and place the pecans in it, shaking to level them. Cut the butter into 8 small chunks and scatter it over the pecans.\u003c/p>\n\u003cp>Roast the pecans in the center of the oven for 1 hour, tossing them well every 15 minutes (it's particularly important after the first 15 minutes, when the butter has first melted). The pecans continue to cook after they come out of the oven, so don't let them get too dark. To test them for doneness, cool a pecan slightly and break it in half. The center should be a delicate but distinct beige.\u003c/p>\n\u003cp>While the pecans are hot, salt them generously and toss until they are well-coated. Devour them immediately, wait until they're cool, or store them (cooled) in an airtight container.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"candy\">\u003c/a>Recipe: Matzo Candy With Caramel, Chocolate And Halvah\u003c/h3>\n\u003cp>\u003cem>This is adapted from Susan Feniger's \u003c/em>Street Food\u003cem> (Clarkson Potter, 2012). I like to use lightly salted matzo, which gives you a little bit of that salted-caramel effect. You can get halvah at most Middle Eastern groceries. You can break up the finished candy into very small, decorous pieces if you are concerned about gorging yourself. I have to warn you that it is terribly addictive.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_61634\" class=\"wp-caption aligncenter\" style=\"max-width: 667px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/momcandy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/momcandy.jpg\" alt=\"Matzo Candy With Caramel, Chocolate And Halvah. Photo: T. Susan Chang for NPR\" width=\"667\" height=\"500\" class=\"size-full wp-image-61634\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matzo Candy With Caramel, Chocolate And Halvah. Photo: T. Susan Chang for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 11 matzo candies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nOlive oil for spraying or filming\u003cbr>\n1 (11-ounce) box matzo crackers (11 crackers)\u003cbr>\n1/2 cup (1 stick) unsalted butter\u003cbr>\n1 cup packed dark brown sugar\u003cbr>\n1/4 cup light corn syrup\u003cbr>\n3/4 teaspoon kosher salt\u003cbr>\n1/4 teaspoon baking soda\u003cbr>\n3/4 pound semisweet chocolate, roughly chopped\u003cbr>\n1/4 pound (1 cup) halvah, crumbled\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nSet the oven to 300 degrees. Spray 3 baking sheets with olive oil spray, or spread a small quantity of oil over the sheets with a basting brush. (You can line the sheets with foil if you don't wish to scrub them so much later.) Lay the matzo out in a single layer on the prepared baking sheets.\u003c/p>\n\u003cp>Put the butter, brown sugar, corn syrup and salt in a small saucepan set over low heat. Cook, stirring occasionally, for 3 to 4 minutes, until the butter melts. Raise the heat to medium and cook until the mixture is bubbling rapidly, 3 minutes. Add the baking soda, turn off the heat and stir. The caramel mixture will be thick and bubbly.\u003c/p>\n\u003cp>Spread the caramel over the top of the matzo crackers, covering their entire surface. Put the baking sheets in the oven and bake for 10 to 15 minutes.\u003c/p>\n\u003cp>Remove the baking sheets from the oven and immediately sprinkle the chopped chocolate over the caramel-covered matzo. Using a rubber spatula or the back of a spoon, spread the chocolate pieces so that they melt and coat the caramel matzo evenly. Work quickly, to take advantage of the hot caramel, which cools rather fast. Then, while the chocolate is still warm, sprinkle with the halvah. Let the matzo cool in the refrigerator for 1 hour or longer.\u003c/p>\n\u003cp>Break the cooled matzo into smaller pieces, and serve. Store any extras in the refrigerator in an airtight container or plastic bags.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"fool\">\u003c/a>Recipe: Rhubarb-Ginger Fool\u003c/h3>\n\u003cp>\u003cem>Creamy, cool, gently tart, pink and irresistible. \u003c/em>The Beekeeper's Bible\u003cem> (Stewart, Tabori & Chang, 2011), from which this recipe is liberally adapted, calls for \"stem ginger,\" \"stem ginger syrup\" and \"acacia honey,\" but there is no need to make things difficult. As long as you can find some candied or crystallized ginger, you're in business. If you care for a more refined texture, you could puree the rhubarb-ginger mixture before folding in the cream.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_61635\" class=\"wp-caption aligncenter\" style=\"max-width: 839px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/momfool.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/momfool.jpg\" alt=\"Rhubarb-Ginger Fool. Photo: T. Susan Chang for NPR\" width=\"839\" height=\"500\" class=\"size-full wp-image-61635\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rhubarb-Ginger Fool. Photo: T. Susan Chang for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 pound rhubarb, trimmed and finely chopped\u003cbr>\n1 tablespoon water\u003cbr>\n2 tablespoons finely chopped candied ginger\u003cbr>\n1/4 cup turbinado sugar (\"sugar in the raw\")\u003cbr>\n3 tablespoons honey\u003cbr>\n1 1/4 cups heavy cream\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nCombine the rhubarb, water, ginger, sugar and honey in a small saucepan and simmer over low heat for 10 to 15 minutes, until the rhubarb is soft. Allow the mixture to cool.\u003c/p>\n\u003cp>Whisk the cream until it achieves soft peaks, then fold in the rhubarb mixture. Spoon the mixture into glasses and chill for 2 hours.\u003c/p>\n\u003cp>Just before serving, drizzle with a little more honey. If you happen to have any ginger snaps on hand, serve them with the fool.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"popcorn\">\u003c/a>Recipe: Posh Porcini Popcorn\u003c/h3>\n\u003cp>\u003cem>I wouldn't try to make this with air-popped popcorn. Although the porcini salt is fine and powdery, it still needs the oil to make it stick. And as for the truffle oil, it is indispensable. Don't feel bad if you polish this all off in one go — popcorn doesn't keep anyway.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Makes 4 cups\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/4 cup dried porcini (hard to measure, but just approximate without crushing the fungi into the measuring cup)\u003cbr>\nSalt\u003cbr>\n4 cups hot, freshly oil-popped popcorn\u003cbr>\nTruffle oil to taste\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nGrind the porcini in a coffee or spice grinder until it's finely powdered — be careful lifting the lid, as it will release clouds of porcini dust. Add about a teaspoon of kosher salt (less, if you're using table salt) and pulse just to combine.\u003c/p>\n\u003cp>Scatter over hot, freshly popped popcorn and drizzle with a few decadent drops of truffle oil. Take a moment to toss really well before scarfing down by the fistful.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"sandwich\">\u003c/a>Recipe: Curried Egg Salad Sandwich\u003c/h3>\n\u003cp>\u003cem>As much fun as it is to have hoards of secret snacks on the premises, a mom still has to eat a good lunch sometime, and I don't mean a pint of store-bought yogurt or a package of overpriced kale chips. Here's a sandwich that comes together in a moment, but still feels like a special treat. Don't skip buttering the bread — it makes all the difference.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_61638\" class=\"wp-caption aligncenter\" style=\"max-width: 355px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/momsandwich.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/momsandwich.jpg\" alt=\"Curried Egg Salad Sandwich. Photo: T. Susan Chang for NPR\" width=\"355\" height=\"500\" class=\"size-full wp-image-61638\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Curried Egg Salad Sandwich. Photo: T. Susan Chang for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 1 sandwich, piled high\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 tablespoon cooking oil\u003cbr>\n1 medium shallot, finely chopped\u003cbr>\n3/4 teaspoon curry powder\u003cbr>\n1 scant teaspoon apricot jam\u003cbr>\n2 hard-boiled eggs\u003cbr>\n2 tablespoons minced chives\u003cbr>\nA few cilantro sprigs, to taste\u003cbr>\nSmall handful baby arugula or watercress\u003cbr>\nSalt, to taste\u003cbr>\nMultigrain bread\u003cbr>\nButter\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a small, heavy saucepan, warm the oil. Over a low flame, sweat the shallot with a pinch of salt until tender and colored a pale gold (take care not to burn on the edges), about 5 minutes. Add the curry and stir in until well blended and fragrant. Add the jam and 2 to 3 tablespoons of water, stirring until a loose slurry is formed. Simmer gently until you have a thick, syrupy sauce that doesn't run but holds together in the pan, like a chutney or salsa.\u003c/p>\n\u003cp>Pour the mixture into a shallow bowl to cool for a moment. Pop a couple of slices of multigrain bread in the toaster. If you can keep one side of each slice untoasted by placing the bread face down on a piece of foil or tray, so much the better.\u003c/p>\n\u003cp>While the bread is toasting, mash the hard-boiled eggs into the curry sauce with a fork, until the egg salad is as crumbly as you like it. Stir in the chopped chives.\u003c/p>\n\u003cp>When the toast is ready, take it out and butter the untoasted sides (if both sides are toasted, don't worry — butter them anyway). Place one slice butter side up on your cutting board and pile on as much egg salad as you like, compressing it a bit to help it stay in. Add on the cilantro and arugula or cress. Top with the remaining slice of bread, butter side facing in.\u003c/p>\n\u003cp>Silence your cellphone. Eat in a warm patch of sunlight while reading a novel.\u003c/p>\n\u003cp>\u003cstrong>About The Author\u003c/strong>\u003cbr>\nT. Susan Chang regularly reviews cookbooks for \u003cem>The Boston Globe\u003c/em>, \u003ca href=\"http://npr.org/\" target=\"_blank\">NPR.org\u003c/a> and the cookbook-indexing website \u003ca href=\"http://www.eatyourbooks.com/\">Eat Your Books\u003c/a>. She's the author of \u003ca href=\"http://www.amazon.com/Spoonful-Promises-Stories-Recipes-Well-Tempered/dp/0762772506/ref=sr_1_1?ie=UTF8&s=books&qid=1303827445&sr=8-1\">A Spoonful of Promises: Recipes and Stories From a Well-Tempered Table\u003c/a> and has just released the \u003ca href=\"http://itunes.apple.com/us/app/cookshelf-cookbook-rating/id638554845?mt=8\">CookShelf cookbook-rating app\u003c/a>, which is available on iPhone, iPad and Android devices. For more information, visit her blog, \u003ca href=\"http://tsusanchang.wordpress.com/\">Cookbooks for Dinner\u003c/a>.\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/61601/try-a-do-it-yourself-mothers-day",
"authors": [
"byline_bayareabites_61601"
],
"categories": [
"bayareabites_2638",
"bayareabites_1763",
"bayareabites_1246",
"bayareabites_10916",
"bayareabites_12"
],
"tags": [
"bayareabites_987",
"bayareabites_11086",
"bayareabites_3992",
"bayareabites_11121",
"bayareabites_10921"
],
"featImg": "bayareabites_61602",
"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": 960,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 1108,
"relation": "eq"
},
"items": [
"bayareabites_62084",
"bayareabites_62070",
"bayareabites_62019",
"bayareabites_61984",
"bayareabites_61949",
"bayareabites_61914",
"bayareabites_61838",
"bayareabites_61826",
"bayareabites_61764",
"bayareabites_61756",
"bayareabites_61649",
"bayareabites_61601"
],
"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_1874": {
"type": "terms",
"id": "bayareabites_1874",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1874",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers and farms",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers and farms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1452,
"slug": "farmers-farmers-markets",
"isLoading": false,
"link": "/bayareabites/category/farmers-farmers-markets"
},
"bayareabites_3032": {
"type": "terms",
"id": "bayareabites_3032",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3032",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food banks, hunger, volunteer",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food banks, hunger, volunteer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2109,
"slug": "food-banks-hunger-volunteer",
"isLoading": false,
"link": "/bayareabites/category/food-banks-hunger-volunteer"
},
"bayareabites_4084": {
"type": "terms",
"id": "bayareabites_4084",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4084",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food trends and technology",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food trends and technology Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2573,
"slug": "food-and-technology",
"isLoading": false,
"link": "/bayareabites/category/food-and-technology"
},
"bayareabites_1245": {
"type": "terms",
"id": "bayareabites_1245",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1245",
"found": true
},
"relationships": {},
"featImg": null,
"name": "health and nutrition",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "health and nutrition Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1078,
"slug": "health-and-nutrition",
"isLoading": false,
"link": "/bayareabites/category/health-and-nutrition"
},
"bayareabites_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_99": {
"type": "terms",
"id": "bayareabites_99",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "99",
"found": true
},
"relationships": {},
"featImg": null,
"name": "animal welfare",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "animal welfare Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 63,
"slug": "animal-welfare",
"isLoading": false,
"link": "/bayareabites/tag/animal-welfare"
},
"bayareabites_11722": {
"type": "terms",
"id": "bayareabites_11722",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11722",
"found": true
},
"relationships": {},
"featImg": null,
"name": "congress",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "congress Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6184,
"slug": "congress",
"isLoading": false,
"link": "/bayareabites/tag/congress"
},
"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_11723": {
"type": "terms",
"id": "bayareabites_11723",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11723",
"found": true
},
"relationships": {},
"featImg": null,
"name": "egg bill",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "egg bill Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6185,
"slug": "egg-bill",
"isLoading": false,
"link": "/bayareabites/tag/egg-bill"
},
"bayareabites_11724": {
"type": "terms",
"id": "bayareabites_11724",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11724",
"found": true
},
"relationships": {},
"featImg": null,
"name": "egg-laying",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "egg-laying Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6186,
"slug": "egg-laying",
"isLoading": false,
"link": "/bayareabites/tag/egg-laying"
},
"bayareabites_135": {
"type": "terms",
"id": "bayareabites_135",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "135",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farm bill",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farm bill Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100,
"slug": "farm-bill",
"isLoading": false,
"link": "/bayareabites/tag/farm-bill"
},
"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_248": {
"type": "terms",
"id": "bayareabites_248",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "248",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hunger",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hunger Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 213,
"slug": "hunger",
"isLoading": false,
"link": "/bayareabites/tag/hunger"
},
"bayareabites_648": {
"type": "terms",
"id": "bayareabites_648",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "648",
"found": true
},
"relationships": {},
"featImg": null,
"name": "obama",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "obama Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 613,
"slug": "obama",
"isLoading": false,
"link": "/bayareabites/tag/obama"
},
"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_320": {
"type": "terms",
"id": "bayareabites_320",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "320",
"found": true
},
"relationships": {},
"featImg": null,
"name": "charcuterie",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "charcuterie Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 285,
"slug": "charcuterie",
"isLoading": false,
"link": "/bayareabites/tag/charcuterie"
},
"bayareabites_11718": {
"type": "terms",
"id": "bayareabites_11718",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11718",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cured meats",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cured meats Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6180,
"slug": "cured-meats",
"isLoading": false,
"link": "/bayareabites/tag/cured-meats"
},
"bayareabites_11721": {
"type": "terms",
"id": "bayareabites_11721",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11721",
"found": true
},
"relationships": {},
"featImg": null,
"name": "imported food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "imported food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6183,
"slug": "imported-food",
"isLoading": false,
"link": "/bayareabites/tag/imported-food"
},
"bayareabites_11719": {
"type": "terms",
"id": "bayareabites_11719",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11719",
"found": true
},
"relationships": {},
"featImg": null,
"name": "italian cured meats",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "italian cured meats Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6181,
"slug": "italian-cured-meats",
"isLoading": false,
"link": "/bayareabites/tag/italian-cured-meats"
},
"bayareabites_318": {
"type": "terms",
"id": "bayareabites_318",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "318",
"found": true
},
"relationships": {},
"featImg": null,
"name": "salumi",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "salumi Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 283,
"slug": "salumi",
"isLoading": false,
"link": "/bayareabites/tag/salumi"
},
"bayareabites_11720": {
"type": "terms",
"id": "bayareabites_11720",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11720",
"found": true
},
"relationships": {},
"featImg": null,
"name": "syvia poggioli",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "syvia poggioli Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6182,
"slug": "syvia-poggioli",
"isLoading": false,
"link": "/bayareabites/tag/syvia-poggioli"
},
"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_11520": {
"type": "terms",
"id": "bayareabites_11520",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11520",
"found": true
},
"relationships": {},
"featImg": null,
"name": "arsenic",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "arsenic Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5981,
"slug": "arsenic",
"isLoading": false,
"link": "/bayareabites/tag/arsenic"
},
"bayareabites_621": {
"type": "terms",
"id": "bayareabites_621",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "621",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chicken",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chicken Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 586,
"slug": "chicken",
"isLoading": false,
"link": "/bayareabites/tag/chicken"
},
"bayareabites_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_243": {
"type": "terms",
"id": "bayareabites_243",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "243",
"found": true
},
"relationships": {},
"featImg": null,
"name": "meat",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "meat Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 208,
"slug": "meat",
"isLoading": false,
"link": "/bayareabites/tag/meat"
},
"bayareabites_11717": {
"type": "terms",
"id": "bayareabites_11717",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11717",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Nitarsone",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Nitarsone Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6179,
"slug": "nitarsone",
"isLoading": false,
"link": "/bayareabites/tag/nitarsone"
},
"bayareabites_11716": {
"type": "terms",
"id": "bayareabites_11716",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11716",
"found": true
},
"relationships": {},
"featImg": null,
"name": "roxarsone",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "roxarsone Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6178,
"slug": "roxarsone",
"isLoading": false,
"link": "/bayareabites/tag/roxarsone"
},
"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_34": {
"type": "terms",
"id": "bayareabites_34",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "34",
"found": true
},
"relationships": {},
"featImg": null,
"name": "radio",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "radio Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1158,
"slug": "radio",
"isLoading": false,
"link": "/bayareabites/category/radio"
},
"bayareabites_60": {
"type": "terms",
"id": "bayareabites_60",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "60",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sustainability, environment, climate change",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sustainability, environment, climate change Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 23,
"slug": "sustainability",
"isLoading": false,
"link": "/bayareabites/category/sustainability"
},
"bayareabites_836": {
"type": "terms",
"id": "bayareabites_836",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "836",
"found": true
},
"relationships": {},
"featImg": null,
"name": "climate change",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "climate change Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 834,
"slug": "climate-change",
"isLoading": false,
"link": "/bayareabites/tag/climate-change"
},
"bayareabites_1757": {
"type": "terms",
"id": "bayareabites_1757",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1757",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cold",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cold Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1385,
"slug": "cold",
"isLoading": false,
"link": "/bayareabites/tag/cold"
},
"bayareabites_376": {
"type": "terms",
"id": "bayareabites_376",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "376",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fish",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fish Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 341,
"slug": "fish",
"isLoading": false,
"link": "/bayareabites/tag/fish"
},
"bayareabites_10771": {
"type": "terms",
"id": "bayareabites_10771",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10771",
"found": true
},
"relationships": {},
"featImg": null,
"name": "GMO",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "GMO Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5225,
"slug": "gmo",
"isLoading": false,
"link": "/bayareabites/tag/gmo"
},
"bayareabites_10787": {
"type": "terms",
"id": "bayareabites_10787",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10787",
"found": true
},
"relationships": {},
"featImg": null,
"name": "GMOs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "GMOs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5241,
"slug": "gmos",
"isLoading": false,
"link": "/bayareabites/tag/gmos"
},
"bayareabites_11714": {
"type": "terms",
"id": "bayareabites_11714",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11714",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Hugh Bowman",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Hugh Bowman Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6176,
"slug": "hugh-bowman",
"isLoading": false,
"link": "/bayareabites/tag/hugh-bowman"
},
"bayareabites_10773": {
"type": "terms",
"id": "bayareabites_10773",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10773",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Monsanto",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Monsanto Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5227,
"slug": "monsanto",
"isLoading": false,
"link": "/bayareabites/tag/monsanto"
},
"bayareabites_11715": {
"type": "terms",
"id": "bayareabites_11715",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11715",
"found": true
},
"relationships": {},
"featImg": null,
"name": "patents",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "patents Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6177,
"slug": "patents",
"isLoading": false,
"link": "/bayareabites/tag/patents"
},
"bayareabites_10776": {
"type": "terms",
"id": "bayareabites_10776",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10776",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Roundup Ready",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Roundup Ready Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5230,
"slug": "roundup-ready",
"isLoading": false,
"link": "/bayareabites/tag/roundup-ready"
},
"bayareabites_8523": {
"type": "terms",
"id": "bayareabites_8523",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8523",
"found": true
},
"relationships": {},
"featImg": null,
"name": "seeds",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "seeds Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2976,
"slug": "seeds",
"isLoading": false,
"link": "/bayareabites/tag/seeds"
},
"bayareabites_3582": {
"type": "terms",
"id": "bayareabites_3582",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3582",
"found": true
},
"relationships": {},
"featImg": null,
"name": "soybeans",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "soybeans Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2372,
"slug": "soybeans",
"isLoading": false,
"link": "/bayareabites/tag/soybeans"
},
"bayareabites_11046": {
"type": "terms",
"id": "bayareabites_11046",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11046",
"found": true
},
"relationships": {},
"featImg": null,
"name": "supreme court",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "supreme court Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5505,
"slug": "supreme-court",
"isLoading": false,
"link": "/bayareabites/tag/supreme-court"
},
"bayareabites_11253": {
"type": "terms",
"id": "bayareabites_11253",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11253",
"found": true
},
"relationships": {},
"featImg": null,
"name": "low-sodium diet",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "low-sodium diet Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5712,
"slug": "low-sodium-diet",
"isLoading": false,
"link": "/bayareabites/tag/low-sodium-diet"
},
"bayareabites_1853": {
"type": "terms",
"id": "bayareabites_1853",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1853",
"found": true
},
"relationships": {},
"featImg": null,
"name": "salt",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "salt Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1439,
"slug": "salt",
"isLoading": false,
"link": "/bayareabites/tag/salt"
},
"bayareabites_11710": {
"type": "terms",
"id": "bayareabites_11710",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11710",
"found": true
},
"relationships": {},
"featImg": null,
"name": "the salt. CDC. WHO",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "the salt. CDC. WHO Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6172,
"slug": "the-salt-cdc-who",
"isLoading": false,
"link": "/bayareabites/tag/the-salt-cdc-who"
},
"bayareabites_61": {
"type": "terms",
"id": "bayareabites_61",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "61",
"found": true
},
"relationships": {},
"featImg": null,
"name": "travel",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "travel Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1216,
"slug": "travel",
"isLoading": false,
"link": "/bayareabites/category/travel"
},
"bayareabites_1593": {
"type": "terms",
"id": "bayareabites_1593",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1593",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tv, film, video, photography",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tv, film, video, photography Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 9,
"slug": "tv-film-video",
"isLoading": false,
"link": "/bayareabites/category/tv-film-video"
},
"bayareabites_11701": {
"type": "terms",
"id": "bayareabites_11701",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11701",
"found": true
},
"relationships": {},
"featImg": null,
"name": "astronaut",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "astronaut Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6163,
"slug": "astronaut",
"isLoading": false,
"link": "/bayareabites/tag/astronaut"
},
"bayareabites_11700": {
"type": "terms",
"id": "bayareabites_11700",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11700",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Chris Hadfield",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Chris Hadfield Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6162,
"slug": "chris-hadfield",
"isLoading": false,
"link": "/bayareabites/tag/chris-hadfield"
},
"bayareabites_11013": {
"type": "terms",
"id": "bayareabites_11013",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11013",
"found": true
},
"relationships": {},
"featImg": null,
"name": "david bowie",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "david bowie Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5472,
"slug": "david-bowie",
"isLoading": false,
"link": "/bayareabites/tag/david-bowie"
},
"bayareabites_11703": {
"type": "terms",
"id": "bayareabites_11703",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11703",
"found": true
},
"relationships": {},
"featImg": null,
"name": "space oddity",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "space oddity Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6165,
"slug": "space-oddity",
"isLoading": false,
"link": "/bayareabites/tag/space-oddity"
},
"bayareabites_11702": {
"type": "terms",
"id": "bayareabites_11702",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11702",
"found": true
},
"relationships": {},
"featImg": null,
"name": "spce food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "spce food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6164,
"slug": "spce-food",
"isLoading": false,
"link": "/bayareabites/tag/spce-food"
},
"bayareabites_10015": {
"type": "terms",
"id": "bayareabites_10015",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10015",
"found": true
},
"relationships": {},
"featImg": null,
"name": "eating insects",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "eating insects Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4469,
"slug": "eating-insects",
"isLoading": false,
"link": "/bayareabites/tag/eating-insects"
},
"bayareabites_9873": {
"type": "terms",
"id": "bayareabites_9873",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9873",
"found": true
},
"relationships": {},
"featImg": null,
"name": "edible insects",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "edible insects Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4327,
"slug": "edible-insects",
"isLoading": false,
"link": "/bayareabites/tag/edible-insects"
},
"bayareabites_11293": {
"type": "terms",
"id": "bayareabites_11293",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11293",
"found": true
},
"relationships": {},
"featImg": null,
"name": "FAO",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "FAO Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5752,
"slug": "fao",
"isLoading": false,
"link": "/bayareabites/tag/fao"
},
"bayareabites_11699": {
"type": "terms",
"id": "bayareabites_11699",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11699",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Food and Agriculture Organization",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Food and Agriculture Organization Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6161,
"slug": "food-and-agriculture-organization",
"isLoading": false,
"link": "/bayareabites/tag/food-and-agriculture-organization"
},
"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_11416": {
"type": "terms",
"id": "bayareabites_11416",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11416",
"found": true
},
"relationships": {},
"featImg": null,
"name": "American Journal of Preventive Medicine. the salt",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "American Journal of Preventive Medicine. the salt Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5876,
"slug": "american-journal-of-preventive-medicine-the-salt",
"isLoading": false,
"link": "/bayareabites/tag/american-journal-of-preventive-medicine-the-salt"
},
"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_11698": {
"type": "terms",
"id": "bayareabites_11698",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11698",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cheese mites",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cheese mites Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6160,
"slug": "cheese-mites",
"isLoading": false,
"link": "/bayareabites/tag/cheese-mites"
},
"bayareabites_11697": {
"type": "terms",
"id": "bayareabites_11697",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11697",
"found": true
},
"relationships": {},
"featImg": null,
"name": "french cheese",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "french cheese Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6159,
"slug": "french-cheese",
"isLoading": false,
"link": "/bayareabites/tag/french-cheese"
},
"bayareabites_11696": {
"type": "terms",
"id": "bayareabites_11696",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11696",
"found": true
},
"relationships": {},
"featImg": null,
"name": "imports",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "imports Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6158,
"slug": "imports",
"isLoading": false,
"link": "/bayareabites/tag/imports"
},
"bayareabites_11695": {
"type": "terms",
"id": "bayareabites_11695",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11695",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mites",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mites Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6157,
"slug": "mites",
"isLoading": false,
"link": "/bayareabites/tag/mites"
},
"bayareabites_2554": {
"type": "terms",
"id": "bayareabites_2554",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2554",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gardening and urban farming",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gardening and urban farming Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1016,
"slug": "gardening-and-urban-farming",
"isLoading": false,
"link": "/bayareabites/category/gardening-and-urban-farming"
},
"bayareabites_11694": {
"type": "terms",
"id": "bayareabites_11694",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11694",
"found": true
},
"relationships": {},
"featImg": null,
"name": "biosolids",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "biosolids Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6156,
"slug": "biosolids",
"isLoading": false,
"link": "/bayareabites/tag/biosolids"
},
"bayareabites_2524": {
"type": "terms",
"id": "bayareabites_2524",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2524",
"found": true
},
"relationships": {},
"featImg": null,
"name": "compost",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "compost Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1822,
"slug": "compost",
"isLoading": false,
"link": "/bayareabites/tag/compost"
},
"bayareabites_11693": {
"type": "terms",
"id": "bayareabites_11693",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11693",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Million Tomato Compost Campaign",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Million Tomato Compost Campaign Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6155,
"slug": "million-tomato-compost-campaign",
"isLoading": false,
"link": "/bayareabites/tag/million-tomato-compost-campaign"
},
"bayareabites_50": {
"type": "terms",
"id": "bayareabites_50",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "50",
"found": true
},
"relationships": {},
"featImg": null,
"name": "events",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "events Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 750,
"slug": "events",
"isLoading": false,
"link": "/bayareabites/category/events"
},
"bayareabites_11689": {
"type": "terms",
"id": "bayareabites_11689",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11689",
"found": true
},
"relationships": {},
"featImg": null,
"name": "appalachia",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "appalachia Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6151,
"slug": "appalachia",
"isLoading": false,
"link": "/bayareabites/tag/appalachia"
},
"bayareabites_1000": {
"type": "terms",
"id": "bayareabites_1000",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1000",
"found": true
},
"relationships": {},
"featImg": null,
"name": "greens",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "greens Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 911,
"slug": "greens",
"isLoading": false,
"link": "/bayareabites/tag/greens"
},
"bayareabites_11690": {
"type": "terms",
"id": "bayareabites_11690",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11690",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ramp festival",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ramp festival Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6152,
"slug": "ramp-festival",
"isLoading": false,
"link": "/bayareabites/tag/ramp-festival"
},
"bayareabites_9260": {
"type": "terms",
"id": "bayareabites_9260",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9260",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ramps",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ramps Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3714,
"slug": "ramps",
"isLoading": false,
"link": "/bayareabites/tag/ramps"
},
"bayareabites_11691": {
"type": "terms",
"id": "bayareabites_11691",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11691",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wild leeks",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wild leeks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6153,
"slug": "wild-leeks",
"isLoading": false,
"link": "/bayareabites/tag/wild-leeks"
},
"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_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_1246": {
"type": "terms",
"id": "bayareabites_1246",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1246",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kids and family",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kids and family Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1085,
"slug": "kids-and-family",
"isLoading": false,
"link": "/bayareabites/category/kids-and-family"
},
"bayareabites_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_987": {
"type": "terms",
"id": "bayareabites_987",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "987",
"found": true
},
"relationships": {},
"featImg": null,
"name": "DIY",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "DIY Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 898,
"slug": "diy",
"isLoading": false,
"link": "/bayareabites/tag/diy"
},
"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_3992": {
"type": "terms",
"id": "bayareabites_3992",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3992",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mother's day",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mother's day Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2522,
"slug": "mothers-day",
"isLoading": false,
"link": "/bayareabites/tag/mothers-day"
},
"bayareabites_11121": {
"type": "terms",
"id": "bayareabites_11121",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11121",
"found": true
},
"relationships": {},
"featImg": null,
"name": "T. Susan Chang",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "T. Susan Chang Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5580,
"slug": "t-susan-chang",
"isLoading": false,
"link": "/bayareabites/tag/t-susan-chang"
}
},
"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": {}
}
}
}
