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"content": "\u003cp>Crockpots — \u003ca href=\"https://www.thekitchn.com/whats-the-difference-between-a-crockpot-and-a-slow-cooker-word-of-mouth-217582\">ceramic slow cookers\u003c/a> that coax chili into tender perfection — can make home cooks wax poetic. A Google search of \"I love my crockpot\" turns up well over a million matches, including testimonials about their flexibility, ease and affordability. But there's another search that also gets a lot of results: \"crock pots and lead poisoning.\"\u003c/p>\n\u003cp>The U.S. Food and Drug Administration randomly tests ceramic food containers like crockpots for lead. That testing, according to an email from FDA spokesperson Megan McSeveney, is \"based on some positive findings of extractable lead and cadmium from the glaze used in making ceramic ware over a number of years.\"\u003c/p>\n\u003cp>How does lead wind up in a crockpot? Ceramic ware is glazed before entering a kiln to bake. These glazes sometimes contain lead to give products an attractive shine, according to a 1988 report \u003ca href=\"http://thelancet.com/journals/lancet/article/PIIS0140-6736(88)90884-7/fulltext?version=printerFriendly\">\u003c/a>in \u003cem>The Lancet\u003c/em>. If ceramics are baked for long enough at hot enough temperatures, they may still be safe, but if not, the lead can leach into food and cause lead poisoning. Acidic food or drink is especially likely to cause lead to leach out of ceramics, unfortunately for coffee drinkers with favorite earthenware mugs. (The \u003cem>Lancet\u003c/em> report relates the story of a Seattle couple who fell mysteriously ill; the cause was lead poisoning from terracotta cups.)\u003c/p>\n\u003cp>\"Lead has been around in our environment for thousands of years\" in soil and elsewhere, says \u003ca href=\"https://www.urmc.rochester.edu/people/20406851-j-edward-puzas\">Edward Puzas\u003c/a>, a professor of orthopedics at the University of Rochester Medical Center. \"But there's really no safe amount of lead in the blood.\" Even during the Roman Empire, \u003ca href=\"http://www.pnas.org/content/111/18/6594\">lead-lined aqueducts\u003c/a> are believed to have contributed to public health problems.\u003c/p>\n\u003cp>Lead can invade the human body, according to Puzas, because of its chemical structure: It's similar to that of calcium. This means bones easily absorb lead and store it for dozens of years. Puzas is researching how lead in the bones may increase the risk of osteoporosis and make it more \u003ca href=\"https://link.springer.com/chapter/10.1007/978-1-59259-740-6_22\">difficult for bones to heal\u003c/a> after fractures. Lead poisoning can also cause high blood pressure, headaches and reduced sperm count in adults, but lead's \u003ca href=\"http://www.mayoclinic.org/diseases-conditions/lead-poisoning/symptoms-causes/dxc-20275054\">risks\u003c/a> are especially severe for children, who may suffer developmental delays, hearing loss and seizures, among other symptoms.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But consumers need not fret in the dark. The FDA maintains a \u003ca href=\"https://www.accessdata.fda.gov/cms_ia/importalert_122.html\">list of products\u003c/a> it has tested that have revealed lead contamination. The good news: Not a single crockpot is listed. Many ceramics makers have switched to lead-free glazes. For example, Crock-Pot\u003csup>\u003c/sup> (the brand name that inspired a host of similar ceramic slow cookers now generically known as crockpots), tells callers in an automated message that it uses no lead additive in its glazes.\u003c/p>\n\u003cp>That doesn't mean all ceramics are safe for use. According to the FDA, consumers should \u003ca href=\"https://www.fda.gov/food/foodborneillnesscontaminants/metals/ucm233281.htm#Q4\">be attentive to antique or handmade ceramics\u003c/a>, which might still be baked in old kilns with residue lead in them. In particular, bright orange, red and yellow homemade pottery may be of concern, because lead is sometimes used to intensify these colors. Buyers should also check for \u003ca href=\"https://www.fda.gov/RegulatoryInformation/Guidances/ucm214740.htm#IV\">labels\u003c/a> saying earthenware is not safe for food or drink.\u003c/p>\n\u003cp>Even if a product has some of the above warning signs, there may still be hope for your favorite earthenware bowl from the neighborhood craft fair. The FDA recommends going to the local hardware store and picking up a home \u003ca href=\"http://www.consumerreports.org/cro/lead-test-kits/buying-guide\">lead testing kit\u003c/a> to evaluate the lead poisoning risk posed by a product. And Puzas says that because lead is similar to calcium, making sure children get enough calcium in their diets \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1566572/\">can decrease the rate of lead absorption\u003c/a> – the calcium essentially competes with the lead to be absorbed.\u003c/p>\n\u003cp>So if you have a mass-produced crockpot, guidance suggests you should be fine, but a home test kit can put your mind at ease. Crockpot lovers, you may return to composing sonnets about your favorite kitchen appliance.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>\u003ca href=\"https://www.npr.org/sections/thesalt/524730163/gnawing-questions\">Gnawing Questions\u003c/a> is a semi-regular column answering the food mysteries puzzling us and our readers. Got a question you want us to explore? \u003c/em>\u003cem>\u003cstrong>Let us know via our \u003c/strong>\u003c/em>\u003ca href=\"https://help.npr.org/customer/portal/emails/new?i=1&s=The%20Salt\">\u003cem>\u003cstrong>contact form\u003c/strong>\u003c/em>\u003c/a>\u003cem>\u003cstrong>.\u003c/strong>\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Mass-produced crockpots and other ceramic food containers are probably safe, but handmade earthenware might merit a home test.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Crockpots — \u003ca href=\"https://www.thekitchn.com/whats-the-difference-between-a-crockpot-and-a-slow-cooker-word-of-mouth-217582\">ceramic slow cookers\u003c/a> that coax chili into tender perfection — can make home cooks wax poetic. A Google search of \"I love my crockpot\" turns up well over a million matches, including testimonials about their flexibility, ease and affordability. But there's another search that also gets a lot of results: \"crock pots and lead poisoning.\"\u003c/p>\n\u003cp>The U.S. Food and Drug Administration randomly tests ceramic food containers like crockpots for lead. That testing, according to an email from FDA spokesperson Megan McSeveney, is \"based on some positive findings of extractable lead and cadmium from the glaze used in making ceramic ware over a number of years.\"\u003c/p>\n\u003cp>How does lead wind up in a crockpot? Ceramic ware is glazed before entering a kiln to bake. These glazes sometimes contain lead to give products an attractive shine, according to a 1988 report \u003ca href=\"http://thelancet.com/journals/lancet/article/PIIS0140-6736(88)90884-7/fulltext?version=printerFriendly\">\u003c/a>in \u003cem>The Lancet\u003c/em>. If ceramics are baked for long enough at hot enough temperatures, they may still be safe, but if not, the lead can leach into food and cause lead poisoning. Acidic food or drink is especially likely to cause lead to leach out of ceramics, unfortunately for coffee drinkers with favorite earthenware mugs. (The \u003cem>Lancet\u003c/em> report relates the story of a Seattle couple who fell mysteriously ill; the cause was lead poisoning from terracotta cups.)\u003c/p>\n\u003cp>\"Lead has been around in our environment for thousands of years\" in soil and elsewhere, says \u003ca href=\"https://www.urmc.rochester.edu/people/20406851-j-edward-puzas\">Edward Puzas\u003c/a>, a professor of orthopedics at the University of Rochester Medical Center. \"But there's really no safe amount of lead in the blood.\" Even during the Roman Empire, \u003ca href=\"http://www.pnas.org/content/111/18/6594\">lead-lined aqueducts\u003c/a> are believed to have contributed to public health problems.\u003c/p>\n\u003cp>Lead can invade the human body, according to Puzas, because of its chemical structure: It's similar to that of calcium. This means bones easily absorb lead and store it for dozens of years. Puzas is researching how lead in the bones may increase the risk of osteoporosis and make it more \u003ca href=\"https://link.springer.com/chapter/10.1007/978-1-59259-740-6_22\">difficult for bones to heal\u003c/a> after fractures. Lead poisoning can also cause high blood pressure, headaches and reduced sperm count in adults, but lead's \u003ca href=\"http://www.mayoclinic.org/diseases-conditions/lead-poisoning/symptoms-causes/dxc-20275054\">risks\u003c/a> are especially severe for children, who may suffer developmental delays, hearing loss and seizures, among other symptoms.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But consumers need not fret in the dark. The FDA maintains a \u003ca href=\"https://www.accessdata.fda.gov/cms_ia/importalert_122.html\">list of products\u003c/a> it has tested that have revealed lead contamination. The good news: Not a single crockpot is listed. Many ceramics makers have switched to lead-free glazes. For example, Crock-Pot\u003csup>\u003c/sup> (the brand name that inspired a host of similar ceramic slow cookers now generically known as crockpots), tells callers in an automated message that it uses no lead additive in its glazes.\u003c/p>\n\u003cp>That doesn't mean all ceramics are safe for use. According to the FDA, consumers should \u003ca href=\"https://www.fda.gov/food/foodborneillnesscontaminants/metals/ucm233281.htm#Q4\">be attentive to antique or handmade ceramics\u003c/a>, which might still be baked in old kilns with residue lead in them. In particular, bright orange, red and yellow homemade pottery may be of concern, because lead is sometimes used to intensify these colors. Buyers should also check for \u003ca href=\"https://www.fda.gov/RegulatoryInformation/Guidances/ucm214740.htm#IV\">labels\u003c/a> saying earthenware is not safe for food or drink.\u003c/p>\n\u003cp>Even if a product has some of the above warning signs, there may still be hope for your favorite earthenware bowl from the neighborhood craft fair. The FDA recommends going to the local hardware store and picking up a home \u003ca href=\"http://www.consumerreports.org/cro/lead-test-kits/buying-guide\">lead testing kit\u003c/a> to evaluate the lead poisoning risk posed by a product. And Puzas says that because lead is similar to calcium, making sure children get enough calcium in their diets \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1566572/\">can decrease the rate of lead absorption\u003c/a> – the calcium essentially competes with the lead to be absorbed.\u003c/p>\n\u003cp>So if you have a mass-produced crockpot, guidance suggests you should be fine, but a home test kit can put your mind at ease. Crockpot lovers, you may return to composing sonnets about your favorite kitchen appliance.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>\u003ca href=\"https://www.npr.org/sections/thesalt/524730163/gnawing-questions\">Gnawing Questions\u003c/a> is a semi-regular column answering the food mysteries puzzling us and our readers. Got a question you want us to explore? \u003c/em>\u003cem>\u003cstrong>Let us know via our \u003c/strong>\u003c/em>\u003ca href=\"https://help.npr.org/customer/portal/emails/new?i=1&s=The%20Salt\">\u003cem>\u003cstrong>contact form\u003c/strong>\u003c/em>\u003c/a>\u003cem>\u003cstrong>.\u003c/strong>\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "'I Was Poisoned': Can Crowdsourcing Food Illnesses Help Stop Outbreaks?",
"title": "'I Was Poisoned': Can Crowdsourcing Food Illnesses Help Stop Outbreaks?",
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"content": "\u003cp>In 2008, Patrick Quade ducked out of his office at Morgan Stanley in Manhattan and stopped at a corner deli for a BLT wrap. The next day he suffered explosive diarrhea and was vomiting so violently, \"it was like some force was just wringing my stomach out.\" When he called the deli to report the incident, they said they were not to blame and hung up on him.\u003c/p>\n\u003cp>\"Food poisoning kills 3,000 people a year,\" says Quade. \"I thought to myself, I don't know for sure it was the deli. But what if 30 or 40 people in the neighborhood went to that deli and also got sick? Who would know?\"\u003c/p>\n\u003cp>Quade has a point. Though the American food supply is among the safest in the world, there are about 48 million cases of foodborne illness per year, resulting in an estimated 128,000 hospitalizations and 3,000 deaths, \u003ca href=\"https://www.fda.gov/food/resourcesforyou/consumers/ucm103263.htm\">according to the FDA\u003c/a>.\u003c/p>\n\u003cp>Quade, who is now 46 years old, had no website coding experience and no background in food safety, but shortly after that incident, he founded \u003ca href=\"https://iwaspoisoned.com/\">iwaspoisoned.com\u003c/a>, a crowdsourcing website where individuals can report food-poisoning incidents, public health officials can receive instant local alerts, and the food industry can be apprised of outbreaks early on.\u003c/p>\n\u003cp>Today, Quade works on his site full time, boasting over 1.7 million page views \u003cstrong> \u003c/strong>and more than 75,000 reports from 90 countries and 46 U.S. states since the site's inception. In addition, 20,000 consumers and 350 health agencies subscribe to the site's daily alert service; custom alerts are available for state department agencies.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The site is still early in its adoption curve, but has already correctly identified outbreaks before health officials knew — including one at a \u003ca href=\"http://www.latimes.com/local/lanow/84286883-157.html\">Chipotle Mexican Grill in Simi Valley, Calif.,\u003c/a> in 2015; an \u003ca href=\"http://www.foodpoisoningnews.com/michigan-applebees-norovirus-cases/\">Applebee's in Michigan\u003cstrong>\u003c/strong>\u003c/a> in 2016; a \u003ca href=\"http://www.thenewstribune.com/news/local/article127356949.html\">Melting Pot in Tacoma, Wash.,\u003c/a> in 2017; and at \u003ca href=\"http://www.fox5atlanta.com/news/georgia-tech-investigating-possible-food-poisoning-outbreak\">a dining hall at Georgia Tech University\u003c/a> in Atlanta this past October. In these cases, when there is a cluster of reports, the website notifies local officials, as happened earlier this year for a Wisconsin sandwich shop, \u003ca href=\"http://www.foodsafetynews.com/2017/04/crowdsourcing-was-right-about-weston-jimmy-johns-outbreak/\">Jimmy John's\u003c/a>, that ultimately sickened 100 individuals. In that outbreak, the Marathon County Health Department, which subsequently collected stool samples from victims, identified norovirus, and required the shop to close for disinfection and deep cleaning before reopening.\u003c/p>\n\u003cp>The site's interface is user-friendly: Individuals can log on and name restaurants or venues, locations, symptoms, duration of symptoms, what they ate, whether they saw a doctor or reported the incident to the local health department. Other members can comment on the reports. An August report from New York City read: \"Went to the ER on 8/8 via an ambulance for severe dehydration due to vomiting and diarrhea over a 12 hour period ... ate a steak burrito with fajitas, hot salsa, mild salsa, sour cream and cheese.\" A Winter Garden, Fla., report: \"My 6 year old is violently ill after eating a chicken bowl ... crumpled in a ball with terrible cramps.\"\u003c/p>\n\u003cp>Local health inspectors praise the site. \"It makes our job as food police easier,\" says David Banasynski, who is the health inspector for Schaumburg, Ill., a city of 50,000 residents. \"The county usually forwards any complaints they receive to me, but the problem is that it can take days or weeks, whereas a crowdsourcing website is instantaneous. I get a complaint a minute after somebody puts it up on the website, and I can get over to that property an hour later.\" That, says Banasynski, might stop an outbreak before it has a chance to spread to dozens or hundreds.\u003c/p>\n\u003cp>\"The site is particularly good at identifying norovirus outbreaks,\" says food safety scientist and microbiologist Lee Ann Jaykus of North Carolina State University. Jaykus was impressed enough with the site to join its advisory board in 2016. Currently, she says, there is no standard reporting procedure for food poisoning at all — and many people call it a 24-hour bug, recover and don't bother to visit the doctor or report the incident. In the case of norovirus, \"We simply don't have a good surveillance system. We don't know how often norovirus outbreaks actually happen in association with food. Patrick's site will be very helpful in that regard.\"\u003c/p>\n\u003cp>Another benefit, Jaykus believes, will be what the food industry calls \"benchmarking\" — a large chain will now be able to identify problematic retail facilities that keep popping up in reports. \"They can say, let's go visit this facility and be sure their safety practices are appropriate.\"\u003c/p>\n\u003cp>However, there are potential downsides — and one obvious one is that individuals might incorrectly attribute a food poisoning incident to the last place they ate, when the actual culprit was a day or two before. \"Most people think the last place they ate got them sick, but often that's not the case,\" says Banasynski. \"I take a 72-hour history — what you ate, what you drank, whether you went swimming or were out of the country.\"\u003c/p>\n\u003cp>Some strains of E. coli can take up to nine days to cause symptoms, while listeria can take nine hours. A good place to check is the \u003ca href=\"https://www.fda.gov/food/resourcesforyou/consumers/ucm103263.htm\">FDA's Foodborne Illnesses: What You Need to Know\u003c/a>.\u003c/p>\n\u003cp>Just one incorrect accusation — no matter how innocent — can damage a venue's reputation, which is what happened when \u003cem>Supergirl\u003c/em> actor Jeremy Jordan briefly \u003ca href=\"https://www.bloomberg.com/news/articles/2017-11-13/chipotle-says-there-s-no-link-to-supergirl-actor-s-illness?cmpid=socialflow-twitter-business&utm_content=business&utm_campaign=socialflow-organic&utm_source=twitter&utm_medium=social\">sent shares of the already-beleaguered Chipotle Mexican Grill tumbling\u003c/a>. Jordan posted an Instagram story earlier this month from his hospital bed, saying that he'd eaten at Chipotle and that \u003ca href=\"http://people.com/food/jeremy-jordan-chipotle-food-poisoning-hospital/\">\"the food did not agree with me and I almost died.\"\u003c/a> Chipotle denied the link, noting that there were no other illness reports.\u003c/p>\n\u003cp>Quade says his website is like a real-time monitor, and that single reports are not conclusive, but \"a cluster of reports around a venue or source of food can be a powerful indicator.\"\u003c/p>\n\u003cp>Another concern is that individuals with a grievance might make malicious food-poisoning accusations — not unlike malicious dining reviews on Yelp or Facebook. To help avoid any so-called witch hunts, Quade makes sure visitors cannot access the entire record of reported incidents going back to 2009. \"I don't want someone extracting and compiling data to make a restaurant look terrible,\" he says.\u003c/p>\n\u003cp>Cherie Ferster, a 42-year-old in San Francisco, Calif., says the site's regular reports helped her feel safer after a particularly horrific case of food poisoning this past October. \"I had used Instacart to order my favorite burrito from Whole Foods for lunch,\" she says. \"About six hours later I was suddenly really hot and nauseated and barely made it to bathroom in time to projectile vomit. I was sick for six days, and was about to go to the emergency room when I finally started recovering.\" She called Whole Foods, which reported the incident and put her in touch with the health department.\u003c/p>\n\u003cp>Nonetheless, the experience spooked her so much that for several weeks Ferster says she was anxious whenever she ate. She says the site helps allay that anxiety. \"Now that I get reports, I feel like at least I know what places in my vicinity to avoid. It's reassuring.\"\u003c/p>\n\u003cp>For his part, Quade says that if his site can reduce the nearly 50 million food poisoning incidents a year by even 10 percent, \"that would be enormous. That would be 5 million people spared from a very unpleasant illness.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Jill Neimark is an Atlanta-based writer whose work has been featured in \u003c/em>Discover, Scientific American, Science, Nautilus, Aeon, Psychology Today\u003cem> \u003cem>and\u003c/em> \u003c/em>The New York Times. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"description": "People can use the website to report restaurants, symptoms and whether they notified health department officials. But there are potential downsides — like mistaken culprits and malicious accusations.",
"title": "'I Was Poisoned': Can Crowdsourcing Food Illnesses Help Stop Outbreaks? | KQED",
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"headline": "'I Was Poisoned': Can Crowdsourcing Food Illnesses Help Stop Outbreaks?",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In 2008, Patrick Quade ducked out of his office at Morgan Stanley in Manhattan and stopped at a corner deli for a BLT wrap. The next day he suffered explosive diarrhea and was vomiting so violently, \"it was like some force was just wringing my stomach out.\" When he called the deli to report the incident, they said they were not to blame and hung up on him.\u003c/p>\n\u003cp>\"Food poisoning kills 3,000 people a year,\" says Quade. \"I thought to myself, I don't know for sure it was the deli. But what if 30 or 40 people in the neighborhood went to that deli and also got sick? Who would know?\"\u003c/p>\n\u003cp>Quade has a point. Though the American food supply is among the safest in the world, there are about 48 million cases of foodborne illness per year, resulting in an estimated 128,000 hospitalizations and 3,000 deaths, \u003ca href=\"https://www.fda.gov/food/resourcesforyou/consumers/ucm103263.htm\">according to the FDA\u003c/a>.\u003c/p>\n\u003cp>Quade, who is now 46 years old, had no website coding experience and no background in food safety, but shortly after that incident, he founded \u003ca href=\"https://iwaspoisoned.com/\">iwaspoisoned.com\u003c/a>, a crowdsourcing website where individuals can report food-poisoning incidents, public health officials can receive instant local alerts, and the food industry can be apprised of outbreaks early on.\u003c/p>\n\u003cp>Today, Quade works on his site full time, boasting over 1.7 million page views \u003cstrong> \u003c/strong>and more than 75,000 reports from 90 countries and 46 U.S. states since the site's inception. In addition, 20,000 consumers and 350 health agencies subscribe to the site's daily alert service; custom alerts are available for state department agencies.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The site is still early in its adoption curve, but has already correctly identified outbreaks before health officials knew — including one at a \u003ca href=\"http://www.latimes.com/local/lanow/84286883-157.html\">Chipotle Mexican Grill in Simi Valley, Calif.,\u003c/a> in 2015; an \u003ca href=\"http://www.foodpoisoningnews.com/michigan-applebees-norovirus-cases/\">Applebee's in Michigan\u003cstrong>\u003c/strong>\u003c/a> in 2016; a \u003ca href=\"http://www.thenewstribune.com/news/local/article127356949.html\">Melting Pot in Tacoma, Wash.,\u003c/a> in 2017; and at \u003ca href=\"http://www.fox5atlanta.com/news/georgia-tech-investigating-possible-food-poisoning-outbreak\">a dining hall at Georgia Tech University\u003c/a> in Atlanta this past October. In these cases, when there is a cluster of reports, the website notifies local officials, as happened earlier this year for a Wisconsin sandwich shop, \u003ca href=\"http://www.foodsafetynews.com/2017/04/crowdsourcing-was-right-about-weston-jimmy-johns-outbreak/\">Jimmy John's\u003c/a>, that ultimately sickened 100 individuals. In that outbreak, the Marathon County Health Department, which subsequently collected stool samples from victims, identified norovirus, and required the shop to close for disinfection and deep cleaning before reopening.\u003c/p>\n\u003cp>The site's interface is user-friendly: Individuals can log on and name restaurants or venues, locations, symptoms, duration of symptoms, what they ate, whether they saw a doctor or reported the incident to the local health department. Other members can comment on the reports. An August report from New York City read: \"Went to the ER on 8/8 via an ambulance for severe dehydration due to vomiting and diarrhea over a 12 hour period ... ate a steak burrito with fajitas, hot salsa, mild salsa, sour cream and cheese.\" A Winter Garden, Fla., report: \"My 6 year old is violently ill after eating a chicken bowl ... crumpled in a ball with terrible cramps.\"\u003c/p>\n\u003cp>Local health inspectors praise the site. \"It makes our job as food police easier,\" says David Banasynski, who is the health inspector for Schaumburg, Ill., a city of 50,000 residents. \"The county usually forwards any complaints they receive to me, but the problem is that it can take days or weeks, whereas a crowdsourcing website is instantaneous. I get a complaint a minute after somebody puts it up on the website, and I can get over to that property an hour later.\" That, says Banasynski, might stop an outbreak before it has a chance to spread to dozens or hundreds.\u003c/p>\n\u003cp>\"The site is particularly good at identifying norovirus outbreaks,\" says food safety scientist and microbiologist Lee Ann Jaykus of North Carolina State University. Jaykus was impressed enough with the site to join its advisory board in 2016. Currently, she says, there is no standard reporting procedure for food poisoning at all — and many people call it a 24-hour bug, recover and don't bother to visit the doctor or report the incident. In the case of norovirus, \"We simply don't have a good surveillance system. We don't know how often norovirus outbreaks actually happen in association with food. Patrick's site will be very helpful in that regard.\"\u003c/p>\n\u003cp>Another benefit, Jaykus believes, will be what the food industry calls \"benchmarking\" — a large chain will now be able to identify problematic retail facilities that keep popping up in reports. \"They can say, let's go visit this facility and be sure their safety practices are appropriate.\"\u003c/p>\n\u003cp>However, there are potential downsides — and one obvious one is that individuals might incorrectly attribute a food poisoning incident to the last place they ate, when the actual culprit was a day or two before. \"Most people think the last place they ate got them sick, but often that's not the case,\" says Banasynski. \"I take a 72-hour history — what you ate, what you drank, whether you went swimming or were out of the country.\"\u003c/p>\n\u003cp>Some strains of E. coli can take up to nine days to cause symptoms, while listeria can take nine hours. A good place to check is the \u003ca href=\"https://www.fda.gov/food/resourcesforyou/consumers/ucm103263.htm\">FDA's Foodborne Illnesses: What You Need to Know\u003c/a>.\u003c/p>\n\u003cp>Just one incorrect accusation — no matter how innocent — can damage a venue's reputation, which is what happened when \u003cem>Supergirl\u003c/em> actor Jeremy Jordan briefly \u003ca href=\"https://www.bloomberg.com/news/articles/2017-11-13/chipotle-says-there-s-no-link-to-supergirl-actor-s-illness?cmpid=socialflow-twitter-business&utm_content=business&utm_campaign=socialflow-organic&utm_source=twitter&utm_medium=social\">sent shares of the already-beleaguered Chipotle Mexican Grill tumbling\u003c/a>. Jordan posted an Instagram story earlier this month from his hospital bed, saying that he'd eaten at Chipotle and that \u003ca href=\"http://people.com/food/jeremy-jordan-chipotle-food-poisoning-hospital/\">\"the food did not agree with me and I almost died.\"\u003c/a> Chipotle denied the link, noting that there were no other illness reports.\u003c/p>\n\u003cp>Quade says his website is like a real-time monitor, and that single reports are not conclusive, but \"a cluster of reports around a venue or source of food can be a powerful indicator.\"\u003c/p>\n\u003cp>Another concern is that individuals with a grievance might make malicious food-poisoning accusations — not unlike malicious dining reviews on Yelp or Facebook. To help avoid any so-called witch hunts, Quade makes sure visitors cannot access the entire record of reported incidents going back to 2009. \"I don't want someone extracting and compiling data to make a restaurant look terrible,\" he says.\u003c/p>\n\u003cp>Cherie Ferster, a 42-year-old in San Francisco, Calif., says the site's regular reports helped her feel safer after a particularly horrific case of food poisoning this past October. \"I had used Instacart to order my favorite burrito from Whole Foods for lunch,\" she says. \"About six hours later I was suddenly really hot and nauseated and barely made it to bathroom in time to projectile vomit. I was sick for six days, and was about to go to the emergency room when I finally started recovering.\" She called Whole Foods, which reported the incident and put her in touch with the health department.\u003c/p>\n\u003cp>Nonetheless, the experience spooked her so much that for several weeks Ferster says she was anxious whenever she ate. She says the site helps allay that anxiety. \"Now that I get reports, I feel like at least I know what places in my vicinity to avoid. It's reassuring.\"\u003c/p>\n\u003cp>For his part, Quade says that if his site can reduce the nearly 50 million food poisoning incidents a year by even 10 percent, \"that would be enormous. That would be 5 million people spared from a very unpleasant illness.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Jill Neimark is an Atlanta-based writer whose work has been featured in \u003c/em>Discover, Scientific American, Science, Nautilus, Aeon, Psychology Today\u003cem> \u003cem>and\u003c/em> \u003c/em>The New York Times. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "This Holiday Season, Please Support These Fundraiser Events for Fire Relief",
"title": "This Holiday Season, Please Support These Fundraiser Events for Fire Relief",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>This year’s holiday season is going to be especially challenging for a large number of people affected by the devastating North Bay fires, whether they lost their homes or their jobs, to those who tragically lost their loved ones. It’s a year of heartbreak for so many. Fortunately, there are ways we can continue to help. Even though fundraiser fatigue may be setting in, try to keep showing up and supporting events that are working hard to raise money. Instead of buying a friend a holiday gift, why not buy them a ticket to these events listed below instead?\u003c/p>\n\u003cfigure id=\"attachment_122920\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/Thanks-For-Giving5b25d-e1511807915766.png\" alt=\"1st Annual THANKSforGIVING\" width=\"1920\" height=\"1231\" class=\"size-full wp-image-122920\">\u003cfigcaption class=\"wp-caption-text\">1st Annual THANKSforGIVING \u003ccite>(courtesy ThanksforGiving)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This Tuesday November 28th, just in time for Giving Tuesday, is the first annual \u003ca href=\"https://www.eventbrite.com/e/1st-annual-thanksforgiving-tickets-39422888922\">\u003cstrong>ThanksforGiving fundraiser\u003c/strong>\u003c/a>, with all proceeds going to the North Bay Fire Relief Fund and the Movember Foundation. The Firehouse at Fort Mason will be quite the unique setting for a hosted bar and light bites. \u003ca href=\"https://www.eventbrite.com/e/1st-annual-thanksforgiving-tickets-39422888922\">Tickets\u003c/a> are $100. 7pm–10pm. Firehouse Fort Mason, 2 Marina Blvd., San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_122910\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/lemarais-castro-dinner.jpg\" alt=\"Group dinner event at Le Marais Castro.\" width=\"800\" height=\"600\" class=\"size-full wp-image-122910\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/lemarais-castro-dinner.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/lemarais-castro-dinner-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/lemarais-castro-dinner-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/lemarais-castro-dinner-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/lemarais-castro-dinner-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/lemarais-castro-dinner-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Group dinner event at Le Marais Castro. \u003ccite>(courtesy Le Marais)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On Thursday November 30th, the writer of this article (tablehopper) is hosting a three-course brisket dinner at the new Le Marais Bakery Castro called \u003ca href=\"http://www.tablehopper.com/chatterbox/join-tablehopper-for-comfort-food-a-benefit-dinner-for-wine-country-relief-on-thursday-1130/\">\u003cstrong>Comfort Food\u003c/strong>\u003c/a> in support of Tipping Point’s \u003ca href=\"https://tippingpoint.org/relief\">Emergency Relief Fund\u003c/a>. Chef Michael Siegel, formerly Shorty Goldstein’s, is serving his famed brisket, and there are paired wines from Pomebandit and Artesa! There’s also a silent auction with books, wine, and more. \u003ca href=\"https://www.eventbrite.com/e/comfort-food-a-benefit-dinner-for-wine-country-relief-tickets-39628311346\">Tickets\u003c/a> start at $50, 100% donation. 6:30pm. 498 Sanchez St., San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_122936\" class=\"wp-caption aligncenter\" style=\"max-width: 1489px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/wings.jpg\" alt=\"Chicken Wing Eating Contest - Fundraiser for UndocuFund\" width=\"1489\" height=\"710\" class=\"size-full wp-image-122936\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings.jpg 1489w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-160x76.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-800x381.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-768x366.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-1020x486.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-1180x563.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-960x458.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-240x114.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-375x179.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-520x248.jpg 520w\" sizes=\"(max-width: 1489px) 100vw, 1489px\">\u003cfigcaption class=\"wp-caption-text\">Chicken Wing Eating Contest - Fundraiser for UndocuFund \u003ccite>(courtesy of Wing Wings)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You like wings? You want to watch people eat wings? On Saturday December 2nd, Wing Wings is hosting their \u003ca href=\"https://www.facebook.com/events/791192484401595/\">\u003cstrong>6th Annual Chicken Wing Eating Contest and Fundraiser\u003c/strong>\u003c/a> at \u003ca href=\"http://sparksocialsf.com\">Spark Social Food Park\u003c/a> in Mission Bay. All fundraising proceeds will go to \u003ca href=\"http://undocufund.org\">UndocuFund\u003c/a> this year—as Wing Wings puts it: “Immigrants make up such an important part of our restaurant industry and our community, and may not quality for relief efforts organized by FEMA. We want to help support the people that make our communities diverse and more beautiful.” There are raffle prizes, food and drink, DJs, and of course the \u003ca href=\"https://goo.gl/forms/T1ZlXna6CNCW7zWa2\">wing-eating contest\u003c/a>. 1pm–4pm. 601 Mission Bay Blvd. N., San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_122913\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/slowfood-eastbay.jpg\" alt=\"Agricultural Fire Relief: Let's Support Farmers & Laborers\" width=\"800\" height=\"400\" class=\"size-full wp-image-122913\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/slowfood-eastbay.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/slowfood-eastbay-160x80.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/slowfood-eastbay-768x384.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/slowfood-eastbay-240x120.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/slowfood-eastbay-375x188.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/slowfood-eastbay-520x260.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Agricultural Fire Relief: Let's Support Farmers & Laborers \u003ccite>(courtesy Slow Food East Bay)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another segment struggling with rebuilding is the farmers and laborers who grow our amazing food—many have lost their property, income, and crops, and need our support. On Sunday December 3rd, Slow Food East Bay is hosting the event \u003ca href=\"https://www.eventbrite.com/e/agricultural-fire-relief-lets-support-farmers-laborers-tickets-39679860531\">\u003cstrong>Agricultural Fire Relief: Let's Support Farmers & Laborers\u003c/strong>\u003c/a>! The walk-around tasting will feature food and drink stations (including international bites from partners like \u003ca href=\"http://www.nyumbai.com/\">Nyum Bai\u003c/a> and Hodo Soy, wines from Donkey & Goat and Broc Cellars, and charcuterie from The Local Butcher Shop), an amazing silent auction, and live music. \u003ca href=\"https://www.eventbrite.com/e/agricultural-fire-relief-lets-support-farmers-laborers-tickets-39679860531\">Tickets\u003c/a> are $35 and up. All proceeds will be split between \u003ca href=\"http://undocufund.org\">UndocuFund\u003c/a> (supporting immigrants left without resources after the fires) and the Farmer’s Guild Just & Resilient Futures Fund, giving longer-term grants to farmers for rebuilding. 6pm–9pm. Bauman College: Holistic Nutrition + Culinary Arts, 1007 University Ave., Berkeley.\u003c/p>\n\u003cfigure id=\"attachment_122911\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px.png\" alt=\"Rise Up Sonoma\" width=\"500\" height=\"500\" class=\"size-full wp-image-122911\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px.png 500w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-160x160.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-240x240.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-375x375.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-50x50.png 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-128x128.png 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-150x150.png 150w\" sizes=\"(max-width: 500px) 100vw, 500px\">\u003cfigcaption class=\"wp-caption-text\">Rise Up Sonoma \u003ccite>(courtesy Rise Up Sonoma)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is quite the fundraiser happening in Santa Rosa on Sunday December 3rd: \u003ca href=\"https://www.riseupsonoma.org\">\u003cstrong>Rise Up Sonoma\u003c/strong>\u003c/a>. This is a significant event, featuring top chefs and restaurants from San Francisco—including State Bird Provisions, Liholiho Yacht Club, and Cala—and from Sonoma: Valette, Willi’s Wine Bar, Cyrus, and others. Top Sonoma County wines will be poured, plus beers, aperitifs, and cocktails—and each participating vintner will be providing a rare three-liter bottle of wine for the silent auction. There will also be live music from Donavan Frankenreiter (alongside other artists). Tickets are $500, and VIPs will have quite the special access and bites. 100% of the proceeds will be distributed evenly to \u003ca href=\"http://www.calrestfoundation.org/fires.html\">Care Relief Fund\u003c/a>, \u003ca href=\"http://www.redwoodcu.org/northbayfirerelief\">Redwood Credit Union Fund\u003c/a>, \u003ca href=\"http://undocufund.org\">UndocuFund Fire Relief\u003c/a> for Sonoma County, \u003ca href=\"http://www.homesforsonoma.org\">Homes for Sonoma\u003c/a>, \u003ca href=\"http://www.rebuildwinecountry.org\">Rebuild Wine Country\u003c/a>, and \u003ca href=\"http://www.burnerswithoutborders.org\">Burners Without Borders\u003c/a>. 4pm–9pm. Sonoma County Day School, Jackson Theater, 4400 Day School Place, Santa Rosa.\u003c/p>\n\u003cfigure id=\"attachment_122912\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/Santa-eating-cookies.jpg\" alt=\"Santa will be visiting Nick’s Cove and collecting toys for children in need.\" width=\"640\" height=\"427\" class=\"size-full wp-image-122912\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/Santa-eating-cookies.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Santa-eating-cookies-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Santa-eating-cookies-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Santa-eating-cookies-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Santa-eating-cookies-520x347.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Santa will be visiting Nick’s Cove and collecting toys for children in need. \u003ccite>(courtesy of Nick’s Cove)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Santa\u003c/strong> will be paying a visit to the boat shack at \u003ca href=\"https://nickscove.com\">Nick’s Cove Restaurant, Oyster Bar, and Cottages\u003c/a> on Sunday December 3rd—and he pulls up in his boat! Not only can you get a photo with Santa (3pm–5pm), but Nick’s Cove is collecting \u003cstrong>toys for local children\u003c/strong> affected by the fires. For the rest of November and up until December 3rd, Nick’s Cove is a Toy Drop Site for \u003ca href=\"https://www.toysfortots.org/\">Toys for Tots\u003c/a>, collecting new, unwrapped toys for Sonoma County children affected by the fires. Anyone who brings toys to donate will receive a gift certificate for $50 off a January 2018 overnight stay, a $5 wooden nickel that can be used anytime, and a small bag of freshly made holiday treats by their pastry chef, Jenna Katsaros. 23240 Highway 1, Marshall.\u003c/p>\n\u003cfigure id=\"attachment_122925\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/ritz-carleton.jpg\" alt=\"Master Chefs of France: Brunch and Book Launch at The Ritz-Carleton in Half Moon Bay\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122925\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Master Chefs of France: Brunch and Book Launch at The Ritz-Carleton in Half Moon Bay \u003ccite>(courtesy of The Ritz-Carlton, Half Moon Bay)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And one more event to keep in mind: \u003ca href=\"http://www.ritzcarlton.com/hmb\">The Ritz-Carlton, Half Moon Bay\u003c/a> is hosting an incredible brunch: \u003ca href=\"http://www.ritzcarlton.com/en/hotels/california/half-moon-bay/dining/master-chefs\">\u003cstrong>Master Chefs of France: Brunch and Book Launch\u003c/strong>\u003c/a> at Navio restaurant on Saturday December 16th, featuring nine of the Bay Area’s French Master Chefs. Joining the resort’s Executive Chef Xavier Salomon will be: Roland Passot of La Folie; Gerald Hirigoyen of Piperade; Claude Le Tohic of Alexander’s Steakhouse; Laurent Manrique of Café de la Presse and Aquitaine Wine Bistro; Fabrice Marcon of Berkeley City Club; Joël Guillon of Left Bank Brasserie; Eric Branger of The Ritz-Carlton, Los Angeles; and Michel Blanchet of Michel Cordon Bleu. The decadent French-inspired brunch (bring on the seafood quenelles Lyonnaise!) will celebrate the launch of the first cookbook by the \u003ca href=\"http://mcf-usa.com/\">Maîtres Cuisiniers de France\u003c/a>: \u003cem>Master Chefs of France: The Cookbook\u003c/em> and will help raise funds for those affected by the recent Northern California fires. Each guest (aged 13 and older) will receive a cookbook and 20% of each brunch admission price will be donated to \u003ca href=\"https://tippingpoint.org/\">Tipping Point Emergency Relief Fund\u003c/a>. $150 per guest; $99 per child ages five to 12, exclusive of tax and gratuity. Begins at 12pm. To place a reservation, call 650-712-7000.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "This year’s holiday season is going to be especially challenging for a large number of people affected by the devastating North Bay fires, whether they lost their homes or their jobs, to those who tragically lost their loved ones. Fortunately, there are ways we can continue to help. ",
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"description": "This year’s holiday season is going to be especially challenging for a large number of people affected by the devastating North Bay fires, whether they lost their homes or their jobs, to those who tragically lost their loved ones. Fortunately, there are ways we can continue to help. ",
"title": "This Holiday Season, Please Support These Fundraiser Events for Fire Relief | KQED",
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"headline": "This Holiday Season, Please Support These Fundraiser Events for Fire Relief",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This year’s holiday season is going to be especially challenging for a large number of people affected by the devastating North Bay fires, whether they lost their homes or their jobs, to those who tragically lost their loved ones. It’s a year of heartbreak for so many. Fortunately, there are ways we can continue to help. Even though fundraiser fatigue may be setting in, try to keep showing up and supporting events that are working hard to raise money. Instead of buying a friend a holiday gift, why not buy them a ticket to these events listed below instead?\u003c/p>\n\u003cfigure id=\"attachment_122920\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/Thanks-For-Giving5b25d-e1511807915766.png\" alt=\"1st Annual THANKSforGIVING\" width=\"1920\" height=\"1231\" class=\"size-full wp-image-122920\">\u003cfigcaption class=\"wp-caption-text\">1st Annual THANKSforGIVING \u003ccite>(courtesy ThanksforGiving)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This Tuesday November 28th, just in time for Giving Tuesday, is the first annual \u003ca href=\"https://www.eventbrite.com/e/1st-annual-thanksforgiving-tickets-39422888922\">\u003cstrong>ThanksforGiving fundraiser\u003c/strong>\u003c/a>, with all proceeds going to the North Bay Fire Relief Fund and the Movember Foundation. The Firehouse at Fort Mason will be quite the unique setting for a hosted bar and light bites. \u003ca href=\"https://www.eventbrite.com/e/1st-annual-thanksforgiving-tickets-39422888922\">Tickets\u003c/a> are $100. 7pm–10pm. Firehouse Fort Mason, 2 Marina Blvd., San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_122910\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/lemarais-castro-dinner.jpg\" alt=\"Group dinner event at Le Marais Castro.\" width=\"800\" height=\"600\" class=\"size-full wp-image-122910\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/lemarais-castro-dinner.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/lemarais-castro-dinner-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/lemarais-castro-dinner-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/lemarais-castro-dinner-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/lemarais-castro-dinner-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/lemarais-castro-dinner-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Group dinner event at Le Marais Castro. \u003ccite>(courtesy Le Marais)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On Thursday November 30th, the writer of this article (tablehopper) is hosting a three-course brisket dinner at the new Le Marais Bakery Castro called \u003ca href=\"http://www.tablehopper.com/chatterbox/join-tablehopper-for-comfort-food-a-benefit-dinner-for-wine-country-relief-on-thursday-1130/\">\u003cstrong>Comfort Food\u003c/strong>\u003c/a> in support of Tipping Point’s \u003ca href=\"https://tippingpoint.org/relief\">Emergency Relief Fund\u003c/a>. Chef Michael Siegel, formerly Shorty Goldstein’s, is serving his famed brisket, and there are paired wines from Pomebandit and Artesa! There’s also a silent auction with books, wine, and more. \u003ca href=\"https://www.eventbrite.com/e/comfort-food-a-benefit-dinner-for-wine-country-relief-tickets-39628311346\">Tickets\u003c/a> start at $50, 100% donation. 6:30pm. 498 Sanchez St., San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_122936\" class=\"wp-caption aligncenter\" style=\"max-width: 1489px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/wings.jpg\" alt=\"Chicken Wing Eating Contest - Fundraiser for UndocuFund\" width=\"1489\" height=\"710\" class=\"size-full wp-image-122936\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings.jpg 1489w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-160x76.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-800x381.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-768x366.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-1020x486.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-1180x563.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-960x458.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-240x114.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-375x179.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-520x248.jpg 520w\" sizes=\"(max-width: 1489px) 100vw, 1489px\">\u003cfigcaption class=\"wp-caption-text\">Chicken Wing Eating Contest - Fundraiser for UndocuFund \u003ccite>(courtesy of Wing Wings)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You like wings? You want to watch people eat wings? On Saturday December 2nd, Wing Wings is hosting their \u003ca href=\"https://www.facebook.com/events/791192484401595/\">\u003cstrong>6th Annual Chicken Wing Eating Contest and Fundraiser\u003c/strong>\u003c/a> at \u003ca href=\"http://sparksocialsf.com\">Spark Social Food Park\u003c/a> in Mission Bay. All fundraising proceeds will go to \u003ca href=\"http://undocufund.org\">UndocuFund\u003c/a> this year—as Wing Wings puts it: “Immigrants make up such an important part of our restaurant industry and our community, and may not quality for relief efforts organized by FEMA. We want to help support the people that make our communities diverse and more beautiful.” There are raffle prizes, food and drink, DJs, and of course the \u003ca href=\"https://goo.gl/forms/T1ZlXna6CNCW7zWa2\">wing-eating contest\u003c/a>. 1pm–4pm. 601 Mission Bay Blvd. N., San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_122913\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/slowfood-eastbay.jpg\" alt=\"Agricultural Fire Relief: Let's Support Farmers & Laborers\" width=\"800\" height=\"400\" class=\"size-full wp-image-122913\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/slowfood-eastbay.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/slowfood-eastbay-160x80.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/slowfood-eastbay-768x384.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/slowfood-eastbay-240x120.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/slowfood-eastbay-375x188.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/slowfood-eastbay-520x260.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Agricultural Fire Relief: Let's Support Farmers & Laborers \u003ccite>(courtesy Slow Food East Bay)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another segment struggling with rebuilding is the farmers and laborers who grow our amazing food—many have lost their property, income, and crops, and need our support. On Sunday December 3rd, Slow Food East Bay is hosting the event \u003ca href=\"https://www.eventbrite.com/e/agricultural-fire-relief-lets-support-farmers-laborers-tickets-39679860531\">\u003cstrong>Agricultural Fire Relief: Let's Support Farmers & Laborers\u003c/strong>\u003c/a>! The walk-around tasting will feature food and drink stations (including international bites from partners like \u003ca href=\"http://www.nyumbai.com/\">Nyum Bai\u003c/a> and Hodo Soy, wines from Donkey & Goat and Broc Cellars, and charcuterie from The Local Butcher Shop), an amazing silent auction, and live music. \u003ca href=\"https://www.eventbrite.com/e/agricultural-fire-relief-lets-support-farmers-laborers-tickets-39679860531\">Tickets\u003c/a> are $35 and up. All proceeds will be split between \u003ca href=\"http://undocufund.org\">UndocuFund\u003c/a> (supporting immigrants left without resources after the fires) and the Farmer’s Guild Just & Resilient Futures Fund, giving longer-term grants to farmers for rebuilding. 6pm–9pm. Bauman College: Holistic Nutrition + Culinary Arts, 1007 University Ave., Berkeley.\u003c/p>\n\u003cfigure id=\"attachment_122911\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px.png\" alt=\"Rise Up Sonoma\" width=\"500\" height=\"500\" class=\"size-full wp-image-122911\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px.png 500w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-160x160.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-240x240.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-375x375.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-50x50.png 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-128x128.png 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-150x150.png 150w\" sizes=\"(max-width: 500px) 100vw, 500px\">\u003cfigcaption class=\"wp-caption-text\">Rise Up Sonoma \u003ccite>(courtesy Rise Up Sonoma)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is quite the fundraiser happening in Santa Rosa on Sunday December 3rd: \u003ca href=\"https://www.riseupsonoma.org\">\u003cstrong>Rise Up Sonoma\u003c/strong>\u003c/a>. This is a significant event, featuring top chefs and restaurants from San Francisco—including State Bird Provisions, Liholiho Yacht Club, and Cala—and from Sonoma: Valette, Willi’s Wine Bar, Cyrus, and others. Top Sonoma County wines will be poured, plus beers, aperitifs, and cocktails—and each participating vintner will be providing a rare three-liter bottle of wine for the silent auction. There will also be live music from Donavan Frankenreiter (alongside other artists). Tickets are $500, and VIPs will have quite the special access and bites. 100% of the proceeds will be distributed evenly to \u003ca href=\"http://www.calrestfoundation.org/fires.html\">Care Relief Fund\u003c/a>, \u003ca href=\"http://www.redwoodcu.org/northbayfirerelief\">Redwood Credit Union Fund\u003c/a>, \u003ca href=\"http://undocufund.org\">UndocuFund Fire Relief\u003c/a> for Sonoma County, \u003ca href=\"http://www.homesforsonoma.org\">Homes for Sonoma\u003c/a>, \u003ca href=\"http://www.rebuildwinecountry.org\">Rebuild Wine Country\u003c/a>, and \u003ca href=\"http://www.burnerswithoutborders.org\">Burners Without Borders\u003c/a>. 4pm–9pm. Sonoma County Day School, Jackson Theater, 4400 Day School Place, Santa Rosa.\u003c/p>\n\u003cfigure id=\"attachment_122912\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/Santa-eating-cookies.jpg\" alt=\"Santa will be visiting Nick’s Cove and collecting toys for children in need.\" width=\"640\" height=\"427\" class=\"size-full wp-image-122912\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/Santa-eating-cookies.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Santa-eating-cookies-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Santa-eating-cookies-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Santa-eating-cookies-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Santa-eating-cookies-520x347.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Santa will be visiting Nick’s Cove and collecting toys for children in need. \u003ccite>(courtesy of Nick’s Cove)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Santa\u003c/strong> will be paying a visit to the boat shack at \u003ca href=\"https://nickscove.com\">Nick’s Cove Restaurant, Oyster Bar, and Cottages\u003c/a> on Sunday December 3rd—and he pulls up in his boat! Not only can you get a photo with Santa (3pm–5pm), but Nick’s Cove is collecting \u003cstrong>toys for local children\u003c/strong> affected by the fires. For the rest of November and up until December 3rd, Nick’s Cove is a Toy Drop Site for \u003ca href=\"https://www.toysfortots.org/\">Toys for Tots\u003c/a>, collecting new, unwrapped toys for Sonoma County children affected by the fires. Anyone who brings toys to donate will receive a gift certificate for $50 off a January 2018 overnight stay, a $5 wooden nickel that can be used anytime, and a small bag of freshly made holiday treats by their pastry chef, Jenna Katsaros. 23240 Highway 1, Marshall.\u003c/p>\n\u003cfigure id=\"attachment_122925\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/ritz-carleton.jpg\" alt=\"Master Chefs of France: Brunch and Book Launch at The Ritz-Carleton in Half Moon Bay\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122925\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Master Chefs of France: Brunch and Book Launch at The Ritz-Carleton in Half Moon Bay \u003ccite>(courtesy of The Ritz-Carlton, Half Moon Bay)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And one more event to keep in mind: \u003ca href=\"http://www.ritzcarlton.com/hmb\">The Ritz-Carlton, Half Moon Bay\u003c/a> is hosting an incredible brunch: \u003ca href=\"http://www.ritzcarlton.com/en/hotels/california/half-moon-bay/dining/master-chefs\">\u003cstrong>Master Chefs of France: Brunch and Book Launch\u003c/strong>\u003c/a> at Navio restaurant on Saturday December 16th, featuring nine of the Bay Area’s French Master Chefs. Joining the resort’s Executive Chef Xavier Salomon will be: Roland Passot of La Folie; Gerald Hirigoyen of Piperade; Claude Le Tohic of Alexander’s Steakhouse; Laurent Manrique of Café de la Presse and Aquitaine Wine Bistro; Fabrice Marcon of Berkeley City Club; Joël Guillon of Left Bank Brasserie; Eric Branger of The Ritz-Carlton, Los Angeles; and Michel Blanchet of Michel Cordon Bleu. The decadent French-inspired brunch (bring on the seafood quenelles Lyonnaise!) will celebrate the launch of the first cookbook by the \u003ca href=\"http://mcf-usa.com/\">Maîtres Cuisiniers de France\u003c/a>: \u003cem>Master Chefs of France: The Cookbook\u003c/em> and will help raise funds for those affected by the recent Northern California fires. Each guest (aged 13 and older) will receive a cookbook and 20% of each brunch admission price will be donated to \u003ca href=\"https://tippingpoint.org/\">Tipping Point Emergency Relief Fund\u003c/a>. $150 per guest; $99 per child ages five to 12, exclusive of tax and gratuity. Begins at 12pm. To place a reservation, call 650-712-7000.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cstrong>Listen to All Things Considered:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/11/20171124_atc_hiv_pop_up_restaurant.mp3\u003c/p>\n\u003cp>This month diners in Toronto were treated to a four-course meal at a \u003ca href=\"https://www.caseyhouse.com/junes-eatery-2017/\">pop-up restaurant called June's.\u003c/a> The menu included Northern Thai leek and potato soup with a hint of curry, a pasta served with smoked arctic char followed by garlic rapini and flank steak. The entire meal was topped off with a boozy tiramisu for dessert. \u003c/p>\n\u003cp>In addition to a mouthwatering meal, the chefs at June's also served a message which they wore on their shirts: \"Break bread. Smash stigma.\"\u003c/p>\n\u003cp>Worldwide there are more than 30 million people living with HIV/AIDs, including more than a million in the U.S. The two-day event was a fundraiser put on by \u003ca href=\"https://www.caseyhouse.com/\">Casey House,\u003c/a> Canada's only stand-alone hospital for HIV/AIDS treatment. Everyone in the kitchen was HIV-positive. \u003c/p>\n\u003cp>After running a survey in which 50 percent of Canadians said they wouldn't eat a meal knowingly prepared by someone with HIV, the hospital decided to put on the project. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Casey House's CEO Joanne Simons says the point of the project was to get people talking about the stigmas that still surrounds HIV/AIDS. June's event was a success and Simons says they plan to do another run in Toronto. Simons says they've also had interest globally and are \"starting to work on a plan to roll this out elsewhere.\"\u003c/p>\n\u003cp>\u003cstrong>On how the experience was for the HIV-positive staff\u003c/strong>\u003c/p>\n\u003cp>There were 14 people who are HIV-positive. They were led by head chef Matt Basile, who is very popular in Toronto — owns a restaurant, has food trucks. And he worked with the chefs to co-create the menu. I think that they felt very empowered to be able to speak up and to be able to offer a meal that was absolutely divine. \u003c/p>\n\u003cp>\u003cstrong>On questions diners had about HIV/AIDS\u003c/strong>\u003c/p>\n\u003cp>We were receiving many questions about, \"Well, can I get HIV through food? What happens if a chef cuts their finger in the kitchen?\" I mean the answer is absolutely not. There is no way to contract HIV through the preparation of food and if a chef did cut themselves during the preparation of a meal we would treat it just like we would anybody whether they were HIV-positive or not. You obviously apply first aid, you sanitize the area, you throw out any food that may have had blood on it. And also the virus has a very limited lifespan outside of the body and with the heat and the light within a kitchen environment, the virus would not survive. \u003c/p>\n\u003cp>\u003cstrong>On how stigmas about HIV/AIDS have changed\u003c/strong>\u003c/p>\n\u003cp>Because the treatment and medication support over the past decade has become a lot more effective, people can live well with this disease and live into very ripe old age. But there's still a lot of myth and education is required. Unfortunately, for our clients, who are some of the most vulnerable in the community, they experience stigma on a day-to-day basis from their friends, family, coworkers, other health care professionals, so it's still a very real issue. \u003c/p>\n\u003cp>\u003cem>Thomas Lu produced the audio version of this story. Wynne Davis adapted it for Web.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This month diners in Toronto were treated to a four-course meal at a \u003ca href=\"https://www.caseyhouse.com/junes-eatery-2017/\">pop-up restaurant called June's.\u003c/a> The menu included Northern Thai leek and potato soup with a hint of curry, a pasta served with smoked arctic char followed by garlic rapini and flank steak. The entire meal was topped off with a boozy tiramisu for dessert. \u003c/p>\n\u003cp>In addition to a mouthwatering meal, the chefs at June's also served a message which they wore on their shirts: \"Break bread. Smash stigma.\"\u003c/p>\n\u003cp>Worldwide there are more than 30 million people living with HIV/AIDs, including more than a million in the U.S. The two-day event was a fundraiser put on by \u003ca href=\"https://www.caseyhouse.com/\">Casey House,\u003c/a> Canada's only stand-alone hospital for HIV/AIDS treatment. Everyone in the kitchen was HIV-positive. \u003c/p>\n\u003cp>After running a survey in which 50 percent of Canadians said they wouldn't eat a meal knowingly prepared by someone with HIV, the hospital decided to put on the project. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Casey House's CEO Joanne Simons says the point of the project was to get people talking about the stigmas that still surrounds HIV/AIDS. June's event was a success and Simons says they plan to do another run in Toronto. Simons says they've also had interest globally and are \"starting to work on a plan to roll this out elsewhere.\"\u003c/p>\n\u003cp>\u003cstrong>On how the experience was for the HIV-positive staff\u003c/strong>\u003c/p>\n\u003cp>There were 14 people who are HIV-positive. They were led by head chef Matt Basile, who is very popular in Toronto — owns a restaurant, has food trucks. And he worked with the chefs to co-create the menu. I think that they felt very empowered to be able to speak up and to be able to offer a meal that was absolutely divine. \u003c/p>\n\u003cp>\u003cstrong>On questions diners had about HIV/AIDS\u003c/strong>\u003c/p>\n\u003cp>We were receiving many questions about, \"Well, can I get HIV through food? What happens if a chef cuts their finger in the kitchen?\" I mean the answer is absolutely not. There is no way to contract HIV through the preparation of food and if a chef did cut themselves during the preparation of a meal we would treat it just like we would anybody whether they were HIV-positive or not. You obviously apply first aid, you sanitize the area, you throw out any food that may have had blood on it. And also the virus has a very limited lifespan outside of the body and with the heat and the light within a kitchen environment, the virus would not survive. \u003c/p>\n\u003cp>\u003cstrong>On how stigmas about HIV/AIDS have changed\u003c/strong>\u003c/p>\n\u003cp>Because the treatment and medication support over the past decade has become a lot more effective, people can live well with this disease and live into very ripe old age. But there's still a lot of myth and education is required. Unfortunately, for our clients, who are some of the most vulnerable in the community, they experience stigma on a day-to-day basis from their friends, family, coworkers, other health care professionals, so it's still a very real issue. \u003c/p>\n\u003cp>\u003cem>Thomas Lu produced the audio version of this story. Wynne Davis adapted it for Web.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "What The Industry Knew About Sugar's Health Effects, But Didn't Tell Us",
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"content": "\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/11/20171121_atc_sugar_industry_shifted_blame_for_heart_disease_onto_fats_in_the_60s.mp3\u003c/p>\n\u003cp>Back in the 1960s, the fact that our diets influence the risk of heart disease was still a new idea. And there was a debate about the role of fats and the role of sugar.\u003c/p>\n\u003cp>The sugar industry got involved in efforts to influence this debate. \"What the sugar industry successively did,\" argues \u003ca href=\"http://profiles.ucsf.edu/stanton.glantz\">Stanton Glantz \u003c/a> of the University of California, San Francisco, \"is they shifted all of the blame onto fats.\"\u003c/p>\n\u003cp>The industry's strategies were sophisticated, Glantz says, and are similar to those of the tobacco industry. For instance, in 1965 an industry group, the Sugar Research Foundation, secretly funded a scientific review that downplayed the evidence that linked sugar consumption to blood fat levels. The review was published in the \u003cem>New England Journal of Medicine.\u003c/em>\u003c/p>\n\u003cp>Now, what's come to light in an investigation \u003ca href=\"http://journals.plos.org/plosbiology/article?id=10.1371/journal.pbio.2003460\">published\u003c/a> Tuesday in the journal \u003cem>PLOS Biology\u003c/em> is that the industry funded its own research project, but never disclosed the findings.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Glantz and his collaborators, including \u003ca href=\"http://profiles.ucsf.edu/cristin.couzens\">Cristin Kearns\u003c/a>, an assistant professor at UCSF, evaluated a bunch of sugar industry internal documents. Here's what they found:\u003c/p>\n\u003cp>Back in 1968, the Sugar Research Foundation, a predecessor to the International Sugar Research Foundation, paid a researcher to lead a study with lab animals.\u003c/p>\n\u003cp>Initial results showed that a high-sugar diet increased the animals' triglyceride levels, a type of fat in the blood, through effects on the gut bacteria. In people, high triglycerides can increase the risk of heart attacks and strokes. The study also found that animals fed sugar had higher levels of an enzyme associated with bladder cancer in their urine.\u003c/p>\n\u003cp>The study was halted before it was completed. Glantz says the researcher asked for more time to continue the study, but the Sugar Research Foundation pulled the plug on the project.\u003c/p>\n\u003cp>The Sugar Association, a trade group based in Washington, D.C., that has organizational ties to the Sugar Research Foundation, released a statement on this new investigation.\u003c/p>\n\u003cp>\"The study in question ended for three reasons, none of which involved potential research findings,\" the association says. The statement goes on to explain that the study was over budget and delayed. \"The delay overlapped with an organizational restructuring with the Sugar Research Foundation becoming a new entity, the International Sugar Research Foundation,\" the statement says.\u003c/p>\n\u003cp>The trade group says sugar consumed in moderation is part of a balanced lifestyle, and in its statement the group says \"we remain committed to supporting research to further understand the role sugar plays in consumers' evolving eating habits.\"\u003c/p>\n\u003cp>But critics argue that the industry is still trying to slow down the consensus on the health risks linked to sugar consumption. In the \u003cem>PLOS Biology\u003c/em> paper, Glantz and his co-authors argue that the ongoing controversy surrounding sugar in our diets \"may be rooted in more than 60 years of food and beverage industry manipulation of science.\"\u003c/p>\n\u003cp>In recent years, new evidence has \u003ca href=\"https://www.npr.org/sections/thesalt/2014/02/03/271130613/sweet-tooth-gone-bad-why-22-teaspoons-of-sugar-per-day-is-deadly\">emerged\u003c/a> that links sugary diets to heart disease. But could we have gotten the message sooner?\u003c/p>\n\u003cp>UCSF's Kearns argues that if the sugar industry had published its findings decades ago, it would have added to a growing body of evidence. \"Had this information been made public, there would have been a lot more research scrutiny of sugar,\" Kearns told us.\u003c/p>\n\u003cp>Kearns says the sugar industry has \"a lot of money and influence\" and still uses its influence to cast doubt on the recommendation to limit added sugars to no more than 10 percent of daily calories.\u003c/p>\n\u003cp>In a trade association publication last year, the president and CEO of the Sugar Association described this recommended limit on sugar, which is part of the \u003ca href=\"https://health.gov/dietaryguidelines/2015/guidelines/\">Dietary Guidelines for Americans\u003c/a>, as \"scientifically out of bounds.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Back in the 1960s, the fact that our diets influence the risk of heart disease was still a new idea. And there was a debate about the role of fats and the role of sugar.\u003c/p>\n\u003cp>The sugar industry got involved in efforts to influence this debate. \"What the sugar industry successively did,\" argues \u003ca href=\"http://profiles.ucsf.edu/stanton.glantz\">Stanton Glantz \u003c/a> of the University of California, San Francisco, \"is they shifted all of the blame onto fats.\"\u003c/p>\n\u003cp>The industry's strategies were sophisticated, Glantz says, and are similar to those of the tobacco industry. For instance, in 1965 an industry group, the Sugar Research Foundation, secretly funded a scientific review that downplayed the evidence that linked sugar consumption to blood fat levels. The review was published in the \u003cem>New England Journal of Medicine.\u003c/em>\u003c/p>\n\u003cp>Now, what's come to light in an investigation \u003ca href=\"http://journals.plos.org/plosbiology/article?id=10.1371/journal.pbio.2003460\">published\u003c/a> Tuesday in the journal \u003cem>PLOS Biology\u003c/em> is that the industry funded its own research project, but never disclosed the findings.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Glantz and his collaborators, including \u003ca href=\"http://profiles.ucsf.edu/cristin.couzens\">Cristin Kearns\u003c/a>, an assistant professor at UCSF, evaluated a bunch of sugar industry internal documents. Here's what they found:\u003c/p>\n\u003cp>Back in 1968, the Sugar Research Foundation, a predecessor to the International Sugar Research Foundation, paid a researcher to lead a study with lab animals.\u003c/p>\n\u003cp>Initial results showed that a high-sugar diet increased the animals' triglyceride levels, a type of fat in the blood, through effects on the gut bacteria. In people, high triglycerides can increase the risk of heart attacks and strokes. The study also found that animals fed sugar had higher levels of an enzyme associated with bladder cancer in their urine.\u003c/p>\n\u003cp>The study was halted before it was completed. Glantz says the researcher asked for more time to continue the study, but the Sugar Research Foundation pulled the plug on the project.\u003c/p>\n\u003cp>The Sugar Association, a trade group based in Washington, D.C., that has organizational ties to the Sugar Research Foundation, released a statement on this new investigation.\u003c/p>\n\u003cp>\"The study in question ended for three reasons, none of which involved potential research findings,\" the association says. The statement goes on to explain that the study was over budget and delayed. \"The delay overlapped with an organizational restructuring with the Sugar Research Foundation becoming a new entity, the International Sugar Research Foundation,\" the statement says.\u003c/p>\n\u003cp>The trade group says sugar consumed in moderation is part of a balanced lifestyle, and in its statement the group says \"we remain committed to supporting research to further understand the role sugar plays in consumers' evolving eating habits.\"\u003c/p>\n\u003cp>But critics argue that the industry is still trying to slow down the consensus on the health risks linked to sugar consumption. In the \u003cem>PLOS Biology\u003c/em> paper, Glantz and his co-authors argue that the ongoing controversy surrounding sugar in our diets \"may be rooted in more than 60 years of food and beverage industry manipulation of science.\"\u003c/p>\n\u003cp>In recent years, new evidence has \u003ca href=\"https://www.npr.org/sections/thesalt/2014/02/03/271130613/sweet-tooth-gone-bad-why-22-teaspoons-of-sugar-per-day-is-deadly\">emerged\u003c/a> that links sugary diets to heart disease. But could we have gotten the message sooner?\u003c/p>\n\u003cp>UCSF's Kearns argues that if the sugar industry had published its findings decades ago, it would have added to a growing body of evidence. \"Had this information been made public, there would have been a lot more research scrutiny of sugar,\" Kearns told us.\u003c/p>\n\u003cp>Kearns says the sugar industry has \"a lot of money and influence\" and still uses its influence to cast doubt on the recommendation to limit added sugars to no more than 10 percent of daily calories.\u003c/p>\n\u003cp>In a trade association publication last year, the president and CEO of the Sugar Association described this recommended limit on sugar, which is part of the \u003ca href=\"https://health.gov/dietaryguidelines/2015/guidelines/\">Dietary Guidelines for Americans\u003c/a>, as \"scientifically out of bounds.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>At many Chinese restaurants in the United States, there's a special dish called shark fin soup. It's expensive — a delicacy and status symbol in Chinese culture that's served during banquets.\u003c/p>\n\u003cp>The soup is a hotly debated item in both the scientific and political communities, and it's illegal in 12 states, including Hawaii, Illinois and Texas.\u003c/p>\n\u003cp>Now, Congress is once again considering a federal ban on the shark fin trade.\u003c/p>\n\u003cp>Two bipartisan bills, \u003ca href=\"https://www.congress.gov/bill/115th-congress/house-bill/1456\">one in the House\u003c/a> and \u003ca href=\"https://www.congress.gov/bill/115th-congress/senate-bill/793\">one in the Senate\u003c/a>, would make it illegal to possess, buy, sell or transport shark fins in the United States. \u003ca href=\"https://www.congress.gov/bill/114th-congress/house-bill/5584/text\">House\u003c/a> and \u003ca href=\"https://www.congress.gov/bill/114th-congress/senate-bill/3095/all-actions?overview=closed%23tabs\">Senate\u003c/a> politicians introduced similar bills last year, but they didn't make it out of committee.\u003c/p>\n\u003cp>The new Senate bill \u003ca href=\"https://www.congress.gov/bill/115th-congress/senate-bill/793/text\">asserts that\u003c/a> many shark populations are in peril worldwide, and that some fishermen harvest shark fins by finning, a \"cruel practice in which the fins of a shark are cut off\" on a ship at sea, and the rest of the animal is \"then thrown back into the water to drown, starve or die a slow death.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0308597X13000055?via%253Dihub\">2013 study\u003c/a> in the journal \u003cem>Marine Policy\u003c/em> estimates that between 63 and 273 million sharks are killed each year, including those killed for their fins.\u003c/p>\n\u003cp>But not all scientists agree that banning shark fins would be the way to protect sharks. Last month, two marine biologists wrote in\u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0308597X17304384?via%253Dihub\"> \u003c/a>\u003cem>\u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0308597X17304384?via%253Dihub\">Marine Policy\u003c/a>\u003c/em> that a ban would not prevent sharks from being killed worldwide.\u003c/p>\n\u003cp>David Shiffman, a marine biologist who co-wrote the article, studies sharks at Simon Fraser University in British Columbia, Canada. He says that shark fisheries in the U.S. harvest sharks sustainably, shark finning has \u003ca href=\"https://www.congress.gov/bill/106th-congress/house-bill/5461\">already been banned\u003c/a>, and if the U.S. just withdraws from the shark trade altogether, it'll be harder to encourage other countries to follow the U.S. lead in adopting the same kinds of policies.\u003c/p>\n\u003cp>\"It's a lot easier to say, 'You should do it this way, see we're doing it and it works,' than it is to say, 'You should do it this way, pay no attention to the fact that we're not involved anymore,' \" he says.\u003c/p>\n\u003cp>Scientist Neil Hammerschlag of the University of Miami pushes back on that argument, explaining that the U.S. can only lead by example for countries that have the same resources that the U.S. does, including infrastructure to enforce fisheries management.\u003c/p>\n\u003cp>\"But the same policies would not work in some of the big fishing countries which don't really have the capacity,\" he says.\u003c/p>\n\u003cp>Several conservation groups, including the nonprofit Oceana, \u003ca href=\"http://usa.oceana.org/sites/default/files/sharkfinbanrebuttal.pdf\">responded to Shiffman's article against the ban in \u003c/a>\u003ca href=\"http://usa.oceana.org/sites/default/files/sharkfinbanrebuttal.pdf\">Marine Policy\u003c/a>, saying that if the U.S. allows imports of shark fins from countries that don't have sustainable practices, like Myanmar and China, then it is \"complicit in the catch of at-risk species and condoning their lack of finning regulations.\" They say they support the bill because it aims to eliminate U.S. demand for shark fins altogether.\u003c/p>\n\u003cp>Lora Snyder, an Oceana campaign director for responsible fishing and sharks, explains why she thinks the U.S. should just get out of the global fin trade altogether:\u003c/p>\n\u003cp>\"Demand for shark fins is one of the primary drivers of population declines of these species,\" she says, drawing a comparison between shark fins and the ivory trade. It is a global problem, she says, which \"needs a global solution.\"\u003c/p>\n\u003cp>Snyder points out that 150 scientists came out in support of the shark fin ban — in \u003ca href=\"http://usa.oceana.org/sites/default/files/usfintradeban_scientistletter_final.pdf\">an open letter of support\u003c/a>, they called shark conservation \"one of the most pressing biodiversity issues today.\"\u003c/p>\n\u003cp>\"Science is saying sharks are in trouble,\" Snyder says. \"It's necessary to look at policy solutions that are rooted in science through multiple lenses.\"\u003c/p>\n\u003cp>Shelley Clarke is a fisheries management scientist who has studied the shark fin trade in Hong Kong and works with the United Nations' Food and Agriculture Organization. Like Shiffman, she's skeptical of the idea that the U.S. needs to get out of the trade altogether.\u003c/p>\n\u003cp>\"I would rather focus on the point of the kill, which is on the water, determining what the fishermen do with the sharks that are caught on their fishing lines, and making sure that the number of sharks that are killed every year in fisheries is at a sustainable level,\" she says.\u003c/p>\n\u003cp>She works with tuna fisheries to gather better data on how many sharks are caught, which species are most at risk, and how to manage populations through measures like catch limits.\u003c/p>\n\u003cp>\"I think at some point we're going to need to draw a line in the sand and say, 'You can't catch any more sharks than this, because we don't believe the populations can keep pace with that,' \" she says.\u003c/p>\n\u003cp>The shark fin trade is being pressured worldwide, even in China and Hong Kong, a global hub for the trade.\u003c/p>\n\u003cp>Many companies have banned shark fin in their cargo, including shipping giants \u003ca href=\"https://www.wwf.org.hk/en/?15560/Press-release-Sixteen-Top-Global-Shipping-Companies-Have-Committed-to-Stop-Carrying-Shark-Fin-WWF-Hong-Kong-applauds-shipping-companies-effort-to-establish-and-implement--no-shark-fin-carriage-policies\">Maersk\u003c/a> and \u003ca href=\"http://www.scmp.com/news/hong-kong/health-environment/article/1913815/shark-fin-imports-dealt-another-blow-shipping\">OOCL\u003c/a>, Hong Kong's \u003ca href=\"http://www.scmp.com/news/hong-kong/health-environment/article/1979329/hong-kong-airlines-cathay-pacific-and-dragonair\">flagship airlines\u003c/a> Cathay Pacific and Dragonair, and \u003ca href=\"http://www.scmp.com/news/hong-kong/economy/article/2089229/chinas-biggest-airline-bans-shark-fin-cargo\">China's biggest airline\u003c/a>, China Southern.\u003c/p>\n\u003cp>Ernest Kao, an environmental reporter in Hong Kong, says these multinational companies are responding to pressure from conservation groups like WildAID and the World Wildlife Fund.\u003c/p>\n\u003cp>He adds that even the Hong Kong government \u003ca href=\"http://www.news.gov.hk/en/categories/environment/html/2013/09/20130913_181957.shtml\">stopped serving shark fin\u003c/a> at official events, partly citing conservation concerns. After the Chinese Communist Party \u003ca href=\"http://www.china.org.cn/china/2013-12/09/content_30837502.htm\">banned shark fin at official dinners in 2013\u003c/a> to fight \"extravagance,\" the trade \u003ca href=\"http://www.scmp.com/news/hong-kong/article/1469412/hong-kong-shark-fin-imports-fall-35pc\">dropped significantly\u003c/a> the following year, though Kao says that drop has mostly leveled off.\u003c/p>\n\u003cp>He says traders he has spoken to are not pleased, but know there's not much they can do.\u003c/p>\n\u003cp>\"Many of these traders actually are feeling the hit,\" Kao says. \"They are expecting demand for shark fin to go down in the long run, so many of them are actually switching to more trade in other seafood or dried marine products.\"\u003c/p>\n\u003cp>But regardless of a ban, Hammerschlag says that \u003ca href=\"http://www.rsmas.miami.edu/news-events/press-releases/2016/study-finds-shark-fins-meat-contain-high-levels-of-neurotoxins-linked-to-al\">eating shark fins or shark meat is a health risk\u003c/a>.\u003c/p>\n\u003cp>\"One thing that I think potentially people should be aware of when it comes to shark fin ... is that they do have toxins in them,\" he says.\u003c/p>\n\u003cp>Sharks are toward the top of the food web, so they have higher levels of mercury and other toxins that have been linked to degenerative diseases such as Alzheimer's and dementia. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>At many Chinese restaurants in the United States, there's a special dish called shark fin soup. It's expensive — a delicacy and status symbol in Chinese culture that's served during banquets.\u003c/p>\n\u003cp>The soup is a hotly debated item in both the scientific and political communities, and it's illegal in 12 states, including Hawaii, Illinois and Texas.\u003c/p>\n\u003cp>Now, Congress is once again considering a federal ban on the shark fin trade.\u003c/p>\n\u003cp>Two bipartisan bills, \u003ca href=\"https://www.congress.gov/bill/115th-congress/house-bill/1456\">one in the House\u003c/a> and \u003ca href=\"https://www.congress.gov/bill/115th-congress/senate-bill/793\">one in the Senate\u003c/a>, would make it illegal to possess, buy, sell or transport shark fins in the United States. \u003ca href=\"https://www.congress.gov/bill/114th-congress/house-bill/5584/text\">House\u003c/a> and \u003ca href=\"https://www.congress.gov/bill/114th-congress/senate-bill/3095/all-actions?overview=closed%23tabs\">Senate\u003c/a> politicians introduced similar bills last year, but they didn't make it out of committee.\u003c/p>\n\u003cp>The new Senate bill \u003ca href=\"https://www.congress.gov/bill/115th-congress/senate-bill/793/text\">asserts that\u003c/a> many shark populations are in peril worldwide, and that some fishermen harvest shark fins by finning, a \"cruel practice in which the fins of a shark are cut off\" on a ship at sea, and the rest of the animal is \"then thrown back into the water to drown, starve or die a slow death.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0308597X13000055?via%253Dihub\">2013 study\u003c/a> in the journal \u003cem>Marine Policy\u003c/em> estimates that between 63 and 273 million sharks are killed each year, including those killed for their fins.\u003c/p>\n\u003cp>But not all scientists agree that banning shark fins would be the way to protect sharks. Last month, two marine biologists wrote in\u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0308597X17304384?via%253Dihub\"> \u003c/a>\u003cem>\u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0308597X17304384?via%253Dihub\">Marine Policy\u003c/a>\u003c/em> that a ban would not prevent sharks from being killed worldwide.\u003c/p>\n\u003cp>David Shiffman, a marine biologist who co-wrote the article, studies sharks at Simon Fraser University in British Columbia, Canada. He says that shark fisheries in the U.S. harvest sharks sustainably, shark finning has \u003ca href=\"https://www.congress.gov/bill/106th-congress/house-bill/5461\">already been banned\u003c/a>, and if the U.S. just withdraws from the shark trade altogether, it'll be harder to encourage other countries to follow the U.S. lead in adopting the same kinds of policies.\u003c/p>\n\u003cp>\"It's a lot easier to say, 'You should do it this way, see we're doing it and it works,' than it is to say, 'You should do it this way, pay no attention to the fact that we're not involved anymore,' \" he says.\u003c/p>\n\u003cp>Scientist Neil Hammerschlag of the University of Miami pushes back on that argument, explaining that the U.S. can only lead by example for countries that have the same resources that the U.S. does, including infrastructure to enforce fisheries management.\u003c/p>\n\u003cp>\"But the same policies would not work in some of the big fishing countries which don't really have the capacity,\" he says.\u003c/p>\n\u003cp>Several conservation groups, including the nonprofit Oceana, \u003ca href=\"http://usa.oceana.org/sites/default/files/sharkfinbanrebuttal.pdf\">responded to Shiffman's article against the ban in \u003c/a>\u003ca href=\"http://usa.oceana.org/sites/default/files/sharkfinbanrebuttal.pdf\">Marine Policy\u003c/a>, saying that if the U.S. allows imports of shark fins from countries that don't have sustainable practices, like Myanmar and China, then it is \"complicit in the catch of at-risk species and condoning their lack of finning regulations.\" They say they support the bill because it aims to eliminate U.S. demand for shark fins altogether.\u003c/p>\n\u003cp>Lora Snyder, an Oceana campaign director for responsible fishing and sharks, explains why she thinks the U.S. should just get out of the global fin trade altogether:\u003c/p>\n\u003cp>\"Demand for shark fins is one of the primary drivers of population declines of these species,\" she says, drawing a comparison between shark fins and the ivory trade. It is a global problem, she says, which \"needs a global solution.\"\u003c/p>\n\u003cp>Snyder points out that 150 scientists came out in support of the shark fin ban — in \u003ca href=\"http://usa.oceana.org/sites/default/files/usfintradeban_scientistletter_final.pdf\">an open letter of support\u003c/a>, they called shark conservation \"one of the most pressing biodiversity issues today.\"\u003c/p>\n\u003cp>\"Science is saying sharks are in trouble,\" Snyder says. \"It's necessary to look at policy solutions that are rooted in science through multiple lenses.\"\u003c/p>\n\u003cp>Shelley Clarke is a fisheries management scientist who has studied the shark fin trade in Hong Kong and works with the United Nations' Food and Agriculture Organization. Like Shiffman, she's skeptical of the idea that the U.S. needs to get out of the trade altogether.\u003c/p>\n\u003cp>\"I would rather focus on the point of the kill, which is on the water, determining what the fishermen do with the sharks that are caught on their fishing lines, and making sure that the number of sharks that are killed every year in fisheries is at a sustainable level,\" she says.\u003c/p>\n\u003cp>She works with tuna fisheries to gather better data on how many sharks are caught, which species are most at risk, and how to manage populations through measures like catch limits.\u003c/p>\n\u003cp>\"I think at some point we're going to need to draw a line in the sand and say, 'You can't catch any more sharks than this, because we don't believe the populations can keep pace with that,' \" she says.\u003c/p>\n\u003cp>The shark fin trade is being pressured worldwide, even in China and Hong Kong, a global hub for the trade.\u003c/p>\n\u003cp>Many companies have banned shark fin in their cargo, including shipping giants \u003ca href=\"https://www.wwf.org.hk/en/?15560/Press-release-Sixteen-Top-Global-Shipping-Companies-Have-Committed-to-Stop-Carrying-Shark-Fin-WWF-Hong-Kong-applauds-shipping-companies-effort-to-establish-and-implement--no-shark-fin-carriage-policies\">Maersk\u003c/a> and \u003ca href=\"http://www.scmp.com/news/hong-kong/health-environment/article/1913815/shark-fin-imports-dealt-another-blow-shipping\">OOCL\u003c/a>, Hong Kong's \u003ca href=\"http://www.scmp.com/news/hong-kong/health-environment/article/1979329/hong-kong-airlines-cathay-pacific-and-dragonair\">flagship airlines\u003c/a> Cathay Pacific and Dragonair, and \u003ca href=\"http://www.scmp.com/news/hong-kong/economy/article/2089229/chinas-biggest-airline-bans-shark-fin-cargo\">China's biggest airline\u003c/a>, China Southern.\u003c/p>\n\u003cp>Ernest Kao, an environmental reporter in Hong Kong, says these multinational companies are responding to pressure from conservation groups like WildAID and the World Wildlife Fund.\u003c/p>\n\u003cp>He adds that even the Hong Kong government \u003ca href=\"http://www.news.gov.hk/en/categories/environment/html/2013/09/20130913_181957.shtml\">stopped serving shark fin\u003c/a> at official events, partly citing conservation concerns. After the Chinese Communist Party \u003ca href=\"http://www.china.org.cn/china/2013-12/09/content_30837502.htm\">banned shark fin at official dinners in 2013\u003c/a> to fight \"extravagance,\" the trade \u003ca href=\"http://www.scmp.com/news/hong-kong/article/1469412/hong-kong-shark-fin-imports-fall-35pc\">dropped significantly\u003c/a> the following year, though Kao says that drop has mostly leveled off.\u003c/p>\n\u003cp>He says traders he has spoken to are not pleased, but know there's not much they can do.\u003c/p>\n\u003cp>\"Many of these traders actually are feeling the hit,\" Kao says. \"They are expecting demand for shark fin to go down in the long run, so many of them are actually switching to more trade in other seafood or dried marine products.\"\u003c/p>\n\u003cp>But regardless of a ban, Hammerschlag says that \u003ca href=\"http://www.rsmas.miami.edu/news-events/press-releases/2016/study-finds-shark-fins-meat-contain-high-levels-of-neurotoxins-linked-to-al\">eating shark fins or shark meat is a health risk\u003c/a>.\u003c/p>\n\u003cp>\"One thing that I think potentially people should be aware of when it comes to shark fin ... is that they do have toxins in them,\" he says.\u003c/p>\n\u003cp>Sharks are toward the top of the food web, so they have higher levels of mercury and other toxins that have been linked to degenerative diseases such as Alzheimer's and dementia. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Is 'Natural Flavor' Healthier Than 'Artificial Flavor'?",
"title": "Is 'Natural Flavor' Healthier Than 'Artificial Flavor'?",
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"content": "\u003cp>Pick up any packaged, processed food, and there's a decent chance that one of its listed ingredients will be \"natural flavor.\" The ingredient sounds good, particularly in contrast to another common and mysterious ingredient, \"artificial flavor.\" But what exactly does natural flavor mean? When a reader posed the question, I contacted nutritionists and flavorists — yes, that's a profession — to find out.\u003c/p>\n\u003cp>\"Basically, if something is a natural flavor, it's derived from some natural source,\" explains \u003ca href=\"http://www.nycfoodpolicy.org/about/staff-and-faculty/\">Charles Platkin\u003c/a>, director of the New York City Food Policy Center at Hunter College.\u003c/p>\n\u003cp>The U.S. Food and Drug Administration \u003ca href=\"https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=501.22\">defines\u003c/a> \"natural flavor\" as oils, resins or other extracts derived from natural sources like plants, meat or seafood. Processes like heating or fermentation are used to extract the flavor. The function of these products is flavoring, not to add any nutritional content.\u003c/p>\n\u003cp>\"We do a lot of this in cooking,\" says \u003ca href=\"https://www.ciachef.edu/bruce-mattel/\">Chef Bruce Mattel\u003c/a>, senior associate dean of culinary arts at The Culinary Institute of America. \"Let's say I poach shrimp in water. Then I take that big pot and reduce it all the way down to a teaspoon of shrimp essence.\" That essence could then be added to a different dish. The food industry does this on a massive scale — scientists find the chemical responsible for a specific flavor in nature, extract it, and then add it to candy, beverages and throngs of other processed products.\u003c/p>\n\u003cp>When consumers see \"natural flavor\" on a beverage label, they shouldn't assume that someone is zesting oranges into their bottle, says Mattel. Even though natural flavor must come from natural sources, it need not all come from the plant or meat whose flavor is being mimicked. For example, orange flavor might contain not only orange extract, but also extracts from bark and grass.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So if companies are trying to approximate flavors like orange, why not just use oranges? The answer comes down to availability, cost and flexibility, according to flavor chemist \u003ca href=\"https://fscn.cfans.umn.edu/faculty-staff/gary-reineccius\">Gary Reineccius,\u003c/a> of the University of Minnesota. \"At one time, there were 10 times more grape-flavored products than grapes grown,\" Reineccius says. \"If you're going to use all your grapes on grape soda, you don't have any for wine. It would be exceedingly expensive. Then what do you do with the byproduct you create after you've sucked all the juice out of the grape?\"\u003c/p>\n\u003cp>Flavor chemists might also want a particular kind of grape taste, he explains, and mixing the grape flavor in the lab allows them the flexibility to create exactly the flavor they want, rather than relying on farmers' produce.\u003c/p>\n\u003cp>All three experts say that ultimately, natural and artificial flavors are not that different. While chemists make natural flavors by extracting chemicals from natural ingredients, artificial flavors are made by creating the same chemicals synthetically.\u003c/p>\n\u003cp>Platkin says the reason companies bother to use natural flavors rather than artificial flavors is simple: marketing.\u003c/p>\n\u003cp>\"Many of these products have health halos, and that's what concerns me typically,\" says Platkin. Consumers may believe products with natural flavors are healthier, though they're nutritionally no different from those with artificial flavors.\u003c/p>\n\u003cp>Nor are ingredients extracted from nature necessarily safer than something artificially made. Reineccius points out that many deadly toxins are produced in nature. What's more, in some cases, natural flavors may have more detrimental environmental consequences than artificial flavors. Mattel explains that because natural flavors must come from resources in nature, they may involve more forest clear-cutting and carbon emissions from transport than flavors created from scratch in the lab.\u003c/p>\n\u003cp>Platkin suggests consumers lobby their congressional representatives to get more transparent labeling on packaging that describe exactly what the natural or artificial flavors are, so consumers are not hoodwinked into buying one product over another because of \"natural flavors.\"\u003c/p>\n\u003cp>Reineccius also offers some simple guidance: \"If you like something, and it gives you the flavoring you want, you should buy it. Don't buy it because it says 'natural flavor.' Buy it because you like it.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "These ingredients appear in the nutrition labels of all kinds of foods. But what, exactly, is the difference between them? It turns out the biggest distinction may be in the marketing.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Pick up any packaged, processed food, and there's a decent chance that one of its listed ingredients will be \"natural flavor.\" The ingredient sounds good, particularly in contrast to another common and mysterious ingredient, \"artificial flavor.\" But what exactly does natural flavor mean? When a reader posed the question, I contacted nutritionists and flavorists — yes, that's a profession — to find out.\u003c/p>\n\u003cp>\"Basically, if something is a natural flavor, it's derived from some natural source,\" explains \u003ca href=\"http://www.nycfoodpolicy.org/about/staff-and-faculty/\">Charles Platkin\u003c/a>, director of the New York City Food Policy Center at Hunter College.\u003c/p>\n\u003cp>The U.S. Food and Drug Administration \u003ca href=\"https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=501.22\">defines\u003c/a> \"natural flavor\" as oils, resins or other extracts derived from natural sources like plants, meat or seafood. Processes like heating or fermentation are used to extract the flavor. The function of these products is flavoring, not to add any nutritional content.\u003c/p>\n\u003cp>\"We do a lot of this in cooking,\" says \u003ca href=\"https://www.ciachef.edu/bruce-mattel/\">Chef Bruce Mattel\u003c/a>, senior associate dean of culinary arts at The Culinary Institute of America. \"Let's say I poach shrimp in water. Then I take that big pot and reduce it all the way down to a teaspoon of shrimp essence.\" That essence could then be added to a different dish. The food industry does this on a massive scale — scientists find the chemical responsible for a specific flavor in nature, extract it, and then add it to candy, beverages and throngs of other processed products.\u003c/p>\n\u003cp>When consumers see \"natural flavor\" on a beverage label, they shouldn't assume that someone is zesting oranges into their bottle, says Mattel. Even though natural flavor must come from natural sources, it need not all come from the plant or meat whose flavor is being mimicked. For example, orange flavor might contain not only orange extract, but also extracts from bark and grass.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So if companies are trying to approximate flavors like orange, why not just use oranges? The answer comes down to availability, cost and flexibility, according to flavor chemist \u003ca href=\"https://fscn.cfans.umn.edu/faculty-staff/gary-reineccius\">Gary Reineccius,\u003c/a> of the University of Minnesota. \"At one time, there were 10 times more grape-flavored products than grapes grown,\" Reineccius says. \"If you're going to use all your grapes on grape soda, you don't have any for wine. It would be exceedingly expensive. Then what do you do with the byproduct you create after you've sucked all the juice out of the grape?\"\u003c/p>\n\u003cp>Flavor chemists might also want a particular kind of grape taste, he explains, and mixing the grape flavor in the lab allows them the flexibility to create exactly the flavor they want, rather than relying on farmers' produce.\u003c/p>\n\u003cp>All three experts say that ultimately, natural and artificial flavors are not that different. While chemists make natural flavors by extracting chemicals from natural ingredients, artificial flavors are made by creating the same chemicals synthetically.\u003c/p>\n\u003cp>Platkin says the reason companies bother to use natural flavors rather than artificial flavors is simple: marketing.\u003c/p>\n\u003cp>\"Many of these products have health halos, and that's what concerns me typically,\" says Platkin. Consumers may believe products with natural flavors are healthier, though they're nutritionally no different from those with artificial flavors.\u003c/p>\n\u003cp>Nor are ingredients extracted from nature necessarily safer than something artificially made. Reineccius points out that many deadly toxins are produced in nature. What's more, in some cases, natural flavors may have more detrimental environmental consequences than artificial flavors. Mattel explains that because natural flavors must come from resources in nature, they may involve more forest clear-cutting and carbon emissions from transport than flavors created from scratch in the lab.\u003c/p>\n\u003cp>Platkin suggests consumers lobby their congressional representatives to get more transparent labeling on packaging that describe exactly what the natural or artificial flavors are, so consumers are not hoodwinked into buying one product over another because of \"natural flavors.\"\u003c/p>\n\u003cp>Reineccius also offers some simple guidance: \"If you like something, and it gives you the flavoring you want, you should buy it. Don't buy it because it says 'natural flavor.' Buy it because you like it.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Monsanto Attacks Scientists After Studies Show Trouble For Weedkiller Dicamba",
"title": "Monsanto Attacks Scientists After Studies Show Trouble For Weedkiller Dicamba",
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"content": "\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/me/2017/10/20171026_me_monsanto_and_the_weed_scientists_not_a_love_story.mp3\u003c/p>\n\u003cp>In a normal year, Kevin Bradley, a professor of weed science at the University of Missouri, would have spent his summer testing new ways to control a troublesome little plant called water hemp.\u003c/p>\n\u003cp>This has not been a normal year.\u003c/p>\n\u003cp>\"I don't even talk about weed management anymore,\" \u003ca href=\"https://ipm.missouri.edu/IPCM/2017/8/Update-on-Dicamba-related-Injury-Investigations-and-Estimates-of-Injured-Soybean-Acreage/\">Bradley\u003c/a> tells me, and he sounds disgusted. \"Nobody calls me and ask me those questions. I barely have time to even work with my graduate students. Everything is about dicamba. Every single day.\"\u003c/p>\n\u003cp>Dicamba, an old weedkiller that is being used in new ways, has thrust Bradley and a half-dozen other university weed scientists into the unfamiliar role of whistleblower, confronting what they believe are misleading and scientifically unfounded claims by one of the country's biggest seed and pesticide companies: Monsanto.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It's not comfortable. I'm like anybody else, I don't like [it when] people are unhappy with me,\" says \u003ca href=\"http://www.weeds.iastate.edu/personnel/owen.htm\">Mike Owen\u003c/a>, a weed specialist at Iowa State University. Then he chuckles. \"But sometimes, like John Wayne said, a man's got to do what a man's got to do!\"\u003c/p>\n\u003cp>\"Certainly, there's not a weed scientist in any of these states who would back down, who would change their story,\" says \u003ca href=\"https://cropsciences.illinois.edu/people/profile/hager\">Aaron Hager\u003c/a>, at the University of Illinois.\u003c/p>\n\u003cp>The tensions between Monsanto and the nation's weed scientists actually began several years ago, when Monsanto first moved to make dicamba the centerpiece of a new weedkilling strategy. The company tweaked the genes in soybeans and cotton and created genetically modified varieties of those crops that can tolerate doses of dicamba. (Normally, dicamba kills those crops.) This allowed farmers to spray the weedkiller directly on their soybean or cotton plants, killing the weeds while their crops survived.\u003c/p>\n\u003cp>It's an approach that Monsanto pioneered with crops that were genetically modified to tolerate glyphosate, or Roundup. After two decades of heavy exposure to glyphosate, however, devastating weeds like \u003ca href=\"http://www.npr.org/sections/thesalt/2012/03/07/147656157/farmers-face-tough-choice-on-ways-to-fight-new-strains-of-weeds\">Palmer amaranth\u003c/a>, or pigweed, developed resistance to it. So farmers are looking for new weedkilling tools.\u003c/p>\n\u003cp>Dicamba, however, has a well-known defect. It's volatile; it tends to evaporate from the soil or vegetation where it has been sprayed, creating a cloud of plant-killing vapor that can spread in unpredictable directions. It happens more in hot weather, and Monsanto's new strategy inevitably would mean spraying dicamba in the heat of summer.\u003c/p>\n\u003cp>Monsanto and two other chemical companies, BASF and DuPont, announced that they had solved this problem with new \"low-volatility\" formulations of dicamba that don't evaporate as easily. Yet the companies — especially Monsanto — made it difficult for university scientists to verify those claims with independent tests before the products were released commercially.\u003c/p>\n\u003cp>\"I wish we could have done more testing. We've been asking to do more testing for several years, but the product was not made available to us,\" says Bob Scott, a weed scientist at the University of Arkansas. \"These are proprietary products. Until they release those formulations for testing, we're not allowed to [test them].\"\u003c/p>\n\u003cp>To make matters worse, Monsanto started selling its new dicamba-tolerant soybeans in 2016, before the new low-volatility formulations of dicamba were even approved for sale. It tempted farmers to use older versions of dicamba on these crops, illegally, and some farmers couldn't resist that temptation. In Arkansas, there were widespread \u003ca href=\"http://www.npr.org/sections/thesalt/2016/08/01/487809643/crime-in-the-fields-how-monsanto-and-scofflaw-farmers-hurt-soybeans-in-arkansas\">reports\u003c/a> that dicamba was damaging neighboring fields that didn't have the benefit of Monsanto's new genes. In one case, a dispute between farmers led to a fatal \u003ca href=\"http://www.npr.org/templates/transcript/transcript.php?storyId=531272125\">shooting\u003c/a>.\u003c/p>\n\u003cp>That fall, at a meeting of weed scientists, Hager confronted Monsanto's representatives. According to Hager, he told the company that \"you knowingly released these varieties in an area of the U.S. where you knew that glyphosate resistance [in weeds] was rampant. When you did that ... you knew what was going to happen.\"\u003c/p>\n\u003cp>\"I got a blank stare,\" Hager recalls.\u003c/p>\n\u003cp>This past summer, the floodgates on dicamba use opened. The new formulations of dicamba were approved for use (although Arkansas only allowed farmers to use BASF's product, not Monsanto's) and farmers rushed to adopt the new technology. They planted dicamba-tolerant crops on 26 million acres.\u003c/p>\n\u003cfigure id=\"attachment_122146\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/dicamba_not_love_story-2_custom-968664dcf88fa278f1497073c7d0e5450053c5ea-s2500-c85.jpg\" alt=\"A farmer's nightmare weed, glyphosate-resistant Palmer amaranth, or pigweed, sprouts in a soybean field in Arkansas. Its evolution has farmers looking for new weedkilling strategies.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-122146\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/dicamba_not_love_story-2_custom-968664dcf88fa278f1497073c7d0e5450053c5ea-s2500-c85.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/dicamba_not_love_story-2_custom-968664dcf88fa278f1497073c7d0e5450053c5ea-s2500-c85-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/dicamba_not_love_story-2_custom-968664dcf88fa278f1497073c7d0e5450053c5ea-s2500-c85-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/dicamba_not_love_story-2_custom-968664dcf88fa278f1497073c7d0e5450053c5ea-s2500-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/dicamba_not_love_story-2_custom-968664dcf88fa278f1497073c7d0e5450053c5ea-s2500-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/dicamba_not_love_story-2_custom-968664dcf88fa278f1497073c7d0e5450053c5ea-s2500-c85-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/dicamba_not_love_story-2_custom-968664dcf88fa278f1497073c7d0e5450053c5ea-s2500-c85-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/dicamba_not_love_story-2_custom-968664dcf88fa278f1497073c7d0e5450053c5ea-s2500-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/dicamba_not_love_story-2_custom-968664dcf88fa278f1497073c7d0e5450053c5ea-s2500-c85-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/dicamba_not_love_story-2_custom-968664dcf88fa278f1497073c7d0e5450053c5ea-s2500-c85-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A farmer's nightmare weed, glyphosate-resistant Palmer amaranth, or pigweed, sprouts in a soybean field in Arkansas. Its evolution has farmers looking for new weedkilling strategies. \u003ccite>( Dan Charles /NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The demand for it is overwhelming. The need to control these difficult-to-manage weeds is huge,\" says Scott Partridge, Monsanto's vice president of global strategy.\u003c/p>\n\u003cp>When spraying started, \u003ca href=\"http://www.npr.org/sections/thesalt/2017/10/07/555872494/a-wayward-weed-killer-divides-farm-communities-harms-wildlife\">complaints\u003c/a> rolled in. The new \"low volatility\" versions of dicamba didn't stay where they belonged. They drifted into nearby fields, damaging crops there — mostly soybeans, but also vegetables and orchards. There were reports of damage from Mississippi to Minnesota, but the problem was worst in Arkansas, Missouri and Tennessee.\u003c/p>\n\u003cp>\"By the end of May, first of June, it became impossible; the calls were coming in, three or four a day. Sometimes eight or 12 a day,\" says the University of Arkansas' Scott. \"There is no precedent for what we've seen this year.\"\u003c/p>\n\u003cp>At first, the companies selling these herbicides — both Monsanto and BASF — seemed unconcerned.\u003c/p>\n\u003cp>\"All I got was denial that there was a problem,\" Bradley says. \"What I kept hearing was: It's not a big problem nationwide; we always have these kinds of mistakes or accidents with the introduction of any new technology.\"\u003c/p>\n\u003cp>So Bradley, a past president of the Weed Science Society of America, started collecting data on crop damage from across the country, mapping the epidemic. By the end of the summer, Bradley estimated that at least 3.1 million acres of crops had shown some injury from drifting dicamba.\u003c/p>\n\u003cp>With the scale of dicamba damage increasingly clear, a fierce debate erupted over its cause.\u003c/p>\n\u003cp>Monsanto's executives insist that the people who sprayed dicamba were just learning how to do it properly and didn't follow directions. Partridge says his company checked out more than a thousand cases of dicamba damage, \"and in 88 percent of those instances, the label was not followed.\" Farmers or pesticide applicators sprayed dicamba too close to neighboring fields, didn't clean out their equipment properly or used the wrong nozzles.\u003c/p>\n\u003cp>\"Every one of those [mistakes] is fixable by education,\" Partridge says.\u003c/p>\n\u003cp>University weed scientists say that that is only part of the explanation and that the problem can't be fixed so easily.\u003c/p>\n\u003cp>Bradley, Scott and their colleagues in other states say that much of the damage they saw this year didn't appear to come from \"physical drift\" of windblown droplets of dicamba, coming directly from a sprayer. Physical drift, they say, typically produces a plume of damage that diminishes with distance from the source of the spray. Instead, they saw entire hundred-acre fields of soybeans with cupped leaves, and the damage was uniform from one end to the other. They also saw damage in orchards and fields that were far removed from any fields sprayed with dicamba.\u003c/p>\n\u003cp>This pattern, they say, looks more like what they had feared all along: volatilization.\u003c/p>\n\u003cp>What is more, the scientists say, field experiments that they finally carried out this summer point toward evaporating dicamba as a cause.\u003c/p>\n\u003cp>Bob Scott shows me one such experiment, a field of soybeans at a research station near Lonoke, Ark. Here, soybeans were injured by dicamba that definitely did not enter the field through mistakes in spraying.\u003c/p>\n\u003cp>\"It's important to remember, we did not spray this plot,\" Scott says. Instead, at a location far away from this field, he and his colleagues sprayed trays of soil with various dicamba-containing herbicides. Then they carried the trays into this field and placed them between the rows of soybeans for 48 hours. The trays and soybeans were protected underneath plastic hoops — essentially, miniature greenhouses — that were open at each end. The dicamba evaporated from the trays and injured the soybean plants nearby, curling their leaves and stunting their growth.\u003c/p>\n\u003cp>\"A lot of people were very disappointed when they saw the plots,\" Scott says. \"A lot of people didn't want to see what they were seeing, and were in disbelief.\"\u003c/p>\n\u003cp>These observations have huge implications. If the new formulations of dicamba evaporate and spread, they cannot easily be controlled.\u003c/p>\n\u003cp>\"If this were any other product, I feel like it would be just pulled off the market, and we'd be done with it,\" Scott says.\u003c/p>\n\u003cp>But dicamba, and the crops created to tolerate it, aren't just any products. There is big money behind them. Monsanto, seed dealers, farmers who are struggling with weed problems — they all have a stake in this technology. The university scientists who are pointing out problems with them are confronting an economic juggernaut. \u003c/p>\n\u003cp>Monsanto — and farmers who want to use dicamba — have been fighting back. In Arkansas, where state regulators \u003ca href=\"http://www.npr.org/sections/thesalt/2017/09/22/552803465/arkansas-defies-monsanto-moves-to-ban-rogue-weedkiller\">proposed\u003c/a> a ban on dicamba during the growing season next year, Monsanto recently sued the regulators, arguing that the ban was based on \"unsubstantiated theories regarding product volatility that are contradicted by science.\" The company \u003ca href=\"https://monsanto.com/app/uploads/2017/09/Monsantos-Petition-for-Rulemaking-to-the-Arkansas-State-Plant-B_84746_1.pdf\">called\u003c/a> on regulators to disregard information from Jason Norsworthy, one of the University of Arkansas' weed researchers, because he had recommended that farmers use a non-dicamba alternative from a rival company. Monsanto also attacked the objectivity of Ford Baldwin, a former university weed scientist who now works as a consultant to farmers and herbicide companies.\u003c/p>\n\u003cp>\"I read it as an attack on all of us, and anybody who dares to [gather] outside data,\" Scott says. \"And some of my fellow weed scientists read it that way as well.\"\u003c/p>\n\u003cp>Bradley says executives from Monsanto have made repeated calls to his supervisors. \"What the exact nature of those calls [was], I'm not real sure,\" Bradley says. \"But I'm pretty sure it has something to do with not being happy with what I'm saying.\"\u003c/p>\n\u003cp>I contacted three academic deans at the University of Missouri, asking for details about the calls. A university spokesman said they were too busy to respond.\u003c/p>\n\u003cp>Monsanto's Partridge says, \"We are not attacking Dr. Bradley. We respect him, his position, opinion, and his work. We respect him, and academics in general.\"\u003c/p>\n\u003cp>Bradley says criticism from people in Missouri's farming community whom he has known for years hits him even harder. \"To have somebody say that what [I'm] saying is bad for Missouri agriculture, that's a hard one to take,\" he says. \"There's not a lot of glory in these positions, or major financial incentive. We chose these jobs to help the farmers in our states.\"\u003c/p>\n\u003cp>Monsanto's explanation for what happened this summer, and how to prevent it, seems to be carrying the day in Washington, D.C. Two weeks ago, the Environmental Protection Agency \u003ca href=\"http://www.npr.org/sections/thesalt/2017/10/13/557607443/with-ok-from-epa-use-of-controversial-weedkiller-is-expected-to-double\">announced\u003c/a> that it will allow continued use of dicamba next year. The EPA is imposing a few additional restrictions on who can spray it, and when. Those restrictions will have little effect, or none at all, on damage caused by volatilization.\u003c/p>\n\u003cp>Arkansas' proposal to ban use of dicamba during the growing season next summer has not yet received final approval. A public hearing on the proposal is set for Nov. 8.\u003c/p>\n\u003cp>Kevin Bradley thinks there is one positive result from the controversy. \"It has made more farmers aware of what we do, and that is, unbiased research and calling it like we see it,\" he says.\u003c/p>\n\u003cp>Over the course of recent decades, publicly funded agricultural extension services have shrunk, and farmers have turned to seed and chemical companies for advice. \"It's become so weighted towards — 'well, the companies did their research, and it said this, so that must be the way it is!' \" Bradley says. \"You know what? Maybe that's not the way it is.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Scientists are accusing the seed and pesticide giant of denying the risks of its latest weedkilling technology. Monsanto has responded by attacking some of those critics.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In a normal year, Kevin Bradley, a professor of weed science at the University of Missouri, would have spent his summer testing new ways to control a troublesome little plant called water hemp.\u003c/p>\n\u003cp>This has not been a normal year.\u003c/p>\n\u003cp>\"I don't even talk about weed management anymore,\" \u003ca href=\"https://ipm.missouri.edu/IPCM/2017/8/Update-on-Dicamba-related-Injury-Investigations-and-Estimates-of-Injured-Soybean-Acreage/\">Bradley\u003c/a> tells me, and he sounds disgusted. \"Nobody calls me and ask me those questions. I barely have time to even work with my graduate students. Everything is about dicamba. Every single day.\"\u003c/p>\n\u003cp>Dicamba, an old weedkiller that is being used in new ways, has thrust Bradley and a half-dozen other university weed scientists into the unfamiliar role of whistleblower, confronting what they believe are misleading and scientifically unfounded claims by one of the country's biggest seed and pesticide companies: Monsanto.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It's not comfortable. I'm like anybody else, I don't like [it when] people are unhappy with me,\" says \u003ca href=\"http://www.weeds.iastate.edu/personnel/owen.htm\">Mike Owen\u003c/a>, a weed specialist at Iowa State University. Then he chuckles. \"But sometimes, like John Wayne said, a man's got to do what a man's got to do!\"\u003c/p>\n\u003cp>\"Certainly, there's not a weed scientist in any of these states who would back down, who would change their story,\" says \u003ca href=\"https://cropsciences.illinois.edu/people/profile/hager\">Aaron Hager\u003c/a>, at the University of Illinois.\u003c/p>\n\u003cp>The tensions between Monsanto and the nation's weed scientists actually began several years ago, when Monsanto first moved to make dicamba the centerpiece of a new weedkilling strategy. The company tweaked the genes in soybeans and cotton and created genetically modified varieties of those crops that can tolerate doses of dicamba. (Normally, dicamba kills those crops.) This allowed farmers to spray the weedkiller directly on their soybean or cotton plants, killing the weeds while their crops survived.\u003c/p>\n\u003cp>It's an approach that Monsanto pioneered with crops that were genetically modified to tolerate glyphosate, or Roundup. After two decades of heavy exposure to glyphosate, however, devastating weeds like \u003ca href=\"http://www.npr.org/sections/thesalt/2012/03/07/147656157/farmers-face-tough-choice-on-ways-to-fight-new-strains-of-weeds\">Palmer amaranth\u003c/a>, or pigweed, developed resistance to it. So farmers are looking for new weedkilling tools.\u003c/p>\n\u003cp>Dicamba, however, has a well-known defect. It's volatile; it tends to evaporate from the soil or vegetation where it has been sprayed, creating a cloud of plant-killing vapor that can spread in unpredictable directions. It happens more in hot weather, and Monsanto's new strategy inevitably would mean spraying dicamba in the heat of summer.\u003c/p>\n\u003cp>Monsanto and two other chemical companies, BASF and DuPont, announced that they had solved this problem with new \"low-volatility\" formulations of dicamba that don't evaporate as easily. Yet the companies — especially Monsanto — made it difficult for university scientists to verify those claims with independent tests before the products were released commercially.\u003c/p>\n\u003cp>\"I wish we could have done more testing. We've been asking to do more testing for several years, but the product was not made available to us,\" says Bob Scott, a weed scientist at the University of Arkansas. \"These are proprietary products. Until they release those formulations for testing, we're not allowed to [test them].\"\u003c/p>\n\u003cp>To make matters worse, Monsanto started selling its new dicamba-tolerant soybeans in 2016, before the new low-volatility formulations of dicamba were even approved for sale. It tempted farmers to use older versions of dicamba on these crops, illegally, and some farmers couldn't resist that temptation. In Arkansas, there were widespread \u003ca href=\"http://www.npr.org/sections/thesalt/2016/08/01/487809643/crime-in-the-fields-how-monsanto-and-scofflaw-farmers-hurt-soybeans-in-arkansas\">reports\u003c/a> that dicamba was damaging neighboring fields that didn't have the benefit of Monsanto's new genes. In one case, a dispute between farmers led to a fatal \u003ca href=\"http://www.npr.org/templates/transcript/transcript.php?storyId=531272125\">shooting\u003c/a>.\u003c/p>\n\u003cp>That fall, at a meeting of weed scientists, Hager confronted Monsanto's representatives. According to Hager, he told the company that \"you knowingly released these varieties in an area of the U.S. where you knew that glyphosate resistance [in weeds] was rampant. When you did that ... you knew what was going to happen.\"\u003c/p>\n\u003cp>\"I got a blank stare,\" Hager recalls.\u003c/p>\n\u003cp>This past summer, the floodgates on dicamba use opened. The new formulations of dicamba were approved for use (although Arkansas only allowed farmers to use BASF's product, not Monsanto's) and farmers rushed to adopt the new technology. They planted dicamba-tolerant crops on 26 million acres.\u003c/p>\n\u003cfigure id=\"attachment_122146\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/dicamba_not_love_story-2_custom-968664dcf88fa278f1497073c7d0e5450053c5ea-s2500-c85.jpg\" alt=\"A farmer's nightmare weed, glyphosate-resistant Palmer amaranth, or pigweed, sprouts in a soybean field in Arkansas. Its evolution has farmers looking for new weedkilling strategies.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-122146\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/dicamba_not_love_story-2_custom-968664dcf88fa278f1497073c7d0e5450053c5ea-s2500-c85.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/dicamba_not_love_story-2_custom-968664dcf88fa278f1497073c7d0e5450053c5ea-s2500-c85-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/dicamba_not_love_story-2_custom-968664dcf88fa278f1497073c7d0e5450053c5ea-s2500-c85-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/dicamba_not_love_story-2_custom-968664dcf88fa278f1497073c7d0e5450053c5ea-s2500-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/dicamba_not_love_story-2_custom-968664dcf88fa278f1497073c7d0e5450053c5ea-s2500-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/dicamba_not_love_story-2_custom-968664dcf88fa278f1497073c7d0e5450053c5ea-s2500-c85-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/dicamba_not_love_story-2_custom-968664dcf88fa278f1497073c7d0e5450053c5ea-s2500-c85-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/dicamba_not_love_story-2_custom-968664dcf88fa278f1497073c7d0e5450053c5ea-s2500-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/dicamba_not_love_story-2_custom-968664dcf88fa278f1497073c7d0e5450053c5ea-s2500-c85-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/dicamba_not_love_story-2_custom-968664dcf88fa278f1497073c7d0e5450053c5ea-s2500-c85-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A farmer's nightmare weed, glyphosate-resistant Palmer amaranth, or pigweed, sprouts in a soybean field in Arkansas. Its evolution has farmers looking for new weedkilling strategies. \u003ccite>( Dan Charles /NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The demand for it is overwhelming. The need to control these difficult-to-manage weeds is huge,\" says Scott Partridge, Monsanto's vice president of global strategy.\u003c/p>\n\u003cp>When spraying started, \u003ca href=\"http://www.npr.org/sections/thesalt/2017/10/07/555872494/a-wayward-weed-killer-divides-farm-communities-harms-wildlife\">complaints\u003c/a> rolled in. The new \"low volatility\" versions of dicamba didn't stay where they belonged. They drifted into nearby fields, damaging crops there — mostly soybeans, but also vegetables and orchards. There were reports of damage from Mississippi to Minnesota, but the problem was worst in Arkansas, Missouri and Tennessee.\u003c/p>\n\u003cp>\"By the end of May, first of June, it became impossible; the calls were coming in, three or four a day. Sometimes eight or 12 a day,\" says the University of Arkansas' Scott. \"There is no precedent for what we've seen this year.\"\u003c/p>\n\u003cp>At first, the companies selling these herbicides — both Monsanto and BASF — seemed unconcerned.\u003c/p>\n\u003cp>\"All I got was denial that there was a problem,\" Bradley says. \"What I kept hearing was: It's not a big problem nationwide; we always have these kinds of mistakes or accidents with the introduction of any new technology.\"\u003c/p>\n\u003cp>So Bradley, a past president of the Weed Science Society of America, started collecting data on crop damage from across the country, mapping the epidemic. By the end of the summer, Bradley estimated that at least 3.1 million acres of crops had shown some injury from drifting dicamba.\u003c/p>\n\u003cp>With the scale of dicamba damage increasingly clear, a fierce debate erupted over its cause.\u003c/p>\n\u003cp>Monsanto's executives insist that the people who sprayed dicamba were just learning how to do it properly and didn't follow directions. Partridge says his company checked out more than a thousand cases of dicamba damage, \"and in 88 percent of those instances, the label was not followed.\" Farmers or pesticide applicators sprayed dicamba too close to neighboring fields, didn't clean out their equipment properly or used the wrong nozzles.\u003c/p>\n\u003cp>\"Every one of those [mistakes] is fixable by education,\" Partridge says.\u003c/p>\n\u003cp>University weed scientists say that that is only part of the explanation and that the problem can't be fixed so easily.\u003c/p>\n\u003cp>Bradley, Scott and their colleagues in other states say that much of the damage they saw this year didn't appear to come from \"physical drift\" of windblown droplets of dicamba, coming directly from a sprayer. Physical drift, they say, typically produces a plume of damage that diminishes with distance from the source of the spray. Instead, they saw entire hundred-acre fields of soybeans with cupped leaves, and the damage was uniform from one end to the other. They also saw damage in orchards and fields that were far removed from any fields sprayed with dicamba.\u003c/p>\n\u003cp>This pattern, they say, looks more like what they had feared all along: volatilization.\u003c/p>\n\u003cp>What is more, the scientists say, field experiments that they finally carried out this summer point toward evaporating dicamba as a cause.\u003c/p>\n\u003cp>Bob Scott shows me one such experiment, a field of soybeans at a research station near Lonoke, Ark. Here, soybeans were injured by dicamba that definitely did not enter the field through mistakes in spraying.\u003c/p>\n\u003cp>\"It's important to remember, we did not spray this plot,\" Scott says. Instead, at a location far away from this field, he and his colleagues sprayed trays of soil with various dicamba-containing herbicides. Then they carried the trays into this field and placed them between the rows of soybeans for 48 hours. The trays and soybeans were protected underneath plastic hoops — essentially, miniature greenhouses — that were open at each end. The dicamba evaporated from the trays and injured the soybean plants nearby, curling their leaves and stunting their growth.\u003c/p>\n\u003cp>\"A lot of people were very disappointed when they saw the plots,\" Scott says. \"A lot of people didn't want to see what they were seeing, and were in disbelief.\"\u003c/p>\n\u003cp>These observations have huge implications. If the new formulations of dicamba evaporate and spread, they cannot easily be controlled.\u003c/p>\n\u003cp>\"If this were any other product, I feel like it would be just pulled off the market, and we'd be done with it,\" Scott says.\u003c/p>\n\u003cp>But dicamba, and the crops created to tolerate it, aren't just any products. There is big money behind them. Monsanto, seed dealers, farmers who are struggling with weed problems — they all have a stake in this technology. The university scientists who are pointing out problems with them are confronting an economic juggernaut. \u003c/p>\n\u003cp>Monsanto — and farmers who want to use dicamba — have been fighting back. In Arkansas, where state regulators \u003ca href=\"http://www.npr.org/sections/thesalt/2017/09/22/552803465/arkansas-defies-monsanto-moves-to-ban-rogue-weedkiller\">proposed\u003c/a> a ban on dicamba during the growing season next year, Monsanto recently sued the regulators, arguing that the ban was based on \"unsubstantiated theories regarding product volatility that are contradicted by science.\" The company \u003ca href=\"https://monsanto.com/app/uploads/2017/09/Monsantos-Petition-for-Rulemaking-to-the-Arkansas-State-Plant-B_84746_1.pdf\">called\u003c/a> on regulators to disregard information from Jason Norsworthy, one of the University of Arkansas' weed researchers, because he had recommended that farmers use a non-dicamba alternative from a rival company. Monsanto also attacked the objectivity of Ford Baldwin, a former university weed scientist who now works as a consultant to farmers and herbicide companies.\u003c/p>\n\u003cp>\"I read it as an attack on all of us, and anybody who dares to [gather] outside data,\" Scott says. \"And some of my fellow weed scientists read it that way as well.\"\u003c/p>\n\u003cp>Bradley says executives from Monsanto have made repeated calls to his supervisors. \"What the exact nature of those calls [was], I'm not real sure,\" Bradley says. \"But I'm pretty sure it has something to do with not being happy with what I'm saying.\"\u003c/p>\n\u003cp>I contacted three academic deans at the University of Missouri, asking for details about the calls. A university spokesman said they were too busy to respond.\u003c/p>\n\u003cp>Monsanto's Partridge says, \"We are not attacking Dr. Bradley. We respect him, his position, opinion, and his work. We respect him, and academics in general.\"\u003c/p>\n\u003cp>Bradley says criticism from people in Missouri's farming community whom he has known for years hits him even harder. \"To have somebody say that what [I'm] saying is bad for Missouri agriculture, that's a hard one to take,\" he says. \"There's not a lot of glory in these positions, or major financial incentive. We chose these jobs to help the farmers in our states.\"\u003c/p>\n\u003cp>Monsanto's explanation for what happened this summer, and how to prevent it, seems to be carrying the day in Washington, D.C. Two weeks ago, the Environmental Protection Agency \u003ca href=\"http://www.npr.org/sections/thesalt/2017/10/13/557607443/with-ok-from-epa-use-of-controversial-weedkiller-is-expected-to-double\">announced\u003c/a> that it will allow continued use of dicamba next year. The EPA is imposing a few additional restrictions on who can spray it, and when. Those restrictions will have little effect, or none at all, on damage caused by volatilization.\u003c/p>\n\u003cp>Arkansas' proposal to ban use of dicamba during the growing season next summer has not yet received final approval. A public hearing on the proposal is set for Nov. 8.\u003c/p>\n\u003cp>Kevin Bradley thinks there is one positive result from the controversy. \"It has made more farmers aware of what we do, and that is, unbiased research and calling it like we see it,\" he says.\u003c/p>\n\u003cp>Over the course of recent decades, publicly funded agricultural extension services have shrunk, and farmers have turned to seed and chemical companies for advice. \"It's become so weighted towards — 'well, the companies did their research, and it said this, so that must be the way it is!' \" Bradley says. \"You know what? Maybe that's not the way it is.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Stories of Soup, Sandwiches and Spuds Illuminate the Subject of Refuge at La Cocina’s ‘Voices from the Kitchen’ ",
"title": "Stories of Soup, Sandwiches and Spuds Illuminate the Subject of Refuge at La Cocina’s ‘Voices from the Kitchen’ ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>An unlikely pair of very American sandwiches, a Reuben and a PB&J, ushered in an evening of eloquently told tales illuminating many facets of \u003ca href=\"http://voicesfromthekitchen.org/storytellers/http:/voicesfromthekitchen.org/storytellers/\">Refuge\u003c/a> at The Swedish American Hall on October 19. \u003ca href=\"https://www.lacocinasf.org/\">La Cocina\u003c/a>’s latest storytelling performance of \u003ca href=\"http://voicesfromthekitchen.org/\">F&B: Voices from the Kitchen\u003c/a>, featured impassioned words and searing images from more than a dozen writers, filmmakers, chefs and graduates of its incubator program.\u003c/p>\n\u003cfigure id=\"attachment_122108\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8068-new.jpg\" alt=\"Geetika Agrawal, Senior Program Manager at La Cocina and Heena Patel, from Gujarat India, a La Cocina entrepreneur and founder of Rasoi.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122108\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8068-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8068-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8068-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8068-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8068-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8068-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8068-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8068-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8068-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8068-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Geetika Agrawal, Senior Program Manager at La Cocina, Reuben the sandwich, and Heena Patel, from Gujarat India, a La Cocina entrepreneur and founder of Rasoi. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To Heena Patel, an immigrant from Gujarat India who came to the U.S. 25 years ago, permanent refuge in America became possible thanks to a Reuben sandwich. She and her husband initially owned a flower shop and a liquor store. Even though she already worked 12 hours a day, when a neighbor inquired if she would manage his restaurant, she accepted, as it represented a pathway to citizenship. The only snag was that the menu of Hofbrau, the restaurant in question, consisted almost entirely of meat. And meat was something the vegetarian Patel had never even tasted. Nevertheless, this determined woman mastered the art of making the perfect hot corned beef, Swiss cheese and sauerkraut sandwich. On the proudest day of her life, when she became an American citizen, she told us she offered her thanks to “Reuben” who made it all possible. With support from La Cocina, she has now created her own business, Rasoi, cooking vegetarian Gujarati Indian dishes for the Ferry Building Farmers Market. But she dreams of a future food truck and restaurant; dreams, she admitted, that are full of stars (Michelin stars, that is).\u003c/p>\n\u003cp>Sharing the stage with Patel was American-born Geetika Agrawal, Senior Program Manager at La Cocina, whose Indian immigrant parents supported her Americanization by sending her to school every day with a “real American lunch.” Her mother lovingly packed her a Capri Sun, fruit, a granola bar and a green peanut butter and jelly sandwich until the middle of third grade when someone made fun of her green sandwich. (The mysterious green ingredient turned out to have been mint jelly, judged by her parents to be the most interesting of all the jam flavors in the market). After third grade, this novel culinary combo was shelved and almost forgotten. Until Agrawal, as a freshman in college, was shocked to find at her dorm’s dining hall, “lamb paired with a familiar old friend. I never imagined it as a condiment for meat,” she admits. “These moments of discomfort make me feel connected to my Indian-ness.”\u003c/p>\n\u003cfigure id=\"attachment_122115\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8060-new.jpg\" alt=\"The mysterious green ingredient turned out to have been mint jelly, judged by Geetika Agrawal's parents to be the most interesting of all the jam flavors in the market.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122115\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8060-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8060-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8060-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8060-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8060-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8060-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8060-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8060-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8060-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8060-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The mysterious green ingredient turned out to have been mint jelly, judged by Geetika Agrawal's parents to be the most interesting of all the jam flavors in the market. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Many of the evening’s stories shared tales of triumph. Award-winning author \u003ca href=\"http://www.pbs.org/weta/myjourneyhome/andrew/index.html\">Andrew Lam\u003c/a> delivered an ode to the resilience of pho, the noodle soup with the aromatic broth from his native Vietnam, which has spread out in a seemingly unstoppable diaspora to every corner of the world. It’s a “global pho-nomenon,” quipped Lam, who came to America at the age of 11, at the end of the Vietnam War.\u003c/p>\n\u003cfigure id=\"attachment_122118\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8093-new.jpg\" alt=\"Award-winning author Andrew Lam delivered an ode to the resilience of pho, the noodle soup with the aromatic broth from his native Vietnam.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122118\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8093-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8093-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8093-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8093-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8093-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8093-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8093-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8093-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8093-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8093-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Award-winning author Andrew Lam delivered an ode to the resilience of pho, the noodle soup with the aromatic broth from his native Vietnam. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Vietnamese soup’s exact origins are somewhat clouded. But what’s clear is that its beef broth is perfumed with spices representing a mélange of foreign flavors, including Chinese and French ingredients, and is a testament to the resilience of its people. Pho, Lam informed us, is undoubtedly Vietnamese because it incorporates foreign influences – like its country, whose history includes being conquered by various foreign powers.\u003c/p>\n\u003cfigure id=\"attachment_122124\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8116-new.jpg\" alt=\"Since expulsion from their homeland, Vietnamese people and their beloved soup have been flung across the globe.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122124\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8116-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8116-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8116-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8116-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8116-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8116-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8116-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8116-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8116-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8116-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Since expulsion from their homeland, Vietnamese people and their beloved soup have been flung across the globe. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>People adapt to survive but retain their distinctive Vietnamese identity, as does pho. Since expulsion from their homeland, Vietnamese people and their beloved soup have been flung across the globe. Pho can now be found in the furthest corners of the planet, from Antarctica to Ile de la Reunion, lovingly made by Vietnamese refugees who cannot imagine life without its comfort. The humble bowl of soup that represented their national treasure now appeals to their hope for posterity. While the people of Vietnam have scattered, Lam takes comfort in knowing something from his homeland has survived and the delectable aroma of broth with its pungent notes of cardamom, cinnamon, ginger and star anise is permeating the world.\u003c/p>\n\u003cfigure id=\"attachment_122122\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8194-new.jpg\" alt=\"Savanna Ferguson shared the story of immigrants, both human and vegetal; specifically how the humble potato saved and almost doomed Ireland.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122122\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8194-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8194-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8194-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8194-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8194-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8194-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8194-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8194-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8194-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8194-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Savanna Ferguson shared the story of immigrants, both human and vegetal; specifically how the humble potato saved and almost doomed Ireland. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Savanna Ferguson shared the story of immigrants, both human and vegetal; specifically how the humble potato saved and almost doomed Ireland. Potatoes were not native to Ireland. The tuber, originally from Peru, was introduced to Ireland in the late 16\u003csup>th\u003c/sup> century, at a time when food shortages were common. The potato quickly made itself at home in chilly Irish weather and rocky land. It was the perfect food: easy to grow, easy to harvest and easy to cook. And because it was almost nutritionally complete, the Irish populace thrived for generations. And then, in 1845, “potato blight” came to Ireland, its rot turning the tuber to mush. For five years, crops failed, killing one million people and forcing two million to emigrate. One million Irish immigrants came to the to U.S. to find refuge and changed our country forever.\u003c/p>\n\u003cfigure id=\"attachment_122121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8203-new.jpg\" alt=\"Savanna Ferguson telling her story No Known Substitute to the audience at The Swedish American Hall.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122121\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8203-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8203-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8203-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8203-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8203-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8203-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8203-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8203-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8203-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8203-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Savanna Ferguson telling her story \"No Known Substitute\" to the audience at The Swedish American Hall. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In these days of heated debate over immigration, it is instructive to recall how much Irish immigrants were hated, prohibited from working, and described as” less than human.” These phrases seems depressingly familiar. Today, 10% of our country (34 million Americans) can trace Irish roots.\u003c/p>\n\u003cfigure id=\"attachment_122130\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8221-new-1.jpg\" alt=\"A conversation between Justin Phillips, food writer for the San Francisco Chronicle and Shani Jones, owner of Peaches Patties, a Jamaican food kiosk.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122130\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8221-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8221-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8221-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8221-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8221-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8221-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8221-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8221-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8221-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8221-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A conversation between Justin Phillips, food writer for the San Francisco Chronicle and Shani Jones, owner of Peaches Patties, a Jamaican food kiosk. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next, we were treated to a conversation between Justin Phillips, food writer for the San Francisco Chronicle and Shani Jones, owner of Peaches Patties, a Jamaican food kiosk. They compared notes on their shared experiences and their reverse life trajectories: Phillips, a Black man, grew up in Alexandria, Virginia and recently moved to San Francisco, and Jones, a native San Franciscan, from a dwindling Black population, moved to Atlanta, Georgia to attend college at a HBCU (Historically Black Colleges and Universities) and returned home. They each related moments of cultural insensitivity in remarks from white people in both parts of the country such as, “You’re Black, but not Black-Black” or “You’re not like the rest of them!” Now that Jones has opened a kiosk to make and sell food inspired by her Jamaican mother, she has, in essence, opened herself up to even more offensive interactions, for example, being urged to speak with a Jamaican accent while serving her food. Their take-home-thought for the evening: there are culturally insensitive people everywhere. Phillips and Jones are two of only 50,000 Black residents in San Francisco, a city of 860,000. With these slim odds, Phillips cautioned the audience to take notice, “When you see two Black people talking about issues like this in public,” Phillips said, “It’s a unicorn moment.”\u003c/p>\n\u003cfigure id=\"attachment_122132\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8237-new.jpg\" alt=\"Shani Jones has opened Peaches Patties, a kiosk to make and sell food inspired by her Jamaican mother.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122132\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8237-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8237-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8237-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8237-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8237-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8237-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8237-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8237-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8237-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8237-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shani Jones has opened Peaches Patties, a kiosk to make and sell food inspired by her Jamaican mother. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Other stories of refuge revealed tales of pain and loss. John Birdsall, an award-winning local writer, delivered a history lesson interwoven with personal travel tales exploring the refuge of queer safe spaces that exist around the world. He described how Berlin became the birthplace of queer safe space in the 1890s, when its bars and clubs flourished openly until the Weimer Republic came to power in the early 20\u003csup>th\u003c/sup> century. But when Berlin’s gay bars were closed down, Birdsall says, “the idea and the hope of refuge could not be extinguished.”\u003c/p>\n\u003cfigure id=\"attachment_122128\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8272-new.jpg\" alt=\"John Birdsall, an award-winning local writer, delivered a history lesson interwoven with personal travel tales exploring the refuge of queer safe spaces that exist around the world.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122128\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8272-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8272-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8272-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8272-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8272-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8272-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8272-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8272-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8272-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8272-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">John Birdsall, an award-winning local writer, delivered a history lesson interwoven with personal travel tales exploring the refuge of queer safe spaces that exist around the world. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Birdsall, his own travel stories “meant moving in a shadow world” of gay-owned B&B’s, frequenting bars and clubs in “gayberhoods” and queer enclaves – places that would supposedly shield their patrons from violence. But from the horrifying genocide of gays in Nazi Germany to the massacre at Pulse Night Club in 2016, it is clear that these supposedly protected zones of refuge cannot, in fact, promise safety.\u003c/p>\n\u003cfigure id=\"attachment_122135\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8289-new.jpg\" alt=\"The most powerful example of the connection between food and refuge came in film clips from an upcoming documentary called: Soufra: A Recipe from a Refugee Food Truck, presented by producer Trevor Hall.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122135\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8289-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8289-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8289-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8289-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8289-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8289-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8289-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8289-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8289-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8289-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The most powerful example of the connection between food and refuge came in film clips from an upcoming documentary called: Soufra: A Recipe from a Refugee Food Truck, presented by producer Trevor Hall. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The evening included dance and song performances plus short films interspersed between speakers. The most powerful example of the connection between food and refuge came in film clips from an upcoming documentary called: \u003cem>Soufra: A Recipe from a Refugee Food Truck\u003c/em>, presented by producer Trevor Hall. He described Burj el-Barajneh refugee camp outside Beirut, Lebanon, where 50,000 people are crowded into narrow alleys and seven-story buildings within a one square kilometer space. In clips from the film, we see women in colorful hijabs chopping vegetables, chatting, cooking and laughing. What is not immediately apparent is their status as “prisoners,” since they lack the financial and political means to leave the camp.\u003c/p>\n\u003cfigure id=\"attachment_122134\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8322-new.jpg\" alt=\"In another clip, we meet Mariam al Shaar, an entrepreneur who was born and has lived her whole life in Burj el-Barajneh.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122134\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8322-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8322-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8322-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8322-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8322-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8322-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8322-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8322-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8322-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8322-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In another clip, we meet Mariam al Shaar, an entrepreneur who was born and has lived her whole life in Burj el-Barajneh. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In another clip, we meet Mariam al Shaar, an entrepreneur who was born and has lived her whole life in Burj el-Barajneh. Yet Al Shaar is determined to harness the energy, resourcefulness and creativity of the women of the camp through their food. She is a social entrepreneur with a vision and a plan to uplift the lives of the women through cooking and selling their food. Since the women come from various backgrounds, Palestinian, Syrian, Egyptian and Iraqi, the process includes them teaching each other classic dishes from their cultures. The story of Mariam al Shaar illustrates the power of food to bring people together, empower them and create refuge where there is none. This documentary feature film will be coming out in November.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "Can food supply refuge to immigrants, refugees and those marginalized at home? Powerful stories at La Cocina's Voices from the Kitchen illuminate our human struggle for safety and belonging. ",
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"description": "Can food supply refuge to immigrants, refugees and those marginalized at home? Powerful stories at La Cocina's Voices from the Kitchen illuminate our human struggle for safety and belonging. ",
"title": "Stories of Soup, Sandwiches and Spuds Illuminate the Subject of Refuge at La Cocina’s ‘Voices from the Kitchen’ | KQED",
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"headline": "Stories of Soup, Sandwiches and Spuds Illuminate the Subject of Refuge at La Cocina’s ‘Voices from the Kitchen’ ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>An unlikely pair of very American sandwiches, a Reuben and a PB&J, ushered in an evening of eloquently told tales illuminating many facets of \u003ca href=\"http://voicesfromthekitchen.org/storytellers/http:/voicesfromthekitchen.org/storytellers/\">Refuge\u003c/a> at The Swedish American Hall on October 19. \u003ca href=\"https://www.lacocinasf.org/\">La Cocina\u003c/a>’s latest storytelling performance of \u003ca href=\"http://voicesfromthekitchen.org/\">F&B: Voices from the Kitchen\u003c/a>, featured impassioned words and searing images from more than a dozen writers, filmmakers, chefs and graduates of its incubator program.\u003c/p>\n\u003cfigure id=\"attachment_122108\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8068-new.jpg\" alt=\"Geetika Agrawal, Senior Program Manager at La Cocina and Heena Patel, from Gujarat India, a La Cocina entrepreneur and founder of Rasoi.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122108\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8068-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8068-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8068-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8068-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8068-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8068-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8068-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8068-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8068-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8068-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Geetika Agrawal, Senior Program Manager at La Cocina, Reuben the sandwich, and Heena Patel, from Gujarat India, a La Cocina entrepreneur and founder of Rasoi. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To Heena Patel, an immigrant from Gujarat India who came to the U.S. 25 years ago, permanent refuge in America became possible thanks to a Reuben sandwich. She and her husband initially owned a flower shop and a liquor store. Even though she already worked 12 hours a day, when a neighbor inquired if she would manage his restaurant, she accepted, as it represented a pathway to citizenship. The only snag was that the menu of Hofbrau, the restaurant in question, consisted almost entirely of meat. And meat was something the vegetarian Patel had never even tasted. Nevertheless, this determined woman mastered the art of making the perfect hot corned beef, Swiss cheese and sauerkraut sandwich. On the proudest day of her life, when she became an American citizen, she told us she offered her thanks to “Reuben” who made it all possible. With support from La Cocina, she has now created her own business, Rasoi, cooking vegetarian Gujarati Indian dishes for the Ferry Building Farmers Market. But she dreams of a future food truck and restaurant; dreams, she admitted, that are full of stars (Michelin stars, that is).\u003c/p>\n\u003cp>Sharing the stage with Patel was American-born Geetika Agrawal, Senior Program Manager at La Cocina, whose Indian immigrant parents supported her Americanization by sending her to school every day with a “real American lunch.” Her mother lovingly packed her a Capri Sun, fruit, a granola bar and a green peanut butter and jelly sandwich until the middle of third grade when someone made fun of her green sandwich. (The mysterious green ingredient turned out to have been mint jelly, judged by her parents to be the most interesting of all the jam flavors in the market). After third grade, this novel culinary combo was shelved and almost forgotten. Until Agrawal, as a freshman in college, was shocked to find at her dorm’s dining hall, “lamb paired with a familiar old friend. I never imagined it as a condiment for meat,” she admits. “These moments of discomfort make me feel connected to my Indian-ness.”\u003c/p>\n\u003cfigure id=\"attachment_122115\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8060-new.jpg\" alt=\"The mysterious green ingredient turned out to have been mint jelly, judged by Geetika Agrawal's parents to be the most interesting of all the jam flavors in the market.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122115\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8060-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8060-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8060-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8060-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8060-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8060-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8060-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8060-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8060-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8060-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The mysterious green ingredient turned out to have been mint jelly, judged by Geetika Agrawal's parents to be the most interesting of all the jam flavors in the market. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Many of the evening’s stories shared tales of triumph. Award-winning author \u003ca href=\"http://www.pbs.org/weta/myjourneyhome/andrew/index.html\">Andrew Lam\u003c/a> delivered an ode to the resilience of pho, the noodle soup with the aromatic broth from his native Vietnam, which has spread out in a seemingly unstoppable diaspora to every corner of the world. It’s a “global pho-nomenon,” quipped Lam, who came to America at the age of 11, at the end of the Vietnam War.\u003c/p>\n\u003cfigure id=\"attachment_122118\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8093-new.jpg\" alt=\"Award-winning author Andrew Lam delivered an ode to the resilience of pho, the noodle soup with the aromatic broth from his native Vietnam.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122118\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8093-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8093-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8093-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8093-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8093-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8093-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8093-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8093-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8093-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8093-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Award-winning author Andrew Lam delivered an ode to the resilience of pho, the noodle soup with the aromatic broth from his native Vietnam. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Vietnamese soup’s exact origins are somewhat clouded. But what’s clear is that its beef broth is perfumed with spices representing a mélange of foreign flavors, including Chinese and French ingredients, and is a testament to the resilience of its people. Pho, Lam informed us, is undoubtedly Vietnamese because it incorporates foreign influences – like its country, whose history includes being conquered by various foreign powers.\u003c/p>\n\u003cfigure id=\"attachment_122124\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8116-new.jpg\" alt=\"Since expulsion from their homeland, Vietnamese people and their beloved soup have been flung across the globe.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122124\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8116-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8116-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8116-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8116-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8116-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8116-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8116-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8116-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8116-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8116-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Since expulsion from their homeland, Vietnamese people and their beloved soup have been flung across the globe. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>People adapt to survive but retain their distinctive Vietnamese identity, as does pho. Since expulsion from their homeland, Vietnamese people and their beloved soup have been flung across the globe. Pho can now be found in the furthest corners of the planet, from Antarctica to Ile de la Reunion, lovingly made by Vietnamese refugees who cannot imagine life without its comfort. The humble bowl of soup that represented their national treasure now appeals to their hope for posterity. While the people of Vietnam have scattered, Lam takes comfort in knowing something from his homeland has survived and the delectable aroma of broth with its pungent notes of cardamom, cinnamon, ginger and star anise is permeating the world.\u003c/p>\n\u003cfigure id=\"attachment_122122\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8194-new.jpg\" alt=\"Savanna Ferguson shared the story of immigrants, both human and vegetal; specifically how the humble potato saved and almost doomed Ireland.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122122\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8194-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8194-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8194-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8194-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8194-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8194-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8194-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8194-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8194-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8194-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Savanna Ferguson shared the story of immigrants, both human and vegetal; specifically how the humble potato saved and almost doomed Ireland. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Savanna Ferguson shared the story of immigrants, both human and vegetal; specifically how the humble potato saved and almost doomed Ireland. Potatoes were not native to Ireland. The tuber, originally from Peru, was introduced to Ireland in the late 16\u003csup>th\u003c/sup> century, at a time when food shortages were common. The potato quickly made itself at home in chilly Irish weather and rocky land. It was the perfect food: easy to grow, easy to harvest and easy to cook. And because it was almost nutritionally complete, the Irish populace thrived for generations. And then, in 1845, “potato blight” came to Ireland, its rot turning the tuber to mush. For five years, crops failed, killing one million people and forcing two million to emigrate. One million Irish immigrants came to the to U.S. to find refuge and changed our country forever.\u003c/p>\n\u003cfigure id=\"attachment_122121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8203-new.jpg\" alt=\"Savanna Ferguson telling her story No Known Substitute to the audience at The Swedish American Hall.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122121\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8203-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8203-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8203-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8203-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8203-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8203-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8203-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8203-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8203-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8203-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Savanna Ferguson telling her story \"No Known Substitute\" to the audience at The Swedish American Hall. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In these days of heated debate over immigration, it is instructive to recall how much Irish immigrants were hated, prohibited from working, and described as” less than human.” These phrases seems depressingly familiar. Today, 10% of our country (34 million Americans) can trace Irish roots.\u003c/p>\n\u003cfigure id=\"attachment_122130\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8221-new-1.jpg\" alt=\"A conversation between Justin Phillips, food writer for the San Francisco Chronicle and Shani Jones, owner of Peaches Patties, a Jamaican food kiosk.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122130\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8221-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8221-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8221-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8221-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8221-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8221-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8221-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8221-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8221-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8221-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A conversation between Justin Phillips, food writer for the San Francisco Chronicle and Shani Jones, owner of Peaches Patties, a Jamaican food kiosk. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next, we were treated to a conversation between Justin Phillips, food writer for the San Francisco Chronicle and Shani Jones, owner of Peaches Patties, a Jamaican food kiosk. They compared notes on their shared experiences and their reverse life trajectories: Phillips, a Black man, grew up in Alexandria, Virginia and recently moved to San Francisco, and Jones, a native San Franciscan, from a dwindling Black population, moved to Atlanta, Georgia to attend college at a HBCU (Historically Black Colleges and Universities) and returned home. They each related moments of cultural insensitivity in remarks from white people in both parts of the country such as, “You’re Black, but not Black-Black” or “You’re not like the rest of them!” Now that Jones has opened a kiosk to make and sell food inspired by her Jamaican mother, she has, in essence, opened herself up to even more offensive interactions, for example, being urged to speak with a Jamaican accent while serving her food. Their take-home-thought for the evening: there are culturally insensitive people everywhere. Phillips and Jones are two of only 50,000 Black residents in San Francisco, a city of 860,000. With these slim odds, Phillips cautioned the audience to take notice, “When you see two Black people talking about issues like this in public,” Phillips said, “It’s a unicorn moment.”\u003c/p>\n\u003cfigure id=\"attachment_122132\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8237-new.jpg\" alt=\"Shani Jones has opened Peaches Patties, a kiosk to make and sell food inspired by her Jamaican mother.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122132\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8237-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8237-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8237-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8237-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8237-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8237-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8237-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8237-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8237-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8237-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shani Jones has opened Peaches Patties, a kiosk to make and sell food inspired by her Jamaican mother. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Other stories of refuge revealed tales of pain and loss. John Birdsall, an award-winning local writer, delivered a history lesson interwoven with personal travel tales exploring the refuge of queer safe spaces that exist around the world. He described how Berlin became the birthplace of queer safe space in the 1890s, when its bars and clubs flourished openly until the Weimer Republic came to power in the early 20\u003csup>th\u003c/sup> century. But when Berlin’s gay bars were closed down, Birdsall says, “the idea and the hope of refuge could not be extinguished.”\u003c/p>\n\u003cfigure id=\"attachment_122128\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8272-new.jpg\" alt=\"John Birdsall, an award-winning local writer, delivered a history lesson interwoven with personal travel tales exploring the refuge of queer safe spaces that exist around the world.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122128\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8272-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8272-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8272-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8272-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8272-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8272-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8272-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8272-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8272-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8272-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">John Birdsall, an award-winning local writer, delivered a history lesson interwoven with personal travel tales exploring the refuge of queer safe spaces that exist around the world. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Birdsall, his own travel stories “meant moving in a shadow world” of gay-owned B&B’s, frequenting bars and clubs in “gayberhoods” and queer enclaves – places that would supposedly shield their patrons from violence. But from the horrifying genocide of gays in Nazi Germany to the massacre at Pulse Night Club in 2016, it is clear that these supposedly protected zones of refuge cannot, in fact, promise safety.\u003c/p>\n\u003cfigure id=\"attachment_122135\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8289-new.jpg\" alt=\"The most powerful example of the connection between food and refuge came in film clips from an upcoming documentary called: Soufra: A Recipe from a Refugee Food Truck, presented by producer Trevor Hall.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122135\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8289-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8289-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8289-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8289-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8289-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8289-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8289-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8289-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8289-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8289-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The most powerful example of the connection between food and refuge came in film clips from an upcoming documentary called: Soufra: A Recipe from a Refugee Food Truck, presented by producer Trevor Hall. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The evening included dance and song performances plus short films interspersed between speakers. The most powerful example of the connection between food and refuge came in film clips from an upcoming documentary called: \u003cem>Soufra: A Recipe from a Refugee Food Truck\u003c/em>, presented by producer Trevor Hall. He described Burj el-Barajneh refugee camp outside Beirut, Lebanon, where 50,000 people are crowded into narrow alleys and seven-story buildings within a one square kilometer space. In clips from the film, we see women in colorful hijabs chopping vegetables, chatting, cooking and laughing. What is not immediately apparent is their status as “prisoners,” since they lack the financial and political means to leave the camp.\u003c/p>\n\u003cfigure id=\"attachment_122134\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8322-new.jpg\" alt=\"In another clip, we meet Mariam al Shaar, an entrepreneur who was born and has lived her whole life in Burj el-Barajneh.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122134\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8322-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8322-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8322-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8322-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8322-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8322-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8322-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8322-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8322-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8322-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In another clip, we meet Mariam al Shaar, an entrepreneur who was born and has lived her whole life in Burj el-Barajneh. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In another clip, we meet Mariam al Shaar, an entrepreneur who was born and has lived her whole life in Burj el-Barajneh. Yet Al Shaar is determined to harness the energy, resourcefulness and creativity of the women of the camp through their food. She is a social entrepreneur with a vision and a plan to uplift the lives of the women through cooking and selling their food. Since the women come from various backgrounds, Palestinian, Syrian, Egyptian and Iraqi, the process includes them teaching each other classic dishes from their cultures. The story of Mariam al Shaar illustrates the power of food to bring people together, empower them and create refuge where there is none. This documentary feature film will be coming out in November.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Queer in the Kitchen: Gender Politics Take Front Stage",
"title": "Queer in the Kitchen: Gender Politics Take Front Stage",
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"content": "\u003cp>\u003cem>Four prominent queer women chefs discuss how their identities shape their work experience, and the challenges facing queer women in the food industry.\u003c/em>\u003c/p>\n\u003cp>Recent sexual harassment and assault allegations against Hollywood producer \u003ca href=\"https://www.nytimes.com/2017/10/05/us/harvey-weinstein-harassment-allegations.html\">Harvey Weinstein\u003c/a> have ushered in a crucial moment for women across the nation. Last week, actress Alyssa Milano prompted waves of women to join \u003ca href=\"http://www.huffingtonpost.ca/entry/the-me-too-campaign-was-created-by-a-black-woman-10-years-ago_us_59e61a7fe4b02a215b336fee\">a decade-old campaign\u003c/a> when she \u003ca href=\"http://abcnews.go.com/Entertainment/metoo-campaign-shines-light-sexually-harassed-assaulted/story?id=50508897\">invited victims\u003c/a> of sexual harassment and abuse to respond on social media with the words “me too.” Scores of women, including Ellen DeGeneres, Olympic gymnast McKayla Maroney, and congresswoman Gwen Moore have lent their voices to the \u003ca href=\"http://abcnews.go.com/Entertainment/alyssa-milano-metoo-campaign-vocal-stops/story?id=50582023\">#metoo movement\u003c/a>, which has become an urgent call to action.\u003c/p>\n\u003cp>“People should know that this is not just happening in Hollywood,” Maroney \u003ca href=\"https://twitter.com/McKaylaMaroney/status/920548528870400001/photo/1?ref_src=twsrc%5Etfw&ref_url=http%3A%2F%2Fwww.cnn.com%2F2017%2F10%2F18%2Fus%2Fmckayla-maroney-me-too-abuse%2Findex.html\">wrote\u003c/a> on Twitter. “This is happening everywhere. Wherever there is a position of power, there seems to be potential for abuse.”\u003c/p>\n\u003cp>Largely dominated by men, the food industry is no exception. Celebrity chef \u003ca href=\"http://www.latimes.com/business/la-fi-john-besh-20171023-story.html\">John Besh resigned\u003c/a> yesterday after \u003ca href=\"http://www.nola.com/business/index.ssf/2017/10/john_besh_restaurants_fostered.html\">bombshell sexual-harassment revelations\u003c/a> were published by the New Orleans \u003cem>Times-Picayune \u003c/em>over the weekend. As Michelle Zunter, a former waitress, recently \u003ca href=\"https://www.huffingtonpost.com/entry/when-i-realized-that-my-me-toos-were-too-many-to_us_59e4e623e4b003f928d5e8ca\">wrote\u003c/a>, sexual harassment is routine at many restaurants. But sexism is hardly confined to the front-of-house. Professional kitchens have long been gendered. A disproportionate number of women end up as pastry chefs—a position associated with the sweet, delicate, and refined—while line chefs and executive chefs are almost always men.\u003c/p>\n\u003cp>The number of top-ranked female chefs in the world remains insignificant, said Jennifer Berg, associate professor of food studies at New York University’s Steinhardt School of Culture, Education, and Human Development. “It’s barely changed in the last several decades.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Women in positions of power in the kitchen are often questioned for their choices. “There’s an element of guilt associated with women in kitchen positions in a way that there isn’t with men,” Berg explained. “She needs to explain and rationalize how she has chosen this career, which is arguably physically demanding, [with] really long hours, unconventional hours.”\u003c/p>\n\u003cp>Queer women setting foot in the culinary world often find themselves in “no man’s land,” Berg explained. They’re often excluded from pastry work, but still discriminated against for being female in the realm of executive chefs.\u003c/p>\n\u003cp>In fact, anyone who is not a cisgender man can often face difficulties fitting into traditional kitchens. Berg suggests that queer men and trans people may face even greater challenges than queer women, who are often expected to play masculine roles in the kitchen, “even if it’s a performance.”\u003c/p>\n\u003cp>And Berg said LGBTQ women in the food industry bear a unique burden: the expectation of militancy. “Where there’s a LGBTQ chef who identifies as a female, the assumption is she’s going to be an activist, a vegan. The assumption is that she’s going to stand for something,” Berg said. “It’s such an unrealistic expectation, and an unfair vantage point to put someone in.”\u003c/p>\n\u003cp>Civil Eats spoke with four prominent queer women chefs about how their identities have shaped their experience in the industry. Their reflections shed light on the breadth of experiences facing queer women in the culinary sphere.\u003c/p>\n\u003cp>\u003cstrong>Preeti Mistry\u003c/strong>, \u003cstrong>Oakland, California\u003c/strong>\u003cbr>\n\u003cem>Chef Mistry and her wife Ann Nadeau own sister restaurants Juhu Beach and Navi Kitchen.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_122070\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/171023-queer-women-chefs-mistry-1.jpg\" alt=\"Preeti Mistry\" width=\"960\" height=\"640\" class=\"size-full wp-image-122070\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-mistry-1.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-mistry-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-mistry-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-mistry-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-mistry-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-mistry-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-mistry-1-520x347.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry \u003ccite>(Alanna Hale)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The first fine dining kitchen that I worked in was the Sugar Club, and I was the only woman in the kitchen. Everyone’s first assumption was that I wasn’t going to carry my own weight. My immediate response to that was, “Okay, I’ll take the hardest job.” I’d come in a half hour before my shift just to clean the fryer. I’d clean the hood and the filters at the end of the night.\u003c/p>\n\u003cp>At the same time, I did experience a certain amount of masculine privilege, and I have throughout my career as a line cook, in that I can very easily be seen as one of the guys.\u003c/p>\n\u003cp>They’re not checking out my ass, they’re not trying to flirt with me. They can very easily even forget that I’m actually female. My sous-chef would be like, “You’re such a dude.” And he meant it as a compliment. That’s how most of the guys saw me.\u003c/p>\n\u003ch4>\u003cstrong>The Myth of Diversity\u003c/strong>\u003c/h4>\n\u003cp>Just cause you have a Mexican dishwasher doesn’t mean your industry is diverse. Who’s in charge? Who owns the restaurants? Whose name is on the door? Who’s getting the promotions? Who’s being seen and getting taken under the wing of the chef? By and large, that’s still straight white men.\u003c/p>\n\u003cp>My kitchens are kind of like \u003ca href=\"https://nationaldaycalendar.com/national-opposite-day-january-25/\">Opposite Day\u003c/a>. There’s a lot more diversity ethnically, racially, and in terms of gender and sexual orientation. It’s incredibly intentional. Some of the people who are more used to a traditional restaurant environment don’t last in my kitchen.\u003c/p>\n\u003cp>Lots of chefs and restaurateurs say, “The kitchen’s just the kitchen. That person just needs to get a thicker skin and get over it.” They would rather [respond that way] to a gender-nonconforming person or that woman who’s experiencing sexual harassment, than just say to the macho line cooks: “Hey, fucking quit it.”\u003c/p>\n\u003ch4>\u003cstrong>An Evolving Identity\u003c/strong>\u003c/h4>\n\u003cp>I identify as a lesbian, and also as queer and gender-nonbinary. When I came out in 1994, I had no idea what trans or gender-nonbinary was. Living in San Francisco, I immediately identified with what I saw around me, which was this term \u003cem>butch lesbian\u003c/em>. That was where I felt I belonged. But I also knew that when I was four years old, I had insisted to everyone that I was a boy.\u003c/p>\n\u003cp>In the late ‘90s, early 2000s, all my friends started transitioning and becoming guys. I struggled with that for a couple years, trying to decide if that was the right path for me. I think at some point, I realized just because I identify as female and use the pronouns \u003cem>she\u003c/em> and \u003cem>her\u003c/em> doesn’t mean that I have to be this feminine person.\u003c/p>\n\u003cp>But I still identify really strongly with my trans male friends. I share their experience every day when I walk into a public restroom or I’m in an airport security line. I am part of that larger family.\u003c/p>\n\u003cp>Our new restaurant, Navi Kitchen, has a lot of social justice artwork. My wife got this beautiful piece of artwork that’s on the door to our bathroom and it says, “Your gender is beautiful.” I cried when she showed it to me. Because I don’t think people really understand how challenging it is every day for people who are not cisgendered.\u003c/p>\n\u003cp>\u003cstrong>Elise Kornack\u003c/strong>, \u003cstrong>Ulster County, New York\u003c/strong>\u003cbr>\n\u003cem>Chef Kornack and her wife, Anna Hieronimus, owned—and were the sole employees of—the acclaimed Brooklyn twelve-seater, Take Root, for four years, until it closed earlier this year\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_122069\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack.jpg\" alt=\"Elise Kornack\" width=\"700\" height=\"712\" class=\"size-full wp-image-122069\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack-160x163.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack-240x244.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack-375x381.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack-520x529.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack-64x64.jpg 64w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Elise Kornack \u003ccite>(Daniel Krieger)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I worked at five restaurants prior to opening Take Root. Then my wife and I moved to Brooklyn, and it became clear to us that we wanted to do our own thing creatively. The experiences I had in other kitchens prepped me for the experiences with customers at Take Root—but not enough.\u003c/p>\n\u003cp>In our restaurant, I was interacting with customers on a very personal level. Our relationship was on the forefront of everything, and that became very difficult, to say the least. We were putting ourselves out there very publicly. And so we were very vulnerable to people’s ignorance.\u003c/p>\n\u003ch4>\u003cstrong>Marriage on Display\u003c/strong>\u003c/h4>\n\u003cp>One time, there was a family that came to eat at the restaurant with two younger kids. When it became clear that my wife and I were married—and that we’d be serving them and cooking—it was very obvious it made them uncomfortable. They ended up deciding to get up and leave. I recall feeling disappointed that I didn’t have the guts to say something.\u003c/p>\n\u003cp>Moving forward, we had incredible diners. I feel very lucky that most of them were not only accepting of our relationship but celebrated it. But there were one or two occasions when heterosexual men hit on my wife, not knowing that we were married. There were people who asked if we were sisters or roommates, never expecting that we were wives. People messed up my gender multiple times, and asked my wife if I was her husband.\u003c/p>\n\u003cp>And their reactions, their tone, and the way they asked the questions seemed extremely off-putting and very offensive, especially because most diners don’t ask their servers personal questions in the way they were asking us. There were a lot of situations that felt very invasive, and we did not feel that these things would’ve ever happened if we were a straight couple.\u003c/p>\n\u003cp>It was very difficult to not let those things seep into our relationship. The biggest challenge was watching each other feel bad at work, or be mistreated, and not be able to defend each other, because we were in a professional setting. But it never made us question our relationship or who we were.\u003c/p>\n\u003ch4>\u003cstrong>Navigating a Shifting Identity in the Kitchen\u003c/strong>\u003c/h4>\n\u003cp>When I first started in the industry in college, I was comfortable telling people I was close to that I was gay, but I did not tell everybody. I wasn’t as masculinely presenting as I am now. I realized I was more at risk of being treated the way that other women are treated [in restaurants] because of how I was presenting myself.\u003c/p>\n\u003cp>As I became more comfortable with myself and wanting to look the way I felt inside in terms of feeling more masculine than feminine, I saw how people treated me differently. The men in the kitchen felt a little bit more of a sense of camaraderie. I didn’t have to fear being hit on or treated in a sexual way.\u003c/p>\n\u003cp>\u003cstrong>Deborah VanTrece\u003c/strong>, \u003cstrong>Atlanta, Georgia\u003c/strong>\u003cbr>\n\u003cem>Chef VanTrece is the owner and executive chef at Twisted Soul Cookhouse & Pours.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_122071\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece.jpg\" alt=\"Deborah VanTrece\" width=\"1200\" height=\"800\" class=\"size-full wp-image-122071\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Deborah VanTrece \u003ccite>(Matthew Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I think being queer and being African-American comes with a lot of responsibility in the culinary arena. I don’t look like a lot of the other chefs. I am often the only one of this identity in a room, and it can be quite lonely sometimes. But I remember that I have been blessed. I represent those who haven’t made it yet and I have a responsibility to represent them well.\u003c/p>\n\u003cp>The first time I dated a woman, I hid it from my friends, my family, and definitely from my clients. I owned a restaurant back then called Edible Art. I had some very high-profile clients. I didn’t want them to say, “Oh no, I don’t want her food,” or look at me weird. One day, it dawned on me that I was doing this person who I cared about, who was out, an injustice by not letting people know we were in a relationship. I felt that if people couldn’t accept me for the person that I was—I was still the same person with the same talent—then I didn’t need to do business with them.\u003c/p>\n\u003ch4>\u003cstrong>The Pressure to Defy Stereotypes\u003c/strong>\u003c/h4>\n\u003cp>I first identify as a human being. I am a woman married to a woman, so most people consider me a lesbian. I was originally married to a man and grew out of him. I believe love comes in all forms. I don’t have a lot of use for labels.\u003c/p>\n\u003cp>Trying to get away from some of the stereotypes—that’s a big pressure for me. I don’t present myself as a butch woman, but there is that stereotype that women in the kitchen [should be] masculine. If you’re strong and you run a tight kitchen, the assumption is either you’re butch, or you’re a bitch. I’d rather be called efficient.\u003c/p>\n\u003cp>A lot of things are said behind my back. Sometimes I forget, but reality will snap me back every now and then. There are people out there who want to know, “How can she be as good as they say she is if she’s a Black lesbian?” At the end of the day, all I want to be is a great chef.\u003c/p>\n\u003ch4>\u003cstrong>A “Man’s Profession”\u003c/strong>\u003c/h4>\n\u003cp>As a chef, the problem is not as much being African-American or being a lesbian. It’s being female, period. In all male-dominated industries, the women have to deal with sexual innuendos and comments. As a lesbian, I don’t hear it as much, but I still hear it. I hear from men who say they’re going to “turn” me [straight].\u003c/p>\n\u003cp>I grew up with my mom and my grandma cooking. They could tote and lift heavy amounts of food. So I’m not quite sure how, all of a sudden, it’s a man’s profession. When it comes to getting paid for it, cooking becomes a man’s profession that we women can’t handle.\u003c/p>\n\u003cp>\u003cstrong>Karen Akunowicz\u003c/strong>, \u003cstrong>Boston, Massachusetts\u003c/strong>\u003cbr>\n\u003cem>Chef Akunowicz is a partner and executive chef at Myers + Chang.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_122068\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz.jpg\" alt=\"Karen Akunowicz\" width=\"1200\" height=\"1398\" class=\"size-full wp-image-122068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-160x186.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-800x932.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-768x895.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-1020x1188.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-1180x1375.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-960x1118.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-240x280.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-375x437.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-520x606.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Karen Akunowicz \u003ccite>(Matt Kurkowski)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I was on Top Chef, it was an important moment for me not only to be out, but to be clear and vocal about being a queer woman. I talked about my spouse, who identifies as genderqueer, and used gender neutral pronouns when talking about them. I felt that it was an opportunity to bring that to a mainstream audience and to speak to another part of the LGBTQ community.\u003c/p>\n\u003ch4>\u003cstrong>An \u003c/strong>\u003cstrong>“\u003c/strong>\u003cstrong>Invisible\u003c/strong>\u003cstrong>” \u003c/strong>\u003cstrong>Identity\u003c/strong>\u003c/h4>\n\u003cp>I identify as a queer fierce femme, which to me, is an important part of my personal, political, and gender identity. Using the term \u003cem>femme\u003c/em> is an important verbal way of making an often invisible community visible.\u003c/p>\n\u003cp>Finding femme helped me begin to understand my queer femininity. Femme identity is not especially rooted in physical appearance. Although my outward appearance is important and purposeful. I express my inner femme with outward signifiers: pink hair, boots, winged eyeliner, stilettos, fascinators, and a modern pin-up aesthetic.\u003c/p>\n\u003cp>Femmes can carry the markers of what is most often associated with straight femininity, so our queerness is often ignored. If I don’t intentionally come out as gay to the barista at my coffee shop, my hairdresser, the person interviewing me, or new staff members, the assumption is that I’m interested in attracting and sleeping with men.\u003c/p>\n\u003cp>I can remember always being assumed straight, and feeling invisible in the gay community. But things are really different now. Now I have a community of badass femme friends, as well as people who love, support, and value the femmes in their lives.\u003c/p>\n\u003ch4>\u003cstrong>The Biggest Challenge\u003c/strong>\u003c/h4>\n\u003cp>Sexism still exists. Plain and simple. Most of us who are female and working as chefs put our heads down, work hard, and don’t look back. But the fact that we choose to ignore it and persist does not change the fact that it exists.\u003c/p>\n\u003cp>I was recently cooking at an event, and when a male friend and colleague and I arrived at the space, the person in charge addressed my friend as “Chef” and me as “young lady.”\u003c/p>\n\u003cp>The lack of flexibility, combined with almost nonexistent family leave policies, makes being a chef a seemingly impossible job for women who want to work and have children.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>There are all sorts of problems for women in the restaurant industry, but the most destructive aspect surrounds pregnancy. This is an issue that affects women working in virtually every position within the restaurant world, from a fast casual waitress to line cooks.\u003c/p>\n\n",
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"nprByline": "\u003ca href=\"https://civileats.com/author/chuang/\">Christine Huang,\u003c/a> \u003ca href=\"https://ww2.kqed.org/bayareabites/author/civileat/\">Civil Eats\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Four prominent queer women chefs discuss how their identities shape their work experience, and the challenges facing queer women in the food industry.\u003c/em>\u003c/p>\n\u003cp>Recent sexual harassment and assault allegations against Hollywood producer \u003ca href=\"https://www.nytimes.com/2017/10/05/us/harvey-weinstein-harassment-allegations.html\">Harvey Weinstein\u003c/a> have ushered in a crucial moment for women across the nation. Last week, actress Alyssa Milano prompted waves of women to join \u003ca href=\"http://www.huffingtonpost.ca/entry/the-me-too-campaign-was-created-by-a-black-woman-10-years-ago_us_59e61a7fe4b02a215b336fee\">a decade-old campaign\u003c/a> when she \u003ca href=\"http://abcnews.go.com/Entertainment/metoo-campaign-shines-light-sexually-harassed-assaulted/story?id=50508897\">invited victims\u003c/a> of sexual harassment and abuse to respond on social media with the words “me too.” Scores of women, including Ellen DeGeneres, Olympic gymnast McKayla Maroney, and congresswoman Gwen Moore have lent their voices to the \u003ca href=\"http://abcnews.go.com/Entertainment/alyssa-milano-metoo-campaign-vocal-stops/story?id=50582023\">#metoo movement\u003c/a>, which has become an urgent call to action.\u003c/p>\n\u003cp>“People should know that this is not just happening in Hollywood,” Maroney \u003ca href=\"https://twitter.com/McKaylaMaroney/status/920548528870400001/photo/1?ref_src=twsrc%5Etfw&ref_url=http%3A%2F%2Fwww.cnn.com%2F2017%2F10%2F18%2Fus%2Fmckayla-maroney-me-too-abuse%2Findex.html\">wrote\u003c/a> on Twitter. “This is happening everywhere. Wherever there is a position of power, there seems to be potential for abuse.”\u003c/p>\n\u003cp>Largely dominated by men, the food industry is no exception. Celebrity chef \u003ca href=\"http://www.latimes.com/business/la-fi-john-besh-20171023-story.html\">John Besh resigned\u003c/a> yesterday after \u003ca href=\"http://www.nola.com/business/index.ssf/2017/10/john_besh_restaurants_fostered.html\">bombshell sexual-harassment revelations\u003c/a> were published by the New Orleans \u003cem>Times-Picayune \u003c/em>over the weekend. As Michelle Zunter, a former waitress, recently \u003ca href=\"https://www.huffingtonpost.com/entry/when-i-realized-that-my-me-toos-were-too-many-to_us_59e4e623e4b003f928d5e8ca\">wrote\u003c/a>, sexual harassment is routine at many restaurants. But sexism is hardly confined to the front-of-house. Professional kitchens have long been gendered. A disproportionate number of women end up as pastry chefs—a position associated with the sweet, delicate, and refined—while line chefs and executive chefs are almost always men.\u003c/p>\n\u003cp>The number of top-ranked female chefs in the world remains insignificant, said Jennifer Berg, associate professor of food studies at New York University’s Steinhardt School of Culture, Education, and Human Development. “It’s barely changed in the last several decades.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Women in positions of power in the kitchen are often questioned for their choices. “There’s an element of guilt associated with women in kitchen positions in a way that there isn’t with men,” Berg explained. “She needs to explain and rationalize how she has chosen this career, which is arguably physically demanding, [with] really long hours, unconventional hours.”\u003c/p>\n\u003cp>Queer women setting foot in the culinary world often find themselves in “no man’s land,” Berg explained. They’re often excluded from pastry work, but still discriminated against for being female in the realm of executive chefs.\u003c/p>\n\u003cp>In fact, anyone who is not a cisgender man can often face difficulties fitting into traditional kitchens. Berg suggests that queer men and trans people may face even greater challenges than queer women, who are often expected to play masculine roles in the kitchen, “even if it’s a performance.”\u003c/p>\n\u003cp>And Berg said LGBTQ women in the food industry bear a unique burden: the expectation of militancy. “Where there’s a LGBTQ chef who identifies as a female, the assumption is she’s going to be an activist, a vegan. The assumption is that she’s going to stand for something,” Berg said. “It’s such an unrealistic expectation, and an unfair vantage point to put someone in.”\u003c/p>\n\u003cp>Civil Eats spoke with four prominent queer women chefs about how their identities have shaped their experience in the industry. Their reflections shed light on the breadth of experiences facing queer women in the culinary sphere.\u003c/p>\n\u003cp>\u003cstrong>Preeti Mistry\u003c/strong>, \u003cstrong>Oakland, California\u003c/strong>\u003cbr>\n\u003cem>Chef Mistry and her wife Ann Nadeau own sister restaurants Juhu Beach and Navi Kitchen.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_122070\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/171023-queer-women-chefs-mistry-1.jpg\" alt=\"Preeti Mistry\" width=\"960\" height=\"640\" class=\"size-full wp-image-122070\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-mistry-1.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-mistry-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-mistry-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-mistry-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-mistry-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-mistry-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-mistry-1-520x347.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry \u003ccite>(Alanna Hale)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The first fine dining kitchen that I worked in was the Sugar Club, and I was the only woman in the kitchen. Everyone’s first assumption was that I wasn’t going to carry my own weight. My immediate response to that was, “Okay, I’ll take the hardest job.” I’d come in a half hour before my shift just to clean the fryer. I’d clean the hood and the filters at the end of the night.\u003c/p>\n\u003cp>At the same time, I did experience a certain amount of masculine privilege, and I have throughout my career as a line cook, in that I can very easily be seen as one of the guys.\u003c/p>\n\u003cp>They’re not checking out my ass, they’re not trying to flirt with me. They can very easily even forget that I’m actually female. My sous-chef would be like, “You’re such a dude.” And he meant it as a compliment. That’s how most of the guys saw me.\u003c/p>\n\u003ch4>\u003cstrong>The Myth of Diversity\u003c/strong>\u003c/h4>\n\u003cp>Just cause you have a Mexican dishwasher doesn’t mean your industry is diverse. Who’s in charge? Who owns the restaurants? Whose name is on the door? Who’s getting the promotions? Who’s being seen and getting taken under the wing of the chef? By and large, that’s still straight white men.\u003c/p>\n\u003cp>My kitchens are kind of like \u003ca href=\"https://nationaldaycalendar.com/national-opposite-day-january-25/\">Opposite Day\u003c/a>. There’s a lot more diversity ethnically, racially, and in terms of gender and sexual orientation. It’s incredibly intentional. Some of the people who are more used to a traditional restaurant environment don’t last in my kitchen.\u003c/p>\n\u003cp>Lots of chefs and restaurateurs say, “The kitchen’s just the kitchen. That person just needs to get a thicker skin and get over it.” They would rather [respond that way] to a gender-nonconforming person or that woman who’s experiencing sexual harassment, than just say to the macho line cooks: “Hey, fucking quit it.”\u003c/p>\n\u003ch4>\u003cstrong>An Evolving Identity\u003c/strong>\u003c/h4>\n\u003cp>I identify as a lesbian, and also as queer and gender-nonbinary. When I came out in 1994, I had no idea what trans or gender-nonbinary was. Living in San Francisco, I immediately identified with what I saw around me, which was this term \u003cem>butch lesbian\u003c/em>. That was where I felt I belonged. But I also knew that when I was four years old, I had insisted to everyone that I was a boy.\u003c/p>\n\u003cp>In the late ‘90s, early 2000s, all my friends started transitioning and becoming guys. I struggled with that for a couple years, trying to decide if that was the right path for me. I think at some point, I realized just because I identify as female and use the pronouns \u003cem>she\u003c/em> and \u003cem>her\u003c/em> doesn’t mean that I have to be this feminine person.\u003c/p>\n\u003cp>But I still identify really strongly with my trans male friends. I share their experience every day when I walk into a public restroom or I’m in an airport security line. I am part of that larger family.\u003c/p>\n\u003cp>Our new restaurant, Navi Kitchen, has a lot of social justice artwork. My wife got this beautiful piece of artwork that’s on the door to our bathroom and it says, “Your gender is beautiful.” I cried when she showed it to me. Because I don’t think people really understand how challenging it is every day for people who are not cisgendered.\u003c/p>\n\u003cp>\u003cstrong>Elise Kornack\u003c/strong>, \u003cstrong>Ulster County, New York\u003c/strong>\u003cbr>\n\u003cem>Chef Kornack and her wife, Anna Hieronimus, owned—and were the sole employees of—the acclaimed Brooklyn twelve-seater, Take Root, for four years, until it closed earlier this year\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_122069\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack.jpg\" alt=\"Elise Kornack\" width=\"700\" height=\"712\" class=\"size-full wp-image-122069\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack-160x163.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack-240x244.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack-375x381.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack-520x529.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack-64x64.jpg 64w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Elise Kornack \u003ccite>(Daniel Krieger)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I worked at five restaurants prior to opening Take Root. Then my wife and I moved to Brooklyn, and it became clear to us that we wanted to do our own thing creatively. The experiences I had in other kitchens prepped me for the experiences with customers at Take Root—but not enough.\u003c/p>\n\u003cp>In our restaurant, I was interacting with customers on a very personal level. Our relationship was on the forefront of everything, and that became very difficult, to say the least. We were putting ourselves out there very publicly. And so we were very vulnerable to people’s ignorance.\u003c/p>\n\u003ch4>\u003cstrong>Marriage on Display\u003c/strong>\u003c/h4>\n\u003cp>One time, there was a family that came to eat at the restaurant with two younger kids. When it became clear that my wife and I were married—and that we’d be serving them and cooking—it was very obvious it made them uncomfortable. They ended up deciding to get up and leave. I recall feeling disappointed that I didn’t have the guts to say something.\u003c/p>\n\u003cp>Moving forward, we had incredible diners. I feel very lucky that most of them were not only accepting of our relationship but celebrated it. But there were one or two occasions when heterosexual men hit on my wife, not knowing that we were married. There were people who asked if we were sisters or roommates, never expecting that we were wives. People messed up my gender multiple times, and asked my wife if I was her husband.\u003c/p>\n\u003cp>And their reactions, their tone, and the way they asked the questions seemed extremely off-putting and very offensive, especially because most diners don’t ask their servers personal questions in the way they were asking us. There were a lot of situations that felt very invasive, and we did not feel that these things would’ve ever happened if we were a straight couple.\u003c/p>\n\u003cp>It was very difficult to not let those things seep into our relationship. The biggest challenge was watching each other feel bad at work, or be mistreated, and not be able to defend each other, because we were in a professional setting. But it never made us question our relationship or who we were.\u003c/p>\n\u003ch4>\u003cstrong>Navigating a Shifting Identity in the Kitchen\u003c/strong>\u003c/h4>\n\u003cp>When I first started in the industry in college, I was comfortable telling people I was close to that I was gay, but I did not tell everybody. I wasn’t as masculinely presenting as I am now. I realized I was more at risk of being treated the way that other women are treated [in restaurants] because of how I was presenting myself.\u003c/p>\n\u003cp>As I became more comfortable with myself and wanting to look the way I felt inside in terms of feeling more masculine than feminine, I saw how people treated me differently. The men in the kitchen felt a little bit more of a sense of camaraderie. I didn’t have to fear being hit on or treated in a sexual way.\u003c/p>\n\u003cp>\u003cstrong>Deborah VanTrece\u003c/strong>, \u003cstrong>Atlanta, Georgia\u003c/strong>\u003cbr>\n\u003cem>Chef VanTrece is the owner and executive chef at Twisted Soul Cookhouse & Pours.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_122071\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece.jpg\" alt=\"Deborah VanTrece\" width=\"1200\" height=\"800\" class=\"size-full wp-image-122071\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Deborah VanTrece \u003ccite>(Matthew Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I think being queer and being African-American comes with a lot of responsibility in the culinary arena. I don’t look like a lot of the other chefs. I am often the only one of this identity in a room, and it can be quite lonely sometimes. But I remember that I have been blessed. I represent those who haven’t made it yet and I have a responsibility to represent them well.\u003c/p>\n\u003cp>The first time I dated a woman, I hid it from my friends, my family, and definitely from my clients. I owned a restaurant back then called Edible Art. I had some very high-profile clients. I didn’t want them to say, “Oh no, I don’t want her food,” or look at me weird. One day, it dawned on me that I was doing this person who I cared about, who was out, an injustice by not letting people know we were in a relationship. I felt that if people couldn’t accept me for the person that I was—I was still the same person with the same talent—then I didn’t need to do business with them.\u003c/p>\n\u003ch4>\u003cstrong>The Pressure to Defy Stereotypes\u003c/strong>\u003c/h4>\n\u003cp>I first identify as a human being. I am a woman married to a woman, so most people consider me a lesbian. I was originally married to a man and grew out of him. I believe love comes in all forms. I don’t have a lot of use for labels.\u003c/p>\n\u003cp>Trying to get away from some of the stereotypes—that’s a big pressure for me. I don’t present myself as a butch woman, but there is that stereotype that women in the kitchen [should be] masculine. If you’re strong and you run a tight kitchen, the assumption is either you’re butch, or you’re a bitch. I’d rather be called efficient.\u003c/p>\n\u003cp>A lot of things are said behind my back. Sometimes I forget, but reality will snap me back every now and then. There are people out there who want to know, “How can she be as good as they say she is if she’s a Black lesbian?” At the end of the day, all I want to be is a great chef.\u003c/p>\n\u003ch4>\u003cstrong>A “Man’s Profession”\u003c/strong>\u003c/h4>\n\u003cp>As a chef, the problem is not as much being African-American or being a lesbian. It’s being female, period. In all male-dominated industries, the women have to deal with sexual innuendos and comments. As a lesbian, I don’t hear it as much, but I still hear it. I hear from men who say they’re going to “turn” me [straight].\u003c/p>\n\u003cp>I grew up with my mom and my grandma cooking. They could tote and lift heavy amounts of food. So I’m not quite sure how, all of a sudden, it’s a man’s profession. When it comes to getting paid for it, cooking becomes a man’s profession that we women can’t handle.\u003c/p>\n\u003cp>\u003cstrong>Karen Akunowicz\u003c/strong>, \u003cstrong>Boston, Massachusetts\u003c/strong>\u003cbr>\n\u003cem>Chef Akunowicz is a partner and executive chef at Myers + Chang.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_122068\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz.jpg\" alt=\"Karen Akunowicz\" width=\"1200\" height=\"1398\" class=\"size-full wp-image-122068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-160x186.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-800x932.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-768x895.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-1020x1188.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-1180x1375.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-960x1118.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-240x280.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-375x437.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-520x606.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Karen Akunowicz \u003ccite>(Matt Kurkowski)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I was on Top Chef, it was an important moment for me not only to be out, but to be clear and vocal about being a queer woman. I talked about my spouse, who identifies as genderqueer, and used gender neutral pronouns when talking about them. I felt that it was an opportunity to bring that to a mainstream audience and to speak to another part of the LGBTQ community.\u003c/p>\n\u003ch4>\u003cstrong>An \u003c/strong>\u003cstrong>“\u003c/strong>\u003cstrong>Invisible\u003c/strong>\u003cstrong>” \u003c/strong>\u003cstrong>Identity\u003c/strong>\u003c/h4>\n\u003cp>I identify as a queer fierce femme, which to me, is an important part of my personal, political, and gender identity. Using the term \u003cem>femme\u003c/em> is an important verbal way of making an often invisible community visible.\u003c/p>\n\u003cp>Finding femme helped me begin to understand my queer femininity. Femme identity is not especially rooted in physical appearance. Although my outward appearance is important and purposeful. I express my inner femme with outward signifiers: pink hair, boots, winged eyeliner, stilettos, fascinators, and a modern pin-up aesthetic.\u003c/p>\n\u003cp>Femmes can carry the markers of what is most often associated with straight femininity, so our queerness is often ignored. If I don’t intentionally come out as gay to the barista at my coffee shop, my hairdresser, the person interviewing me, or new staff members, the assumption is that I’m interested in attracting and sleeping with men.\u003c/p>\n\u003cp>I can remember always being assumed straight, and feeling invisible in the gay community. But things are really different now. Now I have a community of badass femme friends, as well as people who love, support, and value the femmes in their lives.\u003c/p>\n\u003ch4>\u003cstrong>The Biggest Challenge\u003c/strong>\u003c/h4>\n\u003cp>Sexism still exists. Plain and simple. Most of us who are female and working as chefs put our heads down, work hard, and don’t look back. But the fact that we choose to ignore it and persist does not change the fact that it exists.\u003c/p>\n\u003cp>I was recently cooking at an event, and when a male friend and colleague and I arrived at the space, the person in charge addressed my friend as “Chef” and me as “young lady.”\u003c/p>\n\u003cp>The lack of flexibility, combined with almost nonexistent family leave policies, makes being a chef a seemingly impossible job for women who want to work and have children.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Russian River Brewing Launches “Sonoma Pride” Campaign to Support Sonoma County Fire Victims",
"title": "Russian River Brewing Launches “Sonoma Pride” Campaign to Support Sonoma County Fire Victims",
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"content": "\u003cp>North Bay residents have spent the days since Monday morning, October 9, experiencing terror, loss, and heartbreak. They’ve been fighting fires with garden hoses, preparing their homes against the onslaught of raging flames, and waiting in evacuation centers for news of loved ones and updates regarding the survival of their homes. In the past few days, firefighters battling blazes in Napa and Sonoma counties have continued to make gains, with containment numbers increasing. When the fires are quenched begins the road toward recovery.\u003c/p>\n\u003cp>In an effort to help rebuild their local community, Natalie and Vinnie Cilurzo, owners of Santa Rosa’s Russian River Brewing Company, have partnered with former professional cyclist Levi Leipheimer’s King Ridge Foundation to launch the charitable endeavor \u003ca href=\"http://www.sonomapride.com/\">Sonoma Pride\u003c/a>. The campaign will raise funds through direct donations to the King Ridge Foundation, sales of Sonoma Pride beer (to be released on October 31) and $25 donations for a chance to win Pliny the Younger line-cutting privileges in 2018.\u003c/p>\n\u003cfigure id=\"attachment_122017\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/Levi-Leipheimer-during-his-King-Ridge-GranFondo-1024x683.jpg\" alt=\"Professional cyclist Levi Leipheimer’s King Ridge Foundation is part of the Sonoma Pride campaign.\" width=\"1024\" height=\"683\" class=\"size-full wp-image-122017\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/Levi-Leipheimer-during-his-King-Ridge-GranFondo-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Levi-Leipheimer-during-his-King-Ridge-GranFondo-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Levi-Leipheimer-during-his-King-Ridge-GranFondo-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Levi-Leipheimer-during-his-King-Ridge-GranFondo-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Levi-Leipheimer-during-his-King-Ridge-GranFondo-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Levi-Leipheimer-during-his-King-Ridge-GranFondo-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Levi-Leipheimer-during-his-King-Ridge-GranFondo-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Levi-Leipheimer-during-his-King-Ridge-GranFondo-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Levi-Leipheimer-during-his-King-Ridge-GranFondo-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Professional cyclist Levi Leipheimer’s King Ridge Foundation is part of the Sonoma Pride campaign. \u003ccite>(Photo courtesy of Levi Leipheimer)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Sonoma Pride donation site, which has already realized over $162,959 in charitable contributions, will continue to collect and distribute funds through December; 100 percent of proceeds will be donated to victims of the Sonoma County wildfires.\u003c/p>\n\u003cp>Commenting on the Sonoma Pride campaign, Natalie Cilurzo says, “It was important to Vinnie and me to partner with a local non-profit that would ensure the money raised stays in Sonoma County…one with no overhead or administrative fees so all of the money goes directly to the wildfire victims.”\u003c/p>\n\u003cp>\u003cstrong>As part of this fundraising effort, Russian River Brewing Company has invited breweries from across Sonoma County and around the world to create beers under the Sonoma Pride label. Bear Republic Brewing Company in Healdsburg was the first to sign on for the collaboration.\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Being a retired firefighter myself” says Richard Norgrove Jr., Bear Republic owner and master brewer, “it was important for us to be a part of this.”\u003c/p>\n\u003cfigure id=\"attachment_122009\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/BEARREPUB031_724989-1024x683.jpg\" alt=\"Richard Norgrove Jr., owner and master brewer at Bear Republic Brewing Company. Bear Republic has partnered with St. Florian’s Brewery and 101 North to make collaborative beers under the Sonoma Pride label.\" width=\"1024\" height=\"683\" class=\"size-full wp-image-122009\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/BEARREPUB031_724989-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/BEARREPUB031_724989-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/BEARREPUB031_724989-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/BEARREPUB031_724989-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/BEARREPUB031_724989-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/BEARREPUB031_724989-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/BEARREPUB031_724989-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/BEARREPUB031_724989-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/BEARREPUB031_724989-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Richard Norgrove Jr., owner and master brewer at Bear Republic Brewing Company. Bear Republic has partnered with St. Florian’s Brewery and 101 North to make collaborative beers under the Sonoma Pride label. \u003ccite>(Photo courtesy of Bear Republic Brewing Company)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As part of the Sonoma Pride campaign, Bear Republic has partnered with St. Florian’s Brewery in Windsor to make a collaborative beer called “Mutual Aid.” Firetrucks from Healdsburg and Windsor will be pictured on the label. Aron Levin, owner and master brewer at St. Florian’s Brewery (St. Florian is patron saint of firefighters), is a fire captain and has been fighting on the front line since the North Bay wildfires broke out.\u003c/p>\n\u003cfigure id=\"attachment_122013\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/CTJ0321_STFLORIANBREWERY1_639932.jpg\" alt=\"Aron and Amy Levin, owners of St. Florian's Brewery in Windsor. Aron is a fire captain and has been fighting on the front line since the North Bay wildfires broke out.\" width=\"800\" height=\"551\" class=\"size-full wp-image-122013\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/CTJ0321_STFLORIANBREWERY1_639932.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/CTJ0321_STFLORIANBREWERY1_639932-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/CTJ0321_STFLORIANBREWERY1_639932-768x529.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/CTJ0321_STFLORIANBREWERY1_639932-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/CTJ0321_STFLORIANBREWERY1_639932-375x258.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/CTJ0321_STFLORIANBREWERY1_639932-520x358.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Aron and Amy Levin, owners of St. Florian's Brewery in Windsor. Aron is a fire captain and has been fighting on the front line since the North Bay wildfires broke out. \u003ccite>(Conner Jay)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bear Republic is planning a similar collaboration with Petaluma’s 101 North Brewing with a label representing Richard Norgrove’s and 101 North master brewer Joel Johnson’s alma mater Cardinal Newman. The proceeds from this collaborative brew will go directly toward rebuilding Cardinal Newman High School, which was damaged in the Tubbs Fire. Bear Republic Brewing is also donating 50 cents on ever case sold to help fire victims; the brewery estimates this will net $70,000 for the charitable endeavor.\u003c/p>\n\u003cp>Meanwhile, Sonoma Springs Brewing in Sonoma Valley plan to brew a juicy-style IPA under the Sonoma Pride label, which will be released on draft in November. On November 11th, the brewery will honor the Sonoma Valley Volunteer Fire Department at their annual Sottile Red Party fundraiser.\u003c/p>\n\u003cp>In addition to Russian River Brewing, Bear Republic, St. Florian’s, 101 North and Sonoma Springs, Santa Rosa breweries HenHouse and Cooperage are brewing a collaborative beer under the Sonoma Pride label and local breweries Plow, Third Street Aleworks, Seismic, Moonlight, Crooked Goat, Fogbelt, Barrel Brothers and 3 Disciples are also joining the fundraising effort.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"122020,122012,122011,122019,122018,122010,122016,122008\"]\u003c/p>\n\u003cp>\u003cstrong>All Sonoma Pride beers will be available on draft from October 31.\u003c/strong> Russian River Brewery and Bear Republic will be producing 10,000 barrels; they will bottle some Sonoma Pride for national distribution. Russian River Brewing Company’s Sonoma Pride release party is scheduled on October 31st, more details can be found on the brewery’s \u003ca href=\"https://www.facebook.com/russianriverbrewing/\">Facebook page\u003c/a>.\u003c/p>\n\u003cp>Locals and families affected by the fires can \u003ca href=\"https://docs.google.com/forms/d/e/1FAIpQLSfisTMwEVRNxBxG9u_yBZFzAI75PUXI8hp6Ob1KupemA8GuqA/viewform?usp=sf_link\">apply for funds\u003c/a> online through the King Ridge Foundation; families with children are given preference. The Sonoma Pride campaign has also secured donations from Trek and Specialized of 1,000 new bicycles; families with children who lost bikes in the fires or children who don’t own a bike may apply for one \u003ca href=\"https://docs.google.com/forms/d/e/1FAIpQLSd11a_87wl8M7Csd_IkfQlqYkjwJTnP5deqX6697nwuHjUzqA/viewform\">here.\u003c/a> North Bay residents who are in need of basic necessities like toiletries, shoes, and clothing may apply for assistance in obtaining those items \u003ca href=\"https://docs.google.com/forms/d/e/1FAIpQLSfazWnT-8oTpT-3mOOmUO7unfEvdjxqySwgJS2I6b1GOXCSqw/viewform\">here\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Get more information about Sonoma Pride, and how to make a donation at \u003ca href=\"http://www.sonomapride.com/\">sonomapride.com\u003c/a>.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>National breweries planning to brew beers under the Sonoma Pride label include: \u003c/strong>\u003cbr>\nAlvarado Street (Monterey, CA), New Bohemian (Santa Cruz, CA), Eight Bridges (Livermore, CA), Morgan Territory (Tracy, CA), The Bell Marker (San Diego, CA), Crux Fermentation Project (Bend, OR), Boneyard (Bend, OR), Creature Comforts (Athens, GA), Scarlet Lane (McCordsville, IN), Cigar City (Tampa, FL), Ballast Point (San Diego, CA), and Sierra Nevada (Chico, CA), Sante Adairius Rustic Ales (Capitola, CA), Bagby Beer Company (Oceanside, CA), Three Weavers (Inglewood, CA), St. Archer (San Diego, CA), J Dubs Brewing (Sarasota, FL), Allegory Brewing (McMinnville, OR), and Revision Brewing (Sparks, NV) — more are expected to join.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This story was originally published on\u003c/em> \u003ca href=\"http://www.sonomamag.com/russian-river-brewing-launches-sonoma-pride-campaign-to-support-sonoma-county-fire-victims/\">\u003cem>Sonomamag.com\u003c/em>\u003c/a>.\u003c/p>\n\n",
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"excerpt": "In an effort to help rebuild their local community, Natalie and Vinnie Cilurzo, owners of Santa Rosa’s Russian River Brewing Company, have partnered with former professional cyclist Levi Leipheimer’s King Ridge Foundation to launch the charitable endeavor Sonoma Pride. ",
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"nprByline": "\u003ca href=\"http://www.sonomamag.com/author/jvallery/\">Jess Poshepny Vallery,\u003c/a> \u003ca href=\"http://www.sonomamag.com/\">Sonoma Magazine\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>North Bay residents have spent the days since Monday morning, October 9, experiencing terror, loss, and heartbreak. They’ve been fighting fires with garden hoses, preparing their homes against the onslaught of raging flames, and waiting in evacuation centers for news of loved ones and updates regarding the survival of their homes. In the past few days, firefighters battling blazes in Napa and Sonoma counties have continued to make gains, with containment numbers increasing. When the fires are quenched begins the road toward recovery.\u003c/p>\n\u003cp>In an effort to help rebuild their local community, Natalie and Vinnie Cilurzo, owners of Santa Rosa’s Russian River Brewing Company, have partnered with former professional cyclist Levi Leipheimer’s King Ridge Foundation to launch the charitable endeavor \u003ca href=\"http://www.sonomapride.com/\">Sonoma Pride\u003c/a>. The campaign will raise funds through direct donations to the King Ridge Foundation, sales of Sonoma Pride beer (to be released on October 31) and $25 donations for a chance to win Pliny the Younger line-cutting privileges in 2018.\u003c/p>\n\u003cfigure id=\"attachment_122017\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/Levi-Leipheimer-during-his-King-Ridge-GranFondo-1024x683.jpg\" alt=\"Professional cyclist Levi Leipheimer’s King Ridge Foundation is part of the Sonoma Pride campaign.\" width=\"1024\" height=\"683\" class=\"size-full wp-image-122017\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/Levi-Leipheimer-during-his-King-Ridge-GranFondo-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Levi-Leipheimer-during-his-King-Ridge-GranFondo-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Levi-Leipheimer-during-his-King-Ridge-GranFondo-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Levi-Leipheimer-during-his-King-Ridge-GranFondo-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Levi-Leipheimer-during-his-King-Ridge-GranFondo-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Levi-Leipheimer-during-his-King-Ridge-GranFondo-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Levi-Leipheimer-during-his-King-Ridge-GranFondo-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Levi-Leipheimer-during-his-King-Ridge-GranFondo-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Levi-Leipheimer-during-his-King-Ridge-GranFondo-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Professional cyclist Levi Leipheimer’s King Ridge Foundation is part of the Sonoma Pride campaign. \u003ccite>(Photo courtesy of Levi Leipheimer)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Sonoma Pride donation site, which has already realized over $162,959 in charitable contributions, will continue to collect and distribute funds through December; 100 percent of proceeds will be donated to victims of the Sonoma County wildfires.\u003c/p>\n\u003cp>Commenting on the Sonoma Pride campaign, Natalie Cilurzo says, “It was important to Vinnie and me to partner with a local non-profit that would ensure the money raised stays in Sonoma County…one with no overhead or administrative fees so all of the money goes directly to the wildfire victims.”\u003c/p>\n\u003cp>\u003cstrong>As part of this fundraising effort, Russian River Brewing Company has invited breweries from across Sonoma County and around the world to create beers under the Sonoma Pride label. Bear Republic Brewing Company in Healdsburg was the first to sign on for the collaboration.\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Being a retired firefighter myself” says Richard Norgrove Jr., Bear Republic owner and master brewer, “it was important for us to be a part of this.”\u003c/p>\n\u003cfigure id=\"attachment_122009\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/BEARREPUB031_724989-1024x683.jpg\" alt=\"Richard Norgrove Jr., owner and master brewer at Bear Republic Brewing Company. Bear Republic has partnered with St. Florian’s Brewery and 101 North to make collaborative beers under the Sonoma Pride label.\" width=\"1024\" height=\"683\" class=\"size-full wp-image-122009\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/BEARREPUB031_724989-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/BEARREPUB031_724989-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/BEARREPUB031_724989-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/BEARREPUB031_724989-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/BEARREPUB031_724989-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/BEARREPUB031_724989-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/BEARREPUB031_724989-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/BEARREPUB031_724989-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/BEARREPUB031_724989-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Richard Norgrove Jr., owner and master brewer at Bear Republic Brewing Company. Bear Republic has partnered with St. Florian’s Brewery and 101 North to make collaborative beers under the Sonoma Pride label. \u003ccite>(Photo courtesy of Bear Republic Brewing Company)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As part of the Sonoma Pride campaign, Bear Republic has partnered with St. Florian’s Brewery in Windsor to make a collaborative beer called “Mutual Aid.” Firetrucks from Healdsburg and Windsor will be pictured on the label. Aron Levin, owner and master brewer at St. Florian’s Brewery (St. Florian is patron saint of firefighters), is a fire captain and has been fighting on the front line since the North Bay wildfires broke out.\u003c/p>\n\u003cfigure id=\"attachment_122013\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/CTJ0321_STFLORIANBREWERY1_639932.jpg\" alt=\"Aron and Amy Levin, owners of St. Florian's Brewery in Windsor. Aron is a fire captain and has been fighting on the front line since the North Bay wildfires broke out.\" width=\"800\" height=\"551\" class=\"size-full wp-image-122013\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/CTJ0321_STFLORIANBREWERY1_639932.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/CTJ0321_STFLORIANBREWERY1_639932-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/CTJ0321_STFLORIANBREWERY1_639932-768x529.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/CTJ0321_STFLORIANBREWERY1_639932-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/CTJ0321_STFLORIANBREWERY1_639932-375x258.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/CTJ0321_STFLORIANBREWERY1_639932-520x358.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Aron and Amy Levin, owners of St. Florian's Brewery in Windsor. Aron is a fire captain and has been fighting on the front line since the North Bay wildfires broke out. \u003ccite>(Conner Jay)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bear Republic is planning a similar collaboration with Petaluma’s 101 North Brewing with a label representing Richard Norgrove’s and 101 North master brewer Joel Johnson’s alma mater Cardinal Newman. The proceeds from this collaborative brew will go directly toward rebuilding Cardinal Newman High School, which was damaged in the Tubbs Fire. Bear Republic Brewing is also donating 50 cents on ever case sold to help fire victims; the brewery estimates this will net $70,000 for the charitable endeavor.\u003c/p>\n\u003cp>Meanwhile, Sonoma Springs Brewing in Sonoma Valley plan to brew a juicy-style IPA under the Sonoma Pride label, which will be released on draft in November. On November 11th, the brewery will honor the Sonoma Valley Volunteer Fire Department at their annual Sottile Red Party fundraiser.\u003c/p>\n\u003cp>In addition to Russian River Brewing, Bear Republic, St. Florian’s, 101 North and Sonoma Springs, Santa Rosa breweries HenHouse and Cooperage are brewing a collaborative beer under the Sonoma Pride label and local breweries Plow, Third Street Aleworks, Seismic, Moonlight, Crooked Goat, Fogbelt, Barrel Brothers and 3 Disciples are also joining the fundraising effort.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>All Sonoma Pride beers will be available on draft from October 31.\u003c/strong> Russian River Brewery and Bear Republic will be producing 10,000 barrels; they will bottle some Sonoma Pride for national distribution. Russian River Brewing Company’s Sonoma Pride release party is scheduled on October 31st, more details can be found on the brewery’s \u003ca href=\"https://www.facebook.com/russianriverbrewing/\">Facebook page\u003c/a>.\u003c/p>\n\u003cp>Locals and families affected by the fires can \u003ca href=\"https://docs.google.com/forms/d/e/1FAIpQLSfisTMwEVRNxBxG9u_yBZFzAI75PUXI8hp6Ob1KupemA8GuqA/viewform?usp=sf_link\">apply for funds\u003c/a> online through the King Ridge Foundation; families with children are given preference. The Sonoma Pride campaign has also secured donations from Trek and Specialized of 1,000 new bicycles; families with children who lost bikes in the fires or children who don’t own a bike may apply for one \u003ca href=\"https://docs.google.com/forms/d/e/1FAIpQLSd11a_87wl8M7Csd_IkfQlqYkjwJTnP5deqX6697nwuHjUzqA/viewform\">here.\u003c/a> North Bay residents who are in need of basic necessities like toiletries, shoes, and clothing may apply for assistance in obtaining those items \u003ca href=\"https://docs.google.com/forms/d/e/1FAIpQLSfazWnT-8oTpT-3mOOmUO7unfEvdjxqySwgJS2I6b1GOXCSqw/viewform\">here\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Get more information about Sonoma Pride, and how to make a donation at \u003ca href=\"http://www.sonomapride.com/\">sonomapride.com\u003c/a>.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>National breweries planning to brew beers under the Sonoma Pride label include: \u003c/strong>\u003cbr>\nAlvarado Street (Monterey, CA), New Bohemian (Santa Cruz, CA), Eight Bridges (Livermore, CA), Morgan Territory (Tracy, CA), The Bell Marker (San Diego, CA), Crux Fermentation Project (Bend, OR), Boneyard (Bend, OR), Creature Comforts (Athens, GA), Scarlet Lane (McCordsville, IN), Cigar City (Tampa, FL), Ballast Point (San Diego, CA), and Sierra Nevada (Chico, CA), Sante Adairius Rustic Ales (Capitola, CA), Bagby Beer Company (Oceanside, CA), Three Weavers (Inglewood, CA), St. Archer (San Diego, CA), J Dubs Brewing (Sarasota, FL), Allegory Brewing (McMinnville, OR), and Revision Brewing (Sparks, NV) — more are expected to join.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This story was originally published on\u003c/em> \u003ca href=\"http://www.sonomamag.com/russian-river-brewing-launches-sonoma-pride-campaign-to-support-sonoma-county-fire-victims/\">\u003cem>Sonomamag.com\u003c/em>\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The FDA Will Decide If These 26 Ingredients Count As Fiber",
"title": "The FDA Will Decide If These 26 Ingredients Count As Fiber",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/me/2017/10/20171023_me_the_fda_will_decide_if_these_26_ingredients_count_as_fiber.mp3\u003c/p>\n\u003cp>What counts as dietary fiber? That's up for debate.\u003c/p>\n\u003cp>The Food and Drug Administration is reviewing 26 ingredients that food manufacturers use to bulk up the fiber content of processed foods to determine if there's a health benefit.\u003c/p>\n\u003cp>If you're a nutrition-label reader, the \u003ca href=\"https://www.fda.gov/food/ingredientspackaginglabeling/labelingnutrition/ucm528582.htm\">list\u003c/a> includes some familiar-ish sounding ingredients — such as \u003ca href=\"http://jn.nutrition.org/content/129/7/1402S.full\">inulin\u003c/a>, which is often sourced from chicory root.\u003c/p>\n\u003cp>Other ingredients on the \"do-these-count-as-fiber?\" list include gum acacia, bamboo fiber, retrograded corn starch, and — get ready for a tongue-twister — xylooligosaccharides. Some of these fibers are extracted from plant sources, while others are synthetic.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Some critics argue that the FDA should not allow these added fibers to count as fiber on Nutrition Facts labels.\u003c/p>\n\u003cp>\"The food industry has high-jacked the advice to eat more fiber by putting isolated, highly processed fiber into what are essentially junk foods,\" says \u003ca href=\"https://cspinet.org/biography/bonnie-liebman\">Bonnie Liebman\u003c/a> of the consumer group Center for Science in the Public Interest.\u003c/p>\n\u003cp>A bunch of packaged foods contain added fiber. Some examples include \u003ca href=\"http://www.fiberone.com/product/90-calorie-chocolate-fudge-brownie/\">Fiber One\u003c/a> bar products, some \u003ca href=\"https://www.kelloggs.com/en_US/products/kellogg-s-apple-jacks-cereal-product.html#nutrition-modal\">cereal\u003c/a> and instant \u003ca href=\"http://www.quakeroats.com/products/hot-cereals/high-fiber/maple-and-brown-sugar.aspx\">oatmeal\u003c/a> products, as well as some \u003ca href=\"https://www.barilla.com/en-us/products/pasta/white-fiber/white-fiber-spaghetti\">pastas\u003c/a> and \u003ca href=\"https://thomasbreads.com/products/high-fiber-english-muffins\">English Muffins\u003c/a>.\u003c/p>\n\u003cp>Liebman says most people know that an apple is a healthier choice than a high-fiber brownie, but when they see high fiber counts on the label, \"it may just be enough to convince them to go with the brownie.\"\u003c/p>\n\u003cfigure id=\"attachment_121974\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85.jpg\" alt=\"Left: grape juice with resistant maltodextrin as added fiber. Right: a banana that naturally contains fiber and other nutrients.\" width=\"1600\" height=\"640\" class=\"size-full wp-image-121974\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-160x64.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-800x320.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-768x307.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-1020x408.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-1180x472.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-960x384.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-240x96.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-375x150.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-520x208.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Left: grape juice with resistant maltodextrin as added fiber. Right: a banana that naturally contains fiber and other nutrients. \u003ccite>(Carolyn Rogers/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Liebman argues a much better way to get the recommended 25 to 38 grams of daily fiber is to eat more foods that are naturally rich in fiber such as fruits, vegetables, beans and whole grains.\u003c/p>\n\u003cp>High-fiber diets may help \u003ca href=\"http://www.npr.org/sections/thesalt/2016/02/01/464854395/a-diet-high-in-fiber-may-help-protect-against-breast-cancer\">protect against\u003c/a> a range of diseases, from Type 2 diabetes and heart disease to certain types of cancer.\u003c/p>\n\u003cp>The FDA lists a range of health benefits linked to dietary fiber. For instance, fiber can help lower blood glucose and cholesterol levels, as well as blood pressure. Fiber can also aid laxation and bowel function, and it can promote a feeling of fullness, which may lead people to eat less.\u003c/p>\n\u003cp>The FDA is in the process of determining whether isolated and synthetic fibers provide a beneficial physiological effect to human health. The agency says, going forward, there must be at least one demonstrated benefit. \"Only fibers that meet the definition can be declared as a dietary fiber on the Nutrition Facts label,\" according to this \u003ca href=\"https://www.fda.gov/food/ingredientspackaginglabeling/labelingnutrition/ucm528582.htm\">Q & A\u003c/a> about the review process. The agency is in the process of reviewing the science.\u003c/p>\n\u003cp>The food industry has weighed in, pointing to the demonstrated benefits of some of these added fibers. \"I think the main benefit is that they contribute to regularity and laxation,\" says \u003ca href=\"http://www.gmaonline.org/news-events/newsroom/grocery-manufacturers-association-appoints-robert-burns-vice-president-heal/\">Robert Burns, vice president of health and nutrition policy\u003c/a> at the Grocery Manufacturers Association. Burns says most people don't consume enough fiber, so \"if you can supplement [with] snack bars that people are eating, it [can] go a long way to meeting dietary recommendations.\"\u003c/p>\n\u003cp>Critics say an optimal diet is one that includes lots of whole foods such as fruits, vegetables, nuts, beans and whole grains. These foods are not only naturally rich in fiber, they also contain other beneficial compounds such as vitamins, minerals and anti-inflammatory compounds.\u003c/p>\n\u003cp>\"Highly processed snack bars typically contain combinations of processed starch and added sugar. They're low in vitamins and minerals,\" says Dr. \u003ca href=\"https://www.hsph.harvard.edu/david-ludwig/\">David Ludwig\u003c/a> of the Harvard School of Public Health. \"Just adding isolated fiber back in [to these processed foods] does not cover up for those nutritional deficiencies.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Chicory root. Bamboo. Soy fiber: Manufacturers can use these to add fiber to foods. Critics say this makes snack foods seem healthy. FDA will decide if these can count as fiber on nutrition labels.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>What counts as dietary fiber? That's up for debate.\u003c/p>\n\u003cp>The Food and Drug Administration is reviewing 26 ingredients that food manufacturers use to bulk up the fiber content of processed foods to determine if there's a health benefit.\u003c/p>\n\u003cp>If you're a nutrition-label reader, the \u003ca href=\"https://www.fda.gov/food/ingredientspackaginglabeling/labelingnutrition/ucm528582.htm\">list\u003c/a> includes some familiar-ish sounding ingredients — such as \u003ca href=\"http://jn.nutrition.org/content/129/7/1402S.full\">inulin\u003c/a>, which is often sourced from chicory root.\u003c/p>\n\u003cp>Other ingredients on the \"do-these-count-as-fiber?\" list include gum acacia, bamboo fiber, retrograded corn starch, and — get ready for a tongue-twister — xylooligosaccharides. Some of these fibers are extracted from plant sources, while others are synthetic.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Some critics argue that the FDA should not allow these added fibers to count as fiber on Nutrition Facts labels.\u003c/p>\n\u003cp>\"The food industry has high-jacked the advice to eat more fiber by putting isolated, highly processed fiber into what are essentially junk foods,\" says \u003ca href=\"https://cspinet.org/biography/bonnie-liebman\">Bonnie Liebman\u003c/a> of the consumer group Center for Science in the Public Interest.\u003c/p>\n\u003cp>A bunch of packaged foods contain added fiber. Some examples include \u003ca href=\"http://www.fiberone.com/product/90-calorie-chocolate-fudge-brownie/\">Fiber One\u003c/a> bar products, some \u003ca href=\"https://www.kelloggs.com/en_US/products/kellogg-s-apple-jacks-cereal-product.html#nutrition-modal\">cereal\u003c/a> and instant \u003ca href=\"http://www.quakeroats.com/products/hot-cereals/high-fiber/maple-and-brown-sugar.aspx\">oatmeal\u003c/a> products, as well as some \u003ca href=\"https://www.barilla.com/en-us/products/pasta/white-fiber/white-fiber-spaghetti\">pastas\u003c/a> and \u003ca href=\"https://thomasbreads.com/products/high-fiber-english-muffins\">English Muffins\u003c/a>.\u003c/p>\n\u003cp>Liebman says most people know that an apple is a healthier choice than a high-fiber brownie, but when they see high fiber counts on the label, \"it may just be enough to convince them to go with the brownie.\"\u003c/p>\n\u003cfigure id=\"attachment_121974\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85.jpg\" alt=\"Left: grape juice with resistant maltodextrin as added fiber. Right: a banana that naturally contains fiber and other nutrients.\" width=\"1600\" height=\"640\" class=\"size-full wp-image-121974\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-160x64.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-800x320.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-768x307.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-1020x408.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-1180x472.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-960x384.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-240x96.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-375x150.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-520x208.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Left: grape juice with resistant maltodextrin as added fiber. Right: a banana that naturally contains fiber and other nutrients. \u003ccite>(Carolyn Rogers/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Liebman argues a much better way to get the recommended 25 to 38 grams of daily fiber is to eat more foods that are naturally rich in fiber such as fruits, vegetables, beans and whole grains.\u003c/p>\n\u003cp>High-fiber diets may help \u003ca href=\"http://www.npr.org/sections/thesalt/2016/02/01/464854395/a-diet-high-in-fiber-may-help-protect-against-breast-cancer\">protect against\u003c/a> a range of diseases, from Type 2 diabetes and heart disease to certain types of cancer.\u003c/p>\n\u003cp>The FDA lists a range of health benefits linked to dietary fiber. For instance, fiber can help lower blood glucose and cholesterol levels, as well as blood pressure. Fiber can also aid laxation and bowel function, and it can promote a feeling of fullness, which may lead people to eat less.\u003c/p>\n\u003cp>The FDA is in the process of determining whether isolated and synthetic fibers provide a beneficial physiological effect to human health. The agency says, going forward, there must be at least one demonstrated benefit. \"Only fibers that meet the definition can be declared as a dietary fiber on the Nutrition Facts label,\" according to this \u003ca href=\"https://www.fda.gov/food/ingredientspackaginglabeling/labelingnutrition/ucm528582.htm\">Q & A\u003c/a> about the review process. The agency is in the process of reviewing the science.\u003c/p>\n\u003cp>The food industry has weighed in, pointing to the demonstrated benefits of some of these added fibers. \"I think the main benefit is that they contribute to regularity and laxation,\" says \u003ca href=\"http://www.gmaonline.org/news-events/newsroom/grocery-manufacturers-association-appoints-robert-burns-vice-president-heal/\">Robert Burns, vice president of health and nutrition policy\u003c/a> at the Grocery Manufacturers Association. Burns says most people don't consume enough fiber, so \"if you can supplement [with] snack bars that people are eating, it [can] go a long way to meeting dietary recommendations.\"\u003c/p>\n\u003cp>Critics say an optimal diet is one that includes lots of whole foods such as fruits, vegetables, nuts, beans and whole grains. These foods are not only naturally rich in fiber, they also contain other beneficial compounds such as vitamins, minerals and anti-inflammatory compounds.\u003c/p>\n\u003cp>\"Highly processed snack bars typically contain combinations of processed starch and added sugar. They're low in vitamins and minerals,\" says Dr. \u003ca href=\"https://www.hsph.harvard.edu/david-ludwig/\">David Ludwig\u003c/a> of the Harvard School of Public Health. \"Just adding isolated fiber back in [to these processed foods] does not cover up for those nutritional deficiencies.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"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.",
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"mindshift": {
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"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>",
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"order": 12
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"onourwatch": {
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"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?",
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"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.",
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"possible": {
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"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.",
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"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
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"pri-the-world": {
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"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.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"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.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
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"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
}
}
