window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"bayareabites_76212": {
"type": "attachments",
"id": "bayareabites_76212",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "76212",
"found": true
},
"parent": 76211,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/01/3306-2-84c22cdc79fc9e599fd91bfc7fe997c45619cb0b-e1389221903818.jpg",
"width": 640,
"height": 480
}
},
"publishDate": 1389221542,
"modified": 1389221542,
"caption": "Soon after being sliced, a conventional Granny Smith apple (left) starts to brown, while a newly developed GM Granny Smith stays fresher looking. Photo courtesy of Okanagan Specialty Fruits Inc.",
"description": null,
"title": "Soon after being sliced, a conventional Granny Smith apple (left) starts to brown, while a newly developed GM Granny Smith stays fresher looking.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_76045": {
"type": "attachments",
"id": "bayareabites_76045",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "76045",
"found": true
},
"parent": 76037,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/01/workout.jpg",
"width": 624,
"height": 350
}
},
"publishDate": 1388859200,
"modified": 1388859200,
"caption": null,
"description": null,
"title": "workout",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_75911": {
"type": "attachments",
"id": "bayareabites_75911",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "75911",
"found": true
},
"parent": 75910,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/01/carp-water_wide-67798d857f70288e304d7c6a0b07a9eb0bffbe60-e1388696447944.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1388694509,
"modified": 1388694509,
"caption": "A dead carp floats in water near the shore at Big Creek State Park on Sept. 10 in Polk City, Iowa. Like many agricultural states, Iowa is working with the EPA to enforce clean-water regulations amid degradation from manure spills and farm-field runoff. Photo: Charlie Neibergall/AP",
"description": null,
"title": "A dead carp floats in water near the shore at Big Creek State Park on Sept. 10 in Polk City, Iowa. Like many agricultural states, Iowa is working with the EPA to enforce clean-water regulations amid degradation from manure spills and farm-field runoff.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_75909": {
"type": "attachments",
"id": "bayareabites_75909",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "75909",
"found": true
},
"parent": 75901,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/01/prisonloaf.jpg",
"width": 640,
"height": 480
}
},
"publishDate": 1388694255,
"modified": 1388694255,
"caption": null,
"description": null,
"title": "prisonloaf",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_75873": {
"type": "attachments",
"id": "bayareabites_75873",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "75873",
"found": true
},
"parent": 0,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/12/maplefarm_01_slide-bd8d7c94715f79bd32cdb18d8ba95b88fb7698111-e1388600311257.jpg",
"width": 640,
"height": 427
}
},
"publishDate": 1388598981,
"modified": 1388598981,
"caption": null,
"description": null,
"title": "Chris and Sara Guerre are among a growing number of farmers who have made the choice to rent land to farm instead of buy because of increasing property values.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_75797": {
"type": "attachments",
"id": "bayareabites_75797",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "75797",
"found": true
},
"parent": 75796,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/12/undefined-50fac454c27f97ad181dcf84eaa03a016c0d6db3-e1388425815708.jpg",
"width": 640,
"height": 480
}
},
"publishDate": 1388425420,
"modified": 1388425420,
"caption": "Studies suggest cinnamon can help control blood sugar, but if you want to incorporate more of this spice in your diet, consider using the Ceylon variety. Photo: iStockphoto",
"description": null,
"title": "Studies suggest cinnamon can help control blood sugar, but if you want to incorporate more of this spice in your diet, consider using the Ceylon variety.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_75699": {
"type": "attachments",
"id": "bayareabites_75699",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "75699",
"found": true
},
"parent": 75697,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/12/BeerMug.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1387908781,
"modified": 1387908781,
"caption": "Hearty Mug of Beer Photo: Getty",
"description": null,
"title": "BeerMug",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_75728": {
"type": "attachments",
"id": "bayareabites_75728",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "75728",
"found": true
},
"parent": 75727,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/12/geoduck-farming-ddbc86e30f4bc0aa32f4d14a2da776b9b6195388-e1388076062797.jpg",
"width": 640,
"height": 480
}
},
"publishDate": 1388075579,
"modified": 1388075579,
"caption": "A geoduck farm near Totten Inlet, Washington. Photo: KBCS/Bellvue/Seattle/Flickr",
"description": "A geoduck farm near Totten Inlet, Washington.",
"title": "A geoduck farm near Totten Inlet, Washington.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_75669": {
"type": "attachments",
"id": "bayareabites_75669",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "75669",
"found": true
},
"parent": 75655,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/12/Cho-Mei-and-parents640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1387787198,
"modified": 1387787198,
"caption": null,
"description": null,
"title": "Cho-Mei-and-parents640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_75091": {
"type": "attachments",
"id": "bayareabites_75091",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "75091",
"found": true
},
"parent": 75090,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/12/ap31737928267_wide-a1bb2bae99ca4ff43795eb103cc7ffee87e2129f-e1386999794861.jpg",
"width": 640,
"height": 359
}
},
"publishDate": 1386979843,
"modified": 1386979843,
"caption": "Oranges ripen in a Plant City, Fla., grove on Wednesday. Growers in Florida, Texas and California are worried about citrus greening, a disease that makes the fruit bitter and unmarketable. Photo: Chris O'Meara/AP",
"description": null,
"title": "Oranges ripen in a Plant City, Fla., grove on Wednesday. Growers in Florida, Texas and California are worried about citrus greening, a disease that makes the fruit bitter and unmarketable.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_75013": {
"type": "attachments",
"id": "bayareabites_75013",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "75013",
"found": true
},
"parent": 75012,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/12/chicken1-374076b43c0c1b307abe88569871d6f9591212ad.jpg",
"width": 638,
"height": 478
}
},
"publishDate": 1386866204,
"modified": 1386866204,
"caption": "Young broilers nibble feed at a chicken farm in Luling, Texas. The Food and Drug Administration has issued new guidance on how drug companies label antibiotics for livestock. Photo: Bob Nichols/\u003ca href=\"http://www.flickr.com/photos/usdagov/9682284804/in/photostream/\">USDA/Flickr\u003c/a>",
"description": "Young broilers nibble feed at a chicken farm in Luling, Texas. The Food and Drug Administration has issued new guidance on how drug companies label antibiotics for livestock.",
"title": "Young broilers nibble feed at a chicken farm in Luling, Texas. The Food and Drug Administration has issued new guidance on how drug companies label antibiotics for livestock.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_74747": {
"type": "attachments",
"id": "bayareabites_74747",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "74747",
"found": true
},
"parent": 74746,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/12/potatochips.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1386125128,
"modified": 1386125128,
"caption": "Potato chips. Photo: Getty Images",
"description": null,
"title": "potatochips",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"byline_bayareabites_76211": {
"type": "authors",
"id": "byline_bayareabites_76211",
"meta": {
"override": true
},
"slug": "byline_bayareabites_76211",
"name": "Dan Charles",
"isLoading": false
},
"byline_bayareabites_76037": {
"type": "authors",
"id": "byline_bayareabites_76037",
"meta": {
"override": true
},
"slug": "byline_bayareabites_76037",
"name": "Jason Beaubien",
"isLoading": false
},
"byline_bayareabites_75910": {
"type": "authors",
"id": "byline_bayareabites_75910",
"meta": {
"override": true
},
"slug": "byline_bayareabites_75910",
"name": "Dan Charles",
"isLoading": false
},
"byline_bayareabites_75901": {
"type": "authors",
"id": "byline_bayareabites_75901",
"meta": {
"override": true
},
"slug": "byline_bayareabites_75901",
"name": "Eliza Barclay",
"isLoading": false
},
"byline_bayareabites_75874": {
"type": "authors",
"id": "byline_bayareabites_75874",
"meta": {
"override": true
},
"slug": "byline_bayareabites_75874",
"name": "Dan Charles",
"isLoading": false
},
"byline_bayareabites_75796": {
"type": "authors",
"id": "byline_bayareabites_75796",
"meta": {
"override": true
},
"slug": "byline_bayareabites_75796",
"name": "Allison Aubrey",
"isLoading": false
},
"byline_bayareabites_75727": {
"type": "authors",
"id": "byline_bayareabites_75727",
"meta": {
"override": true
},
"slug": "byline_bayareabites_75727",
"name": "Ashley Ahearn",
"isLoading": false
},
"byline_bayareabites_75090": {
"type": "authors",
"id": "byline_bayareabites_75090",
"meta": {
"override": true
},
"slug": "byline_bayareabites_75090",
"name": "Greg Allen",
"isLoading": false
},
"byline_bayareabites_75012": {
"type": "authors",
"id": "byline_bayareabites_75012",
"meta": {
"override": true
},
"slug": "byline_bayareabites_75012",
"name": "Dan Charles",
"isLoading": false
},
"skalantari": {
"type": "authors",
"id": "46",
"meta": {
"index": "authors_1716337520",
"id": "46",
"found": true
},
"name": "Shuka Kalantari",
"firstName": "Shuka",
"lastName": "Kalantari",
"slug": "skalantari",
"email": "skalantari@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Shuka Kalantari is a Bay Area journalist reporting on health, food, culture and immigrant communities in California and internationally. She's reported for Public Radio International’s The World, BBC World News Service’s Outlook, Philosophy Talk, Vice Magazine. Shuka is also a frequent contributor to KQED Public Media. You can follow her \u003ca href=\"https://twitter.com/skalantari\">@skalantari\u003c/a> on Twitter and \u003ca href=\"https://instagram.com/skalantari/\">Instagram\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/51d9608640bde16ba09124272a0c0f355429db1ebc29f1853b8d87aab1ae1753?s=600&d=blank&r=g",
"twitter": null,
"bluesky": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "news",
"roles": [
"subscriber"
]
},
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "stateofhealth",
"roles": [
"subscriber"
]
}
],
"headData": {
"title": "Shuka Kalantari | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/51d9608640bde16ba09124272a0c0f355429db1ebc29f1853b8d87aab1ae1753?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/51d9608640bde16ba09124272a0c0f355429db1ebc29f1853b8d87aab1ae1753?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/skalantari"
},
"wendy-goodfriend": {
"type": "authors",
"id": "5014",
"meta": {
"index": "authors_1716337520",
"id": "5014",
"found": true
},
"name": "Wendy Goodfriend",
"firstName": "Wendy",
"lastName": "Goodfriend",
"slug": "wendy-goodfriend",
"email": "wendy@wendygoodfriend.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.",
"avatar": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twitter": null,
"facebook": "bayareabites",
"instagram": null,
"linkedin": "wendygoodfriend",
"sites": [
{
"site": "jpepinheart",
"roles": []
},
{
"site": "about",
"roles": [
"editor"
]
},
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "science",
"roles": [
"administrator"
]
},
{
"site": "checkplease",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"author"
]
},
{
"site": "essentialpepin",
"roles": [
"administrator"
]
}
],
"headData": {
"title": "Wendy Goodfriend | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/wendy-goodfriend"
}
},
"pagesReducer": {
"bayareabites_category_radio": {
"type": "terms",
"id": "bayareabites_34",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "34",
"score": 12.286914
},
"featImg": null,
"name": "radio",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "radio Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1158,
"slug": "radio",
"isLoading": false,
"title": "radio",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 13
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=radio",
"seeMore": false,
"paginated": true,
"page": 13
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://hls.kqed.org/hls/kqed_app/playlist.m3u8",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_76211": {
"type": "posts",
"id": "bayareabites_76211",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "76211",
"score": null,
"sort": [
1389222228000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1389222228,
"format": "aside",
"disqusTitle": "This GMO Apple Won't Brown. Will That Sour The Fruit's Image?",
"title": "This GMO Apple Won't Brown. Will That Sour The Fruit's Image?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_76212\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/3306-2-84c22cdc79fc9e599fd91bfc7fe997c45619cb0b-e1389221903818.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/3306-2-84c22cdc79fc9e599fd91bfc7fe997c45619cb0b-e1389221903818.jpg\" alt=\"Soon after being sliced, a conventional Granny Smith apple (left) starts to brown, while a newly developed GM Granny Smith stays fresher looking. Photo courtesy of Okanagan Specialty Fruits Inc.\" width=\"640\" height=\"480\" class=\"size-full wp-image-76212\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Soon after being sliced, a conventional Granny Smith apple (left) starts to brown, while a newly developed GM Granny Smith stays fresher looking. Photo courtesy of Okanagan Specialty Fruits Inc.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/08/260782518/this-gmo-apple-wont-brown-will-that-sour-the-fruits-image\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/01/20140108_atc_gmo_apple.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/08/260782518/this-gmo-apple-wont-brown-will-that-sour-the-fruits-image\">The Salt at NPR Food\u003c/a> (1/8/14)\u003c/p>\n\u003cp>If you (or your children) turn up your nose at brown apple slices, would you prefer fresh-looking ones that have been genetically engineered?\u003c/p>\n\u003cp>Neal Carter, president of \u003ca href=\"http://www.okspecialtyfruits.com/\">Okanagan Specialty Fruits\u003c/a>, in British Columbia, Canada, certainly hopes so. His company has created the new, non-browning, \u003ca href=\"http://www.arcticapples.com/\">\"Arctic\" apples\u003c/a>, and he's hoping for big orders from despairing parents and food service companies alike. Food service companies, he says, would no longer have to treat their sliced apples with antioxidant chemicals like calcium ascorbate to keep them looking fresh.\u003c/p>\n\u003cp>The cost savings \"can be huge,\" he says. \"Right now, to make fresh-cut apple slices and put them in the bag, 35 or 40 percent of the cost is the antioxident treatment. So you could make a fresh-cut apple slice 30 percent cheaper.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The new apples are waiting for approval from the U.S. Department of Agriculture. But they face opposition — including from apple producers who worry that this new product will taint the apple's wholesome, all-natural image.\u003c/p>\n\u003cp>\"Our concern is marketing,\" says Christian Schlect, president of the \u003ca href=\"http://www.nwhort.org/\">Northwest Horticultural Council\u003c/a>, which represents apple growers in the major apple-producing areas of the Pacific Northwest.\u003c/p>\n\u003cp>Schlect sees a risk that consumers who are viscerally opposed to genetic engineering will avoid apples entirely, and the industry will have to spend precious time and money keeping GMO apples separate from their conventional cousins.\u003c/p>\n\u003cp>The non-browning trait was created by inserting extra copies of genes that the apple already possessed. These genes normally create an enzyme called polyphenol oxidase, which is responsible for the chemical reaction that causes browning.\u003c/p>\n\u003cp>Yet when extra copies of the gene are added, the apple reacts by shutting down all of them, stopping production of the enzyme and preventing the browning reaction. (Like any apple, these apples eventually will go brown from normal rotting. It's the immediate \"enzymatic browning\" that's blocked.)\u003c/p>\n\u003cp>Okanagan Specialty Fruits licensed this technique from the Australian research institute where it was first discovered.\u003c/p>\n\u003cp>At the moment, there are non-browning versions of Golden Delicious and Granny Smith apples. The U.S. Department of Agriculture has allowed Okanagan Specialty Fruits to produce them in test plots covering a few acres in the states of New York and Washington. Carter says his company now is working to put the trait in Fuji and Gala apples, too.\u003c/p>\n\u003cp>The USDA has studied the apple and released a \u003ca href=\"http://www.regulations.gov/#!documentDetail;D=APHIS-2012-0025-1937\">preliminary conclusion\u003c/a> that Arctic apples are pretty much as harmless as conventional ones. That assessment is now open for public comment, and thousands of people have taken advantage of the opportunity — most of them fiercely opposed to it.\u003c/p>\n\u003cp>Even if the USDA approved the apples within a few months, as Carter hopes, it would take several years before commercial quantities of non-browning apples could show up in grocery stores.\u003c/p>\n\u003cp>Okanagan Specialty Fruits does not plan to grow large quantities of apples itself. It will license its variety to commercial growers, charging them a one-time fee of $1,500 per acre of trees. Carter says this is comparable to the license fees that growers currently pay for the right to produce patented varieties such as Gala or Fuji.\u003c/p>\n\u003cp>Carter is convinced that most consumers will be curious to try the apple. The company conducted focus groups in four U.S. cities, from San Francisco to Raleigh, N.C. The company showed consumers the apple, explained that it was genetically engineered, and asked them, \"Would you buy it?\"\u003c/p>\n\u003cp>\"Typically, it's about 80-20,\" says Carter. \"80 percent say, 'Fantastic, bring it on.' And 20 percent say, 'Hmm. I don't think I like genetic engineering.' But they all eat it. Even if they were a nay-sayer that was never going to eat any GM fruit, they will eat a slice. It's not like we have to ask them to eat a slice. They will ask if they can eat a slice.\"\u003c/p>\n\u003cp>Carter thinks it may be more difficult convincing grocery stores to stock the new apple. Even if only a minority of their customers are viscerally opposed to it, grocery stores are risk-averse, and don't want to drive away any business at all.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "76211 http://blogs.kqed.org/bayareabites/?p=76211",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/01/08/this-gmo-apple-wont-brown-will-that-sour-the-fruits-image/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 774,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 21
},
"modified": 1389222228,
"excerpt": "A small Canadian company has created a genetically engineered apple that doesn't go brown when you slice it. It's waiting for approval from the U.S. Department of Agriculture. But some apple producers are worried that this new product will taint the apple's wholesome, all-natural image.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A small Canadian company has created a genetically engineered apple that doesn't go brown when you slice it. It's waiting for approval from the U.S. Department of Agriculture. But some apple producers are worried that this new product will taint the apple's wholesome, all-natural image.",
"title": "This GMO Apple Won't Brown. Will That Sour The Fruit's Image? | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "This GMO Apple Won't Brown. Will That Sour The Fruit's Image?",
"datePublished": "2014-01-08T15:03:48-08:00",
"dateModified": "2014-01-08T15:03:48-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "this-gmo-apple-wont-brown-will-that-sour-the-fruits-image",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=260782518&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Dan Charles",
"nprStoryDate": "Wed, 08 Jan 2014 16:00:00 -0500",
"nprLastModifiedDate": "Wed, 08 Jan 2014 17:31:02 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2014/01/08/260782518/this-gmo-apple-wont-brown-will-that-sour-the-fruits-image?ft=3&f=260782518",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/atc/2014/01/20140108_atc_gmo_apple.mp3?orgId=1&topicId=1053&ft=3&f=260782518",
"nprAudioM3u": "http://api.npr.org/m3u/1260879149-4241a6.m3u?orgId=1&topicId=1053&ft=3&f=260782518",
"nprStoryId": "260782518",
"nprRetrievedStory": "1",
"nprPubDate": "Wed, 08 Jan 2014 17:31:00 -0500",
"path": "/bayareabites/76211/this-gmo-apple-wont-brown-will-that-sour-the-fruits-image",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/atc/2014/01/20140108_atc_gmo_apple.mp3",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76212\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/3306-2-84c22cdc79fc9e599fd91bfc7fe997c45619cb0b-e1389221903818.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/3306-2-84c22cdc79fc9e599fd91bfc7fe997c45619cb0b-e1389221903818.jpg\" alt=\"Soon after being sliced, a conventional Granny Smith apple (left) starts to brown, while a newly developed GM Granny Smith stays fresher looking. Photo courtesy of Okanagan Specialty Fruits Inc.\" width=\"640\" height=\"480\" class=\"size-full wp-image-76212\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Soon after being sliced, a conventional Granny Smith apple (left) starts to brown, while a newly developed GM Granny Smith stays fresher looking. Photo courtesy of Okanagan Specialty Fruits Inc.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/08/260782518/this-gmo-apple-wont-brown-will-that-sour-the-fruits-image\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://pd.npr.org/anon.npr-mp3/npr/atc/2014/01/20140108_atc_gmo_apple.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/08/260782518/this-gmo-apple-wont-brown-will-that-sour-the-fruits-image\">The Salt at NPR Food\u003c/a> (1/8/14)\u003c/p>\n\u003cp>If you (or your children) turn up your nose at brown apple slices, would you prefer fresh-looking ones that have been genetically engineered?\u003c/p>\n\u003cp>Neal Carter, president of \u003ca href=\"http://www.okspecialtyfruits.com/\">Okanagan Specialty Fruits\u003c/a>, in British Columbia, Canada, certainly hopes so. His company has created the new, non-browning, \u003ca href=\"http://www.arcticapples.com/\">\"Arctic\" apples\u003c/a>, and he's hoping for big orders from despairing parents and food service companies alike. Food service companies, he says, would no longer have to treat their sliced apples with antioxidant chemicals like calcium ascorbate to keep them looking fresh.\u003c/p>\n\u003cp>The cost savings \"can be huge,\" he says. \"Right now, to make fresh-cut apple slices and put them in the bag, 35 or 40 percent of the cost is the antioxident treatment. So you could make a fresh-cut apple slice 30 percent cheaper.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The new apples are waiting for approval from the U.S. Department of Agriculture. But they face opposition — including from apple producers who worry that this new product will taint the apple's wholesome, all-natural image.\u003c/p>\n\u003cp>\"Our concern is marketing,\" says Christian Schlect, president of the \u003ca href=\"http://www.nwhort.org/\">Northwest Horticultural Council\u003c/a>, which represents apple growers in the major apple-producing areas of the Pacific Northwest.\u003c/p>\n\u003cp>Schlect sees a risk that consumers who are viscerally opposed to genetic engineering will avoid apples entirely, and the industry will have to spend precious time and money keeping GMO apples separate from their conventional cousins.\u003c/p>\n\u003cp>The non-browning trait was created by inserting extra copies of genes that the apple already possessed. These genes normally create an enzyme called polyphenol oxidase, which is responsible for the chemical reaction that causes browning.\u003c/p>\n\u003cp>Yet when extra copies of the gene are added, the apple reacts by shutting down all of them, stopping production of the enzyme and preventing the browning reaction. (Like any apple, these apples eventually will go brown from normal rotting. It's the immediate \"enzymatic browning\" that's blocked.)\u003c/p>\n\u003cp>Okanagan Specialty Fruits licensed this technique from the Australian research institute where it was first discovered.\u003c/p>\n\u003cp>At the moment, there are non-browning versions of Golden Delicious and Granny Smith apples. The U.S. Department of Agriculture has allowed Okanagan Specialty Fruits to produce them in test plots covering a few acres in the states of New York and Washington. Carter says his company now is working to put the trait in Fuji and Gala apples, too.\u003c/p>\n\u003cp>The USDA has studied the apple and released a \u003ca href=\"http://www.regulations.gov/#!documentDetail;D=APHIS-2012-0025-1937\">preliminary conclusion\u003c/a> that Arctic apples are pretty much as harmless as conventional ones. That assessment is now open for public comment, and thousands of people have taken advantage of the opportunity — most of them fiercely opposed to it.\u003c/p>\n\u003cp>Even if the USDA approved the apples within a few months, as Carter hopes, it would take several years before commercial quantities of non-browning apples could show up in grocery stores.\u003c/p>\n\u003cp>Okanagan Specialty Fruits does not plan to grow large quantities of apples itself. It will license its variety to commercial growers, charging them a one-time fee of $1,500 per acre of trees. Carter says this is comparable to the license fees that growers currently pay for the right to produce patented varieties such as Gala or Fuji.\u003c/p>\n\u003cp>Carter is convinced that most consumers will be curious to try the apple. The company conducted focus groups in four U.S. cities, from San Francisco to Raleigh, N.C. The company showed consumers the apple, explained that it was genetically engineered, and asked them, \"Would you buy it?\"\u003c/p>\n\u003cp>\"Typically, it's about 80-20,\" says Carter. \"80 percent say, 'Fantastic, bring it on.' And 20 percent say, 'Hmm. I don't think I like genetic engineering.' But they all eat it. Even if they were a nay-sayer that was never going to eat any GM fruit, they will eat a slice. It's not like we have to ask them to eat a slice. They will ask if they can eat a slice.\"\u003c/p>\n\u003cp>Carter thinks it may be more difficult convincing grocery stores to stock the new apple. Even if only a minority of their customers are viscerally opposed to it, grocery stores are risk-averse, and don't want to drive away any business at all.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/76211/this-gmo-apple-wont-brown-will-that-sour-the-fruits-image",
"authors": [
"byline_bayareabites_76211"
],
"categories": [
"bayareabites_1874",
"bayareabites_4084",
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_34"
],
"tags": [
"bayareabites_469",
"bayareabites_11270",
"bayareabites_244",
"bayareabites_11354",
"bayareabites_10771",
"bayareabites_10787",
"bayareabites_12891",
"bayareabites_10921",
"bayareabites_8913"
],
"featImg": "bayareabites_76212",
"label": "bayareabites"
},
"bayareabites_76037": {
"type": "posts",
"id": "bayareabites_76037",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "76037",
"score": null,
"sort": [
1388859420000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1388859420,
"format": "aside",
"disqusTitle": "Overweight People In Developing World Outnumber Those In Rich Countries",
"title": "Overweight People In Developing World Outnumber Those In Rich Countries",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_76038\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/15528842_h23829988toned_wide-420e44db633d373890f356d7801465ec65a26c67.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/15528842_h23829988toned_wide-420e44db633d373890f356d7801465ec65a26c67-1024x575.jpg\" alt=\"Government workers exercise at their office in Mexico City, August 2013. To counter the obesity epidemic, the city requires all government employees to do at least 20 minutes of exercise each day. Photo: Tomas Bravo/Reuters /Landov\" width=\"1024\" height=\"575\" class=\"size-large wp-image-76038\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Government workers exercise at their office in Mexico City, August 2013. To counter the obesity epidemic, the city requires all government employees to do at least 20 minutes of exercise each day. Photo: Tomas Bravo/Reuters /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/health/2014/01/02/259115022/overweight-people-in-developing-world-outnumber-those-in-rich-countries\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/01/20140103_atc_global_obesity.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100218/jason-beaubien\">Jason Beaubien\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/health/2014/01/02/259115022/overweight-people-in-developing-world-outnumber-those-in-rich-countries\">Shots at NPR Health\u003c/a> (1/3/14)\u003c/p>\n\u003cp>People are getting fatter around the world. And the problem is growing most rapidly in developing countries, researchers reported Friday.\u003c/p>\n\u003cp>\"Over the last 30 years, the number of people who are overweight and obese in the developing world has tripled,\" says \u003ca href=\"http://www.odi.org.uk/about/staff/92-steve-wiggins\">Steve Wiggins\u003c/a>, of the Overseas Development Institute in London.\u003c/p>\n\u003cp>One-third of adults globally are now overweight compared with fewer than 23 percent in 1980, the report \u003ca href=\"http://www.odi.org.uk/sites/odi.org.uk/files/odi-assets/publications-opinion-files/8776.pdf\">found\u003c/a>. And the number of overweight and obese people in the developing world now far overshadows the number in rich countries.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"As countries go from being low-income to middle-income, and heading towards high-income, people earn more [money], and they can eat the foods that they find tasty,\" says Wiggins, who co-authored the report.\u003c/p>\n\u003cp>Many foods people find tasty are also often the most fattening. Globalization has made high-calorie snack foods readily available at low cost almost everywhere.\u003c/p>\n\u003cp>Take \u003ca href=\"http://www.npr.org/blogs/parallels/2013/10/24/240340885/following-bloombergs-lead-mexico-aims-to-fight-fat\">Mexico\u003c/a>, for instance, which Wiggins calls a \"poster child\" for the global obesity problem.\u003c/p>\n\u003cp>\"If you walk into a Mexican village store,\" he says, \"you'll be confronted with lots of tasty offerings of potato chips, nice cookies with lots of fat and sugar in them and lots of sweetened carbonated drinks — all kinds of stuff, which is terrific in small quantities, but not when you start to eat it in large quantities.\"\u003c/p>\n\u003cp>In 1980, less than 40 percent of Mexican women were overweight. By 2008, almost 70 percent were.\u003c/p>\n\u003cp>In some Pacific Island nations, more than 90 percent of men are now considered overweight. The Middle East is also seeing a boom in chubbiness.\u003c/p>\n\u003cp>\"It's something like 3 out of every 4 adult Egyptian women are now overweight or obese,\" Wiggins says.\u003c/p>\n\u003cp>This rapid growth in waist sizes poses huge challenges for health systems, especially those that are already overburdened in poorer countries.\u003c/p>\n\u003cp>Excessive consumption of fat, salt and sugar are \"significant contributory factors to some cancers, cardiovascular disease and diabetes,\" the report noted. These diseases are costly to emerging economies, not only because of increased health care expenses, but also because of lost productivity.\u003c/p>\n\u003cp>\"It's a personal and societal problem of considerable magnitude,\" Wiggins says.\u003c/p>\n\u003cp>Reversing this global trend, he says, could be accomplished with small changes to people's diets. In particular, public health campaigns could encourage families to substitute fruits and vegetables for high-calorie snacks.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>But, the report concludes, there's been little political will in developing nations — where workers are finally enjoying a bit of disposable income — to tell people what they should or shouldn't be eating.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "76037 http://blogs.kqed.org/bayareabites/?p=76037",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/01/04/overweight-people-in-developing-world-outnumber-those-in-rich-countries/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 506,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 19
},
"modified": 1388859420,
"excerpt": "One-third of adults worldwide are overweight. Globalization has made high-calorie foods readily available at low cost almost everywhere. In 1980, less than 40 percent of Mexican women were overweight. By 2008, almost 70 percent were.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "One-third of adults worldwide are overweight. Globalization has made high-calorie foods readily available at low cost almost everywhere. In 1980, less than 40 percent of Mexican women were overweight. By 2008, almost 70 percent were.",
"title": "Overweight People In Developing World Outnumber Those In Rich Countries | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Overweight People In Developing World Outnumber Those In Rich Countries",
"datePublished": "2014-01-04T10:17:00-08:00",
"dateModified": "2014-01-04T10:17:00-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "overweight-people-in-developing-world-outnumber-those-in-rich-countries",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=259115022&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Jason Beaubien",
"nprStoryDate": "Fri, 03 Jan 2014 16:00:00 -0500",
"nprLastModifiedDate": "Fri, 03 Jan 2014 20:41:39 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/health/2014/01/02/259115022/overweight-people-in-developing-world-outnumber-those-in-rich-countries?ft=3&f=259115022",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/atc/2014/01/20140103_atc_global_obesity.mp3?orgId=1&topicId=1128&ft=3&f=259115022",
"nprAudioM3u": "http://api.npr.org/m3u/1259533067-6179fb.m3u?orgId=1&topicId=1128&ft=3&f=259115022",
"nprStoryId": "259115022",
"nprRetrievedStory": "1",
"nprPubDate": "Fri, 03 Jan 2014 20:43:00 -0500",
"path": "/bayareabites/76037/overweight-people-in-developing-world-outnumber-those-in-rich-countries",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/atc/2014/01/20140103_atc_global_obesity.mp3?orgId=1&topicId=1128&ft=3&f=259115022",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76038\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/15528842_h23829988toned_wide-420e44db633d373890f356d7801465ec65a26c67.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/15528842_h23829988toned_wide-420e44db633d373890f356d7801465ec65a26c67-1024x575.jpg\" alt=\"Government workers exercise at their office in Mexico City, August 2013. To counter the obesity epidemic, the city requires all government employees to do at least 20 minutes of exercise each day. Photo: Tomas Bravo/Reuters /Landov\" width=\"1024\" height=\"575\" class=\"size-large wp-image-76038\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Government workers exercise at their office in Mexico City, August 2013. To counter the obesity epidemic, the city requires all government employees to do at least 20 minutes of exercise each day. Photo: Tomas Bravo/Reuters /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/health/2014/01/02/259115022/overweight-people-in-developing-world-outnumber-those-in-rich-countries\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://pd.npr.org/anon.npr-mp3/npr/atc/2014/01/20140103_atc_global_obesity.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100218/jason-beaubien\">Jason Beaubien\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/health/2014/01/02/259115022/overweight-people-in-developing-world-outnumber-those-in-rich-countries\">Shots at NPR Health\u003c/a> (1/3/14)\u003c/p>\n\u003cp>People are getting fatter around the world. And the problem is growing most rapidly in developing countries, researchers reported Friday.\u003c/p>\n\u003cp>\"Over the last 30 years, the number of people who are overweight and obese in the developing world has tripled,\" says \u003ca href=\"http://www.odi.org.uk/about/staff/92-steve-wiggins\">Steve Wiggins\u003c/a>, of the Overseas Development Institute in London.\u003c/p>\n\u003cp>One-third of adults globally are now overweight compared with fewer than 23 percent in 1980, the report \u003ca href=\"http://www.odi.org.uk/sites/odi.org.uk/files/odi-assets/publications-opinion-files/8776.pdf\">found\u003c/a>. And the number of overweight and obese people in the developing world now far overshadows the number in rich countries.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"As countries go from being low-income to middle-income, and heading towards high-income, people earn more [money], and they can eat the foods that they find tasty,\" says Wiggins, who co-authored the report.\u003c/p>\n\u003cp>Many foods people find tasty are also often the most fattening. Globalization has made high-calorie snack foods readily available at low cost almost everywhere.\u003c/p>\n\u003cp>Take \u003ca href=\"http://www.npr.org/blogs/parallels/2013/10/24/240340885/following-bloombergs-lead-mexico-aims-to-fight-fat\">Mexico\u003c/a>, for instance, which Wiggins calls a \"poster child\" for the global obesity problem.\u003c/p>\n\u003cp>\"If you walk into a Mexican village store,\" he says, \"you'll be confronted with lots of tasty offerings of potato chips, nice cookies with lots of fat and sugar in them and lots of sweetened carbonated drinks — all kinds of stuff, which is terrific in small quantities, but not when you start to eat it in large quantities.\"\u003c/p>\n\u003cp>In 1980, less than 40 percent of Mexican women were overweight. By 2008, almost 70 percent were.\u003c/p>\n\u003cp>In some Pacific Island nations, more than 90 percent of men are now considered overweight. The Middle East is also seeing a boom in chubbiness.\u003c/p>\n\u003cp>\"It's something like 3 out of every 4 adult Egyptian women are now overweight or obese,\" Wiggins says.\u003c/p>\n\u003cp>This rapid growth in waist sizes poses huge challenges for health systems, especially those that are already overburdened in poorer countries.\u003c/p>\n\u003cp>Excessive consumption of fat, salt and sugar are \"significant contributory factors to some cancers, cardiovascular disease and diabetes,\" the report noted. These diseases are costly to emerging economies, not only because of increased health care expenses, but also because of lost productivity.\u003c/p>\n\u003cp>\"It's a personal and societal problem of considerable magnitude,\" Wiggins says.\u003c/p>\n\u003cp>Reversing this global trend, he says, could be accomplished with small changes to people's diets. In particular, public health campaigns could encourage families to substitute fruits and vegetables for high-calorie snacks.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>But, the report concludes, there's been little political will in developing nations — where workers are finally enjoying a bit of disposable income — to tell people what they should or shouldn't be eating.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/76037/overweight-people-in-developing-world-outnumber-those-in-rich-countries",
"authors": [
"byline_bayareabites_76037"
],
"categories": [
"bayareabites_1962",
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_34"
],
"tags": [
"bayareabites_12881",
"bayareabites_1435",
"bayareabites_12882",
"bayareabites_2613",
"bayareabites_11018",
"bayareabites_12880"
],
"featImg": "bayareabites_76045",
"label": "bayareabites"
},
"bayareabites_75910": {
"type": "posts",
"id": "bayareabites_75910",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "75910",
"score": null,
"sort": [
1388696937000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1388696937,
"format": "aside",
"disqusTitle": "How Mass-Produced Meat Turned Phosphorus Into Pollution",
"title": "How Mass-Produced Meat Turned Phosphorus Into Pollution",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_75911\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/carp-water_wide-67798d857f70288e304d7c6a0b07a9eb0bffbe60-e1388696447944.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/carp-water_wide-67798d857f70288e304d7c6a0b07a9eb0bffbe60-e1388696447944.jpg\" alt=\"A dead carp floats in water near the shore at Big Creek State Park on Sept. 10 in Polk City, Iowa. Like many agricultural states, Iowa is working with the EPA to enforce clean-water regulations amid degradation from manure spills and farm-field runoff. Photo: Charlie Neibergall/AP\" width=\"640\" height=\"360\" class=\"size-full wp-image-75911\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A dead carp floats in water near the shore at Big Creek State Park on Sept. 10 in Polk City, Iowa. Like many agricultural states, Iowa is working with the EPA to enforce clean-water regulations amid degradation from manure spills and farm-field runoff. Photo: Charlie Neibergall/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/02/257393870/how-mass-produced-meat-turned-phosphorus-into-pollution\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/01/20140102_me_phosphorus_piles_up.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/02/257393870/how-mass-produced-meat-turned-phosphorus-into-pollution\">The Salt at NPR Food\u003c/a> (1/2/14)\u003c/p>\n\u003cp>It's a quandary of food production: The same drive for efficiency that lowers the cost of eating also can damage our soil and water.\u003c/p>\n\u003cp>Take the case of one simple, essential chemical element: phosphorus.\u003c/p>\n\u003cp>Phosphorus is one of the nutrients that plants need to grow, and for most of human history, farmers always needed more of it. \"There was this battle to have enough available phosphorus for optimum crop production,\" says \u003ca href=\"http://www.agnr.umd.edu/directory/Bio.cfm?ID=kstaver\">Kenneth Staver\u003c/a>, a scientist with the University of Maryland's Wye Research and Education Center, which sits between farm fields and the Chesapeake Bay on Maryland's Eastern Shore.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That's also the tension in this story: agriculture on one side, and water quality on the other.\u003c/p>\n\u003cp>Traditionally, farmers got phosphorus from animal manure. So if you grew crops like corn or wheat, it was good to have poultry or hogs nearby. Your grain fed the animals, and their manure fed your crops. Everything worked together.\u003c/p>\n\u003cp>Then came industrial fertilizer: big phosphorus mines; factories for making the other important nutrient, nitrogen; and railroads or highways to carry that fertilizer to any farmer who needed it.\u003c/p>\n\u003cp>\"With the development of the inorganic fertilizer industry, it's possible to grow grain without having animals nearby. So you can decouple the animal agriculture from the grain agriculture,\" Staver says.\u003c/p>\n\u003cp>And decouple they did. Farmers concentrated on just one kind of production. So did entire \u003ca href=\"http://www.nationalchickencouncil.org/about-the-industry/statistics/top-broiler-producing-states/\">regions\u003c/a>. Georgia, Arkansas and Alabama, for instance, now produce the largest number of chickens — more than a billion of them every year. But they don't grow much chicken feed. They haul in grain from far away.\u003c/p>\n\u003cp>As that grain flows from fields to chicken houses, or hog farms, so do the nutrients in it, such as phosphorus and nitrogen.\u003c/p>\n\u003cp>Some of it goes into meat that people eat, but a lot goes into animal waste.\u003c/p>\n\u003cp>This is where the problem starts. Farmers near those chicken houses or hog farms often take lots of that manure and spread it on their fields, partly just to get rid of it and partly for its value as fertilizer. Crops, however, need much more nitrogen than phosphorus. When farmers use manure to give their crops an optimal amount of nitrogen, they oversupply phosphorus.\u003c/p>\n\u003cp>\"This is happening everywhere,\" Staver says. \"Where you have large concentrations of animal production, you tend to have a buildup of nutrients — phosphorus is the one that accumulates — in soils around concentrated animal-producing regions.\"\u003c/p>\n\u003cp>Wherever it accumulates, rain washes it into streams, lakes and estuaries, where it's an ecological disaster.\u003c/p>\n\u003cp>\"It drives algae growth, so it ends up clouding the water. You don't get the light penetration to support the rooted aquatic plants that are important in the food chain,\" Staver says. \"You also get these algae blooms, and when they die, they draw oxygen from the water. You get dead zones.\"\u003c/p>\n\u003cp>In many places, environmental regulators are trying to stop this buildup of phosphorus.\u003c/p>\n\u003cp>Until recently, it \u003ca href=\"http://mda.maryland.gov/documents/ag_brief/agbrief_pmt_092013.pdf\">looked like\u003c/a> Maryland was taking the lead. The state has a big poultry industry right beside the Chesapeake Bay, which has been choked with nutrient pollution.\u003c/p>\n\u003cp>Last year, Maryland proposed new rules that would have stopped farmers from putting more phosphorus on any fields that already have too much of it. It required soil tests to determine a key phosphorus index number.\u003c/p>\n\u003cp>Lee Richardson, a farmer in Willards, Md., was worried. \"The word we were getting — if [your fields] were over 150, you weren't going to spread manure,\" he says. Most of his fields are over that level.\u003c/p>\n\u003cp>The manure ban would have hit him two different ways.\u003c/p>\n\u003cp>First, he grows chickens; if their manure couldn't go on his fields, it would have to go somewhere else. \"Chances are, growers were going to have to pay to get it hauled away and taken out of the chicken house,\" he says.\u003c/p>\n\u003cp>Second, his corn fields still need nitrogen. Without manure as a nitrogen source, he'd have to buy the manufactured kind of fertilizer, which is more expensive.\u003c/p>\n\u003cp>Richardson and other farmers protested, arguing that the new rules would inflict huge economic harm, while the environmental benefits are uncertain.\u003c/p>\n\u003cp>In November, the state of Maryland \u003ca href=\"http://news.maryland.gov/mda/press-release/2013/11/15/mda-withdraws-phosphorus-management-tool-regulations-department-to-consider-comments-and-resubmit-regulations/\">backed down\u003c/a>. It promised to study the issue some more. Kenneth Staver, from the University of Maryland, says it's not that hard to imagine a solution to the problem.\u003c/p>\n\u003cp>\"The obvious one is, find a way to redistribute the phosphorus from the animal production facilities back to where the crop production is,\" he says. The manure would have to travel to the vast fields that farmers currently fertilize with fresh, mined phosphorus.\u003c/p>\n\u003cp>Hauling manure such distances would cost money. Staver says it's the price of cleaner, healthier water.\u003c/p>\n\u003cp>If farmers have to pay that cost, growing chickens or hogs will get more expensive.\u003c/p>\n\u003cp>Then we, the consumers, would pay for it, through more expensive meat.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "75910 http://blogs.kqed.org/bayareabites/?p=75910",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/01/02/how-mass-produced-meat-turned-phosphorus-into-pollution/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 909,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 32
},
"modified": 1388696971,
"excerpt": "Phosphorus is one of the nutrients that plants need to grow, and for most of human history, farmers always needed more of it. But excess phosphorus, either from manure or manufactured fertilizer, can run off into streams and lakes and become an ecological disaster.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Phosphorus is one of the nutrients that plants need to grow, and for most of human history, farmers always needed more of it. But excess phosphorus, either from manure or manufactured fertilizer, can run off into streams and lakes and become an ecological disaster.",
"title": "How Mass-Produced Meat Turned Phosphorus Into Pollution | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "How Mass-Produced Meat Turned Phosphorus Into Pollution",
"datePublished": "2014-01-02T13:08:57-08:00",
"dateModified": "2014-01-02T13:09:31-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "how-mass-produced-meat-turned-phosphorus-into-pollution",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=257393870&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Dan Charles",
"nprStoryDate": "Thu, 02 Jan 2014 00:00:00 -0500",
"nprLastModifiedDate": "Thu, 02 Jan 2014 10:27:17 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2014/01/02/257393870/how-mass-produced-meat-turned-phosphorus-into-pollution?ft=3&f=257393870",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/me/2014/01/20140102_me_phosphorus_piles_up.mp3?orgId=1&topicId=1025&ft=3&f=257393870",
"nprAudioM3u": "http://api.npr.org/m3u/1259088883-0b8492.m3u?orgId=1&topicId=1025&ft=3&f=257393870",
"nprStoryId": "257393870",
"nprRetrievedStory": "1",
"nprPubDate": "Thu, 02 Jan 2014 10:27:00 -0500",
"path": "/bayareabites/75910/how-mass-produced-meat-turned-phosphorus-into-pollution",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/me/2014/01/20140102_me_phosphorus_piles_up.mp3",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75911\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/carp-water_wide-67798d857f70288e304d7c6a0b07a9eb0bffbe60-e1388696447944.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/carp-water_wide-67798d857f70288e304d7c6a0b07a9eb0bffbe60-e1388696447944.jpg\" alt=\"A dead carp floats in water near the shore at Big Creek State Park on Sept. 10 in Polk City, Iowa. Like many agricultural states, Iowa is working with the EPA to enforce clean-water regulations amid degradation from manure spills and farm-field runoff. Photo: Charlie Neibergall/AP\" width=\"640\" height=\"360\" class=\"size-full wp-image-75911\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A dead carp floats in water near the shore at Big Creek State Park on Sept. 10 in Polk City, Iowa. Like many agricultural states, Iowa is working with the EPA to enforce clean-water regulations amid degradation from manure spills and farm-field runoff. Photo: Charlie Neibergall/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/02/257393870/how-mass-produced-meat-turned-phosphorus-into-pollution\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://pd.npr.org/anon.npr-mp3/npr/me/2014/01/20140102_me_phosphorus_piles_up.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/02/257393870/how-mass-produced-meat-turned-phosphorus-into-pollution\">The Salt at NPR Food\u003c/a> (1/2/14)\u003c/p>\n\u003cp>It's a quandary of food production: The same drive for efficiency that lowers the cost of eating also can damage our soil and water.\u003c/p>\n\u003cp>Take the case of one simple, essential chemical element: phosphorus.\u003c/p>\n\u003cp>Phosphorus is one of the nutrients that plants need to grow, and for most of human history, farmers always needed more of it. \"There was this battle to have enough available phosphorus for optimum crop production,\" says \u003ca href=\"http://www.agnr.umd.edu/directory/Bio.cfm?ID=kstaver\">Kenneth Staver\u003c/a>, a scientist with the University of Maryland's Wye Research and Education Center, which sits between farm fields and the Chesapeake Bay on Maryland's Eastern Shore.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That's also the tension in this story: agriculture on one side, and water quality on the other.\u003c/p>\n\u003cp>Traditionally, farmers got phosphorus from animal manure. So if you grew crops like corn or wheat, it was good to have poultry or hogs nearby. Your grain fed the animals, and their manure fed your crops. Everything worked together.\u003c/p>\n\u003cp>Then came industrial fertilizer: big phosphorus mines; factories for making the other important nutrient, nitrogen; and railroads or highways to carry that fertilizer to any farmer who needed it.\u003c/p>\n\u003cp>\"With the development of the inorganic fertilizer industry, it's possible to grow grain without having animals nearby. So you can decouple the animal agriculture from the grain agriculture,\" Staver says.\u003c/p>\n\u003cp>And decouple they did. Farmers concentrated on just one kind of production. So did entire \u003ca href=\"http://www.nationalchickencouncil.org/about-the-industry/statistics/top-broiler-producing-states/\">regions\u003c/a>. Georgia, Arkansas and Alabama, for instance, now produce the largest number of chickens — more than a billion of them every year. But they don't grow much chicken feed. They haul in grain from far away.\u003c/p>\n\u003cp>As that grain flows from fields to chicken houses, or hog farms, so do the nutrients in it, such as phosphorus and nitrogen.\u003c/p>\n\u003cp>Some of it goes into meat that people eat, but a lot goes into animal waste.\u003c/p>\n\u003cp>This is where the problem starts. Farmers near those chicken houses or hog farms often take lots of that manure and spread it on their fields, partly just to get rid of it and partly for its value as fertilizer. Crops, however, need much more nitrogen than phosphorus. When farmers use manure to give their crops an optimal amount of nitrogen, they oversupply phosphorus.\u003c/p>\n\u003cp>\"This is happening everywhere,\" Staver says. \"Where you have large concentrations of animal production, you tend to have a buildup of nutrients — phosphorus is the one that accumulates — in soils around concentrated animal-producing regions.\"\u003c/p>\n\u003cp>Wherever it accumulates, rain washes it into streams, lakes and estuaries, where it's an ecological disaster.\u003c/p>\n\u003cp>\"It drives algae growth, so it ends up clouding the water. You don't get the light penetration to support the rooted aquatic plants that are important in the food chain,\" Staver says. \"You also get these algae blooms, and when they die, they draw oxygen from the water. You get dead zones.\"\u003c/p>\n\u003cp>In many places, environmental regulators are trying to stop this buildup of phosphorus.\u003c/p>\n\u003cp>Until recently, it \u003ca href=\"http://mda.maryland.gov/documents/ag_brief/agbrief_pmt_092013.pdf\">looked like\u003c/a> Maryland was taking the lead. The state has a big poultry industry right beside the Chesapeake Bay, which has been choked with nutrient pollution.\u003c/p>\n\u003cp>Last year, Maryland proposed new rules that would have stopped farmers from putting more phosphorus on any fields that already have too much of it. It required soil tests to determine a key phosphorus index number.\u003c/p>\n\u003cp>Lee Richardson, a farmer in Willards, Md., was worried. \"The word we were getting — if [your fields] were over 150, you weren't going to spread manure,\" he says. Most of his fields are over that level.\u003c/p>\n\u003cp>The manure ban would have hit him two different ways.\u003c/p>\n\u003cp>First, he grows chickens; if their manure couldn't go on his fields, it would have to go somewhere else. \"Chances are, growers were going to have to pay to get it hauled away and taken out of the chicken house,\" he says.\u003c/p>\n\u003cp>Second, his corn fields still need nitrogen. Without manure as a nitrogen source, he'd have to buy the manufactured kind of fertilizer, which is more expensive.\u003c/p>\n\u003cp>Richardson and other farmers protested, arguing that the new rules would inflict huge economic harm, while the environmental benefits are uncertain.\u003c/p>\n\u003cp>In November, the state of Maryland \u003ca href=\"http://news.maryland.gov/mda/press-release/2013/11/15/mda-withdraws-phosphorus-management-tool-regulations-department-to-consider-comments-and-resubmit-regulations/\">backed down\u003c/a>. It promised to study the issue some more. Kenneth Staver, from the University of Maryland, says it's not that hard to imagine a solution to the problem.\u003c/p>\n\u003cp>\"The obvious one is, find a way to redistribute the phosphorus from the animal production facilities back to where the crop production is,\" he says. The manure would have to travel to the vast fields that farmers currently fertilize with fresh, mined phosphorus.\u003c/p>\n\u003cp>Hauling manure such distances would cost money. Staver says it's the price of cleaner, healthier water.\u003c/p>\n\u003cp>If farmers have to pay that cost, growing chickens or hogs will get more expensive.\u003c/p>\n\u003cp>Then we, the consumers, would pay for it, through more expensive meat.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/75910/how-mass-produced-meat-turned-phosphorus-into-pollution",
"authors": [
"byline_bayareabites_75910"
],
"categories": [
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_2035",
"bayareabites_34",
"bayareabites_60"
],
"tags": [
"bayareabites_129",
"bayareabites_11270",
"bayareabites_12866",
"bayareabites_12807",
"bayareabites_12868",
"bayareabites_12865",
"bayareabites_12864",
"bayareabites_12790",
"bayareabites_10921",
"bayareabites_12867"
],
"featImg": "bayareabites_75911",
"label": "bayareabites"
},
"bayareabites_75901": {
"type": "posts",
"id": "bayareabites_75901",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "75901",
"score": null,
"sort": [
1388694346000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1388694346,
"format": "aside",
"disqusTitle": "Food As Punishment: Giving U.S. Inmates 'The Loaf' Persists",
"title": "Food As Punishment: Giving U.S. Inmates 'The Loaf' Persists",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_75902\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/prisonloaf_finalv2-299572ca0cc1049fb7391f1c88b9d879201c69d3.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/prisonloaf_finalv2-299572ca0cc1049fb7391f1c88b9d879201c69d3-1024x768.jpe\" alt=\"Illustration of a prison loaf by Lisa Brown for NPR\" width=\"1024\" height=\"768\" class=\"size-large wp-image-75902\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Illustration of a prison loaf by Lisa Brown for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/02/256605441/punishing-inmates-with-the-loaf-persists-in-the-u-s\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/01/20140102_me_punishment_food.mp3\"] \u003c/p>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/02/256605441/punishing-inmates-with-the-loaf-persists-in-the-u-s\">The Salt at NPR Food\u003c/a> (1/2/14)\u003c/p>\n\u003cp>In many prisons and jails across the U.S., punishment can come in the form of a bland, brownish lump. Known as nutraloaf, or simply \"the loaf,\" it's fed day after day to inmates who throw food or, in some cases, get violent. Even though it meets nutritional guidelines, civil rights activists urge against the use of the brick-shaped meal.\u003c/p>\n\u003cp>Tasteless food as punishment is nothing new: Back in the 19th century, prisoners were given bread and water until they'd earned with good behavior the right to eat meat and cheese.\u003c/p>\n\u003cp>But the loaf is something above and beyond. Prisons and jails are allowed to come up with their own version, so some resort to grinding up leftovers into a dense mass that's reheated. Other institutions make loaves from scratch out of shredded and mashed vegetables, beans and starches. They're rendered even more unappetizing by being served in a small paper sack, with no seasoning.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Prisoners who've had the loaf hate it. Johnnie Walton had to eat it in the Tamms Supermax in Illinois. He describes it as \"bland, like cardboard.\" Aaron Fraser got the loaf while he was serving time from 2004 to 2007 in several different institutions for a counterfeit-check scheme. He loathed it.\u003c/p>\n\u003cp>\"They take a bunch of guck, like whatever they have available, and they put it in some machine,\" Fraser says. \"I would have to be on the point of dizziness when I know I have no choice [to eat it].\"\u003c/p>\n\u003cp>No one knows exactly how many institutions use it, but \u003ca href=\"http://www.acfsa.org/board.php\">Benson Li\u003c/a>, the former president of the Association of Correctional Food Service Affiliates, estimates that the number is over 100. At least 12 states — including California, Texas and New York — serve it in state-run institutions, as do dozens of municipal and county jails across the country.\u003c/p>\n\u003cp>In Pennsylvania state prisons, \"food loaf\" is made with milk, rice, potatoes, carrots, cabbage, oatmeal, beans and margarine. The Clark County Jail in Washington state serves a version with most of those ingredients, plus ground beef or chicken, apples and tomatoes.\u003c/p>\n\u003cp>Law enforcement says the loaf isn't so bad. \"It's a food source; it contains all the vitamins and nutrients and minerals that a human being needs,\" says \u003ca href=\"http://county.milwaukee.gov/MeettheSheriff9152.htm\">Milwaukee County Sheriff David Clarke\u003c/a>, who has used the loaf in his jail for five years. \"It's been approved by the courts. I've had it myself — it's like eating meatloaf. \"\u003c/p>\n\u003cp>But prisoners who misbehave don't just get it once. They have to eat it at every meal, for days or weeks at a time. That's why it works as a deterrent, says Sheriff Clarke.\u003c/p>\n\u003cp>\"If you're up on a first-degree murder charge, or some serious sexual assault of a child, you don't have much to lose in jail,\" says Clarke.\u003c/p>\n\u003cp>\"But when we started to use this in the disciplinary pods, all of a sudden the incidence of fights, disorder, of attacks against our staff started to drop tremendously. The word got around — we knew it would. And we'll often hear from inmates, 'Please, please, I won't do that anymore. Don't put me in the disciplinary pod. I don't want to eat nutraloaf.' \"\u003c/p>\n\u003cp>Scientists say it's the monotony of eating the loaf that's the real punishment. \u003ca href=\"http://www.monell.org/faculty/people/pelchat\">Marcia Pelchat\u003c/a>, a physiological psychologist at the Monell Chemical Senses Center in Philadelphia, says humans have evolved to crave a variety of food.\u003c/p>\n\u003cp>\"Having to eat the loaf over and over again probably makes people miserable. They might be a little nauseated by it, they're craving other foods,\" says Pelchat.\u003c/p>\n\u003cp>And it can sometimes stop prisoners from eating altogether. \"It's very difficult to consume enough calories to keep your weight up if you're on a boring diet,\" says Pelchat.\u003c/p>\n\u003cp>That's why human rights advocates say it's unethical to use food as punishment in this way. \u003c/p>\n\u003cp>\"Given that food is clearly recognized as a basic human need to which prisoners are constitutionally entitled, restrictions on food, taking away food has always been sort of legally right on the line,\" says \u003ca href=\"https://www.aclu.org/blog/author/david-fathi\">David Fathi\u003c/a>, director of the National Prison Project for the American Civil Liberties Union.\u003c/p>\n\u003cp>There's no guidance from the government on using the loaf, but the American Correctional Association, which accredits prisons and sets best practices for the industry, discourages using food as a disciplinary measure.\u003c/p>\n\u003cp>The Federal Bureau of Prisons says it has never used the loaf in its facilities. Still, the loaf persists in other parts of the corrections system, and no agencies or organizations are keeping track of where and how often it's used.\u003c/p>\n\u003cp>So Benson Li, the former president of the Association of Correctional Food Service Affiliates and the food service director at the Los Angeles County Jail, offered to help us find that out.\u003c/p>\n\u003cp>At a recent meeting of the association, Li conducted an informal survey at the request of NPR. About 40 percent of the prisons and jails that responded said their use of the loaf is diminishing, 30 percent said they do not use nutraloaf, and about 20 percent said their use was about the same or slightly growing.\u003c/p>\n\u003cp>Li says that, overall, the results suggest that the loaf is gradually being phased out.\u003c/p>\n\u003cp>\"[Prisons and jails] are using less or some of them are using sparingly — maybe just two to three times in the last year,\" he says.\u003c/p>\n\u003cp>Li says he thinks one of the reasons for this is that prisoners have been challenging the loaf in the courts.\u003c/p>\n\u003cp>\"You have seen a lot of different inmate claims and lawsuits against the Eighth Amendment in different states,\" he says.\u003c/p>\n\u003cp>One of the provisions of the Eighth Amendment is that \"cruel and unusual punishment\" not be inflicted on prisoners. So the prisoners who are filing these suits are hoping the courts will rule that chewing on loaf day after day is unconstitutional. And, believe it or not, there is precedent: In the 1970s, the Supreme Court \u003ca href=\"https://bulk.resource.org/courts.gov/c/US/437/437.US.678.76-1660.html\">ruled\u003c/a> that a potato-y prison paste called grue should be outlawed under the Eighth Amendment.\u003c/p>\n\u003cp>The loaf has held up better than grue. Of the 22 cases brought since the beginning of 2012 alone, none have succeeded. But Li's informal survey suggests that the court cases are making the corrections industry increasingly squeamish about serving it.\u003c/p>\n\u003cp>And Fathi of the ACLU says this is part of a bigger transformation happening in the industry.\u003c/p>\n\u003cp>\"The fading of the use of nutraloaf is part of a larger long-term trend toward professionalization and, in most respects, more humane conditions of confinement,\" he says.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "75901 http://blogs.kqed.org/bayareabites/?p=75901",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/01/02/food-as-punishment-giving-u-s-inmates-the-loaf-persists/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 1168,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 33
},
"modified": 1388694346,
"excerpt": "In many prisons and jails across the U.S., a bland, brownish lump is served to inmates who misbehave. Law enforcement officials say it's not that bad, and it's a very effective deterrent. But the practice is starting to fade as more prisoners argue that the loaf is cruel and unusual punishment.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "In many prisons and jails across the U.S., a bland, brownish lump is served to inmates who misbehave. Law enforcement officials say it's not that bad, and it's a very effective deterrent. But the practice is starting to fade as more prisoners argue that the loaf is cruel and unusual punishment.",
"title": "Food As Punishment: Giving U.S. Inmates 'The Loaf' Persists | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Food As Punishment: Giving U.S. Inmates 'The Loaf' Persists",
"datePublished": "2014-01-02T12:25:46-08:00",
"dateModified": "2014-01-02T12:25:46-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "food-as-punishment-giving-u-s-inmates-the-loaf-persists",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=256605441&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Eliza Barclay",
"nprStoryDate": "Thu, 02 Jan 2014 00:00:00 -0500",
"nprLastModifiedDate": "Thu, 02 Jan 2014 14:33:39 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2014/01/02/256605441/punishing-inmates-with-the-loaf-persists-in-the-u-s?ft=3&f=256605441",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/me/2014/01/20140102_me_punishment_food.mp3?orgId=1&topicId=1053&ft=3&f=256605441",
"nprAudioM3u": "http://api.npr.org/m3u/1259088903-0b104b.m3u?orgId=1&topicId=1053&ft=3&f=256605441",
"nprStoryId": "256605441",
"nprRetrievedStory": "1",
"nprPubDate": "Thu, 02 Jan 2014 14:33:00 -0500",
"path": "/bayareabites/75901/food-as-punishment-giving-u-s-inmates-the-loaf-persists",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/me/2014/01/20140102_me_punishment_food.mp3",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75902\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/prisonloaf_finalv2-299572ca0cc1049fb7391f1c88b9d879201c69d3.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/prisonloaf_finalv2-299572ca0cc1049fb7391f1c88b9d879201c69d3-1024x768.jpe\" alt=\"Illustration of a prison loaf by Lisa Brown for NPR\" width=\"1024\" height=\"768\" class=\"size-large wp-image-75902\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Illustration of a prison loaf by Lisa Brown for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/02/256605441/punishing-inmates-with-the-loaf-persists-in-the-u-s\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://pd.npr.org/anon.npr-mp3/npr/me/2014/01/20140102_me_punishment_food.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/02/256605441/punishing-inmates-with-the-loaf-persists-in-the-u-s\">The Salt at NPR Food\u003c/a> (1/2/14)\u003c/p>\n\u003cp>In many prisons and jails across the U.S., punishment can come in the form of a bland, brownish lump. Known as nutraloaf, or simply \"the loaf,\" it's fed day after day to inmates who throw food or, in some cases, get violent. Even though it meets nutritional guidelines, civil rights activists urge against the use of the brick-shaped meal.\u003c/p>\n\u003cp>Tasteless food as punishment is nothing new: Back in the 19th century, prisoners were given bread and water until they'd earned with good behavior the right to eat meat and cheese.\u003c/p>\n\u003cp>But the loaf is something above and beyond. Prisons and jails are allowed to come up with their own version, so some resort to grinding up leftovers into a dense mass that's reheated. Other institutions make loaves from scratch out of shredded and mashed vegetables, beans and starches. They're rendered even more unappetizing by being served in a small paper sack, with no seasoning.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Prisoners who've had the loaf hate it. Johnnie Walton had to eat it in the Tamms Supermax in Illinois. He describes it as \"bland, like cardboard.\" Aaron Fraser got the loaf while he was serving time from 2004 to 2007 in several different institutions for a counterfeit-check scheme. He loathed it.\u003c/p>\n\u003cp>\"They take a bunch of guck, like whatever they have available, and they put it in some machine,\" Fraser says. \"I would have to be on the point of dizziness when I know I have no choice [to eat it].\"\u003c/p>\n\u003cp>No one knows exactly how many institutions use it, but \u003ca href=\"http://www.acfsa.org/board.php\">Benson Li\u003c/a>, the former president of the Association of Correctional Food Service Affiliates, estimates that the number is over 100. At least 12 states — including California, Texas and New York — serve it in state-run institutions, as do dozens of municipal and county jails across the country.\u003c/p>\n\u003cp>In Pennsylvania state prisons, \"food loaf\" is made with milk, rice, potatoes, carrots, cabbage, oatmeal, beans and margarine. The Clark County Jail in Washington state serves a version with most of those ingredients, plus ground beef or chicken, apples and tomatoes.\u003c/p>\n\u003cp>Law enforcement says the loaf isn't so bad. \"It's a food source; it contains all the vitamins and nutrients and minerals that a human being needs,\" says \u003ca href=\"http://county.milwaukee.gov/MeettheSheriff9152.htm\">Milwaukee County Sheriff David Clarke\u003c/a>, who has used the loaf in his jail for five years. \"It's been approved by the courts. I've had it myself — it's like eating meatloaf. \"\u003c/p>\n\u003cp>But prisoners who misbehave don't just get it once. They have to eat it at every meal, for days or weeks at a time. That's why it works as a deterrent, says Sheriff Clarke.\u003c/p>\n\u003cp>\"If you're up on a first-degree murder charge, or some serious sexual assault of a child, you don't have much to lose in jail,\" says Clarke.\u003c/p>\n\u003cp>\"But when we started to use this in the disciplinary pods, all of a sudden the incidence of fights, disorder, of attacks against our staff started to drop tremendously. The word got around — we knew it would. And we'll often hear from inmates, 'Please, please, I won't do that anymore. Don't put me in the disciplinary pod. I don't want to eat nutraloaf.' \"\u003c/p>\n\u003cp>Scientists say it's the monotony of eating the loaf that's the real punishment. \u003ca href=\"http://www.monell.org/faculty/people/pelchat\">Marcia Pelchat\u003c/a>, a physiological psychologist at the Monell Chemical Senses Center in Philadelphia, says humans have evolved to crave a variety of food.\u003c/p>\n\u003cp>\"Having to eat the loaf over and over again probably makes people miserable. They might be a little nauseated by it, they're craving other foods,\" says Pelchat.\u003c/p>\n\u003cp>And it can sometimes stop prisoners from eating altogether. \"It's very difficult to consume enough calories to keep your weight up if you're on a boring diet,\" says Pelchat.\u003c/p>\n\u003cp>That's why human rights advocates say it's unethical to use food as punishment in this way. \u003c/p>\n\u003cp>\"Given that food is clearly recognized as a basic human need to which prisoners are constitutionally entitled, restrictions on food, taking away food has always been sort of legally right on the line,\" says \u003ca href=\"https://www.aclu.org/blog/author/david-fathi\">David Fathi\u003c/a>, director of the National Prison Project for the American Civil Liberties Union.\u003c/p>\n\u003cp>There's no guidance from the government on using the loaf, but the American Correctional Association, which accredits prisons and sets best practices for the industry, discourages using food as a disciplinary measure.\u003c/p>\n\u003cp>The Federal Bureau of Prisons says it has never used the loaf in its facilities. Still, the loaf persists in other parts of the corrections system, and no agencies or organizations are keeping track of where and how often it's used.\u003c/p>\n\u003cp>So Benson Li, the former president of the Association of Correctional Food Service Affiliates and the food service director at the Los Angeles County Jail, offered to help us find that out.\u003c/p>\n\u003cp>At a recent meeting of the association, Li conducted an informal survey at the request of NPR. About 40 percent of the prisons and jails that responded said their use of the loaf is diminishing, 30 percent said they do not use nutraloaf, and about 20 percent said their use was about the same or slightly growing.\u003c/p>\n\u003cp>Li says that, overall, the results suggest that the loaf is gradually being phased out.\u003c/p>\n\u003cp>\"[Prisons and jails] are using less or some of them are using sparingly — maybe just two to three times in the last year,\" he says.\u003c/p>\n\u003cp>Li says he thinks one of the reasons for this is that prisoners have been challenging the loaf in the courts.\u003c/p>\n\u003cp>\"You have seen a lot of different inmate claims and lawsuits against the Eighth Amendment in different states,\" he says.\u003c/p>\n\u003cp>One of the provisions of the Eighth Amendment is that \"cruel and unusual punishment\" not be inflicted on prisoners. So the prisoners who are filing these suits are hoping the courts will rule that chewing on loaf day after day is unconstitutional. And, believe it or not, there is precedent: In the 1970s, the Supreme Court \u003ca href=\"https://bulk.resource.org/courts.gov/c/US/437/437.US.678.76-1660.html\">ruled\u003c/a> that a potato-y prison paste called grue should be outlawed under the Eighth Amendment.\u003c/p>\n\u003cp>The loaf has held up better than grue. Of the 22 cases brought since the beginning of 2012 alone, none have succeeded. But Li's informal survey suggests that the court cases are making the corrections industry increasingly squeamish about serving it.\u003c/p>\n\u003cp>And Fathi of the ACLU says this is part of a bigger transformation happening in the industry.\u003c/p>\n\u003cp>\"The fading of the use of nutraloaf is part of a larger long-term trend toward professionalization and, in most respects, more humane conditions of confinement,\" he says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/75901/food-as-punishment-giving-u-s-inmates-the-loaf-persists",
"authors": [
"byline_bayareabites_75901"
],
"categories": [
"bayareabites_2090",
"bayareabites_10916",
"bayareabites_2035",
"bayareabites_34"
],
"tags": [
"bayareabites_12863",
"bayareabites_12861",
"bayareabites_11989",
"bayareabites_12862",
"bayareabites_10921",
"bayareabites_12860"
],
"featImg": "bayareabites_75909",
"label": "bayareabites"
},
"bayareabites_75874": {
"type": "posts",
"id": "bayareabites_75874",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "75874",
"score": null,
"sort": [
1388600384000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1388600384,
"format": "aside",
"disqusTitle": "Here's How Young Farmers Looking For Land Are Getting Creative",
"title": "Here's How Young Farmers Looking For Land Are Getting Creative",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_75886\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/maplefarm_01_slide-bd8d7c94715f79bd32cdb18d8ba95b88fb7698113.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/maplefarm_01_slide-bd8d7c94715f79bd32cdb18d8ba95b88fb7698113.jpg\" alt=\"Chris and Sara Guerre are among a growing number of farmers who have made the choice to rent land to farm instead of buy because of increasing property values. Photo: Zac Visco for NPR\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-75886\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chris and Sara Guerre are among a growing number of farmers who have made the choice to rent land to farm instead of buy because of increasing property values. Photo: Zac Visco for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/26/257391197/heres-how-young-farmers-looking-for-land-are-getting-creative\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/12/20131231_atc_saving_farm_land.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/26/257391197/heres-how-young-farmers-looking-for-land-are-getting-creative\">The Salt at NPR Food\u003c/a> (12/31/13)\u003c/p>\n\u003cp>Across the country, there's a wave of interest in local food. And a \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/12/12/143459793/who-are-the-young-farmers-of-generation-organic\">new generation\u003c/a> of young farmers is trying to grow it.\u003c/p>\n\u003cp>Many of these farmers — many of whom didn't grow up on farms — would like to stay close to cities. After all, that's where the demand for local food is.\u003c/p>\n\u003cp>The problem is, that's where land is most expensive. So young farmers looking for affordable land are forced to get creative.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Lindsey Lusher Shute, executive director of the \u003ca href=\"http://www.youngfarmers.org/\">National Young Farmer's Coalition\u003c/a>, says that her organization conducted a \u003ca href=\"http://www.youngfarmers.org/newsroom/building-a-future-with-farmers-october-2011/\">survey\u003c/a> of 1,000 farmers in 2011, and \"land access came up as the No. 2 challenge for farmers [who were] getting started.\" It came in right behind not having enough financial capital.\u003c/p>\n\u003cp>Put simply, in areas close to major cities, especially on the East and West coasts, farmers can't pay nearly as much for land as people who would build houses on it.\u003c/p>\n\u003cp>In fact, it's not a new problem. Several decades ago, state and local governments, and nonprofit organizations, began attempts to preserve farmland that was threatened by urban sprawl.\u003c/p>\n\u003cp>They set up \u003ca href=\"http://www.farmland.org/resources/national-view/default.asp\">programs\u003c/a> that give farmers cash in exchange for a legally binding promise that their land can only be used for farming, forever. As a result, farmers don't have to compete against developers for that land, making the land cheaper.\u003c/p>\n\u003cp>Shute says these programs are great — but insufficient. When she and her husband tried to buy land in the Hudson River Valley for their own farming operation, they found that even this permanent farmland was too expensive for normal farmers to buy.\u003c/p>\n\u003cp>Their farm, \u003ca href=\"http://www.heartyroots.com/about-the-farm/\">Hearty Roots Community Farm\u003c/a>, grows mostly high-value vegetables. \"We're making, per acre, just about as much as you can,\" says Shute. \"And still, this conserved land was really out of reach.\"\u003c/p>\n\u003cp>They realized that they were facing competition of a different kind: wealthy people who wanted farms as country estates, bidding up the price. They were allowed to buy the preserved farms because they were not subdividing the property and developing it, but they were not really using the land as a working farm.\u003c/p>\n\u003cp>So Shute and her young farmers coalition are pushing for an extra level of farmland protection. Under these rules, people would be allowed to own conserved farmland only if they actually earn most of their money from farming.\u003c/p>\n\u003cp>This kind of program already exists in \u003ca href=\"http://www.vlt.org/initiatives/affordable-farmland\">Vermont\u003c/a> and \u003ca href=\"http://www.mass.gov/eea/agencies/agr/land-use/agricultural-preservation-restriction-program-apr.html\">Massachusetts\u003c/a>. But it, too, has limitations. \u003ca href=\"http://www.farmland.org/about/leadership/wagner.asp\">Robert Wagner\u003c/a>, a senior adviser for the \u003ca href=\"http://www.farmland.org/\">American Farmland Trust\u003c/a>, says Massachusetts and Vermont recently looked at who's buying this relatively cheap land.\u003c/p>\n\u003cp>\"What they found is that these properties — when they sell — are being sold to other farmers who are adding these operations onto their farms,\" says Wagner. Young farmers, just starting out, typically can't compete for this land against established farmers who want to expand.\u003c/p>\n\u003cp>So many young farmers aren't taking the traditional route. They aren't buying land at all, but renting instead. Sometimes, they are forming partnerships with older farmers who are leaving the business but don't want to sell the family land.\u003c/p>\n\u003cfigure id=\"attachment_75887\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mg_2427-121cbbf6e1dcf0bec0a587d2e5e144793b14afef1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mg_2427-121cbbf6e1dcf0bec0a587d2e5e144793b14afef1-290x217.jpg\" alt=\"Chris Guerre and his wife, Sara, repair a fence at their farm in Great Falls, Va. Photo: Zac Visco for NPR \" width=\"290\" height=\"217\" class=\"size-medium wp-image-75887\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chris Guerre and his wife, Sara, repair a fence at their farm in Great Falls, Va. Photo: Zac Visco for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Chris Guerre is an example. To get to his land, you drive down a long lane, past million-dollar homes on multiacre wooded lots, in the wealthy community of Great Falls, Va., just outside Washington, D.C.\u003c/p>\n\u003cp>Then, unexpectedly, you come to an old barn, a couple of chicken coops, and 2 1/2 acres of vegetables. During the winter, the vegetables are covered by a kind of blanket, to keep them from freezing, that still lets water and sun through.\u003c/p>\n\u003cp>\"We're one of the few farms left in the county, let alone one that grows and picks every week of the year,\" Guerre says. \"Every week, even in winter, I'm growing and picking crops.\u003c/p>\n\u003cfigure id=\"attachment_75885\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/maplefarm_08-3f504d5e3994465d7610678970513e19bf5db1921.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/maplefarm_08-3f504d5e3994465d7610678970513e19bf5db1921.jpg\" alt=\"Guerre has nearly finished building his new chicken coop. The old one, on the left, has seen better days. Photo: Zac Visco for NPR \" width=\"1536\" height=\"1024\" class=\"size-full wp-image-75885\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guerre has nearly finished building his new chicken coop. The old one, on the left, has seen better days. Photo: Zac Visco for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery link=\"file\" ids=\"75877,75879,75881,75882,75883,75884\"]\u003c/p>\n\u003cp>Guerre didn't grow up on this farm, or on any farm.\u003c/p>\n\u003cp>About five years ago, before he arrived at this spot, he ditched what he calls his \"career job\" to grow and sell food. He and his wife expanded their garden; they started selling vegetables at a farmers market and opened their own \u003ca href=\"http://www.mapleavenuemarket.com/index.html\">store\u003c/a> selling food grown on other local farms. One day, at the farmers market, a woman came up to them.\u003c/p>\n\u003cp>\"She approached my wife, and wondered if we might be interested in living on her family's farm. There was room to grow vegetables, or have animals. And we said, 'Yeah!' \" recalls Guerre.\u003c/p>\n\u003cp>It turned out to be this farm. Guerre and his wife moved into the house. They're renting the land, and there's no guarantee that the family that owns it won't someday decide to sell it to a developer.\u003c/p>\n\u003cp>But Guerre doesn't seem worried. \"They've been just very kind to us, and very encouraging, and helped us get to where we are,\" he says.\u003c/p>\n\u003cp>Guerre has built a new chicken coop; fixed roofs and plumbing; turned an old milk room into a washroom for vegetables.\u003c/p>\n\u003cp>He says, even if they did have to move someday, and leave all this behind, it wouldn't be the end of the world. He's pretty sure he could find land somewhere else. \"If you walk a couple of miles in any direction, there's hundreds of acres.\"\u003c/p>\n\u003cp>In fact, he says, \"Acquiring land is honestly probably the easiest part of doing all this. It's the commitment, the stamina, learning how to do it and doing it every single day: That's the hard part.\"\u003c/p>\n\u003cp>If you're ready to do all that, he says, you really can make a living. As for finding land, start hanging out with farmers, ask questions, and chances are you'll eventually hear about places where you can grow some food and start your own farming business. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/\">Copyright 2014 \u003c/a>\u003ca href=\"http://www.npr.org/\">NPR\u003c/a>. \u003c/p>\n\n",
"disqusIdentifier": "75874 http://blogs.kqed.org/bayareabites/?p=75874",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/01/01/heres-how-young-farmers-looking-for-land-are-getting-creative/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 1110,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 32
},
"modified": 1388600384,
"excerpt": "Across the country, there's a wave of interest in local food, and a new generation of young farmers wants to grow it. But many aren't buying land. Instead, they're renting it.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Across the country, there's a wave of interest in local food, and a new generation of young farmers wants to grow it. But many aren't buying land. Instead, they're renting it.",
"title": "Here's How Young Farmers Looking For Land Are Getting Creative | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Here's How Young Farmers Looking For Land Are Getting Creative",
"datePublished": "2014-01-01T10:19:44-08:00",
"dateModified": "2014-01-01T10:19:44-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "heres-how-young-farmers-looking-for-land-are-getting-creative",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=257391197&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Dan Charles",
"nprStoryDate": "Tue, 31 Dec 2013 16:00:00 -0500",
"nprLastModifiedDate": "Tue, 31 Dec 2013 20:02:37 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/12/26/257391197/heres-how-young-farmers-looking-for-land-are-getting-creative?ft=3&f=257391197",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/12/20131231_atc_saving_farm_land.mp3?orgId=1&topicId=1053&ft=3&f=257391197",
"nprAudioM3u": "http://api.npr.org/m3u/1258716835-93d96b.m3u?orgId=1&topicId=1053&ft=3&f=257391197",
"nprStoryId": "257391197",
"nprRetrievedStory": "1",
"nprPubDate": "Tue, 31 Dec 2013 20:02:00 -0500",
"path": "/bayareabites/75874/heres-how-young-farmers-looking-for-land-are-getting-creative",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/12/20131231_atc_saving_farm_land.mp3?orgId=1&topicId=1053&ft=3&f=257391197",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75886\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/maplefarm_01_slide-bd8d7c94715f79bd32cdb18d8ba95b88fb7698113.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/maplefarm_01_slide-bd8d7c94715f79bd32cdb18d8ba95b88fb7698113.jpg\" alt=\"Chris and Sara Guerre are among a growing number of farmers who have made the choice to rent land to farm instead of buy because of increasing property values. Photo: Zac Visco for NPR\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-75886\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chris and Sara Guerre are among a growing number of farmers who have made the choice to rent land to farm instead of buy because of increasing property values. Photo: Zac Visco for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/26/257391197/heres-how-young-farmers-looking-for-land-are-getting-creative\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/12/20131231_atc_saving_farm_land.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/26/257391197/heres-how-young-farmers-looking-for-land-are-getting-creative\">The Salt at NPR Food\u003c/a> (12/31/13)\u003c/p>\n\u003cp>Across the country, there's a wave of interest in local food. And a \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/12/12/143459793/who-are-the-young-farmers-of-generation-organic\">new generation\u003c/a> of young farmers is trying to grow it.\u003c/p>\n\u003cp>Many of these farmers — many of whom didn't grow up on farms — would like to stay close to cities. After all, that's where the demand for local food is.\u003c/p>\n\u003cp>The problem is, that's where land is most expensive. So young farmers looking for affordable land are forced to get creative.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Lindsey Lusher Shute, executive director of the \u003ca href=\"http://www.youngfarmers.org/\">National Young Farmer's Coalition\u003c/a>, says that her organization conducted a \u003ca href=\"http://www.youngfarmers.org/newsroom/building-a-future-with-farmers-october-2011/\">survey\u003c/a> of 1,000 farmers in 2011, and \"land access came up as the No. 2 challenge for farmers [who were] getting started.\" It came in right behind not having enough financial capital.\u003c/p>\n\u003cp>Put simply, in areas close to major cities, especially on the East and West coasts, farmers can't pay nearly as much for land as people who would build houses on it.\u003c/p>\n\u003cp>In fact, it's not a new problem. Several decades ago, state and local governments, and nonprofit organizations, began attempts to preserve farmland that was threatened by urban sprawl.\u003c/p>\n\u003cp>They set up \u003ca href=\"http://www.farmland.org/resources/national-view/default.asp\">programs\u003c/a> that give farmers cash in exchange for a legally binding promise that their land can only be used for farming, forever. As a result, farmers don't have to compete against developers for that land, making the land cheaper.\u003c/p>\n\u003cp>Shute says these programs are great — but insufficient. When she and her husband tried to buy land in the Hudson River Valley for their own farming operation, they found that even this permanent farmland was too expensive for normal farmers to buy.\u003c/p>\n\u003cp>Their farm, \u003ca href=\"http://www.heartyroots.com/about-the-farm/\">Hearty Roots Community Farm\u003c/a>, grows mostly high-value vegetables. \"We're making, per acre, just about as much as you can,\" says Shute. \"And still, this conserved land was really out of reach.\"\u003c/p>\n\u003cp>They realized that they were facing competition of a different kind: wealthy people who wanted farms as country estates, bidding up the price. They were allowed to buy the preserved farms because they were not subdividing the property and developing it, but they were not really using the land as a working farm.\u003c/p>\n\u003cp>So Shute and her young farmers coalition are pushing for an extra level of farmland protection. Under these rules, people would be allowed to own conserved farmland only if they actually earn most of their money from farming.\u003c/p>\n\u003cp>This kind of program already exists in \u003ca href=\"http://www.vlt.org/initiatives/affordable-farmland\">Vermont\u003c/a> and \u003ca href=\"http://www.mass.gov/eea/agencies/agr/land-use/agricultural-preservation-restriction-program-apr.html\">Massachusetts\u003c/a>. But it, too, has limitations. \u003ca href=\"http://www.farmland.org/about/leadership/wagner.asp\">Robert Wagner\u003c/a>, a senior adviser for the \u003ca href=\"http://www.farmland.org/\">American Farmland Trust\u003c/a>, says Massachusetts and Vermont recently looked at who's buying this relatively cheap land.\u003c/p>\n\u003cp>\"What they found is that these properties — when they sell — are being sold to other farmers who are adding these operations onto their farms,\" says Wagner. Young farmers, just starting out, typically can't compete for this land against established farmers who want to expand.\u003c/p>\n\u003cp>So many young farmers aren't taking the traditional route. They aren't buying land at all, but renting instead. Sometimes, they are forming partnerships with older farmers who are leaving the business but don't want to sell the family land.\u003c/p>\n\u003cfigure id=\"attachment_75887\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mg_2427-121cbbf6e1dcf0bec0a587d2e5e144793b14afef1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mg_2427-121cbbf6e1dcf0bec0a587d2e5e144793b14afef1-290x217.jpg\" alt=\"Chris Guerre and his wife, Sara, repair a fence at their farm in Great Falls, Va. Photo: Zac Visco for NPR \" width=\"290\" height=\"217\" class=\"size-medium wp-image-75887\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chris Guerre and his wife, Sara, repair a fence at their farm in Great Falls, Va. Photo: Zac Visco for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Chris Guerre is an example. To get to his land, you drive down a long lane, past million-dollar homes on multiacre wooded lots, in the wealthy community of Great Falls, Va., just outside Washington, D.C.\u003c/p>\n\u003cp>Then, unexpectedly, you come to an old barn, a couple of chicken coops, and 2 1/2 acres of vegetables. During the winter, the vegetables are covered by a kind of blanket, to keep them from freezing, that still lets water and sun through.\u003c/p>\n\u003cp>\"We're one of the few farms left in the county, let alone one that grows and picks every week of the year,\" Guerre says. \"Every week, even in winter, I'm growing and picking crops.\u003c/p>\n\u003cfigure id=\"attachment_75885\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/maplefarm_08-3f504d5e3994465d7610678970513e19bf5db1921.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/maplefarm_08-3f504d5e3994465d7610678970513e19bf5db1921.jpg\" alt=\"Guerre has nearly finished building his new chicken coop. The old one, on the left, has seen better days. Photo: Zac Visco for NPR \" width=\"1536\" height=\"1024\" class=\"size-full wp-image-75885\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guerre has nearly finished building his new chicken coop. The old one, on the left, has seen better days. Photo: Zac Visco for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"link": "file",
"ids": "75877,75879,75881,75882,75883,75884",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Guerre didn't grow up on this farm, or on any farm.\u003c/p>\n\u003cp>About five years ago, before he arrived at this spot, he ditched what he calls his \"career job\" to grow and sell food. He and his wife expanded their garden; they started selling vegetables at a farmers market and opened their own \u003ca href=\"http://www.mapleavenuemarket.com/index.html\">store\u003c/a> selling food grown on other local farms. One day, at the farmers market, a woman came up to them.\u003c/p>\n\u003cp>\"She approached my wife, and wondered if we might be interested in living on her family's farm. There was room to grow vegetables, or have animals. And we said, 'Yeah!' \" recalls Guerre.\u003c/p>\n\u003cp>It turned out to be this farm. Guerre and his wife moved into the house. They're renting the land, and there's no guarantee that the family that owns it won't someday decide to sell it to a developer.\u003c/p>\n\u003cp>But Guerre doesn't seem worried. \"They've been just very kind to us, and very encouraging, and helped us get to where we are,\" he says.\u003c/p>\n\u003cp>Guerre has built a new chicken coop; fixed roofs and plumbing; turned an old milk room into a washroom for vegetables.\u003c/p>\n\u003cp>He says, even if they did have to move someday, and leave all this behind, it wouldn't be the end of the world. He's pretty sure he could find land somewhere else. \"If you walk a couple of miles in any direction, there's hundreds of acres.\"\u003c/p>\n\u003cp>In fact, he says, \"Acquiring land is honestly probably the easiest part of doing all this. It's the commitment, the stamina, learning how to do it and doing it every single day: That's the hard part.\"\u003c/p>\n\u003cp>If you're ready to do all that, he says, you really can make a living. As for finding land, start hanging out with farmers, ask questions, and chances are you'll eventually hear about places where you can grow some food and start your own farming business. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/\">Copyright 2014 \u003c/a>\u003ca href=\"http://www.npr.org/\">NPR\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/75874/heres-how-young-farmers-looking-for-land-are-getting-creative",
"authors": [
"byline_bayareabites_75874"
],
"categories": [
"bayareabites_1874",
"bayareabites_4084",
"bayareabites_10916",
"bayareabites_34"
],
"tags": [
"bayareabites_11270",
"bayareabites_12859",
"bayareabites_12252",
"bayareabites_10921",
"bayareabites_12253"
],
"featImg": "bayareabites_75873",
"label": "bayareabites"
},
"bayareabites_75796": {
"type": "posts",
"id": "bayareabites_75796",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "75796",
"score": null,
"sort": [
1388426362000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1388426362,
"format": "aside",
"disqusTitle": "Cinnamon Can Help Lower Blood Sugar, But One Variety May Be Best",
"title": "Cinnamon Can Help Lower Blood Sugar, But One Variety May Be Best",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_75797\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/undefined-50fac454c27f97ad181dcf84eaa03a016c0d6db3-e1388425815708.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/undefined-50fac454c27f97ad181dcf84eaa03a016c0d6db3-e1388425815708.jpg\" alt=\"Studies suggest cinnamon can help control blood sugar, but if you want to incorporate more of this spice in your diet, consider using the Ceylon variety. Photo: iStockphoto\" width=\"640\" height=\"480\" class=\"size-full wp-image-75797\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Studies suggest cinnamon can help control blood sugar, but if you want to incorporate more of this spice in your diet, consider using the Ceylon variety. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/30/255778250/cinnamon-can-help-lower-blood-sugar-but-one-variety-may-be-best\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/12/20131230_me_can_cinnamon_lower_blood_sugar.mp3\"] \u003c/p>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/30/255778250/cinnamon-can-help-lower-blood-sugar-but-one-variety-may-be-best\">The Salt at NPR Food\u003c/a> (12/30/13)\u003c/p>\n\u003cp>If I say cinnamon, you say ... sugar? It's a popular combination, of course.\u003c/p>\n\u003cp>But if you're interested in the health-promoting effects of cinnamon, you may want to think anew about the spice.\u003c/p>\n\u003cp>For instance, says \u003ca href=\"http://www.bourbonsteakdc.com/the-team/\">John Critchley\u003c/a>, executive chef at Bourbon Steak Restaurant in Washington, D.C., why not add it to savory dishes? He uses cinnamon to create a spice and herb rub for lamb loin. He also whips up a great spinach salad with raisins, pine nuts and cinnamon.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Critchley is a fan of the intense aromatics in cinnamon, especially in Saigon — a cousin of the cassia varieties of cinnamon most commonly used in the U.S. and Europe. And he says adding cinnamon to spice blends is a great way to layer flavors when you're cooking.\u003c/p>\n\u003cp>And when you start to look at the potential health-promoting effects of the spice, there's even more incentive to experiment with it in the kitchen.\u003c/p>\n\u003cp>Cinnamon comes from the bark of trees. It has long been considered a medicinal plant. There are several varieties, harvested from southern China to Southeast Asia.\u003c/p>\n\u003cfigure id=\"attachment_75798\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/photo-4-0c4229720330492e87849be3624fc40eb18f9236.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/photo-4-0c4229720330492e87849be3624fc40eb18f9236-290x217.jpg\" alt=\"John Critchley, executive chef at Bourbon Steak Restaurant in Washington, D.C., uses cinnamon in many savory dishes, including a spice and herb rub for lamb loin. Photo: Allison Aubrey/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-75798\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">John Critchley, executive chef at Bourbon Steak Restaurant in Washington, D.C., uses cinnamon in many savory dishes, including a spice and herb rub for lamb loin. Photo: Allison Aubrey/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>For years, there have been hints that adding cinnamon to your diet can help control blood sugar. And a recent spate of studies adds to the evidence that the effect is real.\u003c/p>\n\u003cp>\"Yes, it does work,\" says \u003ca href=\"http://nutrition.ucdavis.edu/faculty/davis/\">Paul Davis\u003c/a>, a research nutritionist with the University of California, Davis. He authored a recent \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Davis+Yokoyama+Cinnamon\">meta-analysis\u003c/a> published in the \u003cem>Journal of Medicinal Food\u003c/em> that concluded that cinnamon lowers fasting blood glucose.\u003c/p>\n\u003cp>\"According to our results, it's a modest effect of about 3 to 5 percent,\" Davis says. This is about the level of reduction found in the older generation of diabetes drugs, he says.\u003c/p>\n\u003cp>That makes the findings of interest not just to the 25 million Americans who already have diabetes, but also to the 80 million other people — \u003ca href=\"http://www.diabetes.org/diabetes-basics/diabetes-statistics/\">nearly 1 in 4\u003c/a> of us — who have elevated fasting blood-glucose levels. Doctors refer to this as pre-diabetes, meaning blood sugar that doesn't meet the cutoff for a diagnosis of diabetes but that does indicate a high risk of developing the disease.\u003c/p>\n\u003cp>There's also a recent \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/24019277\">meta-analysis\u003c/a> concluding that cinnamon can help lower lipid levels, including LDL cholesterol (the unhealthy type) and triglycerides.\u003c/p>\n\u003cp>What's not well understood is exactly how much cinnamon is optimal, and whether the effect is transient. It's hard to tell from the studies whether it leads to a significant, long-term reduction in blood sugar.\u003c/p>\n\u003cp>For people who already have diabetes, cinnamon is not an alternative to medication. But for people with pre-diabetes who are interested in using diet to manage their blood sugar, it's one of many strategies worth considering, says diabetes educator \u003ca href=\"http://local.yahoo.com/info-84616310-suhl-emmy-rjoslin-diabetes-center-boston\">Emmy Suhl\u003c/a> of the Joslin Diabetes Center in Boston.\u003c/p>\n\u003cp>\"The evidence is still inconclusive,\" Suhl notes, but cinnamon \"is inexpensive,\" \"and it tastes good.\"\u003c/p>\n\u003cp>So, is there an ideal variety of cinnamon to be sprinkling into your oatmeal, or blending into your spice rubs and salads?\u003c/p>\n\u003cp>Well, as we \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/25/256602581/when-is-cinnamon-spice-not-so-nice-the-great-danish-debate\">recently reported\u003c/a> in The Salt, cassia cinnamon is the variety you are most likely to encounter in a grocery store. But cassia can contain high levels of coumarin, a naturally occurring ingredient that, when eaten in large enough amounts, can cause reversible liver toxicity in a small group of individuals sensitive to it.\u003c/p>\n\u003cp>\"So the warning is, for cinnamon lovers, is to beware of excessive intake of cassia,\" says diabetes educator Angela Ginn.\u003c/p>\n\u003cp>And \u003ca href=\"http://pharmacy.olemiss.edu/php/sopquery3.php?id=18\">Ikhlas Khan\u003c/a>, a researcher at the University of Mississippi's School of Pharmacy who recently looked at the amounts of coumarin in cinnamon-flavored foods in the U.S., recently told The Salt that people who do want to use cinnamon for medicinal purposes should consult their doctor before taking large amounts.\u003c/p>\n\u003cp>Some experts suggest investing instead in Ceylon cinnamon, a milder — and pricier — variety of the spice that comes from a tree distinct from but related to cassia.\u003c/p>\n\u003cp>How much cassia is too much? For an adult who is sensitive to coumarin, the limit is about a teaspoon a day, according to the \u003ca href=\"http://www.efsa.europa.eu/en/efsajournal/pub/104.htm\">daily tolerable intake\u003c/a> set by the European Food Safety Authority.\u003c/p>\n\u003cp>So if you're a cinnamon lover and your goal is to increase your daily intake, using Ceylon cinnamon can reduce the risk of consuming too much coumarin.\u003c/p>\n\u003cp>Another option: cinnamon capsules. In many of the studies evaluating the benefits of cinnamon, researchers have used cinnamon supplements. And as word has spread about the potential health benefits, sales of supplements have grown — about 20 percent over the past few years, totaling $32 million in 2012, according to the \u003cem>Nutrition Business Journal\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "75796 http://blogs.kqed.org/bayareabites/?p=75796",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/12/30/cinnamon-can-help-lower-blood-sugar-but-one-variety-may-be-best/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 883,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 27
},
"modified": 1388429417,
"excerpt": "For years, there have been hints that adding cinnamon to your diet can help control blood sugar. And a recent spate of studies adds to the evidence that the effect is real. But if you want to incorporate more of this aromatic spice in your diet, the variety may matter.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "For years, there have been hints that adding cinnamon to your diet can help control blood sugar. And a recent spate of studies adds to the evidence that the effect is real. But if you want to incorporate more of this aromatic spice in your diet, the variety may matter.",
"title": "Cinnamon Can Help Lower Blood Sugar, But One Variety May Be Best | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Cinnamon Can Help Lower Blood Sugar, But One Variety May Be Best",
"datePublished": "2013-12-30T09:59:22-08:00",
"dateModified": "2013-12-30T10:50:17-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "cinnamon-can-help-lower-blood-sugar-but-one-variety-may-be-best",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=255778250&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Allison Aubrey",
"nprStoryDate": "Mon, 30 Dec 2013 00:00:00 -0500",
"nprLastModifiedDate": "Mon, 30 Dec 2013 09:26:56 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/12/30/255778250/cinnamon-can-help-lower-blood-sugar-but-one-variety-may-be-best?ft=3&f=255778250",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/me/2013/12/20131230_me_can_cinnamon_lower_blood_sugar.mp3?orgId=1&topicId=1134&ft=3&f=255778250",
"nprAudioM3u": "http://api.npr.org/m3u/1258301822-c4ba72.m3u?orgId=1&topicId=1134&ft=3&f=255778250",
"nprStoryId": "255778250",
"nprRetrievedStory": "1",
"nprPubDate": "Mon, 30 Dec 2013 09:26:00 -0500",
"path": "/bayareabites/75796/cinnamon-can-help-lower-blood-sugar-but-one-variety-may-be-best",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/me/2013/12/20131230_me_can_cinnamon_lower_blood_sugar.mp3?orgId=1&topicId=1134&ft=3&f=25577825",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75797\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/undefined-50fac454c27f97ad181dcf84eaa03a016c0d6db3-e1388425815708.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/undefined-50fac454c27f97ad181dcf84eaa03a016c0d6db3-e1388425815708.jpg\" alt=\"Studies suggest cinnamon can help control blood sugar, but if you want to incorporate more of this spice in your diet, consider using the Ceylon variety. Photo: iStockphoto\" width=\"640\" height=\"480\" class=\"size-full wp-image-75797\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Studies suggest cinnamon can help control blood sugar, but if you want to incorporate more of this spice in your diet, consider using the Ceylon variety. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/30/255778250/cinnamon-can-help-lower-blood-sugar-but-one-variety-may-be-best\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://pd.npr.org/anon.npr-mp3/npr/me/2013/12/20131230_me_can_cinnamon_lower_blood_sugar.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/30/255778250/cinnamon-can-help-lower-blood-sugar-but-one-variety-may-be-best\">The Salt at NPR Food\u003c/a> (12/30/13)\u003c/p>\n\u003cp>If I say cinnamon, you say ... sugar? It's a popular combination, of course.\u003c/p>\n\u003cp>But if you're interested in the health-promoting effects of cinnamon, you may want to think anew about the spice.\u003c/p>\n\u003cp>For instance, says \u003ca href=\"http://www.bourbonsteakdc.com/the-team/\">John Critchley\u003c/a>, executive chef at Bourbon Steak Restaurant in Washington, D.C., why not add it to savory dishes? He uses cinnamon to create a spice and herb rub for lamb loin. He also whips up a great spinach salad with raisins, pine nuts and cinnamon.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Critchley is a fan of the intense aromatics in cinnamon, especially in Saigon — a cousin of the cassia varieties of cinnamon most commonly used in the U.S. and Europe. And he says adding cinnamon to spice blends is a great way to layer flavors when you're cooking.\u003c/p>\n\u003cp>And when you start to look at the potential health-promoting effects of the spice, there's even more incentive to experiment with it in the kitchen.\u003c/p>\n\u003cp>Cinnamon comes from the bark of trees. It has long been considered a medicinal plant. There are several varieties, harvested from southern China to Southeast Asia.\u003c/p>\n\u003cfigure id=\"attachment_75798\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/photo-4-0c4229720330492e87849be3624fc40eb18f9236.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/photo-4-0c4229720330492e87849be3624fc40eb18f9236-290x217.jpg\" alt=\"John Critchley, executive chef at Bourbon Steak Restaurant in Washington, D.C., uses cinnamon in many savory dishes, including a spice and herb rub for lamb loin. Photo: Allison Aubrey/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-75798\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">John Critchley, executive chef at Bourbon Steak Restaurant in Washington, D.C., uses cinnamon in many savory dishes, including a spice and herb rub for lamb loin. Photo: Allison Aubrey/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>For years, there have been hints that adding cinnamon to your diet can help control blood sugar. And a recent spate of studies adds to the evidence that the effect is real.\u003c/p>\n\u003cp>\"Yes, it does work,\" says \u003ca href=\"http://nutrition.ucdavis.edu/faculty/davis/\">Paul Davis\u003c/a>, a research nutritionist with the University of California, Davis. He authored a recent \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Davis+Yokoyama+Cinnamon\">meta-analysis\u003c/a> published in the \u003cem>Journal of Medicinal Food\u003c/em> that concluded that cinnamon lowers fasting blood glucose.\u003c/p>\n\u003cp>\"According to our results, it's a modest effect of about 3 to 5 percent,\" Davis says. This is about the level of reduction found in the older generation of diabetes drugs, he says.\u003c/p>\n\u003cp>That makes the findings of interest not just to the 25 million Americans who already have diabetes, but also to the 80 million other people — \u003ca href=\"http://www.diabetes.org/diabetes-basics/diabetes-statistics/\">nearly 1 in 4\u003c/a> of us — who have elevated fasting blood-glucose levels. Doctors refer to this as pre-diabetes, meaning blood sugar that doesn't meet the cutoff for a diagnosis of diabetes but that does indicate a high risk of developing the disease.\u003c/p>\n\u003cp>There's also a recent \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/24019277\">meta-analysis\u003c/a> concluding that cinnamon can help lower lipid levels, including LDL cholesterol (the unhealthy type) and triglycerides.\u003c/p>\n\u003cp>What's not well understood is exactly how much cinnamon is optimal, and whether the effect is transient. It's hard to tell from the studies whether it leads to a significant, long-term reduction in blood sugar.\u003c/p>\n\u003cp>For people who already have diabetes, cinnamon is not an alternative to medication. But for people with pre-diabetes who are interested in using diet to manage their blood sugar, it's one of many strategies worth considering, says diabetes educator \u003ca href=\"http://local.yahoo.com/info-84616310-suhl-emmy-rjoslin-diabetes-center-boston\">Emmy Suhl\u003c/a> of the Joslin Diabetes Center in Boston.\u003c/p>\n\u003cp>\"The evidence is still inconclusive,\" Suhl notes, but cinnamon \"is inexpensive,\" \"and it tastes good.\"\u003c/p>\n\u003cp>So, is there an ideal variety of cinnamon to be sprinkling into your oatmeal, or blending into your spice rubs and salads?\u003c/p>\n\u003cp>Well, as we \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/25/256602581/when-is-cinnamon-spice-not-so-nice-the-great-danish-debate\">recently reported\u003c/a> in The Salt, cassia cinnamon is the variety you are most likely to encounter in a grocery store. But cassia can contain high levels of coumarin, a naturally occurring ingredient that, when eaten in large enough amounts, can cause reversible liver toxicity in a small group of individuals sensitive to it.\u003c/p>\n\u003cp>\"So the warning is, for cinnamon lovers, is to beware of excessive intake of cassia,\" says diabetes educator Angela Ginn.\u003c/p>\n\u003cp>And \u003ca href=\"http://pharmacy.olemiss.edu/php/sopquery3.php?id=18\">Ikhlas Khan\u003c/a>, a researcher at the University of Mississippi's School of Pharmacy who recently looked at the amounts of coumarin in cinnamon-flavored foods in the U.S., recently told The Salt that people who do want to use cinnamon for medicinal purposes should consult their doctor before taking large amounts.\u003c/p>\n\u003cp>Some experts suggest investing instead in Ceylon cinnamon, a milder — and pricier — variety of the spice that comes from a tree distinct from but related to cassia.\u003c/p>\n\u003cp>How much cassia is too much? For an adult who is sensitive to coumarin, the limit is about a teaspoon a day, according to the \u003ca href=\"http://www.efsa.europa.eu/en/efsajournal/pub/104.htm\">daily tolerable intake\u003c/a> set by the European Food Safety Authority.\u003c/p>\n\u003cp>So if you're a cinnamon lover and your goal is to increase your daily intake, using Ceylon cinnamon can reduce the risk of consuming too much coumarin.\u003c/p>\n\u003cp>Another option: cinnamon capsules. In many of the studies evaluating the benefits of cinnamon, researchers have used cinnamon supplements. And as word has spread about the potential health benefits, sales of supplements have grown — about 20 percent over the past few years, totaling $32 million in 2012, according to the \u003cem>Nutrition Business Journal\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/75796/cinnamon-can-help-lower-blood-sugar-but-one-variety-may-be-best",
"authors": [
"byline_bayareabites_75796"
],
"categories": [
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_34"
],
"tags": [
"bayareabites_11222",
"bayareabites_12852",
"bayareabites_12854",
"bayareabites_1479",
"bayareabites_12853",
"bayareabites_10921"
],
"featImg": "bayareabites_75797",
"label": "bayareabites"
},
"bayareabites_75697": {
"type": "posts",
"id": "bayareabites_75697",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "75697",
"score": null,
"sort": [
1388425961000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1388425961,
"format": "aside",
"disqusTitle": "KQED's Forum: The Year in Beer",
"title": "KQED's Forum: The Year in Beer",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_75699\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/BeerMug.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/BeerMug.jpg\" alt=\"Hearty Mug of Beer Photo: Getty\" width=\"640\" height=\"360\" class=\"size-full wp-image-75699\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hearty Mug of Beer Photo: Getty\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to KQED's Forum: The Year in Beer\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201312231000\">Original Broadcast\u003c/a>:\u003cbr>\nTue, Dec 23, 2013 -- 10:00 AM\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2013/12/20131223bforum.mp3\"]\u003cbr>\nEver since Fritz Maytag bought and transformed San Francisco's struggling Anchor Steam brewery, Northern California has been one of the centers of the craft beer and microbrew movements. KQED's Forum talks about the latest trends, from sour beer to the rise of retail tasting rooms, and explores how today's local brewers are redefining the beloved beverage.\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Dave Iverson\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003c/p>\n\u003cli>Jay Brooks, beer blogger and author of \"California Breweries North\" featured writer at All About Beer Magazine and beer columnist at Bay Area News Group\u003c/li>\n\u003cli>Nicole Erny, Oakland-based master cicerone, or beer sommelier; she is one of seven master cicerones in the world, and the first female certified cicerone\u003c/li>\n\u003cli>Shaun O'Sullivan, co-founder and brewmaster at the 21st Amendment Brewery in San Francisco\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/24/wine-has-sommeliers-now-beer-has-cicerones/\">Wine Has Sommeliers. Now, Beer Has Cicerones\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/10/why-arent-there-more-people-of-color-in-craft-brewing/\">Why Aren't There More People of Color in Craft Brewing?\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/04/bison-brewery-oakland-hops/\">Bison Brewery Grows Hops in Oakland, Brews Up Local Beer\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "75697 http://blogs.kqed.org/bayareabites/?p=75697",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/12/30/kqeds-forum-the-year-in-beer/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 198,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 4
},
"modified": 1546993648,
"excerpt": "Ever since Fritz Maytag bought and transformed San Francisco's struggling Anchor Steam brewery, Northern California has been one of the centers of the craft beer and microbrew movements. KQED's Forum talks about the latest trends, from sour beer to the rise of retail tasting rooms, and explores how today's local brewers are redefining the beloved beverage.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Ever since Fritz Maytag bought and transformed San Francisco's struggling Anchor Steam brewery, Northern California has been one of the centers of the craft beer and microbrew movements. KQED's Forum talks about the latest trends, from sour beer to the rise of retail tasting rooms, and explores how today's local brewers are redefining the beloved beverage.",
"title": "KQED's Forum: The Year in Beer | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "KQED's Forum: The Year in Beer",
"datePublished": "2013-12-30T09:52:41-08:00",
"dateModified": "2019-01-08T16:27:28-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "kqeds-forum-the-year-in-beer",
"status": "publish",
"audioTrackLength": 3130,
"path": "/bayareabites/75697/kqeds-forum-the-year-in-beer",
"audioUrl": "http://www.kqed.org/.stream/anon/radio/forum/2013/12/20131223bforum.mp3",
"audioDuration": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75699\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/BeerMug.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/BeerMug.jpg\" alt=\"Hearty Mug of Beer Photo: Getty\" width=\"640\" height=\"360\" class=\"size-full wp-image-75699\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hearty Mug of Beer Photo: Getty\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to KQED's Forum: The Year in Beer\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201312231000\">Original Broadcast\u003c/a>:\u003cbr>\nTue, Dec 23, 2013 -- 10:00 AM\u003cbr>\n \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://www.kqed.org/.stream/anon/radio/forum/2013/12/20131223bforum.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nEver since Fritz Maytag bought and transformed San Francisco's struggling Anchor Steam brewery, Northern California has been one of the centers of the craft beer and microbrew movements. KQED's Forum talks about the latest trends, from sour beer to the rise of retail tasting rooms, and explores how today's local brewers are redefining the beloved beverage.\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Dave Iverson\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003c/p>\n\u003cli>Jay Brooks, beer blogger and author of \"California Breweries North\" featured writer at All About Beer Magazine and beer columnist at Bay Area News Group\u003c/li>\n\u003cli>Nicole Erny, Oakland-based master cicerone, or beer sommelier; she is one of seven master cicerones in the world, and the first female certified cicerone\u003c/li>\n\u003cli>Shaun O'Sullivan, co-founder and brewmaster at the 21st Amendment Brewery in San Francisco\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/24/wine-has-sommeliers-now-beer-has-cicerones/\">Wine Has Sommeliers. Now, Beer Has Cicerones\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/10/why-arent-there-more-people-of-color-in-craft-brewing/\">Why Aren't There More People of Color in Craft Brewing?\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/04/bison-brewery-oakland-hops/\">Bison Brewery Grows Hops in Oakland, Brews Up Local Beer\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/75697/kqeds-forum-the-year-in-beer",
"authors": [
"5014"
],
"categories": [
"bayareabites_109",
"bayareabites_301",
"bayareabites_4084",
"bayareabites_45",
"bayareabites_34"
],
"tags": [
"bayareabites_14753",
"bayareabites_16269"
],
"featImg": "bayareabites_75699",
"label": "bayareabites"
},
"bayareabites_75727": {
"type": "posts",
"id": "bayareabites_75727",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "75727",
"score": null,
"sort": [
1388076235000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1388076235,
"format": "aside",
"disqusTitle": "Pacific Northwest Suffers After China Bans Shellfish Imports",
"title": "Pacific Northwest Suffers After China Bans Shellfish Imports",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_75728\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/geoduck-farming-ddbc86e30f4bc0aa32f4d14a2da776b9b6195388-e1388076062797.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/geoduck-farming-ddbc86e30f4bc0aa32f4d14a2da776b9b6195388-e1388076062797.jpg\" alt=\"A geoduck farm near Totten Inlet, Washington. Photo: KBCS/Bellvue/Seattle/Flickr\" width=\"640\" height=\"480\" class=\"size-full wp-image-75728\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A geoduck farm near Totten Inlet, Washington. Photo: KBCS/Bellvue/Seattle/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/26/257255752/pacific-northwest-suffers-after-china-bans-shellfish-imports\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/12/20131226_me_pacific_northwest_suffers_after_china_bans_shelfish_imports.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://nwpr.drupal.publicbroadcasting.net/people/ashley-ahearn\">Ashley Ahearn\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/26/257255752/pacific-northwest-suffers-after-china-bans-shellfish-imports\">The Salt at NPR Food\u003c/a> (12/26/13)\u003c/p>\n\u003cp>China has closed its doors to all shellfish imports from an area that stretches from northern California to Alaska. The state of Washington says it's losing as much as $600,000 a week.\u003c/p>\n\u003cp>Among the shellfish not being harvested is the geoduck, a long-necked clam that can fetch up to $150 per pound in China. It's a major export for the Pacific Northwest.\u003c/p>\n\u003cp>The Chinese government instituted the ban earlier this month after finding two bad clams. One from Alaska had high levels of the biotoxin that causes paralytic shellfish poisoning. The other came from Washington's Puget Sound and tested high for inorganic arsenic. Officials in Washington state do not test for arsenic in shellfish. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ninety percent of the geoduck harvested in Washington is sold to China and Hong Kong, and the ban's impact is being felt by members of the Suquamish Tribe near Seattle.\u003c/p>\n\u003cp>\"As you can see, we dive right out here in this area,\" says Lydia Sigo as she stands on a dock on the tribe's reservation. \"That's all just houses, and that's where we get the majority of our pounds is off this tract right here.\"\u003c/p>\n\u003cp>It's quiet on the water, with no boats anywhere to be seen. The tribe is losing $20,000 each day the ban is in place.\u003c/p>\n\u003cp>\"That's been really frustrating because there's about 25 divers in our tribe, and that's 25 families that really need to pay their mortgage or pay their rent,\" Sigo says. \"For me, I can't keep going on like this for very long.\"\u003c/p>\n\u003cp>To make matters worse, Sigo says, 40 percent of the money the tribal divers get from selling their geoducks goes to support tribal elders.\u003c/p>\n\u003cp>\"So this is affecting the entire tribe, and other state divers, geoduck farms, people all over the state — it's a huge industry, and we all spend that money in our local economies,\" Sigo says.\u003c/p>\n\u003cp>The shellfish industry in Washington is worth $270 million annually, and China is the biggest market for exports. This is the broadest shellfish ban the Chinese have ever put in place. But it's not the first time China has banned a major import from the U.S.\u003c/p>\n\u003cp>Beef imports from the U.S. have been banned for the past 10 years over fears related to mad cow disease. More recently, China rejected about a half-million tons of U.S. corn because it was genetically modified.\u003c/p>\n\u003cp>Chinese officials have been slow to reveal details of their shellfish testing methods. That has prompted some to raise concerns about political motivations behind the shellfish ban.\u003c/p>\n\u003cp>\"It is possible that it could be retaliation for something that has happened in the past,\" says Tabitha Mallory, a postdoctoral research fellow at the Princeton-Harvard China and the World Program.\u003c/p>\n\u003cp>In 2010 China banned salmon imports from Norway after the Nobel Peace Prize was awarded to Chinese political activist Liu Xiaobo.\u003c/p>\n\u003cp>Mallory says it's unclear what kind of larger political statement China could be making with the shellfish ban. \"It's good to consider all the possible motivations for this, but I don't think that we should write off the possibility that it is a legitimate accusation.\"\u003c/p>\n\u003cp>The contaminated clam was harvested near the former site of a copper smelter in Tacoma, which had leached arsenic into the surrounding area. Washington state officials have closed the area and are testing shellfish for arsenic. Federal officials have sent a letter to China asking for the ban to be lifted.\u003c/p>\n\u003cp>All of this comes at a particularly bad time. Geoduck is a delicacy in China, with peak demand for the clam around Chinese New Year, which falls on Jan. 31.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "75727 http://blogs.kqed.org/bayareabites/?p=75727",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/12/26/pacific-northwest-suffers-after-china-bans-shellfish-imports/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 676,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 22
},
"modified": 1388076235,
"excerpt": "Earlier this month, China imposed a ban on shellfish imports from most of the U.S. West Coast after finding two bad clams. The move is hitting Washington state particularly hard. State agencies estimate businesses there are losing as much as $600,000 a week.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Earlier this month, China imposed a ban on shellfish imports from most of the U.S. West Coast after finding two bad clams. The move is hitting Washington state particularly hard. State agencies estimate businesses there are losing as much as $600,000 a week.",
"title": "Pacific Northwest Suffers After China Bans Shellfish Imports | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Pacific Northwest Suffers After China Bans Shellfish Imports",
"datePublished": "2013-12-26T08:43:55-08:00",
"dateModified": "2013-12-26T08:43:55-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "pacific-northwest-suffers-after-china-bans-shellfish-imports",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=257255752&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Ashley Ahearn",
"nprStoryDate": "Thu, 26 Dec 2013 00:00:00 -0500",
"nprLastModifiedDate": "Thu, 26 Dec 2013 10:23:47 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/12/26/257255752/pacific-northwest-suffers-after-china-bans-shellfish-imports?ft=3&f=257255752",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/me/2013/12/20131226_me_pacific_northwest_suffers_after_china_bans_shelfish_imports.mp3?orgId=1&topicId=1006&ft=3&f=257255752",
"nprAudioM3u": "http://api.npr.org/m3u/1257255753-67cff1.m3u?orgId=1&topicId=1006&ft=3&f=257255752",
"nprStoryId": "257255752",
"nprRetrievedStory": "1",
"nprPubDate": "Thu, 26 Dec 2013 10:23:00 -0500",
"path": "/bayareabites/75727/pacific-northwest-suffers-after-china-bans-shellfish-imports",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/me/2013/12/20131226_me_pacific_northwest_suffers_after_china_bans_shelfish_imports.mp3?orgId=1&topicId=1006&ft=3&f=257255752",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75728\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/geoduck-farming-ddbc86e30f4bc0aa32f4d14a2da776b9b6195388-e1388076062797.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/geoduck-farming-ddbc86e30f4bc0aa32f4d14a2da776b9b6195388-e1388076062797.jpg\" alt=\"A geoduck farm near Totten Inlet, Washington. Photo: KBCS/Bellvue/Seattle/Flickr\" width=\"640\" height=\"480\" class=\"size-full wp-image-75728\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A geoduck farm near Totten Inlet, Washington. Photo: KBCS/Bellvue/Seattle/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/26/257255752/pacific-northwest-suffers-after-china-bans-shellfish-imports\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://pd.npr.org/anon.npr-mp3/npr/me/2013/12/20131226_me_pacific_northwest_suffers_after_china_bans_shelfish_imports.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://nwpr.drupal.publicbroadcasting.net/people/ashley-ahearn\">Ashley Ahearn\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/26/257255752/pacific-northwest-suffers-after-china-bans-shellfish-imports\">The Salt at NPR Food\u003c/a> (12/26/13)\u003c/p>\n\u003cp>China has closed its doors to all shellfish imports from an area that stretches from northern California to Alaska. The state of Washington says it's losing as much as $600,000 a week.\u003c/p>\n\u003cp>Among the shellfish not being harvested is the geoduck, a long-necked clam that can fetch up to $150 per pound in China. It's a major export for the Pacific Northwest.\u003c/p>\n\u003cp>The Chinese government instituted the ban earlier this month after finding two bad clams. One from Alaska had high levels of the biotoxin that causes paralytic shellfish poisoning. The other came from Washington's Puget Sound and tested high for inorganic arsenic. Officials in Washington state do not test for arsenic in shellfish. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ninety percent of the geoduck harvested in Washington is sold to China and Hong Kong, and the ban's impact is being felt by members of the Suquamish Tribe near Seattle.\u003c/p>\n\u003cp>\"As you can see, we dive right out here in this area,\" says Lydia Sigo as she stands on a dock on the tribe's reservation. \"That's all just houses, and that's where we get the majority of our pounds is off this tract right here.\"\u003c/p>\n\u003cp>It's quiet on the water, with no boats anywhere to be seen. The tribe is losing $20,000 each day the ban is in place.\u003c/p>\n\u003cp>\"That's been really frustrating because there's about 25 divers in our tribe, and that's 25 families that really need to pay their mortgage or pay their rent,\" Sigo says. \"For me, I can't keep going on like this for very long.\"\u003c/p>\n\u003cp>To make matters worse, Sigo says, 40 percent of the money the tribal divers get from selling their geoducks goes to support tribal elders.\u003c/p>\n\u003cp>\"So this is affecting the entire tribe, and other state divers, geoduck farms, people all over the state — it's a huge industry, and we all spend that money in our local economies,\" Sigo says.\u003c/p>\n\u003cp>The shellfish industry in Washington is worth $270 million annually, and China is the biggest market for exports. This is the broadest shellfish ban the Chinese have ever put in place. But it's not the first time China has banned a major import from the U.S.\u003c/p>\n\u003cp>Beef imports from the U.S. have been banned for the past 10 years over fears related to mad cow disease. More recently, China rejected about a half-million tons of U.S. corn because it was genetically modified.\u003c/p>\n\u003cp>Chinese officials have been slow to reveal details of their shellfish testing methods. That has prompted some to raise concerns about political motivations behind the shellfish ban.\u003c/p>\n\u003cp>\"It is possible that it could be retaliation for something that has happened in the past,\" says Tabitha Mallory, a postdoctoral research fellow at the Princeton-Harvard China and the World Program.\u003c/p>\n\u003cp>In 2010 China banned salmon imports from Norway after the Nobel Peace Prize was awarded to Chinese political activist Liu Xiaobo.\u003c/p>\n\u003cp>Mallory says it's unclear what kind of larger political statement China could be making with the shellfish ban. \"It's good to consider all the possible motivations for this, but I don't think that we should write off the possibility that it is a legitimate accusation.\"\u003c/p>\n\u003cp>The contaminated clam was harvested near the former site of a copper smelter in Tacoma, which had leached arsenic into the surrounding area. Washington state officials have closed the area and are testing shellfish for arsenic. Federal officials have sent a letter to China asking for the ban to be lifted.\u003c/p>\n\u003cp>All of this comes at a particularly bad time. Geoduck is a delicacy in China, with peak demand for the clam around Chinese New Year, which falls on Jan. 31.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/75727/pacific-northwest-suffers-after-china-bans-shellfish-imports",
"authors": [
"byline_bayareabites_75727"
],
"categories": [
"bayareabites_1962",
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_2035",
"bayareabites_34"
],
"tags": [
"bayareabites_11520",
"bayareabites_12844",
"bayareabites_272",
"bayareabites_11696",
"bayareabites_12843",
"bayareabites_436",
"bayareabites_435",
"bayareabites_10921"
],
"featImg": "bayareabites_75728",
"label": "bayareabites"
},
"bayareabites_75655": {
"type": "posts",
"id": "bayareabites_75655",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "75655",
"score": null,
"sort": [
1387932594000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1387932594,
"format": "aside",
"disqusTitle": "Liberian and Burmese Refugees Celebrate Christmas in Oakland",
"title": "Liberian and Burmese Refugees Celebrate Christmas in Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/126398306&color=36ab18&auto_play=false&show_artwork=true\">\u003c/iframe>\u003c/p>\n\u003cp>The U.S. resettles over 50,000 refugees each year. Some celebrated Christmas before coming to the States, others didn't. But once they're here, Christmas becomes a time for family to come together, simply because it's a holiday where cities shut down, and most people have the day off from work or school. Many refugee families cook, eat, and celebrate during the holidays, but they do it in their own way, with their own traditional foods -- like 18-year-old Patience Wilson and her family. They came to Oakland as Liberian refugees eight years ago. Wilson says she had a bit of culture shock when she saw how Christmas is celebrated in the U.S.: lots of decorations, and even more lights.\u003c/p>\n\u003cfigure id=\"attachment_75671\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Wilson-4-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Wilson-4-1000.jpg\" alt=\"Patience Wilson proudly poses in front of the plantain dish she will prepare for Christmas dinner. Photo: Shuka Kalantari\" width=\"1000\" height=\"750\" class=\"size-full wp-image-75671\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Patience Wilson proudly poses in front of the plantain dish she will prepare for Christmas dinner. Photo: Shuka Kalantari\u003c/figcaption>\u003c/figure>\n\u003cp>“We were kind of surprised that they put a tree in their house for Christmas and they just put stuff on it,” Wilson says at her home in Oakland. “It was kind of cool, but it was kind of dirty because it was just all over the place and every time you have to sweep it and cut stuff off of it.” \u003c/p>\n\u003cp>Back in her Liberian refugee camp in the Ivory Coast, Wilson says Christmas was a time for the entire community to come together, not just family. It was one huge party, and everybody was invited.\u003c/p>\n\u003cp>“You know how people go out for Halloween and get candy? For Christmas, we go out and knock on people’s doors and say, ‘Happy New Year’ or something like that and we get money.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As a kid, Wilson says that was her favorite Christmas activity. At the end of the day, the whole neighborhood would gather to make music.\u003c/p>\n\u003cp>Patience's grandfather, 74-year-old Robert, comes into the kitchen and sings one of those Liberian Christmas carols. Robert brought Wilson and their family to Oakland when Wilson was 10 years old. She's now a senior in high school. Her grandparents left Liberia during one of the countries civil wars because Robert was from the Kranh ethnic group, and his was wife was from the Grebo group -- and the two factions were fighting. Wilson was raised in a Liberian community in an Ivory Coast refugee camp known as 'Peacetown.' In the past decade, over 600 Liberian refugees have resettled to California, and a few hundred now live in Oakland.\u003c/p>\n\u003cfigure id=\"attachment_75673\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Wilson-and-Robert1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Wilson-and-Robert1000.jpg\" alt=\"Patience Wilson lives with her grandparents. Patience poses with her grandfather, Robert, who gave the fried plantains a taste test, and they passed. He said they tasted perfect. Photo: Shuka Kalantari\" width=\"1000\" height=\"750\" class=\"size-full wp-image-75673\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Patience Wilson lives with her grandparents. Patience poses with her grandfather, Robert, who gave the fried plantains a taste test, and they passed. He said they tasted perfect. Photo: Shuka Kalantari\u003c/figcaption>\u003c/figure>\n\u003cp>In the Peacetown refugee camp, they lived off food rations, but would trade with locals for luxuries like yams and plantains. Wilson says for the holidays, they'd go all out.\u003c/p>\n\u003cp>“We’d make fried rice, we called it jarov rice. We fry chicken. We make a lot of different soups. There’s this rice it’s kinda green, we call it chuck rice,” says Wilson.\u003c/p>\n\u003cp>Wilson says she'll be making one of those plantain dishes for Christmas dinner here, and begins to prepare it in her kitchen to demonstrate.\u003c/p>\n\u003cp>“There’s some where it’s mashed up and it’s really spicy. Those were my favorite but I don’t know how to make it. So I just make these ones where you just fry them.”\u003c/p>\n\u003cp>Wilson chops up the plantains, cooks them in hot oil, waits until they brown, then serves them to her grandfather to see if they're up to par. Robert takes a bite and proclaims loudly that they’re perfect, which makes Wilson smile.\u003c/p>\n\u003cfigure id=\"attachment_75672\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Wilson-5-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Wilson-5-1000.jpg\" alt=\"Patience Wilson says there's an art to frying plantains – you want to make sure they’re brown and crispy on the outside while still being sweet and chewy on the inside. Photo: Shuka Kalantari\" width=\"1000\" height=\"750\" class=\"size-full wp-image-75672\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Patience Wilson says there’s an art to frying plantains – you want to make sure they’re brown and crispy on the outside while still being sweet and chewy on the inside. Photo: Shuka Kalantari\u003c/figcaption>\u003c/figure>\n\u003cp>Lauren Markham says food is a refugee's connection to her homeland. She works with refugees around the globe, through a San Francisco-based group called \u003ca href=\"http://www.reftrans.org/\">\u003cstrong>Refugee Transitions\u003c/strong>\u003c/a>. Markham says she's always offered food when she visits refugees in their homes, and she never refuses a bite -- because food is a way to strengthen self-esteem, especially among newly arrived refugee women.\u003c/p>\n\u003cblockquote>\u003cp>“Being in a place where you’re always the recipient of services, to be able to offer something to someone, and being able to offer a gift from your own heart, that you made, is a really powerful thing.”\u003c/p>\u003c/blockquote>\n\u003cp>Markham says families learn very quickly where to buy their cultural food. She says refugees are happy that the Oakland area has many ethnic food markets available. \u003c/p>\n\u003cp>“The families from Thailand can buy these certain ingredients from the Chinese markets in Chinatown. And the families from Iraq can go to the halal market on Telegraph.”\u003c/p>\n\u003cp>Markham often asks refugees for recipes, and she says they're always thrilled to share -- it's a chance for them to reverse roles and be the teacher in a foreign land. That's what inspired Markham to make a refugee cookbook, called \u003ca href=\"http://www.reftrans.org/cookbook-project/\">\u003cstrong>Between Meals\u003c/strong>\u003c/a>. It’ll be released in February, with most of the proceeds going the refugee women in the Bay Area who contributed recipes.\u003c/p>\n\u003cp>Markham says refugees struggle to find the balance between retaining their own cultures, and assimilating to those in the U.S. -- like the American Christmas. \u003c/p>\n\u003cp>“I’ve definitely been in families homes who have little Christmas decorations and ornaments that they found because I guess that, ‘tis the season, and that’s what we do here,” Markham says. “Just as it happens in the fashion that we wear, or learning English, or eating McDonalds -- participating in other aspects of this culture.”\u003c/p>\n\u003cp>Twenty-one year old Cho Mei and her family have fully embraced Christmas. They're Karen refugees, an ethnic minority in Burma. She says her family was Buddhist, but they would celebrate each year with their Christian neighbors in her refugee camp in Thailand.\u003c/p>\n\u003cfigure id=\"attachment_75668\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Cho-Mei-and-parents1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Cho-Mei-and-parents1000.jpg\" alt=\"Cho Mei and parents: Cho Mei and her parents bought their first Christmas tree this year. Cho Mei says she’s even doing a Secret Santa with her family – something she learned from her Burmese church group in Oakland. Photo: Shuka Kalantari\" width=\"1000\" height=\"750\" class=\"size-full wp-image-75668\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cho Mei and parents: Cho Mei and her parents bought their first Christmas tree this year. Cho Mei says she’s even doing a Secret Santa with her family – something she learned from her Burmese church group in Oakland. Photo: Shuka Kalantari\u003c/figcaption>\u003c/figure>\n\u003cp>“In Thailand if you put a candle in front of your house, and people come sing in your house, and you can give like candy, a little bit gift,” Cho Mei says. \u003c/p>\n\u003cp>Cho Mei's family fled Burma because many Karen people are tortured, raped and forced into labor by the Burmese government. They relocated to a refugee camp in Thailand that borders Burma. But once they got there, Cho Mei says they were practically treated like prisoners.\u003c/p>\n\u003cp>“When we lived in Thailand you cannot go in outside of your camp,” Cho Mei says. “If you go in outside, if the Thai police catch you, they put you in the jail. That’s why we cannot go outside, we have to stay in our camp.”\u003c/p>\n\u003cp>But Cho Mei’s parents and her older brother would secretly venture out of camp at least once a year. She says the UN provided food rations, but not enough clothes. Plus they need money to send Cho Mei to the school in the refugee camp.\u003c/p>\n\u003cp>After nine years in the refugee camp, Cho Mei's family relocated to a Burmese neighborhood in Oakland -- 200 Burmese refugees have moved to the county in the past five years alone. Over 37 hundred Burmese refugees have relocated to California in the past decade. A large number of Karen in Oakland are Christian. So Cho Mei's family soon adopted that religion as their own.\u003c/p>\n\u003cp>Cho Mei's mother, Naw Htoo, goes into the kitchen and boils water to prepare one of her holiday dishes -- a traditional Karen soup with lemongrass, lime and chicken called Da Klah Chi. Cho Mei's family still cooks Karen food on Christmas. Even though they've converted to Christianity, they still hold onto their Burmese heritage through food. Cho Mei says she goes Christmas caroling with her Karen church members in Oakland, but they sing in their own language.\u003c/p>\n\u003cfigure id=\"attachment_75670\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Naw-Htoo-1-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Naw-Htoo-1-1000.jpg\" alt=\"Cho Mei's mother, Naw Htoo prepares a traditional Karen soup with chicken, lemongrass, cilantro and spices at their home in Oakland. Photo: Shuka Kalantari\" width=\"1000\" height=\"750\" class=\"size-full wp-image-75670\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cho Mei’s mother, Naw Htoo, prepares a traditional Karen soup with chicken, lemongrass, cilantro and spices at their home in Oakland. Photo: Shuka Kalantari\u003c/figcaption>\u003c/figure>\n\u003cp>Cho Mei’s family bought their first Christmas tree this year and put neon ‘Merry Christmas’ sign on their wall. Patience Wilson, the Liberian refugee, is also buying her first Christmas tree with money she's saved from her after-school job. Both girls and their families will get December 25 off -- and that's reason enough to celebrate.\u003c/p>\n\u003cp>\u003ca href=\"http://www.reftrans.org/cookbook-project/\">\u003cstrong>Between Meals: The Refugee Transition Cookbook Project\u003c/strong>\u003c/a>\u003cbr>\nBetween Meals includes recipes from Afghanistan, Eritrea, Liberia, Somalia, and different Burmese ethnic groups. Here’s a sneak peak at one of the recipes in the cookbook -- a chicken and lemongrass soup made by Cho Mei’s mother, Naw Htoo.\u003c/p>\n\u003cfigure id=\"attachment_75674\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Photo-Credit-Dani-Fisher-Burmese-Soup-dish-from-recipe700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Photo-Credit-Dani-Fisher-Burmese-Soup-dish-from-recipe700.jpg\" alt=\"Burmese (Karen) Chicken Soup. Photo: Dani Fisher\" width=\"700\" height=\"1050\" class=\"size-full wp-image-75674\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Burmese (Karen) Chicken Soup. Photo: Dani Fisher\u003c/figcaption>\u003c/figure>\n\u003ch3>Burmese (Karen) Chicken Soup\u003c/h3>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 chicken breasts, cut into very small pieces and stir-fried in\u003c/li>\n\u003cli>2 T oil\u003c/li>\n\u003cli>1/4 T turmeric\u003c/li>\n\u003cli>1/4 T salt\u003c/li>\n\u003cli>About 4 quarts water\u003c/li>\n\u003cli>1/2 T powdered chicken broth (bouillon)\u003c/li>\n\u003cli>1 14-oz can coconut milk\u003c/li>\n\u003cli>1 14-oz package dried yellow mung beans, rinsed 3 times in cold water\u003c/li>\n\u003cli>1 medium to large onion, cut into 8 pieces\u003c/li>\n\u003cli>1/2 T paprika\u003c/li>\n\u003cli>10 garlic cloves\u003c/li>\n\u003cli>1 T salt\u003c/li>\n\u003cli>1 14-oz package of yellow Chinese noodles. (One brand is Sunlee. These are spaghetti-like wheat noodles with turmeric added for color)\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Toppings\u003c/strong>\n\u003cli>2 limes, each cut into 8 pieces\u003c/li>\n\u003cli>Small dish of red pepper flakes\u003c/li>\n\u003cli>Half a bunch of fresh coriander leaves, washed and cut into small pieces with scissors\u003c/li>\n\u003cli>6 eggs, hard-boiled and peeled. (If more than 6 people will be served, make one egg for each)\u003c/li>\n\u003cli>3 small red onions, cut into small slivers; rinse in water; squeeze water out by hand\u003c/li>\n\u003cli>About half a 7-oz package of shahe dried rice noodles (found in Asian store; they’re about half-an-inch wide; use as much as you think guests will eat as crispy topping for noodle dish).\u003c/li>\n\u003cli>2 1/2 c oil\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Cooking Instructions\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Put the hard-boil the eggs in water; cool, peel, and set aside for later.\u003c/li>\n\u003cli>Stir-fry the small chicken pieces in oil with salt and turmeric.\u003c/li>\n\u003cli>Stir-fry the chopped onion in oil with paprika.\u003c/li>\n\u003cli>Fill a large pot with the 4 quarts water.\u003c/li>\n\u003cli>Add the chicken broth powder and stir.\u003c/li>\n\u003cli>Add the salt and stir.\u003c/li>\n\u003cli>Add the coconut milk and stir.\u003c/li>\n\u003cli>Add the mung beans and stir.\u003c/li>\n\u003cli>Add the 10 garlic cloves and stir.\u003c/li>\n\u003cli>Add the stir-fried onions and stir.\u003c/li>\n\u003cli>Bring to boil over high heat. Lower to medium heat and cook about 30 minutes, until the mung beans are soft and losing their shape.\u003c/li>\n\u003cli>In a different large pot, boil the yellow Chinese noodles in enough water to cover them; cook until they are soft/al dente. Drain.\u003c/li>\n\u003cli>Meanwhile, in a wok or deep pan, heat 2 1/2 cups oil on high heat. By the handful, drop in a batch of the dried rice noodles. (Be careful of splatters.) Stir constantly until crisp and beginning to brown. Remove with a slotted spoon and repeat until all have been fried. Put in a large bowl for the table.\n\u003c/li>\n\u003cli>Prepare the toppings as described above while you wait for the noodles and sauce to finish. Put each topping in a separate dish for the table.\u003c/li>\n\u003cli>Put noodles and sauce in separate large bowls on the table. Each person serves him/herself noodles and ladles sauce over them, then tops with toppings as desired, including coriander, squeezed lime juice and crispy rice noodles.\u003c/li>\n\u003c/ol>\n\n",
"disqusIdentifier": "75655 http://blogs.kqed.org/bayareabites/?p=75655",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/12/24/liberian-and-burmese-refugees-celebrate-christmas-in-oakland/",
"stats": {
"hasVideo": false,
"hasChartOrMap": true,
"hasAudio": true,
"hasPolis": false,
"wordCount": 2017,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [
"https://w.soundcloud.com/player/"
],
"paragraphCount": 31
},
"modified": 1449087262,
"excerpt": "Some refugees celebrated Christmas before coming to the U.S, others didn't. But once they're here, Christmas often becomes a time for family to come together. Here are two stories about how refugees in Oakland celebrate the holidays with their own traditions, and their own cultural foods.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Some refugees celebrated Christmas before coming to the U.S, others didn't. But once they're here, Christmas often becomes a time for family to come together. Here are two stories about how refugees in Oakland celebrate the holidays with their own traditions, and their own cultural foods.",
"title": "Liberian and Burmese Refugees Celebrate Christmas in Oakland | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Liberian and Burmese Refugees Celebrate Christmas in Oakland",
"datePublished": "2013-12-24T16:49:54-08:00",
"dateModified": "2015-12-02T12:14:22-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "liberian-and-burmese-refugees-celebrate-christmas-in-oakland",
"status": "publish",
"path": "/bayareabites/75655/liberian-and-burmese-refugees-celebrate-christmas-in-oakland",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/126398306&color=36ab18&auto_play=false&show_artwork=true\">\u003c/iframe>\u003c/p>\n\u003cp>The U.S. resettles over 50,000 refugees each year. Some celebrated Christmas before coming to the States, others didn't. But once they're here, Christmas becomes a time for family to come together, simply because it's a holiday where cities shut down, and most people have the day off from work or school. Many refugee families cook, eat, and celebrate during the holidays, but they do it in their own way, with their own traditional foods -- like 18-year-old Patience Wilson and her family. They came to Oakland as Liberian refugees eight years ago. Wilson says she had a bit of culture shock when she saw how Christmas is celebrated in the U.S.: lots of decorations, and even more lights.\u003c/p>\n\u003cfigure id=\"attachment_75671\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Wilson-4-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Wilson-4-1000.jpg\" alt=\"Patience Wilson proudly poses in front of the plantain dish she will prepare for Christmas dinner. Photo: Shuka Kalantari\" width=\"1000\" height=\"750\" class=\"size-full wp-image-75671\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Patience Wilson proudly poses in front of the plantain dish she will prepare for Christmas dinner. Photo: Shuka Kalantari\u003c/figcaption>\u003c/figure>\n\u003cp>“We were kind of surprised that they put a tree in their house for Christmas and they just put stuff on it,” Wilson says at her home in Oakland. “It was kind of cool, but it was kind of dirty because it was just all over the place and every time you have to sweep it and cut stuff off of it.” \u003c/p>\n\u003cp>Back in her Liberian refugee camp in the Ivory Coast, Wilson says Christmas was a time for the entire community to come together, not just family. It was one huge party, and everybody was invited.\u003c/p>\n\u003cp>“You know how people go out for Halloween and get candy? For Christmas, we go out and knock on people’s doors and say, ‘Happy New Year’ or something like that and we get money.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As a kid, Wilson says that was her favorite Christmas activity. At the end of the day, the whole neighborhood would gather to make music.\u003c/p>\n\u003cp>Patience's grandfather, 74-year-old Robert, comes into the kitchen and sings one of those Liberian Christmas carols. Robert brought Wilson and their family to Oakland when Wilson was 10 years old. She's now a senior in high school. Her grandparents left Liberia during one of the countries civil wars because Robert was from the Kranh ethnic group, and his was wife was from the Grebo group -- and the two factions were fighting. Wilson was raised in a Liberian community in an Ivory Coast refugee camp known as 'Peacetown.' In the past decade, over 600 Liberian refugees have resettled to California, and a few hundred now live in Oakland.\u003c/p>\n\u003cfigure id=\"attachment_75673\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Wilson-and-Robert1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Wilson-and-Robert1000.jpg\" alt=\"Patience Wilson lives with her grandparents. Patience poses with her grandfather, Robert, who gave the fried plantains a taste test, and they passed. He said they tasted perfect. Photo: Shuka Kalantari\" width=\"1000\" height=\"750\" class=\"size-full wp-image-75673\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Patience Wilson lives with her grandparents. Patience poses with her grandfather, Robert, who gave the fried plantains a taste test, and they passed. He said they tasted perfect. Photo: Shuka Kalantari\u003c/figcaption>\u003c/figure>\n\u003cp>In the Peacetown refugee camp, they lived off food rations, but would trade with locals for luxuries like yams and plantains. Wilson says for the holidays, they'd go all out.\u003c/p>\n\u003cp>“We’d make fried rice, we called it jarov rice. We fry chicken. We make a lot of different soups. There’s this rice it’s kinda green, we call it chuck rice,” says Wilson.\u003c/p>\n\u003cp>Wilson says she'll be making one of those plantain dishes for Christmas dinner here, and begins to prepare it in her kitchen to demonstrate.\u003c/p>\n\u003cp>“There’s some where it’s mashed up and it’s really spicy. Those were my favorite but I don’t know how to make it. So I just make these ones where you just fry them.”\u003c/p>\n\u003cp>Wilson chops up the plantains, cooks them in hot oil, waits until they brown, then serves them to her grandfather to see if they're up to par. Robert takes a bite and proclaims loudly that they’re perfect, which makes Wilson smile.\u003c/p>\n\u003cfigure id=\"attachment_75672\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Wilson-5-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Wilson-5-1000.jpg\" alt=\"Patience Wilson says there's an art to frying plantains – you want to make sure they’re brown and crispy on the outside while still being sweet and chewy on the inside. Photo: Shuka Kalantari\" width=\"1000\" height=\"750\" class=\"size-full wp-image-75672\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Patience Wilson says there’s an art to frying plantains – you want to make sure they’re brown and crispy on the outside while still being sweet and chewy on the inside. Photo: Shuka Kalantari\u003c/figcaption>\u003c/figure>\n\u003cp>Lauren Markham says food is a refugee's connection to her homeland. She works with refugees around the globe, through a San Francisco-based group called \u003ca href=\"http://www.reftrans.org/\">\u003cstrong>Refugee Transitions\u003c/strong>\u003c/a>. Markham says she's always offered food when she visits refugees in their homes, and she never refuses a bite -- because food is a way to strengthen self-esteem, especially among newly arrived refugee women.\u003c/p>\n\u003cblockquote>\u003cp>“Being in a place where you’re always the recipient of services, to be able to offer something to someone, and being able to offer a gift from your own heart, that you made, is a really powerful thing.”\u003c/p>\u003c/blockquote>\n\u003cp>Markham says families learn very quickly where to buy their cultural food. She says refugees are happy that the Oakland area has many ethnic food markets available. \u003c/p>\n\u003cp>“The families from Thailand can buy these certain ingredients from the Chinese markets in Chinatown. And the families from Iraq can go to the halal market on Telegraph.”\u003c/p>\n\u003cp>Markham often asks refugees for recipes, and she says they're always thrilled to share -- it's a chance for them to reverse roles and be the teacher in a foreign land. That's what inspired Markham to make a refugee cookbook, called \u003ca href=\"http://www.reftrans.org/cookbook-project/\">\u003cstrong>Between Meals\u003c/strong>\u003c/a>. It’ll be released in February, with most of the proceeds going the refugee women in the Bay Area who contributed recipes.\u003c/p>\n\u003cp>Markham says refugees struggle to find the balance between retaining their own cultures, and assimilating to those in the U.S. -- like the American Christmas. \u003c/p>\n\u003cp>“I’ve definitely been in families homes who have little Christmas decorations and ornaments that they found because I guess that, ‘tis the season, and that’s what we do here,” Markham says. “Just as it happens in the fashion that we wear, or learning English, or eating McDonalds -- participating in other aspects of this culture.”\u003c/p>\n\u003cp>Twenty-one year old Cho Mei and her family have fully embraced Christmas. They're Karen refugees, an ethnic minority in Burma. She says her family was Buddhist, but they would celebrate each year with their Christian neighbors in her refugee camp in Thailand.\u003c/p>\n\u003cfigure id=\"attachment_75668\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Cho-Mei-and-parents1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Cho-Mei-and-parents1000.jpg\" alt=\"Cho Mei and parents: Cho Mei and her parents bought their first Christmas tree this year. Cho Mei says she’s even doing a Secret Santa with her family – something she learned from her Burmese church group in Oakland. Photo: Shuka Kalantari\" width=\"1000\" height=\"750\" class=\"size-full wp-image-75668\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cho Mei and parents: Cho Mei and her parents bought their first Christmas tree this year. Cho Mei says she’s even doing a Secret Santa with her family – something she learned from her Burmese church group in Oakland. Photo: Shuka Kalantari\u003c/figcaption>\u003c/figure>\n\u003cp>“In Thailand if you put a candle in front of your house, and people come sing in your house, and you can give like candy, a little bit gift,” Cho Mei says. \u003c/p>\n\u003cp>Cho Mei's family fled Burma because many Karen people are tortured, raped and forced into labor by the Burmese government. They relocated to a refugee camp in Thailand that borders Burma. But once they got there, Cho Mei says they were practically treated like prisoners.\u003c/p>\n\u003cp>“When we lived in Thailand you cannot go in outside of your camp,” Cho Mei says. “If you go in outside, if the Thai police catch you, they put you in the jail. That’s why we cannot go outside, we have to stay in our camp.”\u003c/p>\n\u003cp>But Cho Mei’s parents and her older brother would secretly venture out of camp at least once a year. She says the UN provided food rations, but not enough clothes. Plus they need money to send Cho Mei to the school in the refugee camp.\u003c/p>\n\u003cp>After nine years in the refugee camp, Cho Mei's family relocated to a Burmese neighborhood in Oakland -- 200 Burmese refugees have moved to the county in the past five years alone. Over 37 hundred Burmese refugees have relocated to California in the past decade. A large number of Karen in Oakland are Christian. So Cho Mei's family soon adopted that religion as their own.\u003c/p>\n\u003cp>Cho Mei's mother, Naw Htoo, goes into the kitchen and boils water to prepare one of her holiday dishes -- a traditional Karen soup with lemongrass, lime and chicken called Da Klah Chi. Cho Mei's family still cooks Karen food on Christmas. Even though they've converted to Christianity, they still hold onto their Burmese heritage through food. Cho Mei says she goes Christmas caroling with her Karen church members in Oakland, but they sing in their own language.\u003c/p>\n\u003cfigure id=\"attachment_75670\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Naw-Htoo-1-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Naw-Htoo-1-1000.jpg\" alt=\"Cho Mei's mother, Naw Htoo prepares a traditional Karen soup with chicken, lemongrass, cilantro and spices at their home in Oakland. Photo: Shuka Kalantari\" width=\"1000\" height=\"750\" class=\"size-full wp-image-75670\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cho Mei’s mother, Naw Htoo, prepares a traditional Karen soup with chicken, lemongrass, cilantro and spices at their home in Oakland. Photo: Shuka Kalantari\u003c/figcaption>\u003c/figure>\n\u003cp>Cho Mei’s family bought their first Christmas tree this year and put neon ‘Merry Christmas’ sign on their wall. Patience Wilson, the Liberian refugee, is also buying her first Christmas tree with money she's saved from her after-school job. Both girls and their families will get December 25 off -- and that's reason enough to celebrate.\u003c/p>\n\u003cp>\u003ca href=\"http://www.reftrans.org/cookbook-project/\">\u003cstrong>Between Meals: The Refugee Transition Cookbook Project\u003c/strong>\u003c/a>\u003cbr>\nBetween Meals includes recipes from Afghanistan, Eritrea, Liberia, Somalia, and different Burmese ethnic groups. Here’s a sneak peak at one of the recipes in the cookbook -- a chicken and lemongrass soup made by Cho Mei’s mother, Naw Htoo.\u003c/p>\n\u003cfigure id=\"attachment_75674\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Photo-Credit-Dani-Fisher-Burmese-Soup-dish-from-recipe700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Photo-Credit-Dani-Fisher-Burmese-Soup-dish-from-recipe700.jpg\" alt=\"Burmese (Karen) Chicken Soup. Photo: Dani Fisher\" width=\"700\" height=\"1050\" class=\"size-full wp-image-75674\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Burmese (Karen) Chicken Soup. Photo: Dani Fisher\u003c/figcaption>\u003c/figure>\n\u003ch3>Burmese (Karen) Chicken Soup\u003c/h3>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 chicken breasts, cut into very small pieces and stir-fried in\u003c/li>\n\u003cli>2 T oil\u003c/li>\n\u003cli>1/4 T turmeric\u003c/li>\n\u003cli>1/4 T salt\u003c/li>\n\u003cli>About 4 quarts water\u003c/li>\n\u003cli>1/2 T powdered chicken broth (bouillon)\u003c/li>\n\u003cli>1 14-oz can coconut milk\u003c/li>\n\u003cli>1 14-oz package dried yellow mung beans, rinsed 3 times in cold water\u003c/li>\n\u003cli>1 medium to large onion, cut into 8 pieces\u003c/li>\n\u003cli>1/2 T paprika\u003c/li>\n\u003cli>10 garlic cloves\u003c/li>\n\u003cli>1 T salt\u003c/li>\n\u003cli>1 14-oz package of yellow Chinese noodles. (One brand is Sunlee. These are spaghetti-like wheat noodles with turmeric added for color)\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Toppings\u003c/strong>\n\u003cli>2 limes, each cut into 8 pieces\u003c/li>\n\u003cli>Small dish of red pepper flakes\u003c/li>\n\u003cli>Half a bunch of fresh coriander leaves, washed and cut into small pieces with scissors\u003c/li>\n\u003cli>6 eggs, hard-boiled and peeled. (If more than 6 people will be served, make one egg for each)\u003c/li>\n\u003cli>3 small red onions, cut into small slivers; rinse in water; squeeze water out by hand\u003c/li>\n\u003cli>About half a 7-oz package of shahe dried rice noodles (found in Asian store; they’re about half-an-inch wide; use as much as you think guests will eat as crispy topping for noodle dish).\u003c/li>\n\u003cli>2 1/2 c oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Cooking Instructions\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Put the hard-boil the eggs in water; cool, peel, and set aside for later.\u003c/li>\n\u003cli>Stir-fry the small chicken pieces in oil with salt and turmeric.\u003c/li>\n\u003cli>Stir-fry the chopped onion in oil with paprika.\u003c/li>\n\u003cli>Fill a large pot with the 4 quarts water.\u003c/li>\n\u003cli>Add the chicken broth powder and stir.\u003c/li>\n\u003cli>Add the salt and stir.\u003c/li>\n\u003cli>Add the coconut milk and stir.\u003c/li>\n\u003cli>Add the mung beans and stir.\u003c/li>\n\u003cli>Add the 10 garlic cloves and stir.\u003c/li>\n\u003cli>Add the stir-fried onions and stir.\u003c/li>\n\u003cli>Bring to boil over high heat. Lower to medium heat and cook about 30 minutes, until the mung beans are soft and losing their shape.\u003c/li>\n\u003cli>In a different large pot, boil the yellow Chinese noodles in enough water to cover them; cook until they are soft/al dente. Drain.\u003c/li>\n\u003cli>Meanwhile, in a wok or deep pan, heat 2 1/2 cups oil on high heat. By the handful, drop in a batch of the dried rice noodles. (Be careful of splatters.) Stir constantly until crisp and beginning to brown. Remove with a slotted spoon and repeat until all have been fried. Put in a large bowl for the table.\n\u003c/li>\n\u003cli>Prepare the toppings as described above while you wait for the noodles and sauce to finish. Put each topping in a separate dish for the table.\u003c/li>\n\u003cli>Put noodles and sauce in separate large bowls on the table. Each person serves him/herself noodles and ladles sauce over them, then tops with toppings as desired, including coriander, squeezed lime juice and crispy rice noodles.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/75655/liberian-and-burmese-refugees-celebrate-christmas-in-oakland",
"authors": [
"46"
],
"categories": [
"bayareabites_2998",
"bayareabites_752",
"bayareabites_1763",
"bayareabites_45",
"bayareabites_34",
"bayareabites_12"
],
"tags": [
"bayareabites_12835",
"bayareabites_284",
"bayareabites_558",
"bayareabites_12833",
"bayareabites_14757",
"bayareabites_12836",
"bayareabites_12834"
],
"featImg": "bayareabites_75669",
"label": "bayareabites"
},
"bayareabites_75090": {
"type": "posts",
"id": "bayareabites_75090",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "75090",
"score": null,
"sort": [
1386999927000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1386999927,
"format": "aside",
"disqusTitle": "USDA Steps Up The Fight To Save Florida's Oranges",
"title": "USDA Steps Up The Fight To Save Florida's Oranges",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_75091\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/ap31737928267_wide-a1bb2bae99ca4ff43795eb103cc7ffee87e2129f-e1386999794861.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/ap31737928267_wide-a1bb2bae99ca4ff43795eb103cc7ffee87e2129f-e1386999794861.jpg\" alt=\"Oranges ripen in a Plant City, Fla., grove on Wednesday. Growers in Florida, Texas and California are worried about citrus greening, a disease that makes the fruit bitter and unmarketable. Photo: Chris O'Meara/AP\" width=\"640\" height=\"359\" class=\"size-full wp-image-75091\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oranges ripen in a Plant City, Fla., grove on Wednesday. Growers in Florida, Texas and California are worried about citrus greening, a disease that makes the fruit bitter and unmarketable. Photo: Chris O'Meara/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/13/250590355/usda-steps-up-the-fight-to-save-floridas-oranges\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/12/20131213_me_07.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100171/greg-allen\">Greg Allen\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/13/250590355/usda-steps-up-the-fight-to-save-floridas-oranges\">The Salt at NPR Food\u003c/a> (12/13/13)\u003c/p>\n\u003cp>The citrus industry is facing a crisis. It's called citrus greening — a disease that has devastated orange production in Florida since it first showed up eight years ago. Now the U.S. Department of Agriculture has announced a new effort to try to control the disease before it destroys the nation's citrus industry.\u003c/p>\n\u003cp>Citrus greening is carried by psyllids, tiny insects no bigger than a pinhead. It is caused by a bacterium that makes the fruit bitter and unmarketable. In California, Texas, and especially in Florida, where it first took root, many fear the disease could wipe out America's production of oranges, grapefruits and lemons.\u003c/p>\n\u003cp>It's a disease imported from Asia. Since its was first discovered in Florida in 2005, citrus greening has cost the industry $4 billion and 6,000 jobs, says \u003ca href=\"http://www.nytimes.com/2013/07/28/science/a-race-to-save-the-orange-by-altering-its-dna.html?_r=0\">Jack Payne\u003c/a>, the senior vice president for agriculture and natural resources at the University of Florida. Payne says all of Florida's citrus groves are infected.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We have so many growers now in a $9 billion industry just hanging on by their fingernails, literally, trying to get a cure for this terrible disease,\" he says.\u003c/p>\n\u003cp>In Florida, because of the disease, USDA says the orange crop will be off 9 percent from last season. It's the second straight year that production has declined and the lowest citrus harvest in Florida in nearly 25 years.\u003c/p>\n\u003cp>Scientists are trying to develop disease-resistant trees. They're experimenting with different rootstocks and \u003ca href=\"http://www.nytimes.com/2013/07/28/science/a-race-to-save-the-orange-by-altering-its-dna.html?_r=0\">genetically modified trees\u003c/a>. But so far, there hasn't been a breakthrough.\u003c/p>\n\u003cp>To help the effort, Agriculture Secretary Tom Vilsack announced Thursday that several agencies within USDA are coming together to coordinate research and the fight to stop citrus greening. He said, \"We felt it was necessary for us to have a more coordinated effort with the state and local partners and with the industry.\"\u003cbr> Vilsack says USDA has already spent $250 million combating citrus greening. With this announcement, he says, the agency is making an additional $1 million available for research immediately. And $9 million more in research funding is in the farm bill that's currently before Congress.\u003c/p>\n\u003cp>A spokesman with \u003ca href=\"http://flcitrusmutual.com/Default.aspx\">Florida Citrus Mutual\u003c/a>, a grower's group, said they welcome the additional funding and the new coordinated approach to citrus greening. But a priority for Florida growers is the creation of a federal Citrus Research Trust Fund that could provide $30 million in funding to stop greening before it wipes out the industry. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "75090 http://blogs.kqed.org/bayareabites/?p=75090",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/12/13/usda-steps-up-the-fight-to-save-floridas-oranges/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 488,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 13
},
"modified": 1386999927,
"excerpt": "The agency is launching a new coordinated research effort to stop citrus greening, a disease imported from Asia that turns fruit bitter and unmarketable. It first turned up in Florida eight years. Now, it threatens to destroy the nation's citrus industry.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The agency is launching a new coordinated research effort to stop citrus greening, a disease imported from Asia that turns fruit bitter and unmarketable. It first turned up in Florida eight years. Now, it threatens to destroy the nation's citrus industry.",
"title": "USDA Steps Up The Fight To Save Florida's Oranges | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "USDA Steps Up The Fight To Save Florida's Oranges",
"datePublished": "2013-12-13T21:45:27-08:00",
"dateModified": "2013-12-13T21:45:27-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "usda-steps-up-the-fight-to-save-floridas-oranges",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=250590355&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Greg Allen",
"nprStoryDate": "Fri, 13 Dec 2013 04:00:00 -0500",
"nprLastModifiedDate": "Fri, 13 Dec 2013 10:04:56 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/12/13/250590355/usda-steps-up-the-fight-to-save-floridas-oranges?ft=3&f=250590355",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/me/2013/12/20131213_me_07.mp3?orgId=1&topicId=1053&ft=3&f=250590355",
"nprAudioM3u": "http://api.npr.org/m3u/1250656096-72cc24.m3u?orgId=1&topicId=1053&ft=3&f=250590355",
"nprStoryId": "250590355",
"nprRetrievedStory": "1",
"nprPubDate": "Fri, 13 Dec 2013 07:52:00 -0500",
"path": "/bayareabites/75090/usda-steps-up-the-fight-to-save-floridas-oranges",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/me/2013/12/20131213_me_07.mp3?orgId=1&topicId=1053&ft=3&f=250590355",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75091\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/ap31737928267_wide-a1bb2bae99ca4ff43795eb103cc7ffee87e2129f-e1386999794861.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/ap31737928267_wide-a1bb2bae99ca4ff43795eb103cc7ffee87e2129f-e1386999794861.jpg\" alt=\"Oranges ripen in a Plant City, Fla., grove on Wednesday. Growers in Florida, Texas and California are worried about citrus greening, a disease that makes the fruit bitter and unmarketable. Photo: Chris O'Meara/AP\" width=\"640\" height=\"359\" class=\"size-full wp-image-75091\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oranges ripen in a Plant City, Fla., grove on Wednesday. Growers in Florida, Texas and California are worried about citrus greening, a disease that makes the fruit bitter and unmarketable. Photo: Chris O'Meara/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/13/250590355/usda-steps-up-the-fight-to-save-floridas-oranges\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://pd.npr.org/anon.npr-mp3/npr/me/2013/12/20131213_me_07.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100171/greg-allen\">Greg Allen\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/13/250590355/usda-steps-up-the-fight-to-save-floridas-oranges\">The Salt at NPR Food\u003c/a> (12/13/13)\u003c/p>\n\u003cp>The citrus industry is facing a crisis. It's called citrus greening — a disease that has devastated orange production in Florida since it first showed up eight years ago. Now the U.S. Department of Agriculture has announced a new effort to try to control the disease before it destroys the nation's citrus industry.\u003c/p>\n\u003cp>Citrus greening is carried by psyllids, tiny insects no bigger than a pinhead. It is caused by a bacterium that makes the fruit bitter and unmarketable. In California, Texas, and especially in Florida, where it first took root, many fear the disease could wipe out America's production of oranges, grapefruits and lemons.\u003c/p>\n\u003cp>It's a disease imported from Asia. Since its was first discovered in Florida in 2005, citrus greening has cost the industry $4 billion and 6,000 jobs, says \u003ca href=\"http://www.nytimes.com/2013/07/28/science/a-race-to-save-the-orange-by-altering-its-dna.html?_r=0\">Jack Payne\u003c/a>, the senior vice president for agriculture and natural resources at the University of Florida. Payne says all of Florida's citrus groves are infected.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We have so many growers now in a $9 billion industry just hanging on by their fingernails, literally, trying to get a cure for this terrible disease,\" he says.\u003c/p>\n\u003cp>In Florida, because of the disease, USDA says the orange crop will be off 9 percent from last season. It's the second straight year that production has declined and the lowest citrus harvest in Florida in nearly 25 years.\u003c/p>\n\u003cp>Scientists are trying to develop disease-resistant trees. They're experimenting with different rootstocks and \u003ca href=\"http://www.nytimes.com/2013/07/28/science/a-race-to-save-the-orange-by-altering-its-dna.html?_r=0\">genetically modified trees\u003c/a>. But so far, there hasn't been a breakthrough.\u003c/p>\n\u003cp>To help the effort, Agriculture Secretary Tom Vilsack announced Thursday that several agencies within USDA are coming together to coordinate research and the fight to stop citrus greening. He said, \"We felt it was necessary for us to have a more coordinated effort with the state and local partners and with the industry.\"\u003cbr> Vilsack says USDA has already spent $250 million combating citrus greening. With this announcement, he says, the agency is making an additional $1 million available for research immediately. And $9 million more in research funding is in the farm bill that's currently before Congress.\u003c/p>\n\u003cp>A spokesman with \u003ca href=\"http://flcitrusmutual.com/Default.aspx\">Florida Citrus Mutual\u003c/a>, a grower's group, said they welcome the additional funding and the new coordinated approach to citrus greening. But a priority for Florida growers is the creation of a federal Citrus Research Trust Fund that could provide $30 million in funding to stop greening before it wipes out the industry. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/75090/usda-steps-up-the-fight-to-save-floridas-oranges",
"authors": [
"byline_bayareabites_75090"
],
"categories": [
"bayareabites_1874",
"bayareabites_4084",
"bayareabites_10916",
"bayareabites_34",
"bayareabites_60"
],
"tags": [
"bayareabites_55",
"bayareabites_12793",
"bayareabites_11348",
"bayareabites_12792",
"bayareabites_12795",
"bayareabites_10109",
"bayareabites_12794",
"bayareabites_10921",
"bayareabites_8913"
],
"featImg": "bayareabites_75091",
"label": "bayareabites"
},
"bayareabites_75012": {
"type": "posts",
"id": "bayareabites_75012",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "75012",
"score": null,
"sort": [
1386866662000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1386866662,
"format": "aside",
"disqusTitle": "Drug Companies Accept FDA Plan To Phase Out Some Animal Antibiotic Uses",
"title": "Drug Companies Accept FDA Plan To Phase Out Some Animal Antibiotic Uses",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_75013\" class=\"wp-caption aligncenter\" style=\"max-width: 638px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/chicken1-374076b43c0c1b307abe88569871d6f9591212ad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/chicken1-374076b43c0c1b307abe88569871d6f9591212ad.jpg\" alt=\"Young broilers nibble feed at a chicken farm in Luling, Texas. The Food and Drug Administration has issued new guidance on how drug companies label antibiotics for livestock. Photo: Bob Nichols/USDA/Flickr\" width=\"638\" height=\"478\" class=\"size-full wp-image-75013\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Young broilers nibble feed at a chicken farm in Luling, Texas. The Food and Drug Administration has issued new guidance on how drug companies label antibiotics for livestock. Photo: Bob Nichols/\u003ca href=\"http://www.flickr.com/photos/usdagov/9682284804/in/photostream/\">USDA/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/11/250239604/drug-companies-accept-fda-plan-to-phase-out-some-animal-antibiotic-uses\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/12/20131211_atc_14.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/11/250239604/drug-companies-accept-fda-plan-to-phase-out-some-animal-antibiotic-uses\">The Salt at NPR Food\u003c/a> (12/11/13)\u003c/p>\n\u003cp>If drug companies follow \u003ca href=\"http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm378100.htm\">guidance\u003c/a> issued Wednesday by the Food and Drug Administration, within three years it will be illegal to use medically important antibiotics to make farm animals grow faster or use feed more efficiently.\u003c/p>\n\u003cp>The FDA's announcement wasn't a big surprise; a draft version of the strategy was released more than a year ago.\u003c/p>\n\u003cp>The bigger news is that the two biggest veterinary drug companies, \u003ca href=\"http://www.elanco.us/\">Elanco\u003c/a> and \u003ca href=\"http://www.zoetis.com/\">Zoetis\u003c/a>, said Wednesday that they will, in fact, follow the FDA's advice and make it illegal for farmers to use their drugs for growth promotion. The \u003ca href=\"http://www.ahi.org/\">Animal Health Institute\u003c/a>, which represents most of the industry, likewise expressed enthusiastic support for the FDA's move.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Wednesday's announcement is the latest step in a long-running, sometimes convoluted effort by the FDA to reduce the use of antibiotics in agriculture. As we've reported in our series \u003ca href=\"http://www.npr.org/templates/archives/archive.php?thingId=243035549\">Pharmed Food\u003c/a>, public health advocates are concerned that livestock producers' widespread use of antibiotics could lead to more drug-resistant bacteria, first in animals and eventually infecting people. They're especially concerned about the industry's practice of giving animals low doses of the drugs when they're not sick to make them put on weight faster. Those low doses are more likely to create resistance than high doses for animals that are sick, they argue.\u003c/p>\n\u003cp>In the newly official guidance, the FDA is hoping to reduce the \"subtherapeutic\" use by revising drug labels, which define the legal uses of each drug. The FDA is asking companies to remove \"growth promotion\" or \"feed efficiency\" as a legal use of any drug that is also used in human medicine. If those uses do not appear on the label, farmers can no longer legally use the drug for them.\u003c/p>\n\u003cp>The label changes are supposed to happen within three years. Companies have 90 days to say whether they intend to do this or not.\u003c/p>\n\u003cp>The FDA's announcement inspired diverse reactions. The Animal Health Institute, which has downplayed the risks of farm antibiotic use, promised to support the FDA's initiative — in part for public relations reasons. The AHI's Richard Carnevale told reporters in a conference call that it could help to dispel the common, but incorrect, belief that growth promotion accounts for most antibiotic use in agriculture. He says that most antibiotics are used to prevent or treat disease.\u003c/p>\n\u003cp>It's impossible to know how many of the antibiotics that farmers use are for growth promotion. The government \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/29/216874940/with-no-data-on-antibiotic-use-on-the-farm-are-we-flying-blind\">doesn't collect\u003c/a> that information.\u003c/p>\n\u003cp>Some critics of antibiotic use on the farm condemned the FDA strategy for not going far enough. The \u003ca href=\"http://switchboard.nrdc.org/blogs/akar/fda_announces_finalization_of.html\">Natural Resources Defense Council\u003c/a> called it \"a free pass to industry\" because it relies on voluntary cooperation, rather than binding regulations. The \u003ca href=\"http://www.jhsph.edu/research/centers-and-institutes/johns-hopkins-center-for-a-livable-future/news_events/announcement/2013/FDA-Voluntary-Guidelines-Antibiotics-Fail-Protect-Public-Health.html\">Johns Hopkins Center for a Livable Future\u003c/a> predicted that the relabeling exercise will fail to reduce antibiotic use because farmers may just continue to give animals the drugs at low doses for \"disease prevention\" instead.\u003c/p>\n\u003cp>Other public health advocates were cautiously optimistic. Laura Rogers, who directs the Pew Charitable Trusts' human health and industrial farming \u003ca href=\"http://www.pewhealth.org/projects/pew-campaign-on-human-health-and-industrial-farming-85899367226\">campaign\u003c/a>, called it a promising start.\u003c/p>\n\u003cp>Veterinarians will play a key role in enforcing the new labels and making sure that antibiotics aren't used to promote growth under the guise of disease prevention. They also may be required to sign off on all uses of medically important drugs, if another draft regulation released Wednesday is adopted.\u003c/p>\n\u003cp>Currently, many of these drugs, such as tetracycline, are available over the counter for farm animals. If the FDA caught a veterinarian prescribing these drugs for growth promotion purposes, that veterinarian could lose his or her license. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "75012 http://blogs.kqed.org/bayareabites/?p=75012",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/12/12/drug-companies-accept-fda-plan-to-phase-out-some-animal-antibiotic-uses/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 683,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 17
},
"modified": 1386866662,
"excerpt": "The Food and Drug Administration Wednesday advised companies to change the labels on their drugs to make it illegal for livestock producers to use drugs for \"growth promotion\" or \"feed efficiency.\" The announcement is the latest step in a long-running effort by the FDA to reduce the use of antibiotics in agriculture.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The Food and Drug Administration Wednesday advised companies to change the labels on their drugs to make it illegal for livestock producers to use drugs for "growth promotion" or "feed efficiency." The announcement is the latest step in a long-running effort by the FDA to reduce the use of antibiotics in agriculture.",
"title": "Drug Companies Accept FDA Plan To Phase Out Some Animal Antibiotic Uses | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Drug Companies Accept FDA Plan To Phase Out Some Animal Antibiotic Uses",
"datePublished": "2013-12-12T08:44:22-08:00",
"dateModified": "2013-12-12T08:44:22-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "drug-companies-accept-fda-plan-to-phase-out-some-animal-antibiotic-uses",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=250239604&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Dan Charles",
"nprStoryDate": "Wed, 11 Dec 2013 15:00:00 -0500",
"nprLastModifiedDate": "Wed, 11 Dec 2013 19:32:53 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/12/11/250239604/drug-companies-accept-fda-plan-to-phase-out-some-animal-antibiotic-uses?ft=3&f=250239604",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/12/20131211_atc_14.mp3?orgId=1&topicId=1053&ft=3&f=250239604",
"nprAudioM3u": "http://api.npr.org/m3u/1250295124-fe35e5.m3u?orgId=1&topicId=1053&ft=3&f=250239604",
"nprStoryId": "250239604",
"nprRetrievedStory": "1",
"nprPubDate": "Wed, 11 Dec 2013 20:07:00 -0500",
"path": "/bayareabites/75012/drug-companies-accept-fda-plan-to-phase-out-some-animal-antibiotic-uses",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/12/20131211_atc_14.mp3?orgId=1&topicId=1053&ft=3&f=250239604",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75013\" class=\"wp-caption aligncenter\" style=\"max-width: 638px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/chicken1-374076b43c0c1b307abe88569871d6f9591212ad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/chicken1-374076b43c0c1b307abe88569871d6f9591212ad.jpg\" alt=\"Young broilers nibble feed at a chicken farm in Luling, Texas. The Food and Drug Administration has issued new guidance on how drug companies label antibiotics for livestock. Photo: Bob Nichols/USDA/Flickr\" width=\"638\" height=\"478\" class=\"size-full wp-image-75013\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Young broilers nibble feed at a chicken farm in Luling, Texas. The Food and Drug Administration has issued new guidance on how drug companies label antibiotics for livestock. Photo: Bob Nichols/\u003ca href=\"http://www.flickr.com/photos/usdagov/9682284804/in/photostream/\">USDA/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/11/250239604/drug-companies-accept-fda-plan-to-phase-out-some-animal-antibiotic-uses\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/12/20131211_atc_14.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/11/250239604/drug-companies-accept-fda-plan-to-phase-out-some-animal-antibiotic-uses\">The Salt at NPR Food\u003c/a> (12/11/13)\u003c/p>\n\u003cp>If drug companies follow \u003ca href=\"http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm378100.htm\">guidance\u003c/a> issued Wednesday by the Food and Drug Administration, within three years it will be illegal to use medically important antibiotics to make farm animals grow faster or use feed more efficiently.\u003c/p>\n\u003cp>The FDA's announcement wasn't a big surprise; a draft version of the strategy was released more than a year ago.\u003c/p>\n\u003cp>The bigger news is that the two biggest veterinary drug companies, \u003ca href=\"http://www.elanco.us/\">Elanco\u003c/a> and \u003ca href=\"http://www.zoetis.com/\">Zoetis\u003c/a>, said Wednesday that they will, in fact, follow the FDA's advice and make it illegal for farmers to use their drugs for growth promotion. The \u003ca href=\"http://www.ahi.org/\">Animal Health Institute\u003c/a>, which represents most of the industry, likewise expressed enthusiastic support for the FDA's move.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Wednesday's announcement is the latest step in a long-running, sometimes convoluted effort by the FDA to reduce the use of antibiotics in agriculture. As we've reported in our series \u003ca href=\"http://www.npr.org/templates/archives/archive.php?thingId=243035549\">Pharmed Food\u003c/a>, public health advocates are concerned that livestock producers' widespread use of antibiotics could lead to more drug-resistant bacteria, first in animals and eventually infecting people. They're especially concerned about the industry's practice of giving animals low doses of the drugs when they're not sick to make them put on weight faster. Those low doses are more likely to create resistance than high doses for animals that are sick, they argue.\u003c/p>\n\u003cp>In the newly official guidance, the FDA is hoping to reduce the \"subtherapeutic\" use by revising drug labels, which define the legal uses of each drug. The FDA is asking companies to remove \"growth promotion\" or \"feed efficiency\" as a legal use of any drug that is also used in human medicine. If those uses do not appear on the label, farmers can no longer legally use the drug for them.\u003c/p>\n\u003cp>The label changes are supposed to happen within three years. Companies have 90 days to say whether they intend to do this or not.\u003c/p>\n\u003cp>The FDA's announcement inspired diverse reactions. The Animal Health Institute, which has downplayed the risks of farm antibiotic use, promised to support the FDA's initiative — in part for public relations reasons. The AHI's Richard Carnevale told reporters in a conference call that it could help to dispel the common, but incorrect, belief that growth promotion accounts for most antibiotic use in agriculture. He says that most antibiotics are used to prevent or treat disease.\u003c/p>\n\u003cp>It's impossible to know how many of the antibiotics that farmers use are for growth promotion. The government \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/29/216874940/with-no-data-on-antibiotic-use-on-the-farm-are-we-flying-blind\">doesn't collect\u003c/a> that information.\u003c/p>\n\u003cp>Some critics of antibiotic use on the farm condemned the FDA strategy for not going far enough. The \u003ca href=\"http://switchboard.nrdc.org/blogs/akar/fda_announces_finalization_of.html\">Natural Resources Defense Council\u003c/a> called it \"a free pass to industry\" because it relies on voluntary cooperation, rather than binding regulations. The \u003ca href=\"http://www.jhsph.edu/research/centers-and-institutes/johns-hopkins-center-for-a-livable-future/news_events/announcement/2013/FDA-Voluntary-Guidelines-Antibiotics-Fail-Protect-Public-Health.html\">Johns Hopkins Center for a Livable Future\u003c/a> predicted that the relabeling exercise will fail to reduce antibiotic use because farmers may just continue to give animals the drugs at low doses for \"disease prevention\" instead.\u003c/p>\n\u003cp>Other public health advocates were cautiously optimistic. Laura Rogers, who directs the Pew Charitable Trusts' human health and industrial farming \u003ca href=\"http://www.pewhealth.org/projects/pew-campaign-on-human-health-and-industrial-farming-85899367226\">campaign\u003c/a>, called it a promising start.\u003c/p>\n\u003cp>Veterinarians will play a key role in enforcing the new labels and making sure that antibiotics aren't used to promote growth under the guise of disease prevention. They also may be required to sign off on all uses of medically important drugs, if another draft regulation released Wednesday is adopted.\u003c/p>\n\u003cp>Currently, many of these drugs, such as tetracycline, are available over the counter for farm animals. If the FDA caught a veterinarian prescribing these drugs for growth promotion purposes, that veterinarian could lose his or her license. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/75012/drug-companies-accept-fda-plan-to-phase-out-some-animal-antibiotic-uses",
"authors": [
"byline_bayareabites_75012"
],
"categories": [
"bayareabites_1874",
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_2035",
"bayareabites_34"
],
"tags": [
"bayareabites_129",
"bayareabites_11521",
"bayareabites_11270",
"bayareabites_2608",
"bayareabites_8914",
"bayareabites_10921"
],
"featImg": "bayareabites_75013",
"label": "bayareabites"
},
"bayareabites_74746": {
"type": "posts",
"id": "bayareabites_74746",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "74746",
"score": null,
"sort": [
1386622151000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1386622151,
"format": "aside",
"disqusTitle": "KQED's Forum: Should Food Stamp Users be Blocked from Buying Junk Food?",
"title": "KQED's Forum: Should Food Stamp Users be Blocked from Buying Junk Food?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74747\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/potatochips.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/potatochips.jpg\" alt=\"Potato chips. Photo: Getty Images\" width=\"640\" height=\"360\" class=\"size-full wp-image-74747\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Potato chips. Photo: Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to KQED's Forum: Should Food Stamp Users be Blocked from Buying Junk Food?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201312030900\">Original Broadcast\u003c/a>:\u003cbr>\nTue, Dec 3, 2013 -- 9:00 AM\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2013/12/20131203aforum.mp3\"]\u003cbr>\nThe federal food stamp program, known as SNAP, supports one in seven Americans at a cost of around $80 billion each year. With almost 70 percent of adult Americans overweight, some nutrition advocates want to prohibit SNAP recipients from using food stamps to purchase junk food such as soda and chips. Opponents say that such restrictions would unfairly target the poor and limit their food options. KQED's Forum discusses the issue.\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Michael Krasny\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003c/p>\n\u003cli>Carolyn Lochhead, Washington correspondent for the San Francisco Chronicle\u003c/li>\n\u003cli>Jessica Bartholow, legislative advocate at the Western Center on Law and Poverty\u003c/li>\n\u003cli>Michele Simon, public health lawyer, president of the consulting firm Eat, Drink, Politics, and author of \"Appetite for Profit: How the Food Industry Undermines Our Health and How to Fight Back\"\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://dcentric.wamu.org/2011/05/snap-wic-ebt-whats-the-difference/\">SNAP, WIC, EBT -- What's the Difference\u003c/a> : WAMU.org\u003c/li>\n\u003cli>\u003ca href=\"http://www.eatdrinkpolitics.com/wp-content/uploads/FoodStampsFollowtheMoneySimon.pdf\">Food Stamps: Follow the Money - Are Corporations Profiting from Hungry Americans?\u003c/a> : Report by Michele Simon\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfgate.com/default/article/Major-split-over-buying-junk-food-with-federal-aid-5026595.php#page-2\">Major Split Over Buying Junk Food With Federal Aid\u003c/a> : SFGate.com\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "74746 http://blogs.kqed.org/bayareabites/?p=74746",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/12/09/kqeds-forum-should-food-stamp-users-be-blocked-from-buying-junk-food/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 210,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 4
},
"modified": 1386622151,
"excerpt": "The federal food stamp program, known as SNAP, supports one in seven Americans at a cost of around $80 billion each year. With almost 70 percent of adult Americans overweight, some nutrition advocates want to prohibit SNAP recipients from using food stamps to purchase junk food such as soda and chips. Opponents say that such restrictions would unfairly target the poor and limit their food options. KQED's Forum discusses the issue.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The federal food stamp program, known as SNAP, supports one in seven Americans at a cost of around $80 billion each year. With almost 70 percent of adult Americans overweight, some nutrition advocates want to prohibit SNAP recipients from using food stamps to purchase junk food such as soda and chips. Opponents say that such restrictions would unfairly target the poor and limit their food options. KQED's Forum discusses the issue.",
"title": "KQED's Forum: Should Food Stamp Users be Blocked from Buying Junk Food? | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "KQED's Forum: Should Food Stamp Users be Blocked from Buying Junk Food?",
"datePublished": "2013-12-09T12:49:11-08:00",
"dateModified": "2013-12-09T12:49:11-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "kqeds-forum-should-food-stamp-users-be-blocked-from-buying-junk-food",
"status": "publish",
"path": "/bayareabites/74746/kqeds-forum-should-food-stamp-users-be-blocked-from-buying-junk-food",
"audioUrl": "http://www.kqed.org/.stream/anon/radio/forum/2013/12/20131203aforum.mp3",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74747\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/potatochips.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/potatochips.jpg\" alt=\"Potato chips. Photo: Getty Images\" width=\"640\" height=\"360\" class=\"size-full wp-image-74747\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Potato chips. Photo: Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to KQED's Forum: Should Food Stamp Users be Blocked from Buying Junk Food?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201312030900\">Original Broadcast\u003c/a>:\u003cbr>\nTue, Dec 3, 2013 -- 9:00 AM\u003cbr>\n \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://www.kqed.org/.stream/anon/radio/forum/2013/12/20131203aforum.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThe federal food stamp program, known as SNAP, supports one in seven Americans at a cost of around $80 billion each year. With almost 70 percent of adult Americans overweight, some nutrition advocates want to prohibit SNAP recipients from using food stamps to purchase junk food such as soda and chips. Opponents say that such restrictions would unfairly target the poor and limit their food options. KQED's Forum discusses the issue.\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Michael Krasny\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003c/p>\n\u003cli>Carolyn Lochhead, Washington correspondent for the San Francisco Chronicle\u003c/li>\n\u003cli>Jessica Bartholow, legislative advocate at the Western Center on Law and Poverty\u003c/li>\n\u003cli>Michele Simon, public health lawyer, president of the consulting firm Eat, Drink, Politics, and author of \"Appetite for Profit: How the Food Industry Undermines Our Health and How to Fight Back\"\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://dcentric.wamu.org/2011/05/snap-wic-ebt-whats-the-difference/\">SNAP, WIC, EBT -- What's the Difference\u003c/a> : WAMU.org\u003c/li>\n\u003cli>\u003ca href=\"http://www.eatdrinkpolitics.com/wp-content/uploads/FoodStampsFollowtheMoneySimon.pdf\">Food Stamps: Follow the Money - Are Corporations Profiting from Hungry Americans?\u003c/a> : Report by Michele Simon\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfgate.com/default/article/Major-split-over-buying-junk-food-with-federal-aid-5026595.php#page-2\">Major Split Over Buying Junk Food With Federal Aid\u003c/a> : SFGate.com\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/74746/kqeds-forum-should-food-stamp-users-be-blocked-from-buying-junk-food",
"authors": [
"5014"
],
"categories": [
"bayareabites_3032",
"bayareabites_45",
"bayareabites_2035",
"bayareabites_34",
"bayareabites_181"
],
"tags": [
"bayareabites_10011",
"bayareabites_1325",
"bayareabites_1002",
"bayareabites_2613",
"bayareabites_11838"
],
"featImg": "bayareabites_74747",
"label": "bayareabites"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"racesGenElection2026PresidentialReducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=radio": {
"isFetching": false,
"latestQuery": {
"from": 144,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 392,
"relation": "eq"
},
"items": [
"bayareabites_76211",
"bayareabites_76037",
"bayareabites_75910",
"bayareabites_75901",
"bayareabites_75874",
"bayareabites_75796",
"bayareabites_75697",
"bayareabites_75727",
"bayareabites_75655",
"bayareabites_75090",
"bayareabites_75012",
"bayareabites_74746"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_radio": {
"isLoading": true
},
"bayareabites_34": {
"type": "terms",
"id": "bayareabites_34",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "34",
"found": true
},
"relationships": {},
"featImg": null,
"name": "radio",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "radio Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1158,
"slug": "radio",
"isLoading": false,
"link": "/bayareabites/category/radio"
},
"bayareabites_1874": {
"type": "terms",
"id": "bayareabites_1874",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1874",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers and farms",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers and farms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1452,
"slug": "farmers-farmers-markets",
"isLoading": false,
"link": "/bayareabites/category/farmers-farmers-markets"
},
"bayareabites_4084": {
"type": "terms",
"id": "bayareabites_4084",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4084",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food trends and technology",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food trends and technology Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2573,
"slug": "food-and-technology",
"isLoading": false,
"link": "/bayareabites/category/food-and-technology"
},
"bayareabites_1245": {
"type": "terms",
"id": "bayareabites_1245",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1245",
"found": true
},
"relationships": {},
"featImg": null,
"name": "health and nutrition",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "health and nutrition Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1078,
"slug": "health-and-nutrition",
"isLoading": false,
"link": "/bayareabites/category/health-and-nutrition"
},
"bayareabites_10916": {
"type": "terms",
"id": "bayareabites_10916",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10916",
"found": true
},
"relationships": {},
"featImg": null,
"name": "NPR food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "NPR food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5375,
"slug": "npr-food",
"isLoading": false,
"link": "/bayareabites/category/npr-food"
},
"bayareabites_469": {
"type": "terms",
"id": "bayareabites_469",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "469",
"found": true
},
"relationships": {},
"featImg": null,
"name": "apples",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "apples Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 434,
"slug": "apples",
"isLoading": false,
"link": "/bayareabites/tag/apples"
},
"bayareabites_11270": {
"type": "terms",
"id": "bayareabites_11270",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11270",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dan charles",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dan charles Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5729,
"slug": "dan-charles",
"isLoading": false,
"link": "/bayareabites/tag/dan-charles"
},
"bayareabites_244": {
"type": "terms",
"id": "bayareabites_244",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "244",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fruit",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fruit Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 209,
"slug": "fruit",
"isLoading": false,
"link": "/bayareabites/tag/fruit"
},
"bayareabites_11354": {
"type": "terms",
"id": "bayareabites_11354",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11354",
"found": true
},
"relationships": {},
"featImg": null,
"name": "genetically engineered",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "genetically engineered Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5813,
"slug": "genetically-engineered",
"isLoading": false,
"link": "/bayareabites/tag/genetically-engineered"
},
"bayareabites_10771": {
"type": "terms",
"id": "bayareabites_10771",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10771",
"found": true
},
"relationships": {},
"featImg": null,
"name": "GMO",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "GMO Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5225,
"slug": "gmo",
"isLoading": false,
"link": "/bayareabites/tag/gmo"
},
"bayareabites_10787": {
"type": "terms",
"id": "bayareabites_10787",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10787",
"found": true
},
"relationships": {},
"featImg": null,
"name": "GMOs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "GMOs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5241,
"slug": "gmos",
"isLoading": false,
"link": "/bayareabites/tag/gmos"
},
"bayareabites_12891": {
"type": "terms",
"id": "bayareabites_12891",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12891",
"found": true
},
"relationships": {},
"featImg": null,
"name": "non-browning trait",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "non-browning trait Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7354,
"slug": "non-browning-trait",
"isLoading": false,
"link": "/bayareabites/tag/non-browning-trait"
},
"bayareabites_10921": {
"type": "terms",
"id": "bayareabites_10921",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10921",
"found": true
},
"relationships": {},
"featImg": null,
"name": "the salt",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "the salt Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5380,
"slug": "the-salt",
"isLoading": false,
"link": "/bayareabites/tag/the-salt"
},
"bayareabites_8913": {
"type": "terms",
"id": "bayareabites_8913",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8913",
"found": true
},
"relationships": {},
"featImg": null,
"name": "usda",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "usda Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3366,
"slug": "usda",
"isLoading": false,
"link": "/bayareabites/tag/usda"
},
"bayareabites_1962": {
"type": "terms",
"id": "bayareabites_1962",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1962",
"found": true
},
"relationships": {},
"featImg": null,
"name": "economy and food costs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "economy and food costs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1488,
"slug": "economy-and-food-costs",
"isLoading": false,
"link": "/bayareabites/category/economy-and-food-costs"
},
"bayareabites_12881": {
"type": "terms",
"id": "bayareabites_12881",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12881",
"found": true
},
"relationships": {},
"featImg": null,
"name": "developing countries",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "developing countries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7344,
"slug": "developing-countries",
"isLoading": false,
"link": "/bayareabites/tag/developing-countries"
},
"bayareabites_1435": {
"type": "terms",
"id": "bayareabites_1435",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1435",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fast food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fast food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1223,
"slug": "fast-food",
"isLoading": false,
"link": "/bayareabites/tag/fast-food"
},
"bayareabites_12882": {
"type": "terms",
"id": "bayareabites_12882",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12882",
"found": true
},
"relationships": {},
"featImg": null,
"name": "globalization",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "globalization Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7345,
"slug": "globalization",
"isLoading": false,
"link": "/bayareabites/tag/globalization"
},
"bayareabites_2613": {
"type": "terms",
"id": "bayareabites_2613",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2613",
"found": true
},
"relationships": {},
"featImg": null,
"name": "obesity",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "obesity Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1907,
"slug": "obesity",
"isLoading": false,
"link": "/bayareabites/tag/obesity"
},
"bayareabites_11018": {
"type": "terms",
"id": "bayareabites_11018",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11018",
"found": true
},
"relationships": {},
"featImg": null,
"name": "shots",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "shots Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5477,
"slug": "shots",
"isLoading": false,
"link": "/bayareabites/tag/shots"
},
"bayareabites_12880": {
"type": "terms",
"id": "bayareabites_12880",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12880",
"found": true
},
"relationships": {},
"featImg": null,
"name": "snack food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "snack food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7343,
"slug": "snack-food",
"isLoading": false,
"link": "/bayareabites/tag/snack-food"
},
"bayareabites_2035": {
"type": "terms",
"id": "bayareabites_2035",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2035",
"found": true
},
"relationships": {},
"featImg": null,
"name": "politics, activism, food safety",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "politics, activism, food safety Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 943,
"slug": "politics-activism-food-safety",
"isLoading": false,
"link": "/bayareabites/category/politics-activism-food-safety"
},
"bayareabites_60": {
"type": "terms",
"id": "bayareabites_60",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "60",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sustainability, environment, climate change",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sustainability, environment, climate change Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 23,
"slug": "sustainability",
"isLoading": false,
"link": "/bayareabites/category/sustainability"
},
"bayareabites_129": {
"type": "terms",
"id": "bayareabites_129",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "129",
"found": true
},
"relationships": {},
"featImg": null,
"name": "agriculture",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "agriculture Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 93,
"slug": "agriculture",
"isLoading": false,
"link": "/bayareabites/tag/agriculture"
},
"bayareabites_12866": {
"type": "terms",
"id": "bayareabites_12866",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12866",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fertilizer",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fertilizer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7329,
"slug": "fertilizer",
"isLoading": false,
"link": "/bayareabites/tag/fertilizer"
},
"bayareabites_12807": {
"type": "terms",
"id": "bayareabites_12807",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12807",
"found": true
},
"relationships": {},
"featImg": null,
"name": "industrialized meat",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "industrialized meat Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7270,
"slug": "industrialized-meat",
"isLoading": false,
"link": "/bayareabites/tag/industrialized-meat"
},
"bayareabites_12868": {
"type": "terms",
"id": "bayareabites_12868",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12868",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Kenneth Staver",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Kenneth Staver Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7331,
"slug": "kenneth-staver",
"isLoading": false,
"link": "/bayareabites/tag/kenneth-staver"
},
"bayareabites_12865": {
"type": "terms",
"id": "bayareabites_12865",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12865",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mass-produced meat",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mass-produced meat Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7328,
"slug": "mass-produced-meat",
"isLoading": false,
"link": "/bayareabites/tag/mass-produced-meat"
},
"bayareabites_12864": {
"type": "terms",
"id": "bayareabites_12864",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12864",
"found": true
},
"relationships": {},
"featImg": null,
"name": "phosphorus",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "phosphorus Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7327,
"slug": "phosphorus",
"isLoading": false,
"link": "/bayareabites/tag/phosphorus"
},
"bayareabites_12790": {
"type": "terms",
"id": "bayareabites_12790",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12790",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pollution",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pollution Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7253,
"slug": "pollution",
"isLoading": false,
"link": "/bayareabites/tag/pollution"
},
"bayareabites_12867": {
"type": "terms",
"id": "bayareabites_12867",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12867",
"found": true
},
"relationships": {},
"featImg": null,
"name": "waste",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "waste Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7330,
"slug": "waste",
"isLoading": false,
"link": "/bayareabites/tag/waste"
},
"bayareabites_2090": {
"type": "terms",
"id": "bayareabites_2090",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2090",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food history and celebrities",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food history and celebrities Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1561,
"slug": "food-history-and-celebrities",
"isLoading": false,
"link": "/bayareabites/category/food-history-and-celebrities"
},
"bayareabites_12863": {
"type": "terms",
"id": "bayareabites_12863",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12863",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food as punishment",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food as punishment Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7326,
"slug": "food-as-punishment",
"isLoading": false,
"link": "/bayareabites/tag/food-as-punishment"
},
"bayareabites_12861": {
"type": "terms",
"id": "bayareabites_12861",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12861",
"found": true
},
"relationships": {},
"featImg": null,
"name": "nutraloaf",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "nutraloaf Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7324,
"slug": "nutraloaf",
"isLoading": false,
"link": "/bayareabites/tag/nutraloaf"
},
"bayareabites_11989": {
"type": "terms",
"id": "bayareabites_11989",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11989",
"found": true
},
"relationships": {},
"featImg": null,
"name": "prison",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "prison Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6451,
"slug": "prison",
"isLoading": false,
"link": "/bayareabites/tag/prison"
},
"bayareabites_12862": {
"type": "terms",
"id": "bayareabites_12862",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12862",
"found": true
},
"relationships": {},
"featImg": null,
"name": "prison food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "prison food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7325,
"slug": "prison-food",
"isLoading": false,
"link": "/bayareabites/tag/prison-food"
},
"bayareabites_12860": {
"type": "terms",
"id": "bayareabites_12860",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12860",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tthe loaf",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tthe loaf Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7323,
"slug": "tthe-loaf",
"isLoading": false,
"link": "/bayareabites/tag/tthe-loaf"
},
"bayareabites_12859": {
"type": "terms",
"id": "bayareabites_12859",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12859",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Hearty Roots Community Farm",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Hearty Roots Community Farm Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7322,
"slug": "hearty-roots-community-farm",
"isLoading": false,
"link": "/bayareabites/tag/hearty-roots-community-farm"
},
"bayareabites_12252": {
"type": "terms",
"id": "bayareabites_12252",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12252",
"found": true
},
"relationships": {},
"featImg": null,
"name": "National Young Farmers Coalition",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "National Young Farmers Coalition Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6714,
"slug": "national-young-farmers-coalition",
"isLoading": false,
"link": "/bayareabites/tag/national-young-farmers-coalition"
},
"bayareabites_12253": {
"type": "terms",
"id": "bayareabites_12253",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12253",
"found": true
},
"relationships": {},
"featImg": null,
"name": "young farmers",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "young farmers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6715,
"slug": "young-farmers",
"isLoading": false,
"link": "/bayareabites/tag/young-farmers"
},
"bayareabites_11222": {
"type": "terms",
"id": "bayareabites_11222",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11222",
"found": true
},
"relationships": {},
"featImg": null,
"name": "blood sugar",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "blood sugar Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5681,
"slug": "blood-sugar",
"isLoading": false,
"link": "/bayareabites/tag/blood-sugar"
},
"bayareabites_12852": {
"type": "terms",
"id": "bayareabites_12852",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12852",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cassia cinnamon",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cassia cinnamon Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7315,
"slug": "cassia-cinnamon",
"isLoading": false,
"link": "/bayareabites/tag/cassia-cinnamon"
},
"bayareabites_12854": {
"type": "terms",
"id": "bayareabites_12854",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12854",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Ceylon cinnamon",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Ceylon cinnamon Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7317,
"slug": "ceylon-cinnamon",
"isLoading": false,
"link": "/bayareabites/tag/ceylon-cinnamon"
},
"bayareabites_1479": {
"type": "terms",
"id": "bayareabites_1479",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1479",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cinnamon",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cinnamon Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1236,
"slug": "cinnamon",
"isLoading": false,
"link": "/bayareabites/tag/cinnamon"
},
"bayareabites_12853": {
"type": "terms",
"id": "bayareabites_12853",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12853",
"found": true
},
"relationships": {},
"featImg": null,
"name": "coumarin",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "coumarin Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7316,
"slug": "coumarin",
"isLoading": false,
"link": "/bayareabites/tag/coumarin"
},
"bayareabites_109": {
"type": "terms",
"id": "bayareabites_109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "109",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 73,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/category/bay-area"
},
"bayareabites_301": {
"type": "terms",
"id": "bayareabites_301",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "301",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beer",
"description": "Beer",
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": "beer",
"title": "beer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1071,
"slug": "beer",
"isLoading": false,
"link": "/bayareabites/category/beer"
},
"bayareabites_45": {
"type": "terms",
"id": "bayareabites_45",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "45",
"found": true
},
"relationships": {},
"featImg": null,
"name": "KQED",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "KQED Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7,
"slug": "kqed",
"isLoading": false,
"link": "/bayareabites/category/kqed"
},
"bayareabites_14753": {
"type": "terms",
"id": "bayareabites_14753",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14753",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beer",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 266,
"slug": "beer",
"isLoading": false,
"link": "/bayareabites/tag/beer"
},
"bayareabites_16269": {
"type": "terms",
"id": "bayareabites_16269",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16269",
"found": true
},
"relationships": {},
"featImg": null,
"name": "KQED Forum",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "KQED Forum Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100599,
"slug": "kqed-forum",
"isLoading": false,
"link": "/bayareabites/tag/kqed-forum"
},
"bayareabites_11520": {
"type": "terms",
"id": "bayareabites_11520",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11520",
"found": true
},
"relationships": {},
"featImg": null,
"name": "arsenic",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "arsenic Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5981,
"slug": "arsenic",
"isLoading": false,
"link": "/bayareabites/tag/arsenic"
},
"bayareabites_12844": {
"type": "terms",
"id": "bayareabites_12844",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12844",
"found": true
},
"relationships": {},
"featImg": null,
"name": "biotoxin",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "biotoxin Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7307,
"slug": "biotoxin",
"isLoading": false,
"link": "/bayareabites/tag/biotoxin"
},
"bayareabites_272": {
"type": "terms",
"id": "bayareabites_272",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "272",
"found": true
},
"relationships": {},
"featImg": null,
"name": "china",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "china Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 237,
"slug": "china",
"isLoading": false,
"link": "/bayareabites/tag/china"
},
"bayareabites_11696": {
"type": "terms",
"id": "bayareabites_11696",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11696",
"found": true
},
"relationships": {},
"featImg": null,
"name": "imports",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "imports Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6158,
"slug": "imports",
"isLoading": false,
"link": "/bayareabites/tag/imports"
},
"bayareabites_12843": {
"type": "terms",
"id": "bayareabites_12843",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12843",
"found": true
},
"relationships": {},
"featImg": null,
"name": "long-necked clam",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "long-necked clam Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7306,
"slug": "long-necked-clam",
"isLoading": false,
"link": "/bayareabites/tag/long-necked-clam"
},
"bayareabites_436": {
"type": "terms",
"id": "bayareabites_436",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "436",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pacific northwest",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pacific northwest Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 401,
"slug": "pacific-northwest",
"isLoading": false,
"link": "/bayareabites/tag/pacific-northwest"
},
"bayareabites_435": {
"type": "terms",
"id": "bayareabites_435",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "435",
"found": true
},
"relationships": {},
"featImg": null,
"name": "shellfish",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "shellfish Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 400,
"slug": "shellfish",
"isLoading": false,
"link": "/bayareabites/tag/shellfish"
},
"bayareabites_2998": {
"type": "terms",
"id": "bayareabites_2998",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2998",
"found": true
},
"relationships": {},
"featImg": null,
"name": "asian food and drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "asian food and drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 58,
"slug": "asian-food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/asian-food-and-drink"
},
"bayareabites_752": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bay Area Bites Food + Drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bay Area Bites Food + Drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1,
"slug": "food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/food-and-drink"
},
"bayareabites_1763": {
"type": "terms",
"id": "bayareabites_1763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holidays and traditions",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holidays and traditions Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1254,
"slug": "holidays-and-traditions",
"isLoading": false,
"link": "/bayareabites/category/holidays-and-traditions"
},
"bayareabites_12": {
"type": "terms",
"id": "bayareabites_12",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 10,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/category/recipes"
},
"bayareabites_12835": {
"type": "terms",
"id": "bayareabites_12835",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12835",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Between Meals",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Between Meals Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7298,
"slug": "between-meals",
"isLoading": false,
"link": "/bayareabites/tag/between-meals"
},
"bayareabites_284": {
"type": "terms",
"id": "bayareabites_284",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "284",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Burmese",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Burmese Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 249,
"slug": "burmese",
"isLoading": false,
"link": "/bayareabites/tag/burmese"
},
"bayareabites_558": {
"type": "terms",
"id": "bayareabites_558",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "558",
"found": true
},
"relationships": {},
"featImg": null,
"name": "christmas",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "christmas Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 523,
"slug": "christmas",
"isLoading": false,
"link": "/bayareabites/tag/christmas"
},
"bayareabites_12833": {
"type": "terms",
"id": "bayareabites_12833",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12833",
"found": true
},
"relationships": {},
"featImg": null,
"name": "liberian",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "liberian Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7296,
"slug": "liberian",
"isLoading": false,
"link": "/bayareabites/tag/liberian"
},
"bayareabites_14757": {
"type": "terms",
"id": "bayareabites_14757",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14757",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oakland",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oakland Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 331,
"slug": "oakland",
"isLoading": false,
"link": "/bayareabites/tag/oakland"
},
"bayareabites_12836": {
"type": "terms",
"id": "bayareabites_12836",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12836",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Refugee Transitions",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Refugee Transitions Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7299,
"slug": "refugee-transitions",
"isLoading": false,
"link": "/bayareabites/tag/refugee-transitions"
},
"bayareabites_12834": {
"type": "terms",
"id": "bayareabites_12834",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12834",
"found": true
},
"relationships": {},
"featImg": null,
"name": "refugees",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "refugees Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7297,
"slug": "refugees",
"isLoading": false,
"link": "/bayareabites/tag/refugees"
},
"bayareabites_55": {
"type": "terms",
"id": "bayareabites_55",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "55",
"found": true
},
"relationships": {},
"featImg": null,
"name": "citrus",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "citrus Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 18,
"slug": "citrus",
"isLoading": false,
"link": "/bayareabites/tag/citrus"
},
"bayareabites_12793": {
"type": "terms",
"id": "bayareabites_12793",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12793",
"found": true
},
"relationships": {},
"featImg": null,
"name": "citrus greening",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "citrus greening Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7256,
"slug": "citrus-greening",
"isLoading": false,
"link": "/bayareabites/tag/citrus-greening"
},
"bayareabites_11348": {
"type": "terms",
"id": "bayareabites_11348",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11348",
"found": true
},
"relationships": {},
"featImg": null,
"name": "disease",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "disease Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5807,
"slug": "disease",
"isLoading": false,
"link": "/bayareabites/tag/disease"
},
"bayareabites_12792": {
"type": "terms",
"id": "bayareabites_12792",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12792",
"found": true
},
"relationships": {},
"featImg": null,
"name": "florida oranges",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "florida oranges Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7255,
"slug": "florida-oranges",
"isLoading": false,
"link": "/bayareabites/tag/florida-oranges"
},
"bayareabites_12795": {
"type": "terms",
"id": "bayareabites_12795",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12795",
"found": true
},
"relationships": {},
"featImg": null,
"name": "genetically modified trees",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "genetically modified trees Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7258,
"slug": "genetically-modified-trees",
"isLoading": false,
"link": "/bayareabites/tag/genetically-modified-trees"
},
"bayareabites_10109": {
"type": "terms",
"id": "bayareabites_10109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10109",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oranges",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oranges Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4563,
"slug": "oranges",
"isLoading": false,
"link": "/bayareabites/tag/oranges"
},
"bayareabites_12794": {
"type": "terms",
"id": "bayareabites_12794",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12794",
"found": true
},
"relationships": {},
"featImg": null,
"name": "psyllids",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "psyllids Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7257,
"slug": "psyllids",
"isLoading": false,
"link": "/bayareabites/tag/psyllids"
},
"bayareabites_11521": {
"type": "terms",
"id": "bayareabites_11521",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11521",
"found": true
},
"relationships": {},
"featImg": null,
"name": "antibiotics",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "antibiotics Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5982,
"slug": "antibiotics",
"isLoading": false,
"link": "/bayareabites/tag/antibiotics"
},
"bayareabites_2608": {
"type": "terms",
"id": "bayareabites_2608",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2608",
"found": true
},
"relationships": {},
"featImg": null,
"name": "FDA",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "FDA Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1862,
"slug": "fda",
"isLoading": false,
"link": "/bayareabites/tag/fda"
},
"bayareabites_8914": {
"type": "terms",
"id": "bayareabites_8914",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8914",
"found": true
},
"relationships": {},
"featImg": null,
"name": "livestock",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "livestock Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3367,
"slug": "livestock",
"isLoading": false,
"link": "/bayareabites/tag/livestock"
},
"bayareabites_3032": {
"type": "terms",
"id": "bayareabites_3032",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3032",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food banks, hunger, volunteer",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food banks, hunger, volunteer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2109,
"slug": "food-banks-hunger-volunteer",
"isLoading": false,
"link": "/bayareabites/category/food-banks-hunger-volunteer"
},
"bayareabites_181": {
"type": "terms",
"id": "bayareabites_181",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "181",
"found": true
},
"relationships": {},
"featImg": null,
"name": "street food and fast food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "street food and fast food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1872,
"slug": "street-food",
"isLoading": false,
"link": "/bayareabites/category/street-food"
},
"bayareabites_10011": {
"type": "terms",
"id": "bayareabites_10011",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10011",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food stamps",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food stamps Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4465,
"slug": "food-stamps",
"isLoading": false,
"link": "/bayareabites/tag/food-stamps"
},
"bayareabites_1325": {
"type": "terms",
"id": "bayareabites_1325",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1325",
"found": true
},
"relationships": {},
"featImg": null,
"name": "forum",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "forum Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1159,
"slug": "forum",
"isLoading": false,
"link": "/bayareabites/tag/forum"
},
"bayareabites_1002": {
"type": "terms",
"id": "bayareabites_1002",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1002",
"found": true
},
"relationships": {},
"featImg": null,
"name": "junk food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "junk food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 913,
"slug": "junk-food",
"isLoading": false,
"link": "/bayareabites/tag/junk-food"
},
"bayareabites_11838": {
"type": "terms",
"id": "bayareabites_11838",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11838",
"found": true
},
"relationships": {},
"featImg": null,
"name": "SNAP",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "SNAP Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6300,
"slug": "snap",
"isLoading": false,
"link": "/bayareabites/tag/snap"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
},
"requestOutcomesReducer": {
"notFound": []
},
"navPromosReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": true,
"promos": {
"news": {
"name": "2026 Voter Guide",
"link": "/voterguide",
"imageURL": "https://cdn.kqed.org/wp-content/uploads/2026/10/Nav-News-Nov2026ElectionCoverage@2x-7bd4aad4.png",
"description": "Get informed in minutes with our Voter Guide for California’s November 3 election."
},
"podcasts-radio": {},
"video-tv": {},
"events": {},
"support": {}
}
}
}