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_74847": {
"type": "attachments",
"id": "bayareabites_74847",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "74847",
"found": true
},
"parent": 74840,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/12/schoollunch.jpg",
"width": 624,
"height": 468
}
},
"publishDate": 1386359182,
"modified": 1386359182,
"caption": null,
"description": null,
"title": "schoollunch",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_74828": {
"type": "attachments",
"id": "bayareabites_74828",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "74828",
"found": true
},
"parent": 74822,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/12/foodstamps.jpg",
"width": 624,
"height": 467
}
},
"publishDate": 1386271211,
"modified": 1386271211,
"caption": null,
"description": null,
"title": "foodstamps",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_74760": {
"type": "attachments",
"id": "bayareabites_74760",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "74760",
"found": true
},
"parent": 74754,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/12/milkprices.jpg",
"width": 624,
"height": 350
}
},
"publishDate": 1386175682,
"modified": 1386175682,
"caption": null,
"description": null,
"title": "milkprices",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_74500": {
"type": "attachments",
"id": "bayareabites_74500",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "74500",
"found": true
},
"parent": 74494,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/11/turkeytips-sm.jpg",
"width": 624,
"height": 467
}
},
"publishDate": 1385502687,
"modified": 1385502687,
"caption": null,
"description": "Jack Bishop recommends letting your turkey sit for at least 30 minutes before you start carving.",
"title": "8069135368_e3e5e07a5f_o",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_74359": {
"type": "attachments",
"id": "bayareabites_74359",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "74359",
"found": true
},
"parent": 74260,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/11/apple-pie-hands640.jpg",
"width": 640,
"height": 428
}
},
"publishDate": 1385229414,
"modified": 1385229414,
"caption": null,
"description": null,
"title": "apple-pie-hands640",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_74258": {
"type": "attachments",
"id": "bayareabites_74258",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "74258",
"found": true
},
"parent": 74243,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/11/newmorningfarm640.jpg",
"width": 640,
"height": 359
}
},
"publishDate": 1385165405,
"modified": 1385165405,
"caption": null,
"description": null,
"title": "newmorningfarm640",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_74190": {
"type": "attachments",
"id": "bayareabites_74190",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "74190",
"found": true
},
"parent": 74189,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/11/pecans-c5cbb1131bb6a2549b527dc8f911824d4161faf3.jpg",
"width": 755,
"height": 567
}
},
"publishDate": 1385087411,
"modified": 1385087411,
"caption": "Regular nut consumers had about a 20 percent reduction in all-cause mortality, including lower death rates from heart disease and cancer, a study found. Photo: iStockphoto",
"description": "Regular nut consumers had about a 20 percent reduction in all-cause mortality, including lower death rates from heart disease and cancer, a study found.",
"title": "Regular nut consumers had about a 20 percent reduction in all-cause mortality, including lower death rates from heart disease and cancer, a study found.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_74079": {
"type": "attachments",
"id": "bayareabites_74079",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "74079",
"found": true
},
"parent": 74077,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/11/wordcloud_custom-f861a7068b5720c1f2e942fe26bfc4fe7373c1b8.jpg",
"width": 650,
"height": 349
}
},
"publishDate": 1384935568,
"modified": 1384935568,
"caption": "The Bitten Word food blog created a \u003ca href=\"http://www.wordle.net/\">word cloud\u003c/a> to illustrate the frequency of certain words being used in 2013 food magazine Thanksgiving recipe titles. Image courtesy of TheBittenWord.com",
"description": "The Bitten Word food blog created a \u003ca href=\"http://www.wordle.net/\">word cloud\u003c/a> to illustrate the frequency of certain words being used in 2013 food magazine Thanksgiving recipe titles.",
"title": "The Bitten Word food blog created a word cloud to illustrate the frequency of certain words being used in 2013 food magazine Thanksgiving recipe titles.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_74050": {
"type": "attachments",
"id": "bayareabites_74050",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "74050",
"found": true
},
"parent": 74045,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/11/gutbrain.jpg",
"width": 624,
"height": 351
}
},
"publishDate": 1384795532,
"modified": 1384795532,
"caption": null,
"description": null,
"title": "gutbrain",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_74028": {
"type": "attachments",
"id": "bayareabites_74028",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "74028",
"found": true
},
"parent": 74022,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/11/usaid.jpg",
"width": 624,
"height": 350
}
},
"publishDate": 1384582293,
"modified": 1384582293,
"caption": "A relief worker looks over boxes of aid provided by the U.S. on November 14, 2013 in Leyte, Philippines. Proponents of food aid reform say it makes more sense for the U.S. to buy food donations locally than ship them across the globe. Photo: Chris McGrath/Getty Images",
"description": null,
"title": "usaid",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_73985": {
"type": "attachments",
"id": "bayareabites_73985",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "73985",
"found": true
},
"parent": 73982,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/11/banana-gmo.jpg",
"width": 624,
"height": 350
}
},
"publishDate": 1384478820,
"modified": 1384478820,
"caption": "GMO Banana Illustration by Daniel Horowitz for NPR",
"description": null,
"title": "banana-gmo",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_73597": {
"type": "attachments",
"id": "bayareabites_73597",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "73597",
"found": true
},
"parent": 73590,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/11/yellowcheese.jpg",
"width": 624,
"height": 351
}
},
"publishDate": 1383872152,
"modified": 1383872152,
"caption": "Shelburne Farms' clothbound cheddar has a bright yellow color because it's made from the milk of cows that graze on grasses high in beta-carotene. Photo: Courtesy of A. Blake Gardner",
"description": null,
"title": "yellowcheese",
"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_74840": {
"type": "authors",
"id": "byline_bayareabites_74840",
"meta": {
"override": true
},
"slug": "byline_bayareabites_74840",
"name": "Eric Westervelt",
"isLoading": false
},
"byline_bayareabites_74822": {
"type": "authors",
"id": "byline_bayareabites_74822",
"meta": {
"override": true
},
"slug": "byline_bayareabites_74822",
"name": "Pam Fessler",
"isLoading": false
},
"byline_bayareabites_74754": {
"type": "authors",
"id": "byline_bayareabites_74754",
"meta": {
"override": true
},
"slug": "byline_bayareabites_74754",
"name": "Tamara Keith",
"isLoading": false
},
"byline_bayareabites_74243": {
"type": "authors",
"id": "byline_bayareabites_74243",
"meta": {
"override": true
},
"slug": "byline_bayareabites_74243",
"name": "Dan Charles",
"isLoading": false
},
"byline_bayareabites_74189": {
"type": "authors",
"id": "byline_bayareabites_74189",
"meta": {
"override": true
},
"slug": "byline_bayareabites_74189",
"name": "Allison Aubrey",
"isLoading": false
},
"byline_bayareabites_74077": {
"type": "authors",
"id": "byline_bayareabites_74077",
"meta": {
"override": true
},
"slug": "byline_bayareabites_74077",
"name": "NPR Staff",
"isLoading": false
},
"byline_bayareabites_74045": {
"type": "authors",
"id": "byline_bayareabites_74045",
"meta": {
"override": true
},
"slug": "byline_bayareabites_74045",
"name": "Rob Stein",
"isLoading": false
},
"byline_bayareabites_74022": {
"type": "authors",
"id": "byline_bayareabites_74022",
"meta": {
"override": true
},
"slug": "byline_bayareabites_74022",
"name": "Dan Charles",
"isLoading": false
},
"byline_bayareabites_73982": {
"type": "authors",
"id": "byline_bayareabites_73982",
"meta": {
"override": true
},
"slug": "byline_bayareabites_73982",
"name": "Dan Charles",
"isLoading": false
},
"byline_bayareabites_73590": {
"type": "authors",
"id": "byline_bayareabites_73590",
"meta": {
"override": true
},
"slug": "byline_bayareabites_73590",
"name": "Allison Aubrey",
"isLoading": false
},
"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"
},
"nprfood": {
"type": "authors",
"id": "5403",
"meta": {
"index": "authors_1716337520",
"id": "5403",
"found": true
},
"name": "NPR Food",
"firstName": "NPR Food",
"lastName": null,
"slug": "nprfood",
"email": "nprfood@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Food and Health-related stories from NPR including NPR Radio; NPR's food blog, \"The Salt\"; NPR's Health News blog, \"Shots\"; NPR's Breaking News blog \"The Two-Way\"; NPR's global stories blog \"Goats and Soda,\" NPR's economy explainer \"Planet Money\"; food-related technology news from NPR's \"All Tech Considered\"; and food series \"Kitchen Window.\"",
"avatar": "https://secure.gravatar.com/avatar/c4b735bb26404fa18ce2447d32e64291?s=600&d=blank&r=g",
"twitter": "nprfood",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "NPR Food | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/c4b735bb26404fa18ce2447d32e64291?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/c4b735bb26404fa18ce2447d32e64291?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/nprfood"
}
},
"pagesReducer": {
"bayareabites_category_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": 14
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=radio",
"seeMore": false,
"paginated": true,
"page": 14
}
},
{
"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_74840": {
"type": "posts",
"id": "bayareabites_74840",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "74840",
"score": null,
"sort": [
1386359255000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1386359255,
"format": "aside",
"disqusTitle": "These Days, School Lunch Hours Are More Like 15 Minutes",
"title": "These Days, School Lunch Hours Are More Like 15 Minutes",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74841\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/schoollunch-503876b2756a4c46fb21b6d11427e193962a9fee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/schoollunch-503876b2756a4c46fb21b6d11427e193962a9fee-1024x768.jpg\" alt=\"Students at Lowell High School in Michigan sit down for lunch. Shorter lunch breaks mean that many kids don't get enough time to eat and socialize. Photo: Emily Zoladz/Landov\" width=\"1024\" height=\"768\" class=\"size-large wp-image-74841\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Students at Lowell High School in Michigan sit down for lunch. Shorter lunch breaks mean that many kids don't get enough time to eat and socialize. Photo: Emily Zoladz/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/04/248511038/these-days-school-lunch-hours-are-more-like-15-minutes\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/12/20131204_atc_13.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2101350/eric-westervelt\">Eric Westervelt\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/04/248511038/these-days-school-lunch-hours-are-more-like-15-minutes\">The Salt at NPR Food\u003c/a> (12/4/13)\u003c/p>\n\u003cp>It's lunchtime at Oakland High School in Oakland, Calif., and that means fence hoppers. Several kids wear mischievous grins as they speedily scale a 12-foot-high metal perimeter.\u003c/p>\n\u003cp>In theory, anyway, Oakland High is a \"closed campus.\" That's done in the interest of safety and security and to cut down on school-skipping. It means kids can't leave during school hours without parental consent, especially at lunchtime. But it doesn't stop several students from breaking out.\u003c/p>\n\u003cp>Inside the cafeteria the lines are long, and complaints about the food are as plentiful as the fence jumpers.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Today's lunch is \"popcorn chicken,\" potatoes and tamales. A plastic bowl with little packets of carrot sticks looks lonely.\u003c/p>\n\u003cp>The food is dry and burned, says freshman Mary Thomas. \"It's just nasty.\"\u003c/p>\n\u003cp>And junior Olivia Moore says the lines leave little time to actually eat and socialize.\u003c/p>\n\u003cp>\"I need more time because I eat slow and then, there's not enough free time,\" Moore says.\u003c/p>\n\u003cp>The school lunch \u003cem>hour\u003c/em> in America is a long-gone relic. At many public schools today, kids are lucky to get more than 15 minutes to eat. Some get even less time.\u003c/p>\n\u003cp>And parents and administrators are concerned that a lack of time to eat is unhealthful, especially given that about one-third of American kids are overweight or obese.\u003c/p>\n\u003cp>The American Academy of Pediatrics recommends that students get at least 20 minutes for lunch. But that means 20 minutes to actually sit down and eat — excluding time waiting in line or walking from class to cafeteria.\u003c/p>\n\u003cp>At Oakland High, over 80 percent of the students qualify for free or reduced-price lunch. And officially, students get about 40 minutes for the meal. But Jennifer LeBarre, Oakland Unified School District's nutrition services director, admits that the actual table time is far shorter. At times it's just 10 minutes.\u003c/p>\n\u003cp>\"I think it's a legitimate complaint that there's not enough time to eat,\" LeBarre says. \"If we are being asked to eat our lunch in 10 minutes, that's not enough for us. So I really think we need to really work more for the 20-minute table time.\"\u003c/p>\n\u003cp>Oakland High is hardly alone. In a wide-ranging \u003ca href=\"http://media.npr.org/documents/2013/dec/rwjf_npr_harvard_edpoll.pdf\" target=\"_blank\">new poll\u003c/a> by NPR, the Robert Wood Johnson Foundation and the Harvard School of Public Health, 20 percent of parents of students from kindergarten through fifth grade surveyed said their child only gets 15 minutes or less to eat.\u003c/p>\n\u003cp>Ironically, relatively new federal school-nutrition guideline changes may be making the situation worse. Under federal rules, schools have to increase the availability and consumption of fruits and vegetables — among other changes. It's part of an effort to improve nutrition and combat childhood obesity.\u003c/p>\n\u003cp>But eating more healthful foods can take more time, LeBarre says. \"It's going to take longer to eat a salad than it will to eat french fries.\"\u003c/p>\n\u003cp>At many schools, lunch schedules aren't changing. Julia Bauscher, who is president of a national advocacy group called the \u003ca href=\"http://www.schoolnutrition.org/\">School Nutrition Association\u003c/a>, says administrators are under intense pressure to increase instruction time and boost standardized test scores. The lunch period is often the first place they look to steal time.\u003c/p>\n\u003cp>\"[They've] got to get in this many instructional minutes, and this is our expected annual yearly progress on the test,\" she says. \"You've got two important and competing priorities there.\"\u003c/p>\n\u003cp>Exacerbating the time crunch, nationally, is the reality that more students are taking part in the free or reduced-cost school lunch programs. Many schools are now adding free dinners as well under a new USDA dinner program launched this year. Bauscher is also the nutrition services director for Jefferson County Public Schools in Kentucky. She says in her area, 70 percent of the students are participating in meals programs — including free dinners for some.\u003c/p>\n\u003cp>\"We've got a higher number of students eligible for free and reduced meals than ever. So as more of them take advantage of those programs, you get longer food lines,\" she says.\u003c/p>\n\u003cp>Some possible solutions — such as adding lunch periods, more food stations or service workers or lengthening lunchtimes — can be costly. And many budget-strapped schools today simply don't want to risk the added price.\u003c/p>\n\u003cp>Nicola Edwards of \u003ca href=\"http://cfpa.net/\">California Food Policy Advocates\u003c/a> says parents need to be central to any solution. Parents can't effectively preach to kids about healthful food and quality lunchtime, she says, and then model grabbing something unhealthful on the go.\u003c/p>\n\u003cp>\"Parents need to be modeling good eating behaviors, and not shoving food through the window in the back of the car as they're on their way to work or to school,\" Edwards says. \"Part of helping people is really making them understand the importance of eating and taking the time to eat.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "74840 http://blogs.kqed.org/bayareabites/?p=74840",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/12/06/these-days-school-lunch-hours-are-more-like-15-minutes/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 884,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 27
},
"modified": 1386359255,
"excerpt": "In a new poll, parents complain that their children are not getting nearly enough time for a basic school ritual: eating lunch. And that's worrying parents and administrators, given that about one-third of American kids are overweight or obese.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "In a new poll, parents complain that their children are not getting nearly enough time for a basic school ritual: eating lunch. And that's worrying parents and administrators, given that about one-third of American kids are overweight or obese.",
"title": "These Days, School Lunch Hours Are More Like 15 Minutes | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "These Days, School Lunch Hours Are More Like 15 Minutes",
"datePublished": "2013-12-06T11:47:35-08:00",
"dateModified": "2013-12-06T11:47:35-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "these-days-school-lunch-hours-are-more-like-15-minutes",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=248511038&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Eric Westervelt",
"nprStoryDate": "Wed, 04 Dec 2013 15:00:00 -0500",
"nprLastModifiedDate": "Wed, 04 Dec 2013 18:28:47 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/12/04/248511038/these-days-school-lunch-hours-are-more-like-15-minutes?ft=3&f=248511038",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/12/20131204_atc_13.mp3?orgId=1&topicId=1053&ft=3&f=248511038",
"nprAudioM3u": "http://api.npr.org/m3u/1248854981-f57abd.m3u?orgId=1&topicId=1053&ft=3&f=248511038",
"nprStoryId": "248511038",
"nprRetrievedStory": "1",
"nprPubDate": "Thu, 05 Dec 2013 12:54:00 -0500",
"path": "/bayareabites/74840/these-days-school-lunch-hours-are-more-like-15-minutes",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/12/20131204_atc_13.mp3?orgId=1&topicId=1053&ft=3&f=248511038",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74841\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/schoollunch-503876b2756a4c46fb21b6d11427e193962a9fee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/schoollunch-503876b2756a4c46fb21b6d11427e193962a9fee-1024x768.jpg\" alt=\"Students at Lowell High School in Michigan sit down for lunch. Shorter lunch breaks mean that many kids don't get enough time to eat and socialize. Photo: Emily Zoladz/Landov\" width=\"1024\" height=\"768\" class=\"size-large wp-image-74841\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Students at Lowell High School in Michigan sit down for lunch. Shorter lunch breaks mean that many kids don't get enough time to eat and socialize. Photo: Emily Zoladz/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/04/248511038/these-days-school-lunch-hours-are-more-like-15-minutes\">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/2013/12/20131204_atc_13.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2101350/eric-westervelt\">Eric Westervelt\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/04/248511038/these-days-school-lunch-hours-are-more-like-15-minutes\">The Salt at NPR Food\u003c/a> (12/4/13)\u003c/p>\n\u003cp>It's lunchtime at Oakland High School in Oakland, Calif., and that means fence hoppers. Several kids wear mischievous grins as they speedily scale a 12-foot-high metal perimeter.\u003c/p>\n\u003cp>In theory, anyway, Oakland High is a \"closed campus.\" That's done in the interest of safety and security and to cut down on school-skipping. It means kids can't leave during school hours without parental consent, especially at lunchtime. But it doesn't stop several students from breaking out.\u003c/p>\n\u003cp>Inside the cafeteria the lines are long, and complaints about the food are as plentiful as the fence jumpers.\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>Today's lunch is \"popcorn chicken,\" potatoes and tamales. A plastic bowl with little packets of carrot sticks looks lonely.\u003c/p>\n\u003cp>The food is dry and burned, says freshman Mary Thomas. \"It's just nasty.\"\u003c/p>\n\u003cp>And junior Olivia Moore says the lines leave little time to actually eat and socialize.\u003c/p>\n\u003cp>\"I need more time because I eat slow and then, there's not enough free time,\" Moore says.\u003c/p>\n\u003cp>The school lunch \u003cem>hour\u003c/em> in America is a long-gone relic. At many public schools today, kids are lucky to get more than 15 minutes to eat. Some get even less time.\u003c/p>\n\u003cp>And parents and administrators are concerned that a lack of time to eat is unhealthful, especially given that about one-third of American kids are overweight or obese.\u003c/p>\n\u003cp>The American Academy of Pediatrics recommends that students get at least 20 minutes for lunch. But that means 20 minutes to actually sit down and eat — excluding time waiting in line or walking from class to cafeteria.\u003c/p>\n\u003cp>At Oakland High, over 80 percent of the students qualify for free or reduced-price lunch. And officially, students get about 40 minutes for the meal. But Jennifer LeBarre, Oakland Unified School District's nutrition services director, admits that the actual table time is far shorter. At times it's just 10 minutes.\u003c/p>\n\u003cp>\"I think it's a legitimate complaint that there's not enough time to eat,\" LeBarre says. \"If we are being asked to eat our lunch in 10 minutes, that's not enough for us. So I really think we need to really work more for the 20-minute table time.\"\u003c/p>\n\u003cp>Oakland High is hardly alone. In a wide-ranging \u003ca href=\"http://media.npr.org/documents/2013/dec/rwjf_npr_harvard_edpoll.pdf\" target=\"_blank\">new poll\u003c/a> by NPR, the Robert Wood Johnson Foundation and the Harvard School of Public Health, 20 percent of parents of students from kindergarten through fifth grade surveyed said their child only gets 15 minutes or less to eat.\u003c/p>\n\u003cp>Ironically, relatively new federal school-nutrition guideline changes may be making the situation worse. Under federal rules, schools have to increase the availability and consumption of fruits and vegetables — among other changes. It's part of an effort to improve nutrition and combat childhood obesity.\u003c/p>\n\u003cp>But eating more healthful foods can take more time, LeBarre says. \"It's going to take longer to eat a salad than it will to eat french fries.\"\u003c/p>\n\u003cp>At many schools, lunch schedules aren't changing. Julia Bauscher, who is president of a national advocacy group called the \u003ca href=\"http://www.schoolnutrition.org/\">School Nutrition Association\u003c/a>, says administrators are under intense pressure to increase instruction time and boost standardized test scores. The lunch period is often the first place they look to steal time.\u003c/p>\n\u003cp>\"[They've] got to get in this many instructional minutes, and this is our expected annual yearly progress on the test,\" she says. \"You've got two important and competing priorities there.\"\u003c/p>\n\u003cp>Exacerbating the time crunch, nationally, is the reality that more students are taking part in the free or reduced-cost school lunch programs. Many schools are now adding free dinners as well under a new USDA dinner program launched this year. Bauscher is also the nutrition services director for Jefferson County Public Schools in Kentucky. She says in her area, 70 percent of the students are participating in meals programs — including free dinners for some.\u003c/p>\n\u003cp>\"We've got a higher number of students eligible for free and reduced meals than ever. So as more of them take advantage of those programs, you get longer food lines,\" she says.\u003c/p>\n\u003cp>Some possible solutions — such as adding lunch periods, more food stations or service workers or lengthening lunchtimes — can be costly. And many budget-strapped schools today simply don't want to risk the added price.\u003c/p>\n\u003cp>Nicola Edwards of \u003ca href=\"http://cfpa.net/\">California Food Policy Advocates\u003c/a> says parents need to be central to any solution. Parents can't effectively preach to kids about healthful food and quality lunchtime, she says, and then model grabbing something unhealthful on the go.\u003c/p>\n\u003cp>\"Parents need to be modeling good eating behaviors, and not shoving food through the window in the back of the car as they're on their way to work or to school,\" Edwards says. \"Part of helping people is really making them understand the importance of eating and taking the time to eat.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/74840/these-days-school-lunch-hours-are-more-like-15-minutes",
"authors": [
"byline_bayareabites_74840"
],
"categories": [
"bayareabites_109",
"bayareabites_1245",
"bayareabites_1246",
"bayareabites_10916",
"bayareabites_34"
],
"tags": [
"bayareabites_12761",
"bayareabites_14757",
"bayareabites_12760",
"bayareabites_450",
"bayareabites_10921"
],
"featImg": "bayareabites_74847",
"label": "bayareabites"
},
"bayareabites_74822": {
"type": "posts",
"id": "bayareabites_74822",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "74822",
"score": null,
"sort": [
1386271366000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1386271366,
"format": "aside",
"disqusTitle": "Loophole Or Workaround? (Food Stamp Edition)",
"title": "Loophole Or Workaround? (Food Stamp Edition)",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74823\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/foodstamps_01-76497d286977e9a55d66eada2c9fc3f7d05fdd3e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/foodstamps_01-76497d286977e9a55d66eada2c9fc3f7d05fdd3e-1024x766.jpg\" alt=\"What does it take to qualify for food stamps? Photo: Spencer Platt/Getty Images\" width=\"1024\" height=\"766\" class=\"size-large wp-image-74823\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">What does it take to qualify for food stamps? Photo: Spencer Platt/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/money/2013/12/04/248718310/loophole-or-workaround-food-stamp-edition\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/12/20131204_me_14.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100470/pam-fessler\">Pam Fessler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/money/2013/12/04/248718310/loophole-or-workaround-food-stamp-edition\">Planet Money at NPR\u003c/a> (12/4/13)\u003c/p>\n\u003cp>In the debate over whether to cut the food stamp program, members of Congress are looking at two pretty arcane provisions in the law. People who want to cut food stamps call the provisions loopholes. People who don't want to cut food stamps say they're efficient ways to get benefits to those who need them most.\u003c/p>\n\u003cp>\u003cstrong>1. Categorical Eligibility\u003c/strong>\u003c/p>\n\u003cp>People who qualify for one means-tested program — like welfare — can automatically qualify for other programs — like food stamps. This is called \"categorical eligibility.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Jessica Shahin, who oversees the food stamp program at the U.S. Department of Agriculture, says this saves states time and money, because they don't have to sign people up twice. \"It simplifies the process for states,\" she says.\u003c/p>\n\u003cp>And besides, says Shahin, people still have to have a very low income — below the poverty line — to actually get the food stamps. (The food stamp program, by the way, is now formally called SNAP.)\u003c/p>\n\u003cp>But Republicans point out that categorical eligibility has allowed states to waive a $2,000 asset limit for food stamps recipients. So someone could have, say, $20,000 in the bank and still get food stamps. They argue that this allows people who don't need benefits to get them.\u003c/p>\n\u003cp>Deborah Carroll, who administers food stamps for 130,000 residents in the District of Columbia, say that's very rare — and it would be prohibitively expensive to verify recipients' assets.\u003c/p>\n\u003cp>\"If we had to do that for everyone, it would cost us two, three, four million dollars more to administer that program for a fraction of the population that may have assets out there that we don't necessarily know about,\" she says.\u003c/p>\n\u003cp>\u003cstrong>2. Heat And Eat\u003c/strong>\u003c/p>\n\u003cp>Low income families who get help paying their utility bills through the federal Low-Income Home Energy Assistance Program (LIHEAP) can automatically qualify for higher food stamp benefits. States have figured out if they give someone just $1 in LIHEAP payments, that person can receive more food stamps — paid for with federal dollars.\u003c/p>\n\u003cp>\"It may be a loophole, but I think it's one that benefits families,\" says Carroll.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Lawmakers in both parties want to make this harder for states to do. They say it will save billions of dollars in federal funds.\u003cbr>\n\u003cem>\u003cbr>\n Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "74822 http://blogs.kqed.org/bayareabites/?p=74822",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/12/05/loophole-or-workaround-food-stamp-edition/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 439,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 16
},
"modified": 1386271366,
"excerpt": "In the debate over whether to cut the food stamp program, members of Congress are looking at two pretty arcane provisions in the law.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "In the debate over whether to cut the food stamp program, members of Congress are looking at two pretty arcane provisions in the law.",
"title": "Loophole Or Workaround? (Food Stamp Edition) | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Loophole Or Workaround? (Food Stamp Edition)",
"datePublished": "2013-12-05T11:22:46-08:00",
"dateModified": "2013-12-05T11:22:46-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "loophole-or-workaround-food-stamp-edition",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=248718310&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Pam Fessler",
"nprStoryDate": "Wed, 04 Dec 2013 04:00:00 -0500",
"nprLastModifiedDate": "Wed, 04 Dec 2013 15:40:14 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/money/2013/12/04/248718310/loophole-or-workaround-food-stamp-edition?ft=3&f=248718310",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/me/2013/12/20131204_me_14.mp3?orgId=1&topicId=1014&ft=3&f=248718310",
"nprAudioM3u": "http://api.npr.org/m3u/1248719622-cde034.m3u?orgId=1&topicId=1014&ft=3&f=248718310",
"nprStoryId": "248718310",
"nprRetrievedStory": "1",
"nprPubDate": "Wed, 04 Dec 2013 15:39:00 -0500",
"path": "/bayareabites/74822/loophole-or-workaround-food-stamp-edition",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/me/2013/12/20131204_me_14.mp3?orgId=1&topicId=1014&ft=3&f=248718310",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74823\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/foodstamps_01-76497d286977e9a55d66eada2c9fc3f7d05fdd3e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/foodstamps_01-76497d286977e9a55d66eada2c9fc3f7d05fdd3e-1024x766.jpg\" alt=\"What does it take to qualify for food stamps? Photo: Spencer Platt/Getty Images\" width=\"1024\" height=\"766\" class=\"size-large wp-image-74823\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">What does it take to qualify for food stamps? Photo: Spencer Platt/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/money/2013/12/04/248718310/loophole-or-workaround-food-stamp-edition\">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/2013/12/20131204_me_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/2100470/pam-fessler\">Pam Fessler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/money/2013/12/04/248718310/loophole-or-workaround-food-stamp-edition\">Planet Money at NPR\u003c/a> (12/4/13)\u003c/p>\n\u003cp>In the debate over whether to cut the food stamp program, members of Congress are looking at two pretty arcane provisions in the law. People who want to cut food stamps call the provisions loopholes. People who don't want to cut food stamps say they're efficient ways to get benefits to those who need them most.\u003c/p>\n\u003cp>\u003cstrong>1. Categorical Eligibility\u003c/strong>\u003c/p>\n\u003cp>People who qualify for one means-tested program — like welfare — can automatically qualify for other programs — like food stamps. This is called \"categorical eligibility.\"\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>Jessica Shahin, who oversees the food stamp program at the U.S. Department of Agriculture, says this saves states time and money, because they don't have to sign people up twice. \"It simplifies the process for states,\" she says.\u003c/p>\n\u003cp>And besides, says Shahin, people still have to have a very low income — below the poverty line — to actually get the food stamps. (The food stamp program, by the way, is now formally called SNAP.)\u003c/p>\n\u003cp>But Republicans point out that categorical eligibility has allowed states to waive a $2,000 asset limit for food stamps recipients. So someone could have, say, $20,000 in the bank and still get food stamps. They argue that this allows people who don't need benefits to get them.\u003c/p>\n\u003cp>Deborah Carroll, who administers food stamps for 130,000 residents in the District of Columbia, say that's very rare — and it would be prohibitively expensive to verify recipients' assets.\u003c/p>\n\u003cp>\"If we had to do that for everyone, it would cost us two, three, four million dollars more to administer that program for a fraction of the population that may have assets out there that we don't necessarily know about,\" she says.\u003c/p>\n\u003cp>\u003cstrong>2. Heat And Eat\u003c/strong>\u003c/p>\n\u003cp>Low income families who get help paying their utility bills through the federal Low-Income Home Energy Assistance Program (LIHEAP) can automatically qualify for higher food stamp benefits. States have figured out if they give someone just $1 in LIHEAP payments, that person can receive more food stamps — paid for with federal dollars.\u003c/p>\n\u003cp>\"It may be a loophole, but I think it's one that benefits families,\" says Carroll.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Lawmakers in both parties want to make this harder for states to do. They say it will save billions of dollars in federal funds.\u003cbr>\n\u003cem>\u003cbr>\n 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/74822/loophole-or-workaround-food-stamp-edition",
"authors": [
"byline_bayareabites_74822"
],
"categories": [
"bayareabites_1962",
"bayareabites_3032",
"bayareabites_10916",
"bayareabites_2035",
"bayareabites_34"
],
"tags": [
"bayareabites_10011",
"bayareabites_12759",
"bayareabites_11838",
"bayareabites_8913"
],
"featImg": "bayareabites_74828",
"label": "bayareabites"
},
"bayareabites_74754": {
"type": "posts",
"id": "bayareabites_74754",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "74754",
"score": null,
"sort": [
1386175772000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1386175772,
"format": "aside",
"disqusTitle": "Why $7-Per-Gallon Milk Looms Once Again",
"title": "Why $7-Per-Gallon Milk Looms Once Again",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74755\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/milklandov2_wide-d0c5745374dfab08b0143045455bbae9070a8141.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/milklandov2_wide-d0c5745374dfab08b0143045455bbae9070a8141-1024x575.jpg\" alt=\"Sticker shock in the dairy aisle? If the government fails to pass the farm bill, milk prices could spike sometime after the first of the year. Photo: George Frey/Landov\" width=\"1024\" height=\"575\" class=\"size-large wp-image-74755\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sticker shock in the dairy aisle? If the government fails to pass the farm bill, milk prices could spike sometime after the first of the year. Photo: George Frey/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/04/248648797/why-7-per-gallon-milk-looms-once-again\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/12/20131204_me_13.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/122805042/tamara-keith\">Tamara Keith\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/04/248648797/why-7-per-gallon-milk-looms-once-again\">The Salt at NPR Food\u003c/a> (12/4/13)\u003c/p>\n\u003cp>The leaders of the House and Senate agriculture committees are meeting Wednesday as they continue to try and work out the differences between their respective farm bills. If they fail, the country faces what's being called the \"dairy cliff\" — with milk prices potentially shooting up to about $7 a gallon sometime after the first of the year.\u003c/p>\n\u003cp>Here's why: The nation's farm policy would be legally required to revert back to what's called permanent law. In the case of dairy, that would be the 1949 farm bill.\u003c/p>\n\u003cp>And if House and Senate negotiators fail to reconcile their farm bills, U.S. Agriculture Secretary Tom Vilsack warns, \"I'm going to be put in a position where I have to invoke and implement permanent law. And I will do my job because that's what I swore an oath to do.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The problem is that back in 1949, the dairy industry was much smaller and less efficient than the one that exists today, so it received bigger price supports from the federal government. And if U.S. policy reverted to the old law, the government would be forced to go into the marketplace and buy milk, butter and cheese at about double the going rate.\u003c/p>\n\u003cp>Vilsack says this would distort the market: \"So you, as a [milk] producer, would have a choice of selling it to your normal purchaser at $18 or $19 a hundred weight or to USDA at $38 a hundred weight. What do you think producers will do?\"\u003c/p>\n\u003cp>Of course the producers would sell to the government. And that, says Jim Dunn, a professor of agricultural economics at Penn State University, \"would be terrible.\"\u003c/p>\n\u003cp>\"Every refrigerated warehouse in the United States would be full of cheese and butter,\" he says, \"and non-refrigerated milk warehouses would be full of powdered milk.\"\u003c/p>\n\u003cp>And for the rest of us, he says, there would be sticker shock in the dairy aisle.\u003c/p>\n\u003cp>Vilsack says there would be supply issues, too, because the federal government would own the commodities, but there would be shortages in the grocery store. Which is how we'd quickly end up facing milk at $7 a gallon --\"If you can find it,\" notes Vilsack. \"And that is why it is ludicrous for Congress not to get a farm bill done.\"\u003c/p>\n\u003cp>Milk would only be the first commodity affected. Without a farm bill, other commodity prices would spike as well as the year went on, affecting every family in America. Farm policy, often obscure for most consumers, would get personal fast. If this all sounds like illogical and terrible policy — well, that's the point, says Vilsack.\u003c/p>\n\u003cp>\"It's a great lever to compel action,\" he says of the invocation of permanent law that hovers over every farm bill. \"In most cases, it's the reason why we've had fairly routine extensions of the farm bill for the past 50 years.\"\u003c/p>\n\u003cp>Rep. Mike Conaway, a Republican from Texas and a member of the farm bill conference committee, agrees with Vilsack's assessment.\u003c/p>\n\u003cp>\"It's applying pressure to me,\" he notes.\"That's the whole advantage of having permanent law that's as bad as it is: To try to get folks to create the new law that we need for the next five years.\"\u003c/p>\n\u003cp>Now if all this talk about a dairy cliff \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/05/166513348/milk-producers-peer-over-the-dairy-cliff\">sounds familiar\u003c/a>, that's because it is: Last year, lawmakers narrowly avoided triggering those 1949 price supports by tucking a \u003ca href=\"http://online.wsj.com/news/articles/SB10001424127887323320404578215652575653978\">temporary extension\u003c/a> of the 2008 farm bill into last-minute legislation that avoided the fiscal cliff.\u003c/p>\n\u003cp>This year, efforts to pass a new five-year farm bill have fallen into some of the same philosophical fights about the role of government that have gummed up the budget process on Capitol Hill — and just about everything else. \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": "74754 http://blogs.kqed.org/bayareabites/?p=74754",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/12/04/why-7-per-gallon-milk-looms-once-again/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 707,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 20
},
"modified": 1386175772,
"excerpt": "House and Senate negotiators are meeting to reconcile their two different versions of a new farm bill. If they don't reach agreement, the nation faces going over \"the dairy cliff\" – a reversion to 1949 farm policy that would cause a big spike in milk prices.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "House and Senate negotiators are meeting to reconcile their two different versions of a new farm bill. If they don't reach agreement, the nation faces going over "the dairy cliff" – a reversion to 1949 farm policy that would cause a big spike in milk prices.",
"title": "Why $7-Per-Gallon Milk Looms Once Again | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Why $7-Per-Gallon Milk Looms Once Again",
"datePublished": "2013-12-04T08:49:32-08:00",
"dateModified": "2013-12-04T08:49:32-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "why-7-per-gallon-milk-looms-once-again",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=248648797&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Tamara Keith",
"nprStoryDate": "Wed, 04 Dec 2013 04:00:00 -0500",
"nprLastModifiedDate": "Wed, 04 Dec 2013 10:01:56 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/12/04/248648797/why-7-per-gallon-milk-looms-once-again?ft=3&f=248648797",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/me/2013/12/20131204_me_13.mp3?orgId=1&topicId=1053&ft=3&f=248648797",
"nprAudioM3u": "http://api.npr.org/m3u/1248718289-22ea37.m3u?orgId=1&topicId=1053&ft=3&f=248648797",
"nprStoryId": "248648797",
"nprRetrievedStory": "1",
"nprPubDate": "Wed, 04 Dec 2013 10:01:00 -0500",
"path": "/bayareabites/74754/why-7-per-gallon-milk-looms-once-again",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/me/2013/12/20131204_me_13.mp3?orgId=1&topicId=1053&ft=3&f=248648797",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74755\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/milklandov2_wide-d0c5745374dfab08b0143045455bbae9070a8141.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/milklandov2_wide-d0c5745374dfab08b0143045455bbae9070a8141-1024x575.jpg\" alt=\"Sticker shock in the dairy aisle? If the government fails to pass the farm bill, milk prices could spike sometime after the first of the year. Photo: George Frey/Landov\" width=\"1024\" height=\"575\" class=\"size-large wp-image-74755\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sticker shock in the dairy aisle? If the government fails to pass the farm bill, milk prices could spike sometime after the first of the year. Photo: George Frey/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/04/248648797/why-7-per-gallon-milk-looms-once-again\">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/2013/12/20131204_me_13.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/122805042/tamara-keith\">Tamara Keith\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/04/248648797/why-7-per-gallon-milk-looms-once-again\">The Salt at NPR Food\u003c/a> (12/4/13)\u003c/p>\n\u003cp>The leaders of the House and Senate agriculture committees are meeting Wednesday as they continue to try and work out the differences between their respective farm bills. If they fail, the country faces what's being called the \"dairy cliff\" — with milk prices potentially shooting up to about $7 a gallon sometime after the first of the year.\u003c/p>\n\u003cp>Here's why: The nation's farm policy would be legally required to revert back to what's called permanent law. In the case of dairy, that would be the 1949 farm bill.\u003c/p>\n\u003cp>And if House and Senate negotiators fail to reconcile their farm bills, U.S. Agriculture Secretary Tom Vilsack warns, \"I'm going to be put in a position where I have to invoke and implement permanent law. And I will do my job because that's what I swore an oath to do.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The problem is that back in 1949, the dairy industry was much smaller and less efficient than the one that exists today, so it received bigger price supports from the federal government. And if U.S. policy reverted to the old law, the government would be forced to go into the marketplace and buy milk, butter and cheese at about double the going rate.\u003c/p>\n\u003cp>Vilsack says this would distort the market: \"So you, as a [milk] producer, would have a choice of selling it to your normal purchaser at $18 or $19 a hundred weight or to USDA at $38 a hundred weight. What do you think producers will do?\"\u003c/p>\n\u003cp>Of course the producers would sell to the government. And that, says Jim Dunn, a professor of agricultural economics at Penn State University, \"would be terrible.\"\u003c/p>\n\u003cp>\"Every refrigerated warehouse in the United States would be full of cheese and butter,\" he says, \"and non-refrigerated milk warehouses would be full of powdered milk.\"\u003c/p>\n\u003cp>And for the rest of us, he says, there would be sticker shock in the dairy aisle.\u003c/p>\n\u003cp>Vilsack says there would be supply issues, too, because the federal government would own the commodities, but there would be shortages in the grocery store. Which is how we'd quickly end up facing milk at $7 a gallon --\"If you can find it,\" notes Vilsack. \"And that is why it is ludicrous for Congress not to get a farm bill done.\"\u003c/p>\n\u003cp>Milk would only be the first commodity affected. Without a farm bill, other commodity prices would spike as well as the year went on, affecting every family in America. Farm policy, often obscure for most consumers, would get personal fast. If this all sounds like illogical and terrible policy — well, that's the point, says Vilsack.\u003c/p>\n\u003cp>\"It's a great lever to compel action,\" he says of the invocation of permanent law that hovers over every farm bill. \"In most cases, it's the reason why we've had fairly routine extensions of the farm bill for the past 50 years.\"\u003c/p>\n\u003cp>Rep. Mike Conaway, a Republican from Texas and a member of the farm bill conference committee, agrees with Vilsack's assessment.\u003c/p>\n\u003cp>\"It's applying pressure to me,\" he notes.\"That's the whole advantage of having permanent law that's as bad as it is: To try to get folks to create the new law that we need for the next five years.\"\u003c/p>\n\u003cp>Now if all this talk about a dairy cliff \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/05/166513348/milk-producers-peer-over-the-dairy-cliff\">sounds familiar\u003c/a>, that's because it is: Last year, lawmakers narrowly avoided triggering those 1949 price supports by tucking a \u003ca href=\"http://online.wsj.com/news/articles/SB10001424127887323320404578215652575653978\">temporary extension\u003c/a> of the 2008 farm bill into last-minute legislation that avoided the fiscal cliff.\u003c/p>\n\u003cp>This year, efforts to pass a new five-year farm bill have fallen into some of the same philosophical fights about the role of government that have gummed up the budget process on Capitol Hill — and just about everything else. \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/74754/why-7-per-gallon-milk-looms-once-again",
"authors": [
"byline_bayareabites_74754"
],
"categories": [
"bayareabites_1962",
"bayareabites_1874",
"bayareabites_10916",
"bayareabites_2035",
"bayareabites_34"
],
"tags": [
"bayareabites_10480",
"bayareabites_12745",
"bayareabites_135",
"bayareabites_1621",
"bayareabites_10921"
],
"featImg": "bayareabites_74760",
"label": "bayareabites"
},
"bayareabites_74494": {
"type": "posts",
"id": "bayareabites_74494",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "74494",
"score": null,
"sort": [
1385503149000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1385503149,
"format": "aside",
"disqusTitle": "Don't Stuff The Turkey And Other Tips From 'America's Test Kitchen'",
"title": "Don't Stuff The Turkey And Other Tips From 'America's Test Kitchen'",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74501\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/turkeytips.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/turkeytips.jpg\" alt=\"Jack Bishop recommends letting your turkey sit for at least 30 minutes before you start carving. Photo: Ruocaled/Flickr\" width=\"1120\" height=\"839\" class=\"size-full wp-image-74501\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jack Bishop recommends letting your turkey sit for at least 30 minutes before you start carving. Photo: Ruocaled/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2013/11/26/247336038/dont-stuff-the-turkey-and-other-tips-from-americas-test-kitchen\">Fresh Air\u003c/a> (11/26/13) [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/fa/2013/11/20131126_fa_01.mp3\"] \u003c/p>\n\u003cp>If there's one Thanksgiving mistake Jack Bishop sees more than any other, it's people rushing to carve their birds. Bishop is editorial director of the public TV series \u003cem>America's Test Kitchen\u003c/em>. He tells \u003cem>Fresh Air\u003c/em>'s Terry Gross, \"Turkey needs to rest before you carve it ... and a lot fewer juices will end up on the carving board.\"\u003c/p>\n\u003cp>Bishop and Brigid Lancaster, also of \u003cem>America's Test Kitchen\u003c/em>, share their tips for buying, seasoning and cooking a turkey, and describe some of their favorite side dishes.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Interview Highlights\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>On buying, seasoning and carving your turkey\u003c/strong>\u003c/p>\n\u003cp>Lancaster: Don't buy too big of a bird — 12 to 14 pounds is kind of the limit. Any larger than that and you're going to have a really big problem cooking it evenly because ... the breast meat tends to cook a lot faster than the dark meat. And it's also a problem of mechanics: It's really hard to get a 20 pound turkey into some of the more modern ovens.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>... After that, it's really making sure you season the turkey. We like natural turkeys, ones that aren't pre-brined or injected, so you either want to brine it — soak the turkey in salt water solution — or you can rub salt under the skin. And that really, along with time, helps to season the turkey well. You do want to let either the brine or the salt rub do its job. Salting takes a bit more time. ... Twenty-four hours is a good period of time to wait. ... It slowly seasons it.\u003c/p>\n\u003cp>Breast meat is great when it's salted because it tends to hang on [to] its moisture a bit more, so it gives you a window or an error cushion.\u003c/p>\n\u003cp>Bishop: There's a rush to carve. Turkey needs to rest before you carve it. If you're using a small bird like Bridget suggests ... it's maybe 30 minutes. If you've got a larger bird, maybe 40 minutes. And there [are] two things that you're doing: One is it's much simpler to carve a bird that's not scorching hot; the second thing is you're letting the muscle fibers relax so that they can hold onto more of those juices.\u003c/p>\n\u003cp>\u003cstrong>On getting crispy skin on your turkey \u003c/strong>\u003c/p>\n\u003cp>Lancaster: One way is we rub the skin with a mixture of salt and pepper and a little bit of baking powder. And the baking powder seems very odd but it actually is starting to dry out the surface just a little bit, ... that and loosening the skin and getting some of the seasoning under the skin. You can finish it off at a pretty high temperature just to give it a nice final blast of heat that will give it really nice crisp skin.\u003c/p>\n\u003cp>\u003cstrong>On not stuffing your turkey\u003c/strong>\u003c/p>\n\u003cp>Bishop: Instead, put the stuffing in a dish — but then it becomes \"dressing,\" if you want to be technical about it. The problem is, when you stuff the turkey, yes, the stuffing gets all of the wonderful flavors from the bird, but it makes it much more difficult to cook the bird. It cooks a lot more slowly and unevenly, and obviously if you've got vegetarians then they're not going to eat the stuffing. So I always do it in buttered baked dishes and cover it with foil for most of the cooking ... usually about 30 to 40 minutes until it's warm and then take off the foil so the top can crisp up and it's absolutely delicious.\u003c/p>\n\u003cp>... If you want to stuff your bird, you should actually microwave the stuffing and then you put hot stuffing inside the turkey. It's a bit of chore, frankly, but that's the best way, if you actually are going to cook a stuffed bird, is to begin with fairly hot stuffing. You want to get it to about 120 to 130 degrees, so you don't have quite that problem with ice cold stuffing slowing down the whole process.\u003c/p>\n\u003cp>\u003cstrong>On sweet potatoes\u003c/strong>\u003c/p>\n\u003cp>Lancaster: You can't cook them like regular potatoes. They contain a lot more water ... so if you boil them in lots of liquid you end up with sweet potatoes that have fallen apart, sweet potatoes that are very soggy. They don't have that fluffy texture.\u003c/p>\n\u003cp>So we actually braise sweet potatoes. You slice sweet potatoes very thin, about a quarter inch, and you put them in a sauce pan or you can double the recipe and put them in a Dutch oven. And just a few tablespoons of heavy cream, a couple pats of butter and you cook it over low for a good 35 minutes or so until the potatoes are very, very tender. ... You simply mash them [and] season them with a little salt and pepper.\u003c/p>\n\u003cp>\u003cstrong>On mashed potatoes\u003c/strong>\u003c/p>\n\u003cp>Bishop: A recipe I really like to make has some bold Spanish flavors in it. So it's the traditional mashed potatoes and, in the test kitchen, we think you should boil whole russet potatoes still with the skins on. And the reason that you're doing that is you don't want them to soak up more water than is necessary because you want them later on to soak up a lot of delicious half-and-half. ... Cook 30 to 40 minutes, ... drain them, let them cool a little bit and then you need to peel them.\u003c/p>\n\u003cp>... Rather than just adding plain old butter and half-and-half, I like to add some smoked paprika and some toasted garlic that I've already cooked in the butter first. And stir those into the potatoes, then add a little more warm half-and-half. A lot of people add cold cream at the end and then you end up with cold mashed potatoes. Warm that half-and-half, a little salt and pepper.\u003c/p>\n\u003cp>A great trick if you're the kind of person that doesn't want to be doing this right before dinner, is to then put it in the slow cooker on low and you can let the mashed potatoes hang out for an hour or two in the slow cooker while you get everything else ready for dinner.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"mashed\">\u003c/a>\u003cstrong>Classic Mashed Potatoes\u003c/strong>\u003c/h3>\n\u003cp>(Serves 4)\u003c/p>\n\u003cp>Russet potatoes make fluffier mashed potatoes, but Yukon Golds have an appealing buttery flavor and can be used.\u003c/p>\n\u003cp>2 pounds russet potatoes, unpeeled\u003cbr> 8 tablespoons unsalted butter, melted\u003cbr> 1 cup warm half-and-half\u003cbr> 1 1/2 teaspoons salt\u003c/p>\n\u003cp>Pepper\u003c/p>\n\u003cp>1. Place potatoes in large saucepan and cover with 1 inch cold water. Bring to boil over high heat, reduce heat to medium-low, and simmer until potatoes are just tender (paring knife can be slipped in and out of potatoes with little resistance), 20 to 30 minutes. Drain.\u003c/p>\n\u003cp>2. Set ricer or food mill over now-empty saucepan. Using potholder or folded dish towel (to hold potatoes) and paring knife, peel skins from potatoes. Working in batches, cut peeled potatoes into large chunks and press or mill into saucepan.\u003c/p>\n\u003cp>3. Stir in butter until incorporated. Gently whisk in half-and-half, add salt, and season with pepper to taste. Serve.\u003c/p>\n\u003cp>\u003cstrong>Mashed Potatoes with Smoked Paprika and Toasted Garlic\u003c/strong>\u003c/p>\n\u003cp>The extra steps in this variation are worth the trouble.\u003c/p>\n\u003cp>While potatoes are simmering, toast 1 teaspoon smoked paprika in 8-inch skillet over medium heat, stirring frequently, until fragrant, about 2 minutes. Transfer to small bowl; set aside. Melt 8 tablespoons butter in small saucepan over medium-low heat. Add 3 minced garlic cloves, reduce heat to low, and cook, stirring frequently, until garlic begins to brown, 12 to 14 minutes. Remove saucepan from heat immediately and set aside for 5 minutes (garlic will continue to brown). Pour butter-garlic mixture through fine-mesh strainer; reserve butter and set toasted garlic aside. Rice or mill potatoes as directed, then stir butter into potatoes until just incorporated. Season potatoes with toasted paprika, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Add warm half-and-half and stir until just combined. Serve immediately, sprinkling with reserved toasted garlic.\u003c/p>\n\u003cp>\u003cem>Courtesy of America's Test Kitchen\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"pecanbars\">\u003c/a>\u003cstrong>Pecan Bars\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_74499\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pecanbars.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pecanbars.jpg\" alt=\"Pecan Bars. Photo: Daniel J. van Ackere/America's Test Kitchen\" width=\"1120\" height=\"841\" class=\"size-full wp-image-74499\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pecan Bars. Photo: Daniel J. van Ackere/America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>(Makes 16 bars)\u003c/p>\n\u003cp>Why this recipe works: Pecan bars often suffer the same problems as their pie counterpart. To avoid an overly sweet filling, we added a hefty amount of vanilla as well as a hit of bourbon (rum works, too) and plenty of salt. For a shortbread-like crust, the food processor not only made the mixing easy but also ensured we didn't overheat the butter. Adding nuts to the crust gave it appealing texture that was a good contrast to the filling. Partially baking the crust before adding the filling (as well as the requisite pecans) and returning the pan to the oven gave us a crust with the best texture and a deeper flavor.\u003c/p>\n\u003cp>You can substitute dark rum for the bourbon if desired.\u003c/p>\n\u003cp>Crust:\u003c/p>\n\u003cp>1 cup (5 ounces) all-purpose flour\u003cbr> 1/3 cup packed (2 1/3 ounces) light brown sugar\u003cbr> 1/4 cup pecans, toasted and chopped coarse\u003cbr> 1 teaspoon salt\u003cbr> 1/4 teaspoon baking powder\u003cbr> 6 tablespoons unsalted butter, cut into 1/2‑inch pieces and chilled\u003c/p>\n\u003cp>Filling:\u003c/p>\n\u003cp>1/2 cup packed (31/2 ounces) light brown sugar\u003cbr> 1/3 cup light corn syrup\u003cbr> 4 tablespoons unsalted butter, melted and cooled\u003cbr> 1 tablespoon bourbon\u003cbr> 2 teaspoons vanilla extract\u003cbr> 1/2 teaspoon salt\u003cbr> 1 large egg\u003cbr> 1 3/4 cups pecans, chopped coarse\u003c/p>\n\u003cp>1. For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. Make foil sling by folding two long sheets of aluminum foil so that they are as wide as 8‑inch square baking pan. Lay sheets of foil in pan perpendicular to one another, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil and set aside.\u003c/p>\n\u003cp>2. Process flour, sugar, pecans, salt, and baking powder together in food processor until combined, about five pulses. Sprinkle butter over top and pulse until mixture is pale yellow and resembles coarse cornmeal, about eight pulses.\u003c/p>\n\u003cp>3. Sprinkle mixture into prepared pan and press into even layer with bottom of measuring cup. Bake crust until fragrant and beginning to brown, 20 to 24 minutes.\u003c/p>\n\u003cp>4. For the filling: Meanwhile, whisk sugar, corn syrup, melted butter, bourbon, vanilla, and salt together in large bowl until sugar dissolves. Whisk in egg until combined.\u003c/p>\n\u003cp>5. Spread filling evenly over crust and sprinkle with pecans. Bake bars until top is brown and cracks start to form across surface, 25 to 30 minutes, rotating pan halfway through baking.\u003c/p>\n\u003cp>6. Set pan on wire rack and let bars cool completely, about two hours. Remove bars from pan using foil, cut into squares, and serve.\u003c/p>\n\u003cp>\u003cem>Courtesy of America's Test Kitchen\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem> Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "74494 http://blogs.kqed.org/bayareabites/?p=74494",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/11/26/dont-stuff-the-turkey-and-other-tips-from-americas-test-kitchen/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 1885,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 48
},
"modified": 1385503149,
"excerpt": "Jack Bishop and Brigid Lancaster of the public TV series share tips for buying, seasoning and cooking a turkey (hint: bigger isn't necessarily better, keep lots of salt around and give the bird a break before carving.) They also give advice on how to make some of their favorite side dishes.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Jack Bishop and Brigid Lancaster of the public TV series share tips for buying, seasoning and cooking a turkey (hint: bigger isn't necessarily better, keep lots of salt around and give the bird a break before carving.) They also give advice on how to make some of their favorite side dishes.",
"title": "Don't Stuff The Turkey And Other Tips From 'America's Test Kitchen' | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Don't Stuff The Turkey And Other Tips From 'America's Test Kitchen'",
"datePublished": "2013-11-26T13:59:09-08:00",
"dateModified": "2013-11-26T13:59:09-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "dont-stuff-the-turkey-and-other-tips-from-americas-test-kitchen",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=247336038&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprStoryDate": "Tue, 26 Nov 2013 11:00:00 -0500",
"nprLastModifiedDate": "Tue, 26 Nov 2013 16:15:12 -0500",
"nprHtmlLink": "http://www.npr.org/2013/11/26/247336038/dont-stuff-the-turkey-and-other-tips-from-americas-test-kitchen?ft=3&f=247336038",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/fa/2013/11/20131126_fa_01.mp3?orgId=1&topicId=1053&ft=3&f=247336038",
"nprAudioM3u": "http://api.npr.org/m3u/1247359887-762bf1.m3u?orgId=1&topicId=1053&ft=3&f=247336038",
"nprStoryId": "247336038",
"nprRetrievedStory": "1",
"nprPubDate": "Tue, 26 Nov 2013 16:15:00 -0500",
"path": "/bayareabites/74494/dont-stuff-the-turkey-and-other-tips-from-americas-test-kitchen",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/fa/2013/11/20131126_fa_01.mp3?orgId=1&topicId=1053&ft=3&f=247336038",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74501\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/turkeytips.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/turkeytips.jpg\" alt=\"Jack Bishop recommends letting your turkey sit for at least 30 minutes before you start carving. Photo: Ruocaled/Flickr\" width=\"1120\" height=\"839\" class=\"size-full wp-image-74501\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jack Bishop recommends letting your turkey sit for at least 30 minutes before you start carving. Photo: Ruocaled/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2013/11/26/247336038/dont-stuff-the-turkey-and-other-tips-from-americas-test-kitchen\">Fresh Air\u003c/a> (11/26/13) \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://pd.npr.org/anon.npr-mp3/npr/fa/2013/11/20131126_fa_01.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>If there's one Thanksgiving mistake Jack Bishop sees more than any other, it's people rushing to carve their birds. Bishop is editorial director of the public TV series \u003cem>America's Test Kitchen\u003c/em>. He tells \u003cem>Fresh Air\u003c/em>'s Terry Gross, \"Turkey needs to rest before you carve it ... and a lot fewer juices will end up on the carving board.\"\u003c/p>\n\u003cp>Bishop and Brigid Lancaster, also of \u003cem>America's Test Kitchen\u003c/em>, share their tips for buying, seasoning and cooking a turkey, and describe some of their favorite side dishes.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Interview Highlights\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>On buying, seasoning and carving your turkey\u003c/strong>\u003c/p>\n\u003cp>Lancaster: Don't buy too big of a bird — 12 to 14 pounds is kind of the limit. Any larger than that and you're going to have a really big problem cooking it evenly because ... the breast meat tends to cook a lot faster than the dark meat. And it's also a problem of mechanics: It's really hard to get a 20 pound turkey into some of the more modern ovens.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>... After that, it's really making sure you season the turkey. We like natural turkeys, ones that aren't pre-brined or injected, so you either want to brine it — soak the turkey in salt water solution — or you can rub salt under the skin. And that really, along with time, helps to season the turkey well. You do want to let either the brine or the salt rub do its job. Salting takes a bit more time. ... Twenty-four hours is a good period of time to wait. ... It slowly seasons it.\u003c/p>\n\u003cp>Breast meat is great when it's salted because it tends to hang on [to] its moisture a bit more, so it gives you a window or an error cushion.\u003c/p>\n\u003cp>Bishop: There's a rush to carve. Turkey needs to rest before you carve it. If you're using a small bird like Bridget suggests ... it's maybe 30 minutes. If you've got a larger bird, maybe 40 minutes. And there [are] two things that you're doing: One is it's much simpler to carve a bird that's not scorching hot; the second thing is you're letting the muscle fibers relax so that they can hold onto more of those juices.\u003c/p>\n\u003cp>\u003cstrong>On getting crispy skin on your turkey \u003c/strong>\u003c/p>\n\u003cp>Lancaster: One way is we rub the skin with a mixture of salt and pepper and a little bit of baking powder. And the baking powder seems very odd but it actually is starting to dry out the surface just a little bit, ... that and loosening the skin and getting some of the seasoning under the skin. You can finish it off at a pretty high temperature just to give it a nice final blast of heat that will give it really nice crisp skin.\u003c/p>\n\u003cp>\u003cstrong>On not stuffing your turkey\u003c/strong>\u003c/p>\n\u003cp>Bishop: Instead, put the stuffing in a dish — but then it becomes \"dressing,\" if you want to be technical about it. The problem is, when you stuff the turkey, yes, the stuffing gets all of the wonderful flavors from the bird, but it makes it much more difficult to cook the bird. It cooks a lot more slowly and unevenly, and obviously if you've got vegetarians then they're not going to eat the stuffing. So I always do it in buttered baked dishes and cover it with foil for most of the cooking ... usually about 30 to 40 minutes until it's warm and then take off the foil so the top can crisp up and it's absolutely delicious.\u003c/p>\n\u003cp>... If you want to stuff your bird, you should actually microwave the stuffing and then you put hot stuffing inside the turkey. It's a bit of chore, frankly, but that's the best way, if you actually are going to cook a stuffed bird, is to begin with fairly hot stuffing. You want to get it to about 120 to 130 degrees, so you don't have quite that problem with ice cold stuffing slowing down the whole process.\u003c/p>\n\u003cp>\u003cstrong>On sweet potatoes\u003c/strong>\u003c/p>\n\u003cp>Lancaster: You can't cook them like regular potatoes. They contain a lot more water ... so if you boil them in lots of liquid you end up with sweet potatoes that have fallen apart, sweet potatoes that are very soggy. They don't have that fluffy texture.\u003c/p>\n\u003cp>So we actually braise sweet potatoes. You slice sweet potatoes very thin, about a quarter inch, and you put them in a sauce pan or you can double the recipe and put them in a Dutch oven. And just a few tablespoons of heavy cream, a couple pats of butter and you cook it over low for a good 35 minutes or so until the potatoes are very, very tender. ... You simply mash them [and] season them with a little salt and pepper.\u003c/p>\n\u003cp>\u003cstrong>On mashed potatoes\u003c/strong>\u003c/p>\n\u003cp>Bishop: A recipe I really like to make has some bold Spanish flavors in it. So it's the traditional mashed potatoes and, in the test kitchen, we think you should boil whole russet potatoes still with the skins on. And the reason that you're doing that is you don't want them to soak up more water than is necessary because you want them later on to soak up a lot of delicious half-and-half. ... Cook 30 to 40 minutes, ... drain them, let them cool a little bit and then you need to peel them.\u003c/p>\n\u003cp>... Rather than just adding plain old butter and half-and-half, I like to add some smoked paprika and some toasted garlic that I've already cooked in the butter first. And stir those into the potatoes, then add a little more warm half-and-half. A lot of people add cold cream at the end and then you end up with cold mashed potatoes. Warm that half-and-half, a little salt and pepper.\u003c/p>\n\u003cp>A great trick if you're the kind of person that doesn't want to be doing this right before dinner, is to then put it in the slow cooker on low and you can let the mashed potatoes hang out for an hour or two in the slow cooker while you get everything else ready for dinner.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"mashed\">\u003c/a>\u003cstrong>Classic Mashed Potatoes\u003c/strong>\u003c/h3>\n\u003cp>(Serves 4)\u003c/p>\n\u003cp>Russet potatoes make fluffier mashed potatoes, but Yukon Golds have an appealing buttery flavor and can be used.\u003c/p>\n\u003cp>2 pounds russet potatoes, unpeeled\u003cbr> 8 tablespoons unsalted butter, melted\u003cbr> 1 cup warm half-and-half\u003cbr> 1 1/2 teaspoons salt\u003c/p>\n\u003cp>Pepper\u003c/p>\n\u003cp>1. Place potatoes in large saucepan and cover with 1 inch cold water. Bring to boil over high heat, reduce heat to medium-low, and simmer until potatoes are just tender (paring knife can be slipped in and out of potatoes with little resistance), 20 to 30 minutes. Drain.\u003c/p>\n\u003cp>2. Set ricer or food mill over now-empty saucepan. Using potholder or folded dish towel (to hold potatoes) and paring knife, peel skins from potatoes. Working in batches, cut peeled potatoes into large chunks and press or mill into saucepan.\u003c/p>\n\u003cp>3. Stir in butter until incorporated. Gently whisk in half-and-half, add salt, and season with pepper to taste. Serve.\u003c/p>\n\u003cp>\u003cstrong>Mashed Potatoes with Smoked Paprika and Toasted Garlic\u003c/strong>\u003c/p>\n\u003cp>The extra steps in this variation are worth the trouble.\u003c/p>\n\u003cp>While potatoes are simmering, toast 1 teaspoon smoked paprika in 8-inch skillet over medium heat, stirring frequently, until fragrant, about 2 minutes. Transfer to small bowl; set aside. Melt 8 tablespoons butter in small saucepan over medium-low heat. Add 3 minced garlic cloves, reduce heat to low, and cook, stirring frequently, until garlic begins to brown, 12 to 14 minutes. Remove saucepan from heat immediately and set aside for 5 minutes (garlic will continue to brown). Pour butter-garlic mixture through fine-mesh strainer; reserve butter and set toasted garlic aside. Rice or mill potatoes as directed, then stir butter into potatoes until just incorporated. Season potatoes with toasted paprika, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Add warm half-and-half and stir until just combined. Serve immediately, sprinkling with reserved toasted garlic.\u003c/p>\n\u003cp>\u003cem>Courtesy of America's Test Kitchen\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"pecanbars\">\u003c/a>\u003cstrong>Pecan Bars\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_74499\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pecanbars.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pecanbars.jpg\" alt=\"Pecan Bars. Photo: Daniel J. van Ackere/America's Test Kitchen\" width=\"1120\" height=\"841\" class=\"size-full wp-image-74499\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pecan Bars. Photo: Daniel J. van Ackere/America's Test Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>(Makes 16 bars)\u003c/p>\n\u003cp>Why this recipe works: Pecan bars often suffer the same problems as their pie counterpart. To avoid an overly sweet filling, we added a hefty amount of vanilla as well as a hit of bourbon (rum works, too) and plenty of salt. For a shortbread-like crust, the food processor not only made the mixing easy but also ensured we didn't overheat the butter. Adding nuts to the crust gave it appealing texture that was a good contrast to the filling. Partially baking the crust before adding the filling (as well as the requisite pecans) and returning the pan to the oven gave us a crust with the best texture and a deeper flavor.\u003c/p>\n\u003cp>You can substitute dark rum for the bourbon if desired.\u003c/p>\n\u003cp>Crust:\u003c/p>\n\u003cp>1 cup (5 ounces) all-purpose flour\u003cbr> 1/3 cup packed (2 1/3 ounces) light brown sugar\u003cbr> 1/4 cup pecans, toasted and chopped coarse\u003cbr> 1 teaspoon salt\u003cbr> 1/4 teaspoon baking powder\u003cbr> 6 tablespoons unsalted butter, cut into 1/2‑inch pieces and chilled\u003c/p>\n\u003cp>Filling:\u003c/p>\n\u003cp>1/2 cup packed (31/2 ounces) light brown sugar\u003cbr> 1/3 cup light corn syrup\u003cbr> 4 tablespoons unsalted butter, melted and cooled\u003cbr> 1 tablespoon bourbon\u003cbr> 2 teaspoons vanilla extract\u003cbr> 1/2 teaspoon salt\u003cbr> 1 large egg\u003cbr> 1 3/4 cups pecans, chopped coarse\u003c/p>\n\u003cp>1. For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. Make foil sling by folding two long sheets of aluminum foil so that they are as wide as 8‑inch square baking pan. Lay sheets of foil in pan perpendicular to one another, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil and set aside.\u003c/p>\n\u003cp>2. Process flour, sugar, pecans, salt, and baking powder together in food processor until combined, about five pulses. Sprinkle butter over top and pulse until mixture is pale yellow and resembles coarse cornmeal, about eight pulses.\u003c/p>\n\u003cp>3. Sprinkle mixture into prepared pan and press into even layer with bottom of measuring cup. Bake crust until fragrant and beginning to brown, 20 to 24 minutes.\u003c/p>\n\u003cp>4. For the filling: Meanwhile, whisk sugar, corn syrup, melted butter, bourbon, vanilla, and salt together in large bowl until sugar dissolves. Whisk in egg until combined.\u003c/p>\n\u003cp>5. Spread filling evenly over crust and sprinkle with pecans. Bake bars until top is brown and cracks start to form across surface, 25 to 30 minutes, rotating pan halfway through baking.\u003c/p>\n\u003cp>6. Set pan on wire rack and let bars cool completely, about two hours. Remove bars from pan using foil, cut into squares, and serve.\u003c/p>\n\u003cp>\u003cem>Courtesy of America's Test Kitchen\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem> Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/74494/dont-stuff-the-turkey-and-other-tips-from-americas-test-kitchen",
"authors": [
"5403"
],
"categories": [
"bayareabites_2695",
"bayareabites_1763",
"bayareabites_10916",
"bayareabites_34",
"bayareabites_12"
],
"tags": [
"bayareabites_12147",
"bayareabites_12734",
"bayareabites_11278",
"bayareabites_12733",
"bayareabites_12148",
"bayareabites_530",
"bayareabites_543"
],
"featImg": "bayareabites_74500",
"label": "bayareabites"
},
"bayareabites_74260": {
"type": "posts",
"id": "bayareabites_74260",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "74260",
"score": null,
"sort": [
1385229565000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1385229565,
"format": "aside",
"disqusTitle": "KQED's Forum: Thanksgiving Advice for Your Holiday Kitchen",
"title": "KQED's Forum: Thanksgiving Advice for Your Holiday Kitchen",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74358\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/apple-pie-hands1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/apple-pie-hands1000a.jpg\" alt=\"Apple Pie by Stephanie Rosenbaum. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-74358\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Apple Pie by Stephanie Rosenbaum. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to KQED's Forum: Thanksgiving Advice for Your Holiday Kitchen\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201311221000\">Original Broadcast\u003c/a>:\u003cbr>\nFri, Nov 22, 2013 -- 10:00 AM\u003cbr>\nhttp://www.kqed.org/.stream/anon/radio/forum/2013/11/20131122bforum.mp3\u003c/p>\n\u003cp>Thanksgiving is less than a week away. Whether you're roasting your turkey, brining it or ditching the bird altogether, join KQED's Forum as they share recipes and ask cooking experts for their best techniques and tricks on how to spice up entrees, side dishes and desserts for the holiday season. Also, Forum shares a few recipes for \"Thanksgivukkah,\" since Thanksgiving and Hanukkah overlap this year.\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Dave Iverson\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003c/p>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim Laidlaw\u003c/a>, cookbook author and contributor to KQED's Bay Area Bites blog\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-rosenbaum/\">Stephanie Rosenbaum\u003c/a>, local food writer, blogger at KQED's Bay Area Bites, author of numerous cookbooks including \"The Art of Vintage Cocktails\" and former lead restaurant critic for San Francisco Magazine and the San Francisco Bay Guardian\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/09/18/qa-with-traci-des-jardins-happy-15th-birthday-jardiniere-restaurant/\">Traci Des Jardins\u003c/a>, chef and owner of Jardiniere in Hayes Valley and Mijita Cocina Mexicana in the San Francisco Ferry Building, two-time James Beard award winner and finalist on the Bravo TV show \"Top Chef Masters 3.\"\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/category/holiday-recipes/\">Holiday recipes from Bay Area Bites\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/20/whats-trending-in-food-magazines-thanksgiving-classics/\">What's Trending in Food Magazines? Thanksgiving Classics\u003c/a> (NPR Food)\u003c/li>\n\u003c/ul>\n\u003ch2>Thanksgiving Recipes from Traci Des Jardins\u003c/h2>\n\u003ch3>Recipe: Grilled Brined Turkey\u003c/h3>\n\u003cp>\u003cem>Serves 8-10\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 gallons water\u003cbr>\n1 1/4 cups kosher salt\u003cbr>\n1/4 cup sugar\u003cbr>\n3 carrots, peeled and diced\u003cbr>\n1 large onion, peeled and diced\u003cbr>\n1 bunch celery, diced\u003cbr>\n2 leeks, cleaned and diced\u003cbr>\n2 bay leaves\u003cbr>\n1 Tablespoon black peppercorns\u003cbr>\n1 Tablespoon coriander seeds\u003cbr>\n1/4 teaspoon red pepper flakes\u003cbr>\n1/4 teaspoon fennel seeds\u003cbr>\n2 star anise\u003cbr>\n1 bunch fresh thyme\u003cbr>\n1 bunch fresh sage\u003cbr>\n1/2 bunch Italian parsley\u003cbr>\n4 Tablespoons olive oil or butter\u003cbr>\n1 8-10 pound whole turkey\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bring 2 gallons of water, salt, sugar, vegetables and spices to boil in a large stockpot. Cool completely. If you want to speed up the process, use half the water initially and then add ice to equal the 2 gallons.\u003c/p>\n\u003cp>Remove the giblets from the turkey. Add the turkey to the stockpot and place a plate on top to weigh the turkey down to insure full immersion. Refrigerate the whole turkey for 24-36 hours. Remove from brine and place the turkey in a large, disposable, aluminum-roasting pan. Allow the turkey to come to room temperature.\u003c/p>\n\u003cp>Meanwhile, start the grill. When the coals are white hot, bank them up high along the perimeter of the grill so they form a circle. Place the roasting pan on the grill rack and cover with the lid. Control the temperature of the grill by opening and closing the vents. If the grill is too hot, close the vents slightly, but not all of the way. If the grill is too cold, open the vents. While the turkey is cooking, baste frequently with olive oil or butter and pan juices. It may be necessary to add more coals during the cooking process. If so, fire the coals in a cone separately and add them when they are hot.\u003c/p>\n\u003cp>It's important to know that brined turkeys cook more rapidly than un-brined turkeys. So you should check the internal temperature of the turkey after 1½ hours grilling time. Remove the turkey from the grill when the deepest part of the thigh reaches 160F. Let the turkey rest for 20 minutes before carving.\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Mashed Potatoes\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 pounds yellow finn or Yukon gold potatoes, peeled\u003cbr>\n1/2 pound unsalted butter\u003cbr>\n1/4 cup milk\u003cbr>\nSalt and white pepper\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Place the potatoes in a pot of slightly salted water and cook until tender , but not mushy, approximately 15 minutes. Remove from the water and pass the potatoes through a food mill or potato ricer or use a potato masher. Place the milled potatoes into a heavy -bottomed pot and begin to stir with a wooden paddle. Add the butter a little at time, stirring vigorously until the butter is completely incorporated. Add the milk and mix until incorporated. Season to taste with salt and pepper.\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Gesier, Chestnut and Chanterelles Stuffing\u003c/h3>\n\u003cp>\u003cem>Serves 12\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 quarts Batard bread, crust removed, cut into 1.5 inch cubes\u003cbr>\n4 eggs\u003cbr>\n2 cups celery, cut into 3/4 inch squares\u003cbr>\n2 cups onion, cut into 3/4 inch squares\u003cbr>\n2 cups leeks, cut into 3/4 inch squares\u003cbr>\n4 lbs chanterelles, cleaned and sliced\u003cbr>\n3 tablespoons butter\u003cbr>\n3 pounds chestnuts, roasted and peeled\u003cbr>\n1/2 cup chopped parsley\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Place the bread into a large mixing bowl and toss with a few tablespoons of duck fat. Place into a 400-degree oven on a cookie sheet and cook until browned, remove and place back into the mixing bowl.\u003c/p>\n\u003cp>In a large sauté pan, sauté the chanterelles in the butter until golden brown, season with salt and pepper and add to the bread.\u003c/p>\n\u003cp>Place the vegetables into the same pan and cook until soft and translucent, about 5 minutes, season with salt and pepper and add to the bread mixture. Roughly chop the chestnuts and add to the mixture. Chop the gesiers and add to the mixture with a few tablespoons of duck fat. Add the Italian parsley.\u003c/p>\n\u003cp>Mix everything together very well and taste for seasoning, add salt and pepper as necessary Beat the egg well and add to the mixture, mix together very well.\u003c/p>\n\u003cp>Place into a casserole dish and bake in a 350 degree oven for 25 minutes until golden brown on the top.\u003c/p>\n\u003cp>\u003cstrong>Gesier:\u003c/strong>\u003cbr>\n2 pound gizzards (duck, chicken or turkey)\u003cbr>\n3 cups rendered duck fat\u003cbr>\n3 sprigs of thyme\u003cbr>\n4 cloves garlic, lightly crushed\u003c/p>\n\u003cp>Heavily salt the gizzards, combine with the thyme and garlic and allow to sit overnight, or for at least a few hours. Place the melted fat and the gizzards into a hotel pan or deep casserole dish and place into a preheated oven at 225 degrees. Cook for 2 to 3 hours or until completely tender, remove from the fat and refrigerate.\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Brussels Sprouts with Brown Butter and Grain Mustard\u003c/h3>\n\u003cp>\u003cem>Serves 8\u003c/em>\u003c/p>\n\u003cp>This recipe is a favorite of mine for Thanksgiving, but we have also used it at times in my restaurants for a side of vegetables. The sweet and bitter of the Brussels sprouts combine with the earthy mustard, toasty butter and the acid, making quite a magical flavor combination.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 pounds Brussels sprouts\u003cbr>\n1/4 cup butter\u003cbr>\n3 heaping tablespoons of whole grain mustard\u003cbr>\n2 tablespoons banyuls vinegar, red wine vinegar can substitute\u003cbr>\n1/4 cup roughly chopped flat leaf parsley\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Remove the rough exterior leaves of the Brussels sprouts along with any of the stem and discard. Remove a few layers of the greenish leaves until the yellow starts to show, keep the green leaves separate from the centers. Quarter the centers. Blanch the centers in salted boiling water until just al dente, about 4-5 minutes, and then spread on a large surface pan to cool. Very briefly plunge the green leaves into the water, remove and spread out to cool.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>To finish the dish, use a fairly large non-reactive and not black bottomed pan, place the butter in pan and put on a medium to medium-high heat. Cook the butter until golden brown and giving off a nutty aroma, add the grain mustard to the pan and toast slightly for just a moment. Add the Brussels sprouts and cook for about two minutes or just until the sprouts are hot throughout, add the vinegar and taste for seasoning. Add salt and pepper as necessary and finish with the parsley.\u003c/p>\n\n",
"disqusIdentifier": "74260 http://blogs.kqed.org/bayareabites/?p=74260",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/11/23/kqeds-forum-thanksgiving-advice-for-your-holiday-kitchen/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 1293,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 31
},
"modified": 1411089045,
"excerpt": "Thanksgiving is less than a week away. Whether you're roasting your turkey, brining it or ditching the bird altogether, join KQED's Forum as they share recipes and ask cooking experts for their best techniques and tricks on how to spice up entrees, side dishes and desserts for the holiday season. Also, Forum shares a few recipes for \"Thanksgivukkah,\" since Thanksgiving and Hanukkah overlap this year.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Thanksgiving is less than a week away. Whether you're roasting your turkey, brining it or ditching the bird altogether, join KQED's Forum as they share recipes and ask cooking experts for their best techniques and tricks on how to spice up entrees, side dishes and desserts for the holiday season. Also, Forum shares a few recipes for "Thanksgivukkah," since Thanksgiving and Hanukkah overlap this year.",
"title": "KQED's Forum: Thanksgiving Advice for Your Holiday Kitchen | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "KQED's Forum: Thanksgiving Advice for Your Holiday Kitchen",
"datePublished": "2013-11-23T09:59:25-08:00",
"dateModified": "2014-09-18T18:10:45-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "kqeds-forum-thanksgiving-advice-for-your-holiday-kitchen",
"status": "publish",
"path": "/bayareabites/74260/kqeds-forum-thanksgiving-advice-for-your-holiday-kitchen",
"audioUrl": "http://www.kqed.org/.stream/anon/radio/forum/2013/11/20131122bforum.mp3",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74358\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/apple-pie-hands1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/apple-pie-hands1000a.jpg\" alt=\"Apple Pie by Stephanie Rosenbaum. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-74358\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Apple Pie by Stephanie Rosenbaum. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to KQED's Forum: Thanksgiving Advice for Your Holiday Kitchen\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201311221000\">Original Broadcast\u003c/a>:\u003cbr>\nFri, Nov 22, 2013 -- 10:00 AM\u003cbr>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audioLink",
"attributes": {
"named": {
"src": "http://www.kqed.org/.stream/anon/radio/forum/2013/11/20131122bforum.mp3"
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Thanksgiving is less than a week away. Whether you're roasting your turkey, brining it or ditching the bird altogether, join KQED's Forum as they share recipes and ask cooking experts for their best techniques and tricks on how to spice up entrees, side dishes and desserts for the holiday season. Also, Forum shares a few recipes for \"Thanksgivukkah,\" since Thanksgiving and Hanukkah overlap this year.\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Dave Iverson\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003c/p>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim Laidlaw\u003c/a>, cookbook author and contributor to KQED's Bay Area Bites blog\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-rosenbaum/\">Stephanie Rosenbaum\u003c/a>, local food writer, blogger at KQED's Bay Area Bites, author of numerous cookbooks including \"The Art of Vintage Cocktails\" and former lead restaurant critic for San Francisco Magazine and the San Francisco Bay Guardian\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/09/18/qa-with-traci-des-jardins-happy-15th-birthday-jardiniere-restaurant/\">Traci Des Jardins\u003c/a>, chef and owner of Jardiniere in Hayes Valley and Mijita Cocina Mexicana in the San Francisco Ferry Building, two-time James Beard award winner and finalist on the Bravo TV show \"Top Chef Masters 3.\"\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/category/holiday-recipes/\">Holiday recipes from Bay Area Bites\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/20/whats-trending-in-food-magazines-thanksgiving-classics/\">What's Trending in Food Magazines? Thanksgiving Classics\u003c/a> (NPR Food)\u003c/li>\n\u003c/ul>\n\u003ch2>Thanksgiving Recipes from Traci Des Jardins\u003c/h2>\n\u003ch3>Recipe: Grilled Brined Turkey\u003c/h3>\n\u003cp>\u003cem>Serves 8-10\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 gallons water\u003cbr>\n1 1/4 cups kosher salt\u003cbr>\n1/4 cup sugar\u003cbr>\n3 carrots, peeled and diced\u003cbr>\n1 large onion, peeled and diced\u003cbr>\n1 bunch celery, diced\u003cbr>\n2 leeks, cleaned and diced\u003cbr>\n2 bay leaves\u003cbr>\n1 Tablespoon black peppercorns\u003cbr>\n1 Tablespoon coriander seeds\u003cbr>\n1/4 teaspoon red pepper flakes\u003cbr>\n1/4 teaspoon fennel seeds\u003cbr>\n2 star anise\u003cbr>\n1 bunch fresh thyme\u003cbr>\n1 bunch fresh sage\u003cbr>\n1/2 bunch Italian parsley\u003cbr>\n4 Tablespoons olive oil or butter\u003cbr>\n1 8-10 pound whole turkey\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\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>Bring 2 gallons of water, salt, sugar, vegetables and spices to boil in a large stockpot. Cool completely. If you want to speed up the process, use half the water initially and then add ice to equal the 2 gallons.\u003c/p>\n\u003cp>Remove the giblets from the turkey. Add the turkey to the stockpot and place a plate on top to weigh the turkey down to insure full immersion. Refrigerate the whole turkey for 24-36 hours. Remove from brine and place the turkey in a large, disposable, aluminum-roasting pan. Allow the turkey to come to room temperature.\u003c/p>\n\u003cp>Meanwhile, start the grill. When the coals are white hot, bank them up high along the perimeter of the grill so they form a circle. Place the roasting pan on the grill rack and cover with the lid. Control the temperature of the grill by opening and closing the vents. If the grill is too hot, close the vents slightly, but not all of the way. If the grill is too cold, open the vents. While the turkey is cooking, baste frequently with olive oil or butter and pan juices. It may be necessary to add more coals during the cooking process. If so, fire the coals in a cone separately and add them when they are hot.\u003c/p>\n\u003cp>It's important to know that brined turkeys cook more rapidly than un-brined turkeys. So you should check the internal temperature of the turkey after 1½ hours grilling time. Remove the turkey from the grill when the deepest part of the thigh reaches 160F. Let the turkey rest for 20 minutes before carving.\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Mashed Potatoes\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 pounds yellow finn or Yukon gold potatoes, peeled\u003cbr>\n1/2 pound unsalted butter\u003cbr>\n1/4 cup milk\u003cbr>\nSalt and white pepper\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Place the potatoes in a pot of slightly salted water and cook until tender , but not mushy, approximately 15 minutes. Remove from the water and pass the potatoes through a food mill or potato ricer or use a potato masher. Place the milled potatoes into a heavy -bottomed pot and begin to stir with a wooden paddle. Add the butter a little at time, stirring vigorously until the butter is completely incorporated. Add the milk and mix until incorporated. Season to taste with salt and pepper.\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Gesier, Chestnut and Chanterelles Stuffing\u003c/h3>\n\u003cp>\u003cem>Serves 12\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 quarts Batard bread, crust removed, cut into 1.5 inch cubes\u003cbr>\n4 eggs\u003cbr>\n2 cups celery, cut into 3/4 inch squares\u003cbr>\n2 cups onion, cut into 3/4 inch squares\u003cbr>\n2 cups leeks, cut into 3/4 inch squares\u003cbr>\n4 lbs chanterelles, cleaned and sliced\u003cbr>\n3 tablespoons butter\u003cbr>\n3 pounds chestnuts, roasted and peeled\u003cbr>\n1/2 cup chopped parsley\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Place the bread into a large mixing bowl and toss with a few tablespoons of duck fat. Place into a 400-degree oven on a cookie sheet and cook until browned, remove and place back into the mixing bowl.\u003c/p>\n\u003cp>In a large sauté pan, sauté the chanterelles in the butter until golden brown, season with salt and pepper and add to the bread.\u003c/p>\n\u003cp>Place the vegetables into the same pan and cook until soft and translucent, about 5 minutes, season with salt and pepper and add to the bread mixture. Roughly chop the chestnuts and add to the mixture. Chop the gesiers and add to the mixture with a few tablespoons of duck fat. Add the Italian parsley.\u003c/p>\n\u003cp>Mix everything together very well and taste for seasoning, add salt and pepper as necessary Beat the egg well and add to the mixture, mix together very well.\u003c/p>\n\u003cp>Place into a casserole dish and bake in a 350 degree oven for 25 minutes until golden brown on the top.\u003c/p>\n\u003cp>\u003cstrong>Gesier:\u003c/strong>\u003cbr>\n2 pound gizzards (duck, chicken or turkey)\u003cbr>\n3 cups rendered duck fat\u003cbr>\n3 sprigs of thyme\u003cbr>\n4 cloves garlic, lightly crushed\u003c/p>\n\u003cp>Heavily salt the gizzards, combine with the thyme and garlic and allow to sit overnight, or for at least a few hours. Place the melted fat and the gizzards into a hotel pan or deep casserole dish and place into a preheated oven at 225 degrees. Cook for 2 to 3 hours or until completely tender, remove from the fat and refrigerate.\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Brussels Sprouts with Brown Butter and Grain Mustard\u003c/h3>\n\u003cp>\u003cem>Serves 8\u003c/em>\u003c/p>\n\u003cp>This recipe is a favorite of mine for Thanksgiving, but we have also used it at times in my restaurants for a side of vegetables. The sweet and bitter of the Brussels sprouts combine with the earthy mustard, toasty butter and the acid, making quite a magical flavor combination.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 pounds Brussels sprouts\u003cbr>\n1/4 cup butter\u003cbr>\n3 heaping tablespoons of whole grain mustard\u003cbr>\n2 tablespoons banyuls vinegar, red wine vinegar can substitute\u003cbr>\n1/4 cup roughly chopped flat leaf parsley\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Remove the rough exterior leaves of the Brussels sprouts along with any of the stem and discard. Remove a few layers of the greenish leaves until the yellow starts to show, keep the green leaves separate from the centers. Quarter the centers. Blanch the centers in salted boiling water until just al dente, about 4-5 minutes, and then spread on a large surface pan to cool. Very briefly plunge the green leaves into the water, remove and spread out to cool.\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>To finish the dish, use a fairly large non-reactive and not black bottomed pan, place the butter in pan and put on a medium to medium-high heat. Cook the butter until golden brown and giving off a nutty aroma, add the grain mustard to the pan and toast slightly for just a moment. Add the Brussels sprouts and cook for about two minutes or just until the sprouts are hot throughout, add the vinegar and taste for seasoning. Add salt and pepper as necessary and finish with the parsley.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/74260/kqeds-forum-thanksgiving-advice-for-your-holiday-kitchen",
"authors": [
"5014"
],
"categories": [
"bayareabites_63",
"bayareabites_2695",
"bayareabites_45",
"bayareabites_34",
"bayareabites_12"
],
"tags": [
"bayareabites_12694",
"bayareabites_1325",
"bayareabites_228",
"bayareabites_530",
"bayareabites_12693",
"bayareabites_1251",
"bayareabites_543"
],
"featImg": "bayareabites_74359",
"label": "bayareabites"
},
"bayareabites_74243": {
"type": "posts",
"id": "bayareabites_74243",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "74243",
"score": null,
"sort": [
1385165504000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1385165504,
"format": "aside",
"disqusTitle": "Organic Farmers Bash FDA Restrictions On Manure Use",
"title": "Organic Farmers Bash FDA Restrictions On Manure Use",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74246\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/1111-danfarm-129_wide-fd2eb5017878ef33b81f5379aa808c60f69fa16b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/1111-danfarm-129_wide-fd2eb5017878ef33b81f5379aa808c60f69fa16b.jpg\" alt=\"Jim Crawford hauls his vegetables to farmers markets in Washington, D.C. Photo: Dan Charles/NPR\" width=\"1674\" height=\"940\" class=\"size-full wp-image-74246\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jim Crawford hauls his vegetables to farmers markets in Washington, D.C. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/21/246386290/organic-farmers-bash-fda-restrictions-on-manure-use\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/11/20131121_me_05.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/21/246386290/organic-farmers-bash-fda-restrictions-on-manure-use\">The Salt at NPR Food\u003c/a> (11/21/13)\u003c/p>\n\u003cp>Many organic farmers are hopping mad at the U.S. Food and Drug Administration, and their reason involves perhaps the most underappreciated part of agriculture: plant food, aka fertilizer. Specifically, the FDA, as part of its \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/04/168607713/fda-to-release-rules-to-strengthen-safety-of-food-supply\">overhaul\u003c/a> of food safety regulations, wants to limit the use of animal manure.\u003c/p>\n\u003cp>\"We think of it as the best thing in the world,\" says organic farmer Jim Crawford, \"and they think of it as toxic and nasty and disgusting.\"\u003c/p>\n\u003cp>Every highly productive farmer depends on fertilizer. But organic farmers are practically obsessive about it, because they've renounced industrial sources of nutrients.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So on this crisp fall morning, Crawford is rhapsodic as he watches his field manager, Pearl Wetherall, spread manure across a field where cabbage grew last summer.\u003c/p>\n\u003cp>\"All that green material — that cover crop and the cabbage — all mixed up with that nice black manure that's just rich and full of good microorganisms, and we're going to get a wonderful fertility situation for next spring here,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_74245\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/1111-danfarm-81_slide-19d42b74a360099c56828befbab34fc2e365b473.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/1111-danfarm-81_slide-19d42b74a360099c56828befbab34fc2e365b473.jpg\" alt=\"Crawford has been farming organically in south-central Pennsylvania for 40 years. Photo: Dan Charles/NPR\" width=\"1536\" height=\"1023\" class=\"size-full wp-image-74245\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crawford has been farming organically in south-central Pennsylvania for 40 years. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Crawford, founder of \u003ca href=\"http://www.newmorningfarm.net/\">New Morning Farm\u003c/a> in south-central Pennsylvania, buys hundreds of tons of manure every year from a big turkey farm a few miles away. \"It's really at the heart of our operation for having good, rich soil, and good fertility, so that we have the highest-quality crops.\"\u003c/p>\n\u003cp>It's also part of a natural cycle, and the basis of organic farming. Most crops strip vital nutrients from the soil. But the nutrients don't disappear; if you feed those crops to cattle or turkeys, the nutrients mostly end up in manure. For the turkey farmer, the manure is waste. For Crawford, it's precious. \"Cycling nutrients. That's what it's all about. Cycling organic nutrients.\"\u003c/p>\n\u003cp>This is a typical practice among organic farmers, especially the smaller ones. But they may now have to change.\u003c/p>\n\u003cp>The Food and Drug Administration considers manure a food safety risk. Disease-causing microbes, such as salmonella or toxic forms of\u003cem> E. coli\u003c/em>, are commonly found in animal waste.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ars.usda.gov/pandp/people/people.htm?personid=3880\">Patricia Millner\u003c/a>, a microbiologist with the U.S. Department of Agriculture's research center in Beltsville, Md., says scientists are now trying to figure out exactly how long such bacteria survive in the soil. \"In some cases, salmonella will survive for a few weeks; in other cases, it'll be reported that it survives for 300-plus days,\" she says.\u003c/p>\n\u003cfigure id=\"attachment_74247\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/1111-danfarm-56_slide-ad5d547209f28712729db6d30ab69f846aafa5b4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/1111-danfarm-56_slide-ad5d547209f28712729db6d30ab69f846aafa5b4-290x193.jpg\" alt=\"Pearl Wetherall, field manager at New Morning Farm, spreads manure. Photo: Dan Charles/NPR\" width=\"290\" height=\"193\" class=\"size-medium wp-image-74247\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pearl Wetherall, field manager at New Morning Farm, spreads manure. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>When they survive, microbes do get on food. Carrots or radishes, of course, grow right in the soil. But bacteria also end up on salad greens. Raindrops, for instance, splash soil and microbes onto the plants.\u003c/p>\n\u003cp>There's a lot of uncertainty about exactly how big of a risk this is. But the FDA is saying better safe than sorry.\u003c/p>\n\u003cp>The agency is proposing new national \u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/FSMA/ucm334114.htm\">food safety rules\u003c/a>. If those rules are enacted, when farmers spread raw manure on a field, they won't be allowed to harvest any crops from that field for the next nine months. (This applies only to crops that people eat raw, such as carrots or lettuce.)\u003c/p>\n\u003cp>The rules don't cover the smallest farms. They apply to farms with more than half a million dollars in annual sales, or which supply food to supermarkets.\u003c/p>\n\u003cp>But that includes Crawford's farm.\u003c/p>\n\u003cp>He already follows the organic rules; he doesn't harvest crops within four months of spreading manure. But having to wait nine months — longer than a growing season — would completely disrupt his operations. \"We wouldn't even be able to function,\" he says.\u003c/p>\n\u003cp>There is an alternative: composted manure. The heat from composting kills disease-causing microbes. But Crawford says compost would cost him anywhere from three to six times more than manure. And he just doesn't see why he should have to switch, because he doesn't believe that what he does now is at all risky.\u003c/p>\n\u003cfigure id=\"attachment_74248\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/1111-danfarm-25_slide-6bb23c7e2dacd5a0f4144e0309da0164006e8324.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/1111-danfarm-25_slide-6bb23c7e2dacd5a0f4144e0309da0164006e8324-290x193.jpg\" alt=\"Feeding the chickens at New Morning Farm. Photo: Dan Charles/NPR\" width=\"290\" height=\"193\" class=\"size-medium wp-image-74248\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Feeding the chickens at New Morning Farm. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"No one's ever been sickened by anything we've grown, in probably millions of transactions between us and our customers over 40 years,\" he says. Crawford sells most of his food at farmers markets in Washington, D.C.\u003c/p>\n\u003cp>Yet organic farmers are not united in their opposition to the FDA regulations. There's a divide between large and small producers.\u003c/p>\n\u003cp>\u003ca href=\"https://www.ebfarm.com/\">Earthbound Farm\u003c/a>, in California, is among the biggest organic producers of salad greens. Will Daniel, the company's chief food integrity officer, says, \"History is not always your greatest ally, unfortunately. We never thought that we would see spinach or other produce involved in outbreaks.\" But in 2006, his company's spinach was \u003ca href=\"http://www.dhs.ca.gov/\">linked\u003c/a> to an outbreak of \u003cem>E. coli\u003c/em> poisoning; 200 people got sick. Three died.\u003c/p>\n\u003cp>Raw manure was not the source of that outbreak. (There's evidence the \u003cem>E. coli\u003c/em> could have come from wild pigs that got into the fields.) But Daniel says using manure does involve risks that his company won't take.\u003c/p>\n\u003cp>Instead, Earthbound Farm uses mostly \"a pelletized, processed chicken manure product\" that's been treated with heat and pressure to kill all microbes.\u003c/p>\n\u003cp>\"We've gone in that direction because we feel that it's very important to assure that we are not spreading these pathogens in our fields, that could lead to contaminated product,\" he says.\u003c/p>\n\u003cp>Daniel supports the FDA's proposed rules on manure. Many smaller organic farmers, meanwhile, are sending the FDA a blizzard of comments, arguing that the environmental benefits of using manure far outweigh the risks.\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/21/246386290/organic-farmers-bash-fda-restrictions-on-manure-use\">The comment period ends on Nov. 22\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "74243 http://blogs.kqed.org/bayareabites/?p=74243",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/11/22/organic-farmers-bash-fda-restrictions-on-manure-use/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 1010,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 30
},
"modified": 1385165504,
"excerpt": "Many organic farmers are hopping mad at the U.S. Food and Drug Administration. Their reason? Fertilizer. The FDA, as part of its overhaul of food safety regulations, wants to limit the use of animal manure, which organic farmers call a precious resource and a basis of their farming practices.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Many organic farmers are hopping mad at the U.S. Food and Drug Administration. Their reason? Fertilizer. The FDA, as part of its overhaul of food safety regulations, wants to limit the use of animal manure, which organic farmers call a precious resource and a basis of their farming practices.",
"title": "Organic Farmers Bash FDA Restrictions On Manure Use | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Organic Farmers Bash FDA Restrictions On Manure Use",
"datePublished": "2013-11-22T16:11:44-08:00",
"dateModified": "2013-11-22T16:11:44-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "organic-farmers-bash-fda-restrictions-on-manure-use",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=246386290&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Dan Charles",
"nprStoryDate": "Thu, 21 Nov 2013 04:00:00 -0500",
"nprLastModifiedDate": "Fri, 22 Nov 2013 15:01:53 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/11/21/246386290/organic-farmers-bash-fda-restrictions-on-manure-use?ft=3&f=246386290",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/me/2013/11/20131121_me_05.mp3?orgId=1&topicId=1053&ft=3&f=246386290",
"nprAudioM3u": "http://api.npr.org/m3u/1246492043-35fb02.m3u?orgId=1&topicId=1053&ft=3&f=246386290",
"nprStoryId": "246386290",
"nprRetrievedStory": "1",
"nprPubDate": "Fri, 22 Nov 2013 15:01:00 -0500",
"path": "/bayareabites/74243/organic-farmers-bash-fda-restrictions-on-manure-use",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/me/2013/11/20131121_me_05.mp3?orgId=1&topicId=1053&ft=3&f=246386290",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74246\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/1111-danfarm-129_wide-fd2eb5017878ef33b81f5379aa808c60f69fa16b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/1111-danfarm-129_wide-fd2eb5017878ef33b81f5379aa808c60f69fa16b.jpg\" alt=\"Jim Crawford hauls his vegetables to farmers markets in Washington, D.C. Photo: Dan Charles/NPR\" width=\"1674\" height=\"940\" class=\"size-full wp-image-74246\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jim Crawford hauls his vegetables to farmers markets in Washington, D.C. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/21/246386290/organic-farmers-bash-fda-restrictions-on-manure-use\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://pd.npr.org/anon.npr-mp3/npr/me/2013/11/20131121_me_05.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/21/246386290/organic-farmers-bash-fda-restrictions-on-manure-use\">The Salt at NPR Food\u003c/a> (11/21/13)\u003c/p>\n\u003cp>Many organic farmers are hopping mad at the U.S. Food and Drug Administration, and their reason involves perhaps the most underappreciated part of agriculture: plant food, aka fertilizer. Specifically, the FDA, as part of its \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/04/168607713/fda-to-release-rules-to-strengthen-safety-of-food-supply\">overhaul\u003c/a> of food safety regulations, wants to limit the use of animal manure.\u003c/p>\n\u003cp>\"We think of it as the best thing in the world,\" says organic farmer Jim Crawford, \"and they think of it as toxic and nasty and disgusting.\"\u003c/p>\n\u003cp>Every highly productive farmer depends on fertilizer. But organic farmers are practically obsessive about it, because they've renounced industrial sources of nutrients.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So on this crisp fall morning, Crawford is rhapsodic as he watches his field manager, Pearl Wetherall, spread manure across a field where cabbage grew last summer.\u003c/p>\n\u003cp>\"All that green material — that cover crop and the cabbage — all mixed up with that nice black manure that's just rich and full of good microorganisms, and we're going to get a wonderful fertility situation for next spring here,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_74245\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/1111-danfarm-81_slide-19d42b74a360099c56828befbab34fc2e365b473.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/1111-danfarm-81_slide-19d42b74a360099c56828befbab34fc2e365b473.jpg\" alt=\"Crawford has been farming organically in south-central Pennsylvania for 40 years. Photo: Dan Charles/NPR\" width=\"1536\" height=\"1023\" class=\"size-full wp-image-74245\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crawford has been farming organically in south-central Pennsylvania for 40 years. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Crawford, founder of \u003ca href=\"http://www.newmorningfarm.net/\">New Morning Farm\u003c/a> in south-central Pennsylvania, buys hundreds of tons of manure every year from a big turkey farm a few miles away. \"It's really at the heart of our operation for having good, rich soil, and good fertility, so that we have the highest-quality crops.\"\u003c/p>\n\u003cp>It's also part of a natural cycle, and the basis of organic farming. Most crops strip vital nutrients from the soil. But the nutrients don't disappear; if you feed those crops to cattle or turkeys, the nutrients mostly end up in manure. For the turkey farmer, the manure is waste. For Crawford, it's precious. \"Cycling nutrients. That's what it's all about. Cycling organic nutrients.\"\u003c/p>\n\u003cp>This is a typical practice among organic farmers, especially the smaller ones. But they may now have to change.\u003c/p>\n\u003cp>The Food and Drug Administration considers manure a food safety risk. Disease-causing microbes, such as salmonella or toxic forms of\u003cem> E. coli\u003c/em>, are commonly found in animal waste.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ars.usda.gov/pandp/people/people.htm?personid=3880\">Patricia Millner\u003c/a>, a microbiologist with the U.S. Department of Agriculture's research center in Beltsville, Md., says scientists are now trying to figure out exactly how long such bacteria survive in the soil. \"In some cases, salmonella will survive for a few weeks; in other cases, it'll be reported that it survives for 300-plus days,\" she says.\u003c/p>\n\u003cfigure id=\"attachment_74247\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/1111-danfarm-56_slide-ad5d547209f28712729db6d30ab69f846aafa5b4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/1111-danfarm-56_slide-ad5d547209f28712729db6d30ab69f846aafa5b4-290x193.jpg\" alt=\"Pearl Wetherall, field manager at New Morning Farm, spreads manure. Photo: Dan Charles/NPR\" width=\"290\" height=\"193\" class=\"size-medium wp-image-74247\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pearl Wetherall, field manager at New Morning Farm, spreads manure. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>When they survive, microbes do get on food. Carrots or radishes, of course, grow right in the soil. But bacteria also end up on salad greens. Raindrops, for instance, splash soil and microbes onto the plants.\u003c/p>\n\u003cp>There's a lot of uncertainty about exactly how big of a risk this is. But the FDA is saying better safe than sorry.\u003c/p>\n\u003cp>The agency is proposing new national \u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/FSMA/ucm334114.htm\">food safety rules\u003c/a>. If those rules are enacted, when farmers spread raw manure on a field, they won't be allowed to harvest any crops from that field for the next nine months. (This applies only to crops that people eat raw, such as carrots or lettuce.)\u003c/p>\n\u003cp>The rules don't cover the smallest farms. They apply to farms with more than half a million dollars in annual sales, or which supply food to supermarkets.\u003c/p>\n\u003cp>But that includes Crawford's farm.\u003c/p>\n\u003cp>He already follows the organic rules; he doesn't harvest crops within four months of spreading manure. But having to wait nine months — longer than a growing season — would completely disrupt his operations. \"We wouldn't even be able to function,\" he says.\u003c/p>\n\u003cp>There is an alternative: composted manure. The heat from composting kills disease-causing microbes. But Crawford says compost would cost him anywhere from three to six times more than manure. And he just doesn't see why he should have to switch, because he doesn't believe that what he does now is at all risky.\u003c/p>\n\u003cfigure id=\"attachment_74248\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/1111-danfarm-25_slide-6bb23c7e2dacd5a0f4144e0309da0164006e8324.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/1111-danfarm-25_slide-6bb23c7e2dacd5a0f4144e0309da0164006e8324-290x193.jpg\" alt=\"Feeding the chickens at New Morning Farm. Photo: Dan Charles/NPR\" width=\"290\" height=\"193\" class=\"size-medium wp-image-74248\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Feeding the chickens at New Morning Farm. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"No one's ever been sickened by anything we've grown, in probably millions of transactions between us and our customers over 40 years,\" he says. Crawford sells most of his food at farmers markets in Washington, D.C.\u003c/p>\n\u003cp>Yet organic farmers are not united in their opposition to the FDA regulations. There's a divide between large and small producers.\u003c/p>\n\u003cp>\u003ca href=\"https://www.ebfarm.com/\">Earthbound Farm\u003c/a>, in California, is among the biggest organic producers of salad greens. Will Daniel, the company's chief food integrity officer, says, \"History is not always your greatest ally, unfortunately. We never thought that we would see spinach or other produce involved in outbreaks.\" But in 2006, his company's spinach was \u003ca href=\"http://www.dhs.ca.gov/\">linked\u003c/a> to an outbreak of \u003cem>E. coli\u003c/em> poisoning; 200 people got sick. Three died.\u003c/p>\n\u003cp>Raw manure was not the source of that outbreak. (There's evidence the \u003cem>E. coli\u003c/em> could have come from wild pigs that got into the fields.) But Daniel says using manure does involve risks that his company won't take.\u003c/p>\n\u003cp>Instead, Earthbound Farm uses mostly \"a pelletized, processed chicken manure product\" that's been treated with heat and pressure to kill all microbes.\u003c/p>\n\u003cp>\"We've gone in that direction because we feel that it's very important to assure that we are not spreading these pathogens in our fields, that could lead to contaminated product,\" he says.\u003c/p>\n\u003cp>Daniel supports the FDA's proposed rules on manure. Many smaller organic farmers, meanwhile, are sending the FDA a blizzard of comments, arguing that the environmental benefits of using manure far outweigh the risks.\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/21/246386290/organic-farmers-bash-fda-restrictions-on-manure-use\">The comment period ends on Nov. 22\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/74243/organic-farmers-bash-fda-restrictions-on-manure-use",
"authors": [
"byline_bayareabites_74243"
],
"categories": [
"bayareabites_1874",
"bayareabites_4084",
"bayareabites_10916",
"bayareabites_2035",
"bayareabites_34"
],
"tags": [
"bayareabites_11270",
"bayareabites_12723",
"bayareabites_2608",
"bayareabites_12722",
"bayareabites_65",
"bayareabites_10921"
],
"featImg": "bayareabites_74258",
"label": "bayareabites"
},
"bayareabites_74189": {
"type": "posts",
"id": "bayareabites_74189",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "74189",
"score": null,
"sort": [
1385088123000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1385088123,
"format": "aside",
"disqusTitle": "Nuts For Longevity: Daily Handful Is Linked To Longer Life",
"title": "Nuts For Longevity: Daily Handful Is Linked To Longer Life",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74190\" class=\"wp-caption aligncenter\" style=\"max-width: 755px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pecans-c5cbb1131bb6a2549b527dc8f911824d4161faf3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pecans-c5cbb1131bb6a2549b527dc8f911824d4161faf3.jpg\" alt=\"Regular nut consumers had about a 20 percent reduction in all-cause mortality, including lower death rates from heart disease and cancer, a study found. Photo: iStockphoto\" width=\"755\" height=\"567\" class=\"size-full wp-image-74190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Regular nut consumers had about a 20 percent reduction in all-cause mortality, including lower death rates from heart disease and cancer, a study found. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/21/246549388/nuts-for-longevity-daily-handful-is-linked-to-longer-life\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/11/20131121_atc_08.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/21/246549388/nuts-for-longevity-daily-handful-is-linked-to-longer-life\">The Salt at NPR Food\u003c/a> (11/21/13)\u003c/p>\n\u003cp>Americans have not always been in love with nuts.\u003c/p>\n\u003cp>Think about it: They're loaded with calories and fat. Plus, they can be expensive.\u003c/p>\n\u003cp>But Americans' views — and eating habits — when it comes to nuts are changing. Fast.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There's a growing body of scientific evidence that's putting a health halo over supermarkets' expanding nut aisles.\u003c/p>\n\u003cp>Earlier this year, a large \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/05/242994376/for-mind-body-study-finds-mediterranean-diet-boosts-both\">diet study\u003c/a> concluded that people who eat a Mediterranean-style diet supplemented with daily portions of nuts and olive oil have significantly lower risks of heart attacks and strokes.\u003c/p>\n\u003cp>And just last month, more evidence emerged that snacking on nuts \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/24/240538905/almonds-for-skinny-snackers-yes-they-help-curb-your-appetite\">helps control our appetites\u003c/a>, which may stave off weight gain.\u003c/p>\n\u003cp>Now, a new study published in the \u003cem>New England Journal of Medicine\u003c/em> finds that people in the habit of eating a daily handful (a 1-ounce serving) of nuts are more likely to live longer compared with people who rarely consume nuts.\u003c/p>\n\u003cp>\"The preponderance of evidence suggests a health benefit [from eating nuts],\" says researcher \u003ca href=\"http://doctors.dana-farber.org/directory/profile.asp?pict_id=0000279\">Charles Fuchs\u003c/a> of the Dana-Farber Cancer Institute and Harvard Medical School.\u003c/p>\n\u003cp>To isolate the association between nut consumption and lifespan, Fuchs and his colleagues combined data from two long-term studies that include about 76,000 women and 42,000 men.\u003c/p>\n\u003cp>The participants in the study completed food frequency surveys every two to four years over several decades. They answered all kinds of questions about dozens of different kinds of foods, including how many servings of nuts they consumed.\u003c/p>\n\u003cp>\"What we find is that regular nut consumers have about a 20 percent reduction in all-cause mortality\" over the course of the study, Fuchs says. This includes lower death rates from heart disease and cancer.\u003c/p>\n\u003cp>Now, since death is inevitable for all of us, here's another way to think about the findings: Men and women who were regularly munching on peanuts or tree nuts like almonds, pecans and walnuts in their 30s and 40s when the study began were significantly more likely to reach their 70s, compared with folks who didn't eat nuts.\u003c/p>\n\u003cp>So how could a daily handful of nuts possibly be so beneficial? Fuchs says it's not entirely clear.\u003c/p>\n\u003cp>\"What we think nuts do is that they affect metabolism,\" he explains. Prior research has shown that nuts help us feel fuller, faster. And nuts also help control blood sugar.\u003c/p>\n\u003cp>Fuchs says if nuts lead to a sense of satiety and help people eat less, many of the other benefits may follow. This could \"reduce the risk of diabetes and also reduce the risk of cardiovascular disease,\" he says.\u003c/p>\n\u003cp>Of course, this study does not prove a cause and effect between eating nuts and living longer. The design of this type of long-term, observational study only enables researchers to establish an association — a link.\u003c/p>\n\u003cp>Going forward, researchers want to try to better understand what might explain this link. They want to know more about how the combination of beneficial plant compounds and minerals — such as magnesium, fiber and protein — found in nuts may be influencing the body.\u003c/p>\n\u003cp>With all the good news about nuts in the news, experts who track food trends say more Americans are eating them.\u003c/p>\n\u003cp>\"Nuts are in the perfect spot right now,\" says \u003ca href=\"https://twitter.com/JohnNF_Mintel\">John Frank\u003c/a> of Mintel. The market research firm estimates that sales of nuts and dried fruit in the U.S. will grow from about $7 billion in annual sales in 2012 to over $9 billion by 2017.\u003c/p>\n\u003cp>Nuts check a lot of boxes that young adults are looking for: They're high in protein, they're easy to grab and eat on the go, and they're a natural, plant-based food.\u003c/p>\n\u003cp>\"I'm a vegetarian, so nuts are an important part of my diet, for added protein,\" shopper Emily Williams told me as she added nuts to her shopping cart at a Trader Joe's in Washington, D.C.\u003c/p>\n\u003cp>Many grocery stores' expanding nut aisles now include lots of variety — everything from dark-chocolate-covered almonds to spicy, Asian-flavor-infused nuts.\u003c/p>\n\u003cp>And Frank says millennials love the variety. Young adults aren't just snacking on nuts — increasingly, they're tossing them in salads and sprinkling them in yogurt and cereal.\u003c/p>\n\u003cp>One note about the \u003cem>NEJM\u003c/em> study on nuts: The major part of the study was funded by the National Institutes of Health. The researchers also accepted a grant from the International Tree Nut Council Nutrition Research and Education Foundation to cover the cost of analyzing the data.\u003c/p>\n\u003cp>\"The [nut] council approved the grant without any knowledge of the results,\" says Fuchs. And there was an agreement that the researchers would have reported the findings no matter what the results showed. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "74189 http://blogs.kqed.org/bayareabites/?p=74189",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/11/21/nuts-for-longevity-daily-handful-is-linked-to-longer-life/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 856,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 30
},
"modified": 1385088136,
"excerpt": "Men and women who were regularly munching on peanuts or tree nuts in their 30s and 40s were significantly more likely to reach their 70s, a study found. Researchers say they aren't sure why nuts promote longevity, but they think it has to do with how they affect metabolism and satiety.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Men and women who were regularly munching on peanuts or tree nuts in their 30s and 40s were significantly more likely to reach their 70s, a study found. Researchers say they aren't sure why nuts promote longevity, but they think it has to do with how they affect metabolism and satiety.",
"title": "Nuts For Longevity: Daily Handful Is Linked To Longer Life | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Nuts For Longevity: Daily Handful Is Linked To Longer Life",
"datePublished": "2013-11-21T18:42:03-08:00",
"dateModified": "2013-11-21T18:42:16-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "nuts-for-longevity-daily-handful-is-linked-to-longer-life",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=246549388&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Allison Aubrey",
"nprStoryDate": "Thu, 21 Nov 2013 15:00:00 -0500",
"nprLastModifiedDate": "Thu, 21 Nov 2013 19:09:09 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/11/21/246549388/nuts-for-longevity-daily-handful-is-linked-to-longer-life?ft=3&f=246549388",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/11/20131121_atc_08.mp3?orgId=1&topicId=1053&ft=3&f=246549388",
"nprAudioM3u": "http://api.npr.org/m3u/1246590177-dcb497.m3u?orgId=1&topicId=1053&ft=3&f=246549388",
"nprStoryId": "246549388",
"nprRetrievedStory": "1",
"nprPubDate": "Thu, 21 Nov 2013 19:09:00 -0500",
"path": "/bayareabites/74189/nuts-for-longevity-daily-handful-is-linked-to-longer-life",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/11/20131121_atc_08.mp3?orgId=1&topicId=1053&ft=3&f=246549388",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74190\" class=\"wp-caption aligncenter\" style=\"max-width: 755px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pecans-c5cbb1131bb6a2549b527dc8f911824d4161faf3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pecans-c5cbb1131bb6a2549b527dc8f911824d4161faf3.jpg\" alt=\"Regular nut consumers had about a 20 percent reduction in all-cause mortality, including lower death rates from heart disease and cancer, a study found. Photo: iStockphoto\" width=\"755\" height=\"567\" class=\"size-full wp-image-74190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Regular nut consumers had about a 20 percent reduction in all-cause mortality, including lower death rates from heart disease and cancer, a study found. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/21/246549388/nuts-for-longevity-daily-handful-is-linked-to-longer-life\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/11/20131121_atc_08.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/21/246549388/nuts-for-longevity-daily-handful-is-linked-to-longer-life\">The Salt at NPR Food\u003c/a> (11/21/13)\u003c/p>\n\u003cp>Americans have not always been in love with nuts.\u003c/p>\n\u003cp>Think about it: They're loaded with calories and fat. Plus, they can be expensive.\u003c/p>\n\u003cp>But Americans' views — and eating habits — when it comes to nuts are changing. Fast.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There's a growing body of scientific evidence that's putting a health halo over supermarkets' expanding nut aisles.\u003c/p>\n\u003cp>Earlier this year, a large \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/05/242994376/for-mind-body-study-finds-mediterranean-diet-boosts-both\">diet study\u003c/a> concluded that people who eat a Mediterranean-style diet supplemented with daily portions of nuts and olive oil have significantly lower risks of heart attacks and strokes.\u003c/p>\n\u003cp>And just last month, more evidence emerged that snacking on nuts \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/24/240538905/almonds-for-skinny-snackers-yes-they-help-curb-your-appetite\">helps control our appetites\u003c/a>, which may stave off weight gain.\u003c/p>\n\u003cp>Now, a new study published in the \u003cem>New England Journal of Medicine\u003c/em> finds that people in the habit of eating a daily handful (a 1-ounce serving) of nuts are more likely to live longer compared with people who rarely consume nuts.\u003c/p>\n\u003cp>\"The preponderance of evidence suggests a health benefit [from eating nuts],\" says researcher \u003ca href=\"http://doctors.dana-farber.org/directory/profile.asp?pict_id=0000279\">Charles Fuchs\u003c/a> of the Dana-Farber Cancer Institute and Harvard Medical School.\u003c/p>\n\u003cp>To isolate the association between nut consumption and lifespan, Fuchs and his colleagues combined data from two long-term studies that include about 76,000 women and 42,000 men.\u003c/p>\n\u003cp>The participants in the study completed food frequency surveys every two to four years over several decades. They answered all kinds of questions about dozens of different kinds of foods, including how many servings of nuts they consumed.\u003c/p>\n\u003cp>\"What we find is that regular nut consumers have about a 20 percent reduction in all-cause mortality\" over the course of the study, Fuchs says. This includes lower death rates from heart disease and cancer.\u003c/p>\n\u003cp>Now, since death is inevitable for all of us, here's another way to think about the findings: Men and women who were regularly munching on peanuts or tree nuts like almonds, pecans and walnuts in their 30s and 40s when the study began were significantly more likely to reach their 70s, compared with folks who didn't eat nuts.\u003c/p>\n\u003cp>So how could a daily handful of nuts possibly be so beneficial? Fuchs says it's not entirely clear.\u003c/p>\n\u003cp>\"What we think nuts do is that they affect metabolism,\" he explains. Prior research has shown that nuts help us feel fuller, faster. And nuts also help control blood sugar.\u003c/p>\n\u003cp>Fuchs says if nuts lead to a sense of satiety and help people eat less, many of the other benefits may follow. This could \"reduce the risk of diabetes and also reduce the risk of cardiovascular disease,\" he says.\u003c/p>\n\u003cp>Of course, this study does not prove a cause and effect between eating nuts and living longer. The design of this type of long-term, observational study only enables researchers to establish an association — a link.\u003c/p>\n\u003cp>Going forward, researchers want to try to better understand what might explain this link. They want to know more about how the combination of beneficial plant compounds and minerals — such as magnesium, fiber and protein — found in nuts may be influencing the body.\u003c/p>\n\u003cp>With all the good news about nuts in the news, experts who track food trends say more Americans are eating them.\u003c/p>\n\u003cp>\"Nuts are in the perfect spot right now,\" says \u003ca href=\"https://twitter.com/JohnNF_Mintel\">John Frank\u003c/a> of Mintel. The market research firm estimates that sales of nuts and dried fruit in the U.S. will grow from about $7 billion in annual sales in 2012 to over $9 billion by 2017.\u003c/p>\n\u003cp>Nuts check a lot of boxes that young adults are looking for: They're high in protein, they're easy to grab and eat on the go, and they're a natural, plant-based food.\u003c/p>\n\u003cp>\"I'm a vegetarian, so nuts are an important part of my diet, for added protein,\" shopper Emily Williams told me as she added nuts to her shopping cart at a Trader Joe's in Washington, D.C.\u003c/p>\n\u003cp>Many grocery stores' expanding nut aisles now include lots of variety — everything from dark-chocolate-covered almonds to spicy, Asian-flavor-infused nuts.\u003c/p>\n\u003cp>And Frank says millennials love the variety. Young adults aren't just snacking on nuts — increasingly, they're tossing them in salads and sprinkling them in yogurt and cereal.\u003c/p>\n\u003cp>One note about the \u003cem>NEJM\u003c/em> study on nuts: The major part of the study was funded by the National Institutes of Health. The researchers also accepted a grant from the International Tree Nut Council Nutrition Research and Education Foundation to cover the cost of analyzing the data.\u003c/p>\n\u003cp>\"The [nut] council approved the grant without any knowledge of the results,\" says Fuchs. And there was an agreement that the researchers would have reported the findings no matter what the results showed. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/74189/nuts-for-longevity-daily-handful-is-linked-to-longer-life",
"authors": [
"byline_bayareabites_74189"
],
"categories": [
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_34"
],
"tags": [
"bayareabites_8624",
"bayareabites_11346",
"bayareabites_11260",
"bayareabites_11289",
"bayareabites_1828",
"bayareabites_11925",
"bayareabites_11318",
"bayareabites_10921",
"bayareabites_12721"
],
"featImg": "bayareabites_74190",
"label": "bayareabites"
},
"bayareabites_74077": {
"type": "posts",
"id": "bayareabites_74077",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "74077",
"score": null,
"sort": [
1384936368000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1384936368,
"format": "aside",
"disqusTitle": "What's Trending In Food Magazines? Thanksgiving Classics",
"title": "What's Trending In Food Magazines? Thanksgiving Classics",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74078\" class=\"wp-caption aligncenter\" style=\"max-width: 650px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pumpkin-pie_wide-e263b775d08f6fce21248c2c4ea1b1cfcf6d8b66.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pumpkin-pie_wide-e263b775d08f6fce21248c2c4ea1b1cfcf6d8b66.jpg\" alt=\"Three food magazines featured a pumpkin pie finished with a bruleed top for Thanksgiving this year, according to The Bitten Word. Photo: Courtesy of TheBittenWord.com\" width=\"650\" height=\"365\" class=\"size-full wp-image-74078\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three food magazines featured a pumpkin pie finished with a bruleed top for Thanksgiving this year, according to The Bitten Word. Photo: Courtesy of TheBittenWord.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/19/246169633/whats-trending-in-food-magazines-thanksgiving-classics\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/11/20131119_atc_19.mp3\"] \u003c/p>\n\u003cp>Post by NPR Staff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/19/246169633/whats-trending-in-food-magazines-thanksgiving-classics\">The Salt at NPR Food\u003c/a> (11/19/13)\u003c/p>\n\u003cp>For many of us, Thanksgiving is just not the same without turkey, mashed potatoes, cranberry sauce and pumpkin pie. In other words, tradition tends to trump trendy.\u003c/p>\n\u003cp>Yet food magazines always encourage going beyond the usual suspects. And who among us has time to try them out in advance of Thanksgiving?\u003c/p>\n\u003cp>Zach Patton and Clay Dunn, that's who. They're the married couple behind the food blog \u003ca href=\"http://www.thebittenword.com/\">The Bitten Word\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The two surveyed 11 food magazines and came up with \u003ca href=\"http://www.thebittenword.com/thebittenword/2013/10/thanksgiving-trends-2013.html\">word clouds\u003c/a> to show what's trending in Thanksgiving fare. Overall, they found some creative new recipes that shine on the plate, but overall, classic dishes are holding steady.\u003c/p>\n\u003cp>Among their findings: Mashed potatoes are making something of a comeback. \"The last couple years,\" Dunn tells\u003cem> All Things Considered\u003c/em>'s Melissa Block, \"sweet potatoes have been far outnumbering the number of regular white potato, mashed potato dishes.\"\u003c/p>\n\u003cp>Kale and cauliflower, Dunn says, which in recent years had earned a spot on Thanksgiving tables (at least according to food magazines), also fell off the list this year.\u003c/p>\n\u003cp>But the sides weren't the only things going back to basics, Dunn says.\u003c/p>\n\u003cfigure id=\"attachment_74079\" class=\"wp-caption aligncenter\" style=\"max-width: 650px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/wordcloud_custom-f861a7068b5720c1f2e942fe26bfc4fe7373c1b8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/wordcloud_custom-f861a7068b5720c1f2e942fe26bfc4fe7373c1b8.jpg\" alt=\"The Bitten Word food blog created a word cloud to illustrate the frequency of certain words being used in 2013 food magazine Thanksgiving recipe titles. Image courtesy of TheBittenWord.com\" width=\"650\" height=\"349\" class=\"size-full wp-image-74079\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Bitten Word food blog created a \u003ca href=\"http://www.wordle.net/\">word cloud\u003c/a> to illustrate the frequency of certain words being used in 2013 food magazine Thanksgiving recipe titles. Image courtesy of TheBittenWord.com\u003c/figcaption>\u003c/figure>\n\u003cp>\"This year we're back to more tried-and-true roast turkeys,\" says Dunn. The crazier takes on turkey from years past, like \u003ca href=\"http://www.bonappetit.com/recipe/tandoori-turkey\">tandoori turkey\u003c/a> or turkeys prepared on the grill, got less attention.\u003c/p>\n\u003cp>\"The flip side to that is things like Cornish game hens, duck, ham or even barbecue ribs,\" which appeared as turkey alternatives, says Patton. \u003cem>Food & Wine\u003c/em>, he says, even has a \u003ca href=\"http://www.foodandwine.com/articles/sang-yoons-non-traditional-thanksgiving\">Thanksgiving menu\u003c/a> featuring sushi.\u003c/p>\n\u003cp>To figure this all out — and test what's yummy — the two concocted \"Fakesgiving.\" It's a full day of cooking as many dishes as possible. Friends are invited over to help judge.\u003c/p>\n\u003cp>One of those Fakesgiving dishes tested was \u003ca href=\"http://www.marthastewart.com/1040386/sausage-pear-stuffing\">sausage pear stuffing\u003c/a> from \u003cem>Martha Stewart Living\u003c/em>. The two described it on their blog as \"boarding the train to blandville.\" They admit that might've been a bit harsh.\u003c/p>\n\u003cp>But by far, says Patton, \"the runaway hit\" of Fakesgiving was a \u003ca href=\"http://www.finecooking.com/recipes/carrot-mash-orange-mint.aspx\">carrot mash with orange and mint \u003c/a>from \u003cem>Fine Cooking\u003c/em>. \"We didn't expect too much out of it. But everyone loved it.\"\u003c/p>\n\u003cp>And the king of dessert this year? Patton says the \u003ca href=\"http://www.marthastewart.com/1038827/bruleed-pumpkin-pie?search_key=Bruleed%20Pumpkin%20Pie\">brûléed pumpkin pie\u003c/a> from \u003cem>Martha Stewart Living\u003c/em>. \"It's a pumpkin seed crust, so it's kind of a few of the trends coming together.\"\u003c/p>\n\u003cp>So would any of these make it on their Thanksgiving table? Patton says he'd \"love an excuse\" to make the carrot mash again and certainly the brûléed pumpkin pie, because, he says, \"there's never enough.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "74077 http://blogs.kqed.org/bayareabites/?p=74077",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/11/20/whats-trending-in-food-magazines-thanksgiving-classics/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 542,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 19
},
"modified": 1384936368,
"excerpt": "Trendy turkey recipes from years past included tandoori turkey and grilled turkey. This year, tried-and-true roast turkeys are back, according to two food bloggers who combed 11 food magazines in search of top Thanksgiving recipes.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Trendy turkey recipes from years past included tandoori turkey and grilled turkey. This year, tried-and-true roast turkeys are back, according to two food bloggers who combed 11 food magazines in search of top Thanksgiving recipes.",
"title": "What's Trending In Food Magazines? Thanksgiving Classics | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "What's Trending In Food Magazines? Thanksgiving Classics",
"datePublished": "2013-11-20T00:32:48-08:00",
"dateModified": "2013-11-20T00:32:48-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "whats-trending-in-food-magazines-thanksgiving-classics",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=246169633&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "NPR Staff",
"nprStoryDate": "Tue, 19 Nov 2013 15:00:00 -0500",
"nprLastModifiedDate": "Tue, 19 Nov 2013 18:53:18 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/11/19/246169633/whats-trending-in-food-magazines-thanksgiving-classics?ft=3&f=246169633",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/11/20131119_atc_19.mp3?orgId=1&topicId=1053&ft=3&f=246169633",
"nprAudioM3u": "http://api.npr.org/m3u/1246215156-8054ef.m3u?orgId=1&topicId=1053&ft=3&f=246169633",
"nprStoryId": "246169633",
"nprRetrievedStory": "1",
"nprPubDate": "Tue, 19 Nov 2013 18:53:00 -0500",
"path": "/bayareabites/74077/whats-trending-in-food-magazines-thanksgiving-classics",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/11/20131119_atc_19.mp3?orgId=1&topicId=1053&ft=3&f=246169633",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74078\" class=\"wp-caption aligncenter\" style=\"max-width: 650px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pumpkin-pie_wide-e263b775d08f6fce21248c2c4ea1b1cfcf6d8b66.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pumpkin-pie_wide-e263b775d08f6fce21248c2c4ea1b1cfcf6d8b66.jpg\" alt=\"Three food magazines featured a pumpkin pie finished with a bruleed top for Thanksgiving this year, according to The Bitten Word. Photo: Courtesy of TheBittenWord.com\" width=\"650\" height=\"365\" class=\"size-full wp-image-74078\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three food magazines featured a pumpkin pie finished with a bruleed top for Thanksgiving this year, according to The Bitten Word. Photo: Courtesy of TheBittenWord.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/19/246169633/whats-trending-in-food-magazines-thanksgiving-classics\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/11/20131119_atc_19.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by NPR Staff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/19/246169633/whats-trending-in-food-magazines-thanksgiving-classics\">The Salt at NPR Food\u003c/a> (11/19/13)\u003c/p>\n\u003cp>For many of us, Thanksgiving is just not the same without turkey, mashed potatoes, cranberry sauce and pumpkin pie. In other words, tradition tends to trump trendy.\u003c/p>\n\u003cp>Yet food magazines always encourage going beyond the usual suspects. And who among us has time to try them out in advance of Thanksgiving?\u003c/p>\n\u003cp>Zach Patton and Clay Dunn, that's who. They're the married couple behind the food blog \u003ca href=\"http://www.thebittenword.com/\">The Bitten Word\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The two surveyed 11 food magazines and came up with \u003ca href=\"http://www.thebittenword.com/thebittenword/2013/10/thanksgiving-trends-2013.html\">word clouds\u003c/a> to show what's trending in Thanksgiving fare. Overall, they found some creative new recipes that shine on the plate, but overall, classic dishes are holding steady.\u003c/p>\n\u003cp>Among their findings: Mashed potatoes are making something of a comeback. \"The last couple years,\" Dunn tells\u003cem> All Things Considered\u003c/em>'s Melissa Block, \"sweet potatoes have been far outnumbering the number of regular white potato, mashed potato dishes.\"\u003c/p>\n\u003cp>Kale and cauliflower, Dunn says, which in recent years had earned a spot on Thanksgiving tables (at least according to food magazines), also fell off the list this year.\u003c/p>\n\u003cp>But the sides weren't the only things going back to basics, Dunn says.\u003c/p>\n\u003cfigure id=\"attachment_74079\" class=\"wp-caption aligncenter\" style=\"max-width: 650px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/wordcloud_custom-f861a7068b5720c1f2e942fe26bfc4fe7373c1b8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/wordcloud_custom-f861a7068b5720c1f2e942fe26bfc4fe7373c1b8.jpg\" alt=\"The Bitten Word food blog created a word cloud to illustrate the frequency of certain words being used in 2013 food magazine Thanksgiving recipe titles. Image courtesy of TheBittenWord.com\" width=\"650\" height=\"349\" class=\"size-full wp-image-74079\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Bitten Word food blog created a \u003ca href=\"http://www.wordle.net/\">word cloud\u003c/a> to illustrate the frequency of certain words being used in 2013 food magazine Thanksgiving recipe titles. Image courtesy of TheBittenWord.com\u003c/figcaption>\u003c/figure>\n\u003cp>\"This year we're back to more tried-and-true roast turkeys,\" says Dunn. The crazier takes on turkey from years past, like \u003ca href=\"http://www.bonappetit.com/recipe/tandoori-turkey\">tandoori turkey\u003c/a> or turkeys prepared on the grill, got less attention.\u003c/p>\n\u003cp>\"The flip side to that is things like Cornish game hens, duck, ham or even barbecue ribs,\" which appeared as turkey alternatives, says Patton. \u003cem>Food & Wine\u003c/em>, he says, even has a \u003ca href=\"http://www.foodandwine.com/articles/sang-yoons-non-traditional-thanksgiving\">Thanksgiving menu\u003c/a> featuring sushi.\u003c/p>\n\u003cp>To figure this all out — and test what's yummy — the two concocted \"Fakesgiving.\" It's a full day of cooking as many dishes as possible. Friends are invited over to help judge.\u003c/p>\n\u003cp>One of those Fakesgiving dishes tested was \u003ca href=\"http://www.marthastewart.com/1040386/sausage-pear-stuffing\">sausage pear stuffing\u003c/a> from \u003cem>Martha Stewart Living\u003c/em>. The two described it on their blog as \"boarding the train to blandville.\" They admit that might've been a bit harsh.\u003c/p>\n\u003cp>But by far, says Patton, \"the runaway hit\" of Fakesgiving was a \u003ca href=\"http://www.finecooking.com/recipes/carrot-mash-orange-mint.aspx\">carrot mash with orange and mint \u003c/a>from \u003cem>Fine Cooking\u003c/em>. \"We didn't expect too much out of it. But everyone loved it.\"\u003c/p>\n\u003cp>And the king of dessert this year? Patton says the \u003ca href=\"http://www.marthastewart.com/1038827/bruleed-pumpkin-pie?search_key=Bruleed%20Pumpkin%20Pie\">brûléed pumpkin pie\u003c/a> from \u003cem>Martha Stewart Living\u003c/em>. \"It's a pumpkin seed crust, so it's kind of a few of the trends coming together.\"\u003c/p>\n\u003cp>So would any of these make it on their Thanksgiving table? Patton says he'd \"love an excuse\" to make the carrot mash again and certainly the brûléed pumpkin pie, because, he says, \"there's never enough.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/74077/whats-trending-in-food-magazines-thanksgiving-classics",
"authors": [
"byline_bayareabites_74077"
],
"categories": [
"bayareabites_2254",
"bayareabites_1865",
"bayareabites_4084",
"bayareabites_1763",
"bayareabites_10916",
"bayareabites_34"
],
"tags": [
"bayareabites_12715",
"bayareabites_12712",
"bayareabites_12711",
"bayareabites_228",
"bayareabites_530",
"bayareabites_12714",
"bayareabites_10921",
"bayareabites_631",
"bayareabites_543",
"bayareabites_12713"
],
"featImg": "bayareabites_74079",
"label": "bayareabites"
},
"bayareabites_74045": {
"type": "posts",
"id": "bayareabites_74045",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "74045",
"score": null,
"sort": [
1384795992000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1384795992,
"format": "aside",
"disqusTitle": "Gut Bacteria Might Guide The Workings Of Our Minds",
"title": "Gut Bacteria Might Guide The Workings Of Our Minds",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74046\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/gutbrain-connectionfinal-208b660ef99fecde8bdfff90d65b564ff1c050bd.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/gutbrain-connectionfinal-208b660ef99fecde8bdfff90d65b564ff1c050bd.jpg\" alt=\"Illustration by Benjamin Arthur for NPR\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-74046\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Illustration by Benjamin Arthur for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/health/2013/11/18/244526773/gut-bacteria-might-guide-the-workings-of-our-minds\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/11/20131118_me_05.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/146944972/rob-stein\">Rob Stein\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/health/2013/11/18/244526773/gut-bacteria-might-guide-the-workings-of-our-minds\">Shots at NPR Health\u003c/a> (11/18/13)\u003c/p>\n\u003cp>Could the microbes that inhabit our guts help explain that old idea of \"gut feelings?\" There's growing evidence that gut bacteria really might influence our minds.\u003c/p>\n\u003cp>\"I'm always by profession a skeptic,\" says \u003ca href=\"http://www.uclahealth.org/body.cfm?xyzpdqabc=0&id=479&action=detail&ref=8408\">Dr. Emeran Mayer\u003c/a>, a professor of medicine and psychiatry at the University of California, Los Angeles. \"But I do believe that our gut microbes affect what goes on in our brains.\"\u003c/p>\n\u003cp>Mayer thinks the bacteria in our digestive systems may help mold brain structure as we're growing up, and possibly influence our moods, behavior and feelings when we're adults. \"It opens up a completely new way of looking at brain function and health and disease,\" he says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So Mayer is working on just that, doing MRI scans to look at the brains of thousands of volunteers and then comparing brain structure to the types of bacteria in their guts. He thinks he already has the first clues of a connection, from an analysis of about 60 volunteers.\u003c/p>\n\u003cp>Mayer found that the connections between brain regions differed depending on which species of bacteria dominated a person's gut. That suggests that the specific mix of microbes in our guts might help determine what kinds of brains we have — how our brain circuits develop and how they're wired.\u003c/p>\n\u003cdiv class=\"single-video\">\u003ciframe width=\"600\" height=\"338\" src=\"http://www.npr.org/templates/event/embeddedVideo.php?storyId=244526773&mediaId=245227995\" frameborder=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/div>\n\u003cp>Of course, this doesn't mean that the microbes are causing changes in brain structure, or in behavior.\u003c/p>\n\u003cp>But other researchers have been trying to figure out a possible connection by looking at gut microbes in mice. There they've found changes in both brain chemistry and behavior. One experiment involved replacing the gut bacteria of anxious mice with bacteria from fearless mice.\u003c/p>\n\u003cp>\"The mice became less anxious, more gregarious,\" says \u003ca href=\"http://fhs.mcmaster.ca/medicine/gastro/faculty-member_collins.htm\">Stephen Collins\u003c/a> of McMaster University in Hamilton, Ontario, who led a team that conducted the \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S1369527413000787\">research\u003c/a>.\u003c/p>\n\u003cp>It worked the other way around, too — bold mice became timid when they got the microbes of anxious ones. And aggressive mice calmed down when the scientists altered their microbes by changing their diet, feeding them probiotics or dosing them with antibiotics.\u003c/p>\n\u003cp>To find out what might be causing the behavior changes, Collins and his colleagues then measured brain chemistry in mice. They found changes in a part of the brain involved in emotion and mood, including increases in a chemical called \u003ca href=\"http://www.gastrojournal.org/article/S0016-5085%2811%2900607-X/abstract\">brain-derived neurotrophic factor\u003c/a>, which plays a role in learning and memory.\u003c/p>\n\u003cp>Scientists also have been working on a really obvious question — how the gut microbes could \u003ca href=\"http://www.nature.com/nrn/journal/v13/n10/abs/nrn3346.html\">talk to the brain\u003c/a>.\u003c/p>\n\u003cp>A big nerve known as the vagus nerve, which runs all the way from the brain to the abdomen, was a prime suspect. And when researchers in Ireland cut the vagus nerve in mice, they no longer saw the \u003ca href=\"http://www.pnas.org/content/early/2011/08/26/1102999108\">brain respond\u003c/a> to changes in the gut.\u003c/p>\n\u003cp>\"The vagus nerve is the highway of communication between what's going on in the gut and what's going on in the brain,\" says \u003ca href=\"http://publish.ucc.ie/researchprofiles/C003/jcryan\">John Cryan\u003c/a> of the University College Cork in Ireland, who has collaborated with Collins.\u003c/p>\n\u003cp>Gut microbes may also communicate with the brain in other ways, scientists say, by modulating the immune system or by producing their own versions of neurotransmitters.\u003c/p>\n\u003cp>\"I'm actually seeing new neurochemicals that have not been described before being produced by certain bacteria,\" says \u003ca href=\"http://www.ttuhsc.edu/centers/aging/staff/marklyte.aspx\">Mark Lyte\u003c/a> of the Texas Tech University Health Sciences Center in Abilene, who studies how microbes affect the endocrine system. \"These bacteria are, in effect, mind-altering microorganisms.\"\u003c/p>\n\u003cp>This research raises the possibility that scientists could someday create drugs that mimic the signals being sent from the gut to the brain, or just give people the good bacteria — probiotics — to prevent or treat problems involving the brain.\u003c/p>\n\u003cp>One group of scientists has tested mice that have behaviors similar to some of the symptoms of autism in humans. The idea is that the probiotics might correct problems the animals have with their gastrointestinal systems — problems that many autistic children also have.\u003c/p>\n\u003cp>In the mice, many of their autism behaviors were no longer present or strongly ameliorated with probiotics, says \u003ca href=\"http://www.bbe.caltech.edu/content/paul-h-patterson\">Paul Patterson\u003c/a> at the California Institute of Technology in Pasadena, Calif. His research will be published soon in the journal \u003cem>Cell\u003c/em>.\u003c/p>\n\u003cp>Experiments to test whether changing gut microbes in humans could affect the brain are only just beginning.\u003c/p>\n\u003cp>One team of researchers in Baltimore is testing a probiotic to see if it can help prevent relapses of mania among patients suffering from bipolar disorder.\u003c/p>\n\u003cp>\"The idea is that these probiotic treatments may alter what we call the microbiome and then may contribute to an improvement of psychiatric symptoms,\" says \u003ca href=\"http://www.sheppardpratt.org/sp_htmlcode/sp_clinicians/sp_clini_detail.aspx?DID=165&LID=2\">Faith Dickerson\u003c/a>, director of psychology at the Sheppard Pratt Health System.\u003c/p>\n\u003cp>\"It makes perfect sense to me,\" says Leah, a study participant who has been diagnosed with bipolar disorder. She agreed to talk with NPR if we agreed not to use her full name. \"Your brain is just another organ. It's definitely affected by what goes on in the rest of your body.\"\u003c/p>\n\u003cp>It's far too soon to know whether the probiotic has any effect, but Leah suspects it might. \"I'm doing really well,\" she says. \"I'm about to graduate college, and I'm doing everything right.\"\u003c/p>\n\u003cp>Mayer also has been studying the effects of probiotics on the brain in humans. Along with his colleague Kirsten Tillisch, Mayer gave healthy women yogurt containing a probiotic and then scanned their brains. He found subtle signs that the brain circuits involved in anxiety were less reactive, according to a \u003ca href=\"http://www.gastrojournal.org/article/S0016-5085(13)00292-8/abstract\">paper\u003c/a> published in the journal \u003cem>Gastroenterology\u003c/em>.\u003c/p>\n\u003cp>But Mayer and others stress that a lot more work will be needed to know whether that probiotic — or any others — really could help people feel less anxious or help solve other problems involving the brain. He says, \"We're really in the early stages.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "74045 http://blogs.kqed.org/bayareabites/?p=74045",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/11/18/gut-bacteria-might-guide-the-workings-of-our-minds/",
"stats": {
"hasVideo": false,
"hasChartOrMap": true,
"hasAudio": true,
"hasPolis": false,
"wordCount": 1014,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [
"http://www.npr.org/templates/event/embeddedVideo.php"
],
"paragraphCount": 30
},
"modified": 1384935918,
"excerpt": "Anxious mice calm down when they get an infusion of gut microbes from mellow mice. That has scientists wondering if gut microbes play a role in the human brain, too. Research on that is only just beginning. But it's intriguing to think there could be a real truth to the phrase \"gut feelings.\"",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Anxious mice calm down when they get an infusion of gut microbes from mellow mice. That has scientists wondering if gut microbes play a role in the human brain, too. Research on that is only just beginning. But it's intriguing to think there could be a real truth to the phrase "gut feelings."",
"title": "Gut Bacteria Might Guide The Workings Of Our Minds | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Gut Bacteria Might Guide The Workings Of Our Minds",
"datePublished": "2013-11-18T09:33:12-08:00",
"dateModified": "2013-11-20T00:25:18-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "gut-bacteria-might-guide-the-workings-of-our-minds",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=244526773&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Rob Stein",
"nprStoryDate": "Mon, 18 Nov 2013 04:00:00 -0500",
"nprLastModifiedDate": "Mon, 18 Nov 2013 11:58:49 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/health/2013/11/18/244526773/gut-bacteria-might-guide-the-workings-of-our-minds?ft=3&f=244526773",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/me/2013/11/20131118_me_05.mp3?orgId=1&topicId=1128&aggIds=218987212&ft=3&f=244526773",
"nprAudioM3u": "http://api.npr.org/m3u/1245913171-121dc2.m3u?orgId=1&topicId=1128&aggIds=218987212&ft=3&f=244526773",
"nprStoryId": "244526773",
"nprRetrievedStory": "1",
"nprPubDate": "Mon, 18 Nov 2013 11:58:00 -0500",
"path": "/bayareabites/74045/gut-bacteria-might-guide-the-workings-of-our-minds",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/me/2013/11/20131118_me_05.mp3?orgId=1&topicId=1128&aggIds=218987212&ft=3&f=244526773",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74046\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/gutbrain-connectionfinal-208b660ef99fecde8bdfff90d65b564ff1c050bd.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/gutbrain-connectionfinal-208b660ef99fecde8bdfff90d65b564ff1c050bd.jpg\" alt=\"Illustration by Benjamin Arthur for NPR\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-74046\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Illustration by Benjamin Arthur for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/health/2013/11/18/244526773/gut-bacteria-might-guide-the-workings-of-our-minds\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://pd.npr.org/anon.npr-mp3/npr/me/2013/11/20131118_me_05.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/146944972/rob-stein\">Rob Stein\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/health/2013/11/18/244526773/gut-bacteria-might-guide-the-workings-of-our-minds\">Shots at NPR Health\u003c/a> (11/18/13)\u003c/p>\n\u003cp>Could the microbes that inhabit our guts help explain that old idea of \"gut feelings?\" There's growing evidence that gut bacteria really might influence our minds.\u003c/p>\n\u003cp>\"I'm always by profession a skeptic,\" says \u003ca href=\"http://www.uclahealth.org/body.cfm?xyzpdqabc=0&id=479&action=detail&ref=8408\">Dr. Emeran Mayer\u003c/a>, a professor of medicine and psychiatry at the University of California, Los Angeles. \"But I do believe that our gut microbes affect what goes on in our brains.\"\u003c/p>\n\u003cp>Mayer thinks the bacteria in our digestive systems may help mold brain structure as we're growing up, and possibly influence our moods, behavior and feelings when we're adults. \"It opens up a completely new way of looking at brain function and health and disease,\" he says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So Mayer is working on just that, doing MRI scans to look at the brains of thousands of volunteers and then comparing brain structure to the types of bacteria in their guts. He thinks he already has the first clues of a connection, from an analysis of about 60 volunteers.\u003c/p>\n\u003cp>Mayer found that the connections between brain regions differed depending on which species of bacteria dominated a person's gut. That suggests that the specific mix of microbes in our guts might help determine what kinds of brains we have — how our brain circuits develop and how they're wired.\u003c/p>\n\u003cdiv class=\"single-video\">\u003ciframe width=\"600\" height=\"338\" src=\"http://www.npr.org/templates/event/embeddedVideo.php?storyId=244526773&mediaId=245227995\" frameborder=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/div>\n\u003cp>Of course, this doesn't mean that the microbes are causing changes in brain structure, or in behavior.\u003c/p>\n\u003cp>But other researchers have been trying to figure out a possible connection by looking at gut microbes in mice. There they've found changes in both brain chemistry and behavior. One experiment involved replacing the gut bacteria of anxious mice with bacteria from fearless mice.\u003c/p>\n\u003cp>\"The mice became less anxious, more gregarious,\" says \u003ca href=\"http://fhs.mcmaster.ca/medicine/gastro/faculty-member_collins.htm\">Stephen Collins\u003c/a> of McMaster University in Hamilton, Ontario, who led a team that conducted the \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S1369527413000787\">research\u003c/a>.\u003c/p>\n\u003cp>It worked the other way around, too — bold mice became timid when they got the microbes of anxious ones. And aggressive mice calmed down when the scientists altered their microbes by changing their diet, feeding them probiotics or dosing them with antibiotics.\u003c/p>\n\u003cp>To find out what might be causing the behavior changes, Collins and his colleagues then measured brain chemistry in mice. They found changes in a part of the brain involved in emotion and mood, including increases in a chemical called \u003ca href=\"http://www.gastrojournal.org/article/S0016-5085%2811%2900607-X/abstract\">brain-derived neurotrophic factor\u003c/a>, which plays a role in learning and memory.\u003c/p>\n\u003cp>Scientists also have been working on a really obvious question — how the gut microbes could \u003ca href=\"http://www.nature.com/nrn/journal/v13/n10/abs/nrn3346.html\">talk to the brain\u003c/a>.\u003c/p>\n\u003cp>A big nerve known as the vagus nerve, which runs all the way from the brain to the abdomen, was a prime suspect. And when researchers in Ireland cut the vagus nerve in mice, they no longer saw the \u003ca href=\"http://www.pnas.org/content/early/2011/08/26/1102999108\">brain respond\u003c/a> to changes in the gut.\u003c/p>\n\u003cp>\"The vagus nerve is the highway of communication between what's going on in the gut and what's going on in the brain,\" says \u003ca href=\"http://publish.ucc.ie/researchprofiles/C003/jcryan\">John Cryan\u003c/a> of the University College Cork in Ireland, who has collaborated with Collins.\u003c/p>\n\u003cp>Gut microbes may also communicate with the brain in other ways, scientists say, by modulating the immune system or by producing their own versions of neurotransmitters.\u003c/p>\n\u003cp>\"I'm actually seeing new neurochemicals that have not been described before being produced by certain bacteria,\" says \u003ca href=\"http://www.ttuhsc.edu/centers/aging/staff/marklyte.aspx\">Mark Lyte\u003c/a> of the Texas Tech University Health Sciences Center in Abilene, who studies how microbes affect the endocrine system. \"These bacteria are, in effect, mind-altering microorganisms.\"\u003c/p>\n\u003cp>This research raises the possibility that scientists could someday create drugs that mimic the signals being sent from the gut to the brain, or just give people the good bacteria — probiotics — to prevent or treat problems involving the brain.\u003c/p>\n\u003cp>One group of scientists has tested mice that have behaviors similar to some of the symptoms of autism in humans. The idea is that the probiotics might correct problems the animals have with their gastrointestinal systems — problems that many autistic children also have.\u003c/p>\n\u003cp>In the mice, many of their autism behaviors were no longer present or strongly ameliorated with probiotics, says \u003ca href=\"http://www.bbe.caltech.edu/content/paul-h-patterson\">Paul Patterson\u003c/a> at the California Institute of Technology in Pasadena, Calif. His research will be published soon in the journal \u003cem>Cell\u003c/em>.\u003c/p>\n\u003cp>Experiments to test whether changing gut microbes in humans could affect the brain are only just beginning.\u003c/p>\n\u003cp>One team of researchers in Baltimore is testing a probiotic to see if it can help prevent relapses of mania among patients suffering from bipolar disorder.\u003c/p>\n\u003cp>\"The idea is that these probiotic treatments may alter what we call the microbiome and then may contribute to an improvement of psychiatric symptoms,\" says \u003ca href=\"http://www.sheppardpratt.org/sp_htmlcode/sp_clinicians/sp_clini_detail.aspx?DID=165&LID=2\">Faith Dickerson\u003c/a>, director of psychology at the Sheppard Pratt Health System.\u003c/p>\n\u003cp>\"It makes perfect sense to me,\" says Leah, a study participant who has been diagnosed with bipolar disorder. She agreed to talk with NPR if we agreed not to use her full name. \"Your brain is just another organ. It's definitely affected by what goes on in the rest of your body.\"\u003c/p>\n\u003cp>It's far too soon to know whether the probiotic has any effect, but Leah suspects it might. \"I'm doing really well,\" she says. \"I'm about to graduate college, and I'm doing everything right.\"\u003c/p>\n\u003cp>Mayer also has been studying the effects of probiotics on the brain in humans. Along with his colleague Kirsten Tillisch, Mayer gave healthy women yogurt containing a probiotic and then scanned their brains. He found subtle signs that the brain circuits involved in anxiety were less reactive, according to a \u003ca href=\"http://www.gastrojournal.org/article/S0016-5085(13)00292-8/abstract\">paper\u003c/a> published in the journal \u003cem>Gastroenterology\u003c/em>.\u003c/p>\n\u003cp>But Mayer and others stress that a lot more work will be needed to know whether that probiotic — or any others — really could help people feel less anxious or help solve other problems involving the brain. He says, \"We're really in the early stages.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/74045/gut-bacteria-might-guide-the-workings-of-our-minds",
"authors": [
"byline_bayareabites_74045"
],
"categories": [
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_34",
"bayareabites_316"
],
"tags": [
"bayareabites_11456",
"bayareabites_12709",
"bayareabites_12708",
"bayareabites_12710",
"bayareabites_11018"
],
"featImg": "bayareabites_74050",
"label": "bayareabites"
},
"bayareabites_74022": {
"type": "posts",
"id": "bayareabites_74022",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "74022",
"score": null,
"sort": [
1384582894000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1384582894,
"format": "aside",
"disqusTitle": "Philippines Disaster Rekindles Fight Over Food Aid Rules",
"title": "Philippines Disaster Rekindles Fight Over Food Aid Rules",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74028\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/usaid.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/usaid.jpg\" alt=\"A relief worker looks over boxes of aid provided by the U.S. on November 14, 2013 in Leyte, Philippines. Proponents of food aid reform say it makes more sense for the U.S. to buy food donations locally than ship them across the globe. Photo: Chris McGrath/Getty Images\" width=\"624\" height=\"350\" class=\"size-full wp-image-74028\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A relief worker looks over boxes of aid provided by the U.S. on November 14, 2013 in Leyte, Philippines. Proponents of food aid reform say it makes more sense for the U.S. to buy food donations locally than ship them across the globe. Photo: Chris McGrath/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/15/245181812/philippines-disaster-rekindles-fight-over-food-aid-reform\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/11/20131115_me_03.mp3\"] \u003c/p>\n\u003cp>Post by Dan Charles, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/15/245181812/philippines-disaster-rekindles-fight-over-food-aid-reform\">The Salt at NPR Food\u003c/a> (11/15/13)\u003c/p>\n\u003cp>Emergency aid, including stocks of food, started arriving this week in cyclone-devastated areas of the Philippines; more is on the way.\u003c/p>\n\u003cp>The first wave of aid — \u003ca href=\"http://www.wfp.org/stories/philippines-typhoon-wfp-sends-high-energy-biscuits-survivors\">high-energy biscuits\u003c/a> designed to keep people alive when food is scarce — arrived via airlift. Huge shiploads of rice will be needed in the weeks and months to come. And exactly how the U.S. donates of that rice is a flashpoint in a long-running debate in Washington, D.C., about food aid.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.wfp.org/photos/gallery/typhoon-haiyan-wfp-response-pictures\">World Food Program\u003c/a> has asked international donors for $88 million worth of food in all for the Philippines. The U.S., long the world's biggest source of humanitarian food donations, is expected to provide roughly 25 to 30 percent of that total. The U.S. has \u003ca href=\"http://www.usaid.gov/haiyan/fy14/fs03\">already moved\u003c/a> to provide one chunk, worth $10 million.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>By coincidence, the cyclone struck just as a final efforts began in Congress to re-write the rules for food aid, and the disaster immediately reignited the conversation about reforming them on Capitol Hill. Advocates of reform called it dramatic evidence that the U.S. should provide more aid in the form of cash, rather than shipping food from American ports.\u003c/p>\n\u003cp>The Philippine disaster is, in fact, exactly the sort of situation where it makes sense to send cash for food. There's plenty of rice for sale elsewhere in the Philippines or in neighboring countries, such as Thailand. Buying it locally saves precious time and money.\u003c/p>\n\u003cp>Of the $10 million U.S. contribution so far, in fact, about $8 million is cash. The rest, $2 million worth of rice, will be shipped from Sri Lanka. That rice was grown in the U.S., then stored in Sri Lanka in anticipation of emergencies in Asia.\u003c/p>\n\u003cp>Traditionally, the U.S. delivered its food aid \"in-kind,\" as grain shipped from American ports. The amount of cash aid has been growing in recent years, but still is limited to about $300 million each year, roughly 20 percent of the total American food aid budget. Last year, much of the cash \u003ca href=\"http://www.csmonitor.com/Commentary/Opinion/2013/0606/Flexibility-in-US-food-aid-to-Syria-should-be-the-rule-not-the-exception\">was used\u003c/a> in Syria. (It's fortunate for the Philippines, in fact, that the U.S. government's fiscal year just started — there's plenty of cash available to spend.)\u003c/p>\n\u003cp>The rules for farm aid are part of the farm bill, an embattled piece of legislation the Congress has been struggling to pass for an eternity. (OK, for almost two years.) The Obama Administration \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/10/as-promised-obama-wants-to-overhaul-global-anti-hunger-efforts/\">proposed\u003c/a> a drastic increase in funding for cash aid, but Congress balked, in part due to vigorous opposition from groups with a stake in shipping food abroad, including farmers and shippers.\u003c/p>\n\u003cp>The House, in its version of the farm bill, kept the current limits on cash aid. The Senate voted to increase the amount of cash food aid by about $45 million each year.\u003c/p>\n\u003cp>Right now, a conference committee of members from both houses of Congress is negotiating a final version of the bill. Those who want the U.S. to send more cash abroad, rather than ships filled with grain, are pushing hard in support of the Senate's version. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "74022 http://blogs.kqed.org/bayareabites/?p=74022",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/11/15/philippines-disaster-rekindles-fight-over-food-aid-rules/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 613,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 15
},
"modified": 1384582894,
"excerpt": "The Philippine disaster is an example why it increasingly makes sense to buy food close to where its needed rather than ship it across the globe. Most U.S. food aid, though, travels to hotspots from U.S. ports. Critics say that wastes time and money.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The Philippine disaster is an example why it increasingly makes sense to buy food close to where its needed rather than ship it across the globe. Most U.S. food aid, though, travels to hotspots from U.S. ports. Critics say that wastes time and money.",
"title": "Philippines Disaster Rekindles Fight Over Food Aid Rules | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Philippines Disaster Rekindles Fight Over Food Aid Rules",
"datePublished": "2013-11-15T22:21:34-08:00",
"dateModified": "2013-11-15T22:21:34-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "philippines-disaster-rekindles-fight-over-food-aid-rules",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=245181812&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Dan Charles",
"nprStoryDate": "Fri, 15 Nov 2013 04:00:00 -0500",
"nprLastModifiedDate": "Fri, 15 Nov 2013 12:24:15 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/11/15/245181812/philippines-disaster-rekindles-fight-over-food-aid-reform?ft=3&f=245181812",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/me/2013/11/20131115_me_03.mp3?orgId=1&topicId=1053&aggIds=244773443&ft=3&f=245181812",
"nprAudioM3u": "http://api.npr.org/m3u/1245358211-190e20.m3u?orgId=1&topicId=1053&aggIds=244773443&ft=3&f=245181812",
"nprStoryId": "245181812",
"nprRetrievedStory": "1",
"nprPubDate": "Fri, 15 Nov 2013 10:49:00 -0500",
"path": "/bayareabites/74022/philippines-disaster-rekindles-fight-over-food-aid-rules",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/me/2013/11/20131115_me_03.mp3?orgId=1&topicId=1053&aggIds=244773443&ft=3&f=245181812",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74028\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/usaid.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/usaid.jpg\" alt=\"A relief worker looks over boxes of aid provided by the U.S. on November 14, 2013 in Leyte, Philippines. Proponents of food aid reform say it makes more sense for the U.S. to buy food donations locally than ship them across the globe. Photo: Chris McGrath/Getty Images\" width=\"624\" height=\"350\" class=\"size-full wp-image-74028\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A relief worker looks over boxes of aid provided by the U.S. on November 14, 2013 in Leyte, Philippines. Proponents of food aid reform say it makes more sense for the U.S. to buy food donations locally than ship them across the globe. Photo: Chris McGrath/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/15/245181812/philippines-disaster-rekindles-fight-over-food-aid-reform\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://pd.npr.org/anon.npr-mp3/npr/me/2013/11/20131115_me_03.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Dan Charles, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/15/245181812/philippines-disaster-rekindles-fight-over-food-aid-reform\">The Salt at NPR Food\u003c/a> (11/15/13)\u003c/p>\n\u003cp>Emergency aid, including stocks of food, started arriving this week in cyclone-devastated areas of the Philippines; more is on the way.\u003c/p>\n\u003cp>The first wave of aid — \u003ca href=\"http://www.wfp.org/stories/philippines-typhoon-wfp-sends-high-energy-biscuits-survivors\">high-energy biscuits\u003c/a> designed to keep people alive when food is scarce — arrived via airlift. Huge shiploads of rice will be needed in the weeks and months to come. And exactly how the U.S. donates of that rice is a flashpoint in a long-running debate in Washington, D.C., about food aid.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.wfp.org/photos/gallery/typhoon-haiyan-wfp-response-pictures\">World Food Program\u003c/a> has asked international donors for $88 million worth of food in all for the Philippines. The U.S., long the world's biggest source of humanitarian food donations, is expected to provide roughly 25 to 30 percent of that total. The U.S. has \u003ca href=\"http://www.usaid.gov/haiyan/fy14/fs03\">already moved\u003c/a> to provide one chunk, worth $10 million.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>By coincidence, the cyclone struck just as a final efforts began in Congress to re-write the rules for food aid, and the disaster immediately reignited the conversation about reforming them on Capitol Hill. Advocates of reform called it dramatic evidence that the U.S. should provide more aid in the form of cash, rather than shipping food from American ports.\u003c/p>\n\u003cp>The Philippine disaster is, in fact, exactly the sort of situation where it makes sense to send cash for food. There's plenty of rice for sale elsewhere in the Philippines or in neighboring countries, such as Thailand. Buying it locally saves precious time and money.\u003c/p>\n\u003cp>Of the $10 million U.S. contribution so far, in fact, about $8 million is cash. The rest, $2 million worth of rice, will be shipped from Sri Lanka. That rice was grown in the U.S., then stored in Sri Lanka in anticipation of emergencies in Asia.\u003c/p>\n\u003cp>Traditionally, the U.S. delivered its food aid \"in-kind,\" as grain shipped from American ports. The amount of cash aid has been growing in recent years, but still is limited to about $300 million each year, roughly 20 percent of the total American food aid budget. Last year, much of the cash \u003ca href=\"http://www.csmonitor.com/Commentary/Opinion/2013/0606/Flexibility-in-US-food-aid-to-Syria-should-be-the-rule-not-the-exception\">was used\u003c/a> in Syria. (It's fortunate for the Philippines, in fact, that the U.S. government's fiscal year just started — there's plenty of cash available to spend.)\u003c/p>\n\u003cp>The rules for farm aid are part of the farm bill, an embattled piece of legislation the Congress has been struggling to pass for an eternity. (OK, for almost two years.) The Obama Administration \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/10/as-promised-obama-wants-to-overhaul-global-anti-hunger-efforts/\">proposed\u003c/a> a drastic increase in funding for cash aid, but Congress balked, in part due to vigorous opposition from groups with a stake in shipping food abroad, including farmers and shippers.\u003c/p>\n\u003cp>The House, in its version of the farm bill, kept the current limits on cash aid. The Senate voted to increase the amount of cash food aid by about $45 million each year.\u003c/p>\n\u003cp>Right now, a conference committee of members from both houses of Congress is negotiating a final version of the bill. Those who want the U.S. to send more cash abroad, rather than ships filled with grain, are pushing hard in support of the Senate's version. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/74022/philippines-disaster-rekindles-fight-over-food-aid-rules",
"authors": [
"byline_bayareabites_74022"
],
"categories": [
"bayareabites_3032",
"bayareabites_10916",
"bayareabites_2035",
"bayareabites_34"
],
"tags": [
"bayareabites_11270",
"bayareabites_12703",
"bayareabites_11725",
"bayareabites_12701",
"bayareabites_10921",
"bayareabites_12705",
"bayareabites_12704"
],
"featImg": "bayareabites_74028",
"label": "bayareabites"
},
"bayareabites_73982": {
"type": "posts",
"id": "bayareabites_73982",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "73982",
"score": null,
"sort": [
1384479189000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1384479189,
"format": "aside",
"disqusTitle": "What's The Most Important Thing Food Labels Should Tell Us?",
"title": "What's The Most Important Thing Food Labels Should Tell Us?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_73985\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/banana-gmo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/banana-gmo.jpg\" alt=\"GMO Banana Illustration by Daniel Horowitz for NPR\" width=\"624\" height=\"350\" class=\"size-full wp-image-73985\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">GMO Banana Illustration by Daniel Horowitz for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/14/245225365/whats-the-most-important-thing-food-labels-should-tell-us\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/11/20131114_atc_16.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/14/245225365/whats-the-most-important-thing-food-labels-should-tell-us\">The Salt at NPR Food\u003c/a> (11/14/13)\u003c/p>\n\u003cp>Food labels have become battlegrounds. Just last week, voters in Washington state narrowly defeated a measure that would have required food manufacturers to reveal whether their products contain genetically modified ingredients.\u003c/p>\n\u003cp>Supporters of the initiative — and similar proposals in other states — say that consumers have a right to know what they're eating.\u003c/p>\n\u003cp>But there are lots of things we might want to know about our food. So what belongs on the label?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I went to four deep thinkers about food and asked them what they'd most like to see labeled. What's the most important thing to know about food, if you're trying to be a health-conscious, responsible consumer?\u003c/p>\n\u003cp>I started with \u003ca href=\"http://environment.umn.edu/about/ione_bios/jon_foley.html\">Jonathan Foley\u003c/a>, director of the Institute on the Environment at the University of Minnesota. On Twitter, Foley is \u003ca href=\"https://twitter.com/GlobalEcoGuy\">@GlobalEcoGuy\u003c/a>.\u003c/p>\n\u003cp>Foley was reluctant to give an answer at first; simple labels can be misleading, he said. But eventually he came up with his top three label suggestions.\u003c/p>\n\u003cp>\"First, deforestation, yes or no?\" he said. In other words, did people cut down trees to grow this food? That's been happening in Indonesia and Malaysia to make room for palm oil plantations. According to Foley, he can't think of a \"bigger hammer to the environment\" than deforestation.\u003c/p>\n\u003cp>Second, Foley continued, \"How much water did it take, and from where?\" Farmers around the world have been draining rivers and underground aquifers to water their crops. \"And No. 3, how much fertilizer did it take, and did you manage to keep it from running off?\" Fertilizer runoff from farms has choked lakes and estuaries from China to the Chesapeake Bay.\u003c/p>\n\u003cp>Of course, the state of our environment certainly isn't the only thing to think about with food.\u003c/p>\n\u003cp>\"I just want to know that folks are getting paid a basic living wage,\" says writer \u003ca href=\"http://traciemcmillan.com/\">Tracie McMillan\u003c/a>. For her book, \u003cem>The American Way of Eating,\u003c/em> McMillan went undercover and worked in the vegetable fields of California.\u003c/p>\n\u003cp>There are field workers who don't even earn a minimum wage, she says. Some workers get cheated out of their pay.\u003c/p>\n\u003cp>People have worried about this sort of thing with imported food, she said. It led to Fair Trade coffee and bananas, \"and the presumption was, you didn't need something like that for the U.S., because we had labor laws that were enforced enough that anything in the U.S. would have been produced under [acceptable] labor conditions. And that's unfortunately no longer the case,\" McMillan says.\u003c/p>\n\u003cp>This idea was echoed by \u003ca href=\"http://foodtank.org/danielle-nierenberg\">Danielle Nierenberg\u003c/a>, co-founder of the \u003ca href=\"http://foodtank.org/\">Food Tank\u003c/a> — Nierenberg calls it a food think tank.\u003c/p>\n\u003cp>She'd love to see food get a grade based on how farmworkers were treated, as well as farm animals — \"something that made it clear to consumers that this was a product where we did our best to make it fairly, justly and humanely.\"\u003c/p>\n\u003cp>It's important to keep it simple, she says. If a label is complicated, people just get confused. \"People are so bombarded with information, particularly around food, that they don't know what to choose, and they don't really realize the impact of what they're eating on their personal health,\" Nierenberg says.\u003c/p>\n\u003cp>This is exactly the problem that my last big thinker wants to solve. Michael Jacobson is the grand old man of food labels. He's executive director of the watchdog group \u003ca href=\"http://www.cspinet.org/\">Center for Science in the Public Interest\u003c/a>.\u003c/p>\n\u003cp>\"Twenty years ago, we led the effort to get nutrition facts labels on foods,\" Jacobson says. \"Now they're there. Everybody loves them. But they haven't had much impact on the American diet.\"\u003c/p>\n\u003cp>So Jacobson now believes we don't need more fine print about sodium and sugar. We need something that grabs people's attention. \"A label that would spur them to choose healthier foods.\"\u003c/p>\n\u003cp>Jacobson wants to put some sort of symbol, or number, right on the front of the package, that gives food a grade. You'd give food credit for all the good stuff in it, such as vitamins and minerals. You'd take away points for trans fat, salt, saturated fat, \"and come up with a red dot, or the number 50, or whatever.\"\u003c/p>\n\u003cp>Jacobson says this label should just focus on whether foods are good for you. The other things — worker conditions, environmental impact — may be interesting, \"but I don't think you can turn a food label into an encyclopedia,\" he says.\u003c/p>\n\u003cp>On the other hand, it is possible, with modern technology, to make labels both small and encyclopedic. Foley, the Global Eco Guy, says that his dream would be a bar code that you could scan with your smartphone to get details about everything in that package: all the ingredients, where they were grown, and how.\u003c/p>\n\u003cp>Even if most people didn't bother looking up that information, he says, it still would be powerful. \"If companies had to think about all those details, and really disclose them more, I think you'd see some pretty dramatic shifts in how they operate.\"\u003c/p>\n\u003cp>It could affect everything that our food touches: forests, water, wages and health. \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": "73982 http://blogs.kqed.org/bayareabites/?p=73982",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/11/14/whats-the-most-important-thing-food-labels-should-tell-us/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 912,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 28
},
"modified": 1384479189,
"excerpt": "Food labels have become battlegrounds. Government regulators, companies and food movement activists have been fighting over what belongs on the label. (GMOs? Trans fats? Claims that bran prevents heart disease?) We asked four big thinkers for their dream food label.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Food labels have become battlegrounds. Government regulators, companies and food movement activists have been fighting over what belongs on the label. (GMOs? Trans fats? Claims that bran prevents heart disease?) We asked four big thinkers for their dream food label.",
"title": "What's The Most Important Thing Food Labels Should Tell Us? | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "What's The Most Important Thing Food Labels Should Tell Us?",
"datePublished": "2013-11-14T17:33:09-08:00",
"dateModified": "2013-11-14T17:33:09-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "whats-the-most-important-thing-food-labels-should-tell-us",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=245225365&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Dan Charles",
"nprStoryDate": "Thu, 14 Nov 2013 15:00:00 -0500",
"nprLastModifiedDate": "Thu, 14 Nov 2013 19:29:20 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/11/14/245225365/whats-the-most-important-thing-food-labels-should-tell-us?ft=3&f=245225365",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/11/20131114_atc_16.mp3?orgId=1&topicId=1053&ft=3&f=245225365",
"nprAudioM3u": "http://api.npr.org/m3u/1245257907-aeb45b.m3u?orgId=1&topicId=1053&ft=3&f=245225365",
"nprStoryId": "245225365",
"nprRetrievedStory": "1",
"nprPubDate": "Thu, 14 Nov 2013 19:29:00 -0500",
"path": "/bayareabites/73982/whats-the-most-important-thing-food-labels-should-tell-us",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/11/20131114_atc_16.mp3?orgId=1&topicId=1053&ft=3&f=245225365",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73985\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/banana-gmo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/banana-gmo.jpg\" alt=\"GMO Banana Illustration by Daniel Horowitz for NPR\" width=\"624\" height=\"350\" class=\"size-full wp-image-73985\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">GMO Banana Illustration by Daniel Horowitz for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/14/245225365/whats-the-most-important-thing-food-labels-should-tell-us\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/11/20131114_atc_16.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/14/245225365/whats-the-most-important-thing-food-labels-should-tell-us\">The Salt at NPR Food\u003c/a> (11/14/13)\u003c/p>\n\u003cp>Food labels have become battlegrounds. Just last week, voters in Washington state narrowly defeated a measure that would have required food manufacturers to reveal whether their products contain genetically modified ingredients.\u003c/p>\n\u003cp>Supporters of the initiative — and similar proposals in other states — say that consumers have a right to know what they're eating.\u003c/p>\n\u003cp>But there are lots of things we might want to know about our food. So what belongs on the label?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I went to four deep thinkers about food and asked them what they'd most like to see labeled. What's the most important thing to know about food, if you're trying to be a health-conscious, responsible consumer?\u003c/p>\n\u003cp>I started with \u003ca href=\"http://environment.umn.edu/about/ione_bios/jon_foley.html\">Jonathan Foley\u003c/a>, director of the Institute on the Environment at the University of Minnesota. On Twitter, Foley is \u003ca href=\"https://twitter.com/GlobalEcoGuy\">@GlobalEcoGuy\u003c/a>.\u003c/p>\n\u003cp>Foley was reluctant to give an answer at first; simple labels can be misleading, he said. But eventually he came up with his top three label suggestions.\u003c/p>\n\u003cp>\"First, deforestation, yes or no?\" he said. In other words, did people cut down trees to grow this food? That's been happening in Indonesia and Malaysia to make room for palm oil plantations. According to Foley, he can't think of a \"bigger hammer to the environment\" than deforestation.\u003c/p>\n\u003cp>Second, Foley continued, \"How much water did it take, and from where?\" Farmers around the world have been draining rivers and underground aquifers to water their crops. \"And No. 3, how much fertilizer did it take, and did you manage to keep it from running off?\" Fertilizer runoff from farms has choked lakes and estuaries from China to the Chesapeake Bay.\u003c/p>\n\u003cp>Of course, the state of our environment certainly isn't the only thing to think about with food.\u003c/p>\n\u003cp>\"I just want to know that folks are getting paid a basic living wage,\" says writer \u003ca href=\"http://traciemcmillan.com/\">Tracie McMillan\u003c/a>. For her book, \u003cem>The American Way of Eating,\u003c/em> McMillan went undercover and worked in the vegetable fields of California.\u003c/p>\n\u003cp>There are field workers who don't even earn a minimum wage, she says. Some workers get cheated out of their pay.\u003c/p>\n\u003cp>People have worried about this sort of thing with imported food, she said. It led to Fair Trade coffee and bananas, \"and the presumption was, you didn't need something like that for the U.S., because we had labor laws that were enforced enough that anything in the U.S. would have been produced under [acceptable] labor conditions. And that's unfortunately no longer the case,\" McMillan says.\u003c/p>\n\u003cp>This idea was echoed by \u003ca href=\"http://foodtank.org/danielle-nierenberg\">Danielle Nierenberg\u003c/a>, co-founder of the \u003ca href=\"http://foodtank.org/\">Food Tank\u003c/a> — Nierenberg calls it a food think tank.\u003c/p>\n\u003cp>She'd love to see food get a grade based on how farmworkers were treated, as well as farm animals — \"something that made it clear to consumers that this was a product where we did our best to make it fairly, justly and humanely.\"\u003c/p>\n\u003cp>It's important to keep it simple, she says. If a label is complicated, people just get confused. \"People are so bombarded with information, particularly around food, that they don't know what to choose, and they don't really realize the impact of what they're eating on their personal health,\" Nierenberg says.\u003c/p>\n\u003cp>This is exactly the problem that my last big thinker wants to solve. Michael Jacobson is the grand old man of food labels. He's executive director of the watchdog group \u003ca href=\"http://www.cspinet.org/\">Center for Science in the Public Interest\u003c/a>.\u003c/p>\n\u003cp>\"Twenty years ago, we led the effort to get nutrition facts labels on foods,\" Jacobson says. \"Now they're there. Everybody loves them. But they haven't had much impact on the American diet.\"\u003c/p>\n\u003cp>So Jacobson now believes we don't need more fine print about sodium and sugar. We need something that grabs people's attention. \"A label that would spur them to choose healthier foods.\"\u003c/p>\n\u003cp>Jacobson wants to put some sort of symbol, or number, right on the front of the package, that gives food a grade. You'd give food credit for all the good stuff in it, such as vitamins and minerals. You'd take away points for trans fat, salt, saturated fat, \"and come up with a red dot, or the number 50, or whatever.\"\u003c/p>\n\u003cp>Jacobson says this label should just focus on whether foods are good for you. The other things — worker conditions, environmental impact — may be interesting, \"but I don't think you can turn a food label into an encyclopedia,\" he says.\u003c/p>\n\u003cp>On the other hand, it is possible, with modern technology, to make labels both small and encyclopedic. Foley, the Global Eco Guy, says that his dream would be a bar code that you could scan with your smartphone to get details about everything in that package: all the ingredients, where they were grown, and how.\u003c/p>\n\u003cp>Even if most people didn't bother looking up that information, he says, it still would be powerful. \"If companies had to think about all those details, and really disclose them more, I think you'd see some pretty dramatic shifts in how they operate.\"\u003c/p>\n\u003cp>It could affect everything that our food touches: forests, water, wages and health. \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/73982/whats-the-most-important-thing-food-labels-should-tell-us",
"authors": [
"byline_bayareabites_73982"
],
"categories": [
"bayareabites_12555",
"bayareabites_10916",
"bayareabites_2035",
"bayareabites_34",
"bayareabites_60"
],
"tags": [
"bayareabites_11270",
"bayareabites_12697",
"bayareabites_12698",
"bayareabites_10787",
"bayareabites_10774",
"bayareabites_10921"
],
"featImg": "bayareabites_73985",
"label": "bayareabites"
},
"bayareabites_73590": {
"type": "posts",
"id": "bayareabites_73590",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "73590",
"score": null,
"sort": [
1383929257000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1383929257,
"format": "aside",
"disqusTitle": "How 17th Century Fraud Gave Rise To Bright Orange Cheese",
"title": "How 17th Century Fraud Gave Rise To Bright Orange Cheese",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_73597\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yellowcheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yellowcheese.jpg\" alt=\"Shelburne Farms' clothbound cheddar has a bright yellow color because it's made from the milk of cows that graze on grasses high in beta-carotene. Photo: Courtesy of A. Blake Gardner\" width=\"624\" height=\"351\" class=\"size-full wp-image-73597\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shelburne Farms' clothbound cheddar has a bright yellow color because it's made from the milk of cows that graze on grasses high in beta-carotene. Photo: Courtesy of A. Blake Gardner\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/07/243733126/how-17th-century-fraud-gave-rise-to-bright-orange-cheese\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/11/20131107_atc_02.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/07/243733126/how-17th-century-fraud-gave-rise-to-bright-orange-cheese\">The Salt at NPR Food\u003c/a> (11/7/13)\u003c/p>\n\u003cp>The \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/01/kraft-dims-that-mac-and-cheese-artificially-orange-glow/\">news\u003c/a> from Kraft last week that the company is ditching two artificial dyes in some versions of its macaroni and cheese products left me with a question.\u003c/p>\n\u003cp>Why did we start coloring cheeses orange to begin with? Turns out there's a curious history here.\u003c/p>\n\u003cp>In theory, cheese should be whitish — similar to the color of milk, right?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Well, not really. Centuries ago in England, lots of cheeses had a natural yellowish-orange pigment. The cheese came from the milk of certain breeds of cows, such as Jersey and Guernsey. Their milk tends to be richer in color from beta-carotene in the grass they eat.\u003c/p>\n\u003cp>So, when the orange pigment transferred to the cow's milk, and then to the cheese, it was considered a mark of quality.\u003c/p>\n\u003cp>But here's where the story gets interesting.\u003c/p>\n\u003cp>Cheese expert \u003ca href=\"http://www.uvm.edu/nfs/?Page=kindstedt.php&SM=peoplesubmenu.html\">Paul Kindstedt\u003c/a> of the University of Vermont explains that back in the 17th century, many English cheesemakers realized that they could make more money if they skimmed off the cream — to sell it separately or make butter from it.\u003c/p>\n\u003cp>But in doing so, most of the color was lost, since the natural orange pigment is carried in the fatty cream.\u003c/p>\n\u003cp>So, to pass off what was left over — basically low-fat cheese made from white milk — as a high-quality product, the cheesemakers faked it.\u003c/p>\n\u003cp>\"The cheesemakers were initially trying to trick people to mask the white color [of their cheese],\" explains Kindstedt.\u003c/p>\n\u003cp>They began adding coloring from saffron, marigold, carrot juice and later, annatto, which comes from the seeds of a tropical plant. (It's also what Kraft will use to color its new varieties of macaroni and cheese.)\u003c/p>\n\u003cp>The devious cheesemakers of the 17th century used these colorings to pass their products off as the full-fat, naturally yellowish-orange cheese that Londoners had come to expect.\u003c/p>\n\u003cp>The tradition of coloring cheese then carried over in the U.S. Lots of cheesemakers in Indiana, Ohio, Wisconsin and New York have a long history of coloring cheddar.\u003c/p>\n\u003cp>The motivation was part tradition, part marketing to make their cheeses stand out. There was another reason, too: It helped cheesemakers achieve a uniform color in their cheeses.\u003c/p>\n\u003cp>But Kindstedt says it's not a tradition that ever caught on in New England dairy farms.\u003c/p>\n\u003cp>\"Here in New England there was a disdain for brightly colored cheese,\" Kindstedt says.\u003c/p>\n\u003cp>And that's why to this day, we still see lots of naturally white cheddar cheese from places such as \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=1454097\">Vermont\u003c/a>.\u003c/p>\n\u003cp>With the boom in the artisanal food movement, we're starting to see more cheese produced from grass-fed cows.\u003c/p>\n\u003cp>And as a result, we may notice the butterlike color in summer cheeses — similar to what the 17th century Londoners ate.\u003c/p>\n\u003cp>\"We absolutely see the color changes when the cows transition onto pasture in early May,\" cheesemaker \u003ca href=\"http://shelburnefarms.org/about/people/nat-bacon\">Nat Bacon\u003c/a> of Shelburne Farms in Vermont wrote to us in an email. He says it's especially evident \"in the whey after we cut the curd, and also in the finished cheese. Both get quite golden in color, kind of like straw, with the beta-carotenes the cows are eating in the fresh meadow grasses.\" \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": "73590 http://blogs.kqed.org/bayareabites/?p=73590",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/11/08/how-17th-century-fraud-gave-rise-to-bright-orange-cheese/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 608,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 25
},
"modified": 1383929257,
"excerpt": "Kraft says it's ditching two artificial dyes in some of its macaroni and cheese products. But why did we start coloring cheeses orange to begin with? Turn's out there's a curious history here.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Kraft says it's ditching two artificial dyes in some of its macaroni and cheese products. But why did we start coloring cheeses orange to begin with? Turn's out there's a curious history here.",
"title": "How 17th Century Fraud Gave Rise To Bright Orange Cheese | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "How 17th Century Fraud Gave Rise To Bright Orange Cheese",
"datePublished": "2013-11-08T08:47:37-08:00",
"dateModified": "2013-11-08T08:47:37-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "how-17th-century-fraud-gave-rise-to-bright-orange-cheese",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=243733126&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Allison Aubrey",
"nprStoryDate": "Thu, 07 Nov 2013 15:00:00 -0500",
"nprLastModifiedDate": "Thu, 07 Nov 2013 19:44:51 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/11/07/243733126/how-17th-century-fraud-gave-rise-to-bright-orange-cheese?ft=3&f=243733126",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/11/20131107_atc_02.mp3?orgId=1&topicId=1053&ft=3&f=243733126",
"nprAudioM3u": "http://api.npr.org/m3u/1243783505-bf1a6b.m3u?orgId=1&topicId=1053&ft=3&f=243733126",
"nprStoryId": "243733126",
"nprRetrievedStory": "1",
"nprPubDate": "Thu, 07 Nov 2013 19:44:00 -0500",
"path": "/bayareabites/73590/how-17th-century-fraud-gave-rise-to-bright-orange-cheese",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/11/20131107_atc_02.mp3?orgId=1&topicId=1053&ft=3&f=243733126",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73597\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yellowcheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yellowcheese.jpg\" alt=\"Shelburne Farms' clothbound cheddar has a bright yellow color because it's made from the milk of cows that graze on grasses high in beta-carotene. Photo: Courtesy of A. Blake Gardner\" width=\"624\" height=\"351\" class=\"size-full wp-image-73597\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shelburne Farms' clothbound cheddar has a bright yellow color because it's made from the milk of cows that graze on grasses high in beta-carotene. Photo: Courtesy of A. Blake Gardner\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/07/243733126/how-17th-century-fraud-gave-rise-to-bright-orange-cheese\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/11/20131107_atc_02.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/07/243733126/how-17th-century-fraud-gave-rise-to-bright-orange-cheese\">The Salt at NPR Food\u003c/a> (11/7/13)\u003c/p>\n\u003cp>The \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/01/kraft-dims-that-mac-and-cheese-artificially-orange-glow/\">news\u003c/a> from Kraft last week that the company is ditching two artificial dyes in some versions of its macaroni and cheese products left me with a question.\u003c/p>\n\u003cp>Why did we start coloring cheeses orange to begin with? Turns out there's a curious history here.\u003c/p>\n\u003cp>In theory, cheese should be whitish — similar to the color of milk, right?\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>Well, not really. Centuries ago in England, lots of cheeses had a natural yellowish-orange pigment. The cheese came from the milk of certain breeds of cows, such as Jersey and Guernsey. Their milk tends to be richer in color from beta-carotene in the grass they eat.\u003c/p>\n\u003cp>So, when the orange pigment transferred to the cow's milk, and then to the cheese, it was considered a mark of quality.\u003c/p>\n\u003cp>But here's where the story gets interesting.\u003c/p>\n\u003cp>Cheese expert \u003ca href=\"http://www.uvm.edu/nfs/?Page=kindstedt.php&SM=peoplesubmenu.html\">Paul Kindstedt\u003c/a> of the University of Vermont explains that back in the 17th century, many English cheesemakers realized that they could make more money if they skimmed off the cream — to sell it separately or make butter from it.\u003c/p>\n\u003cp>But in doing so, most of the color was lost, since the natural orange pigment is carried in the fatty cream.\u003c/p>\n\u003cp>So, to pass off what was left over — basically low-fat cheese made from white milk — as a high-quality product, the cheesemakers faked it.\u003c/p>\n\u003cp>\"The cheesemakers were initially trying to trick people to mask the white color [of their cheese],\" explains Kindstedt.\u003c/p>\n\u003cp>They began adding coloring from saffron, marigold, carrot juice and later, annatto, which comes from the seeds of a tropical plant. (It's also what Kraft will use to color its new varieties of macaroni and cheese.)\u003c/p>\n\u003cp>The devious cheesemakers of the 17th century used these colorings to pass their products off as the full-fat, naturally yellowish-orange cheese that Londoners had come to expect.\u003c/p>\n\u003cp>The tradition of coloring cheese then carried over in the U.S. Lots of cheesemakers in Indiana, Ohio, Wisconsin and New York have a long history of coloring cheddar.\u003c/p>\n\u003cp>The motivation was part tradition, part marketing to make their cheeses stand out. There was another reason, too: It helped cheesemakers achieve a uniform color in their cheeses.\u003c/p>\n\u003cp>But Kindstedt says it's not a tradition that ever caught on in New England dairy farms.\u003c/p>\n\u003cp>\"Here in New England there was a disdain for brightly colored cheese,\" Kindstedt says.\u003c/p>\n\u003cp>And that's why to this day, we still see lots of naturally white cheddar cheese from places such as \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=1454097\">Vermont\u003c/a>.\u003c/p>\n\u003cp>With the boom in the artisanal food movement, we're starting to see more cheese produced from grass-fed cows.\u003c/p>\n\u003cp>And as a result, we may notice the butterlike color in summer cheeses — similar to what the 17th century Londoners ate.\u003c/p>\n\u003cp>\"We absolutely see the color changes when the cows transition onto pasture in early May,\" cheesemaker \u003ca href=\"http://shelburnefarms.org/about/people/nat-bacon\">Nat Bacon\u003c/a> of Shelburne Farms in Vermont wrote to us in an email. He says it's especially evident \"in the whey after we cut the curd, and also in the finished cheese. Both get quite golden in color, kind of like straw, with the beta-carotenes the cows are eating in the fresh meadow grasses.\" \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/73590/how-17th-century-fraud-gave-rise-to-bright-orange-cheese",
"authors": [
"byline_bayareabites_73590"
],
"categories": [
"bayareabites_188",
"bayareabites_2090",
"bayareabites_10916",
"bayareabites_34"
],
"tags": [
"bayareabites_12674",
"bayareabites_14750",
"bayareabites_12673",
"bayareabites_11282",
"bayareabites_679",
"bayareabites_677",
"bayareabites_10921"
],
"featImg": "bayareabites_73597",
"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": 156,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 392,
"relation": "eq"
},
"items": [
"bayareabites_74840",
"bayareabites_74822",
"bayareabites_74754",
"bayareabites_74494",
"bayareabites_74260",
"bayareabites_74243",
"bayareabites_74189",
"bayareabites_74077",
"bayareabites_74045",
"bayareabites_74022",
"bayareabites_73982",
"bayareabites_73590"
],
"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_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_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_1246": {
"type": "terms",
"id": "bayareabites_1246",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1246",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kids and family",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kids and family Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1085,
"slug": "kids-and-family",
"isLoading": false,
"link": "/bayareabites/category/kids-and-family"
},
"bayareabites_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_12761": {
"type": "terms",
"id": "bayareabites_12761",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12761",
"found": true
},
"relationships": {},
"featImg": null,
"name": "closed campus",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "closed campus Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7224,
"slug": "closed-campus",
"isLoading": false,
"link": "/bayareabites/tag/closed-campus"
},
"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_12760": {
"type": "terms",
"id": "bayareabites_12760",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12760",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Oakland High",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Oakland High Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7223,
"slug": "oakland-high",
"isLoading": false,
"link": "/bayareabites/tag/oakland-high"
},
"bayareabites_450": {
"type": "terms",
"id": "bayareabites_450",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "450",
"found": true
},
"relationships": {},
"featImg": null,
"name": "school lunch",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "school lunch Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 415,
"slug": "school-lunch",
"isLoading": false,
"link": "/bayareabites/tag/school-lunch"
},
"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_1962": {
"type": "terms",
"id": "bayareabites_1962",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1962",
"found": true
},
"relationships": {},
"featImg": null,
"name": "economy and food costs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "economy and food costs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1488,
"slug": "economy-and-food-costs",
"isLoading": false,
"link": "/bayareabites/category/economy-and-food-costs"
},
"bayareabites_3032": {
"type": "terms",
"id": "bayareabites_3032",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3032",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food banks, hunger, volunteer",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food banks, hunger, volunteer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2109,
"slug": "food-banks-hunger-volunteer",
"isLoading": false,
"link": "/bayareabites/category/food-banks-hunger-volunteer"
},
"bayareabites_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_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_12759": {
"type": "terms",
"id": "bayareabites_12759",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12759",
"found": true
},
"relationships": {},
"featImg": null,
"name": "planet money",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "planet money Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7222,
"slug": "planet-money",
"isLoading": false,
"link": "/bayareabites/tag/planet-money"
},
"bayareabites_11838": {
"type": "terms",
"id": "bayareabites_11838",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11838",
"found": true
},
"relationships": {},
"featImg": null,
"name": "SNAP",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "SNAP Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6300,
"slug": "snap",
"isLoading": false,
"link": "/bayareabites/tag/snap"
},
"bayareabites_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_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_10480": {
"type": "terms",
"id": "bayareabites_10480",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10480",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dairy",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dairy Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4934,
"slug": "dairy",
"isLoading": false,
"link": "/bayareabites/tag/dairy"
},
"bayareabites_12745": {
"type": "terms",
"id": "bayareabites_12745",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12745",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dairy cliff",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dairy cliff Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7208,
"slug": "dairy-cliff",
"isLoading": false,
"link": "/bayareabites/tag/dairy-cliff"
},
"bayareabites_135": {
"type": "terms",
"id": "bayareabites_135",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "135",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farm bill",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farm bill Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100,
"slug": "farm-bill",
"isLoading": false,
"link": "/bayareabites/tag/farm-bill"
},
"bayareabites_1621": {
"type": "terms",
"id": "bayareabites_1621",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1621",
"found": true
},
"relationships": {},
"featImg": null,
"name": "milk",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "milk Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1320,
"slug": "milk",
"isLoading": false,
"link": "/bayareabites/tag/milk"
},
"bayareabites_2695": {
"type": "terms",
"id": "bayareabites_2695",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2695",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cooking techniques and tips",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cooking techniques and tips Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1905,
"slug": "cooking-techniques-and-tips",
"isLoading": false,
"link": "/bayareabites/category/cooking-techniques-and-tips"
},
"bayareabites_1763": {
"type": "terms",
"id": "bayareabites_1763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holidays and traditions",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holidays and traditions Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1254,
"slug": "holidays-and-traditions",
"isLoading": false,
"link": "/bayareabites/category/holidays-and-traditions"
},
"bayareabites_12": {
"type": "terms",
"id": "bayareabites_12",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 10,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/category/recipes"
},
"bayareabites_12147": {
"type": "terms",
"id": "bayareabites_12147",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12147",
"found": true
},
"relationships": {},
"featImg": null,
"name": "americas test kitchen",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "americas test kitchen Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6609,
"slug": "americas-test-kitchen",
"isLoading": false,
"link": "/bayareabites/tag/americas-test-kitchen"
},
"bayareabites_12734": {
"type": "terms",
"id": "bayareabites_12734",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12734",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Brigid Lancaster",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Brigid Lancaster Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7197,
"slug": "brigid-lancaster",
"isLoading": false,
"link": "/bayareabites/tag/brigid-lancaster"
},
"bayareabites_11278": {
"type": "terms",
"id": "bayareabites_11278",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11278",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Fresh Air",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Fresh Air Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5737,
"slug": "fresh-air",
"isLoading": false,
"link": "/bayareabites/tag/fresh-air"
},
"bayareabites_12733": {
"type": "terms",
"id": "bayareabites_12733",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12733",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Jack Bishop",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Jack Bishop Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7196,
"slug": "jack-bishop",
"isLoading": false,
"link": "/bayareabites/tag/jack-bishop"
},
"bayareabites_12148": {
"type": "terms",
"id": "bayareabites_12148",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12148",
"found": true
},
"relationships": {},
"featImg": null,
"name": "terry gross",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "terry gross Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6610,
"slug": "terry-gross",
"isLoading": false,
"link": "/bayareabites/tag/terry-gross"
},
"bayareabites_530": {
"type": "terms",
"id": "bayareabites_530",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "530",
"found": true
},
"relationships": {},
"featImg": null,
"name": "thanksgiving",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "thanksgiving Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 495,
"slug": "thanksgiving",
"isLoading": false,
"link": "/bayareabites/tag/thanksgiving"
},
"bayareabites_543": {
"type": "terms",
"id": "bayareabites_543",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "543",
"found": true
},
"relationships": {},
"featImg": null,
"name": "turkey",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "turkey Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 508,
"slug": "turkey",
"isLoading": false,
"link": "/bayareabites/tag/turkey"
},
"bayareabites_63": {
"type": "terms",
"id": "bayareabites_63",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "63",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chefs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chefs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 27,
"slug": "chefs",
"isLoading": false,
"link": "/bayareabites/category/chefs"
},
"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_12694": {
"type": "terms",
"id": "bayareabites_12694",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12694",
"found": true
},
"relationships": {},
"featImg": null,
"name": "deconstructed turkey",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "deconstructed turkey Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7157,
"slug": "deconstructed-turkey",
"isLoading": false,
"link": "/bayareabites/tag/deconstructed-turkey"
},
"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_228": {
"type": "terms",
"id": "bayareabites_228",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "228",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pie",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pie Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 193,
"slug": "pie",
"isLoading": false,
"link": "/bayareabites/tag/pie"
},
"bayareabites_12693": {
"type": "terms",
"id": "bayareabites_12693",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12693",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Thanksgivukkah",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Thanksgivukkah Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7156,
"slug": "thanksgivukkah",
"isLoading": false,
"link": "/bayareabites/tag/thanksgivukkah"
},
"bayareabites_1251": {
"type": "terms",
"id": "bayareabites_1251",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1251",
"found": true
},
"relationships": {},
"featImg": null,
"name": "traci des jardins",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "traci des jardins Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1096,
"slug": "traci-des-jardins",
"isLoading": false,
"link": "/bayareabites/tag/traci-des-jardins"
},
"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_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_12723": {
"type": "terms",
"id": "bayareabites_12723",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12723",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Earthbound Farms",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Earthbound Farms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7186,
"slug": "earthbound-farms",
"isLoading": false,
"link": "/bayareabites/tag/earthbound-farms"
},
"bayareabites_2608": {
"type": "terms",
"id": "bayareabites_2608",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2608",
"found": true
},
"relationships": {},
"featImg": null,
"name": "FDA",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "FDA Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1862,
"slug": "fda",
"isLoading": false,
"link": "/bayareabites/tag/fda"
},
"bayareabites_12722": {
"type": "terms",
"id": "bayareabites_12722",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12722",
"found": true
},
"relationships": {},
"featImg": null,
"name": "manure",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "manure Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7185,
"slug": "manure",
"isLoading": false,
"link": "/bayareabites/tag/manure"
},
"bayareabites_65": {
"type": "terms",
"id": "bayareabites_65",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "65",
"found": true
},
"relationships": {},
"featImg": null,
"name": "organic",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "organic Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 29,
"slug": "organic",
"isLoading": false,
"link": "/bayareabites/tag/organic"
},
"bayareabites_8624": {
"type": "terms",
"id": "bayareabites_8624",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8624",
"found": true
},
"relationships": {},
"featImg": null,
"name": "almonds",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "almonds Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3077,
"slug": "almonds",
"isLoading": false,
"link": "/bayareabites/tag/almonds"
},
"bayareabites_11346": {
"type": "terms",
"id": "bayareabites_11346",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11346",
"found": true
},
"relationships": {},
"featImg": null,
"name": "longevity",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "longevity Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5805,
"slug": "longevity",
"isLoading": false,
"link": "/bayareabites/tag/longevity"
},
"bayareabites_11260": {
"type": "terms",
"id": "bayareabites_11260",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11260",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Mediterranean Diet",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Mediterranean Diet Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5719,
"slug": "mediterranean-diet",
"isLoading": false,
"link": "/bayareabites/tag/mediterranean-diet"
},
"bayareabites_11289": {
"type": "terms",
"id": "bayareabites_11289",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11289",
"found": true
},
"relationships": {},
"featImg": null,
"name": "New England Journal of Medicine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "New England Journal of Medicine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5748,
"slug": "new-england-journal-of-medicine",
"isLoading": false,
"link": "/bayareabites/tag/new-england-journal-of-medicine"
},
"bayareabites_1828": {
"type": "terms",
"id": "bayareabites_1828",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1828",
"found": true
},
"relationships": {},
"featImg": null,
"name": "nuts",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "nuts Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1429,
"slug": "nuts",
"isLoading": false,
"link": "/bayareabites/tag/nuts"
},
"bayareabites_11925": {
"type": "terms",
"id": "bayareabites_11925",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11925",
"found": true
},
"relationships": {},
"featImg": null,
"name": "peanuts",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "peanuts Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6387,
"slug": "peanuts",
"isLoading": false,
"link": "/bayareabites/tag/peanuts"
},
"bayareabites_11318": {
"type": "terms",
"id": "bayareabites_11318",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11318",
"found": true
},
"relationships": {},
"featImg": null,
"name": "study",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "study Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5777,
"slug": "study",
"isLoading": false,
"link": "/bayareabites/tag/study"
},
"bayareabites_12721": {
"type": "terms",
"id": "bayareabites_12721",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12721",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tree nuts",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tree nuts Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7184,
"slug": "tree-nuts",
"isLoading": false,
"link": "/bayareabites/tag/tree-nuts"
},
"bayareabites_2254": {
"type": "terms",
"id": "bayareabites_2254",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2254",
"found": true
},
"relationships": {},
"featImg": null,
"name": "books, magazines, newspapers",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "books, magazines, newspapers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 11,
"slug": "books-and-magazines",
"isLoading": false,
"link": "/bayareabites/category/books-and-magazines"
},
"bayareabites_1865": {
"type": "terms",
"id": "bayareabites_1865",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1865",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food bloggers and social media",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food bloggers and social media Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1240,
"slug": "food-bloggers-and-social-media",
"isLoading": false,
"link": "/bayareabites/category/food-bloggers-and-social-media"
},
"bayareabites_12715": {
"type": "terms",
"id": "bayareabites_12715",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12715",
"found": true
},
"relationships": {},
"featImg": null,
"name": "classic recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "classic recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7178,
"slug": "classic-recipes",
"isLoading": false,
"link": "/bayareabites/tag/classic-recipes"
},
"bayareabites_12712": {
"type": "terms",
"id": "bayareabites_12712",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12712",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Fakesgiving",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Fakesgiving Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7175,
"slug": "fakesgiving",
"isLoading": false,
"link": "/bayareabites/tag/fakesgiving"
},
"bayareabites_12711": {
"type": "terms",
"id": "bayareabites_12711",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12711",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Food & Wine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Food & Wine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7174,
"slug": "food-wine",
"isLoading": false,
"link": "/bayareabites/tag/food-wine"
},
"bayareabites_12714": {
"type": "terms",
"id": "bayareabites_12714",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12714",
"found": true
},
"relationships": {},
"featImg": null,
"name": "The Bitten Word",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "The Bitten Word Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7177,
"slug": "the-bitten-word",
"isLoading": false,
"link": "/bayareabites/tag/the-bitten-word"
},
"bayareabites_631": {
"type": "terms",
"id": "bayareabites_631",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "631",
"found": true
},
"relationships": {},
"featImg": null,
"name": "trends",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "trends Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 596,
"slug": "trends",
"isLoading": false,
"link": "/bayareabites/tag/trends"
},
"bayareabites_12713": {
"type": "terms",
"id": "bayareabites_12713",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12713",
"found": true
},
"relationships": {},
"featImg": null,
"name": "word cloud",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "word cloud Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7176,
"slug": "word-cloud",
"isLoading": false,
"link": "/bayareabites/tag/word-cloud"
},
"bayareabites_316": {
"type": "terms",
"id": "bayareabites_316",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "316",
"found": true
},
"relationships": {},
"featImg": null,
"name": "video",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "video Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5360,
"slug": "video",
"isLoading": false,
"link": "/bayareabites/category/video"
},
"bayareabites_11456": {
"type": "terms",
"id": "bayareabites_11456",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11456",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bacteria",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bacteria Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5917,
"slug": "bacteria",
"isLoading": false,
"link": "/bayareabites/tag/bacteria"
},
"bayareabites_12709": {
"type": "terms",
"id": "bayareabites_12709",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12709",
"found": true
},
"relationships": {},
"featImg": null,
"name": "brain",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "brain Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7172,
"slug": "brain",
"isLoading": false,
"link": "/bayareabites/tag/brain"
},
"bayareabites_12708": {
"type": "terms",
"id": "bayareabites_12708",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12708",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gut bacteria",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gut bacteria Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7171,
"slug": "gut-bacteria",
"isLoading": false,
"link": "/bayareabites/tag/gut-bacteria"
},
"bayareabites_12710": {
"type": "terms",
"id": "bayareabites_12710",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12710",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gut feelings",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gut feelings Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7173,
"slug": "gut-feelings",
"isLoading": false,
"link": "/bayareabites/tag/gut-feelings"
},
"bayareabites_11018": {
"type": "terms",
"id": "bayareabites_11018",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11018",
"found": true
},
"relationships": {},
"featImg": null,
"name": "shots",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "shots Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5477,
"slug": "shots",
"isLoading": false,
"link": "/bayareabites/tag/shots"
},
"bayareabites_12703": {
"type": "terms",
"id": "bayareabites_12703",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12703",
"found": true
},
"relationships": {},
"featImg": null,
"name": "disaster relief",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "disaster relief Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7166,
"slug": "disaster-relief",
"isLoading": false,
"link": "/bayareabites/tag/disaster-relief"
},
"bayareabites_11725": {
"type": "terms",
"id": "bayareabites_11725",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11725",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food aid",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food aid Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6187,
"slug": "food-aid",
"isLoading": false,
"link": "/bayareabites/tag/food-aid"
},
"bayareabites_12701": {
"type": "terms",
"id": "bayareabites_12701",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12701",
"found": true
},
"relationships": {},
"featImg": null,
"name": "philippines",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "philippines Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7164,
"slug": "philippines",
"isLoading": false,
"link": "/bayareabites/tag/philippines"
},
"bayareabites_12705": {
"type": "terms",
"id": "bayareabites_12705",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12705",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Typhoon Haiyan",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Typhoon Haiyan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7168,
"slug": "typhoon-haiyan",
"isLoading": false,
"link": "/bayareabites/tag/typhoon-haiyan"
},
"bayareabites_12704": {
"type": "terms",
"id": "bayareabites_12704",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12704",
"found": true
},
"relationships": {},
"featImg": null,
"name": "World Food Program",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "World Food Program Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7167,
"slug": "world-food-program",
"isLoading": false,
"link": "/bayareabites/tag/world-food-program"
},
"bayareabites_12555": {
"type": "terms",
"id": "bayareabites_12555",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12555",
"found": true
},
"relationships": {},
"featImg": null,
"name": "marketing, advertising & labeling",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "marketing, advertising & labeling Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7018,
"slug": "marketing-and-advertising",
"isLoading": false,
"link": "/bayareabites/category/marketing-and-advertising"
},
"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_12697": {
"type": "terms",
"id": "bayareabites_12697",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12697",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food labels",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food labels Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7160,
"slug": "food-labels",
"isLoading": false,
"link": "/bayareabites/tag/food-labels"
},
"bayareabites_12698": {
"type": "terms",
"id": "bayareabites_12698",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12698",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Food Tank",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Food Tank Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7161,
"slug": "food-tank",
"isLoading": false,
"link": "/bayareabites/tag/food-tank"
},
"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_10774": {
"type": "terms",
"id": "bayareabites_10774",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10774",
"found": true
},
"relationships": {},
"featImg": null,
"name": "labeling",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "labeling Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5228,
"slug": "labeling",
"isLoading": false,
"link": "/bayareabites/tag/labeling"
},
"bayareabites_188": {
"type": "terms",
"id": "bayareabites_188",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "188",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cheese",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cheese Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5989,
"slug": "cheese",
"isLoading": false,
"link": "/bayareabites/category/cheese"
},
"bayareabites_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_12674": {
"type": "terms",
"id": "bayareabites_12674",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12674",
"found": true
},
"relationships": {},
"featImg": null,
"name": "artificial dye",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "artificial dye Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7137,
"slug": "artificial-dye",
"isLoading": false,
"link": "/bayareabites/tag/artificial-dye"
},
"bayareabites_14750": {
"type": "terms",
"id": "bayareabites_14750",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14750",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cheese",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cheese Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 153,
"slug": "cheese",
"isLoading": false,
"link": "/bayareabites/tag/cheese"
},
"bayareabites_12673": {
"type": "terms",
"id": "bayareabites_12673",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12673",
"found": true
},
"relationships": {},
"featImg": null,
"name": "coloring cheese",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "coloring cheese Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7136,
"slug": "coloring-cheese",
"isLoading": false,
"link": "/bayareabites/tag/coloring-cheese"
},
"bayareabites_11282": {
"type": "terms",
"id": "bayareabites_11282",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11282",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Kraft",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Kraft Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5741,
"slug": "kraft",
"isLoading": false,
"link": "/bayareabites/tag/kraft"
},
"bayareabites_679": {
"type": "terms",
"id": "bayareabites_679",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "679",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mac and cheese",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mac and cheese Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 644,
"slug": "mac-and-cheese",
"isLoading": false,
"link": "/bayareabites/tag/mac-and-cheese"
},
"bayareabites_677": {
"type": "terms",
"id": "bayareabites_677",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "677",
"found": true
},
"relationships": {},
"featImg": null,
"name": "macaroni and cheese",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "macaroni and cheese Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 642,
"slug": "macaroni-and-cheese",
"isLoading": false,
"link": "/bayareabites/tag/macaroni-and-cheese"
}
},
"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": {}
}
}
}