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_99852": {
"type": "attachments",
"id": "bayareabites_99852",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "99852",
"found": true
},
"parent": 99851,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/gettyimages-471006602-99705b6d250521f4014e8c84f29849326d342a59-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/gettyimages-471006602-99705b6d250521f4014e8c84f29849326d342a59-400x300.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 300
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/gettyimages-471006602-99705b6d250521f4014e8c84f29849326d342a59-960x720.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 720
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/gettyimages-471006602-99705b6d250521f4014e8c84f29849326d342a59-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/gettyimages-471006602-99705b6d250521f4014e8c84f29849326d342a59.jpg",
"width": 2699,
"height": 2024
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/gettyimages-471006602-99705b6d250521f4014e8c84f29849326d342a59-1440x1080.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 1080
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/gettyimages-471006602-99705b6d250521f4014e8c84f29849326d342a59-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/gettyimages-471006602-99705b6d250521f4014e8c84f29849326d342a59-800x600.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 600
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/gettyimages-471006602-99705b6d250521f4014e8c84f29849326d342a59-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/gettyimages-471006602-99705b6d250521f4014e8c84f29849326d342a59-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/gettyimages-471006602-99705b6d250521f4014e8c84f29849326d342a59-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/gettyimages-471006602-99705b6d250521f4014e8c84f29849326d342a59-1920x1440.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1440
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/gettyimages-471006602-99705b6d250521f4014e8c84f29849326d342a59-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/gettyimages-471006602-99705b6d250521f4014e8c84f29849326d342a59-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/gettyimages-471006602-99705b6d250521f4014e8c84f29849326d342a59-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1440722442,
"modified": 1440722616,
"caption": "Almonds hang from a branch at an orchard in Firebaugh, Calif. Despite the strain of prolonged drought, in 2014, California farms sold $54 billion worth of crops like almonds or grapes, and animal products like milk.",
"description": "Almonds hang from a branch at an orchard in Firebaugh, Calif. Despite the strain of prolonged drought, in 2014, California farms sold $54 billion worth of crops like almonds or grapes, and animal products like milk",
"title": "Almonds hang from a branch at an orchard in Firebaugh, Calif. Despite the strain of prolonged drought, in 2014, California farms sold $54 billion worth of crops like almonds or grapes, and animal products like milk.",
"credit": "Justin Sullivan/Getty Images",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_99690": {
"type": "attachments",
"id": "bayareabites_99690",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "99690",
"found": true
},
"parent": 99689,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/img_1061_wide-40312a2d9e4302b79493d78b3074e37abaf958de-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/img_1061_wide-40312a2d9e4302b79493d78b3074e37abaf958de-400x225.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 225
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/img_1061_wide-40312a2d9e4302b79493d78b3074e37abaf958de-960x540.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 540
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/img_1061_wide-40312a2d9e4302b79493d78b3074e37abaf958de-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/img_1061_wide-40312a2d9e4302b79493d78b3074e37abaf958de.jpg",
"width": 2500,
"height": 1406
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/img_1061_wide-40312a2d9e4302b79493d78b3074e37abaf958de-1440x810.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 810
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/img_1061_wide-40312a2d9e4302b79493d78b3074e37abaf958de-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/img_1061_wide-40312a2d9e4302b79493d78b3074e37abaf958de-800x450.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 450
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/img_1061_wide-40312a2d9e4302b79493d78b3074e37abaf958de-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/img_1061_wide-40312a2d9e4302b79493d78b3074e37abaf958de-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/img_1061_wide-40312a2d9e4302b79493d78b3074e37abaf958de-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/img_1061_wide-40312a2d9e4302b79493d78b3074e37abaf958de-1920x1080.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1080
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/img_1061_wide-40312a2d9e4302b79493d78b3074e37abaf958de-1180x664.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 664
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/img_1061_wide-40312a2d9e4302b79493d78b3074e37abaf958de-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/img_1061_wide-40312a2d9e4302b79493d78b3074e37abaf958de-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1440358700,
"modified": 1440359376,
"caption": "Chef Simon Hopkinson says that mayonnaise is something that is such a pleasure to make, but people are often frightened of it and it's one of the most delicious things.",
"description": "Chef Simon Hopkinson says that mayonnaise is something that is such a pleasure to make, but people are often frightened of it and it's one of the most delicious things.",
"title": "Chef Simon Hopkinson says that mayonnaise is something that is such a pleasure to make, but people are often frightened of it and it's one of the most delicious things.",
"credit": "Monika Evstatieva /NPR",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_98962": {
"type": "attachments",
"id": "bayareabites_98962",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "98962",
"found": true
},
"parent": 98961,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/istock_000014022994large_custom-c748314c46546499e3666a6b4ac54e361dae2f66-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/istock_000014022994large_custom-c748314c46546499e3666a6b4ac54e361dae2f66-400x266.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 266
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/istock_000014022994large_custom-c748314c46546499e3666a6b4ac54e361dae2f66-960x638.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 638
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/istock_000014022994large_custom-c748314c46546499e3666a6b4ac54e361dae2f66-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/istock_000014022994large_custom-c748314c46546499e3666a6b4ac54e361dae2f66-e1438746243988.jpg",
"width": 1920,
"height": 1275
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/istock_000014022994large_custom-c748314c46546499e3666a6b4ac54e361dae2f66-1440x956.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 956
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/istock_000014022994large_custom-c748314c46546499e3666a6b4ac54e361dae2f66-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/istock_000014022994large_custom-c748314c46546499e3666a6b4ac54e361dae2f66-800x531.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 531
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/istock_000014022994large_custom-c748314c46546499e3666a6b4ac54e361dae2f66-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/istock_000014022994large_custom-c748314c46546499e3666a6b4ac54e361dae2f66-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/istock_000014022994large_custom-c748314c46546499e3666a6b4ac54e361dae2f66-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/istock_000014022994large_custom-c748314c46546499e3666a6b4ac54e361dae2f66-1920x1275.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1275
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/istock_000014022994large_custom-c748314c46546499e3666a6b4ac54e361dae2f66-1180x784.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 784
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/istock_000014022994large_custom-c748314c46546499e3666a6b4ac54e361dae2f66-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/istock_000014022994large_custom-c748314c46546499e3666a6b4ac54e361dae2f66-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1438746055,
"modified": 1438746271,
"caption": "Laws in Montana, Utah, North Dakota, Missouri, Kansas, Iowa and North Carolina have also made it illegal for activists to smuggle cameras into industrial animal operations.",
"description": "Laws in Montana, Utah, North Dakota, Missouri, Kansas, Iowa and North Carolina have also made it illegal for activists to smuggle cameras into industrial animal operations.",
"title": "Laws in Montana, Utah, North Dakota, Missouri, Kansas, Iowa and North Carolina have also made it illegal for activists to smuggle cameras into industrial animal operations.",
"credit": "iStockphoto",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_98401": {
"type": "attachments",
"id": "bayareabites_98401",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "98401",
"found": true
},
"parent": 98398,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/2092436_shapiro_temple-11-_custom-2554261ea02084543f8ed4d3938fad2f4e3f3342-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/2092436_shapiro_temple-11-_custom-2554261ea02084543f8ed4d3938fad2f4e3f3342-400x268.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 268
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/2092436_shapiro_temple-11-_custom-2554261ea02084543f8ed4d3938fad2f4e3f3342-960x643.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 643
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/2092436_shapiro_temple-11-_custom-2554261ea02084543f8ed4d3938fad2f4e3f3342-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/2092436_shapiro_temple-11-_custom-2554261ea02084543f8ed4d3938fad2f4e3f3342-e1437670559561.jpg",
"width": 1920,
"height": 1285
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/2092436_shapiro_temple-11-_custom-2554261ea02084543f8ed4d3938fad2f4e3f3342-1440x964.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 964
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/2092436_shapiro_temple-11-_custom-2554261ea02084543f8ed4d3938fad2f4e3f3342-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/2092436_shapiro_temple-11-_custom-2554261ea02084543f8ed4d3938fad2f4e3f3342-800x535.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 535
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/2092436_shapiro_temple-11-_custom-2554261ea02084543f8ed4d3938fad2f4e3f3342-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/2092436_shapiro_temple-11-_custom-2554261ea02084543f8ed4d3938fad2f4e3f3342-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/2092436_shapiro_temple-11-_custom-2554261ea02084543f8ed4d3938fad2f4e3f3342-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/2092436_shapiro_temple-11-_custom-2554261ea02084543f8ed4d3938fad2f4e3f3342-1400x937.jpg",
"width": 1400,
"mimeType": "image/jpeg",
"height": 937
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/2092436_shapiro_temple-11-_custom-2554261ea02084543f8ed4d3938fad2f4e3f3342-1180x790.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 790
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/2092436_shapiro_temple-11-_custom-2554261ea02084543f8ed4d3938fad2f4e3f3342-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/2092436_shapiro_temple-11-_custom-2554261ea02084543f8ed4d3938fad2f4e3f3342-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1437669545,
"modified": 1437670574,
"caption": "\"The food creates the entire human being,\" says Gye Ho, the nun who runs the table. Above, an array of dishes served at the temple, including root chips, pickled radishes, marinated tofu, potatoes, stir-fried greens, squash, green tea, mushroom fritters and caps. The dishes feature no meat, fish or MSG.",
"description": "\"The food creates the entire human being,\" says Gye Ho, the nun who runs the table. Above, an array of dishes served at the temple, including root chips, pickled radishes, marinated tofu, potatoes, stir-fried greens, squash, green tea, mushroom fritters and caps. The dishes feature no meat, fish or MSG",
"title": "\"The food creates the entire human being,\" says Gye Ho, the nun who runs the table. Above, an array of dishes served at the temple, including root chips, pickled radishes, marinated tofu, potatoes, stir-fried greens, squash, green tea, mushroom fritters and caps. The dishes feature no meat, fish or MSG.",
"credit": "Ari Shapiro/NPR ",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_98390": {
"type": "attachments",
"id": "bayareabites_98390",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "98390",
"found": true
},
"parent": 98389,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/gettyimages-481598326-4c6bc0c449f7db71cb9e1c2a7a15887e0f5c0249-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/gettyimages-481598326-4c6bc0c449f7db71cb9e1c2a7a15887e0f5c0249-400x300.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 300
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/gettyimages-481598326-4c6bc0c449f7db71cb9e1c2a7a15887e0f5c0249-960x720.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 720
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/gettyimages-481598326-4c6bc0c449f7db71cb9e1c2a7a15887e0f5c0249-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/gettyimages-481598326-4c6bc0c449f7db71cb9e1c2a7a15887e0f5c0249-e1437669041900.jpg",
"width": 1920,
"height": 1440
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/gettyimages-481598326-4c6bc0c449f7db71cb9e1c2a7a15887e0f5c0249-1440x1080.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 1080
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/gettyimages-481598326-4c6bc0c449f7db71cb9e1c2a7a15887e0f5c0249-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/gettyimages-481598326-4c6bc0c449f7db71cb9e1c2a7a15887e0f5c0249-800x600.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 600
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/gettyimages-481598326-4c6bc0c449f7db71cb9e1c2a7a15887e0f5c0249-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/gettyimages-481598326-4c6bc0c449f7db71cb9e1c2a7a15887e0f5c0249-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/gettyimages-481598326-4c6bc0c449f7db71cb9e1c2a7a15887e0f5c0249-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/gettyimages-481598326-4c6bc0c449f7db71cb9e1c2a7a15887e0f5c0249-1400x1050.jpg",
"width": 1400,
"mimeType": "image/jpeg",
"height": 1050
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/gettyimages-481598326-4c6bc0c449f7db71cb9e1c2a7a15887e0f5c0249-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/gettyimages-481598326-4c6bc0c449f7db71cb9e1c2a7a15887e0f5c0249-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/gettyimages-481598326-4c6bc0c449f7db71cb9e1c2a7a15887e0f5c0249-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1437668901,
"modified": 1437669066,
"caption": "Labor leaders, workers and activists attend a rally for a $15 minimum hourly wage Wednesday in New York City. A panel appointed by Gov. Andrew Cuomo recommended the increase.",
"description": "Labor leaders, workers and activists attend a rally for a $15 minimum hourly wage Wednesday in New York City. A panel appointed by Gov. Andrew Cuomo recommended the increase",
"title": "Labor leaders, workers and activists attend a rally for a $15 minimum hourly wage Wednesday in New York City. A panel appointed by Gov. Andrew Cuomo recommended the increase.",
"credit": "Spencer Platt/Getty Images ",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_98076": {
"type": "attachments",
"id": "bayareabites_98076",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "98076",
"found": true
},
"parent": 98075,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/istock_000008256748large_custom-496402c8fcfa2ab44be8ff7d552814e83bb24d8c-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/istock_000008256748large_custom-496402c8fcfa2ab44be8ff7d552814e83bb24d8c-400x266.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 266
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/istock_000008256748large_custom-496402c8fcfa2ab44be8ff7d552814e83bb24d8c-960x639.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 639
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/istock_000008256748large_custom-496402c8fcfa2ab44be8ff7d552814e83bb24d8c-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/istock_000008256748large_custom-496402c8fcfa2ab44be8ff7d552814e83bb24d8c-e1437069226992.jpg",
"width": 1920,
"height": 1279
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/istock_000008256748large_custom-496402c8fcfa2ab44be8ff7d552814e83bb24d8c-1440x959.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 959
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/istock_000008256748large_custom-496402c8fcfa2ab44be8ff7d552814e83bb24d8c-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/istock_000008256748large_custom-496402c8fcfa2ab44be8ff7d552814e83bb24d8c-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/istock_000008256748large_custom-496402c8fcfa2ab44be8ff7d552814e83bb24d8c-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/istock_000008256748large_custom-496402c8fcfa2ab44be8ff7d552814e83bb24d8c-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/istock_000008256748large_custom-496402c8fcfa2ab44be8ff7d552814e83bb24d8c-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/istock_000008256748large_custom-496402c8fcfa2ab44be8ff7d552814e83bb24d8c-1400x932.jpg",
"width": 1400,
"mimeType": "image/jpeg",
"height": 932
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/istock_000008256748large_custom-496402c8fcfa2ab44be8ff7d552814e83bb24d8c-1180x786.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 786
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/istock_000008256748large_custom-496402c8fcfa2ab44be8ff7d552814e83bb24d8c-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/istock_000008256748large_custom-496402c8fcfa2ab44be8ff7d552814e83bb24d8c-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1437068744,
"modified": 1437069252,
"caption": "Cottage cheese peaked in the early 1970s, when the average American ate about 5 pounds of it per year, according to the U.S. Department of Agriculture.",
"description": "Cottage cheese peaked in the early 1970s, when the average American ate about 5 pounds of it per year, according to the U.S. Department of Agricultur",
"title": "Cottage cheese peaked in the early 1970s, when the average American ate about 5 pounds of it per year, according to the U.S. Department of Agriculture.",
"credit": "iStockphoto ",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_97752": {
"type": "attachments",
"id": "bayareabites_97752",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "97752",
"found": true
},
"parent": 97751,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/ap_120223029923_custom-b105e269af9ce87b2c8f5f3b9f6cd1fec5df8dc4-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/ap_120223029923_custom-b105e269af9ce87b2c8f5f3b9f6cd1fec5df8dc4-400x266.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 266
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/ap_120223029923_custom-b105e269af9ce87b2c8f5f3b9f6cd1fec5df8dc4-960x639.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 639
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/ap_120223029923_custom-b105e269af9ce87b2c8f5f3b9f6cd1fec5df8dc4-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/ap_120223029923_custom-b105e269af9ce87b2c8f5f3b9f6cd1fec5df8dc4-e1436395041109.jpg",
"width": 1920,
"height": 1277
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/ap_120223029923_custom-b105e269af9ce87b2c8f5f3b9f6cd1fec5df8dc4-1440x958.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 958
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/ap_120223029923_custom-b105e269af9ce87b2c8f5f3b9f6cd1fec5df8dc4-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/ap_120223029923_custom-b105e269af9ce87b2c8f5f3b9f6cd1fec5df8dc4-800x532.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 532
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/ap_120223029923_custom-b105e269af9ce87b2c8f5f3b9f6cd1fec5df8dc4-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/ap_120223029923_custom-b105e269af9ce87b2c8f5f3b9f6cd1fec5df8dc4-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/ap_120223029923_custom-b105e269af9ce87b2c8f5f3b9f6cd1fec5df8dc4-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/ap_120223029923_custom-b105e269af9ce87b2c8f5f3b9f6cd1fec5df8dc4-1180x785.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 785
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/ap_120223029923_custom-b105e269af9ce87b2c8f5f3b9f6cd1fec5df8dc4-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/ap_120223029923_custom-b105e269af9ce87b2c8f5f3b9f6cd1fec5df8dc4-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1436394933,
"modified": 1436395062,
"caption": "For 15 years, Jared Fogle has been the famous face of Subway. Here, Fogle (left) visits a Subway shop in Daytona Beach, Fla., with NASCAR driver Carl Edwards in 2012.",
"description": "For 15 years, Jared Fogle has been the famous face of Subway. Here, Fogle (left) visits a Subway shop in Daytona Beach, Fla., with NASCAR driver Carl Edwards in 201",
"title": "For 15 years, Jared Fogle has been the famous face of Subway. Here, Fogle (left) visits a Subway shop in Daytona Beach, Fla., with NASCAR driver Carl Edwards in 2012.",
"credit": " Brian Blanco/AP",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_97169": {
"type": "attachments",
"id": "bayareabites_97169",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "97169",
"found": true
},
"parent": 97168,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/gettyimages-140986346_custom-ce94af27358a1c4515f8e36fe9ac88fdaa58ee25-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/gettyimages-140986346_custom-ce94af27358a1c4515f8e36fe9ac88fdaa58ee25-400x241.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 241
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/gettyimages-140986346_custom-ce94af27358a1c4515f8e36fe9ac88fdaa58ee25-960x577.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 577
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/gettyimages-140986346_custom-ce94af27358a1c4515f8e36fe9ac88fdaa58ee25-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/gettyimages-140986346_custom-ce94af27358a1c4515f8e36fe9ac88fdaa58ee25-e1434729616816.jpg",
"width": 1920,
"height": 1155
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/gettyimages-140986346_custom-ce94af27358a1c4515f8e36fe9ac88fdaa58ee25-1440x866.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 866
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/gettyimages-140986346_custom-ce94af27358a1c4515f8e36fe9ac88fdaa58ee25-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/gettyimages-140986346_custom-ce94af27358a1c4515f8e36fe9ac88fdaa58ee25-800x481.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 481
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/gettyimages-140986346_custom-ce94af27358a1c4515f8e36fe9ac88fdaa58ee25-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/gettyimages-140986346_custom-ce94af27358a1c4515f8e36fe9ac88fdaa58ee25-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/gettyimages-140986346_custom-ce94af27358a1c4515f8e36fe9ac88fdaa58ee25-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/gettyimages-140986346_custom-ce94af27358a1c4515f8e36fe9ac88fdaa58ee25-1180x710.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 710
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/gettyimages-140986346_custom-ce94af27358a1c4515f8e36fe9ac88fdaa58ee25-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/gettyimages-140986346_custom-ce94af27358a1c4515f8e36fe9ac88fdaa58ee25-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1434729379,
"modified": 1434729639,
"caption": "There's a growing body of evidence suggesting that compounds found in cocoa beans, called polyphenols, may help protect against heart disease.",
"description": "There's a growing body of evidence suggesting that compounds found in cocoa beans, called polyphenols, may help protect against heart disease.",
"title": "There's a growing body of evidence suggesting that compounds found in cocoa beans, called polyphenols, may help protect against heart disease.",
"credit": "Philippe Huguen/AFP/Getty Images ",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_96997": {
"type": "attachments",
"id": "bayareabites_96997",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "96997",
"found": true
},
"parent": 96996,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/trash-man-2bc556b6649a696f7ba6ed8b2189f9a3b4d89f55-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/trash-man-2bc556b6649a696f7ba6ed8b2189f9a3b4d89f55-400x300.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 300
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/trash-man-2bc556b6649a696f7ba6ed8b2189f9a3b4d89f55-960x720.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 720
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/trash-man-2bc556b6649a696f7ba6ed8b2189f9a3b4d89f55-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/trash-man-2bc556b6649a696f7ba6ed8b2189f9a3b4d89f55-e1434483323327.jpg",
"width": 1920,
"height": 1440
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/trash-man-2bc556b6649a696f7ba6ed8b2189f9a3b4d89f55-1440x1080.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 1080
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/trash-man-2bc556b6649a696f7ba6ed8b2189f9a3b4d89f55-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/trash-man-2bc556b6649a696f7ba6ed8b2189f9a3b4d89f55-800x600.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 600
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/trash-man-2bc556b6649a696f7ba6ed8b2189f9a3b4d89f55-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/trash-man-2bc556b6649a696f7ba6ed8b2189f9a3b4d89f55-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/trash-man-2bc556b6649a696f7ba6ed8b2189f9a3b4d89f55-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/trash-man-2bc556b6649a696f7ba6ed8b2189f9a3b4d89f55-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/trash-man-2bc556b6649a696f7ba6ed8b2189f9a3b4d89f55-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/trash-man-2bc556b6649a696f7ba6ed8b2189f9a3b4d89f55-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1434482888,
"modified": 1434483317,
"caption": "Cesar Zuniga, operations manager at the Salinas Valley municipal dump in California, points to salad greens that still have two weeks before their sell-by date. \"Some loads ... look very fresh,\" Zuniga says. \"We question, wow, why is this being tossed?",
"description": "Cesar Zuniga, operations manager at the Salinas Valley municipal dump in California, points to salad greens that still have two weeks before their sell-by date. \"Some loads ... look very fresh,\" Zuniga says. \"We question, wow, why is this being tossed?",
"title": "Cesar Zuniga, operations manager at the Salinas Valley municipal dump in California, points to salad greens that still have two weeks before their sell-by date. \"Some loads ... look very fresh,\" Zuniga says. \"We question, wow, why is this being tossed?\"",
"credit": "Allison Aubrey/NPR ",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_95351": {
"type": "attachments",
"id": "bayareabites_95351",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "95351",
"found": true
},
"parent": 95350,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/13_apis_mellifera_albinandersson_slide-0b76a21c72a9a13a793cca4eee4bdbeaefea4ab5-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/13_apis_mellifera_albinandersson_slide-0b76a21c72a9a13a793cca4eee4bdbeaefea4ab5-400x267.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 267
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/13_apis_mellifera_albinandersson_slide-0b76a21c72a9a13a793cca4eee4bdbeaefea4ab5-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/13_apis_mellifera_albinandersson_slide-0b76a21c72a9a13a793cca4eee4bdbeaefea4ab5-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/13_apis_mellifera_albinandersson_slide-0b76a21c72a9a13a793cca4eee4bdbeaefea4ab5-e1429817966451.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/13_apis_mellifera_albinandersson_slide-0b76a21c72a9a13a793cca4eee4bdbeaefea4ab5-1440x960.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 960
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/13_apis_mellifera_albinandersson_slide-0b76a21c72a9a13a793cca4eee4bdbeaefea4ab5-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/13_apis_mellifera_albinandersson_slide-0b76a21c72a9a13a793cca4eee4bdbeaefea4ab5-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/13_apis_mellifera_albinandersson_slide-0b76a21c72a9a13a793cca4eee4bdbeaefea4ab5-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/13_apis_mellifera_albinandersson_slide-0b76a21c72a9a13a793cca4eee4bdbeaefea4ab5-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/13_apis_mellifera_albinandersson_slide-0b76a21c72a9a13a793cca4eee4bdbeaefea4ab5-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/13_apis_mellifera_albinandersson_slide-0b76a21c72a9a13a793cca4eee4bdbeaefea4ab5-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/13_apis_mellifera_albinandersson_slide-0b76a21c72a9a13a793cca4eee4bdbeaefea4ab5-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/13_apis_mellifera_albinandersson_slide-0b76a21c72a9a13a793cca4eee4bdbeaefea4ab5-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1429817330,
"modified": 1429818124,
"caption": "A honeybee forages for nectar and pollen from an oilseed rape flower",
"description": "A honeybee forages for nectar and pollen from an oilseed rape flower",
"title": "A honeybee forages for nectar and pollen from an oilseed rape flower.",
"credit": "Albin Andersson/Nature ",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_95317": {
"type": "attachments",
"id": "bayareabites_95317",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "95317",
"found": true
},
"parent": 95316,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/ap736191657327_custom-404a72ed760da86a84f0173f0ec1c432acfe472e-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/ap736191657327_custom-404a72ed760da86a84f0173f0ec1c432acfe472e-400x271.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 271
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/ap736191657327_custom-404a72ed760da86a84f0173f0ec1c432acfe472e-960x651.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 651
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/ap736191657327_custom-404a72ed760da86a84f0173f0ec1c432acfe472e-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/ap736191657327_custom-404a72ed760da86a84f0173f0ec1c432acfe472e-e1429734443477.jpg",
"width": 1920,
"height": 1302
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/ap736191657327_custom-404a72ed760da86a84f0173f0ec1c432acfe472e-1440x976.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 976
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/ap736191657327_custom-404a72ed760da86a84f0173f0ec1c432acfe472e-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/ap736191657327_custom-404a72ed760da86a84f0173f0ec1c432acfe472e-800x542.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 542
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/ap736191657327_custom-404a72ed760da86a84f0173f0ec1c432acfe472e-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/ap736191657327_custom-404a72ed760da86a84f0173f0ec1c432acfe472e-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/ap736191657327_custom-404a72ed760da86a84f0173f0ec1c432acfe472e-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/ap736191657327_custom-404a72ed760da86a84f0173f0ec1c432acfe472e-1180x800.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 800
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/ap736191657327_custom-404a72ed760da86a84f0173f0ec1c432acfe472e-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/ap736191657327_custom-404a72ed760da86a84f0173f0ec1c432acfe472e-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1429734033,
"modified": 1429734662,
"caption": "Chickens stand in their cages at a farm near Stuart, Iowa, in 2009. This week, bird flu hit a large poultry facility in Iowa. It's not clear how the virus is evading the industry's biosecurity efforts.",
"description": "Chickens stand in their cages at a farm near Stuart, Iowa, in 2009. This week, bird flu hit a large poultry facility in Iowa. It's not clear how the virus is evading the industry's biosecurity efforts",
"title": "Chickens stand in their cages at a farm near Stuart, Iowa, in 2009. This week, bird flu hit a large poultry facility in Iowa. It's not clear how the virus is evading the industry's biosecurity efforts.",
"credit": "Charlie Neibergall/AP",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_95071": {
"type": "attachments",
"id": "bayareabites_95071",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "95071",
"found": true
},
"parent": 95070,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/gettyimages-468840872_wide-6ef5050c0366e42c095bdfb1c47df999a0e4f1d0-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/gettyimages-468840872_wide-6ef5050c0366e42c095bdfb1c47df999a0e4f1d0-400x225.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 225
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/gettyimages-468840872_wide-6ef5050c0366e42c095bdfb1c47df999a0e4f1d0-320x180.jpg",
"width": 320,
"mimeType": "image/jpeg",
"height": 180
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/gettyimages-468840872_wide-6ef5050c0366e42c095bdfb1c47df999a0e4f1d0-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/gettyimages-468840872_wide-6ef5050c0366e42c095bdfb1c47df999a0e4f1d0-e1429115004984.jpg",
"width": 1920,
"height": 1080
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/gettyimages-468840872_wide-6ef5050c0366e42c095bdfb1c47df999a0e4f1d0-1440x810.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 810
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/gettyimages-468840872_wide-6ef5050c0366e42c095bdfb1c47df999a0e4f1d0-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/gettyimages-468840872_wide-6ef5050c0366e42c095bdfb1c47df999a0e4f1d0-800x450.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 450
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/gettyimages-468840872_wide-6ef5050c0366e42c095bdfb1c47df999a0e4f1d0-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/gettyimages-468840872_wide-6ef5050c0366e42c095bdfb1c47df999a0e4f1d0-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/gettyimages-468840872_wide-6ef5050c0366e42c095bdfb1c47df999a0e4f1d0-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/gettyimages-468840872_wide-6ef5050c0366e42c095bdfb1c47df999a0e4f1d0-1180x664.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 664
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/gettyimages-468840872_wide-6ef5050c0366e42c095bdfb1c47df999a0e4f1d0-768x432.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 432
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/gettyimages-468840872_wide-6ef5050c0366e42c095bdfb1c47df999a0e4f1d0-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/gettyimages-468840872_wide-6ef5050c0366e42c095bdfb1c47df999a0e4f1d0-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1429114772,
"modified": 1429115059,
"caption": "Workers pick asparagus in early April at Del Bosque Farms in Firebaugh, Calif. This year, some farmers in the state will get water, others won't, based on when their land was first irrigated.",
"description": "Workers pick asparagus in early April at Del Bosque Farms in Firebaugh, Calif. This year, some farmers in the state will get water, others won't, based on when their land was first irrigated.",
"title": "Workers pick asparagus in early April at Del Bosque Farms in Firebaugh, Calif. This year, some farmers in the state will get water, others won't, based on when their land was first irrigated.",
"credit": "David Paul Morris/Bloomberg/Getty Images ",
"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_99851": {
"type": "authors",
"id": "byline_bayareabites_99851",
"meta": {
"override": true
},
"slug": "byline_bayareabites_99851",
"name": "Dan Charles, \u003ca href=\"https://ww2.kqed.org/bayareabites/category/npr-food/\">NPR Food\u003c/a>",
"isLoading": false
},
"byline_bayareabites_99689": {
"type": "authors",
"id": "byline_bayareabites_99689",
"meta": {
"override": true
},
"slug": "byline_bayareabites_99689",
"name": "Ari Shapiro, \u003ca href=\"https://ww2.kqed.org/bayareabites/category/npr-food/\">NPR Food\u003c/a>",
"isLoading": false
},
"byline_bayareabites_98961": {
"type": "authors",
"id": "byline_bayareabites_98961",
"meta": {
"override": true
},
"slug": "byline_bayareabites_98961",
"name": "Luke Runyon, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"isLoading": false
},
"byline_bayareabites_98398": {
"type": "authors",
"id": "byline_bayareabites_98398",
"meta": {
"override": true
},
"slug": "byline_bayareabites_98398",
"name": "Ari Shapiro, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"isLoading": false
},
"byline_bayareabites_98389": {
"type": "authors",
"id": "byline_bayareabites_98389",
"meta": {
"override": true
},
"slug": "byline_bayareabites_98389",
"name": "Hansi Lo Wang, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"isLoading": false
},
"byline_bayareabites_98075": {
"type": "authors",
"id": "byline_bayareabites_98075",
"meta": {
"override": true
},
"slug": "byline_bayareabites_98075",
"name": "Dan Charles, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"isLoading": false
},
"byline_bayareabites_97751": {
"type": "authors",
"id": "byline_bayareabites_97751",
"meta": {
"override": true
},
"slug": "byline_bayareabites_97751",
"name": "Allison Aubrey, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"isLoading": false
},
"byline_bayareabites_97168": {
"type": "authors",
"id": "byline_bayareabites_97168",
"meta": {
"override": true
},
"slug": "byline_bayareabites_97168",
"name": "Allison Aubrey, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"isLoading": false
},
"byline_bayareabites_96996": {
"type": "authors",
"id": "byline_bayareabites_96996",
"meta": {
"override": true
},
"slug": "byline_bayareabites_96996",
"name": "Allison Aubrey, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"isLoading": false
},
"byline_bayareabites_95350": {
"type": "authors",
"id": "byline_bayareabites_95350",
"meta": {
"override": true
},
"slug": "byline_bayareabites_95350",
"name": "Allison Aubrey, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"isLoading": false
},
"byline_bayareabites_95316": {
"type": "authors",
"id": "byline_bayareabites_95316",
"meta": {
"override": true
},
"slug": "byline_bayareabites_95316",
"name": "Dan Charles, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"isLoading": false
},
"byline_bayareabites_95070": {
"type": "authors",
"id": "byline_bayareabites_95070",
"meta": {
"override": true
},
"slug": "byline_bayareabites_95070",
"name": "Dan Charles",
"isLoading": false
}
},
"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": 2
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=radio",
"seeMore": false,
"paginated": true,
"page": 2
}
},
{
"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_99851": {
"type": "posts",
"id": "bayareabites_99851",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "99851",
"score": null,
"sort": [
1440722758000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1440722758,
"format": "audio",
"disqusTitle": "Despite The Drought, California Farms See Record Sales In 2014",
"title": "Despite The Drought, California Farms See Record Sales In 2014",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/08/20150827_me_despite_the_drought_california_farms_see_record_sales.mp3\u003c/p>\n\u003cp>While prolonged drought has \u003ca href=\"http://www.npr.org/sections/thesalt/2015/08/27/434763709/farmworkers-see-jobs-earnings-shrivel-in-california-drought\">strained\u003c/a> California agriculture, most of the state's farms, it seems, aren't just surviving it: They are prospering.\u003c/p>\n\u003cp>The environment, though, that's another story. We'll get to that.\u003c/p>\n\u003cp>But first, the prosperity. According to new \u003ca href=\"http://www.ers.usda.gov/data-products/farm-income-and-wealth-statistics/annual-cash-receipts-by-commodity.aspx#P892cc423657a499584e30a89895d0f4d_2_16iT0R0x5\">figures\u003c/a> from the U.S. Department of Agriculture, in 2014, the year the drought really hit, California's farmers sold $54 billion worth of crops like almonds or grapes, and animal products like milk.\u003c/p>\n\u003cp>That's an all-time record, up 5 percent over the previous year, and an increase of 20 percent from 2012.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you're surprised by this, you haven't been paying close attention, says \u003ca href=\"http://are.ucdavis.edu/en/people/faculty/daniel-sumner/#pk_campaign=short-name-redirect&pk_kwd=sumner\">Daniel Sumner\u003c/a>, an agricultural economist at the University of California, Davis. It's been clear for some time, he says, that California's farmers did very well last year.\u003c/p>\n\u003cp>There are two keys to the record-breaking revenues. The first is prices. \"You have all-time high prices over the whole range of crops,\" says Richard Howitt, another economist at UC Davis.\u003c/p>\n\u003cp>Second, even though farmers didn't get their normal supply of water from rivers and reservoirs, they pumped it from underground aquifers instead. According to a \u003ca href=\"https://watershed.ucdavis.edu/files/biblio/DroughtReport_23July2014_0.pdf\">report\u003c/a> that Sumner and Howitt co-authored last year, farmers in 2014 replaced about 75 percent of their surface water deficit by draining their groundwater reserves.\u003c/p>\n\u003cp>James McFarlane, who grows almonds and citrus near Fresno, is one of those farmers. He says that drought has been \"beyond terrible\" for some farmers. But for him personally? \"It's been a good year. We've been able to make some money, and you have to just count your blessings and call that a good year,\" he says.\u003c/p>\n\u003cp>McFarlane has received some irrigation water from Kings River, via the Fresno Irrigation District, but he is also pumping water from his wells. \"If it weren't for the wells, we couldn't have made it work,\" he says.\u003c/p>\n\u003cp>Howitt says that there are two contrasting realities in California agriculture these days. \"Some people just don't have the underground water. You meet these people and they really are in poor shape,\" he says. But where there is water, \"you have investors pouring money into planting these almond trees at a rate that they've never seen before.\"\u003c/p>\n\u003cp>But this is also where the environmental damage comes in. Those underground reserves are getting depleted, wells are going dry, and in many locations, the land is sinking as water is drawn out. When this happens, it permanently reduces the soil's ability to absorb and store water in the future.\u003c/p>\n\u003cp>California has enacted new rules that eventually should stop farmers from pumping so much groundwater, but for now, it continues. This year, California's farmers are still pumping enough groundwater to replace about 70 percent of the shortfall in surface water, according to a new UC Davis \u003ca href=\"https://watershed.ucdavis.edu/files/biblio/Final_Drought%20Report_08182015_Full_Report_WithAppendices.pdf\">report\u003c/a>.\u003c/p>\n\u003cp>Such extensive use of groundwater can't continue forever, and high commodity prices probably won't either. Milk prices already have fallen, and if China stops buying so much of California's nut production, those prices may crash as well.\u003c/p>\n\u003cp>On the good side, though, maybe rain and snow will return, filling the reservoirs again. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "99851 http://ww2.kqed.org/bayareabites/?p=99851",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/08/27/despite-the-drought-california-farms-see-record-sales-in-2014/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 561,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 18
},
"modified": 1440722758,
"excerpt": "While the drought has put a strain on California agriculture, its farms actually set a record for total sales — $54 billion — in 2014. How? By pumping more water from their wells.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "While the drought has put a strain on California agriculture, its farms actually set a record for total sales — $54 billion — in 2014. How? By pumping more water from their wells.",
"title": "Despite The Drought, California Farms See Record Sales In 2014 | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Despite The Drought, California Farms See Record Sales In 2014",
"datePublished": "2015-08-27T17:45:58-07:00",
"dateModified": "2015-08-27T17:45:58-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "despite-the-drought-california-farms-see-record-sales-in-2014",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=434649587&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Dan Charles, \u003ca href=\"https://ww2.kqed.org/bayareabites/category/npr-food/\">NPR Food\u003c/a>",
"nprStoryDate": "Thu, 27 Aug 2015 05:08:00 -0400",
"nprLastModifiedDate": "Thu, 27 Aug 2015 16:03:03 -0400",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2015/08/27/434649587/despite-the-drought-california-farms-see-record-sales?ft=nprml&f=434649587",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/me/2015/08/20150827_me_despite_the_drought_california_farms_see_record_sales.mp3?orgId=1&topicId=1053&d=145&p=3&story=434649587&t=progseg&e=435112692&seg=2&ft=nprml&f=434649587",
"nprAudioM3u": "http://api.npr.org/m3u/1435113654-fb1e88.m3u?orgId=1&topicId=1053&d=145&p=3&story=434649587&t=progseg&e=435112692&seg=2&ft=nprml&f=434649587",
"nprStoryId": "434649587",
"nprRetrievedStory": "1",
"nprPubDate": "Thu, 27 Aug 2015 16:03:00 -0400",
"path": "/bayareabites/99851/despite-the-drought-california-farms-see-record-sales-in-2014",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/me/2015/08/20150827_me_despite_the_drought_california_farms_see_record_sales.mp3?orgId=1&topicId=1053&d=145&p=3&story=434649587&t=progseg&e=435112692&seg=2&ft=nprml&f=434649587",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/08/20150827_me_despite_the_drought_california_farms_see_record_sales.mp3\u003c/p>\n\u003cp>While prolonged drought has \u003ca href=\"http://www.npr.org/sections/thesalt/2015/08/27/434763709/farmworkers-see-jobs-earnings-shrivel-in-california-drought\">strained\u003c/a> California agriculture, most of the state's farms, it seems, aren't just surviving it: They are prospering.\u003c/p>\n\u003cp>The environment, though, that's another story. We'll get to that.\u003c/p>\n\u003cp>But first, the prosperity. According to new \u003ca href=\"http://www.ers.usda.gov/data-products/farm-income-and-wealth-statistics/annual-cash-receipts-by-commodity.aspx#P892cc423657a499584e30a89895d0f4d_2_16iT0R0x5\">figures\u003c/a> from the U.S. Department of Agriculture, in 2014, the year the drought really hit, California's farmers sold $54 billion worth of crops like almonds or grapes, and animal products like milk.\u003c/p>\n\u003cp>That's an all-time record, up 5 percent over the previous year, and an increase of 20 percent from 2012.\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>If you're surprised by this, you haven't been paying close attention, says \u003ca href=\"http://are.ucdavis.edu/en/people/faculty/daniel-sumner/#pk_campaign=short-name-redirect&pk_kwd=sumner\">Daniel Sumner\u003c/a>, an agricultural economist at the University of California, Davis. It's been clear for some time, he says, that California's farmers did very well last year.\u003c/p>\n\u003cp>There are two keys to the record-breaking revenues. The first is prices. \"You have all-time high prices over the whole range of crops,\" says Richard Howitt, another economist at UC Davis.\u003c/p>\n\u003cp>Second, even though farmers didn't get their normal supply of water from rivers and reservoirs, they pumped it from underground aquifers instead. According to a \u003ca href=\"https://watershed.ucdavis.edu/files/biblio/DroughtReport_23July2014_0.pdf\">report\u003c/a> that Sumner and Howitt co-authored last year, farmers in 2014 replaced about 75 percent of their surface water deficit by draining their groundwater reserves.\u003c/p>\n\u003cp>James McFarlane, who grows almonds and citrus near Fresno, is one of those farmers. He says that drought has been \"beyond terrible\" for some farmers. But for him personally? \"It's been a good year. We've been able to make some money, and you have to just count your blessings and call that a good year,\" he says.\u003c/p>\n\u003cp>McFarlane has received some irrigation water from Kings River, via the Fresno Irrigation District, but he is also pumping water from his wells. \"If it weren't for the wells, we couldn't have made it work,\" he says.\u003c/p>\n\u003cp>Howitt says that there are two contrasting realities in California agriculture these days. \"Some people just don't have the underground water. You meet these people and they really are in poor shape,\" he says. But where there is water, \"you have investors pouring money into planting these almond trees at a rate that they've never seen before.\"\u003c/p>\n\u003cp>But this is also where the environmental damage comes in. Those underground reserves are getting depleted, wells are going dry, and in many locations, the land is sinking as water is drawn out. When this happens, it permanently reduces the soil's ability to absorb and store water in the future.\u003c/p>\n\u003cp>California has enacted new rules that eventually should stop farmers from pumping so much groundwater, but for now, it continues. This year, California's farmers are still pumping enough groundwater to replace about 70 percent of the shortfall in surface water, according to a new UC Davis \u003ca href=\"https://watershed.ucdavis.edu/files/biblio/Final_Drought%20Report_08182015_Full_Report_WithAppendices.pdf\">report\u003c/a>.\u003c/p>\n\u003cp>Such extensive use of groundwater can't continue forever, and high commodity prices probably won't either. Milk prices already have fallen, and if China stops buying so much of California's nut production, those prices may crash as well.\u003c/p>\n\u003cp>On the good side, though, maybe rain and snow will return, filling the reservoirs again. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/99851/despite-the-drought-california-farms-see-record-sales-in-2014",
"authors": [
"byline_bayareabites_99851"
],
"categories": [
"bayareabites_1962",
"bayareabites_1874",
"bayareabites_10028",
"bayareabites_10916",
"bayareabites_34",
"bayareabites_60"
],
"tags": [
"bayareabites_250",
"bayareabites_13888",
"bayareabites_11813",
"bayareabites_134",
"bayareabites_14735",
"bayareabites_1344"
],
"featImg": "bayareabites_99852",
"label": "bayareabites"
},
"bayareabites_99689": {
"type": "posts",
"id": "bayareabites_99689",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "99689",
"score": null,
"sort": [
1440359495000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1440359495,
"format": "standard",
"disqusTitle": "No Fear Homemade Mayonnaise: Better Than What's In The Jar",
"title": "No Fear Homemade Mayonnaise: Better Than What's In The Jar",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the Story on Weekend Edition Sunday:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/wesun/2015/08/20150823_wesun_no_fear_homemade_mayonnaise_better_than_whats_in_the_jar.mp3\u003c/p>\n\u003cp>\u003cem>This summer, NPR is getting crafty in the kitchen. As part of \u003c/em>Weekend Edition\u003cem>'s \u003ca href=\"http://www.npr.org/tags/415842124/do-try-this-at-home\">Do Try This At Home series\u003c/a>, chefs are sharing their cleverest hacks and tips — taking expensive, exhausting or intimidating recipes and tweaking them to work in any home kitchen.\u003c/em>\u003c/p>\n\u003cp>\u003cem>This week: Making mayonnaise that's just as delicious, if not better, than what comes out of the jar.\u003c/em>\u003c/p>\n\u003ch3>The Chef\u003c/h3>\n\u003cp>Simon Hopkinson created a highbrow restaurant, Bibendum, in West London and he has been filling seats there for nearly 30 years. His books, like \u003cem>Roast Chicken And Other Stories\u003c/em>, are famous. So - this is a man with class.\u003c/p>\n\u003cp>And he's noticed that \"mayonnaise ... is something that is such a pleasure to make, but people are often frightened of it and it's one of the most delicious things.\"\u003c/p>\n\u003cfigure id=\"attachment_99691\" class=\"wp-caption aligncenter\" style=\"max-width: 2278px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/img_1085-0013803efd4875aa63779294797786cc5ff6475e.jpg\" alt=\"Chef Simon Hopkinson created a highbrow restaurant, Bibendum, in West London and he has been filling seats there for nearly 30 years.\" width=\"2278\" height=\"1708\" class=\"size-full wp-image-99691\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/img_1085-0013803efd4875aa63779294797786cc5ff6475e.jpg 2278w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/img_1085-0013803efd4875aa63779294797786cc5ff6475e-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/img_1085-0013803efd4875aa63779294797786cc5ff6475e-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/img_1085-0013803efd4875aa63779294797786cc5ff6475e-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/img_1085-0013803efd4875aa63779294797786cc5ff6475e-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/img_1085-0013803efd4875aa63779294797786cc5ff6475e-960x720.jpg 960w\" sizes=\"(max-width: 2278px) 100vw, 2278px\">\u003cfigcaption class=\"wp-caption-text\">Chef Simon Hopkinson created a highbrow restaurant, Bibendum, in West London and he has been filling seats there for nearly 30 years. \u003ccite>(Monika Evstatieva /NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>The Hack\u003c/h3>\n\u003cp>Hopkinson has two secrets for making mayonnaise at home. The first one is to spare your arms and use an electric whisk.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You could use a food processor, but Hopkinson says that makes the mayo turn out \"clarty\" — a Northern English word. \"It's when stuff sticks to the top of your mouth, you know when peanut butter gets stuck to the top of your mouth? [That's] clarty,\" he says.\u003c/p>\n\u003cp>The second secret is use a tall, narrow beaker, or a small pitcher, not a wide bowl. That way everything stays in one place and doesn't splatter.\u003c/p>\n\u003cp>You start with two egg yolks, a blob of dijon mustard, a squeeze of lemon, salt and white pepper.\u003c/p>\n\u003cp>Throw that into the beaker and whisk it around a bit. Then comes the oil - he uses a mix of olive oil and peanut oil.\u003c/p>\n\u003cp>You're slowly pouring a thin stream of into this mixture as you're whizzing it in the beaker. And then you turn up the speed a little bit, so it gets absorbed.\u003c/p>\n\u003cp>One final touch: a splash of boiling water to smooth the taste.\u003c/p>\n\u003cp>That's it: glossy, smooth, homemade mayonnaise. It's more yellow than the version out of a jar and tastes much fresher.\u003c/p>\n\u003cp>It's also a base for a variety of other lovely sauces.\u003c/p>\n\u003cp>Hopkinson makes tartar sauce by chopping capers, parsley and gherkins and stirring them into the mayo. He reminds us to always \"taste taste taste taste taste.\"\u003c/p>\n\u003cp>Then comes Marie Rose - sort of like Thousand Island dressing. It's a classic British sauce from the 1950s, usually served with cold shrimp.\u003c/p>\n\u003cp>It's just a big dollop of mayo, a shake of Tabasco, a squirt of ketchup and a trickle of cognac. It \"needs to be pink,\" he says. \"Very important.\"\u003c/p>\n\u003cp>Hopkinson pivots easily from lowbrow to highbrow. He reaches into his crowded fridge and pulls out a tupperware container. Inside is lobster. What a happy surprise!\u003c/p>\n\u003cp>He puts a bite of lobster on a small lettuce leaf topped with the Marie Rose.\u003c/p>\n\u003cp>\"Just coat it with the sauce. And a little just to pretty the thing, a little shake of cayenne or paprika on the top,\" he says.\u003c/p>\n\u003ch3>The Plate\u003c/h3>\n\u003cp>Simon Hopkinson suggests putting a few of the lobster, lettuce and Marie Rose sauce bites on a plate, next to a bottle of summery wine.\u003c/p>\n\u003chr>\n\u003ch3>Simon Hopkinson's Recipes\u003c/h3>\n\u003cp>\u003cstrong>Mayonnaise\u003c/strong>\u003c/p>\n\u003cp>2 egg yolks\u003c/p>\n\u003cp>salt and freshly ground white pepper\u003c/p>\n\u003cp>1 tsp dijon mustard\u003c/p>\n\u003cp>A squeeze of lemon juice\u003c/p>\n\u003cp>3/4 cup vegetable oil\u003c/p>\n\u003cp>1/3 cup olive oil\u003c/p>\n\u003cp>1 Tbsp boiling water\u003c/p>\n\u003cp>Whisk together egg yolks, salt and pepper, mustard, and lemon. Continue whisking as you add the oil, drop by drop and then in a steady stream, until the mayonnaise reaches the desired consistency. Season to taste with more lemon juice, if necessary. Stir in boiling water.\u003c/p>\n\u003cp>\u003cem>NOTE:\u003c/em> Save your arms from exhaustion by using an electric whisk and a narrow, tall, beaker.\u003cstrong> \u003cbr>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Tartare Sauce\u003c/strong>\u003c/p>\n\u003cp>1 recipe mayonnaise (above)\u003c/p>\n\u003cp>1 Tbsp freshly chopped parsley\u003c/p>\n\u003cp>1 1/2 Tbsp capers, drained, squeezed, and chopped\u003c/p>\n\u003cp>1 Tbsp gherkins, finely chopped\u003c/p>\n\u003cp>Freshly ground black pepper\u003c/p>\n\u003cp>Stir all of the ingredients together. This is a classic accompaniment to fried fish or seafood.\u003c/p>\n\u003cp>\u003cstrong>Marie Rose sauce\u003c/strong>\u003c/p>\n\u003cp>3-4 Tbsp mayonnaise (above)\u003c/p>\n\u003cp>1-2 Tbsp tomato ketchup\u003c/p>\n\u003cp>3-4 shakes Tabasco\u003c/p>\n\u003cp>A dribble or two of Cognac\u003c/p>\n\u003cp>Stir all of the ingredients together. It should be regulation pink, a bit like Thousand Island dressing. Serve with cold shrimp or--if you're feeling decadent--lobster.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "99689 http://ww2.kqed.org/bayareabites/?p=99689",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/08/23/no-fear-homemade-mayonnaise-better-than-whats-in-the-jar/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 781,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 47
},
"modified": 1440360889,
"excerpt": "This week in our series Do Try This At Home: Making mayonnaise that's just as delicious, if not better, than what comes out of the jar.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "This week in our series Do Try This At Home: Making mayonnaise that's just as delicious, if not better, than what comes out of the jar.",
"title": "No Fear Homemade Mayonnaise: Better Than What's In The Jar | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "No Fear Homemade Mayonnaise: Better Than What's In The Jar",
"datePublished": "2015-08-23T12:51:35-07:00",
"dateModified": "2015-08-23T13:14:49-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "no-fear-homemade-mayonnaise-better-than-whats-in-the-jar",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=433548300&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Ari Shapiro, \u003ca href=\"https://ww2.kqed.org/bayareabites/category/npr-food/\">NPR Food\u003c/a>",
"nprStoryDate": "Sun, 23 Aug 2015 07:47:00 -0400",
"nprLastModifiedDate": "Sun, 23 Aug 2015 09:32:28 -0400",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2015/08/23/433548300/no-fear-homemade-mayonnaise-better-than-whats-in-the-jar?ft=nprml&f=433548300",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/wesun/2015/08/20150823_wesun_no_fear_homemade_mayonnaise_better_than_whats_in_the_jar.mp3?orgId=1&topicId=1053&d=290&p=10&story=433548300&t=progseg&e=433926197&seg=16&ft=nprml&f=433548300",
"nprAudioM3u": "http://api.npr.org/m3u/1433981125-a6eb56.m3u?orgId=1&topicId=1053&d=290&p=10&story=433548300&t=progseg&e=433926197&seg=16&ft=nprml&f=433548300",
"nprStoryId": "433548300",
"nprRetrievedStory": "1",
"nprPubDate": "Sun, 23 Aug 2015 10:14:00 -0400",
"path": "/bayareabites/99689/no-fear-homemade-mayonnaise-better-than-whats-in-the-jar",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/wesun/2015/08/20150823_wesun_no_fear_homemade_mayonnaise_better_than_whats_in_the_jar.mp3?orgId=1&topicId=1053&d=290&p=10&story=433548300&t=progseg&e=433926197&seg=16&ft=nprml&f=433548300",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Weekend Edition Sunday:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/wesun/2015/08/20150823_wesun_no_fear_homemade_mayonnaise_better_than_whats_in_the_jar.mp3\u003c/p>\n\u003cp>\u003cem>This summer, NPR is getting crafty in the kitchen. As part of \u003c/em>Weekend Edition\u003cem>'s \u003ca href=\"http://www.npr.org/tags/415842124/do-try-this-at-home\">Do Try This At Home series\u003c/a>, chefs are sharing their cleverest hacks and tips — taking expensive, exhausting or intimidating recipes and tweaking them to work in any home kitchen.\u003c/em>\u003c/p>\n\u003cp>\u003cem>This week: Making mayonnaise that's just as delicious, if not better, than what comes out of the jar.\u003c/em>\u003c/p>\n\u003ch3>The Chef\u003c/h3>\n\u003cp>Simon Hopkinson created a highbrow restaurant, Bibendum, in West London and he has been filling seats there for nearly 30 years. His books, like \u003cem>Roast Chicken And Other Stories\u003c/em>, are famous. So - this is a man with class.\u003c/p>\n\u003cp>And he's noticed that \"mayonnaise ... is something that is such a pleasure to make, but people are often frightened of it and it's one of the most delicious things.\"\u003c/p>\n\u003cfigure id=\"attachment_99691\" class=\"wp-caption aligncenter\" style=\"max-width: 2278px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/img_1085-0013803efd4875aa63779294797786cc5ff6475e.jpg\" alt=\"Chef Simon Hopkinson created a highbrow restaurant, Bibendum, in West London and he has been filling seats there for nearly 30 years.\" width=\"2278\" height=\"1708\" class=\"size-full wp-image-99691\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/img_1085-0013803efd4875aa63779294797786cc5ff6475e.jpg 2278w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/img_1085-0013803efd4875aa63779294797786cc5ff6475e-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/img_1085-0013803efd4875aa63779294797786cc5ff6475e-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/img_1085-0013803efd4875aa63779294797786cc5ff6475e-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/img_1085-0013803efd4875aa63779294797786cc5ff6475e-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/img_1085-0013803efd4875aa63779294797786cc5ff6475e-960x720.jpg 960w\" sizes=\"(max-width: 2278px) 100vw, 2278px\">\u003cfigcaption class=\"wp-caption-text\">Chef Simon Hopkinson created a highbrow restaurant, Bibendum, in West London and he has been filling seats there for nearly 30 years. \u003ccite>(Monika Evstatieva /NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>The Hack\u003c/h3>\n\u003cp>Hopkinson has two secrets for making mayonnaise at home. The first one is to spare your arms and use an electric whisk.\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>You could use a food processor, but Hopkinson says that makes the mayo turn out \"clarty\" — a Northern English word. \"It's when stuff sticks to the top of your mouth, you know when peanut butter gets stuck to the top of your mouth? [That's] clarty,\" he says.\u003c/p>\n\u003cp>The second secret is use a tall, narrow beaker, or a small pitcher, not a wide bowl. That way everything stays in one place and doesn't splatter.\u003c/p>\n\u003cp>You start with two egg yolks, a blob of dijon mustard, a squeeze of lemon, salt and white pepper.\u003c/p>\n\u003cp>Throw that into the beaker and whisk it around a bit. Then comes the oil - he uses a mix of olive oil and peanut oil.\u003c/p>\n\u003cp>You're slowly pouring a thin stream of into this mixture as you're whizzing it in the beaker. And then you turn up the speed a little bit, so it gets absorbed.\u003c/p>\n\u003cp>One final touch: a splash of boiling water to smooth the taste.\u003c/p>\n\u003cp>That's it: glossy, smooth, homemade mayonnaise. It's more yellow than the version out of a jar and tastes much fresher.\u003c/p>\n\u003cp>It's also a base for a variety of other lovely sauces.\u003c/p>\n\u003cp>Hopkinson makes tartar sauce by chopping capers, parsley and gherkins and stirring them into the mayo. He reminds us to always \"taste taste taste taste taste.\"\u003c/p>\n\u003cp>Then comes Marie Rose - sort of like Thousand Island dressing. It's a classic British sauce from the 1950s, usually served with cold shrimp.\u003c/p>\n\u003cp>It's just a big dollop of mayo, a shake of Tabasco, a squirt of ketchup and a trickle of cognac. It \"needs to be pink,\" he says. \"Very important.\"\u003c/p>\n\u003cp>Hopkinson pivots easily from lowbrow to highbrow. He reaches into his crowded fridge and pulls out a tupperware container. Inside is lobster. What a happy surprise!\u003c/p>\n\u003cp>He puts a bite of lobster on a small lettuce leaf topped with the Marie Rose.\u003c/p>\n\u003cp>\"Just coat it with the sauce. And a little just to pretty the thing, a little shake of cayenne or paprika on the top,\" he says.\u003c/p>\n\u003ch3>The Plate\u003c/h3>\n\u003cp>Simon Hopkinson suggests putting a few of the lobster, lettuce and Marie Rose sauce bites on a plate, next to a bottle of summery wine.\u003c/p>\n\u003chr>\n\u003ch3>Simon Hopkinson's Recipes\u003c/h3>\n\u003cp>\u003cstrong>Mayonnaise\u003c/strong>\u003c/p>\n\u003cp>2 egg yolks\u003c/p>\n\u003cp>salt and freshly ground white pepper\u003c/p>\n\u003cp>1 tsp dijon mustard\u003c/p>\n\u003cp>A squeeze of lemon juice\u003c/p>\n\u003cp>3/4 cup vegetable oil\u003c/p>\n\u003cp>1/3 cup olive oil\u003c/p>\n\u003cp>1 Tbsp boiling water\u003c/p>\n\u003cp>Whisk together egg yolks, salt and pepper, mustard, and lemon. Continue whisking as you add the oil, drop by drop and then in a steady stream, until the mayonnaise reaches the desired consistency. Season to taste with more lemon juice, if necessary. Stir in boiling water.\u003c/p>\n\u003cp>\u003cem>NOTE:\u003c/em> Save your arms from exhaustion by using an electric whisk and a narrow, tall, beaker.\u003cstrong> \u003cbr>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Tartare Sauce\u003c/strong>\u003c/p>\n\u003cp>1 recipe mayonnaise (above)\u003c/p>\n\u003cp>1 Tbsp freshly chopped parsley\u003c/p>\n\u003cp>1 1/2 Tbsp capers, drained, squeezed, and chopped\u003c/p>\n\u003cp>1 Tbsp gherkins, finely chopped\u003c/p>\n\u003cp>Freshly ground black pepper\u003c/p>\n\u003cp>Stir all of the ingredients together. This is a classic accompaniment to fried fish or seafood.\u003c/p>\n\u003cp>\u003cstrong>Marie Rose sauce\u003c/strong>\u003c/p>\n\u003cp>3-4 Tbsp mayonnaise (above)\u003c/p>\n\u003cp>1-2 Tbsp tomato ketchup\u003c/p>\n\u003cp>3-4 shakes Tabasco\u003c/p>\n\u003cp>A dribble or two of Cognac\u003c/p>\n\u003cp>Stir all of the ingredients together. It should be regulation pink, a bit like Thousand Island dressing. Serve with cold shrimp or--if you're feeling decadent--lobster.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/99689/no-fear-homemade-mayonnaise-better-than-whats-in-the-jar",
"authors": [
"byline_bayareabites_99689"
],
"categories": [
"bayareabites_2695",
"bayareabites_10916",
"bayareabites_34",
"bayareabites_12"
],
"tags": [
"bayareabites_14718",
"bayareabites_11955",
"bayareabites_1292",
"bayareabites_14720",
"bayareabites_14719"
],
"featImg": "bayareabites_99690",
"label": "bayareabites"
},
"bayareabites_98961": {
"type": "posts",
"id": "bayareabites_98961",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "98961",
"score": null,
"sort": [
1438746579000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1438746579,
"format": "audio",
"disqusTitle": "Judge Strikes Down Idaho 'Ag-Gag' Law, Raising Questions For Other States",
"title": "Judge Strikes Down Idaho 'Ag-Gag' Law, Raising Questions For Other States",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/08/20150804_atc_with_idahos_ag-gag_law_struck_down_future_of_other_state_laws_unclear.mp3\u003c/p>\n\u003cp>Idaho's so-called \"ag-gag\" law, which outlawed undercover investigations of farming operations, is no more. A judge in the federal District Court for Idaho decided Monday that it was unconstitutional, citing First Amendment protections for free speech.\u003c/p>\n\u003cp>But what about the handful of other states with similar laws on the books?\u003c/p>\n\u003cp>Laws in Montana, Utah, North Dakota, Missouri, Kansas and Iowa have also made it illegal for activists to smuggle cameras into industrial animal operations. A new North Carolina law goes into effect in January 2016. But now those laws' days could be numbered, according to the lead attorney for the coalition of animal welfare groups that sued the state of Idaho.\u003c/p>\n\u003cp>\"This is a total victory on our two central constitutional claims,\" says University of Denver law professor \u003ca href=\"https://www.law.du.edu/index.php/profile/justin-marceau\">Justin Marceau\u003c/a>, who represented the plaintiff, the Animal Legal Defense Fund, in the case. \"Ag-gag laws violate the First Amendment and Equal Protection Clause. This means that these laws all over the country are in real danger.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Ag-gag\" refers to a variety of laws meant to curb undercover investigations of agricultural operations, often large dairy, poultry and pork farms. The Idaho law \u003ca href=\"http://www.npr.org/sections/thetwo-way/2014/02/28/284118937/-ag-gag-bill-takes-effect-in-idaho-bans-undercover-filming-at-farms\">criminalized\u003c/a> video or audio recording of a farm without the owner's consent and lying to a farm owner to gain employment there to do an undercover investigation.\u003c/p>\n\u003cp>Other \"ag-gag\" laws require that animal abuse be reported within a specific time frame, a tactic animal activists say is meant to prevent them from gathering evidence of an abuse pattern rather than just a singular event.\u003c/p>\n\u003cp>Utah's \"ag-gag\" law is the subject of another federal lawsuit, filed by the ALDF and PETA. Other states' laws go back to the early 1990s when Kansas passed criminal penalties for anyone found to damage or harm an agricultural research facility. Iowa's statute is considered to be the first in a batch of more recent \"ag-gag\" laws. Signed into law in 2012, it was the first to criminalize secretly videotaping a farm without the owner's permission.\u003c/p>\n\u003cfigure id=\"attachment_98963\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/7_custom-d6aaeda9fbdec7347d5ad9778ad463bb14b022d2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/7_custom-d6aaeda9fbdec7347d5ad9778ad463bb14b022d2-400x536.jpg\" alt=\"An image from an August 2012 Mercy for Animals investigation at Bettencourt Dairies' Dry Creek facility in Hansen, Idaho.\" width=\"400\" height=\"536\" class=\"size-thumbnail wp-image-98963\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/7_custom-d6aaeda9fbdec7347d5ad9778ad463bb14b022d2-400x536.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/7_custom-d6aaeda9fbdec7347d5ad9778ad463bb14b022d2-800x1073.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/7_custom-d6aaeda9fbdec7347d5ad9778ad463bb14b022d2-1440x1931.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/7_custom-d6aaeda9fbdec7347d5ad9778ad463bb14b022d2-1180x1582.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/7_custom-d6aaeda9fbdec7347d5ad9778ad463bb14b022d2-960x1287.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An image from an August 2012 Mercy for Animals investigation at Bettencourt Dairies' Dry Creek facility in Hansen, Idaho. \u003ccite>(Mercy For Animals)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Animal rights groups cheered the decision on the Idaho law this week from \u003ca href=\"http://www.id.uscourts.gov/district/judges/winmill/General_Information.cfm\">U.S. District Court Judge B. Lynn Winmill\u003c/a>. Winmill found the state's \"Agricultural Security Act\" unconstitutional for criminalizing certain types of speech.\u003c/p>\n\u003cp>\"Although the State may not agree with the message certain groups seek to convey about Idaho's agricultural production facilities, such as releasing secretly recorded videos of animal abuse to the Internet and calling for boycotts, it cannot deny such groups equal protection of the laws in their exercise of their right to free speech,\" Winmill writes.\u003c/p>\n\u003cp>In 2012, the animal welfare group Mercy For Animals released graphic\u003cstrong> \u003c/strong>\u003ca href=\"https://www.youtube.com/watch?v=lN_YcWOuVqk\">videos\u003c/a> from an investigation of workers at Bettencourt Dairies' Dry Creek Dairy in Hansen, Idaho, kicking, punching and jumping on cows. In response, the Idaho Dairymen's Association drafted legislation in 2014 to criminalize future undercover investigations. Though Mercy for Animals released another set of videos showing further abuse, Idaho Gov. Butch Otter signed the bill into law shortly after passage.\u003c/p>\n\u003cp>\"Obviously we're disappointed\" with the Monday decision to strike down the law, says Idaho Dairymen's Association director Bob Naerebout. \"The legislation was designed and crafted to try and protect First Amendment rights while also trying to provide some personal property protection.\"\u003c/p>\n\u003cp>The Dairymen's Association will be asking the state to appeal Judge Winmill's decision, Naerebout says.\u003c/p>\n\u003cp>Meanwhile, animal rights activists will likely take the decision in Idaho as a shot in the arm to file more lawsuits against laws in other states and hope for the same outcome.\u003c/p>\n\u003cp>\"Judge Winmill's decision is the first step toward restoring transparency in U.S. food production, and we hope that dangerous ag-gag laws enacted in other states will be swiftly struck down as a result of today's decision,\" said Mercy For Animals' Sarah Von Alt in a statement.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "98961 http://ww2.kqed.org/bayareabites/?p=98961",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/08/04/judge-strikes-down-idaho-ag-gag-law-raising-questions-for-other-states/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 698,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 18
},
"modified": 1438747053,
"excerpt": "A judge ruled Monday that an Idaho law criminalizing undercover investigations of farms is unconstitutional. Seven other states have similar laws, but legal experts say they may not stand much longer.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A judge ruled Monday that an Idaho law criminalizing undercover investigations of farms is unconstitutional. Seven other states have similar laws, but legal experts say they may not stand much longer.",
"title": "Judge Strikes Down Idaho 'Ag-Gag' Law, Raising Questions For Other States | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Judge Strikes Down Idaho 'Ag-Gag' Law, Raising Questions For Other States",
"datePublished": "2015-08-04T20:49:39-07:00",
"dateModified": "2015-08-04T20:57:33-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "judge-strikes-down-idaho-ag-gag-law-raising-questions-for-other-states",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=429345939&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Luke Runyon, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"nprStoryDate": "Tue, 04 Aug 2015 17:26:00 -0400",
"nprLastModifiedDate": "Tue, 04 Aug 2015 20:25:25 -0400",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2015/08/04/429345939/idaho-strikes-down-ag-gag-law-raising-questions-for-other-states?ft=nprml&f=429345939",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/atc/2015/08/20150804_atc_with_idahos_ag-gag_law_struck_down_future_of_other_state_laws_unclear.mp3?orgId=1&topicId=1053&d=154&p=2&story=429345939&t=progseg&e=429385911&seg=3&ft=nprml&f=429345939",
"nprAudioM3u": "http://api.npr.org/m3u/1429385926-5a037c.m3u?orgId=1&topicId=1053&d=154&p=2&story=429345939&t=progseg&e=429385911&seg=3&ft=nprml&f=429345939",
"nprStoryId": "429345939",
"nprRetrievedStory": "1",
"nprPubDate": "Tue, 04 Aug 2015 20:25:00 -0400",
"path": "/bayareabites/98961/judge-strikes-down-idaho-ag-gag-law-raising-questions-for-other-states",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/atc/2015/08/20150804_atc_with_idahos_ag-gag_law_struck_down_future_of_other_state_laws_unclear.mp3?orgId=1&topicId=1053&d=154&p=2&story=429345939&t=progseg&e=429385911&seg=3&ft=nprml&f=429345939",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/08/20150804_atc_with_idahos_ag-gag_law_struck_down_future_of_other_state_laws_unclear.mp3\u003c/p>\n\u003cp>Idaho's so-called \"ag-gag\" law, which outlawed undercover investigations of farming operations, is no more. A judge in the federal District Court for Idaho decided Monday that it was unconstitutional, citing First Amendment protections for free speech.\u003c/p>\n\u003cp>But what about the handful of other states with similar laws on the books?\u003c/p>\n\u003cp>Laws in Montana, Utah, North Dakota, Missouri, Kansas and Iowa have also made it illegal for activists to smuggle cameras into industrial animal operations. A new North Carolina law goes into effect in January 2016. But now those laws' days could be numbered, according to the lead attorney for the coalition of animal welfare groups that sued the state of Idaho.\u003c/p>\n\u003cp>\"This is a total victory on our two central constitutional claims,\" says University of Denver law professor \u003ca href=\"https://www.law.du.edu/index.php/profile/justin-marceau\">Justin Marceau\u003c/a>, who represented the plaintiff, the Animal Legal Defense Fund, in the case. \"Ag-gag laws violate the First Amendment and Equal Protection Clause. This means that these laws all over the country are in real danger.\"\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>\"Ag-gag\" refers to a variety of laws meant to curb undercover investigations of agricultural operations, often large dairy, poultry and pork farms. The Idaho law \u003ca href=\"http://www.npr.org/sections/thetwo-way/2014/02/28/284118937/-ag-gag-bill-takes-effect-in-idaho-bans-undercover-filming-at-farms\">criminalized\u003c/a> video or audio recording of a farm without the owner's consent and lying to a farm owner to gain employment there to do an undercover investigation.\u003c/p>\n\u003cp>Other \"ag-gag\" laws require that animal abuse be reported within a specific time frame, a tactic animal activists say is meant to prevent them from gathering evidence of an abuse pattern rather than just a singular event.\u003c/p>\n\u003cp>Utah's \"ag-gag\" law is the subject of another federal lawsuit, filed by the ALDF and PETA. Other states' laws go back to the early 1990s when Kansas passed criminal penalties for anyone found to damage or harm an agricultural research facility. Iowa's statute is considered to be the first in a batch of more recent \"ag-gag\" laws. Signed into law in 2012, it was the first to criminalize secretly videotaping a farm without the owner's permission.\u003c/p>\n\u003cfigure id=\"attachment_98963\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/7_custom-d6aaeda9fbdec7347d5ad9778ad463bb14b022d2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/7_custom-d6aaeda9fbdec7347d5ad9778ad463bb14b022d2-400x536.jpg\" alt=\"An image from an August 2012 Mercy for Animals investigation at Bettencourt Dairies' Dry Creek facility in Hansen, Idaho.\" width=\"400\" height=\"536\" class=\"size-thumbnail wp-image-98963\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/7_custom-d6aaeda9fbdec7347d5ad9778ad463bb14b022d2-400x536.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/7_custom-d6aaeda9fbdec7347d5ad9778ad463bb14b022d2-800x1073.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/7_custom-d6aaeda9fbdec7347d5ad9778ad463bb14b022d2-1440x1931.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/7_custom-d6aaeda9fbdec7347d5ad9778ad463bb14b022d2-1180x1582.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/7_custom-d6aaeda9fbdec7347d5ad9778ad463bb14b022d2-960x1287.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An image from an August 2012 Mercy for Animals investigation at Bettencourt Dairies' Dry Creek facility in Hansen, Idaho. \u003ccite>(Mercy For Animals)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Animal rights groups cheered the decision on the Idaho law this week from \u003ca href=\"http://www.id.uscourts.gov/district/judges/winmill/General_Information.cfm\">U.S. District Court Judge B. Lynn Winmill\u003c/a>. Winmill found the state's \"Agricultural Security Act\" unconstitutional for criminalizing certain types of speech.\u003c/p>\n\u003cp>\"Although the State may not agree with the message certain groups seek to convey about Idaho's agricultural production facilities, such as releasing secretly recorded videos of animal abuse to the Internet and calling for boycotts, it cannot deny such groups equal protection of the laws in their exercise of their right to free speech,\" Winmill writes.\u003c/p>\n\u003cp>In 2012, the animal welfare group Mercy For Animals released graphic\u003cstrong> \u003c/strong>\u003ca href=\"https://www.youtube.com/watch?v=lN_YcWOuVqk\">videos\u003c/a> from an investigation of workers at Bettencourt Dairies' Dry Creek Dairy in Hansen, Idaho, kicking, punching and jumping on cows. In response, the Idaho Dairymen's Association drafted legislation in 2014 to criminalize future undercover investigations. Though Mercy for Animals released another set of videos showing further abuse, Idaho Gov. Butch Otter signed the bill into law shortly after passage.\u003c/p>\n\u003cp>\"Obviously we're disappointed\" with the Monday decision to strike down the law, says Idaho Dairymen's Association director Bob Naerebout. \"The legislation was designed and crafted to try and protect First Amendment rights while also trying to provide some personal property protection.\"\u003c/p>\n\u003cp>The Dairymen's Association will be asking the state to appeal Judge Winmill's decision, Naerebout says.\u003c/p>\n\u003cp>Meanwhile, animal rights activists will likely take the decision in Idaho as a shot in the arm to file more lawsuits against laws in other states and hope for the same outcome.\u003c/p>\n\u003cp>\"Judge Winmill's decision is the first step toward restoring transparency in U.S. food production, and we hope that dangerous ag-gag laws enacted in other states will be swiftly struck down as a result of today's decision,\" said Mercy For Animals' Sarah Von Alt in a statement.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/98961/judge-strikes-down-idaho-ag-gag-law-raising-questions-for-other-states",
"authors": [
"byline_bayareabites_98961"
],
"categories": [
"bayareabites_1874",
"bayareabites_10028",
"bayareabites_10916",
"bayareabites_2035",
"bayareabites_34"
],
"tags": [
"bayareabites_11540",
"bayareabites_12575",
"bayareabites_14690",
"bayareabites_13347",
"bayareabites_13595",
"bayareabites_14691"
],
"featImg": "bayareabites_98962",
"label": "bayareabites"
},
"bayareabites_98398": {
"type": "posts",
"id": "bayareabites_98398",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "98398",
"score": null,
"sort": [
1437695623000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1437695623,
"format": "aside",
"disqusTitle": "Detoxing The Buddhist Way: Nuns Preserve Art Of Korean Temple Food",
"title": "Detoxing The Buddhist Way: Nuns Preserve Art Of Korean Temple Food",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_98400\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2092436_shapiro_temple-21-_custom-d4c0d06c68195f2f82a6931add0ee95194462323-e1437670583746.jpg\" alt=\"Sun Woo directs the visitor program at Jingkwansa, a Buddhist temple outside Seoul famous for preserving the art of Korean temple food. Behind her are giant jars filled with fermented soybeans.\" width=\"1920\" height=\"1402\" class=\"size-full wp-image-98400\">\u003cfigcaption class=\"wp-caption-text\">Sun Woo directs the visitor program at Jingkwansa, a Buddhist temple outside Seoul famous for preserving the art of Korean temple food. Behind her are giant jars filled with fermented soybeans. \u003ccite>(Ari Shapiro/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/07/20150723_me_detoxing_the_buddhist_way_nuns_preserve_art_of_korean_temple_food.mp3\u003c/p>\n\u003cp>Detox diets come and go, like any other fad. In South Korea, one popular diet has staying power. It has been around for at least 1,600 years, ever since the founding of the Jingkwansa temple in the mountains outside of Seoul.\u003c/p>\n\u003cp>This Buddhist monastery sits at the convergence of two streams, amid twisting leafy trees and soaring peaks. It's one of many temples in the countryside outside of South Korea's capital. Each temple has its own specialty. Jingkwansa is famous for two reasons.\u003c/p>\n\u003cp>First, it's run entirely by women. The day before our visit, Jill Biden, the wife of the U.S. vice president, was at the temple learning about Korean women's education.\u003c/p>\n\u003cp>But we came here to learn about Jingkwansa's second claim to fame. The place is renowned for preserving the ancient art of Korean temple cuisine.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"You can't understand monastic culture without understanding monastic food,\" says Gye Ho, the Overt Nun who runs this temple. She has been a practicing nun for more than 50 years. Like all of the nuns here, Gye Ho has a shaved head and wears traditional gray robes. \"The food creates the entire human being,\" she says. \"It shapes our mind and body.\"\u003c/p>\n\u003cp>My interpreter and I are escorted to a small room with sliding doors. Inside, at least 25 different dishes are arrayed on the table. That variety is typical of a Korean lunch. Sun Woo, who directs the temple visit program, explains what makes monastic food different.\u003c/p>\n\u003cfigure id=\"attachment_98401\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2092436_shapiro_temple-11-_custom-2554261ea02084543f8ed4d3938fad2f4e3f3342-e1437670559561.jpg\" alt='\"The food creates the entire human being,\" says Gye Ho, the nun who runs the table. Above, an array of dishes served at the temple, including root chips, pickled radishes, marinated tofu, potatoes, stir-fried greens, squash, green tea, mushroom fritters and caps. The dishes feature no meat, fish or MSG.' width=\"1920\" height=\"1285\" class=\"size-full wp-image-98401\">\u003cfigcaption class=\"wp-caption-text\">\"The food creates the entire human being,\" says Gye Ho, the nun who runs the table. Above, an array of dishes served at the temple, including root chips, pickled radishes, marinated tofu, potatoes, stir-fried greens, squash, green tea, mushroom fritters and caps. The dishes feature no meat, fish or MSG. \u003ccite>(Ari Shapiro/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"There is no meat and no fish and no MSG,\" she says. \"And no garlic, no onion, no green onion, no spring onion, or leek.\"\u003c/p>\n\u003cp>That may sound remarkably bland. But the dishes are pungent, fiery, funky, or puckeringly tart. There are fermented radishes, mushroom fritters, marinated tofu, and crispy greens. Thinly sliced eggplant and fried potato slices sit next to clear soup and a bowl of rice.\u003c/p>\n\u003cp>Once we can't eat any more, Sun Woo escorts us to a roped off corner of the temple grounds to divulge one secret of this monastic cuisine.\u003c/p>\n\u003cp>On top of a gravel-covered platform are dozens of ceramic urns of different sizes. Inside these jars, the nun explains, \"we ferment many different soybean sauces, or soybean paste.\"\u003c/p>\n\u003cp>The monastery makes up to 30 different kinds of sauce from fermented soybeans. The jars sit in a spot that gets full sun all day long — that's important for the fermentation process. In these urns, some soybeans have been fermenting for 20 years, others for as long as 50 years. The smell is as layered and complex as any aged whiskey or ripe cheese.\u003c/p>\n\u003cp>Through pickling, fermenting, dehydrating and other traditional practices, the nuns infuse their simple cuisine with dizzying layers of flavor.\u003c/p>\n\u003cfigure id=\"attachment_98399\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2092436_shapiro_temple-12-_custom-be2ec87e43e3eca9326a85969e13ba40cf7b2ecf-e1437670544777.jpg\" alt=\"Iced tea made from local berries is served with melon and squares of sweet sticky rice topped with fruits and nuts. The nuns eat these sweets on head-shaving day, to replenish their energy.\" width=\"1920\" height=\"1439\" class=\"size-full wp-image-98399\">\u003cfigcaption class=\"wp-caption-text\">Iced tea made from local berries is served with melon and squares of sweet sticky rice topped with fruits and nuts. The nuns eat these sweets on head-shaving day, to replenish their energy. \u003ccite>(Ari Shapiro/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>People from all over the world come to the monastery to experience this lifestyle. During our visit, 240 visitors were participating in the temple stay program, waking up at 3:30 each morning to meditate and detox.\u003c/p>\n\u003cp>As we speak with head nun Gye Ho about the philosophy of the temple, we sit on mats, drinking iced tea made from local berries. The drink is served with melon and squares of sweet, sticky rice topped with fruits and nuts. The nuns eat these sweets on head-shaving day, to replenish their energy.\u003c/p>\n\u003cp>Gye Ho explains that for the nuns, cooking and eating are spiritual as well as physical practices. \"We prepare our food with a clear mind,\" she says. \"We recognize that the best sauce in the world is the heart that we put into our cooking.\"\u003c/p>\n\u003cp>She says everything here is natural; while the rest of South Korea uses metal chopsticks, those at the monastery are made of wood.\u003c/p>\n\u003cp>At the risk of sounding impolite, I finally ask this aged nun, \"Do you ever just crave french fries or chocolate?\"\u003c/p>\n\u003cp>\"Everyone has cravings,\" she replies. \"When I have them, I focus my mind by making noodles.\"\u003c/p>\n\u003chr>\n\u003ch3>Kongguksu\u003c/h3>\n\u003cp>Here's the temple's recipe for making Kongguksu, or soybean noodles.\u003c/p>\n\u003cfigure id=\"attachment_98402\" class=\"wp-caption aligncenter\" style=\"max-width: 2181px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/korean_noodles-kongguksu-01-2a64efef043adc88ab42c632eddd70ab27a90c40.jpg\" alt=\"Kongguksu — Korean soybean noodles\" width=\"2181\" height=\"1636\" class=\"size-full wp-image-98402\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/korean_noodles-kongguksu-01-2a64efef043adc88ab42c632eddd70ab27a90c40.jpg 2181w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/korean_noodles-kongguksu-01-2a64efef043adc88ab42c632eddd70ab27a90c40-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/korean_noodles-kongguksu-01-2a64efef043adc88ab42c632eddd70ab27a90c40-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/korean_noodles-kongguksu-01-2a64efef043adc88ab42c632eddd70ab27a90c40-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/korean_noodles-kongguksu-01-2a64efef043adc88ab42c632eddd70ab27a90c40-1400x1050.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/korean_noodles-kongguksu-01-2a64efef043adc88ab42c632eddd70ab27a90c40-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/korean_noodles-kongguksu-01-2a64efef043adc88ab42c632eddd70ab27a90c40-960x720.jpg 960w\" sizes=\"(max-width: 2181px) 100vw, 2181px\">\u003cfigcaption class=\"wp-caption-text\">Kongguksu — Korean soybean noodles \u003ccite>(\u003ca href=\"https://commons.wikimedia.org/wiki/File:Korean_noodles-Kongguksu-01.jpg\">Via Wikimedia\u003c/a> )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Ingredients\u003c/strong>\n\u003cli>Two cups of dried soy beans\u003c/li>\n\u003cli>Half a cup of crushed sesame seeds\u003c/li>\n\u003cli>Two cups of flour\u003c/li>\n\u003cli>For garnish: Thin cucumber strips, black sesame seeds, red chili pepper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions\u003c/strong>\n\u003cli>Soak soybeans in water for at least 6 hours, or overnight.\u003c/li>\n\u003cli>Boil the beans until tender, an hour or so.\u003c/li>\n\u003cli>Grind the cooked beans with sesame seeds.\u003c/li>\n\u003cli>Squeeze the mixture in a cotton cloth. Discard the pulp, and chill the juice.\u003c/li>\n\u003cli>Mix the flour and a pinch of salt with enough water to make a sticky dough. Store the dough in the refrigerator for 4-5 hours.\u003c/li>\n\u003cli>Roll out the dough and slice into thin noodle strips.\u003c/li>\n\u003cli>Boil the noodles for 3-5 minutes, then rinse under cold water.\u003c/li>\n\u003cli>Serve the noodles with cold soybean juice, cucumber strips, black sesame seeds, and sliced red chili pepper.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "98398 http://ww2.kqed.org/bayareabites/?p=98398",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/07/23/detoxing-the-buddhist-way-nuns-preserve-art-of-korean-temple-food/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 967,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 23
},
"modified": 1437695806,
"excerpt": "In South Korea, Buddhist temple food is viewed the way spa food is in the U.S.: curative, cleansing, perhaps even medicinal. Buddhist nuns have preserved these cooking techniques for 1,600 years.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "In South Korea, Buddhist temple food is viewed the way spa food is in the U.S.: curative, cleansing, perhaps even medicinal. Buddhist nuns have preserved these cooking techniques for 1,600 years.",
"title": "Detoxing The Buddhist Way: Nuns Preserve Art Of Korean Temple Food | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Detoxing The Buddhist Way: Nuns Preserve Art Of Korean Temple Food",
"datePublished": "2015-07-23T16:53:43-07:00",
"dateModified": "2015-07-23T16:56:46-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "detoxing-the-buddhist-way-nuns-preserve-art-of-korean-temple-food",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=425386811&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Ari Shapiro, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"nprStoryDate": "Thu, 23 Jul 2015 03:42:00 -0400",
"nprLastModifiedDate": "Thu, 23 Jul 2015 05:54:57 -0400",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2015/07/23/425386811/detoxing-the-buddhist-way-nuns-preserve-art-of-korean-temple-food?ft=nprml&f=425386811",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/me/2015/07/20150723_me_detoxing_the_buddhist_way_nuns_preserve_art_of_korean_temple_food.mp3?orgId=1&topicId=1053&d=220&p=3&story=425386811&t=progseg&e=425507632&seg=19&ft=nprml&f=425386811",
"nprAudioM3u": "http://api.npr.org/m3u/1425512044-72dd69.m3u?orgId=1&topicId=1053&d=220&p=3&story=425386811&t=progseg&e=425507632&seg=19&ft=nprml&f=425386811",
"nprStoryId": "425386811",
"nprRetrievedStory": "1",
"nprPubDate": "Thu, 23 Jul 2015 09:40:00 -0400",
"path": "/bayareabites/98398/detoxing-the-buddhist-way-nuns-preserve-art-of-korean-temple-food",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/me/2015/07/20150723_me_detoxing_the_buddhist_way_nuns_preserve_art_of_korean_temple_food.mp3?orgId=1&topicId=1053&d=220&p=3&story=425386811&t=progseg&e=425507632&seg=19&ft=nprml&f=425386811",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_98400\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2092436_shapiro_temple-21-_custom-d4c0d06c68195f2f82a6931add0ee95194462323-e1437670583746.jpg\" alt=\"Sun Woo directs the visitor program at Jingkwansa, a Buddhist temple outside Seoul famous for preserving the art of Korean temple food. Behind her are giant jars filled with fermented soybeans.\" width=\"1920\" height=\"1402\" class=\"size-full wp-image-98400\">\u003cfigcaption class=\"wp-caption-text\">Sun Woo directs the visitor program at Jingkwansa, a Buddhist temple outside Seoul famous for preserving the art of Korean temple food. Behind her are giant jars filled with fermented soybeans. \u003ccite>(Ari Shapiro/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/07/20150723_me_detoxing_the_buddhist_way_nuns_preserve_art_of_korean_temple_food.mp3\u003c/p>\n\u003cp>Detox diets come and go, like any other fad. In South Korea, one popular diet has staying power. It has been around for at least 1,600 years, ever since the founding of the Jingkwansa temple in the mountains outside of Seoul.\u003c/p>\n\u003cp>This Buddhist monastery sits at the convergence of two streams, amid twisting leafy trees and soaring peaks. It's one of many temples in the countryside outside of South Korea's capital. Each temple has its own specialty. Jingkwansa is famous for two reasons.\u003c/p>\n\u003cp>First, it's run entirely by women. The day before our visit, Jill Biden, the wife of the U.S. vice president, was at the temple learning about Korean women's education.\u003c/p>\n\u003cp>But we came here to learn about Jingkwansa's second claim to fame. The place is renowned for preserving the ancient art of Korean temple cuisine.\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>\"You can't understand monastic culture without understanding monastic food,\" says Gye Ho, the Overt Nun who runs this temple. She has been a practicing nun for more than 50 years. Like all of the nuns here, Gye Ho has a shaved head and wears traditional gray robes. \"The food creates the entire human being,\" she says. \"It shapes our mind and body.\"\u003c/p>\n\u003cp>My interpreter and I are escorted to a small room with sliding doors. Inside, at least 25 different dishes are arrayed on the table. That variety is typical of a Korean lunch. Sun Woo, who directs the temple visit program, explains what makes monastic food different.\u003c/p>\n\u003cfigure id=\"attachment_98401\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2092436_shapiro_temple-11-_custom-2554261ea02084543f8ed4d3938fad2f4e3f3342-e1437670559561.jpg\" alt='\"The food creates the entire human being,\" says Gye Ho, the nun who runs the table. Above, an array of dishes served at the temple, including root chips, pickled radishes, marinated tofu, potatoes, stir-fried greens, squash, green tea, mushroom fritters and caps. The dishes feature no meat, fish or MSG.' width=\"1920\" height=\"1285\" class=\"size-full wp-image-98401\">\u003cfigcaption class=\"wp-caption-text\">\"The food creates the entire human being,\" says Gye Ho, the nun who runs the table. Above, an array of dishes served at the temple, including root chips, pickled radishes, marinated tofu, potatoes, stir-fried greens, squash, green tea, mushroom fritters and caps. The dishes feature no meat, fish or MSG. \u003ccite>(Ari Shapiro/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"There is no meat and no fish and no MSG,\" she says. \"And no garlic, no onion, no green onion, no spring onion, or leek.\"\u003c/p>\n\u003cp>That may sound remarkably bland. But the dishes are pungent, fiery, funky, or puckeringly tart. There are fermented radishes, mushroom fritters, marinated tofu, and crispy greens. Thinly sliced eggplant and fried potato slices sit next to clear soup and a bowl of rice.\u003c/p>\n\u003cp>Once we can't eat any more, Sun Woo escorts us to a roped off corner of the temple grounds to divulge one secret of this monastic cuisine.\u003c/p>\n\u003cp>On top of a gravel-covered platform are dozens of ceramic urns of different sizes. Inside these jars, the nun explains, \"we ferment many different soybean sauces, or soybean paste.\"\u003c/p>\n\u003cp>The monastery makes up to 30 different kinds of sauce from fermented soybeans. The jars sit in a spot that gets full sun all day long — that's important for the fermentation process. In these urns, some soybeans have been fermenting for 20 years, others for as long as 50 years. The smell is as layered and complex as any aged whiskey or ripe cheese.\u003c/p>\n\u003cp>Through pickling, fermenting, dehydrating and other traditional practices, the nuns infuse their simple cuisine with dizzying layers of flavor.\u003c/p>\n\u003cfigure id=\"attachment_98399\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2092436_shapiro_temple-12-_custom-be2ec87e43e3eca9326a85969e13ba40cf7b2ecf-e1437670544777.jpg\" alt=\"Iced tea made from local berries is served with melon and squares of sweet sticky rice topped with fruits and nuts. The nuns eat these sweets on head-shaving day, to replenish their energy.\" width=\"1920\" height=\"1439\" class=\"size-full wp-image-98399\">\u003cfigcaption class=\"wp-caption-text\">Iced tea made from local berries is served with melon and squares of sweet sticky rice topped with fruits and nuts. The nuns eat these sweets on head-shaving day, to replenish their energy. \u003ccite>(Ari Shapiro/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>People from all over the world come to the monastery to experience this lifestyle. During our visit, 240 visitors were participating in the temple stay program, waking up at 3:30 each morning to meditate and detox.\u003c/p>\n\u003cp>As we speak with head nun Gye Ho about the philosophy of the temple, we sit on mats, drinking iced tea made from local berries. The drink is served with melon and squares of sweet, sticky rice topped with fruits and nuts. The nuns eat these sweets on head-shaving day, to replenish their energy.\u003c/p>\n\u003cp>Gye Ho explains that for the nuns, cooking and eating are spiritual as well as physical practices. \"We prepare our food with a clear mind,\" she says. \"We recognize that the best sauce in the world is the heart that we put into our cooking.\"\u003c/p>\n\u003cp>She says everything here is natural; while the rest of South Korea uses metal chopsticks, those at the monastery are made of wood.\u003c/p>\n\u003cp>At the risk of sounding impolite, I finally ask this aged nun, \"Do you ever just crave french fries or chocolate?\"\u003c/p>\n\u003cp>\"Everyone has cravings,\" she replies. \"When I have them, I focus my mind by making noodles.\"\u003c/p>\n\u003chr>\n\u003ch3>Kongguksu\u003c/h3>\n\u003cp>Here's the temple's recipe for making Kongguksu, or soybean noodles.\u003c/p>\n\u003cfigure id=\"attachment_98402\" class=\"wp-caption aligncenter\" style=\"max-width: 2181px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/korean_noodles-kongguksu-01-2a64efef043adc88ab42c632eddd70ab27a90c40.jpg\" alt=\"Kongguksu — Korean soybean noodles\" width=\"2181\" height=\"1636\" class=\"size-full wp-image-98402\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/korean_noodles-kongguksu-01-2a64efef043adc88ab42c632eddd70ab27a90c40.jpg 2181w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/korean_noodles-kongguksu-01-2a64efef043adc88ab42c632eddd70ab27a90c40-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/korean_noodles-kongguksu-01-2a64efef043adc88ab42c632eddd70ab27a90c40-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/korean_noodles-kongguksu-01-2a64efef043adc88ab42c632eddd70ab27a90c40-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/korean_noodles-kongguksu-01-2a64efef043adc88ab42c632eddd70ab27a90c40-1400x1050.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/korean_noodles-kongguksu-01-2a64efef043adc88ab42c632eddd70ab27a90c40-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/korean_noodles-kongguksu-01-2a64efef043adc88ab42c632eddd70ab27a90c40-960x720.jpg 960w\" sizes=\"(max-width: 2181px) 100vw, 2181px\">\u003cfigcaption class=\"wp-caption-text\">Kongguksu — Korean soybean noodles \u003ccite>(\u003ca href=\"https://commons.wikimedia.org/wiki/File:Korean_noodles-Kongguksu-01.jpg\">Via Wikimedia\u003c/a> )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Ingredients\u003c/strong>\n\u003cli>Two cups of dried soy beans\u003c/li>\n\u003cli>Half a cup of crushed sesame seeds\u003c/li>\n\u003cli>Two cups of flour\u003c/li>\n\u003cli>For garnish: Thin cucumber strips, black sesame seeds, red chili pepper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions\u003c/strong>\n\u003cli>Soak soybeans in water for at least 6 hours, or overnight.\u003c/li>\n\u003cli>Boil the beans until tender, an hour or so.\u003c/li>\n\u003cli>Grind the cooked beans with sesame seeds.\u003c/li>\n\u003cli>Squeeze the mixture in a cotton cloth. Discard the pulp, and chill the juice.\u003c/li>\n\u003cli>Mix the flour and a pinch of salt with enough water to make a sticky dough. Store the dough in the refrigerator for 4-5 hours.\u003c/li>\n\u003cli>Roll out the dough and slice into thin noodle strips.\u003c/li>\n\u003cli>Boil the noodles for 3-5 minutes, then rinse under cold water.\u003c/li>\n\u003cli>Serve the noodles with cold soybean juice, cucumber strips, black sesame seeds, and sliced red chili pepper.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/98398/detoxing-the-buddhist-way-nuns-preserve-art-of-korean-temple-food",
"authors": [
"byline_bayareabites_98398"
],
"categories": [
"bayareabites_2998",
"bayareabites_12493",
"bayareabites_10916",
"bayareabites_34"
],
"tags": [
"bayareabites_14661",
"bayareabites_494",
"bayareabites_12468",
"bayareabites_14660",
"bayareabites_2048"
],
"featImg": "bayareabites_98401",
"label": "bayareabites"
},
"bayareabites_98389": {
"type": "posts",
"id": "bayareabites_98389",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "98389",
"score": null,
"sort": [
1437669234000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1437669234,
"format": "audio",
"disqusTitle": "Fast-Food Workers Cheer As $15 Minimum Wage Advances In New York State",
"title": "Fast-Food Workers Cheer As $15 Minimum Wage Advances In New York State",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/07/20150723_me_fast-food_workers_cheer_as_15_minimum_wage_advances_in_new_york_state.mp3\u003c/p>\n\u003cp>There aren't a lot of obscure government board meetings that warrant a watch party, let alone one with a marching band.\u003c/p>\n\u003cp>But that's how fast-food restaurant workers and their supporters celebrated Wednesday on a blocked-off street in Manhattan, as they watched a state panel recommend a $6.25 increase in their hourly wage, to $15.\u003c/p>\n\u003cp>\"It's a victory! We have been fighting, and today we have made history,\" said Alvin Major, a 49-year-old cook at a KFC restaurant in Brooklyn. He said a $15 minimum wage would mean that he could stop relying on food stamps to feed his family of six.\u003c/p>\n\u003cp>\"This will help me to take care of my kids, send them to the right school and put food on the table,\" he said.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The bump to $15 an hour in New York, which would affect workers at chains with 30 or more stores nationally, would match recent increases in San Francisco, Seattle and Los Angeles. It would take effect over the next three years for New York City, and over the next six years for the entire state, if the state's labor commissioner approves the proposal.\u003c/p>\n\u003cp>Gov. Andrew Cuomo, who appointed the wage board that recommended the wage hike, called its proposal an important first step.\u003c/p>\n\u003cp>\"We will not stop until we reach true economic justice and we raise the minimum wage for every worker in every job in this state,\" he said.\u003c/p>\n\u003cp>The fast-food industry is one of New York's biggest employers of low-wage workers.\u003c/p>\n\u003cp>Randy Mastro, an attorney for fast-food franchise holders, says his clients are being unfairly targeted.\u003c/p>\n\u003cp>\"There are many other similarly situated restaurants, diners, food counters, not included in this proposal,\" he said.\u003c/p>\n\u003cp>It also could affect business growth, hiring and competition in the state, says Carolyn Richmond, who represents restaurant owners in the New York City Hospitality Alliance.\u003c/p>\n\u003cp>She says the proposed wage hike would mean that some of her clients won't be able to hire more workers, and that smaller fast-food chains that want to expand might think twice before opening in New York.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "98389 http://ww2.kqed.org/bayareabites/?p=98389",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/07/23/fast-food-workers-cheer-as-15-minimum-wage-advances-in-new-york-state/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 384,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 16
},
"modified": 1437669364,
"excerpt": "The increase, which boosts the minimum wage for many fast-food workers from $8.75 to $15 over several years, needs the labor commissioner's OK. Franchise holders say they're being targeted unfairly.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The increase, which boosts the minimum wage for many fast-food workers from $8.75 to $15 over several years, needs the labor commissioner's OK. Franchise holders say they're being targeted unfairly.",
"title": "Fast-Food Workers Cheer As $15 Minimum Wage Advances In New York State | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Fast-Food Workers Cheer As $15 Minimum Wage Advances In New York State",
"datePublished": "2015-07-23T09:33:54-07:00",
"dateModified": "2015-07-23T09:36:04-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "fast-food-workers-cheer-as-15-minimum-wage-advances-in-new-york-state",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=425460095&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Hansi Lo Wang, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"nprStoryDate": "Thu, 23 Jul 2015 04:30:00 -0400",
"nprLastModifiedDate": "Thu, 23 Jul 2015 09:15:31 -0400",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2015/07/23/425460095/fast-food-workers-cheer-as-15-minimum-wage-advances-in-new-york-state?ft=nprml&f=425460095",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/me/2015/07/20150723_me_fast-food_workers_cheer_as_15_minimum_wage_advances_in_new_york_state.mp3?orgId=1&topicId=1017&d=152&p=3&story=425460095&t=progseg&e=425507632&seg=7&ft=nprml&f=425460095",
"nprAudioM3u": "http://api.npr.org/m3u/1425512002-77d167.m3u?orgId=1&topicId=1017&d=152&p=3&story=425460095&t=progseg&e=425507632&seg=7&ft=nprml&f=425460095",
"nprStoryId": "425460095",
"nprRetrievedStory": "1",
"nprPubDate": "Thu, 23 Jul 2015 09:40:00 -0400",
"path": "/bayareabites/98389/fast-food-workers-cheer-as-15-minimum-wage-advances-in-new-york-state",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/me/2015/07/20150723_me_fast-food_workers_cheer_as_15_minimum_wage_advances_in_new_york_state.mp3?orgId=1&topicId=1017&d=152&p=3&story=425460095&t=progseg&e=425507632&seg=7&ft=nprml&f=425460095",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/07/20150723_me_fast-food_workers_cheer_as_15_minimum_wage_advances_in_new_york_state.mp3\u003c/p>\n\u003cp>There aren't a lot of obscure government board meetings that warrant a watch party, let alone one with a marching band.\u003c/p>\n\u003cp>But that's how fast-food restaurant workers and their supporters celebrated Wednesday on a blocked-off street in Manhattan, as they watched a state panel recommend a $6.25 increase in their hourly wage, to $15.\u003c/p>\n\u003cp>\"It's a victory! We have been fighting, and today we have made history,\" said Alvin Major, a 49-year-old cook at a KFC restaurant in Brooklyn. He said a $15 minimum wage would mean that he could stop relying on food stamps to feed his family of six.\u003c/p>\n\u003cp>\"This will help me to take care of my kids, send them to the right school and put food on the table,\" he said.\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 bump to $15 an hour in New York, which would affect workers at chains with 30 or more stores nationally, would match recent increases in San Francisco, Seattle and Los Angeles. It would take effect over the next three years for New York City, and over the next six years for the entire state, if the state's labor commissioner approves the proposal.\u003c/p>\n\u003cp>Gov. Andrew Cuomo, who appointed the wage board that recommended the wage hike, called its proposal an important first step.\u003c/p>\n\u003cp>\"We will not stop until we reach true economic justice and we raise the minimum wage for every worker in every job in this state,\" he said.\u003c/p>\n\u003cp>The fast-food industry is one of New York's biggest employers of low-wage workers.\u003c/p>\n\u003cp>Randy Mastro, an attorney for fast-food franchise holders, says his clients are being unfairly targeted.\u003c/p>\n\u003cp>\"There are many other similarly situated restaurants, diners, food counters, not included in this proposal,\" he said.\u003c/p>\n\u003cp>It also could affect business growth, hiring and competition in the state, says Carolyn Richmond, who represents restaurant owners in the New York City Hospitality Alliance.\u003c/p>\n\u003cp>She says the proposed wage hike would mean that some of her clients won't be able to hire more workers, and that smaller fast-food chains that want to expand might think twice before opening in New York.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/98389/fast-food-workers-cheer-as-15-minimum-wage-advances-in-new-york-state",
"authors": [
"byline_bayareabites_98389"
],
"categories": [
"bayareabites_1962",
"bayareabites_10028",
"bayareabites_10916",
"bayareabites_2035",
"bayareabites_34"
],
"tags": [
"bayareabites_12104",
"bayareabites_11502",
"bayareabites_11505",
"bayareabites_2569",
"bayareabites_72"
],
"featImg": "bayareabites_98390",
"label": "bayareabites"
},
"bayareabites_98075": {
"type": "posts",
"id": "bayareabites_98075",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "98075",
"score": null,
"sort": [
1437069635000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1437069635,
"format": "audio",
"disqusTitle": "The Fall Of A Dairy Darling: How Cottage Cheese Got Eclipsed By Yogurt",
"title": "The Fall Of A Dairy Darling: How Cottage Cheese Got Eclipsed By Yogurt",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/07/20150716_me_whatever_happened_to_cottage_cheese.mp3\u003c/p>\n\u003cp>As you know, here at The Salt we've been a little obsessed with \u003ca href=\"http://www.npr.org/tags/421881486/for-the-love-of-yogurt\">yogurt\u003c/a> lately.\u003c/p>\n\u003cp>But there's a flip side to the story of the yogurt boom. What about that other product made from fermented milk that had its boom from 1950 to 1975, and has been sliding into obscurity ever since?\u003c/p>\n\u003cp>Cottage cheese took off as a diet and health food in the 1950s.\u003c/p>\n\u003cp>It makes a cameo in the show \u003cem>Mad Men,\u003c/em> that time capsule of the 1960s, as poor Betty Draper describes her last meal before going to the hospital to give birth: \"Toast, cottage cheese, pineapple,\" she tells her unsympathetic nurse.\u003c/p>\n\u003cfigure id=\"attachment_98077\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/e3367c-07a_cottage-c855731ea73917e41f92124cf922bd772f6f772f-e1437069348587.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/e3367c-07a_cottage-c855731ea73917e41f92124cf922bd772f6f772f-400x300.jpg\" alt=\"On the day that he announced his resignation, Richard Nixon ate this meal of cottage cheese and pineapple slices.\" width=\"400\" height=\"300\" class=\"size-thumbnail wp-image-98077\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">On the day that he announced his resignation, Richard Nixon ate this meal of cottage cheese and pineapple slices. \u003ccite>(Robert Knudson/Nixon Library )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cottage cheese peaked in the early 1970s, when the average American ate about 5 pounds of it per year, according to the U.S. Department of Agriculture. Richard Nixon apparently ate even more.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The same hidden tape recorders that helped bring down our 37th president also recorded him repeatedly ordering cottage cheese, often with pineapple.\u003c/p>\n\u003cp>Since then, though, Americans have cut their cottage cheese consumption in half. For comparison, per capita consumption of yogurt has \u003ca href=\"http://www.ers.usda.gov/datafiles/Dairy_Data/pcconsp_1_.xlsx\">increased\u003c/a> sevenfold over that time.\u003c/p>\n\u003cp>Nobody can be sure of the exact reasons for this.\u003c/p>\n\u003cp>Tim Noll, who worked for decades as plant manager for a now-shuttered cottage cheese manufacturer called \u003ca href=\"http://host.madison.com/gallery/business/photos-good-ol-days-at-the-bancroft-dairy/collection_253f61b6-eaed-11e0-8736-001cc4c03286.html#0\">Bancroft Dairy\u003c/a> in Madison, Wis., thinks it's partly due to the difficulty of making cottage cheese of consistently high quality. \"I think it's safe to say that in just about every plant that makes cottage cheese, it's regarded as the hardest product to make,\" he says.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/Screen-Shot-2015-07-16-at-10.51.59-AM.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/Screen-Shot-2015-07-16-at-10.51.59-AM.png\" alt=\"How Yogurt Eclipsed Cottage Cheese for About 40 Years\" width=\"809\" height=\"655\" class=\"aligncenter size-full wp-image-98083\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/Screen-Shot-2015-07-16-at-10.51.59-AM.png 809w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Screen-Shot-2015-07-16-at-10.51.59-AM-400x324.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Screen-Shot-2015-07-16-at-10.51.59-AM-800x648.png 800w\" sizes=\"(max-width: 809px) 100vw, 809px\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://foodsci.wisc.edu/faculty/bradley/\">Robert Bradley\u003c/a>, who's taught cheese-making at the University of Wisconsin, Madison, for 50 years, agrees. \"It takes personal attention. It's a very fragile product,\" he says.\u003c/p>\n\u003cp>Making cottage cheese starts with milk and bacteria, as yogurt does, although the two products use different types of bacteria. A semi-solid curd forms, and just at the right moment, you have to cut the curd into small cubes. Then the curd is cooked and washed. Sometimes cream is added. It all takes careful handling.\u003c/p>\n\u003cfigure id=\"attachment_98085\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/cottage-cheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/cottage-cheese.jpg\" alt=\"A USDA poster promoting cottage cheese.\" width=\"400\" height=\"556\" class=\"size-full wp-image-98085\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A USDA poster promoting cottage cheese. \u003ccite>(U.S. Department of Agriculture )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We don't have the degree of dedication to this manufacture that we used to have,\" Bradley says.\u003c/p>\n\u003cp>As a result, quality varies. Bradley says that sometimes the product doesn't taste quite right.\u003c/p>\n\u003cp>Noll, though, points to another difficulty that has nothing to do with manufacturing. The people who run big food companies these days seem to feel that cottage cheese is a little old-fashioned. \"I haven't heard anybody on the marketing side trying to do anything exciting with cottage cheese in quite a while,\" he says.\u003c/p>\n\u003cp>That, of course, is very different from yogurt.\u003c/p>\n\u003cp>When I recently visited the dairy aisle of one supermarket, I found five whole sections of shelves filled with Greek yogurt, Australian-style yogurt and yogurt with all different flavorings. Off in the corner, there was one set of shelves with generic-looking cottage cheese.\u003c/p>\n\u003cp>Gerry Berman, a shopper, says there's lots of marketing about how \"Greek yogurt is so good for us.\" Cottage cheese doesn't have the same marketing behind it. \"Nobody talks about it anymore.\"\u003c/p>\n\u003cp>\"When we were younger, it was really promoted for your salad,\" says her friend Madeline Anglin.\u003c/p>\n\u003cp>\"Cottage cheese and peach slices!\" says Berman. \"And a hamburger patty!\"\u003c/p>\n\u003cp>A younger shopper, Mary Scott Bogatz, tells me that she hasn't tasted cottage cheese in years. \"It's really good for you, I know, but I just don't like the chunky and the creamy; the texture freaks me out,\" she says.\u003c/p>\n\u003cp>She walks off with a big container of plain yogurt.\u003c/p>\n\u003cp>But then, a few minutes later, she comes back. Just talking about cottage cheese got her thinking about it, she says. She's ready to try some again.\u003c/p>\n\u003cp>Maybe there's hope for cottage cheese after all. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "98075 http://ww2.kqed.org/bayareabites/?p=98075",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/07/16/the-fall-of-a-dairy-darling-how-cottage-cheese-got-eclipsed-by-yogurt/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 701,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 28
},
"modified": 1437069806,
"excerpt": "Cottage cheese was the yogurt of the mid-20th century: a dairy product for the health-conscious. But it has fallen out of favor, while marketing of — and demand for — yogurt has soared.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Cottage cheese was the yogurt of the mid-20th century: a dairy product for the health-conscious. But it has fallen out of favor, while marketing of — and demand for — yogurt has soared.",
"title": "The Fall Of A Dairy Darling: How Cottage Cheese Got Eclipsed By Yogurt | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "The Fall Of A Dairy Darling: How Cottage Cheese Got Eclipsed By Yogurt",
"datePublished": "2015-07-16T11:00:35-07:00",
"dateModified": "2015-07-16T11:03:26-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "the-fall-of-a-dairy-darling-how-cottage-cheese-got-eclipsed-by-yogurt",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=423207704&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Dan Charles, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"nprStoryDate": "Thu, 16 Jul 2015 10:51:00 -0400",
"nprLastModifiedDate": "Thu, 16 Jul 2015 11:59:00 -0400",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2015/07/16/423207704/the-fall-of-a-dairy-darling-how-cottage-cheese-got-eclipsed-by-yogurt?ft=nprml&f=423207704",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/me/2015/07/20150716_me_whatever_happened_to_cottage_cheese.mp3?orgId=1&topicId=1053&p=3&story=423207704&t=progseg&e=423414958&seg=17&ft=nprml&f=423207704",
"nprAudioM3u": "http://api.npr.org/m3u/1423435473-b436ba.m3u?orgId=1&topicId=1053&p=3&story=423207704&t=progseg&e=423414958&seg=17&ft=nprml&f=423207704",
"nprStoryId": "423207704",
"nprRetrievedStory": "1",
"nprPubDate": "Thu, 16 Jul 2015 11:59:00 -0400",
"path": "/bayareabites/98075/the-fall-of-a-dairy-darling-how-cottage-cheese-got-eclipsed-by-yogurt",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/me/2015/07/20150716_me_whatever_happened_to_cottage_cheese.mp3?orgId=1&topicId=1053&p=3&story=423207704&t=progseg&e=423414958&seg=17&ft=nprml&f=423207704",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/07/20150716_me_whatever_happened_to_cottage_cheese.mp3\u003c/p>\n\u003cp>As you know, here at The Salt we've been a little obsessed with \u003ca href=\"http://www.npr.org/tags/421881486/for-the-love-of-yogurt\">yogurt\u003c/a> lately.\u003c/p>\n\u003cp>But there's a flip side to the story of the yogurt boom. What about that other product made from fermented milk that had its boom from 1950 to 1975, and has been sliding into obscurity ever since?\u003c/p>\n\u003cp>Cottage cheese took off as a diet and health food in the 1950s.\u003c/p>\n\u003cp>It makes a cameo in the show \u003cem>Mad Men,\u003c/em> that time capsule of the 1960s, as poor Betty Draper describes her last meal before going to the hospital to give birth: \"Toast, cottage cheese, pineapple,\" she tells her unsympathetic nurse.\u003c/p>\n\u003cfigure id=\"attachment_98077\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/e3367c-07a_cottage-c855731ea73917e41f92124cf922bd772f6f772f-e1437069348587.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/e3367c-07a_cottage-c855731ea73917e41f92124cf922bd772f6f772f-400x300.jpg\" alt=\"On the day that he announced his resignation, Richard Nixon ate this meal of cottage cheese and pineapple slices.\" width=\"400\" height=\"300\" class=\"size-thumbnail wp-image-98077\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">On the day that he announced his resignation, Richard Nixon ate this meal of cottage cheese and pineapple slices. \u003ccite>(Robert Knudson/Nixon Library )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cottage cheese peaked in the early 1970s, when the average American ate about 5 pounds of it per year, according to the U.S. Department of Agriculture. Richard Nixon apparently ate even more.\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 same hidden tape recorders that helped bring down our 37th president also recorded him repeatedly ordering cottage cheese, often with pineapple.\u003c/p>\n\u003cp>Since then, though, Americans have cut their cottage cheese consumption in half. For comparison, per capita consumption of yogurt has \u003ca href=\"http://www.ers.usda.gov/datafiles/Dairy_Data/pcconsp_1_.xlsx\">increased\u003c/a> sevenfold over that time.\u003c/p>\n\u003cp>Nobody can be sure of the exact reasons for this.\u003c/p>\n\u003cp>Tim Noll, who worked for decades as plant manager for a now-shuttered cottage cheese manufacturer called \u003ca href=\"http://host.madison.com/gallery/business/photos-good-ol-days-at-the-bancroft-dairy/collection_253f61b6-eaed-11e0-8736-001cc4c03286.html#0\">Bancroft Dairy\u003c/a> in Madison, Wis., thinks it's partly due to the difficulty of making cottage cheese of consistently high quality. \"I think it's safe to say that in just about every plant that makes cottage cheese, it's regarded as the hardest product to make,\" he says.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/Screen-Shot-2015-07-16-at-10.51.59-AM.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/Screen-Shot-2015-07-16-at-10.51.59-AM.png\" alt=\"How Yogurt Eclipsed Cottage Cheese for About 40 Years\" width=\"809\" height=\"655\" class=\"aligncenter size-full wp-image-98083\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/Screen-Shot-2015-07-16-at-10.51.59-AM.png 809w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Screen-Shot-2015-07-16-at-10.51.59-AM-400x324.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Screen-Shot-2015-07-16-at-10.51.59-AM-800x648.png 800w\" sizes=\"(max-width: 809px) 100vw, 809px\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://foodsci.wisc.edu/faculty/bradley/\">Robert Bradley\u003c/a>, who's taught cheese-making at the University of Wisconsin, Madison, for 50 years, agrees. \"It takes personal attention. It's a very fragile product,\" he says.\u003c/p>\n\u003cp>Making cottage cheese starts with milk and bacteria, as yogurt does, although the two products use different types of bacteria. A semi-solid curd forms, and just at the right moment, you have to cut the curd into small cubes. Then the curd is cooked and washed. Sometimes cream is added. It all takes careful handling.\u003c/p>\n\u003cfigure id=\"attachment_98085\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/cottage-cheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/cottage-cheese.jpg\" alt=\"A USDA poster promoting cottage cheese.\" width=\"400\" height=\"556\" class=\"size-full wp-image-98085\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A USDA poster promoting cottage cheese. \u003ccite>(U.S. Department of Agriculture )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We don't have the degree of dedication to this manufacture that we used to have,\" Bradley says.\u003c/p>\n\u003cp>As a result, quality varies. Bradley says that sometimes the product doesn't taste quite right.\u003c/p>\n\u003cp>Noll, though, points to another difficulty that has nothing to do with manufacturing. The people who run big food companies these days seem to feel that cottage cheese is a little old-fashioned. \"I haven't heard anybody on the marketing side trying to do anything exciting with cottage cheese in quite a while,\" he says.\u003c/p>\n\u003cp>That, of course, is very different from yogurt.\u003c/p>\n\u003cp>When I recently visited the dairy aisle of one supermarket, I found five whole sections of shelves filled with Greek yogurt, Australian-style yogurt and yogurt with all different flavorings. Off in the corner, there was one set of shelves with generic-looking cottage cheese.\u003c/p>\n\u003cp>Gerry Berman, a shopper, says there's lots of marketing about how \"Greek yogurt is so good for us.\" Cottage cheese doesn't have the same marketing behind it. \"Nobody talks about it anymore.\"\u003c/p>\n\u003cp>\"When we were younger, it was really promoted for your salad,\" says her friend Madeline Anglin.\u003c/p>\n\u003cp>\"Cottage cheese and peach slices!\" says Berman. \"And a hamburger patty!\"\u003c/p>\n\u003cp>A younger shopper, Mary Scott Bogatz, tells me that she hasn't tasted cottage cheese in years. \"It's really good for you, I know, but I just don't like the chunky and the creamy; the texture freaks me out,\" she says.\u003c/p>\n\u003cp>She walks off with a big container of plain yogurt.\u003c/p>\n\u003cp>But then, a few minutes later, she comes back. Just talking about cottage cheese got her thinking about it, she says. She's ready to try some again.\u003c/p>\n\u003cp>Maybe there's hope for cottage cheese after all. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/98075/the-fall-of-a-dairy-darling-how-cottage-cheese-got-eclipsed-by-yogurt",
"authors": [
"byline_bayareabites_98075"
],
"categories": [
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_34",
"bayareabites_1873"
],
"tags": [
"bayareabites_10212",
"bayareabites_10480",
"bayareabites_2890"
],
"featImg": "bayareabites_98076",
"label": "bayareabites"
},
"bayareabites_97751": {
"type": "posts",
"id": "bayareabites_97751",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "97751",
"score": null,
"sort": [
1436396461000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1436396461,
"format": "audio",
"disqusTitle": "Can Subway Freshen Up Its Image After Jared?",
"title": "Can Subway Freshen Up Its Image After Jared?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/07/20150708_atc_subway_sans_jared_moving_past_the_story_of_a_guy_who_slimmed_down.mp3\u003c/p>\n\u003cp>If you can't picture Jared Fogle's face, you may remember his pants.\u003c/p>\n\u003cp>Before he lost a jaw-dropping 245 pounds, he was once an obese college student wearing blue jeans with a 60-inch waist.\u003c/p>\n\u003cp>He often held up those jeans in early commercials and TV appearances for Subway, a relic of the days before he swapped greasy food for a steady diet of the chain's low-fat sandwiches. Those pants, Fogle told CNN in 2013, \"are way more famous than I am.\"\u003c/p>\n\u003cp>For 15 years, Fogle has been known as the \"Subway guy.\" His story of dramatic weight loss became the centerpiece of Subway's marketing campaign.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now, the chain has suspended its relationship with Fogle after law enforcement searched his home in connection with a criminal investigation.\u003c/p>\n\u003cp>https://youtu.be/DJ3gwbDLjQM\u003c/p>\n\u003cp>\"Subway and Jared Fogle have mutually agreed to suspend their relationship due to the current investigation,\" a Subway spokesman told The Salt via email.\u003c/p>\n\u003cp>\"Jared continues to cooperate with authorities and he expects no actions to be forthcoming. Both Jared and Subway agree that this was the appropriate step to take,\" the spokesman wrote.\u003c/p>\n\u003cp>Fogle's slimmed-down waistline helped his bank account grow. (His net worth is an \u003ca href=\"http://www.celebritynetworth.com/richest-celebrities/models/jared-subway-net-worth/\">estimated \u003c/a>$15 million.)\u003c/p>\n\u003cp>And along the way, says \u003ca href=\"http://www.sju.edu/about-sju/faculty-staff/faculty-experts/john-stanton-phd\">John Stanton\u003c/a>, a food marketing professor at St. Joseph's University, Fogle also helped changed the public's perception of fast food.\u003c/p>\n\u003cp>\"I don't think there's any doubt that he was the first person to draw attention to the fact that fast food is not necessarily bad for you\" — if you make good choices, Stanton says. Fogle actually lost weight eating these sandwiches every day.\u003c/p>\n\u003cp>This message that Fogle shared — that it was possible to lose weight eating Subway sandwiches — says Stanton, helped transform the sandwich chain.\u003c/p>\n\u003cp>\"I think he really helped Subway move into a position of being a dominant player in fast food,\" Stanton says.\u003c/p>\n\u003cp>Even before this latest trouble, Fogle's profile had begun to take a bit of a back seat. Subway now has ad campaigns starring sports players, and new menu items.\u003c/p>\n\u003cp>But the sandwich chain has also hit challenges of late: According to industry market research firm Technomic, \u003ca href=\"https://blogs.technomic.com/what-subways-sales-decline-says-about-the-restaurant-industry/\">Subway slipped\u003c/a> from the second-largest restaurant chain to no. 3 in 2014.\u003c/p>\n\u003cp>And while Subway has long used the slogan \"eat fresh,\" what consumers consider to be fresh has changed in recent years.\u003c/p>\n\u003cp>In a blog post this spring, Technomic \u003ca href=\"https://blogs.technomic.com/what-subways-sales-decline-says-about-the-restaurant-industry/\">warned\u003c/a> that \"as Subway's prices have crept upward ... perceived freshness and quality have not.\"\u003c/p>\n\u003cp>And, as Technomic pointed out, other fast-casual brands \"have also made inroads into Subway's positioning as the health leader in limited service\" restaurants.\u003c/p>\n\u003cp>Last month, Subway announced it was ditching artificial ingredients from its offerings, becoming part of \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/22/416486286/sans-artificial-general-mills-scrambles-to-reformulate-lucky-charms\">a growing list\u003c/a> of fast-food eateries and food companies to make similar moves.\u003c/p>\n\u003cp>So as Subway tries out new ways to appeal to health-conscious eaters, it has already moved beyond just the story of one guy who slimmed down.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "97751 http://ww2.kqed.org/bayareabites/?p=97751",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/07/08/can-subway-freshen-up-its-image-after-jared/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 535,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 23
},
"modified": 1436402513,
"excerpt": "Jared Fogle's dramatic story of weight loss helped to propel the Subway sandwich chain into a dominant player in fast food. So what happens now that Subway has suspended ties to its brand ambassador?",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Jared Fogle's dramatic story of weight loss helped to propel the Subway sandwich chain into a dominant player in fast food. So what happens now that Subway has suspended ties to its brand ambassador?",
"title": "Can Subway Freshen Up Its Image After Jared? | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Can Subway Freshen Up Its Image After Jared?",
"datePublished": "2015-07-08T16:01:01-07:00",
"dateModified": "2015-07-08T17:41:53-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "can-subway-freshen-up-its-image-after-jared",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=421217796&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Allison Aubrey, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"nprStoryDate": "Wed, 08 Jul 2015 17:21:00 -0400",
"nprLastModifiedDate": "Wed, 08 Jul 2015 17:25:58 -0400",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2015/07/08/421217796/can-subway-freshen-up-its-image-after-jared?ft=nprml&f=421217796",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/atc/2015/07/20150708_atc_subway_sans_jared_moving_past_the_story_of_a_guy_who_slimmed_down.mp3?orgId=1&topicId=1053&d=114&p=2&story=421217796&t=progseg&e=421144858&seg=10&ft=nprml&f=421217796",
"nprAudioM3u": "http://api.npr.org/m3u/1421225108-b1f189.m3u?orgId=1&topicId=1053&d=114&p=2&story=421217796&t=progseg&e=421144858&seg=10&ft=nprml&f=421217796",
"nprStoryId": "421217796",
"nprRetrievedStory": "1",
"nprPubDate": "Wed, 08 Jul 2015 18:34:00 -0400",
"path": "/bayareabites/97751/can-subway-freshen-up-its-image-after-jared",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/atc/2015/07/20150708_atc_subway_sans_jared_moving_past_the_story_of_a_guy_who_slimmed_down.mp3?orgId=1&topicId=1053&d=114&p=2&story=421217796&t=progseg&e=421144858&seg=10&ft=nprml&f=421217796",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/07/20150708_atc_subway_sans_jared_moving_past_the_story_of_a_guy_who_slimmed_down.mp3\u003c/p>\n\u003cp>If you can't picture Jared Fogle's face, you may remember his pants.\u003c/p>\n\u003cp>Before he lost a jaw-dropping 245 pounds, he was once an obese college student wearing blue jeans with a 60-inch waist.\u003c/p>\n\u003cp>He often held up those jeans in early commercials and TV appearances for Subway, a relic of the days before he swapped greasy food for a steady diet of the chain's low-fat sandwiches. Those pants, Fogle told CNN in 2013, \"are way more famous than I am.\"\u003c/p>\n\u003cp>For 15 years, Fogle has been known as the \"Subway guy.\" His story of dramatic weight loss became the centerpiece of Subway's marketing campaign.\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>Now, the chain has suspended its relationship with Fogle after law enforcement searched his home in connection with a criminal investigation.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/DJ3gwbDLjQM'\n title='//www.youtube.com/embed/DJ3gwbDLjQM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\"Subway and Jared Fogle have mutually agreed to suspend their relationship due to the current investigation,\" a Subway spokesman told The Salt via email.\u003c/p>\n\u003cp>\"Jared continues to cooperate with authorities and he expects no actions to be forthcoming. Both Jared and Subway agree that this was the appropriate step to take,\" the spokesman wrote.\u003c/p>\n\u003cp>Fogle's slimmed-down waistline helped his bank account grow. (His net worth is an \u003ca href=\"http://www.celebritynetworth.com/richest-celebrities/models/jared-subway-net-worth/\">estimated \u003c/a>$15 million.)\u003c/p>\n\u003cp>And along the way, says \u003ca href=\"http://www.sju.edu/about-sju/faculty-staff/faculty-experts/john-stanton-phd\">John Stanton\u003c/a>, a food marketing professor at St. Joseph's University, Fogle also helped changed the public's perception of fast food.\u003c/p>\n\u003cp>\"I don't think there's any doubt that he was the first person to draw attention to the fact that fast food is not necessarily bad for you\" — if you make good choices, Stanton says. Fogle actually lost weight eating these sandwiches every day.\u003c/p>\n\u003cp>This message that Fogle shared — that it was possible to lose weight eating Subway sandwiches — says Stanton, helped transform the sandwich chain.\u003c/p>\n\u003cp>\"I think he really helped Subway move into a position of being a dominant player in fast food,\" Stanton says.\u003c/p>\n\u003cp>Even before this latest trouble, Fogle's profile had begun to take a bit of a back seat. Subway now has ad campaigns starring sports players, and new menu items.\u003c/p>\n\u003cp>But the sandwich chain has also hit challenges of late: According to industry market research firm Technomic, \u003ca href=\"https://blogs.technomic.com/what-subways-sales-decline-says-about-the-restaurant-industry/\">Subway slipped\u003c/a> from the second-largest restaurant chain to no. 3 in 2014.\u003c/p>\n\u003cp>And while Subway has long used the slogan \"eat fresh,\" what consumers consider to be fresh has changed in recent years.\u003c/p>\n\u003cp>In a blog post this spring, Technomic \u003ca href=\"https://blogs.technomic.com/what-subways-sales-decline-says-about-the-restaurant-industry/\">warned\u003c/a> that \"as Subway's prices have crept upward ... perceived freshness and quality have not.\"\u003c/p>\n\u003cp>And, as Technomic pointed out, other fast-casual brands \"have also made inroads into Subway's positioning as the health leader in limited service\" restaurants.\u003c/p>\n\u003cp>Last month, Subway announced it was ditching artificial ingredients from its offerings, becoming part of \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/22/416486286/sans-artificial-general-mills-scrambles-to-reformulate-lucky-charms\">a growing list\u003c/a> of fast-food eateries and food companies to make similar moves.\u003c/p>\n\u003cp>So as Subway tries out new ways to appeal to health-conscious eaters, it has already moved beyond just the story of one guy who slimmed down.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/97751/can-subway-freshen-up-its-image-after-jared",
"authors": [
"byline_bayareabites_97751"
],
"categories": [
"bayareabites_10028",
"bayareabites_12555",
"bayareabites_10916",
"bayareabites_34"
],
"tags": [
"bayareabites_14615",
"bayareabites_13089"
],
"featImg": "bayareabites_97752",
"label": "bayareabites"
},
"bayareabites_97168": {
"type": "posts",
"id": "bayareabites_97168",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "97168",
"score": null,
"sort": [
1434729704000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1434729704,
"format": "audio",
"disqusTitle": "Chocolate, Chocolate, It's Good For Your Heart, Study Finds",
"title": "Chocolate, Chocolate, It's Good For Your Heart, Study Finds",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/06/20150619_me_chocolate_chocolate_its_good_for_your_heart_study_finds.mp3\u003c/p>\n\u003cp>Here's a sweet notion: Eat a little chocolate each day and you could be doing your heart a favor.\u003c/p>\n\u003cp>A new \u003ca href=\"http://heart.bmj.com/content/early/2015/05/20/heartjnl-2014-307050.short?g=w_heart_ahead_tab\">study\u003c/a> published in the journal \u003cem>Heart\u003c/em> found that habitual chocolate eaters had a lower risk of cardiovascular disease and strokes compared to people who didn't eat chocolate.\u003c/p>\n\u003cp>So, what is it about chocolate that could possibly lead to such a benefit? Well, when you strip out the sugar and milk that's added to chocolate, you're left with the cocoa bean. And it's the compounds in the cocoa that researchers are most interested in.\u003c/p>\n\u003cp>The study is part of a growing body of evidence that suggests the bioactive plant compounds found in cocoa beans, called polyphenols, may help protect against heart disease.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"What we're learning is that polyphenols ... seem to improve the health of our \u003ca href=\"http://www.npr.org/sections/thesalt/2014/07/02/327775106/how-dark-chocolate-not-milk-chocolate-may-help-blood-flow\">blood vessels\u003c/a>,\" says \u003ca href=\"http://www.nutrition.tufts.edu/about/welcome-dean-mozaffarian\">Dariush Mozaffarian,\u003c/a> dean of the Friedman School of Nutrition Science and Policy at Tufts University.\u003c/p>\n\u003cp>As part of the new study, researchers tracked about 20,000 adults in England for some 12 years. Participants filled out food-frequency questionnaires. And the researchers gauged chocolate consumption from these surveys.\u003c/p>\n\u003cp>How much better did the chocolate eaters fare when it came to staving off heart disease? As Howard LeWine of the Harvard Health Blog \u003ca href=\"http://www.health.harvard.edu/blog/sweet-dreams-eating-chocolate-prevents-heart-disease-201506168087\">calculates\u003c/a>: \"Among those in the top tier of chocolate consumption, 12 percent developed or died of cardiovascular disease during the study, compared to 17.4 percent of those who didn't eat chocolate.\"\u003c/p>\n\u003cp>The reduction in risk is surprising, according to study author \u003ca href=\"http://www.researchgate.net/profile/Phyo_Myint\">Phyo Myint\u003c/a> of the University of Aberdeen. As part of the analysis, the chocolate eaters were broken down into groups based on how much they ate — from the heaviest consumers of chocolate to those who ate the least. \"The group with the greatest benefit generally ate 16 to 100 grams per day,\" Myint writes in an email. To put that into perspective, a standard-size Hershey bar has 43 grams.\u003c/p>\n\u003cp>Now, the rub with this kind of study is that the link between chocolate and health is just an association. \"It doesn't prove a cause-and-effect relationship between chocolate and reduced risk of heart disease and stroke,\" says \u003ca href=\"http://www.brighamandwomens.org/departments_and_services/womenshealth/hearthealth/who-we-are/bios/joann-manson/index.htm\">JoAnn Manson\u003c/a>, chief of the Division of Preventive Medicine at Brigham and Women's Hospital in Boston.\u003c/p>\n\u003cp>Manson and a group of other researchers are about to launch a large-scale \u003ca href=\"https://www.fredhutch.org/en/labs/phs/projects/cocoa-flavanols-multivitamin-supplements.html\">clinical trial\u003c/a> of the polyphenols — those bioactive compounds — in the cocoa bean.\u003c/p>\n\u003cp>\"We'll be testing them in a capsule form,\" Manson says. \"So, [none of] the sugar, fat and calories\" that you get from a candy bar.\u003c/p>\n\u003cp>Now, if you're like me and don't like the idea of chocolate pill, keep savoring chocolate the old-fashioned way.\u003c/p>\n\u003cp>\"Chocolate can be part of a healthy diet,\" Manson says. But don't overdo it. And stay tuned, Manson says, for the findings of new research intented to unravel this connection between cocoa and our health.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "97168 http://ww2.kqed.org/bayareabites/?p=97168",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/06/19/chocolate-chocolate-its-good-for-your-heart-study-finds/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 524,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 17
},
"modified": 1434730041,
"excerpt": "Regular chocolate eaters had a lower risk of cardiovascular disease and stroke compared to people who didn't eat chocolate. The researchers say it's more evidence that polyphenols may be protective.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Regular chocolate eaters had a lower risk of cardiovascular disease and stroke compared to people who didn't eat chocolate. The researchers say it's more evidence that polyphenols may be protective.",
"title": "Chocolate, Chocolate, It's Good For Your Heart, Study Finds | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Chocolate, Chocolate, It's Good For Your Heart, Study Finds",
"datePublished": "2015-06-19T09:01:44-07:00",
"dateModified": "2015-06-19T09:07:21-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "chocolate-chocolate-its-good-for-your-heart-study-finds",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=415527652&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Allison Aubrey, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"nprStoryDate": "Fri, 19 Jun 2015 05:03:00 -0400",
"nprLastModifiedDate": "Fri, 19 Jun 2015 08:52:24 -0400",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2015/06/19/415527652/chocolate-chocolate-its-good-for-your-heart-study-finds?ft=nprml&f=415527652",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/me/2015/06/20150619_me_chocolate_chocolate_its_good_for_your_heart_study_finds.mp3?orgId=1&topicId=1053&d=127&p=3&story=415527652&t=progseg&e=415671583&seg=5&ft=nprml&f=415527652",
"nprAudioM3u": "http://api.npr.org/m3u/1415671818-fe51f6.m3u?orgId=1&topicId=1053&d=127&p=3&story=415527652&t=progseg&e=415671583&seg=5&ft=nprml&f=415527652",
"nprStoryId": "415527652",
"nprRetrievedStory": "1",
"nprPubDate": "Fri, 19 Jun 2015 08:52:00 -0400",
"path": "/bayareabites/97168/chocolate-chocolate-its-good-for-your-heart-study-finds",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/me/2015/06/20150619_me_chocolate_chocolate_its_good_for_your_heart_study_finds.mp3?orgId=1&topicId=1053&d=127&p=3&story=415527652&t=progseg&e=415671583&seg=5&ft=nprml&f=415527652",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/06/20150619_me_chocolate_chocolate_its_good_for_your_heart_study_finds.mp3\u003c/p>\n\u003cp>Here's a sweet notion: Eat a little chocolate each day and you could be doing your heart a favor.\u003c/p>\n\u003cp>A new \u003ca href=\"http://heart.bmj.com/content/early/2015/05/20/heartjnl-2014-307050.short?g=w_heart_ahead_tab\">study\u003c/a> published in the journal \u003cem>Heart\u003c/em> found that habitual chocolate eaters had a lower risk of cardiovascular disease and strokes compared to people who didn't eat chocolate.\u003c/p>\n\u003cp>So, what is it about chocolate that could possibly lead to such a benefit? Well, when you strip out the sugar and milk that's added to chocolate, you're left with the cocoa bean. And it's the compounds in the cocoa that researchers are most interested in.\u003c/p>\n\u003cp>The study is part of a growing body of evidence that suggests the bioactive plant compounds found in cocoa beans, called polyphenols, may help protect against heart disease.\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>\"What we're learning is that polyphenols ... seem to improve the health of our \u003ca href=\"http://www.npr.org/sections/thesalt/2014/07/02/327775106/how-dark-chocolate-not-milk-chocolate-may-help-blood-flow\">blood vessels\u003c/a>,\" says \u003ca href=\"http://www.nutrition.tufts.edu/about/welcome-dean-mozaffarian\">Dariush Mozaffarian,\u003c/a> dean of the Friedman School of Nutrition Science and Policy at Tufts University.\u003c/p>\n\u003cp>As part of the new study, researchers tracked about 20,000 adults in England for some 12 years. Participants filled out food-frequency questionnaires. And the researchers gauged chocolate consumption from these surveys.\u003c/p>\n\u003cp>How much better did the chocolate eaters fare when it came to staving off heart disease? As Howard LeWine of the Harvard Health Blog \u003ca href=\"http://www.health.harvard.edu/blog/sweet-dreams-eating-chocolate-prevents-heart-disease-201506168087\">calculates\u003c/a>: \"Among those in the top tier of chocolate consumption, 12 percent developed or died of cardiovascular disease during the study, compared to 17.4 percent of those who didn't eat chocolate.\"\u003c/p>\n\u003cp>The reduction in risk is surprising, according to study author \u003ca href=\"http://www.researchgate.net/profile/Phyo_Myint\">Phyo Myint\u003c/a> of the University of Aberdeen. As part of the analysis, the chocolate eaters were broken down into groups based on how much they ate — from the heaviest consumers of chocolate to those who ate the least. \"The group with the greatest benefit generally ate 16 to 100 grams per day,\" Myint writes in an email. To put that into perspective, a standard-size Hershey bar has 43 grams.\u003c/p>\n\u003cp>Now, the rub with this kind of study is that the link between chocolate and health is just an association. \"It doesn't prove a cause-and-effect relationship between chocolate and reduced risk of heart disease and stroke,\" says \u003ca href=\"http://www.brighamandwomens.org/departments_and_services/womenshealth/hearthealth/who-we-are/bios/joann-manson/index.htm\">JoAnn Manson\u003c/a>, chief of the Division of Preventive Medicine at Brigham and Women's Hospital in Boston.\u003c/p>\n\u003cp>Manson and a group of other researchers are about to launch a large-scale \u003ca href=\"https://www.fredhutch.org/en/labs/phs/projects/cocoa-flavanols-multivitamin-supplements.html\">clinical trial\u003c/a> of the polyphenols — those bioactive compounds — in the cocoa bean.\u003c/p>\n\u003cp>\"We'll be testing them in a capsule form,\" Manson says. \"So, [none of] the sugar, fat and calories\" that you get from a candy bar.\u003c/p>\n\u003cp>Now, if you're like me and don't like the idea of chocolate pill, keep savoring chocolate the old-fashioned way.\u003c/p>\n\u003cp>\"Chocolate can be part of a healthy diet,\" Manson says. But don't overdo it. And stay tuned, Manson says, for the findings of new research intented to unravel this connection between cocoa and our health.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/97168/chocolate-chocolate-its-good-for-your-heart-study-finds",
"authors": [
"byline_bayareabites_97168"
],
"categories": [
"bayareabites_1653",
"bayareabites_10028",
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_34",
"bayareabites_358"
],
"tags": [
"bayareabites_147",
"bayareabites_11205",
"bayareabites_11333",
"bayareabites_12699",
"bayareabites_11263"
],
"featImg": "bayareabites_97169",
"label": "bayareabites"
},
"bayareabites_96996": {
"type": "posts",
"id": "bayareabites_96996",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "96996",
"score": null,
"sort": [
1434483568000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1434483568,
"format": "audio",
"disqusTitle": "Landfill Of Lettuce: What Happens To Salad Past Its Prime?",
"title": "Landfill Of Lettuce: What Happens To Salad Past Its Prime?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/06/20150616_me_landfill_of_lettuce_what_happens_to_salad_past_its_prime.mp3\u003c/p>\n\u003cp>Here's a scenario lots of us can relate to: tossing a bag of lettuce because it sat too long in the back of the fridge.\u003c/p>\n\u003cp>It doesn't take a long time for greens to turn to slime.\u003c/p>\n\u003cp>Bag by bag, this waste adds up. The Environmental Protection Agency estimates that the typical American family throws out about $1,600 worth of food each year. And what we consumers toss out is just the last step in a long chain of waste.\u003c/p>\n\u003cp>Food is lost on farms, during processing and trucking. Supermarkets toss out unsold food.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We were curious about this downstream waste — the part of the food supply chain that's largely hidden from consumers.\u003c/p>\n\u003cp>And we wondered how the fast-growing, packaged produce and salads category — which is expected to approach \u003ca href=\"http://www.reportlinker.com/p02234073-summary/Branded-Packaged-Produce-and-Salads-U-S-Market-Trends.html\">$7 billion in sales\u003c/a> by 2018 — might contribute to waste.\u003c/p>\n\u003cp>In the Salinas Valley of California — known as America's salad bowl — we visited the \u003ca href=\"http://www.svswa.org/\">municipal dump\u003c/a>. The fertile strip of land surrounding the town of Salinas produces an estimated 70 percent of U.S. salad greens.\u003c/p>\n\u003cp>At the dump, we caught up with Operations Manager Cesar Zuniga as a dump truck pulled in. It was filled to the brim with salads and other waste from nearby farms.\u003c/p>\n\u003cp>\"This one looks like a mixed load,\" Zuniga says. As it tipped its load, out tumbled a 15-foot heap of greens.\u003c/p>\n\u003cp>And a lot of it looked crisp and ready to eat.\u003c/p>\n\u003cfigure id=\"attachment_97002\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/salad-salinas.jpg\" alt=\"The Salinas Valley is known as America's salad bowl. The Natural Resources Defense Council estimates that farmers here and elsewhere around the country may over-plant by about 10 percent. \" width=\"300\" height=\"225\" class=\"size-full wp-image-97002\">\u003cfigcaption class=\"wp-caption-text\">The Salinas Valley is known as America's salad bowl. The Natural Resources Defense Council estimates that farmers here and elsewhere around the country may over-plant by about 10 percent. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/128012869@N08/15209767607/in/photolist-pb331x-7ZDsmm-5sXA2A-c8XR6G-5yiJ9P-4AbBr2-psvVkV-dVy7PS-ptGgQc-N64eA-iEkAkz-4XUo3p-ptJNV-zhKgt-c2YrZG-c2YpUU-c2Yrry-9hR3h5-gHH8J5-56qZwc-5sTcC8-4dBvFk-4kTyXX-5sXzMu-7m35Kh-4aSGdf-rwjNYB-\">Faces of Fracking/Flickr \u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Some loads ... look very fresh,\" Zuniga says. \"We question, wow, why is this being tossed?\"\u003c/p>\n\u003cp>Zuniga says the load that arrived on this day is pretty typical. \"This is what we see through the spring and fall months: We see a lot of food waste from the salad processing plants,\" he says.\u003c/p>\n\u003cp>As we step closer to the dumped load, Zuniga picks up a bag of salad and looks at the sell-by date stamped on the package.\u003c/p>\n\u003cp>\"What ended up here was good for [another] two weeks or so,\" Zuniga says.\u003c/p>\n\u003cp>So, why were these salad greens dumped?\u003c/p>\n\u003cp>We called \u003ca href=\"http://www.taylorfarms.com/\">Taylor Farms\u003c/a>, the brand name on the bags we saw at the dump. It's one of the big salad processors in the area.\u003c/p>\n\u003cp>In an email, Mark Campion, president of Taylor Farms Retail, told us that the \"primary reason\" that salad gets disposed of is that it gets too close to its \"code date\" — what consumers think of as the sell-by date.\u003c/p>\n\u003cp>\"If we overrun a particular product ... it might not have enough code date for the customer to receive it,\" Campion said.\u003c/p>\n\u003cp>The bags we saw at the dump still had almost two weeks before reaching the sell-by date. But that was probably not long enough to ship them and get them onto store shelves, because grocery chains need plenty of time to sell the products while they're still fresh.\u003c/p>\n\u003cp>\"Most [grocery store] customers require 10-11 days of useable code date upon arrival at their distribution center,\" explains Campion.\u003c/p>\n\u003cp>Campion says Taylor Farms gives surplus product to its employees and donates some to food banks, too. \"The last option is sending product to disposal,\" Campion wrote. \"It's rare that product gets disposed of, but it does happen.\"\u003c/p>\n\u003cp>There are no official estimates of waste from salad processors. And as the U.S. Department of Agriculture has noted, it's \u003ca href=\"http://www.ers.usda.gov/data-products/food-availability-%28per-capita%29-data-system/loss-adjusted-food-availability-documentation.aspx#limitations\">difficult to estimate\u003c/a> food loss at the farm level not just for salad greens but for foods across the supply chain.\u003c/p>\n\u003cp>The Natural Resources Defense Council has \u003ca href=\"http://switchboard.nrdc.org/blogs/dgunders/left_out_how_much_of_the_fresh.html\">surveyed\u003c/a> California farmers about waste. \"It's a a difficult topic,\" says \u003ca href=\"http://switchboard.nrdc.org/blogs/jberkenkamp/\">JoAnne Berkenkamp\u003c/a>, a senior advocate for the environmental group's Food & Agriculture Program. \"Farmers don't want to talk about something they've grown and weren't able to sell.\"\u003c/p>\n\u003cp>It's a sensitive topic — especially in drought-stricken California — where farmers use a large quantity of the state's precious water. But Berkenkamp says the survey research shows that some farmers grow more than they can sell.\u003c/p>\n\u003cp>\"Most large growers have strong incentive to over-plant,\" explains Berkenkamp, because they \"don't want to run out of product or come up short on a contract.\"\u003c/p>\n\u003cp>The NRDC estimates growers may over-plant by about 10 percent. This may not sound like much, \"but it can really add up to thousands of pounds of surplus product,\" Berkenkamp says.\u003c/p>\n\u003cp>And here's another issue: When bags of lettuce and other produce end up in landfills, it contributes to climate change.\u003c/p>\n\u003cp>As the food decomposes, \"it will release methane — a very powerful greenhouse gas,\" explains Berkenkamp. And food waste in landfills is responsible for a significant portion of methane emissions.\u003c/p>\n\u003cp>Some of the methane gas from landfills is being captured and converted to energy. But a lot of it goes into the atmosphere.\u003c/p>\n\u003cp>So, what steps can shoppers take to address this issue?\u003c/p>\n\u003cp>They can compost the greens they don't eat instead of tossing them. If more produce were composted, it could help reduce methane emissions, according to NRDC.\u003c/p>\n\u003cp>And, here's a novel idea: Maybe more of us should rethink our shopping habits — and only buy what we know we can eat.\u003c/p>\n\u003cp>Back at the Salinas Valley dump, there's a separate pile for compost. But because of all the plastic in the lettuce waste from the salad processors, it can't be composted.\u003c/p>\n\u003cp>So, where will it end up? A landfill.\u003c/p>\n\u003cp>Tune in Tuesday night (June 16) to the PBS NewsHour and check The Salt on Wednesday for more on food waste in the Salinas Valley. Here's a \u003ca href=\"https://www.dropbox.com/s/dsbhn34wcfeioe7/food-waste-PROMO.mov?dl=0\">sneak peak of\u003c/a> the upcoming story. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "96996 http://ww2.kqed.org/bayareabites/?p=96996",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/06/16/landfill-of-lettuce-what-happens-to-salad-past-its-prime/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1008,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 39
},
"modified": 1434483568,
"excerpt": "The bagged salad industry is growing quickly. Consumers love the convenience. But one unintended consequence is waste. We investigate why a dump truck full of bagged greens got tossed in a landfill.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The bagged salad industry is growing quickly. Consumers love the convenience. But one unintended consequence is waste. We investigate why a dump truck full of bagged greens got tossed in a landfill.",
"title": "Landfill Of Lettuce: What Happens To Salad Past Its Prime? | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Landfill Of Lettuce: What Happens To Salad Past Its Prime?",
"datePublished": "2015-06-16T12:39:28-07:00",
"dateModified": "2015-06-16T12:39:28-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "landfill-of-lettuce-what-happens-to-salad-past-its-prime",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=414667913&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Allison Aubrey, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"nprStoryDate": "Tue, 16 Jun 2015 05:07:00 -0400",
"nprLastModifiedDate": "Tue, 16 Jun 2015 15:03:12 -0400",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2015/06/16/414667913/landfill-of-lettuce-what-happens-to-salad-past-its-prime?ft=nprml&f=414667913",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/me/2015/06/20150616_me_landfill_of_lettuce_what_happens_to_salad_past_its_prime.mp3?orgId=1&topicId=1053&d=311&p=3&story=414667913&t=progseg&e=414831047&seg=1&ft=nprml&f=414667913",
"nprAudioM3u": "http://api.npr.org/m3u/1414831936-811225.m3u?orgId=1&topicId=1053&d=311&p=3&story=414667913&t=progseg&e=414831047&seg=1&ft=nprml&f=414667913",
"nprStoryId": "414667913",
"nprRetrievedStory": "1",
"nprPubDate": "Tue, 16 Jun 2015 15:03:00 -0400",
"path": "/bayareabites/96996/landfill-of-lettuce-what-happens-to-salad-past-its-prime",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/me/2015/06/20150616_me_landfill_of_lettuce_what_happens_to_salad_past_its_prime.mp3?orgId=1&topicId=1053&d=311&p=3&story=414667913&t=progseg&e=414831047&seg=1&ft=nprml&f=414667913",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/06/20150616_me_landfill_of_lettuce_what_happens_to_salad_past_its_prime.mp3\u003c/p>\n\u003cp>Here's a scenario lots of us can relate to: tossing a bag of lettuce because it sat too long in the back of the fridge.\u003c/p>\n\u003cp>It doesn't take a long time for greens to turn to slime.\u003c/p>\n\u003cp>Bag by bag, this waste adds up. The Environmental Protection Agency estimates that the typical American family throws out about $1,600 worth of food each year. And what we consumers toss out is just the last step in a long chain of waste.\u003c/p>\n\u003cp>Food is lost on farms, during processing and trucking. Supermarkets toss out unsold food.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We were curious about this downstream waste — the part of the food supply chain that's largely hidden from consumers.\u003c/p>\n\u003cp>And we wondered how the fast-growing, packaged produce and salads category — which is expected to approach \u003ca href=\"http://www.reportlinker.com/p02234073-summary/Branded-Packaged-Produce-and-Salads-U-S-Market-Trends.html\">$7 billion in sales\u003c/a> by 2018 — might contribute to waste.\u003c/p>\n\u003cp>In the Salinas Valley of California — known as America's salad bowl — we visited the \u003ca href=\"http://www.svswa.org/\">municipal dump\u003c/a>. The fertile strip of land surrounding the town of Salinas produces an estimated 70 percent of U.S. salad greens.\u003c/p>\n\u003cp>At the dump, we caught up with Operations Manager Cesar Zuniga as a dump truck pulled in. It was filled to the brim with salads and other waste from nearby farms.\u003c/p>\n\u003cp>\"This one looks like a mixed load,\" Zuniga says. As it tipped its load, out tumbled a 15-foot heap of greens.\u003c/p>\n\u003cp>And a lot of it looked crisp and ready to eat.\u003c/p>\n\u003cfigure id=\"attachment_97002\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/salad-salinas.jpg\" alt=\"The Salinas Valley is known as America's salad bowl. The Natural Resources Defense Council estimates that farmers here and elsewhere around the country may over-plant by about 10 percent. \" width=\"300\" height=\"225\" class=\"size-full wp-image-97002\">\u003cfigcaption class=\"wp-caption-text\">The Salinas Valley is known as America's salad bowl. The Natural Resources Defense Council estimates that farmers here and elsewhere around the country may over-plant by about 10 percent. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/128012869@N08/15209767607/in/photolist-pb331x-7ZDsmm-5sXA2A-c8XR6G-5yiJ9P-4AbBr2-psvVkV-dVy7PS-ptGgQc-N64eA-iEkAkz-4XUo3p-ptJNV-zhKgt-c2YrZG-c2YpUU-c2Yrry-9hR3h5-gHH8J5-56qZwc-5sTcC8-4dBvFk-4kTyXX-5sXzMu-7m35Kh-4aSGdf-rwjNYB-\">Faces of Fracking/Flickr \u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Some loads ... look very fresh,\" Zuniga says. \"We question, wow, why is this being tossed?\"\u003c/p>\n\u003cp>Zuniga says the load that arrived on this day is pretty typical. \"This is what we see through the spring and fall months: We see a lot of food waste from the salad processing plants,\" he says.\u003c/p>\n\u003cp>As we step closer to the dumped load, Zuniga picks up a bag of salad and looks at the sell-by date stamped on the package.\u003c/p>\n\u003cp>\"What ended up here was good for [another] two weeks or so,\" Zuniga says.\u003c/p>\n\u003cp>So, why were these salad greens dumped?\u003c/p>\n\u003cp>We called \u003ca href=\"http://www.taylorfarms.com/\">Taylor Farms\u003c/a>, the brand name on the bags we saw at the dump. It's one of the big salad processors in the area.\u003c/p>\n\u003cp>In an email, Mark Campion, president of Taylor Farms Retail, told us that the \"primary reason\" that salad gets disposed of is that it gets too close to its \"code date\" — what consumers think of as the sell-by date.\u003c/p>\n\u003cp>\"If we overrun a particular product ... it might not have enough code date for the customer to receive it,\" Campion said.\u003c/p>\n\u003cp>The bags we saw at the dump still had almost two weeks before reaching the sell-by date. But that was probably not long enough to ship them and get them onto store shelves, because grocery chains need plenty of time to sell the products while they're still fresh.\u003c/p>\n\u003cp>\"Most [grocery store] customers require 10-11 days of useable code date upon arrival at their distribution center,\" explains Campion.\u003c/p>\n\u003cp>Campion says Taylor Farms gives surplus product to its employees and donates some to food banks, too. \"The last option is sending product to disposal,\" Campion wrote. \"It's rare that product gets disposed of, but it does happen.\"\u003c/p>\n\u003cp>There are no official estimates of waste from salad processors. And as the U.S. Department of Agriculture has noted, it's \u003ca href=\"http://www.ers.usda.gov/data-products/food-availability-%28per-capita%29-data-system/loss-adjusted-food-availability-documentation.aspx#limitations\">difficult to estimate\u003c/a> food loss at the farm level not just for salad greens but for foods across the supply chain.\u003c/p>\n\u003cp>The Natural Resources Defense Council has \u003ca href=\"http://switchboard.nrdc.org/blogs/dgunders/left_out_how_much_of_the_fresh.html\">surveyed\u003c/a> California farmers about waste. \"It's a a difficult topic,\" says \u003ca href=\"http://switchboard.nrdc.org/blogs/jberkenkamp/\">JoAnne Berkenkamp\u003c/a>, a senior advocate for the environmental group's Food & Agriculture Program. \"Farmers don't want to talk about something they've grown and weren't able to sell.\"\u003c/p>\n\u003cp>It's a sensitive topic — especially in drought-stricken California — where farmers use a large quantity of the state's precious water. But Berkenkamp says the survey research shows that some farmers grow more than they can sell.\u003c/p>\n\u003cp>\"Most large growers have strong incentive to over-plant,\" explains Berkenkamp, because they \"don't want to run out of product or come up short on a contract.\"\u003c/p>\n\u003cp>The NRDC estimates growers may over-plant by about 10 percent. This may not sound like much, \"but it can really add up to thousands of pounds of surplus product,\" Berkenkamp says.\u003c/p>\n\u003cp>And here's another issue: When bags of lettuce and other produce end up in landfills, it contributes to climate change.\u003c/p>\n\u003cp>As the food decomposes, \"it will release methane — a very powerful greenhouse gas,\" explains Berkenkamp. And food waste in landfills is responsible for a significant portion of methane emissions.\u003c/p>\n\u003cp>Some of the methane gas from landfills is being captured and converted to energy. But a lot of it goes into the atmosphere.\u003c/p>\n\u003cp>So, what steps can shoppers take to address this issue?\u003c/p>\n\u003cp>They can compost the greens they don't eat instead of tossing them. If more produce were composted, it could help reduce methane emissions, according to NRDC.\u003c/p>\n\u003cp>And, here's a novel idea: Maybe more of us should rethink our shopping habits — and only buy what we know we can eat.\u003c/p>\n\u003cp>Back at the Salinas Valley dump, there's a separate pile for compost. But because of all the plastic in the lettuce waste from the salad processors, it can't be composted.\u003c/p>\n\u003cp>So, where will it end up? A landfill.\u003c/p>\n\u003cp>Tune in Tuesday night (June 16) to the PBS NewsHour and check The Salt on Wednesday for more on food waste in the Salinas Valley. Here's a \u003ca href=\"https://www.dropbox.com/s/dsbhn34wcfeioe7/food-waste-PROMO.mov?dl=0\">sneak peak of\u003c/a> the upcoming story. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/96996/landfill-of-lettuce-what-happens-to-salad-past-its-prime",
"authors": [
"byline_bayareabites_96996"
],
"categories": [
"bayareabites_1962",
"bayareabites_3032",
"bayareabites_10028",
"bayareabites_4084",
"bayareabites_10916",
"bayareabites_2035",
"bayareabites_34",
"bayareabites_60"
],
"tags": [
"bayareabites_3707",
"bayareabites_12825",
"bayareabites_14571"
],
"featImg": "bayareabites_96997",
"label": "bayareabites"
},
"bayareabites_95350": {
"type": "posts",
"id": "bayareabites_95350",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "95350",
"score": null,
"sort": [
1429819301000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1429819301,
"format": "audio",
"disqusTitle": "Buzz Over Bee Health: New Pesticide Studies Rev Up Controversy",
"title": "Buzz Over Bee Health: New Pesticide Studies Rev Up Controversy",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the Story on All Things Considered: \u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/04/20150422_atc_bee_colony_collapse_and_insecticides_aubrey_post.mp3\u003c/p>\n\u003cp>It has been about a decade since beekeepers and scientists began documenting a decline in honeybee populations and other important pollinators.\u003c/p>\n\u003cp>Even if you're not a lover of bees or honey, you should know that bees are critically important to our food supply. They help pollinate billions of dollars of crops each year, from apples and carrots to blueberries and almonds.\u003c/p>\n\u003cp>So if bees are threatened, ultimately, the production of these crops will be threatened, too.\u003c/p>\n\u003cp>Scientists have shown that a range of factors — from climate change to viruses to loss of habitat — are contributing to the global decline in bee health.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And two new studies published in the journal \u003cem>Nature\u003c/em> add to the evidence that overuse of neonicotinoid pesticides may also be contributing to the decline of bees.\u003c/p>\n\u003cp>Neonics, as they're known for short, have become among the most widely used insecticides in the world. The pesticide is coated onto the seeds that farmers plant to grow their crops. These pretreated seeds are used extensively in corn, soy and canola crops. In fact, it's estimated that treated seeds are used in more than 95 percent of the U.S. corn crop.\u003c/p>\n\u003cp>Part of the appeal for farmers is that neonics are simple to use. Farmers plant the seeds in the spring. \"The neonicotinoid [which is water soluble] is then absorbed as the plant grows ... and protects the tissues,\" explains scientist \u003ca href=\"http://pure.rhul.ac.uk/portal/en/persons/nigel-raine_b25f3a4a-fcda-4f53-874d-b58577f60b83.html\">Nigel Raine\u003c/a>, who authored a \u003ca href=\"http://www.nature.com/articles/nature14391.epdf?referrer_access_token=bflxoBTpQ78aw0ew2EuY-NRgN0jAjWel9jnR3ZoTv0OeZS9B-qNJPtIKWScyD6fOBt_ORnPUst73s12l39VyBG31LTCIVzkOZINOtL7yQ9lZelyyrplUQ9Ao_E8WPA7-Jw8C6Ut7yUJIzkAw2W6gZEsrLlm5Qwnkdtt5Zhc00MlK5nZPYjH7czBEY9N3P4L23t8Ih_2Td_RWBPI5AxSdCA%3D%3D&tracking_referrer=www.nature.com\">News & Views piece\u003c/a> that accompanies the new \u003cem>Nature\u003c/em> studies.\u003c/p>\n\u003cp>This is effective at protecting farmers' crops from pests. But it may be risky for the bees, because \"you get [neonicotinoid] residues in the nectar and pollen, even when the plant is flowering months later, potentially,\" Raine says.\u003c/p>\n\u003cp>And this means that when bees feed on the nectar of these flowering crops, they can be exposed to the pesticide.\u003c/p>\n\u003cfigure id=\"attachment_95352\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/11_honeybee_frame_majrundlof_custom-4f3c0c4e8d5c6e4bac36ccd8a73745a364014c12-e1429818339617.jpg\" alt=\"Researchers estimate the strength of a honeybee colony filled with busy bees tending their brood and food storage\" width=\"1920\" height=\"1439\" class=\"size-full wp-image-95352\">\u003cfigcaption class=\"wp-caption-text\">Researchers estimate the strength of a honeybee colony filled with busy bees tending their brood and food storage. \u003ccite>(Maj Rundlöf/Nature )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, neonicotinoids, as the name suggests, are derived from nicotine and act as a poison to the nervous system. There's been a theory that bees might actually be repelled by it and avoid plants grown from treated seed. But one of the new studies published Wednesday suggests this is not the case.\u003c/p>\n\u003cp>Researchers in the United Kingdom conducted a lab experiment to see which kind of food sources bees are drawn to. They offered bees a choice between a plain, sugary solution and one laced with neonics. They \u003ca href=\"http://www.nature.com/articles/nature14414.epdf?referrer_access_token=RTNAGJ0r7txW1VMgB2OwctRgN0jAjWel9jnR3ZoTv0MduC3nHCOl2J2ECXCmE9hd2x8RlCnEGmk8ywijoGHvRvePt5iOSRTu235EXr9Vo8M8UVsrY8ZiC61C-wfCSm5PlFg-e2VHR9keu0RBYfVXXCZWjcNaB0dIeD8HpIAZLYvwCs_FLBwVTHSFfhh8qQp1V2SImHnv-2MCHZRpm-LH1A%3D%3D&tracking_referrer=www.nature.com\">found\u003c/a> the bees preferred the pesticide solution.\u003c/p>\n\u003cp>\"I think it's a surprising result,\" Raine says, \"because the data suggest that they can't taste the [pesticides], but they are still preferring them.\"\u003c/p>\n\u003cp>It's possible that they're getting a little buzz from the neonics, similar to the way a human may get a buzz from nicotine.\u003c/p>\n\u003cp>\"It might be a similar pathway,\" says Raine. \"They're getting some kind of positive reinforcement.\"\u003c/p>\n\u003cp>And the upshot is that bees could be opting for the food source that may harm them.\u003c/p>\n\u003cp>In a \u003ca href=\"http://www.nature.com/nature/journal/vaop/ncurrent/full/nature14420.html\">second study\u003c/a> published in \u003cem>Nature\u003c/em>, researcher Maj Rundlof and colleagues document the negative effects on the growth and reproduction of commercial bumblebee colonies feeding on flowering canola plants that were grown from seeds coated with neonicotinoids.\u003c/p>\n\u003cp>The study also documents a negative effect on populations of wild bees — both in seed-treated fields and in adjacent meadows.\u003c/p>\n\u003cp>Interestingly, the researchers did not observe a negative effect on honeybee colonies.\u003c/p>\n\u003cp>Scientists for Bayer CropScience, a leading producer of neonics, wrote in a statement emailed to The Salt that the research \"demonstrates yet again there is no effect of neonicotinoids on honeybee colonies in realistic field conditions, consistent with previous published field studies.\" The statement goes on to question the methodology and the \"overall robustness\" of the data on wild bees.\u003c/p>\n\u003cp>But given the accumulating body of evidence on the potential risk of neonics, there's a growing movement to restrict their use.\u003c/p>\n\u003cp>The European Union already has a temporary, partial ban in place restricting the use of some neonics.\u003c/p>\n\u003cp>And the Ontario government in Canada has \u003ca href=\"http://news.ontario.ca/ene/en/2015/03/reducing-neonicotinoid-pesticide-use-by-80-per-cent.html\">proposed a regulation\u003c/a> aimed at reducing the number of acres planted with neonic-treated corn and soybean seed by 80 percent by 2017. The proposal, which is currently open for a public comment period, would take effect in July.\u003c/p>\n\u003cp>In the U.S., the Environmental Protection Agency \u003ca href=\"http://www.epa.gov/oppfead1/cb/csb_page/updates/2015/neonic-outdooruse.html\">announced\u003c/a> this month that it is unlikely to approve new neonicotinoid pesticide uses.\u003c/p>\n\u003cp>\"I definitely think we are overusing neonicotinoids,\" \u003ca href=\"https://ag.purdue.edu/entm/Pages/Profile.aspx?strAlias=ckrupke&intDirDeptID=13The\">Christian Krupke\u003c/a>, an associate professor in the department of entomology at Purdue University, tells us.\u003c/p>\n\u003cp>\"We're simply using too many of these compounds, in such an indiscriminate way,\" he says. He \u003ca href=\"http://www2.epa.gov/sites/production/files/2014-10/documents/benefits_of_neonicotinoid_seed_treatments_to_soybean_production_2.pdf\">points to a recent EPA review\u003c/a> that concludes that using neonic-coated seeds offers little, if any, economic benefit to soybean farmers' economic bottom lines. In other words, some farmers are using pesticide-treated seeds they don't need.\u003c/p>\n\u003cp>And around the globe, there's concern that this may be undermining the health of bees.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "95350 http://ww2.kqed.org/bayareabites/?p=95350",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/04/23/buzz-over-bee-health-new-pesticide-studies-rev-up-controversy/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 871,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 30
},
"modified": 1429820277,
"excerpt": "Two new studies published in the journal \u003cem>Nature\u003c/em> point to a connection between a class of insecticides known as neonicotinoids and a decline in bee health. What's bad for bees is bad for crops, too.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Two new studies published in the journal Nature point to a connection between a class of insecticides known as neonicotinoids and a decline in bee health. What's bad for bees is bad for crops, too.",
"title": "Buzz Over Bee Health: New Pesticide Studies Rev Up Controversy | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Buzz Over Bee Health: New Pesticide Studies Rev Up Controversy",
"datePublished": "2015-04-23T13:01:41-07:00",
"dateModified": "2015-04-23T13:17:57-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "buzz-over-bee-health-new-pesticide-studies-rev-up-controversy",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=401536105&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Allison Aubrey, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"nprStoryDate": "Wed, 22 Apr 2015 18:36:00 -0400",
"nprLastModifiedDate": "Thu, 23 Apr 2015 11:58:36 -0400",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2015/04/22/401536105/buzz-over-bee-health-new-pesticide-studies-rev-up-controversy?ft=nprml&f=401536105",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/atc/2015/04/20150422_atc_bee_colony_collapse_and_insecticides_aubrey_post.mp3?orgId=1&topicId=1024&e=401536105&d=227&ft=nprml&f=401536105",
"nprAudioM3u": "http://api.npr.org/m3u/1401540582-7a0a12.m3u?orgId=1&topicId=1024&e=401536105&d=227&ft=nprml&f=401536105",
"nprStoryId": "401536105",
"nprRetrievedStory": "1",
"nprPubDate": "Thu, 23 Apr 2015 11:58:00 -0400",
"path": "/bayareabites/95350/buzz-over-bee-health-new-pesticide-studies-rev-up-controversy",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/atc/2015/04/20150422_atc_bee_colony_collapse_and_insecticides_aubrey_post.mp3?orgId=1&topicId=1024&e=401536105&d=227&ft=nprml&f=401536105",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on All Things Considered: \u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/04/20150422_atc_bee_colony_collapse_and_insecticides_aubrey_post.mp3\u003c/p>\n\u003cp>It has been about a decade since beekeepers and scientists began documenting a decline in honeybee populations and other important pollinators.\u003c/p>\n\u003cp>Even if you're not a lover of bees or honey, you should know that bees are critically important to our food supply. They help pollinate billions of dollars of crops each year, from apples and carrots to blueberries and almonds.\u003c/p>\n\u003cp>So if bees are threatened, ultimately, the production of these crops will be threatened, too.\u003c/p>\n\u003cp>Scientists have shown that a range of factors — from climate change to viruses to loss of habitat — are contributing to the global decline in bee health.\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>And two new studies published in the journal \u003cem>Nature\u003c/em> add to the evidence that overuse of neonicotinoid pesticides may also be contributing to the decline of bees.\u003c/p>\n\u003cp>Neonics, as they're known for short, have become among the most widely used insecticides in the world. The pesticide is coated onto the seeds that farmers plant to grow their crops. These pretreated seeds are used extensively in corn, soy and canola crops. In fact, it's estimated that treated seeds are used in more than 95 percent of the U.S. corn crop.\u003c/p>\n\u003cp>Part of the appeal for farmers is that neonics are simple to use. Farmers plant the seeds in the spring. \"The neonicotinoid [which is water soluble] is then absorbed as the plant grows ... and protects the tissues,\" explains scientist \u003ca href=\"http://pure.rhul.ac.uk/portal/en/persons/nigel-raine_b25f3a4a-fcda-4f53-874d-b58577f60b83.html\">Nigel Raine\u003c/a>, who authored a \u003ca href=\"http://www.nature.com/articles/nature14391.epdf?referrer_access_token=bflxoBTpQ78aw0ew2EuY-NRgN0jAjWel9jnR3ZoTv0OeZS9B-qNJPtIKWScyD6fOBt_ORnPUst73s12l39VyBG31LTCIVzkOZINOtL7yQ9lZelyyrplUQ9Ao_E8WPA7-Jw8C6Ut7yUJIzkAw2W6gZEsrLlm5Qwnkdtt5Zhc00MlK5nZPYjH7czBEY9N3P4L23t8Ih_2Td_RWBPI5AxSdCA%3D%3D&tracking_referrer=www.nature.com\">News & Views piece\u003c/a> that accompanies the new \u003cem>Nature\u003c/em> studies.\u003c/p>\n\u003cp>This is effective at protecting farmers' crops from pests. But it may be risky for the bees, because \"you get [neonicotinoid] residues in the nectar and pollen, even when the plant is flowering months later, potentially,\" Raine says.\u003c/p>\n\u003cp>And this means that when bees feed on the nectar of these flowering crops, they can be exposed to the pesticide.\u003c/p>\n\u003cfigure id=\"attachment_95352\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/11_honeybee_frame_majrundlof_custom-4f3c0c4e8d5c6e4bac36ccd8a73745a364014c12-e1429818339617.jpg\" alt=\"Researchers estimate the strength of a honeybee colony filled with busy bees tending their brood and food storage\" width=\"1920\" height=\"1439\" class=\"size-full wp-image-95352\">\u003cfigcaption class=\"wp-caption-text\">Researchers estimate the strength of a honeybee colony filled with busy bees tending their brood and food storage. \u003ccite>(Maj Rundlöf/Nature )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, neonicotinoids, as the name suggests, are derived from nicotine and act as a poison to the nervous system. There's been a theory that bees might actually be repelled by it and avoid plants grown from treated seed. But one of the new studies published Wednesday suggests this is not the case.\u003c/p>\n\u003cp>Researchers in the United Kingdom conducted a lab experiment to see which kind of food sources bees are drawn to. They offered bees a choice between a plain, sugary solution and one laced with neonics. They \u003ca href=\"http://www.nature.com/articles/nature14414.epdf?referrer_access_token=RTNAGJ0r7txW1VMgB2OwctRgN0jAjWel9jnR3ZoTv0MduC3nHCOl2J2ECXCmE9hd2x8RlCnEGmk8ywijoGHvRvePt5iOSRTu235EXr9Vo8M8UVsrY8ZiC61C-wfCSm5PlFg-e2VHR9keu0RBYfVXXCZWjcNaB0dIeD8HpIAZLYvwCs_FLBwVTHSFfhh8qQp1V2SImHnv-2MCHZRpm-LH1A%3D%3D&tracking_referrer=www.nature.com\">found\u003c/a> the bees preferred the pesticide solution.\u003c/p>\n\u003cp>\"I think it's a surprising result,\" Raine says, \"because the data suggest that they can't taste the [pesticides], but they are still preferring them.\"\u003c/p>\n\u003cp>It's possible that they're getting a little buzz from the neonics, similar to the way a human may get a buzz from nicotine.\u003c/p>\n\u003cp>\"It might be a similar pathway,\" says Raine. \"They're getting some kind of positive reinforcement.\"\u003c/p>\n\u003cp>And the upshot is that bees could be opting for the food source that may harm them.\u003c/p>\n\u003cp>In a \u003ca href=\"http://www.nature.com/nature/journal/vaop/ncurrent/full/nature14420.html\">second study\u003c/a> published in \u003cem>Nature\u003c/em>, researcher Maj Rundlof and colleagues document the negative effects on the growth and reproduction of commercial bumblebee colonies feeding on flowering canola plants that were grown from seeds coated with neonicotinoids.\u003c/p>\n\u003cp>The study also documents a negative effect on populations of wild bees — both in seed-treated fields and in adjacent meadows.\u003c/p>\n\u003cp>Interestingly, the researchers did not observe a negative effect on honeybee colonies.\u003c/p>\n\u003cp>Scientists for Bayer CropScience, a leading producer of neonics, wrote in a statement emailed to The Salt that the research \"demonstrates yet again there is no effect of neonicotinoids on honeybee colonies in realistic field conditions, consistent with previous published field studies.\" The statement goes on to question the methodology and the \"overall robustness\" of the data on wild bees.\u003c/p>\n\u003cp>But given the accumulating body of evidence on the potential risk of neonics, there's a growing movement to restrict their use.\u003c/p>\n\u003cp>The European Union already has a temporary, partial ban in place restricting the use of some neonics.\u003c/p>\n\u003cp>And the Ontario government in Canada has \u003ca href=\"http://news.ontario.ca/ene/en/2015/03/reducing-neonicotinoid-pesticide-use-by-80-per-cent.html\">proposed a regulation\u003c/a> aimed at reducing the number of acres planted with neonic-treated corn and soybean seed by 80 percent by 2017. The proposal, which is currently open for a public comment period, would take effect in July.\u003c/p>\n\u003cp>In the U.S., the Environmental Protection Agency \u003ca href=\"http://www.epa.gov/oppfead1/cb/csb_page/updates/2015/neonic-outdooruse.html\">announced\u003c/a> this month that it is unlikely to approve new neonicotinoid pesticide uses.\u003c/p>\n\u003cp>\"I definitely think we are overusing neonicotinoids,\" \u003ca href=\"https://ag.purdue.edu/entm/Pages/Profile.aspx?strAlias=ckrupke&intDirDeptID=13The\">Christian Krupke\u003c/a>, an associate professor in the department of entomology at Purdue University, tells us.\u003c/p>\n\u003cp>\"We're simply using too many of these compounds, in such an indiscriminate way,\" he says. He \u003ca href=\"http://www2.epa.gov/sites/production/files/2014-10/documents/benefits_of_neonicotinoid_seed_treatments_to_soybean_production_2.pdf\">points to a recent EPA review\u003c/a> that concludes that using neonic-coated seeds offers little, if any, economic benefit to soybean farmers' economic bottom lines. In other words, some farmers are using pesticide-treated seeds they don't need.\u003c/p>\n\u003cp>And around the globe, there's concern that this may be undermining the health of bees.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/95350/buzz-over-bee-health-new-pesticide-studies-rev-up-controversy",
"authors": [
"byline_bayareabites_95350"
],
"categories": [
"bayareabites_10028",
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_2035",
"bayareabites_34",
"bayareabites_358",
"bayareabites_60"
],
"tags": [
"bayareabites_875",
"bayareabites_14400",
"bayareabites_11446"
],
"featImg": "bayareabites_95351",
"label": "bayareabites"
},
"bayareabites_95316": {
"type": "posts",
"id": "bayareabites_95316",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "95316",
"score": null,
"sort": [
1429735319000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1429735319,
"format": "audio",
"disqusTitle": "Millions Of Chickens To Be Killed As Bird Flu Outbreak Puzzles Industry",
"title": "Millions Of Chickens To Be Killed As Bird Flu Outbreak Puzzles Industry",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/04/20150421_atc_five_million_iowa_hens_to_be_killed_to_combat_bird_flu_outbreak.mp3\u003c/p>\n\u003cp>Bird flu has been striking chicken and turkey farms in parts of the West and Midwest. This past week, it hit a flock of millions egg-laying chickens in northeastern Iowa. \u003cstrong>Update 4/22/2015:\u003c/strong> The USDA now says that around 3 million birds were affected in the Iowa facility — down from a previous estimate of 5 million.\u003c/p>\n\u003cp>\u003cem>Our original post continues below.\u003c/em>\u003c/p>\n\u003cp>The disease has a devastating impact. Entire flocks have been destroyed in an effort to keep the virus from spreading. To make matters even more frustrating, farmers aren't really sure what they can do to protect their flocks.\u003c/p>\n\u003cp>Some strains of bird flu have been known to infect humans, but this one apparently does not. According to the Centers for Disease Control and Prevention, it poses little threat to humans.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It's carried by wild birds, especially ducks and geese. They spread virus on the ground in their droppings.\u003c/p>\n\u003cp>Last fall, for the first time in years, this strain of flu — formally known as highly pathogenic avian influenza type H5 — was detected among ducks in the Pacific Northwest. For Kim Halvorson, who raises turkeys on a farm in southeastern Minnesota, the news was like an alarm. \"It's similar to that tornado siren going off, and you try to prepare yourself for that tornado, for the worst,\" she says.\u003c/p>\n\u003cp>She, along with other poultry farmers across the country, took extra precautions to keep the virus out of the houses where their birds live. They made sure everyone stepped through disinfectant before entering.\u003c/p>\n\u003cp>Trucks that deliver feed don't just drive up to those turkey houses anymore. \"The truck will now stop just outside the site, disinfect itself, and drive onto the site,\" she explains.\u003c/p>\n\u003cp>And despite all that, the virus has managed to infect \u003ca href=\"http://www.aphis.usda.gov/wps/portal/aphis/ourfocus/animalhealth/sa_animal_disease_information/sa_avian_health/ct_avian_influenza_disease/!ut/p/a1/lZNNb-IwEIZ_Sw_sLdjNBwmVqlUolIQC3ZZSSC7RJHGIpcSOHAcEv34daCsqtWzXB0sz845n5rGNQrRGIYMt3YCknEHR2mEvmjx6-vUA6_540R9hf_56P3OmtvHomUoQKMHd2PVMe4oxNh0d-8OBN7T7M4z93s_y8TfLxf_KX6EQhQmTlcxRAFVO6yjhTBImo4LGAsS-g2uIeCOijCdNfbSA0RKKKCdQyPzck9KaQE0iyjIuyiOEU3hLgX3oE_nmULKiIewA74ltM1VCUxTEej_DPZ1ohnMNmpnEhgYWWJpupVmaJoltGPap-U_zjUcDNd_99I_9MNHxg_UmuMT3KLgAMFCE7W8R9k20-M-uJz-4U13M7mYbdSzIXGtpovVFyqfwGWW0vkB5NUAh31vUfWqb2RQ8Pj7VwGWx4aiqgmREENFthHLnUlY3HdzBu92u29QpdDd8q6xKvYWKCwlFB7fu057zkvxWX0DuK3K7WP5qf0N667767jxqL2Y5mofuV7VyXku0Pq-BqnK5LB2j9-wdXrJyNTxYxXbqXl39BbEyFd4!/?1dmy&urile=wcm%3apath%3a%2Faphis_content_library%2Fsa_our_focus%2Fsa_animal_health%2Fsa_animal_disease_information%2Fsa_avian_health%2Fsa_detections_by_states%2Fct_ai_pacific_flyway\" target=\"_blank\">flock after flock\u003c/a>, more than 40 in all, mostly in Minnesota. Wherever the virus is detected, those flocks are killed with a suffocating foam. The carcasses usually are composted in the barns where the birds had been living. It can be months before the farms are back in operation.\u003c/p>\n\u003cp>The biggest infected flock, by far, were the 3 million egg-laying chickens \u003ca href=\"http://www.iowaagriculture.gov/press/2015press/press04202015.asp\">identified\u003c/a> this week in Iowa. A spokesman for the Iowa Department of Agriculture tells \u003cem>The Salt\u003c/em> that the birds will be euthanized later this week. In this case, the birds may not all be composted. Some could also be buried, or sent to rendering plants.\u003c/p>\n\u003cp>Robert O'Connor, a veterinarian and senior vice president of Foster Farms, a large producer of chickens and turkeys on the West Coast, says no one is quite sure how the virus is evading the industry's careful biosecurity efforts. \"We're all trying to answer that. There's a lot of speculation about how it might be getting into enclosed houses,\" he says.\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.usda.gov/tag/john-clifford/\">John Clifford\u003c/a>, chief veterinary officer for the U.S. Department of Agriculture, ticked off several theories. Perhaps wild ducks are getting into stored poultry feed. Or maybe strong winds are blowing dirt and debris into the houses. \"We've had some strong winds in Minnesota, 20 mile-an-hour winds to 40 mile-an-hour winds,\" he says.\u003c/p>\n\u003cp>The weather soon may come to the industry's aid: Hot summer temperatures usually kill off this virus.\u003c/p>\n\u003cp>It probably will resurface in the fall, though. By that time, Clifford says, he wants to have a better idea how this virus is spreading — and how to stop it. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "95316 http://ww2.kqed.org/bayareabites/?p=95316",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/04/22/millions-of-chickens-to-be-killed-as-bird-flu-outbreak-puzzles-industry/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 605,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 18
},
"modified": 1430244164,
"excerpt": "A flu strain deadly to chickens and turkeys is striking farms in the West and Midwest. This week, it hit an Iowa facility with millions of egg-laying hens. No one knows how it's entering houses.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A flu strain deadly to chickens and turkeys is striking farms in the West and Midwest. This week, it hit an Iowa facility with millions of egg-laying hens. No one knows how it's entering houses.",
"title": "Millions Of Chickens To Be Killed As Bird Flu Outbreak Puzzles Industry | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Millions Of Chickens To Be Killed As Bird Flu Outbreak Puzzles Industry",
"datePublished": "2015-04-22T13:41:59-07:00",
"dateModified": "2015-04-28T11:02:44-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "millions-of-chickens-to-be-killed-as-bird-flu-outbreak-puzzles-industry",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=401319019&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Dan Charles, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"nprStoryDate": "Tue, 21 Apr 2015 17:09:00 -0400",
"nprLastModifiedDate": "Wed, 22 Apr 2015 13:08:26 -0400",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2015/04/21/401319019/5-million-chickens-to-be-killed-as-bird-flu-outbreak-puzzles-industry?ft=nprml&f=401319019",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/atc/2015/04/20150421_atc_five_million_iowa_hens_to_be_killed_to_combat_bird_flu_outbreak.mp3?orgId=1&topicId=1132&e=401319019&d=144&ft=nprml&f=401319019",
"nprAudioM3u": "http://api.npr.org/m3u/1401319023-164a69.m3u?orgId=1&topicId=1132&e=401319019&d=144&ft=nprml&f=401319019",
"nprStoryId": "401319019",
"nprRetrievedStory": "1",
"nprPubDate": "Wed, 22 Apr 2015 13:08:00 -0400",
"path": "/bayareabites/95316/millions-of-chickens-to-be-killed-as-bird-flu-outbreak-puzzles-industry",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/atc/2015/04/20150421_atc_five_million_iowa_hens_to_be_killed_to_combat_bird_flu_outbreak.mp3?orgId=1&topicId=1132&e=401319019&d=144&ft=nprml&f=401319019",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/04/20150421_atc_five_million_iowa_hens_to_be_killed_to_combat_bird_flu_outbreak.mp3\u003c/p>\n\u003cp>Bird flu has been striking chicken and turkey farms in parts of the West and Midwest. This past week, it hit a flock of millions egg-laying chickens in northeastern Iowa. \u003cstrong>Update 4/22/2015:\u003c/strong> The USDA now says that around 3 million birds were affected in the Iowa facility — down from a previous estimate of 5 million.\u003c/p>\n\u003cp>\u003cem>Our original post continues below.\u003c/em>\u003c/p>\n\u003cp>The disease has a devastating impact. Entire flocks have been destroyed in an effort to keep the virus from spreading. To make matters even more frustrating, farmers aren't really sure what they can do to protect their flocks.\u003c/p>\n\u003cp>Some strains of bird flu have been known to infect humans, but this one apparently does not. According to the Centers for Disease Control and Prevention, it poses little threat to humans.\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>It's carried by wild birds, especially ducks and geese. They spread virus on the ground in their droppings.\u003c/p>\n\u003cp>Last fall, for the first time in years, this strain of flu — formally known as highly pathogenic avian influenza type H5 — was detected among ducks in the Pacific Northwest. For Kim Halvorson, who raises turkeys on a farm in southeastern Minnesota, the news was like an alarm. \"It's similar to that tornado siren going off, and you try to prepare yourself for that tornado, for the worst,\" she says.\u003c/p>\n\u003cp>She, along with other poultry farmers across the country, took extra precautions to keep the virus out of the houses where their birds live. They made sure everyone stepped through disinfectant before entering.\u003c/p>\n\u003cp>Trucks that deliver feed don't just drive up to those turkey houses anymore. \"The truck will now stop just outside the site, disinfect itself, and drive onto the site,\" she explains.\u003c/p>\n\u003cp>And despite all that, the virus has managed to infect \u003ca href=\"http://www.aphis.usda.gov/wps/portal/aphis/ourfocus/animalhealth/sa_animal_disease_information/sa_avian_health/ct_avian_influenza_disease/!ut/p/a1/lZNNb-IwEIZ_Sw_sLdjNBwmVqlUolIQC3ZZSSC7RJHGIpcSOHAcEv34daCsqtWzXB0sz845n5rGNQrRGIYMt3YCknEHR2mEvmjx6-vUA6_540R9hf_56P3OmtvHomUoQKMHd2PVMe4oxNh0d-8OBN7T7M4z93s_y8TfLxf_KX6EQhQmTlcxRAFVO6yjhTBImo4LGAsS-g2uIeCOijCdNfbSA0RKKKCdQyPzck9KaQE0iyjIuyiOEU3hLgX3oE_nmULKiIewA74ltM1VCUxTEej_DPZ1ohnMNmpnEhgYWWJpupVmaJoltGPap-U_zjUcDNd_99I_9MNHxg_UmuMT3KLgAMFCE7W8R9k20-M-uJz-4U13M7mYbdSzIXGtpovVFyqfwGWW0vkB5NUAh31vUfWqb2RQ8Pj7VwGWx4aiqgmREENFthHLnUlY3HdzBu92u29QpdDd8q6xKvYWKCwlFB7fu057zkvxWX0DuK3K7WP5qf0N667767jxqL2Y5mofuV7VyXku0Pq-BqnK5LB2j9-wdXrJyNTxYxXbqXl39BbEyFd4!/?1dmy&urile=wcm%3apath%3a%2Faphis_content_library%2Fsa_our_focus%2Fsa_animal_health%2Fsa_animal_disease_information%2Fsa_avian_health%2Fsa_detections_by_states%2Fct_ai_pacific_flyway\" target=\"_blank\">flock after flock\u003c/a>, more than 40 in all, mostly in Minnesota. Wherever the virus is detected, those flocks are killed with a suffocating foam. The carcasses usually are composted in the barns where the birds had been living. It can be months before the farms are back in operation.\u003c/p>\n\u003cp>The biggest infected flock, by far, were the 3 million egg-laying chickens \u003ca href=\"http://www.iowaagriculture.gov/press/2015press/press04202015.asp\">identified\u003c/a> this week in Iowa. A spokesman for the Iowa Department of Agriculture tells \u003cem>The Salt\u003c/em> that the birds will be euthanized later this week. In this case, the birds may not all be composted. Some could also be buried, or sent to rendering plants.\u003c/p>\n\u003cp>Robert O'Connor, a veterinarian and senior vice president of Foster Farms, a large producer of chickens and turkeys on the West Coast, says no one is quite sure how the virus is evading the industry's careful biosecurity efforts. \"We're all trying to answer that. There's a lot of speculation about how it might be getting into enclosed houses,\" he says.\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.usda.gov/tag/john-clifford/\">John Clifford\u003c/a>, chief veterinary officer for the U.S. Department of Agriculture, ticked off several theories. Perhaps wild ducks are getting into stored poultry feed. Or maybe strong winds are blowing dirt and debris into the houses. \"We've had some strong winds in Minnesota, 20 mile-an-hour winds to 40 mile-an-hour winds,\" he says.\u003c/p>\n\u003cp>The weather soon may come to the industry's aid: Hot summer temperatures usually kill off this virus.\u003c/p>\n\u003cp>It probably will resurface in the fall, though. By that time, Clifford says, he wants to have a better idea how this virus is spreading — and how to stop it. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/95316/millions-of-chickens-to-be-killed-as-bird-flu-outbreak-puzzles-industry",
"authors": [
"byline_bayareabites_95316"
],
"categories": [
"bayareabites_10028",
"bayareabites_10916",
"bayareabites_34",
"bayareabites_358"
],
"tags": [
"bayareabites_14394",
"bayareabites_14393",
"bayareabites_8249"
],
"featImg": "bayareabites_95317",
"label": "bayareabites"
},
"bayareabites_95070": {
"type": "posts",
"id": "bayareabites_95070",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "95070",
"score": null,
"sort": [
1429115114000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1429115114,
"format": "audio",
"disqusTitle": "Redistribute California's Water? Not Without A Fight",
"title": "Redistribute California's Water? Not Without A Fight",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/04/20150415_me_redistribute_californias_water_not_without_a_fight.mp3\u003c/p>\n\u003cp>The state of California is asking a basic question right now that people often fight over: What's a fair way to divide up something that's scarce and valuable? That \"something,\" in this case, is water.\u003c/p>\n\u003cp>There's a lot at stake, including your very own nuts, fruits and vegetables, because most of the water that's up for grabs in California goes to farmers. This year, some farmers will get water, and others will not, simply based on when their land was first irrigated.\u003c/p>\n\u003cp>Consider, for instance, the case of \u003ca href=\"http://westernfarmpress.com/vegetables/cannon-michael-takes-helm-bowles-farming-co\">Cannon Michael\u003c/a>. He grows tomatoes and melons in California's Central Valley. And despite the drought, he'll still grow them this year.\u003c/p>\n\u003cp>He expects to receive about 40 percent of the amount of water that he'd receive from the state's aqueducts in a normal year, which sounds harsh, until you realize that some other farmers will get nothing at all. \"Yeah, we're thankful for being able to have whatever water that we can. We're thankful to be able to continue some employment for our [workers],\" Michael says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That water, if used carefully, should be enough to raise tomatoes and melons on about 80 percent of his land. Each acre will get about a half-million gallons of water, delivered through a system of aqueducts and canals.\u003c/p>\n\u003cp>These fields will receive water, and others in California will not, because of history.\u003c/p>\n\u003cp>Cannon Michael's great-great-great-grandfather was \u003ca href=\"http://www.immigrantentrepreneurship.org/entry.php?rec=153\">Henry Miller\u003c/a>, a legendary figure in California agriculture. Miller arrived in the United States from Germany, worked as a butcher in San Francisco during the Gold Rush, then built one of the great ranching empires of the West, together with his partner Charles Lux. They owned big chunks of land along the San Joaquin River. Henry Miller looked at the river and recognized an opportunity.\u003c/p>\n\u003cp>\"He saw the value of being able to channel some of this water, to grow feed, supply communities, and those kinds of things,\" says Michael.\u003c/p>\n\u003cp>By irrigating that land, he obtained a permanent legal right to use that amount of water on those fields. And because Miller claimed his water before anyone else, this land — a small piece of which is now Cannon Michael's land — has what's called \"senior rights\" to water. When water is scarce, this land has first dibs on water. Land that was irrigated later has to get in line, and take the leftovers.\u003c/p>\n\u003cp>\u003ca href=\"https://woods.stanford.edu/about/woods-faculty/leon-szeptycki\">Leon Szeptycki\u003c/a>, who is executive director of a program called Water in the West at the Stanford Woods Institute for the Environment, says that this first-come, first-served system made sense in the 19th century. \"We wanted people to come, settle the land, cultivate the land, and we wanted them to have secure water rights,\" he says. It promoted agricultural development.\u003c/p>\n\u003cp>But Szeptycki says this system it is not so great when it comes to responding to drought.\u003c/p>\n\u003cp>When water is really scarce, he says, people might say that it should go first to ensure public safety and health, then to irrigate the most valuable crops, like almond orchards.\u003c/p>\n\u003cp>In other parts of the economy, prices do this job. When there's a critical shortage of something, whether it's gasoline or gold, people bid up the price. Then, because it's expensive, people who need it less decide to buy less.\u003c/p>\n\u003cp>But there's not much of a market for irrigation water, Szeptycki says. If you're first in line for water, it's still pretty cheap, \"and so there's no incentive to be particularly efficient with your water. You're a senior water right holder, you get your water even in times of shortage. You kind of do whatever you want with it.\" Some farmers, for instance, are still using that water to grow alfalfa, which demands a lot of water and goes to feed animals, especially dairy cattle.\u003c/p>\n\u003cp>Despite those problems, though, Szeptycki says that government officials are not seriously proposing any fundamental change to the water rules, because for farmers, it would be as shocking and disruptive as reshuffling land, or bank accounts.\u003c/p>\n\u003cp>Vegetable grower \u003ca href=\"http://www.growingproduce.com/uncategorized/2006-grower-achievement-award-winner-teixeira-farms/\">Tom Teixeira\u003c/a>, for example, has already laid out a huge amount of money to ensure a reliable supply of water. \"We've sought out and acquired land that had good water rights,\" he says. \"We paid substantially more for that ground than we would have paid for ground that had lesser water rights.\"\u003c/p>\n\u003cp>Taking that water and dividing it up some other way, he says, would be like taking everyone's paycheck, putting it into a pool, and saying: \"We're going to divide that up evenly. Even though you went to school as a doctor for eight or 10 years, and you're making a lot more money than the guy who's driving a school bus, let's take all the money and divide it up evenly.\"\u003c/p>\n\u003cp>That water is our income, Texeira says. It's also our property.\u003c/p>\n\u003cp>The basic rules governing water in the West are not about to change, says Stanford University's Leon Szeptycki, but the drought is forcing farmers to change how they use it. They're getting so little water these days that they are rationing it, using it only on their most valuable crops. The amount of land devoted to less-valuable crops like alfalfa and corn and cotton has been shrinking. Some farmers are even selling their water to other farmers — or even cities — who need it more.\u003c/p>\n\u003cp>These changes are happening more slowly than he'd like, says Szeptycki, but they are happening. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "95070 http://ww2.kqed.org/bayareabites/?p=95070",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/04/15/redistribute-californias-water-not-without-a-fight/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 963,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 24
},
"modified": 1429833078,
"excerpt": "What's a fair way to divide up California's scarce water? The current system relies heavily on history: Some farmers will get water, others won't, based simply on when their land was first irrigated.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "What's a fair way to divide up California's scarce water? The current system relies heavily on history: Some farmers will get water, others won't, based simply on when their land was first irrigated.",
"title": "Redistribute California's Water? Not Without A Fight | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Redistribute California's Water? Not Without A Fight",
"datePublished": "2015-04-15T09:25:14-07:00",
"dateModified": "2015-04-23T16:51:18-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "redistribute-californias-water-not-without-a-fight",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=398607800&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Dan Charles",
"nprStoryDate": "Wed, 15 Apr 2015 03:35:00 -0400",
"nprLastModifiedDate": "Wed, 15 Apr 2015 11:09:06 -0400",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2015/04/15/398607800/redistribute-californias-water-not-without-a-fight?ft=nprml&f=398607800",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/me/2015/04/20150415_me_redistribute_californias_water_not_without_a_fight.mp3?orgId=1&topicId=1053&e=398607800&d=257&ft=nprml&f=398607800",
"nprAudioM3u": "http://api.npr.org/m3u/1399751548-89e5b7.m3u?orgId=1&topicId=1053&e=398607800&d=257&ft=nprml&f=398607800",
"nprStoryId": "398607800",
"nprRetrievedStory": "1",
"nprPubDate": "Wed, 15 Apr 2015 11:09:00 -0400",
"path": "/bayareabites/95070/redistribute-californias-water-not-without-a-fight",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/me/2015/04/20150415_me_redistribute_californias_water_not_without_a_fight.mp3?orgId=1&topicId=1053&e=398607800&d=257&ft=nprml&f=398607800",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/04/20150415_me_redistribute_californias_water_not_without_a_fight.mp3\u003c/p>\n\u003cp>The state of California is asking a basic question right now that people often fight over: What's a fair way to divide up something that's scarce and valuable? That \"something,\" in this case, is water.\u003c/p>\n\u003cp>There's a lot at stake, including your very own nuts, fruits and vegetables, because most of the water that's up for grabs in California goes to farmers. This year, some farmers will get water, and others will not, simply based on when their land was first irrigated.\u003c/p>\n\u003cp>Consider, for instance, the case of \u003ca href=\"http://westernfarmpress.com/vegetables/cannon-michael-takes-helm-bowles-farming-co\">Cannon Michael\u003c/a>. He grows tomatoes and melons in California's Central Valley. And despite the drought, he'll still grow them this year.\u003c/p>\n\u003cp>He expects to receive about 40 percent of the amount of water that he'd receive from the state's aqueducts in a normal year, which sounds harsh, until you realize that some other farmers will get nothing at all. \"Yeah, we're thankful for being able to have whatever water that we can. We're thankful to be able to continue some employment for our [workers],\" Michael 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>That water, if used carefully, should be enough to raise tomatoes and melons on about 80 percent of his land. Each acre will get about a half-million gallons of water, delivered through a system of aqueducts and canals.\u003c/p>\n\u003cp>These fields will receive water, and others in California will not, because of history.\u003c/p>\n\u003cp>Cannon Michael's great-great-great-grandfather was \u003ca href=\"http://www.immigrantentrepreneurship.org/entry.php?rec=153\">Henry Miller\u003c/a>, a legendary figure in California agriculture. Miller arrived in the United States from Germany, worked as a butcher in San Francisco during the Gold Rush, then built one of the great ranching empires of the West, together with his partner Charles Lux. They owned big chunks of land along the San Joaquin River. Henry Miller looked at the river and recognized an opportunity.\u003c/p>\n\u003cp>\"He saw the value of being able to channel some of this water, to grow feed, supply communities, and those kinds of things,\" says Michael.\u003c/p>\n\u003cp>By irrigating that land, he obtained a permanent legal right to use that amount of water on those fields. And because Miller claimed his water before anyone else, this land — a small piece of which is now Cannon Michael's land — has what's called \"senior rights\" to water. When water is scarce, this land has first dibs on water. Land that was irrigated later has to get in line, and take the leftovers.\u003c/p>\n\u003cp>\u003ca href=\"https://woods.stanford.edu/about/woods-faculty/leon-szeptycki\">Leon Szeptycki\u003c/a>, who is executive director of a program called Water in the West at the Stanford Woods Institute for the Environment, says that this first-come, first-served system made sense in the 19th century. \"We wanted people to come, settle the land, cultivate the land, and we wanted them to have secure water rights,\" he says. It promoted agricultural development.\u003c/p>\n\u003cp>But Szeptycki says this system it is not so great when it comes to responding to drought.\u003c/p>\n\u003cp>When water is really scarce, he says, people might say that it should go first to ensure public safety and health, then to irrigate the most valuable crops, like almond orchards.\u003c/p>\n\u003cp>In other parts of the economy, prices do this job. When there's a critical shortage of something, whether it's gasoline or gold, people bid up the price. Then, because it's expensive, people who need it less decide to buy less.\u003c/p>\n\u003cp>But there's not much of a market for irrigation water, Szeptycki says. If you're first in line for water, it's still pretty cheap, \"and so there's no incentive to be particularly efficient with your water. You're a senior water right holder, you get your water even in times of shortage. You kind of do whatever you want with it.\" Some farmers, for instance, are still using that water to grow alfalfa, which demands a lot of water and goes to feed animals, especially dairy cattle.\u003c/p>\n\u003cp>Despite those problems, though, Szeptycki says that government officials are not seriously proposing any fundamental change to the water rules, because for farmers, it would be as shocking and disruptive as reshuffling land, or bank accounts.\u003c/p>\n\u003cp>Vegetable grower \u003ca href=\"http://www.growingproduce.com/uncategorized/2006-grower-achievement-award-winner-teixeira-farms/\">Tom Teixeira\u003c/a>, for example, has already laid out a huge amount of money to ensure a reliable supply of water. \"We've sought out and acquired land that had good water rights,\" he says. \"We paid substantially more for that ground than we would have paid for ground that had lesser water rights.\"\u003c/p>\n\u003cp>Taking that water and dividing it up some other way, he says, would be like taking everyone's paycheck, putting it into a pool, and saying: \"We're going to divide that up evenly. Even though you went to school as a doctor for eight or 10 years, and you're making a lot more money than the guy who's driving a school bus, let's take all the money and divide it up evenly.\"\u003c/p>\n\u003cp>That water is our income, Texeira says. It's also our property.\u003c/p>\n\u003cp>The basic rules governing water in the West are not about to change, says Stanford University's Leon Szeptycki, but the drought is forcing farmers to change how they use it. They're getting so little water these days that they are rationing it, using it only on their most valuable crops. The amount of land devoted to less-valuable crops like alfalfa and corn and cotton has been shrinking. Some farmers are even selling their water to other farmers — or even cities — who need it more.\u003c/p>\n\u003cp>These changes are happening more slowly than he'd like, says Szeptycki, but they are happening. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/95070/redistribute-californias-water-not-without-a-fight",
"authors": [
"byline_bayareabites_95070"
],
"categories": [
"bayareabites_1874",
"bayareabites_10028",
"bayareabites_10916",
"bayareabites_2035",
"bayareabites_34",
"bayareabites_60"
],
"tags": [
"bayareabites_250",
"bayareabites_11813",
"bayareabites_1344"
],
"featImg": "bayareabites_95071",
"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": 12,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 392,
"relation": "eq"
},
"items": [
"bayareabites_99851",
"bayareabites_99689",
"bayareabites_98961",
"bayareabites_98398",
"bayareabites_98389",
"bayareabites_98075",
"bayareabites_97751",
"bayareabites_97168",
"bayareabites_96996",
"bayareabites_95350",
"bayareabites_95316",
"bayareabites_95070"
],
"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_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_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_10028": {
"type": "terms",
"id": "bayareabites_10028",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10028",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food news",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food news Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8301,
"slug": "food-news",
"isLoading": false,
"link": "/bayareabites/category/food-news"
},
"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_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_250": {
"type": "terms",
"id": "bayareabites_250",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "250",
"found": true
},
"relationships": {},
"featImg": null,
"name": "California",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "California Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 215,
"slug": "california",
"isLoading": false,
"link": "/bayareabites/tag/california"
},
"bayareabites_13888": {
"type": "terms",
"id": "bayareabites_13888",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13888",
"found": true
},
"relationships": {},
"featImg": null,
"name": "California drought",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "California drought Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8362,
"slug": "california-drought",
"isLoading": false,
"link": "/bayareabites/tag/california-drought"
},
"bayareabites_11813": {
"type": "terms",
"id": "bayareabites_11813",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11813",
"found": true
},
"relationships": {},
"featImg": null,
"name": "drought",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "drought Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6275,
"slug": "drought",
"isLoading": false,
"link": "/bayareabites/tag/drought"
},
"bayareabites_134": {
"type": "terms",
"id": "bayareabites_134",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "134",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99,
"slug": "farmers",
"isLoading": false,
"link": "/bayareabites/tag/farmers"
},
"bayareabites_14735": {
"type": "terms",
"id": "bayareabites_14735",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14735",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sales",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sales Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99111,
"slug": "sales",
"isLoading": false,
"link": "/bayareabites/tag/sales"
},
"bayareabites_1344": {
"type": "terms",
"id": "bayareabites_1344",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1344",
"found": true
},
"relationships": {},
"featImg": null,
"name": "water",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "water Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1295,
"slug": "water",
"isLoading": false,
"link": "/bayareabites/tag/water"
},
"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_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_14718": {
"type": "terms",
"id": "bayareabites_14718",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14718",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bibendum",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bibendum Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99094,
"slug": "bibendum",
"isLoading": false,
"link": "/bayareabites/tag/bibendum"
},
"bayareabites_11955": {
"type": "terms",
"id": "bayareabites_11955",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11955",
"found": true
},
"relationships": {},
"featImg": null,
"name": "london",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "london Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6417,
"slug": "london",
"isLoading": false,
"link": "/bayareabites/tag/london"
},
"bayareabites_1292": {
"type": "terms",
"id": "bayareabites_1292",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1292",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mayonnaise",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mayonnaise Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1131,
"slug": "mayonnaise",
"isLoading": false,
"link": "/bayareabites/tag/mayonnaise"
},
"bayareabites_14720": {
"type": "terms",
"id": "bayareabites_14720",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14720",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Simon Hopkinson",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Simon Hopkinson Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99096,
"slug": "simon-hopkinson",
"isLoading": false,
"link": "/bayareabites/tag/simon-hopkinson"
},
"bayareabites_14719": {
"type": "terms",
"id": "bayareabites_14719",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14719",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Tartare Sauce",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Tartare Sauce Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99095,
"slug": "tartare-sauce",
"isLoading": false,
"link": "/bayareabites/tag/tartare-sauce"
},
"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_11540": {
"type": "terms",
"id": "bayareabites_11540",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11540",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ag gag",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ag gag Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6002,
"slug": "ag-gag",
"isLoading": false,
"link": "/bayareabites/tag/ag-gag"
},
"bayareabites_12575": {
"type": "terms",
"id": "bayareabites_12575",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12575",
"found": true
},
"relationships": {},
"featImg": null,
"name": "animal activism",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "animal activism Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7038,
"slug": "animal-activism",
"isLoading": false,
"link": "/bayareabites/tag/animal-activism"
},
"bayareabites_14690": {
"type": "terms",
"id": "bayareabites_14690",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14690",
"found": true
},
"relationships": {},
"featImg": null,
"name": "idaho",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "idaho Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99066,
"slug": "idaho",
"isLoading": false,
"link": "/bayareabites/tag/idaho"
},
"bayareabites_13347": {
"type": "terms",
"id": "bayareabites_13347",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13347",
"found": true
},
"relationships": {},
"featImg": null,
"name": "law",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "law Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7816,
"slug": "law",
"isLoading": false,
"link": "/bayareabites/tag/law"
},
"bayareabites_13595": {
"type": "terms",
"id": "bayareabites_13595",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13595",
"found": true
},
"relationships": {},
"featImg": null,
"name": "PETA",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "PETA Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8065,
"slug": "peta",
"isLoading": false,
"link": "/bayareabites/tag/peta"
},
"bayareabites_14691": {
"type": "terms",
"id": "bayareabites_14691",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14691",
"found": true
},
"relationships": {},
"featImg": null,
"name": "videotaping",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "videotaping Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99067,
"slug": "videotaping",
"isLoading": false,
"link": "/bayareabites/tag/videotaping"
},
"bayareabites_2998": {
"type": "terms",
"id": "bayareabites_2998",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2998",
"found": true
},
"relationships": {},
"featImg": null,
"name": "asian food and drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "asian food and drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 58,
"slug": "asian-food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/asian-food-and-drink"
},
"bayareabites_12493": {
"type": "terms",
"id": "bayareabites_12493",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12493",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Food & Spirituality",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Food & Spirituality Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6956,
"slug": "food-spirituality",
"isLoading": false,
"link": "/bayareabites/category/food-spirituality"
},
"bayareabites_14661": {
"type": "terms",
"id": "bayareabites_14661",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14661",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Buddhism",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Buddhism Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99037,
"slug": "buddhism",
"isLoading": false,
"link": "/bayareabites/tag/buddhism"
},
"bayareabites_494": {
"type": "terms",
"id": "bayareabites_494",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "494",
"found": true
},
"relationships": {},
"featImg": null,
"name": "korean",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "korean Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 459,
"slug": "korean",
"isLoading": false,
"link": "/bayareabites/tag/korean"
},
"bayareabites_12468": {
"type": "terms",
"id": "bayareabites_12468",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12468",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Korean food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Korean food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6930,
"slug": "korean-food",
"isLoading": false,
"link": "/bayareabites/tag/korean-food"
},
"bayareabites_14660": {
"type": "terms",
"id": "bayareabites_14660",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14660",
"found": true
},
"relationships": {},
"featImg": null,
"name": "monastic food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "monastic food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99036,
"slug": "monastic-food",
"isLoading": false,
"link": "/bayareabites/tag/monastic-food"
},
"bayareabites_2048": {
"type": "terms",
"id": "bayareabites_2048",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2048",
"found": true
},
"relationships": {},
"featImg": null,
"name": "zen buddhism",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "zen buddhism Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1543,
"slug": "zen-buddhism",
"isLoading": false,
"link": "/bayareabites/tag/zen-buddhism"
},
"bayareabites_12104": {
"type": "terms",
"id": "bayareabites_12104",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12104",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fast food workers",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fast food workers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6566,
"slug": "fast-food-workers",
"isLoading": false,
"link": "/bayareabites/tag/fast-food-workers"
},
"bayareabites_11502": {
"type": "terms",
"id": "bayareabites_11502",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11502",
"found": true
},
"relationships": {},
"featImg": null,
"name": "living wage",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "living wage Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5963,
"slug": "living-wage",
"isLoading": false,
"link": "/bayareabites/tag/living-wage"
},
"bayareabites_11505": {
"type": "terms",
"id": "bayareabites_11505",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11505",
"found": true
},
"relationships": {},
"featImg": null,
"name": "minimum wage",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "minimum wage Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5966,
"slug": "minimum-wage",
"isLoading": false,
"link": "/bayareabites/tag/minimum-wage"
},
"bayareabites_2569": {
"type": "terms",
"id": "bayareabites_2569",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2569",
"found": true
},
"relationships": {},
"featImg": null,
"name": "new york",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "new york Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1848,
"slug": "new-york",
"isLoading": false,
"link": "/bayareabites/tag/new-york"
},
"bayareabites_72": {
"type": "terms",
"id": "bayareabites_72",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "72",
"found": true
},
"relationships": {},
"featImg": null,
"name": "New York City",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "New York City Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 36,
"slug": "new-york-city",
"isLoading": false,
"link": "/bayareabites/tag/new-york-city"
},
"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_1873": {
"type": "terms",
"id": "bayareabites_1873",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1873",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegetarian and vegan",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegetarian and vegan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1451,
"slug": "vegetarian-and-vegan",
"isLoading": false,
"link": "/bayareabites/category/vegetarian-and-vegan"
},
"bayareabites_10212": {
"type": "terms",
"id": "bayareabites_10212",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10212",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cottage cheese",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cottage cheese Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4666,
"slug": "cottage-cheese",
"isLoading": false,
"link": "/bayareabites/tag/cottage-cheese"
},
"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_2890": {
"type": "terms",
"id": "bayareabites_2890",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2890",
"found": true
},
"relationships": {},
"featImg": null,
"name": "yogurt",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "yogurt Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2019,
"slug": "yogurt",
"isLoading": false,
"link": "/bayareabites/tag/yogurt"
},
"bayareabites_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_14615": {
"type": "terms",
"id": "bayareabites_14615",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14615",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Jared Fogle",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Jared Fogle Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 98991,
"slug": "jared-fogle",
"isLoading": false,
"link": "/bayareabites/tag/jared-fogle"
},
"bayareabites_13089": {
"type": "terms",
"id": "bayareabites_13089",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13089",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Subway",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Subway Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7552,
"slug": "subway",
"isLoading": false,
"link": "/bayareabites/tag/subway"
},
"bayareabites_1653": {
"type": "terms",
"id": "bayareabites_1653",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1653",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dessert and chocolate",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dessert and chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 12,
"slug": "dessert-and-chocolate",
"isLoading": false,
"link": "/bayareabites/category/dessert-and-chocolate"
},
"bayareabites_358": {
"type": "terms",
"id": "bayareabites_358",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "358",
"found": true
},
"relationships": {},
"featImg": null,
"name": "science",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "science Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7943,
"slug": "science",
"isLoading": false,
"link": "/bayareabites/category/science"
},
"bayareabites_147": {
"type": "terms",
"id": "bayareabites_147",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "147",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chocolate",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 112,
"slug": "chocolate",
"isLoading": false,
"link": "/bayareabites/tag/chocolate"
},
"bayareabites_11205": {
"type": "terms",
"id": "bayareabites_11205",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11205",
"found": true
},
"relationships": {},
"featImg": null,
"name": "heart",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "heart Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5664,
"slug": "heart",
"isLoading": false,
"link": "/bayareabites/tag/heart"
},
"bayareabites_11333": {
"type": "terms",
"id": "bayareabites_11333",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11333",
"found": true
},
"relationships": {},
"featImg": null,
"name": "heart disease",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "heart disease Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5792,
"slug": "heart-disease",
"isLoading": false,
"link": "/bayareabites/tag/heart-disease"
},
"bayareabites_12699": {
"type": "terms",
"id": "bayareabites_12699",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12699",
"found": true
},
"relationships": {},
"featImg": null,
"name": "polyphenols",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "polyphenols Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7162,
"slug": "polyphenols",
"isLoading": false,
"link": "/bayareabites/tag/polyphenols"
},
"bayareabites_11263": {
"type": "terms",
"id": "bayareabites_11263",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11263",
"found": true
},
"relationships": {},
"featImg": null,
"name": "stroke",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "stroke Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5722,
"slug": "stroke",
"isLoading": false,
"link": "/bayareabites/tag/stroke"
},
"bayareabites_3032": {
"type": "terms",
"id": "bayareabites_3032",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3032",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food banks, hunger, volunteer",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food banks, hunger, volunteer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2109,
"slug": "food-banks-hunger-volunteer",
"isLoading": false,
"link": "/bayareabites/category/food-banks-hunger-volunteer"
},
"bayareabites_4084": {
"type": "terms",
"id": "bayareabites_4084",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4084",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food trends and technology",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food trends and technology Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2573,
"slug": "food-and-technology",
"isLoading": false,
"link": "/bayareabites/category/food-and-technology"
},
"bayareabites_3707": {
"type": "terms",
"id": "bayareabites_3707",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3707",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food waste",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food waste Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2448,
"slug": "food-waste",
"isLoading": false,
"link": "/bayareabites/tag/food-waste"
},
"bayareabites_12825": {
"type": "terms",
"id": "bayareabites_12825",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12825",
"found": true
},
"relationships": {},
"featImg": null,
"name": "lettuce",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "lettuce Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7288,
"slug": "lettuce",
"isLoading": false,
"link": "/bayareabites/tag/lettuce"
},
"bayareabites_14571": {
"type": "terms",
"id": "bayareabites_14571",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14571",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Salinas Valley",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Salinas Valley Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 98947,
"slug": "salinas-valley",
"isLoading": false,
"link": "/bayareabites/tag/salinas-valley"
},
"bayareabites_875": {
"type": "terms",
"id": "bayareabites_875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bees",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bees Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 852,
"slug": "bees",
"isLoading": false,
"link": "/bayareabites/tag/bees"
},
"bayareabites_14400": {
"type": "terms",
"id": "bayareabites_14400",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14400",
"found": true
},
"relationships": {},
"featImg": null,
"name": "insecticides",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "insecticides Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 98776,
"slug": "insecticides",
"isLoading": false,
"link": "/bayareabites/tag/insecticides"
},
"bayareabites_11446": {
"type": "terms",
"id": "bayareabites_11446",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11446",
"found": true
},
"relationships": {},
"featImg": null,
"name": "neonicotinoids",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "neonicotinoids Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5906,
"slug": "neonicotinoids",
"isLoading": false,
"link": "/bayareabites/tag/neonicotinoids"
},
"bayareabites_14394": {
"type": "terms",
"id": "bayareabites_14394",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14394",
"found": true
},
"relationships": {},
"featImg": null,
"name": "avian influenza type H5",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "avian influenza type H5 Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 98770,
"slug": "avian-influenza-type-h5",
"isLoading": false,
"link": "/bayareabites/tag/avian-influenza-type-h5"
},
"bayareabites_14393": {
"type": "terms",
"id": "bayareabites_14393",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14393",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bird Flu",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bird Flu Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 98769,
"slug": "bird-flu",
"isLoading": false,
"link": "/bayareabites/tag/bird-flu"
},
"bayareabites_8249": {
"type": "terms",
"id": "bayareabites_8249",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8249",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chickens",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chickens Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2702,
"slug": "chickens",
"isLoading": false,
"link": "/bayareabites/tag/chickens"
}
},
"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": {}
}
}
}